Salsa Finta and Almond Popetta


  • 1c sun Dried Tomatoes
  • 2c fresh Tomatoes
  • 1 soft date
  • 1 clove garlic
  • 1T lemon juice
  • 3T olive oil
  • 5 large basil leaves
  • ¼c water

Blend all ingredients in a 
high-speed blender.

Almond Polpetta

  • 1c almonds, soaked
  • 2T nutritional yeast
  • ½t salt
  • 2t lemon juice
  • ¼c salsa finta
  • 3T fresh, chopped parsley
  • 1T Italian herbs
  • ¼c onion


Grind the almonds to crumbs, in a food processor.

Add remaining ingredients and process again until thoroughly mixed.

Form into small balls and dehydrate for 6 hours or until they are slightly crunchy on the outside and soft on the inside.

To serve

Take a couple of handfuls of mixed leaves per person (a mix of rocket and chard is great), and mix with strips of courgette (zucchini) pasta. To make enough courgette pasta for 4 people, use the following recipe:

  • 4 medium courgette
  • ¼c olive oil
  • 2t salt

Cut the courgette length-wise in a mandoline. Lay the strips on top of each other and, using a knife, cut them length-wise into fettuccini-style strips.

Mix the strips with the olive oil and salt in a large bowl and allow to soften for a couple of minutes.

Mix the polpetta with the salsa, and place even amounts on top of each courgette salad (the pasta strips and leaves, mixed) that you have arranged on the plates.

Soft Corn Tortillas


  • 3 Cups Fresh Corn Kernels
  • 1 1/2 Cups Chopped Yellow or
               Red Bell Pepper
  • 3/4 Cup Golden Flaxseed, Finely Ground
  • 1 Tablespoon Lime Juice
  • 1 Tablespoon Ground Chili Powder
  • 1 1/2 teaspoons Sea Salt
  • 2 teaspoons Ground Cumin

Spicy “Beans”

  • 1 1/2 Cups Sunflower Seeds
  • 1 Cup Sun-Dried Tomatoes
  • 1 Tablespoon Miso
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Ancho Chili Powder
  • 1 Tablespoon Ground Coriander
  • 1 teaspoon Cayenne Pepper
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Agave Nectar
  • 1 teaspoon Sea Salt
  • 6 Tablespoons Filtered Water
  • 1/2 to 1 Whole Jalapeno cored but with seeds chopped
  • 3 Whole Green Onions
  • 1 Small Handful Fresh Cilantro


Make this dish as spicy as you like. Don’t cut too deep into the corncobs or you’ll end up with those hard little pieces that get stuck in your teeth. When making the “beans,” keep in mind that they will be tossed with a mild tomato sauce, so the spiciness will be mellowed out. If you want to make them ahead of time, keep all the components separate and assemble at the last minute, as the tortillas will get soggy if left to sit too long. The flaxseed can be ground in a coffee or spice grinder or Vita-Mix with dry blade (it will yield about 1 cup ground flaxseed).

For the corn tortillas:

1) In a food processor, chop the corn and bell pepper. Add the remaining ingredients and process until almost smooth.

2) Divide the dough onto two Teflex-lined dehydrator trays and spread to the edges using an offset spatula. Dehydrate at 115 F for 3 to 4 hours. Flip the Teflex sheets over onto the tray and carefully peel away the Teflex. Place back in the dehydrator for about 2 hours.

3) When the tortilla is completely dry on both sides but still pliable, remove it from the dehydrator and place on a flat surface. Use a round cutter or small plate about 4 inches in diameter and trace around it with a knife to cut round tortillas. You should have about 9 tortillas per 14-inch tray. Keep the scraps to add to a salad or just eat them plain as a snack.

For the spicy “beans”:

1) In a food processor, grind the sunflower seeds, tomatoes, miso, cumin, chile powder, coriander, cayenne, olive oil, agave nectar, and sea salt until thoroughly combined. Add the water a few tablespoons at a time and process further for a wet dough-like consistency. Taste for seasoning. Add the jalapeno, green onions, and cilantro and pulse a few times to combine, but leave small bits of herbs.

