Questions & RECIPES

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Posted by Theresa on April 18, 2018 at 5:25 PM Comments comments (10)

If you have a question about any item on the website, here's a good place to ask for more info!


Posted by Theresa on February 1, 2018 at 12:50 AM Comments comments (0)

Some recipes are mine; others are favorites found on other websites.


Let me note here that I have been substituting buckwheat flour in all my baking needs.  AWESOME flour with outstanding nutrition.  Buckwheat contains all 8 amino acids! And is gluten free.  Highly recommend!


For each serving:

1 2/3 cup water

1 tbsp miso

Dash red pepper


3-4 tbsp cooked quinoa or raw rice noodles

1 chopped green onion or onion & garlic powder to taste

Generous handful of spinach, chopped

½ cup sliced mushrooms (they freeze well, so keep some on hand!)


½ cup water

1 tsp miso

You can add onion/garlic powder, even red pepper

Arrowroot flour or cornstarch

Bring to a boil and cook till desired thickness

NOTE: I usually just throw this together, so you may

need to adjust ingredients to get the amount that you like,

but this is great on quinoa and veggies or mashed potatoes!

NOTE:  Because MISO is a fermented food, a living food, it will stay fresh in your fridge for months.

I have a container over a year old and it’s still good!




1/2 cup buckwheat

1/2 cup quinoa

1 1/2 cups Gluten Free Oats

1/4 cup chia seeds

1/4 cup psyllium husk

1 tsp aluminum free baking powder

1/2 tsp aluminum free baking soda

1/4 cup unsweetened applesauce

1 1/2 cups water




1. Soak buckwheat and quinoa overnight

2. Preheat oven to 350°

3. Rinse and drain buckwheat and quinoa

4. Place all ingredients into a food processor and mix

5. Pour into a silicone bread pan or lightly oiled bread pan

6. Bake for 1 hour

7. Remove from pan and let cool




12 oz coconut water or water

1 inch fresh ginger sliced in several pieces

1-1 ½ frozen bananas

½-2/3 cup fresh or frozen cilantro (packed)

1 serving chlorella (tablets or powder)

½ cup any other green (packed)

Pinch sea salt (to help the active ingredients get into the cells)

Half a fresh cucumber.

A good shake of hemp seeds (for fat soluble vitamins)

A few leaves of mint and/or cacoa nips or cocoa for additional antioxidants and flavor!

If you can tolerate it, a few good shakes of turmeric and black pepper.

BLEND WELL. Pour and serve. Sip slowly over twenty minutes or so, savoring each sip in your mouth to enhance digestion. I also put a little water into my blender to get every drop and do the same with my glass. Cilantro detoxes heavy metals, and chlorella carries them out of the body through the intestines, but all greens help detoxify.

If you can’t stand the taste start with more fruit and less greens, perhaps leaving out the turmeric and pepper OR the ginger. But I promise, this combination is DYNAMITE!



Several years ago I attended a day-long workshop led by an African-American woman, who—I must believe—came from New Orleans or from some deep Southern area. Last week she came to mind as I remembered her wonderful recipe for a GUMBO SALAD! She was a raw foodist and gave us many samples, but this one is a winner, incredibly alkalizing and healthy in every way. I give it to you as I remember it.


Chop in equal parts—how much you use of each ingredient depends on how large a salad you want!

Red onion, celery, tomatoes, fresh (or defrost frozen organic corn), a large handful of fresh parsley. Toss together, sprinkle with garlic powder and red pepper. Then add fresh sliced okra and toss gently (adding okra last prevents any slime). You can also add a few sliced spinach greens, if you like., a red or yellow bell pepper or banana pepper!


Dress with Chef AJ’s favorite house dressing.

1/2 cup water

4 tablespoons tahini [I use only ground sesame seeds--no oil!]

4 tablespoons Dijon or stone ground mustard

4 tablespoons sodium tamari or raw coconut aminos

6 tablespoons fresh lemon or lime juice

8 tablespoons nutritional yeast

1 tablespoon date syrup or maple syrup

Place all ingredients into blender or food processor and process until smooth.

