Asparagus and Mushroom Salad

Raw Asparagus and Mushroom Salad with French Dressing

Crunchy, crispy, peppery, earthy, delicate and sweet, this combination might make you rethink cooking asparagus again. It’s now asparagus season and time for a powerful spring detox. The creamy French dressing adds the perfect flavor to bring ”je ne sais quoi” to your plate.

1 bunch organic thin asparagus spears
1 cup organic cremini mushrooms
1/4 teaspoon Celtic salt

French Creamy Dressing

1/4 cup sprouted mustard (recipe on website)
1/4 cup organic lemon juice
1 inch fresh organic turmeric
1/4 cup organic cold pressed olive oil
1 organic mandarin
1/4 cup spring or filtered water
1 organic red shallot, roughly chopped
celtic salt and organic pepper to taste
1 teaspoon organic herbs de Provence

Trim and bottom half peel the asparagus spears. If the stalks are not pencil thin, slice diagonally the asparagus spears. Add everything to a bowl and sprinkle with salt. Slice the mushrooms as thin as possible* and add to the bowl.

Blend in a high speed blender (like Vitamix) all the dressing ingredients until you obtain a creamy consistency. Add more water if necessary. Drizzle the French dressing over the vegetables. Gently toss to coat. Enjoy at room temperature.

* a mandolin is helpful 

Broccoli Rabe and Butternut Squash

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

Artichoke Diamonds

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

Time for Thyme Tea

Thyme is a fragrant herb with lots of medicinal properties.  Thyme is antiseptic, antiviral, antibacterial, carminative, diaphoretic, and an expectorant and supports healing throughout the entire body by helping cleanse the organs.  Use thyme to boost your immunity especially during flu and cold season.

For thousands of years, thyme has been a star of the herb garden because it has a long history of being used to heal and protect.

If possible use fresh organic thyme over dried thyme. Better yet, plant it in your garden and harvest fresh at midday for the most powerful benefit. Include thyme in your daily diet. Add it to your salads, soups, smoothies, guacamole, vegetables or just take a moment and drink a cup of this powerful and very healing tea.

A handful of organic fresh thyme sprigs
2 cups spring or filtered water
1 inch organic fresh ginger, sliced thin

Option: organic lemon

Add the ginger and thyme sprigs to the water and soak overnight. Sip throughout the day.
Add fresh lemon, if desired.

Cauliflower Couscous

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!

Red Bell Pepper Hummus

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.

Rich-E Tahini

Rich, savory, creamy and lemony, this 100% raw tahini sauce delivers flavor, nutrients and a healthy twist on regular toasted sesame seeds. Sesame seed is a great source of protein, minerals and essential fatty acids. The secret is to use the highest quality raw tahini paste or better yet, make your own by using the directions bellow.

1 cup raw organic tahini*
1 cup spring or filtered water
1 teaspoon Celtic salt
1/3 cup chopped organic parsley leaves
2 tablespoons fresh chopped organic dill leaves
1 organic garlic clove, minced
2 tablespoons organic fresh lemon juice
1 teaspoon organic apple cider vinegar

Blend everything but the parsley and dill leaves in a high speed blender (like Vitamix) until the sauce is smooth. Add more water if necessary. Taste and adjust if needed. Add the chopped parsley and dill. Serve with crudités** or raw crackers.

* homemade raw tahini

1 cup raw organic sesame seeds (soaked for 8 hours and rinsed)
1/2 cup raw, cold pressed, organic sesame seed oil

Blend in a high speed blender (like Vitamix) for 2 minutes, stopping to scrape down once in awhile. Refrigerate for up to 3 weeks in a covered glass container.

** 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.

Wild Berries and Homemade Vegan Whipped Cream

Divine! Absolutely the most satisfying and flavorful dessert that you can make in less than three minutes. Wild berries are less sweet and possess a unique and wonderfuly distinct flavor.

a variety of wild berries*

Vegan Whipped Cream:

1 fresh young organic coconut meat
1-2 drops organic lemon essential oil for internal use
2 tablespoons organic cold pressed virgin coconut oil
1 teaspoon fresh organic lemon juice
1 inch organic vanilla bean
organic stevia to taste
2 tablespoons spring or filtered water

Blend all the ingredients (except berries) in a high speed blender (like Vitamix) until the cream becomes smooth and silky. Blend one more minute to emulsify it.

