Saturday's Raw Food lecture by our own Lillian Chilson was a smash hit! Over thirty people came to enjoy information about the benefits of un-cooking. Lillian prepared delicious raw recipes. Watch this space for dates of future meetings for all of you raw foodies.

Here's one of Lillians favorite recipes for Chocolate Mousse.

1/4 cup pitted medjool dates, soaked

1/4 cup pure maple syrup or agave nectar

1/2 teaspoon vanilla extract (optional)

3/4 cup mashed avocados (1 1/2 avacados)

1/4 cuup plus 2 tablespoons unsweetened cocoa or carob powder

1/4 cup water

Place the dates, maple syrup, and optional vanilla in a food processor fitted with the S blade and process until smooth. Add the avocodoand cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Add the water and process breifly. Store in a sealed container. Chocolate Mousse will keep for three days in the refrigerator or two weeks in the freezer. Serve chilled or at room temperature.