Dummus Nori Rolls


Ingredients: 4 raw nori sheets 4 cups sunflower seeds, soaked 3 carrots, shredded 2 zucchini, shredded 1 beet, shredded 1/2 cabbage, thinly sliced 2 Tbs lemon juice 2 Tbs miso Pickled ginger, cut into thin strips 1 avocado, sliced 1 tomato, chopped 2 cups sunflower sprouts Dummus, 3 Tbs per nori sheet Directions: Blend sunflower seeds and lemon juice in a food processor until you have a very thick paste, stopping the food processor periodically to scrape the sides. Spread approximately 1/2 cup of sunflower paste onto the rough side of a raw nori sheet. Spread dummus next. Cover half […]

Read More

Spicy Squash Wraps


Serves 4 Ingredients: 1 c spinach, chopped 1 c daikon radish, grated 1 c recipe Spicy Squash (see below) 1 red bell pepper, sliced thin 1 c Pesto 1 recipe serving Nacho Cheeze (see below) 8 collard leaves Red Pepper Dipping Sauce To make Spicy Squash: In large bowl toss together: 1 diced zucchini, 1 T chili powder, 1 tsp cayenne, 1/2 tsp salt and a drizzle of olive oil. Spread cheeze, then pesto on collard leaf. Next, layer spinach, daikon radish, spicy squash and red bell pepper. Serve with Red Pepper Dipping Sauce. Nacho Cheeze Recipe Makes 2-3 cups 2 […]

Read More

Curried Carrot Avocado Soup


Ingredients 3 C Carrots, chopped 2 C water 2 avocados 1 clove garlic 3 t ginger juice 1 t lemon juice 1 t curry powder 1/2 t cumin 1/2 T Celtic salt 1/4 t cayenne 1/4 t fresh ground pepper Directions In a blender, process all ingredients until smooth and creamy.

Read More

Pasta with Red Pepper Marinara


Ingredients 2 C red bell peppers, chopped 1 C tomatoes, chopped 1/2 C sun-dried tomatoes, chopped 1/2 C apple, chopped 2 T olive oil 1 T garlic, mined 2 T fresh basil, chopped 2 T fresh chives, chopped 1 T fresh thyme, chopped 1 t Celtic salt Dash of cayenne Directions In a blender, process red bell peppers, tomatoes, apple, olive oil, garlic, cayenne, and salt until smooth. Add basil, chives, and thyme and pulse until the herbs are small pieces. Serve over pasta. Pasta can be made from zucchini or butternut squash. Process the pasta using a vegetable spiralizer.

Read More

Chamomile Kream with Strawberries


Serves Approximately: 4 Makes 2 cup Kream Ingredients Ingredients for ½ sheet pan (2x): 1 lb strawberries, washed and sliced 2 cup nut mylk cream (thick nut mylk) 3 tsp chamomile or three tea bags 1 tsp lucuma powder Directions: Place mylk in pan and warm to 110 degrees Place loose tea into infuser or tea bag and place in mylk Once mylk reaches temperature, pull off burner, cover and let steep for 20-30 minutes After steeping, remove tea and stir in lucuma Use warm or let cool Place a cup of berries each in four bowls, and pour a […]

Read More

Creamy Broccoli Soup

Makes 6-7 cups (one 64 ounce blender) 4-6 cups broccoli (about 1-2 medium sized bunches) peel stem, coarse chop Approximately 4 cups seed or nut mylk (CE pg. 683-684) 2 tsp fresh oregano or other fresh fresh herb you like 1 tsp cumin powder 1/2 tsp hing blend or 1/8 tsp pure hing 1/4 tsp ground white pepper If desired, add a pinch or two (or more) of cayenne to add warmth salt to taste 1/4 cubed avocado per serving 1//2 cup chopped parsley for garnish smoked paprika for garnish Splash of virgin coconut oil for flavor accent Directions: Peel […]

Read More

Salt Craving Vinaigrette

See how simple replacing salt is! Vinaigrette w/Salt                                              1 cup EVOO ½ cup white wine vinegar 1 tsp salt 1/8 tsp black pepper 1 tsp dried basil 1 tsp dried oregano Vinaigrette w/out Salt 1 cup EVOO ½ cup lemon, lime juice or raw coconut vinegar 1 tsp grated ginger or ginger juice ¼ tsp black pepper 2 tsp fresh basil. diced 2 tsp fresh oregano, diced 2 tsp fresh cilantro, diced Place all ingredients to a bowl […]

Read More

Ginger Jai Bisque

Ingredients 1 C pumpkin, seeded 2 C coconut water or purified water 1 1/2 C pine nuts, unsoaked 1 T leeks, minced 2 t fresh ginger, minced 1 1/2 t celtic or himalayan salt 1 1/2 t cumin 1/8- 1/4 t cayenne pepper 1 t fenugreek seeds, ground Blend all ingredients together in high-powered blender until creamy. Heat on stove top to 115 degrees if you have a thermometer, otherwise put in dehydrator at 115 degrees for 30 – 60 minutes.

Read More

Rainbow Chakra Salad

Ingredients for 1 quart mason/ball/kerr jar: BOTTOM to TOP 1.     RED Layer 1 – ¼ cup shredded beets with a pinch of smoked paprika and cayenne 2.     ORANGE Layer 2 – ¼ cup mango with sprouted almonds 3.     YELLOW Layer 3 – ¼ cup ginger, ground-soaked flax, soaked sunflower, fennel and turmeric 4.     GREEN Layer 4 – ¼ cup kale, dandelion, thyme, cilantro, basil 5.     BLUE Layer 5 – ¼ cup lemongrass, kiwi, lime, olive oil, salt 6.     INDIGO (PURPLE) Layer 6 – ¼ cup blueberries, poppy seeds, red grape juice 7.     VIOLET  – Incense and Smudging (not to be […]

Read More

Mixed Greens and Sprout Salad

Ingredients 4 leaves Romaine lettuce 4 leaves butter lettuce 4 leaves red leaf lettuce 1/2 cup arugula 1 tomato, chopped 1 avocado, sliced 1 cup sprouts, mixed: alfalfa, sunflower, buckwheat, broccoli and clover ½ cup parsley, chopped 1/3 cup seed dressing of your choice   Tear the lettuce into bite sized pieces. Add the vegetables, except the avocado, and toss with the dressing. Garnish with the sliced avocado and a sprig of parsley.

Read More