Healthier Kitchen, For A Healthier You – Recipes 

 Fresh Herb Cashew Cheese 

1 cup raw cashews 

(Let soak for 6-8 hours) 

2 Tablespoons nutritional yeast 

1 teaspoon minced garlic 

1/2 teaspoon Himalayan sea salt 

2 teaspoons lemon juice 

1 teaspoon olive oil 

Add your choice of minced herbs

Frittata Recipe

 2 bottles of Just Eggs

½ cup Cauliflower florets (steamed)

½ cup Broccoli florets (steamed)

¼ cup Caramelized Onions 

¼  tsp minced Garlic 

¼  tsp Sea Salt

A dash of Black Pepper 

Bake for 60 minutes at 400°

Superfood Soup 

(Soup)

1½ cups coconut water


1½ cups cucumber juice (requires 1 to 2 large cucumbers)


¼ cup watercress juice


2 tablespoons fresh lemon juice

2 tablespoons flax oil


2 tablespoons Dr. Schulze’s SuperFood Plus powder


1½ tablespoons olive oil


1½ tablespoons coconut aminos 

½-inch piece peeled fresh ginger 

2 cloves garlic, peeled


1 teaspoon curry powder


½ teaspoon sea salt

Pinch of cayenne


Pinch of turmeric


Blend together 

FOR THE GARNISHES

Cucumber, peeled and chopped

Cilantro, stemmed


Avocado, cubed


Nori, torn into strips

Asian Salad with Spicy Cashews & Sesame Vinaigrette Salad

1 1/2 cup green cabbage

1 cups red cabbage

1 cup savory cabbage

1 cup baby bok choy

1/4 cup hemp seeds

Spicy Cashews

1 cup raw cashews (socked 1 hour) 

1/4 cup honey

2 tsp chili powder

1/2 tsp sea Salt

Drain and dry cashews toss in bowl with honey, chili powder, and sea salt until coated. Spread out on Teflex sheet and dehydrate at 115 F for 1 to 2 days until crunchy

Dressing 

1/4 cup cold pressed sesame oil

2 Tbsp agave nectar

1 garlic clove

1 teaspoon ginger (paste or juice)

1 red thai pepper 

1 tsp sea salt 

Pad Thai 

(Sauce)

1 tsp Tamarind

1 tsp Agave 

1 garlic clove 

¾ cup nut butter 

1.2 cup Orange juice 

¼ tsp Sea Salt 

Base

Kelp Noodles

Zucchini Noodles 

Carrots

Bell Pepper 

Mango and Sticky Rice 

1 cup Thai sweet rice 

1-1/2 cups water 

1 Can coconut milk 

¼ tsp Sea salt 

2 Tbsp Agave 

1-2 Ripe Mango

Cook rice in water , ½ can of coconut milk , salt  and 1 Tbsp Agave . Cook until coconut water has absorbed into rice. 

Sauce

Remaining Coconut Milk , 1 Tbsp Agave (add more as needed for taste), 

Broccoli Soup 

1 head of Broccoli. (Steam or roast for 15-20 minutes)

1 Cup of Vegetable Broth or Water 

1-2 cloves of Garlic 

¼ teaspoon Sea Salt

Black Pepper to taste 

Blend then warm 

Nature's Freshfare Signature Salad 

1 large bunch Kale (finely chopped and massaged with crushed garlic and olive oil) 

2 Carrots shredded 

1/2 cup Pine Nuts

1 Red Onion cut into thin rings 

1/2 cup dried cranberries

Signature Dressing

½ cup Olive Oil 

2 Tablespoons Apple Cider Vinegar 

1/2 Tablespoon Agave

½ teaspoon Garlic (optional)

½ teaspoon Salt  

1/2 teaspoon Black Pepper 

2 tablespoons Lemon juice

Roasted Vegetables

Broccoli

Mushrooms

Asparagus

Carrots

Onions

½ Sea Salt 

½ Black Pepper

2 tablespoons Olive Oil 

 All sliced to your preference.  Mix together. Roast at 400 for 60 minutes or until tender 

Vegetable Sauce 

2 cups packed fresh Parsley

4 teaspoons Dried Oregano (or 1/4 cup packed fresh oregano leaves)

4 medium Garlic Cloves, peeled and smashed

1 cup Extra Virgin Olive Oil

¼ cup Red Wine Vinegar

½ Sea Salt

¼ Black Pepper

½ teaspoon Red Pepper Flakes

Stuffed Roasted Acorn

1 Acorn Squash (sliced into 4 quarters)

¼ cup Maple Syrup 

¼ cup Balsamic Vinegar

¼ teaspoon Sea Salt

Lentils

1 cup Lentils 

2 cups Organic Vegetable Broth

1 Carrot (cut into cubes)

¼ Coconut Aminos 

¼ - ½ teaspoon Sea Salt 

Sweet Potato Treat

(with Vanilla Cream Sauce)

4 Roasted Sweet Potatoes 

1 teaspoon Vanilla Extract

¼ cup Maple Syrup

½ teaspoon Sea Salt

¾ teaspoon Nutmeg

¾ teaspoon Cinnamon

Vanilla Cream 

1 cup Raw Cashews

2 Tablespoon Agave

1 teaspoon Vanilla Extract 

¼ - ½ cup Water 

Pecan Brownies

1 Cup Pecans 

5 Tablespoons Cacao powder

1 Cup dates

¼ Cup Coconut flakes

2 Tablespoons organic Agave

 ½ organic Sea Salt