Raw Asparagus Carrot Soup

About this recipe:

This soup has an amazing combo of flavors . It is chuck full of essential fiber, enzymes, vitamins and minerals. The beta-carotene in the carrots is essential for cell growth and a strong immune system. The drizzle of olive oil in the soup is essential because carrot is fat-soluble so its nutrition will be better absorbed. Do not worry too much about the sugar content that is present in carrots by keeping it to a bowl a day, your body will be just fine handling this amount. Plus with the super alkalizing effects of the raw asparagus it will give you a nice boost of energy.

Ingredients:

• 1 c. green asparagus, woody ends cut off and cut into 2 inch pieces

• 1 c. carrot juice

• 2 T. raw tahini (or almond butter)

• 1 t. union, chopped

• 1 t. Nama Shoyu or wheat free soy sauce

• pinch of salt & pepper to taste

• drizzle of olive or sesame oil

1. Put the first five ingredients in a high speed blender. Blend just enough to create a smooth soup (over-blending will cause unnecessary oxidation which results in loss of nutrients).

2. Taste and adjust the flavors if needed.

3. Poor into two bowls, drizzle some oil, pepper and salt to taste. Decorate with a tip of an asparagus.

Serves two.

RAW Jicama Salad

About this recipe:

This is one of those great refreshing summer salads that is super easy to make. If you find it hard to find jicama, try a mexican market. Unfortunately, it is very hard to find organic jicama but thank god it has a tough skin. Make sure to look for mould spots before you buy one. This recipe contains mango so if you are concerned about your sugar intake just leave it out!

Ingredients:

• 1 softball sized jicama, peeled and shredded with a mandoline

• 1 red bell peppers, sliced

• 1 mango, sliced / diced

• 1 large handful of cilantro, chopped

• extra virgin olive oil

• pepper & salt to taste

optional (if in season):

• pomegranate seeds

• dressing made with 1/2 pomegranate juice and 1/2 olive oil

1. Add the jicama, bell pepper, mango and cilantro in a large mixing bowl.

2. Drizzle with olive oil or pomegranate dressing.

3. Decorate with optional pomegranate seeds.

Serves two.

RAW Coconut Curry Soup

About this recipe:

Another raw soup that is excellent for a hot day. Its packed with fresh ingredients and is therefor a good source of fiber and vitamins. Takes little time to prepare and you don't even need to know how to cook, just blend everything into a smooth delicious soup.

Ingredients:

• 1 avocado, diced

• 1/2 cucumber, diced

• 1/2 red bell pepper, diced

• 1 medium heirloom tomato, diced

• juice of 1 lemon

• 6 T. raw coconut oil

• 1 garlic glove, minced

• 2 handfuls of cilantro

• 3 T. yellow curry powder

• 1 T. salt

• 1 c. coconut milk (preferred fresh, otherwise canned)

1. Blend all ingredients until smooth and silky.

2. Garnish with some fresh cilantro and black sesame seeds.

3. Eat right away.

Makes 4 portions.

Nori Salad Wraps

About this recipe:

My dear friend Sandra came up with the brilliant idea to make these nori wraps when eating salad. Its a super handy way to transport the greens to your mouth. You can basically make it with any kind of salad (or filling) you want, just make sure you dry the ingredients,  you don't want the nori to become soggy.

Ingredients:

• 4 - 6 raw nori sheets

• handful of arugula

• 1 carrot, julienned

• 1/2 of a small cucumber, julienned

• 1 (watermelon) radish, julienned

• 1/2 red bell pepper, julienned

• 1/2 avocado, diced

• 1 heirloom tomato, diced

• some olive oil

• squeeze of lemon

• squeeze of miso mayo

• pepper & salt to taste

1. Prepare the salad by mixing all the ingredients.

2. Lay a nori sheet flat on a dry surface.

3. Scoop a royal portion of the salad on the nori sheet. Make sure to leave some room on the corners (see photo).

4. Fold each corner in, just like an envelope. You can use a toothpick to keep it together.

5. Enjoy right away.

Flowery Ice Tea

About this recipe:

Today we had an extraordinary hot day. Perfect time to make some chilled ice tea. You can make a big pitcher and sip on it all day. The camomile and lavender works relaxing while the lime, lemon and ginger add a refreshing splash!

