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Last Update : 21/01/2021
Spicy Raw Corrot soup

Another delicious raw soup. This one is made with carrot juice, avocado for thickening, and spices. It is very tasty and good for digestion!

1 c. fresh carrot juice
1/2 avocado
1/4 c. fresh parsley
1/4 c. fresh cilantro
1 tsp. ground ginger
1 tsp ground coriander

Add carrots, avocados, parsley, cilantro, ginger and coriander to the blender and blend until smooth. Serves 1.

Happy Hempy Cacao Smoothie


  • 2 cups almond milk
  • 2-3 tbls cacao powder or nibs
  • 1 banana
  • 1/4 avocado
  • 3-4 dates
  • 2 tbls sesame or hemp seeds
  • 1 tbls lecithin powder, opt
  • 1 tsp vanilla powder or extract
  • pinch of salt
  • 4-5 ice cubes

Blend all ingredients except ice until smooth, add ice and blend again. Drink and be happy!

Berry BlissTastic Smoothie


  • 2 cups almond milk
  • 1 cup strawberries, organic please :)
  • 1/2 cup raspberries, blackberries or blueberries, fresh or frozen
  • 2-3 figs
  • 1 banana
  • 3 tbls sesame seeds
  • 1/4 avocado
  • 3-4 ice cubes

Blend all ingredients except ice until smooth, add ice and blend again. Enjoy the bliss!

Giddy and Green Smoothie


  • 2 cups water or any variety of nut or seed milk
  • 2 cups spinach or other green
  • 1 banana
  • 2 dried figs, soaked, opt
  • 1 mango, fresh or frozen
  • handful of sprouts
  • 1/4 avocado
  • 2 tbls chia seeds
  • 3-4 ice cubes

Blend all ingredients except ice add ice and blend again. Get your giddy on!

Mexican Chocolate Mousse

  • 2 ounce irish moss, soaked, chopped  
  • 1 cup hemp seed milk (1 cup hemp seeds to 3 cups water and blend, no need to strain)

In a high speed blender, blend well, stopping to scrape down the sides. Blend well. Add to the blender:

  • 1 cup hemp seed milk
  • 3/4 cup agave, honey or pure maple syrup 
  • 3/4 cup cacao powder
  • 4 tbls vanilla extract
  • 1/8 tsp sea salt
  • 1 tsp cinnamon powder
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • pinch of cayenne, opt

 Blend well, stopping to scrape down sides of blender. Then add:

  • 1/2 cup coconut oil or butter
  • 2 tbls lecithin 

Let set up in refrigerator for a few hours or overnight. Garnish with bananas, cacao nibs, goji berries, chopped almonds, a dash of cinnamon or a drizzle of raw chocolate sauce.

Sweet n’ Creamy Tomato Soup


  • 1 cup almond milk 
  • 1 cup water (add a lil more at a time if you want it thinner) 
  • 4 roma tomatoes
  • 1/2 cup sun dried tomatoes
  • 1/2 red bell pepper
  • 1/2 cup celery
  • 1/4 cup red onion
  • 1/2 cup cashews or pine nuts, soaked
  • 3 dates, soaked
  • 1/4 cup fresh basil
  • 1/2 tsp cayenne
  • 1 tsp cinnamon, opt
  • 3 cloves garlic
  • 3 tbls lemon juice
  • 1 tbls miso
  • 1 tsp black pepper
  • 1 tsp oregano


Add all ingredients to a high speed blender. Blend until warm and steamy. Garnish with some fresh basil leaves.

Garlic Bread

(Adaptation of Russell James’ recipe)



  • 1 cup almond pulp
  • 1 cup raw oat flour, (raw oat groats ground into a fine powder in the high speed blender)
  • 1 cup psyllium husks
  • 1/2 cup flax meal
  • 1 cup zucchini, peeled, chopped
  • 3 tbls water
  • 3 tbls lemon juice
  • 4 cloves garlic
  • 3 dates, soaked
  • 2 tsp garlic powder
  • 2 tsp oregano, dried
  • 1 tsp sea salt


Combine the zucchini, water, lemon juice, garlic cloves and dates in a high speed blender till smooth. Combine almond pulp, oat flour, psyllium husks, flax meal, garlic powder, oregano, salt in a large bowl. Add zucchini mixture and blend well. 

Form into small loaves 1 inch by 2 inches. Dehydrate at 115 for 14 hrs. Keeps for 4 days in the refrigerator. 

Raw Crackers

Cracker Base


  • 1 cup almond pulp, from making almond milk
  • 1 cup oat flour, ground from raw oat groats
  • 1/2 cup flax, ground, soaked for an hour in 1 1/2 cups water
  • 1 cup zucchini, puree 
  • 1/2 cup hemp seeds, opt


 Mix by hand or in a food processor. Choose one of the following mixes to add:

 Italian Mix

  • 1 tsp garlic powder
  • 2 tsp rosemary, dried
  • 1 tsp oregano,dried
  • 1 tsp basil, dried

 Sweet Mix

  • 2 tsp cinnamon
  • 1/4 cup date paste, (5 dates soaked in 1/8 cup water for 20 minutes. Blend or mash to make a paste)
  • 1/2 cup raisins, opt 


Mix into a “dough”, adding a little of water if needed. Spread onto a teflex sheet about 1/3 inch thick. Score. Place in the dehydrator at 120 degrees for about 4 hours. Remove crackers from teflex sheets and place on the mesh sheets and continue dehydrating till very dry. Store in a covered container in the fridge. Will keep for a few weeks.

