Raw Banana Cream Pie

Makes about 12 servings

Crust Ingredients:

• 1 cup cashews
• 1 cup dried, unsweetened coconut
• 1/2 cup dates, pitted
• 1/4 tsp sea salt

Banana Filling:

• 2 medium bananas
• 3/4 cup cashews
• 1/4 cup honey (agave or maple syrup also works)
• 1/4 cup lemon juice
• 1/3 cup coconut oil
• 1 tsp vanillla
• 1/8 tsp sea salt

Directions:

1. Place all ingredients in the food processor. Process until the mixture sticks together and the dates are well processed.

2. Dump crust mixture in into a glass dish/pie pan. press the crust down firmly in the pan with your hands.

3. Add the banana filling ingredients in your blender. Blend until creamy and smooth.

4. Pour banana cream filling into crust. Smooth out with the back of a spoon.

5. Cover and throw in the freezer. Ideally should be frozen overnight to firm up so it can be sliced.

6. This raw banana cream pie should always be kept in the freezer (It'll get soggy if in the fridge).

Nutrients Per Serving
Calories: 276
Protein: 4 g
Fat: 20 g
Carbohydrates: 24
Fiber: 3 g
Sodium: 110 mg
Potassium: 300 mg
Phosphorus: 126 mg

Recipe Source: www.therawterian.com

Almond Butter Chocolate Chip Cookies

Makes about 24 cookies

Ingredients:

• 1 cup unsalted almond butter, stirred well
• 3/4 cup cane sugar or allowed sweetener
• 1 large egg
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3 oz dark chocolate (70% cocoa or greater), broken into small pieces

Directions:
1. Prehead oven to 350 degrees F. In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.

2. Drop dough by rounded tablespoonfuls onto parchment lined baking sheets. Bake for 10-12 minutes, or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cook for 15 more minutes.

Nutriton Facts Per Cookie:
Calories: 113
Protein: 2 g
Fat: 8 g
Carbohydrate: 10 g
Fiber: 1 g
Sodium: 57 mg
Potassium: 115 mg
Phosphorus: 70 mg

Recipe Source: www.cleaneatingmag.com

Simple Broccoli Soup

Serves 2-3

Ingredients:

• 6 cups broccoli (stems and florets)
• 2 cups low sodium broth
• 1-2 cups water (optional, depending on how thick/thin you want the soup to be)
• 1/2 cup chopped onion (about 1 onion)
• 2 celery stalks, chopped
• 1 clove garlic, minced
• 1 tsp olive oil
• salt and pepper to taste

Directions:
1. In a medium sauce pan/pot add olive oil and onions, sauté on medium heat for about 5 minutes or until the onions are soft and lightly browned. Add the garlic and celery, sauté for a few minutes longer.


2. Add broccoli and broth, stir with a spoon. Cover and let it cook for about 8-minutes or until it boils. Lower the heat and simmer for about 5 more minutes.

3. Remove the sauce pan/pot from the stove to purée. You can use an immersion blender or split the soup into smaller batches and use a regular blender.

Nutrition Facts Per Serving (calculated for 2 servings)
Calories: 177
Protein: 13 g
Fat: 4 g
Carbohydrate: 28 g
Fiber: 9 g
Sodium: 213 mg
Potassium: 1293 mg
Phosphorus: 279 mg

Lentil and Brown Rice Casserole

Serves 4

Ingredients:

• 1 Tbsp extra virgin olive oil
• 1 medium red onion, chopped
• 1 to 2 cloves garlic, crushed
• 2 large carrots, diced
• 1 1/2 tsp dried thyme
• 1 tsp garam masala
• 1 tsp sea salt
• 2 cups frozen chopped spinach
• 2 tbsp red wine vinegar
• 3/4 cup green lentils
• 1/2 cup brown basamati rice
• 4 cups water

Directions:

1. Preheat oven to 350 degrees F.

2. In an oven-proof pot, heat olive oil over medium heat. Add chopped red onion and crushed garlic. Saute for about 3 minutes, stirring frequently. Then add the diced carrots, dried thyme, garam masala, and sea salt; stir to coat with olive oil. Saute for a few minutes more then add the chopped spinach and stir.

3. Wait until the spinach has thawed and the mixture is sizzling again, then add the red wine vinegar and stir to remove any browned bits. Quickly add the lentils, brown rice, and water, mix well.

4. Place into a covered pot in the preheated oven and bake for 1 hour and 25 minues.

Nutrients Per Serving:
Calories: 336
Protein: 18 g
Fat: 5 g
Carbohydrates: 56 g
Fiber: 19 g
Sodium: 670 mg
Potassium: 953 mg
Phosphorus: 229 mg

Recipe source: The Whole Life Nutrition Cookbook