Broccoli is loaded with detoxifying antioxidants and is rich in anti-inflammatory phytonutrients, as well as omega 3 fatty acids. ¼ cup almonds ¾ cup water 2 Tbs avocado 4 Tbs raw apple cider vinegar 1 tsp sea salt 1/4 cup olive oil 2 Tbs agave or coconut nectar 8 cups broccoli, chopped 1/2 cup onion, chopped 1… Read more
This simple salad is a wonderful addition to the fall and winter menu. The freshness and crunch of the fennel is a great balance for the very heavy, hearty dishes of the season. Serves about 6, more if you put it on a bed of greens. 1 fennel bulb, thinly sliced 2 apples (gala, fuji,… Read more
Serves 4-6 Preparation time: 10 minutes 2 tablespoons extra virgin olive oil 1 Tbs fresh lime juice, plus more to taste 3 medium tomatoes, diced, plus more to garnish 1 English cucumber, skin on, and diced, plus more to garnish 1 large red bell pepper, diced, plus more to garnish 1/4 medium red onion, diced… Read more
My client Christine made this gem up. Bring this dip to a “cooked food” party and no one will ever guess the difference. I never tell my cooked food friends that this raw, and they all love it…it tastes just like sour cream and onion dip!”….Alissa Cohen 2 cups macadamia nuts ¾ – I cup… Read more
2 avocados ½-1 tomato ¼ cup chopped onion ¼ cup cilantro (optional) Sea salt to taste Pinch cayenne Place onions, tomatoes, cilantro, sea salt and cayenne in a food processor and pulse chop until chunky Peel and pit avocados and cut into large chunks. Place avocados in food processor with other ingredients and pulse chop… Read more
(Prepare this dish one to four days in advance. Keep it tightly covered in the refrigerator and toss the ingredients once a day. If you make it the same day it will be served, allow at least two hours for it to marinate at room temperature and toss the ingredients often.) 8 portabella mushrooms (or… Read more