This is a recipe that I received from my local organic food box from Re-Root Organic Farm. The recipe taste fantastic, and is a great way to incorporate beets into your diet which are great for your liver.

Ingredients:

• 4 medium beets, peeled
• ½ cup olive oil
• 3 tbsp white wine vinegar
• 1 tbsp chopped shallots
• 1 tsp Dijon mustard
• 1 small clove of garlic
• Salt
• Pepper
• 1-2 tbsp finely chopped dill

Instructions:

1. Put the grated beets in a large salad bowl.
2. Combine the olive oil, vinegar, shallot, mustard, and garlic in a large jar.
3. Shake the jar until the olive oil and vinegar are thickened.
4. Pour the dressing over the beets and toss until well coated.
5. Season with salt and pepper and let marinate for an hour in the fridge.
6. Add dill and serve over fresh greens.
7. Enjoy!!

This dish is hearty like porridge, but with a delicious lemon flavor. Set out 5 medium sized glass bowls or cups and add a couple scoops or slices of your favorite
fruits.

Blend well:

• 1 cup water
• ½ tsp sea salt
• ¼ cup of honey or dates
• 1 tbsp vanilla extract
• ½ cup almonds
• ¼ lemon with peel, seeds removed

Add 4 tsp psyllium powder while blender is running. Quickly pour into the bowls onto fruit. You can make as many layers of psyllium and fruit as you desire. The pudding will solidify within minutes. Serves 5.

We made this beverage for our winter Cleanse & Rejuvenation Retreat. It was a huge hit. It is so packed with nutrients, we actually had it as our dinner and everyone was satisfied!

• 3 ripe avocados
• 3 Tbsp raw cocao powder
• 3 Tbsp carob powder
• ¼ cup raw honey or raw agave
• Pinch of cayenne pepper (optional)
• 6 cups water

Blend together until creamy. If using a high speed blender, blend for 4 minutes to warm. Otherwise, transfer to a pot on the stove and warm on low heat, stirring for 10 minutes. Add more water or sweetness as desired.

Raw whole food goodness! Serves 12. I recently made this recipe for my friend’s birthday. Everyone loved it! I never would’ve imagined that this combination of ingredients could become such a decadent dessert.

Warning! 100% of the original nutrients are present in the final product. Since none of the vitality has been destroyed with heat, you may experience feelings of health, happiness and enlightenment with each bite.

Cake:

• 5 cups ground walnuts
• 3 cups raisins
• 3 tbsp raw carob powder
• 1/2 tsp sea salt
• 1 cup dry, hulled buckwheat
• Mix well and form into a cake shape on a serving plate/platter

Icing:

• 1/2 cup water
• 1 cup raw tahini
• 4 tbsp raw carob powder
• 1 tps vanilla

Pour the water into the blender first, then add remaining ingredients and blend until smooth and creamy. Spread icing evenly over the cake or squeeze using a decorating bag if you want to be even more creative. Decorate with fruit, berries and or nuts (I used lots of raspberries on top). Chill.

• 1 cup fresh squeezed lemon juice
• 1 cup loosely packed parsley
• 1 cup tahini (sesame seed paste)
• 6 cups sprouted chick peas (garbanzo beans)
• 1 minced onion
• 2 Tbsp cumin
• 2 Tbsp nutritional yeast

Blend the first 3 ingredients in a blender or food processor until smooth. Add the remaining 4 ingredients and blend again until smooth and combined. Grind the sesame seeds in a spice or coffee grinder. Mix into the falafel batter. Form into balls or patties and place on a cookie sheet. Dehydrate at 100F for 10 hours. If your oven doesn’t go this low, keep the door slightly open. Flip once during drying time.
Sprouting chick peas: cover peas with water and soak for 24 hours. Rinse 2x per day until spouts are as long as the bean itself (approx 2 days). Create your falafels and enjoy all the tasty goodness!

This distinctively Italian salad is a popular summer favorite. It’s fast and impressive!

Serves 5 prep time: 10 min

• 1 cup cherry tomatoes, halved and seeded
• 1 medium green pepper, seeded
• 8oz provolone or mozzarella cheese
• ¼ cup black olives
• 1 med red onion
• 2-3 sprigs fresh basil leaves, torn
• ¼ cup extra virgin olive oil
• 2 tbsp red wine vinegar
• ½ tsp sea salt
• 3-4 grinds fresh pepper

Wisk dressing ingredients and toss with chopped veggies and cheese. Serve immediately or marinate 1-2 hours in refrigerator.

These delicious high protein, high fiber treats are great as a pre or post workout snack.

• 1 cup oatmeal
• 1 cup granola
• ¼ cup sesame seeds
• ¼ cup flax seeds
• ½ cup wheat germ
• ½ cup bran
• ½ cup protein powder, soy or whey
• ½ tsp. cinnamon
• ½ cup maple syrup
• ½ cup honey
• 1 cup peanut butter
• ½ cup pecans
• Optional: ¼ to ½ cup coconut, raisins, or dried fruit

Grease a 9 x 13 inch pan or 10 x 10. Mix dry ingredients. Mix peanut butter, honey and maple syrup in a saucepan and stir until very hot, but don’t boil! Pour and mix over dry ingredients. Press into pan. Let it sit for 24 hours in fridge. Cut into bars. Wrap individually or store in airtight container in the fridge or freezer.

To avoid excess cholesterol, use this spread as a replacement for butter when possible. Mixing it with chicken, tuna or salmon makes a great sandwich.

Ingredients:

• 1 tbsp ground brown rice
• 8 tbsp pure water
• 2 tbsp soya flour
• 3 tbsp wine, cider vinegar or
• lemon juice
• 8 tbsp sunflower oil or flax oil
• 2 tsp honey
• ½ tsp sea salt (optional)
• 1 tsp gluten free ready made
• mustard

Preparation:

• Place the ground rice in a small saucepan with the water and cook while you stir for about 4 minutes. The mixture should be smooth and thick. Leave it to cool.
• Press the soya flour with the back of the spoon to remove any lumps and place it in a blender with the rest of the ingredients and blend to a cream
• Store covered in the refrigerator for up to 1 week…use as required