Raising your vibration never tasted so good!

I have not created a ‘menu’ for the Reboot, because I want you to have the freedom to pick and choose what foods you will be eating. It is my hope that taking the initiative to explore the many websites (some are recommended below) that are already out there that support raw food eating, will give you a greater sense of ‘ownership’ of what you are doing for yourself and make the connection with what REAL food can do for you. Be sure to review the restrictions on The Reboot page when considering a recipe.

My Recommended
Recipe Websites

Mariko Sakata

Raw Food Solution

Living Foods

Reboot with Joe

Raw Food Recipes

The Rawtarian

Natalie Norman

David Wolfe (select recipes)

The Spruce Eats (select recipes)

other great recipe resources

Meal Prep Chia pudding - Great for Week 1

5 FullyRaw Best / Easy Vegan Recipes for Beginners - Great for Week 1

6 Vegan Raw Soup Recipes - Great for Week 1 and Week 2 (omit any solid food or include them in the blending process for Week 2)

70 Vegan Raw Soup Recipes - Great for Week 1 and Week 2 (omit any solid food or include them in the blending process for Week 2)

The Ultimate Green Smoothie Guide - (located at the very top of the website) Great for Week 1 and Week 2

How to prep 'Make-Ahead' Smoothie Packs - Great for Week 1 and Week 2

Short on time during Week3 - try these Super Simple two-ingredient juices! - Great for all 3 weeks

15 Amazing Juice recipes and over 390 juice recipes!! - Great for all 3 weeks

The EVER popular Himalayan Salt Lemonade to help stop migraines, typically brought on by caffeine withdrawals.

Homemade Cashew Milk 

Great for Week 1 and Week 2
Makes 3 cups

Ingredients
Unsweetened cashew milk:
1 cup raw cashews, soaked for 2 hours and drained
3 cups filtered water
Pinch of Celtic sea salt

For Sweetened Milk:
Unsweetened milk, plus:
1 teaspoon natural vanilla extract
3 to 6 pitted dates (or 2 to 3 tablespoons pure maple syrup or other sweetener)

For Chocolate Milk:
Sweetened milk, plus:
2 tablespoons raw cacao powder, plus more to taste

Cinnamon milk:
Sweetened milk, plus:
1 teaspoon ground cinnamon, plus more to taste

Strawberry Milk:
3 cups fresh strawberries, plus more to taste

Directions

To soak the cashews, place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 2 hours.
Drain, and discard the soaking liquid (do not use this to make the milk).
Rinse the cashews several times to remove the anti-nutrients and enzyme inhibitors.
Throw the rinsed cashews, water, and salt in your blender, with any additions (if using), and blast on high for about 60 seconds, until smooth and creamy. (There is no need to strain.)
Store the milk in a sealed container in the fridge.
Activated cashew milk (made with soaked cashews) will keep for 2 to 3 days in a very cold fridge. Un-soaked cashew milk will keep for about 5 days.

Landlocked Ceviche

Great for Week 1 only
4 servings

Ingredients
1 whole head of cauliflower, finely chopped (about 2 - 1/2 cups)
2 Cups tomatoes, diced (about 4 medium) or 1 pint of cherry tomatoes
1/2 Cup chopped red onion
1 jalapeno, diced
1/4 tsp salt
1/2 Cup lime juice
1/4 Cup chopped cilantro
1 avocado, diced
Freshly ground black pepper, to taste

Directions

Mix together the cauliflower, tomatoes, red onion, jalapeño, salt, and lime juice in a medium bowl. Add the cilantro and let the mixture sit in the fridge for at least 1 hour.
Add the avocado and black pepper to taste. Serve immediately.

