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Recipes

Smoothies

  • The Ultimate Smoothie – a Perfect Breakfast to start your day!

    Blend:
    1 banana, sliced and frozen (or a pear is a great alternative). If not already frozen then add handful of ice.
    1 cup of pure water
    1 Tablespoon Infinity Greens
    2 Tablespoons Infinity Protein
    2 Tablespoons hemp seeds – The key with hemp seeds is to have a high-power blender. Otherwise the better option is 1 round Tablespoon raw almond butter.

    Amazing! A super-potent alkalizer, body energizer and balanced meal!

  • The Afternoon Pick-Me-Up Smoothie

    Blend:
    Half of a frozen pear
    5 frozen strawberries
    1 cup pure water
    1 Tablespoon Infinity-C
    2 Tablespoons Infinity Protein
    1 round Tablespoon raw almond butter

  • Banana-Mint Shake Paradise

    Add to blender:
    1 frozen banana
    1 cup pure water
    1 Tablespoon Infinity Greens
    10 drops peppermint extract
    2 Tablespoons hemp seeds – The key with hemp seeds is to have a high-power blender. Otherwise the better option is 1 heaping Tablespoon raw almond butter.

    This is total body refreshment!

  • Coconut Bliss Smoothie

    Blend in blender:
    Coconut water and meat scooped from fresh Thai coconut.

    Simple and amazing.

  • A Pre-Exercise Smoothie

    Blend:
    1 cup pure water
    1 frozen banana
    1 Tablespoon Infinity Protein
    1 rounded Tablespoon raw almond butter

    This’ll get you going!

Breakfast

  • Classic Oatmeal – a Timeless Favorite

    Into pot: 1 cup rolled oats, 2 cups water and sprinkle of Celtic sea salt.
    Cook at low boil for 5 to 10 minutes. Do not stir.
    Add 1 Tablespoon maple syrup or honey and 1 Tablespoon coconut oil.
    Add sprinkle of cinnamon.
    Turn off heat and let stand for 5 minutes.
    Stir, serve, and then sprinkle raw almonds (preferably sprouted) on top.

    This is a perfect breakfast.

  • Raw Oatmeal (even more classic!)

    Place 1 cup rolled oats in bowl and mix with 1 3/4 cups pure water. Let stand at room temperature overnight and it will thicken to perfection.
    Add scoop of raw almond butter, dab of maple syrup and sprinkle of sea salt. Garnish with raw nuts and seeds of your choice.

Soups

  • Curried Kale Soup – Simple and Satisfying – and delicious too!

    Ingredients:
    2 tomatoes,
    1 sweet potato,
    2 cloves garlic,
    1 lemon,
    3 green kale leaves,
    1 head broccoli,
    Indian curry powder,
    Coconut oil,
    Celtic sea salt.

    Blend in blender:
    3 tomatoes and 2 cloves garlic

    Add to pot with:
    cubed sweet potato,
    chopped broccoli flowers,
    3 kale leaves finely chopped (first remove stems),
    round tablespoon Indian curry powder,
    round tablespoon cold-pressed coconut oil,
    slightly rounded teaspoon Celtic sea salt or salt to taste,
    and just enough water to so all chopped ingredients are slightly submerged.

    Cook at low boil for 20 minutes. Add juice of 1 lemon. Scoop 1.5 cups of soup into blender and blend until smooth. Important: Hold dish towel over top of lid on blender. The steam from soup can potentially pop the lid off when you hit blend. Also helps to start on low speed.
    Add blended soup back to pot and stir.
    Add a little water if needed.
    Serves 2

  • Raw Thai Coconut Curry Soup – Delicious!

    Blend in blender:
    1 Thai coconut (water and all of meat scooped out from coconut),
    2 leaves collard greens
    Juice from half lemon
    1 rounded teaspoon Thai curry paste
    Sea salt to taste

    Yum.

  • Raw Gazpacho

    Blend in blender:
    2 cucumbers peeled and seeds removed,
    4 Roma tomatoes,
    1 red bell pepper, seeds removed,
    1/2 onion, peeled,
    1/2 avocado,
    1/4 cup olive oil,
    1/4 cup lemon juice,
    1 cup carrot juice,
    1 tablespoon dill,
    1 tablespoon oregano,
    1/2 tablespoon chili powder,
    1 tablespoon dry chives,
    1/2 tablespoon sea salt.

    Add extra water for desired consistency, or a serving of Infinity Protein for a powerful protein boost.

    This is incredibly refreshing on a summer day!

