Basic Salad with Cashew, Ranch Dressing

2 handfuls of your favorite salad leaf

1 small tomato

1/4 cup of sprouted cashew nuts

1 talblespoon of lemon juice

1 garlic

1 tablespoon of water

salt to taste

Blend all items and serve.

Cheezy Kale Chips

1 large bunch of curly kale torn into bite size pieces 1 cup of sprouted cashews
3 Tablespoons of nutritional yeast
1 Tablespoon of sea salt

1/4 cup of olive oil

In a coffee grinder, blend cashews, nutritional yeast and sea salt to create a flour like consistency. Place kale chips and olive oil in a large bowl and massage

thoroughly until all pieces are coated. Sprinkle the dry flour blend generously over the kale greens and mix well. Place kale pieces neatly on a dehydrator mesh sheet. Dehydrate for 4 hours on one side and flip and dry the other side. Chips should be crispy. 

Saturn Cracker

1 cup of ground flax seeds
1 cup of tomatoes, chopped 1/2 red bell pepper
1/4 cup of sun dried tomatoes 1 garlic clove
Pinch of cayenne pepper
Sea salt to taste
Juice of 1/2 lemon

Blend all ingredients well in a food processor until a somewhat smooth consistency and spread on a teflex sheet as smoothly as possible. Score the crackers at this point to the size of choice and place in the dehydrator at 110 degrees. Turn after 8 hours to dry the other side.

Teflex sheets are thin, flexible, non-stick sheets used for more wet and drippy foods or mixtures. This sheet is usually placed on top of the dehydrator screen so that goopy things do not end up falling through the screen. 

Eden Green Smoothie

4 leaves of kale
2 Tablespoons of flax seeds*
2 cups of water
1 cup of mangos (sliced and frozen) 1 ripe banana (sliced and frozen)
1 orange

Blend all items and serve.

Flax seeds are one of the most powerful and versatile foods on the planet. They have a hard, shiny shell that is a little larger than a sesame seed and range in color from brown to gold. They have a subtle nutty flavor. Flax seeds can be purchased as a seed or an oil at your local health food store. 

Sweet Curry Dressing (One of my Favorites)

1 apple, chopped
1 lemon, squeezed
1 tablespoon of curry powder 1 cup of olive oil
1/2 teaspoon of sea salt
1 garlic clove
1 dash of cayenne pepper
1 tablespoon of ginger

Place all items in a blender or food processor until a smooth, thick consistency. 

Raw Sushi Rolls

2 raw nori sheets*
1 1/4 cup of sprouted wild rice
1 avocado, sliced long and thin
1 yellow squash, sliced into long thin strips 1 zucchini, sliced into long thin strips
1 carrot, shredded
Alfalfa sprouts
Ginger, sliced thinly
1/2 cup of tamari for dipping

Separately lay each raw nori sheet right side up and lay a thin layer of wild rice on each sheet leaving 2 opposite borders about an inch open so you can roll when all items are assembled on the sheets. Next, arrange the remainder of the vegetables on one side of each sheet. You can use as much or least of each vegetable. The more you use, the thicker your wrap will be. After all vegetables are assembled, roll each completed nori roll and seal with a little water. Take your index finger and dip into water and moisten the opened end and seal. Using a very sharp knife, slice each sushi wrap into 4 pieces. Pour 1/2 cup of tamari in a dipping bowl and dip each nori for optimal flavor. 

Spicy Ethiopian lentils


Lentils 1 cup

Tomato paste 1 tablespoon

Garlic 2 tablespoons

Onions 2 tablespoons

Beriberi (Ethiopian spice)

Salt and pepper to taste


Boil 1 cup of lentils for about 25 minutes or until tender. In a sauce pan, add the olive oil and saute the onions, garlic and beriberi seasoning. Saute for 5 minutes. Next, add the tomato paste, water, salt and pepper to taste and the cooked lentils. Cook for another 5 minutes and serve.




Quinoa 1/2 cup

Water 1 cup

Boil 1 cup of water. After the water has come to a boil, add the quinoa and immediately reduce the heat to low for 20 mins. Cover with a lid.





Romain lettuce 2 cups

Cherry tomatoes 5

Olives 5

Olive oil 1 tsp

Lemon juice 1 tsp

Maple syrup 1 tsp

Salt and pepper to taste


Combine all items into a salad bowl and mix thoroughly.




Avocad 1/2


Use 1/2 avocado and season with salt and pepper