Ingredients:

• one gallon of water

• 10 t. camomile

• 8 t. of lavendar

• juice of one small lemon

• juice of one small lime

• 2 inch of fresh ginger, peeled

1. In a large pot bring the gallon of water to a boil. When it boils, turn off the burner and add the lavender and chamomile.

2. Brew for 20 minutes. Transfer to a pitcher using a strainer to strain out all the flowers.

3. Chill in the fridge until cold. Add the lemon and lime juice.

4. Cut the ginger so it fits in a garlic press, squeeze the ginger juice out of it, making sure to catch it in the pitcher.

5. Stir it up and enjoy with a fresh lemon slice, some ice cubes and maybe even a tiny squeeze of  raw agave nectar.

RAW Coconut Ice Cream

About this recipe:

For a long time I was such a big fan of store bought coconut ice cream, but it sure hurt my wallet. I was able to score a good deal on an ice cream attachment for my KitchenAid and have been making my own ever since. It is so simple and delish, so dust off your ice cream machine and get to work. You can add anything you want to it, just be creative with flavors!

Ingredients:

• 2 young fresh thai coconuts (you can also make it with canned milk but it won't be raw or alkalizing)

• squeeze of agave

• 1/2 t. salt

• 2 t. vanilla extract (glycerine based)

you can add to your liking:

• handful of chopped fresh mint leaves

• 1/2 squeezed lime

• juice from fresh ginger root

• stevia for extra sweetness

• carob chips

• raw cocoa nibs

1. Open the coconut, strain the water into the blender and scoop out the fresh young meat with a metal spoon. To see how click here.

2. Blend both coconut water and meat until smooth and silky, this is how you create fresh young coconut mylk!

3. Add the salt, vanilla and the squeeze of agave. Just remember that anything frozen will taste less sweet, so sweeten accordingly.

4. Prepare the ice cream in your ice cream machine. If you don't have one, I think you can just set in in the freezer too...see what happens.

5. If you are adding any kind of chunks, such as cocoa nibs, do so at the end of the ice cream cycle. They say about two minutes before the end.

6. Eat right away as a delicious sorbet or freeze for a solid ice cream.

7. I toasted up some almond slivers and tossed some carob nibs on top....to die for.

Two $1.50 coconuts will yield a ton of ice cream, about 4 times the amount of a store bought tub.

Spring Rainbow Salad

About this recipe:

What a happy time of the year it is. There's all this amazing spring produce that looks like a color explosion after the somber winter months. This is definitely my favorite salad for this season. I really got into making salad dressing with avocado as a creamy base, try it for yourself, I think you will love it as much as I do.

Ingredients for the salad:

• Salad mix of choice, I used arugula and fava greens.

• 2 watermelon radishes, peeled and thinly sliced (use a mandoline if you have one)

• 1/2 avocado, diced

• small handful of fresh mint

• 1 blood orange, peeled and sliced in bite size bits

• handful of raw macademia nuts

• pepper & salt to taste

For the salad dressing:

• 1/2 avocado

• juice of one orange

• juice of half a small lime

• small handful of cilantro, chopped

• 1/4 inch of a jalapeno pepper, minced

• 1 spring union, chopped

• dash of olive oil

• freshly ground pepper

1. Toss all the salad greens together in a large mixing bowl.

2. Combine all the dressing ingredients in a blender and blend until smooth. Season with pepper to taste.

3. Coat the salad leaves with the dressing, divide onto plates or bowls.

4. Decorate the salad with blood orange, mac nuts and avocado. Salt & pepper to taste.

Makes 2 meal salads or 4 side salads.

Celery Root Soup

About this recipe:

Celery root is one of those things you find in a market, you look at and think it looks pretty interesting but you are not quite sure what to do with it. In this recipe it gives a sweet, smoky flavor to the soup that will please your taste buds. Celery root also happens to be high in fiber, potassium, magnesium and vitamin B6. 

Ingredients:

• 1 small to medium sized celery root, peeled and diced

• 2 leeks, sliced in rings

• 1 or 2 red potatos, diced

• 2 c. vegetable stock

• 2 T. dried mint

• 1 T. ginger powder

• pomegranate seeds for decoration

• coconut oil for stir frying

1. Melt some coconut oil in a dutch oven or soup stock pot and sauté the leek rings until semi translucent (3 - 4 minutes). Add in the diced celery root and potatoes, sauté for another 4 minutes.

