tableof

contents
WELCOME TO OUR COOKBOOK 3

LETTER FROM THE CHEF 4

KITCHEN EQUIPMENT 5

SHOPPING LIST 6

A FEW NOTES ON NUTRITION 10

BREAKFAST & BLENDS 14

SALADS 25

SAUCES 34

LUNCH & DINNER 44

SWEETS 65

LINKS 75

IN GRATITUDE 77
welcome
cookbook
to
our
This creative expression is the manifestation of a family journey that began four years ago. A journey in whole
food plant-based nutrition that has repaired our bodies, invigorated our health and elevated our consciousness.
Its not just how we eat – its how we live.

We offer this cookbook as an inspiration to your own level of plant-based nutrition. We are not here to tell you
what to do, or what to eat. We simply share our experience. Take what resonates. Leave the rest.

The images chronicle our lives together -- the art we create, the endurance adventures we have experienced, the
music we play, the yoga we practice and the nourishment we provide ourselves and our children.

“Jai” is a word of high praise in Sanskrit that means “Victory”.

Food is life. And food can provide rebirth. Through JAI SEED we express the Victory of the Seed of Life - that in
sharing with you the foods that have fueled our journey, we may help in some small part to nourish your body,
enrich your spirit and assist rebirth of the self within.

The recipes are diverse and have been refined over time. Its what Rich trains and races on; its what we eat as a
family. Always evolving, the recipes reflect our current awareness of what optimally nourishes and heals us.

The first installment in what we hope will be a series of volumes that share our family journey in food as it
continues to expand, it is our hope that this book may help play a small part in your own expanding quest for
long-term wellness. That by sharing our experience, you may come to find your own keys to support your body,
mind and spirit in what is resonant with you.

We wish you JAI or victory in your life!

ingratitude julie& rich

 chef
from
letter
the
These recipes are from my own experience cooking for my family. I am not a trained chef and I like to keep things very
simple. As an artist, every meal is a unique experience for me. For the purposes of this book, I have kept dubious notes
pertaining to measurements and quantities. Because for me, no dish is really ever the same way twice. Instead, I ride the
energy and inspiration of the moment, which sometimes affects the result but always pushes me to continually create.

I wanted to note a few points that may come up for you:

HONEY & AGAVE: although honey is controversial for some vegans, we use organic Manuka honey as a superfood. Some
would say this means we are not truly “vegan”, as it is obviously derived from bees. But we have never been about labels. In
any case, I prefer to use honey over any other sweetener. Because it is a processed (hydrolyzed) fructose, we rarely use
agave. One exception to this rule is Trapper’s lemonade recipe.

SEA SALT: Food for your body. I am not speaking of processed salt. I am speaking of sea salt. We prefer the large granular
“Celtic” variety, particularly the Selina Naturally brand. We also like Himalayan or Hawaiian red. Use what feels right for
you. At times I use it in plentiful amounts.

OILS: If you are in poor health, use oils sparingly. But if you are fit and train vigorously like Rich, oils used wisely are
nutritious for their “good” fats and other nutritional benefits. You will see I use olive oil in many recipes. Feel free to
alternate with nutritious coconut oil, which is great for cooking in high heat.

VITAMIX: You will notice that many recipes require a Vitamix blender. I know its expensive and not everyone has one. But it
is a worthy investment in your health. I know our family could not live without ours. If you are interested in purchasing,
please see the link at the end of the book - we offer free shipping.

Please remember that my intention is that you use these recipes as a starting point to express yourself in your own unique
way. My sincere hope is that our recipes will inspire you to develop your own original food creations!

julie.
kitchen
equipment
Let’s keep it simple people! We do. No fancy dehydrators or preparation needs. The
Vitamix may be the only item you don’t already own.

VITAMIX: our coveted machine. If you are going vegan, buy one. If interested, see the
“links” section at the back for free shipping.

WOK / IRON SKILLET: for blackening tofu and tomatillos...

PANS: Copper or non-toxic preferred; 2 large gallon pots, medium sauce pan, small
sauce pan, skillet, cookie sheets, pie pans.

FOOD PROCESSOR: works best for salsas, chia seed pudding and cashew cheese.

SHARP KNIVES: just a couple.

POTATO PEELER, COLANDER, CUTTING BOARD & PARCHMENT PAPER

 shopping list...
All the below items should be readily available at Whole Foods or a similar health food grocer. We try to source our
produce needs from local growers at farmer’s markets. If you don’t have these options, most everything can be
found online. It has been determined that non-organic foods can lack up to 40% of the nutritional value of fresh
organic, so we cannot stress enough the importance of ensuring you buy organic if and when possible.

