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Peach and Kale Salad with Maple Miso Vinaigrette

Peach and Kale Salad with Maple Miso Vinaigrette

Peach and Kale Salad with Maple Miso Vinaigrette

Makes 2 large salads or 4 medium salads.

  • 1 large bunch kale
  • 2 peaches, peeled and cut into bite sized pieces
  • 1 cup pecans, coarsely chopped


  • 2 tablespoons Maple Syrup Grade B
  • 2 tablespoons olive oil (cold pressed)
  • 1 tablespoon raw apple cider vinegar
  • 2 teaspoons light miso (white or yellow)
  • Himalayan salt and pepper

1. Remove stems from kale and tear into bite-sized pieces. Place in large bowl.

2. Prepare vinaigrette by whisking all ingredients together in a small bowl.

3. Pour vinaigrette over kale and give it a really good massage. The idea here is to massage the dressing into the leaves and break down the leaves a bit. This step is crucial.

4. Toss with peaches and pecans.


The Nute Pate

The Nute Pate

This pâté is my daily staple—it’s delicious, versatile, and filling. Not Tuna Pâté is the perfect addition to turn a salad into a main dish. You may wish to make a larger batch, since it will keep for five days.


1/2 cup soaked sunflower seeds

1/4 cup soaked almonds (or Walnuts)

2 tablespoons water

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon salt

1 1/2 tablespoons minced celery

1 tablespoon minced onion

1 tablespoon minced fresh parsley

( you can vary the flavors with different spices/herbs)


measuring cups, measuring spoons, citrus juicer or reamer, food processor, rubber spatula, small bowl

cutting board, chef’s knife, 8-inch

Put the sunflower seeds, almonds, water, lemon juice, and salt in a food processor fitted with the S blade and process into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl and stir in the celery, onion, and parsley until well combined. Stored in a sealed container in the refrigerator, Not Tuna Pâté will keep for 5 days.
Per serving: calories: 227, protein: 8 g, fat: 20 g, carbohydrate: 9 g, fiber: 4 g, sodium: 275 mg
Not Salmon Pâté: Add 1/4 cup of shredded carrot to the food processor along with the sunflower seeds, almonds, water, lemon juice, and salt. Replace the parsley with 1 tablespoon of minced fresh dill or 1 teaspoon of dried dill weed.


Raw Sweet Pea & Brussels Sprout Dip

Raw Sweet Pea & Brussels Sprout Dip

This is a great recipe and it is a great twist on something you can make and bring some fresh tastes of spring into your next party or dinner. There is nothing like the taste of fresh sweet peas and they are loaded with vitamin C. So enjoy this recipe and continue to live & eat healthy!

Ingredients: yields 3 cups

  • 1 cup sweet peas
  • 3 green onions, chopped
  • 2 cups baby brussels sprouts
  • 3 Tbsp nutritional yeast
  • 1 Tbsp raw apple cider vinegar
  • 2 tsp Tamari
  • 2 tsp fresh lemon juice
  • 1 Tbsp dried dill
  • 3/4 cup raw mayonnaise


  1. Wash and remove the ends of the brussels sprouts.
  2. Place the brussels sprouts in the food processor, fitted with the “S” blade and process until broken down into small pieces.
  3. Add the chopped green onions, nutritional yeast, apple cider vinegar, Tamari, lemon juice, and dill.  Process till mixed together.  Transfer to a medium-sized bowl.
  4. Add the raw mayonnaise and sweet peas.  Stir to mix well.
  5. Eat right away or place in the fridge overnight to all the ingredients to meld together.
  6. Should last approx. 3-4 days.  After it sits in the fridge overnight, the outside will turn a little in color, just give it a stir and all is good.
  1. Eat right away or place in the fridge overnight so all the ingredients to meld together.

Raw Mayo recipe

Note: Eat right away or place in the fridge overnight so all the ingredients to meld together.

  • 1 cup raw cashews, soaked 2 +hours
  • ¼  cup water
  • ¼ cup lemon juice
  • 2-3 medjool dates, pitted
  • 1 tsp. sea salt
  • 1 tsp onion powder
  • ½ tsp. garlic powder
  • ¼ cup cold pressed olive oil (to be added last)


  1. After soaking the cashews, discard the soak water and place in a high-powered blender
  2. Add the water lemon juice, dates, salt, onion powder and garlic powder. Blend until creamy smooth. You shouldn’t detect any grit in the mayo. If you do, keep blending till it is creamy smooth when you run it between your thumb and finger. This can take 1-3 minutes, depending on the machine. Puree all ingredients, except oil, in food processor or blender and blend until smooth.
  3. While continuing to blend and a vortex is created in the mixture, add oil in a steady stream, until emulsified.
  4. Store in a tightly sealed container in the fridge for up to 2 weeks.





Chocolate Cookie Balls/Crust or Fudge

Chocolate Cookie Balls/Crust or Fudge

Triple Your Love this Valentines Day!


¾ C. Raw Almonds (un-soaked)

½ C. Coconut Crystals

1/8 tsp. Salt Himalayan

¾ C. Raw Cacao Powder

¼ C. Virgin Coconut Oil, Melted

½ C. Macadamia

½ C. Raisins

Place the almonds, sugar & salt in a food processor fitted with the S blade and process until finely ground. And the Cacao powder and process to incorporate. And the coconut oil and process until the mixture begins to stick together. Don’t over process. Roughly chop Macs. Roughly Process Raisins in food processor to break them down a little. Then mix into batter so you have chunks of nuts to bite into.  (You may need to add another 1/4 tsp. salt to taste)  Make into round Cookie Balls!!

Stored in a sealed container!  Will keep for 1 month in the refrigerator or for 3 months in the freezer.

This recipe is so delicious you may want to double it like I do as you will be sharing it with all your friends!!

  • I always either double or triple this recipe because they disappear super-fast!!

– Kate Dixon

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