Ingredients

• 1 bunch lacinato (dinosaur)kale
• 1/4 cup nutritional Yeast
• 3/4 cup pecans
• ½ teaspoon sea salt
• zest of 1/2 lemon
• 1 tablespoon lemon juice, freshly squeezed
• 1 clove garlic, grated
• ¼ cup cold pressed olive oil

Directions

Remove stems from kale. In a food processor fitted with an s-blade, add the Kale, nutritional yeast, pecans, salt, lemon zest, lemon juice, salt, and garlic. Process until coarsely chopped. Slowly add olive oil and pulse to incorporate. Taste for salt and add more oil if it is too dry. This should not be an oily pesto, only add enough oil so it is moist. Toss with a zucchini Pasta, use as a raw pizza base or as a delicious dip.

Ingredients:

• 1 1/2 cups Walnuts
• 1/2 cup celery, diced
• 1/2 cup diced carrots
• 1/2 red bell pepper, diced
• 1/2 cup fresh Cilantro,minced
• 1/4 cup Scallions, minced  (greens only)

Sauce:

• 1/4 cup raw wild honey
• 1/8 cup Nama Shoyu
• ½ teaspoon fresh garlic, minced
• 1 teaspoons fresh ginger, grated
• 1 Tablespoons hulled sesame seeds
• 1 Tablespoons Sesame Oil
• 1 teaspoons red pepper flakes

Garnish:

• 1 head of Lettuce, Butter, Bib, or Romaine
• Mung Bean sprouts
• Carrot, grated

Directions:

1. Gently pull apart lettuce leaves, wash and let dry on paper towel
2. Prepare the sauce in a food processor fitted with an s-blade by adding all ingredients and pulsing 3-4 times.
3. Add walnuts to the processor and pulse 4-5 times until meat of walnut is the consistency of ground meat.
4. Add vegetables to processor and pulse 3-4 more times until all ingredients are incorporated.
5. Place 2-3 lettuce leaves on plate, scoop 2-3 tablespoons of walnut meat mixture in to leaf.
6. Garnish with Mung Beans, and grated carrot

Makes 4 servings

Ingredients

• 1 ½ cups Luna and Larry’s Coconut Bliss Vanilla Island
• 1 cup Almond Milk
• 12 Mint leaves
• 1 teaspoon Spirulina
• ½ teaspoon Vanilla extract
• 2 Medjool dates, pitted
• 2 Tablespoons Raw Cacao Nibs
• 1 cup of Ice (optional)

Directions

Place all ingredients except Raw Cacao Nibs in blender and blend until smooth.  Add cacao nibs and ice cubes and blend until ground. Garnish with Mint.

Ingredients

• 1 bunch Lacinato or Dino Kale
• 2 tablespoons Cold Pressed Olive Oil
• ½ cup Raw Parmesan

Raw parmesan

• ¼ cup walnuts
• ¼ cup nutritional yeast
• ½ teaspoon sea salt

Directions

Place in a coffee grinder, personal blender or my favorite Nut and Spice Grinder and process until a powder. Do not over process. Wash and stem the kale. Pat dry from any excess water.  With a sharp knife cut Kale lengthwise along the vein to make long thin strips. Lay flat on a dehydrator tray lined with a Paraflexx sheet. Using a pastry brush, brush the Kale with olive oil and sprinkle with raw parmesan. Add a touch of sea salt if necessary. Place in the dehydrator at 110 degrees for 2-4 hours. Remove Paraflexx sheet and place chips on Grid sheet only. Dehydrate an additional 4-6 hours until crispy

Available as a Step-by-Step Instructional Video