This is a popular recipe.  The raw jungle peanuts are from the Amazon and toxic free. They have a little bit of a twangy flavor, but they’re delicious.  I make  a lot of sauce for the three packages of noodles. And, don’t worry if you have extra sauce, it won’t go to waste, for sure. You want a lot of flavor for this sauce because it’s going over the noodles and over the salad. This sauce is thick, but the moisture from the veggies will kind of thin it out. If yours is thicker or thinner, don’t worry, it all works, as long as it tastes amazing it doesn’t matter.   This really does, it’s pretty outrageous. Drizzle honey over the salad to add sweetness, if it’s missing.


  • 3 packages kelp noodles, soften by adding lemon juice and salt, and drained well*
  • 2 lemons, juiced
  • 1 tablespoon pink Himalayan salt

* I figure one package per person, if you’re hungry, or half a package if you’re small and not so hungry.

RAW TIP: The lemon and salt reduce it down and take it from the crunchy stage down to like an angel hair pasta that works really well. Drain well because we want it dry. Also, before I serve it what I will do is take a knife and cut because the kelp noddles are so very, very, long.


  • 4 handfuls mixed spring greens
  • 2 cups cilantro, chopped
  • 9 or 10 scallions, chopped on an angle
  • 1 ½ cups sprouted mung beans (used peas that were sprouted, gives it a nice crunch)
  • 1 red pepper, thinly sliced


  • 2 cups raw jungle peanuts, soaked for 4 hours (you can also use almond butter)
  • 5 – 6 tablespoons honey (you can use dates, agave, or maple syrup)
  • ¼ cup + 2 tablespoons nama shoyu
  • ½ cup olive oil (or pumpkin seed or sesame oil, play around with what oil you want to use)
  • 2 – 3” knob ginger (I used a lot of ginger)
  • 1 teaspoon garlic
  • ½ teaspoon onion powder
  • 2 jalapeno peppers
  • 3 lemons, juiced
  • 4 cloves fresh garlic


These are naughty. But basically these are the kinds of things that help people get raw. Going from a cooked diet to a raw food diet sometimes we need the crunchy things. Sometimes kids want to eat Cheetos and we don’t want them to have MSG. So having dehydrated kale chips with a little bit of yellow creamy crunch to them, you’ll see, they’re going to be amazing, kids love them, adults love them. They satisfy that urge when you just need something crunchy and chewy. These are decadent, I’ll tell ya that!


  • 2 bunches curly kale
  • 4 tablespoons nutritional yeast
  • 3 teaspoons turmeric
  • 3 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 5 teaspoons pink Himalayan salt
  • 1 cup olive oil
  • 2 cups water
  • 4 cups cashews – soaked for 2 hours

Add all ingredients (except olive oil) to high power blender like Vitamix. Put the olive oil in slowly at the end after everything is mixed. You add the oil in a little bit at a time so it has a chance to emulsify. Sprinkle a little nutritional yeast on top of each kale leaf before putting into the dehydrator. Half way through, when you feel they’re getting dry, turn over and sprinkle more nutritional yeast on the reverse side.

RAW TIP: Peel kale by pulling down on stem to remove leaves. Save stems for juicing.

There are two ways to prepare the kale. You can dip each piece and marinate and cover it or what I like to do, is actually pour the mixture in the bowl and use your hands to mix it around and make sure each piece is coated. Gently massage and cover each piece with the marinade and put it on the dehydrator sheet. If you do not have a dehydrator, do not be discouraged, I still want you to make these. So you will lay these out on a pan in your oven on the lowest setting. Keep the oven door cracked open a little bit, if you have a way of gauging the temperature you don’t want it to be above 118 degrees, and let them go until their crispy. People will ask me how long it will take for these to be dry and that can definitely be overnight or until they are crispy depending on the marinade.


