Delicious Greens Recipes

Spinach with Nuts

2 bunches fresh spinach

3 tbsp olive oil or butter

1 clove garlic, peeled and mashed

1 tbsp pine nuts or crushed raw walnuts

Optional: 1 tbsp sun-dried tomato flakes

Steam the spinach in a large pot. Do not add more water to the pot as the water adhering to the leaves will be sufficient to steam the spinach. Cover pot and place over a medium flame. When spinach begins to simmer, reduce heat. Cook several minutes or until leaves are just wilted.

Melt butter with garlic, pine nuts or walnuts, and optional tomato flakes. Pour over spinach and mix slightly.


Swiss Chard with Rosemary

1/2 teaspoon minced fresh rosemary

1 green onion or shallot, chopped

Olive oil

1 large bunch of Swiss chard, rinsed and patted dry

Freshly ground black pepper to taste

1. Mix together the rosemary and green onion with a tablespoon of olive oil and let sit while you prep the chard.

2. Use a knife to cut along the edges of the main stem of each leaf of chard, remove the stems. Cut the stems into 1/2-inch slices and set aside.

Cut the leaves separately into 1-inch thick crosswise ribbons. Keep the leaves and the stems separate as you will be cooking them separately.

3. Heat a large, stick-free sauté pan on medium-high heat. Coat the bottom of the pan with about a tablespoon of olive oil, just enough to coat. When the oil is hot, add the chard stems.

Cook for a couple of minutes, stirring often until they begin to soften.Then stir in the olive oil mixture. Cook for a minute more, and then add the chopped chard leaves to the pan.

Use tongs or two large spoons to toss the chard leaves in with the rest of the mixture, so that the chard gets coated with olive oil.

4. Cover the pan and reduce the heat to low. Let cook a few minutes, lift the cover every once in a while to turn the leaves over in the pan. Once the chard has all wilted, remove from heat. Sprinkle with black pepper to taste.


Spicy  Kale and Onions

1 lb fresh kale, carefully rinsed, stems and center ribs cut away and discarded, leaves coarsely chopped

2 Tbsp olive oil or coconut oil

1 medium onion, chopped (about ½ to 1 cup)

1/2 teaspoon smoked paprika spice, sweet or hot

Pinch of dried crushed red pepper or Cayenne Blend powder


Celtic Sea Salt


1. Steam the kale: Bring an inch or two of water to a boil in a pot with steamer. Add the chopped kale. Cook until wilted, about 5 minutes. Drain and set aside in a dish.

2. Sauté onions and add smoked paprika and crushed red pepper or cayenne: Heat olive oil in a large sauté pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the smoked paprika and crushed red pepper.

3. Add kale to pan with oil and toss well. Sprinkle on more salt and smoked paprika to taste.


Alternative: for a faster recipe, simply chop half a raw onion and add it with oil and spices to kale and toss together.

Health Freedom’s Salad Recipe

health freedom's salad recipe

health freedom's salad recipe

What’s a salad without dressing? Not very good.

Considering that most stores bought salad dressings are inorganic and filled with unhealthy elements, (like canola oil) what are you going to do?

Make your own great tasting healthy dressing, of course! Here’s a zesty recipe for a popular winner.


16 ounces organic, cold-pressed olive oil

12 large cloves of garlic

Fresh – Rosemary, Basil, Oregano, Thyme, and other favorite herbs in generous measure.

Put all ingredients in a blender and puree!


32 ounces Bragg’s organic, apple cider vinegar

12 ounces fresh, unpeeled, finely chopped ginger

Put together in a blender and blend at medium speed for only 5 or so seconds.
***Now mix 2/3 – 3/4 of the OIL DRESSING to 1/3 to 1/4 of the VINEGAR DRESSING and let stand some hours before using, if time allows.***
Save extra vinegar dressing in refrigerator to use with further oil dressings later.


Lay a thick bed of “Spring Mix” salad greens in a large mixing bowl. Top with one mound of fresh, shredded carrots and one mound of fresh, shredded beets. This is the main body of the salad. You can vary the toppings each day, so you won’t get bored. One day you can use tomatoes, cucumber, and celery. Another day avocado, onion, and sliced radishes. Another day, apples, raisins, and sprouts, or how about Greek olives, or an organic nut mix! The point is that you ALWAYS use the main ingredients and vary the toppings. Everything should be organic, but it’s not absolutely essential.


After you’ve made the salad, sprinkle a generous amount of the Vital Nutrition Plus on top (1 -2 tablespoons or more). Then put a moderate amount of the oil/vinegar dressing on top of the Vital Nutrition Plus, so as to saturate the Vital Nutrition Plus powder and a little extra to barely moisten the salad ingredients. You don’t want so much that a pond forms at the bottom of the bowl. Mix it all together.