PRODUCE: lots of fruits and veggies of all
types and colors; high emphasis on leafy
greens, beets and a wide array of colors
SEA SALT: we like “Celtic” by Selina Naturally,
but try a few out, like red hawaiian
BLACK PEPERCORN: organic please
NAMA SHOYU: this is a higher frequency of
soy sauce
YELLOW MISO PASTE: great for soups and
cashew cheese
VEGENAISE: grapseed-based vegan mayo;
great for our potato recipes and sandwiches
ALMOND MILK: buy it or make your own by
Vitamixing almonds and water; unsweetened
if you can deal
COCONUT MILK: a great creamy substitute
for all things dairy...the “So Delicious” brand
is, well, delicious
OILS: olive, flax, hemp & coconut oils a must
to get your monounsaturated & essential fatty
acids, particularly for athletes. Again,
coconut oil is great for cooking!
NUTRITIONAL YEAST: for the cashew cheese and
source of B vitamins
RAW SEAWEED: great add in Vitamix
veggie drinks or as a topping on salads and soups
SYRUPS: maple, agave nectar and Manuka honey
for those who eat honey
ARROWROOT: a natural thickening agent
RICE: brown and white basmati preferred
MACA: Mayan superfood and endurance booster
NUTS: almonds & walnuts are staples
SEEDS: hemp, flax, chia, sesame, pumpkin
CACAO: raw chocolate superfood
ALMOND CHEESE: plenty of organic varieties
VEGAN BUTTER: we like Earth Balance
RELISH: Bubbies is good!
SUPPLEMENTS: mostly to ensure you get your
B12 and for athletes, we like Vega Whole Food
Optimizer, Living Harvest Hemp Protein, Vega
Sport Protein & Sunwarrior Rice Protein. But use
sparingly. If you are eating properly you shouldn’t
need much -- unless you are training like Rich!
 may
food
be
your
medicine
and
medicine
your
be
HIPPOCRATES -- 640 BC
food
weare to eat
plantpowered
spiritual is to connect to your divine design..

beingshaving
a human we
experience... need
you
all perfectly to
be
designed more
you
of
tofulfill
a
specific part
of
creation. ..and your perfection revealed will be a blessing to us all!
time
to get
plantPOWERED!
notes
a few simple

nutrition
on
what
about protein?
IF YOU ARE EATING A WELL-BALANCED WHOLE FOODS PLANT-BASED DIET, YOUR PROTEIN NEEDS SHOULD BE MET JUST FINE.

HERE ARE SOME PLANTS HIGH IN PROTEIN:

QUINOA CASHEWS
PEAS (chick /black-eye) OATS / BUCKWHEAT
LENTILS SPIRULINA
ALMONDS (nut/butter/milk) SOYBEANS / TOFU (fermented)
PEANUTS (raw spanish) TEMPEH
WALNUTS BRUSSELS SPROUTS

MORE SEEDS (pumpkin/sunflower/alfalfa/flax)

BEANS (black/baked/navy/garbanzo/pinto/mung/kidney)
LEAFY GREENS (beet greens/spinach/broccoli)
RAW GARLIC
anti-
oxidants
To combat cell damage due to free radicals, make sure
you get your anti-oxidants, especially post-workout or
during high stress. Here’s a list of our faves. Eat daily or
add to your Vitamix!

ACAI RED BEETS

BLUEBERRIES APRICOTS / DATES /
RASPBERRIES PRUNES
STRAWBERRIES RAW ALMONDS
CRANBERRIES SPINACH
POMEGRANATE KALE
CARROTS MUSTARD GREENS
MANGOES GREEN TEA
BROCCOLI WALNUTS
CINNAMON
RED, KIDNEY & PINTO
BEANS
ARTICHOKE
RUSSET POTATOES
GRAPEFRUIT JUICE
 endurance
boosters
PLANTS THAT KEEP RICH GOING...AND GOING....AND GOING...

CHIA SEEDS: dubbed the

BEETS: and particularly Runner’s Food by the ancient
Aztecs, who used this superfood
beetroot juice has been
for extended energy before battle;
shown to lower blood
also aids in hydration
pressure and increase
stamina & endurance by
reducing oxygen uptake

MACA: known as Peruvian

ginseng, maca root curtails stress
& fatigue and increases stamina
and libido
 &
breakfast
blends
 power
breakfast
1 cup quinoa
Coconut or almond milk
Berries
1/2 tbsp flax seeds

Boil quinoa.
Drain. HIGH IN PROTEIN!
Cool over night.
HIGH IN EFA!

Put your quinoa in HIGH IN ANTIOXIDANTS!

bowl
Add coconut or
almond milk.

Add berries of choice

- I prefer blueberries

Sprinkle flax seeds on

top.

CHOW.
 banana
gluten free scones
These are great for a breakfast scone with jam and Manuka honey.
Or, serve as a dinner roll alongside vegan mashed potatoes...

2 1/4 cups amaranth or brown rice flour

1/4 cup ground flax seeds
1/2 cup arrowroot
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cardamon
1/2 tsp cinnamon
3 mashed organic bananas
3/4 cup organic maple syrup
1/4 cup organic coconut oil

Sift all dry ingredients together in a large bowl.

In smaller bowl, mash bananas, maple syrup, and coconut oil. Make a well in the center of the
dry ingredients, pour wet mixture in and mix by hand.

Lightly press together to form 2-inch pieces. Drop onto lightly oiled cookie sheet.
Bake at 350 for 20 minutes, or until light brown.

