Red Bell Pepper Hummus

1/2 organic red pepper, chopped
1/2 raw organic tahini (try our homemade recipe)
1 organic garlic clove
2 tablespoons organic lemon juice
1 teaspoon raw organic apple cider vinegar with mother
1 tablespoon organic cold pressed olive oil
1 teaspoon Celtic salt
3 tablespoons organic hemp seeds
1 teaspoon organic cumin
1 teaspoon organic paprika
1/8 teaspoon organic cayenne pepper

Blend everything in a high speed blender (like Vitamix) until creamy and smooth. Enjoy with crudités* or raw crackers.

Rich-E Tahini

Rich, savory, creamy and lemony, this 100% raw tahini sauce delivers flavor, nutrients and a healthy twist on regular toasted sesame seeds. Sesame seed is a great source of protein, minerals and essential fatty acids. The secret is to use the highest quality raw tahini paste or better yet, make your own by using the directions bellow.

1 cup raw organic tahini*
1 cup spring or filtered water
1 teaspoon Celtic salt
1/3 cup chopped organic parsley leaves
2 tablespoons fresh chopped organic dill leaves
1 organic garlic clove, minced
2 tablespoons organic fresh lemon juice
1 teaspoon organic apple cider vinegar

Blend everything but the parsley and dill leaves in a high speed blender (like Vitamix) until the sauce is smooth. Add more water if necessary. Taste and adjust if needed. Add the chopped parsley and dill. Serve with crudités** or raw crackers.

* homemade raw tahini

1 cup raw organic sesame seeds (soaked for 8 hours and rinsed)
1/2 cup raw, cold pressed, organic sesame seed oil

Blend in a high speed blender (like Vitamix) for 2 minutes, stopping to scrape down once in awhile. Refrigerate for up to 3 weeks in a covered glass container.

** crudités (from the Latin crudus for raw) are raw vegetable appetizers such as celery , carrot, cucumber sticks and bell pepper strips, broccoli, cauliflower, fennel, and asparagus spears.

Wild Berries and Homemade Vegan Whipped Cream

Divine! Absolutely the most satisfying and flavorful dessert that you can make in less than three minutes. Wild berries are less sweet and possess a unique and wonderfuly distinct flavor.

a variety of wild berries*

Vegan Whipped Cream:

1 fresh young organic coconut meat
1-2 drops organic lemon essential oil for internal use
2 tablespoons organic cold pressed virgin coconut oil
1 teaspoon fresh organic lemon juice
1 inch organic vanilla bean
organic stevia to taste
2 tablespoons spring or filtered water

Blend all the ingredients (except berries) in a high speed blender (like Vitamix) until the cream becomes smooth and silky. Blend one more minute to emulsify it.

Arrange the wild berries in a bowl and drizzle with the Vegan Whipped Cream and enjoy!

* try really wild berries from the wilderness, not those grown on a farm. Wild berries are free of pesticide sprays, significantly greater in antioxidant levels and very fragrant.

Vegan Not-Chicken Salad

Raw, Gluten Free, Sugar Free, Nut Free, Paleo

Wow! A dreamy salad - a perfect blend of spices and textures that tastes just like a creamy chicken salad but it’s made with no chicken. Get ready to be impressed! This is a hearty salad that can be eaten on its own, wrapped in fresh collard leaves or spread over a raw cracker. 

1 cup organic hemp seeds hearts
2 tablespoons raw, organic apple cider vinegar with mother*
1 teaspoon Celtic salt
1/2 teaspoon organic chile powder**
1/2 teaspoon organic paprika**
1/4 cup spring or filtered water
3/4 cup very fine chopped organic celery
1/4 cup very fine chopped red onion

Blend in a high speed blender (like Vitamix) all ingredients but the vegetables (celery and red onion). Scrape down the sides of the container as needed until you achieve a creamy consistency. Transfer the mixture to a bowl and fold in celery and onion. Mix well. Enjoy It!

* 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.

** Always buy organic and non irradiated spices. Keep them well covered in glass air tight containers.

Raw & Vegan Hemp Seed Butter

A perfectly creamy, nutty, salty and subtle sweet butter to replace any nut butters in your kitchen. Spread it over celery sticks, carrots, bananas, apple slices or just eat it plain. It’s very nutritious.

