This soup is quick, easy and super delicious! Serves 6

Ingredients:

1/4 lb shiitake mushrooms
1 bunch or 6 green onion w/stalks
1 small package extra firm tofu
1-4 - 1/2 lb fresh spinach and kale
4-6 cups organic mushroom broth
4-6 cups filtered water
8 oz (dry) Pho noodles or Oriental style noodle

To make:

Chop green onion, shiitake mushrooms & tofu, then set aside. Bring to boil the mushroom broth and water. You can put the vegetables and tofu directly in with the noodles once water is boiling and boil all together for 6-8 minutes OR saute tofu, green onion and shiitake mushrooms for a crispier texture and add to soup mixture once noodles are soft. Noodles boil for 6-8 minutes until tender. Add spinach and kale in the last two minutes of cooking. Or add at the very end, once the heat is turned off, cover with lid for 5-10 minutes until spinach and kale are tender.

Add cracked pepper and sea salt to taste. Enjoy!

 Serves: 2

 
INGREDIENTS

Rasperry Sauce:
1 cup ripe raspberries
1 tbsp brown rice syrup or maple syrup
2 tsp cornstarch

Crust:

1/3 cup oat flour
1/3 cup pecans (roasted or unroasted)
1 tbsp shredded coconut
1 tbsp golden flaxseeds
1 tbsp lucuma
3 pitted dates
2 tbsp walnut oil
1 tsp pure vanilla extract

Topping:

1 tsp instant old fashioned oats
1 tsp flaked coconut
1 tsp vegan chocolate chips
1/2 tsp coconut sugar

INSTRUCTIONS

1. Raspberry Sauce: Put a cup of ripe raspberries in a blender. Blend until it becomes a puree.

2. Pour it into a small saucepan and add the brown syrup/maple syrup and cornstarch. Stir until everything is well mixed and cook on medium high for 2-3 mins.

3. Bars: Preheat oven to 400 F / 200 C.

4. Mix all the ingredients for the base into the blender. Blend until it becomes sticky and crumbly.

5. Spoon it into a mini oven tray that's either aligned with a small piece of parchment paper or sprayed with nonstick cooking oil. Press the crust down with a spoon or your hands until it's firm.

6. Add the raspberry sauce on top until it covers the whole surface.

7. Sprinkle the topping ingredients across the surface.

8. Bake in the oven for about 10 mins. and then freeze for about 30 mins or alternatively serve warm immediately.

Enjoy!

By Rose Bryant


These are so incredibly delicious. I almost could not believe myself. Packed with energy, this raw treat is just sweet enough to satisfy a sweet craving.

Ingredients:

1/2 cup dried figs
3/4 cup medjool dates
3 Tbsp raw honey
1 Tbsp vanilla
1 1/2 cups almonds (soaked 8-12hrs and dehydrated)
1 cup shredded coconut
1 cup gluten-free oats
1/2 cup dried cherries
1/2 cup cashews (soaked 8 hrs and dehydrated)
1/2 tsp himalayan sea salt
1/2 cup sesame seeds (soaked 6 hrs and dehydrated)

To make:

Combine dates, figs, honey, vanilla in food processor (I used a bullet) until it becomes creamy. Add almonds, coconut, oats, cherries, cashews, sesame seeds and salt and pulse until mixed with creamy mixture. Roll into balls with hands and put on non-stick dehydrator sheet. Dry at 110F for 5-6 hours. Flip and dry for additional 1-2 hours as needed. Keep in airtight container in refrigerator. Enjoy as a snack anytime!

By Rose Bryant


This is a raw recipe, which took some planning and patience. Well worth the wait. Feeling so grateful.

Eggplant Bacon:

1 eggplant
1/4 cup avocado oil (or olive oil if you prefer)
3 Tbsp raw agave nectar
2 Tbsp wheat-free tamari (I like coconut aminos)
1 Tbsp sesame oil
1 Tbsp filtered water
1 Tbsp crushed garlic or garlic powder
1 tsp cayenne

To make:

Cut into wide, thin strips about 1/4-1/2 inch thick using a mandoline or knife. Mix together oil, agave, tamari, water, garlic and cayenne. Marinate eggplant in liquid for 30 minutes. Then, lay strips on non-stick dehydrator trays. Dehydrate at 105-110F for 12-15 hours or until reaching your desired crispiness. Can keep in airtight container at room temp for 2 weeks.

