2 tablespoons almond butter, smooth
2 tablespoons coconut oil, melted
1/32 teaspoon salt, a smidgen
6 drops Sweet Leaf Whole Leaf Stevia Concentrate
1 tablespoon raw carob powder, toasted would not taste good
Add one of the following:
2 drops peppermint essential oil, food grade or 3 drops orange essential  oil, food grade or
1/4 teaspoon maca powder
Whisk or stir all ingredients in a bowl. Spoon into candy molds or onto parchment paper. Freeze for 30 minutes.

1 cup  hazelnut milk
2 tablespoons chia seeds
5 - 6  prunes•1 teaspoon maca powder
1/16  teaspoon salt, pinch
1/8 teaspoon ground vanilla beans
2 drops stevia
1 tablespoon carob powder
Stir all ingredients into a bowl and let sit for two to four hours. Process in a food processor until prunes are smooth.

1 cup water
4 brazil nuts
3/4 teaspoon salt
1 teaspoon onion powder
1/4 teaspoon garlic granules
4 teaspoons shiitake mushroom powder
4 tablespoons Irish Moss gel
1 tablespoon nutritional yeast, optional
1/4 - 1/2 cup arame
2 cups diced mushrooms
Blend  all  ingredients,  except  the  arame  and  the  mushrooms,  in  a  high  speed  blender until smooth. Rinse the arame. Stir in the arame and the mushrooms. Let the soup sit for at least 5 minutes. For added nutrition add 1/4 - 1/2 teaspoon of Blue Green Algae powder and 1 - 2 teaspoons Spirulina Powder.

3 pitted prunes, soaked 30 minutes
3/4 cup prune soak water
1 1/4 teaspoon salt
1/4 teaspoon toasted sesame oil
1/2 teaspoon garlic granules
3/4 - 1 teaspoon chili powder
1 1/2 teaspoons onion powder
1/4 cup tahini
2 tablespoons lemon juice
Blend the prunes, water, salt, sesame oil, garlic granules, chili powder and onion powder in a high speed blender until smooth.  Add the tahini, and blend until smooth. Add the lemon juice, and blend just until combined.

3/4 cup prune paste
1/2 cup hazelnuts, made into pulp w/1 cup water
1/2 cup  butternut squash
1/8 teaspoon salt
1/4 teaspoon ground vanilla beans
1/2 cup golden flax seeds, ground
1/2 cup  prune paste
1 tablespoon pomegranate powder
1 teaspoon cinnamon
1/32 teaspoon salt
1 cup chopped mango, fresh or frozen
Place the prune paste, hazelnut pulp, squash, salt and vanilla in a food processor and process until all ingredients are well combined. Add the ground flax seeds and process until a dough is formed. Allow this mixture to sit for 15 minutes. Take 1/4 cup of the dough and form it with your hands into a ball and then flatten it out into a circle on a non stick dehydrator sheet. Continue until all dough is used. Place 1/2 cup of prune paste in a bowl. Add 1 tablespoon of pomegranate powder, 1 teaspoon of cinnamon and a smidgen (1/32 teaspoon) of salt. Stir until all ingredients are thoroughly combined. Stir in mango pieces. Spoon mixture onto dough. Fold each circle in half. Dehydrate at 145 for 45 minutes. Using a spatula, remove empanadas from non stick sheet to mesh screen. Turn down to 105 and dehydrate for 8 hours or overnight.

1 cup  pumpkin seeds, soaked
1 teaspoon garlic granules
2 cups spinach
3 tablespoons lemon juice
3/4 teaspoon salt
1 cup fresh basil
2 teaspoons prune paste
Process all ingredients in a food processor until combined. You can use this in wraps or as a dip or dehydrate for crackers. To dehydrate:  Drop by teaspoonful onto mesh screen on a dehydrator tray.  Dehydrate at 145 for 45 minutes. Turn down to 105 overnight or until crispy.

collard leaves
1 cup chopped cauliflower, pulse in food processor
2 cups  cabbage, sliced fine
1 tablespoon lemon juice
1/4 teaspoon salt
1 recipe spinach pumpkin seed pesto
1 pint cherry tomatoes, sliced in half
1 cup broccoli sprouts
Cut stems at the bottom of the leaves. Roll collard leaves with a rolling pin. Combine cauliflower, cabbage, lemon and salt in a bowl and massage to break down the cabbage. Spread pesto on leaves. Top the pesto with the cauliflower and cabbage mixture. Add a handful of sprouts. Top with cherry tomato halves. Roll and enjoy.


1  cup carrots, fine julienne
3 cups nappa cabbage, or cabbage, shredded
2 cups spinach, chopped
1/2 cup arame, soaked for 5 minutes
2 tablespoons prune paste
1 tablespoon lemon juice
1/4 teaspoon garlic granules
1/2 teaspoon onion powder
4  drops  toasted sesame oil
1/4 teaspoon ginger powder
2  drops orange essential  oil   
1/2 teaspoon salt
1 smidgen cayenne
1 tablespoon pomegranate powder
3 cups Lentil sprouts
1 - 2 teaspoons sesame seeds, to taste
Place the carrots, cabbage, spinach and arame in a large bowl. Add the prune paste, lemon juice, garlic granules, onion powder, sesame oil, ginger powder, orange oil, salt, cayenne and pomegranate powder. Massage with hands until vegetables are wilted and seasonings are combined well. Put mixture on a bed of lentil sprouts. Top with sesame seeds.

16  Brazil nuts, grated
3 tablespoons pumpkin seeds, ground
3 tablespoons Frontier All Purpose Seasoning
4 teaspoons spirulina powder
2 teaspoons Blue Green Algae Powder, Healthforce Nutritionals
2 teaspoons salt
2 teaspoons tomato powder
Combine all ingredients in a jar and shake to mix This recipe is great as a salad topping or Spray soaked and dehydrated nuts with a little olive oil and put them in a bag or a container with a lid and shake. Then dehydrate for a couple of hours.  or Coat cubes of butternut squash and dehydrate 6 - 8 hours.

4 cups water
¼ cup pomegranate powder
Juice of 1 lime (or lemon)
2 teaspoons ginger juice (optional)
Shake well to dissolve pomegranate. Taste and adjust with additional lemon or lime for more sour, more pomegranate for more sweet. Add ice and enjoy.

a tablespoon or two of pomegranate powder
1 tablespoons chia seeds
a few drops peppermint essential oil
1 lemon or 2 limes, juice of (or combination)
water, enough to fill a quart-sized Mason jar about an inch from the top
Shake well and try it. It will be thick and tangy. Filling and satisfying.

4 cups water
¼ cup pomegranate powder
Juice of 1 lime (or lemon)
2 teaspoons ginger juice (optional)
Shake well to dissolve pomegranate. Taste and adjust with additional lemon or lime for more sour, more pomegranate for more sweet. Add ice and enjoy!
Prune paste:
2 cups pitted prunes
1 cup water
Blend prunes and water in a high speed blender until smooth adding a little more water if necessary,