No Bake Key Lime Pie

Pie Crust
   2/3 cup raw walnuts
   2/3 cup unsweetened, shredded coconut
   2/3 cup old-fashioned rolled oats
   4 Medjool dates

Grind walnuts, coconut and oats in a high speed blender. Drop in dates one at a time until mixture hold together. Press into a 9 inch pie plate.

Pie Filling
   3 avocados
   16 Medjool dates
   3/4 cup fresh key lime juice (can use regular limes)
   1/2 cup raw cashews (or 1/4 cup cashew butter)
   zest from 1 lime

Combine filling ingredients in a high-powered blender and blend until smooth. Pour into crust and refrigerate for at least 4 hours or freeze until ready to use.

No-Fail Kale Salad

This one is really good. I got it out of the cookbook "Everyday Detox" by Megan Gilmore

Lemon Dressing
 3/4 c. freshly squeezed lemon juice (of course that may be hard to come by so you can use realemon)
  1/4 c. extra virgin olive oil
  2 Tbsp. raw honey
  1 clove garlic, minced
  1/4 tsp sea salt

   Combine all the ingredients in a shaker jar and shake vigorously to mix. Set aside.

Salad
  1 pound kale leaves, stems removed, chopped into small pieces (the smaller the better)
  1/4 cup red onion, diced
  2 carrots, shredded
  1/4 cup craisins
  1/2 cup slivered almonds

Place kale, carrots and onions in a bowl. Pour dressing over the salad and massage the salad until well coated with dressing. Add craisins and almonds and toss. Store in fridge until ready to serve.
Lasts a long time in the fridge!