2. Cover the stir fry with vegetable stock.

3. Simmer for 10 minutes or until the potato / celery root is tender.

4. Take a stick mixer and blend into a smooth soup. If you don't have a stick mixer (which I highly recommend) you can use the blender. Add the dried mint and ginger.

5. Scoop in soup bowl or plate and sprinkle with pomegranate seeds.

Makes a good pot of soup, 6 - 8 servings.

Good Morning Fruit Shake

About this recipe:

This delicious alkalizing fruit shake is an ideal way to start your day. It is always best to consume fruit on an empty stomach, it will help detoxify your system and will give you a great boost of vitamins, fiber, protein and energy for the rest of the day.

Ingredients:

• 2 kiwi's, peeled

• 1 sour apple, pitted

• 1 c. filtered water

• 2 shots of outdoor grown wheat grass, I get mine frozen

• 1 açaí berry smoothie pack, I prefer the unsweetened one

1. Put the kiwi's, apple and water in the blender, blend until smooth.

2. Add the wheat grass shots and açaí berry pack, transfer to glass.

3. Enjoy right away.

RAW Kale Salad

About this recipe:

Kale is really healthy, specially when consumed raw. It has a ton of carotenes, vitamin C and B6, and many minerals including copper, iron and calcium. Its also a good source of dietary fiber.

Ingredients:

• 5 stems of kale, curly kind

• 1/2 avocado, diced

• 1 large heirloom or vine tomato, diced

• juice of 1/2 lemon

• 1 - 2 T. olive oil

• pepper & salt to taste

• handful of raw pine nuts for garnish

1. Pluck kale leaves off the stems, shred leaves into bite sized pieces. Wash thoroughly, add to mixing bowl.

2. Add the olive oil and lemon juice to the kale. Massage with your hands until the leaves become more soft. This could take a couple of minutes.

3. Add the tomato and avocado, toss, drop in bowl(s).

4. Sprinkle with pine nuts and pepper & salt to your taste.

Makes one meal salad or two side salads.

RAW Sea Veggie Salad

About this recipe:

Sea vegetables have been shown to cleanse the body of toxic pollutants. The alginic acid binds with heavy metals in the intestines and eliminate them from your body. Sea veggies also enriches the bloodstream, assist in metabolism, promote healthy skin and are very high in mineral content.

Ingredients:

• fresh sea vegetables, soaked and drained

• cucumber, diced

• sunflower sprouts

• juice of half a lime

• optional: avocado, diced

1. Mix all ingredients in a mixing bowl and enjoy fresh! No extra salt needed.

Teeccino Latte

About this recipe:

When you are trying to get healthy, the fist thing you should eliminate from your diet is coffee (and alcohol!). We all know this can be pretty hard. I found this wonderful alkalizing drink that actually has a ton of benefits and healthy nutrients. Teeccino is rich in inulin, a fiber that helps improve digestion and it increases the absorption of calcium and minerals.

Ingredients:

• one or two scoops of Teeccino powder (my favorite flavor is CHAI)

• filtered water

• milk of your choice

1. Brew just like regular coffee. I used my stove top espresso maker.

2. Heat the milk of your choice and froth it up to a lovely foam.

3. Fill a cup 1/3 to half full with Teeccino, top if off with frothed milk.

4. Sweeten to taste with stevia or agave nectar.

Easy Veggie Soup

About this recipe:

I love making a pot of warming soup in winters. I always have one on hand. The veggies in this recipe can be replaced with any other kind of veggie.

Ingredients:

• 2 leeks, chopped

• 1 cabbage, chopped

• 1 large union, chopped

• 1 carton of organic vegetable soup stock

• 2 T. rosemary, finely chopped in coffee grinder

• 2 fresh garlics for garnish, chopped

• handful of raw pine nuts for garnish

• pepper and salt to taste

• little ghee to sauté

1. Melt some ghee in a non stick skillet. Sauté union until translucent.

2. Add the veggie broth, bring to a boil.

3. Add the leeks, bring to a boil.

4. Add the cabbage, bring to a boil for about 5 to 10 minutes.

5. Add chopped rosemary, blend the soup with a hand mixer, or transfer to blender and blend until smooth.

6. Add the garnish. I always put pine nuts in my soup to make sure I chew the soup. This is to start the digestion process in your mouth, rather than swallowing it right away.

7. Pepper & salt to taste.