Crust:
2 cups coconut
2 cups dates

Blend coconut in Cuisinart first then add dates and let it go until it balls together. Press into pie pan.

Filling:
2-3 avocados
1 cup cacao
1/2 cup coconut oil
3/4 cup agave

Blend and pour into shell. Chill for hour. Garnish with raspberries and carrot swirls.

1/2 C olive oil
3 tbsp wine vinegar
1 tbsp stone ground mustard
1 clove garlic
1/2 c fresh parsley
1/2 c fresh scallions
1/4 c chopped fresh chives
1/4 C fresh dill

Add all the above organic ingredients to your blender. Use the pulse option until finely chopped – do not over-blend! Texture is part of the experience! Yum!

2 1/2 cups of greens (Collard or kale)
1 cut apple
1 cut pear
3 – 4 bananas (fresh or frozen)
2 cups of filtered water.

Try substituting the apple or pear with pineapple or mangoes!

Pam has a favorite Green Smoothie recipe she loves to share with friends and family.

Organic baby spinach
3 dates
1 pear
1 clementine
2 bananas
Squirt of flax oil
Ice cubes

To the moon delicious!!!

Pam also has a great recipe Dehydrated Cookies!

Here is what she does:

“I juice about 6 granny smith apples, 10 carrots and 2 lemons. I take the pulp and add about a cup of juice back into the pulp, 3/4 cups of raw honey, coconut, raisins, chopped pecans and chopped dates. I form flat cookies and dehydrate them for about 20 hours at 110 degrees.

I give Bonnie and Louie (Pam’s boxers) some of the juice and they like it too. My Louie gets carrot-colored juice stuck on his liver lips. Really cute!”

A delectable freezer cookie that is quick and easy.

Mix together:
1 cup of raw coconut
Heaping TBSP of cacao powder
Heaping TBSP raw honey
1/4 cup cacao nibs
1 cup raw almond butter (NOTE: Be SURE your almond butter is really raw. Maranatha pasteurizes their ‘Raw’ almond butter which, of course, renders it no longer raw. Rejuvenative Foods makes an authentic raw almond butter.)
3/4 cup of chopped almonds

Shape them into round balls, cover with waxed paper and flatten into disks. Freeze until ready to eat. Rich and WONDERFUL!!!

Slice your zucchini so that you have as large, thin sections as possible. Then top them with one or the other of the following sauces:

White Sauce:
2 red peppers
1 big tomato
juice of 1/2 lemon
full container of cashews (2 cups)
heaping teaspoon of salt
pepper
6 shakes of oregano
3 shakes thyme
2 handfuls basil
a little agave

Pesto:
3 bunches of basil
1 shake cayenne pepper
3/4t agave
1t salt
3 heaping nutritional yeast
2T olive oil
2 handfuls of cashews

Mix in a blender or food processor until smooth.
Lisa likes to top her bites off with a slice of tomato and a fresh basil leaf!