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.
Pumpkin Spice Crackers (gluten free, dairy free, nut free and seed free)
Try this delicious cracker recipe with healthy spices. Source the best organic whole spices and grind them fresh right before you use them.
1/4 cup organic delicata squash puree
1/4 cup organic pumpkin puree
1 organic banana
1 teaspoon organic Ceylon cinnamon
1/8 teaspoon fresh ground organic nutmeg
3 organic whole cloves
1/2 teaspoon organic fresh lemon juice
2 cups organic coconut shredded
Blend everything but the coconut in a high speed blender (like Vitamix) until all is well mixed. Add the shredded coconut.
Spread evenly on a dehydrator tray and cut into squares.
Dehydrate for 12 hours at 105F.
Raw Vegan Stuffed Peppers
This is a beautiful appetizer for any occasion. These beautiful and fresh garden peppers offer your body healthy, easily absorbed nutrients
1-2 organic fresh peppers
1 cup raw vegan almond cheeze (recipe on website)
1 teaspoon fresh organic dill, chopped small
1 organic garlic clove minced
1 teaspoon organic lemon juice
1/2 teaspoon Celtic salt
First, cut the tops off the peppers and scoop out all the seeds and set the peppers aside. Then, mix all the ingredients to make the almond cheeze and season to taste.
Fill each pepper with the cheeze filling and press gently to eliminate the air. Set in the refrigerator for about three hours to get firm. Cut into slices with a sharp knife and arrange on a plate.
This recipe is both gluten and dairy free. There are not many healthy options for biscotti when you are on a gluten free and raw diet. Here is a healthy biscotti recipe - a biscotti you can enjoy by itself or with a herbal tea or a glass of fresh and creamy Chaggacino (recipe on website).
1 cup of organic nut/seed pulp left from mylk (recipe on website for almond mylk)
1/2 cup organic golden flax seeds freshly ground
1/4 organic coconut butter/manna
1 teaspoon Himalayan salt
1/2 cup organic raw pecans*
1/2 cup organic raw walnuts*
a pinch of organic stevia
Mix all the ingredients and form into a dough. Add 1-2 tablespoons of water if the dough is too dry. Shape into a biscotti form with your hands and gently press to flatten. Arrange on a dehydrator pan, cut diagonal lines with a sharp knife and dehydrate at 115 F for 10 hours or until crip.
* soak, rinse and dehydrate. Then roughly chop before adding them to the dough.
A delicious snack you can eat any time that also travels well. The creamy and healthy dressing adds flavor to the crispy chips
4 bunches of organic kale, washed, stems removed and broken in pieces by hand
1 cup organic hemp seeds
1 cup organic hemp seeds
3/4 cup spring or filtered water
1/2 cup fresh organic lemon juice
1 organic garlic clove
1/4 cup high quality organic cold pressed olive oil
Himalayan salt and organic pepper to taste
Blend the dressing in a high speed blender (like Vitamix) until creamy. Toss and gently combine the kale with dressing and the hemp seeds. Massage gently to evenly coat the kale. Arrange in a single layer on dehydrator trays and dehydrate at 105 F until crispy.
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
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
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
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!
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.
* 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.
** 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.
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!
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.
The flavors of thyme and nutmeg are a perfect marriage made in heaven. Try this Casserole for the holidays.
1 large head organic fresh broccoli, chopped small
1 cup organic pecans soaked and dehydrated
1 handful of organic chopped scallions
1 teaspoon celtic sea salt
1/4 teaspoon fresh ground organic nutmeg*
1/4 teaspoon organic thyme
1/2-3/4 cup coconut milk (or more if needed)
1/2 teaspoon organic lemon zest
1 organic garlic clove
Place the chopped broccoli in a casserole pan. Blend in a high speed blender (like Vitamix) all of the other ingredients until a nice and creamy sauce is formed. The consistency should resemble that of sour cream so add more milk if too thick. Pour the sauce over the broccoli and serve fresh.
* to get better flavor than obtainable from store bought nutmeg powder, use a fresh whole nutmeg and grind it yourself with a grater
One should include fermented vegetables in your daily diet. This easy recipe is very versatile. Top one half of an avocado with it, add it to a salad, eat it with lunch and dinner, use it as an appetizer or a side dish. Just a single tablespoon is packed with many probiotics, vitamins and minerals.
