Very Veggie Barley Burgers

Serves 6-8

These hearty burgers have a great meat-like texture. Barley is higher in protein than rice or other grains, and is a great source of fiber. Try different
seasonings to give these burgers the flavor you like.

2 cups steamed pearled barley (cook as you do rice)
1 cup veggie broth (organic preferably)
1/3 cup flax seeds, ground
1 cup any raw shelled nuts: almonds, pine nuts, walnuts, pecans, macadamias, or sunflower seeds
2 zucchini, chopped (or shredded in food processor)
3 onions, peeled and chopped (or shredded in food processor)
2 tomatoes, chopped (or shredded in food processor)
4 carrots, peeled and chopped (or shredded in food processor)
2 cloves garlic, peeled and chopped (or shredded in food processor)
2 cups sprouted wheat tortilla crumbs (dry and grind in blender or food processor into flour)
2 Tbs. dried herbs of your choice
1 tsp. whole unprocessed mineral salt or sea salt, (add desired amount)

Preheat the oven to 375 degrees. Stir together the barley, veggie broth, and ground flax seeds in a bowl. Combing with the remaining ingredients; mix well. Divide the mixture into even portions, form into patties, and arrange on an oiled (grape seed oil or avocado oil) cookie sheet. Bake until golden brown, approximately 15 minutes on each side. Serve hot, or cool and crumble over a salad.

Sprouted Cereal

2 cups wheat or rye grains (organic; unstored)
1/2-1 tsp cinnamon

Soak the grain overnight in distilled water. Drain and set the jar on its side to sprout. Rinse the sprouts morning and evening, and let them sprout for 2 days.

Add enough water to the sprouts to blend in a blender. Pour into a saucepan and cook until toasty and warm. May be served in a bowl with almond, soy or coconut milk.

Blackened Herbed Fillets

Serves 4-6

This is a somewhat spicy coating that could be used for red snapper, trout, salmon, or even extra-firm tofu that has been sliced thin (1/4 to 1/3 inch). You can double or triple this recipe, to add a heavier coating on the fillets.

3 Tbs. paprika
2 1/2 tsp. dried onions
1/2 tsp. Zip (spice hunter) or cayenne pepper (start with 1/4 tsp, you can always add more)
1 1/2 tsp. dried thyme
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
3/4 ground cumin
1 tsp Real Salt (mineral salt)
1/2 cup grape seed oil (organic cold pressed)
4-6 fresh fish or tofu fillets (4-6 oz)
1/4 cup mint leaves (fresh), minced for garnish
Lemon and lime wedges

Combine all the dry seasonings except the mint in a shallow bowl and mix well. Put the oil into another shallow bowl. Set the bowls side by side. Heat an electric fry pan or large skillet-type pan on a burner over high heat. Dip the fillets in the oil and coat well, then dip into the her mixture and coat both sides. Cook in the hot pan on one side until the herbs turn dark but not burned (1 to 3) minutes, then flip over and cook on the other side.

Sprinkle minced mint on top of the fillets and garnish with lemon and lime wedges before serving.

Note: To cook fish more thoroughly, I sometimes fry it first, over medium heat for a while until it’s cooked thorough. Then I dip it in the oil and coat and fry on the outside for a crispier finish.

Tofu Salad Spread

8 oz. fresh tofu, well drained
3/4 cup chopped green onion
1 cup finely chopped celery
3/4 cup finely chopped carrot
6 Tbs. Mock Mayo (see spreads)
1 Tbs dried parsley
1/4 tsp basil
1/4 tsp sage
1/4 tsp thyme
1 1/2 tsp vegetable salt or Real Salt
1/2 tsp garlic powder
1/8 tsp cayenne pepper

Mix all ingredients. Serve on a bed of greeens.

