Tomato Herb Spicy Raw Crackers

What do you do with green juice pulp? If you buy organic and juice often, you end up having a good amount of organic pulp - a nutritious fiber packed with phytonutrients and live enzymes. Since your health could benefit from it,  don’t waste this goodness.

Here is a tasty recipe for crackers that you can quickly prepare and forget about while they slowly dry in the dehydrator. Adjust the amount of the other ingredients to the amount of green juice pulp.

2 cups organic flax seeds, fresh ground*
2 cups organic green juice pulp (from organic green leaves juiced in season - not starchy fruits or vegetables)
¼ cup organic Italian seasoning
1 bunch of fresh organic herbs (oregano, basil, cilantro, marjoram)
1 ½ teaspoon Himalayan salt
pinch of organic cayenne pepper
1 cup organic sun dried tomato (not soaked in oil), fresh ground*
2 tablespoons raw wild Atlantic kelp finely ground*

Mix well all the ingredients in a bowl. Spread in a thin layer on dehydrator sheets and cut in square pieces so they can be cleanly broken when fully dried. Dehydrate at 105 F for 4 hours. Flip and dehydrate for 12 more hours. Keep in a glass airtight container. Enjoy them with raw almond cheeze, next to a fresh homemade soup or just as is. They are addicting and very good for you.

* a coffee grinder works well

Raw Vegan Almond Creamy Cheeze

Here is an easy way to enjoy the pulp from homemade seeds or nut mylks. If you are new to the cheeze-making process, this almond cheeze is a perfect and easy introduction.

Warning, this cheeze is addicting. Serve it on a raw cracker with high quality olives and a nice tray of crudités. This cheeze is made from soaked and fermented almonds - a two-step process that makes it easier to digest. Subsequently, try this recipe with other nuts or seeds.

pulp from organic almond mylk (recipe on website)
one serving of high quality probiotic powder

optional flavors: Himalayan salt, raw organic apple cider vinegar, organic lemon juice, organic fresh herbs and/or organic garlic


Add the probiotics to the almond pulp inside the nut milk bag and mix well. Close the bag tightly with the string.

Place the bag on a strainer with a heavy weight (no metal or plastic - best to use a natural raw unpolished rock or crystal) on top to press out the water. Let it ferment for about 14-18 hours (depends upon how warm the room is).

Remove the cheeze from the bag and season to taste. Form the cheeze into a nice shape and keep into the refrigerator in a glass airtight container. Enjoy at room temperature.

Almond Mylk

Making your own homemade almond mylk is the best way to have a fresh non-dairy milk without any preservatives. All you need is some organic unpasteurized almonds (we love the heirloom almonds- the taste is unbeatable), a powerful blender and an organic cotton milk bag.

Save the pulp to make crackers, raw cookies or a fabulous creamy nut cheeze (recipe on website).


2 cups of organic unpasteurized heirloom almonds
2 cups of spring or filtered water

Soak the almonds for 12 hours in a glass container with spring or filtered water. Drain and rinse well. Pop the skin off each almond - this might seem a lengthy process but it’s a fun and important step to enhance absorption of all almond nutrients.

Blend the almonds with the water in a high speed blender (like Vitamix) for 3 minutes. Use the nut milk bag to squeeze as much almond mylk as you can and store in a glass container or drink right away.

Key Lime Pudding

Key Lime Pudding (Raw, Dairy Free, Gluten Free, Sugar Free, Vegan)

A super easy pudding that is both refreshing and delicious and packed with healthy fats and made in just 2 minutes.

1/2 cup organic lemon, juiced
1//2 cup organic lime, juiced
1/2 cup organic young coconut meat
2 organic beautiful ripe avocados
2 organic beautiful ripe bananas
1 teaspoon finely grated organic lemon zest
1 teaspoon finely grated organic lime zest
a pinch of Celtic sea salt
organic Stevia to taste

optional topping: organic coconut flakes

Blend everything in a high speed blender (like Vitamix) until smooth. Top with crispy organic coconut flakes and enjoy.

Amazing Fruit Porridge

This porridge will become your favorite breakfast. It’s so easy to make and very delicious and creamy. It is called breakfast for a good reason, as we are literally breaking the fast from the night before. While your body is slowly waking up, it is best to start your day with a dense raw nutrient breakfast for a happy energetic day.


