Raw apple cider vinaigrette

Raw Apple Cider Vinaigrette

by Meghan

Yield: 1 dressing bottle

Total Time: 5 minutes

INGREDIENTS:

2 garlic cloves, minced
2 Tbs Dijon mustard
1/2 cup raw apple cider vinegar
4 tablespoons fresh lemon juice
3-4 Tbs raw honey
2/3 cup extra-virgin olive oil
salt and pepper, to taste

DIRECTIONS:

Combine all ingredients in blender. Store in fridge for up to one week. Shake before using.

Vietnamese fresh spring rolls

VIETNAMESE FRESH SPRING ROLLS

by Blue Dragon

Yield: 16

Total Time: 30 minutes

INGREDIENTS:

1 c stir fry rice noodles

16 spring roll wrappers

16 lettuce leaves (chopped)

4 small carrots (cut in shreds)

1 package bean sprouts

mint and cilantro for taste

DIRECTIONS:

1. Cook rice noodles according to directions. Refresh under cold water, drain and chop.

2. Prepare the spring roll wrappers one at a time by placing them in water for 15-20 seconds. Gently lay on wet towel

3. Place filling in the middle of each wrap, fold and roll. Serve immediately with dipping sauce.

Raw Lemon & Date Balls

RAW LEMON & Date Balls

by Robyn

Yield: about 50

Total Time: 30 minutes

INGREDIENTS:

1 c wet almond pulp (leftovers from making almond milk)
2 c hazelnuts
2 c dates (pitted and soaked)
2 lemons (zest and juice)
shredded coconut (enough to roll the balls in)
pinch Hamalayan/Celtic sea salt

variations:

DIRECTIONS:

Put all ingredients in high speed blender. You may have to half the mixture as it can be too stressful for the blender. Process until mixture becomes sticky. Transfer to a bowl. Use ice cream scoop to make same size balls. Half and Roll in shredded coconut.