The Billy salad. Simple, yet amazing.

Massive handful of baby greens and/or arugula into large bowl. What is “Massive”, is up to you. Your instincts rock. Use your fingers to crush it up a little bit. This helps for the greens to better absorb the salad dressing. Add a handful of sauerkraut. Handful of sunflower sprouts. Five cherry tomatoes. Add whatever non-starchy vegetables you like. Quarter cup Infinity Almonds. Small sprinkle of Celtic sea salt. And why not a dusting of cayenne pepper. For salad dressing – Squeeze one lemon and add 2-3 tablespoons olive oil. Toss it and eat it! You can also roll it in a piece of Nori.

If you don’t feel like a salad?… Then cut to the finish line and just eat a massive handful of greens! (for a reason we can discuss later, not too much kale…moderate amounts great) Who needs salad dressing anyway? Green food doesn’t taste bad, so do it!

Smoothies & Breakfast

  • The Ultimate Superfood Shake for Breakfast

    Add to Blender:
    1 pear or banana and 5 strawberries (can be frozen!)
    1.5 cups water
    1-4 round teaspoons Infinity Greens . . . enough to make a real difference!
    1 round tablespoon Infinity Protein (18 grams protein, only 99 calories)
    1 round tablespoon raw almond butter
    Optional:1 round tablespoon organic whole yogurt
    Blend it up!

  • Banana Mint Shake Paradise

    Add to blender:
    1 ripe banana peeled and frozen
    1 cup pure water
    2 to 4 round teaspoons Infinity Greens
    2 tablespoons hemp seeds
    10 drops “Herb~Pharm” brand peppermint extract
    Hit go. Serves 1. This is total body nutrition refreshment!

  • Pear Almond Breakfast Shake

    Add to blender:
    1 ripe pear quartered and frozen
    Small handful Billy’s Sprouted Almonds
    1 to 4 round teaspoons Infinity Greens
    1.5 cups pure H20
    1 tablespoon cold-pressed flax seed oil
    Totally energizing and lasting nourishment!

  • Coconut Bliss Smoothie

    Add to blender:
    Coconut water and meat from fresh Thai coconut
    1 to 4 round teaspoons Infinity Greens

  • Afternoon Tonic

    Start with 1 round teaspoon Infinity Greens
    Add the juice of 1 lemon
    Add a sprinkle of sea salt
    Add dash of cayenne pepper into a glass of water
    Pure refreshment!

  • Raw Oatmeal

    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 or agave nectar, and sprinkle of sea salt
    Garnish with raw nuts and seeds of your choice.

  • Classic Oatmeal – A timeless favorite!

    Add into pot: 1 cup rolled oats, 2 cups water, sprinkle Celtic sea salt.
    Cook at low boil for 5 to 10 minutes. Do not stir, or it will stick.
    Add 2 tablespoons maple syrup and 1 round tablespoon coconut oil
    Sprinkle of cinnamon
    Turn off heat and let stand for 5 minutes.
    Stir, serve, and then sprinkle Billy’s Sprouted Almonds on top.

Lunch and Dinner

  • Raw Kale Pesto

    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 cooked quinoa.
    Quinoa for 2: add 1 cup quinoa, 3 cups water. Low boil until water absorbed.

    This is amazing as a dressing, dip or topping for any cooked whole grain. This is wonderfully easy and requires no chopping – just everything in the blender and hit go! Please try it . . . it tastes more amazing than you would ever imagine.

  • Chillied Red Quinoa with Spinach Salsa Dressing


    Red Quinoa (regular quinoa is fine also)
    1/2 pound spinach
    Shelled edemame
    Chili powder blend
    Coconut oil
    3 lemons
    Celtic sea salt
    Olive oil
    1 jalapeno pepper
    Bunch of cilantro
    2 juicy Roma tomatoes

    Add into pot:

    1 cup red quinoa
    3 cups water

    Best if you do this first step earlier in the day . . . then it can just sit at room temperature, and the Quinoa partially sprouts and becomes more protein available, and it cooks faster.

    1/2 cup shelled edemame

    Cook covered at low boil for 10-12 minutes are until water is nearly absorbed. Do not stir. Sprinkle into pot heaping tablespoon chili powder blend, teaspoon sea salt, round tablespoon coconut oil. Cook for 2-3 more minutes.
    Squeeze half of lemon into pot, give it a stir and turn of heat.