Alternately, you can shape the Italian crackers into circles and make crusts or taco shells or the sweet crackers like bagels or cookies and place in the dehydrator. If you don’t have a dehydrator, never fear. You can put your crackers on a cookie sheet lined with parchment paper in the oven on the lowest temperature for 45-60 minutes, remove from oven and turn crackers over, place back in oven until dry.  

Chipotle Corn Soup

  • 4-5 cups fresh corn (approximately 6 ears)
  • 1 1/2 cups water (filtered)
  • 1/4 teaspoon chipotle
  • pinch Himalayan salt
  • pinch smoked paprika (optional)

1. Place all ingredients in high-speed blender. Blend until well combined.

2. Strain through strainer (you may have to assist the liquid through the strainer by stirring it.)

3. Serve topped with a pinch of the smoked paprika (optional) and kale chips.


  • 3 C Sprouted Garbanzo Beans (chick peas)
  • 1 C Chopped Onion
  • 2 Cloves Garlic
  • 1 C Sunflower Seeds
  • 1/2 C Ground Flax Seeds
  • 1/4 C Lemon Juice
  • 1/4 C Parsley
  • 2 T Olive Oil
  • 2 t Coriander
  • 3 t Cumin
  • 1 T Nama Shoyu
  • Alfalfa sprouts (for serving)

1. Sprout Garbanzo Beans. Place 2 C dry beans in a jar, cover with water and let soak for 24 hours. Make sure there is plenty of room in the jar as these will expand quite a bit. Drain off water and rinse 3 times a day until little sprouts appear. Usually 2-3 days.

2. Place sunflower seeds in food processor and grind until fine. Place ground sunflower seeds in large bowl.

3. With food processor running, drop 2 cloves of garlic in. Let run until garlic has been chopped.

4. Place sprouted garbanzo beans in food processor with garlic. Process until a mash is achieved. Remove to bowl with sunflower seeds.

5. Chop onion in food processor, pulsing until a very fine chop in achieved. Place in bowl with garbanzo bean mixture.

6. Chop parsley and add along with remaining ingredients to bean mixture. Combine well.

7. Shape into golf sized balls and dehydrate, beginning at 140 degrees for 1 hour and then reducing heat to 116 for 4 to 6 hours. You will want to check as they dehydrate. They should be crispy on the outside but still a little soft on the inside. 

Fresh Veggies with Black Beans

  • 3 c cooked black beans (hot from cooking or heating if using pre-cooked)
  • 2 c bok choy
  • 2 c chopped tomatoes
  • 1/2 c chopped onion
  • 1 c fresh (not cooked) corn
  • 1/2 lemon, juice from
  • 2 T cilantro
  • 1/2 t. Himalayan salt
  • pepper to taste

1. Cook black beans. I use a pressure cooker. You can also use canned beans but cooking your own is so much better!

2. While beans are cooking, chop bok choy and set aside.

3. Chop onions, and tomatoes. Place in bowl.

4. Add corn to tomatoes and onions. Add lemon juice, cilantro, salt and pepper. Stir.

5. When beans are done cooking and still hot, stir in bok choy. Let sit for a couple of minutes and then stir in the tomato mixture.

Avocado Mango Broccoli Salad

2 ripe Avocados
2 ripe Mangoes
2 – 3 C chopped Broccoli
1/2 C chopped Red Onion
3/4 C Raisins
Salt and Pepper to taste

Combine all ingredients. Chill and serve!

Marinated Cucumber Salad

  • 2 cucumbers, sliced very thin
  • 1 sweet onion, sliced very thin

the Marinade:

  • 1/2 cup raw apple cider vinegar
  • 1/2 cup water
  • juice from 1/2 lemon
  • 2 tablespoons organic evaporated palm coconut sugar
  • Himalayan salt and pepper
  • 1 teaspoon chili flakes

1. Mix marinade ingredients together.
2. Toss in cucumbers and onions.
3. Let marinate overnight in refrigerator.
Tarragon Pine Nut Sauce
2 C Pine Nuts, soaked 1 hour
Juice from 1/2 Lemon
1 small clove garlic
1 small shallot
2 T Olive Oil
3 T Chopped Fresh Tarragon
pinch Celtic Sea Salt
Fresh Ground Pepper to taste

Place all ingredients in food processor and blend very well. Add chopped tarragon and pulse a few times to mix.

the Salad:

5 C Raw Spinach
1 C Cherry tomatoes, halved

To make a “wilted” spinach, rub handfuls of spinach with your fingers until desired texture is achieved. Mix in Pine Nut Tarragon Sauce ( you won’t need all of the sauce, add by spoonful until you achieve your desired amount) and tomatoes, stir!


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