Cashew Ceasar 

yield: serves 6
1 head of romaine lettuce washed and chopped
1/2 c olive oil
1 tbsp hemp nuts
2 tsp raw sesame seed tahini
1.5 tbsp braggs liquid aminos
1/2 small zucchini peeled and roughly chopped (approx. 1 cup)
1 clove fresh garlic
3 tbsp fresh lemon juice
pinch of celtic sea salt
Combine all ingredients except lettuce in blender, scrape down sides and mix well, adding additional drizzle of olive oil if needed for consistency.

For the Cashew Croutons
1/2 c raw cashew nuts
1/4 tsp of celtic sea salt
1 clove garlic crushed
1 tbsp olive oil
•Place all ingredients in small saute pan and saute until cashew are lightly browned.  Place in small serving bowl and set aside.
•When salmon is finished on the BBQ toss salad and offer cashew croutons for guests at the table


Broccolini Chop
yield: 6 servings (approx 3/4 c each)
5 cups broccolini chopped into to 1″ pcs
1 tbsp celtic sea salt
4 tbsp raw sesame seeds
2 tbsp raw sesame oil
1 tsp toasted sesame oil
2.5 tbsp braggs liquid aminos
•Lightly toast sesame seeds in saute pan for a few minutes-watch closely to avoid burning, set aside.
•Combine both sesame oils, and braggs, set aside.
•Bring large pot of water to boil, add sea salt, (when salmon is done is the time to cook brocolini)  and then cook broccolini for max 2 minutes.  Drain and place in serving dish.
•Drizzle sesame-braggs mixture over broccolini and gently toss. Sprinkle with sesame seeds and serve.

*Note For Raw Foodies: Massage the broccolini for 3-5 mins and toss in dressing-season w/ sea salt if desired.


Lemon Pesto Salmon
Yield: 6 servings
6 fillets of wild salmon with skin on
2- 12″ long cedar plank soaked for 30-60 mins in water (it may be cut into 6  pcs prior to soaking if desired for serving)
1  1/4 cups roughly chopped parsley
juice of one lemon juice
zest of 1 lemon
2 cloves garlic roughly chopped
3 tbsp olive oil + bit more for consistency if needed
pinch sea salt
1/2 c raw nuts (pine, walnut or cashew or a combination) I’ve tried them all with great success!
sweetener- 2-3 drops liquid stevia or 2 tsp agave
•Combine all ingredients in a blender or food processor, scraping down and combining until well mixed and of a nice texture, not pureed.  Pesto should not be runny, but thick and textured.
•Prepare the salmon by rinsing and patting dry.  Remove cedar plank from soaking tub and lightly pat surface dry.  Place salmon on plank skin side down.
•Spread pesto generously on the top surface of the fish. Place planked fish on pre-heated bbq grill with lid closed and grill until it flakes and a butter knife inserted in center portion is hot when removed-approx 10-20 mins depending on size and thickness of fish.
•Remove from grill and then from plank and allow to stand for a couple minutes while cooking the broccolini and tossing the salad.


Recipes by the amazing Alkaline Sisters