Makes: 7 cups (4 servings)
        4 cups loosely packed mixed salad greens
        1/2 cup alfalfa, clover, or broccoli sprouts
        1/2 cup crunchy sprout mix (typically includes lentils, adzuki beans, and peas)
        2 oz sunflower, buckwheat, or pea sprouts
        3/4 cup halved cherry tomatoes
        2 Tbsp pitted and sliced Kalamata olives, or your choice of olives
        2 Tbsp hemp seeds (optional)
        To a bowl, add salad greens.
        Top with alfalfa sprouts and crunchy sprouts. Add chickpeas and sunflower sprouts.
        Top with cherry tomatoes and olives, then sprinkle with hemp seeds (if using). Drizzle with your dressing of choice, and feel the power!
    Variations:
        Replace the chickpeas with your favorite beans, such as kidney, navy, or great northern.
        Add chopped vegetables of your choosing, such as red cabbage, cucumber, tomato, broccoli, or cauliflower.
        Add sliced avocado.
        Replace the hemp seeds with other raw or toasted seeds and/or nuts, such as sesame, pumpkin, walnuts, or pecans.
        Top with pomegranate seeds.

    Makes: 4 servings
        6 cups lightly packed kale, stems removed
        1/4 cup diced red bell pepper
        1/4 cup diced yellow bell pepper
        1/2 cup grated carrot
    Dressing
        2 Tbsp cold-pressed olive oil
        1 Tbsp freshly squeezed lemon juice
        2 tsp balsamic vinegar
        1 clove garlic, pressed or minced
        2 tsp raw coconut nectar or maple syrup, optional
        1 tsp wheat-free tamari or soy sauce, optional
        1/4 tsp cayenne
    Store in a glass container in the refrigerator and enjoy within 3 days.
    Chop kale and toss in a mixing bowl with peppers, carrot, and cabbage.
    Prepare dressing: In a small bowl, whisk all dressing ingredients together and pour over salad. Using your hands, massage dressing into kale, making sure that it is evenly distributed. Playing Enya music is optional but recommended to create a soothing atmosphere for your kale-massage session. Serve immediately or chill for 10 minutes or longer to allow the kale to soften.
    Variations
    Though eating a rainbow is recommended for health, don’t over-concern yourself with sticking to this precise list of vegetables. Use what you have or what you love. Replace the kale with other dark leafy greens such as arugula, chard, or spinach.
    Add other flavors to the dressing, such as 1 tsp stone ground mustard or 1/2 tsp red or green curry paste.
    For an oil-free version, replace the oil with mashed avocado and add a small amount of water to reach desired consistency.

“Not” Tuna Salad
Ingredients:
1/2 cup sunflower seeds, soaked 6 hours or overnight
1/2 cup almonds, soaked 6 hours or overnight
2 tablespoons water
2 stalks celery, minced
1 tablespoon onion, minced
1/4 cup parsley, minced
1 teaspoon dried tarragon
1 tablespoon lemon juice
1 teaspoon powdered dulse
1/4 teaspoon Celtic, Himalayan, or pink sea salt
“Mayonnaise” (optional)
Directions:
1. Place sunflower seeds, almonds and water in food processor and process into a paste.
2. Transfer to a small mixing bowl and stir in remaining ingredients.
3. Mix well.
4. Adjust seasonings to taste.
5. Stir in “Mayonnaise” if desired.

3 cups raw pecans soaked overnight
3 cloves garlic
1/4 cup lemon juice
1/4 cup fresh cilantro
1/2 teaspoon sea salt
Directions:
1. Put all ingredients (except cilantro) in a food processor with the “S” blade.
2. Blend until smooth.
3. Chop and add the cilantro as you use the paté.

2 cups sunflower seeds, soaked 6 hours or overnight
1 cup cauliflower florets
1 cup sundried tomatoes, soaked to soften
2 tablespoons Mexican seasoning or chili powder
1/4 teaspoon cayenne pepper (or more to taste)
1 teaspoon sea salt
Directions:
1. Pulse-chop the cauliflower and sunflower seeds in a food processor.
2. Add the remaining ingredients and pulse-chop until smooth and creamy.
3. Adjust seasonings to taste.
Personal Note: Process or chop the ingredients less for more of a side dish.

