If you prefer shakes, there are various recipes. Here are a few to help you get started. Feel free to mix and match.

Avocado Mint Smoothee
½ English cucumber
Juice of 1 lime
Juice of 1 grapefruit
1 avocado
1 cup raw spinach
½ can coconut milk
1 tsp green powder
2 tsp soy sprouts powder (optional)
8-10 drops pH drops
2-4 sprigs of fresh mint leaves or ½ tsp mint flavoring (alcohol free)
14 ice cubes

Zoom Zoom
1 lemon (peeled)
1 lime (peeled)
1 ruby red grapefruit (peeled)
½ can coconut milk (optional)
1 avocado
½ English cucumber
1 cup spinach
1 scoop powdered greens

Monster Salad in a Smoothee
1 bunch of kale
1 whole head of celery
1 lemon
1 handful of spinach leaves
1 avocado
1 tsp green powder
1 chili pepper
(put kale, celery and lemon through juicer, then combine in blender with remaining ingredients) If you don’t have a working blender you can try this without juicing.

Avo-Tomatillo Super Green Shake
1 avocado
½ English cucmber
1 tomatillo
1 lime peeled
2 cups fresh spinach
2 scoops soy sprouts
1 scoop green powder
Stevia to taste
6-8 ice cubes

Avo-Colada Shake
½ English cucumber
Juice from ½ large ruby red grapefruit
1 avocado
Coconut milk
1 cup fresh spinach
1 scoop greens powder
1 scoop soy sprouts
½ tsp vanilla flavoring
½ tsp coconut flavoring
8-10 ice cubes

Veggie Head Shake

1 cup good water
¼ cup flax seed oil or olive oil
2 small cucumbers, sliced
1 cup spinach
2 avocados
1/3 head romaine lettuce
½ cup broccoli
¼ cup cilantro
¼ cup parsley
2 stalks of celery, cut into pieces
2 medium limes (or 1 lemon)

Place water and oil into blender. Turn blender on low and add remaining ingredients one at a time. When everything is chopped up, turn the blender on high until desired consistency.

Other Breakfast Ideas
Steamed veggies
Avocado and grapefruit with Real Salt
Edamamme and grapefruit with Real Salt
1 cucumber diced
1 ruby red grapefruit peeled and diced
1 avocado
Jicama diced
Juice of ½ lemon and ½ lime
Handful of sprouted almonds
Dice cucumber, grapefruit and avocado. Squeeze lemon and lime juice. Top with sprouted almonds.

Quinoa salad
½ cup Quinoa prepared
Diced peppers
Diced onion
Diced tomato
1 diced avocado
Real salt, bragg’s liquid aminos, your choice oil, spice hunters zip

AlkaBunny Breakfast

¼ cup chopped red pepper
¼ cup chopped onion
1 clove of minced garlic
2 cups mixed veggies (such as swiss chard, broccoli, green beans, pea pods, zucchini, slices of carrots, etc)
1 tbs of Udo’s oil
Bragg’s liquid aminos, to taste

Lunch or Dinner

Close Enough Pizza
1 sprouted wheat tortilla (large)
Hummus (vinegar free or homemade)
Bell peppers in assorted colors
Fresh cucumbers
Fresh spinach
Sun dried tomatoes packed in oil
Spice hunter seasoning of your choice
Spread the hummus evenly on the tortilla. Cut the toppings into slices. (roll spinach leaves up) Place veggies on the hummus in whatever design or pattern you like. Sprinkle with your favorite spice hunter seasoning. Slice into wedges and enjoy!

Tortilla Close-Enough Pizza

1 sprouted tortilla
Sun Dried Tomato Spread
Vegetables of choice (peppers, celery, onion, tomatoes, spinach, etc) fresh or roasted
Seasonings: oregano and basil
Avocado sliced

Toast tortilla in oven on low or in dehydrator overnight. Spread sun-dried tomato on tortilla. Chop vegetables and spread. Top with avocado and seasonings to taste. Serve warm or cold.

Big Purple Dinner

1 eggplant
Olive oil
Celtic salt
1 finely chopped onion.
Roast eggplant on open fir till it is mostly cooked. Finely mince the onion. Place eggplant in bowl, add onion, olive oil, salt and mix well.

