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Strawberry zinger

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1 pint basket ripe strawberries

3 cups cold milk

4 scoops strawberry ice cream

1 pinch freshly grated nutmeg

2 tbs sugar

4 strawberries with stems for garnish

4 peppermint leaves for garnish

Briefly rinse strawberries. Set aside 4 strawberries with stems for garnish. Remove stems from remaining strawberries and puree in a blender. Add milk, ice cream, nutmeg and sugar, and mix briefly.

Pour into 4 glasses and garnish each glass with 1 strawberry and 1 mint leaf.

Serves 4.

Green apple and spinach smoothie

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Ingredients:

1 green apple

1 lime

1/2 cup almond or coconut milk

1 tbs honey

1 cup Spinach

Core apple and chop (leave on skin). Juice lime. Add the reset of ingredients to blender and blend until smooth. Serves 1.

Raw vegan foods have little or no saturated fats and no trans fats, and they’re packed with essential nutrients such as potassium, magnesium, folates, and vitamins A, C and E. They contain a lot of water and fiber, which helps flush the intestines of waste and toxins that make us feel lethargic. They also have the perfect amount of natural enzymes to efficiently break down their own sugars, proteins, fats, carbohydrates and fibers into digestible particles and increase our metabolism.

That’s important, because we’re each born with finite reserves of the enzymes that fuel every chemical reaction in our body, including cell division, immunity, energy production and brain activity. When we cook food at temperatures higher than 118 degrees Fahrenheit, we lose 30% to 50% of its vitamins and destroy its natural enzymes. Without those natural enzymes, we have to tap into the digestive enzymes our body produces, which depletes our reserves and requires more energy—energy that could be better spent building and healing the body. When we eat raw foods, we conserve our digestive enzymes, which ultimately helps slow the aging process and fend off disease.

Sprouted grains and nuts are a major feature in raw-food recipes. When we soak grains and nuts and force them to sprout, they enter a huge growth spurt to begin turning into a plant—that’s why they’re referred to as live foods. They’re packed with a level of proteins, amino acids and chlorophyll that you just don’t find in cooked foods—all of which help regenerate cells and boost immunity.

Fermented foods, which aid in digestion, are also part of a raw-food diet, so you’ll see them included in several of the recipes as well.

When to Do the Cleanse

If you’re run down and in need of a total vitality recharge, it’s time to do this cleanse. If you’re bloated and nothing you eat seems to be moving through you; if you feel stuck physically, emotionally or mentally or need a spiritual lift; if you want a serious boost in how youthful and healthy you feel; if your skin is looking gray and you want to get a glow, do this cleanse.

What You’ll See and Feel

As you free your body of stored fat, wastes and toxins, it has an easier time recalibrating to its ideal weight. Not only will you shed pounds but also your skin will look younger and healthier and your eyes will be brighter. You’ll feel clearer-headed and have a greater sense of peace and balance. And with the boost in energy you’ll get from eating raw foods, you’ll be able to break off any long- term engagement you might have had with the snooze button on your alarm clock.

Liver cleanse smoothie

The lemon and oil detoxify the liver while boosting the immune system. It’s a surprisingly delicious way to start your day.

2 large lemons or 1 grapefruit, peel and white pith removed, cut into large pieces

1 small apple or pear, cored, peeled and chopped into large dice

3 tablespoons flax oil

1⁄4 teaspoon of Himalayan or Celtic sea salt

Optional: pinch of cayenne

4 cups purified water

Directions: Put all ingredients into a blender and process until smooth. Pour into a glass and add water to make 16 ounces as needed.

Almond milk

This easy-to-make milk is great in your tea and it’s an important ingredient in several recipes in this book. Almonds are rich in calcium, iron and phosphorous. For variety, you can experiment by substituting hazelnuts, pumpkin seeds or Brazil nuts for the almonds. You can adjust the flavorings to your palate. Add cinnamon and vanilla and a few dates for a real treat.

