blog recipes

Recipes in this section include both raw food and whole "cooked" food recipes.  Many of these recipes will be plant-based along with a portion having animal-based products, often including a vegan or vegetarian option.  From my background and experience to the classes I've taught and in-home training, I cover many special types of food preferences from vegan to paleo to low glycemic (low sugar), meeting a wide range of deliciously healthy food connoisseurs.  

Sesame Mushroom Sushi (raw, vegan)

This recipe was featured in Global Gourmet magazine (July 2015 issue) and is in The Right Blend: Blender-only Raw Food Recipes.

This year, ditch the diets and jump into healthy eating that satisfies, nourishes, and slims down the body.  Eat good fats, such as avocados, coconut oil, nuts and seeds.  Treat yourself to mineral-rich foods, such as seaweeds and dark greens which help stop junk food cravings.  Quench yourself with living waters from fruits.


Marinated Sesame and Mushroom Sushi Rolls with Sweet and Spicy Red Pepper Mayo


Sushi Contents

10 nori seaweed sheets

5 cups alfalfa or broccoli sprouts

3 medium avocados, ripe and thinly sliced

1 large carrot, julienned (matchstick slices)

1 large cucumber, thinly sliced

1 large red or yellow bell pepper, julienned (matchstick slices)



4 cups thinly sliced mushrooms (button, shiitake, etc.)

½ cup liquid aminos or natural soy sauce

2 tablespoons black sesame seeds

2 tablespoons grated ginger

1 tablespoon honey or agave nectar

2 teaspoons sesame oil

½ teaspoon sea salt (optional)



To marinate the mushrooms, combine the mushrooms with the marinating ingredients in a bowl.  Let stand for at least 20 minutes.  Remove the mushrooms from the bowl, and gently squeeze out the juice.  This juice is the sesame dipping sauce for the sushi.


To make the sushi, place a nori sheet, shiny side down, on a bamboo sushi mat.  On the side closest to you, layer a horizontal row of sprouts, 2 inches wide and ¼ inch away from the nori sheet’s edge.  On top of the sprouts, layer narrow strips of the vegetables, including the mushrooms.  Starting with the side closest to you, use your thumbs to flip the nori sheet over the contents.  Keep the contents firm by using the bamboo mat to shape the roll, sliding it over and across the top of the sushi roll.  Before the roll is complete, dab a little bit of warm water along the remaining nori’s edge to seal the roll.  Use a serrated knife to slice the sushi.  Slice the roll in half and then slice the halves in half two more times to make 8 sushi pieces.  MAKES 10 ROLLS



Sweet and Spicy Red Pepper Mayo



1 red bell pepper, chopped and deseeded

½ cup cashews, soaked 2 hours, drained, and rinsed

½ cup water

2 tablespoons honey or maple syrup

2 tablespoons miso (dark or light)

2 tablespoons white sesame seeds

½ teaspoon sesame oil

½ teaspoon sea salt (optional)

1/8 teaspoon cayenne (optional)



Blend the cashews and water until smooth.  Add the remaining ingredients and blend again.  Refrigerate in an airtight container up to 4 days.  Eat with sushi, add to salads or use as a sandwich spread.  MAKES OVER 2 CUPS