Tofu Patties

1 carton fresh tofu, drained
3 Tbs. chopped onion
1/2 Tbs. vegetable broth mix (organic preferably)
1 cup grated zucchini
3/8 tsp Real Salt
Egg replacer equal to 2 eggs

Slice the tofu and stream for 5 to 10 minutes. Chop and drain well. Steam-fry the onion. Add the vegetable broth mix and zucchini and stir well. Add the salt, tofu, and egg replacer and combine. Make into patties. Put the sprayed baking sheets and flatten slightly. Bake lightly at 350 degrees. Turn the patties when the bottoms are barely brown. Finish baking-do not over bake.

Broc and Brussels

This is a hearty green dish that is great anytime, even breakfast.

1 lb brussels sprouts, washed and ends trimmed
Grape seed or coconut oil
1 tsp Herbamare and/or garlic salt
3 cups broccoli, cut into individual florets
2-4 Tbs. sun-dried tomatoes (preferably organic)
1/4 tsp whole unprocessed salt (Real Salt or mineral salt)
2 Tbs. Manitoba Hemp Seed Oil
1/3 cup olive oil
3 Tbs pine nuts

Preheat the oven to 350 degrees. Cut the brussels sprouts in half, rinse them thoroughly in salt water, and drain. Lay out on a cookie sheet. Drizzle with grape seed or coconut oil and sprinkle liberally with Herbamare and/or garlic salt. Roast for 30 minutes. Meanwhile, steam the broccoli for 10 to 15 minutes, then rinse in cold water to avoid overcooking. Chop the sun-dried tomatoes with some oil from the jar in a food processor, using the S-blade, until it forms a chunky paste. Cut the roasted brussels sprouts and steamed broccoli into smaller bite size pieces, if desired, and stir together with 1 to 2 Tbs. of the sun-dried tomato paste, the hemp and olive oils, the unprocessed Real salt or mineral salt, and the pine nuts.

Sprouted Bean Casserole

I large onion, chopped
1 clove garlic, finely chopped
3 cups chopped leeks
3 Tbs mineral or Real Salt
Freshly ground pepper, to taste
1 large red or green pepper, finely chopped
1 cup mung beans, sprouted
1 cup baby lima beans, sprouted
1 cup pinto beans, sprouted

Steam-fry the onion and garlic. Add the leeks, salt, and pepper. Simmer for 15 minutes. Add the chopped pepper and simmer for 5 minutes. Pour over the sprouted beans in a casserole dish. Stir gently. Bake at 350 degrees for 15 minutes.

Tofu Stew

2 medium onions, sliced
3 cups of water
1 bay leaf
3 kale leaves, torn into bite-size pieces
1 1/2 cups fresh green beans
2 leeks, cut into bite-size pieces
3 large onions, quartered
1 pkg fresh tofu, firmness of choice

In a 3-quart pan with a lid, steam-fry the sliced onions. Add the water, bay leaf, and kale. Cover and simmer until the kale begins to soften. Remove the bay leaf. Add the greed beans, leeks, and quartered onions and continue to simmer until the beans are tender.

Meanwhile, drain and slice the tofu and add it to the pan to warm, or steam separately in a steamer. Season if desired. Arrange tofu on top of the stew to serve.

Doc Broc Casserole

Serves 6

This is a great casserole guaranteed to fool your kids into thinking they are eating hamburger. Little kids and big kids alike love the herbed potato chips sprinkled on top.

Florets from 2 large bunches of broccoli (save leaves and stalks; peel and clean stalks)
1 cup soft tofu
1 tsp ground mustard seed (can use hot as well)
1 small bunch fresh basil or fresh tarragon, stemmed and minced
Whole pure salts and pepper, to taste (could use Spice Hunter’s Zip)
2/3 cup olive oil
1 Pkg Lightlife Smart Ground (a soy protein substitute that resembles ground beef)
1 Pkg Terra Red Bliss Potato Chips (choose what flavor you like)

Steam the broccoli with a little water in a covered pan for about 4 to 5 minutes, until its bright green and just crisp-tender.

Mince the broccoli leaves and peeled stalks in a food processor until very fine (scrape the sides if necessary).

