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Mouth-watering Recipes

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See our products page to source your fresh organic raw ingredients. Maybe you are looking for organic hemp oil or hulled hemp seeds? Free 130 page hemp seed recipe book at www.hempfoods.com.au

Sweet Dessert Dishes

Sweet, sumptious and not just for desserts!

Cacao recipes

This superfood has a use in many ways - try them all!

Soups

May be warmed in your blender. A great way to consume lots of veggies

 Mains

The more complicated dishes that are a taste sensation.

Sides

Dips and delights.

Drinks

Cleansing drinks that are a meal

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Cacao Recipes - yes a section by itself! Bookmark and Share

These recipes are sourced from all over - so if you wrote them - thanks! Credits where available. I hope they are great for all to enjoy.

If you want to buy pre-made raw-chocolates from Paul's very own kitchen then Say Hi!

Chocolate Covered Cherries

Makes Two Pounds of "Chocolates"
(Think of a one pound box of chocolate and double it)

Ingredients:

One Pound Raw Dates
1/2 Pound Raw Cacao
1 Package (10 oz.) Organic Frozen Cherries
Dash of Cinnamon
1/2 Dash of Cayenne

The Date Puree:

Once all the dates have been de-stoned and are chopped up in the food processor, you may use the dough kneading attachment to mash it up even more.

(If you have no heavy duty grinder, you can use a food processor with a bottom blade. However, the dates are very sticky and you will have to scrape them off the sides every time you add more dates. Once all the dates are chopped up in the food processor, you can use the dough kneading attachment to mash it up even more. You want to get as smooth as possible. I would not use a blender as adding water to the puree will make it less chocolate like.)

The Cacao Flour:

Take the dried Cacao nibs (no need to peel) and grind them up in a coffee grinder. After you have ground all of the cacao, use a flour sifter to remove any chunks that weren't properly ground. You can regrind those chunks and resift.

The Cacao Fudge:

Knead together the half a pound of sifted cacao into one pound of date puree. You would knead just like you need bread dough. You can use the dough kneading attachment on your mixer or food processor if its strong enough.  Add whatever spices that make it taste more chocolate to you. (I like the tiniest bit of cayenne, and a dash of cinnamon.)

The Bob-Bons:

Roll fudge into flat sheet 1/4 inch thick.

Cut into 3x3 inch squares of flat "chocolate fudge" and wrap square around a frozen cherry.

When it thaws, the cherry center is liquid and sweet in a fudgy chocolate shell.

Storage:

The liguid from the cherry will start dissolving the chocolate "fudge" in about 8 hour and will be leaking by the next day. These are pretty same day treats. Serve the same day that you make!

Clean-Up:

Date puree can be very sticky, but soaking in warm water for just an hour or so makes it very easy to clean. Have a large sink of warm soapy water to through your appliance parts into as you finish using them and clean-up will be a snap.

Cacao Basic Truffle

This recipe will make about a dozen truffles. I like to make small batches daily forfreshness.

¼ Cup Cacao Beans
6 Dried Apricots
1 tsp. Coconut Oil
2 tsp. Agave Nectar
½ Vanilla Bean

Grind cacao and vanilla bean in a coffee grinder on the espresso setting (if your grinder has one). Add all ingredients into a mini food processor* with the “S” blade. Start by using a pulsing motion until the batter begins to blend. Continue blending until the batterforms a smooth ball on one side of the processor.

*If a larger food processor is used, it will be necessary to double, triple or even quadruple the above ingredients to make sure the batter is above the blades.

Last night I was feeling a little adventurous. I added the following ingredients to the basic truffle mix:

2 additional teaspoons of Agave Nectar
1/8 tsp Cayenne
1/8 tsp Blue Manna
1/8 tsp cinnamon
1/4 tsp maca
1/4 tsp carob
a pinch of salt

Because of their potency, I made these truffles smaller than usual. The batch made about 20 truffles. I ate so many of these that by the end of my work day there were only two truffles left and I had such the best day ever on these that I shocked one of our vendors and caused the other ladies in the office to giggle because of my overly cheerful voice on the phone! 

This truffle recipe was the inspiration of a phone conversation with a member of Nature's First Law's staff. Thank you Jill!

Ice Cream

1 cup coconut water
1 ½ cups almond or cashew milk
1 cup chopped young coconut meat
2 tbs. coconut oil
3/4 cup chopped soaked dates
Seeds from ¼ sun dried vanilla bean
2 pinches of salt

How to: Blend everything till smooth. Get half the batter and stir in 2-3 tbs. of cacao powder into it. Pour batter in ice cube trays and freeze until frozen. Using a Champion juicer with the blank attachment, feed the juicer the frozen ice cream cubes. Watch how it transforms into soft serve ice cream! Transfer the ice cream into a plastic container and store in the freezer until ready to make ice cream sandwiches.

Cacao Flat Cookies

1 cup soaked sunflower seeds (ground fine)
1/2 cup golden flax seeds (ground fine)
1 apple (chopped)
2 tbs. raw cacao powder or mesquite pod mea
10 or more soaked dates
1 pinch sea salt
Water

How to: Process everything in a food processor till fine. Add water if needed. Transfer the batter onto teflex sheets. Spread a 1/4 inch layer of the mixture on each sheet and dehydrate for 6 hrs. at 115 degrees F. Use a round cookie cutter to make the cookies. Place the cookies on the mesh sheets and dehydrate till crisp.

Assembly: Using a spatula put a scoop of ice cream on each cookie and cover with the second cookie. Put in the freezer to harden up before serving. Enjoy!

1 Cup Herbal Tea (I use some combo of these herbs: Horsetail/Oatstraw/Nettle/Pau d' Arco/Cat's Claw)
1/2 Large Aloe Leaf (Yes, I mean the LARGE Aloe)
1 Tbs Coconut Oil
3 Tbs Yacon Syrup
3 Tbs Ground Golden Flax Seeds
2 Tbs Mesquite Meal (or Carob powder)
2 Tbs Cacao Nibs
1/4 tsp Himalayan Salt
1/8 tsp Chili Powder (been using the NFL Amarillo) or 1 fresh, ripe serrano
1 tsp Maca

Blend, Enjoy and HAVE THE BEST DAY EVER!!!!