2 cups organic hemp seeds
3 teaspoons organic cold pressed olive oil
1/4 teaspoon Celtic salt
1-2 drops organic lemon essential oil for internal use
2 tablespoons spring or mineral water

Blend everything togerther in a high speed blender (like Vitamix). Blend until fully processed to a buttery consistency. Stop few times if needed to scrape down the sides of the container and maybe add 1 more tablespoon of water to reach desired consistency. Store in the refrigerator in an airtight glass jar.

Salmon Sashimi Platter

Making sashimi at home is not anywhere near as difficult as it seems, plus you can control the quality and freshness of your food. Source the best high quality, fatty salmon you can find. Pair the salmon with raw, crunchy daikon noodles, marinated shiitake mushrooms and spicy homemade mustard. Wow! A platter sure to delight your taste buds and nourish you

high quality Sushi grade salmon, very thinly sliced*
1 organic daikon radish, spiralized

handful of organic sliced shiitake mushrooms
olive oil
colatura (anchovies sauce)
lemon juice
coconut aminos**
Celtic salt
cayenne pepper

1 organic lemon - take a few slices and juice the rest
homemade mustard (recipe here on our website)

optional garnish
fresh organic Cilantro leaves

Marinate the shiitake mushrooms in olive oil, a splash of colatura, lemon juice, coconut aminos, Celtic salt to taste and a dash of cayenne pepper. Let sit for 15 minutes while working on the rest.

Season the spiralized noodles with salt, olive oil and lemon juice and arrange them in the middle of your plate. Arrange the shiitake mushrooms around the spiralized noodles.

Season the salmon with lemon juice and salt. Interleave the thin slices of salmon with dips of homemade mustard and fresh lemon slices.

Optionally decorate with fresh cilantro and enjoy right away.

 * slicing works best if the salmon is very cold or semi frozen

** sauce made from coconut-blossom nectar from coconut palms that is fermented and then blended with sea salt

Vegan Lemon Almond Ricotta

A rich and delightful ricotta to eat by itself or as a dessert topping. Top some wild blueberries with this Lemon Almond Ricotta and sprinkle with one of the best sprinkles Mother Nature provides: raw and fresh wildflower bee pollen and you get a sophisticated flavor with the best of nutrients.

1/2 cup raw unpasteurized organic heirloom almonds (soak for 12 hours and then remove the skin)
1/2 cup fresh young coconut meat
1 inch organic vanilla bean
dash of Celtic salt
1-2 drops organic lemon essential oil for internal use
1/3 cup spring or filtered water
organic stevia to taste

Add enough water to make a cream and blend everything together in a high speed blender (like Vitamix) until the mixture is silky and smooth.


A twist on the popular Gazpacho, this is a very tasty blend of raw fresh veggies, herbs and spices that is done in no time.

4 heirloom organic tomatoes, chopped
1 -2 organic garden cucumber, chopped
2 organic garlic cloves
1 organic white onion, chopped
1 organic red pepper, chopped
1 organic fennel bulb, chopped
1 organic lemon, juiced
2 tablespoons organic cold pressed olive oil
2 tablespoons raw organic apple cider vinegar with mother*
1 teaspoon Celtic salt
1 inch organic fresh turmeric, peeled
1 teaspoon black Hawaiian lava salt
1/3 teaspoon black peppercorns
1/4 teaspoon organic chili powder

chopped organic herbs: chives, mint, basil, thyme, parsley, oregano, dill and/or cilantro
fine chopped organic cucumber and fennel
avocado slices

Blend everything in a high speed blender (line Vitamix). Pour into a bowl and add garnishes and serve 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.

Homemade Raw Mustard

Use this very easy recipe to replace your store bought mustard made with white or wine vinegar and possibly other questionable ingredients.

Mustard seeds are very popular for their taste, but did you know they deliver a long list of health benefits due to their high content of glucosinolates?*  Mustard seeds also contain magnesium, selenium and omega-3 fatty acids. And these tiny seeds are a fantastic decongestant and expectorant so mustard seed can help with respiratory disorders. 

Add this mustard to meat or fish, or use to make a delicious salad dressing.

