Juices/Drinks Raw Recipes Get Your Glow Back Watermelon Cocktail 1/4 1/2 of a whole watermelon cut into chunks without rind 1 lime with peel 1 inch fresh ginger Process the ingredients through a juicer. Serve in a martini glass for a Sunday brunch! Anti-Aging Lemonade Fill your BPA free water container with 16-24 oz. of filtered or spring water (you can add ice if you like really cold water). Take a lemon, slice in half and with a reamer or a knife, get as much of the juice from the lemon as possible into your container or glass (toss in some bits of pulp). Add a drop or two of liquid stevia and stir. For added cleansing, add a dash of crushed cayenne pepper. Make a big batch and sip throughout the day. Festive Carrot Juice 8-10 carrots 1-2 apples 1 inch fresh ginger Process the vegetables through the juicer or blender. Pour juice in a glass and sprinkle Pumpkin Pie Spice Mix in and stir. Tomato Tango Smoothie 3 medium tomatoes 1 ½ cups carrot juice (about 6 carrots) 1 tablespoon balsamic vinegar or fresh lemon juice 2 tablespoons tamari or low-sodiom soy sauce 1 garlic clove, peeled fresh parsley for garnish Blend all ingredients in a blender until smooth. Serve and enjoy. To add more oomph to the smoothie and make it more like a soup, try stirring these items into the smoothie: a chopped yellow bell pepper, 1/2 apple, chopped and ¼ Page1
jicama, chopped and 1-2 cobs of corn (cut off cob) or frozen corn that has thawed and is room temperature. Skinny Greens Smoothie 1 head romaine 1 cucumber 4 kale leaves 1 whole peeled grapefruit 1-3 tablespoons coconut oil 16-20 ounces water or coconut water Stevia for desired sweetness Blend all ingredients in a blender until smooth. Serve and enjoy. Banana Almond Smoothie Almond milk Banana 1 cup baby spinach 1 tbsp almond butter Blend until smooth and serve! Mid-Morning Breakfast Chia Seed Pudding 1 cup chia seeds 3 cups almond milk Few drops liquid stevia (or agave nectar post detox) 1 tsp vanilla extract 1/4 tsp cinnamon Pinch of sea salt Place the ingredients in a bowl and stir well so there are no clumps and all the chia seeds are coated in milk. Let this sit at room temperature for 20-30 minutes. It will thicken into a delicious pudding. Cover and refrigerate. It will keep well for several days. Muesli 1 cup gluten-free oats 2 cups almond milk 5 to 6 dates, chopped 1/2 cup sunflower seeds Page2
Soak all ingredients overnight covered and it will be done by the morning without cooking! Add shredded coconut, raisins or agave syrup before servings, if desired. Breakfast Sushi 1 banana 1 large coconut wrap (or Swiss chard, collard, kale, or romaine lettuce leaf) 1 tbsp almond butter Stevia to taste mix into almond butter Spread the tablespoon of almond butter into your wrap of choice. Drizzle it with about a teaspoon of agave. Lay banana inside wrap on top of almond butter and agave. Fold or roll your wrap, Slice into 3-5 pieces (depending on the length) and enjoy! Lunch Salads & Dressings Broccoli Raisin Sunflower Seed Salad 1 cup raw cashews, soaked at least 2 hours Juice from 1 ½ lemons 2 Tbsp olive oil ¼ cup water 1 shallot (2 T chopped) 1 clove garlic Few drops stevia, to taste ½ Tbsp mustard powder Pinch Celtic Sea Salt Combine all ingredients in blender/vitamix. Mix until silky smooth. For Salad: 6 cups chopped broccoli ½ red onion, medium, chopped 1 cup raisins 1 cup sunflower seeds Mix together broccoli, raisins, onion, raisins, and sunflower seeds. Top with dressing and combine until well coated. Chopped Detox Salad 1 head cauliflower, stems removed, cut into bite size pieces 1 head broccoli, stems removed, cut into bite size pieces 6-7 large carrots, shredded or chopped Page3
