Daikon-almond healing dressing/dip

There are many surprising health benefits to daikon, including strengthening the immune system, fighting cancer, supporting the respiratory health, improving bone health and helping with good digestion just to name a few.

This homemade dressing is easy, inexpensive and fast to prepare. If you suffer from food sensitivities or allergies it may be because of the many unhealthy ingredients that are often hidden in some of the best tasting salad dressing out there.

This recipe makes about 3 cups of dressing. It Can be stored in the refrigerator for about one week after that.

1 cup skinned almonds ( soaked in hot water for 10-15min and drained)
1/2 cup unsweetened almond milk or more to achieve needed consistency
1/4 cup of daikon radish ( peeled, cut in 1 inch pieces and washed in 3 salt water to take out the bitterness)
1/2 cup of cold pressed olive oil
2 stalks of green scallions ( washed and cut)
1 lime juiced
few springs of dill and parsley to taste
1 inch piece of fresh ginger( peeled)
2 tsp of pink salt or sea salt
2 tbsp of apple cider vinegar
1 clove of garlic (peeled)
2 tbsp of nutritional yeast
1 tsp of black peppercorn
1 tbsp of raw honey or other natural sweeteners

Place almonds and liquid ingredients in the blender and process until smooth, then add the rest of the ingredients and continue processing until well processed. For longevity keep your freshly made dressing in a glass jar or container. 

Prana Rich Carrot-Leek Soup

Just like a beautiful yellow dandelion in spring time, this soup is ready to bring on the spring! Its helps in aiding good digestion and reduces inflammation as it increases your pranic energy. The yellow color represents the joy in us, we hope you prepare whole pot, and share it with your friends and loved ones. It only takes minutes to prepare! 

8 cups of water
1 pound of organic carrots- peeled and cut in 1 inch pieces
2 cups of leek- cleaned, washed and chopped
2 cubes of vegan broth or your choice
1/2 cup of dry roasted no salt cashews, grated in blender or grinder
1 inch piece of peeled and grated ginger
2 inch piece fresh turmeric root peeled and grated
1 tsp of grated organic orange peele
1 tbsp of virgin coconut oil
fresh cilantro and coconut unsweetened yogurt for garnish 

Bring water to a boil with vegan broth. When it starts to boil add chopped carrots and cook until carrots are soft and easily poke-able with a fork. In a frying pan Heat the coconut oil, add grated ginger, turmeric root and chopped leeks, cook until lightly browned then mix in grated cashew nuts. Place the content of the frying pan into the pot with vegan broth and cooked carrots, add orange peel and blend the content in pot with hand blender until all of the ingredients are smooth consistency. If you don't have a hand blender you can always use a blender or food processor, but wait for the contents to cool down so you don't have an explosion on your hands.

Place it in a serving bowl and garnish with spoonful of coconut yogurt and cilantro. 

Cauliflower Spinach Spiced Rice

A grain-free rice alternative to cut down on carbs and starch. Ayurvedic spicing adds flavor and holistic benefits to this simple yet appetizing recipe. You can prepare it in minutes to accompany your main dish or use it as side dish for a colorful presentation. 

• 1 head of cauliflower - washed and diced in a food processor
• 4 cups of fresh spinach- well washed and chopped
• 1 bunch of fresh cilantro- washed and finely chopped
• 1 cup of yellow onion- finely chopped
• 2 tsp of ground coriander seeds
• 1/2 cup of roasted peanuts
• 2 bay leaves
• 1 tsp of freshly ground black pepper
• 2 tbsp of ghee or clarified butter

Heat the ghee in a large frying pan, add coriander powder and bay leaves, after 30 sec place, chopped onion, grated cauliflower, and roasted peanuts. Stir well and cook for about 15-20min until the cauliflower is soft. Then mix in the chopped spinach for 1-2min, make sure to not over cook the spinach so it can retain its color and nutrition. Remove from heat and garnish with chopped cilantro and you're done!

Chia Seed Pudding With Almond-Chocolate Brownie

A quick and guilt-free desert with an attractive presentation for your "sweet tooth" craving! Chai adds a unique spicy touch and grain-free chocolate brownie makes this dessert irresistibly delicious. Express yourself as you layer and decorate for an attractive presentation.

Chia Seed pudding

• 2 cups of chai (please see last month recipe) or whole plain coconut milk
• 1/2 cup of chia seeds
• add sweetener to taste 

Almond Brownie

• 1/2 cup of almond butter
• 1/2 cup of raw chocolate powder
• 2/3 cups of agave syrup
• pinch of pink salt of sea salt
• 1 flax egg (1tsp grated flax seeds + 3tbsp of water)
• 1 tsp of baking soda
• Whip cream of your choice you can buy vegan version at store
• Raspberries or other berries of your choice

Soak the chia seeds in chai or coconut milk overnight in a glass jar with a lid and mix well.

Combine almond butter with chocolate powder and agave syrup. Add the flax egg and salt with baking soda and mix well. Pour the batter into an 8X8 baking dish and bake at 350 degrees for 15-20min or until completely set.

Start layering the chia seed pudding with the brownies cut into small pieces. Finish off by decorating it with whip cream and berries. Be creative and add your personal touch.

If you desire to make a vegan version of the chia seed pudding you can use whole coconut milk, almond milk, or soy milk your choice ;)