Raw Spinach and Corn Salsa Salad and Fruit Parfait

Today was a good Sunday. We had church at Old Union this morning and it was good to hear Dannie Loy preach and then to share potluck lunch at church. I take mostly raw foods to these potlucks, although I take cooked foods sometimes . Today I took a spinach/corn salad with salsa dressing, a fruit parfait, hummus, carrots, and watermelon. And even though I don't eat it, I took a German Chocolate Cake that we bought from an Amish family at the farmer's market.

Here are two recipes from today....both are good. The Spinach and Corn Salsa Salad came from Dan McDonald at LifeRegenerator. I love, love, love it. This is now my favorite salad dressing.

Raw Spinach and Corn Salsa Salad - Mix in food processor...2 cloves garlic, 1 jalepeno, 1 onion, 2 tomatoes, and a bunch of cilantro. After mixing...then add an avocado to the food processor and mix it in good with the other ingredients. Cut corn off the cob from 3 ears of corn...okay to do more corn if you have it. Put spinach in your salad bowl or serving platter. Put the raw corn on top. Serve with the dressing.

The Raw Fruit Parfait came from Megan at EasytobeRaw. This recipe serves two. I doubled it for the potluck, but I shouldn't have. I had too much leftover, and it has a short shelf life so it was wasted. The recipe calls for frozen bananas. I didn't have frozen bananas so I just used bananas that weren't frozen. This is good.

Ingredients: 3 bananas, 1/2 cup blueberries, 1-1/2 cup strawberries, Crumble made from dates coconut and raisins. Make the crumble in the food processor by pulsating until nice and crumbly. 1/4 cup coconut, 1/4 cup raisins, and 4 pitted dates. Set aside. Next put 3 frozen or chilled bananas in the food processor until creamy. You can put these in parfait glasses or a single glass serving bowl. Layer as follows: Creamy bananas, layer of crumble, strawberry layer, blueberry layer, crumble layer, banana layer, strawberry layer, blueberry layer.

For supper, I made that awesome Green Drink again that I made yesterday, finished off the watermelon and had a few walnuts.. Since we are packing to leave for Philly tomorrow, I juiced all the celery, beets and carrots in the fridge to take with us in the car (Veggie Cocktails).

I'm excited about the trip to Philly and seeing my family there. The race is on for the countdown to the trip to Australia on June 16.

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