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Below are a few of Ken Rohla's recipes, and you can visit the links to a bunch of raw food recipes. There is a good variety of tasty recipes on his recipe video which comes with the recipes in a written booklet, and a food combining chart. Enjoy!





Ken's Green Drink

Green Drink
  • 2 medium to large cucumbers
  • 2 medium to large tomatoes
  • 2 red bell peppers
  • 1 large bunch of parsley
  • 1 large bunch of kale

This is one of the single most healing things Ken does on a daily basis. Makes 5 to 6 cups, typically enough for two people. Using an auger or gear type juicer, juice the ingredients, mix together, and stir with a whisk. If the flavor is too strong, add more of either cucumber, red bell pepper, or tomatoes. Never use green bell peppers, they are unripe and lack nutrients. Parsley and kale are very detoxifying and alkalizing, and kale is high in calcium and protein. Cucumbers are very alkalizing. If the body's extracellular fluids are genrally alkaline, the blood can carry more detoxifying oxygen. Drink at least 2 to 3 cups of this daily and you will see many benefits.





Chia Nut Milk

Place all ingredients in a glass jar, shake well, and continue to shake it every few minutes to prevent the chia from lumping. Warm the jar in a dehydrator or sink of warm water at no more than 118° F for 10-20 minutes. Continue to shake occasionally during the warming process until thick. If you can leave your hand in the warm water without discomfort it's not too hot. You can keep a pitcher of nut milk in the fridge for 5 to 7 days and just pour it up when you want to make this drink.





Basic Nut Milk

Blend nuts and water in a high speed blender until smooth and creamy. Strain blended mixture through a cloth or fine mesh bag (available at homebrew supply stores or the paint department in hardware stores or home centers like Home Depot or Lowes), squeezing out all liquid. Save pulp in fridge for making crackers, cookies, and other recipes. Add SweetLeaf flavored Stevia to taste. Good flavors: vanilla, English toffee, and chocolate.





Sweet Pea Soup

  • 2 cups fresh or sprouted green peas, or one 10-oz bag of organic frozen green (sweet) peas thawed & warmed in warm water
  • 1 bunch parsley, flat or curly, rinsed in warm water and finely chopped
  • 1 cup warm water
  • 1/4 cup fresh squeezed lemon or lime juice
  • 3 tbsp organic first cold-pressed olive oil
  • 2 tbsp Bragg's Liquid Aminos or Nama Shoyu
  • 2 green onions, finely chopped

To serve warm, soak peas in warm water and rinse parsley and green onion in warm water. You can also warm raw soups by heating gently on a stove briefly with very low flame while constantly stirring, or warm them up in a dehydrator in a covered container. Blend all ingredients except onion briefly, just enough to make a creamy soup with flakes of parsley visible. Stir in chopped onion and serve.





Almond Tabouli

Pulse-chop soaked almonds in a food processor with S blade until you get fine granules but not powder. Do the same with parsley and spearmint together until finely chopped. For a fluffier tabouli, hand chop parsely a little loosely. Cut cucumbers into quarters lengthwise and cut seeds away, then dice the cuke meat and eat the seeds. Dice the tomatoes. Combine all ingredients in a large bowl, add lime juice, oil, and salt. Mix well and serve. Parsley is very good for detoxing heavy metals and other toxins from the body.





Japanese Dressing

  • 4 tbsp fresh squeezed lime or lemon juice
  • 1/3 cup Bragg's Liquid Aminos or Nama Shoyu
  • 1/3 cup first cold-pressed organic light salad oil (sunflower, safflower, or such, not olive, flax, peanut, or canola oil)
  • 5 tbsp sweet pickled ginger, chopped (careful not to use salty ginger)
  • 1/4 cup water
  • Optional: 4 tbsp white rice wine or sake

Chop ginger very fine and mix ALL ingredients well.





French Dressing

Blend all ingredients except olive oil in a food processor. While blending, drizzle in olive oil until smooth.





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