Entrees

kale/carrot pulp flat patty topped with raw hummus,
 tomato, mushroom, mung bean sprouts. 

Kale/Carrot Flat Patty*
2 cups kale pulp
2 cups carot pulp
1/4 cup sunflower seeds
Favorite seasonings

Soak seeds 2 hrs.  Drain. Mix seeds, pulp and seasonings. Sun bake or dehydrate until moisture has evaporated.  Top with favorite veggies.

* from Pulp Madness juice pulp recipe e-book more pulp recipes avail here:


Squash Platter

2 yellow squash
4 carrots
handful parsley
1 large red pepper

Using a noodle tool, make squash noodles. Julienne carrots, chop parsley and dice red pepper.  Mix all ingredients.

Sprouted Quinoa Burger 

Sprouted Quinoa
Fresh picked basil, oregano, parsley
Tomato
Red Onion
Favorite seasonings to taste

Chop fresh herbs, Dice tomato and red onion.  Mix ingredients, add seasonings, form into burgers. Optional:  Squeeze a little fresh lemon juice over

Sundried Tomato & Corn Salad
Zucchini, lettuce spinach, corn sun-dried tomato

Sunflower Seed Cheese Wraps

Sunflower Seeds
Garlic
Fresh lemon juice
Sunflower Seeds
Dash cumin, chili powder, pepper
Lettuce leaves

Soak sunflower seeds overnight. Puree in a blender or food processor.  Add remaining ingredients. Place tablespoon of seed cheese into lettuce leaf.  Garnish  with favorite toppings.

LIVE! PIZZA

Crust - sunflower seed, flax seed, chili powder       Sauce - pureed sun-dried & fresh tomatoes
"Cheese" - raw almonds, lemon juice, & garlic          Toppings - fresh oregano, basil, parsley

CRUST:  Ground flax and sunflower seeds. Note: flax seeds can be ground using a pepper or coffee grinder.  Sunflower seeds can be ground in a blender or food processor.  Add seasonings and a little water to make dough.  Form into large patty. Roll out to form crust.  Place in sun (or use a dehydrator) to remove moisture.  SAUCE:Puree sun-dried and fresh tomato. Add onion (optional).  Spread sauce on "crust".  CHEESE:  In a blender, puree raw almonds, add fresh garlic, and lemon juice. Place in a cheese cloth and squeeze out moisture. Spread on top of tomato sauce.  TOPPING: Add fresh oregano, basil, and parsley.   OPTIONAL: Sprinkle a red pepper flakes over top.

Citrus Salad


1/2 shredded cabbage
1 orange peeled 
1 granny smith apple peeled and cored
1/4 cup shredded carrots
1 lemon
handful baby spinach

Break orange into slices; Cut orange slices and apple into bite size chunks.  Mix cabbage, orange, apples and carrots in large bowl.  Serve over bed of spinach.  Squeeze fresh lemon juice over top.


Mushroom Kale Wrap

Filling:  2 roma  tomatoes, 1/4 cup cabbage, 1 large carrot, 1/4 cup sliced mushrooms, 1/4 cup red onion, 1/2 garlic clove, favorite seasonings/spices 
Pesto:  1/2 cup raw cashews; 3 handfuls baby spinach
Kale leaves


Soak cashews in water overnight.  Next morning, puree cashews and spinach in blender.  Set aside.  Shred carrots, cabbage.  Dice mushrooms, tomatoes, red onion, garlic. Mix shredded and diced ingredients.  Add favorite seasonings/spices to taste   On a large kale leaf, spread pesto.  Add handful of filling.  Close leaf.


Jicama Sandwich

watch How to Prepare here:  http://www.youtube.com/watch?v=iFVe0MSJRuk 

Flax "Bread"
1 cup ground flax seed
1 cup kale juice pulp
1/2 cup carrot juice pulp
diced onion (optional)

any seasonings you like to taste

Mix all ingredients into a dough consistency. Flatten and dehydrate in either the sun for 6 hrs (3hrs each side) or place in a dehydrator until dry. If you wish, you can turn your oven on to the lowest temperature and leave the door open to just dry it out. It should make 2-3 pieces of "bread". You can cut each piece in half to make your sandwich.

"Sandwich"
1 piece Flax bread (cut in half)
Pesto
1 slice Jicama (in potato family, sweet with consistency similar to apple)
Mushroom
Tomato
Kale leaves

"Pesto"
1 Zucchini
1 kale leaf
Chop together in blender until smooth

Stay tuned... more recipes to come!