By Marianne Bridgeman

Ingredients:

1 cup fresh raspberries

1 tablespoon agave

½ teaspoon fresh lime juice

½ teaspoon coconut water

Directions:

1. Add all ingredients to a food process and process until the raspberries turn into a sauce.
2. Place a strainer over a large measuring cup or bowl and pour the raspberry sauce into the strainer.
3. Take a small rubber spatula or spoon and stir and press the raspberry sauce through the strainer.
4. Continue until all the raspberry sauce is in the bowl and only the raspberry seeds remain in the strainer.
5. Refrigerate until ready to use.

By Marianne Bridgeman

Ingredients:
1 cup of ice
1 cup of coconut water
1 1/2 cups of peaches
1 cup of raspberries
1 tablespoon agave nectar (optional, for added sweetness)

Directions:

1. Add all the ingredients together in a blender and blend until smooth.  Pour into a glass and enjoy!

By Ashley Skabar

Ingredients:

1 cup chopped fresh Mejool dates, pitted*

4 cups frozen raspberries

½ cup agave nectar, maple syrup or honey

1 cup ground cashews

1 dairy free chocolate sauce (see below)

Ingredients for Chocolate Sauce:

½ cup pure cocoa powder

½ cup oil

1 ¼ cup maple syrup

Blend all above ingredients and put aside.

Directions:

* If fresh dates are not available, substitute 1 cup of chopped dry dates and allow them to soak in hot water to cover for about 30 minutes before using.

1. Make the crust. Using your hands, press the dates into the bottoms of four 4″ springform pans or one 10″ springform pan, covering the entire space, adding more dates if necessary. (Dates are incredibly soft, and with just a little pressure, they will almost fuse together.)Place pans in the freezer while you make the filling.
2. Make the filling. Combine the raspberries, honey and ground cashews in a blender and blend on the highest setting until thick and creamy. Pour over prepared crusts and place back in the freezer for at least 1 hour before topping with Chocolate Sauce.
3. Pour the Chocolate Sauce onto the cakes without using any spreading utensils, covering the surfaces evenly. Return cakes to the freezer for at least 1 hour more before serving. (If you decide to freeze them more than a few hours ahead of time, allow the cakes to rest in the refrigerator for about 1 hour before serving.)
4. When ready to serve, run a sharp knife around the edges of the cakes to keep them from sticking to the sides of the springforms. Serve cold.

Ingredients:

water

1/2 medium sized cucumber

crushed ice (optional)

Directions:

1. Peel and slice cucumber.

2. Place in pitcher

3. Put the water in and ice (optional) and let it chill.

4. Enjoy.

Note: It is recommended to change the cucumber daily.

Serves: 4

Ingredients:

3 quarts water

3 cucumbers, peeled and chopped

1/2 cup freshly squeezed lime juice

1/3 cup agave nectar or to taste

Crushed ice (optional)

Slice of lime or mint sprig, for garnish (optional)

Directions:

1. Pour 1/2 cup of the water and 1 cup of the cucumbers in blender. Blend until cucumbers are pureed then add more cucumbers and water until all cucumbers are pureed.

2. Using a fine-mesh sieve, strain cucumbers into a pitcher to remove seeds and pulp. Stir in remaining water, lime juice and agave.

3. Chill before serving over crushed ice garnished with a slice of lime.

From Delicious Living

Serves 4

Ingredients:

1 cup raw almonds

Filtered water

2 medium avocados, pitted and cubed

1 large cucumber, peeled, seeded, and roughly chopped

5 large scallions, thinly sliced (including some green tops)

1/4 cup chopped fresh cilantro

Sea salt and black pepper, to taste

Fresh cilantro sprigs, for garnish

Directions:

1. Place almonds in a large glass jar and cover with filtered water; soak overnight.

2. Drain and rinse well. In a food processor, blend almonds and slowly add 2 cups filtered water until smooth, 2–4 minutes. Strain through a fine sieve or cheesecloth into a bowl, pressing or squeezing to extract all liquid. Discard solids (or save them for baking). Refrigerate milk in a clean glass jar.

3. In a food processor, combine avocados, cucumber, and scallions; add almond milk and purée until smooth, about 2 minutes.

4. Stir in cilantro and pulse for 5 seconds.

5. Season with salt and pepper and garnish with cilantro sprigs.

From GoneRaw.com

Ingredients:

• 1 watermelon, peel and cut into squares
• 2 cup cashews, soaked for two hours
• 1 cup agave
• vanilla, to taste
• water, to taste
• blueberries

Directions:

1. Place cashews, agave, and vanilla in food processor and process. Adding water slowly, little by little to achieve a smooth frosting-like consistency.
2. Place in a zip lock bag and cut a small section of the bottom corner. Use this as your frosting instrument not unless you have your own icing tool.
3. Squeeze frosting on each watermelon, then top with a blueberry!

Note: You can cut the watermelon into shapes like hearts or stars and put the cream on top.

From GoneRaw.com

Servings: 3

Ingredients:

• 2 cups of fresh watermelon
• 1 cup of fresh strawberries
• 1 cup of young coconut water

Directions:

1. Blend.
   
2. Serve and Enjoy!

From JuiceFeasting.com

Ingredients:

• watermelon

Equipment Needed:

• blender
• nut milk bag or strainer

Directions:

1. Simply chop up your watermelon, peeling it as minimally as possible as there is loads of chlorophyll in the green skin.
2. Place it in the blender, and blend. You do not need water to get this juice started, you are using WATERmelon!
3. Serve and enjoy!

NOTE: It is a good idea to not mix your melon juice with any other as melon digests very quickly, but you will be fine if you add some lemon into your watermelon juice. Watermelon provides such abundant amounts of juice for very little effort, while still being chock full of goodness. Watermelon juice flushes acid from the system and renews the
blood, making the skin look and feel better.

From GoneRaw.com

Serves: 3

Ingredients:

• 1/3 cantaloupe, peeled and cut into cubes
  
• ¾ cup water
• 5 ice cubes
• 1½ cup spinach
• 2 teaspoon agave nectar
  

Directions:

1. Blend the cantaloupe, ice and water until it is smooth.
   
2. Add the spinach and agave and blend until smooth.
   
3. Drink and enjoy!