1/4 cup apple cider vinegar
    juice of 1 lemon
    2 tablespoons low sodium soy sauce or coconut   aminos
    3 tablespoons sesame tahini
    1 red bell pepper, diced
    1 avocado, pitted and sliced
    1 teaspoon sesame seeds
In a small bowl, whisk together vinegar, lemon juice, soy sauce and tahini until thoroughly combined. Pour the dressing over a fresh green salad.


1 Tbsp Apple cider vinegar
1 Tbsp avocado, pine nut OR other nut/seed oil
1 Tbsp Minced black olives
Salt & Pepper
1 Tbsp orange juice
1 Tbsp of seeds of choice
Whisk the ingredients for the vinegrette together and pour over vegetables or green salad.


Honey mustard
2/3 c raw honey
1/4 c dry mustard
1/4 c white vinegar
1 t Celtic Sea salt
Mix all ingredients in a small bowl or food processor.


    2 1/2 cups cashews
    1 tablespoon lemon juice
    2 cloves garlic
    1 1/2 cups water
    1/2 teaspoon thyme spice
    1 teaspoon sea salt
Put all ingredients in the blender and blend til smooth until it is
nice and creamy. Enjoy!

    1 cup dates
    1/4 cup cashews
    1 tablespoon honey
    1/3 cup water
    1 teaspoon coconut oil
    1 teaspoon pure vanilla extract
    1/8 teaspoon sea salt
Blend all ingredients in a high-speed blender until smooth.

 1 cup tomato sauce or plain diced canned tomatoes
1/2 cup natural creamy no stir peanut butter
1/2 tsp sea salt
Add all the ingredients to a blender or food processor and pulse
to combine.Or you can place them in a large mixing bowl and whisk
to combine. Enjoy.

1 1/2 c thawed frozen strawberries or raspberries
1 c Irish moss gel
3 T honey
juice from 1/2 a lemon
Blend everything and let set in refrigerator. Enjoy!

Makes: 1 cup
    1/4 cup raw cashew pieces
    1/2 cup hulled hemp seeds
    2 Tbsp nutritional yeast
    2 Tbsp fresh lemon juice
    2 tsp apple cider vinegar
    1/2 tsp Dijon mustard
    1/2 tsp sea salt, or to taste
    1/4 tsp wheat-free tamari or coconut aminos (optional)
    1 tsp minced fresh flat-leaf parsley
    1 tsp minced fresh dill
Hemp seeds are a true gift of nature. Many consider them the most nutritious seed in the world, qualifying as a “super” superfood. They feature a huge Quantity of protein (almost 4 grams in 1 tablespoon), include all 10 amino acids and because they contain no phytic acid, they do not have to be soaked like many other nuts and seeds for proper digestion. They also contain both
omega-6 and omega-3 fatty acids, which are important for optimal health.Soak the cashews in a bowl with water to cover for at least 15 minutes (and
up to 3 hours). Drain and rinse well. Transfer to a blender with 3/4 cup plus 2 Tbsp of water and hemp seeds, nutritional yeast, lemon juice, vinegar,
garlic, mustard, salt, onion flakes, tamari (if using), crushed red pepper flakes, and black pepper. Blend until creamy. Place in a bowl along with the parsley, dill, and paprika and whisk well before serving.
Variations: Replace the cashews with macadamia, pine, or Brazil nuts.Try smoked paprika instead of regular for added flavor.

1 cup raw cashews soaked in water for at least 1-2 hours or in boiling
     water for 10 minutes*
1/2 cup water (more if needed)
3 tablespoons lemon juice
3 TB coconut milk
1 tablespoons sea salt
4-6 tablespoons nutritional yeast
1 tsp dijon mustard
Blend all of the ingredients together in high-speed blender starting with 1/2 a cup of water and 4 TB of nutritional yeast. Add more water or nutritional yeast as needed. It’s better to add the water a little at a
time to get a nice consistency – you don’t want it too watered down. The nutritional yeast flavor added gradually tasting as you go to achieve the flavor desired.

1 avocado pitted
½ teaspoon lime juice
Salt or jalapeno seasoning to taste
Remove the avocado from its peel and put it into a blender with the lime juice and salt. Blend till smooth. Or mix all ingredients in a bowl fully mashing the avocadowith a fork until smooth. Serve immediately.

    Makes: 1 1/4 cups
        3/4 cup Vegenaise (or other vegan mayonnaise)
        6 Tbsp soy milk or rice milk
        2 tsp fresh lemon juice
        2 tsp raw, unfiltered apple cider vinegar
        1 garlic clove
        2 Tbsp minced green onion, white part only
        ¼ tsp paprika
        ¼ tsp sea salt
        ¼ tsp ground black pepper
        Pinch of cayenne
    To turn this into a phenomenal ranch dip or spread, leave out the soy milk.
    Blend all ingredients (except for parsley) together until creamy. Pour into a small bowl. Add the parsley, stir well, and enjoy.
    Note: This dressing thickens if left in the fridge. To return it to a pourable consistency, re-blend or whisk in some additional soy milk. Store for up to three days.
    Variations:
        Replace the parsley with an equal amount of dill.
        Add 2 tsp nutritional yeast for a cheesy flavor.
        For Green Garden Dressing: Add another tablespoon of minced parsley and include it in the blending step.