They should be organic in shape like a drop cookie.

vegan
mocha
latte
¼ cup organic fresh brewed coffee
(or decaf)
5 organic brasil nuts
2 tsp sweet cacao nibs
1 tsp raw Manuka (or organic) honey
¼ vanilla bean
dash of cinnamon

Put it all in the Vitamix and blend!

Add small amounts of boiling filtered

water to desired consistency.

For a cold blended version, simply add

ice before blending.
healing
vitamix
blends
SUPPORT FOR KIDNEY AND URINARY TRACT
1 stalk organic celery
Fistful of organic parsley
3 large sections organic watermelon rind removed
1 cup of organic cranberry juice
1 cup of filtered water

DIGESTIVE SUPPORT
1 peeled papaya organic if possible
1 organic peeled orange
2 tbsp organic chia seeds
2 tbsp organic coconut oil
1 tbsp organic manuka raw honey
2 oz organic aloe vera juice
filtered water for desired consistency

This one is really fluffy and creamy. If It’s too thick,

simply add some water. I love to use live raw aloe
vera. I cut a stem and filet the inside meat right
into the Vitamix.
VASCULAR JAI SEED TREE SERIES METALLIC PHOTO
LARGE FORMAT 4 X 9 FEET MOUNTED TO
GLOSSY PLEXI WITH ALUMINUM EDGE FRAME
divine
vibration
drink
This drink is part of Julie’s spiritual
practice. Almost all the ingredients
come directly from the land at JAI.
She’s been told it tastes like you are
drinking nature…Julie finds it to be
a direct healing from the plants…

3 fresh red rose petals

3 fresh pink rose petals
4 fresh white sage leaves
1 stalk of aloe vera (w/ skin)
3 fresh lavender blooms
1 organic carrot ...blend in the
I organic lemon - skin removed Vitamix and let it
1 organic sweet grapefruit
1 tbsp rose water heal your body
organic orange juice and soul…
 raisinhunza
smoothie
Hunza raisins are a golden Himalayan raw food.
They are very sweet. If you can’t find them, you can
use regular golden raisins.

This is our heart connection

to India…

1/2 cup raisins

2 cups raw coconut water
3 dates soaked and pitted
handful of almonds
vanilla bean split
1/4 tsp cardamon
1/4 tsp cinnamon
1/4 tsp coridander

Blend in the Vitamix and

TANGO drink!
JAI SEED TREES SERIES METALLIC PHOTOGRAPH LARGE FORMAT
4X 10 FEET GLOSSY PLEXI ALUMINUM EDGE FRAME.
 rich’s
DAILY VITAMIX
blends
PRE-WORKOUT VITAMIX
For your daily morning drink, mix
These are two great performance
and match from this list to energize
blends to get you fired up for the
your day:
morning training session. Just mix all
the ingredients in the Vitamix and
Veggies:
blend. Drink immediately.
Kale
Beets
Option 1
Celery
1 cup organic pineapple skin removed
Tomato
1 large leaf organic kale
Spinach
2 tbsp maca
2 tbsp chia seeds
Fruits:
½ cup organic raw shaved coconut
Orange
2 tbsp coconut oil
Apple
1 cup organic orange juice
Blueberry
Avocado
Option 2
Coconut slices
1 medium organic beet
1 small organic apple
Nuts / Seeds:
1 stalk organic celery
Almonds (butter & milk too)
1 large organic kale leaf
Walnuts
2 tbsp maca
Pumpkin seeds
2 tbsp hemp seed
Flax seeds
2 tbsp flax oil
Chia seeds
1 tbsp blue green algae
1 cup organic apple juice
Supplements:
Vega Whole Food Optimizer
Vega EFA Oil
Flax Oil
Coconut Oil (and milk)
Maca
Marine phytoplankton
Spirulina
Acai
recovery blends
TYPICALPOST-WORKOUT COLD REMEDY

2 kale leafs 1 celery stalk

1/2 beet + beet greens
1 stalk celery
1 cup blueberries
1 cup organic acai
2 cups coconut water
1/4 cup pumpkin seeds
1/4 cup raw almonds
1 tbsp spirulina / phytoplankton
1/2 scoop Vega Sport Protein
1/2 scoop hemp protein
1/2 scoop brown rice protein
1/2 scoop pea protein
1 squirt flax or hemp oil
1 squirt Vega EFA Oil
1 tbsp coconut oil
Add water as needed
1 bunch parsley
1 bunch dill
1 bunch basil
2 tbps apple cider vinegar
1/2 cup kombucha
1/2 cup water
1 tsp cayenne pepper
1/2 lemon (skin removed)
GREEN ALOHA
1/4 pineapple (skin removed)
2 kale leaves (stems removed)
1 bunch green sprouts
1-2 cups filtered water
1tbsp coconut oil
avocadoredpepper
basil
Avocados are high fiber fruits (yes its a fruit!) rich in “good” monounsaturated fats as well as vitamins C, B, E
& K. In addition, avocados have more than twice the potassium of bananas. High avocado intake has also
been found to have a beneficial effect on blood serum cholesterol levels. If Rich was stranded on a desert
island, the avocado would be his “must have”!