Broc Around the Clock Casserole

Florets from 2 large bunches of broccoli (save leaves and stocks out, peel and clean stocks)
1 small bunch of fresh basil or tarragon stemmed and minced
1 cup mixed sunflower seeds (soaked and dehydrated), hemp seeds, sesame seeds (soaked and dehydrated), and flax seeds
1T coconut oil
1 cup soft tofu
1 teaspoon ground mustard seed
2/3 cup olive oil
1-2 cups soaked almonds for topping
Real salt to taste

Lightly steam broccoli. In a food processor, process broccoli leaves and stocks until very fine. Then add the soft tofu, mustard and basil into food processor. With the processor running, slowly add the olive oil until mixture is creamy. Then add the steamed broccoli and pour the creamy sauce over the top and stir well. In a separate pan, lightly toast seed mixture. Toss on the top of the broccoli

Broc-Around-the-Clock Brunch
1 yellow onion
2 cloves fresh garlic
3 large heads of broccoli
1 lb of young green string beans
1 small bowl of soaked almonds
Grapeseed or olive oil
Real salt to taste
Trim and peel broccoli stalks. Then cut broccoli into bite size pieces. Trim and break green beans into bite size pieces. Lightly steam broccoli and green beans until bright green. In a food processor, pulse chop the onion and garlic until fine, then set aside. Put soaked almonds with an S blade and pulse chop into almond slivers. In a frying pain, place oil and add onion/garlic mixture and sauté for a few minutes. Add steamed broccoli/green beans and stir fry to mix in with the onions and garlic. Add slivered almonds and continue to mix well. Put lid on pan and steam for a few minutes longer if softer veggies are desired. Add real salt to taste.

½ head green cabbage, shredded
2 medium carrots, shredded
½ small red onion, sliced thinly into strips
½ cup chopped Italian parsley

1 cup coconut milk
1 T sp arrowroot powder to thicken (if needed)
½ tsp sea salt or to taste
¼ tsp celery seed
Dash of cayenne pepper
2 tbs of fresh lime juice
Blend coconut milk and arrowroot, add remaining ingredients to blender and blend. Pour over coleslaw.
You can put this over mixed greens for a fuller salad or pair it with a soup for a full meal. You can also put this in a wrap or with steamed veggies.

Crispy Asian Salad
1-2 heads lettuce, shredded
4 green onions, diced
1 cup almonds, soaked and diced
¼ cup sesame seeds

1-2 drops liquid stevia or 1 packet stevia
1 tsp. Real Salt
½ tsp pepper
4 Tbsp lemon juice
¼ cup sesame oil
¼ cup grapeseed or oil or oil of choice

Mix salad ingredients together. Mix dressing ingredients with a whisk. Pour over salad just before serving.

Sprouts and Avocado Salad

1 cup sprouted mung beans (or sprouted lentils)
1-2 avocados diced
1-2 tomatoes diced
I lime, juiced
Fresh basil to taste
¼ cup olive oil
Herbamare to taste (you can use sea salt)
Mix all of the ingredients
Variations: Add any of the following chopped: asparagus, jicama or your favorite.

Cream of Asparagus Soup
2 Tbsp olive oil
1/3 yellow onion , finely chopped
2 garlic cloves, minced
1 bunch of organic asparagus, chopped
3 ½ cups organic vegetable broth
2 tsp Real Salt
1 ½ tsp deliciously dill (Spice Hunters)
6 oz coconut cream
½ tsp fresh lemon peel, grated
2 tbsp fresh lemon juice
In a soup pot, heat oil on medium. Add onion, garlic and asparagus and sauté for 3 or 4 minutes until veggies are tender. Add veggie broth and warm for 8-10 minutes. Reduce heat to low Stir in coconut cream and seasonings. Warm for 5 minutes . Serve warm.

Cream of Zucchini Soup
1 large onion, chopped
3 zucchini , sliced in ¼ inch thick slices
3 ripe tomatoes, cut into large chunks
1-2 cups good water
1 avocado
1 tsp Spicy Garlic Herb Bread Seasoning (Spice Hunters)
2 Tsp Real Salt
Steam fry onion in a soup pan until softened and almost clear (3-5 minutes). Add Zucchini and continue to steam fry until bright green and softened a bit. (3-4 minutes) Add tomatoes and steam fry for 1-2 minutes. Place all of the Steam-fried ingredients into blender and add water and avocado. Blend on high until smooth and creamy. With blender still running, add seasonings. Serve immediately.

French Herb Soup (serve cold with sprouts on top or warm slightly)
1 avocado
2 stalks celery
1 head romaine lettuce
1 small tomato
1 handful spinach
1 small cucumber peeled
2 garlic cloves
1/3 onion
Herbes De Provence to taste
2 Tbsp olive oil
Puree all vegetables then mix together with seasonings and oil.

Avocado Cleanser Salad
1 avocado
1 cucumber, peeled
1 cup spinach, chopped
3 radishes
10-15 almonds, soaked
½ lime, juiced
Stevia to taste
¼ tsp. cinnamon
Cube avocado and cucumber. In food processor, puree avocado, cucumber and spinach until smooth. Cut radishes into quarters. Add along with almonds, lime juice, stevia, and cinnamon. Briefly process until desired chunkiness.

