Ingredients(Measurements) :

1. 1 bunch of collards.
2. 1 bunch of spring onions- just the green part not the roots.
3. Salt to taste.
4. 1/2 of a lemon’s juice.
5. 1 Tbsp sesame seeds
6. 10 Cashews
7. 10 walnuts
8. Grated ginger – 1/4 tsp (Optional)
9. 1 tsp of sesame/olive oil.

Preparation:

1. Chop collards and spring onions finely.
2. Add all ingredients together and mix with a spoon.

Serving :
Serves 2 as a salad. To make it more filling you can add steamed quinoa / puffed amaranth if you are not 100% raw.

Ingredients(Measurements) :

1. 1 cup sprouted beans.I have used Vaal here (Fava bean , Hyacinth Beans, Windsor bean , Horse beans).
2. 2 Bunches Romain Lettuce.
3. 1 Avocado.
4. 1/4 Onion.
5. 10 thin slices of yellow Beet.
6. Alfalfa Sprouts.
7. Salt to taste.
8. Pepper to taste.
9. 1 Tbsp oil.

Preparation:

1. Steam lentils until cooked (Usually takes 15-20 minutes).
2. Cut Avocado into long medium-thick slices.
3. Wash the lettuce and pat dry / put in the dehydrator for 5 minutes at lowest temperature. I found the if I dehydrate green just to let the water evaporate, I eat them more. They look more fresh and crunchier rather than wilted.
4. Cut Onion into thin long slices.
5. Take a leaf of lettuce and fill with Avocado slices, Lentils, Beet slices, Onion slices, Sprouts and do so for each leaf.
6. Sprinkle salt, pepper, oil.

Ingredients(Measurements)

1. Juice Oranges – 3
2. Dry Cranberries – 1/4 cup
3. Fennel Leaves from 4 stalks

Preparation

Blend adding 1 glass water .

Makes : 2 Glasses

1. Carrot – 1/2 Cup shredded (Use a Mandoline to get noodle like texture if you have one)
2. Cabbage-1/2 Cup shredded(Use a Mandoline to get noodle like texture if you have one)
3. Mushrooms – 1 Cup sliced long and thin.
4. Chives-10 stems
5. Red Onion – 1/2 (Optional)
6. Soy sauce-1 Tbsp
7. Rice Vinegar – 2 tsp
8. Fresh/Frozen Corn – 2 Tbsp
9. Fresh Ginger – about 2 cm in length
10. Red Dried Chili -1
11. Oil-1 Tbsp (Sesame oil preferably)
12. Salt to taste
13. Raw Sugar-1/4 tsp
14. Black Pepper Freshly Ground – A Pinch
15. Warm water – 1 bowl

Preparation

Blend all except chives,carrots,cabbage and mushrooms. Pour into 2 bowls and add chives,carrots,cabbage and mushrooms. Serve hot !.

Optionally add any sea vegetable you like as garnish.

Variations : Am going to try with radish this time. Let me know if you try any other vegetable and it tastes super good.

Ingredients(Measurements)

1. 8 BIG Carrots. Yes 8 of them . If you are not in US, you can add more carrots. US carrots are 4 times the size of Indian Carrots !!.
2. 2 Sweet Apples. You can add any fruit after trying this recipe. You can also add a green leaf vegetable or herbs.
3 . 4 Pinches of Himalayan Pink Salt (Or any healthy salt like sea salt, rock salt)

Preparation:
Just Blend adding 1 glass water. You will have a thick fibre-full paste. Now strain it using a cloth/ nut milk bag.

Makes:4 Glasses of Delicious drink. It looks great too. !! This is the first time I made it and I was a bit skeptical because I have had carrot juice before in Indian streets but never much loved it. Adding apples made the biggest difference I guess.

Ingredients(Measurements)

1. 1/2 cup SunFlower Seeds. Soak overnight. Discard water.
2. 1/2 cup Pumpkin Seeds. Soak overnight. Discard water.
3 . 1/4 cup Nuts of your choice. I have tried Almonds and Walnuts until now.
4. 1 heap teaspoon Tahini / 1/2 cup soaked Sesame Seeds.
5. 1/2 cup Cilantro (Coriander leaves)/ Parsley.
6. 1 Tbsp Lemon Juice.
7. 1 clove Garlic.
8. Celtic salt for taste.
9. 1 Tbsp Oil.
10. 1/2 Tsp Kelp (Optional, This is my way of adding sea vegetable in my diet without having to take its awful smell )
11. 3 Sprigs Sage (Optional. If you do not have sage, may be you can use any other herb).

