Nut Butter Balls

  • about 4 handfuls (medium) of brazil nuts*
  • 3 pitted dates
  • 1 1/2 tbsp coconut butter
  • 2 tsp ground cinnamon
  • 1/4 – 1/2 tsp salt (to taste)
blend together in food processor, scoop out and roll into balls ~ YUMMY!
*Brazil Nuts can be replaced with almonds, cashews, etc.
(the great thing about these recipes is that they don’t have to be exact to be good!)


1 avocado
a pinch or 2 of sea salt
a couple of shakes of cumin
a pinch or 2 of onion powder
a pinch of garlic powder
a sprinkling of lemon or lime juice

Mash all together. Add 2 tbsp of organic / natural salsa. Mix together and enjoy with organic corn chips!

Bon apetite!

Salsa (posted on Jan 5, 2010)

4 tomatoes, chopped

2 scallions

2 cloves garlic

1/2 cup parsley

1/2 cup cilantro

1 tbsp apple cider vinegar

1 tbsp olive oil

1 tbsp lime juice

1 tsp cumin

1 tsp sea salt

Jalapeno to taste (I personally omit this and still LOVE this salsa)

1) Place the lime juice, jalapeno, cilantro, parsley, garlic, cider vinegar, olive oil, cumin and sea salt in a food processor and blend until well mixed and chopped.

2) Add in the scallion and tomatoes. Pulse chop until everything is diced and blended.

3) Add more jalapeno or sea salt if needed.

(recipe taken from Alissa Cohen’s Living on Live Food)

bananabreadpudding RecipesBanana Bread Pudding
(posted on Nov 7, 2008)

by Jessica Stone

  • 3 – 4 handfuls of crispy almonds (depends on how nutty you want it) ~ crispy nut recipe below
  • 2 bananas
  • 1 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 1/2 tbsp coconut oil
  • 1 tsp salt (or to taste)
  • 1 tbsp agave nectar

Grind almonds in food processor until fine. Add remaining ingredients and mix well. Place in bowls and serve.

Kids love it, too! Serves 2 – 3.

Crispy Almonds:

Soak almonds overnight in mixed water (enough to cover all the nuts) & sea salt (about 1 tbsp per cup of nuts). Dehydrate at 105 degrees for 24 – 48 hours.


Green Smoothie

by Jessica Stone

  • 2 bananas
  • 2 – 3 kiwis
  • 4 cups of spinach
  • 1 – 2 cups of filtered water (depending on preferable consistency)

Mix all ingredients in blender ’til smooth.
Serves 2 (large glasses).

You’ll get more spinach in this one drink than most people on the SAD (Standard American Diet) will eat in a week! Need more benefits to drinking your spinach?!?! Did you know that spinach has twice the amount of fiber as other greens? It’s also packed full of beta-carotene, vitamin c (which is lost when you overcook spinach), vitamin K, manganese, magnesium, and is even a fairly good source of iron. Spinach is also a good dietary supplement for anyone looking to increase the level of their GABA neurotransmitter (check out “Brain Health” for more information).

Spinach Lasagna (posted Oct 28, 2008)

by Becky Mauldin (with slight changes by me icon smile Recipes )

  • 2 – 3 zucchini, sliced think lengthwise
  • Juice of 2 lemons
  • 1 1/2 – 2 cups chopped mushrooms
  • 2 tbsp. Bragg Liquid Aminos
  • 1 bunch of spinach, chopped
  • 3/4 cup sun-dried tomatoes, soaked in water 2 hours
  • 1 medium tomato
  • 1/4 cup dried basil leaves
  • 2 cloves garlic, chopped (1 if you want less of a strong garlic flavor… like for kids)
  • 1/4 cup sweet onion, chopped (I’ve used red onion)
  • 2 tbsp olive oil
  • 2 large dates
  • salt and pepper to taste
  • 1 1/2 – 2 cups ricotta cheese
  • 1 clove garlic, minced
  • 1/2 cup parmesan cheese

Put zucchini slices in shallow dish with lemon juice and some sea salt. Let marinate.

Put mushrooms in a bowl and add the 2 tbsps of Bragg Liquid Aminos. Let marinate.

Put spinach in a bowl and add some sea salt and the 2 tbsp of olive oil, stirring to coat. Let marinate.

Puree sun-dried tomatoes, tomato, garlic, onion, basil, olive oil, dates, salt and pepper in a food processor.

Mix ricotta cheese with minced garlic. Stir in marinated spinach and 1/4 cup of the parmesan cheese.

In a medium-sized casserole dish, spread a thin layer of marinara sauce, then a layer of the zucchini, some ricotta/spinach mixture, and some mushrooms. Repeat layers until everything is used up, ending with the marinara sauce. (I usually get 3 full layers out of my ingredients.) Sprinkle remaining parmesan cheese on top and warm in the dehydrator several hours or until mealtime.

Serves 4+.

(To order the $20 cookbook that has this recipe along with MANY great others, please e-mail

Cilantro Shake (posted Oct 19, 2008)

by Sarma Melngalis

cilantrodrink Recipes

  • Pink Grapefruit*
  • Cucumber
  • Cilantro
  • Lime
  • Pineapple
  • Agave Nectar or stevia
  • Vanilla Extract
  • BIG pinch of Cinnamon
  • Pinch of salt

In a blender, (Vitamix if you have one) throw a pink peeled grapefruit*, peeled cucumber, lots and lots and lots of cilantro – like half a bunch, a lime, some pineapple, agave nectar or stevia, vanilla extract, BIG pinch of cinnamon, and pinch of salt.

More Love for Cilantro
Free radicals are everywhere – in the water we drink, food we eat, and in the air we breathe. The main defense to free radicals (coming from pollution, x-rays, radiation, chemicals, heavy metals) are antioxidants. Cilantro leaves are rich in calcium, iron, carotenes, and vitamin C, which it happens are great antioxidants. A Japanese investigator, Yoshiaki Omura, has made the revolutionary discovery that cilantro can mobilize mercury and other toxic metals from the central nervous system if large enough amounts are consumed daily. Reuters reports that cilantro contains a chemical which has been found to kill the Salmonella bacteria that cause foodborne illness.

The heavy metal detox capabilities of cilantro should also make it of great use in the treatment of depression, Alzheimer’s disease, lack of concentration and other related disorders. In other words, this herb can apparently help to keep you happy, focused, and sane! Just eat it, don’t smoke it.

*Can also be made with a peeled orange rather than a pink grapefruit

(recipe from

Nut Butter Balls (posted Oct 13, 2008)coconutbutter4 Recipes

  • 4 handfuls of Brazil Nuts
  • 1 1/2 tbsp of coconut butter
  • 3-4 dates
  • 2 tsp cinnamon
  • large pinch of sea salt

Combine all ingredients into a food processor. Mix and form into balls. Store in the refrigerator.

Makes approximately eight 1-inch round balls.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>