I have included some cooked vegan recipes for those who may not be 100 % raw.  


posted Jul 14, 2011, 10:20 AM by Lisa Kenny Brown   [ updated Jul 14, 2011, 10:33 AM ]

Zesty Dressing from Divalicious!



fresh minced garlic

equal parts of lemon juice, orange juice, and lime juice

fresh dill

your favorite salad herbs



Blend! And you can always blend in an avocado or olive oil if you want!


Cooked Vegetarian Recipes

posted Jun 2, 2011, 7:09 PM by Lisa Kenny Brown   [ updated Jun 2, 2011, 7:41 PM ]

Sugar Snap and Snow Pea Stir-Fry

Vegetarian Times

Cashews add crunch and protein to this colorful stir-fry. You also can make the dish with frozen sugar snap and snow peas. Just add to the mix, and stir-fry a little longer than you would fresh peas.

Ingredient List

Serves 4

  • 1 Tbs. low-sodium soy sauce
  • 1 Tbs. toasted sesame oil
  • 2 tsp. cornstarch
  • 1/4 tsp chile-garlic sauce, such as sambal oelek, optional
  • 1 Tbs. vegetable oil
  • 1 medium red onion, halved, cut into wedges, and pulled apart (1 1/2 cups)
  • 1 small yellow bell pepper, thinly sliced (1 1/2 cups)
  • 1 cup raw unsalted cashews
  • 1 Tbs. grated fresh ginger
  • 8 oz. sugar snap peas
  • 8 oz. snow pea pods
  • 8 green onions, cut into 1-inch pieces


1. Whisk together soy sauce, sesame oil, cornstarch, chile-garlic sauce (if using), and 1/2 cup water in small bowl. Set aside.

2. Heat vegetable oil in wok over high heat. Add onion, bell pepper, cashews, and ginger, and stir-fry 2 to 3 minutes, or until onion and cashews begin to brown. Add snap peas, and stir-fry 1 minute. Add snow peas and green onions, and stir-fry 2 to 3 minutes more. Add soy sauce mixture, and cook 1 to 2 minutes more, or until sauce has thickened and vegetables are coated with sauce. 

Nutritional Information

Per 2-cup serving: Calories: 324, Protein: 10g, Total fat: 20g, Saturated fat: 3g, Carbs: 30g, Cholesterol: mg, Sodium: 507mg, Fiber: 6g, Sugars: 10g


posted Feb 4, 2011, 1:01 PM by Lisa Kenny Brown   [ updated Jul 14, 2011, 10:28 AM ]

This Smoothie recipe comes from a great raw restaurant in Orlando, Florida called Café 118    
the website is:

Venus Verde Smoothie

1 1/4 cups pear juice or any other fruit juice
1 cup spinach leaves
2 basil leaves
1 cup frozen banana slices
1 cup frozen pineapple chunks

Place all ingredients and blender and puree. Serves one or two.

Sunrise Smoothie

Hallelujah Acres



  • 1 cup cold almond milk
  • 4 chilled oranges, peeled and sectioned
  • 3 frozen bananas
  • 1 tsp honey
  • ½ tsp vanilla
  • 1 tblsp freshly ground flaxseed or hempseed


Blend until smooth

Morning get up and go!

One of my morning smoothies that goes great during the day also!


  • Handful parsley
  • handful baby spinach
  • 1/2 cup blueberries
  • 1/2 cup strawberries
  • 2 tblsp raw honey - or sweetener of your choice
  • 1 banana
  • 2 apples with skins
  • 1 tblsp cinnamon
  • 4 cups water - I like mine thin but you could use less water
        Blend until smooth

Berry Omega-3 Blast

1/2 head romaine lettuce, chopped (or the entire head if you are feeling adventurous)
2 teaspoons chia seeds (soaked for 15 minutes)
1 banana, peeled
1/2 cup of strawberries, sliced
1/2 cup of raspberries
4 ounces of filtered water

Calories: 263 | Protein: 7g | Carbs: 55g | Fat: 4g | Omega-3: 198%

Swiss Alps ~ Fresh Herbs Juice by Jay & Linda Kordich
from the 10-Day Juice Cleanse Guide

makes 1 quart

  • 2 very large Handful of Spinach
  • 1 Medium Beet Root with its Greens
  • 1 Large Handful of Fresh Basil
  • 1 Medium Lime with skin
  • 4 Large Swiss Chard Leaves
  • 10-12 Ribs Celery

Start off with the beet and its greens, then flush through with celery, then add spinach and swiss chard, then add the fresh basil, then finish off with the lime.  If you like, add one red delicious apple to this mix for a sweeter taste.

