Super Simple Smoothie

Ingredients: ½ blender of fresh, raw apple cider, or nut milk
¼ cup flax seed, ground to a fine meal
1 teaspoon cinnamon
½ cups berries: blueberries, blackberries, cherries, or raspberries (slightly acidic, so it’s optional)
1 avocado
1 heaping teaspoon SuperGreens, or your favorite green powder
3 heaping tablespoons fresh bee pollen
1 tablespoon lecithin liquid, or granules
3 tablespoons flax seed oil, or white coconut butter
1 tablespoon raw, organic honey (slightly acidic, so optional)
Pinch Celtic sea salt or Real Salt

Preparation: Grind the flax seeds along with cinnamon in a coffee grinder and set aside. Fill your blender with the raw apple cider, or nut milk. Add all other ingredients and turn blender on low until the mixture is moving smoothly. Then blend well on high for 2 minutes until creamy. That's it! :) Makes a meal for 2, or a snack for 4.

Spicy Thai Almond Sauce

Ingredients: 1 ½ cup organic sprouted almonds, or ½ cup raw almond butter
¼ cup cold-pressed oil (grapeseed or peanut oil are best)
1 tablespoons Bragg’s Aminos
1 teaspoon cayenne powder
1 fresh garlic clove, crushed

Preparation: Soak almond spouts overnight and sprout 5 days. Grind sprouted almonds lightly in a food processor. Add remaining ingredients and grind well. Serve over long strip of zucchini, or on a crunchy green salad with cucumbers. Enjoy! :)

Warm Soul Soup

Ingredients: 1 package dried seaweed, about 2 ounces
2 cups alkaline water
1 cake (about 6 ounces) unpasteurized tofu
2 tablespoons unpasteurized miso, any type (slightly acidic, so optional)
2 tablespoons fresh ginger, crushed
½ cup scallions, chopped
¼ cup lemon juice, fresh-squeezed

Preparation: Soak seaweed for 15 minutes in the alkaline water. Put tofu, miso, ginger, and soak water in a blender and blend. Stir in the remaining ingredients and warm in a pot over very low heat for a few minutes. The temperature should never be so high that when you put your finger into the soup, it feels too hot. Serve warm. Should make about 2 bowls... YUM!

Lentil Salad

Ingredients: 2 cups celery, minced
1 tablespoon raw sesame tahini
5 cups lentil sprouts (most lentils found in ordinary stores won’t sprout)
¼ cup raw almond butter
4 tablespoons olive oil
½ cup alkaline water
3 tablespoons Bragg's Aminos
1 red pepper, chopped
2 green onions with tops, minced
2 teaspoons kelp (optional)

Preparation: Soak lentils overnight and sprout for 2 days, rinsing them 2-3 times a day. It takes about 3 cups of dry lentils to make 5 cups of sprouts. Make your dressing by blending the almond butter, olive oil, and alkaline water in blender until smooth. Chop the lentil sprouts in a food processor and put them in a large bowl. Now add all other ingredients, and pour the almond butter mixture over it. Stir the mixture well and chill for several hours in refrigerator before serving. You can use this as a salad or as a sandwich spread. If you feel more creative, stuff the mixture in avocado havles and drizzle with your favorite dressing. My mouth is watering just thinking about it!! :)

California Apple Tart Smoothie

Ingredients: 2 cucumbers, or ½ bunch celery
2 hard Granny Smith apples (OK, so this one's not too alkalizing, but it's so yummy! Just make the cucumbers BIG! ;)
1 head kale, about 7 leaves
1 lemon, yellow skin removed, white pith intact

Preparation: I saved the best for last! This one is sooooo simple to make: Juice everything and enjoy! ;)
I wouldn't let this one sit around, so only make as much as you're going to drink right away.

I hope you enjoy them!
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Stuffed Figs
Ingredients: 10 dried figs
1/4 cup shredded or ground coconut
10 tsp. raw almond butter
10 whole pecans

Preparation: Split the pitted figs and fill them with almond butter. Roll in the cocunut and press the pecans on top. That's it! :)

Carob Nut Log
Ingredients: 1 cut raw almonds, soaked 1 hr, drained & rinsed
2 cups raw sunflower seeds, soaked 1 hr, drained & rinsed
1 cup organic raisins, soaked in 1 cup water
1 cup raw walnuts
1 cup raw carob powder
Shredded coconut for ganishing
Chopped nuts (optional)

Preparation: Put the soaked almonds, sunflower seeds, and raisins in a food processor with a little water, and process it until it becomes smooth. Then add the rest of the ingredients. You'll need to adjust the sweetness to your liking as you add the raw carob powder. Once the whole things is smooth, roll the mixture on a flat surface so it binds to form a log. Frost it with the St. Patty's Frosting (see the next recipes). Garnish with the shredded coconut. Enjoy! :)

St. Patty's Frosting
Ingredients: 1 cup organic green raisins, soaked
1 cup alkaline water for soaking
1 ripe avocado
3 tbsp raw honey or organic maple syrup to taste (optional)
1 tsp pure vanilla extract
1/2 cup raw carob powder (or more if you like)

Preparation: Soak the green raisins in the alkaline water for an hour. Pour the water into your food processor, and using the "S" blade, blend the avocado, and honey together. Gradually add the vanilla extract and the carob powder (last). You'll need to adjust the sweetness to your liking as you add the raw carob powder. Once thoroughly blended, use it to frost your Carob Nut Log! YUM!

Live Apple Pie

Ingredients: 1 cup ground raw walnuts
1 cup pitted dates, soaked in alkaline water for 15 min
1/2 cup raw sunflower seeds, soaked for 20 min, drained & rinsed
4 cups shredded apples (any variety)
2 1/2 tsp cinnamon
1/2 cup fresh apple juice
1/2 cup shredded coconut for garnishing
2/3 cup raisins, dried figs, or prunes (your choice!)

Preparation: Using a food processor, mix 2/3 of the shredded coconuts, all of the walnuts, dates, and sunflower seeds until it's well-mixed. Once smooth enough, press the mixture into a pie shell to make your crust. Set aside for now. Place the grated apples in a large mixing bowl. Blend the cinnamon, apple juice and raisins together, and pour it over the grated apples. Mix thoroughly to form your apple filling. Fill the pie crust with the apple filling and garnish it with more shredded coconut. Serve or refrigerate for later. If well-covered, it should keep for 2 days in your fridge.

California Fig Smoothie
Ingredients: 5 dried or fresh figs
4 cups fresh apple juice
1/2 mango
1/2 avocado
1/4 cup ground flax meal
2 tbsp flax seed oil
Coconut butter to taste
Ice cubes as needed

Preparation: If you're using dried figs, soak them in alkaline water (enough to cover them) for at least 30 minutes. Put everything in the blender and blend on high speed for 3 min (if using dried figs) or 2 min (if using fresh figs). You'll need to adjust the number of ice cubes and the amount of coconut butter to your taste. Is this better than Sunny-Delight or what! ;)