Photo Cred Lisa Had a few friends for dinner this evening, one of them is on WW... for those of you unfamiliar we're talkin Weight Watchers. I know a lot of of chicks who've had "weight loss" good fortune with WW, myself included. I'm not up to date on their new point system, but from what I understand the points have been lowered for plant food, and increased for processed, which is a good improvement. So ANYWAY my goal was to make a seasonal dinner that would be low points, which meant easy on the oil, nuts, or seeds. With the local produce in high gear I chose these three recipes, Corn & Blueberry Salad with Creamy Cilantro Soup and Fresh Picked Strawberry Sorbet. Pulled from the Matthew Kenney's July 4 Newsletter: Corn, Blueberry, Cucumber Salad - 6 servings, 4 WW points a serving 5 ears fresh sweet corn, husked & shaved 1 pint fresh blueberries 1 cucumber, sliced 1/4 cup fresh cilantro, chopped 1 jalapeno, seeded & minced 1 lime, juiced 2 tbsp extra virgin olive oil 1/2 tsp ground cumin 1 tbsp agave 1/2 tsp sea salt In a serving bowl combine shaved corn, blueberries, cucumber, cilantro, and jalapeno. In a separate bowl, combine lime juice, oil, agave, cumin, and salt. Stir well to combine. Add to salad & toss.  Serve and enjoy! The cilantro soup, by Elaina Love: Creamy Cilantro Soup - 4 servings, 3 WW points 2 cups zucchini, chopped 2 cups cilantro leaves 1 pepper, red OR yellow OR orange 1/2 apple, chopped 1 tbsp tamari 1 tsp Himalayan salt 1/2 tsp cumin powder 1 tsp onion powder 1/8 tsp cayenne 1 cup avocado, scooped Blend everything, but the avocado, until nice and smooth. Drop in the avocado and finish blending. Add water if needed, but it should be thick and smooth. Strawberry Sorbet - 4 servings, 0 WW points 1 pint fresh picked strawberries, 3/4 frozen Wash strawberries, remove tops, freeze. Blend unfrozen 1/4 pint until smooth, add remaining 3/4 frozen one at a time until strawberries are incorporated and frozen. If you're using a Vitamix when hear the motor sound change, your sorbet is ready!

Quickie pesto recipe, all the main ingredients are in season and it's raw vegan.
2+ cup basil leaves, tightly packed
4 garlic scapes OR 3 cloves garlic, minced
2-1/2 tsp lemon juice
2 tbsp miso paste
1/2 cup cold pressed olive oil
1 cup pine nutsBlend all the ingredients on high speed, and enjoy!
I lifted the original recipe from my teacher Elaina Love and have made some alterations, I make it at least once a week and have yet to find someone who doesn't say "this is the best pesto I've ever had" after their first bite. It's amazing on veggie noodles so I'd suggest making a double batch if you know what's good for you.

I just purchased my first Vitamix so I've been experimenting up a storm, which comes in handy when you're procrastinating... anyhoo here is an insanely simple ice cream recipe and since it's sooo good for you, unlike that stuff sold by the junky big box grocer up the street, you can eat it for breakfast! 1 pint of frozen organic strawberries OR peaches OR bananas 1/4 cup of organic raw macadamia nuts (no soaking needed. Yeeess!) 1-2 tbsp sweetener** i.e. honey, maple syrup (tsk, tsk rethink the white sugar) 1 cups of filtered water Blend mac nuts and water until smooth and milky, add frozen strawberries and blend on high until you hear the sound of the blender change, you'll know it when you hear it. At that point you should have a frozen ice cream. If not toss it in the freezer for a bit, you don't want to over blend as it will just melt. Alternatively you can just blend up strawberries with a touch of water (to get things started), they're one fruit like bananas that have a creamy texture and can be blended or juiced frozen with sorbet like results! *okay it's not reeealy ice cream but think of some of the products sold that are called "dairy", gross **in Ontario strawberries are in season in from June to early September, you may not need added sweetener in these months

Did you know you can juice with your blender?! I shared this information with the Raw Food Toronto Meetup group a couple weeks back and a few were very surprised. I must admit when I first found out I was super excited too, it meant I could juice wheat grass at home!! I don't juice enough to justify buying a fancy juicer and I'd much rather spend the money on a good blender as it's way more versatile for a living foods lifestyle. Loose instructions for a day's worth of juice, about 2L 1 head of celery 8 leaves of kale 1 cucumber 1 beet 1 lemon apple (optional) pinch of high mineral salt (add after juiced) stevia to taste (add after juiced) Depending on the power of your blender you might need to chop everything into pretty small pieces, or even add a bit of water to get started. With my old blender (pictured above) I could get away with no water if I started with cucumber diced pretty small and then add the remaining ingredients from there. Once everything is blended up like a smoothie, pour the entire blender contents into a nut milk bag and squeeze out all that nutritious veggie juice into a bowl. Season with the salt and stevia. I keep the pulp in the freezer until I have enough for a batch of doggie cookies or raw crackers. Make sure you store the juice in an air tight glass container for no more than 12 hours. Once the pulp is removed the juice loses nutrients pretty quickly. This is why all those juice products sold in stores are mostly just sugar and preservatives. Do you have any idea how good that is for you!!!! Soooo good!