Zucchini Ribbons with Raw Tomato Marinara

Great for Week 1 only
4 servings

Ingredients
1 1/4 lb tomatoes, diced
2 dry - packed or oil - packed sun - dried tomato halves
1/2 Cup basil leaves
1/4 Cup extra - virgin olive oil
1 Tbsp fresh lemon juice
1 soft Medjool date, pitted and minced
1 Small garlic clove
1 tsp thyme leaves
1 tsp coarsley chopped flat - leaf parsley
Kosher salt and freshly ground pepper
4 Medium zucchini (1 3/4 pounds)

Directions

In a blender, combine the fresh tomatoes with the sun-dried tomatoes, basil, olive oil, lemon juice, date, garlic, thyme and parsley and puree until smooth. Season the sauce with salt and pepper.
You can either A) Use a mandolin to cut the zucchini lengthwise into 1/8-inch slices, then cut the slices lengthwise into 1/8-inch strips resembling spaghetti. B) Twist each zucchini through a spiralizer. C) Shred each zucchini with a handheld Julienne Peeler.
Transfer the zucchini noodles to a bowl. Add the marinara sauce, toss to coat and serve immediately.

Amy's Simple Guacamole and Raw Chips

Great for Week 1 and Week 2*
4 servings

Ingredients
3 Organic Avocados
1/2 Organic Onion, finely chopped (which ever kind you prefer)
1/2 Bunch Organic Cilantro, chopped
1 tsp Pink Himalayan Salt or Sea Salt
1 - 2 Organic limes, depending on your taste

Raw Chips - For Week 1 ONLY
1 Organic English Cucumber, sliced into coins
1 Organic Carrot, cut into thin planks
1 Organic jicama, peeled and sliced into thin planks
1 Organic Bell Pepper, cut into 1-inch square pieces

Directions

Cut the avocados in half following around the pit. Once cut, remove the pit, peel the skins off and add them to a medium sized bowl. Add the chopped onion, cilantro and salt. Squeeze the lime juice over the avocado, onion, cilantro and salt. Using either a potato masher, pastry cutter or fork, mix everything together and adjust the onion, cilantro and salt to your taste.

Feel free to add whatever else you'd like to the guacamole. Some of my favorite additions are: crushed black pepper, cumin, vinegar, chopped tomatoes, jalapeños, Serrano peppers, garlic, garam masala, roasted tomatillos.
Use any or all of the Raw Chip suggestions during Week 1 to dip into the guacamole.

*During Week 2 - Blend all of the ingredients in a blender or food processor until smooth. Enjoy eating it with a spoon.

Spicy Tomato Gazpacho

Great for Week 1 and Week 2
2 - 1 cup servings

This is the one recipe that always gets me through the Raw Smoothies week!

Tangy Green Zebra Gazpacho

Great for Week 1 and Week 2
Makes 10 servings

Green Zebras are heirloom tomatoes with a striped pattern; they are sweet like red tomatoes but give this gazpacho a lovely jade hue. To make the chilled soup extra tangy, use tomatillos or unripe red tomatoes instead of Green Zebras.

Ingredients
2 pounds Green Zebra tomatoes, cored and coarsely chopped, (plus 1 Green Zebra tomato cut into small wedges for garnish, only during Week 1)
1 seedless cucumber, unpeeled and coarsely chopped, (plus finely diced unpeeled cucumber for garnish, only during Week 1)
1 medium sweet onion, coarsely chopped
1 avocado, halved, pitted and peeled
1 small jalapeno, stemmed and seeded
2 garlic cloves
2 Tblsps. freshly squeezed lime juice, plus more to taste
2 Tblsps. mint leaves, (plus more for garnish during Week 1)
2 Tblsps. cilantro leaves
1/4 cup extra-virgin olive oil, plus more for drizzling
Sea Salt and freshly ground pepper

directions

In a blender, combine half each of the coarsely chopped green tomatoes, cucumber and onion with the avocado, jalapeño, garlic, lime juice and 1 cup of cold water and puree until smooth. Transfer the puree to a large bowl.

Add the remaining coarsely chopped green tomatoes, cucumber and onion to the blender along with the 2 tablespoons of mint, the cilantro and 1/4 cup of olive oil and pulse to a chunky puree. Add the puree to the bowl and stir well. Refrigerate the soup until well chilled, about 1 hour. Season the gazpacho with salt and pepper and ladle it into chilled bowls. Garnish the cold soup with the tomato wedges, diced cucumber, mint leaves and a drizzle of olive oil and serve.

Make Ahead

The green gazpacho can be stored in an airtight container and refrigerated overnight.