Just be raw! What I’m recommending to people is that what you do is figure out the things you really like to eat cooked, then you can google recipes and you find out how to make the things that you really like raw. Because you can get pudding textures, hummus textures, you can get crunchy textures with crackers. You can make chips out of sweet potatoes or zucchini. You can have pasta with zucchini and kelp noodles. So if you have some favorite foods you figure out what they are and you figure out how to make them raw. The fun thing about raw food is I just like to play. You can taste it for yourself and see if you need more lemon juice or olives or add more pepper. You don’t really need to follow recipes exactly with raw food. Get your greens on!



  • ¼ cup olive oil
  • ¾ cup raw sesame tahini
  • ¾ cup sesame seed, soaked for 2 hours, then drained
  • 2 zucchini cut
  • 1 cup lemon juice
  • 10 cloves garlic (less if they are large)
  • 4 teaspoons pink Himalayan salt
  • 1 teaspoon cumin
  • 1 ¼ teaspoons paprika
  • ¼ teaspoon cayenne

In food processor add zucchini, garlic, lemon juice, seasonings, olive oil, then mix. After thoroughly mixed, add the sesame seeds that have been soaked and drained next and the tahini and if it’s a little grainy let the processor run longer. If you want it creamier transfer into the Vitamix and it will get it a bit creamier.

RAW TIP: If you find that it’s a little bit watery and not as thick as you would like, what I do is take a zucchini and chop it up and drain out some of the water to get it thicker. Sometimes it comes out a little more like dressing. So if you want thicker you add a little more tahini or first squeeze out some of the water from the zucchini.


Here’s the premise of my one true thing green soup. As long as it has the greens, as long as it has lemon peeled, you want to peel the lemons. You could also just juice the lemons, but peeling them is just fine. Greens, lemon and a fat. The fat could be olive oil, the fat could be avocado added at the end, which is my choice. Add it at the end so that it doesn’t turn frothy. Avocado will turn it into mousse if blended too much.

I want to tell you that I really, really believe in smoothies in the morning with chia seeds, and my one true thing green soup during the day. You are going to be filled with energy if you just do that and have a salad for dinner. And not just any old salad. A salad with pumpkin seeds and raisins and fat on it and you know things, I mean not tons of fat but enough to make your gorgeous massive salad delicious.

I also wanted to talk about kale. The cruciferous vegetables like cauliflower, kale and broccoli, a lot of people believe that you should steam these to get them to be more digestible. I believe that if you blend them in the blender, a high performance blender, that’s going to break them up so they’re easy to digest. If you have a thyroid issue, then you definitely want to steam the kale, or stay away from kale. Raw kale prevents or inhibites the uptake of iodine to your thyroid which will further slow a slow thyroid. So, by cooking it, steaming it, you will help that situation out by about 40%. I don’t always have kale but I do love kale. It’s the darkest, leafiest, mineral rich green but you’ll find me having romaine a lot too

I do want to say one more thing. For those of you who are deciphering how to start raw, I say a smoothie in the morning.   A smoothie will be water, could be kale, could be romaine, could be spinach, a fruit – frozen, frozen banana or frozen mango, frozen blueberries any frozen fruit and a pinch of salt, a little bit of vanilla and some sort of fat. Coconut oil is a great one for your smoothie. Add chia seeds for extending the life, extending the life energy in your body and that will really help. So that’s your morning smoothie. That’s a basic standard morning smoothie. And, then, if you want to know what to do for lunch have the green soup. That’s a really good way to make yourself 75% raw and guide yourself into a stronger kind of just juices or if you’re coming off a cleanse, this is a good way to get back into chewing food.


  • 1 cup dill, chopped
  • 4 cups kale, chopped
  • 1 cup parsley, chopped
  • 2 cups cilantro, chopped
  • 4 cups spinach, chopped
  • 2 cups celery, chopped
  • 1 or 2 lemons, peeled
  • Avocado (optional) (you could add 1 to 2 if someone really needs something nurturing)
  • Dandelion (optional)
  • 1 small clove garlic
  • 1 ½ cups water
  • 1 teaspoon pink Himalayan salt
  • 1/8 – ¼ teaspoon cayenne
  • ½ cup apple (just a little to flavor balance)


  • Mung bean (for chew factor) (you could add avocado, red pepper, little pieces of carrot)

RAW TIP: What a lot of people do in their green soups is they add apple. Sometimes they add too much apple for my taste because my green soup is savory, I will want it to be savory so I will add a little bit of apple to flavor balance, but not too much.

