Kathryn Parker

Ingredients: 2 bananas 2 cups wild blueberries 1 cup cilantro 1 cup orange juice (just peel the orange, take out the seeds and throw it in) 1 tsp barley grass juice powder 1 tsp spirulina 1 small handful of Atlantic dulse Optional: water or coconut water or fresh orange juice to blend Directions: In a high speed blender, blend all ingredients until smooth. If a thinner consistency is desired, add up to 1 cup of water. Enjoy!

Loaded with juicy wild blueberries that burst in your mouth and are piled into a sweet cashew crust, this pie is as simple and perfect as it gets. It takes only minutes to make—and about that long to disappear, too! Enjoy it for dessert, breakfast, or any time the urge strikes you. 1⁄3 cup cashews 1⁄3 cup unsweetened shredded coconut 4 cups dates, pitted - because I make for one person, I can put about 1 cup in, less coconut and maybe a smaller pan. 20 ounces frozen wild blueberries, thawed or fresh in season 1 mango, diced, or a container of organic raspberries For the crust, process the cashews, coconut, and 3 cups of dates in a food processor until thoroughly combined and smooth. Press the crust into a 9-inch pie dish. Cover and refrigerate. For the filling, process half of the wild blueberries, the remaining cup of dates, and the mango or raspberries in a food processor  (or both) until smooth. Stir in the other half of [...]