I've been living on celery/cucumber/lemon juice, Greener Grasses and 2 of these drinks for the past few days...and it has been awesome!

Found on the board at www.thebestdayever.com

» Seven Outrageous Cacao Recipes 

The Magic of Theobroma Cacao - Food of the Gods. Your secret for extreme beauty, energy & longevity.

SuperFoods, like Cacao, give common benefits. Dense nutrient content rapidly reverses symptoms of dis-ease giving you Your Own Personal Fountain of Youth. You'll look and feel your best ever. You'll also enjoy every breath of your long life, with comfort, grace and ease.

Theobroma Cacao - Food of the Gods

Theobroma Cacao means Food of the Gods. You'll know why once you infuse Cacao into your diet. You'll notice you eyes, skin, hair and nails regenerate to their original youthful splendor. Your energy will run hot, at continuous peak levels. Your eating will diminish as Cacao upgrades your diet from caloric density to nutrient density.

As Cacao permeates your body, you'll experience news levels of multi-dimensional evolution, starting with the physical. Cacao dilates fluid passages allowing faster fluid exchange, accelerating nutrient uptake and toxin elimination. Once cellular elimination is complete, you'll be on the high road of peak creativity and productivity, manifesting your divine purpose into divine reality.

Cacao Recipes

Ingredients & Equipment

All ingredients mentioned here are Certified Organic and Raw meaning cold processed and cold stored. All foods cook at room temperature, meaning they oxidize. This is why we at Radical Health store all the products in our store in cold storage. This is especially important for nuts and seeds, including Cacao. At room temperature Cacao will begin fermenting as humidity increases, giving a sour, unpleasant taste. If your nuts, Cacao or Agave tastes "off", it probably is. Return it and try a vendor who cold stores all their products.

You can refer to the Radical Health Store or Nature's First Law for required ingredients and appliances.

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Recipe #1: Chocolate Milk

The basic Cacao recipe blends Cacao, heavy fat, salt and light sweetening for the best chocolate milk you'll ever taste.

4 Tbl Cacao Nibs
1 Cup Macadamia Nuts
1/4 Cup Agave Nectar
1/4 tsp Himalayan Salt
5 Cups Pure Water

Preferable soak your Cacao and Macs overnight, in separate containers. Drain and rinse till water is clear. Vita Mix Cacao and Macs until smooth. Add in balance of water and mix again. For extremely smooth consistency, pour through cheese cloth or food strainer to remove pulp (save this for later). Put salt and Agave in large glass container, pour and mix in milk.

Recipe #2: Chocolate Silk

Chocolate Silk is a variation of chocolate milk which creates a dramatic blend of SuperFoods which can easily sustain all dietary requirements. In fact, for a wild ride try a liquid diet of this brew for a few days, weeks or months.

4 Tbl Cacao Nibs
1 Tbl Pine Nuts
1 Cup Nuts - Macs, Hazel, Walnut, Brazil
6 Dates
2 tsp Hemp Seeds
1 tsp Bee Pollen
1 tsp Coconut Butter
1/8 tsp Cinnamon
1/2 Cup Blueberries
1/4 Cup Agave Nectar
1/4 tsp Himalayan Salt
5 Cups Pure Water

Mix all ingredients except Agave, Salt and Coconut Butter with 1.5 cups of water until smooth and strain if desired. Add in Agave, Salt and Coconut Butter with remaining water and mix again.

Recipe #3: Emerald Silk

For extreme decadence, mix 1 Tbl of Vita Mineral Green with 8-10oz of Chocolate Silk in a ball jar and shake vigorously until Green Food is mixed evenly.

Recipe #4: Beauty Silk

Because Cacao increases fluid exchange so dramatically, you can add 1/8t Pure Organic MSM and one Pure Radiance Vitamin C to 8-10oz. of Chocolate Silk, or better Emerald Silk. This combination is a powerful, aggressive collagen regenerator. Instead of visiting your spa, live on Cacao for a few months instead.

Recipe #5: Citrus Silk

For the ultimate in exotic, add 2-3 drops of Orange Essential Oil to 8-10 ounces of Chocolate Silk.

Recipe #6: Peppermint Silk

To satisfy your Peppermint Chocolate desire, add 2-3 drops of Peppermint Essential Oil to 8-10 ounces of Chocolate Silk.

Recipe #7: Chocolate Cookies

If you're straining your milk you can use the left over pulp as flour or grind nuts in a food processor. Mix with Agave, Vanilla and Salt to taste, form into cookies and dehydrate. After dehydrating spray with Orange or Lemon Essential Oil mixed with water for an exotic flavor. Also experiment with Cinnamon and Cardamom for other unusual flavor adventures.

Recipes taken from Radical Health,  David Favor, Publisher david@radicalhealth.com or 512-280-5802. http://radicalhealth.com/

Goddess Chocolate/Goddess Carob Sauce:

Our products can also be used as a chocolate sauce. By removing the frozen pieces from the tray and placing them in a sealed zip lock bag and submersing the bag in warm waterfor 5-10 minutes. You may need to knead the bag to help mix the contents. The chocolate will melt into a smooth sauce. Pour over raw ice cream or use as a dessert dip. You may even want to pour your own candy molds!

Occasionally the chocolate may appear white in color because the coconut oil can separate a little upon re-freezing, but the flavor is just the same.

Shazzie's sample recipes

Superchocolate goji lemon bar

2 cups of goji berries
2 cups of cacao nibs
1 teaspoon lemon peel
2 cups grated raw cacao butter

Add everything to a Vita-Mix and blend until smooth. Pour into any mould and put in the fridge to set.

