Arugula Salad with Bulgur and Berries

When I make bulgur, I usually make a few cups so that I can quickly heat it up the next morning for breakfast. It's a lighter whole grain cereal for warmer weather. Add any combination of fresh berries and nuts. It's also great to mix into soups or salads. 

Arugula Salad with Bulgur and Berries

Approx 4 oz of arugula

10 organic strawberries, quartered

1 C cooked bulgur wheat

1/2 C sliced raw almonds

Lemon Poppyseed Dressing

3 heaping TBS of Earth Balance Mindful Mayo

3 TBS extra virgin olive oil

2 TBS honey, agave syrup or rice syrup

The juice of a half of lemon

2 TBS apple cider vinegar

1/4 tsp poppy seeds

Serves 2 as a meal or 4 as a side dish.

Vegan Cheesecake

Vegan Cheesecake 

15 dates, quartered

1/2 C almond meal

1/4 C coconut

3 tsp water

3 C raw cashews

8 TBS coconut oil, melted

1/4 C lemon juice

1/4 C raw agave nectar

1 tsp vanilla

You will also need a food processor and a 9" glass pie dish.

In a large glass bowl, add the cashews, cover with water and soak for at least 4 hours.

In a processor, combine the dates, almond meal, coconut and water. Pulse until the ingredients resemble coarse crumbs that stick together when pressed between your fingers. Press the crust evenly into the glass pie dish, working from the bottom, then up the sides. Set aside.

Drain the cashews, removing as much water as possible and place into the processor bowl. Add in the coconut oil, lemon juice, agave and vanilla. Blend in processor until smooth.

Pour cashew mixture into the pie dish and smooth with a spatula or butter knife. Cover with plastic wrap and refrigerate until set. This usually takes at least an hour. You can speed up the setting by placing in the freezer for 15-20 minutes.