Today I wandered into the fridge again to see about feeding my body. Nothing looks good anymore. I was
going to make pasta for the girls. I used to love pasta with tomato or homemade pesto. Now it just tastes
dead. I find myself looking for foods that used to be part of social food life that can also serve as nutrition
for my body. So today I stopped trying to make the old standards fit. I just got out the Vitamix and blended
my superfood. It looked like this:

1/2 organic avocado

1/2 organic red bell pepper with seeds and stem
1/2 organic cucumber skin on
1/2 lemon
nice bunch of organic basil
1/4 cup pumpkin seeds
1/2 teaspoon celtic sea salt
2 celery stalks with leaves on
8 organic green grapes
ULTRAMAN 2009 RICH EN ROUTE TO DAY 1 VICTORY!
 al
s a ds
arugula spring
HEARTY, CRUNCHY AND FULL OF FLAVOR!

2 cups organic arugula

1/2 cup chopped organic celery
salad
1/4 diced organic red pepper
1 sliced organic carrot
1/2 organic avocado
2 organic ripe figs quartered
4 1/8 sections organic tomato
2 tbsp organic sliced raw almonds

DRESSING
2 tbsp organic olive oil
1 tsp fine celtic sea salt
1/4 organic lemon squeezed
splash of organic apple cider vinegar

In a medium bowl add dressing ingredients.

Add celery, carrots, pepper.

Toss to coat.

Add arugula, figs avocado and almonds.

TOSS AND SERVE.

 vegan
Type to enter text

caesar
salad
This is a favorite all around. You can also add a
dash of cayenne pepper if you like a little kick. I
don’t so the little girls can eat it. Mathis (age 6)
and Jaya (age 3) love this salad.

Organic romaine lettuce washed and cut in

strips
3 tbsp Vegenaise
1/4 tsp Celtic sea salt
Juice of half a medium lemon
1/8 cup olive oil
black pepper
dash of cayenne pepper - optional

In a salad serving bowl, mix all the

ingredients together with a fork to
make the dressing.

Add the lettuce.

Toss just before serving

 warm
swiss chard
salad
1 bunch of organic swiss chard
2 organic celery stalks chopped
3 cups organic mushrooms - assorted
variety
2 organic zucchini quartered and diced

Cut the stems off the chard & slice cross-wise into strips.

Blacken zucchini in skillet on high heat - no oil. Then transfer zucchini to a

large bowl.

In the same skillet, add 1 tbsp olive oil. When hot add chard & sauté until
wilted but still clear in color. Then transfer chard to bowl with zucchini.

Add 1 tbsp olive oil to skillet. When hot, add mushrooms and brown on high
heat.

Then transfer mushrooms to bowl on top of the swiss chard.

Squeeze the juice of 1 small lemon, and add 2 tablespoons organic apple
cider vinegar. Add sea salt and pepper to taste. Toss and serve warm.
 basil
salad
tomato
heirloom avocado

Organic Heirloom Tomatoes

(red, yellow, green mixed)
Organic olive oil
Fresh basil
Avocado
Celtic sea salt
Ground black pepper
Half a small lemon

Slice tomatoes, avocados, and

arrange on a serving plate with
basil leaves.

Put a spoon of almond pesto (see

recipe) on each basil leaf. Drizzle
olive oil and squeeze the juice of
half a lemon over everything.

Sprinkle with sea salt as desired.

grilled
VEGGIES DRESSING
Organic corn 1/4 cup olive oil
Organic red pepper 2 tbsp dijon mustard
Organic zucchini 1/4 tsp sea salt
Organic squash juice of 1/2 lemon
Organic red onion splash of maple syrup
Organic mint dash of cayenne
Organic cilantro pepper.

veggie
Organic mixed greens

On high heat, in a wok or iron skillet,

blacken corn on the cob.

Remove cobs and blacken remaining

veggies, removing stems and seed. Set
aside to cool.

In a large salad bowl, add the olive oil,

salad
mustard, sea salt, lemon juice,maple syrup
and cayenne pepper.

Remove corn kernels from the cobs and

dice remaining veggies.

Add warm veggies and stir to coat. Add

mint and mixed green lettuce on top. Toss
again just before serving!
asian
salad
1 cup sprouted organic mung beans
1 package sea vegetables
1 cup organic daikon sprouts (or
substitute any kind of sprouts)
A sprinkling of black sesame seeds
1 bag organic spring lettuce mix
1/8 cup sesame oil
1/4 cup organic shoyu sauce
1/8 teaspoon black pepper
juice of one small organic lime

in a serving salad bowl, mix the sesame oil, shoyu, the juice of lime, and pepper

add the sea vegetables and stir to coat

add the lettuce, mung beans and daikon

toss and sprinkle with sesame

serve.
nothing
changes... ...if

nothing

changes
ORGY
JAI SEED TREE SERIES LARGE FORMAT 4X5 FEET METALLIC PHOTOGRAPH GLOSSY PLEXI ALUMINUM BACK
 au
s ces
 This is the tastiest guacamole ever. It is simple and free
e of spicy ingredients. The kids love this one!

