orange you glad you’re green quick stir

2 cups julienne green beans

2 cups diced sweet potatoes

2/3 cup chopped basil

2/3 cup orange juice

2 teaspoons crushed ginger root

1 teaspoon black pepper

1/2 teaspoon pink sea salt

lime wedges

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Place green beans, sweet potatoes, and orange juice into pan and bring to boil.

Add ginger, black pepper, and sea salt.  Reduce to medium heat and simmer 3 minutes.

Add chopped basil and continue to simmer on medium heat for 3 minutes.

Place servings into bowls and squeeze lime on top.  Eat and enjoy!

raw spinabella salad w/ cashew-kefir dressing

2 cups chopped baby portobellos

3 cups chopped spinach

2/3 cup chopped red onions

1/2 cup chopped fresh dill

1 cup raw cashews

1 cup water

1/4 cup synergy kombucha original

2 cloves fresh garlic, pressed

2 teaspoons fresh green peppercorns

1 teaspoon fresh ground black pepper

1 teaspoon pink sea salt

lime wedges

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*raw cashew kefir dressing must be made two days in advance*

Blend cashews and water in processor until creamy.  Once smooth, add Kombucha and blend again.  Place mixture in glass bottle and allow to sit in fridge to ferment for two days.

Remove mixture from fridge.  Place in processor with garlic, peppercorns, pepper, and salt and blend until mixed.

Set dressing aside.

Mix chopped spinach, portobellos, red onion, and dill.

Top with dressing, serve with two lime wedges, and YUM!

late summer stew

3 cups filtered water, 1 beet, 1 medium sweet potato for broth

1/2 cup sprouted black rice

1/2 cup sprouted wild rice

1 cup shelled field peas

2 cups chopped collards

1 cup chopped cremini mushrooms

1 spring onion

1/2 jalepeno

1/2 cup chopped cilantro

1 clove garlic, chopped

salt and pepper to taste

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Put water, chopped beet, and chopped sweet potato into a pot and bring to a boil.  Reduce heat and simmer on low for 35 mins.  Strain broth, then puree beet and sweet potato and mix with broth for 5 more minutes.

Add rice, field peas, spring onion, and garlic to broth.  Bring to a boil, stir and allow to boil for 8-10 minutes.

Add all remaining ingredients, except for cilantro, and cook for another 3-5 minutes.

Stir in cilantro and enjoy!  It’s hearty, healthy, and delicious!

hot and cool raw jicama salad

2 jicama roots

1/2 jalapeno pepper

1 red bell pepper

1 yellow bell pepper

1 cucumber

2 tomatillos

1/3 cup chopped cilantro

2 tablespoons lime juice

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Finely chop or shred jicama roots, peppers, cucumber, and jalapeno.  Combine all ingredients in a large bowl and mix well.  You’re all done!  This salad is cool and refreshing with a kick of spice!

three times delicious raw bean dip and raw sunflower-flax corn chips

A delicious and nutritious dip featuring 3 kinds of beans and 3 kinds of peppers… It’s 3 times delicious! (maybe more!)

1 cup sprouted black beans

1 cup sprouted kidney beans

1 cup sprouted soy beans

1 banana pepper

1 small red pepper

1 jalapeno pepper

1 large tomato

1 spring onion

1/2 cup finely shopped red onion

1/2 cup fresh cilantro

2 tablespoons tahini

1 clove garlic, pressed

1 tablespoon lime juice

1 teaspoon sea salt

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In a food processor, puree (in batches) kidney beans, soy beans, peppers, spring onion, 1/2 tomato, cilantro, and garlic.  Place into a bowl and mix well.  Add tahini and lime juice and mix until smooth, add more of each if necessary.

Finely chop the remaining 1/2 tomato.  Mix in the black beans, chopped red onion, and chopped tomato until evenly mixed, add salt to taste.

Enjoy this with Raw Sunflower-Flax Corn Chips:

3 cups raw corn, cut off husks

1/2 cup sunflower seeds

1 cup chopped yellow pepper

3/4 cup finely ground flax seeds

1 tablespoon lime juice

1 teaspoon sea salt

*

Place all ingredients into food processor in batches until evenly mixed.