Bonkers raw dechox bar

1 cup of cacao nibs
1 cup of raw carob powder
1/2 cup of Pure Synergy
1/4 cup of raw agave nectar
1 cup of grated raw cacao butter
1 teaspoon purple corn extract
1/2 teaspoon natural vitamin C powder

I found them on: http://www.detoxyourworld.com/acatalog/cacao_butter.html

1 ripe banana, peeled
1 young coconut
1 dessertspoon (2 teaspoons) chocolate powder (crushed cacao beans or nibs)
2 dessertspoons (4 teaspoons) of cold-pressed hemp seeds
1 teaspoon of cold-pressed hemp oil

recipe for crackers basically simple, take some raw flax seeds soak them for 30 min of more then they will be like this goo you can spoon this goo into your dehydrator or add your favorite seasonings to the soaked seeds I like to add sprilina, onion, some duluse, that is as low fat a recipe for crackers that you are going to get made raw chocolate with the cacao beans, wolfberries, agave nectar, mesquite meal, angstrom calcium, ultimatium, maca, and toco-trienols. I blended it up with coconut water and it was the best thing ever. I've lived on it for the last 3 days. One cup per day and I was flying. There is so much super-nutrition in each cup that I didn't experience a bit of hunger for 3 days

Avocado’s Best Drink Ever!"

This drink is created in two parts. First create a tea. You can either make a sun tea (soak the herbs in the sun in a glass container with pure water for 24 hours) or heat the tea *lightly*with the herbs in it and pure water (do not boil) for 20 minutes. Start by testing the temperature of the water with your finger. Once it gets a little hot for your finger, that's enough heat (like a hot tub).

Ingredients to make 1.5 liters of tea:

8 tablespoons of Pau D’Arco (South American herb, use dried powder or shavings)
3 tablespoons of Cat’s Claw (South American herb, use dried powder or shavings)
1 raw vanilla bean (sliced and diced)
1 handful of Wolfberries (dried raisin-like superfood fruit)

Strain away the herbs and pour this tea into the base. The base should consist of the following RAW ORGANIC ingredients in a blender:

20 cacao beans (preferably peeled) (Yes, this is raw chocolate...what we are really making here is vegetarian chocolate "milk!")
10 raw cashews (everyone loves cashews! But most cashews are not raw! Be sure to get the truly raw cashews)
3-5 tablespoons of maca (powdered root from Peru. Amazing high-protein superfood aphrodisiac, strengthener, and fertility enhancer.)

3-5 tablespoons of Agave cactus nectar (a raw sweetener...tastes similar to honey)
3 tablespoons of hempseed oil
3-5 tablespoons of coconut oil
2-3 pinches of sea salt (preferably celtic sea salt)
2-3 sprinkles of cinnamon

Once the tea has been mixed with the base, then blend! You should have a foamychocolate drink that will explode every taste sensation! Drink with your lover and experience an even heightened sense of pure pleasure! (some of these ingredients are available at www.alivefoods.com, others are available at yourlocal health food store).

Chocolate Surprise Spread

(name as invented by my son, who also made a beautiful label on the jar)

Tahini, honey (or other sweetener), carob or cacao, cinnamon, mixed in proportions that you want.

Good on: apple slice, banana bread, or anything that your kids want. No need to refrigirate.

Supercharged Chocolate Brain Granola

This has been my favorite food synergy for the past week or so! It tastes just like delicious chocolate granola, and is incredibly powerful brain food, as you'll find out after eating it! Give it a go...

1 TBS. cacao nibs (powdered or not, either is great... I prefer not, because I like chewing the nibs)
1 TBS. ground flax seeds (a coffee grinder works great!)
1 tsp. coconut oil
1 tsp. agave nectar or yacon syrup

Aadd to a small bowl, stir until it gets all sticky and moist, and eat like granola! I've been eating three servings of this every day lately, and it's awesome. Brian channeled this amazing mixture when we ran out of maca one day, and needed something good to combine our cacao with. Every ingredient has a specific purpose for brain nourishment... eating coconut oil supposedly helps your body convert the short-chain omega-3's from flax seeds into DHA two to five times more efficiently! And of course, adding cacao helps drive it in even more, since it's the "deliverer of medicine"! As if that isn't enough, we usually take our golden algae DHA supplement (O-Mega-Zen3) with this mixture... but what can I say... we're going for superhuman powers here, Courtney.

Blend cashew and dates and cacao with a little bit of nutmylk in food processor so you get a creamy texture.. use thick as a sauce for dipping or drizzling....Now pour like a glass of mylk in a blender and add the date, cashew, cacao cremé.. and now play with it..i like to put in some cinnamon, hemp protein, tocotrienols, carob, pinch of salt and some agave...  

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Sweet Things

Taken from Living Foods Recipe, a book by Paul Benhaim available now from our products section

Macadamia Crème

15 raw macadamia nuts
1 tsp hemp oil
1 orange, juiced
3 fresh pitted dates

Blend and serve. Great as is, with your smoothie or served with Souper Beet Soup

Lemon Merangue

1 avocado, skinned and de-seeded
½ to 1 tbsp hemp butter
½ whole lemon
3 fresh dates or 4 dates, soaked
½ tbsp maple syrup

Blend thoroughly until smooth.
Serve garnished with thinly half slice of lemon and sprinkle of hemp nut

Apple Raisin Cookies

By Rose Lee Calabro
From her new book, LIVING IN THE RAW

2 C sunflower seeds, soaked 6 - 8 hours and rinsed
2 Fuji apples
2 large bananas
1/2 C honey dates
1 t vanilla
1 t cinnamon
1 C raisins
1 C walnuts, soaked 6 - 8 hours and chopped

Process sunflower seeds, apples, bananas, and dates through a Champion Juicer using the solid plate. In a large bowl, mix dough with vanilla, cinnamon, raisins, and walnuts. Spoon dough on a dehydrator tray with a teflex sheet, and form into small, round cookies. Dehydrate at 105° for 4 - 6 hours, turn cookies over and remove teflex sheet. Continue dehydrating for 4 - 6 hours, or until desired moisture is obtained.

