Fresh Wild Stinging Nettle Juice
Spring brings lots of amazing plants that can boost our health. This is a very powerful and healing drink that our ancestors treasured for centuries. Stinging Nettles are treasured by naturists and herbalists for their unique health properties. Harvest yours from an unpolluted area or buy at the farmers market.
1 handful of fresh wild nettles
1 organic cucumber
1 organic lemon
Use a cold press masticating juicer to juice all and drink it fresh on an empty stomach.
Coconut Yogurt
Easy and Instant Coconut Yogurt
2 fresh scooped organic, young coconut meats
1 organic juiced lemon
organic coconut water and mineral water to thin it
organic probiotics
Blend everything until smooth, add the probiotics and let it sit overnight at warm room temperature.
Fresh Green Pea Dip
Fresh Green Pea Dip
There is something magical when spring kicks in and the first fresh green peas of the season are ready to be harvested. This dip is bursting with spring flavors and fresh herbs.
1 cup organic fresh green peas
1 tablespoon organic fresh peppermint leaves
1/2 cup organic fresh basil leaves
1-2 organic garlic cloves
1/2 organic fresh lemon, juiced
Spring or mineral water as needed
Celtic salt to taste
Use a high speed blender to blend all the ingredients. Add water as needed to make smooth or to leave a bit crunchy.
Enjoy it with your favorite crudités or crackers (we used sweet potatoes crackers made in a dehydrator).
Cauliflower Biscotti
Raw Cauliflower Biscotti
Looking for a perfect crunch with a delicious taste? This is embarrassingly easy to make and super fast. All you need is a fresh cauliflower core and a crinkle knife.
Peel the organic cauliflower core and slice like potato fries with a crinkle knife.
We prefer to call them biscotti instead of fries :)
Sunquat Salad
Sunquat Salad
Bring the sunshine to the cold winter months with kumquats and lemonquats. They make an ordinary salad into an extraordinary one. The edible rims are bursting with flavors.
Use your favorite salad dressing from our recipe section* on our website.
2 cups organic baby spinach
1/4 organic red onion, sliced
handful each of organic kumquats and lemonquats
Toss gently and add your choice of dressing. Eat at room temperature.
* go to RECIPES page and enter dressing in the search box
Hen-of-the-Woods Mushroom Steak
Hen-of-the-Woods (Maitake) Mushroom Steak
Maitake is an exquisitely edible and medicinal mushroom that is cherished by many. Like all wild foods, its a special gift to us and we should all be grateful for this versatile mushroom .
This is a very humble yet fail-proof recipe that brings out the texture and flavor of this amazing mushroom.
1 medium size maitake mushroom
3 organic garlic cloves, minced
2 teaspoons fresh organic lemon juice
2 tablespoons organic herbs de Provence
1 tablespoon fresh organic or wild thyme, finely chopped
1 teaspoon organic paprika
2 tablespoons organic cold pressed extra virgin olive oil
Clean the mushroom by soaking it in a bowl of salty water with fresh lemon juice. Brush off the soil and cut the mushroom into 1 inch thick steaks (see picture)
Use the rest of the ingredients to make a marinade and brush both sides of the mushroom steak.
Let sit at room temperature for 35 min to soak in the flavor.
Cacao Pie
Raw Cacao Pie an original recipe from Dr. Garcia
Crust: 1/2 cup organic raw almonds
1 tablespoon butter oil or ghee
Custard: 8 oz coconut cream
1 avocado
1 tablespoon coconut powder
1 teaspoon lemon zest
1/4 cup cacao butter*
1/4 cup cacao paste*
Stevia* - sprinkle to taste
To make crust, grind fresh almonds and mix thoroughly with butter oil or ghee. To make the filling, blend all of the custard ingredients in a blender. Make a top layer by grinding Lily’s* chocolate chips and mixing with cacao butter.
* sources for ingredients:
cacao paste https://wildernesspoets.com/collections/cacao-paste
stevia https://omicaorganics.com/product-category/sweeteners/stevia
LIlly's Dark Chocolate Chips, Stevia, Vegan, 55% Cocoa, Non-GMO, Sugar Free
Salami Dessert
Raw Salami Dessert
Just in time for the holidays, this super easy, fast and healthy dessert melts in your mouth.
1 3/4 cup organic blanched sprouted almond flour
1/3 cup organic raw cacao powder
1/3 cup organic coconut oil, melted
1/2 teaspoon organic vanilla bean powder
organic Stevia to taste
pinch of sea salt
2 organic flax eggs
-> place 2 tablespoons of fresh ground flax seeds in 6 tablespoons of water for 6 minutes.
Mix everything together well. Form a salami log and wrap paper around it.. Let chill a few hours in the refrigerator before slicing and serving.
Herbed Mushrooms
Herbed Mushrooms
Try this simple yet very tasty mushroom recipe. A combination of two different mushrooms enhances the texture and taste.
1 cup organic cremini mushrooms, washed and gently sliced
1 cup organic shiitake mushrooms, washed and gently sliced
2 organic garlic cloves, minced
2 teaspoons fresh organic lemon juice
1 teaspoons fresh raw kelp or pulse granules
1 tablespoons fresh organic wild thyme, finely chopped
Gently toss all the ingredients and let it sit for 20 minutes at room temperature for flavors to blend.
Stuffed Raw Peppers
Stuffed Raw Peppers
Celebrate autumn by eating what's in season. A simple stuffing brings out the flavor of these colorful and delicious heirloom peppers - something that will surely tease your taste buds.
7 organic peppers - scoop out the seeds and prepare for stuffing
1 cup organic shiitake mushrooms, roughly chopped
1 cup organic wild pecans, sprouted and roughly chopped
1 tablespoon fresh organic thyme
1 teaspoon organic garlic, minced
1 teaspoon raw kelp granules
In a food processor combine everything but the peppers. Pulse and process for 2 minutes. Stuff the prepared peppers and serve fresh at room temperature.
Enjoy and welcome the sound of the autumn wind and rain.
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
Dressing:
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.
Cherimoya
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
optional:
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
Marinade:
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
Toppings:
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.