Almond Milk

 

 

 

 

 

 

• 1 cup whole, raw almonds, soaked 8-12 hours or overnight, drained, and rinsed (about 1 1/2 cups after soaking)
• 2 1/2 cups water
• 3 pitted Barhi or Medjool dates, soaked
• 1/2 teaspoon pure vanilla extract

1. Place water, almonds, dates, and vanilla in a blender. Blend on high speed until blended smoothly. To separate the “milk” from the almond pulp, squeeze the blended mixture through a nut milk bag or double layer of cheesecloth. 2. 2. Serve at room temperature or chilled. Stored in the refrigerator, Almond Milk will keep for five days; make sure to shake it up before using.

** Makes 2 ½ cups

Almonds are loaded with calcium, fiber, folic acid, magnesium, potassium, riboflavin & vitamin E

Broccoli & Tomatoes with Tahini Dressing

• 1/4 cup tahini
• 2 oranges, juiced
• 1 Tablespoon lemon juice
• 3 heads broccoli
• 1/2 cup cherry tomatoes, halved
• 1Tablespoon sliced almonds
• 1/8 teaspoon Himalayan pink salt, optional

1. Blend the tahini, orange and lemon juice in a Vitamix.

2. Shred the broccoli using the shredding blade on the food processor or slice with a knife.

3. Pour the broccoli and halved tomatoes into a medium bowl and pour the tahini dressing and mix well.

Plate the dressed broccoli and tomatoes and sprinkle the almonds on top.

Coconut Orange Flan

 

 

 

 

• 2 cups young coconut meat
• 1/3 cup cashews, soaked 1 hour
• 1/2 cup agave or maple syrup
• 1 teaspoon pure vanilla extract
• 1 Tablespoon coconut butter
• 1/8 teaspoon Himalayan Pink sea salt
• 1 Tablespoon orange zest

1. In a vitamix, blend all the ingredients until smooth. Flan mixture should be a thick consistency. Pour into plastic lined ramekins or a round or square container and refrigerate until set.

Orange Syrup

• 1/3 cup orange juice, freshly squeezed
• 1/4 cup agave

1. In a vitamix, blend the ingredients and pour over flan.

Corn Chowder

 

 

 

 

 

• 4 cups fresh organic corn kernels or frozen organic corn kernels, plus 1/4 cup
• 2 cups almond milk
• 1 small avocado cut in chunks
• 1 teaspoon ground cumin
• 1/3 cup Vidalia onion or red onion, coarsely chopped
• 1/2 teaspoon Himalayan Pink sea salt
• 2 Tablespoons nutritional yeast
• 1/4 cup corn kernels, garnish
• Chili oil drops, garnish

1. In a Vitamix, combine the corn (except for 1/4 cup), almond milk, avocado, cumin, chopped onion, nutritional yeast, and salt. Blend well. Pour the soup into serving bowls. Garnish with corn kernels and chili oil.

Green Smoothie

 

 

 

 

 

• 1 frozen banana
• 1 apple (or pear, orange, peach, mango, etc.)
• 1 teaspoon freshly grated ginger
• 1 Tablespoon ground flax seed or flax seed oil
• 2 cups dinosaur kale (or spinach, romaine lettuce, celery, Italian parsley, etc.)
• 1 Tablespoon Hemp protein powder
• 20 ounces water

1. Blend all ingredients in Vitamix until smooth.

Moroccan Couscous

 

 

 

 

 

• 1 head organic cauliflower
• 1/4 cup organic raisins
• 1/2 cup organic broccoli, sliced thin
• 1/4 cup organic carrots, sliced thin
• 1-2 organic parsnips, small dice
• 1/4 cup unsulfured sun-dried tomatoes
• 2 Tablespoons Goji berries
• 1/4 cup pine nuts

Marinade:

