You will need: 1 large green papaya, peeled, seeded, quartered lengthwise 1 small onion 2 large carrots 2-3 thin slices from a purple cabbage head, quartered 1/4 cup raw pumpkin seeds Dressing: 1/3 cup fresh lime juice 3 tbsp liquid coconut amino 1 tbsp coconut palm sugar 1 large garlic clove, minced dash of sea … Continue reading
Cactus Fries
You can use any variety of wild regional prickly cactus, use the freshest and youngest pads for the most tender results. You will need: an electric fondue pot young and tender prickly cactus pads grapeseed oil (or any oil that has a smoking point over 400 degrees) Your favorite flour for coating fries (I use … Continue reading
Katuk-Stuffed Mushroom Cap
Katuk’s nutritional content is outstanding: 49% protein, 18% fiber, vitamins A, B & C, potassium 2.77% (more than bananas at 1.48%); calcium 2.77% (dried skim milk is less than half that at 1.3%); phosphorus .61% (dried soybeans are at .55%); magnesium .55%; and iron. These mushroom caps stuffed with katuk leaves are delicious and very … Continue reading
Kale/nut/apple salad with balsamic vinegar/maple syrup dressing
You can make a large batch of this, eat some immediately, then divide it into individual servings and have an easy-to-grab lunch or dinner the next day too! It keeps well for a day or two in the refrigerator and in a container with a lid or plastic wrap to protect it from the open-air. … Continue reading
Raw Cacao and Banana Almond Milkshake
Serves 1 You will need: 1/2 avocado 1/2 banana 1-2 tbsp dried unsweetened cranberries (optional) 1/4 cup frozen blueberries (optional) 1-2 tbsp raw honey or erythritol 1 tsp cinnamon 1 tbsp raw cacao powder up to 1 cup almond milk, to your desired consistency 1 tbsp cold-pressed coconut oil (optional) 1/2 tbsp Maca Root Powder … Continue reading
Summer Greens and Vegetable Salad with Balsamic Dressing
You will need: Romaine, Bok Choy, spinach, kale, arugula, wild greens like katuk (your favorite combo of leafy greens) Combo of summer vegetables – yellow squash, red onion, green bell pepper, zucchini, broccoli, etc. Chop vegetables into bite-size pieces and lightly steam, then cool to room temperature in a bath of chilled water. Arrange … Continue reading