Arrange the wild berries in a bowl and drizzle with the Vegan Whipped Cream and enjoy!

* try really wild berries from the wilderness, not those grown on a farm. Wild berries are free of pesticide sprays, significantly greater in antioxidant levels and very fragrant.

Vegan Not-Chicken Salad

Raw, Gluten Free, Sugar Free, Nut Free, Paleo

Wow! A dreamy salad - a perfect blend of spices and textures that tastes just like a creamy chicken salad but it’s made with no chicken. Get ready to be impressed! This is a hearty salad that can be eaten on its own, wrapped in fresh collard leaves or spread over a raw cracker. 

1 cup organic hemp seeds hearts
2 tablespoons raw, organic apple cider vinegar with mother*
1 teaspoon Celtic salt
1/2 teaspoon organic chile powder**
1/2 teaspoon organic paprika**
1/4 cup spring or filtered water
3/4 cup very fine chopped organic celery
1/4 cup very fine chopped red onion

Blend in a high speed blender (like Vitamix) all ingredients but the vegetables (celery and red onion). Scrape down the sides of the container as needed until you achieve a creamy consistency. Transfer the mixture to a bowl and fold in celery and onion. Mix well. Enjoy It!

* 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.

** Always buy organic and non irradiated spices. Keep them well covered in glass air tight containers.

Vegan Hemp Seed Butter

Raw & Vegan Hemp Seed Butter

A perfectly creamy, nutty, salty and subtle sweet butter to replace any nut butters in your kitchen. Spread it over celery sticks, carrots, bananas, apple slices or just eat it plain. It’s very nutritious.

2 cups organic hemp seeds
3 teaspoons organic cold pressed olive oil
1/4 teaspoon Celtic salt
1-2 drops organic lemon essential oil for internal use
2 tablespoons spring or mineral water

Blend everything togerther in a high speed blender (like Vitamix). Blend until fully processed to a buttery consistency. Stop few times if needed to scrape down the sides of the container and maybe add 1 more tablespoon of water to reach desired consistency. Store in the refrigerator in an airtight glass jar.

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

Vegan Lemon Almond Ricotta

A rich and delightful ricotta to eat by itself or as a dessert topping. Top some wild blueberries with this Lemon Almond Ricotta and sprinkle with one of the best sprinkles Mother Nature provides: raw and fresh wildflower bee pollen and you get a sophisticated flavor with the best of nutrients.

1/2 cup raw unpasteurized organic heirloom almonds (soak for 12 hours and then remove the skin)
1/2 cup fresh young coconut meat
1 inch organic vanilla bean
dash of Celtic salt
1-2 drops organic lemon essential oil for internal use
1/3 cup spring or filtered water
organic stevia to taste

Add enough water to make a cream and blend everything together in a high speed blender (like Vitamix) until the mixture is silky and smooth.

Rawzpacho

A twist on the popular Gazpacho, this is a very tasty blend of raw fresh veggies, herbs and spices that is done in no time.

4 heirloom organic tomatoes, chopped
1 -2 organic garden cucumber, chopped
2 organic garlic cloves
1 organic white onion, chopped
1 organic red pepper, chopped
1 organic fennel bulb, chopped
1 organic lemon, juiced
2 tablespoons organic cold pressed olive oil
2 tablespoons raw organic apple cider vinegar with mother*
1 teaspoon Celtic salt
1 inch organic fresh turmeric, peeled
1 teaspoon black Hawaiian lava salt
1/3 teaspoon black peppercorns
1/4 teaspoon organic chili powder

Optional:
chopped organic herbs: chives, mint, basil, thyme, parsley, oregano, dill and/or cilantro
fine chopped organic cucumber and fennel
avocado slices

Blend everything in a high speed blender (line Vitamix). Pour into a bowl and add garnishes and serve 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.

