Tuesday, September 30, 2014

Pomegranate Lemonade


-Juice of 1 Lemon
-1/2 Tsp Premier Research Pomegranate Elixade
-Stevia Drops (to taste)
-1 Cup Water
-1 Cup Ice


In a large glass combine all ingredients and stir.

Thursday, September 25, 2014

Green Tea Latte


1 Cup Warm Almond Milk
1/2 - 1 Tsp Matcha Powder
Stevia or Organic Honey (to taste)



Pour Almond Milk into a high speed blender and blend until a nice froth forms.

Add the Matcha and your sweetener of choice. Blend until well combined.

Pour into your favorite mug. Use a spoon to top it off with a nice dollop of a foam from the blender.

Kale Salad with Red Walnut Butter Sauce




  •  about 1 tablespoon olive oil
  • 3 bunches Lacinata kale, rib removed, and cut into bite size pieces
  • 4 tablespoons Red Walnut Butter
  • 1 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon fresh ground black pepper 

  • Preparation:
    Combine walnut butter and olive oil in a bowl and whisk until smooth. In a separate bowl massage kale with sea salt to soften. Add Walnut Butter sauce to kale and mix until evenly coated. Add ground black pepper to you liking. Top with diced apples and pine nuts.

    Cat's Claw Immuni-Tea

    With the seasons changing we want to make sure our bodies are ready to fight off any pesky bugs. Cat's Claw is a great immunity booster that will provide a strong defenses against the multitude of pathogens encountered each day in the air, water, and environment. Here is a quick tip for brewing and jazzing up your cup of Cat's Claw Tea:

    Put 1 heaping teaspoon of Cat's claw into a cup with 1 cup of hot water. Let the tea steep for 5 minutes, covered. Once desired strength is reached, strain tea through bamboo tea strainer. Add your favorite sweetener as desired. 

    Spruce up your cup with:
     Sit back, relax and let the tea do all the work for you. Enjoy!

    Friday, September 19, 2014

    Pumpkin Seed Milk


     1 Cup Raw Pumpkin Seeds
    (soaked for about 4 hours)

    2 1/2 - 3 Cups water 

    1 Tsp Pure Vanilla Extract

    3 Organic Medjool Dates

    A pinch of Celtic sea salt or
    Himalayan salt

    1 Tbsp Organic Coconut Butter
    (for a richer flavor)

    1. Place all ingredients in a high speed food processor.

    2. Start the processor on low and accelerate to high. Blend until smooth. (about a minute).

    3. You can consume as is or strain out the seed pulp for a thinner texture.

    Wednesday, August 20, 2014

    At Superfoods on Main one of my specialty salads that I make weekly is our creamy collards salad. This is an excellent savory salad that enables you to incorporate this wonderful dark leafy green in your life in a fun delicious way.  Creamy collards is one of the popular salads people choose as a side with their veggie wraps. See picture at bottom.

    Recipe: Creamy Collards

    Recipe by: Helen Rose, Raw Food Chef


    8 collard leaves

    Sauce Ingredients:
    1/2 C water
    2 C cashews
    1 tsp salt
    1/3 c lemon juice
    1 tsp stone crushed olive oil
    1/4 tsp pepper
    3 cloves garlic


    1. Cut collards in quarters length wise. 
    2. Then cut them in ribbon (linguini) shape across. 
    3. Rinse then spin. 
    4. Sauce: put all other ingredients in blender. Blend until smooth. Add more lemon juice and/or salt to get taste perfect. Note: Don't be afraid of the garlic taste it mellows once spread out on the leaves.  Beside garlic has many health benefits, so garlic lovers party on.
    5. Pour sauce over cut up collard leaves. 
    6. Blend sauce in with hands or spoon. 
    7. Chill. Serve. Yum.
      A Red Pepper Hummus Wrap (wrapped in a collard leaf) served with creamy collards side

    Friday, August 15, 2014

    Kale Salad

    At Superfoods on Main one of my specialty salads that I make weekly is our kale salad. This is an excellent refreshing salad that enables you to incorporate raw organic superfoods into your life.  You have kale (your dark leafy greens), hemp seed (protein, omegas, and antioxidants), and beautiful colorful healthful tomatoes.

    Kale Salad
    Recipe by: Helen Rose, Raw Food Chef

    1 bunch kale
    Sea salt or Himalayan salt
    1 lemon, juiced
    ¼ cup extra-virgin olive oil
    ¼ cup of hemp seeds
    ½  to 1 cup grape tomatoes
    Cumin to taste


    1. Remove stems of kale.  Chop kale into small bite size pieces.  (no bigger than 1 inch by 1 inch).
    2. Rinse kale then spin in salad spinner.
    3. Put kale into a large bowl.  
    4. Shake 2 tsp of salt over kale.  
    5.  Massage kale until it softens and wilts.   You may need to add more salt.   Before continuing. Taste kale makes sure it is not too salty.  After you are at the correct texture (softness).   
    6. Add lemon juice, olive oil, and hemp seed.    
    7. Slice your grape tomatoes and add to your salad until you reach a nice colorful balance of green and red.    
    8. Finally add cumin to taste.  
    9. Chill in refrigerator and serve.