With the weather warming up, there are all kinds of yummy fruit in season. The first one that I always anticipate is juicy ripe strawberries. My family and I went up to Vollmer Farms in Bunn, N.C. to pick strawberries. We have eaten strawberries in every way imaginable; strawberry fruit leather, strawberry smoothies, raw strawberry jam...... One of my favorite recipes is the following. This is a hard recipe to "mess up" so you can use the ingredient list loosely and adjust to your taste.

Strawberry Swirl Pie

Crust

Mix together in food processor; 1cup of dates, 1 cup of nuts(I used a combo of walnuts and almonds) and 1/2 cup of Wilderness Family Naturals dehydrated coconut. Press this into the bottom of your pie plate.

Strawberry Filling

Mix together in Vitamix or high powered blender; 1 1/2 cups of frozen or fresh strawberries, 1 cup of dates, and agave to taste. Pour this on top of the crust and put in the freezer to set (about 30 minutes or so.)

Cream

Mix together in Vitamix; 1 cup of cashews (soaked for at least an hour), 1/3 cup of melted cocoa butter (I usually stick mine in the dehydrator before I begin), 1 tsp. of vanilla, 2 tsp. of coconuit butter and agave to taste.

Take the pie out of the freezer and gently spread the cream on top. Then gently swirl the two together to create  a marbled effect.

Whoever said " You can't have your cake and eat it too" certainly was not a raw foodie. For two years now, I've enjoyed all of the Christmas "goodies" with none of the guilt. If any of you out there are long distance runners, this makes an awesome "pre-run fuel!" One thing that I've discovered after experimenting with numerous raw recipes is that sometimes the incredibly simple recipes are some of the yummiest recipes. Below is a recipe for my favorite cookie.This is a recipe that I adopted from Renee Loux Underkoffler's book called Living Quisine. I decided to put a new twist on it by adding my own version of raw confectioners sugar to make it look a little more festive! I served this for a family gathering during the Christmas holidays and it was a hit with even the "cooked foodies."It is very simple and takes only about fifteen minutes to make . Of course, you still have to dehydrate ( if it makes it to the dehydrator). This is also a very versatile recipe. As you can see I have shown several different ways it can be used and adapted to any occasion. All three pictures; the donuts, stars , and hearts,(makes great raw valentines cookies),are all made using this same basic recipe. The neat thing about the donuts is that this recipe acutually taste like "Hostess Crumb Donuts."Try this and let me know what you think!

Coconut Caramel Cookies

3 cups dried shredded coconut

1 cup pitted soft dates

3 tablespoons of raw almond butter

2 tablespoons of raw honey or agave , or maple syrup

2 tablespoonss of coconut butter (I used coconut oil)

1 tablespoon of non-alcohol vanilla extract ( I used vanilla flavor)

1 tablespoons of cinnamon

2 teaspoons of nutmeg

pinch of salt

Throw all of this into a food processor and process until it sticks together. Then roll out onto wax paper and cut out desired shapes.

Raw Confectioners Sugar

One half cup of dried cocoonut( I love WildernessFamilyNaturals.com and it is truly raw coconut!)

one half cup of Ultimate Superfood's Really Raw powdered agave (www.UltimateSuperfoods.com)

Directions: Grind coconut with a flat blade or coffee grinder until it is like a powder. Mix with the powdered agave. Use as is or add natural food coloring. This can be purchased at Whole Foods. ( It is just beet juice.)

Put into the dehydrator and dehydrate about 12 hours, flip over, and dehydrate another 12 hours. The drying time will depend on whether you make cookies or donuts and how thick you decide to make them. Ideally, they should be crispy on the outside and still soft on the inside.

Special note: If you don't have the powdered agave, the coconut will work too. It is mainly for looks, because the cookies are already sweetened.