Coconut Yam “Cookies”

Coconut Yam “Cookies”

Coconut Yam “Cookies”


You can bake the yam “cookies” without any coconut or agave nectar, if preferred.




2 Korean yams, scrubbed clean, sliced 1⁄2-inch thick

2 tablespoons agave nectar

2 tablespoons raw unsweetened coconut flakes




Preheat the oven to 37.5ºF.

On a parchment-lined baking sheet, place the yam slices in a single layer.

Drizzle with agave nectar and sprinkle with coconut flakes.

Bake for 25−30 minutes until the centers are soft and chewy.

Makes about 12 cookies


FROM: The Fresh Energy Cookbook: Detox Recipes To Supercharge Your Life by Natalia Rose and Doris Choi

Raw Tomato Soup Topped with Shredded Raw Goat Cheese

Raw Tomato Soup Topped with Shredded Raw Goat Cheese

Raw tomato soup topped with shredded raw goat cheese


Pure bliss!






5 Roma or Holland tomatoes, diced

4 sun-dried tomatoes, soaked in warm water until soft and diced

1/4 cup fresh basil leaves, chopped

1 clove garlic, diced

2 tablespoons fresh oregano, finely chopped

1/2 cup raw cheddar-style goat cheese, shredded

Sea salt and fresh pepper to taste






In a large bowl, mix together all of the ingredients except the shredded cheese. Distribute evenly into soup bowls and top with shredded cheese. Serve at room temperature or slightly warmed.






Recipe from Detox 4 Women by Natalia Rose


Thai Carrot Soup

Thai Carrot Soup



(makes 4 servings)




15 carrots, cut into 1 to 2-inch slices

32 ounces Pacific vegetable broth

2 tablespoons lemongrass

1 small Spanish onion, chopped

3 tablespoons curry (or to taste)

3 tablespoons Spike

1 tablespoon minced ginger

2 to 3 cloves garlic

Fresh cilantro




Place the carrots, broth, lemongrass, and onion into a soup pot. Bring to a boil and simmer until the carrots are medium-soft (you should be able to pierce with a fork). Let it cool. Put small batches (about 2 cups at a time) of the mixture into your blender and purée. Once it’s all puréed, add the curry, Spike, ginger, and garlic until it suits your taste. Serve with fresh cilantro.


FROM: The Packaged Extremely Green Detox

Raw Harvest Butternut and Coconut Soup

Raw Harvest Butternut and Coconut Soup

Raw Harvest Butternut and Coconut Soup


(Suitable for all levels of cooking ability)




Meat of 2 young coconuts

1½ cups coconut water

1 cup butternut or pumpkin cubes (about 1-inch cubes)

8 organic dates or 1/3 cup pure maple syrup

1 pinch nutmeg, cinnamon or pumpkin pie spice




Combine all the ingredients in a blender and blend on high until smooth. Enjoy!




Recipe from The Raw Food Detox Diet by Natalia Rose

Roasted Red Pepper Soup with Harissa

Roasted Red Pepper Soup with Harissa

Roasted Red Pepper Soup with Harissa




2 tablespoons extra-virgin olive oil

3 garlic cloves chopped

1 medium onion, chopped

3 large ball peppers, cored, seeded, and chopped

2 tablespoons tomato paste

1 tablespoon harissa paste

4 cups All-Purpose Vegetable Stock (see page 92 of The Fresh Energy Cookbook) or water

Kosher salt and black pepper to taste




Heat a large saucepan over medium heat and add the olive oil. Add the garlic, onion and red bell peppers.

Cook slowly until the onions are translucent (about 8 minutes)

Stir in the tomato paste and harissa.

Add the vegetable stock or water and bring to the boil.

Turn down the heat and simmer for 30 minutes.

Puree the soup using an immersion blender or in batches in a blender or food processor.

Season with salt and pepper as desired.




Recipe from The Fresh Energy Cookbook, by Natalia Rose and Doris Choi


My New Favorite Salad

My New Favorite Salad

My new favorite salad!


This is off the charts delicious!


Micro greens, cherry tomatoes, cucumber, pitted calamata olives & spring onions in a dressing of Dijon mustard, lemon juice & liquid stevia.


Toss well. It’s beyond!


in loving service,