1 cup raw almonds, soaked 12 to 48 hours

4 cups coconut water or purified water

1 teaspoon flax oil

Pinch of Himalayan or Celtic sea salt

Directions: Process all ingredients in a blender until smooth; strain through fine sieve or nut-milk bag. Rinse blender; pour milk back into blender with the flax oil, pinch of salt and your choice of the cinnamon, vanilla or dates (if you choose to use them); and blend until all are incorporated. Pour half of the milk into a glass and enjoy. The remaining milk will keep for 2 days in the refrigerator.

Green apple porridge

This porridge is packed with pectin, fiber and omega-3 fatty acids; and the flax seeds in the recipe make this porridge an effective intestinal broom. Soaking the almonds overnight starts the sprouting process, boosts the enzyme count and makes them easier to digest. Try using extra-green sour apples for an extra dose of vitamin C and malic acid that help cleanse the gallbladder.

2 green apples, cored, peeled and chopped into large dice

1⁄4 cup almonds, soaked overnight

2 black mission figs

1 tablespoon flaxseeds

1⁄4 teaspoon fresh ginger, peeled and finely minced

Pinch of Himalayan or Celtic sea salt

Directions: Process all the ingredients in a food processor with until smooth. Spoon into a bowl and enjoy.

Sweet yoghurt

Walnuts don’t just resemble a brain—they’re great brain food too. So if you need to start your day on your toes mentally, give this recipe a try. This yogurt is so creamy and delicious, you’ll think it’s made with dairy, and the fruit adds the perfect touch of sweetness.

1 cup walnuts, soaked overnight

1⁄2 cup water

2 teaspoons fresh lemon or grapefruit juice

2 figs, soaked overnight

1⁄2 teaspoon agave syrup or pinch of stevia

1⁄4 cup of your choice of fresh berries, apple or pear (core and peel apple or pear if you choose either of them)

Directions: Process all ingredients in blender until creamy. Transfer 1 serving to a bowl and enjoy. Second serving will keep in the refrigerator for 2 days.

Strawberry smoothie

2 cups almond milk

1 teaspoon spirulina or green powder of your choice

3 figs

1 cup strawberries (fresh or frozen)

1⁄2 teaspoon coconut oil

2 teaspoons cacao nibs

Pinch of Himalayan or Celtic sea salt

Pinch of stevia or 1 teaspoon agave syrup or raw honey

Directions: Put all ingredients into a blender and process until smooth. Pour 1 serving into a glass and enjoy. The remaining serving will keep in the refrigerator for 1 day.

Tomato stacks

Pine nuts give this dish a nice buttery taste and are high in protein and minerals. It’s incredibly easy to make as a snack or meal. If you can’t find jicama, substitute thin slices of peeled cucumber, cut on a diagonal.

1 cup macadamia or pine nuts

1⁄4 cup fresh lemon juice

1⁄2 teaspoon Himalayan or Celtic sea salt

1⁄3 cup basil, chopped

1⁄3 cup cilantro, chopped

1 tablespoon marjoram, chopped

2 tablespoons olives of your choice, pitted and chopped

3 large ripe tomatoes of your choice, cut crosswise into 1⁄4- inch-thick slices

1⁄2 jicama, peeled and sliced thinly on a mandoline

1 avocado, pitted, peeled and chopped into small dice

1⁄3 cup sprouts of your choice

Garnish: lemon wedges

Directions: Process nuts in food processor until ground into fine meal. Add lemon juice and salt, pulsing a few times to combine. Transfer mixture to a separate bowl and add herbs and olives. Spread nut filling onto a tomato slice, then place a slice of jicama over the filling. Spread more nut filling over the jicama and then top with avocado pieces and sprouts. Transfer to a plate, garnished with lemon wedges. Serves 2.

Kale avocado salad

Get your chlorophyll fix! If you’ve never tried kale like this before, give it a whirl. The creamy avocado, cool tomato and tangy olive combination make this salad a crowd-pleaser.

