Andrea’s Award Winning Walnut Pâté





2 cups walnuts
3 ribs of celery
3 scallions
1/4 of a red bell pepper
1 tsp Celtic salt

  1. Blend all ingredients in a food processor. Blend until slightly chunky or creamy smooth depending on your preference.
  2. Ways to use: on top of a salad, spread on sheets of nori topped with vegetables for raw nori rolls, dehydrate into little patties for a satisfying protein nugget snack that is portable and convenient!

Avocado Ranch Dip





2 cups cashews soaked about 8 hours and drained
1/4 cup olive, flax, or Udo’s oil and/or a medium Avocado
1/2 lemon, peeled
1 tsps Celtic salt
3 tbsp dried dill weed (or 9 tbsp fresh) or more to taste
1/2 tsp white pepper
1/2 tsp mustard powder
3 cloves garlic
2-3 cups water

  1. Blend all ingredients in Vitamix or other high-speed blender, with 1 1/2 cups of water, until smooth.
  2. Add additional water to create a pourable dressing consistency.
  3. Will last refrigerated for up to a week

CheeZy Kale Chips

2-3 heads of kaleCheezy-kale-chips
3 cups cashews, soaked 4-8 hours and drained
3 cloves garlic
1/2 lemon, peeled
¼ cups olive oil
1/4-1/2 cup nutritional yeast
1 tsp Celtic salt
1/2 cup water to start

  1. De-stem the kale by pulling leafy parts off and place in a large bowl
  2. Add remaining ingredients in blender container, starting with wet ingredients, adding cashews last
  3. Blend, starting on low speed and gradually increasing the speed adding enough water to keep the ingredients moving
  4. After cheeze is well blended add more water until the mixture is just thin enough to pour into the bowl of kale. TIP: thicker cheeze will stick more to the kale making really thick, crisp, cheezy kale chips!
  5. Pour cheeze into the bowl of kale and massage the cheeze into the kale until it is well coated
  6. Spread kale into one layer per dehydrator sheet, using teflex, and dehydrate at 110o until kale is crisp enough to move around. Continue to dry until completely crisp and dry all around.

Body Ecology Coconut Kefir and Yogurt

CoconutKefir3 Thai Young Coconuts, room temperature
2 packages of Body Ecology Kefir Starter
  1. Crack open coconuts carefully and pour water into a pitcher
  2. Add 1 package kefir starter to the pitcher and stir until well dissolved
  3. Pour into jars, close lids tight, and store in dark cabinet for about 48 hours. It should taste tangy and only slightly sweet.
  4. Refrigerate and enjoy fizzy, probiotic coconut kefir!


  1. Scoop soft meat out of the coconut shells and place in a blender with other package of kefir starter. Add water and blend to desired yogurt consistency.
  2. Pour into jars, close lids tight, and store in dark cabinet for about 48 hours. It should taste tangy and only slightly sweet.
  3. Enjoy vegan, probiotic yogurt!

Mega Energy Balls


1 cup walnuts
1/2 cup hemp seeds
1 cup of cacao powder
1/4 cup Spirulina powder
1/4 cup coconut oil
2 tbsp each raw honey & Lucuma powder
1 tbsp Lecithin powder
1 tsp vanilla powder (or 1 tbsp vanilla extract)
Pinch of Himalayan salt
Shredded organic coconut
  1. Place all ingredients, except shredded coconut, in food processor and blend until it looks like brownie batter.
  2. Use a small ice cream scooper to make even sized balls. Roll them in cacao/cinnamon powder, or coconut cinnamon powder, or any creation of your choosing.
  3. Optional: add edible essential oils like those from doTerra. Wild orange and cinnamon oil are a great combination for this recipe

NoBanzo Hummus

5 cups zucchini, chopped (peel if you want it to look authentic)
½ cup tahinihummus2_web
4 cloves garlic
½ cup lemon juice or 1 whole lemon, peeled
¼ cup olive oil (or avocado oil)
½ tsp paprika
1/8 tsp cayenne
1½ tsp sea salt

  1. Place all ingredients in food processor and blend until smooth.
  2. Store refrigerated in airtight container for up to a week.

Super Fudge Balls!





2 cups almond butter
1 cup raw cacao powder
1/2 cup Medjool dates, soaked 2 hours
1/4 cup dried
1 tbsp Maca powder
1 tsp Spirulina powder
1 tsp Himalayan Salt

  1. Blend all ingredients in a food processor until well combined.
  2. Take spoonfuls and roll into balls, then roll to coat in coconut flakes, cacao powder, or cinnamon
  3. Alternatively, press into a coconut oil lined glass casserole dish.
  4. Keep in refrigerator for freezer. Will keep for months unless you eat them too fast 🙂

Spinach Dip





4-6 cups tightly packed spinach
1 large or 2 small avocados
1/4 cup lemon juice or 1/2 lemon, peeled
1 teaspoon Celtic salt

  1. Blend all ingredients in food processor until well incorporated.
  2. Store refrigerated in airtight container for up to 4 days

