Recipes

• 2 ripe Avocados, peeled and halved
• 1 cup cooked Quinoa
• 1 x 7 oz (200g) Chickpeas, cooked, drained
• ½ cup mixed sprouts (Broccoli, Alfalfa, Beans) Micro herbs, to serve
• Black Sesame Seeds to garnish
• 3 tbsp Extra Virgin Olive Oil
• 1 tbsp Sesame oil
• Himalayan Salt ground

Cut one avocado halves into cubes, keeping the other one halves for serving. Toss all the ingredients together and season with sea salt. Serve warm garnished with micro herbs and half an avocado in each bowl. Serve with lemon wedges, sesame, and avocado oil Garnish with Black Seeds and/or Sesame Seeds

• 2 1/2 cup of Pumpkin, cleaned
• 3/4 cup of Buckwheat
• 2 large Carrots
• 1 Red Onion
• 3 tbsp of Curry powder
• 2 tbsp of fresh Rosemary, chopped
• 4 Bay Leaves
• Nutmeg
• 1 can of Coconut milk in brick
• Vegetable broth

Peel the carrots and cut them into cubes, then sauté them in a pan with a base of oil, the onion, the curry, the rosemary, and the bay leaves. Clean the pumpkin, cut it into cubes, and steam 1/2 cup in a pan or the oven until it is enough soft to be mashed with a fork. Add the rest of the diced pumpkin and sauté for a few minutes, add salt, and season with nutmeg. Cover everything with vegetable broth and cook the vegetables until they are soft but not crushed. Add the coconut milk, and the pumpkin puree and mix well until you get a soft cream. Separately, boil the buckwheat in salted water for 15 minutes, drain and serve each diner a portion of pumpkin curry accompanied by buckwheat.

• 1½ Cup Black Eyed Peas
• 2 Tbs Grape Seed Oil
• 1 Onion Chopped
• 1 Clove Garlic Chopped
• 8 Cups Water
• 6 Bay Leaves
• ½ Tsp Of Tumeric
• 1 Bunch Collard Greens Chopped
• 2 Tsp Ground Coriander
• 1 Tsp Juniper Berry Powder
• 2 Tsp Dried Basil

Soak the beans overnight. In a large pot saute the onions and garlic in oil. Brown the onions slowly until golden brown, now add all the spices and stir in. Add beans after straining them and add 8 cups of fresh water, and bay leaves. Cook for around 40 minutes on medium heat. Steep for 15 minutes and taste. Leave on heat for another few minutes, add sea salt to taste, and voilà!

• 3 Tbls Cold Pressed Olive Oil
• 2 Cups Chopped Onions
• 1 Cup Chopped Celery Stalks
• 1 Cup Chopped Carrots
• 2 Garlic Cloves, Chopped
• 4 Cups (or more) Vegetable Broth
• 1¼ Cups Lentils, Rinsed, Drained

Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth and lentils and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes. Transfer 2 cups soup (mostly solids) to blender and purée until smooth. Return purée to soup in pan; thin soup with more broth by ¼ cupfuls, if too thick. Season with sea salt or Braggs. Garnish with celery

• 1 Cup White Beans
• 1 Bunch Collard Greens
• 1 Large Onion
• 2 Cups Coconut Milk
• ½ Tsp Coriander
• ½ Tsp Turmeric
• ½ Tsp Cumin
• 2 Tbls Coconut / Grapseed Oil
• 1 Sheet Kombu

Sauté onions in either coconut or grapeseed oil, add coriander, turmeric and cumin. Cook beans separately in water until tender. Chop collard greens into thin strips then add to the onions and spices. Once the beans are cooked mix all together in a big pan, add one can of coconut milk, 2 crushed cloves of garlic and sea salt. Let it simmer for a while until tender and then switch off heat. This is when you add the seaweed Kombu. Kombu will soften with the juice of the stew. Make either brown rice or quinoa to go with it.

• 4½ Cups Water
• ½ Cup Whole Mung Beans
• ½ Cup Brown Rice
• 1 Onion Chopped
• 3 Cloves Garlic Minced
• ¼ Cup Finely Minced Ginger Root
• 3 Cups Chopped Vegetables
• 2 Tbls Coconut Oil
• ½ Tsp Coriander
• ½ Tsp Cumin ½ Tsp Sea Salt

Rinse the mung beans and rice and add them to boiling water. Cook until they begin to split. Add the rice and cook another 15 minutes, stirring occasionally. Now add the vegetables*. Heat the oil in a sauté pan and add the onions, garlic, and ginger and sauté until clear. Add the spices and cook 5 more minutes, stirring constantly. Add a little water if necessary. Add this to the cooked rice and beans. *You can substitute vegetables as you like, as well as using Braggs Liquid Aminos or sea salt.