    Add into Blender:

    1/2 pound spinach
    1/4 cup olive oil
    Juice of 3 lemons
    Slightly round teaspoon Celtic sea salt
    2 tomatoes (squeeze some of the juice out first and salsa 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. This is also a great dip!
    Serve quinoa and drizzle desired amount of green salsa over top.
    This could be your new favorite dish. Serves 3.

  • Raw Thai Coconut Curry Soup

    Blend in Blender:

    1 Thai coconut (1 cup water and all of meat scooped out from coconut)
    you can also use a can of coconut milk . . . it’s still a very nourishing fat.
    2 leaves collard greens
    Juice from half lemon
    Sea salt to taste
    Round teaspoon Thai curry paste
    Round teaspoon miso

    Warm and serve.

    This one is delicious! Many raw vegetables can be tough for the body to digest because of the tough and course nature of cell walls in plants. And one of my favorite strategies is to puree raw vegetables into dip, sauces and soups. That way it makes them easy to digest and very palatable and also maintains that nutrient/enzyme rich quality.

  • Curried Kale Soup

    (This one is super simple and it always satisfies!)

    Blend in blender:

    3 tomatoes and 2 cloves garlic
    Add to pot with:
    1 cubed sweet potato
    1 head broccoli, chopped
    3 green kale leaves finely chopped (first remove stems)
    1 round tablespoon Indian curry powder
    1 round tablespoon cold-pressed coconut oil
    1 slightly round teaspoon Celtic sea salt or salt to taste

    Water, desired amount . . . you can add more later if needed.
    Cook at low boil for 10 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 water if needed.
    Serves 2.

  • Raw Non-Bean Burrito

    This is one of my new favorite recipes: you’ve gotta give this one a try!

    Equipment needed: Food-processor

    Foods: raw walnuts, olive oil, sea salt, cumin, lemon juice, chili powder, avocado, cucumber, chard leaves, tomato, sprouts

    1) Soak 1 cup raw walnuts in pure water for at least 8 hours or overnight
    2) Drain walnuts and place in food processor
    3) Add: 3 tablespoons olive oil, 1/2 teaspoon sea salt, 1 tablespoon cumin, 1 round teaspoon chili powder, and juice of one lemon.
    4) Blend until consistency is like that of refried beans. Note: you will need to stop the food processor and scrape the sides with a spatula and blend again to get the consistency smooth.and you may to add just a little water to keep things moving.
    5) Slice tomato, cucumber, and avocado into thin slices, approx. 1/4″ thick
    6) Smear “non-refried-bean-like-walnut-yumminess” along middle vein of Chard Leaf. You will find that the chard leaf is circular in shape much like a flour tortilla. Stack tomato, cucumber, avocado, and spouts as you desire over the non-Beans. You may add any veggie you like. This one is fabulous and is a good place to start. You can also add extra sea salt to taste or a sprinkle of cayenne for extra spiciness.
    7) Roll it up.
    8) Enjoy! Serves 3.

    YOU WILL LOVE THIS!!! You will find that the taste, consistency, and texture closely replicate that of the ultimate Bean and Cheese Burrito. Not only does it taste far better, it leaves you feeling energized, vibrant, healthy, light, and deeply satisfied! You can also slice the chard leaves to a smaller size to make miniature burritos that are the perfect finger food for catering a party . . . not to mention that you will dazzle your friends.

  • Tangy Ginger Dressing

    1 ripe tomato
    1 cup olive oil
    1/2 cup lemon juice
    1/4 cup honey
    2 tablespoons chopped ginger
    1 round teaspoon sea salt

    Optional: you can add a round teaspoon of Infinity Greens!

    Apply liberally over mix of organic baby greens, sliced avocado and tomato, sprouts, and sundried olives . . . or use in a Veggie Wrap. 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!

  • Simple Fabulous Dressing

    Blend in blender:
    1/2 cup olive oil
    1/2 cup lemon juice
    1 teaspoon sea salt
    1/4 teaspoon cayenne pepper
    So simple, yet so delicious!!!

  • Raw Spaghetti and Marinara

    Equipment needed: Vita-Prep Blender, Cuisinart® food processor
    Ingredients: Zucchini, tomato, sun-dried tomato, onion, bell pepper, garlic, ginger, olive oil, dry basil, oregano, thyme

    1) Soak 1 cup sun dried tomatoes in 2 cups water for at least a few hours prior to cooking
    2) To make the spaghetti noodles for 2 servings: use shredder blade (the blade with the little holes in it), 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; approx. 105 degrees (you can just test temp. with hand) . . . this softens the zucchini but allows it to remain raw and enzymatically rich.
    4) For marinara, place ingredients in food processor (use blender if you prefer sauce to smoother):

    1 tomato cut in quarters
    1 red onion cut in quarters
    1 red bell pepper cut into quarters (seeds removed)
    1 round teaspoon diced fresh ginger
    1 cup soaked sun-dried tomatoes
    1 cup soak water from sundried 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

    Pulse until desired consistency, adding additional water as needed.

