Simply Green Juice
from www.wheatgrassforlife.com

Ingredients:
Stalk of celery
4 large spinach leaves
Half cup parsley
2-3 inch round of wheatgrass
1/4 cup water (optional)

Directions:
Wash greens thoroughly, cut up celery and juice
Dilute with water if desired

Home Touch Trail Mix

Ingredients:
2 cups almonds, raw
1 cup pecans
2 cups walnuts, raw
2 cups pumpkin or squash seed, raw
2 cups dried cranberries (unsweetened)
1 tablespoon olive oil (optional)

Directions:
In a bowl mix together almonds, pecans, walnuts and seeds. Cover with water and soak overnight.
Preheat oven to 300 degrees.
Rinse and discard soaking water.
Add cranberries and add olive oil. Mix until everything is coated well.
Spread the mixture out evenly on baking sheet and place in the oven for about 20 minutes or until you can smell the roasting nuts and they start to turn a lot.
Cool and store in air-tight glass container.

Notes:
* Try any nuts and dried fruits you like
* The nuts and seeds can be soaked for a few hours to help their digestibility

Gluten-Free Organic Pumpkin Pie

Ingredients:
One nine-inch unbaked almond pie crust (recipe below)
1/2 teaspoon ground organic ginger
2 cups of organic pumpkin (16 ounce can)
1/4 teaspoon allspice
1 can of condensed milk (14 ounces)
2 TBS of raw agave
Two organic eggs
1/2 teaspoon salt
3/4 teaspoon ground cinnamon

Directions:

In a large mixing bowel combine all ingredients and mix until blended. Pour into unbaked almond pie crust and baked in a preheated 375-degree oven for approximately 35 to 40 minutes or until cake tester inserted comes out clean.

Cool, and garnish with whip cream, if desired.

Almond Pie Crust

Ingredients:
1 cup almond meal
1/4 cup powdered sugar
2 tablespoons chilled butter
1-1/2 tablespoons of cream or non-dairy cream

Directions:
In a food processor, blend all ingredients until dough clumps together. Chill 15 minutes. Roll out dough on wax paper dusted with either cornstarch or tapioca flour. Transfer to a 9-inch tart pan.

Pumpkin and Carrot Side Dish

Ingredients:
* 6 medium-sized carrots peeled and cut in turned pieces
* 1/2 TBS fresh chopped parsley
* 1 TBS fresh chopped mint
* 1 TBS coarsely chopped pumpkin seeds
* 2 TBS lemon juice
* extra virgin olive oil to taste
* salt and cracked black pepper to taste

Directions:
1. Bring lightly salted water to a boil in steamer with a tight fitting lid.
2. Steam  carrots in basket until al dente (slightly crunchy inside).
3. Chop rest of ingredients and toss with carrots when done.

Healthy Cooking Tips:

Check doneness of your carrots by inserting the tip of a sharp knife into the center. You want them tender on the outside with a slight crispiness in the center. Prep and Cook Time: 15 minutes (whfoods.com)

Holiday Waldrof Salad

Ingredients:
1/3 cup organic plain organic yogurt
1/3 cup organic mayonnaise
2 tablespoons lemon juice
1 teaspoon grated lemon zest
2 teaspoons curry powder
1/2 teaspoon raw dark agave
1/2 cup thinly sliced celery
1/2 cup cranberries
3/4 cup organic seedless grapes (if still in season in your area)
1 organic apple, cut into dices (1 cup)
1/2 cup raw walnuts
5 ounces organic baby spinach

Directions:
Place the yogurt, mayonnaise, lemon juice, zest, curry, and agave in a small bowl, and whisk to combine. Then place the celery, raisins, grapes, apple, and nuts in a large bowl. Add dressing to large bowl and combine! Serves 6

*recipe adopted and changed from Earthbound Farm

Banana Ice Cream

For a great-tasting energy boost at any time of the day.  Mix in a blender until smooth.

2 Organic Bananas
1 cup soaked, sprouted, brown sesame seeds (230 mil.)
2 cups water (460 mil.)
2 Tablespoons Carob (30 mil.) a drop of almond extract

recipe from rawfoods.com

Rejuvenating Organic Mineral Broth

A great way to bring to cleanse and rejuvenate your body.  You can use this tasty and nourishing broth to do a one day cleanse or add it to your routine to help the body adjust to the new season.

10 organic carrots
6 stalks of organic Celery
2 large organic potatoes
1 organic onion (red or white)
4 medium organic beets
(optional) 1/2 head of green cabbage

Chop all vegetables into chunks and boil in 6 – 8 cups of water.  Lower to a simmer and cook for an hour.  Strain veggies and drink the broth as much as you like to cleanse, alkalize and nourish.  Add sea salt to taste.

recipe from Laura Knoff, C.N.C

Northern California Grass-Fed Chicken Salad

3 oz chicken breast (baked & diced)
1 tomatoes, diced
1 avocado, diced
1/2 cup cilantro, diced
1/4 cup olive oil
1/2 tsp lemon or lime zest, grated
1 tsp ground cumin
1 tsp of chili
1 cup of organic mixed greens
1/3 cup of Quinoa

Mix, cover and refrigerate for at least 1 hour.  Serve over greens and Quinoa.
Serves 1

Brown Rice Sushi Rolls

sushi sheets seaweed (nori – dried not roasted)
grated carrot
avocado
cucumber
nama shoyu (unpasturized soy sauce)
1/3 cup of brown rice

1. sliced cucumber in thin lengths
2. lie on seaweed then put grated carrot
use quarter avocado then slice in half
place small amount of brown rice or quinoa
lie next to cucumber sprinkle with tamari and roll up