Pizza Bites


One of my husband’s favorite foods is pizza, and these mini pies were a great way to keep us both happy at dinner!  I find it extremely important to always keep pushing yourself and propelling yourself forward into creativity, in life and in the kitchen!  After great success whipping out my dehydrator a few weeks ago for my crepes, I had the urge to use it again for something a little different.  I thought this was the perfect opportunity to make something special that both my husband and I could enjoy.  It is always a wonderful feeling when I make a raw meal that we can share together and I think this one jumped to the top of his list.

Each mini pie tastes a little different depending on how thick each layer is sliced and how much sauce you decide to use, so I suggest mixing it up to see what you like best!  You can also add any of your own toppings, from mushrooms to pineapples, to add a unique flavor to them.  These epic pies are full of flavor, nutrients and a whole lot of love!  This is definitely a satisfying meal to switch things up from the usual leafy green salads.  The recipe makes plenty of pies, so it is perfect for a party appetizer or to share at a BBQ.


Pizza layers

  • 1 Large Eggplant (hinly sliced)
  • 1/2 Medium Onion (thinly sliced)
  • 2 Medium Zuchinnis (thinly sliced)
  • 3 Large Heirloom Tomatoes (thinly sliced)
  • Basil and Oregano for garnish


  • 3/4 Cup Sundried Tomatoes (no oil or salt added) soaked in filtered water
  • 1 Medium Carrot (chopped)
  • 1 Celery Stalk (chopped)
  • 1 Small Shallot
  • 2 Garlic Cloves
  • 2 TBSP Basil (freshly chopped)
  • 1 TBSP Oregano (freshly chopped)
  1. Place all the sauce ingredients in a blender with 1/2 cup sundered tomato water and blend.  If the sauce is too thick, add a little more water but be sure the sauce doesn’t become too watery.
  2. Layer the pizzas by placing the eggplant as the base, then add sauce, onions, 2 zucchini slices, a slice of heirloom tomato, and garnishes.
  3. Place pizzas in a dehydrator on 110 degrees for 3-4 hours until desire consistency is obtained.  Enjoy! Xx

Veggie Collard Green Burritos


Just looking at these collard green burrito wraps I made earlier this week are making me drool as I write this post, especially being on a juice cleanse!  They are plenty filling and bursting with an assortment of whole foods, and the sauce is a great compliment.  This dish is an excellent way to switch up your dinners instead of the usual salad or zucchini noodles.  How can something so healthy taste so darn good is what your be asking yourself!  Collards green tend to taste a little bitter on their own, but with all these heavenly veggies and sauce wrapped up in them, it makes it the perfect combination!   This dark, leafy green is high in Vitamins A, C & K, making it an excellent source of antioxidants and anti-inflammatory nutrients.  Try filling them with almost anything and they will taste great. The possibilities are endless, so play around with the ingredients!



Yields 5 Burritos


  • 5 Collard Greens
  • 1 Lime Juiced for soaking
  1. Soak collard greens in water (RO or spring water NOT tap) for about 10 minutes.  You can add lime juice in the water if you’d like ;)
  2. Dry the leaves off and de-stem the collard greens using a knife by thinly slicing down the central root.  This makes it easier to wrap.


  • 5-10 Leaves of Red Lettuce
  • 5 Scallions (green part only)
  • 4 Carrots (peeled and julienned)
  • 2 Yellow Squash (julienned)
  • 1 1/2 Cups Purple Cabbage (shredded)
  • 1/2 Avocado (thinly sliced)
  • 1/2 Cup Basil
  1.  Portion out the above ingredients into 5 wraps.
  2. Fold over the top and bottom and then wrap up the sides tucking it tightly with every turn.


  • 1/4 Cup Coconut Water
  • 2 Tablespoons Raw Almond Butter
  • 1 Date
  • 1 Lime Juiced
  • Thumb nail of Ginger
  • 1/4 Teaspoon of Garlic
  1. Place all ingredients in a blender and ENJOY! Xx






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