Buckwheat Crisp-bread:

4 cups buckwheat groats(soaked)*
1/4 cup filtered water
2 Tbsp avocado oil (or olive if you prefer)
1 tsp nutritional yeast
1/2 cup ground flax seeds
2 tbsp sesame seeds
1 tsp sea salt ground
2 Tbsp ground almonds
2 Tbsp ground walnuts

*soak 4 cups groats in 8 cups water covered for 2 hours. Drain & rinse.

To make Buckwheat Crisp-bread:

In a food processor or high-speed blender put soaked groats, water, oil, nutritional yeast & salt until smooth. Move mixture to bowl. Add flax ground flax seeds, sesame seeds, ground walnuts & ground almonds stirring well. Set aside for 15 minutes until the mixture swells up. Spread out on non-stick dehydrator sheets with spatula. Spread dough evenly, about 1/4 inch thick. Score into desired sized pieces. Dehydrate at 110F for 10 hours until firm. Flip onto mesh sheets and dehydrate again at 110F for 4 more hours. Can keep in airtight container at room temp for 5-7 days.

Plate to serve: eggplant bacon, buckwheat crisp-bread can be enjoyed with some organic ghee and jam if you wish. I used prockly pear jam, which was homemade by a relative in Arizona. A side of pear or other fruit goes nicely with this meal. Hope you enjoy this meal and every meal.

An excellent and delicious way to get your probiotics and healthy fats!

You will need:
2 young Thai coconuts
1/2 tsp probiotic powder
2 cups coconut water (preferably from the coconuts used for your yogurt)

Directions:
- open coconuts and dig out the meat
- place in blender with coconut water and blend
- add in probiotic powder and blend for a moment
- pour into a clean, sterile glass container with lid (Mason jars are my favorite) and make sure to only fill the jar 3/4 of the way full as the yogurt will need room to expand.
- Let sit for 7-10 hours at room temperature
- Keep sealed in refrigerator for up to 3 days

This is a perfectly crunchy raw cracker that goes with just about any dip!

Ingredients:
2 cups flax seeds
2 1/2 cups water
1 Tbsp Garlic powder
1 Tbsp Tumeric powder
1 Tbsp parsley flakes
sprinkle himalayan sea salt (to taste)

Directions:
- Soak flaxseeds in water for 1-2 hours (until liquid is absorbed)
- Add garlic, tumeric, sea salt and dried parsley flakes, stir well
- Spread out on dehydrator tray, make sure it is even and not too thick
- Score into desired sized pieces before putting into the dehydrator


- Dry at 110F (43C) for 6 hours
- Flip over onto mesh dehydrator tray and dry in dehydrator for an additional 2 hours.
- Store in air tight container for up to one month.

My favorite is dipping these delicious crackers in Hummus! Enjoy!

Shared by Martina Protze.

Blend 2 tbsp chia seeds + 250ml almond milk and put in the fridge for 30 mins. Roast 100g chopped cashew nuts + 150g course oat flakes and add 5 tbsp agave nectar. Briefly caramelize. Add 400g organic yogurt as 3rd layer. Garnish with a handful of pomegranate seeds or berries and 1 tsp chia seeds.

Enjoy!

Ingredients:

1 carrot

1 cucumber

Handful of sprouts (even better if you sprouted them yourself!)

1 avocado

Basil

Sea salt to taste

Lettuce

1 cup raw kelp noodles

2-4 rice papers

Chop all veggies, dip rice paper in luke warm water and lay flat. Fill with fillings and fold up like a burrito as tught as possible.

Peanut sauce:

1/2 cup Peanut butter

1 Tbsp soy-free tamari sauce (I use coconut secret raw coconut aminos)

1Tbsp lime juice

1 Tbsp maple syrup

1-2 Tbsp water (mix to desired consistency)

Mix sauce until creamy. Add to your fresh rolls and enjoy!

Created by Rose Bryant

2 Tbsp coconut oil

1 onion (chopped)

4 garlic cloves (chopped)

4 large carrots (peeled & chopped)

4 celery stalks

1/4-1/2 lb shiitake mushrooms

1 cup barley

1 quart vegetable broth

1 quart mushroom broth

In pot, melt coconut oil and add onion, garlic, carrots, celery and mushrooms. Cover and cook on medium heat until veggies are tender. Then, add broth & barley. Bring to a boil, then cover & simmer for 20 minutes. Serve hot and enjoy! Can serve with a side of rutabaga mash (in healthful recipes).