Zippy Live Hummus

1c raw almonds, soak over night
2 medium zucchini, peeled and chopped
1-2 tbls Chickpea Miso or Non-GMO Soy Miso
2 tbls olive oil or avocado oil
2-4 cloves of garlic
⅛c lemon juice or ¼ lemon, peeled
1 drop doTerra Lemon essential oil
1 tsp celtic salt
¼ tsp ground cumin
2 tbls raw tahini

1. Combine all ingredients in high speed blender and blend until smooth.

2. Optional additions: Red bell pepper, cilantro, jalapeno, basil, sun-dried tomato, etc.

Non-Dairy Cheezy Sauce

1 cup sunflower seeds, soak overnight
1T chickpea miso or Coconut amino’s
1 Tomato, medium sized
2 cloves garlic
1/2 a lemon
1/2 – 1 red bell pepper
1 tsp salt
1/4 c water

1.  Blend ingredients in either the food processor or high speed blender until smooth.
2.  Add cheesy sauce to a variety of things such as zucchini pasta that doesn’t need cooking, a bowl of shredded cabbage, stuff peppers with it, dip raw flax crackers into it, dip veggies, etc.
3.  Here’s the video to show you how to make it:

Coconut “Veef” Jerky

1 package frozen organic coconut meat (in BPA free plastic), thawed
Coconut Nectar
Coconut AminosCoconut Jerky
Liquid Smoke

  1. Cut the thawed coconut meat into strips and place into a flat dish such as a pie pan.
  2. Cover the coconut with equal parts coconut nectar and aminos until slightly covered.
  3. Add a few dashes of liquid smoke. Feel free to add a lot if you are from Kansas City. We LOVE our smoked foods!
  4. Mix well and let marinade for up to 24 hours. Stir every few hours allowing the mixture to soak in on all sides.
  5. Spread each piece out flat onto a teflex dehydrator sheet and dehydrate at 110 degrees for 24 hours.
  6. Flip each piece onto a mesh sheet and continue dehydrating until it reaches desired jerky consistency, usually another 24 hours or so.
  7. OPTIONS: The coconut aminos and nectar make a teriyaki flavor. Feel free to add many other flavors like garlic, hot peppers, salt and pepper, etc. You can leave out the nectar and add flavors for a different experience.  Enjoy!

Nori Pate Jerky

1 batch of Walnut Pate (see above for recipe)Veef Jerky
Raw Nori Sheet cut in half
Liquid Smoke, optional

  1. Mix up a batch of Walnut Pate in a food processor and add liquid smoke if you desire.
  2. Take half a sheet of the raw nori and place about 2-4 tablespoons of the pate on it, spreading it along one side of the nori.
  3. Roll the nori as tightly as you can without smashing the pate out the ends. A little bit is good to ensure it is evenly distributed. If some comes out push it back in with your little finger.
  4. Seal the end of the nori roll with a little bit of water.
  5. Dehydrate on a mesh sheet at 110 degrees for about 24 hours. Leave in the dehydrator.
  6. After about 4-8 hours turn back on the dehydrator and dehydrate until desired jerky consistency. This one will be more like the well known “Slim Jim” jerky sticks.
  7. OPTIONS: The Walnut Pate base is not spicy at all. Feel free to add many other flavors such as the liquid smoke, garlic, hot peppers, salt and pepper, etc. You can even add different veggies, such as leeks or broccoli for a different experience.



2 cups macadamia nuts (soak for 2 days rinsing every 8-12 hours)
2 cloves garlic
¼ cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon raw Celtic salt
Fresh chives to taste (1/4 cup+)

  1. Add all ingredients, except chives, to Vitamix blender. Using the tamper, slowly increase the speed to maximum. Stop every few minutes to scrape down the sides. Continue until creamy, smooth and slightly warm.
  2. Add chives and pulse blend until incorporated. Do not completely blend as an undesirable flavor will result.
  3. Using a small ice cream scoop, place scoop fulls of the cheeze onto teflex sheets. Use the outside of the scoop to press cups into the cheeze and dehydrate at 110o for 8-10 hours. Remove from teflex, place on mesh, and continue to dehydrate for 12+ hours until they are crispy on the outside and as dry as possible on the inside.
  4. Store refrigerated in airtight container for months. Keeps well in baggies for traveling. These can be used very creatively. Stuff with pate, use as an hors d’oeuvre, use as a protein snack after a workout, the list can go on!


bw2 cups sprouted buckwheat
½ cup soaked golden flax seeds
½ cup olive oil
½ cup carrots
2 garlic cloves
1 tablespoon nutritional yeast
1 teaspoon curry
1-2 teaspoons rosemary
1-2 teaspoons thyme
2 teaspoons sea salt

1. Blend all ingredients in food processor until smooth.
2. Scoop out about ¼ cup of dough and form into rolls.
3. Either let rolls set out in dehydrator for about 12-24 hours to “rise” then dehydrate or begin dehydrating right away at 145 degrees for 1-2 hours then 105 degrees for another 6-8 hours or until the rolls reach the desired dryness.