4 small beets (cooked)*
2 garlic cloves
1/2 cup walnuts
2 Tbsp olive oil
2 Tbsp water
1/4 tsp sea salt
* Two favorite options: stores sell steamed and peeled beets (easiest) or if bbq-ing, can roast a few beets, peel once cooled, and store in fridge for several days.
Combine all ingredients in a food processor and blend to desired consistency. Check for seasonings. Use as pasta sauce or as a delicious spread on toast!
2 Peaches
1 Tbsp sugar
1/2 cup whipped cream*
* Non-dairy option: soak 1/2 cup raw cashews and 4 pitted dates in water for 2 hours. Drain water. Put nuts and dates in blender, and fill with water so they are just covered. Add vanilla extract, blend until creamy consistency.
Quarter and cut peaches into small chunks. Put into glass container and sprinkle with sugar. Cover and refrigerate for 3-4 hours, allowing the fruit to macerate. Serve chilled with a dollop of cream.
2-3 peaches, quartered
3/4 cup coconut sugar
1/2 tsp vanilla extract
3 1/2 cups ice
*A commercial strength blender such as Vita-Mix would work best. Combine all ingredients in the blender on high speed for 30 sec. Eat immediately.
8 figs, quartered
2 Tbsp ricotta, broken into smallish pieces
1/3 c pumpkin seeds
1 Tbsp honey
Roast pumpkin seeds in a small frying pan while preparing the other ingredients. It will take just a couple of minutes for the seeds to turn golden and to start popping. Turn off flame immediately. In the meantime, place the figs into a bowl and cover with crumbled ricotta. Drizzle with honey and sprinkle with pumpkin seeds.
1/3 cup chia seeds
2 cups rice milk, or milk of choice
1/2 Tbsp vanilla extract
1 glass container with lid
Combine ingredients in the glass container. Cover with lid and, holding tightly, shake up the contents. Leave the pudding in the refrigerator for 3-4 hours, shaking it a few more times, especially during the first couple of hours. To serve, garnish with granola, fruit, jam or a drizzle of honey.