Tomato Almond Dip

Irresistible Tomato Almond Dip 

1 organic garlic clove, minced
3/4 cup organic heirloom almonds, soaked overnight and skin removed
1 cup organic heirloom tomatoes, chopped
1 tablespoon organic paprika
1 tablespoon organic lemon juice fresh squeezed 
3 tablespoon organic stone ground olive oil
pinch of organic red pepper flakes

Blend everything until a smooth dip consistency is obtained. Enjoy with your favorite crackers or crudités.

Cauliflower Longevity Dip

Cauliflower Longevity Dip

1/2 head of small organic cauliflower

1/4 cup organic extra virgin cold pressed olive oil

2 tablespoons organic lemon juice, fresh squeezed

1/4 cup spring or filtered water, more if needed

salt and pepper to taste

Steam the cauliflower very gently for few minutes,

Blend everything in a high speed blender and adjust with more water if needed.

Eggplant Caviar

Eggplant Caviar recipe

This is a traditional Romanian dish that is often prepared in the fall after roasting an eggplant over an open fire (our healthy equivalent to roasting marshmallows).

1 organic eggplant (a smaller size is preferred because of fewer seeds)

1 cup organic mayonnaise (recipe on website)

1/2 cup fine chopped organic onion

Salt and pepper to taste

Bake the eggplant in a glass covered pan at 300⁰F after cutting a few slits in the skin with a sharp knife. When the eggplant is done, it will be soft and easy to peel the skin off.

Let the eggplant cool completely and thoroughly chop up the eggplant with a ceramic knife* until no chunks are left (see picture for consistency).

Discard the liquid and mix the eggplant spread with the rest of the ingredients.

* avoid using a metal knife since exposing the eggplant to metal will speed oxidation

Simple Sauerkraut

Homemade Simple Sauerkraut Recipe

We believe in simple whole foods that nourish our bodies and taste delicious. Adding rose hips and other superfoods boosts the vitamin C in this recipe. You can use a food processor to shred the vegetables faster.

1 medium organic cabbage, shredded
2 organic carrots, shredded
1 small piece of organic daikon radish, shredded
2 inch fresh organic turmeric, shredded
1 organic onion, shredded
1 handful of organic thyme
1/4 cup whole organic rose hips, pulverized into a fine powder in a coffee grinder
2 tablespoons Celtic sea salt

Mix all the vegetables with sea salt and massage well, let sit for 20 min and you will see a liquid separating.*

Pack all in a glass jar. Start with thyme at the bottom, add the vegetables and rose hip powder and add the liquid on top. Use pickling weights to press down and remove as much air as possible. Add pickling lids and set aside in a warm place, checking every day-when it's sour enough for you, move it in the refrigerator to stop the lactofermentation.

Enjoy it as a side dish or check our website to see a delicious English Walnut Veggie Patée made with it.

*use glass or natural wood bowl only, no metal or plastic.

Artichoke Hearts Salad

Raw Artichoke Hearts Salad

We created a recipe that features raw organic artichoke combined with powerful fresh micro greens, raw garlic, and beautiful heirloom tomatoes to balance the savory flavor.

2 organic fresh artichoke hearts (see preparation instructions in Artichoke Diamonds recipe)

1 organic heirloom sun ripe tomato, sliced

handful of fresh organic broccoli micro greens


1 organic garlic clove, minced

1/2 organic lemon, juiced

2 tablespoons organic cold pressed olive oil

Himalayan salt to taste

Gently mix all the salad ingredients. Whisk the dressing until well combined and pour over salad and gently toss.

Enjoy fresh at room temperature.


Fresh Sun Ripened Cherimoya — ice cream and/or custard

The delicious cherimoya fruit has been nicknamed the ice cream fruit for its creamy, sweet, custardy flesh that, when ripe and without added sweeteners, tastes just like ice cream.

You can make this recipe and enjoy it in two delicious ways …


2 cups organic ripe cherimoya flesh (discard skin and seeds)
1 inch organic vanilla bean

optional: 1/4 cup organic coconut cream

Blend the cherimoya flesh and vanilla bean in a high speed blender (like Vitamix) until all becomes smooth and creamy. Optionally, add the coconut cream.

Serve at room temperature as a custard or freeze for 4 hours and scoop as ice cream.


Raw Custard

Raw Custard

Here is a treat that you can have at any time of the day and is very easy to prepare.

2 cups organic jackfruit
1/2 cup organic Thai young coconut or coconut cream
1 inch organic vanilla bean


a drop of organic lemon essential oil for internal use

Blend everything in a high speed blender (like Vitamix) until smooth and silky. Decorate as you like and enjoy at room temperature or chilled.

English Walnut Veggie Pâté

Heritage English Walnut Veggie Pâté

This amazing and old recipe is passed down through many generations from the old land of Transilvania. It is made during winter months and delivers a delicious combination of enzymes, vitamins, minerals, probiotics and prebiotics.

