Our Favorite Recipes

We are excited to share some of our favorite recipes with you. Please contact us if you have one to add to this page. Thank you and enjoy.

Click on a recipe title, below, to see the full text.

Mark's Eat it Raw Dressing and Salad

from Mark K.

Add the following to a food processor:

¾ cup dry roasted cashews
¾ cup raw cashews
One cup cold water
One small garlic cloves
4 tblsp lemon juice
3 tblsp braggs aminos
A pinch of cayenne pepper

Process until smooth, then chill. Add more water if necessary. This dressing will keep refrigerated for a week.

Use this dressing on a mix of raw vegetables. Use kale as your base leaf vegetable. Remove kale stems and tear into smaller pieces. Add raw broccoli flowerettes, thin sliced carrots, sliced green and red peppers, thin sliced red cabbage, thin sliced red onion, diced pea pods, and any other raw vegetables of your choice.

Old Fashioned Cabbage Salad

from Duhamel Gardens

1/2 medium head cabbage finely shredded or chopped - about 4 cups
1/3 cup white vinegar
1/2 small green pepper chopped - about 1/4 cup
3 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon instant minced onion
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1/4 teaspoon black pepper

Mix all ingredients. Cover and refridgerate for 3 hours. Just before serving, drain salad. Makes 6 servings.

Panzanella (bread salad)

from Penny Foisey, Personal Chef, 860 963-7036

Serves 8

1 baguette or other crusty bread, preferably 2 days old
1/2c plus 2tbs extra virgin olive oil
1 tbs butter
1/4c chp garlic
2 lb ripe tomatoes, cut into 1” dice
1/2 c balsamic vinegar (the best you can find)
1 bunch basil or argula -chiffonade (roll leaves and slice into thin ribbons)
1/2 c roughly chopped flat leaf parsley

Cut bread into 1” cubes. Toast in 350 oven for 5 min, until crisp dry.

Heat butter and 2 tbs olive oil in 10” skillet over med low heat until butter is melted. Add garlic and cook until fragrant, about 1 min. (do not brown) toss w/ diced bread.

In large mixing bowl toss bread, tomatoes, vinegar, basil, parley and salt & peper to taste, until well combined. Allow to marinate for 10 min before serving.

Raw Smoothie

from Reva Seybolt

In a Vita-Mix (or food processor) blend:

Half cup of cider
For protein, a tablespoon of hemp seed and/or
one raw duck egg and/or a tablespoon of nut butter and/or
a tablespoon of Spirulina.

6-12 large leaves (without heavy stems) of swiss chard and kale, collards, or beet greens.

One large apple, pear, peach or a cup of berries.

Drink immediately or refrigerate.