Recipes & Resources

Basic SUNfood Recipes

Cucumber Cooler
½-1 cucumber
4-6 stalks of celery
handful of parsley
other greens, kale, romaine, etc
Juice and enjoy!
Variations: add lime or lemon, one green apple, fresh ginger & turmeric
(for optimal results use a juicer)

Ruby Red Juice
2-3 green apples
½ - 1 beet
2-3 lemons or limes, remove the skin
few slices of ginger to your taste
Juice and enjoy! (for optimal results use a juicer) (This can be diluted
with plain water)

Almond Milk
1 cup almonds (soaked 8-12hrs)
3-4 cups water
Optional: 
1 tsp vanilla
½ tsp cinnamon
dates, agave or honey for sweetener
blend all ingredients until smooth.
strain almond milk through nut milk
bag or fine strainer.

Superhero Smoothie
(Or the NO-Excuse Smoothie)
Fresh is best but nice to always have
fruits available so frozen works too!
1-2 fresh or frozen bananas
½ cup fresh or frozen strawberries
½ cup fresh or frozen blueberries
1-2 cups almond, hemp or coconut milk
handful of leafy greens
optional: 
freshly ground flax seeds
chia seeds
1 tbs almond butter
1 tsp maca powder
1 tsp cacao powder or nibs
blend well & enjoy

Chia Seed Porridge
Chia Seeds are high in Omega 3's
and a good source of protein and
calcium! (makes one serving)
2-3 Tbs chia seeds
½ – 1 cup of water (hot or room temp)
Cover the seeds with liquid and stir so
they are wet. Let them sit for about
10-20 minutes until they puff up.
They will look gelatinous. You can
make it to a consistency that you like:
thicker or thinner.
Add almond butter and stir well.
Top with fresh fruits, nuts, seeds,
chopped dates, or raisins.
Optional: Cinnamon, vanilla, raw honey or yakon syrup.

Tahini Dressing
2/3 cup raw organic tahini
¼ – 1/3 cup lemon juice
¾ – 1 cup water
sea salt to taste
dash cayenne pepper
1 clove crushed garlic
blend all ingredients together;
add water for the right consistency.

CeasarGoneVegan
3-4 Tbs olive oil
or fresh flax seed oil (check the date!)
3-4 Tbs lemon juice
3-4 Tbs Tahini
1 tsp mustard
1-2 cloves garlic
sea salt to taste
dash cayenne pepper
Optional: add fresh or dry herbs,
cilantro, basil, oregano, rosemary
thyme etc

Sunflower Paté
3 c sunflower seeds
(soaked for 8-12 hours)
½-3/4 cup lemon juice
½ cup scallions
¼ – ½ cup raw tahini
1-2 Tbs tamari
½ red onion cut in chunks
½ red pepper cut in chunks
2-4 Tbs parsley
2-3 cloves of garlic
½ tsp cayenne pepper
Put the sunflower seeds, lemon juice and in food processor with S blade, blend till smooth. Add the rest of the ingredients, process till smooth.
Makes about 4-5 cups. Keeps in the frig for about 7-10 days. Use it for roll ups in lettuce or nori or as a dip or paté with raw veggies.

Cashew-Coconut
Energy Balls
3 cups cashews (1lb)
1 cup shredded coconut
1 cup raisins
2 T chia seeds
1T maca (optional) 
Blend in food processor until all combined and starts to stick together. Roll into small balls & enjoy!
Makes Approx 36-48

EASY.
RAW.
DELICIOUS.

Cabbage, Beet & Carrot Salad
(intestinal broomslaw)
red cabbage, sliced thin
raw beets grated
raw carrots grated
lemon or lime juice
Optional:
olive oil: drizzle gently
sunflower seeds
cilantro: chopped
season w/ sea salt

Cilantro Quinoa Tabouli Salad
1 cup red or white quinoa, rinse well
½ -1 cucumber, cubed small
½ -1 pepper, cubed small
1-2 tomatoes, cubed small
1/4 chopped red onion
Optional: chic peas
Handful chopped cilantro (or parsley & mint)
Dressing:  olive oil, lemon, crushed garlic & 
sea salt.
Cook 1 cup quinoa in 2 cups of water covered
for about 15 minutes.
Once cooked set aside to cool.
Chop veggies, prepare dressing
Add veggies to quinoa, drizzle some or all dressing & toss. Wow, summer for your taste buds!

Cilantro Flax Crackers
2-3 cups golden flax
(Put this in a large bowl cover with plenty of water, soak )
1 red pepper
1 onion
2-5 cloves of garlic
lots of cilantro
sea salt to taste or 1-2 tsp
¼ tsp cayenne
Put all the ingredients, except flax seeds,
in a food processor and process till fairly
fine. Stir into seeds & spread on teflex sheets.
Dehydrate for 20- 24 hours or until crunchy

KreamyTahini Kale Salad or Kale Chips
2 heads kale
¾ cup tahini
3 Tbs tamari
½-2/3 cup water
2 scallions
1 clove garlic
1 lemon (juice of)
For salad cut recipe in half.
Remove ribs from kale & tear leaves
into bite size pieces
Place kale in a large mixing bowl.
Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over kale and mix thoroughly to coat the kale. Eat as a fresh salad or keep going & make chips or both!
For chips: Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees.

You'll need to use two trays. Rotate kale occasionally to dry uniformly

FIRE CIDER: Benefits, Uses & Recipe
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~ be radiant, choose foods just kissed by the sun!