Butternut Sage Fall Soup

This soup is so rich and creamy and packed with minerals and vitamins including a high dose of vitamin A and lots of live enzymes because it's mostly raw. The taste is amazing and it's done in just 2 minutes!

4 cups organic beef bone marrow broth (use our recipe for a basic and easy homemade recipe)
1 cup fresh organic butternut squash, peeled and chopped
1/2 cup fresh organic celery root, peeled and chopped
1/3 organic red onion, peeled and chopped
1 organic garlic clove
2 tablespoons organic kelp granules with cayenne (Maine Coast is a good brand)
1 tablespoon whole organic black peppercorns
a few fresh organic sage leaves, small chopped
a few fresh organic mint leaves, small chopped
sea salt to taste

Heat the beef bone marrow broth until gets close to boiling point. Put broth in a high speed blender (like Vitamix) together with the rest of the ingredients except the fresh herbs (sage and mint) and blend well until smooth. Be careful because the steam will expand the liquid so start slow and gradually increase speed. 

Garnish each bowl with the fresh sage and mint leaves and enjoy!

Saffron Coconut Milk Tea

This tea is inspired by an Indian healing beverage. It is wonderful to drink before bed to help with insomnia. It also helps you relax and helps reduce anxiety. Take time to express gratitude for all the good things in your life when you drink this nourishing tea.

1 cup filtered water
1/2 cup organic unsweetened coconut milk (homemade is best)
2 green organic cardamom pods slightly crashed
1 tsp organic hibiscus petals for tea
1/2 tsp organic cinnamon
1/4 tsp organic turmeric
8-12 organic or wild Saffron threads

Boil the water with cardamom pods for 5 minutes. Add the hibiscus tea and let sit for 15 minutes. Strain the tea and add the rest of the ingredients except coconut milk. Let rest for another 15 minutes before straining again and lastly add the coconut milk.

 
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Can you guess what this exotic golden spice is?

This is one of the most valuable and expensive spices in the world. Due to its color, flavor and medicinal properties, it's been used across cultures for over 3000 years. It is Saffron - royalty in the world of spices.

Beef Bone Marrow Broth

One can buy bone broth but there is absolutely nothing to compare with your own homemade bone broth for healing the gut, restoring good general health, reducing inflammation, fighting viruses and a host of other benefits. Here is a healthy tonic - a mineral, collagen and gelatin-rich broth made from healthy grass fed, pasture raised organic beef bones.

You can drink this directly or add to meals, smoothies or tasty healing soups.

- high quality grass fed, pasture raised organic beef marrow bones and knuckle bones
- filtered water
- 1 tbs raw organic apple cider vinegar
- one glass stove-top-safe pot with lid

Optional: boost the broth with these fantastic ingredients for health and taste:

powerful organic aromatic herbs: parsley, basil, cilantro, marjoram, oregano, dill and sage

any seaweed vegetables: Maine Coast is a good brand

organic spices: turmeric, ginger, burdock root, whole black peppercorns, fennel seeds, star anise, black and brown cumin seeds, mustard seeds and coriander seeds

allium vegetables: garlic, onions, green onions, shallots, leek and chives

organic and wild mushrooms: chaga, shiitake, maitake and cremini

Although bone broth requires a lengthy simmering process, the actual preparation time is very short.

Place the beef bones into the pot, cover with filtered water and add the raw apple cider vinegar. Let sit for 30 minutes to help leach the minerals from the bones. Bring to a boil, reduce the heat and simmer and skim and discard the scum that rises to the surface. 

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Simmer on very low heat for 24 hours or so - bigger bones take a longer simmering time.

During the last 15 minutes of cooking, throw in a handful of boosters in whatever combination your taste dictates. Remove from heat and allow to cool slightly and strain into a glass bowl through a colander. Make sure all of the marrow is knocked out of the bone and into the broth.

Creamy Tahini Sauce

Add calcium, proteins, B vitamins and essential fatty acids to your diet with this beautiful creamy paste made from sesame seeds that you can blend in just few seconds. It's perfect for salads, vegetable dip or falafel.

1 organic garlic clove, minced
1 cup organic raw tahini*
1/2 cup filtered water
2 tbs organic raw, unfiltered apple cider vinegar
½ tsp sea salt
1/2 organic lemon zest
1 tsp organic ground coriander

Blend all the ingredients in a high speed blender (like Vitamix) until you obtain a creamy paste. Keeps covered in the refrigerator up to 5 days.

* The tahini brand choice is Is important since they have different tastes. Rejuvenative Foods makes a good artisan tahini that one can usually find in the refrigerated section of your local natural food store. Or one can order this tahini directly from Rejuvenative Foods website.

