Red Pepper Remoulade
2 red bell peppers, seeded, chopped
1 Tablespoon paprika
1 cup Baby Thai coconut meat (can use cashews or pine nuts, soaked)
1/2 cup water
1 garlic clove, crushed
1/2 teaspoon Himalayan Pink or Celtic sea salt
1/2 teaspoon black pepper, freshly ground
3 Tablespoons parsley
1 Tablespoon ground mustard
1 Tablespoon coconut nectar
Place all ingredients in a blender and puree until smooth. The remoulade can be thinned with water as used as a vinaigrette.
1 head organic cauliflower
1/4 cup organic raisins
1/2 cup organic broccoli, sliced thin
1/4 cup organic carrots, sliced thin
1-2 organic parsnips, small dice
1/4 cup unsulfured sun-dried tomatoes
2 Tablespoons Goji berries
1/4 cup pine nuts
1 Tablespoon lemon juice
2 tablespoons unfiltered extra virgin olive oil
1 Tablespoon red onion, minced
1 Tablespoon oregano, dried
1 Tablespoon basil, dried
1/4 teaspoon Himalayan Pink sea salt
1 frozen banana
1 apple (or pear, orange, peach, mango, etc.)
1 teaspoon freshly grated ginger
1 Tablespoon ground flax seed or flax seed oil
2 cups dinosaur kale (or spinach, romaine lettuce, celery, Italian parsley, etc.)
1 Tablespoon Hemp protein powder
20 ounces water
Blend all ingredients in Vitamix until smooth.
Fresh Fruit Salad with Macadamia Cream
Prepare your fruit salad using a variety of fresh fruits…banana, orange, apple, strawberries, mango, etc. cut into bite-sized pieces.
1/2 cup of raw macadamia nuts
1 orange, juiced
2-4 large Medjool dates or Barhi dates
1/4 teaspoon pure vanilla extract
Make the cream by blending all ingredients together until a thick creamy mixture has formed. If too thick add more juice or water, one tablespoon at a time. Taste and adjust as ...
4 cups fresh organic corn kernels or frozen organic corn kernels, plus 1/4 cup
2 cups almond milk
1 small avocado cut in chunks
1 teaspoon ground cumin
1/3 cup Vidalia onion or red onion, coarsely chopped
1/2 teaspoon Himalayan Pink sea salt
2 Tablespoons nutritional yeast
1/4 cup corn kernels, garnish
Chili oil drops, garnish
In a Vitamix, combine the corn (except for 1/4 cup), almond milk, avocado, cumin, chopped onion, nutritional yeast, and salt. Blend well. ...
Coconut Orange Flan
2 cups young coconut meat
1/3 cup cashews, soaked 1 hour
1/2 cup coconut nectar or maple syrup
1 teaspoon pure vanilla extract
1 Tablespoon coconut butter
1/8 teaspoon Himalayan Pink sea salt
1 Tablespoon orange zest
In a vitamix, blend all the ingredients until smooth. Flan mixture should be a thick consistency. Pour into plastic lined ramekins or a round or square container and refrigerate until set.
1/3 cup orange juice, freshly squeezed
Broccoli & Tomatoes with Tahini Dressing
1/4 cup tahini
2 oranges, juiced
1 Tablespoon lemon juice
3 heads broccoli
1/2 cup cherry tomatoes, halved
1 Tablespoon sliced almonds
1/8 teaspoon Himalayan pink salt, optional
Blend the tahini, orange and lemon juice in a Vitamix.
Shred the broccoli using the shredding blade on the food processor or slice with a knife.
Pour the broccoli and halved tomatoes into a medium bowl and pour the tahini dressing and mix well.
Plate the dressed broccoli and ...
1 cup almond flour or almonds
1 1/2 teaspoons cinnamon
1/8 teaspoon ginger, ground
1/4 teaspoon nutmeg, freshly grated
1 cup barhi dates (can use medjool)
In a food processor (if you don’t have almond flour), process the almonds with the cinnamon, nutmeg and ginger until it has the consistency of fine flour. Add the barhi dates and process until it forms a ball of dough and begins to stick together.
Press about 3/4 of the mixture into the bottom of the pan ...
Makes 32 ounces
1 cup whole, raw almonds, soaked 8-12 hours or overnight, drained, and rinsed almond milk(about 1 1/2 cups after soaking)
2 1/2 cups water
3 pitted Barhi or Medjool dates, soaked
1/2 teaspoon pure vanilla extract
Place water, almonds, dates, and vanilla in a blender. Blend on high speed until blended smoothly. To separate the “milk” from the almond pulp, squeeze the blended mixture through a nut milk bag or double layer of cheesecloth. Serve at room temper...