Recipes for Health

Appetizers, Dips and an Aspic

Mark’s Superfood Party Dip

1# Tofu
1 bunch chopped parsley
3 chopped scallions
3 T. canola or olive oil
3 T. lemon juice
1 T. water
1 T. garlic powder or 1 garlic clove, minced
1 T. vinegar
1/2 T. salt
4 – 8. Omega Sun Algae, opened

Blend all ingredients well (food processor ideal). Refrigerate until chilled. Serve with organic chips and/or vegetable sticks.
*It turns a bluish green color, which is a great opening to talk about the important phytochemicals!

Spinach Dip

(Thanks to Lynn Welch of Orlando, FL.)

2/3 cup silken tofu
2/3 cup cream cheese substitute
2/3 light mayo
2 small onions (chopped)
1 package frozen spinach (thawed)
1 package Knorr Vegetable Soup mix
2 – 4 caps algae

Mix all in food processor. Chill well. Serve with corn chips and baked crackers.

Super Blue Green® Broccomole Recipe

(from Mary Jane Fisher)

1 1/2 cups Broccoli Stems, well cooked
1 1/2 Tbsp. Lemon Juice, freshly squeezed
1/4 tsp. Cumin
1/4 tsp. Garlic Powder
2-4g Super Blue Green® Algae
1/2 Tomato, (vine ripened, low acid) diced
1 bunch of Green Onions, peeled & chopped
1 green Chili Pepper, chopped.

Cut off the outside tough skin of the broccoli stems. Place the stems, lemon juice, cumin and garlic powder in a blender or food processor and puree until smooth. Blend the tops of the green onions and the green chili pepper with the broccoli in the food processor/blender for a smoother consistency and greener appearance. Save the white part (bulb) of the chopped green onions to add with the remaining ingredients. Transfer to a bowl, add the remaining ingredients and mix well. For best flavor, chill before serving. Makes 2 cups or 8 servings.

Variation: Super Blue Green Zucchinimole Dip
Use steamed, blenderized zucchini and just one green onion.

Algae-Tomato Aspic

1 package Lemon Jello (can use Knox and add lemon and sweetener)
1 cup boiling water
1 small can of tomato sauce
1 tbs. vinegar (can be adjusted to taste)
2 cup chopped green onion
2 cups chopped celery
2 cup sliced stuffed green olives
1 – 3 caps algae

Mix jello and water. Add tomato sauce and other ingredients except algae. When cool enough, add algae. Chill and serve on crisp lettuce.

Guacamole Gold Dip

1 large ripe avocado, mashed
1 clove garlic, pressed
1 small onion or scallion, diced
1 small chopped tomato (optional)
1 TBS mayonnaise or yogurt
fresh squeezed lemon juice to taste (to prevent darkening)
Salt to taste
1/2-1 tsp. Alpha Gold or Omega Gold, opened

Mix ingredients together and alter to taste. Serve with corn chips

Smoothies, Shakes, and Beverages

Zippy Cocktail

48 oz Regular or Spicy V-8 juice (or juice your own vegetable juice)
1 tbs. dill
1 tbs. grated onion (or 2 tsp. dried)
_ tsp. Ms. Dash
1 – 3 caps algae (depending upon your tolerance of color change)
Mix together and serve chilled.

Super Pina Colada Smoothie

(Thank you, Robert Russell)

1/2 C pineapple coconut juice
2 C Rice Milk
1 Ripe Banana (use frozen banana to cut down on ice needed)
2 scoops Vanilla Super “Sun” Smoothie

Blend on high speed for 3 minutes with ice. (The longer you blend, the more the grainy taste decreases).

CoCo/Carob Smoothie

1 ripe banana (if frozen, use less ice)
1 1/2 c carob rice milk
2 scoops Vanilla Super “Sun” Smoothie Powder
4 ice cubes (optional)

Blend well on high 3 minutes
serves 2

Strawberry Superfood Shake

1 c fresh strawberries
1 c Vanilla Rice Milk (can substitute orange juice)
2 scoops Vanilla Super “Sun” Smoothie Powder
2 c crushed ice

Blend on high 3 minutes
serves 2

Blueberry Super Smoothie

(the color is dark red!)

1 cup blueberries
1 medium banana
2 cups almond milk
2 tablespoons Green Drink

Blend on high speed for 3 minutes. Serve chilled.

Ban-Orange Superfood Shake

(Courtesy of Planet Kids)

1 sliced frozen banana
1 c. orange juice
1 c. milk (can substitute rice or soy milk)
1 c. orange sherbet
1 scoop Super Sun Smoothie Mix

Blend on high for 3 minutes.
Serve 2

Banana Chocolate Smoothie

2 c Carob Rice Milk
1 ripe banana
1 T. Green Drink

Blend with crushed ice for 3 minutes on high. Serves 3 – 4.

Pumpkin Pie Smoothie

(Thanks Network of Hope)

1 2/3 c canned or cooked pumpkin
1 1/2 c vanilla rice milk
3 T maple syrup (or to taste)
1/2 t. pumpkin pie spice (or cinnamon & nutmeg)
2 scoops Vanilla Super “Sun” Smoothie Powder
1/8 c soaked raisins (optional)
4 ice cube (optional)

Blend well on high 3 minutes
serves 2

Modified Viktoras’ Shake

2 cups orange juice
2 cup soaked almonds
2 banana
2 cups dried pineapple
1 scoop Green Drink

Chill and serve. This will keep a bit in the refrigerator.

