Strawberry Mousse

2 cups fresh or frozen strawberries
2 cups young coconut pulp
1/2 cup macadamia nuts or cashews, soak 1 hour
1/4 pine nuts, soaked 1 hour
3 pitted dates, soaked 1 hour
1 teaspoon vanilla extract
Young coconut water, as needed

Combine all the ingredients in a blender, and process until smooth, thick, and creamy, adding just enough coconut water to facilitate blending. Refrigerate for 2 hours before serving.

Variation

Layer with fresh blueberries in parfait or wine glasses.

By - Amber

100% Whole Wheat Rolls

2 1/3 Cups Warm Water (I usually use hot from my tap.)
2 Tbsp. Active Dry Yeast
2/3 Cup Lite Olive Oil (You can also use coconut oil, just be sure to melt first.)
1/3 Cup Honey
2 tsp. salt
2 eggs, beaten
6 to 6 2/3 Cups Whole Wheat Flour
3 Tbsp. Apple Cider Vinegar


Dissolve active dry yeast in warm water (110 degrees F.)

Add oil, honey and salt. Add eggs; beat well.

Add 5 cups flour and vinegar. (For some reason you need to place the vinegar on top of the flour - although I forget why.) Knead with dough hook until combined. Add (knead in) enought more flour to make soft dough. Let stand 10 minutes.

Knead on greased surface until smooth and elastic. Shape into rolls.

Let rise in warm place until double in bulk.

Bake at 425 degrees F. for 12 minutes.

Brush tops with more oil while still hot in pans. Move to cooling racks.

Makes approx. 3 dozen rolls.

By - Cathy Taylor

No Fish Tacos

Corn tortillas
Cabbage (thinly sliced)
Tomatoes (chopped)
Garlic Sauce
Limes

Warm tortillas and pile with cabbage, tomatoes, garlic sauce, and lime juice. If you want a little more heartiness to the taco, you can also use cooked beans (ie garbanzo, navy, kidney, etc)

Garlic Sauce
2 eggs
1/3 c. vinegar
2-3 cloves garlic, peeled
salt & pepper to taste
1 cup extra virgin olive oil

Blend eggs, vinegar, garlic, salt and pepper in blender to high for 1 minute. Turn blender to about #6, remove lid hole, drizzle in oil as slowly as possible. When all oil is in, replace hole cap and blend on high for 1 minute.

Notes:
1. This is our Caesar salad dressing recipe that we've been eating every week for over 10 years. We have never had a problem with the raw eggs. To be sure, always buy free range eggs.
2. In my Vitamix I just put the garlic in whole. Don't need to put through press first.
3. This dressing will last in the fridge for a least two weeks. I've never used is any older as it's always gone by two weeks.

By - Elizabeth