Monthly Archives: July, 2014

Raw stuffed papaya

Raw stuffed papaya Raw stuffed papaya


– Papaya

– Any fruits and berries. I have used strawberries, raspberries. blueberries, and peach.

– Coconut flakes

– 1/2 lemon (juiced)

Directions: scrape out the seeds from the papaya and stuff it with fruits and berries. Sprinkle with coconut flakes and squeeze some lemon juice on the top. Chill in refrigerator for 30 minutes.



Raw Banana Almond Cookies.

Raw banana almond cookies


– Almond pulp, wet, 2 cups (leftover from homemade Almond milk)

– Banana, 2

– Coconut flakes, 1/4 cup

– Vanilla extract, 1 tsp

– Honey, 1 Tsp

– Sea salt

Directions: mix all ingredients until well incorporated. Shape cookies and place on non-stick sheet of dehydrator tray. Dehydrate at 105F for 6 – 8 hours or more, depending on how dry you want them.

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Raw carrot buns.

Raw carrot bunsIngredients:

– carrot pulp, 1 cup (left after juicing)

– flaxseeds, 1.5 cups

– sea salt

– olive oil, 2 tsp

– sesame seeds (to sprinkle on the top)

– water

Dehydrating temperature – 105F

Dehydrating time 6 hours
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Mix ingredients together


Dehydrate for 3 hours. Then flip buns over to its other side and dehydrate another 3 hours.

Banana Pineapple Almond milk



– Raw almonds, 1 cup (soaked for a few hours)

– Water, 2 cups

– Banana. frozen pineapples

– Nut bag

Directions: Drain the almonds from their soaking water and rinse them thoroughly under cool running water. Place the almonds in the blender and add 2 cups of water. Blend for about 2 minutes. Pour the almond mixture into the nut bag. Squeeze and press with clean hands to extract as much almond milk as possible. Add fruits and blend everything again. Store the almond milk in sealed containers in the fridge for up to two days.

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My new Infuser. – Amazon

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Nori and Rice paper wraps with sprouted seeds.



Avocado and Papaya Salad.

Avocado Papaya salad



1 avocado
1 papaya, peeled, halved, and seeded
1 lemon, zested and juiced
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon paprika
1/4 cup extra-virgin olive oil


Slice the avocado into 1/2-inch thick slices. Slice the papaya into 1/2-inch thick slices. Arrange overlapping slices on a serving platter, alternating slices of avocado and papaya.
In a small bowl, combine the remaining ingredients and stir to combine. Spoon the dressing over the avocado and papaya. Serve immediately.

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Salad with sprouted seeds and tahini dressing

IMG_0008IMG_0001 IMG_0003Ingredients:

– Sprouted seeds

– Cucumber

– Spinach

– Avocado

– Onion


– 3 tsp Tahini

– 2 tsp nutritional yeast

– 1 lime, juiced

– soy sauce, to taste

Sprout into life

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