1/2 cup parsley, chopped 1/4 cup fresh lemon juice 1/4 cup sunflower seeds 3/4 cup raisins (or any dried fruit) ¼ cup hemp seeds 1 cup fresh oranges segments, chopped into bite size pieces Celtic Sea salt and pepper, to taste Few drops stevia 1-2 Tbsp olive oil In small batches, add broccoli, cauliflower and carrots to your food processor and pulse until everything is shredded to desired consistency. Repeat until all veggies are chopped. Place shredded veggies into a large bowl. Mix in parsley and lemon juice. Add seeds, dried fruit, and oranges until well combined. Season with salt and pepper. Drizzle sweetener and olive oil over salad and toss. Jicama Dill Salad 1 cup cashews, soaked overnight, rinsed and drained 1/2 cup water 3 tablespoons cider vinegar 2 teaspoons dried mustard 2 teaspoons lemon juice salt and pepper 1 teaspoon diced garlic (dried) 4 teaspoons fresh dill, chopped Place all ingredients in high-speed blender. Blend until smooth. This will make a little over a cup of dressing. You will not need the whole amount for the recipe. For Salad: 6 cups jicama, cubed (about 1 large jicama) 1 cup scallions, sliced 2 cup celery 1/2 to 2/3 cup dill dressing Toss together jicama, scallions, and celery. Mix in 1/2 to 2/3 cup dressing (to taste). Top with more fresh dill if desired. Portobello Mushroom Salad 3 portobello mushrooms, stems removed and chopped into cubes ¼ cup balsamic vinegar 3 tbsp olive oil Few drops liquid stevia Sea salt and ground pepper to taste Page4
Mix all ingredients together and allow then to marinate for up to 2 hours. This makes a great salad topper. Serve on a bed of greens with your favorite dressing. Kale and Cabbage Salad with Sweet Mustard Dressing 3 bunches organic kale, de-stemmed and torn into bite sized pieces 1/2 head read cabbage, chopped 1/2 cup sliced scallions 1 cup pumpkin seeds 1 1/2 cup dried cranberries In large bowl, toss together all ingredients. Pour dressing over salad and mix well. Sweet Dijon Dressing (aka honey mustard): 1/2 cup cashews 3/4 cup water 2 lemons, juice from Few drops liquid stevia 1-2 tablespoons Dijon mustard 1/4 cup extra virgin olive oil Celtic/Himalayan salt and pepper Place all ingredients in high-speed blender and blend until smooth. Sweet and Salty Avocado Dressing 1/2 large (or 1 small) avocado 2-3 tbsp tahini 1 1/2 cups orange juice (fresh is best) 1/4 cup white balsamic vinegar or white wine vinegar 1 tsp salt Blend all ingredients in a blender, and mix till smooth. Green Salad with Orange Vinaigrette Escarole, torn into bite-sized pieces Belgian endive, leaves separated Arugula, torn into bite size pieces 1 celery stalk, cut on the diagonal into thin slices 1 green apple, cut into small pieces Unsweetened cherries, gojiberries or raisins or mulberries Salt and freshly ground black pepper Orange vinaigrette: Page5
¼ cup olive oil 3 tbsp fresh orange juice salt and pepper to taste a few sprays of bragg s liquid amino acids Combine greens, celery, apple and dried fruits in a large bowl. Put all of the vinaigrette ingredients into a blender and mix so it emulsifies. Toss the salad ingredients with some of the vinaigrette. Save any extra vinaigrette for another weeknight meal. Crunchy Parsnip and Sea Vegetable Salad with Asian Dressing Romaine Baby Spinach Shredded carrots Red Cabbage, chopped Pine nuts Mushrooms of choice (I like shitake) Dulse flakes Roasted parsnips (with olive oil, sea salt and pepper) Avocado (optional) Arrange ingredients in a bowl and drizzle with Asian Dressing. Asian Dressing 1 inch ginger 1 cup olive oil (or flax oil) 2 tsp sesame oil (toasted) Juice of 1 lime 4 tbsp mellow or sweet white miso 6 dates, pitted (or stevia) 2 tbsp nama shoyu, Braggs, Coconut aminos or soy sauce 1/3 cup water Blend all ingredients on high till creamy and emulsified. Creamy Corn & Tomato Salad with Buttermilk Chive Dressing Romaine, Butter lettuce or Red Leaf lettuce Roasted corn (or you can use organic frozen, steam it and then roast for added flavor) Grape tomatoes, sliced in half Chives, garnish Arrange ingredients in a bowl and drizzle with the Buttermilk Chive Dressing. Page6