Add the soft tofu, mustard, basil or tarragon, salt, and pepper into the food processor with the fine broccoli mixture and process. While the machine is running, slowly add the olive oil until well emulsified and let the processor run until the mix is creamy and mixed well.
In a large electric fry pan, heat a small amount of oil, add the Smart Ground, crumble it up, and fry it for a couple of minutes, then add the steamed broccoli and pour the sauce (from the food processor) over the top.

Stir in, mixing well.

With a rolling pin, mash the Terra Potato Chips while they are still in the bag until they are crumbs. Then sprinkle over the top of the broccoli mixture and serve.

Ashley’s Vegetable Nori Roll-Ups

Serves 4-6 (2-3 Rolls)

Juice of 1 lemon
2 Tbs mineral or Real Salt
1 tsp extra-virgin olive oil or flax seed oil
Dash of cinnamon or cayenne pepper
2 carrots, slivered
3 scallions, slivered
1 avocado, slivered
1 zucchini, slivered
1 cucumber, slivered
2 cups cooked rice (basmati or brown)
1 Pkg nori sheets
Alfalfa sprouts
Buckwheat or sunflower seed sprouts

In a small bowl, combine the lemon juice, salt, oil, and cinnamon or cayenne. Place the vegetables in a shallow pan and pour the lemon juice mixture over them. Set aside.

Drain the vegetables thoroughly by tossing them in a colander or blotting them with paper towels.

Spread a thin layer of rice over each nori sheet, leaving about a 1/3 inch nori border at the end. Arrange the marinated vegetables on the sheets, top them with a lot of sprouts, and roll them up (you can use a sushi mat for this). Let them sit until they will hold their form and cut into bite-size pieces with a sharp knife.

Variations: Use any vegetables and sprouts you like. You can also serve with dips or sauces on top.

Stuffed Cabbage Rolls

Serves 4

1 medium head cabbage
1 bay leaf
1 clove garlic
1 cup finely chopped onion
1 pkg drained fresh tofu (break into fine pieces)
1/8 tsp black pepper
1/2 tsp Real Salt or vegetized salt
3 cups vegetable broth, cold
1/2 cup vegetable broth mix

Grease a shallow 2-quart range-top casserole with a tight-fitting lid. Remove and discard any wilted outer leaves from the cabbage. Rinse it and cut in half through the core. Remove eight large leaves. Shred enough remaining cabbage to yield 2 cups and spread it into the casserole dish. Add the bay leaf and garlic clove; set the casserole aside.

Pour boiling water into a large pan to the 1-inch level. Add the eight leaves of cabbage and the Real Salt. Cover and simmer for 2 to 3 minutes.

Meanwhile, steam-fry the chopped onion, tofu, pepper. Place 1/4 cup of this mixture into the center of each of the eight cabbage leaves and roll up each leaf, tucking the ends in. Secure with wooden picks and place on the shredded cabbage in a casserole dish.

Stir the veggie broth mix into cold veggie broth and pour over the cabbage rolls with a few grains of pepper. Cover and simmer over low heat for 30 minutes. Remove the bay leaf and picks and serve.

Curried Squash Dhal

Serves 8

You can use any type of squash for this dish. It can be made thick as a stew over rice or thinned down as a soap for a wintry day.

1 medium yellow onion, quartered
1/2 can unsweetened coconut or almond milk
3 cloves garlic, sliced
2 serrano or Thai chili peppers, seeded and diced
1 Tbs minced fresh ginger root
2 tsp garam masala
2-4 sun-dried tomatoes, minced
1 tsp ground cumin
1/2 tsp cinnamon
1 tsp Real Salt
1/4 tsp turmeric
1/4 tsp ground coriander
2 cups vegetable stock or water, divided
1 Tbs Udo’s Choice oil or olive oil
2 Cups fresh tomatoes, diced
4 cups peeled and diced butternut squash
2 cups cooked black-eyed beans or lentils
1 cup green peas
2 cups chopped spinach or kale
3 Tbs minced mint
Combing the onion, almond milk, garlic, chili peppers, ginger root, garam masala, sun-dried tomatoes, cumin, cinnamon, salt, turmeric, coriander, and 3 Tbs of the stock or water in a blender. Puree the mixture to a paste, scraping down the sides of the blender a few times.

