Lately I’ve been craving raw foods. My main staple lately has been fruit salad.

It’s mostly berries (strawberries, blueberries, blackberries) + kiwi + unsweetened coconut + sliced almonds. Last weeked I added cashew cream as a special treat!

Cashew Cream

• 1 cup raw cashews
• 1/2 cup water
• 2 T maple syrup
• 1/2 t vanilla

Blend all ingredients together. Adjust syrup and vanilla as needed. Store cream in the refridgerator for about 1/2 hour to thicken.

Tonight I enjoyed this for dinner:

It’s 1/2 a papaya with fresh lime juice! Kate eats this often and it is really great – light and refreshing!

I also had some of the Ginger Carrot Salad I made yesterday, inspired by a salad I had at Mount Madonna last week. I forgot to measure the ingredients so they are approximate So feel free to play around until you get the flavor you love.

Ginger Carrot Salad

• 4 cups shredded carrots (organic please!)
• 1/2 cup orange juice, fresh if possible
• 1 T freshly grated ginger
• 2 T honey
• salt to taste

In a medium size bowl, combine the raisins and the carrots.

Mix together the orange juice, ginger, honey, and salt until everything is blended together.

Pour the orange juice mixture over the carrots and raisins.

Enjoy! It tastes even better the next day