Mango Pudding

by Trish
2 Mangos
1/4 Lime (Optional)
Shredded Coconut & Chopped Pecans, to taste

Use a vegetable peeler to peel mangos. Then place a knife flush to one of the flat sides of the mango pit and cut the mango away from the pit. Add 1/4 lime and blend until perfectly smooth.

To complete the dessert, pour into dessert cups/dishes and add shredded coconut and chopped pecans to taste.This also tastes good with just the pureed mango

Handy Candy

Adapted from Simple Food for the Good Life,by Helen Nearing.

INGREDIENTS

  1. 1 cup ground nuts
  2. 1/4 cup brewers' yeast
  3. 1/2 cup raw wheat germ
  4. 1/2 cup honey
  5. 2 tablespoons hemp oil
  6. 1/2 cup raisins
  7. Sesame seeds

Mix together all ingredients except sesame seeds. Roll into balls. Coat with sesame seeds.

Brazil/Papaya Torte

Thanks Ross Morben!

Ingredients--torte:
3 cups Brazil Nuts (soaked in water overnight)
3 cups Dates (soaked in water overnight
2 cups freshly grated Coconut meat
1 cup of Carob powder.
Fresh fruit--I used Papaya and Strawberries.
Ingredients--Icing:
1 cup Cashews or Pecans (soaked in water overnight)
1 cup Dates (soaked in water overnight)
5 heaping tablespoons Carob powder
Process the Brazil Nuts and Dates through Champion juicer (with blank installed), mix together adding the carob powder as you go. Take half of the mix and add the shredded coconut. This becomes the torte's "crust" which is spread inside a "Springform" cake pan (cover the bottom and sides with about a 3/8" layer). Cover the bottom with a layer of sliced Papaya Take the remaining half of the brazil nut/date/carob mix and layer it over the Papaya. Layer Strawberries on top of this. Process the Cashews or Pecans and dates through the Champion, mix together with the Carob powder to make the icing. Layer the icing on top of the strawberries. Refrigerate or enjoy immediately!!

The candy floss tart

thanks Shazzie!
This is such a sugar pink colour, it glows! But don't mess with the sweet sugary vixen lurking at the bottom of this drink -- she might just turn around and bite you! Serves 4

3 pink grapefruits
2 limes
2 ripe soft pears
2 cups of melon
Remove the citrus peel and juice all the ingredients in a juicer. Alternatively, juice the citrus in a citrus juicer, and add everything to a blender and blend, you can strain this if you like.

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Soup recipes

Taken from Living Foods Recipe, a book by Paul Benhaim available now from our products section

Souper Beet Soup

1 beetroot
1 carrot
1 tomato
2 cups of water
3 strawberries (optional)
1 small spring onion (optional)

Blend all in your mixer. If required, add water to desired consistency.

Swirl in a generous helping of Macadamia crème.

Spinach Smoothie

Thanks to Scott Stollwerk

Not really a soup, but a yummy drink.

On Manhattan's Upper East Side there is an organic market run by a former cook of His Holiness, The Dalai Llama. He is about 60 years old, but doesn't look a day over 40 (no doubt, due in part to about a gallon of wheatgrass juice a day). His name is Tenzin, and about three years ago I tried one of his delicious creations that he calls a breakfast shake. Instantly, I was hooked. And now my wife and I have adopted it as a staple in our diets, though with all respect due to Tenzin, we call it our Spinach Smoothie.
Fresh spinach
1/2 a large papaya
1 handful of parsley
1 handful of dandelion root
1 or 1 1/2 bananas
The freshly squeezed juice of 4 oranges
To make it, fill your blender about halfway with fresh spinach. Add one half of a large papaya, and a handful each of parsley and dandelion root. Add at least one banana (we prefer one and a half). Pour in fresh-squeezed orange juice about three-fingers-high on the blender. This is about the juice of four oranges, although we sometimes cheat and use the "fresh frozen" type. Then blend until smooth.
If you love it, as I am sure you will, stop in and thank Tenzin Llama, the next time you find yourself raw in the Big Apple.

Tropical Soup

Serves two as a main meal or four as an appetizer
2 medium mangoes, minus peel and pit
The freshly-squeezed juice and rind of 2 limes
1 medium-hot chili pepper, deseeded
1 avocado, minus peel and pit
1 passion fruit, scooped out of the shell
The freshly-squeeze juice of 1 orange
About 10 stalks of cilantro
2 juicy dates, without their pits
Half a red onion
Add one mango, the passion fruit, chili pepper, dates, lime juice and rind and orange juice to your blender. Blend until smooth and marinate for half an hour to an hour. Once marinated, strain the ingredients. Discard the pulp and keep the liquid. Dice the other mango and the avocado into half-inch cubes. Dice the onion into quarter-inch cubes, and chop most of the coriander. Put all ingredients in a serving bowl and top with a few whole coriander leaves.

Cold Gazpacho Soup

Thanks to rawfoodnews.com
This serves about 6 people.
I like to make this with:
Plenty of vine-ripened tomatoes
A little fennel (which tastes a bit like licorice)
Fresh red beets
Cilantro
Finely chopped Italian parsley
Some dill
Mint
and--if possible--Fresh Basil
and even a tiny sprig of fresh thyme!
I add to that diced cucumbers (which I have peeled and seeded by cutting the cuke lengthwise into quarters and cutting a diamond-or triangular shaped wedge from the center where the seeds accumulate). I also add about three or four ripe avocados Once in a while, if I'm adventurous, I'll add a quarter of a tiny habanero pepper that I peel and remove seeds from (being careful not to touch my eyes, because it really burns) This wakes up the appetite for sure!

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PURCHASE YOUR COPY OF THE WORLD's BEST GOURMET RAW-FOOD RECIPES NOW

Living Food Recipes bookLiving Food Recipes is out now!

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ISBN: 0-97514821-4
Price: $14.95
60 pages, paperback.148mm x 210 (A5).
High quality photos throughout.