Heat the oil in a large saucepan, then add the spice paste and cook, stirring often, for 10 minutes. Add the remaining stock, tomatoes, and butter-nut squash. Cook over medium heat, stirring often, until the squash is just tender, about 20 minutes.

Mix in the black-eyed beans, green peas, and spinach. Continue to cook, stirring often, until the spinach is tender, about 10 more minutes. Remove from the heat. Taste and adjust the seasonings. Stir in the mint before serving. Yummy!

Super Wraps

Serves 4

4 sprouted wheat tortillas
1 cup hummus
1 jar pesto
1 head romaine lettuce or any preferred lettuce or greens
1/2 cup soaked almonds
8 sun-dried tomatoes (bottled in olive oil)
1/2 red, yellow, orange, or green pepper, sliced thin
2 carrots, chopped or shredded
1 cup chopped broccoli
1 cup chopped cauliflower
1/2 red onion sliced
4-8 cloves roasted garlic
1 Pkg sunflower seed sprouts
1 (8oz) pkg raw pine nuts
Juice of 1 lemon or lime
Favorite spices to taste
Wrap it tightly and eat!!

Nepal Vegetable Curry

Serves 4-6

1 onion, chopped
1 bay leaf, broken
1 green chili, chopped
1 clove garlic, minced
1-inch piece ginger, grated
1/4 tsp turmeric
Whole pure salts or vegetized salt to taste
1 lb. carrots, cubed
1/2 cauliflower, broken into florets
1 cup green peas
1 tsp each coriander and cumin
1 cup hot water

Lightly steam-fry the onion. Add the bay leaf, chili, garlic, ginger, turmeric, and salt. Stir in the carrots and saute lightly. Add the remaining ingredients. Cook gently over medium heat until the vegetables are tender.

Tofu Italian Mock Meatballs

Serves 8-10 (Ten 2-Inch or Forty 1-inch Balls)

8-10 sprouted wheat tortillas
2 celery stalks with leaves, finely chopped
1 medium red onion, finely chopped
2 cloves garlic, minced
2 lbs. firm tofu (Nigari) crumbled
1 cup vegetable stock
1/4 cup whole rolled oats
2 to 3 Tbs of mineral or Real Salt
2 cups finely chopped fresh basil
1 cup parsley
1/4 tsp black pepper, freshly ground
Pinch of cayenne pepper
1/2 cup cooked brown rice
1/2 cup cooked wild rice
1 Tbs olive oil
Herbs to taste (about 1 tsp.)

Leave the tortillas out to dry on a counter, or quickly dry them in a low-heat oven. Break them into small pieces and blend in a Vita-mix or food processor until they are finely ground into crumbs. Set aside in a bowl.

In an electric skillet, steam-fry the celery, onion, and garlic, cooking until softened, about 6 minutes. Transfer to a large bowl. put the tofu, vegetable stock, oats, and salt in a blender and blend until smooth. Add the basil, parsley, black pepper, and herbs; pulse until well blended. Add the onion mixture.

Add the cooked brown and wild rice to the onion mixture, along with the tortilla crumbs to create a mixture that’s slightly sticky but forms into balls easily.

Preheat the oven to 400 degrees. Lightly oil (grape seed or avocado oil) a baking dish or cookie sheet. Shape the mixture into balls and roll each into the remaining tortilla crumbs to coat. Bake until lightly browned, 20 t0 30 minutes. Serve with Roasted Pepper Macadamia sauce (below) to dip the balls in.

Roasted Pepper Macadamia Sauce

Serves 6-8

This is a rich, beautifully colored sauce that can be made thick for dipping with grilled tofu slices or the Tofu Italian Mock Meatballs.

4-5 big pieces of roasted red peppers (roast or buy bottled)
6 cloves roasted garlic
3 large fresh basil leaves
1/2-1 cup olive oil, divided
1 lb. macadamia nuts (raw is best; roasted will give you a different flavor)
Whole pure salts (mineral or Real Salt) and pepper, to taste.

