Summer Sunshine Salad

Summer Sunshine Salad

Need a new delicious salad recipe that is easy to make and looks beautiful and easy to pair with a main dish? This salad is packed with vitamins and flavor, prebiotics and many other healthy nutrients.

1 organic daikon radish, spiralized
1 organic organic yellow summer squash, spiralized
1 organic sunchoke (Jerusalem artichoke), thin sliced*

Dressing:

2 tablespoons organic lemon juice
1 teaspoon organic lemon zest
1 garlic minced
3 tablespoons organic cold pressed olive oil
1/4 teaspoon fresh ground coriander seeds
Himalayan salt to taste
organic white pepper to taste

Blend well all the dressing ingredients until the dressing thickens. Add the dressing over the spiralized noodles and sliced sunchoke. Toss to combine and enjoy it!

 * a mandolin helps to slice a beautiful and uniform sunchoke. Put the sunchoke slices in lemon water right away to prevent oxidation and avoid color changing.

Peach Cobbler

Peach Cobbler in a Bowl (raw, gluten free and dairy free)

This recipe couldn’t be more simple - just two ingredients but packed with the most delightful flavors.  Source the best ingredients and you will be amazed with a most buttery, flavorful combination.  Try to get organic peaches direct from the farm, fully ripened in the sun with a fragrant smell and unique peach aroma.

Also, try to use shelled organic walnuts.  Crack them fresh to preserve the nutrients and flavor.  Walnuts soaked overnight are easier to digest and enhance the silky buttery texture of this peach cobbler.  

2 fresh organic sun ripened peaches
1/2 cup organic walnuts soaked overnight*

Blend everything very well in a high speed blender (like Vitamix) and serve at room temperature. Garnish with peach slices and take a moment and enjoy this delicious natural treat.

* soak the walnuts for 20 minutes in filtered or spring water with one teaspoon of 3% food grade hydrogen peroxide then rinse well.  Cover the walnuts in fresh water and let sit overnight.  Rinse and drain well in the morning.  

Pitaya Custard Pudding

Silky Pitaya Custard Pudding (raw, gluten free, dairy free, egg free and sugar free)

Whether you’re hosting an elegant dinner party or simply seeking the perfect summer dessert, this easy recipe will delight the taste buds and enchant the eyes with its rich magenta color. The secret ingredient is Pitaya (Dragon) fruit - a super-fruit prized in many cultures for hundreds of years.

1 cup organic Dragon Fruit pulp
1 organic fresh young coconut meat*
  (preserve the organic coconut water)
1 inch organic vanilla bean
2 organic cardamom pods, seeds removed and crushed to a fine powder
1/2 teaspoon organic lemon zest
organic Kal stevia to taste

Blend everything in a high speed blender (like Viftamix) for five  minutes or until everything becomes very silky and smooth. Add some of the coconut water if necessary.

Serve in a nice glass or crystal bowl. The pudding can be layered into trifles, topped with fresh berries or enjoyed on its own.

* watch Dr Garcia’s video how to open a young coconut

Stinging Nettle Soup

A nourishing and healing soup made in under five minutes that is sure to delight everybody’s taste buds.

1 lb fresh wild stinging nettle leaves, stems removed*
4 cups organic homemade bone and marrow broth (recipe on website)
1 fresh organic garlic clove
3 whole organic non-irradiated allspice berries
Celtic salt to taste
fresh organic lemon juice to taste

optional: organic hemp seeds cream

Blend everything in a high speed blender (like Vitamix) until all ingredients are combined and enjoy fresh.

suggestion: add hemp seed cream before serving

Hemp seed cream: hemp seeds, garlic, lemon juice, Celtic salt. filtered water and white pepper - blend all ingredients at high speed to a sour-cream consistency and add more water if necessary.

* use gloves to avoid stinging your hands. Once the stems are removed and the fresh nettle leaves are well blended, the nettle mixture will be safe to eat.

note: juicing Nettle leaves into a green juice is another amazing way to enjoy these powerfully nutritional plants.