• 1 tablespoon olive oil
• ½ onion, diced
• 10 ounces spinach, chopped
• 12 ounces garbanzo beans
• ½ teaspoon cumin

Take a skillet and add olive oil, let it warm over medium-low heat. Add onions, garbanzo and cook for 5 minutes. Stir in spinach, cumin, garbanzo beans and season with sunflower seeds. Use a spoon to smash gently. Cook thoroughly until heated, enjoy!

Prep Time: 10 minutes - Total Time: 15 minutes

• 2 frozen Peaches
• 1 tbsp vegan vanilla protein powder
• 1 cup fresh Coconut water
• 1 tsp Hemp seeds
• 1/4 tsp of Turmeric powder
• a small chunk of Ginger
• 1 tsp Almond butter
• 1 tsp Coconut oil
• 1 tbsp of Coconut Yogurt

Place all smoothie ingredients in your high-speed blender and blend until smooth and creamy.Starting at the slowest speed and gradually working up to the fastest. Drink immediately. Top with chia seeds, or with fresh berries.

Prep Time: 20 min – Cooking Time: 25 min – Total Time: 45 min

• 2 cups (200 g) of Red Lentil Pasta
• Water
• 1 Can of Navy Beans
• 1 can of Red Beans (or cooked)
• 1 medium Carrot
• 3 Celery Sticks
• 1 tsp fresh Ginger, chopped
• 1 tsp Cumin
• 1 or 2 fresh Basil leaves
• 1 tbsp Oregano
• Fresh Coriander
• 1 medium Avocado
• 1/2 Red Onion
• 1 Clove Garlic
• Olive Oil
• Sea salt

Wash, peel, and cut all veggies and herbs. Drizzle olive oil, sauté garlic, onion, and ginger in a pan, stir, then add spices and herbs. Pour the carrot and celery. Stir cook 5 min. Add water to cover, and add salt. Cook a few minutes. Add the lentil pasta and more water if needed. Drain the beans and add them into a pot with coriander. Stir. Cook until cooked pasta and soft veggies. Adjust seasoning. Garnish with chopped avocado, coriander, and fresh basil.

Tahini Dressing: Tahini (toasted), 3 tbsp Olive oil, 1 clove of Garlic

• 1 cup Cooked Quinoa
• 1/2 cup cooked Red Beans
• 6 chopped fresh Kale
• Pomegranate seeds
• chopped or crushed Almonds
• 2 Persian Cucumber
• 1 cup sliced Red Raddish
• A handful of fresh Parsley

Start by making the dressing. You just whisk everything together and let it sit while you make the rest of the salad. Chop finely your kale, chop or crush in a mortar your walnuts, once you've got that, add them into a mixing bowl. Next, just pour that dressing right over your salad and toss it all together

Prep: 10 min Total time: 15 min

• 1 small head of Cauliflower
• 2 cups fresh Peas
• 1 medium Avocado
• 12 cup Almonds, plus extra for topping
• 1/2 cup fresh Basil
• 2 cloves Garlic
• Extra Virgin Coconut Oil, for topping

Chop all ingredients and add to a blender and blend until smooth. Serve with raw veggie sticks and pita bread. Serve with coconut oil (alkaline) on the top.

This recipe is a great choice after a busy day, you need only 10 minutes to make it happen. Perfect for raw vegan diets. Green peas are very digestible, loaded with vitamins and high protein sources.

Prep Time: 10 min Total Time: 15 min

• 2 cups of organic Baby Green Mix
• ½ cup of chopped Papaya
• 1 cup of Lettuce, shredded
• 1/2 fresh chopped Red Onion
• 2-3 ribs of Celery
• 1 tsp salt (Himalayan, Icelandic, Hawaiian, or Black)
• Sesame seeds
• 1/2 Avocado
• a small handful of Almond flakes
• 1 cup cooked Quinoa
• Extra Virgin Olive Oil
• 2 tsp Sesame Oil

Cook the quinoa and cool it down . Cut all fresh ingredients and place them in a big bowl . Add your spices, add the oils. Mix well the ingredients. Garnish with sesame seeds and fresh parsley

Serving: 2 - Prep Time: 5 minutes

• 2 cups (240g) Almond flour
• 1/4 cup (30g) Coconut flour
• 2/3 cup (110g) Coconut sugar
• 1/2 cup (40g) rolled Oats
• 1/2 tsp Baking Soda
• 1/2 tsp Cinnamon, grounded
• 1 tbsp Ginger juice Sea Salt
• 1/2 cup (125g)Almond butter
• 1/2 cup (100g) Coconut Oil
• 1 tsp Vanilla Extract
• 1 tbsp Lime juice

Combine filling ingredients in a saucepan over medium heat and bring to a boil. Reduce to a simmer and cook until thickened. Transfer to a glass dish, and set aside to cool. Preheat the oven to 350ºF (180 C). Toss together the almond flour, coconut flour, coconut sugar, oats, almonds, baking soda, spices, and salt. In a different bowl, combine the almond butter, coconut oil, vanilla, and lemon juice. Whisk until smooth. Add to the dry ingredients and mix until evenly coated and crumbly. Press half into the bottom of a greased baking dish. Top with cooled berry mixture. Disperse the remaining on top, pressing in gently. Bake until golden brown on top.

