I love to eat dishes prepared with raw food
2 lbs. Asparagus
3-4 tsp. Flaxseed Oil or Olive Oil
1 1/2 Cups Leeks, sliced
1 T. Tarragon, chopped
5-6 Cups Almond or Cashew milk
1 T. Chervil, chopped
1 tsp. Celtic sea salt, or to taste
1/4 tsp. Cinnamon , or to taste
In a blender, pour raw nut milk and add all the other ingredients. Blend well, adjust seasonings to taste and serve chilled.
Optional – Drizzle some oil on the soup just prior to serving.
2 medium Zucchinis
1 sprig Rosemary
2 Cups Raw, hempseed nuts (hullled)
1 clove Garlic
3 tsp. Miso tamari or Nama Shoyu or 1/2 tsp. Peppercorn miso
1 tsp. Raw hemp or olive oil
3 leaves Sage
2 Lemons, juiced
Using the Spiral Slicer, finely shred the zucchini. For Hempfredo sauce, blend everything except the zucchinis in a high speed blender until creamy or homogenize in Green Power juicer and then blend into a creamy paste with a spoon. Pour over the noodles and serve.
1-2 Bunches Grapes
1 bottle Reed’s Ginger Brew
Mix the ingredients together in a very powerful blender. Pour in chilled glasses and serve
4 Parsnips, peeled (optional) and sliced
1 small Onion, quartered
2 Cups Celery Juice, freshly made
1 tsp. Ground cumin
2 Cups Cashew Milk
1 tsp. Ground Coriander
1 tsp. Lemon Juice
2 tsp. mild to medium curry paste or 1 tsp. Celtic Sea Salt Curry Seasoning powder
Fresh chives, to garnish
1 Clove Garlic
dash Cinnamon
In a blender, mix all the ingredients to the desired texture. Season to taste. Ladle into individual bowls and garnish with the chives.
2-3 Oranges, quartered
1/4 Cup Raisins (optional) pre-soaked in orange juice
1-2 Grapefruits, quartered
2-4 Tangerines, quartered
1/2 Cup Freshly squeezed Orange or 1 Very ripe Papaya, cubed
2 Tbs Lime or Lemon Juice
4-6 Leaves Peppermint or Spearmint, finely chopped
2-3 Dates, finely chopped
In large glass bowl, place all the fruits, sprinkle with fruit juice, chill in the refrigerator and just prior to serving, garnish with mint.