Spoil Mom with these YUMMY Recipes!

Broccoli Sprout and Arugula Salad with Blackberries and Papaya

¼ cup fresh grapefruit juice
2 tablespoons all-fruit blackberry preserves
2 tablespoons flaxseed oil
1 tablespoon extra-virgin olive oil
4 ounces broccoli sprouts
6 cups baby arugula (about 3 ounces)
1 cup cubed papaya
1/2 cup chopped almonds
1 cup fresh or frozen and thawed blackberries

1. In a small bowl, combine grapefruit juice, blackberry preserves, flaxseed oil, and olive oil. Whisk together until well blended and slightly thickened. Season with salt and pepper, and set aside.
2. In a large bowl, combine broccoli sprouts, arugula, papaya, and almonds; toss with just enough dressing to lightly coat. (Refrigerate remaining dressing for another use.)
3. Divide greens among four serving plates. Top with blackberries and serve.

Living Carrot Cake with Lemon Cashew Frosting

Carrot Cake
1 cup soaked, raw almonds
1 1/2 cup soaked raisins (save water)
1 cup pitted dates, soaked and drained
6 cups carrot pulp (fiber remaining after juicing the carrots)
1-2 teaspoons cinnamon
zest of one lemon and one orange

Lemon Cashew Frosting
2 cups soaked cashews
1 cup soaked raisins
1 cup soaked dates
juice of one lemon

In blender, place almonds, raisins, dates, and raisin water. Mix. Add to a bowl and add pulp, spices, and zest.

For frosting, blend cashews and their water with the dates and their water and lemon juice until smooth.

Line 10-inch pie pan with plastic wrap and press cake mixture into it. Turn out onto plate and remove plastic. Spread frosting over. Do the second layer the same and spread frosting over all.