{Easy Peasy Pasta Sauce}

Yield:  Enough for 1 1/2 boxes of GF spaghetti noodles, cooked
Time:  Less than 5 minutes

1/2 c EVOO
3 garlic cloves, minced or microplaned
1/4 c pasta cooking water
1/2 tsp crushed red pepper flakes
1 1/4 tsp salt
2 1/2 Tbls dried parsley (or 1/2 c fresh chopped parsley)
heaping handful of baby kale

Warm your oil in a large saucepan with your garlic and kale till it wilts stirring constantly to release garlic fragrance.  Add all remaining ingredients and warm through.

That's it!  Pour over cooked GF pasta noodles and toss!  How's that for quick and easy?

Optional: Add cooked chicken or fresh, chopped roma tomatoes to the pasta.

{Raspberry Vanilla Cream Pie}

Yield: One 9" spring form pan
Time: 45 min plus 2 1/2 hour chill time

CRUST: 

1 1/2 raw nuts (can use all of one or a mix of walnuts, almonds, cashews, brazil nuts or hazelnuts)
12 medjool dates, soaked 30 minutes and pitted

Place your medjool dates in a food processor and whiz till they make a sticky paste.  Slowly add in your raw nuts, add a little water if necessary to help things along (not too much though).  Press the sticky nut mix into the bottom of your spring form pan and set aside.

CREAM FILLING:

3 c raw cashews, soaked for 3-7 hours then drained
1/4 tsp salt
2/3 c coconut oil (NOT refined)
2 tsp vanilla
3 Tbls lemon juice
1/2 c maple syrup or raw honey
1 c fresh or frozen raspberries (can use any berry you like really)

In a high power blender blend everything but your berries till silky smooth. Taste test.  Pour 75% of this cashew cream into your crust ready pan and place in the freezer to set up for 30 minutes.

After 30 minutes, add your berries to the remaining 25% of cashew cream in your blender and whiz away.  If you used frozen berries, you may need to add a little more coconut oil to compensate for the water off the berries.  Pour on top of the set vanilla cashew base, cover and place in the freezer for 2 1/2 hours then move to the refrigerator.

Top with Coconut Whipped Cream and fresh raspberries to impress your guests!