Black Bean Quinoa Salad


Quinoa – Rinse well.

1 ½ cup quinoa with 3 c water –  less 2 T of water. With a pinch of salt

Cook on high until boiling and turn down to simmer and set a timer to 12 minutes. Perfectly cooked!



1 clove garlic use a press.

Let the garlic sit a minute or two to allow the nutrients to develop.


Add to the bowl the juice of 1 lime

1 tsp. gr cumin

¼ tsp cayenne

1 tsp salt

¼ c olive oil




1 red and 1 yellow bell pepper, chopped to the size of the black beans

1 bunch green onion, chopped (use the white part and about 2 inches into the green part)

1 handful of cilantro leaves chopped.

2 cans of black beans, drained and rinsed.


Toss all together in large mixing bowl.


Can eat it hot or cold. Better the next day refrigerated.




Energy Burgers


Soak; 2 cups dried tomatoes with 1 cup almonds in 1 ¼ cup water for 2 hours (drain water and save the soaking water to use during the processing)

¾ cup walnuts

½ cup sesame seeds

¼ cup pumpkin seeds

¾ cup sunflower seeds

1 cup flax seeds

½ cup flaxseeds ground (or chia seeds)

2 tablespoons olive oil

1 ½ tablespoon tamari or Nama Shoyu

½ tablespoon garlic powder

1 tablespoon beef-like seasoning

½ cup buckwheat – optional – substitute with another ½ cup of sunflower seeds or pumpkin seeds

½ teaspoon caraway seeds, ground


Process the dehydrated tomatoes and almonds in a large food processor with the “S” blade until the almonds and tomatoes are well blended. Place in a separate bowl.

Process the walnuts and seeds together next.

Add this walnut and seed mixture to the Almond mixture and mix together well with the rest of the ingredients.

Form the final mixture into burgers and dehydrate at 105 degrees for 4-6 hours.








2 cups organic sweet corn or 2 cups seeded tomatoes

1 cup finely chopped yellow onions

½ cup finely chopped red bell peppers

¼ cup chopped green onions (green and white parts)

1 jalapeño, seeded and minced

½ teaspoon garlic powder   1 teaspoon honey

½ cup raw vegan mayonnaise   1 tablespoon hot sauce (optional)

2 teaspoons fresh lemon juice   1 tablespoon dried chives

½ teaspoon sea salt     ½ teaspoon black pepper



 • In a medium mixing bowl, combine the corn, onion, red pepper, green onion, jalapeño and garlic.   Stir together until everything is evenly dispersed.

 • In a small bowl whip together the mayonnaise, sriracha, lemon juice, chives, salt, pepper, and agave.  Pour over the corn mix and stir together.

Add the cilantro and toss together.  Top with a bit of extra cilantro and a dash of cayenne.





1 cup raw cashews, soaked 2 +hours  ½ teaspoons sea salt

¼ cup water      1 teaspoons onion powder

¼ cup lemon juice     1 Medjool dates, pitted

½ teaspoons garlic powder


2 tablespoons olive oil (to be added last)



 •  After soaking the cashews, discard the soak water and place in a high-powdered blender.

 •  Add the water, lemon juice, dates, salt, onion powder and garlic powder.  Blend until creamy smooth.  You shouldn’t detect any grit in the mayo.  If you do, keep blending till it is creamy smooth when you run it between your thumb and finger.  This can take 1-3 minutes, depending on the machine.  Puree all ingredients, except oil, in food processor or blender and blend until smooth.

 •  While continuing to blend and a vortex is created in the mixture, add oil in a steady stream, until emulsified.

 •  Store in a tightly sealed container the fridge for up to 2 weeks.





Yields 5 cups batter – about 5 pizza crusts

2 ½ cups raw walnuts     1 teaspoon salt

½ cup ground golden flax-seed  ¼ cup hemp seed

2 cups moist, packed almond pulp  ½ - 1 cup water



 •  1 recipe Spicy Tomato Corn Salsa

 •  Sprouts

 •  Diced tomato

 •  Diced onion



Pizza crust:

 •   In the food processor, fitted with the “S” blade, process the walnuts down to a small cornmeal size.  Be careful that you don’t over-process the walnuts, as it will cause too much of the oils from the nuts to be released.

 •   Add the ground flax, hemp seeds and salt.  Pulse together and place in a medium-sized bowl.

 •   Add the almond pulp and 1/2 cup of water.  Mix well with hands.  If the batter feels too dry and crumbly, add a few more tablespoons water until it is moist enough to stick together.  I used 1 cup of water, but it depends on how much moisture is left in your almond pulp.

 •   To create the pizza form, create a large ball with the desired amount of dough.  I used roughly 2 cups to make a mini pizza.

 •   Flatten the dough out on a teflex sheet or wax paper, creating a lip around the edge.   Transfer to the mesh sheet that comes with the dehydrator.

 •   Sprinkle extra hemp seeds and coarse sea salt on top of each crust.

 •   Dehydrate at 115 degrees (F) for 10 – 18  hours.  Length of time will depend on the machine you use and the humidity in the air.  I didn’t dry mine totally dry.  I wanted some moisture to remain so it would be semi-soft when I bite down on it.



 •   Create a layer of sprouts on the bottom.

 •   Spread the Raw Spicy Fiesta Tomato Dip on top and sprinkle the diced tomato and onion on top of that.

 •   Serve immediately and enjoy!


Separate ingredients will store in the refrigerator in airtight containers for 3-4 days