Dandelion Vinegar

dandelionsSpring is time for dandelions and liver support!  If your yard is organic (or you know of one that is), and you see dandelions blooming, pluck those little flower heads!

The yellow flowers are high in lecithin and support liver health.

I feel like a honeybee as I buzz over my yard and collect the dandelion flowers.


Once you’ve got a bunch, fill a glass mason jar (that has a lid) with the flowers.  Really pack them in there.

dandelions and acvPour Apple Cider Vinegar (ACV) over the top until all the flowers are covered.

Cover with a lid (ideally a plastic lid since the vinegar will eat a metal lid … or put a layer of saran between the liquid and the metal lid).

Let this nectar sit on your counter (out of direct light) for about 6 weeks, and give it a shake once a day.

After 6 weeks, strain the vinegar and compost the dandelions (or leave them in there for the visual effect).

Use this Dandelion Vinegar anywhere you would eat ACV, for example:

  • A quick shot glass of Dandelion ACV chased by water in the morning will put some zing in your step and keep your liver smiling
  • Mixed with some olive oil and Fiesta Mole it makes a tasty salad dressing

Superfood Guacamole

A Small Bowl of Superfood Guacamole

A Small Bowl of Superfood Guacamole

What happens when you cross a love for avocados & guacamole with a passion for superfoods?

Superfood Guacamole!

3 tsp Hemp Seeds

1/4 tsp Blue Green Algae

2 tsp Fiesta Mole

1 tsp Nutritional Yeast Flakes (for a cheesy taste)

1/4 tsp Chipotle Powder or Cayenne (optional)

1 Avocado chopped

1/2-3/4 tsp Lemon Juice

Chopped sweet onion & chopped tomato (optional)


Stir all the dry ingredients together, then add the avocado and mix or mash it into the dry ingredients.  Add the lemon juice and any additional favorite guacamole ingredients.


Use as a dip, a spread, or eat straight up like the Superfood Bowl that it is!

Kale Chips

Kale Chips

Kale Chips are such a tasty way of satisfying cravings for salty, savory, crunch, while still getting a healthy dose of greens.  Buying them from the store is much more costly than making them at home … and making them yourself is easy.

Here’s a basic recipe to get you started … adjust the seasonings to your preferences of the moment. :)


Curly Leaf vs. Lacinto Kale


Start with a head of Curly Leaf Kale. Lacinto Kale – the flat leaf kale also called “Dinosaur Kale” – will also work for this, but your chips will be very flat and not as crispy in texture.


Wash the kale well and remove the leaves from the tougher spine.  The quick way to remove the leaves is to hold the stem at the base and pull your hand upwards, stripping the leaves from the spine.  Then break the leaf into smaller bite-sized bits (about 3 inches or less).

Add all your kale leaves to a big bowl and massage in the dressing you have blended (see cheese sauce below).  Make sure that every bit of the leaf is covered.  The Apple Cider Vinegar in the recipe particularly helps the tough cell walls of the kale leaf to break down and get softer so it’s easier to digest.

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Fiesta Mole Pumpkin Seeds

Carving pumpkins is a sure way to get you in the “fall spirit”, but what do you plan to do with all of those seeds?  This is a simple recipe that only requires:

  • Pumpkin seeds
  • Coconut Oil
  • A dehydrator (or oven)
  • 3 tablespoons Sun Fire Superfoods Fiesta Mole.   Fiesta Mole merges strong Tomato flavors with rich creams of Hemp Seeds and 100% Whole Coconut, and these exotic and spicy seasonings complement the pumpkin flavor well.


Place the pumpkin seeds in a bowl, and massage some Coconut Oil in the seeds.  Spoon the Fiesta Mole into the bowl and stir well.  Spread the Fiesta Mole seeds onto the a teflon sheet and put them in the dehydrator.  You can either dehydrate the pumpkin seeds for 6-8 hours at 115 degrees, or roast them in the oven.


Pumpkin seeds have long been valued as a source of the mineral zinc, and they are also very good source of anti-oxidant vitamin E.


Be sure to visit our blog recipe section for Fiesta Mole ideas!






Superfood Slaw

ginger, raw recipe, rawfood, rawfoodist, superfoods, beets, squash, cole slaw,

Superfood Slaw

We welcome fall with thoughts of leaves turning blazing orange and deep red.  The falling leaves in my neighborhood inspired me to incorporate these autumnal colors in a raw food recipe.

Butternut squash is high in fiber, and an excellent choice for blood sugar regulation.  Beets are high in many vitamins and minerals, and they are a wonderful tonic for the liver.

I have decided to use Marine Phytoplankton as the super food ingredient in this recipe.  Each bottle of Oceans Alive contains 10 trillion cells of Marine Phytoplankton that are nine times smaller than a red blood cell and contain bio-available nutrients easy for the body to absorb and utilize.  Be sure to visit our products page to learn more about this densely nutritious food.

Julienne the beets and butternut squash.  Keep them in separate bowls, so the colors don’t run.  Refrigerate the bowls of produce for at least 30 mins.  Plate without tossing when ready to serve.   Blend the ginger, olive oil and marine phytoplankton, then drizzle the dressing on top of the slaw.  Voila!



Buckwheat Bars

Buckwheat Bars

Buckwheat Bars

My friend Nandish made these buckwheat granola bars off of someone else’s recipe (thank you smallfootprintfamily), so really they’ve been upgraded twice. :)

You could make these as a raw granola cereal, but frankly I prefer to have a portable bar that travels well and is packed full of nutrients.  This is a very flexible recipe for what nuts, seeds, fruit, berries, herbs, spices and superfood powders you happen to have on hand.  As long as you have some buckwheat groats as a base, it’ll turn out nice and crunchy.  Here are a couple of variations on the recipe to get you started:

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