Do you remember What you ate last September.... When all of your food was cooked? Do you remember How you felt that September.... And how unhealthy you looked?

Will you remember To eat this September.... Food that is veggie and fruit-i-ful? Let us remember During September.... Raw food makes you beaut-i-ful! So what exactly are these luscious raw foods we will be partaking of this September? On the menu are: peaches and pears, blackberries, fennel and carrots. And please don't forget squash. This month and next we will be up to our ears in them. Polka-Dot Peach Chiffon Ingredients: 1 Tbs. chia seeds 1 cup coconut water meat of one young coconut 2 fresh ripe peaches 1/4 inch of vanilla bean 3 leaves of Romaine or Bibb lettuce Soak the chia seeds in the coconut water for at least 30 minutes ahead of time. Best idea is to soak overnight. Blend the soaked seeds with the coconut meat in a Vita-Mix or other blender to assure smoothness, then add remaining ingredients and blend until ultra creamy. Pour into two chilled glasses and garnish with mint leaves. Serves 2 Pear Combo Smoothie Ingredients: 3 ripe fresh pears, stems and core removed 4 stalks of celery 1 inch of ginger root 1 apple, any variety 2 leaves of kale, any variety 2 Tbs. raw honey (optional) Juice the celery, ginger, apple, and kale. Pour into Vita-Mix or other blender and add pears. Blend until smooth. Taste before adding honey. Pour into glasses and dust with cinnamon, if desired. For a thicker variation you can also add 1/2 an avocado before blending. Serves 2 Blackberry Roll-Ups Ingredients: 1 1/2 cups of raw cashews, soaked for 1-2 hours (or macadamia, if preferred) 1 cup of raw pine nuts, soaked for 1-2 hours juice of 1/2 large lemon juice of 1 orange 1/4 cup raw honey or fresh pitted dates 1 inch of vanilla bean 6-8 large Romaine leaves (or any large, flat lettuce leaves available) 2 cups fresh blackberries or blueberries Blend nuts with juices, honey, and vanilla in a Vita-Mix, other blender or food processor until it's nice and creamy. Add small amount of water (or fresh nut milk) if needed for consistency, but don't make it runny, you want a thick frosting-like consistency. Chill for an hour. To assemble roll-ups, lay large flat lettuce leaves on counter, spread with nut sauce and sprinkle generously with blackberries or blueberries. Roll up like a burrito and arrange on a platter. Eat with lots of napkins and good company! (Use leftover nut spread for frosting the Carrot Cake, see below). Serves 4 Carrot Cake Supreme Besides juicing an abundance of carrots for drinking and for soups, along with grating them into any number of raw dishes and salads, you can make this decadent dessert. Carrots are one of the most versatile, healthful and economical vegetables there are! Ingredients: 1 cup fresh medjool dates, pitted 1 cup soaked raisins 1 Tbs. pumpkin pie spice 6 carrots, blended fine in food processor (or try using 3-4 cups of carrot juice pulp) 1 cup of walnuts or pecans, blended fine in food processor 1 Tbs. ground flax seed, soaked in 2 Tbs. of water 1/2 inch of vanilla bean Blend the carrots and walnuts or pecans in a food processor. Once well incorporated, add all remaining ingredients and process until smooth. You might need to add a small amount of fresh coconut water if the mixture is too thick. When you have a nice thick paste, remove to a serving plate, shape into a circle, and frost with leftover nut spread from Blackberry Roll Ups. Decorate with walnuts and carrot curls. (You can make these simply by using a vegetable peeler to make strips of carrot and then curling them up). Serves 2-4 Fall Fennel Salad Enjoy this variation of a recipe from the recipe section of "Raw Foods and Hot Yoga". Ingredients: 2 handfuls of mixed baby greens 1 large fennel bulb thinly sliced, with the core removed 2 cucumbers, thinly sliced 1/2 cup scallions, chopped 1 tomato, chopped 1 avocado, diced 1/2 cup fresh chopped parsley Juice of one orange 2 Tbs. lemon juice Make a bed of the greens on a plate. Toss all remaining ingredients together in a large bowl and arrange on top of the greens. Garnish with extra slices of fennel and carrot curls (see instructions above for how to prepare carrot curls) and sprinkle with a few spoonfuls of fennel seeds. Serves 2 Simple Squash Soup Ingredients: 2 cups of peeled and diced butternut squash 1 cup fresh orange juice 1 cup young coconut water 3 fresh medjool dates, pitted 1 banana 1/2 of an avocado 1 tsp. curry powder Blend away in your Vita-mix or other blender until smooth and creamy. Pour into soup bowls and garnish with orange slices, or diced avocado. Serve with a simple leafy green salad for an easy and satisfying meal. Serves 2

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