100% organic non-gmo
vegan & sides


Vegan Collard YUM  Wraps – (V+GF) – Raw Food

This is an surprisingly amazing snack that quickly turns into a meal. It’s so rich in vitamins
it begins to fill you up its so satisfying! Live Foods RAWk and Taste so scrumptious.


Wrap Ingredients
1 Organic Collard Wrap
1/4 Avocado mashed
1/4 cup carrots can replace with Quinoa
1/4 cup raw beets
1/4 cup zucchini
1/4 cup chopped or diced organic tomatoes
thinly sliced red onion
a dash of sprouts
I quickly learned there is an art form to wrapping this collard. So you may want to search a tutorial just to make sure you get it right the first time.
Lay your collard with the inside facing up toward the sun. Note the wrap outer part will be the outer leaf.
Spread the avocado on the inner leaf, then carrots, beets, zucchini, and tomatoes, thinly sliced onions and lastly the sprouts.
Begin to wrap.

naturalselfgoddess_recipes_v-collardwrapraw_1Thai Asian Sauce Ingredients
Organic Curly Kale
2 1/2 tbspn Organic Peanut Butter
2 1/2 tbspn Tahini Butter
1 tsp olive oil
2 tsp Maple syrup
1 1/2 tsp Bragg’s Amino Sauce
2 tbsp Rice wine or Raw Apple Cider Vinegar
1/2 tsp Ginger
a pinch of garlic powder or raw garlic
a squeeze of Fresh orange


naturalselfgoddess_recipes_v-collardwrapraw_2Wash all your veggies carefully without bruising
Chop organic kale and place in bowl.
Blend in Vitamix your organic peanut butter, tahini, maple syrup, rice or apple cider vinegar, ginger, salt and pepper to taste. Whisk in the orange squeeze. Allow to sit for better flavor.
Pour peanut sauce over cleaned and chopped kale. Add sliced carrots. Let this stand and marinate for about 10 minutes. InJoy!




When I decided to make this recipe I sought out something easy to present as a Live RAW Food Demo at the Evan’s Towne Center Farmer’s Market.

naturalselfgoddess_recipes_v-collardwrapraw_3 I was so nervous because it had been forever since I had presented anything or was ‘center’ stage. It was the most beautiful day and I had rushed after work. Things fell into place and everyone flocked to the table!






What a  pleasant surprise to find this was a smashing success. There were questions about ingredients which grew into organic farming, and coops, if I taught classes.










This is the part where your wrap skills come in handy, so prep with some videos.

naturalselfgoddess_recipes_v-collardwrapraw_6I will at some point remake this hit and add my own video how to wrap collards (rainbow chard is another favorite for wrapping raw wrap sandwiches). Either way it’s amazing and for those who are not vegan or like raw this dish will shock the skeptic into having a second serving, even the kids love it!





Vegan Okra Coco Stew with Quinoa and Avocado Salad – (V+GF) 


Okra Ingredients:

Okra raw
Coconut Oil 2 tbsp
1/2 Onion, diced (raw)
1 tsp Sea or Himalyan salt
1/2 cup organic diced tomato
1 cup coconut milk
1 tspn curry powder

Simmer on stove for 10 -15 minutes to soften okra and warm ingredients.


vegan_cococurry_1_okrastew_riasweetrawQuinoa ingredients:

1 cup of Red Quinoa
1 Cup water, 1 cup coconut milk
Add salt or dash curry to taste







Slice avocados
squeeze lime and salt and pepper to taste
can add small amount of olive oil or light oil (organic sunflower)

Prepare your Fresh Salad Greens
can include Spinach, Arugula, Field Greens or Baby Kale
Add Oil and seasoning to taste Add Avocado slices.





Yellow Rice and Beans – (Vegetarian)


1 cup white rice or yellow rice
Seasonings (for yellow color organic turmeric or annato for red rice)
1 cup or 1 can Homemade or organic canned beans (red, kidney, black, garbanzo beans)
1 can Tomato paste (organic)
1 can / 1 cup Tomato diced (organic)
Seasonings for Beans (can be rosemary, thyme, or cilantro, corinader, annato)

Salad Ingredients
Fresh organic field greens or spinach
Sliced red onion
1/2 hass avocado




Green Avocado Salad – (V+GF) – Raw Food


1 Hass Avocado
Organic Field Greens
Fresh organic Tomatoes
Chopped Red Onion
Garlic (optional)
Cilantro, fresh

Clean produce. Slice avocado. Slice red onion. Prepare greens for salad. Add sliced avocado. In seperate bowl prepare salsa, add tomatoes, chopped onions, cilantro, seasonings, cumin, chili powder, peppers, and lim or lemon juice. Injoy!



Easy Guacamole 


1 Hass Avocado
Fresh organic Tomatoes
Chopped Red Onion
Garlic (optional)
Cilantro, fresh
Fresh lime
Chili powder
Jalapeno (optional)
Green Pepper



Sauteed Watercress and Kale – (V+GF) – Vegetarian


Fresh organic Kale
Organic Watercress
Portabello Mushrooms
Red Onion or Organic Yellow onions
Olive oil
Seasame seed oil
Braggs Amino Acids






Clean produce well. In iron skillet add olive oil, add sesame oil for taste. Add onions. Then add watercress, and kale season. Continue to saute to get bright green color add mushrooms cook slightly. Remove from heat and serve.

Sea K Salad – (V+GF) – Raw Food


Fresh field greens
prepared seaweed
organic Lacinato Kale
raw cabbage (optional)
Dulse seaweed for topping

This salad can be as easy as adding fresh greens and toppin with dulse seaweed or you can create a more authentic seaweed salad with cooked and prepped seaweed varieties to your fresh live field greens. This is great with a ginger carrot dressing or ginger tahini dressing if you do not eat carrots (as they are not a whole, cell food).
Personally I no longer eat carrots and other hybrid foods and have begun to substitute or transition hybrid  veggies, fruits and grains from my menu plans.

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