Sensational Sour Cream

3 cups raw organic sunflower seeds

3 cups fresh spring or distilled water

1 cup organic cold pressed olive oil

1 – 2 peeled and seeded organic lemons cut into quarters (or, you can use 1/2 cup Bragg's Apple Cider Vinegar and 4 drops lemon essential oil)

1 tsp. Himalayan salt

2 small cloves organic garlic, peeled

Pulse all ingredients in a Vita Mix or a powerful food processor until smooth and creamy – add extra water as needed for desired consistency.  Be sure to keep your hand on the vitamix and let the mixture rest if it starts to get hot – otherwise you will cook your cream.

For extra protein – and a nice green hue – add one tablespoon spirulina or chlorella.

For a cheesier taste – and extra B vitamins – add one tablespoon of nutritional yeast (this is not raw) or one tablespoon of sesame seeds.

Sour cream is a must for Beany Burritoes – recipe coming soon!

Delicious Nutrition with Chia Jam

1/2 cup Chia seed gel*

1/2 cup water

2/3 cup fruit (berries are best)

2 tablespoons coconut oil

Blend chia and fruit – pulse in a food processor or blender for a chunky texture.  Spread coconut oil on fresh flax or almond bread (like butter).  Spread fruit on top of the coconut oil.  YUMMY

*Chia seed gel: Using an 8 oz jar shake up 1/4 cup chia to 1 cups water or juice – set aside for 20 minutes, shaking every 5 minutes or so to keep blended.  May be kept in the fridge for a week.

Shake well and set aside for 20 minutes.

Warming Noodle Soup

This soup with its good fat and lovely crystals (salt) creates a satisfying warmth on a cold winter's day.  EASY AS ONE, TWO, THREE…(FOUR)

ONE:  2 Cups of young Thai noodles (two or three coconuts will do it) – warm them a bit in some hot water and then drain before adding to your broth.

The base for this soup – and the pleasure comes from the noodles – slices of young Thai coconut meat. The meat is soft, bland, and satisfying – like noodles.   You can cut it in whatever shape you enjoy for your soup.  I like them a little thick and about one inch long.  If you need help opening the coconut – there are many videos on you tube that offer this help.

TWO: 1 Cup veggies

Cut thin, grate, and/or dice two to three of your favorite soup veggies.  Keeping the veggies small will keep the sensation of being a cooked soup rather than a salad. Good veggie choices are green onions, red peppers, sunflower spouts or alfalfa sprouts, tomatoes, celery, or carrots.  Avocados can also be nice in spoon sized scoops – if you are really hungry.  Once your vegetables are prepared soak in hot water for a few minutes – then drain before adding to your broth.  This will warm them up and keep your soup extra hot.

THREE: 4 Cups Broth

1-2 tablespoons Bragg's Apple Cider Vinegar

1-2 tablespoons organic cold pressed olive oil

1/2 teaspoon Himalayan crystal salt

1/4 teaspoon organic fresh ground black pepper

4 cups of pure spring or distilled water (you may use the water from the coconuts – if you want a sweet soup). Heat this broth until it begins to steam then remove from the heat.

FOUR: Put them ALL together!

Drain the hot water off of your noodles and your veggies and add to your broth.  Season to taste (you may want more salt or olive oil or vinegar).  You could also top with 1-2 tablespoons finely chopped fresh herbs, choose 1-3 ingredients such as parsley, cilantro, oregano, rosemary, basil, tarragon, or garlic.

If your soup is not hot enough, warm on the stove top until just beginning to steam – finger hot.  This only takes a few minutes and should be done immediately before serving.