Spanish Rice and "Fried" Rice

Spanish Rice
1 ½ cups shredded cauliflower
2 TB red pepper
2 TB cilantro
2 TB green onion
2 TB tomato
2 TB Spanish Avo mix

Spanish Rice Avo mix
1 Avocado
1 lime juiced
1 TB basil
1 TB paprika
½ tea garlic bread season
½ TB agave
½ red hot pepper
1 tea salt
1 garlic crushed
½ tea onion powder
¼ tea cumin
Blend or Mash

Fried Rice
1 ½ cups shredded cauliflower
2 TB chop celery
2 TB shred carrots
1 TB cilantro
2 TB green onions
1 TB corn
2 TB fried avo mix

Fried Rice Avo Mix
1 Avocado
1 garlic clove
1 ½ TB lemon juice
5 tea agave
1/2 tea onion powder
1 tea salt
Blend or Mash and makes 8 TB

Live Bowl O' Chowder

1 Thai-young coconut meat and milk

1 cup cashews

3-5 garlic cloves

1 cup chopped celery

piece of hot pepper

1 date

sea salt if desired

2 TB lemon juice

Dulse if desired

1 cup water

Blend and then add your favorite foods: avocado, chopped carrots, corn, mushrooms, tomatoes, onions, broccoli, etc

YUMMY!

Kinky Kale Salad

I promise this is the best salad!!

Fruity Green Family's Kinky Kale Salad

Dressing:
1 Cup of Orange Juice
5-6 Dates
1/2 raisins
2 garlic cloves
1 celery
1/4 cup lemon juice
1/2 cup good cold-press olive oil or 1/4 to 1/2 avocado
1/4 tea of cheyenne or to taste
sea salt if you care
Blend very well until creamy!

Salad:
2 whole bunches of organic kale
2-4 tomatoes
1 cucumber
1 red or yellow bell pepper
red or green onion

Chop all the salad ingredients and toss with dressing ENJOY!!!

December Fruity Green Family Video- NUT NOG

NUT NOG

3 cups water

1 cup soaked almonds (soaked for at least 8 hours) 

(any of your favorite nuts may also be used)

10 dates or more to taste

1 or more banana to taste

1/2 TB nutmeg

1/4 TB cinnamon

turmeric for color

Ice

Blend 1 cup of water with almonds and blend well.

Strain through a cheese cloth bag or strainer from hardware store.

Put milk back in blender, add dates and blend well. 

Add rest of ingredients to taste and ENJOY your Happy Holiday treat!!!

Healthy Holiday Raw Treats

"Pumpkin" (Butternut Squash) PIE
By Darlene Navarre
Makes 2 pies

1 butternut squash chopped and the seeds taken out
2 meats of 2 young coconuts
Juice of 2 oranges
1 1/4 cup raisins
1 cup dates
1 TB orange rind
1-1/2 teaspoon cinnamon
1/2 tea garam masala spice or pumpkin pie spice
Young Coconut juice or water to blend

Blend in a blender until smooth. Pour into a Crust.

Sweet Crumble Nut Crust
makes 1 pie crust

1 Cup Nuts
1 Cup shredded coconut
6 Dates
1 tea cinnamon
Process in a food processor until processed.
For nut-free topping top with shredded coconut.

Whip Cashew Cream

2 cups cashews or macadamia nuts, soaked for 1/2 to 1 hour
2-3 dates or 2 TB Agave to taste

Blend in a blender until creamy and Top on dessert.
For Nut-Free Whip Cream use dry young coconut meat and very little liquid and blend



RAW CHOCOLATE FONDUE

By Darlene
Make around 2 cups

1Cup of dates
soaked and blended with young coconut water until creamy

Meat of 1 young coconut

4TB Raw chocolate (start with half and increase to taste)

2 TB Raw Carob (start with half and increase to taste)

optional: Agave to taste

¼ Cup coconut oil/butter

Young coconut water to blend

Make sure dates are blended smooth with y. coconut water, add rest of ingredients except coconut oil/butter and blend smooth. Lastly add coconut oil/butter, blend and taste. Consistency should be just thick enough to stick to your fruit. Serve with your favorite fruit, on top of a raw food cheese cake, or freeze it for chocolate bars.
ENJOY