Preparation: Using a food processor, mix 2/3 of the shredded coconuts, all of the walnuts, dates, and sunflower seeds until it's well-mixed. Once smooth enough, press the mixture into a pie shell to make your crust. Set aside for now. Place the grated apples in a large mixing bowl. Blend the cinnamon, apple juice and raisins together, and pour it over the grated apples. Mix thoroughly to form your apple filling. Fill the pie crust with the apple filling and garnish it with more shredded coconut. Serve or refrigerate for later. If well-covered, it should keep for 2 days in your fridge.

Roasted Zucchini with Rosemary Yogurt  and Zucchini Coulis

Ingredients
1 Cup of plain low-fat yogurt
4 Tablespoons of Olive oil
1 Teaspoon Rosemary
Ground white pepper
8 Medium to Large zucchini  

Preparation: Preheat oven to 450°F.  Warm oil and rosemary on a low heat until rosemary is disolved. To prepare yogurt: Place yogurt in a large coffee filter set in a sieve over a bowl. Let sit 30 minutes; discard liquid. Transfer yogurt to a small bowl and stir in 1/2 to 1 tablespoon rosemary oil, to taste. Season with salt and white pepper to taste. Cover and refrigerate until cold.

To make coulis: Trim ends of 2 zucchini and cut into 1/2-inch chunks. In a medium saucepan, place zucchini, 1 cup water, and 1/2 teaspoon salt. Bring to a boil; lower heat to medium and cover pan. Cook until zucchini is very soft, about 15 minutes. Transfer cooked zucchini and liquid to a blender and process until very smooth. Add a little water if too thick. Stir in 1 tablespoon rosemary oil and freshly ground black pepper. Cool to room temperature.

Meanwhile, trim ends of remaining 6 zucchini and cut each in half lengthwise. Place on a large rimmed baking sheet. Drizzle 2 tablespoons rosemary oil over zucchini and roll zucchini around to coat thoroughly. Sprinkle lightly with salt. Place cut side up on baking sheet and roast until soft, about 15 minutes. Transfer to a platter, cut side up; let cool. Drizzle both sauces over zucchini in a striped pattern. 





Couscous with Raisins, Cinnamon and Pine Nuts

Ingredients
1/4  Teaspoon ground cinnamon
1/2  Teaspoon turmeric
1/4  Teaspoon ground cumin 
1     Teaspoon salt 
1/4  Cup dark seedless raisins 
1     Tablespoon unsalted butter
1     Cup couscous
1/4  Cup toasted pine nuts

In a 3-quart saucepan, combine 1 1/4 cups water with cinnamon, turmeric, cumin, salt, raisins and butter; bring to a boil. Stir in couscous; remove from heat. Add pine nuts, then cover. Let stand 5 minutes. Using a fork, fluff couscous and place in a serving bowl.  I added this in in case you were wondering what to do with those pine nuts - its really good! 




 Baba Ghanoush

Ingredients
2 (1-pound) eggplants
1 to 2 small cloves garlic 
3 Tablespoons lemon juice 
2 Tablespoons olive oil 
1 Tablespoon tahini
1 Teaspoon sea salt
2 Tablespoons flat-leaf parsley

Preparation:  Preheat broiler. Prick each eggplant all over with a fork. Place on a rimmed baking sheet. Broil 4 to 5 inches from heat, turning occasionally, until browned and softened, 45 to 55 minutes. They will be completely collapsed at this point.

Turn eggplant into a colander set over a bowl and break apart with two forks. Let drain, flesh side down, until cool enough to handle.

Remove eggplant to cutting board and with a spoon, scrape pulp from skin. Discard skin.

In a food processor with metal blade attached, mince garlic. Add eggplant pulp, lemon juice, olive oil, tahini and salt. Pulse until smooth. Add parsley and pulse until just combined. Turn into a bowl and serve. Can be refrigerated up to 3 days. Great as part of a meal or as an appetizer with finger tip slices of whole grain bread, crackers or veggies. 






RFD Tahini -Watercress Dressing

¾   Cup lightly packed watercress leaves (about 1 bunch)
1/3 Cup roasted tahini
¼   Cup freshly squeezed lemon juice (about 2 lemons)
2    Green onions (white and green parts), coarsely chopped
1    Tablespoon tamari
1    Tablespoon water
1    Clove garlic
Blend all ingredients together in a blender until smooth and creamy.

This is great in salads and over rice, vegetables, well just about anything!