1 head kale, cut into chiffonade

1 cup arugula

2 tablespoons fresh lime juice

1⁄2 teaspoon Himalayan or Celtic sea salt

2 avocados, diced

2 teaspoons Brazil nuts or sunflower seeds, ground

2 radishes, chopped

1 cup tomato, chopped

3 tablespoons olives of your choice, pitted and chopped

Optional: dash of cayenne

Toss first 5 ingredients together in large mixing bowl with your hands, squeezing as you mix to wilt the kale, break down the fibers, and coat the leaves with avocado. Add the remaining ingredients and mix together. Spoon a serving onto a plate and enjoy. Serves 4.

Tomato soup

4 large ripe tomatoes, cut into large dice

2 medium carrots, cut into small dice

1 avocado, pitted and peeled

1 cucumber, peeled and cut into large dice

1 cup sprouts of your choice

1 tablespoon fresh lemon juice

1⁄2 cup parsley, chopped

Pinch of ground clove

Pinch of celery seed

Pinch of Himalayan or Celtic sea salt

Fresh ground black pepper to taste

Directions: In a blender, process all ingredients until smooth and creamy. Chill for 1 to 2 hours, and then serve. Serves 2.

Carrot soup

1 cup carrot juice, from approximately 6 large carrots

1 cup cucumber juice, from 1 large cucumber

1⁄4 cup pine nuts

1 clove garlic, peeled and minced

1 teaspoon jalapeño, seeded and chopped

2 teaspoons fresh lime juice

Pinch of nutmeg

Directions: In a blender, process all ingredients until smooth and creamy. Pour serving into a bowl and enjoy.

Magic minestrone

This is not your typical minestrone from the old country, but it tastes great and has lots of flavor.

4 medium tomatoes, plus 1 cup tomato, diced

2 carrots, cut into large dice

11⁄2 tablespoons miso

2 cups purified water

1 cup mixed vegetables of your choice, cut into small dice (zucchini, fennel, sugar snap peas, avocado, snow peas, etc.)

2 tablespoons fresh parsley, finely chopped

1 teaspoon olive oil

2 tablespoons basil, finely chopped

2 teaspoons dried Italian spices

1 small clove garlic, peeled and minced

Pinch of cayenne

Himalayan or Celtic sea salt to taste

Fresh ground pepper to taste

Directions: In a blender, process the 4 tomatoes, carrots, miso and water until smooth. Transfer the mixture into a bowl and add remaining ingredients. Stir to incorporate. Pour a serving into a bowl and enjoy. Serves 4.

Raw pepper jack cheese

1 cup Brazil nuts

3 tablespoons fresh lemon juice

Dash of umeboshi vinegar

2 teaspoons cilantro, chopped

5 tablespoons purified water

Pinch of cayenne

Couple of pinches of black pepper

Directions: Grind Brazil nuts into a fine meal in a food processor. Add remaining ingredients and blend until smooth. You can slowly add more water to adjust the consistency.

Great guac

Avocados are gifts from the gods. In addition to being delicious, they’re carb-free and contain good fats, so they’re often the heart and soul of raw-foods dishes. You can use this guacamole as a dip for veggies or raw crackers, or just grab a spoon and dive in!

2 avocados, pitted, peeled and mashed

Juice of 1 lime

1 clove garlic, minced

1 tablespoon red onion, chopped

1 teaspoon jalapeño or habañero chili, seeded and chopped

2 tablespoons cilantro, chopped

1⁄8 teaspoon Himalayan or Celtic sea salt

Directions: Mix all ingredients together in a medium bowl.

Choconut milk

If you’ve just got to have something sweet to get you through the day, try this healthier version of chocolate milk. For a thicker, more filling drink you can include the flesh from the coconut.

Water from 1 young coconut

1 teaspoon cacao nibs

Pinch of agave nectar or stevia

Directions: Put all ingredients into a blender and process for 10 seconds. Pour into a glass and enjoy.

Apricot mango smoothie

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6 oz. light (reduced sugar) fat-free Apricot-Mango yogurt

1 cup. Crystal Light lemonade

1/2 banana

5-6 canned apricot halves

Put all ingredients into blender. Blend well until smoothie consistency is reached.

