1 large avocado 1 tomato chopped 1 heart romaine lettuce 1 Tbs. fresh lemon juice ½ cucumber, chopped A handful of clover sprouts Cayenne pepper to taste 1 Tbs. sweet onion Slice the avocado lengthwise and remove the pit. Scoop out the green avocado flesh and add it to a medium-size mixing bowl. Add the… Read more
Proof that dinner doesn’t have to be complicated to be a success. 1 large crown of broccoli, cut into small pieces 1 tsp sea salt 1 Tbs olive oil 3 carrots, coarsely grated 1 red onion, finely diced 1 tomato, chopped 5 sundried tomatoes, cut into small pieces 1 apple, cubed ¼ cup raisins ¼… Read more
2 cups fresh, ripe tomatoes 1 chile, seeded & diced (use Serrano or jalapeño) 2 limes, juiced 1/4 cup fresh cilantro, chopped 1/4 cup red onion, diced a generous pinch of sea salt freshly cracked pepper to taste You can either chop all ingredients by hand, or use a food processor if you prefer your… Read more
For the Salad: 2 cups diced jicama 1/4 cup diced yellow pepper 1/4 cup diced celery 1 tbsp minced fresh rosemary 2 tbsp minced green olives 1/4 avocado, mashed 1/2 red onion, thinly sliced fresh parsley, for garnish For the Dressing: 2 tbsp. tahini 1/4 tsp cumin 1 1/2 tbsp fresh lemon juice 2 tbsp… Read more
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