Avocados get a bad rap due this idea that they are high

a mo l
in fat. Its true they have fat. But its “good fat” - not
only does the body need monounsaturated fats, they
are easily and quickly metabolized as a very good
source of energy.

Also, avocados provide nearly 20 essential nutrients

and are are very high in fiber, magnesium, potassium
(60% more than bananas!), vitamins K, E and B as well
as folic acid. In addition, high avocado intake has been
associated with a reduction in cholesterol.

4 ripe organic avocados

juice of one medium lemon

g
Celtic sea salt

ua
c
On a plate, cut avocado crosswise to make small
cubes

Squeeze the lemon juice over avocado & add sea salt

Continue cutting until everything is chopped but not

mushy

Adjust salt & lemon to taste.

Serve with chips and salsa, add to burrito / taco.
mound it on top of cashew cheese nachos or add to
a sandwich. Basically it goes great with all kinds of
dishes
 salsa
tomatilla
8 tomatillos
juice of one small lime
sea salt to taste
2 tbsp cilantro
one small jalapeno (optional)

In a cast iron pan or large wok.

Turn the flame on high and heat
the pan until it’s very hot.

Add the tomatillos to blacken.

When the tomatillos are slightly

charred, turn them over. This
should take just about 8 minutes
total.

Add all the ingredients to a food

processor and blend until it
makes a fine salsa.

Adjust salt to taste.

cashew
cheese
In a food processor, place cashews and process for 2- 3 minutes
until ground into a mealy consistency.

1 1/2 cups raw cashews Add the nutritional yeast, salt, and pepper. Pulse a few times to
1/2 cup organic canola oil
blend. In a small saucepan heat the oil and soy.
1/4 cup organic
yellow miso paste
1/2 cup nutritional yeast Reserve a half a cup of the mixture in a small bowl. With the
1 tsp sea salt processor running, pour the warm oil and soy mixture into the tube.
1 tsp garlic powder Mix the miso paste into the reserved mixture and blend in the small
2 1/2 cups unsweetened bowl until it is combined well. Then pour it in.
soy milk
juice of one small lemon
Add the lemon juice into the tube. It will thicken slightly after it sits.
If done properly it should be fluid like a thick gravy.

Serve this over steamed cauliflower, broccoli or with nachos....

 organic
tomato
sauce
This sauce is great over fresh organic pasta of any kind or alternatively may be served as a soup.
It is full of fresh flavors of the veggies. Add toasted pine nuts for a twist.
You could add sliced kalamata olives and capers for a puttanesca vibe or serve alone.

4 organic heirloom tomatoes or any variety fresh ripe tomatoes

(quartered with seeds removed)
1 organic small carrot - top removed
¼ organic roasted red pepper -- seeds and stem removed & wok blackened
2 tbsp vegan butter
¼ tsp or more olive oil
1 tsp organic oregano
1 tsp chopped fresh organic basil
1 tsp sea salt
¼ tsp black pepper

Slice the tomatoes into quarters; squeeze the seeds out into a small bowl & discard in compost. Blacken the red
pepper over a flame or in a wok. Then place all the ingredients except the butter into the vitamix and blend until
smooth. Transfer to a large sauce pan and heat over medium heat. Add the vegan butter and stir until it melts
in. Adjust olive oil, salt and seasonings to taste. If it is too “raw” and a bit mealy in texture, simply add a bit more
olive oil until it is smooth in texture.

Place organic pinenuts on a cookie sheet and bake at 350 for 8 minutes or until lightly browned; add to sauce.
 vegan
1.


Add all ingredients into a food processor
or Vitamix. If using Vitamix, use plunger
to ensure proper blending.
pesto
2. Blend until it forms a paste.
1 bunch fresh organic basil,
3. Scrape down the sides of the processor and mix again washed, stems removed
for 30 seconds.
1/2 cup raw almonds
4. Use this as pesto on pasta (we prefer gluten free brown
rice pastas), grilled veggies or mixed into rice or potatoes. 1/2 cup olive oil

1 teaspoon celtic sea salt

5. It’s a wonderful flavorful addition
juice of one small lemon
to sandwiches as well.

6. As for sandwich bread, we prefer

gluten free varieties. But we also
enjoy hemp bread or at a
minimum sprouted grain breads.
Avoid refined wheat breads as
they are not only high in gluten
(inflammatory) but also because
they have been stripped of their
nutritional value.
cilantro
walnut
pate
This tastes surprisingly like a liver pate. Not that I am trying to mimic
meat flavors, but I tried the combo and it reminded me of being in France.
Spread it on some warm bread fresh from the bakery.