Here is what is so special about the Health Freedom Salad: It is truly a complete meal! It has enough oil, carbohydrates, and protein. In addition, the medley of ingredients are loaded with minerals and natural enzymes – from fresh garlic, ginger, salad fixings, and olive oil, plus Vital Nutrition Plus and Apple Cider Vinegar. Great for balancing the body’s PH, as well.

Eat a large Health Freedom’s salad every day. Bon Appetite!

Order VNP Now!



VITAL NUTRITION PLUS INGREDIENTS: Spirulina Blue-Green Algae, Chlorella broken-cell Algae, Nettle Leaf *,Purple Dulse Seaweed*, Wheat Grass*, Spinach Leaf*, Barley Grass*, Alfalfa Grass*, Astragalus Root+, Rose Hips*, Orange Peel*, Lemon Peel, Beet Root*, in a base of Nutritional Yeast.

Miso Recipes

Miso (pronounced mee-so) is an all-purpose and delicious seasoning for flavoring soups and meats or vegetable dishes, or for making salad dressings, sauces, and spreads. It is not a staple in the American kitchen but it is in the Chinese and Japanese culture dating back 2.500 years. Is a favorite, in fact Miso soup is eaten for breakfast in Japan.

Our Miso is a paste made from non-gmo soybeans, sea salt and koji (a fermentation starter), and  mixed with rice or barley and spices like peppers. The mixture is allowed to ferment for 3 months to 3 years, which produces an enzyme-rich food.  Our Miso is not pasteurized and so has all the benefits, amongst them are the complete array of amino acids, which makes it a complete protein. It serves as a probiotic, helps with digestion and is a good vegetable source of B Vitamins.

Here are some recipes for you on how to use this healthy and tasty food. I hope you enjoy it as much as we do.

Quick Miso Soup

Broccoli florets
Yellow or green onions
Spinach, chard or kale
Organic Miso
Optional herbs: parsley, thyme or cilantro.

  1. Chop and simmer vegetables in water.
  2. Mix the miso with 1/2 cup water or hot broth: Place the miso in a cup. Scoop out about 1/2 cup of the broth and pour it over the miso, or use more water. Whisk with a dinner fork or a whisk until the miso is entirely dissolved in the water and no lumps remain.
  3. Pour the dissolved miso into the broth after the vegetables are cooked soft enough to eat and heat has been turned off. Stir through and it’s ready!.
  4. Scoop the miso soup into individual bowls and serve. Miso contains natural fermentation probiotics, so it is best when eaten without much reheating.


Miso Salad Dressing

    • 1 rounded tbsp miso
    • 2 tbsp vinegar – apple cider, umboshi plum or rice vinegar
    • 1/2 tsp fresh, grated ginger
    • 1 garlic clove
    • 2 tbsp dark sesame oil
    • 2 tbsp extra virgin olive oil

Whisk together miso and vinegar in a small bowl. Add remaining ingredients until thoroughly combined or use a blender. Put on your favorite salad or dish.


For more Miso recipes go to our Miso product page

Green Detox Soup

green detox soup recipe

Green Detox Soup

Supporting your liver recipe

Makes 4-6 servings


1 tbsp extra-virgin olive oil or coconut oil

1 small onion, diced

1 tsp minced ginger

2 cloves garlic, minced

1 celery stalk, chopped

3 cups chopped broccoli, florets and stems

½ head fennel, chopped

¼ cup parsley

1 tsp Celtic sea salt

3 cups water

1/8 tsp freshly ground pepper

Optional handful of spinach

Basil for garnish


  1. Heat the oil on medium in a medium-sized pot.
  2. Add onion and ginger and cook until the onion is translucent.
  3. Add garlic, celery, broccoli, fennel and a generous pinch of Celtic sea salt and continue to cook another 2 minutes.
  4. Add the water, remaining Celtic sea salt, and pepper.
  5. Bring to boil, then cover, reduce the heat, add parsley optional spinach and simmer for 20 minutes.
  6. Eat the soup chunky or blend until smooth and creamy. Garnish with basil.

Tasty Veggies

Tasty Veggies

1 head cauliflower, cut into florets

1-2 cups chopped zucchini

1 cup chopped leeks (or 1/2 cup leek and 1/2 cup onion)

1 cup chopped celery

1/2 cup fresh parsley

1/2 cup of water or vegetable broth

2 tbsp Tonic Supreme

Celtic Sea Salt and dulse flakes to taste

Optional: Add 1/2 cup pine nuts at the end

This recipe can be served:

  • raw/cold: mix and drizzle with olive oil for a chunky, vegan vegetable salad.
  • cooked: Saute leeks (& onions) in olive oil. Add zucchini, cauliflower, celery, parsley, and broth. Simmer until tender. Toss with dulse flakes and Tonic Supreme.