Keto Bonbons

Keto Bonbons (raw and sugar free, dairy free and gluten free)

Looking for an easy to make treat that will nourish you and delight your taste buds at the same time? Try these raw bonbons that you can make in a few minutes and keep in your refrigerator to enjoy for up to one week.

2 cups organic sprouted heirloom almond flour *
1.5 cup organic coconut shredded **
2 inch organic vanilla bean
2 tablespoons organic cold pressed coconut oil
1/2 teaspoon Celtic salt
organic Kal Stevia powder to taste

First blend everything in a food processor but the coconut oil.  Add the coconut oil, add stevia to taste and form small balls with your hands.  Place in the refrigerator for 6 hours.  Transfer to a covered, air tight glass container and enjoy throughout the week.

* make your own almond flour by sprouting organic heirloom almonds - dehydrate the sprouted almonds at 105F in a dehydrator after removing the skins

** make your own shredded coconut by dehydrating fresh mature brown coconuts at 105F in a dehydrator

Minty Ice Cream Bonbons

Minty Ice Cream Bonbons

The texture and flavor of this dessert is absolutely divine. It is made with a perfect combination of some very healthy ingredients. And it is simple enough to make to insure it will become a regular summer dessert.

1 cup organic coconut manna
1 cup spring or filtered water
1 or 2 drops organic peppermint oil for internal use
1/8 teaspoon Hawaiian Spirulina
organic Stevia to taste

Blend everything in a high speed blender (like Vitamix). Pour into nontoxic silicon molds and freeze for five hours. Carefully remove the bonbons from the molds and store in the freezer in a freezer-safe glass container. They won’t last long!

Watermelon Popsicles

Homemade Watermelon Popsicles

Delicious and flavorful popsicles easily made from real organic food are a wonderful treat on hot summer days.

3 cups organic watermelon
1 cup organic hibiscus tea
1 cup organic wild strawberries
1 inch organic vanilla bean

Blend well all the ingredients in a high speed blender (like Vitamix). Pour in a stainless steel popsicle mold and use real organic wood popsicle sticks. Place inside the freezer until frozen solid.

Grab-n-go with Papaya Dressing

Grab-n-go Salad with Papaya Dressing

A wonderful, easy to make salad with vibrant colors to take with you wherever you go. Pair this delicious, organic salad with papaya dressing from No Fail Kale Salad (recipe on website) and you get a complete meal.

1 cup organic Sorell
1 organic daikon radish, spiralized
1 organic rutabaga, spiralized
1 cup organic baby spinach
1 organic chioggia beet, thinly sliced*
1/4 cup fresh organic, mature coconut, thinly sliced

Toss and mix well all the ingredients and put them in a glass jar.

In a separate glass jar make the papaya dressing (recipe on website).

Pour over the salad right before serving. Take a moment and enjoy every single bite of this flavorful salad.

* a mandolin works best for this

Aloe Vera Aqua

Aloe Vera Aqua

This is a refreshing drink with many health benefits that you can make in seconds in your blender and enjoy right away.

2 inch piece of a fresh and mature organic aloe leaf
8-16 ounces of spring or filtered water
1 tablespoon organic lemon juice
1 inch organic ginger, peeled

optional: cucumber, hibiscus, coconut water

Cut the aloe leaf and scoop out the gel with a spoon. Place in a blender (like Vitamix) with the rest of the ingredients and blend on high speed for 10-20 seconds.

Pour in glass and drink immediately on an empty stomach for optimal benefits.

No Churn Mango Ice Cream

Homemade No Churn Mango Ice Cream (vegan, dairy free, sugar free, gluten free and nut/seed free)

Here is a treat that is delectable and very easy to make at home even if you do not have an ice cream maker. You make this delicious no churn Ice cream by blending fats to give a creamy texture.

