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Tropical Lush Tomato Salad

1 Large Yellow Heirloom Tomato1 Red Heirloom TomatoAvocadoSliver Red Onion4 Strawberries Dressing: Lemon1/4 Shallot dicedRallis Olive OilFresh OreganoSalt Wisk Lemon, evoo, shallot, salt, oregano together and cover a little at bottom of dish, layer the top of the tomatoes dish with the rest of dressing. Garnish with more dressing, dried pineapple rings, edible flowers such as marigolds.

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BEST Vegan Wild Mushroom Stroganoff

SOUR CREAM 2 cups raw cashews 1&1/2 Lemon juiced Splash Apple Cider Vinegar 1 cup water 1 tsp. Nutritional Yeast Salt Combine in blender, adjust flavorings and water as to the consistency you’d like. WILD MUSHROOM STROGANOFF 4 -6 cups Wild Maitake Mushrooms* remember they shrink! 4 Large White Mushrooms sliced 4 Cloves Garlic minced 1 small Onion/1 small Shallot …

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Vegan Pho with Veggies, Mirin Glazed Tofu and Shiitakes

4 cloves garlic 2 slices of Ginger, diced Ocean’s Halo Pho Broth 2 tbs. White Miso 1 Star Anise 1 Tbs. Coriander Seeds 1 Cinammon Stick 1 Onion Quartered 1 head Broccoli chopped finely 2 Bok Choy sliced down middle 4 carrots diced diagonal 1 Daikon cut long sticks 6 Shiitakes Mushrooms 1 block Tofu Mirin Tamari LimeCilantro, Mint diced …

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Kravitz Glow Collard Wraps

Sunflower Cilantro Pesto1/4 Cup Sunflower Seeds1/2 Bunch Cilantro1-2 LimesEVOO/Salt Blend and add liquids as needed to make a smooth paste. Sprouted Living Wild Rice Sprouts for 3 days1 cup Wild Rice Cover in water, with spouter jar, (the easiest) or any way is fine) approximately 8 hours, drain, and continue for 2 days, you can taste for doneness and check …

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Flower Beauty Chia Pudding

Chia SeedsFresh Almond Walnut MilkWild BlueberriesPineapple Rings Layer a beautiful glass with, chia seeds, plant milk, just at the bottom of glass, stir well; let set in fridge for approx 10-20, layer with wild blueberries next, then repeat with chia and milk mixed well, refrigerate for approximately 20 minutes. Add the Wild Blueberries to top, garnish with dried Pineapple Rings, …

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O GRANDE SUCESSO SIDNEY’S GARDEN HEIRLOOM TOMATO SAUCE

9 Heirloom Tomatoes 2 Cups Cherry Tomatoes 4 Tbs. Flax Powder 4 -6 Cloves Garlic diced 4 Tbs. Miyoko’s Creamery Sun-Dried Tomato Cheese, )let sit out from fridge for awhile) 1 Tbs. dried Oregano, Basil * preferably fresh Oregano but dried is fine.SaltLinguine Garnish: Fresh Parsley, Red Pepper, Malton Salt, Rallis Olive Oil Raw ________________________________________________________________________Preheat oven to 400, wash and …

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Wild for Wild Blueberries Shake

2 cups homemade Pistachio and Almond Milk 1 scoop Sprout Living, Epic Protein, Vanilla, Lucuma Powder 1 tbs. Maca Powder 1 Cup Frozen Wild Blueberries Ice PISTACHIO/ALMOND MILK: Soaks 1/2 Cup Pistachios and 1/2 Cup Almonds separately overnight; Strain in morning and blend in blender, add a date or 2, 4 cups of water, blend, strain and you have your …

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Vegan Layered Quesadillas, Decadent, Cheesy & Delicious

3 packages Filo Cuban Black Beans1 tbs. Cumin Seed and Coriander Seed-browned and smashed in mortarDash with Chili Seasoning to your heat preference1 Garlic Clove, diced 2 Ears Corn shavedLime, Salt squeezed over corn Flour Tortillas 3 Tiny Sweet Potatoes Miyoko’s Farmhouse Cheddar sliced ultra-thin SWEET POTATOES3 very small Potatoes; scrub and bake with a little water in pan for …

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Summery Vegan UnTuna Chickpea Salad

2 cups Jovial Jarred Chickpeas 4 Tbs. Just Mayo/Vegan Mayo 1/4 Red onion diced 1 Clove Garlic diced 2 tbs. Fresh Dill finely diced 1 tsp. Maine Coast Kelp Granules Salt 1 Lemon 1 Sheet Nori for wrap In a mixing bowl, mash the chickpeas with a masher, remove as many skins off as possible. Add the onion, garlic, lemon, …