1 organic celery stalk, roughly chopped
1 organic small apple, sliced
1 organic small pear, sliced
1 organic kiwi, sliced *
1 teaspoon organic fresh ground cinnamon
1 tablespoon organic flaxseeds **
1 tablespoon raw organic coconut chips

Blend the celery and fruits in a high speed blender (like Vitamix) until everything is smooth and creamy. Add the toppings and enjoy at room temperature.

* don’t peel the kiwi - wash it well with a fruit brush since there are lots of vitamins in the skin

** buy whole flaxseed and grind them yourself with a coffee grinder right before use to get the most of the omega 3 fatty acids

No Fail Kale Salad

This salad recipe is very easy to make and has a great taste.


1/2 cup organic papaya chunks
1/4 cup fresh organic lime juice
1 inch fresh organic ginger, peeled
1 inch fresh organic turmeric, peeled
1 tablespoon organic apple cider vinegar
2 tablespoons organic cold pressed extra virgin olive oil
1/4 teaspoon Celtic salt
2 tablespoons spring or filtered water


organic kale, chopped
organic leek, white part only, cut rounds

Blend all the dressing ingredients in a high speed blender (like Vitamix) until all smooth. Add water if necessary. Take 2 minutes to massage well the dressing into the salad leaves with your clean hands. Enjoy at room temperature topped with sprouted seeds, nuts or raw coconut chips.

No Bake Mint Silky Fudge

When you think about fudge you think about perfect creamy texture - a delightful, silky combination that melts in your mouth and teases your taste buds. But do you think about a smooth, creamy and nutritious fudge? This healthy fudge is packed with healthy fats and is naturally gluten free, dairy free, sugar free, vegan and paleo.

1 organic avocado, peeled and pit removed
1 cup organic steamed Hannah white sweet potato
2 tablespoons organic lemon, juiced
1/3 cup organic coconut oil, melted
1/3 cup organic coconut butter, softened
1 drop Vitality peppermint essential oil
1 inch organic vanilla bean
organic stevia to taste

Blend everything in a high speed blender (like Vitamix) until smooth. Place in a dish and refrigerate overnight to set.

Emerald Soup

The color of this healthy soup is just beautiful. It is a bright emerald green. It’s made with wholesome foods to fuel your body. When you eat better you feel better. The quality of your food matters - pick organic and the freshest foods available.

6 cups hot organic homemade beef bone marrow broth (recipe on website)
3 organic garlic cloves
3 cups fresh organic broccoli, chopped coarsely
3 organic scallions, chopped coarsely
1 organic mustard green leaf, chopped coarsely
fresh organic mushroom, chopped
organic cilantro leaves, chopped
1 organic lemon, juiced
Celtic salt and black pepper to taste

Carefully blend in a high speed blender (like Vitamix) the hot beef bone marrow broth with garlic, broccoli, scallions, mustard green leaf, salt and pepper. Blend until everything is smooth. Adjust salt and pepper to taste. The hot bone marrow broth will “steam” the broccoli to perfection to help your body absorb all of the phytonutrients.*

Place in a bowl. Decorate with chopped mushrooms and cilantro and add fresh lemon juice. Enjoy right away.

 As the name implies, phytonutrients are nutrients in plants (phyto = plant). They're concentrated in the skin of many fruits and vegetables, and are responsible for their color, scent and flavor. They are thought to be a plant's immune system.

Raw Asparagus and Mushroom Salad

Raw Asparagus and Mushroom Salad with French Dressing

Crunchy, crispy, peppery, earthy, delicate and sweet, this combination might make you rethink cooking asparagus again. It’s now asparagus season and time for a powerful spring detox. The creamy French dressing adds the perfect flavor to bring ”je ne sais quoi” to your plate.

1 bunch organic thin asparagus spears
1 cup organic cremini mushrooms
1/4 teaspoon Celtic salt

French Creamy Dressing

1/4 cup sprouted mustard (recipe on website)
1/4 cup organic lemon juice
1 inch fresh organic turmeric
1/4 cup organic cold pressed olive oil
1 organic mandarin
1/4 cup spring or filtered water
1 organic red shallot, roughly chopped
celtic salt and organic pepper to taste
1 teaspoon organic herbs de Provence

Trim and bottom half peel the asparagus spears. If the stalks are not pencil thin, slice diagonally the asparagus spears. Add everything to a bowl and sprinkle with salt. Slice the mushrooms as thin as possible* and add to the bowl.

Blend in a high speed blender (like Vitamix) all the dressing ingredients until you obtain a creamy consistency. Add more water if necessary. Drizzle the French dressing over the vegetables. Gently toss to coat. Enjoy at room temperature.