2 organic mangoes, peeled and cut
4 cups organic coconut milk (recipe on website)
1 cup organic coconut cream
2 tablespoons organic coconut butter
1 inch organic vanilla bean
1/2 teaspoon organic freshly ground cardamom seeds
1/4 cup organic lemon juice

optional: organic Stevia to taste

Blend everything in a high speed blender (like Vitamix) until smooth. Put in a tightly covered, freezer safe glass container in the freezer until completely frozen. Scoop with an ice cream scooper and enjoy right away.

Raw sunny Pateé

Raw Sunny Pateé (vegan, dairy free and sugar free)

This delectable Pateé can be used as a dip for crudités* or raw crackers, stuffed in cucumbers, zucchini or small tomatoes.

2 tablespoons organic fresh parsley leaves
1 cup organic raw sprouted sunflower seeds
1 organic shallot
1 organic red pepper
2 tablespoons organic lemon juice
1/2 teaspoon Himalayan salt
1/2 teaspoon organic freshly ground white pepper
pinch of organic cayenne pepper
1/4 cup organic extra virgin cold pressed olive oil
pinch of organic freshly ground fenugreek seeds
1 teaspoon organic lemon zest

Blend all the ingredients in a high speed blender (like Vitamix)  until smooth. Serve fresh or store in the refrigerator in a covered glass container for up to 5 days.

* 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.

Chaggacino

A raw, delicious drink that offers a healthful and dramatically different alternative to empty calorie artificially flavored milk drinks. Every whole raw ingredient is highly nutrient-dense, enzymatically potent and delicious and delightful to the eye and palate. Boost your immunity with this amazing drink.

2 cups organic raw coconut milk
3 small Alaskan organic whole Chaga mushrooms* or 1/4 tsp organic Chaga powder
1/4 organic raw cinnamon powder**
3 organic lavender flowers
organic Kal stevia to taste
pinch of Himalayan salt

Blend the ingredients in a high speed blender (like Vitamix) for 5 minutes. This process will warm the milk a bit and create some top foam. Enjoy with a little more cinnamon on top of the foam.

* buying whole or small pieces of Chaga mushroom gives you the luxury of grinding it yourself and benefiting from the fresh potent nutrients (more about Chaga mushroom on website)

** cinnamon sticks release more fragrance and more potent nutrients when you use a cinnamon microplane and make your own powder

Creamy Vegan Onion Dip

This recipe makes a reach, creamy and zesty alternative to classic sour cream based onion dip. It is most luscious with celery ribs, stuffed in small hollwed tomatoes, peppers and/or cucumbers or spread on raw crackers (recipe on website) or biscotti (recipe on website).

1 cup raw organic macadamia nuts, soaked and rinsed well
1 small size organic onion, chopped
1 organic lemon, juiced
3 tablespoons organic cold pressed olive oil
1 teaspoon Himalayan salt
1/2 teaspoon organic white peppercorns*
1/4 teaspoon organic whole allspice berries*

Blend everything in a high speed blender (like Vitamix) until creamy and smooth. Adjust the spices to taste and enjoy. This dip  keeps up to one week in a covered glass container in the refrigerator.

* grind fresh for best flavors and aroma. You can use a small coffee grinder dedicated just for grinding spices.

Delicious Biscotti

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.

Creamy Nourishing Halvah

Halvah is a traditional Middle Easter sesame dessert that’s not too sweet and is slightly dry and chewy. This recipe gives traditional halvah with a delectable creamy flavor that we are sure you’ll savor. You can cut it in squares and wrap it individually - just don’t let it get too warm and soft. Did you know that sesame seeds are high in copper, zinc, calcium, magnesium, manganese, potassium, iron and fiber? This delicious dessert will fortify your body.