• 1 Tablespoon lemon juice
• 2 tablespoons unfiltered extra virgin olive oil
• 1 Tablespoon red onion, minced
• 1 Tablespoon oregano, dried
• 1 Tablespoon basil, dried
• 1/4 teaspoon Himalayan Pink sea salt
• 1/4 teaspoon freshly ground pepper
• 2 Tablespoons curry
• 1 teaspoon turmeric
• 1/2 teaspoon Lucuma
• 1 teaspoon Za’atar

1. Using the grater blade of a Cuisinart, process cauliflower into grainy consistency.
2. Combine cauliflower with broccoli, carrots, sun-dried tomatoes, raisins, parsnips, pine nuts, and Goji berries. Combine ingredients for marinade and pour over vegetable mixture. Toss well.

3. Serve at room temperature or slightly warmed in the dehydrator.

Red Pepper Remoulade

• 2 red bell peppers, seeded, chopped
• 1 Tablespoon paprika
• 1 cup Baby Thai coconut meat (can use cashews or pine nuts, soaked)
• 1/2 cup water
• 1 garlic clove, crushed
• 1/2 teaspoon Himalayan Pin sea salt
• 1/2 teaspoon black pepper, freshly ground
• 3 Tablespoons parsley
• 1 Tablespoon ground mustard
• 1 Tablespoon raw agave nectar

1. Place all ingredients in a blender and puree until smooth. The remoulade can be thinned with water as used as a vinaigrette.

Turkish-Style Seasoned Cabbage

• 1/4 cup sun-dried tomato powder (see note)
• 3 cups shredded cabbage
• 2 Tablespoons unfiltered extra virgin olive oil
• 1 garlic clove, crushed
• 2 green onions, thinly sliced
• 1 tomato, seeded and diced
• 1 cup sweet peas
• 1 teaspoon Himalayan Pink sea salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin

1. Pulse the shredded cabbage in a food processor until it becomes the consistency of rice. Add the sun-dried tomato powder and the remaining ingredients to the cabbage and toss. Place the cabbage in a glass baking dish and put in the dehydrator set at 115 degrees for 2-4 hours and then serve.

Note: To make sun-dried tomato powder, place sun-dried tomato in the Vitamix and grind. 1 cup sun-dried tomatoes makes about 2/3 cup of sun-dried tomato powder.

Neatballs with Puttanesca Sauce

 

 

 

 

 

• 2 cups soaked walnuts
• 2 Tablespoons lemon juice, freshly squeezed
• 2 teaspoons unfiltered extra virgin olive oil
• 2 teaspoons wheat-free tamari
• 2 teaspoons garlic powder, granulated
• 1/2 teaspoon Himalayan Pink sea salt
• 2 Tablespoons Italian parsley, roughly chopped
• 2 Tablespoons red onions, roughly chopped
• 1 Tablespoon Italian seasoning

1. Place the first six ingredients in the food processor and process into a pate. Stop and scrape down the sides of the bowl with a spatula. Transfer the pate to a mixing bowl and add the remaining three ingredients and mix well. Form neatballs and place in bowl.

Puttanesca Sauce:

• 1/2 cup organic sun-dried tomatoes
• 1 cup organic roma tomatoes, seeded
• 2 Tablespoons Kalamata olives
• 2 Tablespoons unfiltered extra virgin olive oil
• 1/4 cup red onions, roughly chopped
• 2 garlic cloves
• 2 Tablespoons organic Italian parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/8 teaspoon chili pepper flakes
• 1/2 teaspoon Himalayan Pink salt

Kale Salad

 

 

 

 

 

• 1 small bunches dinosaur (Lacinato or any organic kale), stems removed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 3/4-teaspoon sea salt
• 1/4-cup pine nuts
• 1/4-cup raisins, soaked 10 minutes, drained, and rinsed
• 1/4-teaspoon fresh ground black pepper

1. Stack the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining kale leaves. Chop the kale strips crosswise a few times, so they aren’t too long.