1 cup organic sprouted English walnuts
1 cup organic red pepper, chopped
1 inch organic leek (white part only)
1/2 to 1 cups organic sauerkraut
Himalayan salt to taste
1 to 2 teaspoons mineral water

optional: fresh organic or wild herbs

Blend everything in a high speed blender (like Vitamix). Adjust consistency by adding mineral water as necessary until the pâté is very smooth.

Enjoy on your favorite crackers.

Tropical Salad

Tropical Salad

No matter where you live, you can transform your fresh salad into something exciting when you use exotics fruits. We used pink variegated lemons in placed of yellow lemons to add color and a perfect blend of citrus. Every single ingredient in this salad is a star so we decided to go with a simple yet flavorful vinaigrette dressing.


1 organic star fruit, sliced
1 organic pink variegated lemon (pictured) sliced
1 handful organic sunflower sprouts
1 handful organic pea sprouts
1 handful broccoli micro-greens

Vinaigrette Dressing:

1 organic pink variegated lemon (pictured) juiced
1/2 organic cold pressed extra virgin olive oil
Celtic sea salt to taste
a splash of mineral water

Blend well all vinaigrette ingredients using a high speed blender (like Vitamix) until well emulsified.

Use your imagination for best salad presentation, or just follow the picture.

Dr Garcia's Seafood Marinade

Dr Garcia's Seafood Marinade

A very easy and fast recipe to use on a sushi grade wild salmon.

sushi grade wild salmon



1 small organic onion, chopped very small
1-2 inch organic ginger, chopped very small
1 tablespoon raw organic organic apple cider vinegar with mother*
1-2 tablespoons organic balsamic vinegar
1/2 cup organic lemon, juiced
1/2 cup organic cold pressed olive oil
Himalayan sea salt to taste


raw organic macadamia nuts
fresh organic lettuce

Mix the marinade ingredients together well.

Slice the salmon and pour the marinade over all the slices for 20 minutes (use a glass dish and keep it covered).

Prepare a salad by adding the ground macadamia nuts and arrange the wild salmon on top.

Enjoy at room temperature!

* raw and refined apple cider vinegar that still contains the culture of beneficial bacteria (mother) that turned the apple cider into vinegar through secondary fermentation.

Ratatouille Dressing

Ratatouille Dressing (gluten free and preservative free)

This is an easy dressing that goes well on most salads and vegetables that brings flavor to a whole new level.

1/2 cup organic yellow mustard seed (may combine with a bit of brown seed but the yellow seeds are tastier)
1 cup raw organic apple cider vinegar with mother*
1/4 cup organic heirloom tomatoes
1/4 cup grated butternut squash or any winter squash
1/2 cup organic cold pressed extra virgin olive oil
1 lemon, juiced
Himalayan salt to taste

Tip: add a splash of high quality balsamic vinegar if you wish.

Soak the mustard seed in apple cider vinegar in a glass container until fully plump (about 12 hours). Blend seed and vinegar together in a high speed blender (like Vitamix). Then add olive oil, heirloom tomatoes, grated butternut squash, lemon juice and Himalayan salt to blender and blend all well together.

* raw and refined apple cider vinegar that still contains the culture of beneficial bacteria (mother) that turned the apple cider into vinegar through secondary fermentation.

Cranberry Delight


Cranberry Delight Drink

Its cranberry season! Enjoy nature's beautiful gems in their best form - raw. Look for fresh, organic cranberries that are healthy and robust.

2 cups organic fresh cranberries
1 organic lime, juiced
1 inch organic vanilla bean
a pinch of Celtic salt
organic stevia to taste
4 cups spring or filtered water

Blend everything in a high speed blender (like Vitamix). Strain well and voilà - you have a nourishing, healthy and ready to enjoy drink.

Raffaello Lemon Bonbons

Raffaello Lemon Bonbons (gluten free, nut free, seed free and vegan)

This is a delicious and healthy alternative treat made without nuts or seeds. It can be enjoyed as an energy boost throughout the day.

1 cup raw unsweetened organic coconut flakes
1 inch organic Madagascar whole vanilla bean
1/8 teaspoon Himalayan salt
1 teaspoon organic lemon zest
1 tablespoon organic cold pressed coconut oil, melted
organic Kal stevia to taste
1-2 teaspoons mineral water

Blend everything in a high speed blender (like Vitamix) until you obtain a paste. Don't over blend. Form into tiny balls with your hands and place in the refrigerator for about 4 hours to set.

Tropical Pudding

Tropical Pudding (gluten free, dairy free and sugar free)

A delicious raw pudding with fresh organic papaya, mango and young coconut that is easy to make and delightful to eat.

Just make sure you use only organic papaya and save the seeds to eat since their health benefits are numerous.