[For additional flavor and richness, sprinkle a tablespoon of ground sesame seeds or hemp seeds over your dressed salad and mix in!]

Laissez le bon temp roulez!

+ ++


Mix together and keep in fridge: 

1 cup ground cashew, almonds, or walnuts

1/2 cup Nutrition Yeast

Sea salt or herbal replacement [Benson's Table Tasty is a good choice!]



Place into your blender:(

12 oz. unsweetened coconut water (any brand)

1 frozen banana (freeze when the skins are speckled brown—the banana will be extra sweet)

Several slices of fresh ginger (about an inch altogether) [Giinger is anti-bacterial, anti-viral, anti-fungal, and anti-inflammatory and is extremely effective against breast cancer!  ]

Several handfuls of fresh/frozen greens: spinach is extra smooth; kale will give more roughage. Use some cilantro for detoxing heavy metals. You can use more than one kind; try for variety from day to day. If you have a garden, put fresh greens and herbs in your smoothie.

Stevia if you need more sweetness.

1 tsp or tbsp of cocoa power or organic cacao nibs

1 tsp hemp or other seeds (to capture any oil-soluble nutrients)


Empty your blender into a large glass, put a little extra water in the blender—swish and empty into your glass. You don’t want to lose any of the fabulous nutrients in this healing, anti-inflammatory drink!



I keep several small sweet potatoes cooked in the I-Pot in the fridge for quick meals.


I also grind—a jar at a time—my flax seeds [using blender, Vitamix, or coffee grinder], sesame seeds, and a mix of chia/sunflower/pumpkin seeds—my “porridge mix.” Keep all of these in the fridge!


This original recipe is my own version of a hot or cold porridge full of anti-oxidants and fiber; it will sustain you for many hours!

½ cup non-dairy milk- pour into your bowl

1 tbsp ground flaxseed, 2 tbsp porridge mix

Cinnamon and cloves- sprinkle

Stevia or sweetener (to your taste)

Mix, then let it sit for a few minutes while you chop/mash a small sweet potato (remove or keep the skin as you like). Mix into your porridge.

Add whatever fruit you like, small frozen blueberries, a small sliced banana, etc.

Mix well and enjoy!


CHICKPEA FLOUR QUICHE no oil, no eggs!

Great for any meal. I make a big batch, then freeze for several breakfasts. []

Serves 8; Cook Time 20;


1 1/4 cups chickpea flour

1 1/2 cups water

1 tablespoon nutritional yeast

2 tablespoons fresh herbs

1 1/2 tablespoons extra virgin olive oil

1 garlic clove, minced

1/2 diced pepper

1/3 cup diced onion

Salt and pepper, to taste



Get that oven cranking to 500°F.

Use silicone muffin pans or silicone individual quiche molds.

In a medium bowl mix the water, chickpea flour, spices, herbs, nutritional yeast, and 1 tablespoon of the oil. Set aside.

In a small sauté pan, add in 1/2 tablespoon olive oil and garlic. Add in diced vegetables and sauté 3-5 minutes.

Add vegetables to flour mixture and using a whisk combine all ingredients together.

Pour batter into muffin tins and place in oven about 12 minutes.

Then open the oven door (this is to allow steam to escape) and bake another 10 minutes with the door open.


The batter will look very thin. This is ok as it will thicken up as it bakes.




Any type of potato

Dijon mustard


Sea salt, turmeric, & black pepper, onion & garlic powder

Balsamic vinegar

Fresh herbs, your choice [dill & parsley]



1 large potato or equivalent, for each serving you want to make

Cut in halves or thirds for large potatoes, leave whole if baby potatoes

Steam or boil till tender but still firm—I cooked mine in the I-Pot for 6-7 minutes

Refrigerate till cool

Cut into bite sizes, leaving the skin on

Celtic salt, onion powder & garlic, turmeric & black pepper to taste

Add  a heaping tablespoon of Dijon mustard for each serving

Add hummus mixed in so that the mustard and hummus coat all the potatoes well.

Couple dashes of Balsamic vinegar

Chop and mix in fresh herbs: dill, parsley—ENJOY!