Healthy Falafel

Did you ever think that you can have a delicious healthy falafel that is not deep fried and tastes out of this world?  You can, thanks to the secret of spices such as coriander and cumin. There is no need to fry or cook this falafel - the flavor is already there!


2 small organic beetroots (discard the top and grate)*
2 organic garlic cloves
1 cup organic chickpeas, sprouted and steamed**
1 cup organic GF oats
1 handful fresh organic cilantro
1 tbs organic ground coriander
1 tsp organic ground cumin
1 tsp sea salt
1/4 tsp organic black pepper

Use a high speed blender (like Vitamix) to grind the oats into flour. Add the chickpeas and process slowly to obtain a uniform paste. Add the rest of the ingredients and blend well. Add a tablespoon of water if the mixture is too thick. Form the falafel with your hands or with a cookie cutter.

Enjoy at room temperature as you would a typical Middle Eastern falafel or drizzle it with a sauce or dip from our nearby sauces & dips recipe menu.

* Use a food processor to avoid beet root stains on your hands.

** Sprout the chickpeas by soaking them in water over night. On the second day, drain and rinse a few times and then steam them lightly for few minutes - the sprouted chickpeas don't need a long time to cook.

Butter Lettuce and Rutabaga Noodle Salad

An easy to make, delightful and silky salad with a nice nutty crunch of rutabaga noodles.

This amazing and fast salad has a variety of crispy, crunchy and creamy textures and pairs beautifully with wild Alaskan king salmon for a complete meal.

1 organic red butter lettuce (washed, well drained and cut)*
1 organic green butter lettuce (washed, well drained and cut)*
2 organic green onions washed and cut
1 cup spiralized organic rutabaga noodles**
1 organic lemon (grate the zest and juice the lemon)
1 organic garlic clove, minced
1 tbs organic cold pressed, virgin olive oil
1 tbs organic kimchi or sauerkraut
sea salt to taste

Put all the greens and rutabaga noodles in a salad bowl. Add the rest of the ingredients and toss gently to combine the flavors. 

* butter lettuce is among the best lettuce for high quality nutritional value

** make your own rutabaga noodles in just few seconds by spiralizing a raw peeled rutabaga with a spiralizer

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These champagne-gold color raw noodles are made from rutabaga! Rutabagas most likely originated from a cross between turnips and wild cabbage and are bursting with antioxidants, vitamin C and potassium. These dense, high fiber raw noodles may help fight cancer and improve digestion.

Hand Rolled Sushi-Temaki

This is a complete 100% raw dish that is packed with powerful nutrients and is worth every second of your time to prepare for your nourishment and good health.

raw jicama "rice"
jicama (a root vegetable sometimes called Mexican potato)
1 tbs organic raw tahini
1 tbs organic apple cider vinegar

fillings
sushi grade salmon, sliced thin*
fresh organic ginger cut very thin** and marinated in orange juice for 1 hour
raw nori sheets, each cut in 4 squares
organic pea or sunflower sprouts
wild salmon caviar
organic green onions

dip
1/4 cup colatura di alici (wild Italian anchovies sauce) or your favorite fish sauce
1 tbs raw organic tahini
1 tsp organic apple cider vinegar
1/8 tsp organic cayenne powder
optional: wasabi or horseradish cream

* make sure your sushi grade salmon is semi-defrosted and firm enough to cut with a very sharp knife

** a vegetable peeler is great for cutting thin slices

start by making the jicama "rice"
Peel and cut the jicama in small chunks. Process the jicama in a food processor until you obtain a "rice" consistency. Don't over process! Put the jicama "rice" in a nut milk bag and squeeze as hard as you can (there is a lot of liquid). Place the dried pulp "rice" in a bowl, sprinkle with apple cider vinegar and mix in the raw tahini.
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make the hand rolled sushi
Place the nori sheets with the shiny side down and layer 1 tablespoon of jicama "rice" on top. Add 2 strips of salmon, a bit of sprouts and green onion. Don't overcrowd the sheet. Roll the nori sheet very tight toward the diagonal corner and wet the edges of the nori to make sure it sticks at the end. It should resemble an ice cream cone. Spoon some caviar on the top of the cone.

Arrange the sushi rolls nicely on a plate and proceed with rolling the others until all the ingredients have been used.

Make the dip by mixing well together all of the dip ingredients.

Creamy Horseradish Dip

This simple and healthy 5 Ingredients dip offers endless possibilities to enhance your meals, Add it to your meat and seafood dishes, dip your fresh vegetables into it or add it to your salads to please your palate. 

