4 cups plum tomato, small dice
1 cup hothouse or persian cucumber, small dice
1 cup red or yellow bell pepper, seeded, small dice
1/2 cup red onion, small dice
1/2 parsley, finely chopped
2 cloves of garlic, minced
1 to 2 lemons, zest and juice
drizzle of extra virgin olive oil, if desired
Tabasco hot sauce or sriracha to taste, optional

Puree 3/4 of the recipe and garnish with the remaining 1/4

1 pint of cherry tomatoes
1 thumb size piece of ginger, 2 tbs of yuzu citrus (sold in Asian markets) or 1/2 lemon and 1/2 lime
sea salt and stevia to taste

Puree in blender, chill and serve garnished with thai basil, mint or cilantro

I completely knocked this off from Jamie Oliver, the Naked Chef but omitted the vodka and substituted sherry vinegar for lemon. Puree everything but the beet root and place contents in a muslin cheesecloth and suspend over a bowl; you can make it into a beggar’s purse and criss cross chopsticks to keep it elevated… or just put contents in a fine sieve over a bowl. Place the beet slice in the bowl. Refrigerate overnight, serve chilled and garnish with fresh basil leaf.

4 lb vine ripe or plum tomatoes. coarsely chopped
1/2 cup fresh basil
2 tbs freshly grated horseradish
2 garlic cloves minced
sea salt/ pepper to taste
juice of one lemon
1/4 inch slice of raw beet (to add color to soup)

This is a traditional Japanese dish: cucumber and wakame marinated in rice vinegar, sugar and salt. To make it detox friendly, substitute for equal amounts of lemon & lime, sea salt and stevia, if desired. I can live without the stevia. To make into a dinner size salad, toss with chopped romaine or red/green leaf lettuce. Add a tablespoon of nama shoyu to make it more like a vinaigrette. I like the cucumber in ribbons (use a vegetable peeler) and also a handful of crushed nori and a sprinkle of black sesame seeds….

You can do two variations; raw or cooked but using the same ingredients. To eat raw just toss all the ingredients together and let marinate for 5 minutes. Add a squeeze of lemon juice to balance out the raw garlic and ginger. The steam fry method coaxes out the earthiness of the hijiki and the shitake mushrooms. The vegetables are shredded to minimize the cooking time. Eat this by itself or over a bowl of steamed millet, raw jicama rice or raw cauliflower rice. If so, add the scallions to the rice to make scallion rice.

½ cup hijiki, soaked and drained
1 cup carrots, shredded
1 cup red cabbage, shredded
1 cup shitake mushrooms, thin sliced 
½ cup onions, diced
1 tsp garlic, minced
1 tsp ginger, minced
2 tbs nama shoyu , soy sauce, or tamari
1 tsp toasted sesame oil
1 scallion, sliced thinly

To steam fry, have a cup of water handy because you will be adding it a couple of tablespoons at a time. Get your pan pretty hot so the water simmers when the water hits it the surface. Start off with ¼ cup water and add the ginger and the garlic. Let it reduce down by half and then add the mushrooms and onions. Always keep a tablespoon of water going, adding as you go along. When the onion starts to become translucent (2 to 3 min) add the hijiki. Steam fry another 2 minutes and add cabbage and carrots. Let it steam up together another minute or so and then add the nama shoyu. Turn off the heat and add the sesame oil. Garnish with scallions.

2 avocados, pitted and peeled
1 garlic clove, minced
1 ginger (same size as garlic clove), minced
¼ cup cilantro, finely chopped
5 fresh mint leaves, finely chopped
1 tsp nama shoyu
½ tsp sriracha or chinese chili paste
2 tbs of lime juice (one lime)
Sea salt to taste

Handful of field greens
Julienned red or yellow bell pepper, carrots, scallions

Mash all the ingredients together to make the guacamole. To assembly hand rolls, take nori sheets and cut in half. Place a mound of field greens on the left half of the nori sheet which should be placed horizontally. Add a dollop of guacamole and a couple of pieces if the julienned vegetables and hand roll them into cones.