Preparation:
Just Blend adding water to get desired consistency for the dip.
I love this dip on vegetables like broccoli, spinach, raddish, celery, carrot.
You can even use as a spread on bread.

The smell of these is gross for many. There are ways to get around it. Our recipes will show you how.

Ingredients(Measurements) :

1. 2 Tomatoes
2. 1 Tbsp Coconut butter
3. 1 Tsp Grated Ginger
4. 1 Clove Garlic
5. 1 Tsp Cumin Seeds
6. 1 Tsp Coriander Seeds
7. Pinch of Turmeric
8. Salt to taste.
9. 2 Strips of Kombu or any equivalent quantity.
10. 1/2 Soup Bowl hot water.

Preparation:

1. Break/Cut sea vegetable into small thin pieces and soak them for 15 minutes. If you do not like the smell of sea vegetables soak them longer in the refrigerator for few hours. On top of that , this recipe magically hides the smell totally.
2. Pour all ingredients into Blender except sea vegetables.
2. Pour the soaked sea vegetable along with water into the blender and keep a low speed. You do not want to puree the sea vegetables. It should only get finely chopped.

Serves :2

Ingredients(Measurements) :

1. 2 Big Green unripe Plantain Bananas.
2. 2 Bunches Romain Lettuce.
3. 1 Bunch Spinach.
4. Salt to taste.
5. Cayenne to taste.
6. 1 Tbsp oil.
7. Optional : If you like, you can give tadka of udad dal,rai,jeera,lal mirch.(seasoning of roasted mustard seeds, cumin seeds, red chilli)

Preparation:

1. Cut bananas in thick round shapes without peeling.
2. Steam for 10-15 minutes. Use a fork to see if its rightly cooked.
3. Remove the peel.
4. Cut each round piece into 4 parts.
2. Place banana pieces in a bowl and mix with remaining ingredients.

Tip:

First try this combination and then you can be creative with the choice of greens .
If you have reached to 2 bunches of raw greens everyday you are great !! .
I had started with 5 leaves of raw greens , yes just 5 leaves of spinach.
I have now reached to 1-1.5 bunches of raw greens everyday, in 18 months time.
There is no need to set goals. Start with few leaves and the body will guide you.

Ingredients(Measurements)
*
1. 1 cup raw hulled Oat grains.
2. Pinch of Cinnamon Powder.
3. 1 Cardamom cloves.
4. Pinch of Nutmeg Powder.
5. Pinch of Sea salt.
6. 1 full heap Tsp Raw Honey.
7. 2 Tsp Sucanat (Raw Cane Sugar will also do if you do not have sucanat).

For Nutmilk:

1. 1 cup soaked Almonds.

For Garnish:
1. 1 Tsp warm coconut oil.
2. 10 Cashews.
3. 20 raisins.

Preparation
Soak Oats for 12 hours.
Drain and let them sit in a half covered jar for 24 hours, so that they sprout( you wont see any shooting sprouts though)
Rinse.
Optionally steam them for just 10 minutes.

Soak cashews and raisins in warm coconut oil and keep aside for garnish.

Make nutmilk out of almonds by adding 1 glass water.

Blend the oats, nut milk and all other ingredients* except garnish ingredients. Blend in such a way that oats are coarse ( size of couscous )

Dress with garnish.

Serves : 2

Ingredients(Measurements) :

1. 1 Potato.
2. 1 bunch Spinach.
3. 1/2 Cabbage.
4. 1/2 Onion.
4. Salt to taste.
5. Cayenne to taste.
6. 1 Teaspoon oil.

Suggested Tool:Mandolin

Preparation:

1. Use a mandolin to slice cabbage to look like noodles.If you don’t have one, just chop into thin long stripes using a knife.
2. Use a mandolin to slice broad noodles of onion.
3. If using baby spinach use as is. If using regular spinach, chop into big pieces.(I prefer tearing greens with hands rather than using knife. It somehow tastes better)
3. Steam Potato for 10 minutes.
4. Mix all with salt,cayenne,oil.