Place all ingredients in a blender or food processor; process until smooth. Place berry mixture in a freezer-safe container and freeze until hard, about 1 hour. Let stand about 10 minutes before serving.

Health.com

Place watermelon, jalapenos, cilantro, lime juice and onion in a medium bowl; stir well to combine. Season with salt. Serve at room temperature or chilled.
Make Ahead Tip: Cover and refrigerate for up to 1 day.
Tip: Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.
Ingredient Note: The seeds and surrounding membrane are the spiciest part of the chile pepper. To increase the heat of the salsa, use some or all of the seeds, depending on your preference, along with the flesh of the pepper.

Eatingwell.com
 

Place strawberries, almonds, dates, almond milk and honey in blender and blend until fruit is puréed.
Add ice and blend until smooth. Serve cold.

Peel and chop as described above and toss gently.  Serve chilled or warm.

   1. Prepare a large ice bath.
   2. Bring a large pot of salted water to a boil.  Add fennel and cook for 3 minutes. Drain fennel; immediately plunge into ice bath. Set aside for 3 minutes. Drain.
   3. Transfer  fennel to a large serving bowl; pat dry. Add jicama, avocado and carrot.
   4. Drizzle salad with lemon juice, lemon zest, oil, mustard, cilantro, sea salt and pepper.  Gently toss to coat.
   5. Transfer to serving dishes. Top with ground flax seeds and cashews.  Serve at room temperature.
   6. Enjoy.

By Amie Valpone
Easy Eats
The Healthy Apple

 
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Heat oil in large frying pan or wok.
Add onion, garlic, and peppers and cook on medium heat until they begin to soften.
Add mushroom and continue cooking until veggies are tender and there is some liquid in pan.
While cooking, add chili powder, salt, and pepper to taste.
While veggies are cooking, mash up black beans with back of fork or potato masher until pasty.
Some whole beans can still be present.
Add sour supreme by large spoonfuls and mix with beans until mixture is creamy. You may use 1/2 whole container
depending how creamy you like it.
Add taco seasoning to bean sour supreme mixture and stir until thoroughly combined.
If you really like spice, add a little hot sauce.

Grease the bottom of a 9x13 inch casserole dish and arrange tortillas so that entire bottom of dish is covered.
Tortillas can overlap, but feel free to cut them to fit.
Spoon out half of cooked veggies and spread them on top of tortillas. Trying not to use liquidy part.
Arrange another layer of tortillas on top of veggies and spread bean sour supreme mixture on top.
Arrange another layer of tortillas and pour remaining veggies and cooking liquid on top. Using the liquidy part of the cooked veggies for the last layer allows it to seep down and flavor the whole casserole.
Arrange a final layer of tortillas for top of casserole.

Place in oven and bake for about 20 minutes at 350 degrees.

Allowing casserole to cool for a few minutes before cutting will make it much easier to cut.

Thank you to: VegetarianRecipies.org

In a blender, combine pumpkin, milk, yogurt, pumpkin spice, juice of half a lemon, agave nectar or honey to taste, and vanilla extract.
Blend together until smooth, and begin adding the ice while continuing to blend.
When mixture is thick and creamy, stop and hold in refrigerator at least 30 minutes.
Top with whipped cream and garnish with cinnamon sticks. Serve.
Make sure you add enough sweetener or it will be bitter!  Of course use organic ingredients whenever possible.

Thank you Green Halloween

Cut apples into generous chunks, leave skin on.
Put apples into large stock pot
Add any of the optional mix-ins, (except raisins)
Pour in fruit juice, to cover approx. 20% - 25% of apples
Add 2 tablespoons of cinnamon
Add 1 teaspoon of nutmeg
Cook on low heat, approx. 30 - 45 minutes, stirring occasional.  If using raisins, stir in for the last 10 minutes of cooking.
Remove from heat when the apples begin to soften.
Can be served warm or cold.  Chilled, makes a refreshing Fall desert.
Can be topped with granola for extra crunch
 
Notes:
Can also be prepared in a slow cooker
If you wish a more adult desert, add rum (about 1/2 - 3/4 cup) after removing from heat, to retain the alcohol content. 
Remember to warn your guests!
 

In medium bowl, combine flours, bran, sugar, baking soda and salt; mix well. Set aside. In small bowl, whisk together buttermilk, eggs and butter. Add to dry ingredients, mixing just until dry ingredients are moistened. Stir in dried plums; let stand 5 minutes. Heat lightly greased griddle or non-stick skillet over medium heat until hot. For each pancake, pour scant 1/4 cup batter onto hot griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Cook second sides until golden brown. Serve warm with Apple Spice Topping. APPLE SPICE TOPPING: In small saucepan cook and stir 1 cup unsweetened applesauce 1/3 cup finely choped pitted dried plums and 1/2 teaspoon ground cinnamon over medium heat 1-2 minutes or until warm. Makes about 1 1/3 cups.