 Makes: 1 cup
        1/2 cup tahini
        4 tsp fresh lemon juice
        1 Tbsp soy sauce (or to taste)
        1 Tbsp green onion, diced
        1 tsp raw unfiltered apple cider vinegar
        1/4 tsp garlic or ginger, minced (optional)
        2 tsp miso paste (optional)
        Pinch cayenne pepper
    In a small bowl, add all ingredients plus 6 Tbsp waterand whisk well. The texture and brand of the tahini will determine how much water and tamari are needed for this recipe. Taste and adjust as necessary. After the dressing has been refrigerated, you might need to add more water to achieve the desired consistency.
    Variations:
        Try different varieties of miso paste.
        Replace the green onion with fresh minced herbs of your choosing.
        Replace tahini with a nut butter such as almond, cashew or macadamia.
        Add 2 tsp minced fresh herbs.

In a small bowl, combine 3/4 cup olive oil, ¼ cup balsamic vinegar, 2 tsp pure maple syrup, and 1 tsp wheat-free tamari or soy sauce and whisk well. Try adding 2 tsp of fresh minced herbs or ¼ tsp minced garlic, and/or 1 tsp Dijon mustard.

    Makes: about 1 cup
        3/4 cup safflower oil
        2 Tbsp fresh lime juice
        2 Tbsp raw, unfiltered apple cider vinegar
        2 Tbsp raw unsalted pumpkin seeds
        1 Tbsp agave nectar or pure maple syrup
        1 clove garlic, minced (½ tsp)
        1 Tbsp cilantro, minced
        1 tsp chili powder
        1 tsp wheat-free tamari or soy sauce
        ½ tsp cumin powder
        ½ tsp sea salt (or to taste)
        1/8 tsp cayenne pepper
    Use the following recipe as a template to create any number of vinaigrettes. See the variations to discover the ways the dressing may be altered.
    In a blender, add all ingredients plus 1/4 cup water and blend until creamy. Use immediately.
    Variations:
        Replace cilantro with another fresh herb such as basil, dill, or parsley.
        Replace the pumpkin seeds with sunflower seeds, cashews, macadamia nuts, walnuts, or pecans—raw or toasted.
        Replace lime juice with lemon juice.

    To make Rejuvelac, begin with a 1-quart Mason jar and 1/2 cup soft/spring wheat berries or other grain such as rye or quinoa. Use filtered water in all stages of the process.  Pour grain into a large bowl. Rinse well and remove any foreign matter. Drain water. Transfer grain to a 1-quart Mason jar and fill with water. Allow to soak for 2 to 4 hours. Rinse and drain well. Cover with a mesh topping, place on a 45° angle out of direct sunlight, and sprout grain until a small tail forms, usually in 1 to 2 days, or longer in cooler climates. Rinse and drain a few times a day. Keep the grain moist but not wet.
    Fill jar with water, cover with mesh topping, and allow to sit for 2 to 3 days at room temperature. Strain out grain; the remaining liquid is Rejuvelac. Use in recipes or take a small amount on its own as a tonic. It will last for a few days in the refrigerator when stored in a sealed glass jar. It should have a cloudy, slightly yellow appearance with a tart, lemony flavor. You can tell it’s beginning to turn when the flavor gets extremely sour. The grain may be used again for a second batch. It won’t be as strong but it’s still good. Simply refill the jar with water and soak for 1 day. The grains can then be used in manna breads, crackers, or as part of a raw cereal.
  

   Makes: 1 4-cup jar
        1 small head green cabbage
        1/2 cup water
        1/2 tsp sea salt, plus additional to taste
        2 tsp fresh minced ginger
        1 tsp fresh minced dill
        1/2 tsp caraway seeds, optional
    Once fully cultured, store in a glass jar in the refrigerator and use within a few weeks for optimal freshness.
    Peel off outer layers of cabbage, reserve 2 or 3 whole leaves. Coarsely grate or finely chop cabbage and place in a large bowl.
    To a blender, add ¾ cup of cabbage, water, and salt. Blend for a minute or so and return to the bowl. Mix well.
    Transfer cabbage along with liquid to a 1-quart Mason jar, packing cabbage down with your fingers and ensuring cabbage is submerged in liquid. Cover with reserved cabbage leaves and press down firmly. Add water, if necessary, to make sure cabbage and leaves are covered in water, leaving about 1 inch airspace on top. Seal jar with a lid. Cover jar with a towel and set aside in a warm place for at least 2 to 3 days.
    Open the lid each day to “burp” the jar, or allow the gases to release, then press down firmly with your fingers to submerge cabbage. Replace lid, cover jar with towel and return to a warm, dark place for another day.
    Repeat this process, smelling and/or tasting the kraut each day until ready. Depending on the indoor temperature, this process can take up to 5 to 7 days. Your sauerkraut should have a slightly fermented taste but should not be gray or moldy.
    When ready, remove outer leaves, place in a glass container with salt to taste, dill, and ginger, and mix well. Will keep for several weeks stored in the refrigerator.
    NOTE: Fermentation will be faster if a small amount of sauerkraut is added as a starter to the fresh shredded cabbage. Also, the cabbage should be moist; add a small amount of water if it is dry.