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.

Cauliflower Crispy Pizza

Cauliflower Crispy Pizza  (raw, dairy free, egg free, gluten free, sugar free, vegan)

Here is a raw and nutritious pizza recipe that can be topped with your favorite vegetables. Add peppers of various colors, mushrooms, red onion, sun dried olives and artichoke diamonds (recipe on website).

1 pound organic fresh cauliflower florets
2 tablespoons fresh ground organic flax seeds
1 tablespoon organic chia seeds
3 tablespoons filtered water (as needed)
1/2 cup organic almond flour
1/2 teaspoon Himalayan salt
1 organic garlic clove, minced
1 teaspoon organic oregano
1 teaspoon organic basil
1/2 teaspoon organic thyme
1/2 teaspoon organic marjoram

Blend the cauliflower florets in a high speed blender (like Vitamix).  Then use a nut milk bag to squeeze out all the liquid.  After you think you are done,  give the bag one more squeeze  (you will be surprised how much more liquid you can get out) since this is the secret to a crispy crust.

Create vegan egg by mixing the ground flax seeds with water and allow to sit for 20 minutes to thicken.

Mix well all the ingredients and roll on a dehydrator ParaFlex sheet.  Dehydrate for 12 hours or so on low temperature until you get a crispy crust.  Alternatively, use the lowest temperature on your oven to create the crust.

Top with your favorite veggies and enjoy it fresh.

Tip: You can add grated macadamia nuts mixed with garlic powder and sea salt to replicate  grated Parmesan cheese.

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

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

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 tablespoon organic raw tahini
1 tablespoon 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 tablespoon raw organic tahini
1 teaspoon organic apple cider vinegar
1/8  teaspoon 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.

Aromatic Beef Sausages with Fresh Herbs

1 pound organic pasture raised and grass fed beef tenderloin, ground
3 fresh organic sage leaves, finely chopped
3 fresh springs organic marjoram, finely chopped
1/2 teaspoon fresh organic thyme, finely chopped
1-2 organic garlic cloves, minced
1 teaspoon sea salt
1 teaspoon fresh organic lemon zest
1-2 tablespoons fresh organic lemon juice

Mix well all the ingredients but the lemon zest and the juice. Take one minute to make sure are all combined. Right before serving, add the lemon zest and the juice. Mix again and form with wet hands into a small sausage shape.