Homemade Raw Mustard

Use this very easy recipe to replace your store bought mustard made with white or wine vinegar and possibly other questionable ingredients.

Mustard seeds are very popular for their taste, but did you know they deliver a long list of health benefits due to their high content of glucosinolates?*  Mustard seeds also contain magnesium, selenium and omega-3 fatty acids. And these tiny seeds are a fantastic decongestant and expectorant so mustard seed can help with respiratory disorders. 

Add this mustard to meat or fish, or use to make a delicious salad dressing.

1/2 cup organic yellow mustard seeds
1 cup raw apple cider vinegar with mother
1 red organic shallot
a few tablespoons of spring or filtered water
1 tablespoon grated organic turmeric

Soak the mustard seeds in apple cider vinegar until fully plump (12 hours). Blend everything in a high speed blender (like Vitamix).  Add water as necessary to obtain a creamy consistency. Keep in a covered glass jar in the refrigerator.

* glucosinolates are natural components of many pungent plants such as mustard, cabbage, and horseradish. Glucosinolates may stimulate apoptosis (death) of human tumor cells.

Ravishing Rutabaga and Turnip Salad

We hear about detoxifying your body, but how about detoxifying your kitchen from all unhealthy food? Detoxifying your kitchen allows you to escape the temptations and transform your kitchen into a place of wellness. A healthy kitchen provides the foundation for a healthy you. Include more live raw food for a more live energetic you.

There are many recipes for rutabagas and turnips (mostly cooked). This recipe is raw - you don’t want to destroy some health benefits including high vitamin C content by cooking. This salad tastes so good by itself and also pairs well with other sides.

Rutabagas and turnips are high in fiber, complex carbohydrates, vitamin C, potassium, and manganese. Like all brassicas*, they contain antioxidant, antibiotic and antiviral characteristics.

2 small organic rutabagas
1 small organic turnip
Celtic sea salt
1 organic lemon, juiced
1 inch organic sliced leek (white part only)
3 tablespoons organic extra virgin cold pressed olive oil
organic chives for decoration

Grate both the rutabagas and the turnip. Squeeze and remove as much juice as you can. Add the rest of the ingredients and top it with small chopped chives. Enjoy fresh.

* Brassica is a genus of plants in the mustard family. The members of the genus are informally known as cruciferous vegetables, cabbages, or mustard plants

Healing Juice

There is nothing better than a simple juice with powerful healing benefits. This juice is simple and made just with one ingredient. It is best to drink it first thing in the morning on an empty stomach. After drinking the juice, wait at least one hour before you eat or drink anything else. Your body will love it!

1-2 fresh organic celery stalks (the whole head of celery ribs)

Juice all of the celery through a masticating juicer and enjoy right away.

Kohlrabi Chips and Golden Dip

There is no need to have processed chips when Mother Nature provides us with a tasty, crunchy textured chip. Kohlrabi in its raw form makes a perfect chip. Kohlrabi is a cruciferous vegetable (like broccoli and cauliflower) prized across the globe for its wealth of nutrients. We paired these chips with a delicious Golden Dip made with healthy fats and turmeric which enhances nutrient absorption.

Kohlrabi Chips:
2 small, fresh organic kohlrabi (green or purple) - remove the stems and slice into thin rounds to resemble a chip

Golden Dip:
1/2 cup organic kabocha squash (cut and steamed for 2 minutes)
1/3 inch organic fresh turmeric or 1/2 teaspoon of turmeric powder
1/4 cup organic cold pressed coconut oil
1 organic lemon, squeezed
1 teaspoon organic raw apple cider vinegar with mother *
1 organic garlic clove, minced
1/2 teaspoon Celtic salt

Golden Dip Options:
smoked paprika
basil, rosemary, oregano and thyme

Blend everything in a high speed blender (like Vitamix). Add a little bit of water if too thick. Enjoy at room temperature with Kohlrabi Chips.