1 cup organic young coconut meat
2 tablespoons organic chia seeds
1/4 teaspoon organic lemon zest
filtered/spring water

1 cup organic mango
1/2 cup organic papaya
1 inch organic whole vanilla bean
fresh grated organic Ceylon cinnamon

Open the coconut using Dr. Garcia's video as a guide.

coconut pudding: blend in a high speed blender (like Vitamix) the young coconut meat with a little bit of filtered or spring water until it becomes silky and creamy. Mix in the chia seeds and lemon zest and let it rest for 20 minutes.

mango and papaya pudding: meanwhile, blend in a high speed blender the mango and papaya with the vanilla bean and cinnamon.

Assemble the tropical pudding in layers - one scoop of coconut pudding then scoop one of mango and papaya pudding until done.

Enjoy at room temperature.

Watermelon Cake

Easy Watermelon Cake

Looking for a raw dessert that can be prepared fast and easy? Try this Watermelon cake and decorate it with your favorite fruits.

1 organic watermelon
1 organic kiwi
organic strawberries and blueberries


organic mango sliced thin
organic cantaloupe

to make "candles" use a natural unscented toothpick and some organic grapes

Remove both tops of the watermelon as evenly as possible and cut off the green rind.

Decorate it as you like. Serve at room temperature and enjoy.

Creamy Tomato Sauce

Raw Creamy Tomato Sauce

This sauce can easily become your go to tomato sauce for all uses: vegetable dip, dress up a salad, top raw pizza, add to meat and so on.

This is the best, melt in your mouth, tomato sauce packed with wholesome goodness.

1-2 organic fresh heirloom tomatoes
1 organic young coconut meat*
1 small organic garlic clove
fresh organic oregano, marjoram and basil to taste
salt to taste

optional: your favorite spices such cayenne, chili, paprika

Mash the tomatoes in a strainer until you obtain all the pulp and juice - discard the skin and seeds.

Open the coconut using Dr. Garcia's video as a guide.

Add all the ingredients in a high speed blender (like Vitamix) and blend until everything is smooth and velvety. Enjoy at room temperature.

* young coconut meat needs to be a bit solid and not mushy.

Coconut Noodles

Raw melt-in-your-mouth Coconut Noodles

Are you craving a creamy delicious noodle meal that is raw and super easy to make? Try this phenomenal and super easy recipe. The first bite will just melt in your mouth and is sure to leave you satisfied and well nourished.

1 organic young coconut
1-2 teaspoons fresh organic lime juice
1 organic garlic clove, minced
Himalayan sea salt to taste
organic white black pepper to taste

optional: any fresh organic herbs and spices

Open the coconut using Dr. Garcia's video as a guide.

Scoop the meat and slice it noodle style. Add the seasoning and toss to combine.

Eat at room temperature and enjoy every single bite.

French Crepes

Raw French Crepes (gluten free, dairy free ,egg free, grain free, nut free and seed free)

Serve these delicious crepes with your favorite fruit and/or filled with raw coconut cream.

4 organic bananas
1 teaspoon fresh ground organic Ceylon Cinnamon
1/8 teaspoon fresh ground nutmeg
3 whole organic cloves
1 teaspoon organic lemon juice
1/4 teaspoon Himalayan salt

Blend everything well in a high speed blender (like Vitamix). Spread on a non-stick Teflex dehydrator sheet.. Make sure you spread mixture evenly so it dries evenly. Dehydrate at 105F for twelve hours - flip to the other side for the last hour.

Pumpkin Spice Crackers

Pumpkin Spice Crackers (gluten free, dairy free, nut free and seed free)

Try this delicious cracker recipe with healthy spices. Source the best organic whole spices and grind them fresh right before you use them.

Delicata Squash

Delicata Squash

1/4 cup organic delicata squash puree
1/4 cup organic pumpkin puree
1 organic banana
1 teaspoon organic Ceylon cinnamon
1/8 teaspoon fresh ground organic nutmeg
3 organic whole cloves
1/2 teaspoon organic fresh lemon juice
2 cups organic coconut shredded


Blend everything but the coconut in a high speed blender (like Vitamix) until all is well mixed. Add the shredded coconut.

Spread evenly on a dehydrator tray and cut into squares.

Dehydrate for 12 hours at 105F.

Vegan Stuffed Peppers

Raw Vegan Stuffed Peppers

This is a beautiful appetizer for any occasion. These beautiful and fresh garden peppers offer your body healthy, easily absorbed nutrients

1-2 organic fresh peppers
1 cup raw vegan almond cheeze (recipe on website)
1 teaspoon fresh organic dill, chopped small
1 organic garlic clove minced
1 teaspoon organic lemon juice
1/2 teaspoon Celtic salt 

First, cut the tops off the peppers and scoop out all the seeds and set the peppers aside. Then, mix all the ingredients to make the almond cheeze and season to taste.

Fill each pepper with the cheeze filling and press gently to eliminate the air. Set in the refrigerator for about three hours to get firm. Cut into slices with a sharp knife and arrange on a plate.