Raw Food

Beet Carpaccio With Cashew Aioli (Probiotic Raw Food)

For Beet Carpaccio:

2 red beets, peeled and sliced very thin with a mandoline

4 tablespoon raw honey vinegar

1 tablespoon raw honey

salt and pepper

Mix and let sit for 2 hours in a glass container

For Cashew Aioli:

1/2 cup raw cashew nuts

1 tablespoon miso (unpasteurized, no msg, no preservatives kind, please)

1 clove of garlic

2 tablespoon raw honey vinegar

4 tablespoon extra virgin olive oil

1 tablespoon raw honey or coconut nectar

salt and pepper

Whizz them in a blender. Add a tablespoon or two marinating liquid from beets or warm water to control aioli thickness

To serve:

Strain beets (keep the liquid to drink, mix in to smoothies, juice, cocktails/mocktails, because it rakes high nutritional value!). Plate them nicely on a platter, decorate with mint or basil leaves as you wish

Serve aioli on the side

Beet Carpaccio.jpeg

Kombucha Jello


4 servings


  • 2 bottles of Heal kombucha (Pure Bliss, Very Berry Kisses, Ginger Kisses or Chai Sky)

  • 2 heaping tablespoons of gelatine powder (porcine, bovine, or halal)

  • 1/4 cup hot water (not boiling)

  • 1-2 cups of pureed or cut-up fruits (mango, cherimoya, berries, passion fruits, or persimmon)


Mix gelatine powder with hot water in a small bowl, whisking until well combined. In a larger bowl, mix kombucha and gelatine liquid, whisking until well mixed.

Pour into 4 pretty cups and refrigerate for 3 hours or more. Top with cut-up fruits or pureed fruit. Serve with yogurt ice cream or yogurt, if desired.