Roll mixture into thin sheets and place into food dehydrator or oven.  If using dehydrator, bake at 115 for the first hour, then lower to 105 for the next three hours.  If using oven, bake at 115 for 2 hours.  These chips retain their raw nutritional value due to the slow, low temp cooking, so be careful not to overcook.  Once crisp, simply break the sheets into pieces!

Now go have a nacho party!… Raw style!

raw coconut espresso hemp milk ice cream

I’ve already been told by three people that this recipe changed their life!  It really is pretty delicious, if I do say so myself.

1/2 cup shelled hemp seeds

2 cups water

1/2 cup sliced banana

1/4 cup espresso beans, crushed in nut chopper

2 tablespoons shredded raw coconut

1 tablespoon crushed vanilla bean

2 teaspoons agave

*

Place hemp seeds into blender and enough water to cover 1 inch above the seeds.  Blend at multiple speeds to agitate the seeds until the mixture becomes a thick hemp cream (adding more water will create hemp milk, for those interested)

Add the remainder of your ingredients to the blender and blend

Pour the mixture into ice cube trays and freeze for 5+ hours

Run the frozen cubes through a juicer, ice cream maker, or if you don’t have either, back through your blender (this may require 20 minutes more freezing time after blending) and serve!

Hope you love it!

basil-mint watermelon pops

This fun summer treat is incredibly simple and fun to eat, not mention amazingly refreshing on a hot summer day.

1 small personal melon (about 3-4 cups cubed)

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh mint

1 pack of reusable appetizer skewers and an ice cube tray (silicone works best)

if you like a sweeter pop, add agave to taste

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Combine all ingredients into a blender and puree

Taste and add agave if you would like it sweeter, I like it plain

Pour mixture into ice cube tray

Freeze for about 45 minutes and add skewers when slushy

Allow to fully freeze for another hour

Enjoy!

Frozen Raw Cacao Banana Bites

This is a great treat for those hot summer nights!  These little bites are incredibly tasty and fun to eat!

2 bananas

1 cup raw almond butter

1/4 cup raw cacao powder

1/4 cup agave

*

Slice the bananas into 1/2 inch medallions and lay on a silicone pan or waxed paper

Mix remaining ingredients in a bowl until smooth

Spoon mixture onto banana medallions then top with another slice of banana

Place in freezer for at least an hour then enjoy!

Swiss Chard Rollers

This is a fun and delicious recipe with a raw option that makes for a convenient packed lunch or afternoon snack!

1.5 pounds Swiss chard

2/3 cup quinoa or 1 1/3 cups of chickpeas for raw rollers

1/4 cup chopped almonds

1/2 cup chopped parsley

1/4 cup chopped mint

1/4 cup minced scallions

1/2 cup chopped tomatoes

2 tblsp olive oil

1/2 tsp. ground black pepper

1 tsp. garlic powder

1/4 tsp. cinnamon

1/4 cup lemon juice

*

Cook the quinoa in 1 1/3 cups of water.  After cooking quinoa, drain using a bowl to preserve the hot water.  Set the quinoa aside and soak the the swiss chard leaves, stems removed, one at a time in the boiling water for about 30 seconds each to soften, then pile them into a deep dish and cover.

For raw option, soak the dry chickpeas overnight.  Drain, then press with a rolling pin, remove the skins that separate and scoop the mixture into a bowl, continue with recipe as directed.  Warm water separately to soften swiss chard leaves.

Combine all of the other ingredients into a large bowl and mix together.  Allow to sit for about 5 minutes.

Spoon one large spoonful of stuffing onto each leaf.  Fold the bottom of the leaf over the stuffing, then the sides, then roll them up into the rest of the leaf.  They’re ready for snacking!

Raw Coconut Chia Cacao Pudding

This tasty desert is about has nutritious as you can get.  Packed with Omega-3’s and antioxidants, it’s a healthy alternative to the sugar packed deserts of today.

serves 2-3

1/4 cup raw chia seeds

1/4 cup raw flax seeds

1/4 cup raw cacao bits

1/4 cup raw unsweetened coconut shreds

1/2 cup dehydrated or fresh berries of any sort (goji berries pictured, also great with blueberries)

1 cup coconut milk or almond milk (using chocolate almond milk is delicious)

agave to taste if more sweetness is desired

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Combine all ingredients into a bowl and stir.  Allow to sit for 10-15 minutes in fridge if you like a thicker pudding.  Enjoy!