Peaches and cream

2 ripe peaches
1 banana
2 tbsp chia seeds
1 cup fresh almond milk
fresh ginger to taste.


Blend until smooth.   Serve with a dollop of whipped cream and garnish with peach slices. 

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from Crazy Sexy Kitchen  by Kris Carr

3 cups almond or non-dairy milk of choice

1 banana

1/2 tsp freshly grated nutmeg

1/2 tsp cinnamon

1 tsp almond extract

2 dates, pitted


Blend until smooth.

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Zingy Morning Coffee

3 cups brazil nut, or almond milk

This spicey chocolatey super drink is worthy and delicious.  You will be hard pressed to taste the kale and feel good about your morning coffee habit!   I adapted this recipe from Kris Carr her new awesome “Crazy Sexy Kitchen” cook book.

3 cups of brazil nut milk (substitute with what you have on hand)

1/3 cup cacao powder

1 tsp vanilla extract

2 shots of espresso ( opt.) or french press coffee

2 tbsp. maple syrup  or stevia to taste

2 tsp maca powder

3 kale leaves, stripped from stem

pinch of cayenne


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Kale Salad with Cashew Dill Dip

1 bunch of kale, any kind, stripped, washed and dried.

3 – 4  tbsp cashew dill dip

1 avocado, diced

1/4 cup red or orange bell pepper

cucumber, diced

sesame seeds and or pomegranate seeds

Place the kale in a bowl.  Add the cashew dill dip and scrunch and massage the dip to “wilt” the kale.   This should not take more than a minute or two.

Place the kale salad on individual platters and garnish with avocado, peppers and cucumber.  Sprinkle with sesame and pomegranate seeds.

Serve on top of a few leaves of spring mix or zucchini noodles.   A small helping of crumbled goat feta is a nice addition.

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Ginger Apple Torte with Cashew Cream



1 1/2  cups almonds

1 cup of dates  cut into small pieces

Chop the almonds in the food processor until fairly fine.

Add the dates and process until sticky dough forms.

Add a little water if needed.  Test for stickiness by pinching the “dough” between thumb and forefinger.

Press into 9” round cake pan or square bar pan. Use your knuckles or a fork.   I use a wall paper seam roller to finish off smoothing and pressing the nut crust into the pan.  It works super well!!


5 Organic gala apples, cored , leave peel on.

2 tbsp lemon juice

1 cup chopped unsulphured dried ginger*

1/2  tsp allspice

1/2 tsp cinnamon

Chop apples in small pieces in food processor or by hand.

Add ginger and blend by hand.**

Place contents into pie crust.

Decorate with slivered almonds and more ginger slices.

Place in the dehydrator for 2 hours or just before serving.

*Soak ginger slices in water for a few minutes and rinse off all that sugar.

** Squeeze out excess juice or add 2 tbsp of psyllium powder.


1 cup filtered water

1 cup cashews soaked for two hours in fresh orange juice.

Blend until smooth.

You can add a little agave nectar if you need more sweetness.

Amount of nuts needed in a recipe is always measured before


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Walnut pate

Walnut Garlic Pate
Cuisine: RAW
Prep time: 
Total time: 

Serves: lots

A versatile and delicious spread for crackers. You can also form the pate in small balls and roll them in hemp seeds. These little gems will add extraordinary flavour to a pasta dish.
  • 2 cups walnuts, (soaked and rinsed is optional)
  • 4 cloves of garlic
  • 2 tbsp lemon juice
  • 1 large soft medjool date
  • 1small zucchini w. peel
  • 4 tsp salsa
  • ¼ cup goat feta
  • 1 tsp rosemary

  1. Place all the ingredients in the food processor. Pulse and chop until the mixture holds together but still has a little texture.
  2. You can add hemp hearts to the mix or use it to cover the walnut pate balls.


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Marinated cherry tomatoes

Marinated cherry tomatoes
Recipe type: salad
Prep time: 
Total time: 

Serves: 4

Choose yellow and red cherry tomatoes as they ripen on the vine
  • 2 cups of cherry tomatoes
  • 1 clove garlic
  • 2 tbsp walnut oil
  • 1 tbsp balsamic vinegar
  • ½ tsp sea salt.
  • 2 tbsp chopped basil

  1. Half the tomatoes and place in a glass jar or bowl
  2. chop garlic
  3. Add oil, vinegar and sea salt.
  4. Let the flavours fuse for 4- 5 hours at room temperature.
  5. I Use marinated tomatoes on a bed of julliened zucchini or on a bed of spinach. This is also a lovely and super quick addition to any stir fry. Onions, zucchini, red pepper etc etc.


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Cashew Dill Sauce

Cashew Dill Sauce

  • 1 cup cashews
  • ⅓ cup freshly squeezed lemon juice
  • 2 tbsp agave nectar or 3 tbsp honey
  • 1½ tbsp minced fresh dill weed
  • 1 tbsp onion powder
  • 1 tsp salt.

  1. Combine all ingredients in the blender and process until smooth and creamy.
  2. Add water to make a thick sauce.
  3. The sauce will thicken when refrigerated.
  4. Stir in a little extra chopped dill weed.


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Artichoke Hummas

Artichoke Hummas

  • 2 cups cooked chick peas
  • 1 small red onion
  • 1 carrot chopped in chunks
  • 1 clove garlic
  • 1 tsp roasted red pepper and garlic flakes
  • 1 4oz jar artichoke hearts, with juice
  • Juice from 1 lemon
  • Fresh parsley
  • Salt to taste.
  • 5 drops stevia
  • 3 tbs. olive oil or flax seed oil

  1. Put all ingredients in food processor and chop until fairly smooth.
  2. This hummas makes a great topping for crackers, pumpernickel bread or
  3. filler for pita bread and or tortilla shells with lettuce, cucumber, avocado, or alfalfa sprouts. You can add a little feta cheese for added zip.


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  • 1\4 cup ground almonds
  • 1\4 cup soy milk or distilled water
  • 1 or 2 cl. Garlic
  • 1\4 tsp rock salt
  • juice of 1 lemon
  • 1 tsp. Apple cider vinegar
  • 1\2 to 3\4 cup good quality vegetable oil or olive oil
  • herbs and spices (your own favorites)
  • a few drops of stevia.

  1. Put first 4 ingredients in blender.
  2. Process on high for a minute.
  3. Drizzle oil into the running blender until the mixture emulsifies.
  4. Add juice of lemon and apple cider vinegar.
  5. Add fresh herbs and spices. I often add a pinch of cayenne pepper.

I like basil, dill, poppy seeds, cilantro and sometimes I throw in a whole avocado. You can also experiment with flavored vinegars. For added protein you may add 1\2 a block of silken tofu or an avocado for healthy oil and fiber. I have used this as dressing for caesar salads, and brushed salmon steaks with the almonaise. This is especially good when you’ve used fresh dill.


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