Enjoy these LonGevity Recipes

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Chef Rosanna's Cleansing Coleslaw















1 avocado, peeled, seed removed
4 tbsp lemon or lime juice
1 teaspoon lemon/lime zest
1/2 teaspoon celery salt
1/2 tsp dulse or kelp powder
1/4 teaspoon ground cayenne pepper
1-1/2 cups shredded purple cabbage
1-1/2 cups shredded green cabbage
1 cup shredded carrot
1 large Granny Smith apple, diced 


Add the avocado, lemon juice and zest, celery salt and cayenne pepper to a food processor.

Blend until smooth. Taste, and adjust the seasoning as needed. Set aside.
In a bowl, add the cabbage, carrot and diced apple.

Fold in the avocado mixture, stirring to coat all the ingredients.
Refrigerate until ready to serve. <3

Chef Rosanna's Cleansing Gazpacho Recipe...










2 cups (500 ml) tomato juice
1 1/2 pounds (0.6 kg) tomatoes, cored and roughly chopped
2 medium English cucumbers, peeled

(set aside a few nice peelings for spiral garnish)

Coarsely dice the remaining cucumber
1/4 cup (30 g) chopped sweet/red onion, chive or scallions
1 medium/large garlic clove - mashed in garlic press
2 tablespoons chopped, fresh parsley or cilantro (optional)
Fine Himalayan or Utah's "Real Salt", to taste
1/2 teaspoon red pepper flakes, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2–3 tablespoons (22.5 to 45 ml) lemon, to taste
Chopped avocado, and extra herbs or sprouts for garnish



Combine the tomato juice, tomatoes, cucumbers, onion, garlic, lemon juice, and herbs in a blender and blend until smooth.
Add in the rest of the seasonings and blend again.
Pour into a 2-litre/8 cup glass jar and secure lid.

Chill for 3 to 4 hours, or overnight.
Before serving, shake the jar to combine.

Pour into bowls, and garnish with your desired toppings (such as chopped avocado, green onion etc.).

Leftovers will keep in the fridge for up to 3 days.


Raw Creamed Fennel Soup



1 ½ cups small-diced fennel, (approx. 1 large bulb)

3 celery stalks

1 small-medium avocado

1/4 cup lemon juice

1/4 cup spring or filtered water

2 spring onions, thinly cut

Himalayan pink salt (to taste)

6 minced Kalamata Olives

Extra Virgin Olive Oil



Blend everything until smooth (up to 1 minute).

Adjust flavors to taste - add more lemon or sea salt to taste,

or more water for a thinner consistency. 

Pour into small bowls, and garnish with fennel sprigs, 

Kalamata olives & a drizzle of olive oil.

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Macademia Nut - "Feta Cheez"  (Vegan - Yeast & Grain Free)



1 clove garlic

2 Tbsp. fresh lemon juice

2 tsp. white miso paste

1/4 tsp. Vit C powder

1/4 tsp. Himalayan salt

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/4 tsp. dried sage



1 cup macadamia nuts, soaked overnight, rinsed and drained

1/2 cup water

line a one cup rectangular, glass storage container with cheesecloth

cut cloth with a 2-inch excess around all sides

- to eventually fold the cloth over the cheese. Set it aside.

In a small bowl, combine the dried herbs - set aside.

Blend macadamia nuts and salt at high speed until smooth.

Tamp down the mixture and/or stir occasionally until thick and dry.

Add small amounts of additional water if needed.

When smooth place half of the cheese in the prepared container.

Press the cheese down evenly and make sure it reaches into the corners. Sprinkle the dried herbs onto mixture.

Scoop out remaining cheese and gently spread over top and repeat.

Smooth the surface, and tap container on the counter until level.

Fold over cheesecloth until fully covered.

Place lid on top and refrigerate.

(If it doesn’t fit, place something heavy on top)

Let the cheese “rest” for 24 hours before removing from the container.