Put the roasted bell peppers, garlic, basil leaves, and a third of the oil in a food processor and process until well blended. With the machine still running, add the macadamias down through the top and continue blending until well emulsified. Finally, add the rest of the oil with the machine still running; add water to thin, if desired.

Cajun-Style Red Beans and Brown Rice

Serves 8

1 lb. dried pinto beans
2 cups chopped yellow onion
1 cup chopped green onion
1 cup chopped green bell pepper
1/2 tsp minced garlic
1/4 tsp red cayenne pepper
3/4 tsp black pepper
1/2 tsp Real Salt
1/4 tsp oregano
1/4 tsp garlic powder
6 oz tomato paste
1/4 tsp thyme
1 tsp celery flakes
6 cups cooked brown rice

Wash the beans and then soak them for 12 hours. Drain the water. Fill large pot with the beans, adding water to 1/2 inch above them. Add the remaining ingredients except the rice, and cook over low heat 2 to 2 1/2 hours, covered. Serve over cooked brown rice.

Alternative: To make bean and rice without the spice, just eliminate the cayenne pepper and any type of bean that you like.

Cold Tofu Pockets

Serves 2

1 tsp sesame seeds
1 pkg firm or extra-firm fresh tofu
3 scallions
1/4 cup chopped fresh coriander
1/4 red bell pepper
1 cup of vegetable broth

Soak the sesame seeds overnight. Drain the tofu. Cut in half on the diagonal to form two triangles, then cut a pocket in each triangle. Finely chop the scallions, coriander, and pepper. Combine with the sesame seeds. Stuff half the scallions mixture into each piece of tofu. Pour the vegetable broth over the tofu pockets and marinate in the refrigerator for 10 minutes before serving.

Vegetable Stir-Fry

Serves 4

1 Tbs oil
1/8-inch slice fresh ginger, pared
1/4 tsp Real Salt
1 small clove garlic, crushed
1/2 cup chopped broccoli (cut small)
1/2 cup cauliflower slices
1/2 cup red pepper strips
1/2 cup onion slices
1 cup pea pods
1/2 cup sliced celery
Whole pure salts, to taste
Preferred oil, to taste
Cayenne pepper, to taste

Put the oil, ginger, salt, and garlic into a wok or large skillet. Cook, uncovered, over heat that will not burn the oil, stirring constantly for 2 minutes. Add the broccoli, cauliflower, peppers, onions, pea pods, and the celery, stir-ring constantly for 3 minutes. Shut off the heat, cover, and let set for 5 minutes. Serve, flavoring with whole pure salts, your preferred oil, and cayenne to taste. If the broccoli is not cooked sufficiently for your taste, try slightly steaming before adding.

20-Minute Alkaline Stir-Fry

1 pkg buckwheat soba noodles
1/2 package extra-firm tofu, cubed
Whole pure salts, to taste
Vegetable broth, as needed
1 red bell pepper, chopped
1 onion, chopped
1 head broccoli, cut into florets, and/or 1 bunch asparagus, cut into 1-inch lengths
Olive Oil
Raw, unhulled sesame seeds
Stir-fry spice combination and/or ginger

Break the noodles into fourths, prepare according to package directions, and drain. While the noodles are cooking, saute the tofu, in a large pan, in a little whole pure salts and vegetable broth for about 5 minutes. Remove from the pan and set aside. Saute the veggies for about 5 minutes in more whole pure salts and broth. Add the tofu and noodles. Sprinkle with olive oil, sesame seeds, garlic, and spices, and stir gently.

Sunrise Asian Salad

Serves 4

1/2 cup adzuki beans
1/2 cup black beans
1/2 cup black-eyed peas
1/2 cup brown rice
1/2 cup wild rice
1/3 cup fresh lemon juice
1 tsp Real Salt
1 tsp curry powder
1 clove fresh garlic, minced
2 tsp black pepper
1-inch cube fresh ginger, grated
2/3 cup olive oil
1/2 medium red onion, sliced thin
1 carrot, julienned (use mandolin)
1/2 cup snow peas, trimmed and sliced
1 cup bean sprouts or 1 cup sprouts. any kind

Place the beans and rice into a large bowl.

