"I wonder what it would be like to live in a world where it was always June." - L. M. Montgomery I know one thing for sure: it would be a most delicious and nutritious world! June is the month we dream of in February. Some of the produce that is now available for your raw food dining pleasure include fresh raspberries, apricots, corn, and arugula. And have you ever tried nasturtiums? This is the month to let your imagination run wild with the variety of garden delights!

Arugula Toss Serves 2 4 cups fresh arugula 1 cup raspberries 1 peeled and chopped mango 1/4 cup diced red onion 1/4 cup each of lemon juice and raw honey, mixed together. Toss everything but the lemon juice and sweetener together in a bowl and arrange on two salad plates. Drizzle with the lemon and honey and decorate with nasturtium blossoms. (Yes, you can eat them!) Cool Corn Chowder Serves 2 Juice approximately 3 carrots, 3 celery ribs, an apple and a large handful of parsley. Put the juice in the Vita-Mix along with: 1 cup of fresh corn, cut from the cob 1 avocado Blend until smooth and pour into two serving bowls. Garnish with minced scallions, extra corn from the cob, and chopped parsley. Raspberry Cheesecake Cup Serves 2 Ingredients: 2 cups cashews or macadamia nuts, soaked 1/4 cup each of lemon and orange juice fresh coconut water, as needed for consistency 4 fresh medjool dates 1/2 cup of raw honey 1 inch of vanilla bean 1 cups fresh whole raspberries 1 cup raspberries blended into a sauce with honey Blend everything but the raspberries in the Vita-Mix or a food processor until smooth and creamy. Sprinkle about 1/2 cup of the whole berries in the bottom of two tall parfait glasses. Layer remaining ingredients in this order: cream, berry sauce, cream berry sauce. Garnish with the rest of the whole berries and some mint leaves. Isn't June good? Green Pudding ala Apricot Serves 2 Ingredients: 4 fresh ripe apricots, pitted and sliced 1 ripe avocado, peeled and pitted 1 ripe banana 2 large Romaine or Swiss Chard leaves fresh coconut water, as needed for consistency Blend until smooth in the Vita-Mix and pour into two glasses. Dust with cinnamon or dried coconut, if desired. Frog Wraps Great for getting children to eat green! Ingredients: 8-10 large round nasturtium leaves handful of fresh alfalfa sprouts 2 avocados mashed smooth, with a little lime juice, honey and chopped cilantro 1 cup fresh corn, removed from cob Layer nasturtium leaves in a single layer on a large serving platter. Top each with a small amount of sprouts. To make it look like a frog on a lily pad, top with a mounded spoonful of avocado mixture and place two corn kernels atop for the eyes. To eat, roll individual wraps up and dip in homemade salsa. Leap for joy! Spinach Dip for Picnics Ingredients: 3 cups chopped spinach 1/4 cup raw almond butter 1/4 cup raw tahini juice of 1/2 a lemon 1 cup tomato, chopped fine handful of minced scallions Blend everything but the tomato and scallion in the Vita-Mix until somewhat smooth. Stir in the last two ingredients and place in a bowl on a platter surrounded by raw vegetable crudites. Sprinkle lightly with nutmeg. Enjoy the month of June!

Raw Food Recipes (by season)