2) Spoon the mixture onto 1 or 2 Teflex-lined dehydrator trays. You don’t need to smooth it out; leave it chunky on the tray but flat enough to fit under another tray. Dehydrate at 115 F overnight, or about 10 hours. If possible, about halfway through, flip the “bean” mix over so the undersides can dry — this step is not totally necessary, as the mix will be combined with the wet tomato sauce anyhow. The mix should be dry on the outside and not too mushy, so it can be broken up into pieces.

For the tomato sauce:

1) Place all the sauce ingredients in a food processor and grind well to a thick sauce consistency.

2) Place the “bean” mix in a medium bowl and break up any larger pieces. Add the tomato sauce and toss to combine well. It should be thick and somewhat spreadable. If not using right away, cover and store in the refrigerator for up to a few days, if necessary.For the avocado-corn guacamole: In a medium bowl, mash the avocados well with a fork. Add the corn, cilantro, lime juice, jalapeno, and salt and stir well to combine, If not using immediately, cover the surface of the guacamole with plastic wrap and refrigerate. This will only keep well for about a day or so.

For the tomato-lime salsa:

In a medium bowl, combine the salsa ingredients and taste for seasoning.

For the tart sour cream

In a blender, blend the coconut meat with the lemon juice, cider vinegar, miso, and 1/2 cup of the water until smooth. Add the soaked cashews and more water, 1 tablespoon at a time and blend until completely smooth (you may need more then 1 cup of water). Season with salt and blend further. Transfer to a squeeze bottle or covered container and refrigerate until ready to use. Can be kept for up to 2 or 3 days.

For the assembly:

  • 3 limes for garnish
  • 1 cup Tart Sour Cram

1) Lay the tortillas on a flat surface. Spread 1 heaping tablespoon of the spicy “beans” and tomato sauce mixture on each tortilla, leaving a very thin rim at the edges. Top with a heaping tablespoon of guacamole. Fold the sides up to form a taco shape. Repeat with the remaining tortillas.

2) Cut each lime in half lengthwise (if you cut just on either side of the core of each lime, the sections are much easier to squeeze). Place a lime slice on each plate. Lay three filled tortillas against the lime and each other on the plates.

3) Top each tortilla with a heaping tablespoon of tomato-lime salsa and a drizzle of “sour cream.” As you eat them, squeeze a bit of the lime garnish on each one.

Mango Avocado Salad


  • 2 Ripe Mangoes, peeled, pitted
               and chopped
  • 1 Large Avocado, peeled, pitted
               and chopped
  • 1 Tablespoon Lime Juiced
  • 2 Teaspoons Olive Oil
  • 1 Tablespoon Cilantro Leaves
  • 1 Tablespoon Black Sesame Seeds


Hand mix all of the ingredients
together and serve.

Cauliflower Tagine


  • 1 small head of cauliflower
  • 1 turnip, small dice
  • 1 carrot, small dice
  • 1 tbs. garlic, minced
  • 1 tbs. shallot, minced
  • 2 dried apricots, diced
  • 2 dates, diced
  • 4 leaves dinosaur kale, chopped
  • 2 tbs. pine nuts
  • 2 tbs. olive oil
  • 1 tbs. nama shoyu
  • 1 tbs. tamarind, soaked at least 
               30 minutes in 3 tbs. water
  • 2 tsp. cumin seed
  • 2 tsp. corriander seed
  • 1 tsp. fresh tumeric root
  • 1 tbs. cilantro
  • 1 tbs. mint
  • 1 jalapeno, minced


To prepare the cauliflower, you want to break it down to the smallest piece you can — the best way we’ve found is to grab a large piece and start by snapping off the big stem and begin to “flake” the smaller pieces off by working around the head using your thumb to pull them apart. It’s a little tedious to be sure, but you really want small pieces here. Add them to a large mixing bowl.

