Quinoa Fruit Salad

quinoa fruit salad

The secret to this remarkable fruit salad isn’t the fruit. And it’s not the nutty quinoa tossed in there with the fruit. Nay. It’s the magic dressing. Lime, mint, coconut oil, little bits of pony wings. This stuff is good. It’s easy to make ahead for a brunch, lunch or midnight snack, too. Not that I would know about that whole midnight snack thing

For the salad:

1/2 cup slices almonds 1 tablespoon turbinado sugar 8 cups quinoa, cooked according to standard directions 1 pint raspberries 1 pint blueberries 4 kiwi fruit, peeled and sliced 1/2 cup toasted coconut

For the dressing:

1/4 cup fresh mint leaves, loosely packed 1/3 cup brown rice syrup 1/4 cup coconut oil, melted 1/4 teaspoon salt juice of 6 limes (approximately 1/3 cup of juice. Use bottled key lime juice if needed)

Directions

Place the almonds and turbinado sugar into a nonstick skillet with 1/2 teaspoon of water. Heat over medium heat, stirring constantly until the almonds are toasted and the sugar begins to caramelize onto the almonds. Turn out onto a sheet of parchment paper and allow to cool.

In a large bowl stir together all ingredients for the salad. Place the dressing ingredients into a blender, puree completely, then pour over your salad. Toss gently to coat. Sprinkle with almonds, if desired. Serve immediately, or store in fridge for up to 12 hours.

www.cheekykitchen.com

Raw and Vegan – Mango Raspberry Tart

I found this great website called Sweetly Raw she’s got all kinds of yummy good for you vegan deserts.  I love mango and of course raspberries, I can’t wait to make this!!!

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Mango Raspberry Tart

Crust:

2 cups nuts of choice

3/4 cup pitted, packed dates

Grind the nuts and dates together in a food processor. Add 1-2 teaspoons of water if the mixture is too dry and crumbly.

Press the mixture into an 8″ tart pan, or use mini tart pans.

Filling:

2 cups diced mango

1 1/2 cups cashews

1/4 cup agave

2 tablespoons melted coconut oil

1-2 tbs lemon juice

1/3 cup melted cacao butter

2 cups raspberries

Blend all but the cacao butter, coconut oil, and berries, until smooth and creamy.
Add the cacao butter/oil and blend until completely mixed.

Evenly spread some of the raspberries over the crust and then smash them down with a fork.

Spread the mango filling over top.

Garnish with the remaining raspberries (and more if needed).

www.sweetlyraw.com