MITHIK

Ingredients:

6 ripe Avocados 2 Cucumbers 1 cup fresh Spinach 2 Garlic Scapes Juice of 1 ½ Lemon Juice of 1 Lime ½ Tsp. Cayenne Pepper Himalayan Salt Fresh Ground Black Pepper 2 Cups Filtered Water Dill or Cilantro for garnish

Directions:

1. Peel and mash the avocado into the big bowl. 2. Peel, wash and cut cucumber into small pieces. Mix well with avocado. 3. Add well washed spinach, garlic scapes, lemon and lime juice, and filtered water. 4. Blend all ingredients until creamy (you can use Hand Blender). 5. Season with cayenne pepper, salt and fresh ground black pepper. Mix well. 6. Pour the soup into a bowl and garnish with dill or chopped cilantro.

Ingredients:

6 Kiwi 2 Cucumbers 1 handful of fresh Mint Juice of 1 Lime 1 cup fresh Apple Juice

Directions:

1. Put all ingredients into a blender and blend until smooth.

Ingredients:

1 ripe Mango (peeled and diced) or 1 cup frozen Mango 1 Banana 1 handful of fresh Basil leaves 1 Tsp Agave Nectar 2 Tsp Coconut Oil 1 cup Plant Milk

Directions:

1. Put all ingredients into a blender and blend until smooth.

Ingredients:

2 cups raw Cashews (soaked and drained) 1 ½ cup Filtered Water Juice of 1 ½ Lemon

Directions:

1. Soak cashews in filtered water overnight (12 hours). 2. Rinse and drain cashews. 3. Place all ingredients in blender. Process until thick, very smooth and creamy. 4. Pour the cream into a glass containers with lid / jars and place in the refrigerator.

For thicker cream use less water for thinner cream use more. Depending on your culinary preferences you can season Cashew Cream with Himalayan Salt, which I recommend. Cashew cream will last in the refrigerator for up to three (3) weeks. If the water starts to separate from the cream, stir it gently.

Ingredients:

1 cup Chia Seeds 2 cups Almond Milk 1 cup Coconut Water 1 Tsp. Agave Nectar or Coconut Sugar 1 Vanilla bean (split and scraped) 1 Tsp. fresh Orange Zest pinch of Himalayan Salt

Fruits: Strawberries, Blueberries, Kiwi, Banana, Mango or your favorite. Coconut Chips for topping. Optional: 2 Tbsp. Goji Berries

Directions:

1. In bowl combine chia seeds, almond milk and coconut water. Mix well. 2. Add agave nectar or coconut sugar, himalayan salt, orange zest, seeds scraped from vanila bean and optional goji berries and stir well. 3. Store covered in the refrigerator overnight, then the seeds start to work. Absorbing milk and water, they will be fully hydrated. 4. Stir well before serving and add a bit of water to the pudding if it becomes too thick. Top with fresh fruits and coconut chips.

If you desire a bit thinner pudding use more plant milk or coconut water. Store pudding in the refrigeration in a sealed glass containers.

Ingredients:

2 cups raw Almonds (soaked, drained and skin removed) 3 Garlic cloves ¼ cup Cashew Sour Cream or Filtered Water Juice of ½ Lemon 1 Tsp. Himalayan Salt 1 Tsp. Fresh Ground Black Pepper 4 Tsp. Nutritional Yeast (optional)

Directions:

1. Soak almonds in filtered water overnight (12 hours). 2. Rinse and drain. Remove the skins by pinching the almonds between your fingers. 3. Place all ingredients in food processor. Process until smooth. 4. Season with salt and pepper.

Almond cheese perfectly matches with vegetables and crackers or with bread. To sharpen the flavors add some turmeric, curry or chili.

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Ingredients:

1 cup Blueberries 1 large Banana 1 cup Hemp Seed Milk or any other Plant Milk

Directions: 1. Put all ingredients into a blender and blend until smooth.