Dice the carrot, turnip, dates and apricot into small 1/4″ pieces. Mince the jalapeno, shallot and garlic. Shred the kale into 1/4″ strips. Add all of these plus the pine nuts to the cauliflower mixture.

Add the olive oil and nama shoyu, stir to combine.

Push the soaked tamarind pulp through a fine mesh strainer over the bowl. Stir to combine.

Add the freshly ground cumin seed, coriander seed, grated turmeric root, black pepper, chopped mint and cilantro. Stir to combine.

Check for seasonings — it may need a pinch of sea salt to balance the tamarind.

At this point you could eat it as is — or you can dehydrate it for two hours at 105F to bring all of the flavors together. You may need two dehydrator shelves so it lays in a single layer.

Spaghetti and Meatballs


  • 1 cup mushroom, minced
  • 1 tsp. black pepper
  • 1 tbs. nama shoyu
  • 1 tbs. olive oil
  • 1/2 cup cashew, soaked
  • 1/4 cup almond, soaked
  • 1/4 cup sunflower seeds, soaked water
  • 1 tsp. jalapeno, minced
  • 1/4 cup sun-dried tomato, soaked for 20 minutes
  • 1 tbs. parsley, minced
  • 1/4 cup flax seed, ground


Toss the mushrooms with the olive oil, nama shoyu and pepper, then dehydrate for 30 minutes at 105F.

Drain the soaked nuts, add to the vita-mix with barely enough water to break the nuts almost completely down. You want a little texture left. Remove and add to a mixing bowl.

Add the dehydrated mushroom, sun-dried tomatoes, jalapeno and parsley to the vita mix and puree. Add to the nut mixture and combine with 1 tbs. of the ground flax seed.

Form the mixture into roughly 1″ balls and roll around in the ground flax seed and salt mixture to completely coat. Place in the dehydrator for 6-8 hours at 105F, rotating halfway through. If needed, you can re-shape them around this time.

Raw Mediterranean Kale Salad

Many thanks to friend of the farm, Chef Mehmat Ak, for sharing this recipe. Mehmet says: “When [raw] kale is cut into thin strips and marinated in a dressing, it has a wonderfully soft and juicy texture that makes it delightful in salads. This nutritious salad is visually beautiful, and sure to become a staple recipe for your family and friends.”


  • 2 small bunches lacinato 
               kale, stemmed
  • ¾ teaspoon sea salt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Nome Soya.
  • ¾ teaspoon raw agave nectar
  • 1 tablespoon spicy curry
  • 2 tablespoons lemon juice
  • ¼ teaspoon black pepper
  • ¼ cup pine nuts
  • ¼ cup wolf berries (goji berries),
                soaked 10 minutes, drained,
                and rinsed
  • ¼ cup thin sliced sun dried tomatoes
               30 minutes in 3 tbs. water
  • 2 tsp. cumin seed
  • 2 tsp. corriander seed
  • 1 tsp. fresh tumeric root
  • 1 tbs. cilantro
  • 1 tbs. mint
  • 1 jalapeno, minced


Stack two leaves of kale and roll tightly. Cut the kale crosswise into very thin strips. Repeat with the remaining leaves of kale. Add ½ teaspoon of the sea salt and massage the kale well with your hands, in order to soften it.

Add the lemon juice, olive oil, nome shoya, agave nectar, spicy curry, remaining ¼ teaspoon sea salt, and black pepper, and toss well with your hands, working the dressing into the greens. Gently toss in the pine nuts, sun dried tomatoes and Wolf berries.

Variation 1: Substitute ¼ cup sliced kalamata olives for the wolf berries and add 1 diced red bell pepper.

Variation 2: Eliminate the wolf berries and the pine nuts. Add 1 seeded and diced tomato, 1 diced avocado, and a dash of cayenne pepper.