Recipe from Café Gratitude

2 1/2 Cup Soaked/Rinsed Almonds
1/4 + Cup Raw Tahin
2 med. – Lg. Cloves Garlic
1/4 Cup + 2 Tbs. Olive Oil
1/4 Cup + 3 Tbs. Lemon Juice
3/4 Cup Water
3/4 + tsp. Himalayan Crystal Salt

Place all ingredients (only half the water) in a food processor fitted with the “S” blade.

Blend ‘till creamy and smooth. Add water as necessary for desired texture.
Adjust salt and spices to taste. Store refrigerated for 5 days.

Enjoy with your favorite raw crackers, fresh veggies, on top of a salad – the options are endless and SO delicious

Serves 4-6

5 Cups Chunked Sweet Tomatoes
1 med. Head Fennel Chopped
¼ Cup Olive Oil
1 Clove Garlic
Raw Sea Salt & Pepper to taste

Simply Place all ingredients into your high speed blender and blend until smooth and creamy.

Store refrigerated for up to 4 days.

Seasonal Fruit Cobbler
Makes one 9×9x2 inch pan of cobbler

Walnut Crust/Crumble ingredients:
* 3 cups walnuts
* 2 oz. Medjool Dates (weight without seeds)
* ¼ tsp. cinnamon
* ¼ tsp. liquid vanilla
* 1/8 tsp. sea salt
* Process all ingredients until walnuts are still slightly chunky.
* Save all for topping or:
* Separate the crumble in two equal portions.
* Sprinkle one portion evenly over bottom of pan and lightly compact.
* Reserve the other portion for the topping.

Fruit filling ingredients:
* 8 Cups sliced fruit of your choice (any combination of fruit or berries)
* 2 Tbs. lemon juice
* 2 Tbs. raw honey (optional)
* 1 Tbs. liquid vanilla
* 1 ½ tsp. cinnamon
* 1/8 tsp. sea salt
* Combine all ingredients in a bowl and mix well.
* Taste filling to adjust flavor if desired.
* Pack the filling into pan or evenly distribute the filling on top of the crust if you chose to use a crust.
* Then crumble the remaining crumble on top of the fruit filling and gently press.
* Decorate with fresh fruit slices and serve.
(This dessert is best on the day it is made. Over subsequent days the cobbler will begin to juice and the nuts will get soggy. You may choose to keep the crumble separate and top per portion. Keep covered in the fridge for up to 2 days.)

Variations:
Use pecans instead of walnuts for the crust/topping. This cobbler lends itself to endless variations of fruit that can be used. Be creative; use what you love, and what is in season for the best result.

Creamy Cilantro Soup

Serves 2-4

1 Zucchini, chopped
½ bunch cilantro
1 Red, Yellow or Orange Bell Pepper, chopped
½ Apple, chopped
1 Avocado, chopped
1 Tbs. Tamari
1 tsp. Himalayan Salt Crystals
½ tsp. Cumin
1 tsp. Onion Powder (optional)
1/8 tsp. Cayenne (optional)
Water to thin

-Blend all ingredients in a high speed blender until smooth, except the Avocado.

-Blend in the Avocado until smooth.

-Eat immediately, or store in a glass jar for up to two days.

Chocolate Peppermint Haystacks

1/2 Cup Cold Pressed Coconut Oil
1/4 Cup Raw Cacao Butter
1/4 Cup Blue Agave Nectar
2 Tbs. Wild Local Honey
1 tsp Vanilla
1/4 tsp. Crystal Salt
9 drops organic peppermint oil

~Process all above ingredients in food processor for 3-5 minutes or until completely emulsified.

~Transfer to a bowl and stir in by hand:

1 1/2 Cup Raw Cacao Powder
1 1/2 Cup Shredded Coconut

~Place a Tbs. dollop of mixture onto a cookie tray.

~When your cookie sheet is full set the haystacks in your fridge for 10-15 minutes.

~That’s it, take a bite and enjoy!

~Store in a glass jar or other sealed container in your fridge or freezer for up to 3 months.