Face-lift cleanse

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We all want to look and feel beautiful, and I believe that beauty begins and radiates from within. So the first step in transforming what’s on the outside is purifying what’s on the inside. It’s all about rehydrating, rejuvenating your spirit, catching up on sleep and clearing out toxins that affect your skin.

The fact is, our skin is the largest organ in our bodies but is the last one to receive the nutrients and water we take in—all the other organs in the body get fed first. If we’re not drinking sufficient amounts of water and eating foods packed with vitamins and minerals, we may actually be starving our skin.

Premature aging and lackluster or problem skin often can be traced back to the usual suspects: caffeine, alcohol, bad fats, refined flours and sugars, and so on.

Eating a diet of skin-nurturing nutrients, such as greens and other enzyme-rich

foods, and consuming clean water and good oils and salts can enrich skin elasticity and diminish lines by flushing out the toxins that affect our appearance.

Lines, discolorations, breakouts and differences in skin tone or texture are indicators of internal deficiencies.

Different parts of the face are related to different internal organs. Here are some examples of what our faces might be trying to tell us:

✴ Dark circles or puffiness under the eyes could be an indication of overworked kidneys or adrenals, resulting from lack of sleep, dehydration, or too much partying or stress in your life.

✴ A lined forehead could be a warning sign of congested bowels or a gallbladder stressed by too much dairy or oily food.

✴ Crow’s-feet might indicate that the adrenals are taxed from overuse of stimulants or living life at a nonstop pace.

✴ Lines over the upper lip or a larger upper lip might be pointing to an imbalance in the stomach or small intestines due to improper elimination of waste and toxins.

✴ Exaggerated laugh lines could be warning of a respiratory deficiency from smoking.

✴ Lines or blotches on the cheekbones might be indicators of an imbalance in the heart from a high-fat diet—or maybe even a broken heart.

What was true 5,000 years ago is still true today: To restore inner health and a luster to our skin, we must bring our bodies back into balance and ease stressed organs. We need to drink enough clean water, make sure we’re properly eliminating waste from our bodies and eat the right foods.

Here are some recipe for a face-lift cleanse:

Green tonic

This juice will give you a morning kick better than the one you get from a cappuccino. The enzymes in juiced vegetables break down over time, so drink your tonic the same day you make it to ensure that every drop is still chock-full of nutrients by the time you enjoy it.

Ingredients:

1 large cucumber, peeled

5 stalks celery

1 apple, cored

3 kale leaves

4 dandelion green leaves

4 sprigs parsley

Optional garnish: a slice of fresh lemon or a squeeze of fresh lemon juice

Directions: Chop the first 6 ingredients into pieces small enough to fit through the feed tube of your juicer. Put the cucumber, celery and apple pieces into a small bowl and the kale, dandelion green leaves and parsley into another bowl. Run all of the ingredients through the feed tube of the juicer, alternating back and forth between the greens and the chopped vegetables and apple. If you start and end with the apple–vegetable mixture, you’ll be sure to suck every juicy drop out of the greens. Serve in a large glass with a slice of lemon.

If you’re new to green juices, the flavor may take some time to grow on you. If that’s the case, dilute the juice with some water and squeeze in a bit more lemon juice, to taste. Serves 1.

Beauty smoothie

This smoothie not only tastes delicious — it also makes you look delicious! MSM, or methylsulfonyl-methane, is a sulfate that has been show to improve flexibity, reduce inflammation and increase elasticity of the skin. Tocotrienols, part of the vitamin E family, have antioxidant properties that reduce free radicals in the bloodstream, which may aid in blocking skin and breast cancer. Unlike vegetables juices, which must be consumed the day they’re made, this smoothie can be made the eve ning before you drink it to save time the following morning.

