Beet Root Delight This is a raw vegan variation of a traditional Moldavian dish that's a favorite of my husband's. I recently prepared it for Nick's mother and she really couldn't believe it was raw. It takes a little preparation, but the result is a truly surprising treat for your taste buds.

Ingredients: 3 medium beet roots, peeled and finely shredded 3 Tablespoons lemon juice 1 cup macadamia cheese (see below) 1 avocado 6-8 Medjool dates, pits removed 1?2 cup walnuts, crushed 2 cloves of garlic, minced Macadamia Cheese: Soak 1 and ½ cups raw macadamia nuts overnight. Rinse the nuts and process them in a Vita-Mix or food processor using the minimum needed amount of fresh water. Then place the resulting mixture in a strainer, loosely cover it with a clean cloth and leave at room temperature for 1-2 days. Next, with a spoon scoop out the macadamia cheese into a fresh container. You can store it in a refrigerator for up to 3-4 days. (Many other recipes which use the Macadamia Cheese are available in Beautiful on Raw). Combine shredded beet roots and lemon juice in a bowl and set aside. Place macadamia cheese, avocado, and dates into a food processor and puree until creamy. Transfer the mixture to a bowl. Add the remaining ingredients and mix well with a spoon until the mixture achieves uniform consistency. Eat with a spoon, serve on dehydrated crackers as a dip or use as filling for simple delicious lettuce wraps. Serves 3-4. Evergreen Morning Juice The oft-neglected pomegranate delivers powerful doses of antioxidants and phytonutrients which help to prevent artheriosclerosis by helping to lower cholesterol. Pomegranates have also been shown to slow the growth of certain types of cancer and combat inflammation of cartilage. Pomegranates have a positive effect on dental health by inhibiting the growth of dental plaque. It's time to give pomegranates the credit they deserve. Ingredients: 5 stalks of celery 3 leaves of kale, stems included 1 pomegranate, peeled 2 red apples, cored Juice all ingredients in a Vita-Mix or other blender and enjoy! Serves 1 Winter Wonderland Green Smoothie Delight in taking advantage of delicious persimmons while you can. They are an excellent addition to your daily green smoothie. Ingredients: 3 persimmons, peeled 1 avocado, peeled and pitted 1 tangerine 2 medium collard greens, deveined Blend in a Vita-Mix or other blender until smooth. Pour into a tall glass and dust with cinnamon, if desired. Serves 1 Endive Right In Salad This makes an attractive and versatile salad that you can proudly take to any family gathering. Ingredients: 4 belgian endives 2 oranges, peeled and sectioned 1 avocado, peeled, pitted and diced 2 Tablespoons of finely minced red onion 1-2 Tablespoons of fresh lemon juice 1 cup shredded red cabbage pinch of sea salt, optional Chop off the end and remove the core from the endive, then place the leaves in a mixing bowl. Add remaining ingredients and toss. Place in serving bowl and blend the following ingredients together to offer as a dressing alongside, if you don’t already have a favorite dressing of your own: 1/2 cup soaked macadamia nuts 1 cup fresh orange juice Serves 2 Stuffed Pome-Peppers You will be accused of being a gourmet chef when you make this exotic dish; and all the while you were just playing with your food! Ingredients: 1 avocado 2 mandarin oranges or satsumas, peeled 2 cups mixed broccoli and cauliflower florets 1 pomegranate, peeled and kernels removed handful of soaked sunflower seeds pinch of sea salt, optional 2 ripe red peppers 2 large collard leaves, deveined Pulse the avocado, oranges, florets, pomegranate kernels and sunflower seeds in a food processor until still slightly chunky. Save the remainder of the pomegranate for your Evergreen Morning Juice (above). Cut red peppers in half, scoop out the insides and fill with vegetable mixture. Place upright on serving platter. Next, lay collard leaves (stems removed) on a flat surface, place a few spoonfuls of mixture in the middle and roll up like a burrito. Secure with toothpicks if desired. Place decoratively between red pepper halves on the platter. Garnish with fresh herbs such as parsley or basil. Serves 2-4

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