In a small food processor, place the lemon juice, salt, curry powder, garlic, pepper, and ginger. Gradually add the olive oil and process until well emulsified.

Pour the dressing over the beans-and-rice mixture. Add the remaining vegetables. Toss well and chill for 2 hours before serving.

Nutty Mock Meat Loaf

Serves 6

1 cup almonds, raw
2/3 cup sunflower seeds, raw
1/2 cup Brazil nuts, raw
1/4 cup flax seeds, raw
2 small onions, diced
1/2 cup parsley, fresh
1/2 tsp Real Salt
1/2 tsp sweet Basil
1/2 tsp Sage
13 tsp thyme
1/2 cup water


1/2 cup almonds, ground
2 cups of water
1 tsp seasoning, your choice
2 Tbs arrowroot flower
Dash of cayenne pepper
2 Tbs olive oil
1/3 tsp Real Salt

Preheat the oven to 350 degrees. Grind the nuts and seeds in a processor, blender, or grinder. Combing with the onions and seasonings; mix well. Add the water and mix again. Place in a well-oiled loaf pan and bake for 25 minutes.

To make the sauce, combine all the ingredients, bring to a low boil, and stir constantly. Turn the heat down and simmer over low until thick. Pour over the top of the baked nut loaf. Serve with tossed salad and steamed vegetables.

Alexandra’s Favorite Pasta

Serves 6

1 (28 oz) can plum tomatoes, undrained
2 cloves garlic, minced
2 tsp. olive oil
1 lb spaghetti or fettuccine, uncooked
8 oz raw, store-bought almond cheese
1/8 tsp red pepper flakes

Cube the tomatoes and heat them with their juices over medium heat with the garlic and olive oil for 20 minutes.

Meanwhile, cook the pasta, drain, and place in a serving bowl. Add the tomatoes, cheese, and red pepper flakes; toss. Cover the bowl for 5 minutes to allow the cheese to melt. Toss again before serving.

Rawsome Redford Pizza

Serves 6

This 100 percent raw pizza is wonderfully filled and packed with calcium, magnesium, lycopene, protein, vitamins, and minerals, and replaces an acidic meal with an alkaline one.


You can use an Excalibur dehydrator to make perfect crust.

1/2 cup ground flax seeds
Water to cover ground flax seeds, approximately 1 cup
1 cup soaked raw almonds
2 cups soaked raw sunflower seeds
1 cup raw ground buckwheat
1/2 cup ground Deluxe Vegetable Blend
Juice of 1 lemon
1 clove garlic
1/4 cup olive oil
1 Tbs whole pure salt (or to taste)
2 Tbs Italian Seasoning
1 Tbs Spice Hunter Garlic Herb Bread Seasoning
1/4-1/2 cup water

Grind the flax seeds into powder and place in a bowl with enough water to cover. Stir the ground flax seeds into the water and set aside to thicken. Rinse and drain the soaked seeds ( soak for 15 to 20 minutes) and nuts and add them to you food processor with all the remaining ingredients. Mix well until you have a smooth, thick paste consistency. You may have to stop and stir a few times to get this mix well blended. Adjust with water at the end until the dough has a good consistency and can be rolled out with a rolling pin or pressed in a tortilla press between tow pieces of thick plastic. (I use the plastic bags that my Jaffe products come packed in). Make pizza crust rounds the desired size. I usually do 5 to 7 inches across, for individual pizzas. Once you get them pressed between your plastic sheets, carefully peel off the top plastic layer to expose the top side of the crust, then flip it over onto the dehydrator sheet and carefully peel off the remaining plastic sheet. (For the dehydrator, you can use a Teflex sheet, but I usually prefer the screened sheet with small holes in it to allow the crust to dehydrate on both sides evenly). Dehydrate overnight. Will keep for up to 2 weeks if kept dry and cool.

Almond Cheese

This fluffy, creamy spread is concentrated and rich. Use it in wraps, or to stuff celery stalks, or wherever you would use mayonnaise.

