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Recipes

Simply Elegant Raw Indian Carrot Coconut Soup

  • One young Thai coconut
  • 3 cups Carrot Pulp (I save it from juicing — or you can shred carrots in your food processor or blend carrots with coconut liquid to make a pulp)
  • The juice of one lemon
  • The juice of one tangerine
  • 1 teaspoon Himalayan Sea Salt
  • 1 Tablespoon garam masala (Indian seasoning)
  • 3 Tablespoons extra-virgin olive oil
  • 4 cups fresh almond milk
  • 1/2  inch ginger
  • 1 teaspoon turmeric
  • 1 clove garlic
  • 4 Tablespoons coconut nectar
  • Cayenne pepper to taste

Directions

  • Crack the coconut and pour the coconut water in your high-speed blender. (Or use 1 ½ cups canned coconut water.)
  • Scoop the coconut meat and add it to the blender.
  • Juice lemon and tangerine in a citrus juicer and add to blender.
  • Add all other ingredients — except cayenne.
  • Blend until smooth.
  • Pour into bowl and dehydrate at 110 for three hours.
  • Ladle servings into a bowl and sprinkle cayenne pepper on top to suit your taste. (I like about 1/2 a teaspoon per bowl but that’s VERY hot!)

Healthy Garden Fresh Tomato Catsup

  •  5 cups Garden Fresh Tomatoes cut into large chunks
  •  1 cup balsamic or apple cider vinegar
  • 3 cups dehydrated tomatoes
  • 1/4 cup dates
  • 1 teaspoon sea salt
  • 1 clove garlic
  •  1/2 teaspoon black pepper
Blend ingredients in a high speed blender until smooth. Serve or refrigerate. This catsup is great on “healthy fries.”

Healthy Fries

Cut potatoes (sweet or white but leave skins on) into potato slices. Place on lightly oiled baking sheet. Sprinkle lightly with sea salt. Bake at 400 degrees for 15 to 20 minutes, flipping them over when they are half cooked.

Garden Fresh Vegan Cream of Tomato Soup

  • 8 cups Garden Fresh Tomatoes cut into large chunks
  • 3 cups dehydrated tomatoes
  • 1 cup rice milk
  • 1 cup soaked raw cashews
  • 1 cup nutritional yeast
  • 2 dates
  • 3 cloves garlic
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
In a high-speed blender, blend everything until smooth except four cups of chopped tomatoes. Pour into a sauce pan. Add remaining four cups of tomatoes. Cook on a medium heat until soup starts to boil slightly. Turn to a low heat and let it simmer for 30 minutes. Serve with your favorite healthy crackers and enjoy.

Patty’s Chocolate Mango Cheesecake

  • 1 cup raw cacao powder
  • 3 cups raw cashews (soaked for about 45 minutes)
  • 2 cups rejuvelac or water
  • 1 cup sprouted sunflower seeds
  • 3 1/2 cups of date sauce (see recipe below)
  • 3 peeled and chopped sweet ripe mangos
  • 2 cups of fresh coconut meat
  • About 1 teaspoon of sea salt
  • 1 Tablespoon Cinnamon
  • 1 ripe banana
  • 2 cups of walnuts
  • 1/2 cup coconut oil melted
  • 1/2 cup date sugar
  • 1 cup lecithin
Date Sauce: I use date sauce as the basis of many recipes because I prefer dates as a sweetener. Date Sauce is thinner than date paste and thicker than syrup. It is the consistency of apple sauce and easy to make. Just add pitted dates to your high-speed blender and blend them up with water. Add the water slowly to get it to the correct consistency. I keep date sauce in a jar in my refrigerator to use for many different recipes.
1. Make the crust first: Simply grind the walnuts and date sugar in a high speed blender. Pour mixture into a bowl. Add coconut oil. Pat mixture into bottom of a 9-inch spring form pan.
2. Make the caramel filling for the center of your cheesecake: Simply blend one cup of date sauce with one cup of sprouted sunflower seeds and 1 Tbsp. cinnamon. (Hint: Make twice as much as you need and keep half on hand in your fridge for dipping apple slices. Kids of all ages enjoy these raw living caramel apples!) Set this caramel mixture aside for a few minutes.
3. Make the chocolate and mango cheesecake fillings: In a high-speed blender combine until very smooth: 3 cups soaked cashews; 2 cups coconut meat; 2 cups rejuvelac or water; 2 cups date sauce; 1/2 cup lecithin; and a pinch of sea salt. If you do not have a Blendtec or Vitamix, use a good food processor. Go slowly. Turn your blender off every two minutes to give it a rest and stir the mixture, scrape the sides of the blender. (Or use the Twister jar on the BlendTec, very easy, and do it in batches!) When it all is very smooth and creamy, remove 1/3 of the mixture from the blender and place it in a bowl . Add one cup of cacao powder, 1/2 cup date sauce, to the remaining two thirds in the blender or food processor. Blend until chocolate mixture is very creamy. With a firm spatula pour the chocolate cheesecake filling mixture into the spring-form pan on top of the crust.
Next spread a thin layer of caramel filling on top of the chocolate cheesecake layer.
Clean your blender container and put the creamy mixture you had set aside back into the blender. Add 2/3 of the mangos, 1/2 cup of lecithin, and one banana. Blend until smooth. Add remaining mangos and pulse to combine them (don’t pulse too much, keep it chunky).
Spread your mango filling layer on top of the caramel layer.
Cover cheesecake with plastic wrap and set in the freezer for two or three hours. Remove cheesecake from freezer and refrigerate for one to two hours before serving. Garnish with cacao powder and mangos and serve cold.
Enjoy!