  • Spicy Harvest Organic Vegetable Soup

    Ingredients:
    1 carrot,
    1/2 head cabbage,
    1 bunch of kale,
    2 heads broccoli,
    1 1/2 tablespoon chili powder blend,

    1 sweet potato,
    1/2 lb green beans,
    1 zucchini,
    3 tablespoons ghee,

    Simmer water just at bottom of big pot. Chop vegetables into small bite size pieces. As you add vegetables keep adding water – just enough to cover vegetables. Keep simmering as you add vegetables and water till veggies are medium soft. Scoop approximately 1/3rd of boiled vegetables to blender. Add desired amount of chili powder and blend it up into a hearty broth. Add back to the pot and simmer to desired consistency. Salt to taste, if desired. Serves 4-6.

Salads

First, a couple salad dressings:

  • Tangy Ginger Dressing

    Blend:
    3/4 cup olive oil,
    1/2 cup lemon juice,
    2 Tablespoons honey,
    2 tablespoons chopped ginger,
    1 rounded teaspoon sea salt.
    How could a dressing be so good? Apply liberally over a mix of organic baby greens, sliced avocado and tomato, sprouts, and sundried olives.

  • Simply Fabulous Dressing

    Blend in blender:
    1/2 cup olive oil,
    1/2 cup lemon juice,
    1 teaspoon sea salt,
    1/4 teaspoon cayenne pepper.

    Tastes amazing over greens, steamed veggies, or as a dip!

  • Okay, now how ’bout some delectable salads? Here ya go!:

  • The Ultimate Salad (and it takes just 5 minutes!)

    A couple handfuls of arugula into a bowl,
    A few leaves of basil,
    A handful of sunflower sprouts. (I prefer to crush them up a little bit with my fingers. This makes them tender.)
    Add: sliced avocado, cucumber, pickle, a few sun-cured olives, and handful of raw sauerkraut.
    Add 1 Tablespoon ground flaxseed meal, a sprinkle of Billy’s Sprouted Almonds (for healthy fats with a crunch), dulse flakes, Celtic sea salt, and cayenne.
    Pour on olive oil and the juice of one lemon
    Give it a little stir and voila!
    Optional: Add some sliced wild salmon.

  • Raw Cole-Slaw – Fun to Make and Tasty to Eat!

    For this, you’ll need a food processor (like a Cuisinart) as well as a blender.

    Using shredder blade in food processor:
    Add 1 head purple and/or green cabbage,
    2 carrots,
    1 red onion.

    Blend in the blender:
    1/2 cup lemon juice,
    1/5 cup olive oil,
    1 tablespoon celery seed,
    1 teaspoon sea salt,
    1/2 teaspoon dry thyme.
    (And for an immune boost, add a serving of Infinity C!)

    Mix ingredients together in a large bowl and enjoy!

  • Salad to Go! (Take this one to work.)

    Toss all of these together with one of the dressings from above:
    Dark leafy greens (spinach, arugula, kale),
    Raw veggies (sliced cucumber, carrots, etc.),
    Cherry tomatoes,
    Live sauerkraut,
    A sprinkling of macadamia nuts and hemp seeds,
    3 sliced sun-cured olives.

    Pack it in a glass Tupperware container and off you go!

Meals (lunches and dinners)

  • Red Quinoa with Spinach Salsa Dressing

    Put into pot:
    1 cup red quinoa,
    3 cups water,
    1/2 cup shelled edamame,
    Cook covered at low boil for 15 minutes or until water is nearly absorbed. Do not stir.
    Sprinkle into pot heaping tablespoon chili powder blend, teaspoon sea salt, and 2 Tablespoons of coconut oil. Cook for 2-3 more minutes. Squeeze half of lemon into pot, give it a stir and turn of heat.

    Add to blender:
    1/2 pound bag of spinach,
    1/4 cup olive oil,
    Juice of 3 lemons,
    Slightly rounded teaspoon Celtic sea salt,
    2 Roma tomatoes (squeeze some of the juice out first and sauce will be thicker),
    1/2 onion,
    1 jalapeno pepper with seeds removed (otherwise will be too spicy!)
    1/4 cup cilantro leaves.

    Blend until smooth. Serves 3.
    This is also a great dip!
    Serve quinoa and drizzle desired amount of sauce over top.
    Include a serving of baked wild salmon if desired.
    This could be your new favorite dish.