2 inches fresh organic Horseradish root, peeled and grated*
1/2 cup raw organic sour cream  (substitute with organic unsweetened coconut cream for a vegan option)
1 tsp organic lemon zest, finely grated
1 tsp organic fresh lemon juice
1/2 tsp Celtic Sea Salt
Optional: 1 minced organic garlic clove

Mix well all the ingredients and enjoy fresh.

*Horseradish has been used for medicinal purposes in everything from herbal baths to cold remedies. According to the Roman naturalist Pliny, it was also used as an antidote after people had overindulged.

Fresh grated horseradish is very tasty and far more potent than anything you will ever get from a jar. But the fumes are more irritating to the nose and eyes than an onion due to mustard oil in horseradish. You can use a food processor to make grating horseradish easier. It's best to grate small quantities and use it the same day because the pungency and health benefits decline with time.

Ruby Red Juice

Everybody talks about Green Juice (an absolutely wonderful way to start your day), But how about a brilliant Ruby Red Juice that looks and tastes delicious which is packed with so many antioxidants and nutrients that your body will stay energized for the rest of the day.

6 organic celery stalks
1 small organic red beet with greens leaves attached
1 inch organic ginger root
a few organic red cabbage leaves
2 organic limes or lemons
1 cup organic baby spinach leaves
1 cup organic parsley leaves

Juice all of the ingredients with a masticating juicer (also referred to as a cold press juicer).

Drink the juice as soon as it's done to avoid nutrient loss due to oxidation.

Pumpkin Pie Smoothie

A raw and delicious smoothie with whole spices, good fats and packed with a lot of antioxidants.

1/2 cup organic raw pumpkin, cut in cubes
1 organic banana
2 tbs organic cranberries, frozen
2 cup organic unsweetened coconut milk
1 tbs organic vanilla powder
1 tbs organic cinnamon
2 whole organic cloves
1/8 tsp organic nutmeg, freshly grated
1 tbs organic golden flax seeds, fresh ground

Add all the ingredients in a high speed blender (like Vitamix) and blend until everything is well mixed and smooth.

Frappuccino Smoothie

raw, vegan, sugar free, dairy free, caffeine free

2 cups organic coconut milk (homemade is best)
1 organic banana
2 tbs organic raw chaga powder
2 tbs organic raw carob powder
1 Tbs organic fresh ground flax seeds
1 tsp organic vanilla powder

Toppings:
organic whipped coconut cream
organic cinnamon powder

Add all the ingredients in a high speed blender (like Vitamix) and blend until everything is combined and smooth. Top with organic whipped coconut cream and sprinkle with cinnamon. Enjoy at room temperature.

Chaga mushroom is a great immunity booster that adds health benefits to this delicious smoothie.

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Chaga mushroom, also called "black gold" is a wild mushroom that grows on trees in the Northern Hemisphere. Chaga tea has been consumed for centuries throughout this region.

Chaga is loaded with impressive health benefits and is a good source of antioxidants.

Boost your immune system by including chaga mushroom in your diet.

Probiotic Pateé

1 cup organic, soaked and rinsed walnuts (black walnuts are best)
1/3 cup organic celery root, small chopped
1 organic lemon juiced
1/4 cup organic fresh basil
2 tsp organic chopped fresh chives
1/4 cup raw organic Kimchi (Rejuvenative Foods is a good brand)
1/2 tsp sea salt (or more to taste)
purified water if needed*


carrots and celery stalks to dip in


Add all the ingredients in a high speed blender (like Vitamix). Start blending on slow speed and increase the speed as you go.

* Add a little water, if needed, to help blend all the ingredients into a smooth Pateé consistency.

Dip in carrots or celery stalks

Enjoy at room temperature. Will keep up to 5 days in the refrigerator.

Creamy Spinach Dip

raw, vegan, gluten free

10 oz organic fresh spinach, small chopped
1/2 red organic onion, small diced (3/4 cup)
2 tbs fresh organic dill

Sauce:
1 cup filtered water
1/3 cup fresh squeezed organic lemon juice
2 cups raw macadamia nuts (soaked for 6 hours, drained and rinsed well)
2 Tbs nutritional yeast
2-4 organic garlic cloves
1 tsp Himalayan salt
2-4 tbs organic cold pressed, extra virgin olive oil

Make the sauce by blending all the ingredients but the olive oil. Once the sauce is smooth and creamy, drizzle in the olive oil while the blender is running. Blend just until incorporated, don't over blend! Pour the sauce into a bowl with spinach, dill and onion and mix.

Chill in the refrigerator for 2 hours so the dip becomes thicker. 

