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 :)
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.
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
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.
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
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.
Delicata Squash
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
Dressing:
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