½ cup organic walnuts

½ cup organic kalamata olives
1 bunch organic cilantro
2 tablespoons organic olive oil

This is a great spread to have on hand for sandwiches or appetizer.

 gravy

mushroom
1 portabella mushroom
4 small bunches shelf, shitake, porcini, or any
fresh local mushrooms
1/4 onion
1/4 cup arrow root
2 cups filtered water
3 tbsp nama shoyu
2 tsp sea salt OR 1/4 cup kalmata olives pitted
1 sprig fresh rosemary
2 sage leaves

In a large sauce pan, brown the onion in the olive oil,

then add the portabella, shelf and/or other mushrooms

Saute for five minutes until the juices come out

Whisk the arrowroot in a cup of filtered water and add

to the mushrooms

Stir until it thickens, then add the nama shoyu, olives (or
salt) and herbs

Pour the mushroom mixture into the Vitamix and blend

for three minutes, adding water slowly until desired
consistency
ULTRAMAN 2009: FINISHED!
TRAPEZE

JAI SEED TREE SERIES METALLIC PHOTOGRAPH LARGE FORMAT 4 X 6 FT GLOSSY PLEXY ALUMINUM EDGE FRAME
lunch
& dinner
veggie
burgers!
We love these veggie burgers. They can be a little tricky as
they are little delicate to handle. Browning them in coconut oil
give them a solid base so you can turn and keep them in one

4 tbsp good quality organic bbq sauce

1 tbsp organic syrup
1 cup organic black beans
2 cups slightly undercooked brown rice
1 tbsp ground flax seeds
2 tbsp chia seeds
2 tbsp finely chopped onions
1 tbsp finely chopped cooked beets
1 tsp chili powder
1/4 tsp cumin
1/4 tsp black pepper
1 tsp sea salt

CONTINUED....
veggie 1. Combine syrup and barbeque sauce in a
small bowl.

burgers
...continued
2. In another large bowl mash the beans.
3. Then add 2/3 of the barbeque mixture.
Save the rest for brushing during grilling.

4. Add remaining Ingredients.

5. Form into individual patties.

Heat 1 tbsp coconut oil In a non-stick
6. skillet and grill until browned on one side.

Carefully turn and brush with remaining

7. sauce and brown on the other side.

8. Finish by brushing the first side with BBQ

sauce.

9. Brush organic buns with vegan butter and

lightly toast.

10. Add all organic lettuce, tomato, pickles,

onions, Vegenaise, relish, mustard, and
ketchup, etc.

11. If you like pickles, use “Bubbies” -- all

natural -- no vinegar and no sugar.
 holidaymixed
pilafwithred
grain
chard
In a large sauce pan over a medium flame, heat 1 tbsp olive oil.
Sauté rice for one minute to coat.
1 cup red quinoa
Add quinoa and filtered water to saucepan and bring to a boil;
1 cup brown basmati rice reduce heat and cover.
3 swiss red chard leaves In a smaller saucepan, heat 1 tbsp olive oil over medium flame
cut in strips and sauté red chard until wilted but not limp.
½ cup toasted pumpkin Add 1 tbsp apple cider vinegar to chard. Set aside.
seeds
On a cookie sheet, place pumpkin seeds in a single layer and
½ cup dried cranberries bake at 325 for 10 minutes or until golden. Set aside.
4 tbsp olive oil When pilaf is done, the quinoa will open, revealing a white
2 tbsp apple cider vinegar center.

4 cups filtered water Transfer rice and quinoa pilaf to a large serving bowl.

sea salt to taste Add chard, pumpkin seeds, dried cranberries, remaining 2 tbsp
olive oil, apple cider vinegar, and sea salt to taste.
MIX AND SERVE.
 kale wraps
This is a great semi-raw lunch or dinner option. Large kale leaves hold up
great as a wrap. Be sure to break off the stem, then wrap by folding the
bottom and top in. Wrap the sides much like swaddling a baby. It tastes great
to eat raw veggies in an entire raw kale leaf. We all love them. Even the kids!

Kale is a green or purple cabbage with powerful anti-

oxidant and anti-inflammatory properties. It is very high in
beta-carotene, carotenoids, vitamin K, vitamin C, and
contains a decent amount of calcium to boot. And if that’s
not enough, its believed to have anti-cancer properties. If
he’s not eating avocados, you can find Rich eating kale!

Large Kale leaf

Cooked short grain brown rice
Raw orange, yellow or red bell pepper sliced
(seeds / stem removed)
Cucumber spears skin removed
Vegenaise (or hummus)
Nama shoyu
Black sesame seeds

Lay one leaf on a plate open. Spread 1 tbsp of

Vegenaise (or hummus) down center of leaf. Add a
serving spoon of brown rice. Lay down 3 cucumber
spears & 3 sections of bell pepper. Top with Nama
Shoyu and black sesame seeds. Wrap and eat!
black
1/2 organic bell pepper
bean
chili if we skip the
jalapeno and
diced seeds removed
4 cups organic black go light on the
beans
1 medium onion chili powder,
I jalapeno (optional) the little ones
4 garlic cloves peeled
and smashed love them...
4 tablespoons chili
powder
1/2 tsp cinnamon
1 tbsp maple syrup
2 tsp sea salt Soak black beans overnight or bring to a boil with garlic cloves and then simmer on a low boil
1 tsp black pepper until tender (approx 3 hours).
2 tbsp olive oil
2 small tomatoes pureed In a medium saucepan, heat olive oil. Add the onions until slightly brown. Add bell pepper,
in the Vitamix jalapeno and chili powder. Stir to coat. Squeeze the lime over it.
juice of one lime
Add the sauté mixture to the beans.