PURCHASE YOUR COPY OF THE WORLD's BEST GOURMET RAW-FOOD RECIPES NOW


Main Meals

Taken from Living Foods Recipe, a book by Paul Benhaim available now from our products section

Thai Hemp Curry

Curry
¼ cup red pepper or mild chilli, diced 2-3cm
¼ cup cauliflower, finely grated
¼ cup broccoli, grated
1 tbsp Sweet potatoe, diced 1-2cm
1 cup kale or other greens, chopped
1 carrot, grated
1 tbsp currants, soaked

Sauce
2 cup fresh coconut meat and water OR
½ coconut, juiced (add 2 tbsp water to produce this coconut milk) OR
4 tbsp Dried coconut
¼ cup hemp milk
1 small parsnip, juiced
2 tsp lime juice
1 kafir lime leaf (optional)
1 tsp ginger juice
1 four inch piece of fresh or 1 tsp dried lemon grass
1 tsp cumin or/and ½ tsp freshly ground coriander
1 small mild chilli, chopped finely or to taste
1 bunch fresh coriander to taste
1 radish for decoration

Mix all curry ingredients in a large serving bowl. Add other fresh ingredients to taste.
Blend all sauce ingredients to a sauce and pour over curry. Serve with fresh coriander and decorate with radish, finely sliced in a Saladacco

Eggplant Lasagna

1 medium to large eggplant
2 cups water
1/4 cup nama shoyu, or tamari sauce
1 tsp. sea salt

Cut eggplant thinly lenghtwise. Marinate in water, nama shoyu, or tamari sauce and sea salt for at least 2 hours, and up to 12 hours. Dry the eggplant slices
with a paper towel.

Prepare the following in separate bowls:
1 cup tomoatoe sauce (from spaghetti bolognaise recipe)
2 cups shredded zucchini
a few slices of red onion

Cheese sauce:
1/3 cup tahini
1/3 cup olive oil
2 Tbs. nama shoyu, or tamari sauce

Mix together in a bowl until smooth.

Create different layers, alternating:
Eggplant, tomato sauce, shredded zucchini, cheese sauce, eggplant, tomato sauce, etc. Finish with shredded zucchini, and decorate with a few slices of onion.

Sea Veggie Pizza

by John Kohler

I call this a sea veggie pizza because its base is made from Laver, a sea vegetable. Dulse, another sea vegetable is used in the topping. It is very simple, and can be prepared quickly.

Ingredients:
Dried Laver Circles (found at Asian Markets)
2 Avocados
Juice of 2 Medium Size Carrots
Dulse Flakes

Toppings:
Tomatoes, Dried Tomatoes, Onions, Bell Peppers, Zucchini, Dried Zucchini, Arugula, Parsley, Cilantro, Cucumbers, Sunchokes, Edible Flowers, Broccoli, and anything else you would like!

Directions:
Mash the two avocados. Add the juice of 2 carrots, Mix Well.
Spread the above mixture on the Laver.
Sprinkle Dulse Flakes to completely cover the avocado Mixture.
Select several toppings and chop them up into small pieces.
Carefully place each topping, one at a time on the pizza.
Be sure to use your imagination, and make it look pretty!

Options:
This recipe is very open to your imagination and creativity!
The "sauce" can be a tomato paste (Sun Dried Tomatoes, fresh tomatoes and soaked walnuts), a humus, dip, a pate, or even a seed cheese!
The topping can be anything you desire, just chop it well into small pieces!

Walnut stuffed peppers

This pâté is lovely inside a juicy red pepper, but remember that you can do all sorts with the pate, such as spreading them on vegetable rounds, use as a dip with crudités, or use them as a nori stuffing. Serves 4.
8 red peppers
4 cups of walnuts, shelled
4 sundried tomatoes, soaked in water for 2-6 hours
2 small red onions
2 courgettes
De-seed, stalk and chop 4 of the peppers, and put them in a food processor. Add the walnuts and sundried tomatoes and process. If you have a champion juicer, use that. If you don't have one, then process the mixture until it's a pâté -like texture. If you have a hand blender, transfer the mixture to a bowl and finish it off with the hand blender to get a smoother finish.
Finely chop the onion and mix this into the pâté, but don't blend it. Transfer equal amounts of pâté into each pepper. Replace the lids, and place each on a serving plate. Spiral slice the courgette and put equal amounts around the peppers. Finish off by adding some extra finely sliced sundried tomatoes, a few fresh coriander leaves, some walnuts and a drizzle of olive oil to the courgette.
Variation
You can put the stuffed peppers into a dehydrator for around 6 hours which will slightly soften the pepper. Add the courgette after dehydrating.

Master Cleanse

5 drops cayenne oil
1/4 tsp chilli powder
1/2 lemon
2 tsp maple/ honey
in mug of hot water

Juice ½ lemon, including rind. Mix all and enjoy (?!)

Liver Cleanse

cinamon
cayenne
apples 2
lemon 1 whole
olive oil tsp
garlic 3 cloves
Juice whole lemon and apples, mix all in a cup and enjoy (the taste does grow on you!)

Carrocado Mash

Thanks to David Klein

Ingredients (2 servings)
6 to 8 large fresh carrots
1 large red or yellow bell pepper
1 large or 2 small ripe avocados
1 oz. whole dulse leaf
Instructions
Soak the dulse leaf in water for a few minutes, then drain and thoroughly rinse for 5 minutes, then squeeze out the water by hand. Slice up the bell pepper into strips. With the blank plate installed, run the carrots through a Champion juice, collecting the juicy pulp in a bowl Remove the flesh from the avocado(s) and, using a fork, mash the avocado into the carrot pulp. Add the dulse and bell pepper to the carrot-avocado mixture, and serve. Optional: scoop out bell pepper and stuff with the carrot-avocado mixture.

