This recipe is almost the double of the “regular” version of a Caesar Salad, except it is a healthier, vegan version. The croutons are entirely gluten-free, and delicious! The dressing boasts heart-healthy tahini, avocado and mineral-rich dulse. The cheeze is rich with good-for-you fats and omega-3′s. Indulge!

Ingredients:

Croutons:

1/2 cup sunflower seeds (ground into a flour in food processor) 
1/2 cup flax seeds (ground into a flour) 
2/3 cup filtered water 
1/3 cup olive oil 
1 tsp rosemary (fresh or dried) 
1 tsp oregano (fresh or dried) 
1 clove of garlic 
1 tsp of Kalahari salt 

Dressing:

One whole avocado 
3 Tbsp of fresh lemon juice 
1 Tbsp of Nama Shoyu (unpasteurized soy sauce) 
1 Tbsp tahini 
1 glove of garlic 
1 tsp of Kalahari salt
1 tsp dulse granules
1 tsp black pepper 
1 tsp ground mustard seed 

Parmesan-style Cheeze:

1/4 cup hemp seeds 
1/4 cup macadamia nuts 
1 tsp of Kalahari salt

Instructions:

Croutons  (make these a day ahead): 

1.Mix all ingredients together in a mixing bowl. 

2.Place mixture on dehydrator sheets or wax paper spreading out for 1/2 inch uniformity.

3.Dehydrate at 145 for 1 hour. 

4.Reduce dehydrator to to 115 for another 18-23 hours (time will vary based on your dehydrator & preferred final texture).

Dressing: 

Blend all ingredients in a blender until smooth (you may have to add a bit of water to get it to blend).

Parmesan-style Cheeze:

Blend all ingredients in a food processor until fluffy like grated cheese. 

Assemble your salad: 

Chop one head of romaine lettuce and place in a large salad bowl. 

Add dressing and croutons and toss well. 

Sprinkle cheeze on top and serve.

Recipe by Superfoodist and Recipe-Extraordinaire Aaron Howard

• 1/2 – 3/4 cup agave nectar
• 2 tablespoons raw cacao powder
• 1/4 cup soaked raisins (soaked 2 hours and drained)

Blend thoroughly. 

These truffle are pure bliss. They are absolutely perfect to indulge with a loved one. Sure to open your heart and your sweethearts’.  

Ingredients:

1 jar Wild Jungle Peanut Butter
1/2 cup agave nectar
1/2 – 3/4 cup cacao powder
1/2 tsp vanilla powder
dash of Himalayan or Kalahari salt

In a food processor, combine all ingredients and process thoroughly. Add to a bowl. Form mixture into small balls, about 1/2 inch in diameter. Put in freezer for about 15 minutes to set.

Optional: Sprinkle cacao powder and cayenne powder on top for a spicy kick. 

Serve this delicious, creamy soup chilled in warmer weather or gently warmed in colder months. This soup is easy to make, has a beautiful, rich color and makes a soothing first course for a gourmet meal or a light, satisfying dish all on its own. It is fine to omit the coconut if you don’t have it, or substitute cashews or macadamia nuts instead. Be sure to soak the nuts for at least three hours if you plan to use them in the recipe. Sacha Inchi oil adds vital omega-3 fatty acids. When combined with fresh juice and coconut, the synergy is unmatched!

2 cups fresh carrot/celery juice
1 cup young coconut water (or more juice if you are not using coconut)
1/2 avocado
1/2 cup young coconut meat (optional)
1/4 cup freshly squeezed orange juice
1 Tbsp agave nectar
1 Tbsp fresh ginger
1/4 tsp cayenne
1/4 tsp Kalahari salt
2 Tbsp Sacha Inchi oil
fresh herbs for garnish (try cilantro, dill, or parsley)

In a Vita-Mix or high speed blender, thoroughly puree all ingredients until smooth except for fresh herbs and 1 Tbsp of oil. Taste for seasoning, and adjust flavors. For serving, divide among bowls and drizzle Sacha Inchi oil. Add herbs and serve immediately. Enjoy! 

This recipe is perfect for any holiday occasion or when you are craving a condiment that is sweet, fragrant and a little spicy. Mulberries are packed with resveratrol, which supports the heart and cardiovascular system. Golden Incan Berries contain a large amount of both protein and vitamin C. Combined together, they create an unstoppable force! Delicious!

1 cup mulberries
1 cup goldenberries
1 tsp ginger, chopped
1 tsp garlic (approximately one clove)
1/4 cup cilantro, fresh (stems removed)
1/4 cup red onion, chopped
1-2 Tbsp Botija olive oil or Sacha Inchi oil
1/2 – 1 tsp jalepeno, chopped
1/2 tsp Kalahari salt

Soak the berries for 2-3 hours. Drain well and place in food processor with ginger and garlic. Process until well incorporated. Add jalepeno, red onion, cilantro, oil and gently pulse in processor. Salt to taste and adjust flavors. Serve as condiment alongside nori rolls, raw crackers or crudites. Enjoy!