Personal Note:  When using the fresh basil, you will smell the beauty of this royal herb, and the lime in these tonics really makes the greens stand out and also enhances the taste of this tonic.  I am personally a huge fan of spinach, and use spinach as much as possible in our juices. 

Benefits to the Body: This combination is good for the liver, nerves, bronchial tubes, phlegm. 

Apple-Berry Smoothie Recipe

by Tracy Russell
  • 1 cup wild blueberries (frozen or fresh)
  • 1 large organic apple
  • 2 cups organic spinach or other leafy green
  • 1 cup organic strawberries (fresh or frozen)
  • 4 to 6 ounces filtered water

Add all the ingredients except for the spinach to your blender and hit the “pulse” button a few times. Next, add the rest of the spinach and blend on high for 30 seconds or until the smoothie is creamy.

If apples are not in season, try making this recipe with peaches or nectarines (use one large or two medium). Of course, banana thickens and adds a nice texture as well.

Nutrition Information

Calories: 232
Fat: 1g
Protein: 3g
Carbohydrates: 59g
Fiber: 49% RDA (Recommended Daily Allowance)
Calcium: 12% RDA
Iron: 3.3mg
Vitamin A: 195% RDA
Vitamin C: 139% RDA

This smoothie is also a rich source of folate, B6, vitamin K, copper, magnesium, manganese and potassium.


posted Nov 15, 2009, 5:10 PM by Lisa Kenny Brown   [ updated Jun 2, 2011, 7:33 PM ]


Zucchini Noodles with Creamy Sauce

This turned out really good!

1 medium zucchini spiralized
2 red bell peppers sliced - I used 1 yellow and one orange
2 haas avocados
2 tblsp celtic sea salt
1 tsp olive oil
handful cherry tomatoes sliced

Place the zucchini into a bowl and add the olive oil.  mix until all is coated.
in a blender place the bell peppers, avocado and salt.  blend until creamy.  Add more or less salt to taste.
Place zucchini noodles on plate, add sauce and top with tomatoes.


posted Nov 15, 2009, 5:08 PM by Lisa Kenny Brown   [ updated Jun 2, 2011, 7:34 PM ]

Sprout salad
This was absolutely amazing

1 seedless cucumber peeled and sliced
1 cup cherry tomatoes sliced
1 ear of corn off of the cob
Fresh dill
1 - 2 cloves fresh garlic minced
1 tsp Mediterranean seasoning
Lime juice from 1  lime
pinch of celtic sea salt
1 tblsp agave
1 cup sunflower sprouts

Mix all ingredients in a bowl and top with sunflower sprouts.

Main Course!

posted Nov 15, 2009, 5:06 PM by Lisa Kenny Brown   [ updated Jun 2, 2011, 7:34 PM ]

Lisa’s Broccoli Noodle Unfry

4 cups broccoli florets
1 ½ cups sugar snap peas sliced diagonally
1 large shredded carrot
½ sliced onion
1 red pepper sliced thin and cut in thirds
½ cup sliced shiitake mushrooms
1 pkg Kelp noodles
¼ cup sunflower seeds soaked for 6 hours, rinsed and drained
2 tblsp sesame seeds
¾ cup cashew pieces

Add ingredients to large bowl.


4 tblsp olive oil
2 ½ tblsp balsamic vinegar
2 - 3 tblsp honey
2 – 3 cloves garlic
1 tsp paprika
½ tsp sea salt
½ tsp pepper
5 tblsp nama shoyu
1 large navel orange juiced
½ tsp cumin
Handful pecans
3 tblsp grated ginger
1 tblsp sesame seed oil
¼ cup distilled water

Blend until creamy and pour over broccoli ingredients. Marinade overnight. Put in baking dish and place in dehydrator for 2 - 3 hours to warm.

***You could add some heat by adding a pinch of cayenne pepper or ground chili pepper.

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