Serving Size: 1  Yield: 1 ½ cups
1 orange
2 cups arugula
1 teaspoon ume vinegar
2 tablespoons sesame seeds
1/32 teaspoon chipotle powder, smidgen
1 teaspoon maca powder
1 teaspoon nettles
1 teaspoon horsetail
1 teaspoon alfalfa
Blend all ingredients in a high speed blender until smooth. Serve.

1/2 cup water
2 tablespoons sesame seeds
1 tablespoon lime juice
1 banana
2 cups kale leaves
1/8 teaspoon salt
1 teaspoon nettles
1 teaspoon alfalfa•1 teaspoon horsetail
1 cup frozen pineapple•1 cup frozen mango
Blend all ingredients, except the frozen fruit, in a high speed blender until smooth. Add the frozen fruit, and blend until smooth. Serve.

1/2 cup chia seeds, soaked in 2 C water for at least 4 hours
1/2 cup onion , roughly chopped
1 large tomato, roughly chopped
4 cups green cabbage, finely shredded
2 stalks celery, chopped•1 teaspoon salt
1 tablespoon lemon juice•1 teaspoon dried dill
1/2 teaspoon garlic granules
bone herbs
2 teaspoons nettles
2 teaspoons horsetail
2 teaspoons alfalfa
3 cups kale, roughly chopped
1/2 cup sunflower seeds
Process all ingredients, except the kale and sunflower seeds, until chunky. Add the kale and sunflower seeds and pulse just a few times until the kale is just chopped into small confetti and the sunflower seeds are barely chopped. Spread 3 cups on a non-stick sheet on a dehydrator tray. Score into desired shapes. Dehydrate at 135 for 45 minutes. Turn the dehydrator down to 105 degrees and dehydrate over night or for 8 more hours. Remove non stick-sheet and dehydrate until crispy (total around 24 hours). Store them in an air tight container in the freezer.

3 cup dates
1-1/2 cup pitted prunes
1/4 tsp salt
3-4 drops food grade peppermint or orange essential oil
2 tsp ground vanilla beans
3/4 cup lucuma powder
6T carob powder
2 tsp nettles
2 tsp alfalfa
2 tsp horsetail
Grind the nettles, alfalfa and horsetail in coffee grinder and set aside. Process dates, prunes, salt essential oil and vanilla in food processor just until chopped Add lucuma powder, carob powder, nettles, alfalfa and horsetail just until mixed. Press mixture into a parchment lined 8x8 glass pan. Chill for at least 4 hours. Remove from pan by lifting out parchment paper. Slice and Serve.

8  oz. mushrooms, sliced
1 drop toasted sesame oil
1/4 teaspoon salt
1 tablespoon lemon juice
1 large bok choy
1 tablespoon raw sesame oil
4 drops toasted sesame oil
1 tablespoon lemon juice
1/2 teaspoon salt
1 teaspoon garlic granules
1 teaspoon onion powder
1/4 cup sesame seeds
Gently massage the mushrooms with 1 drop of sesame oil, 1/4 teaspoon salt and 1 tablespoon of lemon juice and set aside. Slice the bok choy into thin strips. Place it in a large bowl, and add the raw sesame oil, 4 drops of toasted sesame oil, 1 tablespoon of lemon juice, 1/2 teaspoon salt, garlic granules, onion powder and sesame seeds.  Add the marinated mushrooms and toss.

(The measurements make a full Vitamix of soup.  If you have a smaller blender, cut in half)
1/3 cup lemon juice (1 large Meyer lemon)
½ cup sesame tahini
1/3  of a red bell pepper
1 cucumber
1 celery stalk
½ cup fresh basil
4 scallions
2 collard green leaves
1 zucchini
3 cups spring mix greens
3 broccoli stems
2 ½ cups dandelion greens or arugula
2 cloves garlic
Handful of cilantro
Handful broccoli sprouts
1 cup cauliflower
2 tablespoons kelp
2 teaspoons nettles
2 teaspoons alfalfa
2 teaspoons horsetail
1 cup water, more to desired thickness
1 tablespoon Italian seasoning
Blend the bell pepper and cucumber first. Slowly add the other ingredients. Blend until creamy and smooth. Add water to desired thickness. Adjust seasonings to desired degree of spiciness. Serve.


3 cups de-stemmed Kale, lightly packed
1/8 – 1/4 teaspoon salt
1 cups walnuts
1 cup hemp seeds
1 cup almonds, preferably soaked and dehydrated
1 tablespoon ground vanilla beans
½ teaspoon Mint flavoring or 3 drops mint essential oil (optional)
1 cup prunes
½ cup black mission figs
1/3 cup carob powder
1/3 cup raw chocolate powder
1 cup finely ground dried coconut
2 teaspoons nettles
2 teaspoons alfalfa
2 teaspoons horsetail
1 tablespoon chlorella, blue green algae or spirulina
¼ cup sesame seeds
Process the kale and salt in a food processor until chopped Remove the kale to a bowl and set aside. Process the walnuts, hemp, almonds and vanilla until finely ground, being careful not to over process into nut butter. Add the prunes, figs and kale and process until the mixture begins to stick together. Add the carob and cacao powder and process until it is incorporated. Add coconut and process until dough begins to hold together.  Add more if needed to allow the dough to be rolled without being too sticky. Shape with hands into desired sized balls. Roll in sesame seeds9.Chill or freeze until ready to eat.