Ingredients:

2 cups Brazil- nut or almond milk

1 teaspoon tocotrienols

1 teaspoon Udo’s or flax oil

1 teaspoon lecithin granules

1 teaspoon green powder

1 pinch of Himalayan or Celtic sea salt

1⁄8 teaspoon MSM (or 1 capsule, opened up)

1 cup of your favorite berry (fresh is preferable, but frozen can work if the season isn’t right)

Pinch of stevia or 2 teaspoons raw honey

1⁄2 teaspoon bee pollen

Directions: Add all the ingredients to your blender and mix until smooth. Serves 1.

Enzyme rich gazpacho

1⁄2 cup cucumber, peeled

1⁄2 cup cherry tomatoes

1 cup arugula

1 teaspoon dulse

1 cup purified water

1 tablespoon garlic, minced

1 pinch of Himalayan or Celtic sea salt

Garnish: 1 tablespoon chopped cilantro and 1⁄4 cup ripe avocado, peeled, pitted and cut into small dice

Directions: Chop the first 4 ingredients into pieces small enough to be easily mixed in your blender. Place the first 7 ingredients in the blender and pulse until chopped but still chunky. Don’t over blend. Garnish with chunks of avocado and chopped cilantro. Serves 1.

Mellow barley miso soup

Miso is one of the wonder foods. It’s high in protein, rich in vitamin B12, and chock-full of 4 digestive agents that help you break down food and assimilate the nutrients. And it’s got a great nutty flavor to boot!

2 cups purified water

1 tablespoon barley miso

1 tablespoon chickpea miso or red miso

1⁄2 teaspoon garlic, minced

1⁄2 teaspoon gingerroot, peeled and coarsely chopped

2 tablespoons cucumber, peeled and chopped

2 tablespoons avocado chunks

1 pinch of Himalayan or Celtic sea salt

1 pinch of powdered mustard

1 pinch of chili powder

Optional garnish: chopped avocado

Directions: Place all the ingredients into a blender. Mix until blended but not completely smooth. Heat in a medium pot on the stove until barely warm. Pour into a bowl and serve with the optional avocado garnish, if desired.

Steamed Vegetables

Use any 2-cup combination of the following vegetables:

Tomatoes, quartered

Cabbage, thinly sliced

Asparagus, cut into 2-inch pieces

Sugar snap peas

Onions, cut into medium dice

Kale, chard, beet greens or any other leafy greens, torn into bite-sized pieces

Mung bean sprouts

Broccoli or cauliflower, cut into small florets

Yam, peeled and cut into medium dice

Directions: Trim off any unwanted parts of the vegetables. Add water to the pot, keeping the level below the steamer insert. Bring water to a full boil, then add the vegetables in the steamer insert. Cover pot and steam until tender. Cooking times will vary according to the vegetables you choose. When the vegetables are done, remove them from the steamer and transfer them to a large bowl. Pour dressing over the vegetables and toss well to coat. Serves 1.

Lunch whistle salad

The different textures of the vegetables and nuts and the contrast between the creamy avocado and tangy tomatoes and lemon dressing make this a vibrant and satisfying salad. It’s quick and easy to put together too, so you can spend the bulk of your lunch break enjoying your meal, not making it.

2 cups mixed baby lettuces or the lettuce of your choice, torn into bite-sized pieces

1 cup sunflower sprouts

1 small cucumber, peeled and thinly sliced

1⁄2 avocado, peeled, pitted and chopped

1 apple, cored, peeled and chopped

7 soaked almonds, chopped, or 2 tablespoons pine nuts

Directions: Wash and dry the lettuce leaves. Combine the lettuce, sprouts, cucumber, avocado and apple in a salad bowl. Drizzle the dressing over the salad and toss. Serve sprinkled with almonds or pine nuts. Serves 1.

Vegetable stew

This filling soup really sticks to your ribs and warms you up on a cool day. You can enjoy the soup chunky or puree it in a blender (after it’s cooled) if you like a smoother soup.