2 cups organic raw whole sesame seeds, light color*
6 tablespoons organic raw coconut manna
1 cup organic raw macadamia nuts**
1 organic vanilla bean, cut in pieces
1 teaspoon Himalayan salt
2 tablespoons filtered water
organic Kal stevia to taste

optional: organic sugar free, gluten free chocolate chips to decorate

Grind the sesame seeds and macadamia nuts in a high speed blender (like Vitamix). Add the rest of the ingredients and process until they form a dough. Place it in a glass pan covered with unbleached parchment paper. Decorate with chocolate chips if you choose and refrigerate until it becomes hard. Cut with a sharp knife into small pieces and enjoy.

* wash the sesame seeds in 1 teaspoon of food grade 3% hydrogen peroxide and water for 20 minutes. Then rinse and soak for 8 hours In filtered water. Dehydrate for about 12 hours at 105F until all the seeds are dry. This washing and soaking process eliminates the bitter flavor.

** wash the macadamia nuts in 1 teaspoon of food grade 3% hydrogen peroxide and water for 20 minutes. Then rinse and soak for 8 hours in filtered water. Rinse again before use.

Creamy Vanilla Raw Pudding

A healthy, sweet delight that can be made in just few minutes with little advance preparation. The texture of this pudding is exactly that of a light, silky and creamy conventional pudding but without any bad additives. It’s a favorite for both adults and kids and is vegan, sugar free and gluten free. 

1 organic zucchini, peeled and chopped
1 cup organic raw macadamia nuts, soaked for 8 hours in water and well rinsed and drained
2 tablespoons organic psyllium husk
3/4 cup spring or filtered water
pinch of Himalayan salt
2 inch organic high quality fresh vanilla bean*
organic stevia to taste

Blend all the ingredients in a high speed blender (like Vitamix) until very creamy. Let it rest for 5 minutes (the psyllium husk takes few minutes to thicken). Blend again for one more minute. Serve in a bowl along with fresh fruits or by itself.

* there appears to be a world wide shortage of vanilla beans so the prices are up this year. A fresh, high quality vanilla bean will give this dessert a most delightful flavor. It's a treat!

Kale Chips

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.

Tomato Herb Spicy Raw Crackers

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

Vegan Almond Creamy Cheeze

Here is an easy way to enjoy the pulp from homemade seeds or nut mylks. If you are new to the cheeze-making process, this almond cheeze is a perfect and easy introduction.

Warning, this cheeze is addicting. Serve it on a raw cracker with high quality olives and a nice tray of crudités*. This cheeze is made from soaked and fermented almonds - a two-step process that makes it easier to digest. Subsequently, try this recipe with other nuts or seeds.

pulp from organic almond mylk (recipe on website)
one serving of high quality probiotic powder

optional flavors: Himalayan salt, raw organic apple cider vinegar, organic lemon juice, organic fresh herbs and/or organic garlic

Add the probiotics to the almond pulp inside the nut milk bag and mix well. Close the bag tightly with the string.

Place the bag on a strainer with a heavy weight (no metal or plastic - best to use a natural raw unpolished rock or crystal) on top to press out the water. Let it ferment for about 14-18 hours (depends upon how warm the room is).

Remove the cheeze from the bag and season to taste. Form the cheeze into a nice shape and keep into the refrigerator in a glass airtight container. Enjoy at room temperature.

* 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.

Almond Mylk

Making your own homemade almond mylk is the best way to have a fresh non-dairy milk without any preservatives. All you need is some organic unpasteurized almonds (we love the heirloom almonds- the taste is unbeatable), a powerful blender and an organic cotton milk bag.

Save the pulp to make crackers, raw cookies or a fabulous creamy nut cheeze (recipe on website).

2 cups of organic unpasteurized heirloom almonds
2 cups of spring or filtered water

Soak the almonds for 12 hours in a glass container with spring or filtered water. Drain and rinse well. Pop the skin off each almond - this might seem a lengthy process but it’s a fun and important step to enhance absorption of all almond nutrients.

Blend the almonds with the water in a high speed blender (like Vitamix) for 3 minutes. Use the nut milk bag to squeeze as much almond mylk as you can and store in a glass container or drink right away.