* a mandolin is helpful 

Broccoli Rabe and Butternut Squash

Broccoli Rabe and Butternut Squash with Strawberry Rosemary Dressing

This raw recipe combines a cruciferous vegetable with a perfect blend of ingredients to help the absorption of each magical nutrient. As a rule of thumb, try to eat cruciferous vegetables together with mustard seeds or mustard greens for the best absorption. The flavors of broccoli rabe and butternut squash come alive with this delicious creamy dressing.

4 cups fresh organic broccoli rabe, roughly chopped
1/2 organic butternut squash, sliced rounds very thin*
1/2 teaspoon Celtic salt


Strawberry Rosemary Dressing

1 cup organic strawberries or wild strawberries
1 tablespoon homemade sprouted mustard (recipe on website)
1/2 organic lemon, juiced
1 tablespoon organic cold pressed olive oil
1 organic garlic clove, minced
1 teaspoon fresh organic rosemary, minced
1/4 teaspoon Celtic salt
1/4 teaspoon organic black peppercorns, fresh ground

Arrange the broccoli rabe and sprinkle with some salt. Add the butternut squash round slices sprinkled with the rest of the salt.

Blend all the dressing ingredients in a high speed blender (like Vitamix) and drizzle on the vegetables. Enjoy fresh.

* a mandolin works best for this

Raw Artichoke Diamonds

Here is a unique recipe using artichokes, one of the world’s healthiest foods. Artichokes offer a bounty of flavor and nutrition, detoxify the body and improve liver health. The best part is that you can eat the artichokes raw in this marvelous and delicious recipe. Most other recipes are for cooked, frozen or artichokes marinated in citric acid or other preservatives. Why not allow your body to absorb each and every nutrient in its best raw natural form?


2 organic fresh artichokes
1 organic lemon, juiced
1 tablespoon cold pressed organic olive oil
2 organic garlic cloves, minced
a handful of each: organic parsley and organic tarragon, roughly chopped

optional: raw organic Botija olives

Wash and remove the stems of the artichokes. Peel the leaves one at the time - see nearby picture.*

Use a sharp knife, to carefully remove the thorns and discard the inedible choke. Slice the artichoke heart very thin (a vegetable peeler is very helpful for making thin slices). Add the rest of the ingredients, toss well and enjoy fresh at room temperature.

* juice the leaves for use in your green juice

Time for Thyme Tea

Thyme is a fragrant herb with lots of medicinal properties.  Thyme is antiseptic, antiviral, antibacterial, carminative, diaphoretic, and an expectorant and supports healing throughout the entire body by helping cleanse the organs.  Use thyme to boost your immunity especially during flu and cold season.

For thousands of years, thyme has been a star of the herb garden because it has a long history of being used to heal and protect.

If possible use fresh organic thyme over dried thyme. Better yet, plant it in your garden and harvest fresh at midday for the most powerful benefit. Include thyme in your daily diet. Add it to your salads, soups, smoothies, guacamole, vegetables or just take a moment and drink a cup of this powerful and very healing tea.

A handful of organic fresh thyme sprigs
2 cups spring or filtered water
1 inch organic fresh ginger, sliced thin

Option: organic lemon

Add the ginger and thyme sprigs to the water and soak overnight. Sip throughout the day.
Add fresh lemon, if desired.


Cauliflower Couscous

A fresh and flavorful raw cauliflower dish that can be a great side dish or by itself.
Cauliflower, a member of the cruciferous family, along with fresh and healing herbs, essential oils and powerful shiitake mushrooms furnish a complex combination of health benefits in a single bowl.

1/2 organic head of cauliflower
1/2 organic bunch of parsley
3 tablespoons organic raw sun dried Botija olives, chopped
3 tablespoons organic cold pressed olive oil
1/4 cup organic white onion
1/4 cup organic lemon juice
1/2 teaspoon Celtic salt
1/4 teaspoon organic paprika
pinch of organic chili powder
1 drop pure and organic peppermint essential oil for internal use
1 drop pure and organic dill essential oil for internal use

Marinated Shiitake Mushrooms:
sliced organic shiitake mushrooms soaked for 15 minutes in organic coconut aminos, black salt, organic thyme and organic minced garlic

Chop the cauliflower, parsley and onion in a food processor until the mixture resembles couscous. In a separate bowl mix the olive oil, lemon juice, spices and essential oils. Add everything together including the olives and toss well. Decorate with marinated shiitake mushrooms and enjoy!

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.