by Sue Rapley | Sep 16, 2025
Arugula Pesto Ingredients N The pesto: 4 ounces baby rocket / arugula leaves 1/2 cup raw walnuts or pumpkin seeds for a nut free pesto 1 garlic clove 2 teaspoons fresh lemon juice 1/2 teaspoon lemon zest unrefined sea salt and pepper to taste (I used 1/2 teaspoon...
by Sue Rapley | Aug 15, 2025
Pure Sunshine Green Juice Ingredients N The juice: 5 leaves kale 2 large English cucumbers 2 green apples 1 lemon } 10min prep } 10min total Yields: 2 Servings Directions Rinse all ingredients and peel if they aren’t organic. Slice cucumbers the long way, so you...
by Sue Rapley | Jun 9, 2025
Vegan Artichoke Dip Ingredients N The dip 1/2 cup cashews, whole, raw 1 tablespoon extra virgin olive oil, divided 1/2 cup water 1 avocado, ripe, peeled, and diced in chunks juice from 1/2 lemon 1/4 onion, finely chopped 2 cloves garlic, minced 1 16 oz bag organic...
by Sue Rapley | Mar 16, 2025
Cauliflower Hummus Ingredients N For the cauliflower 1 head cauliflower, cut into florets, (about 6 cups florets) 3 cloves garlic, peeled 2 tbsp avocado oil 1 tsp smoked paprika 1/4 tsp sea salt N For the rest 2 tbsp lemon juice, (about 1/2 lemon) 1/4 cup nutritional...
by Sue Rapley | Dec 30, 2024
Baba Giamatti Eggplant Dip Ingredients 2 large eggplant 1 onion 3/4 cup olive oil 2 Tsp dried thyme 1 tsp seasalt Directions Preheat oven to 350 degrees. Cut eggplant into small (1/2”) cubes and onion into similar size. Toss with ½ cup of olive oil and all the...
