Entrees & Salads

Homogenize nuts with oil. Finely chop and stir in leeks, celery, herbs, and salt. Roll into 1.5 inch balls and dehydrate for 2-3 hours at 145 degrees, or eat without dehydrating. Serve with Sweet Italian Herb Spaghetti.

Process all ingredients in a food processor until smooth and creamy; add a little water for consistency.

Per recipe: Calories: 1308 Protein: 30 g

Dressing: 3 tablespoons olive oil, 1½ tablespoons apple cider vinegar, 1 tablespoon smooth Dijon mustard, 1½ teaspoons honey (can substitute Bee Free honey, available at Amazon), sea salt and freshly ground pepper, to taste.

In a large bowl, combine salad ingredients. In a small bowl, combine dressing ingredients. Toss together just before eating.

Per serving: Calories: 396 Protein: 7g

Combine all ingredients in a mixing bowl; leave a slightly chunky consistency. Serve over salad greens, if desired.

Per recipe, without salad greens: Calories: 574 Protein: 5 g

Place the sliced collards into a large bowl, and add the salt, vinegar, and lemon juice and mix well. Grind 10 brazil nuts into a flour using a coffee grinder, food processor, or high-speed blender. Pour the nuts our onto the greens and mix until the greens are well coated. Add on the honey and mix well. Grind the remaining brazil nuts into a flour. Before serving, sprinkle the nut flour on top of the greens! Enjoy!

Tear or cut kale into bite-size pieces. Massage salt and onion powder into kale. Slice avocado and massage avocado into kale. Add tomato and sprouts. Add chili pepper flakes sparingly, to taste.

Per recipe: Calories: 283 Protein: 8 g

Dressing: Juice of one orange, 2 t raw honey (can substitute Bee Raw honey), dash cinnamon, 1-2 t apple cider vinegar, 1.5 T raw nut butter (or substitute walnuts, soaked ~ 4 hrs and blended).

Honey Walnuts: 1/2 cup walnuts (or substitute pecans), soaked, 1 t Honey, ~ 4 drops orange stevia, dash cinnamon, dash pumpkin pie spice (or garam masala and omit the pepper), pinch salt, pinch pepper.

Seed the pomegranate (underwater, in a bowl of water, works best to avoid juice spurting) and chop the apple and pear - place all in a medium bowl and stir in lemon juice. Add ~4 drops orange stevia. DRESSING: Whisk together the dressing ingredients in a small bowl. HONEY WALNUTS: Prepare the honey walnuts by first soaking the walnuts ~ 2 hours, drain, pat dry. Whisk together the other ingredients and then stir together with the walnuts. You can dehydrate the walnuts at 118 degrees, or less (to preserve the enzymes), or use them as is, without dehydrating them. Just before serving, toss the greens with the fruit and dressing and top with the honey walnuts.

Per serving: Calories: 378 Protein: 10

Layer the kale leaves on top of each other, roll them into a burrito, and cut them into thin, 1/4-inch slices. Place the sliced kale into a salad bowl and massage the salt and vinegar into the kale. Set aside. Chop the sweet pepper, slice the cucumbers, and cut the cherry tomatoes in half. Add to the kale and mix well. Chop the peach into slices or cubes. Add the peaches, hemp seeds and sunflower seeds and oil and mix well. Enjoy!

Layer the kale leaves on top of each other, roll them into a burrito, and cut them into thin 1/4-inch slices. Place the sliced kale into a salad bowl and massage the salt and vinegar into the kale. Add the remaining ingredients to the kale except for the oil and mix well. Add the oil to the kale and mix well. Enjoy!

Per recipe: Calories 548 Protein 21

Stir gently. Allow flavors to mingle for 15-30 minutes. Or not.

Calories: 528 Protein: 21g

Layer the kale leaves on top of each other, roll them into a burrito, and cut them into thin, 1/4-inch slices. Place the sliced kale into a salad bowl and massage the 3 salt and vinegar into the kale. Add the remaining ingredients on to the kale except for the oil and mix well. Add the oil to the kale and mix well. Enjoy!

Nutrition Information Per Serving (based on 2,000 calorie daily intake): calories 214, protein 11g, total fat 14g, carbohydrate 16g, dietary ber 5g, total sugars 0g, calcium 30%, iron 36%, sodium 16%, potassium 25%, zinc 10%, vitamin A 83%, vitamin E 14%, thiamin 255%, riboflavin 222%, niacin 114%, vitamin B6 197%, folate 9%, vitamin B12 49%, vitamin C 291%

Massage kale leaves and salt. Combine salad with other ingredients.

