1. ½ blender of fresh, raw apple cider, or nut milk
2. ¼ cup flax seed, ground to a fine meal
3. 1 teaspoon cinnamon
4. ½ cups berries: blueberries, blackberries, cherries, or raspberries (slightly acidic, so it’s optional)
5. 1 avocado
6. 1 heaping teaspoon SuperGreens, or your favorite green powder
7. 3 heaping tablespoons fresh bee pollen
8. 1 tablespoon lecithin liquid, or granules
9. 3 tablespoons flax seed oil, or white coconut butter
10. 1 tablespoon raw, organic honey (slightly acidic, so optional)
11. Pinch Celtic sea salt or Real Salt

Grind the flax seeds along with cinnamon in a coffee grinder and set aside. Fill your blender with the raw apple cider, or nut milk. Add all other ingredients and turn blender on low until the mixture is moving smoothly. Then blend well on high for 2 minutes until creamy. That's it! :) Makes a meal for 2, or a snack for 4.

1. 1 ½ cup organic sprouted almonds, or ½ cup raw almond butter
2. ¼ cup cold-pressed oil (grapeseed or peanut oil are best)
3. 1 tablespoons Bragg’s Aminos
4. 1 teaspoon cayenne powder
5. 1 fresh garlic clove, crushed

Soak almond spouts overnight and sprout 5 days. Grind sprouted almonds lightly in a food processor. Add remaining ingredients and grind well. Serve over long strip of zucchini, or on a crunchy green salad with cucumbers. Enjoy! :)

1. 1 package dried seaweed, about 2 ounces
2. 2 cups alkaline water
3. 1 cake (about 6 ounces) unpasteurized tofu
4. 2 tablespoons unpasteurized miso, any type (slightly acidic, so optional)
5. 2 tablespoons fresh ginger, crushed
6. ½ cup scallions, chopped
7. ¼ cup lemon juice, fresh-squeezed

Soak seaweed for 15 minutes in the alkaline water. Put tofu, miso, ginger, and soak water in a blender and blend. Stir in the remaining ingredients and warm in a pot over very low heat for a few minutes. The temperature should never be so high that when you put your finger into the soup, it feels too hot. Serve warm. Should make about 2 bowls... YUM!

1. 2 cups celery, minced
2. 1 tablespoon raw sesame tahini
3. 5 cups lentil sprouts (most lentils found in ordinary stores won’t sprout)
4. ¼ cup raw almond butter
5. 4 tablespoons olive oil
6. ½ cup alkaline water
7. 3 tablespoons Bragg's Aminos
8. 1 red pepper, chopped
9. 2 green onions with tops, minced
10. 2 teaspoons kelp (optional)

Soak lentils overnight and sprout for 2 days, rinsing them 2-3 times a day. It takes about 3 cups of dry lentils to make 5 cups of sprouts. Make your dressing by blending the almond butter, olive oil, and alkaline water in blender until smooth. Chop the lentil sprouts in a food processor and put them in a large bowl. Now add all other ingredients, and pour the almond butter mixture over it. Stir the mixture well and chill for several hours in refrigerator before serving. You can use this as a salad or as a sandwich spread. If you feel more creative, stuff the mixture in avocado havles and drizzle with your favorite dressing. My mouth is watering just thinking about it!! :)

1. 2 cucumbers, or ½ bunch celery
2. 2 hard Granny Smith apples (OK, so this one's not too alkalizing, but it's so yummy! Just make the cucumbers BIG! ;)
3. 1 head kale, about 7 leaves
4. 1 lemon, yellow skin removed, white pith intact

I saved the best for last! This one is sooooo simple to make: Juice everything and enjoy! ;)

I wouldn't let this one sit around, so only make as much as you're going to drink right away.