Raw Vegan Chocolate “Pudding”

INGREDIENTS

• Meat from 2 young thai coconuts
• Water from one young thai coconut
• 1 cup raw cashews, soaked for 2 hours & drained
• 1/4 c. raw cacao powder
  (you can add more if you like it more chocolaty)
• 2 tsp vanilla extract or seeds from a vanilla bean
• 1/4 c. agave nectar or maple syrup

Open coconuts (carefully) with a cleaver or sharp serrated knife and scrape out meat. Place all ingredients in a blender except coconut water. Add coconut water just to barely cover ingredients, you can always add more later if too thick.  Blend until creamy smooth. If pudding is too thin, add more cashews. Enjoy with fresh berries!!

Raw Kale Salad with Miso Dressing

INGREDIENTS

• 1 or 2 heads kale, any variety (I like Curly Kale for this salad)
• 1/4 cup dried Organic cranberries
• 1/4 cup Pine nuts
• Extra Virgin First Cold-Pressed Olive Oil
• Sea Salt
• Miso Dressing (see recipe below)

Strip kale of stems, tear into small pieces and soak in a bowl for a minute or two to get rid of any sand or dirt. Drain kale and using a salad spinner, spin the kale dry. Place kale in a large bowl and drizzle with olive oil and a dash of sea salt. Massage kale with your hands for a few minutes until it softens. This helps the kale become easier to digest.

Add cranberries & pinenuts and toss with Miso Dressing.

MISO DRESSING

• 1 shallot, diced
• 1 tbl dijon mustard
• 1 tbl white sweet miso
• 1/4 c. rice wine vinegar
• 1 tsp. maple syrup or agave nectar
• 3 TBL Olive oil
• Blend in a Magic Bullet or shake well to mix.