2. Place the kale in a mixing bowl along with the olive oil, lemon juice, and salt. Toss well with your hands, working the dressing into the greens. Add the pine nuts and raisins and toss gently. Season to taste with black pepper. Stored in a sealed container in the refrigerator.

3. Mediterranean Kale Salad will keep for three days. Bring to room temperature before serving.

Spiced Moroccan Carrot Soup

• 1 Tablespoon unfiltered extra virgin olive oil
• 1 medium red onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 pound of carrots, thinly sliced
• 1/2 teaspoon cinnamon
• 1 teaspoon of crushed red pepper flakes
• 3/4 teaspoon ground ginger
• 3/4 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• 1 cup carrot juice, freshly made
• 2 Tablespoons tomato paste
• 3/4 teaspoon Himalayan Pink sea salt
• 1/2 teaspoon black pepper, freshly ground
• 2 cups filtered water
• 1/2 cup chopped cilantro

1. In a medium pan, heat the oil over medium heat. Add the onion and garlic and cook, stirring frequently for  5-7 minutes or until onion is golden.

2. Stir in carrots, cinnamon, ginger, turmeric, paprika, crushed red pepper flakes, and cook for 1 minute. Stir in the carrot juice, tomato paste, salt, pepper and 2 cups of filtered water, bring to a boil. Reduce to simmer; cover and cook for 20 minutes or until carrots are tender.

3. Transfer to food processor and puree until smooth. Sprinkle the soup with the cilantro when serving.

 

Fresh Fruit Salad with Macadamia Cream

Fruit salad:

Prepare your fruit salad using a variety of fresh fruits…banana, orange, apple, strawberries, mango, etc. cut into bite-sized pieces.

Cream:

• 1/2 cup of raw macadamia nuts
• 1 orange, juiced
• 2-4 large Medjool dates or Barhi dates
• 1/4 teaspoon pure vanilla extract

Instructions:

Make the cream by blending all ingredients together until a thick creamy mixture has formed. If too thick add more juice or water, one tablespoon at a time. Taste and adjust as needed.

Pour the macadamia cream over the fruit and serve.

The macadamia cream will keep for about 2 – 3 days in the fridge.

 

Hot & Spicy Tomato-Apple Gazpacho

• 3 cups tomato juice
• 3 Tablespoons tomato paste
• 1 large apple, unpeeled, cut into chunks
• 1 medium red onion, finely chopped
• 2 garlic cloves, peeled
• 1/3 cup raw almonds
• 1/4 cup red wine vinegar
• 1/2 teaspoon chili pepper flakes
• 1 teaspoon chili powder
• 1 teaspoon coriander, ground
• 1/4 teaspoon Himalayan Pink sea salt
• 4 organic plum tomatoes, cut into chunks
• 1 Haas avocado, cut into chunks

In a blender, combine the tomato juice, tomato paste, apple, 1/2 cup of the onion, garlic, almonds, vinegar, chili pepper flakes, chili powder, coriander, and salt; process until blended but not pureed (it should have a chunky texture).

Pour the gazpacho into a serving bowl and stir in the tomato chunks; chill or serve at room temperature topped with the remaining 1/4 cup onion and the avocado.

 

Garbanzo Penne Salad

• 1 cup uncooked gluten-free penne pasta
• 1 can organic garbanzo beans, drained and rinsed
• 1 medium heirloom tomato, chopped
• 1/2 red onion, chopped
• 1 clove garlic, minced
• 1 Tablespoon Italian parsley, minced
• 1/2 cup pitted Kalamata black olives, sliced
• 1/2 teaspoon Pink Himalayan sea salt
• 1/2 teaspoon black pepper, freshly ground
• 1/3 cup unfiltered extra virgin olive oil
• 1/4-cup fresh lemon juice

1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

2. In a large bowl, combine the pasta, garbanzo beans, tomatoes, onion, garlic, Italian parsley, olives, salt and pepper; mix olive oil and lemon juice and pour over salad. Toss ingredients together and serve, or refrigerate until chilled.

Servings: 4-6