RAW TIP: If you add garlic powder instead of fresh garlic it gives it more of a cooked flavor. If you need to warm it up in the Vitamix or on the stove, with your finger just to touch so that it’s warm so that you’re not heating out the nutrients and the enzymes that’s totally okay.


This is a green juice with turmeric, which is an excellent anti-inflammatory.


  • 12 stalks celery
  • 1 green apple
  • 2 lemons
  • 1 cucumber
  • fresh turmeric
  • Handful spinach
  • 4 chard
  • ¼ habanero (go easy, it’s spicy!)
  • 1 beet


This is it! This is the hibiscus tonic.   This one is so good for your heart and it’s good to flush your body. It’s pink and it’s delicious. It’s sweet.


  • 3 ½ cups water
  • 2 – 3 tablespoons loose Hibiscus flower tea
  • 1 cup almonds (soaked for 8 hours)
  • 2 tablespoons manuka honey (you can use any raw honey, dates would work, stevia if you don’t want the sugar)
  • 1 teaspoon ground vanilla bean
  • 1 – 2 pinches pink Himalayan salt
  • Chia seeds
  • Vanilla stevia
  • Pinch cayenne (put in at the very end)

I used 3 tablespoons loose leaf hibiscus, that’s a lot, to 3 ½ cups of water, I think you could even get away with 1 tablespoon. Don’t worry about the amount, just make sure it’s pink.

Add the tea to the almonds in the carafe and blend. Run mixture through a nut milk bag to drain out the liquid. Make sure to use a bowl that is large enough and don’t squeeze the nut milk bag too hard, do it gently. Put the liquid back in the blender and mix in remaining ingredients (except the cayenne). Can be served warm or chilled over ice. Add cayenne to taste for a little heat.

I also want to talk to you about chia seeds. If I wanted to have this drink sustain me for a long time, even a couple more hours than it would without it, chia seeds will give me protein and energy and hydrate me. I could go for hours if I just put 1 tablespoon in the hibiscus tonic. I don’t need that kind of energy right now so I’m just giving you a hint of what to do.


It’s empowering to have chocolate. What do we do when we crave the things that we grew up eating? Like, potato chips, what’s the substitute? Chocolate pudding, what’s the substitute? What are your cravings? It’s so essential to know how to make the things that are your go-to comfort foods. When I started, it was like having something chewy like bread. So I learned how to make the almond bread and then I would have a cashew cream cheese. So I would have an almond bread with a little cashew cream cheese, an avocado with salt and tomato and I would be in heaven. Master the things that are your downfall. Master them. You can do it.


  • 11 tablespoons cacao powder
  • 1 ½ cup coconut oil warmed in a double boiler so that it’s warm and can mix
  • Dried mulberries (yellow chewy ones)
  • 7 drops fig essence (Medicine Flower brand)
  • ½ tablespoon ground vanilla bean
  • 5 tablespons coconut sugar (crystals
  • Stevia (Stevia Botanica) couple drops
  • 2 tablespoon maca
  • Ho Sho Wu to taste
  • Reishi to taste
  • ¾ cup dried mulberries
  • ½ cup cacao nibs for crunchiness
  • Pinch or two of pink Himalayan salt

Mix/whisk cacao powder into coconut oil. Then maca, add sugar, stevia dried fruit and crunchiness. Dip fresh fruit like strawberries and mulberries into the chocolate, chill and serve. To make it crunchy you could add quinoa crisps, pecans, walnuts, goji berries or pumpkin seeds.

I like to do a little bit of coconut sugar and a little bit of stevia, because stevia boosts the sweetness so you don’t have to use so much honey or coconut sugar.

There’s a number of things you can do with these chocolates. You can use molds and pop in the refrigerator which is nice for individual pieces. If you don’t have the molds, there’s absolutely nothing wrong in pouring a thin or thick layer at the bottom of a dish and once it’s hardened just cut it with a knife and chop it up and serve chop pieces.