Ahhh, August. Did I hear someone say tomatoes? Or grapes? How about melons or summer squash? It all sounds delightful, and this month you will have fun trying out some new raw food recipes to add to your summer repertoire. The shapes and colors of some of this month's seasonal produce are sure to please the eye as well as the taste buds. Some of the best juicing ingredients of the year are available this month, so I've included a couple new juice combinations you might like to try. Bon Appetit!

Jello Juice Ingredients: 2 cups cubed watermelon 2 cups fresh strawberries (or raspberries) 1 orange, peeled 1 medium beetroot Juice all ingredients and drink immediately. For a variation of this recipe, you could juice the orange and beet and then blend the mixture in a Vita-Mix with the melon and berries. Serves 1-2 Cool Hand Cuke Ingredients: 2 medium slicing cucumbers 2 cups fresh pineapple 1 handful of fresh parsley 1 apple, any variety Juice all ingredients and drink immediately. For a variation of this you might add this juice to a Vita-Mix along with a couple of peeled and sliced kiwis. Blend until smooth. Serves 1-2 Pesto Stuffed Tomatoes Ingredients: 4 large ripe tomatoes 1 cup fresh basil 1 cup chopped spinach 1/4 cup chopped parsley or cilantro 1 clove garlic, chopped 1/2 cup pine nuts, soaked 1/2 cup walnuts, soaked 2 Tablespoons lemon juice dash of cold-pressed olive oil and sea salt (optional) Cut the tops off the tomatoes and carefully scoop out insides into a food processor. Set hollowed out tomatoes on a platter. Add remaining ingredients to food processor and blend until somewhat smooth, adding water as necessary for consistency. Spoon filling into tomatoes and garnish with parsley. Arrange on platter and surround with Sungold (orange) cherry tomatoes and fresh basil for additional garnish. Serves 4 Pad Thai variation over Summer Squash Ingredients: 1/4 cup coconut water juice of 1/2 orange , or 1 lime 1 Tablespoon chopped ginger root 2 Tablespoons chopped scallions 1/2 cup almond butter meat of one young coconut, chopped and divided 1 yellow summer squash 2 cups mung bean sprouts 2 sprigs of fresh cilantro Blend the coconut water, orange juice, ginger, scallions and almond butter in a Vita-Mix or blender with half of the coconut meat until smooth. Spiralize squash, or use a vegetable peeler to cut it into thin strips. Place in 2 serving bowls with mung bean sprouts and remaining coconut meat. Pour sauce over the top and garnish with cilantro and extra chopped scallions. Serves 2 Coolest Melon Soup Ingredients: 2 cups cubed canteloupe 2 cups fresh raspberries (optional) 2 cups fresh watermelon 2 cups honeydew melon 1 cup chopped mango or banana juice of 1 lime 2 Tablespoons raw honey or raw agave nectar (optional) Place half of the canteloupe and raspberries (if used) into two serving bowls. Blend remaining ingredients in Vita-Mix or blender until smooth and pour over fruit in bowls. Garnish with fresh mint leaves and a dusting of cinnamon. Serves 2 The Grapeliest Salad Ingredients: 1 pound of fresh red seedless grapes, halved 1 cup fresh chopped watercress 1 cup chopped almonds 1 apple, cored and cubed juice of 1 small lemon 1 ripe mango drizzle of raw honey (optional) Mix the grapes, watercress, almonds and apple cubes together in a large bowl. In the Vita-Mix or blender blend lemon juice and mango with optional honey. Pour over the salad and toss. Serve over a bed of greens on a platter. Serves 2-4.

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