Raw or Cooked

Green Bean Corn Casserole (can be raw/semi-raw or cooked)


1 1lb green beans

2 lbs corn

1 large onion sliced very thin

1-2 cloves garlic chopped

½ cup cranberry juice

1/2 – 1 cup flax meal

Juice of ½-1 lemon

Olive oil, oregano, sage, thyme, sea salt, to taste


Marinate green beans, onions and garlic in glass or clay baking dish with lemon juice, cranberry juice, olive oil and the spices. Let sit for up to 1 day. Blend 1 lb of corn in your blender with ½ cup of flax meal. Mix green bean mixture with corn/flax in casserole dish. Add the 1 lb whole pieces of corn. Taste and add more spices to your liking. Top casserole dish with more flax meal and then bake at 100-200 until warm and crisp.  I do it for about 4 hours.

The salad of my Dreams

Shredded cultured beets, romaine lettuce, lacinto kale, cucumbers, clover sprouts and other organic sprouts (store bought), soaked sunflower seeds,  tons of lime juice, cumin, sea salt and a smidge of olive oil.

Warm Kale Salad

In the oven combine 1 whole head of garlic, 2 bunches kale torn by hand, olive oil and sea salt cook at low temp (150 or lower)

Cranberry Salad :  (raw or semi raw)


2 lbs raw cranberries

2-3 stalks celery chopped fine

1 cup walnuts chopped

2 cups pineapple chunks

Water and agar agar to make gelatin

Lakanto or xylitol


Fill a pretty glass pie dish with whole cranberries and sprinkle with sweetener of choice (stevia, lakanto , xylitol etc.) I use aprox 1 cup of lakanto. Use potato masher or fork  to break them open a bit. Add a splash of lemon juice or water and let marinate for a few hours in the fridge. Add chopped celery, walnuts and pineapple to your cranberry mixture and mix well. Blend 1 lb cranberries and add enough water to create a juice. Boil that cranberry juice and follow directions on agar agar (seaweed) pkg to make into gelatin. Pour the warm cranberry juice over your cranberry salad and let sit until firm.


For an all raw version, just stir in some cultured coconut meat pudding and forget the agar agar.

For an extra treat you can add cultured coconut pudding, raw cream, tofutti cream cheese to the mix. Its delish either way!

I also like to add ginger!

Chia Hemp Crackers

Soak, Rinse and blend ½ cup  sunflower seeds, ½ cup sesame seeds, ½ cup chia seeds with the juice of 3 lemons, 2 tblsp hemp, tons of herbs, ( parsley, dill or whatever floats your boat) few cloves of garlic and sea salt to taste. For BEST results allow this recipe to ferment by adding 2 probiotic capsules and 1 enzyme capsule or some kefir, or raw cultured veggie juice, if this is not an option then add some raw apple cider vinegar and let sit in a covered bowl for  12 hours to a day.

You can then refrigerate the mix, roll into logs and cut crackers, or simply dehydrate in the dehydrator right away, or spread on a pizza pan and bake at lowest temp. (and simply break apart your crackers when they are done). These take about 2 hours in the oven and 10 in the dehydrator

Massage Salad


1 head chopped kale

1 head chopped mustard greens

1 bunch chopped collards

1 bunch chopped wild arugula

1 cup raw soaked sunflower seeds

Chopped olives

Juice of 3 lemons

Olive oil to taste

Sea salt, olive oil, garlic powder, cumin, turmeric, dried mustard, basil, and oregano to taste and a pinch (and I mean a pinch) of nutmeg

¾ cup Sesame seeds

Toss chopped greens into a large salad bowl and dress with lemon juice. Use your hands to massage the lemon juice into the greens, then add some sea salt and olive oil. Massage the greens really well, making sure to saturate them in oil. Let sit for a half hour and them add in other spices and mix well.  Sprinkle sesame seeds over top and refrigerate for an hour or more before serving.

Serve cold like you would any salad or warm in the oven for a slow cooked greens taste and put atop cooked rice, pasta, potatoes or quinoa.

This salad can  be made slightly warmed for children and adults suffering with poor digestion because the greens contain thyroid inhibiting characteristics that can be eliminated by either cooking or fermenting.

Add this mixture to a wrap, sandwich on sprouted bread with mustard, lettuce and tomato or even serve atop gluten free or raw crackers.

To transition this meal easily add some frozen thawed peas, corn, green beans, artichokes and/or asparagus and more oil, lemon and sea salt.

I also like to add a tablespoon of  Healthforce Nutrionals EARTH  for more flavor.

Stuffed peppers


Leftovers from Massage salad

cooked quinoa, brown rice or sprouted raw quinoa

large handful fresh spinach

4-6 cored out bell peppers

Blend first 3 ingredients (or mix if you prefer) and stuff them into bell peppers. For a cooked meal bake at 250 for 20 minutes. For a rawish meal bake at 100 for 2 hours or dehydrate Yum!

Rawish Pizza


Leftovers from stuffed peppers

1 red pepper

Basil , oregano and olive oil to taste

Crust (sprouted tortilla or raw spinach tortilla)

Blend stuffed pepper mixture in blender with 1 red pepper and some fresh basil and oregano. Add olive oil if you need to make things flow in the blender. Spread on raw tortilla of choice and eat or dehydrator bake at low temp to heat more

You can also top with some nut/seed cheese and more herbs if you like.

Butternut Squash/Quinoa stuffing (cooked)


2 lbs butternut squash cubed (buy already cubed at stores like Trader Joes and Whole Foods)

2 bunches kale chopped

4 cups cooked quinoa

4 stalks celery chopped

1 onion

2 cloves garlic

Sage, thyme, poultry seasonings, sea salt, pepper

Coconut oil for sautéing


Sautee onions, garlic, celery, squash until almost carmelized. Add kale and sautee just a minute longer. Add all of your seasonings (you can use any seasonings you would use in your traditional stuffing) add cooked quinoa. Spread thin layer onto long baking dish and bake at 300 until toasty. YUM!

Green Eggs:

Sauté green onion and a smidge of garlic in coconut oil, add in 1whole egg and 2 egg yolks. Scramble the mix and top with dulse flakes. This is also good to serve with cultured green tomatillo salsa. Use chopped coconut meat in place of eggs for a raw vegan version.

Hot Quinoa Cereal

Soak and then cook quinoa as usual. Place in cereal bowl. Add 1 tsp of fermented coconut meat pudding, sprinkle hemp protein, chia seeds, flaked coconut, pumpkin pie spices and lakanto, xylitol or stevia to sweeten.