Raw tomatillo soup plus black bean basil muffins

raw tomatillo soup:

1/4 cup kalamata olives

2 cups tomatillos

1 bunch kale

juice of 1 lemon

handful of cilantro

1 tbsp brown rice syrup

1/2 avocado

1/4 tsp red pepper

1/4 tsp salt

Blend all ingredients :) 

Great with Black bean basil muffins :):)   
2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1 1/2 cups black beans cooked
1 cup non dairy milk
2 tbsp ground flaxseed mixed with 1/4 cup warm water
2 tbsp olive oil
1/2 tsp oregano
1/2 tsp red pepper flakes (leave out for the kids)
1/4 tsp oregano
1/2 tsp black pepper
1 cup fresh basil leaves chopped

Preheat oven to 350 F and oil muffin pans

Mix dry ingredients

Puree all wet ingredients apart from basil.  

Add the puree to the dry ingredients, mix with a wooden spoon and pour into
muffin tins.  Bake for 20- 30 minutes or until toothpick comes out clean.  

Fruity Rainbow Seaweed Salad

Picture is to come.

This serves one :)

1 avocado pitted and cubed
1 mango pitted and cubed
1/2 cup strawberries halved
2 tbsp sauerkraut
2 shakes kelp flakes
1 tbsp fresh mint chopped
2 shakes nutritional yeast
juice of 1 lime
1/2 cup kelp noodles

Toss all the ingredients together. Enjoy :) 

Raw vegan pie, using leftovers from nut milk

Pie crust
2 cups of nuts
1 tsp salt
2 cups pitted dates

Place all in a food processor.  Until dough sticks together.

Pie Topping
4 cups of fruit -- peaches, strawberries, apples etc.
1 banana or more to give thickness to the topping
1/4 agave syrup.

Blend

Pie middle
1 cup of nut leftovers from milk sieving process (milk recipe)
1 cup cashews  (if they haven't soaked overnight, grinding them into a powder can make them more smooth, prior to use)
1/2 cup coconut oil
1 tsp vanilla extract
1/2 cup water
1 cup strawberries or other fruit or dates
2 tbsp agave syrup

Blend until smooth

Pie crust on bottom, pie filling in the middle, and pie topping on the top, this will make 2-3 pies, and they are easily frozen for later use.