Per recipe: Calories: 620 Protein: 20 g

Equipment needed: Julienne peeler or Spiralizer. Slice the zucchini into noodles using your Julienne peeler or Spiralizer. Mince the garlic and basil leaves and add them to the noodles. Add the balsamic vinegar to the noodles and stir well. Chop your tomato(es), onion, and pepper (remove core). Add them to the noodles and stir. Add the hemp seeds, almonds, and olive oil. Stir. Sprinkle blueberries on top and stir. That’s it! Enjoy!

Per recipe: Calories 619 Protein 23g

Wash and prepare the lettuce, placing it in a large bowl. Chop the tomatoes and add to the salad. Mince the fresh herbs and add to the salad. Add the dried herbs as well. Add the avocado, hemp seeds, balsamic vinegar, and salt, and mix well. Lastly, pour the olive oil onto the salad and mix. Serve!

Per recipe: Calories: 446 Protein: 17 g

Dressing: 1-2 tbsp lemon juice (~1/2 lemon), 1 tbsp extra virgin olive oil, sea salt to taste.

Set the greens into a large mixing bowl. Thinly slice the cucumber. Mince the basil. Add to the greens. DRESSING: Mix all of the ingredients in a small cup or bowl. Immediately before eating, pour the dressing over the salad and stir. Sprinkle the sunflower seeds and almonds over the greens and gently stir. Enjoy!

Per recipe: Calories 628

Remove florets from broccoli stems. Sprinkle florets with Himalayan or Celtic sea salt, and massage salt into florets. Pour sauce over broccoli. Can substitute one head of cauliflower florets for the broccoli florets.

Blend all ingredients except squash until smooth. (You can save half of cheez sauce for Broccoli ‘n’ Cheez recipe.) Serve remaining half over julienned or spiralized zucchini and/or squash noodles, after massaging about 1/8 t salt into “noodles” to soften them.

Process all ingredients except noodles in a blender until smooth. Mix with spiralized zucchini and/or yellow squash noodles. Garnish with coarsely chopped vegetables or dried/fresh cilantro, if desired.

Process all ingredients in a food processor with the “S” blade until smooth and creamy; add a little water for consistency.

Place all in food processor and process until well blended.

Per recipe: Calories: 814 Protein: 18 g

Process all ingredients except bell pepper in food processor, until mealy. Serve a dollop atop a bell pepper half.

Per recipe: Calories: 580 Protein: 8

Soak the sun-dried tomato in water for an hour, or more. CRUST: Wash the kale and dry. CHEESE: Blend the Brazil nuts in a strong blender or food processor, adding water one tablespoon at a time to help them blend. Be careful not to add too much water. Blend until very smooth. Add the remaining cheese ingredients and blend until smooth and creamy. You may need to add 1-3 tablespoons of water to help it blend. If you accidently add too much water, add a sun-dried tomato to thicken the cheese. TOPPING: Chop the tomatoes and slice the cherry tomatoes in half; place in a medium-sized bowl. Add the spring onion and olives (optional). Mince the basil and add. Salt to taste and mix. To assemble the pizza, spread the cheese on top of a kale leaf. Top with 2 slices of avocado and 2 tbsp of tomato topping. Sprinkle flaxseeds on top.

Per serving (4): Calories 517 Protein 11 g

Slice red or green cabbage, fairly thinly; then massage salt into cabbage. Blend remaining ingredients well in food processor or blender. Serve sauce over cabbage. Makes 2 large servings.

Per serving (2): Calories: 560 Protein: 22 g

Blend the garlic, shallot, and sesame seeds in a food processor. Add the remaining ingredients and process until slightly chunky.

Per serving (2): Calories: 535 Protein: 17 g

Prepare the zucchini noodles using a mandoline, spiralizer, or julienne peeler, or paring knife. Place the noodles in a large bowl, add the sea salt, and mix. Blend 2 tomatoes, 1/2 cup of the sun- dried tomatoes, oregano, thyme, walnuts, garlic, and vinegar until smooth. Pour the sauce over the noodles. Chop the basil and remaining tomatoes; add to the noodles. Serve.

Per recipe: Calories: 454 Protein: 23 g