Most Recent Recipes

Pineapple/Cranberry Blast

  • 1/2 pineapple juiced
  • 1 cup fresh cranberries (if you use frozen put them in blender instead of juicing)
  • 2 apples, pears, or peaches juiced
  • 1 banana

After juicing pineapple, apples or pears, and cranberries put them in the blender with a banana. (You can use a frozen banana or cranberries to make a lovely chilled drink) This makes a wonderful breakfast or afternoon treat! (serves 4 – reduce for fewer)

Recipe by: Katherine Dumovic

Wonderful Kale Salad

  • 1 large bunch of Kale finely chopped
  • 2 cups shredded carrots
  • 1 pint grape tomatoes cut in half
  • 1/2 cup pine nuts (soak in water 1 hour then drain)
  • 1/4 red onion sliced thin into 1/2 rings
  • juice of 1 lemon
  • 1/4 cup cold pressed olive oil
  • crushed garlic (as desired)
  • sea salt, cayenne (to taste)

Mix all ingredients…..set in fridge overnight. (A few hours works too.)

Recipe from:    Suzanne



Andrea’s Bean Salad


  • 2 cups Tru Roots Bean Trio or
    2/3 cup mung beans, 2/3 cup lentils, and 2/3 cup adzuki beans
  • 4 T. Braggs Health Vinagrette
  • 2 lg. tomatoes chopped
  • handful of cilantro
  • 5-6 stalks chopped scallions
  • 1/2 chopped yellow onion
  • 2 sliced avocados


Cook bean trio per package directions and drain. Toss drained beans with vinagrette then add remaining ingredients to the top and serve.  Makes 4 servings.

    Breakfasts    Salads