Mediterranean-Style Quinoa

Great for Week 1 ONLY

Ingredients
1 cup soaked white quinoa
1 cup soaked black quinoa
1 cup raw peas
1.5 cups chopped tomato of your choosing (pick what's freshest and ripest)
1 cup chopped basil
3-4 tbsp orange juice
2 tbsp lemon juice
1 cup diced sweet mini bell peppers

Directions:

Cover quinoa with water in a bowl overnight. Strain and rinse very well the next morning. Mix with remaining ingredients and enjoy!

CELERY JUICE RECIPE

Great for Weeks 1, 2 & 3!!!!

Plain, fresh celery juice is one of the most powerful healing juices available to us. This clean, green drink is the very best way to start your day. Make this juice a part of your daily routine, and soon you won't want to go a day without it!

If you want to heal and improve your health quickly and efficiently, follow this routine:

* Every morning, drink roughly 16 ounces of celery juice on an empty stomach. Make sure it's fresh, plain celery juice with no other ingredients. Celery juice is a medicinal, not a caloric drink, so you'll still need breakfast afterward to power you through the morning. Simply wait at least 15 minutes after drinking your celery juice before consuming anything else.

* If you're sensitive and 16 ounces is too much, start with a smaller amount and work your way up.

* Use organic celery whenever possible. If you're using conventional celery, be sure to wash it especially well before juicing.

* If you find the taste of straight celery juice too strong, you can juice one cucumber and/or one apple with the celery. This is a great option as you get adjusted to the flavor. As you get used to it, keep increasing the ratio of celery; the greatest benefits come when celery juice is consumed on its own.

The Simplest, Most Diverse Salad Dressing

Great for Week 1 only
2 - 4 servings

Ingredients
1/2 cup olive oil
1/4 cup fresh squeezed lemon juice
1/2 tsp Sea salt
1/2 tsp fresh ground black pepper

Additional add-in:
1 Tbs. finely minced shallots
1 Tbs. finely minced tarragon
1 Tbs. finely minced parsley
1 Tbs. finely minced tarragon
1 Tbs. finely red bell pepper
1 tsp. dried Italian herbs
1 garlic clove, finely minced
A pinch of red pepper flakes

Directions

Throw everything in a blender and whiz for a minute or in an an airtight glass container and shake vigorously until salt dissolves.

Use right away or refrigerate until needed.

Lemon Garlic Tahini Salad Dressing 

Great for Week 1 only
Makes 1 to 2 servings

"It’s easy to make a big batch of this salad dressing and keep it in your fridge all week long. The classic Mediterranean flavors of olive oil and tahini blend wonderfully with garlic and the subtle sweetness from the dates. Enjoy this dressing atop any greens of your choice or use it as a dip for your favorite veggies.”

Ingredients
1⁄4 cup raw tahini
1 tablespoon olive oil
2 garlic cloves
2 medium dates (or 1 large date), pitted
1⁄4 cup water
1⁄4 cup fresh squeeze lemon juice

directions

Place all the ingredients in a blender and blend until smooth. Pour over your favorite salad greens and enjoy.

Pumped-up Fruit Salad

Great for Week 1 only
Makes 1 - 2 servings

Ingredients

2 kale leaves, stem removed
Juice from 1/2 a lemon
1 gulf of olive oil
1/2 an orange, peeled, deseeded and chopped
1/2 an apple, peeled, cored and chopped
12 strawberries, hulled and cut in half
6 blackberries
1/4 cup blueberries
1 kiwi, peeled and chopped
1 celery stalk, chopped
2 scoops vanilla chia pudding
2 Tbls. Chopped walnuts (soaked for 12 hours and dehydrated for another 12 hours)

directions

Chiffonnade the kale and place in a medium bowl; add the lemon juice and olive oil. Message for 30 seconds; drain any excess liquid.

In the same bowl add all the fruit and celery. Stir gently to combine.

Place each scoop of chia pudding in 2 separate severing bowls, spoon the fruit salad around the chia pudding and top with chopped walnuts.

Enjoy

Tastes-Like-Ice-Cream Kale Smoothie

Great for Week 1 & Week 2
Makes 2 16-0unce servings

This kale smoothie from The Blender Girl cookbook tastes like ice cream and is the most incredible green smoothie you will ever taste.

