Kelp Noodles with Spicy Peanut Sauce




1 packet of Kelp Noodles (12oz packet)

(you can purchase @ Whole Foods)

1 cup organic spinach or any veggie (diced)

1 cup organic red bell peppers (chopped)

1 can organic full-fat coconut milk

½ cup peanut butter

3 tablespoons organic raw coconut crystals or raw honey (to taste)

2 tablespoon organic extra-virgin olive oil

1 tablespoon organic cilantro

½ organic jalapeno pepper (careful, use only to taste)

1 teaspoon organic red pepper flakes (or to taste)

1 teaspoon Himalayan pink salt (or to taste)



  1. Prepare the kelp noodles: remove from the package and rinse with purified/filtered water. Set aside.

  2. Chop the spinach or your favorite veggie into thin strips. Cut the red bell peppers also into thin Strips. Set aside.

The Sauce:

Add coconut milk, peanut butter, raw coconut crystals, olive oil, seasonings (including jalapeno) Into a vitamix or high powered blender. Blend until its creamy and very smooth. *you can adjust the seasonings to your taste.

Add the kelp noodles and veggies to a medium sized bowl, then pour the sauce over the top and gently stir until evenly distributed. This is a great raw dish. Enjoy!!

Kelp Noodles.jpg

Organic Turkey Chili

Organic Turkey Chili.jpg



1 lb organic ground turkey (preferably from Whole Foods)

Two small zucchinis (diced)

Two carrots (diced)

1 can black beans (rinsed and drained)

1 can garbanzo beans (rinsed and drained)

1 small red bell pepper, 1 small onion (finely chopped)

2 tablespoons of virgin olive oil or avocado oil

1 packet chili seasoning mix

1 tbsp chili powder ( or to taste)

1 tbsp ground cumin ( or to taste)

2 tsp coriander (ground)

1 small can tomato sauce + ½ to 1 cup of vegetable broth

1 can of Rotel tomatoes (If you don’t like to spice use 1 can of petite diced tomatoes

Dash of cayenne ( or to taste)

Kosher salt to taste

2 to 3 cloves of garlic (chopped)


In a large cast iron kettle or stainless steel pot, heat the oil. Once the oil is hot, add garlic, onions, carrots and bell peppers. Sautee a few minutes (5 minor so). Add the ground turkey and stir until the ground turkey is cooked.

Add the seasonings, tomato sauce, tomatoes, beans and broth. Brin to a bowl over medium heat. Add the zucchini. Reduce heat to low and simmer for 15 minutes or until zucchini is tender. Serve with Avocado topping or toppings of your choice. Enjoy!!!


Turkey Taco Lettuce Wrap



    2/3 Cup Brown Rice

    1 1/3 cups water

    2 tbsp EVOO (Extra virgin olive oil)

    1 lb organic lean ground turkey

    1 medium onion, finely chopped

    1 small red bell pepper, finely chopped

    1 small green bell pepper, finely chopped

    1 tbsp ancho chili powder

    1 tbsp regular chili powder

    1 tsp ground cumin

    1/2 tsp garlic powder

    1/2 tsp salt

    1/4 tsp cayenne pepper (or to taste)

    1 cup black beans, rinsed and drained

    1/2 cup chopped avocado

    12 large leaves boston or butter lettuce

    1 cup mild salsa




1. Bring rice and water to a boil in a small saucepan. Reduce heat to maintain a low simmer. Cover and cook until the rice is tender and the water is absorbed, about 30 to 40 minutes. Once done, rinse and drain off excess starch. Fluff fork and set aside.

2. Meanwhile, heat oil in a large skillet over medium heat. Add turkey, onion, pepper, chili powders, cumin, garlic powder, salt and cayenne; cook, stirring until the turkey is cooked through, about 8 to 10 minutes. Add Black beans and cook until heated thoroughly, about 2 minutes. Last, add the rice and stir until combined.


Once partially cooled, add to the lettuce leaves, opened faced. Top with avocado chunks and enjoy.


Raw Okra Curry


1 lb of  fresh okra (thinly sliced) 
I/4 fresh cabbage (thinly sliced)
Sliced tomatoes (preferably grape tomatoes sliced in half)
1 tbsp curry powder or to taste (love curry)
1 to tbsps of braggs liquid aminos (Whole foods or any health food section of grocery store) or one tbsp kosher salt. (Liquid aminos preferred).
2 garlic cloves (crushed)


Mix all ingredients in a bowl, store in the refrigerator for about 1 hour. After served and enjoy. You are in for a treat.


Sesame Kale/Wakami Salad


2 tbsps  of dried wakami (soaked in cold water for about 30 minutes). Wakami will then be transformed into a soft, green vegetable consistency. Set aside.
½ to 1 bunch of fresh organic kale ( cut up)
1 to 2 tbsp of extra virgin olive oil (or to taste)
1 to 2 tbsp of sesame oil (or to taste)
2 to 3 cloves of garlic (crushed)
2 tbsp of sesame seeds
Fresh tomatoes (cut up) (optional).
1 to 2 tbsp Braggs liquid aminos (use instead of salt) . If salt is preferred, use 1 tsp of sea salt or kosher salt.


Mix the kale, wakami with the olive oil and sesame oil. Massage with hands until the oils are absorbed and the green are mixed. Add of the other ingredients, except sesame seeds and tomatoes. Continue to massage until all are mixed. Finally add the tomatoes and sesame seeds. Store in the refrigerator for about 1 hour. This allows the ingredients to marinade. Remove, serve and enjoy. 

*You can purchase Wakami at your local Whole Foods Market or Health food store.

These recipes are excellent to detoxify the body. In love and Health (Soulstice)