1/2 cup organic yellow mustard seeds
1 cup raw apple cider vinegar with mother
1 red organic shallot
a few tablespoons of spring or filtered water
1 tablespoon grated organic turmeric

Soak the mustard seeds in apple cider vinegar until fully plump (12 hours). Blend everything in a high speed blender (like Vitamix).  Add water as necessary to obtain a creamy consistency. Keep in a covered glass jar in the refrigerator.

glucosinolates are natural components of many pungent plants such as mustard, cabbage, and horseradish. Glucosinolates may stimulate apoptosis (death) of human tumor cells.

Ravishing Rutabaga and Turnip Salad

We hear about detoxifying your body, but how about detoxifying your kitchen from all unhealthy food? Detoxifying your kitchen allows you to escape the temptations and transform your kitchen into a place of wellness. A healthy kitchen provides the foundation for a healthy you. Include more live raw food for a more live energetic you.

There are many recipes for rutabagas and turnips (mostly cooked). This recipe is raw - you don’t want to destroy some health benefits including high vitamin C content by cooking. This salad tastes so good by itself and also pairs well with other sides.

Rutabagas and turnips are high in fiber, complex carbohydrates, vitamin C, potassium, and manganese. Like all brassicas*, they contain antioxidant, antibiotic and antiviral characteristics.

2 small organic rutabagas
1 small organic turnip
Celtic sea salt
1 organic lemon, juiced
1 inch organic sliced leek (white part only)
3 tablespoons organic extra virgin cold pressed olive oil
organic chives for decoration

Grate both the rutabagas and the turnip. Squeeze and remove as much juice as you can. Add the rest of the ingredients and top it with small chopped chives. Enjoy fresh.

* Brassica is a genus of plants in the mustard family. The members of the genus are informally known as cruciferous vegetables, cabbages, or mustard plants

Healing Juice

There is nothing better than a simple juice with powerful healing benefits. This juice is simple and made just with one ingredient. It is best to drink it first thing in the morning on an empty stomach. After drinking the juice, wait at least one hour before you eat or drink anything else. Your body will love it!

1-2 fresh organic celery stalks (the whole head of celery ribs)

Juice all of the celery through a masticating juicer and enjoy right away.

Kohlrabi Chips and Golden Dip

There is no need to have processed chips when Mother Nature provides us with a tasty, crunchy textured chip. Kohlrabi in its raw form makes a perfect chip. Kohlrabi is a cruciferous vegetable (like broccoli and cauliflower) prized across the globe for its wealth of nutrients. We paired these chips with a delicious Golden Dip made with healthy fats and turmeric which enhances nutrient absorption.

Kohlrabi Chips:
2 small, fresh organic kohlrabi (green or purple) - remove the stems and slice into thin rounds to resemble a chip


Golden Dip:
1/2 cup organic kabocha squash (cut and steamed for 2 minutes)
1/3 inch organic fresh turmeric or 1/2 teaspoon of turmeric powder
1/4 cup organic cold pressed coconut oil
1 organic lemon, squeezed
1 teaspoon organic raw apple cider vinegar with mother *
1 organic garlic clove, minced
1/2 teaspoon Celtic salt

Golden Dip Options:
smoked paprika
basil, rosemary, oregano and thyme

Blend everything in a high speed blender (like Vitamix). Add a little bit of water if too thick. Enjoy at room temperature with Kohlrabi Chips.

* 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.

Emerald Island Smoothie

This is a delicious smoothie that delivers nourishment and helps detoxify your body - all in one glass. Hawaiian Spirulina may help detox your body from heavy metals and the lemons may help your liver assist in this detox process. Instead of water we added coconut water packed with live enzymes and hyssop tea, a tea well known for its healthy components including tannins and flavonoids.


2 organic lemons, peeled and quartered
1 young coconut (use both coconut water and coconut meat)*
1/2 organic avocado
1 tablespoon raw organic Hawaiian Spirulina
1 organic pear, chopped with skin on
2 cups organic hyssop tea at room temperature

Blend everything in a high speed blender (like a Vitamix) and serve immediately. Drink this smoothie on an empty stomach.

* Watch Dr. Garcia‘s video how to open a young coconut.

Traditional Chicken Soup with Chicken Feet

This is a very old Transylvanian recipe, passed down through many generations and a staple in many kitchens. One can’t say enough about this broth’s health benefits. Try it and see how your body thrives on this natural collagen.