Heavenly Soba Cabbage Salad

1 head cabbage, chopped
4 green onions, chopped
2 Tbsp sesame seeds, toasted
¾ cups chopped almonds , toasted
1 Tbsp grapeseed oil
½ package soba noodles (Buckweat) Eden

½ cup grapeseed oil
1 medium grapefruit or lime juice
Optional 3 Tbsp veggie pHlakes
½ tsp Real Salt
Dash of stevia to taste

Chop cabbage into bite-sized pieces and mix with green onions. Place sesame seeds and chopped almonds in a pan with grapeseed oil and gently toast on medium heat. Bring soba noodles in water to boil for 4-5 minutes. Remove from heat and cut into bit-sized pieces. Mix together the cabbage, nuts and noodles into one bowl. In a separate bowl, mix the dressing ingredients. Add to salad and enjoy.

Asian Bean Sprouts

½ cup green onion, chopped
1 garlic clove
¼ cup good water
1 cup mung bean sprouts
½ cup almonds, thinly sliced
Bragg’s liquid aminos to taste
Real Salt to taste

Steam fry onion and garlic in water on low until softened. Add bean sprouts and stir until warmed and slightly cooked. Add almonds. Add seasonings to taste.

Warm Brussel Sprouts Slaw

½ cup pure water
1 onion, diced
2 garlic cloves, diced
3 Brussels sprouts, shredded
Real salt to taste

In water, steam fry onion and garlic until softened. Add Brussels sprouts. Steam fry until lightly cooked. Season and serve warm.

Lettuce/Cabbage Wraps

1 head of cabbage
1 carrot, cut into match sticks
2 celery stalks, cut into match sticks
1 cucumber, cut into match sticks
2 cups bean sprouts
½ package of buckwheat soba noodles

Hot & Sweat Dressing
½ cup coconut oil
2 Tbsp olive oil
½ tsp real salt
½ tsp. Zip
¼ tsp crushed red pepper
½ tsp. ground mustard
Dash of stevia

Wash 8-10 cabbage leaves and set aside. Set aside. Cut vegetables into matchsticks. Rinse Bean Sprouts. Prepare soba noodles. Mix sauce ingredients in a bowl with a fork. To assemble each wrap, place matchstick veggies in the center of the cabbage leaf, along with a small spoonful of soba noodles. Roll the cabbage leaves up securely.

Easy to make, layered meals that you can make using whatever vegetables are in the fridge.

They usually begin with a warm grain, or legume, topped with vegetables, low-sugared fruits and nuts. They end with olive oil and lemon juice, Bragg’s liquid amino or other seasonings

1. Quinoa, steamed broccoli, tomatoes, red onion, radishes, chopped brazil nuts
2. Brown rice, chopped avocado, soaked almonds ( or sunflower seeds, pumpkin seeds, sesame seeds) chopped zucchini and green onions.
3. Cooked lentils, steam fried onions and garlic, fresh or steamed kale
4. Cooked millet, steamed Brussels sprouts and onions.


Cut vegetables such as carrots, peppers, jicama, green beans and any of your favorites.

Spicy Sunflower Seeds
1 cup sunflower seeds (soaked overnight in good water)
Braggs liquid aminos
Real Salt
Powdered onion
Zip or cayenne peppe

Drain the seeds and place on dehydrator tray screen. Spray with Bragg’s . Dust with Real Salt, powdered onion, and Zip or cayenne. Dehydrate for 24-36 hours.

Tofu Hummus and veggie sticks

8 oz tofu
½ cup raw tahini
½ lemon, juiced
1 tsp cumin
2-3 sun dried peppers or tomatoes
1 clove garlic
½ tsp real salt
Blend all ingredients together

Almond Milk
1 cups fresh, raw almonds
Liter pure water (plus or minus depending upon how creamy you like it)
4-6 ice cubes to keep milk from heating in high speed blending
Nut bag (best, and worth it to buy), nylon stocking, or cheese cloth for straining

Soak almonds overnight in good water and Real Salt. Rinse and drain. Place the almonds into blender unit. Then add pure water. Blend on high speed until you have a white, creamy looking milk. Take a nylon stocking (clean, white) or fine cheese cloth. Strain the mixture through into bowl or pan. Squeeze with your hands to ge the last of the milk through and think with water to desired consistency. Drink as is or use in soups, shakes or puddings.

On the run

Stuff salad into a sprouted tortilla and make a wrap. Always remember to carry oil and real salt with you if you decide to eat out.

Make good choices for lunch and customize your salad. Either bring an avocado or make sure they have some available. Ask for lemon to complete your dressing.

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