    5) Strain zucchini pasta well. Press pasta into strainer to remove remaining water.
    6) Pour sauce over zucchini pasta and garnish with sun-dried olives and avocado slices.
    Dang this is good!!!!

  • Raw Cole Slaw

    Equipment Needed: Cuisinart Food Processor, Vitamix Blender Ingredients: Purple Cabbage, Carrot, Red Onion, Celery Seed, Lemon Juice, Olive Oil, Dry Thyme, Sea Salt

    Using shredder blade in food processor:
    Add 1 head purple cabbage
    Add 2 carrots
    Add 1 red onion

    Blend in the Vitamix:
    1/2 cup lemon juice
    1/5 cup olive oil
    1 tablespoon celery seed
    1 teaspoon sea salt
    1/2 teaspoon dry thyme

    Mix ingredients together in a large bowl and enjoy!

  • Raw Gazpacho

    Blend in Vita-Prep:

    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. This is incredibly refreshing on a summer day!

  • 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.

  • Raw Cream of Beet Soup

    Add to Vitamix:

    1 fist size beet, peeled and cut into quarters
    1 tomato
    1/4 ripe avocado
    Juice of half lemon
    3 tablespoons olive oil
    1/2 teaspoon sea salt or to taste
    Sprinkle of cayenne pepper or to taste

    Blend until creamy smooth. You may add a little water or another tomato to get desired consistency. This is super easy; everything goes in to the blender and hit go! This soup tastes absolutely amazing and is wonderfully cleansing for the body. Serves 2.

Hot Drinks and Desserts

  • Ginger Lemon Honey Tea – A warming health tonic

    Add into Blender*:

    Piece of fresh ginger (the size of your thumb)
    Heaping tablespoon unfiltered raw honey
    Juice of 1 lemon
    4 cups water

    Blend, strain, heat, serve. Serves 3. Enjoy!
    * or you can just chop or grate the ginger and stir all the ingredients.

  • Billy’s Famous Chai

    Blend piece of fresh ginger (approx size of thumb) skin and all, with 4 cups purified water.

    Add to pot with:

    1 box rice milk or 3/4 cup half and half
    5 – 10 cardamom pods or 1 teaspoon cardamom powder
    1/2 cup yerba mate leaf
    1 round tablespoon honey
    1 teaspoon stevia powder
    Pinch of sea salt
    Optional: 1/4 cup spearmint leaf and round tablespoon chamomile flowers

    Bring to near boil and steep for 5 minutes. Strain pot with wire mesh strainer and reheat. Fill thermos and find a cozy spot in front of the sunset, and bliss out. Or combine with morning meditation and inspirational reading. This will set the tone for another wonderful day!

  • Billy’s Green Power Nuggets

    Mix in a bowl:

    1 cup hemp seeds
    1 cup cold pressed coconut oil (you may need to warm slightly to soften)
    1/2 cup raw unfiltered honey
    1 round tablespoon Infinity Greens, or more if you prefer
    Optional: 1/2 cup raw cacao nibs
    Optional: Add 15 drops peppermint extract, “herb-pharm” brand

    Refrigerate mix for 20 minutes to firm up.
    Form into round nuggets with fingers, 1″ diameter. Roll nugget in loose hemp seeds and refrigerate to fully set . . . Yum! An easy to prepare super health-creating treat!

  • Raw Chocolate Milk

    Equipment Needed: Vita Prep Blender

    1 cup water from Thai Coconut
    Meat from inside coconut (if meat is too hard, use 2 tablespoons hemp seeds)
    1 round teaspoon cacao powder
    1 teaspoon Infinity Greens
    Optional: 1 teaspoon raw honey

  • Raw Chocolate Pudding

    Equipment Needed: Vita Prep Blender

    1.5 cups Thai coconut water . . . also purified water is fine if coconuts are unavailable (more agave will be added)
    1 avocado (needs to be at perfect ripeness)
    2 tablespoons cacao powder
    2 tablespoons agave, or add for desired sweetness
    1 tablespoon cold-pressed coconut oil
    1 teaspoon Infinity Greens (for catalyzing effects of cacao!)

    Chill before serving. Totally smooth, creamy, fabulous!