Cold cantaloupe soup is a great dessert or summertime snack.

• 1 large ripe cantaloupe, seeds included
• 1/2 tsp. cinnamon
• 2 tbsp. lime juice
• Fresh mint sprigs
• Water as needed

1. Cube the melon. Place pulp and cinnamon in a high-speed blender and puree.
2. Stir lime juice into the puree, adding water as needed to reach desired consistency.
3. Chill and serve in chilled soup bowls. Garnish with mint sprigs.

• nectarines (3 small, 2 med/lg)
• blueberries  (couple of handfuls)
• fresh mint  (a few large leaves, chopped)
• toasted hemp seeds  (available in bulk at Rainbow)
• honey  (local-raw-unfiltered) -- optional
  

Slice the nectarines and toss with blueberries, chopped mint leaves, hemp seeds.  Drizzle with a tiny amount of honey.

This raw dessert has no flour and is therefore gluten-free.

Crust:

• 1 cup almonds
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup pitted dates

Topping:

• 4 cups blueberries 
• 2 tbsp agave or maple syrup (optional!)
  

1. Combine almonds, spices & salt in food processor & pulse into coarse pieces.
2. Add the dates and process until mixed well.
3. Press half the mixture into the bottom of a loaf pan.
4. Cover with the blueberries, then top with other half of crust mixture.
5. Optional:  drizzle with a small amount of agave or maple.
   

• 2 apples, sliced
• 1/2 lemon
• 1 tsp chopped fresh rosemary, or 1/2 tsp dried rosemary
  

Squeeze lemon juice over apple slices, then sprinkle with rosemary.

• 1 banana
• 1 apple &/or pear
• 1/4 cup chopped walnuts
• 1 tbsp flax seeds
• 1 tbsp hemp seeds
• pinch of cinnamon
• pinch of sea salt
• almond, rice or coconut milk

1. Cut the fruit and put into a bowl.
2. Add nuts, seeds, cinnamon & salt and stir.
3. Pour the milk on top!

Crust

• 3/4 cup dried figs
• 1 cup dry almonds
• 3/4 tsp salt

• 3-4 cups sliced pears
• 1 tbsp minced fresh ginger
• 1 tsp ground cinnamon
  

Preparation

1.  Put figs in food processor and process into small pieces. 
   
2. Add almonds and salt and process to medium-sized pieces (big enough to still be crunchy)
3. Toss pear slices with ginger & cinnamon in a mixing bowl to mix well.
4. Scoop pear mixture into a loaf pan or casserole dish and top with the crust.  Serve.

*Once assembled, will keep for 1 day in refrigerator.  Crust mixture on its own will last a few weeks in the fridge.

Ingredients

• About 4 large or 8 small pears
  
• 3/4 cup apple juice or cider
•  1 tsp ground cardamom
• 1/8 tsp ground cloves
• 1/4 tsp ground ginger
  

Preparation

1. Preheat oven to 350 degrees
2. Quarter the pears, slicing off the core.  Slice each quarter in half lengthwise, to make 8 slices per pear.  Put into a shallow baking dish.
3. In small saucepan, heat the apple juice or cider.  Stir in the spices, pour over the pears, and bake, covered with foil, for 30 minutes, or until pears are tender when pierced. 
   
4. With slotted spoon, remove to a bowl & let cool to room temperature.
5. Optional:  To make a glaze, pour juices from the pan into a large saucepan and bring to a boil.  Keep boiling uncovered until reduced by about half - careful not to scorch the pan.  Spoon over the pears.
6. Add a spoon of yogurt (coconut yogurt for non-dairy) & serve.
   

Ingredients:

• 2 tbsp coconut oil
• 2 large or 4 small apples, cored & sliced
• 1 tbsp fresh ginger, peeled & finely minced
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tbsp fresh mint, cut into strips
• 1 tbsp toasted sesame seeds (optional)
  

Preparation:

1. Heat coconut oil in a skillet over medium heat and add apples and ginger.
2. Saute apples for 2-3 minutes until slightly browned & wilted.
3. Add the vanilla extract and cinnamon, and toss to coat.
4. Top with mint & sesame seeds & serve.