Spinach Turkey Roll-Ups

Tortillas (here I used whole wheat)
Hummus
Spinach
Shredded Cheese
Sliced turkey breast

This is a recipe I found in a magazine and it has been a hit with the hubs. They work great for a snack, quick lunch, or potluck dish and they are super easy to make! Spread a thin layer of hummus on a tortilla, then layer with spinach, cheese, and turkey slices. Roll tightly together and slice with a knife. I love how there can be many different variations of this. Try different tortillas, flavors of hummus, greens, cheese and meat. Simple, quick, and they look nice too!

It's Easy Being Green Smoothie

Spinach
Kale
Pineapple (fresh or frozen)
Fresh Orange Juice
Wheatgrass juice
1 banana

This is by far my favorite smoothie! I feel awesome every time I drink it! This is my copycat recipe of a smoothie they have at Ginger's Cafe in Springville, UT. I don't know their exact measurements so I just wing it every time based on what I have. I juice about 2 or 3 oranges and blend that with the spinach and kale. Then add the pineapple (tropical frozen fruit mix works great too), banana, and wheatgrass juice (I usually do 2 or 3 ounces) and blend until smooth! I add a little water or ice as needed for a good consistency and temperature (who likes to drink a warm smoothie right?)

Never had wheatgrass juice before? Do a Google search and check out all the amazing health benefits, it will blow your mind! It's an acquired taste for sure, so if you don't like the taste all by itself then this smoothie is a great way to sneak in this awesome superfood!

Sweet Potato Fries

Thinly slice the sweet potatoes, saute in coconut oil, then sprinkle with seasonings you like and toss well. I used Salt-free Mrs. Dash and then added a little Himalayan salt. Yum! My boys loved them!

Eating healthy makes me happy!

Corny Cabbage Coleslaw

Makes 6 servings

3 C white corn kernels, fresh or frozen
3 C red (purple) cabbage, chopped very small
2 T fresh lemon juice
2 T extra virgin olive oil
2 T tamari (I used Bragg's Liquid Aminos)
1/2 tsp powdered ginger OR 1 T fresh ginger, grated

Toss all ingredients together and enjoy. You can also marinate it in the fridge 2 hours or more to let the flavors combine. Recipe from Robyn Openshaw's book Junk Food Dude's Yummy Healthy Recipes

This was my first attempt at this recipe and I would definitely recommend cutting it in half, at least! I liked it fresh right when I made it but the next day it didn't look so appealing to me. It's a nice addition to a salad (which it what I've been using it for) but it's way too much for me on my own!

"Every time you eat or drink, you are either feeding disease or fighting it." Heather Morgan MS, NLC

Raw Brownies

4 cups walnuts, soaked  6-8 hours and dehydrated
2/3 cup raisins
2/3 dates
2/3 cup cacao powder
2 tsp vanilla
pinch of sea salt
2 T water

Place the walnuts in a food processor and grind to a meal. Add the raisins and dates and process again just to combine. Add the cacao powder, vanilla, and sea salt and process again until the mixture is sticky yet still crumbly, transfer to a mixing bowl. Add the water and mix well with your hands. Spread the mixture evenly into an 8x8 baking pan (preferably lined with parchment paper) and press firmly with your hands. 

Frosting
1/2 cup maple syrup or agave (I used coconut nectar)
1/4 cup coconut oil, warmed to liquid
2/3 cup cacao powder

Whisk together and spread over the brownies. Chill for at least 1 to 2 hours. Store in the refrigerator for up to 1 week or in the freezer for 1 month. This recipe is from Judita Wignall's book Going Raw. Her recipe is called Mexican Spiced Brownies which calls for Mexican cinnamon and ground star anise which I don't have :) and also cayenne. So I leave them our for a more traditional brownie. Also, these are very rich fudge-like brownies so feel free to cut back on the cacao (I do) if you like! And I usually half this recipe for a smaller batch.

Healthy eating is a journey, not a destination.

Authentic Guacamole

3 ripe avocados
2 T minced onion
1 clove garlic, crushed
1/2 small jalapeno chili, minced
2 T minced cilantro
1/2 tsp sea salt
1/2 tsp ground cumin
2 T lime juice

Mash the flesh of one avocado lightly with all remaining ingredients except the lime juice. Dice the other two avocados and add to the mashed mixture along with the lime juice. Toss gently.

The avocado is one of the world’s most perfect foods.  At their peak, they contain a high amount of fruit oil, a relatively rare element that gives the avocado its smooth mellow taste, nut-like flavor, and high food energy value.  They have a perfectly balanced pH, being neither acid nor alkaline, are easily digested, and are very rich in mineral elements that regulate body functions and stimulate growth.  Especially noteworthy are its iron and copper contents, which aid in red blood regeneration and the prevention of nutritional anemia.  One of the most valuable sources of organic fat and protein, avocados as a regular part of your daily diet will improve hair and skin quality as well as soothe the digestive tract.

Salsa

4 medium tomatoes, seeded and diced
1 small serrano chili, minced
2 green onions, thinly sliced
1 clove garlic, crushed
2 T minced cilantro
1/4 tsp sea salt

Combine all ingredients, allow to sit at least 15 minutes before serving for the best flavor.

A natural antiseptic, fresh raw tomatoes contain a great deal of citric acid, which has an alkaline reaction if digested when no starches or sugars are present.  Their chlorine content increases the alkalinity of the blood and helps to stimulate the liver in its function as a filter for body and toxic wastes.  Raw tomato (whole and juice form) is especially effective in reducing liver inflammation due to hepatitis and cirrhosis.

I love fresh guacamole and salsa! These go great with flax crackers, or I like to put a scoop of each on my salad for the dressing :)

Feed your body what nature intended. Your cells will rejoice and you will never look at food the same again!

This is a favorite recipe at our house! My boys and I sometimes sit down and eat the whole pie in one sitting :) I love having a raw dessert ready in the fridge to keep me from munching on something I shouldn't. I hope you enjoy this recipe!

Strawberry Pie

Crust:
1 cup raw walnuts
1/4 cup unsweetened shredded dried coconut
1/4 cup whole cane sugar (I used coconut sugar)
Pinch of salt
1/4 cup raisins
4 pitted medjool dates

Filling:
4 cups sliced strawberries
2 cups strawberries
1/3 cup psyllium husk
1/4 cup agave (I used coconut nectar)

To make the crust, place the walnuts, coconut, sugar, and salt in a food processor. Process until finely ground. Then add the raisins and dates and process until the mixture begins to stick together.

To make the filling, clean and slice 4 cups of strawberries into a large bowl and set aside. Then place 2 cups of freshly cleaned strawberries, psyllium husk, and agave in a blender. Blend on high until smooth. Pour strawberry sauce in with the sliced strawberries, stir together. Fill the crust with the strawberry stilling and chill in the fridge over night, or eight hours, to allow psyllium husk to absorb the moisture and thicken the strawberry filling.

recipe courtesy of Jaylene Johnson

These are the popsicles I made for the 4th of July! This was my first time making the recipe (or really any popsicles) and they turned out pretty good. I will probably make adjustments the next time, like less cashews, maybe different fruit...etc, but my boys loved them and I can't wait to keep experimenting!

Pineapple Pops

1/2 C cashews
1 C water
2 C small chunks pineapple, frozen
10 frozen or fresh strawberries
1 tsp powdered stevia or 1 dropperful liquid stevia (I use agave)

Blend the water and cashews in a high-powered blender until smooth. Add the fruit and stevia and blend until smooth. Pour into popsicle molds and freeze!

Recipe from Robyn Openshaw's book Junk Food Dude's Yummy Healthy Recipes