1 teaspoon cold- pressed extra virgin olive oil

1 cup onion, cut into small dice

5 cloves garlic, minced

1 cup fennel, cut into small dice

1 cup celery, cut into small dice

2 cups butternut squash, peeled, seeded and cut into small dice

1 cup yellow beets, cut into small dice

1 cup zucchini, cut into small dice

1 small jar of artichoke hearts, drained and cut into small pieces

7 cups purified water

1⁄8 teaspoon Himalayan or Celtic sea salt

Pinch of black pepper

Optional garnish: chopped cilantro, fresh lemon juice or apple cider vinegar, pinch of hot chili paste

Directions: Heat oil in large saucepan over medium heat. Sauté for about 5 minutes, until golden, and then add garlic, fennel, celery, butternut squash, yellow beets, zucchini and artichoke hearts and sauté for another 5 minutes. Add purified water, salt and pepper and bring to a boil. Reduce heat and simmer for about 30 minutes until veggies are tender. Ladle into a bowl, season with optional garnish if desired and enjoy.

How hormones affect the belly?

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While you certainly do not want to have excess weight on the belly, for many people this is the first place where fat accumulates, and the last place that goes. Except that is not appealing, the excess weight on your belly is not healthy. Studies have shown that fat in the abdomen has the worst effect on health, and even worse than the fat from the area of the leg or hip.

In many cases, hormonal imbalance is the main cause of fat in the abdomen. If you are struggling with overweight for a long time, it is very likely that it is a hormonal imbalance.

Excess fat in the abdomen may be a sign of an imbalance of one or more hormones, usually a low level of estrogen, low testosterone levels, low levels of dehydroepiandrosterone (DHEA), which is released by the adrenal glands, and high levels of insulin and cortisol.

Abdominal fat occurs as a consequence of aging, and increases the risk of heart disease and diabetes. To remove abdominal fat takes a lot of things, including proper diet, exercise and, of course, motivation. All this will help you, but if you still do not notice any results, you should check the hormone levels in the body.

Green split pea soup

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This is a deliciously healthy twist on traditional split-pea soup: The miso has a lovely nutty flavor and the kombu adds vital sea minerals to the soup.

Jicama salad

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Ananas smoothie

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2 cups pineapple juice

1 teaspoon vanilla

5 or 6 crushed ice cubes

2/3 cup milk

Preparation

Mix all ingredients in a blender. Serve immediately. Makes 4 servings.

Cherry pastries

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225 gr flour

40 gr sugar

1 teaspoon salt

110 gr butter, cut into cubes

4 to 6 tablespoons cold water

Topping

400 g cherries, pitted

55 gr sugar

15 gr flour

pinch of salt

1 egg, beaten with a little water

sugar for sprinkling

Preparation

To prepare the dough, mix the flour, sugar and salt. Add the butter and mix well. Pour water and stir until dough.

Wrap the dough in plastic foil and let it rest for about 1 hour.

Preheat oven to 200 ° C.

For the filling, mix cherries, flour, sugar and salt. Mix well and set aside.

On floured surface, roll out the dough and cut out circles with round cutter. Re-roll remaining dough and cut out the squares until you spend the rest of it.

Put circles and squares on a baking sheet lined with parchment paper. Put 1 tablespoon of topping in center of each piece of dough, making sure the topping isn't poured aside. Fold the dough and press the edges with a fork. Perforate each bun on top with a fork.

Brush with egg each bun, sprinkle with sugar and bake for 15 minutes until they are golden. Serve warm or at room temperature.

Tuna and mango patties

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1/2 cup chopped red bell pepper

1 chopped chive

1 cup chopped mango

1/4 cup parsley

2 large eggs

1/4 cup mayonnaise

1/4 cup milk

280 gr canned tuna

1 1/2 tsp salt

3/4 teaspoon pepper

1/4 cup flour

Oil

Preparation

Mix all the ingredients except the oil in a large bowl. Shape the patties with hands and leave them in refrigerator for about 30 minutes.

Heat the oil in a large saucepan. Bake patties 5-7 minutes on each side.

Strawberry jam

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600 gr sugar

zest and juice of 1 lemon

1 kg of sliced strawberries

Preparation

In order to sterilize jars put them in boiling water and ''cook'' them 10 to 15 minutes. Remove them from the water and place it upside down on a clean surface to dry.

