The much requested video everyone’s been asking for- What Cara eats in a day as a raw food female in her 50s who works out at the gym and has a very active life.
Natto Cara uses

Peeler used to make noodles

Here are the basic recipes

“Cheese” (CREAM)
1 1/2 cups walnuts
1/2 cup pumpkin seeds
1/.4 cup sunflower seeds
1 1/4 cup water
Place everything in blender and blend on high till smooth.

Zucchini cut strips – 2 cups
3 Tablespoons Cream
mushroom- 1/2 cup (I like crimini but that’s just my preference) cut in 4 pieces
broccoli – 1/2 cup in quarter size pieces
red pepper – 1/2 cup – in quarter size pieces
onion – 1/2 cup chopped
parsley or cilantro – 2 Tablespoons minced
1/2 teaspoon pepper
Pinch habanero (optional)
nutritional yeast – 1 – 2 Tablespoons
Toss veggies in enough olive oil to coat everything
Dehydrate at 120 to 140 for a few hours or until soft but not wilted. If wilted they dehydrated too long.
minced ginger- 3 Tablespoons
1-2 Tablespoons tamari
To large bowl add zucchini pasta and cream and mix well to coat
Add remaining ingredients except for pepper and nutritional yeast and gently combine. Top with pepper and nutritional yeast

2 kale leaves sliced
half a collard green sliced
handful of other healthy green
Cream 3 tablespoons or more depending on personal texture
Massage cream into greens and top with…
Quartered tomatoes
sliced onion
3/4th of an avocado or more
red pepper
Anything else you may prefer in salad
Drizzle with olive oil, lemon juice and apple cider vinegar
Top with salt and nutritional yeast and finely minced horseradish root, thumb of finely minced ginger, quarter teaspoon of your favorite hot pepper and a couple garlic cloves minced
Enjoy with buckwheat crackers crinkled on top

1 large dollop of cream
1/2 cup blueberries
1/2 cup raspberries
1/2 cup blackberries
3 strawberries sliced
1/4th of a green apple, chopped or sliced
1/2 banana sliced
Splash of kombucha (optional) or nut mylk
1 teaspoon bee pollen
1 – 2 teaspoons powdered flax seeds
1 teaspoon hemp seeds
To a bowl add a large dollop of cream followed by remaining fruit. Fold or stir to coat fruit with cream. Top with nut mylk or kombucha, bee pollen, flax powder and hemp seeds. Add a few leaves of torn mint and lastly cracked up pieces of buckwheat.

2 -3 cups peeled and chopped zucchini, apple or onion
1 heaping teaspoon nut butter ( we use almond or cashew)
2 1/2 cups soaked buckwheat (sprouted optional)
Splash of olive oil
Add all ingredients to the blender in order listed and blend on high until smooth and creamy. If too thick pop in a bit more zucchini, apple or onion. Some people like the crackers thin some like it thick. Add amount of veggies according to your preference of thick or thin crackers.
Pour out onto a solid dehydrator sheet and spread evenly with offset spatula. This is where you create thin or thick crackers. Spread thinly for thin and thick for thicker crackers. Place in dehydrator on 120 – 140 for a few hours or until you can peel sheet off buckwheat without it sticking.
Score into however many crackers you want. we usually do 9 or 12. Put back in dehydrator overnight or until crispy.
You can either leave them out on a plate on counter like Iwe do, or we leave them in the dehydrator in the off position until I need them or some people prefer storing them in a plastic bag.

3 handfuls of dandelion greens
1 or 2 lemons
1/2 red pepper
half a bunch of asparagus
couple chunks of red cabbage
broccoli heads
2 collard green leaves
1 thumb of ginger
And a couple of green apples to mellow out above flavors

3/4 cup coconut water or homemade nut mylk
1/2 cup fresh pineapple
1-2 scoops Protein Powder
1 frozen banana
1/2 cup frozen cranberries or blueberries
1 kale leaf
1 Tablespoon pumpkin seeds
1 tablespoon hemp seeds
1 Tablespoon bee pollen
1 teaspoon Udo’s Oil with DHA
Add all ingredients to the blender in order listed and blend on high until smooth and creamy.

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