Recipes

Spicy-Sweet Gazpacho Soup  

3 tomatoes, chopped
1 tomato, diced
1 cucumber, peeled and chopped
1/4—1/3 cup extra virgin olive oil       
2 tablespoons fresh lime (or lemon) juice
Stevia, to taste
1 teaspoon sea salt
1 teaspoon fresh ginger, peeled and grated
3/4 teaspoon cumin
3/4 teaspoon coriander
1/2 teaspoon cinnamon
1/8 teaspoon cayenne pepper


Blend well.  


Add 1/4 cup fresh cilantro, and pulse briefly.


Divide these ingredients into 2 serving bowls:


1 tomato, chopped
1/4 cup raw cashews
1/4 cup raisins (or other sweet dried fruit)

Pour the soup on top.  Delicious!

Celery Soup

1 cup fresh celery juice, reserve celery leaves for garnish
1 cup filtered water
1 avocado halved with pit removed
3 tablespoons lime or lemon juice, fresh squeezed
2 tablespoons extra virgin olive oil
4 tablespoons of coconut aminos (optional)
1 tablespoon chopped shallot or red onion
1 tsp of minced garlic
Stevia, to taste
Sea salt and pepper, cayenne to taste, optional

 Run the celery stalks through a juicer. Juice enough celery to yield one measuring cup. Pour the celery juice in a blender. Then add the water, lime juice, extra virgin olive oil, aminos, garlic, shallot, stevia and seasonings. add the avocado last blending lightly. Blend until smooth and creamy. Store in a covered container, and refrigerator an hour or overnight.

 Kale Chips

2-3 large bunches of kale

Cashew “cheeze” sauce (recipe follows)

Remove kale leaves from center stem.  Keep the leaves as large as possible.  Drench in cashew “cheese” sauce and dehydrate at 115 for at least 12 hours or until desired crispiness. 

Cashew “cheeze”

2 Red Bell Peppers, cut into chunks
2 cloves of garlic
Juice of 1-2 limes
Chunk of onion (approximately 2-3 Tablespoons)
1/2 cup nutritional yeast
pepper (can use jalapeno or other spicy pepper)
Celtic or Himalayan salt
3/4-1 cup of raw cashews
Water, as needed (to blend)

Blend until creamy. 

Jalapeno Poppers

Cashew "cheeze"

jalapeno peppers or small sweet peppers

Fill the peppers with "cheeze."

Cucumber Boats

Ingredients:

1 Cucumber (makes 4 boats)

Cut out middle portion of cucumbers - the seeds - in order to fill with filling.  Use seeds for filling, too.

Small lettuce leaves for lining (3 lettuce leaves each boat).

Filling:

3 cloves garlic, finely minced
1 half-dollar sized chunk of ginger, finely minced
Inner portion of cucumber, finely chopped
1/2 avocado, finely chopped.


Mix all in a bowl and place in hollowed-out cucumbers.