Serving: 2 - Prep Time: 5 minutes

• 1 cup of coconut milk
• ¾ cup of filtered water
• 1 tablespoon coconut oil
• 1 handful of almonds
• 1 handful cashews
• 1 handful flaxseeds
• ½ avocado, diced
• 1 cucumber, sliced
• 1 handful kale, chopped

Add all the ingredients except vegetables/fruits first. Blend until smooth. Add the vegetable/fruits. Blend until smooth. Add a few ice cubes and serve the smoothie

Enjoy!

Nutrition Values

Calories: 414

Fat: 33g

Carbohydrates: 15g

Protein: 8g

Serving: 2 - Prep Time: 5 minutes

• Alkaline water as needed
• ½ cup parsley leaves, chopped
• 3 cups packed collard green leaves, chopped
• 3 cups packed kale, chopped
• 1 large cucumber, peeled and cut
• ¾ cup fresh lime, squeezed

Add the listed ingredients to your blender/food processor and blend until smooth. Serve chilled and enjoy!

Nutrition Values

Calories: 20

Fat: 0.2g

Carbohydrates: 5g

Protein: 11g

Serving: 2 - Prep Time: 5 minutes

• 1 and ½ cups ice
• Pinch of salt
• 20 drops liquid stevia
• 2 limes, peeled and halved
• 2 tablespoons lime zest, grated
• ½ medium cucumber, chopped
• 1 medium avocado, pitted and peeled
• 2 cups baby spinach
• ½ cup of coconut meat
• ¾ cup of coconut water

Add the listed ingredients to your blender/food processor and blend until smooth. Serve chilled and enjoy!

Nutrition Values

Calories: 84

Fat: 1g

Carbohydrates: 18g

Protein: 3g

Serving: 2 - Prep Time: 5 minutes

• Alkaline water as needed
• ½ lemon, juiced
• ½ garlic, chopped
• 1 cucumber, diced
• 1 avocado, cubed
• Handful of lettuce
• 1 tomato, diced
• 2 broccoli heads, diced
• Handful of spinach
• Handful of kale

Add the listed ingredients to your blender/food processor and blend until smooth. Serve chilled and enjoy!

Nutrition Values

Calories: 253

Fat: 4g

Carbohydrates: 40g

Protein: 18g

Serving: 6 - Prep Time: 10 minutes - Cook Time: 20 minutes

• 1 large sweet potato, peeled and sliced
• 1-pound Brussels sprouts, trimmed
• 1 tablespoon red wine vinegar
• 2 cloves garlic, minced
• 1/3 cup olive oil
• 1 teaspoon cumin
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Preheat your oven to 400 degrees F. Take a bowl and place all ingredients. Toss to coat well. Take a baking pan and transfer it. Lined with aluminum foil. Roast for 20 minutes. Serve and enjoy!

Nutrition Values

Calories: 168

Fat: 12g

Carbohydrates: 14g

Protein: 3g

Serving: 4 - Prep Time: 5 minutes

• 4 cups broccoli florets
• 1 tablespoon olive oil
• Salt and to taste

Pre-heat your oven to 400 degree F. Add broccoli in a zip bag alongside oil and shake until coated. Add seasoning and shake again. Spread broccoli out on baking sheet, bake for 20 minutes. Let it cool and serve. Enjoy!

Nutrition Values

Calories: 62

Fat: 4g

Carbohydrates: 4g

Protein: 4g

Serving: 4 - Prep Time: 30 minutes - Cook Time: 45 minutes

• 1/2 cup (120 g) of Millet
• 3 medium Zucchini
• ½ cup of Green Peas (fresh or frozen)
• 1 medium Shallot
• 1 cup (200 g) of cooked Lentils
• 1/3 cup (50 g) Oatmeal (gluten-free, medium)
• 1 tsp of Coriander powder
• 1 sprig of Parsley
• 1 small Onion, chopped
• 2 tbsp of Extra Virgin Olive oil
• Himalayan salt

Wash the zucchine, cut them into coarse pieces, and steam them. Blend the previously cooked lentils together with the zucchine and the finely sliced shallot, and put everything aside in a bowl. Rinse the millet and cook it for 20 minutes in 2 parts of water, reusing the cooking water of the zucchine.At the end of cooking let rest the millet for another 10 minutes, then add the lentil and zucchini mix, the chopped parsley, the green peas, the onion, the coriander powder, and mix the ingredients well; if it's necessary add the oatmeal until the mixture is soft but not moist. Season with sea salt, (you can add turmeric for coloring). Oil a baking pan and form hamburgers with a pasta bowl. Sprinkle with the remaining oil and cook in the oven for 20 minutes at 350 F (180 ° C). Switch to the grill for 5 minutes and serve with seasonal vegetables.