Zucchini Noodles with Pesto Sauce

zucchini noodles with pesto sauce

zucchini noodles with pesto sauce

This is a great spaghetti substitute. You can use many kinds of vegetables for this. Some of our favorites are raw: zucchini, squashes, or carrots. Also try a mix of several kinds of veggie for even more flavor!

Shred or use a vegetable slicer to create thin, noodle-like strands of zucchini and whichever other vegetables you like.

A great device for raw spaghetti is the Spirooli* – it makes long, round strands of vegetable which are exactly like pasta, and is very fast! (*If you don’t have a Spirooli, use a grater and make longer strokes, or use a potato peeler, or slice the vegetables by hand.)

Top your raw spaghetti with pesto sauce (recipe below) or use crushed or chopped tomatoes, basil, garlic, olive oil and Celtic sea salt.


Pesto Sauce

3 large cloves garlic
2 cups fresh basil leaves, packed
1/2 cups raw walnuts
½ cup pine nuts or 3 tbsp olive oil or ½ avocado
2 tbsp lemon juice
Celtic Sea salt to taste
Optional: 1 tbsp Vital Nutrition Plus

In a food processor or blender, grind nuts into a powder, then add garlic and basil leaves and blend well.  Last add nutritional yeast or Vital Nutrition Plus , Salt and Lemon juice to taste. Blend. Keeps in the refrigerator up for 5 days.

Raw Recipes for Holiday Season

Enjoy This Holiday Season with Delicious Raw Recipes                                          


1) NutNog
The base for this drink is creamy sesame milk.
We recommend using hulled sesame seeds to avoid any bitterness and speed the recipe-making time. (Unhulled seeds should be soaked and drained).

You will need a Vitamix or other high-speed blender and a net nutmilk bag to strain the the milk.

  • 2 cups hulled sesame seeds
  • 4 cups spring water
  • about 6 Medjool dates, pits removed (sweetness to taste)
  • cinammon
  • vanilla
  • nutmeg
  • ground cloves

pinch of Celtic sea salt  and/or several tablespoon of carob powder  

  1. Blend sesame seeds and half of water in Vitamix until seeds are thoroughly crushed.
  2. Add rest of water and complete blending.
  3. Mix liquid through a nutmilk bag (net or muslin), strain and squeeze out all the milk into a bowl.
  4. Put the strained sesame milk back into blender with dates and spices to taste. Blend.

It’s ready to drink!                          

Need Something Simple and Sweet to Enjoy without Guilt?   

2) Walnut-Filled Candy!

This recipe can be made for any number, large or small, and so is made by proportion rather than precise measurement.

  • spring water, or coconut water
  • raw walnuts
  • your favorite dates, pits removed
  • pinch of Celtic sea salt
  • Carob Powder – Wildcrafted,
  • Coconut, Shredded – Raw & Organic
  • Rawtella – 6 oz. Jar (raw chocolate-hazelnut cacao cream in a jar!)  


  • raw carob powder  
  • raw ground cacao
  • peppermint extract
  • shredded coconut
  • vanilla
  1. Blend 3 parts unsoaked walnuts with 1 part dates in food processor until smooth.
  2. Mix in enough water or coconut water to make a smooth cream, with a pinch of Celtic sea salt to taste.
  3. Make some candies with optional flavors, if desired :  Add  1/4 part raw carob or cacao, with more water, and optional peppermint for chocolate-mint flavor. Or add a drop of vanilla, and/or shredded coconut and mix thoroughly.
  4. Split each date in half and fill walnut & flavored cream.
  5. Option: simply fill some dates with *Rawtella! Or add a spoonful to the walnut cream.
  6. Place a walnut half on top of cream. Enjoy!

Mmmm, sweet and creamy or chocolate-y, minty. Delicious!

Please visit our website Health Freedom Resources to see all our Raw Foods, Herbal Remedies and Natural health-related items and Articles.

A Very Healthy, Happy New Year to You!

Ron Radstrom, President

Southern Botanicals
611 S. Myrtle Ave Unit D
Clearwater, FL  33756
(727) 443-7711

*These statements have not been evaluated by the FDA. This information is for educational purposes only and is not intended to diagnose, treat, cure or prevent any disease. Consult with your health practitioner if you suspect you have a health problem.