Add cinnamon, salt, pepper and maple syrup. Bring to a boil and reduce heat to a simmer for
twenty minutes.

Add pureed tomatoes and serve.

trapper’s
lemonade We like ours lemony. You have
to add a fair amount of agave
10 organic lemons depending on how sweet you
filtered water to taste like it. The mint just makes it
agave to taste that much better and fresher.

chopped fresh mint Lemon is an alkalizing fruit

Ice which can bring your body into
balance. Most disease exits in
an acidic environment.
Contrary to what one would
think, lemon is not acidic but
alkalizing - a great health aid.

We all drink lemon water as

much as possible and always
when we feel a cold coming.

This is a staple in our home. Trapper usually makes it as he has the special touch.
He uses a French hand press.
 vegan
lasagne
3 organic yellow squash
3 organic calabasas squash
or any zucchini variety
organic whole basil leaves
shredded almond cheese
mozzarella style
almond pesto (page 39)
fresh tomato sauce (page 38)
1. Slice squash and zucchini in cross sections so you get the
widest possible slice of the veggie, about ¼” or less thick.
2. Think lasagna noodles..In a large square glass pan,
arrange veggie slices to make the first layer of your
lasagna.
3. Spread a teaspoon of almond pesto on each slice, top with
another layer of veggie slices and repeat, finishing with a
top layer without the pesto.
4. Pour the fresh tomato sauce over the top and bake at 350
degrees for 25 minutes.
5. Sprinkle almond cheese over the top and bake another 5
minutes until the cheese melts. You should have
individual sections of lasagna.
6. Plate and serve with a fresh basil leave on top!
 mashed

potatoes
vegan
We like red potatoes -- less sugar. Russet are also highly nutritious. Leave the
skins on for maximum nutrition. If you dice the potatoes and add some Bubbie’s
relish, fresh dill and two tbsp organic mustard, it makes a great cold potato
salad...

One large bag of organic red potatoes.

3/4 cup Vegenaise
1/4 cup organic olive oil
Celtic (or great quality) sea salt to taste
Ground black pepper

Wash the potatoes and boil them in water until done. Transfer them into a
colander and drain the water off. Rinse the pan out and place back on low heat
on the burner. Add the potatoes back in with the olive oil, Vegenaise & sea salt.

Cut potatoes cross-wise with a sharp knife or use a masher and stir until creamy.

Adjust to taste with Vegenaise, salt, pepper or maybe some dijon mustard.

A GREAT CARB BOOST AFTER A HARD TRAINING DAY!

ARTERY

JAI SEED TREE SERIES METALLIC PHOTOGRAPH LARGE FORMAT 4 X 4 FEET GLOSSY PLEXI ALUMINUM EDGE FRAME
julie’sno lox
lox plate
sprouted wheat onion bagel
whipped vegan cream cheese
sliced organic heirloom tomatoes
steamed organic spinach
sliced lemon wedges
himlayan salt or great quality sea salt
organic ground black pepper

Saute fresh spinach in a skillet with one and one half tablespoon of olive oil. Set aside.

Slice tomatoes. If you can’t find heirloom just get the best organic tomatoes you can find.
Slice organic lemons into wedges.

Toast bagels, spread on vegan cream cheese, add warm spinach and top with fresh tomato. Sprinkle
with a pinch of salt and pepper to taste. Squeeze one lemon wedge over the top.

Or serve family style and let everyone build their own bagels.
sprouted lentils
mung beans or

Sprouted lentils ease digestion & are surprisingly high in protein, vitamin B, folate, iron, dietary fiber and minerals.

Mung beans are also a good plant based protein source and are rich in vitamins A, C, and B complex.

Studies have shown that sprouted (as opposed to dried) beans contain an amazing increase in nutrients and bio-
availability. During the sprouting process, the vitamins, minerals, protein quality, amino acids, fiber content and
nutritious phytochemicals increase substantially.

2 cups sprouted fresh lentils
OR sprouted mung beans
2 carrots diced
1 celery stock with leaves
chopped
2 tbsp olive oil
1 tsp or more celtic sea salt
1/2 tsp tumeric fresh grated or
powder
1/2 tsp cumin seeds or powder
1 tbsp nama shoyu
4 cups filtered water
In a large pot, heat the olive oil and add the celery.
Saute until the color brightens.
Add the carrots and sauté again for five minutes.
Add the fresh sprouted lentils or mung beans along with the
remaining ingredients.
Saute to coat.
Add water and bring to a boil for five minutes.
Reduce heat to simmer.
When the water reduces down, adjust the spices to taste.
Add a squeeze of half a small lemon and fresh cilantro just
before serving.
 veggie
nachos
& burritos
NACHOS
I bag organic chips of your choice - we like blue corn
Cooked black beans: see recipe page for our chili version
Guacamole: see recipe, page 35
Cashew cheese: see recipe, page 37
Organic fresh salsa: see recipe page for our tomatilla version

Place chips on a large platter. Pour warm cashew cheese over them. Mound black beans,
guacamole, and salsa on top!