2 cups soaked almonds
1 lemon, juiced
1/3 cup olive oil (or oil of choice: grape seed, avocado, or coconut)
1/2 cup of water
1/2-1 tsp whole unprocessed salt (to taste)
1/4 tsp ground mustard
1/4 tsp Spice Hunter Cafe Sole

Blanch the almonds in boiling water for 30 seconds. When they are cool, pinch off their skins and discard. Place lemon juice, oil, and water into a food processor and begin blending. With the food processor running, drop almonds through the top opening and blend well until emulsified to a think fluffy consistency. Add the spices. Scrape the sides and stir as needed; adjust the consistency with water. Store in the refrigerator in an airtight container for up to 3 to 5 days.

Tomato Sauce

2 pints cherry or grape tomatoes (or 4 regular tomatoes)
1 Tbs dried oregano (or fresh if desired)
1/2 cup sun-dried tomatoes
1/3 cup fresh basil
1/2 tsp whole unprocessed salt
1 clove garlic (remove middle section of clove to quiet odors)
1-3 tsp psyllium seed husk (the more you use, the thicker your sauce will be)

Place all the ingredients into a food processor and pulse-chop to a chunky consistency. Set aside. This sauce will keep in the fridge for 3 to 5 days.


Choose any of the following to sprinkle over the top of your pizza: chopped, sliced, shredded, or julienned zucchini, carrots, jicama, cabbage, romaine lettuce, beets, spinach, or bell peppers.

Pizza Assembly

Placed finished crust on the counter and spread with a thick layer of Almond cheese, then a thick layer of Tomato Sauce. Sprinkle with topping. Serve Immediately.

Pasta with Creamy Pesto Sauce

Serves 4-6

A wonderful way to veggie up your pasta. You do not even need the pasta if you choose. Serve it cold in the summer or warm in the winter.

3 cups shaved small yellow squash (or zucchini)
2 red bell peppers, cleaned and sliced into long thin strips
1 red onion, sliced in thin rings (marinated in some Real Salt)
1 cup chopped tomato
1/2 cup sun-dried tomatoes, chopped fine in food processor
1/2 cup chopped fresh oregano (or 1 tsp dried oregano)
1 Tbs destemmed and chopped fresh rosemary (or 1/2 tsp dried rosemary)
1/2 Zip (Spice Hunter)
1 tsp minced garlic (or 1/2 tsp garlic powder)
1 tsp minced ginger (or 1/4-1/2 tsp powdered ginger)
1/3 cup fresh lemon juice
1 lb vegetable pasta made without eggs
1 bottle Garlic Galore pesto with sun-dried tomatoes
1 can coconut milk
Whole pure salts to taste
Soy parmesan (optional)

With a vegetable peeler, shave the yellow squash (or zucchini) lengthwise into long, thin strips, cutting any remaining parts with seeds into long strips with a knife; or you put the squash through a Saladacco machine, which cuts in into angel-hair pasta. In a bowl, combine with all the ingredients up through the lemon juice; mix well and set aside. Prepare the pasta according to the package directions. Drain and toss with a small amount of olive oil to prevent sticking. Keep warm. Put the Pesto and coconut milk into a food processor and precess until creamy. While the processor is still running, add water to your desired consistency. Add salt to taste. To serve, arrange the pasta on a plate, topping with veggie mix and then creamy pesto sauce. Sprinkle with a soy Parmesan if desired.

Edamame Patties

Serves 4

These are hardy little veggie burgers that can be pan-fried if you are in a hurry, or dehydrated for 4 to 6 hours to make a more crusty outside. They are made with a base of edamame that you can find in your health food store in the frozen section.

3 Tbs flax seeds
6 Tbs water
1 carrot, grated fine or processed to fine pulp
2 cloves garlic
1 tsp dried onion
2 sun-dried tomatoes (packed in olive oil)
1/2 cup parsley
1/2 tsp dried mustard
1/2 tsp turmeric
1 tsp Mexican seasoning (Spice Hunter)
1/3 tsp Deliciously Dill (Spice Hunter)
1 tsp Real Salt
1 (10 oz) pkg vegetable soybeans

Grind flax seeds to powder using a blender or coffee grinder and put in a bowl. Add the water and stir to mix well. Set aside to gel up.

