The Plantbased & Un-cooked Experience

Rainbow Salad


Vegan – High Raw or Raw, Gluten-Free, Soy-Free, Nut-free option

Bell peppers are great to add to any dish. They are nutrient-dense vegetables and contain many powerful phytochemicals, vitamin C and beta carotene. The red ones are more nutritious than the green ones. Red bell peppers contain lycopene, which is a carotene that helps protect against cancer and heart disease. Bell peppers have also been shown to prevent blood clot formation and can therefore reduce the risk of strokes and prevent heart attacks. People with elevated cholesterol should increase their intake of bell peppers and chili for that matter.

The other main vegetable ingredient here is cabbage. Red cabbage has a lot to offer. It is high in anthocyanins and vitamin C, and red cabbage is a great source of fiber, vitamin K, vitamin B6, potassium and manganese. Red cabbage has twice the vitamin C as green cabbage, so make sure to add this wonderful vegetable (preferably in its raw state) over the winter time, when fresh berries are not available.

The Rainbow salad, is a great dinner idea in the winter time. You get loads of anti-oxidants, vitamins and enzymes from the salad, along with and loads of plant protein from the Quinoa, and of course all the medicinal benefits from turmeric (anti-oxidant, anti-inflammatory)  – Did I remember to say, that the flavors are amazing?

I have chosen to make this a high raw dish to keep all the nutrients – of course you can cook it, but then you lose the flavors, color, and important nutrients, so try this high raw version and enjoy the evolution of a fresh and healthy meal.

Make this your own, by adding in organic ingredients you already have at hand – I stayed clear of nuts in this recipe, and used sunflower seeds to get that crunchy and satisfying feeling.



  • 2-3 bell peppers (orange, red and yellow ), finely chopped
  • 4 celery stalks, finely chopped
  • 3 spring onions, chopped
  • 2-3 cups red cabbage, shredded
  • 1 red apple, chopped
  • 1 cups mixed nuts and seeds (almonds, pine nuts (pignoli), hazelnuts (filberts)) + (sunflower seeds, pumpkin seeds)
  • 1 cup mixed organic fruits (goji, cranberry, cherry, raisins, apricots)
  • 2 tsp turmeric, ground
  • 1/4 cup olive oil
  • 1 tblsp fresh lemon juice
  • 1/4 cup freshly pressed orange juice
  • 2 cups organic rainbow quinoa (or regular organic quinoa) or wild rice (sprouted for a 100% raw experience) or try raw cauliflower rice


To Make

  • Chop up all the veggies and dried fruit. Add to a bowl. Add the nuts and seeds and mix in the lemon juice and olive oil
  • Add the orange juice to the quinoa and mix well.
  • Add the quinoa or wild rice on the side of the salad


To Serve
Serve on its own or with mango chutney or fresh chili for added flavor and heat!

12 Days of Christmas treats

December 1st is here in a few hours…. it’s once again time to indulge in special treats for the month of December. This year I have created some new recipes, so make sure to sign up on the special form on the website. You will then receive a new recipe every day for 12 days.


Get excited for Christmas with these 100% vegan, gluten-free and soy-free recipes. Most recipes are raw, but all can be made either raw or baked.

(There are a few recipes from last years favorites and new ones for those who want to try something new and even better)!

Get your 12 days of Christmas Treats

Merry Christmas



Golden Flax Crackers with Orange & Cranberries

These are the most divine crackers. I make them for Thanksgiving and Christmas. The Cranberries are harvested at this time of the year and now is a great time to make everything you like with cranberries

Whole, organic cranberries are packed with phytonutrients, which support the immune system (anti-inflammatory, antioxidants and anti-cancer properties). The whole cranberry is much more potent than any other cranberry products incl. juice (which is usually processed with loads of sugar and it can’t provide you with all the phytonutrients you need). Mixing whole and fresh cranberries and adding in dried cranberries and a healthy sweetener is hoe you can get all the benefits and enjoy the flavor at the same time.

I can only encourage you to make these divine raw crackers, and avoid the dull, funny tasting and wheat based crackers you get in the supermarket? One little, but important hint: Organic ingredients are key and makes the difference when making these crackers, and don’t even try to bake them in an oven…. you not only lose the flavors, but also a lot of the nutrients.

Yields: 2 to 4 servings


  • 2 cups golden flax seeds
  • 2 tblsp agave nectar (clear)
  • 1 apple, cored and grated
  • Zest from 1 orange
  • 1 bag of fresh cranberry (1 1/2 – 2 cups)
  • 1 tblsp dried cranberries, chopped fine
  • 1/2 cup raw pecans , soaked, chopped into small chunks (nut-free: leave out the nuts and add some raisins or cherries instead) (Optional)
  • 1 tsp raw vanilla powder


Soak the flax seeds in purified water overnight or for at least 4 hours. Add to a bowl. Add the remaining ingredients. Mix well with a spoon. Spread onto a Teflex sheet (for the dehydrator) or a baking sheet (if you are using your oven). Make sure to spread out evenly and thin. Dehydrate for 1 hour at 145F. Take out and cut into desired shapes. Dehydrate for another 2-12 hours at 105F or until crackers are as dry as you want them. Make sure crackers are completely dry if they are being stored.


Serve on its own, as an appetizer or snack. Great for parties and get-togethers…


If you don’t have a dehydrator, you can use a normal oven. Turn on the oven on the lowest heat. When dehydrating open the oven door slightly. When it’s Summer, you can also dry the crackers in the sun (here in California, it takes no time, when we have 80-100F outside).


Store in tightly sealed jar or container