Buttermilk Chive Dressing ½ cup raw cashews, soaked (soak 20 minutes) ½ cup raw pine nuts, soaked (soak 20 minutes) ¼ tsp salt ¼ tsp onion powder (optional) Juice of 1 lemon 2 tsp rice vinegar ¾ cup water 3 tbsp chopped chives Blend all ingredients but the chives and some of the water in a high speed blender till smooth. Then drizzle in the rest of the water slowly (stopping every now and again to scrape the bowl) until the mixture has taken on a smooth consistency. Toss the chives in the finished dressing and stir. Rainbow Salad Create a rainbow of vegetables using every color in the spectrum. Here are a few suggestions Red: tomatoes, red bell peppers Orange: carrots, orange bell peppers Yellow: yellow bell peppers, yellow onions, summer squash Green: lettuce, cabbage, broccoli, sprouts, avocado Blue: edible flowers (pansies), sea vegetables Purple: beets, red cabbage, kalamata olives White: cauliflower, jicama Feel free to get creative and make up your own rainbow creation! Top it all off with a tasty dressing or dip! Giant Green Salad with Basic Vinaigrette Basic Vinaigrette: ¼ cup olive oil 3 tbsp fresh lemon juice Salt and pepper to taste A few sprays of bragg s liquid amino acids Blend all ingredients in a blender and drizzle over your favorite salad. This vinaigrette is a great go-to dressing that goes well with any salad. It s the perfect dressing to keep in your fridge, pre-made, for week night meals. Lunch Sandwiches Page7
D.L.T. Wraps 1 or 2 large collard wraps 1 Tbs Dijon mustard ½ medium, ripe avocado, sliced 1 Romaine lettuce leaf 1 small tomato, sliced Dulse flakes (or whole pieces) Sea salt and pepper to taste Spread collard with mustard and then add the avocado, tomato slices and lettuce. Sprinkle on sea salt, pepper and dulse to taste. Wrap up and enjoy! Romaine Wraps 5 large romaine leaves 5 tablespoons almond butter 5 teaspoons raw honey Spread 1 tablespoon of the almond butter and 1 teaspoon of the raw honey on each romaine leaf. Roll the leaf and devour! Raw, Vegan Tuna Salad 1 cup sunflower seeds (soak in water 2+ hours) 2 pickles, chopped 2 stalks celery, chopped 1/2 cup shredded carrot 1 Tbsp pickle juice 1 Tbsp lemon juice 2 Tsps dulse flakes 1 tsp mellow white miso Place sunflower seeds in a food processor and pulse until well combined. Add remaining ingredients and pulse again until it looks like tuna salad! Serve in collard wraps. Dill & Sunflower Cheese 1 cup sunflower seeds, soaked at least one hour 2 tbsp lemon juice 3/4-1 tsp sea salt 1/2 cup water 8-10 small sprigs fresh dill, coarsely chopped Place soaked seeds, salt, and lemon into the bowl of a food processor. Pulse until broken down. Scrape the sides of the bowl. With the motor running, drizzle ¼ - ⅔ cups water into the food processor, so the mixture becomes creamy (not Page8
watery!) Add the dill and pulse a few times to distribute into the cheese. Use as a base for wraps! Dinner & Soups Pesto Zucchini Pasta To make the Pasta: 4 zucchinis, grated, using a cheese grater or a peeler (or use a spiralizer) 2 cups spinach leaves 2 tablespoons olive oil Pinch sea salt Grate the zucchini, put it in a large bowl and set aside. In a medium bowl, toss the spinach with olive oil and sea salt, to taste. Set aside. For the Pesto sauce 2 cloves garlic 1 teaspoon sea salt 2 cups pistachios 4 cups basil leaves, lightly packed (about 2 bunches) Juice of 3 limes Half cup extra virgin olive oil Blend garlic, sea salt and pistachios into a powder in a food processor. Next, add in basil, lime juice, then olive oil. Process until mixed well. Using the back of a spoon, mix the Pistachio Pesto Sauce really well into the Zucchini pasta. To serve, place tossed spinach leaves on bottom of your plate. Top spinach with the pasta and pesto. Garnish with a basil leaf or two and a small drizzle of olive oil. (I like adding some chopped sun-dried tomatoes on top, too!) Zucchini Pasta with Sweet Pepper Marinara 1 very large red or yellow bell pepper, deseeded ¾ cup cherry or roma tomatoes ¼ cup sundried tomatoes 1 Tablespoon olive oil ¼ teaspoon salt Sprinkle of dried thyme Sprinkle of dried oregano ¼ cup basil Stevia to taste Blend all ingredients in a high speed blender till thick and smooth. Serve over spiralized or thinly sliced zucchini, and enjoy! Page9