Tangy Lemon Drink

1 can Lemonade
1 can water
1 scoop Smoothie

Mix and serve over ice.

Cranberry Red Smoothie

1 cup cranberry-raspberry 100% juice
3 Tbsp. Smoothie mix
2 – 3 large frozen strawberries (no sugar)
_ ripe banana
Blend well, serve with green garnish (mint leaves, even a pine sprig!)

Treats, Cookies, Balls, and Bars

Healthy Holloween (or Anytime)Treats

2 cups organic crispy rice cereal
_ – 1 cup organic peanut butter
Honey or Maple Syrup to taste
3 – 6 Tablespoons of Vanilla Super Sun Smoothie Mix
Cinnamon, or Carob Chips or Coconut (optional)

Mix rice cereal and peanut butter. Add sweetener. Mix in Smoothie, and optional cinnamon, chips or coconut. Make into small balls with wet hands, let stand till set or roll in coconut, melted chocolate or carob chips. Enjoy!

For Holloween, include a personal note in each zipped plastic bag. Sample: “Hi, I’m your neighbor and this is a healthy, homemade treat. If you struggle with creative way to get nutrition into your children, call me, I’d like to share ideas.” (Include the recipe, your name, address, and phone.)

Algae Holiday Cookies

1 c. Vanilla Sun Smoothie
1 c. nut butter
1 1/2 c. granola
1 c. maple syrup
1 1/2 c. unsweetened coconut flakes
1/4 c. dried fruit
1/2 c. chopped nuts or chocolate or carob chips

Mix ingredients together (keeping aside 1/2 c. of coconut). Shape batter into balls and roll in the remaining coconut. Chill and serve. The longer you chill, the more flavorful. These cookies can be stored in a container for a short period of time. Keep refrigerated.

Super Popcorn

Make popcorn. Mix up some blackstrap molasses and tahini, roughly half and half, with a little oil to make it thin. It helps to warm the mixture up a bit to make it runnier. When cool enough, add algae to taste. Toss freshly popped corn, still warm, into the sweet mixture until there is a little on each kernel – don’t overdo it.

Variations: You can also toss popcorn in a dry garlic-herb-salt-nutritional yeast and algae mixture.

Or substitute Green Drink for algae.

“Fudge” Balls

1 cup sesame butter
_ cup rice malt syrup or honey to taste
2 tsp. Vanilla
_ cup grated coconut or finely chopped (in food processor) toasted almonds
1 cup raisins or dried cranberries
4 Tbs. Carob powder
3 gms each Alpha Sun and Omega Sun (open 12 caps of each)

Mix together the sesame butter, rice malt syrup or honey and vanilla.
Mix together the coconut or almonds, the raisins or cranberries, the carob powder and the algae.
Combine the 2 mixes thoroughly, form into balls, (chill first if too sticky).
Roll balls in grated coconut, dry carob powder, almonds, or toasted wheat germ.

Or coat oiled 8 x 8 pan with toasted wheat germ, press mix into pan, chill and cut into small bars, wrap separately in plastic wrap or waxed paper, refrigerate or freeze.

No-bake Peanut Butter Superfood Cookies

1/2 C Super “Sun” Smoothie
1/2 C peanut butter
3/4 c unsweetened granola
1/2 c maple syrup or 3/4 tsp. Stevia
1/4 c raisins
3/4 c coconut flakes

Mix all but 1/4 c coconut and for into bite size balls.
Roll in 1/4 c coconut and refrigerated.


1 cup Smoothie Mix
1 Tbs. Green Drink (optional)
1 cup nut or seed butter (almond butter is yummy and rich)
1 _ cup unsweetened granola
_ cup maple syrup (or other sweetener to taste)
_ cup raisins (or other dried fruit)
_ cup coconut flakes or toasted wheat germ

Mix together well, form into cookie shaped patties, can roll into dry ingredients like coconut, or just chill and wrap. Keep refrigerated.


(Makes 3 bars each 8″ x 1″ x 1″)

3/4 cup cashew butter
6 Tablespoons barley malt syrup (Eden works best)
1 1/2 teaspoons SBG algae
9 drops essential oil of Spearmint
3 drops essential oil of Peppermint
3 Tablespoons raisins
6 Tablespoons dried mango, minced
3/4 cup raw pumpkin seeds
6 Tablespoons raw unhulled sesame seeds

Grind sesame seeds in a molino coffee grinder or in a mortar. Mix together cashew butter and barley malt syrup. Stir in algae, Spearmint and Peppermint oils followed by raisins and mango. Next add whole pumpkin seeds and most of the ground sesame seeds. At this point, use your hands to homogenize the ingredients squeezing them into a log shape. Transfer to a cutting board and roll in remaining sesame seeds. Cut in half widthwise, wrap in parchment paper and put inside ziplock bag. Freeze for 1 hour. Slice thinly and serve. These look very elegant when served to guests! This energy bar keeps its shape when frozen and lasts indefinitely even when not refrigerated. Great for backpacking and long trips.

This recipe is copyrighted and excerpted from The Essential Oil Cookbook by Menkit Prince. Her book has over a dozen recipes (none of which contain dairy, sugar etc.) using SBGA.

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