1 organic red cabbage
1 organic carrot
1 small organic onion
1 teaspoon organic thyme
1 teaspoon organic dill
1 teaspoon organic coriander seeds
1/2 teaspooon organic fennel seeds
1/4 teaspoon organic mustard seeds
Celtic sea salt to taste
optional: a small branch of cherrywood, grapevine or raspberry
Use a food processor to shred the cabbage, carrot and onion. Add sea salt and massage the vegetables for 5 minutes. Taste and add more salt if necessary - it should be a bit on the salty side, but not too salty. Soon you should see some liquid coming out of the vegetables.
Stuff a very clean glass jar tight with the vegetables, pushing most of the air out as you fill the jar. Leave 2 inches of free space at the top of the jar for fermentation. Add the rest of the ingredients on top of the vegetables and make sure everything is completely submerged in the liquid. Optionally, add a tiny branch of wood.
Cover lightly and leave at room temperature for 5-7 days. Ferment to taste and when complete put the jar in the refrigerator to stop further fermentation.
What do you do with the pulp from your green vegetable juice? Especially, if you juice daily, you can accumulate a lot of green juice pulp. Don‘t throw that pulp away and make the most out of your money by trying this easy recipe.
1 cup of organic green juice pulp*
1 ripe organic ripe banana, mashed well
1 teaspoon raw organic Hawaiian spirulina
Mix well all of the ingredients. Spread the batter out on a dehydrator tray using a spatula or your clean hands to flatten it out as much as possible. Then use a knife to score the batter into cracker size squares. Dehydrate on low and be patient because it may take up to 12 hours to obtain crispy crackers. They are delicious on their own or to dip into your favorite sauce.
* use your favorite green juice recipe for the best tasting crackers
The gut houses a significant amount of the immune system, so it’s important to keep the gut healthy. One way to do this is by eating foods that contain probiotics - friendly bacteria that help keep your digestive system healthy by controlling growth of harmful bacteria. To help maintain healthy levels of probiotics, feed them with foods rich in prebiotics - indigestable carbohydrates that are food for probiotics. No foods naturally contain both probiotics and prebiotics so it is a good idea to consume both types of foods in most every meal.
Since fermentation produces probiotics, these fermented (pickled) vegetables are an excellent source of probiotics. Here is an easy recipe for pickled vegetables, used for hundreds of years in Europe;
organic fresh vegetables such as carrots, parsnips, cucumbers, onions, garlic, cabbage, radishes, celeriac and green tomatoes
1 tablespoon organic mustard seed
1 tablespoon organic black peppercorns
a handful of fresh organic thyme and dill
filtered water and Celtic sea salt
optional: a tiny branch of cherry wood or grapevine*
Use a clean glass jar and stuff it tight with the washed vegetables and the other ingredients except water and salt. In a separate glass bowl, make enough pickling solution to fill the vegetable jar within 2 inches of the top by dissolving the salt into the water at a ratio of 1 liter water to 1 tablespoon salt. Pour the salt water over the vegetables making sure to completely submerge all vegetables while leaving 2 inches of free space in the jar for fermentation.
Cover lightly and leave at room temperature for 5 to 7 days, depending on the warmth of the room - fermentation proceeds faster at warmer temperatures. Ferment to taste and when complete put the jar in the refrigerator to prevent any further fermentation.
Enjoy knowing that probiotics from these vegetables are boosting your immune system and helping maintain a healthy gut flora.
* branch of cherry wood or grapevine helps the vegetables to stay crisp for longer
Do you love noodles and want a healthy alternative? These raw daikon radish noodles are the answer! Daikon radishes are among the most nutritionally loaded yet low-calorie vegetables you can enjoy. This fantastic vegetable improves digestion and contains high amounts of potassium, vitamin C and phosphorus. It's so simple to make, you just need a spiralizer and 2 minutes of your time.
Spiralize an organic raw daikon radish (if you have kids, then let them do it since this is always fun for them and they will love to eat what they help make). If some noodles are too long then use scissors to cut them to size.
Serve with your favorite noodle sauce.
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 tablespoon organic ground coriander
1 teaspoon organic ground cumin
1 teaspoon Celtic sea salt
1/4 teaspoon 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.
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 teaspoons organic chopped fresh chives
1/4 cup raw organic kimchi (Rejuvenative Foods is a good brand)
1/2 teaspoon 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.
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 tablespoons 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.