Sprout-Filled Collard Wraps with Mango-Tomato Dipping

6 large organic collard leaves
1 organic bell pepper
1 organic avocado
1/4 organic red cabbage
2 cups organic broccoli sprouts
2 cups oganic microgreens
1 cup organic diced mango
1 Tbs organic cold pressed unrefined coconut oil
1 cup organic tomato
1 quarter-size organic ginger
1/4 inch slice of jalapeño or more to taste

Rinse the collard leaves and trim off the stems. Thinly slice the red pepper, avocado and cabbage into strips. With the stem side facing you, start filling the collard leaf with the sliced vegetable, sprouts and microgreens. Roll and fold in as you go. 

For the dipping sauce, blend the mango, tomato, coconut oil, ginger and jalapeno until smooth.

Mayonnaise

4 raw organic pasture raised egg yolks ( from your local farm) at room temperature*
1 tsp organic raw apple cider vinegar or lemon juice
1/4 cup cold pressed organic olive oil
1/4 cup cold pressed organic coconut oil melted
1/2 tsp Celtic sea salt
1/8 tsp organic white pepper
Optional:
1-2 raw organic garlic cloves minced

Blend the first 2 ingredients on low speed in a high speed blender (like Vitamix). Add the rest of the ingredients starting blending on low and increase the speed as you go. The whole process should take you no more than one minute. Don't over blend it.


* room temperature egg yolks is the secret for a creamy and thick mayonnaise

Coconut Milk

Simple Homemade Coconut Milk

1 brown coconut opened and cut (may substitute with 2 cups organic unsweetened shredded coconut)
2 cups hot water

Options:
1 tsp organic vanilla bean powder
1 tsp cinnamon
1 or 2 cardamom pods

Place your choice of your coconut, water and any options in a high speed blender (like Vitamix). Start blending slowly and gradually increase the speed for 1 min. Use a nut milk bag to strain the coconut milk from its pulp and squeeze well (your hands and skin will get a nice nourishing). Keeps in the refrigerator for up to 5 days,

Dark Chocolate Olive Oil Banana Truffles

have a sweet Sunday with this healthy treat

1/4 cup organic raw cacao butter melted*
1/4 cup organic cold pressed virgin olive oil
2 tbs organic raw sunflower lecithin
1/4 cup organic raw carob powder or cacao powder
1 tsp organic raw vanilla powder
1 scoop organic Kal stevia powder
1 organic firm banana, sliced 1/2 inch thick


Make the chocolate by mixing well all ingredients except banana slices. Pour the chocolate into your favorite silicon forms, filling just a 1/4 of the form to create the base. Place in the freezer for 15 min to set it firm.


Take the chocolate from the freezer, arrange the banana slices in the middle and cover them completely with the rest of the chocolate. Set in the freezer for another 20-30 min to firm completely. Remove them from the forms and enjoy.

Keeps in the refrigerator for one week.

* When you melt cacao butter, you can use the double boiler method:

Warm water in a pot and put another pot on top of it with the grated cacao butter. Make sure you are mixing well and remove from the heat as soon as the butter is melted. Be careful, the pots are hot.

Sage Lemon Sorbet

a perfect summer treat made in 5 minutes

1 organic lemon
1 organic young coconut ( meat only)*
1/2 frozen organic banana
3 fresh organic sage leaves

Wash the lemon and grate one end of the lemon. Cut the lemon, scoop and discard all of the inside reserving 1 tsp of lemon juice.


Blend the young coconut meat with the frozen banana, 1 sage leaf, the grated zest and 1 tsp lemon juice. Pour the mixture into the lemon and enjoy it!


* you can replace the young coconut meat with 1/4 cup coconut cream

 

White Cake Frosting

raw, gluten free, egg free, sugar free, dairy free

2 cups raw organic macadamia nuts (soaked, drained and rinsed)
3/4 cup thick organic coconut milk
1 tbs organic vanilla powder
1/8 tsp Himalayan salt
1 scoop organic Kal Stevia
1 cup coconut oil melted
2 tbs raw organic sunflower lecithin

In a high speed blender (like Vitamix) combine all the ingredients except the sunflower lecithin and coconut oil. Blend until creamy (until you can't feel any grit) - about 1 to 3 minutes. While blending, drizzle in the coconut oil and add the sunflower lecithin. Blend until JUST thoroughly mixed.*

Important Preparation Tips:

* Sunflower lecithin acts as a emulsifier and binds the fats with the liquids to form a creamy consistency - if over blended, the mixture will separate and lose its creamy consistency.

Place frosting in an airtight container and refrigerate for 2 to 4 hours to firm. Frosting will keep for 3-5 days in the refrigerator.