Maple-Raisin-Date Truffles


Yields: 10 to 12 truffles


These truffles make an inviting healthy dessert or snack to satisfy a sweet tooth. They’ll impress guests at any dinner party.


Zucchini Fettuccine with Fresh Tomato Salsa


Yields: 4 servings


This raw side dish is low in calories, a breeze to prepare and cool fare on a hot summer day. The zucchini strips look and taste a lot like fresh pasta.


2 medium zucchini 2 ripe tomatoes, chopped 10 to 14 leaves fresh basil, minced 1 Tbsp extra virgin olive oil


2 cloves garlic, minced 1


/8 to ¼ tsp sea salt Freshly ground pepper to taste


Shave the zucchini lengthwise with a vegetable peeler to make the “noodles”.


Put them in a large bowl and add the tomatoes, basil, oil and garlic. Toss gently until thoroughly combined.


Season with salt and pepper to taste. Serve immediately.


Recipe by Laura Theodore, The Jazzy Vegetarian


Line a small baking sheet with unbleached parchment paper.


Place the dates, raisins, coconut and maple syrup in a high-performance blender and process to the consistency of soft dough. Transfer the date mixture to a medium-sized bowl.


Using a cookie scoop, spoon out a heaping tablespoon of the date mixture and roll it into a ball. Continue until all the dough is in balls.


Put the cocoa powder in a small bowl. Roll the truffles in the cocoa until coated and place on the prepared baking sheet. Refrigerate 1 hour.


Stored in an airtight container in the refrigerator, truffles will keep up to three days.


Do vegetarians eat animal crackers?


42


~Author Unknown Long Island Edition


Recipe by Laura Theodore, Vegan-Ease: An Easy Guide to Enjoying a Plant- Based Diet


9 large Medjool dates, pitted 1


/8 cup raisins


¼ cup raw shredded unsweetened dried coconut


1 Tbsp maple syrup 2 Tbsp unsweetened cocoa powder


Perfect Purple Smoothie Yields: 2 servings


Homemade almond milk is the base and cayenne powder gives it a spicy punch that intensifies the rest of the flavors. Drink one serving for lunch and chill the other for a fast and easy mid-afternoon reviver.


12 oz acai juice 6 oz almond milk 1 Tbsp soy creamer


1 cup fresh or frozen wild blueberries 1 frozen banana ½ cup fresh or frozen raspberries 1 Tbsp whole ground flaxseed meal (blueberry variety if available; try Trader Joe’s) 1 cup coconut water ice cubes 1 Tbsp macro greens or other vegan, non-GMO greens powder ½ tsp apple cider vinegar 1 to 3 dashes cayenne powder


Combine all ingredients in a high-speed blender and blend until smooth.


Store in two insulated cups and keep chilled until ready to serve.


EAT BETTER. www.NaturalAwakeningsLI.com


photo by Warren Jefferson


Photo by David Kaplan


Photo by Stephen Blancett


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