Holiday Winter Salad

4 cups of mixed arugula, red cabbage and baby kale
4 small, sliced cucumbers
2 cups of sliced radishes
2 cups of green peas
1 cup of pomegranate seeds
1 tomato sliced
2 tablespoons of lemon juice and zest of a lemon
1 tablespoon of Dijon mustard
1½ teaspoons chopped fresh rosemary

Instructions:
Make a dressing by blending cut up and seeded pear, juice and zest of a lemon, mustard, adding some water if necessary.
Mix vegetables and pomegranate seeds in a salad bowl, mix in the dressing and serve with the main course.

No Bake Chocolate Coconut Cakes

2 cups almond flour (or oat flour if avoiding nuts)
1 cup of date paste (made from 30 Medjool-soaked pitted dates)
1/2 cup raw cacao powder
Filling:
1 cup date paste
2 ripe avocados (or ½ cup date paste if making low fat)
1/2 cup cacao powder
Icing:
3/4 cup of date paste
1/2 cup unsweetened shredded coconut
1/2 cup of raw pecans to decorate(optional)

In a food processor with the "S" blade, briefly process the almond/oat flour and 1 cup of date paste and process again until the mixture is fully incorporated, and a ball begins to form. Portion out the dough into 2 equal balls. Flatten 1 ball into a round cake dish shape.
Blend filling ingredients. Add a layer of it to the base and top with the second round of the dough. Mix the icing ingredients except for ¼ of shredded coconut and pecans if using. Take a spatula and carefully ice the cake with the icing. Decorate with some shredded coconut and whole pecans if used.
You can freeze the cake for future or keep in the fridge until serving.