Mashed "Potatoes"

by RoseLee Calabro

6 C chopped cauliflower
1/4 c flax oil
Spike All Purpose Seasoning to taste

Process cauliflower in a food processor with "S" blade, chop until "grainy". In a large pot, slow cooker, or electric skillet on the lowest temperature, add oil, spices and cauliflower, stirring and tossing until coated and warmed to 105 degrees. Serve with Mushroom Gravy.

No Bean Humus

2 medium zucchini
1/4 cup olive oil
4-8 garlic cloves
2 t celtic salt (or use dulse flakes)
1/2 cup lemon or lime juice
3/4 cup sesame seeds
3/4 cup tahini
1/4 t cayenne
1 t paprika
1 t ground cumin
Process zucchini, olive oil and garlic first in food processor. Add remaining ingredients and process until smooth!! Yummy!

Its not bread!

By RoseLee Calabro

1 c barley, soaked 2-3 days, be sure to rinse daily,(good)
2 C soft wheat, sprouted 1 day
1 1/2 C fresh pumpkin puree
1/2 orange
1 tsp. orange zest
1/2 tsp. ginger
1 t cinnamon
1/2 C dates
1/2 C raisins
1/2 C walnuts, soaked and chopped

Put 1 1/2 C barley, wheat mixture in the champion juicer using the solid plate along with dates. Puree pumpkin and orange and add to the mixture. Add spices, raisins, and walnuts. Mix well, form into 3 loaves of bread and place on a tray with teflex sheet in dehydrator at 105 degrees for 4 hours, remove teflex sheet and continue dehydrating for 4-6 hours or until moisture is desired.

Bagelive

©Jeremy Safron - the raw lover!

  1. 2 cups sprouted buckwheat
  2. 1 cup sunchoke pulp
  3. 1 cup carrot pulp
  4. sea salt to taste*
  5. 2 tablespoons nutritional yeast [this is not a raw product]
  6. 2 tablespoons olive oil
  7. 1 cup flax seed meal
  8. 1/4 cup pine nut meal

Grind sprouted buckwheat into mash (using a Champion juicer or a Vitamix).

Mix oil and salt and yeast into buckwheat.

Mix pulps together and then into buckwheat.

Mix meals together and stir in.

Form into bagels and dehydrate for 12 to 18 hours (until proper consistency).

(Start on teflex sheets and flip it over and remove teflex after 3 hours.)

Veggie Mac Cheese Spread

1 batch of macadamia nut cheese (see below for recipe)
2 tablespoons unpasturized miso
1/2 cup hemp nuts
1/4 cup finely chopped purple onion
2 to 3 finely chopped green onion
2 tablespoons finely chopped basil
2 tablespoons finely chopped parsley
dash of Ume plum vinegar (this stuff is REALLY salty, so just a drop or two), or a pinch of Celtic sea salt 2 to 3 cloves finely chopped fresh garlic (I use a lot of garlic and everyone loves it) Mix altogether and refrigerate. It is best made a day ahead of time to let the flavors blend together. It lasts for a couple of weeks so make a big batch.

Macadamia Nut Cheese

1 bag of raw macadamia nuts (do NOT soak these nuts, they are really nasty if you do) enough water to cover in blender Turn on blender and blend until very smooth and creamy. A VitaMix works wonders with this, but a regular blender works well. First make sure there is enough liquid to keep the blades turning in the "cheese". Don't worry if it looks too soupy, the next step will take care of most of it. (Be careful not to have a pourable liquid.)

Remove from blender into a fine nylon mesh bag that has been placed in a colander that has been put on a plate (to catch the whey). When all the cheese is in, fold the bag over itself and put a plate on top. Place some sort of a weight on the plate and put everything in a warm spot. In winter I put mine in front of the gas fireplace or at this time of year I put it in the hot water tank closet. Somewhere warm and away from drafts.

Leave there overnight or throughout one day. At the end of that time, take a taste. I like mine a little tangy and it will become that way eventually. When it is to your liking remove to refrigerator for a day, if you like a firmer cheese. I've actually had batches that are so close to cream cheese people cannot tell the difference!
Enjoy.

Raw Matzoh

This serves about 12 people if they each have a tiny piece for the blessing, and then some more while reading the Haggadah stories while waiting for the main meal to be served.
(Begin this recipe several days before your seder, in order to soak or sprout the necessary ingredients, and to dehydrate them.)
2 cups flax seeds
1 cup raw hulled sesame seeds
1/4 cup raw chia seeds
For a few hours, soak and sprout flax seeds and chia seeds plus the mechanically hulled (white) sesame seeds, which add much nutritional value to the mock matzoh. Be careful not to soak them too long, or they will ferment!

Then put them in the dehydrator at 105 degrees until they are completely dry. If you live in a hot desert area like Palm Springs you could dry them on a cookie sheet out in the sun. Or if you have an oven that has an optional setting of less than 120 degrees, you could put them in there for about 20 minutes.

When they are dry, put them in a coffee grinder to make a powder out of it, and blend with a small amount of purified water to make a paste.
The flax and chia seeds will form a sort of gel-like substance which provides a solid base to the mock matzoh.

Optional ingredients:
4 Tablespoons raw psyllium
3 Tablespoons raw carob powder
1/2 cup date sugar (or soaked dates)
5 Tablespoons lemon juice
1/4 cup raw cashews
1/4 cup raw macadamias (delicious!)
1/4 cup chopped raw (best if blanched) almonds
1/4 cup raw pecans and/or walnuts
1/4 cup filberts (hazel nuts)
1/8 cup pine nuts (they're strong but the oil is wonderful)
5 raw brazil nuts (my favorite!)

and also, perhaps:
a few strands of saffron (it's expensive, that's why I say a few), a pinch or two or tumeric (also known as curcumin, it adds color and flavor and is the best herb to reduce swelling in any tissues in the body; especially good for Passover).