Put the flax mixture, carrot, garlic, dried onion, sun-dried tomatoes, and all the seasonings into a food processor and process to your desired consistency. Then add the edamame beans and process until well mixed. You can make this coarse and more chunky with the beans showing, or smoother and more mixed if you like. Also, you can use more edamame beans if the mixture seems to be too moist. You should be able to form this into patties easily. Then make small patties and put into a dehydrator for 4 to 6 hours, or use a little grape seed oil, dip the patties in some sprouted wheat tortilla crumbs, and fry on both sides. Serve with the Rich Raw Tomato Sauce. You can also use different beans and seasonings to change it up a little. Play with it and have fun!

Seed Pancakes with Coconut Whipped Topping

Serves 6-8

This combination of seeds guarantees a good intake and ratio of essential fats. Make sure you start with very fresh organic raw seeds and nuts. One good source is Jaffe Bros.

1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup raw sesame seeds
1/2 cup raw flax seeds
1 cup miller or spelt flours, or a combination of other flours (quinoa, amaranth, buckwheat, bean)
1 1/2 tsp baking soda
1 tsp Real Salt
1/16 tsp Stevia (optional)
Unsweetened soy milk or water, as needed

Mix the seeds together. Place 1/3 cup of this seed mixture at a time into a coffee grinder and grind into a flour (or you can grind it all at once in a Vita-Mix blender). Measure out 1 cup and put in a bowl (store the rest in fridge or freezer). Add the remaining dry ingredients and stir. Then add soy milk or water until you reach your desired consistency. The batter will thicken after sitting a couple of minutes. Heat some olive, coconut, or grape seed oil in a frying pan, spoon in the batter, and brown the pancakes on both sides.

Buckwheat Pancakes: Use 2 cups buckwheat (made from raw buckwheat kernels) instead of the flour.

Whipped Topping

1/2 carton soft tofu
1/3 cup Thai coconut milk
1/2 tsp non-alcohol vanilla
1/8 tsp white stevia powder
1 Tbs fresh lemon juice
Whip all the ingredients in a blender and serve over Seed Pancakes. Store in the fridge.

Fresh Spinach/Zucchini Bake

Serves 6

2 1/2 Tbs oil, divided
2 cloves garlic, 1 chopped
20 oz fresh spinach
3/4 cup chopped onion
1 Tbs basil leaves
2 cups diced zucchini
Egg replacer equal to 6 eggs
1/4 cup sprouted wheat bread crumbs
3/4 tsp vegetized or Real Salt

In a large, warm saucepan, put 1 Tbs of the oil with the whole garlic clove and washed spinach. Cover and cook for 4 minutes, wilting the spinach leaves. Remove the garlic and drain the spinach. Heat the over to 350 degrees. Reheat the pot, adding 1 1/2 tbs oil with the chopped garlic, onion, basil, salt, pepper, and zucchini. Cook until the onion is soft. Mix in the spinach. Oil a baking dish. Spread the spinach-zucchini mixture over the bottom of the dish. Pour egg substitute over the vegetables, tilting to evenly distribute the mixture. Sprinkle with crumbs. Bake 10-14 minutes or until egg substitute is set.

Zippy Breakfast

Serves 1

This would make a delicious meal anytime, but I love it a the start of my day.

1-2 cups cooked rice or grain of your choice
1 avocado, sliced
1 firm tomato, chopped
1-2 tsp oil (flax, olive)
1/2 tsp mineral salt
Juice of 1 lemon or lime (or both)
Zip (Spice Hunter), to taste

Start with the warm rice in a bowl. Arrange the sliced avocado and tomato on top. Then drizzle the oil, salt, and lemon juice over the top. Sprinkle with Zip to taste.

Variations: You can also throw some chopped red bell pepper, sunflower seed sprouts, and soaked almonds over the top for extra crunch.