(Makes 8 servings)

For the crust:
1 cup walnuts
½ cup almonds
½ cup ground flax seeds
1 cup raisins
1 tbsp raw agave nectar
1 tsp orange zest

In a food processor grind the walnuts slightly. Add the rest of the ingredients and continue to blend until it is all well mixed (do not blend until it gets oily). With your hands or using cupcake molds shape little cups out of the dough. Dehydrate them for 3 hours at 115F or just refrigerate for 30 minutes (in this case the cups will be softer).

For the strawberry filling:
8 strawberries
2 tbsp raw agave nectar
½ cup melted raw cacao butter
Chop the strawberries and mix them with agave nectar and melted cacao butter.

For the garnish:
½ mango
2-4 strawberries
16 blueberries 
Fresh mint leaves

ASSEMBLY: 
Fill each walnut-raisin cup with strawberry filling mixture. Decorate each tart with a scoop of fresh mango, a slice of strawberry, 2 blueberries and a fresh mint leaf. Put into freezer for a couple minutes and serve. If you are not planning to serve it right away just keep it refrigerated.

Recipe courtesy of Chef Perkunas of Veggie Vibes.

Strawberry Mint Tartlet Recipe

(Makes 8 servings)

For the crust: 
1 cup walnuts
3 dates, pitted
1 tbsp raw agave nectar
1 tsp orange zest
A pinch of Kalahari salt

In a food processor grind the walnuts slightly. Add the rest of the ingredients and continue to blend until it is all well mixed (do not blend until it gets oily). With your hands or using cupcake molds shape little cups out of the dough. Dehydrate them for 3 hours at 115F or just refrigerate for 30 minutes (in this case the cups will be softer).

For the topping: 
4 large strawberries
1/4 cut crushed walnuts
Fresh mint leaves

Halve strawberries, crush walnuts and pull off small sprigs of mint. Place to the side for assembly.

For the mint-chocolate garnish: 
1 cup raw cacao butter
2 tbsp cacao powder
1 tbsp raw agave nectar
1 tsp mint extract
A pinch of Kalahari salt
A pinch of cayenne pepper

Melt cup of cacao butter and mix with 2 spoons of cacao, a pinch of sea salt, a pinch of cayenne peppers, 1 spoon agave nectar and teaspoon mint extract. Stir until mixed thoroughly.

ASSEMBLY: 
Fill each tart cup with half a strawberry and squeeze on the mint-chocolate garnish. Sprinkle on some walnuts and add a spring of fresh mint to complete. If possible, add the mint chocolate after placing the tart in the freezer for 10 minutes so the chocolate, still warm, will condense on top of the strawberries.

Recipe courtesy of Chef Perkunas of Veggie Vibes.

In Chinese Traditional Medicine “lifeforce” or “energy flow” is known as Chi, and bee pollen can certainly get the energy flowing. Pau d’Arco and Cat’s Claw are antifungal and antiviral superherbs found in the Amazon rain forest. Guayasa is high in antioxidants, and goji berries are one of the most nutritious foods on the planet! When these ingredients are combined they synergistically create a tonic that supports immunity and builds Chi. 
 
Ingredients:

1 T Pau d’Arco
1 T Cat’s Claw
2 T Guayasa 
2 tsp goji berries
2 T cacao powder
1 tsp bee pollen
1 T maca
1 tsp vanilla powder
¼ cup agave, (or coconut nectar, yacon syrup, honey)

Instructions:
Steep herbs and goji berries for 15 minutes in about 5 cups of water.  Strain into blender and add cacao, bee pollen, maca, vanilla and sweetener. Blend with desired amount of water to texture and consistency you would like. Tip: less water will make it creamier.  Optional: sprinkle hemp seeds on top.  The crowds will go wild!

This recipe is super easy and delicious. These “crisps” are packed with berry goodness and quality nutrition. Kid-approved!

Ingredients:

2 cups shredded coconut
1/2 cup goji berries
1/2 cup golden berries
1/2 cup mulberries
1/2 tsp Kalahari salt
1/4 cup filtered water

Process all ingredients in a food processor until well incorporated. Form into cookie shapes and place on dehydrator tray. Dehydrate for 4-6 hours, or until desired crispness. Yum!

What makes a better combination than sun-dried tomatoes and olives? This recipe will make you feel like you are eating “real” bread, but without any of the gluten, white flour, eggs, or sugar. Our olive tapenade makes a perfect simple, delicious topping. You might just feel like you are in the Mediterranean….

Ingredients:

1 cup almond pulp (fiber from almond milk)
1 cup ground flax seed
1/2 cup sun-dried tomatoes, soaked for 1 hour and chopped
1/2 tsp Himalayan salt

Make almond milk, and place the pulp from making the milk in a bowl. Add ground flax seed, sun dried tomatoes and salt. Form a loaf with your hands. Cut this loaf into bread-sized pieces and place on dehydrator sheet. Dehydrate for 4-6 hours. Top with olive tapenade and enjoy. 

Make this recipe when you are craving something dark, chocolaty and rich. We have added mineral-rich Shilajit for a smoky kick that is subtle and full-bodied. This recipe is an all-time favorite at Sunfood!

2 cups hot water
2 Tbsp raw cacao powder
1 tsp maca
2 Tbsp agave nectar or raw honey
1/2 tsp vanilla powder
1/8 tsp shilajit

Blend all ingredients in a high speed blender until smooth and creamy. Be careful while blending, as it is hot!