Simple Zucchini Pasta With Marinara Sauce For the Pasta: 4 zucchinis, grated, using a cheese grater or a peeler (or use a spiralizer) 2 cups spinach leaves 2 tablespoons olive oil Pinch sea salt Grate the zucchini, put it in a large bowl and set aside. In a medium bowl, toss the spinach with olive oil and sea salt, to taste. Set aside. For the Marinara: 1 very large red or yellow bell pepper, deseeded ¾ cup cherry or roma tomatoes ¼ cup sundried tomatoes 1 Tablespoon olive oil ¼ teaspoon salt Sprinkle dried thyme & dried oregano ¼ cup basil Blend all ingredients in a high speed blender till thick and smooth. Raw Pad Thai 2 zucchinis, sliced into strips with a vegetable peeler 2 large handfuls of bean sprouts, approx 2 cups 3/4 cup chopped nuts (use almonds, peanuts or cashews) 1 red or yellow bell pepper, sliced into strips 4 green onions, diced 1/2 cup fresh chopped cilantro juice from one lime 1 tablespoon olive oil 1/4 tsp sea salt Toss all ingredients together in a bowl until well coated. Season with salt and pepper! Cauliflower Pistachio Mint Rice 10 oz cauliflower 1 oz pistachios ¼ cup (packed) basil ¼ cup packed mint 2 tsp lemon zest 4 tsp lemon juice 2 tbsp raisins Page10
Break the cauliflower into smallish pieces and toss into the bowl of a food processor. Pulse till the cauliflower is broken into rice-sized pieces. Add pistachios and pulse a few more times; add all the remaining ingredients and pulse a few times more, till the mix is even and well combined. Pea Soup 8 oz peas, raw or blanched 1/2 cup nut or seed milk, unsweetened (I used homemade almond milk) 1/4 tsp salt 1/4 c water 1 tbsp lemon juice Blend all ingredients till smooth. Check for seasoning, and garnish with a sprig of dill, a drizzle of hemp oil, and cubed sprouted bread or raw crackers. Broccoli Soup 3 cups water 1 cup almonds few drops liquid stevia 2 cups broccoli 1 avocado 1 clove garlic 1 Tablespoon olive oil 1 teaspoon onion 1 teaspoon sea salt 1/8 teaspoon cumin 1/8 teaspoon black pepper Blend water, almonds and honey in blender until smooth. Add in the rest of the ingredients and blend until creamy. Gazpacho 1 cucumber, halved and seeded, but not peeled 2 red bell peppers, cored and seeded 4 plum tomatoes 1 red onion 3 garlic cloves, minced 2-3 large fresh tomatoes (enough to make 3 cups) 1/4 cup apple cider vinegar 1/4 cup good olive oil 1/2 tablespoon Celtic sea salt 1 tsp freshly ground black pepper Page11
Blend all ingredients in your blender until smooth, but not creamy. Or, roughly chop the cucumbers, bell peppers, tomatoes, and place separately into a food processor until coarsely chopped. Do not overprocess! After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. Desserts/Snacks Healthy Hot Chocolate 1-2 cups vanilla almond milk 1 table spoon cocoa powder ¼ tsp pure vanilla extract Cinnamon stick, optional Stevia to taste Mix together ingredients and warm on stovetop. Serve warm. Power Snack Balls 1/2 cup pumpkin seeds 1/2 cup sunflower seeds 1 1/3 cup organic raisins 1/4 tsp sea salt Mix all ingredients together in a food processor until mixture sticks together easily. Shape mixture into 1 inch balls by rolling with palms of hand. Roll balls in shredded coconut (optional) Refrigerate for about 30 minutes, then snack away. I ve tried them with cranberries instead of raisins which are delicious, too. Simple Pecan or Walnut Pie Remove the seed of 1 date and replace it with half a pecan or walnut. Eat! Simple Key Lime Mousse 4 limes squeezed 2 ripe avocado 8 pitted dates or a few drops stevia 1/3 cup raw baby spinach leaves (optional) a dash of pure vanilla extract Page12
In a blender or Vitamix, process into a smooth and creamy consistency bringing all flavors together. Enjoy as a fun dip with fresh fruit slices or layer with fresh berries in a tall parfait glass. Chocolate Fudge Pudding 1/2 avocado 6 pitted dates 4 tbs pure cocoa powder Blend all ingredients in a food processor or Vitamix until smooth and dig in! Protein Cacao Energy Bites 1 cup raw cashews 1 cup pitted dates, packed and chopped 1/4 cup hemp or other plant-based protein powder 1/4 cup cacao nibs 1-2 Tbsp Almond butter Grind cashews and protein powder in a food processor till coarse. Add the chopped dates and process until uniform and sticky. Add almond butter and cacao nibs and pulse. Shape mixture into 1 inch balls. Refrigerate for at least an hour before serving. Page13