Ingredients

1/4 cup firmly packed chopped pitted dates
1 cup filtered water
1 cup torn-up curly green kale leaves
1/2 cup raw, unsalted cashews
2 medium-sized bananas
½ teaspoon natural vanilla extract
1 teaspoon minced ginger
2 cups ice cubes

Directions

Place the chopped pitted dates in a small bowl. Cover them with the 1 cup of filtered water, and allow to sit for about 20 minutes to soften.

Place cashews in a separate bowl and cover with water.  Allow to sit for 20 minutes, then drain and rinse.

Pour the dates and their soaking water into the blender, add the other ingredients, and blast on high for 30 to 60 seconds until smooth and creamy. 

Enjoy!

Pineapple Orange Ginger Beet Smoothie

Great for Week 1 & Week 2
Makes 2 16-0unce servings

Ingredients

1 cup (240ml) filtered water, plus more if needed
2 medium oranges, peeled and segmented
1 medium raw red beet, peeled and finely chopped (grated for conventional blenders)
1/2 small avocado, peeled and pitted
1 ½ teaspoon minced fresh ginger, plus more to taste
2 cups (320g) frozen pineapple
½ teaspoon probiotic powder (optional)
Pinch of cayenne pepper (optional)

directions

Throw all of the ingredients into your blender except the frozen pineapple, and blast on high for 30 to 60 seconds until well combined.Add the pineapple, and blast for another 30 seconds until smooth and creamy. Tweak ginger to taste.

Amy’s Version of The Cold Buster from ‘Jamba Juice’

Great for Week 1 & Week 2
Makes 2 cups

Ingredients
1 cup pineapple chucks
One 1-in. piece of fresh turmeric, peeled (this can be easily done using a spoon to 'scrape' the skin off)
1 large orange, peeled and seeded
1 lemon, juiced
½ teaspoon ground cinnamon

Directions
Combine the pineapple, turmeric, orange, lemon juice and cinnamon in a blender and process until smooth.

Refreshing Strawberry Daiquiri

Great for Week 1 & Week 2
Makes 2 cups

Ingredients
2 cups strawberries, hulled
2 tablespoons fresh lime juice
1 cup still or sparkling water
1 tablespoon raw agave nectar

Directions
Combine all the ingredients in a blender and process until smooth. Serve over crushed ice if desired.

Green Smoothie Blast

Great for Week 1 & Week 2
Makes 4 cups

Ingredients
1 naval orange peeled, halved, seeds removed
1 apple, quartered and cored
1 small English cucumber, roughly chopped
1 ½ cups green seedless grapes
2 cups spinach leaves
1 ½ cups chilled coconut water

Directions
Combine all the ingredients in a blender and process until smooth.

Beetroot & Ginger Green Smoothie

Great for Week 1 & Week 2
Makes 4 cups

Ingredients
2 medium beet roots (250 g) peeled cut into ¾- (2 cm) pieces
1 cup (250g) seedless red or green grapes
2 cups (50 g) baby spinach leaves
½ lemon, peeled, seeds removed
½ orange, peeled, seeds removed
16 fresh mint leaves
10 ice cubes
1 1/2 (375ml) cups organic pure apple juice, chilled

Directions
Place ingredients in blender jug and secure lid. Process until smooth.

Orange & Mango Green Smoothie

Great for Week 1 & Week 2
Makes 4 cups

Ingredients
2 oranges (650g) peeled, halved, seeds removed
5 Kale leaves
1 Avocado, peeled, halved, seeded
1 cup (125g) frozen chopped mango
2 1/2 cups (625ml) chilled coconut water

Directions
Place all ingredients in blender jug, process until smooth.

Tropical Green Smoothie

Great for Week 1 & Week 2
Makes 4 cups

Ingredients
2 cups (250g) pineapple, peeled, roughly chopped
1 ¼ cups (160g) frozen chopped mango
1 ¼ cups (60g) kale leaves, stems removed, roughly chopped
4 ice cubes
1 cup (250ml) chilled coconut water
2 tablespoons raw almonds

Directions
Place all ingredients in jug, process until smooth.

More recipes to come so stay tuned!!