* 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.

Emerald Island Smoothie

This is a delicious smoothie that delivers nourishment and helps detoxify your body - all in one glass. Hawaiian Spirulina may help detox your body from heavy metals and the lemons may help your liver assist in this detox process. Instead of water we added coconut water packed with live enzymes and hyssop tea, a tea well known for its healthy components including tannins and flavonoids.

2 organic lemons, peeled and quartered
1 young coconut (use both coconut water and coconut meat)*
1/2 organic avocado
1 tablespoon raw organic Hawaiian Spirulina
1 organic pear, chopped with skin on
2 cups organic hyssop tea at room temperature

Blend everything in a high speed blender (like a Vitamix) and serve immediately. Drink this smoothie on an empty stomach.

* Watch Dr. Garcia‘s video how to open a young coconut.

Traditional Chicken Soup with Chicken Feet

This is a very old Transylvanian recipe, passed down through many generations and a staple in many kitchens. One can’t say enough about this broth’s health benefits. Try it and see how your body thrives on this natural collagen.

The key is to use the best and freshest organic ingredients and to use lots and lots of patience simmering the chicken bones (and feet) to extract the collagen. During cooking, collagen undergoes hydrolysis (a chemical reaction in the presence of water) that converts it into gelatin. Gelatin is the most prominent nutrient in this broth.

This soup is not just a terrific healing soup, it’s lip smacking delicious! You can have it everyday for lunch. Serve it with a slice of fresh organic lemon.

 Using a stove top glass pot with a glass cover will avoid any mineral contamination and allows one to see the beautiful bubbles and reactions going on inside the pot.

1 whole organic, pasture raised chicken, cut
2 pounds organic, pasture raised chicken feet
1 tablespoon raw organic apple cider vinegar with mother*
4 quarts spring or filtered water
1 organic yellow onion, halved
1 organic white onion, halved
1 head organic garlic cut in half to expose the garlic
3 small organic, non-irradiated bay leaves
1 inch knob of fresh organic ginger
1 tablespoon Celtic salt
1 tablespoon whole black peppercorns
1 head of celery stalks with leaves
2 organic parsnips
2 organic carrots

Boosters:
2 organic garlic cloves, minced
a handful of organic parsley leaves, chopped small
a few organic sage leaves, chopped small
a few organic basil leaves, chopped small
a few organic oregano leaves, chopped small
1 inch knob of fresh organic turmeric, small grated

Place all of the ingredients but the boosters in a large, stove top safe glass pot. Let sit for 30 minutes so the apple cider vinegar can get to work. Bring to a boil and then turn down the heat to a very low simmer and remove scum with a spoon. Simmer covered on very low for 12 to 18 hours.

Strain through a fine strainer, return back to a low simmering and then add any optional boosters. Continue to simmer for another 15 minutes. Turn off the heat and let sit for few more minutes. Now the soup is ready to enjoy or to save in glass jars for up to 5 days in the refrigerator.

You can add even additional boosters:
herbs like marjoram, thyme, dill, mint and lovage
spices like fennel seeds, mustard seeds and coriander seeds
sea vegetables like dulse, kelp, wakame and kombu
medicinal mushrooms

* 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.

Sea Bird’s Nest Salad

A simple and fast salad that delivers a complete nutritional meal. This is a tasty, powerful blend of sprouts, micro-greens and caviar. If you are new to sprouts, try sunflower sprouts first, as they are a most delicious and pleasant variety.

1 small container of wild salmon caviar
1 organic red pepper, sliced
1 organic endive, sliced
1 cup organic sunflower sprouts
1/2 cup of your favorite organic micro-greens (broccoli, Daikon radish are great)
1/2 organic lemon, juiced fresh
1/4 cup organic chives, small chopped
Celtic sea salt to taste
1 inch organic turmeric, finely grated

Gently toss the sprouts, micro-greens and chives with lemon juice, salt and turmeric. Arrange them in a nice round ”nest” and spoon the caviar on top. Add the red pepper and endive slices on the side and enjoy.