2 cups of spelt flour

½ cup cocoa

½ cup of sucarat mixed with a little stevia (I always taste the finished batter to be sure it’s sweet enough)

1 tbsp baking power

A little less than 1/8 tsp. baking powder

1 “egg”

1 little container of applesauce [1/4 cup]

½ cup walnuts chopped or pecans

--- Mix well all dry ingredients. Add the “egg,” applesauce and mix. Add enough almond milk to get the batter the right consistency to pour. Not watery, but thick. Add and stir in nuts.

Pour into a 9x9 or so silicone pan.

Bake at 375 for 40 minutes. Yum!

{Note:  If the brownies are too gummy in the middle, flip out of  pan, slice into pieces, put on a pizza pan and bake for 5 more minutes.  You'll find all the pieces crusty around the edges and moist in the middle!]


This cake could be called a bread; it’s dense and hearty. A great holiday edition!

Set oven to 375 degrees

Add 1 ½ tbsp. chia seeds to 1 cup almond or other non-dairy milk, stir and set aside.


2 cups organic spelt flour

1/3 cup your preferred sweetener (I use Sucanat and some Stevia and usually check sweetness level after the mix is finished by tasting the batter)

1 tablespoon pumpkin pie spice

1 tsp cinnamon

1 ½ tablespoons Baking Powder

1/8 tsp. Baking Soda

Dash sea salt

Stir well—


1 cup fresh or canned pumpkin puree

¼ cup or individual tub of organic apple sauce

1 tsp vanilla

Stir well—

Add chia seeds w/ milk

Optional: Add 1/3 cup golden or flame raisins or currents, and/or flake coconut

½ cup or more of pecans or walnuts

Add enough additional milk to make a thick batter. (It will have to be spooned out of the bowl and raked with your spatula!)

Stir well---

With your spatula, rake the mixture into your silicone brownie pan and bake at 375 degrees for 40 minutes.

Remove from oven, allow to cool slightly; cut into appropriate pieces, then place the pieces on a pizza pan and bake for 5 more minutes. The cake squares emerge slightly crusty on the outside and moist on the inside!



1 cup medium organic ground cornmeal

½ cup spelt flour. I sometimes make part of this ½ cup some rolled oats.

1 tbls baking powder

Little less than 1/8 tsp baking soda

Add a little salt and a tiny bit of sweetener if you wish. MIX DRY INGREDIENTS.

Add 1/3 cup applesauce.

Add 1 “egg”

Bake at 375 in a silicone pan for 40 minutes.



1/2 cup water

4 tablespoons tahini

4 tablespoons Dijon or stone ground mustard

4 tablespoons sodium tamari or raw coconut aminos

6 tablespoons fresh lemon or lime juice

8 tablespoons nutritional yeast

1 tablespoon date syrup or maple syrup

Place all ingredients into blender or food processor and process until smooth.

[For additional flavor and richness, sprinkle a tablespoon of ground sesame seeds over your dressed salad and mix in!]





2 cups rolled oats

1/2 cup nutritional yeast flakes

1/4 cup cornstarch 2 teaspoons onion granules

2 teaspoons sea salt

1 12-oz. jar Roasted Red Bell Peppers in water

1 tablespoon lemon juice

1/4 teaspoon Pecan or Apple liquid smoke

4 cups warm water

Using a blender with the ability to cook food, blend on high for 5 minutes, or until sauce begins to thicken. (I can hear my Vitamix motor slow down and the sound deepens as the sauce hits the thick mark.) Once thickening has begun, stop the blender and quickly transfer to a large container that holds at least 6 cups. The cheese sauce will continue to thicken as it cools even slightly. Allow it to cool before you begin schmearing it all over yourself.



CHEF AJ'S FAUX PARMESAN CHEESE [delicious on spaghetti!]

 1 cup raw almonds or cashews or walnuts

½ cup nutritional yeast

1 tablespoon salt-free seasoning (I prefer Benson’s Table Tasty)

 In a food processor fitted with the “S” blade or in a blender, combine all ingredients until a powdery texture is achieved. If you like it chunkier, process less.

 You can also use store bought almond flour in place of the almonds. We use this on everything from air popped popcorn to potatoes to steamed veggies and as a topping on chili and soups.