Put the sugar, lemon zest and juice in a cooking pot. Let it simmer until the sugar has melted.

Add the strawberries and stir gently. When it boils, stir for another 5 to 10 minutes.

Remove the foam and allow to cool slightly. Fill sterilized jars and close.

Cold cucmber soup

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1 onion, chopped

50 gr butter

550 gr cucumber, sliced

1.8 l vegetable stock

2 tablespoons chopped, fresh parsley

Squeezed juice of half a lemon

600 ml cream

salt

black pepper

Preparation

In a large skillet saute onion in butter until it is soft and transparent. Add cucumbers and continue to cook over the next 5 minutes on low heat.

Add the broth and cook until boiling. Reduce the heat, add salt and pepper and cook for 5 minutes. Add parsley and lemon juice and cook for 5 minutes.

Blend the soup. Let the soup cool a little, then put it in the fridge.

When ready to serve, whip the cream in a soup. Serve chilled.

Asparagus soup

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1 tablespoon olive oil

1 onion, cut into cubes

10 chopped asparagus

900 ml chicken stock

1 tablespoon chopped basil

salt

pepper

1/2 cup grated Parmesan cheese

Preparation

Heat oil and saute onion until transparent. Add asparagus and basil and cook for 2 minutes. Pour chicken stock and cook for 15 to 20 min. Add the Parmesan. Season with salt and pepper to taste. Serve decorated with chives.

Horse-bean, spinach and feta salad

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250 gr horse-beans125 gr spinach
20 gr fresh mint
85 gr olive
200 gr feta cheese

PreparationCook horse-beans according to package instructions. Drain and rinse with cold water. Pour boiling water over spinach, drain and rinse with cold water.
In a bowl, mix all ingredients. Add salt and oil to taste. Mix well and serve.

Healthy peas soup

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1 finely chopped onion

2 peeled carrots cut into cubes

2 pieces of chopped celery

2 chopped cloves of garlic

2 cups peas

2 bay leaves

1/2 teaspoon thyme

1 teaspoon salt

1/2 teaspoon black pepper

8 cups water

3 potatoes cut into cubes

1 teaspoon freshly squeezed lemon juice

chives to serve

Preparation

Cook onion, carrot, celery, garlic, peas, bay leaves, thyme, salt and pepper on a medium heat. When the soup boils, cover and simmer 1 hour.

Add potatoes and stir. Cover and cook for another 30 minutes or until the potatoes are completely tender.

Remove from heat and stir in lemon juice. Blend the soup. Season as desired and serve sprinkled with chives.

Rise up millet

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Enjoy this cold or hot — whatever feels more satisfying to you. To get a change of flavors, you can substitute 1 cup quinoa for the millet, but be sure to add 1⁄4 cup of water to the recipe.

Citraberry smoothie

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This recipe calls for oranges and berries, but you can experiment with different fruits. Mango or papaya can be used instead of berries and oranges.

3 juicing oranges, peeled and pulled apart into sections

1 cup berries, fresh or frozen

2 teaspoons green powder

Directions: Toss all ingredients into a blender and process until smooth. Pour into a glass and enjoy! Serves 1.

Green Gandhi

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The kale, lemon, and apple in this recipe are a great liver-cleansing combination, and the juice is delicious too!

Blend broth

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This raw soup is a powerful antioxidant blend. It helps to stimulate the immune system and has antibacterial and antifungal properties. All the nutrients are delivered blended, so it’s easy to digest — and tastes delicious, too.

Health & nutrition

Strawberry zinger

Green apple and spinach smoothie

Raw food cleanse

Apricot mango smoothie

Face-lift cleanse

How hormones affect the belly?

Green split pea soup

Jicama salad

Ananas smoothie

Cherry pastries

Tuna and mango patties

Strawberry jam

Cold cucmber soup

Asparagus soup

Horse-bean, spinach and feta salad

Healthy peas soup

Rise up millet

Citraberry smoothie

Green Gandhi

Blend broth

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