Add any of the optional ingredients to the paste you made above, then spread the mixture on either plastic wrap or rice paper that you lay on the dehydrator racks. Some people use aluminum wrap or wax paper, which I don't really approve of). Some people also use Teflex sheets. You might want to score the mathoz into small portions, to make it easy to break when dehydrated. Leave these in the dehydrator for anywhere from four hours to 2 days, depending on what the weather is by you. You can tell when it's ready because it will be dry like Matzoh. After dehydrating the matzoh, you can break it up when serving it, or cut it with a serrated edged knife.
You can eat the dehydrated matzoh it plain, or with charoses.

Live Foods Charoses

20 small apples
1 quart soaked almonds
cinnamon, nutmeg, allspice, cloves, ginger
1. Process the apples in a food processor.
2. Process the almonds in a food processor.
3. Blend the processed apples and almonds in a bowl, and add spices to taste

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Side Dishes

Carrocado Mash

Thanks to David Klein
Ingredients (2 servings)
6 to 8 large fresh carrots
1 large red or yellow bell pepper
1 large or 2 small ripe avocados
1 oz. whole dulse leaf
Instructions
Soak the dulse leaf in water for a few minutes, then drain and thoroughly rinse for 5 minutes, then squeeze out the water by hand
Slice up the bell pepper into strips.
With the blank plate installed, run the carrots through a Champion juice, collecting the juicy pulp in a bowl
Remove the flesh from the avocado(s) and, using a fork, mash the avocado into the carrot pulp.
Add the dulse and bell pepper to the carrot-avocado mixture, and serve.
Optional: scoop out bell pepper and stuff with the carrot-avocado mixture

Mashed "Potatoes"
by RoseLee Calabro

6 C chopped cauliflower
1/4 c flax oil
Spike All Purpose Seasoning to taste

Process cauliflower in a food processor with "S" blade, chop until "grainy". In a large pot, slow cooker, or electric skillet onthe lowest temperature, add oil, spices and cauliflower, stirring and tossing until coated and warmed to 105 degrees. Serve with Mushroom Gravy.

No Bean Humus

2 medium zucchini
1/4 cup olive oil
4-8 garlic cloves
2 t celtic salt (or use dulse flakes)
1/2 cup lemon or lime juice
3/4 cup sesame seeds
3/4 cup tahini
1/4 t cayenne
1 t paprika
1 t ground cumin
Process zucchini, olive oil and garlic first in food processor. Add remaining ingredients and process until smooth!! Yummy!

Its not bread!
By RoseLee Calabro

1 c barley, soaked 2-3 days, be sure to rinse daily,(good)
2 C soft wheat, sprouted 1 day
1 1/2 C fresh pumpkin puree
1/2 orange
1 tsp. orange zest
1/2 tsp. ginger
1 t cinnamon
1/2 C dates
1/2 C raisins
1/2 C walnuts, soaked and chopped

Put 1 1/2 C barley, wheat mixture in the champion juicer using the solid plate along with dates. Puree pumpkin and orange and add to the mixture. Add spices, raisins, and walnuts. Mix well, form into 3 loaves of bread and place on a tray with teflex sheet in dehydrator at 105 degrees for 4 hours, remove teflex sheet and continue dehydrating for 4-6 hours or until moisture is desired.

Bagelive

©Jeremy Safron - the raw lover!

  1. 2 cups sprouted buckwheat
  2. 1 cup sunchoke pulp
  3. 1 cup carrot pulp
  4. sea salt to taste*
  5. 2 tablespoons nutritional yeast [this is not a raw product]
  6. 2 tablespoons olive oil
  7. 1 cup flax seed meal
  8. 1/4 cup pine nut meal

Grind sprouted buckwheat into mash (using a Champion juicer or a Vitamix).

Mix oil and salt and yeast into buckwheat.

Mix pulps together and then into buckwheat.

Mix meals together and stir in.

Form into bagels and dehydrate for 12 to 18 hours (until proper consistency).

(Start on teflex sheets and flip it over and remove teflex after 3 hours.)

Veggie Mac Cheese Spread

1 batch of macadamia nut cheese (see below for recipe)
2 tablespoons unpasturized miso
1/2 cup hemp nuts
1/4 cup finely chopped purple onion
2 to 3 finely chopped green onion
2 tablespoons finely chopped basil
2 tablespoons finely chopped parsley
dash of Ume plum vinegar (this stuff is REALLY salty, so just a drop or two), or a pinch of Celtic sea salt 2 to 3 cloves finely chopped fresh garlic (I use a lot of garlic and everyone loves it) Mix altogether and refrigerate. It is best made a day ahead of time to let the flavors blend together. It lasts for a couple of weeks so make a big batch.

Macadamia Nut Cheese

1 bag of raw macadamia nuts (do NOT soak these nuts, they are really nasty if you do) enough water to cover in blender Turn on blender and blend until very smooth and creamy. A VitaMix works wonders with this, but a regular blender works well. First make sure there is enough liquid to keep the blades turning in the "cheese". Don't worry if it looks too soupy, the next step will take care of most of it. (Be careful not to have a pourable liquid.)

Remove from blender into a fine nylon mesh bag that has been placed in a colander that has been put on a plate (to catch the whey). When all the cheese is in, fold the bag over itself and put a plate on top. Place some sort of a weight on the plate and put everything in a warm spot. In winter I put mine in front of the gas fireplace or at this time of year I put it in the hot water tank closet. Somewhere warm and away from drafts.

Leave there overnight or throughout one day. At the end of that time, take a taste. I like mine a little tangy and it will become that way eventually. When it is to your liking remove to refrigerator for a day, if you like a firmer cheese. I've actually had batches that are so close to cream cheese people cannot tell the difference!
Enjoy.

