Easy to make, healthy food recipes!

Kale Shitake Ginger Salad

About 1/4 lb. of Shitakes
1/4 lb. Criminis or Shiitake mushrooms
1 medium red onion
1 Medium Cucumber diced small
2 inches cut up ginger root
3 cloves garlic
1/2 lb. grated daikon radish
1 grated carrot
1 bunch finely chopped kale
1/2 C black sunflower seeds

¼ C Braggs or soy sauce
¼ C lime juice
2 t of raw honey or agave
¼ C toasted sesame oil
¼ C olive oil
crushed red pepper
garlic powder
ginger powder
Mix and eat. Served 2 as a main course

Kale Salad

1 large bunch Kale finely chopped
2 carrots shredded
pint of grape tomatoes
1/2 cup soaked pinenuts
1/2 cup sun-dried tomatoes soaked and chopped into bitty pieces
1 red onion cut into thin rings
raw black olives
Juice of one lemon
1/4 cup cold pressed olive oil
sea salt
few dashes of Bragg’s liquid aminos
Mix all ingredients and enjoy your Kale Salad


Gomasio is a is tasty toasted seasoning that can be used on almost any food. The natural flavors add flavorful oil, and contains 20 percent protein, Vitamins A&E and most B vitamins. It is very high in zinc and calcium. Once the seed is opened keep refrigerated.

½ cup raw sesame seeds
1/8 tsp sea salt.

After washing seeds, place in dry fry pan on medium high heat and roast until seeds pop and become brown. Remove from heat quickly (will easily burn) Add sea salt. Place in a surabachi bowl or a grinder and grind until at least ½ of the seeds have been opened. Store in close container in the refrigerator.

Cashew Cream

1 cup raw cashews soaked overnight & rinsed
1 tblsp of agave or maple syrup or 2 dates soaked at least 30 minutes
½ lemon juiced
½ cup water (add more a bit at a time to desired thickness)

-Put all in blender & puree until smooth & desired consistency

Enjoy your Cashew Cream

Butternut Squash Soup

2 cups water approx.
1/2 cup pine nuts
1/4 white onion
1 tsp. cumin
1 tsp. cinnamon
1 tsp nutmeg
1 1/2 cups butternut squash
handful of chives
sea salt to taste

Cook butternut squash: after squash has been washed cut and seeded place in enough water to cover squash and cook about 10 min. While squash is cooking, blend water & ½ cup pine nuts in blender.
When squash is done add squash, then the pine nuts and chives, olive oil, onion, cumin & cinnamon in blender and blend all ingredients. Serve.

Option 2:

AU NATURELLE! This soup can also be enjoyed without any seasonings! The natural flavor of the squash may surprise you. When I am feeling more ambitious, I will soak and roast the squash seeds with a little tamari (natural fermented soy sauce). After roasting, I will grind the seeds and use them as a condiment in the soup. Delicious!!

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