Guacamole isn’t just a dip for tortilla chips. It makes a great spread for collard rolls as well as a great dressing for kale salads. This is a great Thai inspired spin on the classic guacamole!

4 avocados, pitted and peeled
1 cup red bell pepper, finely diced
¼ cup mint leaves, finely chopped
¼ cup thai or regular basil, finely chopped
4 scallions, finely chopped
1 knob ginger, peeled and minced
1 tbs lemongrass, minced
2 tbs lime juice
1 tbs soy sauce
1 tbs chinese chili paste

Mash all ingredients with a fork until nearly smooth, stir in rest of the ingredients.

Tip: How do you keep guacamole from turning brown? Sticking the avocado pit in the guacamole doesn’t work and covering it with plastic wrap, removing all the air is a bit better but I find thinly sliced limes (on a mandolin) on top of the guacamole creates a good barrier. When you remove the limes, it lifts off any of the browned parts with it revealing a lovely green layer of guacamole.

This vegetarian “dashi” or Japanese vegetable stock is great for Asian inspired recipes including soups and sauces. The base is the same: 8 inches of kombu (dried kelp) soaked in water to rehydrate and then simmered in 8 cups of water. I like to add dried shitake mushrooms, garlic, ginger and a sprig of thyme for a more flavorful stock.

8 inches Kombu
3-4 roughly chopped dried shitake mushrooms (include stems)
1 knob thinly sliced ginger
2-3 halved garlic cloves
2-3 sprigs thyme

1. Rehydrated kombu and shitake mushroom by covering with water. 
2. Soak 1-2 hours, or untill mushrooms are soft and pliable.
3. Add 8 cups water and all other aromatics. 
4. Bring to a boil and reduce to simmer for 30 minutes. Strain through a sieve.

Yields approximately 2 quarts

I never plan on making a stock, it just happens when I’ve accumulated enough vegetable trimmings but I always start with carrot, celery, onion, garlic, tender herbs and bay leaves. I will toss in corn cobs, parsnip, parsley stems, mushroom stems, fennel and asparagus if I have but I don’t go out of my way to get them if I don’t. Just avoid any cruciferous vegetables like cabbage, broccoli or kale which will dominate the stock with its strong off putting flavor. Also avoid strong herbs like sage, rosemary or too much marjoram. If you sauté the aromatics beforehand especially mushrooms and stems, the stock will be richer and more robust but better suited for heartier recipes.

3 quarts pure water
1 large quartered white or yellow onion
2 medium roughly chopped carrots 
2 roughly chopped celery stalks 
5 garlic cloves
2 bay leaves
Handful of herbs (parsley, dill, thyme, chives, oregano, etc..)
4 cups any vegetable trimmings (including parsnip, corn cobs, zucchini, tomatoes, mushrooms, scallions, etc..)

1. Toss all vegetables in a large stockpot and cover with 3 quarts of water. 
2. Bring to a boil and then simmer for 1 hour, until vegetables are soft.
3. Strain through a sieve (pressing vegetables down will extract more liquid and flavor but may muddy the stock).

Yields approximately 2 quarts

I made this dish for Natalia’s class and have gotten so many emails about the recipe so I am posting it here. The recipe below is the cleanest and most detox friendly especially if you omit the ev olive oil. You can also use roasted beets that you cut into cubes, skins on or off. You can also add nutritional yeast if desired. I also like it with goat feta cubes. You can also eat it HOT… that one is my family favorite. Just take the marinated beets and toss it in a large saute pan and heat it up. Add the zucchini spaghetti with 2 tablespoons water and put a lid on it. It will steam up and cook the pasta. Toss to combine. The pasta comes out pink! Add the goat feta cheese after if using. 