The key is to use the best and freshest organic ingredients and to use lots and lots of patience simmering the chicken bones (and feet) to extract the collagen. During cooking, collagen undergoes hydrolysis (a chemical reaction in the presence of water) that converts it into gelatin. Gelatin is the most prominent nutrient in this broth.

This soup is not just a terrific healing soup, it’s lip smacking delicious! You can have it everyday for lunch. Serve it with a slice of fresh organic lemon.

 Using a stove top glass pot with a glass cover will avoid any mineral contamination and allows one to see the beautiful bubbles and reactions going on inside the pot.


1 whole organic, pasture raised chicken, cut
2 pounds organic, pasture raised chicken feet
1 tablespoon raw organic apple cider vinegar with mother*
4 quarts spring or filtered water
1 organic yellow onion, halved
1 organic white onion, halved
1 head organic garlic cut in half to expose the garlic
3 small organic, non-irradiated bay leaves
1 inch knob of fresh organic ginger
1 tablespoon Celtic salt
1 tablespoon whole black peppercorns
1 head of celery stalks with leaves
2 organic parsnips
2 organic carrots

2 organic garlic cloves, minced
a handful of organic parsley leaves, chopped small
a few organic sage leaves, chopped small
a few organic basil leaves, chopped small
a few organic oregano leaves, chopped small
1 inch knob of fresh organic turmeric, small grated


Place all of the ingredients but the boosters in a large, stove top safe glass pot. Let sit for 30 minutes so the apple cider vinegar can get to work. Bring to a boil and then turn down the heat to a very low simmer and remove scum with a spoon. Simmer covered on very low for 12 to 18 hours.

Strain through a fine strainer, return back to a low simmering and then add any optional boosters. Continue to simmer for another 15 minutes. Turn off the heat and let sit for few more minutes. Now the soup is ready to enjoy or to save in glass jars for up to 5 days in the refrigerator.

You can add even additional boosters:
herbs like marjoram, thyme, dill, mint and lovage
spices like fennel seeds, mustard seeds and coriander seeds
sea vegetables like dulse, kelp, wakame and kombu
medicinal mushrooms

* 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.

Sea Bird’s Nest Salad

A simple and fast salad that delivers a complete nutritional meal. This is a tasty, powerful blend of sprouts, micro-greens and caviar. If you are new to sprouts, try sunflower sprouts first, as they are a most delicious and pleasant variety.

1 small container of wild salmon caviar
1 organic red pepper, sliced
1 organic endive, sliced
1 cup organic sunflower sprouts
1/2 cup of your favorite organic micro-greens (broccoli, Daikon radish are great)
1/2 organic lemon, juiced fresh
1/4 cup organic chives, small chopped
Celtic sea salt to taste
1 inch organic turmeric, finely grated

Gently toss the sprouts, micro-greens and chives with lemon juice, salt and turmeric. Arrange them in a nice round ”nest” and spoon the caviar on top. Add the red pepper and endive slices on the side and enjoy.

Christmas Tree with Roselles and Nasturtium Flowers

Treat your guests and yourself with a special treat for the holidays and boost your immunity with a shot of natural vitamin C from these jewels of nature.

This dish is made in less than two minutes and is sure to impress everyone with a surprise combination of juicy sweet and sour orange, crunchy tart Roselle and a touch of pepper-like Nasturtium flower.


Roselle (Florida Cranberries, Jamaican Sorrel, Red Sorrel, Java Jute) is a species of hibiscus that grows in tropical climates that is both a treat for the eyes and your taste buds. The bright red cup-like structure contains the plant's seeds and is called a calyx. Calyces are edible and you can peel them easily when ripe to enjoy the crisp, tart and tangy taste. They add a nice tart crunch to this dish.


The delicate Nasturtium Flowers are colorful, edible, butterfly-like blossoms that have delighted gardeners and cooks alike for centuries. They are an absolute delight with their subtle pepper like taste and add more vitamin C to this unique bouquet of aromas.

2 organic oranges sliced round
a few organic, fresh Roselles
a handful of organic wheat grass
a couple of organic, fresh Nasturtuim flowers

Arrange everything as shown in the picture and enjoy fresh at room temperature. Enjoy, be in the moment and appreciate every blessing in your life. Merry Christmas!

