3 ingredient raw Mango Sorbet

recipe by Mimi Kirk, a RAW food guru, who at the age of 73, looks fabulously better than most 50 yr olds!  Find her and this video on youtube HERE



RAW MANGO SORBET

2 mangos, peeled, pitted and chopped
2 Tbsp of sweetener like agave or maple syrup, or use several drops of stevia.
1 lemon, juiced

Place chopped mangos in a high speed blender like a Vitamix, or in a food processor, and add lemon juice and sweetener. Blend until nice and smooth.

Pour mixture into a wide plastic container to be placed in the freezer, and every 1/2 hour, stir, incorporating the slushy sides into the middle. When firm, but not frozen solid, spoon into dessert cups and enjoy!

Great Granola~ A blueberry, apricot, cashew blend!

I have to say that I love the recipe source's website name....it's the G spot Revolution....and before you get all excited, it's not just about that. It's about whatever makes you happy! find Caroline and her awesome food website at The G Spot Revolution.  This particular post caught my eye since it's a granola recipe, and my hubby LOVES granola.  It also happens to be a NO ADDED OIL recipe too, which totally fits into my collection!

Slow-Bake Blueberry Apricot Cashew Granola (gluten-free + vegan)


2 cups (gluten-free) oats - or not if you're not gluten free
1/2 cup dried apricots, chopped
1/2 cup cashews, chopped
3/4 cup maple syrup
1/4 cup unsweetened, shredded coconut
1/4 teaspoon sea salt
1/2 cup blueberry puree


Directions
Preheat oven to 300 degrees. Prepare a baking sheet by lining with parchment paper or baking mat (like this).
Mix ingredients (oats through salt) in a medium bowl.
Puree blueberries by placing 1/2 cup – 3/4 cup fresh blueberries in a blender or food processor and pulsing. Pour puree into a 1/2 cup measuring cup and then add to oat mixture. Stir to combine.
Spread mixture onto parchment paper and bake 40 – 45 minutes or until golden brown. (Stir/toss the granola with a spatula halfway through the bake time to ensure even baking.) Allow granola to cool completely on the baking sheet. Store in an airtight container.

NOTE: One reader said this granola took her 65 minutes to bake — and that’s OK! While that is a particularly long bake time, keep in mind every oven is different and patience is a virtue with this particular batch. In addition, the type of oats you are using (e.g. thick rolled oats versus old fashioned rolled oats) will affect bake time. This granola should not be moist — make sure it is golden brown when you take it out. (Thanks to Jessica for reporting her results!)


^^^^^that was me! I had to bake this a longer time than she did, but it did come out golden brown.  Just be sure to watch it, and you don't want it to still me moist when you take it out.  Bake it a few more minutes at at time if needed.

Chana Palak Masala

1 small onion, diced
2 garlic cloves, minced
1 15 oz can of fire roasted tomatoes, undrained
1 15 oz can of chickpeas, drained and rinsed
1 12 oz bag of baby spinach  ( I used swiss chard out of the garden!)
1 cup vegetable broth or water
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp curry powder
1/2 tsp ground ginger
red pepper flakes as desired
1/2-1 tsp garam masala
 t tsp lemon juice


cover the bottom of a large pot with water, and add onion and garlic and cook until it's transparent.
Add the tomoateos, thier juice, chickpeas, spinach and broth, combining.
Cover and cook over medium heat until spinach cooks down, about 4 minutes
Add remaining ingredients except garam masala, cover, and cook for about 3 minutes more
Add garam masala, stirring to combine an dcook fo ranother 2 minutes
Turn off heat, and let sit for 5 minutes, allowing the flavors to merge