Vanilla Almond Milk

In a Vitamix (or other strong blender), blend the following:
1/2 cup soaked almonds (soaked at least 1/2 hour, four is better)
4 dates, soaked (five minutes) and pitted
4 cups distilled water
1 tsp vanilla (or one vanilla bean)
Pinch of Celtic sea salt

Strain and chill for best results.

Tuscan Marinara with Zucchini Pasta

5-6 Roma tomatoes
4-6 sundried tomatoes (soaked 5-10 minutes)
1/4 yellow onion
4-6 cloves garlic
Fresh parsley, basil, oregano to taste (if using dried, less is needed)
Tsp Celtic sea salt (or to taste)

1-2 medium zucchinis

(Use all organic ingredients.)

For sauce: Place Romas in the food processor. (After trimming off the stem end of the tomatoes, I lightly squeeze out the seeds.)
Add onion, garlic, sundried tomatoes, herbs and Celtic sea salt and blend thoroughly. (Blend time will vary depending on your preference: less = chunky sauce, more = a smoother sauce.)

For pasta: Peel zucchini and half them to fit into your Saladacco (or spiralizer). Using this handy tool, turn the handle and create angel hair or fettucini style "noodles," depending on your preference.

Serve up your zucchini pasta with a dollop of Tuscan Marinara, and enjoy a pasta dish that won't leave you lethargic after eating!

Banana Ice Cream (without the cream!)

Peel several ripe (not overripe) bananas, slice into no more than 3-inch pieces, and freeze for 24-48 hours.
Once frozen, run the bananas through Champion juicer using the blank plate.
Serve and eat immediately!

For an added treat, also run through the Champion the frozen fruit of your choice to accompany the banana ice cream - blueberries, strawberries, mangoes... you choose! What's your favorite fruit?
Or top with smooth, dark, raw cacao sauce! Yum!

Living on Live Food Recipes by Alissa Cohen