Raw Matzoh

This serves about 12 people if they each have a tiny piece for the blessing, and then some more while reading the Haggadah stories while waiting for the main meal to be served.
(Begin this recipe several days before your seder, in order to soak or sprout the necessary ingredients, and to dehydrate them.)
2 cups flax seeds
1 cup raw hulled sesame seeds
1/4 cup raw chia seeds
For a few hours, soak and sprout flax seeds and chia seeds plus the mechanically hulled (white) sesame seeds, which add much nutritional value to the mock matzoh. Be careful not to soak them too long, or they will ferment!
Then put them in the dehydrator at 105 degrees until they are completely dry. If you live in a hot desert area like Palm Springs you could dry them on a cookie sheet out in the sun. Or if you have an oven that has an optional setting of less than 120 degrees, you could put them in there for about 20 minutes.
When they are dry, put them in a coffee grinder to make a powder out of it, and blend with a small amount of purified water to make a paste.
The flax and chia seeds will form a sort of gel-like substance which provides a solid base to the mock matzoh.
Optional ingredients:
4 Tablespoons raw psyllium
3 Tablespoons raw carob powder
1/2 cup date sugar (or soaked dates)
5 Tablespoons lemon juice
1/4 cup raw cashews
1/4 cup raw macadamias (delicious!)
1/4 cup chopped raw (best if blanched) almonds
1/4 cup raw pecans and/or walnuts
1/4 cup filberts (hazel nuts)
1/8 cup pine nuts (they're strong but the oil is wonderful)
5 raw brazil nuts (my favorite!)
and also, perhaps: a few strands of saffron (it's expensive, that's why I say a few), a pinch or two or tumeric (also known as curcumin, it adds color and flavor and is the best herb to reduce swelling in any tissues in the body; especially good for Passover).

Add any of the optional ingredients to the paste you made above, then spread the mixture on either plastic wrap or rice paper that you lay on the dehydrator racks. Some people use aluminum wrap or wax paper, which I don't really approve of). Some people also use Teflex sheets. You might want to score the mathoz into small portions, to make it easy to break when dehydrated. Leave these in the dehydrator for anywhere from four hours to 2 days, depending on what the weather is by you. You can tell when it's ready because it will be dry like Matzoh. After dehydrating the matzoh, you can break it up when serving it, or cut it with a serrated edged knife.
You can eat the dehydrated matzoh it plain, or with charoses.

Live Foods Charoses

20 small apples
1 quart soaked almonds
cinnamon, nutmeg, allspice, cloves, ginger
1. Process the apples in a food processor.
2. Process the almonds in a food processor.
3. Blend the processed apples and almonds in a bowl, and add spices to taste

Whole Wheatless Bread Sandwich
Based on a recipe by Igor Boutenko

2 cups hemp seeds
1 cup filtered water
1 large onion, chopped
3 stalks of celery, chopped
4 medium cloves of garlic
1 tsp. coriander seed or powder
1 tsp. caraway seed
1 tsp. Celtic sea salt
dehydrated garlic flakes
sesame seeds

1) Grind the hemp seeds in a blender or Vita-Mix. The jar of the blender has to be very dry, not wet. If it is wet, dry it with a clean dishtowel before putting in the flaxseeds. Once ground, transfer the flour to a bowl. (It won't look like any flour you've ever seen before, of course.)
2) Put the water, onion, celery, garlic and spices (but not the garlic flakes and sesame seeds) into a blender and blend well.
3) Add the blender mix to the ground flaxseeds and mix well. Let it sit for about a half hour and then knead the dough with your hands.
4) Cover the dough with a cotton cloth and let it sit for four hours (or overnight) at room temperature to allow it to rise. It won't rise too much. The longer you let it sit, the more fermented will be the flavor. I prefer the four hours.
5) Then divide the dough into two pieces and spread out with your hands into a flat, thin bread on dehydrator trays that are covered with Teflex dehydrator sheets. To make the bread easier to spread out, wet your hands with water. You have to work with the dough a little to get it to spread out. (This amount fills two large-size dehydrator trays.)
6) With a soft-edge knife, mark the bread into whatever size pieces you want. Depending on how you cut, you could get six to nine pieces per tray.
7) Before putting the bread into the dehydrator for 24 to 36 hours at 95-100° F, sprinkle with dehydrated garlic flakes and/or sesame seeds. Turn the bread over when half finished and place directly onto the mesh dehydrator trays, peeling the Teflex away.
Makes approximately 12 to 18 slices. Keep in a sealed container at room temperature, or in the refrigerator. The bread can be frozen. It's OK when defrosted, although I prefer to make it fresh and then just keep it for one or two weeks. It's very fast to make--15 minutes tops. Freezing seems to stiffen the bread a little, making it less malleable. If you're not freezing the bread, I suggest using the bread within two weeks, since hempseeds contain a lot of oil, which can go rancid.

Spinach mousse

adapted from a recipe by Naomi Shannon

2 tablespoons pine nuts, soaked in water 20 minutes, drained
1 large bunch spinach (1 pound-500g), cleaned, dried, tornin pieces
1/4 cup raw tahini
1/4 cup hemp nut
3 tablespoons lemon juice
3 cups sliced mushrooms
1/4 teaspoon sea salt
5 tablespoons water (a bit more is sometimes necessarydepending on the moisture in the spinach-you want the mixture to be moist enough to process easily)
1/8 teaspoon nutmeg (see note)
1-2 tablespoons psyllium husks (finely ground)

Mushrooms/ parsley for decoration

In a food processor, combine the spinach, tahini, pine nuts,
lemon juice, mushrooms, salt and water; process thoroughly.
The mixture will become an even green color. While the processor
is still running, very gradually sprinkle in the nutmeg, then
the psyllium. Press the filling immediately into the pie plate
or ramekin. Decorate with mushrooms. Chill for at least 30 minutes
before eating.

Note: Instead of nutmeg, substitute 1/2 teaspoon dried dill
or 1/2 teaspoon (dried) mixed herbs.

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Drinks, Juices and Cleansing Drinks

Master Cleanse
5 drops cayenne oil
1/4 tsp chilli powder
1/2 lemon
2 tsp maple/ honey
in mug of hot water

Juice ½ lemon, including rind. Mix all and enjoy.

Liver Cleanse
cinamon
cayenne
apples 2
lemon 1 whole
olive oil tsp
garlic 3 cloves
Juice whole lemon and apples, mix all in a cup and enjoy (the taste does grow on you!)

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