Before and after! Here are photos I took of my new community garden plot that I began working on in early August. In the “before” photo you see what it was like when I first saw it, full of weeds and grass. I knew it would take a lot of work, but then I began to see the amazing potential it had. The first step was the hardest; pulling and digging up all the weeds and grass with the help of my dad, leaving the artichoke, the only edible plant on the plot. After all the weeding was done I began to see the plot as a blank canvas just waiting to be transformed.
I then thought of a documentary I saw called “Back to Eden,” which taught me sustainable organic growing methods that are capable of being implemented in diverse climates around the world. Before I returned to my plot I watched the documentary again and I felt much more confident knowing how to plan and take action. I made a map of where the paths and beds would be. We contacted a gardening service, which brought organic soil and wood mulch from a local company in their truck. I helped unload it onto my plot. I decided to put a layer of dried leaves over the dirt, and over that a layer of organic soil that I mixed with chicken manure and worm castings. I then added on the top a layer of wood mulch, which helps retain moisture in the soil, gives nutrients, keeps weeds down, etc. When the beds were in place my dad and I created paths by digging trenches and lining them with newspaper. Next we brought in thick wood chips which we scattered on the newspaper. And this is when the fun really began!
My mom and I started thinking of all the fruits, vegetables, herbs, and flowers we would plant. I then bought organic and heirloom seeds and young plants. I began by planting in the large beds rows of basil, spinach, beets, onion, mixed greens, lettuce, borage (which bees love), swiss chard, lacinato and curly kale. In the two smaller beds my mom and I planted broccoli, lettuce, peas, radish, onion, and more herbs such as basil, dill, oregano, tarragon, thyme, and sage. A few weeks after planting I took the “after” photo and was surprised how fast everything came up from the soil, thanks to the “Back to Eden” garden method. I am amazed and so very happy every time I visit my plot and see how everything is growing more and more each day. I also enjoy taking home bags of fresh-picked greens and herbs for a large and delicious salad every night. I hope my experiences will inspire you to grow some of your own food and live more abundantly!
Raw Vegan Ice Cream Dream
This might possibly be the best dessert I’ve ever had! It’s delicious, healthy, and easy to make! Great for breakfast, lunch, or dinner.
Ingredients:
5-7 Spotty Ripe Frozen Bananas (the riper the sweeter)
1 cup Strawberries
1 cup Raspberries
Small piece of Vanilla Bean
1 tablespoon Coconut Sugar (optional, for extra sweetness)
Directions:
Chop your bananas into small pieces and and freeze overnight in a ziploc bag. When ready to make the ice cream, first blend the strawberries and raspberries together using a high speed blender or a food processor. Pour into a bowl and set aside. Rinse your container, then blend your frozen bananas and vanilla bean until smooth (I used a Cuisinart so I added a splash of water). Pour your banana ice cream into a bowl. Then with a spoon create a swirl of color with the red and white. Savor and enjoy this dreamy deliciousness! :)
Raw Alkalizing Rainbow Salad
This is one of my favorite dinnertime meals. It’s not only delicious but also a nutritional powerhouse rich in minerals, vitamins, antioxidants, amino acids, etc. This salad has a very healing, grounding, and detoxifying effect on the mind, body, and spirit.
Salad Ingredients:
1/2 Bunch of Romaine Lettuce chopped
1/2 Bunch of Curly or Lacinato Kale de-stemmed and chopped
1 Medium Tomato diced
1/2 Small Red Onion diced
1 Medium Zucchini peeled
1 Large Beet grated
1 Large Carrot peeled
Directions:
Chop, dice, peel, and grate all ingredients and add to a large bowl.
Dressing Ingredients:
3 Valencia Oranges peeled
3 Stalks Celery chopped
1 Clove Garlic
1/2 Teaspoon of Cayenne Pepper
1 Small Avocado
4 Tablespoons of Apple Cider Vinegar
Handful of Cilantro and/or Basil
Directions:
Add all ingredients to a high speed blender. Blend until smooth.
Pour dressing into salad bowl. Mix all ingredients together. The last ingredient i add to this salad is Dulse flakes (a type of seaweed) which I garnish on top and add in my dressing a few times a week. It has a salty flavor and is also high in minerals and vitamins.
Enjoy and eat with gratitude! :)
Epic Raw Vegan Salad Dressing

This recipe is a favorite of mine! A delicious and healthy dressing to mix with your large dinner bowl of greens and veggies. This can also be eaten as a soup. 

Ingredients:

  • 2 Navel or Valenica Oranges Peeled
  • 1 Lemon Juiced
  • 3 Stalks Celery
  • Thumb of Ginger Peeled
  • 1 Avocado
  • Handful Cilantro and/or Basil
  • 1 Red Bell Pepper
  • 1/2 Teaspoon Cayenne
  • 3 Tablespoons Apple Cider Vinegar

Directions:

Using a high speed blender, place the peeled oranges in first and then add the rest of the ingredients. Blend until smooth. Pour into your large bowl of greens and veggies and enjoy the abundance of living foods!

Raw Vegan Blueberry Pie It’s so easy to make in just 2 easy steps! In order to make this recipe, you will need a high speed blender as well as a food processor and a pie dish. Ingredients for the Crust:
1.5 Cups of Pecans
25 Fresh, Wet Medjool Dates
1 Teaspoon Cinnamon
Directions for the Crust: Process ingredients in a food processor until they reach a crust-like consistency. Press the crust into your pie pan. Ingredients for the Blueberry Pie Filling:
1 Orange peeled
1 Cup Fresh or Frozen Blueberries
2 Ripe Bananas
25 Fresh, Wet Medjool Dates
1 Teaspoon Cinnamon
Directions for the Filling: First add orange in blender, then add frozen blueberries, 2 ripe bananas, 25 dates, and 1 teaspoon of cinnamon. Blend until smooth and pour the filling into the crust and spread it in evenly. Freeze the pie for about an hour until it firms up. Serve chilled! Enjoy and share with family and friends!
These are Mung Beans that I sprout. Get into sprouting people! They are so full of life, and a less expensive way to be raw. Great travel food also, it’s like having a portable garden :)
Click here for Soak + Sprout chart.
Coconut Wheatgrass Juice
#1 Detoxifier, Alkalizer, Hydrator, Regenerator. This juice is like a blood transfusion.
Ingredients
Water from 3 Thai Coconuts
1-4 oz. Wheatgrass juice (depending on how strong you like it, I used 1 oz. for this juice)
Mix and enjoy!
Raw Pesto PastaPasta
7 Zucchini spiralized
Pesto (cuisinart or blender)
2 Oranges
1 Avocado
1/2 cup soaked Pumpkin or Sunflower seeds
3 cloves Garlic
1 inch Ginger peeled
Bunch Basil
Handful Spinach
Handful Arugula
1 sprig Oregano
Juice from 1 Lemon
1 tablespoon Apple Cider Vinegar
Cauliflower “Cheese” (cuisinart)
1 Cauliflower
Mix zucchini noodles, pesto, and sliced tomatoes. Top with cauliflower “cheese.” Serves four. Enjoy!
Eating melons in the sun is blissful.