1 zucchini
1 stalk broccoli
2 carrots
4 tablespoons tahini
1/2 cup sunflower seeds, soaked for 4 - 6 hours
4 tablespoons lemon juice
1 clove garlic
1/2 teaspoon ground cumin1/2 teaspoon turmeric
1/2 teaspoon curry powder
1/2 teaspoon Celtic, Himalayan, or pink sea salt
Directions:
1. Place all ingredients in food processor and process until smooth.
2. Adjust seasonings to taste.

 3 cups sunflower seeds soaked for 8 - 12 hours
3/4 cup lemon juice
1/3 cup tahini
1/4 cup coconut aminos
1/2 cup onion
2 cloves garlic
2 tablespoons dry parsley
1/4 teaspoon cayenne pepper (or more to taste)
Directions:
Process all ingredients until smooth.

1 large bell pepper
 1 cup cashews or macadamia nuts (or a 1/2 cup of each), soaked 3 - 4 hours
1/2 - 1 lime or lemon, juice of, depending on size (2 - 3 tablespoons)
1/4 teaspoon Celtic, Himalayan, or pink sea salt
Directions:
1. Cut the bell pepper into small chunks and place in blender.
2. Blend on high speed until the pepper has been liquefied.
3. Place nuts in blender with the pepper and blend until creamy.
4. Add lemon juice and salt to taste.
5. If need be, adjust to desired consistency by adding water to thin, or additional nuts to thicken.
Variations:
 Any nut or seed, or even avocado, can be substituted for variety.
Paprika, cayenne, and chili powder can be added to make a spicy nacho cheese dip.

2 cucumbers, peeled and cut
1 small avocado
2 tablespoons dill
1 teaspoon sea salt
1 clove garlic (optional)
Directions:
1. Blend all ingredients in food processor or blender until smooth and creamy.
2. Adjust to desired thickness by adding water or additional avocado.

1/2 cup raw cashews
1/2 cup raw macadamia nuts
1 large lemon, juiced
1/4 teaspoon sea salt
1/2 cup water
1 clove garlic, crushed in a garlic press or 1/4 teaspoon granulated garlic
1/4 cup dried dill or 1 cup fresh dill, finely minced
Directions:
1. Place cashews and macadamia nuts in blender with lemon juice, salt, and water and blend well on high speed.
2. Add additional water if needed to achieve desired consistency

1 recipe of Creamy Nut Cheese
1 bunch of fresh dill
1 - 2 cloves garlic
Celtic, Himalayan, or pink sea salt, amount to taste
Directions:
1. Place Creamy Nut Cheese in bowl.
2. Pulse-chop dill until finely diced, then stir into nut cream.
3. Press garlic into nut cream and stir well.
4. Add salt to taste.

3 medium avocados
1 lemon, juice of
1/2 teaspoon sea salt
1/4 cup cilantro, finely minced
Directions:
1. Put avocado and lemon juice in a bowl and mash with a potato masher or fork until smooth.
2. Add salt cilantro and stir well.
3. Adjust lemon and salt to taste.

1/2 cup cashews or macadamia nuts, or a combination
1/2 cup pine nuts (or additional macadamia and cashew nuts)
1/4 cup lemon juice, or more for a more ‘sour’ cream
1/4 - 1/2 cup water
1/4 teaspoon Himalayan salt, or other whole, unrefined salt
1 cup onions, minced or 1 teaspoons dried granulated onions
Directions:
1. Place nuts in blender and grind to powder on high speed. If nuts are soaked, or if you are using a Vitamix or other high speed blender, skip this step.
2. Add 1/4 cup of water, salt, and lemon juice.
3. Blend on high speed for several minutes. Mixture should be thick and creamy.
4. Adjust amount of water to achieve desired consistency. You can add more lemon if a more sour cream is desired.
5. Stir in onions.

3 cups spinach
1 medium avocado
1/2 tablespoon lemon juice
1/2 teaspoon Celtic, Himalayan, or pink sea salt
Directions:
1. Place all ingredients in food processor.
2. Process until smooth.