Recipes

Raw Hummus

• 2 cups chickpeas (soaked 12 hours and sprouted 24 hours)
• 2-4 cloves of garlic
• ½ cup water
• 3 tbsp raw tahini
• 3 tbsp Bragg liquid aminos
• ¼ cup fresh lemon juice

Blend and let sit for 30 minutes for flavors to blend.

Italian Vegetable Medley

• ½ lb. Zucchini, sliced
• ½ lb. Yellow squash, sliced
• ½ lb. Red bell-pepper, sliced
• 1 head radicchio, shredded

Dressing:

• 2-3 garlic cloves, minced
• 4 tbsp lemon juice
• 4 tbsp Fresh basil, chopped
• 3 tbsp Frontier pizza-seasoning (optional)

Whisk dressing ingredients in a bowl. Add vegetables to dressing and toss.  Let marinate 1 hour before serving.

Green Salad

• ½ bunch Arugula
• ½ bunch sunflower Sprouts
• 1 cup  mixed Mesclun salad mix

Cream of Celery Soup

• 1 large bunch celery
• 4 cups water
• ¼ cup olive oil
• ¼ cup lemon juice
• 2 tsp raw honey
• Cayenne pepper to taste
• 1-3 tsp Celtic Sea Salt or Himalayan Salt
• 1 chopped avocado
• 1 small sweet red pepper, chopped
• ½ cup fresh parsley
• 2 carrots or parsnips

Blend all ingredients in a blender until fine.

Avocado-Spinach Soup

• 2 avocado
• 1½ lb. fresh spinach (wash well)
• 3 garlic cloves
• 4 cups fresh cucumber-juice
• Nutmeg, to taste
• Bragg Liquid, to taste

Blend avocados, garlic and juice until smooth. While the food-processor or blender is running, slowly add the spinach-leaves and process until blended.

Green Soup

• 3 cups Green Juice
• 1 cup chopped Celery
• 1 cup chopped Cucumber
• ¼ cup chopped Red Onion
• ½ avocado
• 2 cup Chopped Fresh Herbs
• 1 tbsp Fresh Lemon Juice
• Kelp powder, to taste
• Garlic and Ginger (optional)
• Nama Shoyu (optional)

Blend all ingredients in a blender.

Sprout Shake

• 2 cups sunflower sprouts
• 1½ cups organic greens; kale, spinach, parsley, dandelion, green cabbage, mixed greens, cilantro
• 1 carrot or 1 apple
• ½ avocado
• ½ lemon juice
• Pinch of Celtic Salt or Himalayan 

Blend until well blended. Use more dandelion (6 leaves) if you have a chronic liver condition or would just like to detoxify quicker.

Erika’s Vibrant Green Soup

1 cup baby spinach and/or mixed greens

• 1 cup loosely packed sprouts, or sunflower
• 1 avocado or 2 tbsp olive oil
• 1 garlic cloves (or as you like)
• 1 small piece of celery top with greens, tender inside part
• 1 medium tart apple
• 1½ cups water (more or less)
• 1 tbsp lemon or lime juice or to taste
• 1 tsp shoyu or Celtic salt to taste
• ¼ tsp cayenne pepper
• ¼ tsp herb blend of choice, fresh or Herbamare (Vogel product) optional
• ½ cucumber

Place all ingredients in your blender with garlic and avocado on the bottom. Start with lesser amount of water and add more as needed for desired consistency. Blend until well blended. Serve at once. Does not store. Makes 3 cups.

Source: Principal of Health, Erika Wolfe

C-Green

• ½ cup parsley
• ½ cup sunflower sprouts
• ½ cup spinach
• ½ watercress
• 1 apple

Using your juicer process all ingredients.

Green Magic

• ½ cup celery
• ½ cup cabbage
• 1/3 cup parsley
• ½ cup cucumber
• ½ cup sunflower sprouts

Using your juicer process all ingredients.