  • Veggie Wrap – Simplicity and Taste! (Makes the perfect quick lunch)

    Marinate your favorite leafy greens with olive oil and lemon juice. Or use your new tangy ginger dressing recipe. Sprinkle a little sea salt and cayenne pepper. Roll in sprouted Ezekiel tortilla with sliced avocado and grated carrot.

    This is awesome!

  • Raw Kale Pesto over Quinoa – Easy-Peasy.

    Blend in blender:
    Full bunch of fresh kale, stems removed,
    1 tomato,
    Juice of 3 lemons,
    1/3 cup olive oil,
    1 teaspoon sea salt or to taste,
    Sprinkle of cayenne pepper.
    Optional: fresh basil.

    Serve over warm steamed quinoa.

    Quinoa for 2: add 1 cup quinoa, 2.5 cups water. Low boil until water absorbed.

  • Zucchini Pasta and Marinara Sauce

    You’ll need a blender and a food processor for this one.

    Ingredients: zucchini, tomato, sun-dried tomato, onion, bell pepper, garlic, ginger, olive oil, dry basil, oregano, thyme.

    Soak 1 cup sun dried tomatoes in 2 cups water for at least a few hours prior to preparation.
    To make the spaghetti noodles for 2 servings: use shredder blade and run three zucchinis through the food processor. This will produce noodle-spaghetti-like pieces. Place in metal pot with pure water and add 1 teaspoon sea salt. Heat pot to warm temperature up to 105 degrees (you can just test temp with hand). This will soften the zucchini but allow it to remain raw and enzymatically rich.

    For marinara, place the following ingredients in food processor (use blender if you prefer sauce to be smoother):
    1 tomato cut in quarters,
    1 red onion cut in quarters,
    1 red bell pepper cut into quarters (seeds removed),
    1 rounded teaspoon diced fresh ginger,
    1 cup soaked sun-dried tomatoes,
    1 cup soak water from sun dried tomatoes,
    2/3 cup olive oil,
    2 cloves garlic,
    1 tablespoon dry basil,
    1 tablespoon dry oregano,
    1 tablespoon dry thyme,
    1 teaspoon sea salt.

    Strain zucchini pasta and press to squeeze out some of the extra water. This gives it more of a traditional pasta texture. Place pasta over bed of greens of choice. Pour sauce over zucchini pasta and garnish with sun-dried olives and avocado slices.

    Dang this is good!

Snacks

  • Zingity-Bling Pesto Dip

    Blend:
    Big handful fresh spinach,
    1 ripe Roma tomato,
    Juice of 2 lemons,
    2 round tablespoons pine nuts,
    2 tablespoons olive oil,
    1 teaspoon sea salt,
    Dash of cayenne.

    Enjoy with flax seed crackers. Blue corn chips that have been cooked in coconut oil and seasoned with sea salt are an acceptable option! These products are out there. Just read the labels!

    Can’t be beat!

    Best Guacamole!

    Select avocado of perfect ripeness and scoop into bowl.
    Add juice of one lemon and sprinkle of sea salt . . . and maybe a little cayenne!
    Mash together with a fork.
    Serve with flax seed crackers or celery or cucumber slices.

    So easy, so good.

  • Billy’s Green Power Nuggets

    Mix in a bowl:
    1 cup raw cacao nibs,
    1 cup hemp seeds,
    5 Tablespoons coconut oil,
    4 Tablespoons raw honey,
    1 Tablespoon Billy’s Infinity Greens.
    20 drops peppermint extract

    Mix well and refrigerate for 1 hour or more
    Scoop mixture with spoon and shape into balls (approx 1” diameter), and then roll in bowl of hemp seeds. Rub coconut oil on hands before shaping nuggets to reduce sticking.
    Refrigerate nuggets for at least one hour more.
    Serve and Enjoy!

Beverages

  • Ginger Lemon Honey Tea – a Warming Health Tonic

    Into a blender:
    Piece of fresh ginger (the size of your thumb, or you can just chop or grate the ginger and stir all the ingredients),
    Heaping Tablespoon raw honey,
    Juice of 1 lemon,
    4 cups water.

    Blend, strain, heat, serve. Enjoy!

  • Raw Chocolate Milk

    Blend in Blender:
    Coconut water and meat from fresh Thai coconut,
    1 Teaspoon cacao powder

    Amazing!

  • Afternoon Tonic – This’ll Hit the Spot

    Mix into 12 ounces cold water:
    1 round teaspoon Infinity Greens,
    Juice of 1 lemon,
    Sprinkle of sea salt,
    Dash of cayenne pepper.

    Pure refreshment!