4 medium beets, peeled and cut into small cubes 
1 tablespoon extra-virgin olive oil, optional 
1/2 medium red onion, finely diced 
3 garlic cloves, minced 
1 teaspoon crushed red pepper flakes 
1 teaspoon thyme leaves 
1 lemon, juice and zest 
Salt and pepper to taste 
2 to 3 zucchini, spiralized or julienned 
Handful of torn basil leaves 
Handful of mint leaves 

Lightly steam the beets until al dente (about  5 to 10 minutes in a steamer). Toss the hot beets with the oil, red onion, garlic, red pepper flakes, and thyme. Add the lemon juice, and season with salt and pepper as desired. Let sit and marinate for at least 5 minutes. Toss the marinated beets with the zucchini spaghetti and top with the basil, mint, lemon zest, and nutritional yeast or goat feta.

Agar-agar is a vegetarian gelatin substitute derived from seaweed. It is sold both in flake and powder varieties, and can be used as a thickening agent for vegan and/or dairy-free recipes. Here are two variations of chocolate pudding: 

Chocolate Coconut Pudding 
3 cups coconut milk 
½ cup cocoa powder 
¼ cup agave nectar and stevia as desired 
2 tablespoons agar-agar 
1 tablespoon vanilla extract 

Mexican Chocolate Pudding 
3 cups almond milk 
½ cup cocoa powder 
¼ cup agave nectar and stevia as desired 
2 tablespoons agar-agar 
1 tablespoon vanilla extract 
1/2 teaspoon chipotle powder 
1/2 teaspoon cinnamon powder 
pinch of nutmeg 

In a sauce pot, combine all the ingredients and bring to a boil, whisking occasionally so there are no lumps. Lower the heat and simmer for at least 10 to 15 minutes to let the agar-agar dissolve completely and thicken properly. Transfer the mixture to a serving bowl or individual ramekins and let cool to room temperature. It will set at room temperature unlike animal based gelatin. Refrigerate and serve cold.

You can make raw marzipan with almond flour but I find it too dense (almond flour, agave nectar, almond extract, salt). I like this version using coconut flakes and flour

1 1/2 cups unsweetened shredded coconut flakes
1/2 cup coconut flour
1/4 to 1/3 cup raw honey ( you can use agave nectar but I like the honey taste with almond)
2 tablespoons raw coconut oil, at room temperature or melted
1 tablespoon almond extract
1 /4 teaspoon seasalt
2 to 3 tablespoons pure water as needed

Combine all ingredients and knead it like dough. You can roll it out into balls but I like to roll it into a log using plastic wrap and freeze so I can cut it into 3/4 inch slices. These are excellent dipped in melted chocolate…but what isn’t?

This is a moist, less sweet, less coconut-y macaroon and a good way to use carrot pulp from your juicer. Same recipe as above but substitute one cup of coconut flakes with carrot pulp, lose the water and add vanilla extract because it perks it up.

1 cup unsweetened shredded coconut flakes
1 cup carrot pulp
1/2 cup raw coconut flour
1/4 cup raw honey (minimum amount needed to bind but you can use up to 1/3 cup)
2 tablespoons raw coconut oil, at room temperature or melted
1 tablespoon vanilla extract
1/2 teaspoon seasalt

Just combine all the ingredients in a bowl, no food processor necessary, until thoroughly incorporated. It should be slightly moist but still flaky. Use moistened hands to form into balls. Roll balls in coconut flakes.

makes a 12 to 16 balls depending on size

Time is of essence, especially with a baby so here is a raw version of my macaroons. The best new product I found this year is Raw Coconut Flour. This is the key to binding the macaroons, raw or cooked. I like to freeze mine and eat it cold. You can also melt 70 % chocolate in a sauce pan and drop the macaroons in it to coat. Pick it up with a toothpick or skewer and place on a parchment lined tray. Freeze or refrigerate.

2 cups unsweetened shredded coconut flakes
1/2 cup raw coconut flour
1/4 cup raw honey (minimum amount needed to bind but you can use up to 1/3 cup)
2 tablespoons raw coconut oil, at room temperature or melted
1/2 teaspoon seasalt (pink Himalayan is great)
2 to 3 tablespoons pure water, as needed

Just combine all the ingredients in a bowl, no food processor necessary, until thoroughly incorporated. It should be slightly moist but still flaky. Use moistened hands to form into balls. Roll balls in coconut flakes.

Makes a 12 to 16 balls depending on size