Two Minute Homemade Hemp Milk

Raw, Vegan, Gluten Free, Nut Free

This is a very quick and easy non-dairy milk alternative made with hemp hearts. Hemp is a protein power super star, having one of the most complete protein profiles in the plant food kingdom. Hemp has an earthy-nutty flavor, so if you prefer, you can add any of the options bellow. There is no need to strain this milk if you use hemp seed hearts. You might get a little bit of sediment settling to the bottom after a little while, but that is all part of the fun and goodness.

1/2 cup organic raw hemp hearts
2 cups spring or filtered water
1 inch organic vanilla bean

options: stevia, organic cinnamon, organic orange zest, organic cacao powder, organic cardamom powder

Blend all the ingredients in a high speed blender (like Vitamix) until the hemp hearts are completely broken down (about 2 minutes).

Store the rest of the milk in a glass container in the refrigerator for up to a week.

Beef Carpaccio with Crispy Capers and Cilantro

Try this carpaccio recipe that is sure to impress everyone. Always use a trustworthy source for food, especially raw meats.

1 pound fresh organic grass-fed beef tenderloin from your local farm
1 organic lemon, juiced
2 tablespoons organic extra virgin cold pressed olive oil
organic baby arugula leaves
1/4 cup organic capers
celtic sea salt to taste
organic fresh cracked pepper
Parmesano Reggiano, thin shaved slices*
2 tablespoons organic fresh cilantro leaves, small chopped
handfull organic fresh chives, small chopped

Cover the tenderloin tightly and freeze until well chilled, about 30 minutes. 

Using a very sharp knife, slice the tenderloin crosswise as thin as possible. Place a slice of beef between 2 sheets of plastic wrap and pound lightly until very thin. Remove the top sheet of plastic wrap and invert the carpaccio onto a plate or platter. Repeat with the remaining tenderloin slices.

Drizzle the carpaccio with olive oil and lemon juice and season with salt and pepper. Top with the baby arugula and capers, garnish with chives and shaved (thinly sliced) Parmesan and serve immediately.

* a vegetable peeler works great for shaving the cheese into paper thin slices

Carrot and Radish Slaw with Mint-Beet Leaves Pesto

Try this fast recipe for a delicious slaw with a different spin on homemade pesto. Everything is made in a food processor, saving time for cleaning and preparation also.

6 medium organic carrots
1-2 organic Daikon radishes
1-inch piece peeled organic ginger
1 half ripe organic avocado
⅔ cup tightly packed organic mint leaves
⅓ cup tightly packed organic beet leaves
1 large organic garlic clove, chopped
1 tablespoon organic lemon juice
1 teaspoon organic ground turmeric
½ teaspoon celtic salt
3 tablespoons organic cold pressed extra virgin olive oil
1 tablespoon filtered or spring water or more if needed

Using the S-blade of your food processor, shred the carrots, radishes and ginger and then transfer to a serving bowl.

Clean out the food processor before adding the avocado, herbs, garlic, lemon, turmeric and salt. Process until the herbs are finely chopped. With the food processor running, slowly drizzle in the olive oil and water to emulsify the pesto.

Toss the pesto with the shredded vegetables in the serving bowl and enjoy fresh.

Royal Salad

Upgrade your salad by adding caviar and get a terrific nutritional boost that takes just a few additional seconds to prepare. Caviar is a delicacy with health benefits.

Look for a good quality caviar that is not too salty, the kind that you find in the refrigerator section at health stores. If you are new to caviar, start with wild white fish caviar since it is milder than most others. Try and experiment with different types of caviar -- caviar are absolutely amazing for your health! 


organic red romaine lettuce
organic green butter lettuce
organic broccoli sprouts
wild white fish caviar
1 organic scallion
1 organic garlic mashed
1 teaspoon organic horseradish, grated
1/2 teaspoon organic basil
1/2 organic oregano
1 teaspoon lemon juice
Celtic salt to taste

Wash, dry and chop all salad ingredients. Add the rest of the ingredients except the caviar and gently toss. Finally, add the caviar in the middle and enjoy fresh *

* this salad doesn’t need any oil since the Caviar is a good replacement and complement to the vegetables.