Chocolate Mousse

1/2 C dates, soaked
1/2 C agave or maple syrup
1 tsp vanilla
1 1/2 C avocado
3/4 C organic cacao or carob powder (I generally use a little less than this)
1/2 C water

You can make this in a food processor but I prefer the blender, so that it's really creamy! I put all the liquid ingredients in first and then add everything else. Blend until smooth! I also like to add a drizzle of coconut oil and Thai coconut meat if I have it, I think it helps give the mousse a great smooth texture and meld all the flavors together. You can freeze this in pop-sickle molds for fudgesicles, increase the water to 1 C and serve as a fondue with fresh fruit, or just eat it like chocolate pudding, yummmm!

recipe courtesy of Jaylene Johnson

Seedy Avocado Corn Salad

1 ear corn
2 C halved grape tomatoes (I used regular tomatoes)
1/2 C diced red onion
1/4 C chopped cilantro
2 T sunflower seeds
2 T pumpkin seeds
2 avocados cubed

Dressing:
1/4 C lime juice
2 T olive oil
1/2 tsp sea salt
Dash of cayenne pepper.

Use a knife to cut the corn off the cob  Then combine all the ingredients together and mix well. You can whisk together the ingredients for the dressing separately and then pour it on but I just mix it all in together :) This is good in a lettuce wrap or I like to eat it with the red pepper chips (posted below) or corn chips.

Recipe from Judita Wignall's book Going Raw

And here's a couple pictures of the raw lemon poppy seed cake I made for my son's birthday. We served it with a raw chocolate sauce and raspberries, mmmmmmm! Sarah Robertson, I wish you were here to share it with us!

Red Pepper Chips

6 red peppers, chopped
1 C fresh basil leaves (or I use about 1/4 C dried)
1/4 tsp cayenne pepper
1 tsp sea salt
2 tsp chili powder
1 1/2 C golden flax seeds, ground (about 2 C ground)
1 1/2 C water

Place the peppers in your food processor and process until smooth. Add the basil, cayenne, salt, and chili powder and process until smooth. Add the water and ground flax seeds and process again until smooth. If you can, allow the mixture to sit for 30 minutes to thicken. Put about 2 1/2 C of the mixture on teflex-lined dehydrator sheets. Dehydrate for about 6 hours at 105 degrees or until you can easily remove the teflex sheet. I like to score them at this point either into squares or triangles. Then flip onto mesh sheets and continue to dry for 6-8 hours or until completely dry.

I always keep these chips on hand. A typical lunch for my son and I is a green smoothie and an avocado that we eat with these chips. They're also great with guacamole and hummus!

And here's a little bonus recipe :) It's not raw but a great alternative to your typical cookie, no added sugar, flour, or dairy! My husband even said they were pretty good! 

Oatmeal Cookie

3 ripe bananas, mashed
1/3 C apple sauce
2 C oats
1/4 C almond milk
1/2 C raisins, optional (I actually used a handful of cacao nibs in mine or you could also use chocolate chips)
1 tsp vanilla
1 tsp cinnamon

I smashed mine down with a spatula, otherwise they'll just stay in a ball, or however you place them on the cookie sheet.

Bake at 350 for 15-20 minutes