Not only does watermelon taste fantasticly refreshing on a hot summer day, it's on my list of bloat reducing foods. Cool off AND slim down with this simple mix.


4 cups watermelon chunks (seeds removed)
Juice of 1 one lemon
1/2 cup fresh mint

In a blender, mix the watermelon and lemon juice. Stir or blend in the mint, and serve over ice.

  • 2 small bunches of broccoli OR  1 large head of cauliflower
  • 1/2 cup cashew butter
  • 1/4 cup chopped cashews (unsalted and raw)
  • 2 tbsp olive oil
  • 2 tbsp curry powder
  • 1/4 tsp sea salt

Mix everything but the veggies in a large bowl, then add the veggies and toss to coat. Spread flat on a cookie sheet, and broil for 8-10minutes on top shelf of oven. Enjoy as is, OR serve over brown rice, quinoa or millet.

What You Need:

3 tablespoons lime juice

2 tablespoons soy sauce
or tamari
1 tablespoon agave
1 clove garlic, minced

2 tablespoons mint, roughly chopped

1 teaspoon jalapeño pepper, seeded and minced

2 large cucumbers, peeled and thinly sliced

1/4 cup dry-roasted peanuts, chopped

What You Do:

In small bowl, mix lime juice, soy sauce, agave, garlic, mint, and jalapeño.
 Add cucumber slices and peanuts, toss gently, and serve.
Juice of one lemon
1 inch piece of ginger root (peeled)
handful of fresh mint
1 tablespoon agave
1 1/2 cups water

Place it all in a blender and mix it up. If you want to drink it right away you can replace some of the water with ice. Otherwise, let it chill in the fridge before enjoying this refreshing, alkalizing, tasty treat!
1 cup walnuts (soaked for about an hour)
1/4 cup onion
1/4 cup sun-dried tomato
handful of cilantro
equal parts cumin, oregano, garlic powder (or fresh garlic)
cayenne to taste
dash of extra virgin olive oil
Tablespoon tamari (for gluten-free), otherwise you can use soy sauce or namo shoyu for 'true' raw

Blend it all up in a food processor and enjoy! Tastes great wrapped in some big chard or collard leaves, along with some sliced avocado and sprouts, or as dip for celery sticks and carrots, or even crackers.
  • 4-5 cups water 
  • 1-2 inch strip of wakame (or any sea vegetable), rinsed and soaked 5 minutes in 1 cup of water until softened 
  • 1-2 cups thinly sliced vegetables of your choice (carrots, spinach, etc)
  • 2-3 teaspoons miso paste (or add more to your flavor preference)
  • 2 scallions, finely chopped 

Chop soaked wakame.  Place water and wakame in a soup pot and bring to a boil. Add vegetables and simmer for 2-3 minutes (simmer an extra few minute if using carrots) Remove about 1/2 cup of liquid from pot and dissolve miso into it. Return it to the pot. Reduce heat to very low; do not boil or simmer miso broth. Allow soup to cook 2-3 minutes. Garnish with scallions and serve.   

- If using dry shiitake mushrooms, let them soak for 20 minutes, slice and add at the beginning. 

What you will need:

-Sliced Veggies of your choice (I used cucumbers, carrots, cabbage, avocado and romaine)

-Rice Paper Wraps

Once the veggies are sliced into 'matchsticks'. soak the wrapper in warm water for about 20 seconds to soften. Them lay it flat, fill it up with the veggies, and roll it up tightly.
(I found that some rolls came out messier than others, so I  'double wrapped' when needed!)

I had some nori paper on hand, so I wrapped up a few in this as well! 
I dipped these in my 'Oh So Easy Peanut Sauce' and that really made the dish!

Equal Parts:
Organic peanut butter (no sugar added)
Apple Cider Vinegar
Sesame Oil
Maple Syrup and/or  Agave nectar

Whisk it all together... viola! That's it! Tastes amazing as a dip for spring rolls!

1/2 cup flax oil
1 cup apple cider vinegar
1/4 cup Red Star nutritional yeast (optional, but recommended!)
1 small soaked pitted date OR 1 teaspoon agave nectar
1 teaspoon dulse flakes (or any sea veggie flakes)
1/2 teaspoon oregano
a pinch of sea salt to taste

Mix it all up and enjoy! It can be kept refrigerated for 2 weeks.
1 cup cashews
3/4 cup water
2 tbsp lemon juice
1 clove garlic, minced
1 teaspoon agave nectar (or one pitted, soaked date)
1 tsp onion powder
1 tsp salt
2 tsp dill

Blend everything but the dill until super smooth. Pulse in the dill, and add any other herbs if desired. Let it sit for a few hours in fridge. (fyi... it will thicken in fridge, so you may need to add a little more water again before serving). Works great when a little thicker for a veggie dip, and perfect as a dressing when on the thinner side.