TACOS/BURRITOS
Same ingredients as above, but instead of chips, tortilla of choice
Soft for burritos and hard for tacos. We use gluten free varieties or just try a large kale leaf instead
Rice: brown or basmati, steamed

Mix black beans, brown/basmati rice, guacamole, salsa and anything else you like, such as chopped
onions, greens, blackened green/red peppers; if you like, pour cashew cheese inside or on top of tortilla
after wrapping
 beet
cleansing

soup
2 celery stalks with leaves
2 medium beets top removed skin on
2 beet green stalks
1 bunch cilantro with stems
1 medium lime
2 garlic cloves
1 dash cayenne pepper
2 tbsp olive oil
4 cups filtered water
Chop all veggies into medium size
country style pieces.
In a pot over medium heat, sauté
garlic in olive oil.
Add celery and stir until the color
brightens.
Add beet greens, cilantro, lime,
cayenne pepper and filtered
water.
Simmer on low heat for 30
minutes.
Serve.

We love this soup as a support when we need to get back in balance

and give our bodies a rest from digesting heavier foods. It’s great in
colder climate or winter months.
grilled
tofu
1 lb organic tofu
black sesame seeds
organic sesame oil
organic olive oil
Large bunch of spinach (triple what you
think you need, it reduces down
drastically)
Lemon
Sea salt
Nama shoyu
Japanese rice vinegar
Slice tofu (prefer fermented non-GMO
variety) into 9 pieces. You will slice it into
cross sections first to make three thin
rectangles. Then slice those twice so
you have three pieces of each section.
Marinade the tofu in a deep dish adding
¼ cup rice vinegar, salt, pepper, lemon
and 8 tablespoons nama shoyu. Set
aside.
In a large wok, heat olive oil, add spinach
and sauté until just limp. Transfer to
serving platter.
Add sesame oil and place tofu filets
carefully to fit inside the wok. Some
pieces will move up the side of the wok.
Brown well, then turn and repeat. In the
last minute of browning on the flip side,
add marinade and make a reduction for 3
minutes. Using a metal spatula, lift the
filets out of the wok and arrange on top
of the spinach. Pour remaining marinade
over the tofu filets. Sprinkle with sesame
seeds and drizzle with nama shoyu.
steamed
veggies
BOILING HAS BEEN SHOWN TO CAUSE THE GREATEST LOSS OF
NUTRIENTS IN VEGETABLES, SO WE ALWAYS STEAM.
BUT TO PRESERVE THE NUTRITIONAL CONTENT, CARE IS STILL REQUIRED

DON’T OVERHEAT!
NOT TOO HOT AND NOT TOO LONG

Steamed green beans and

broccoli
Organic blue lake green beans
washed and ends trimmed.
Organic broccoli stems cut
Organic shoyu sauce
Black sesame seeds

Lightly steam green beans and

broccoli until just tender, not
“cooked” approx 5 minutes.

Transfer to serving plate.

Sprinkle sesame seed and drizzle

shoyu over veggies.

SERVE.
 tamales
Tamales are the one of the foods that we eat more of in the winter when you really need some
substance. The kids love to help.

They are a little hard to wrap at first; just keep at it and you will figure it out. If you can’t manage
folding the ends in, just tie them off like “treats” as Mathis refers to them. This recipe is a bit
tricky, so follow closely...

10 organic ears of corn with husks

4 cups masa
4 cups warm water
1 1/3 cups healthy heart vegan butter (Earth Balance)
2 teaspoons baking powder
1/2 teaspoon sea salt
1 pkg dried corn husks

CONTINUED....
 tamales / con’t.
1. Carefully cut both ends off corncobs, then remove & 7. Remove a few husks from the water, Layer
set aside husks - we use these to tie the tamales. If the husks overlapping them a quarter and
you cut the cobs too short, the strips to tie the place a large tablespoon of masa in the
tamales will be short and it will be harder to tie. Soak center and middle.
the husks in hot water. If this is too daunting, then
just opt for store-bought husks.
8. Press evenly, until a thin layer is formed.
2. Cut the kernels off the cob into a large bowl.

3. Saute 2 tablespoons vegan butter, add corn, 1/2

teaspoon salt, 1/4 teaspoon pepper, 1/2 cup of
9. Now, add whatever filling you want. See
the next page for our top three.
coconut milk.

4. Simmer ten minutes. Then remove from heat and cool. 10. Tie them up using strips from the corn
husks.
5. In a separate bowl, add masa, water & mix by hand.
Add the corn 1 cup at a time and mix in by hand.
11. Steam them in basket for 18 minutes.

6. In a small bowl, whip the vegan butter by hand until

it’s smooth. Add the vegan butter into the corn and
masa mixture until the dough forms.
 tamale
fillings
Try whatever sounds good to you. Here are our top three...
1.
PUMPKIN RAISIN
TAMALE
I cup roasted pumpkin seeds
I cup Hunza raisins
11/2 teaspoons cinnamon
1 teaspoon healthy heart
vegan butter
Roast the pumpkin seeds in
the oven at 350 for 5 - 8
minutes until toasted. Mix all
the ingredients together in a
small bowl. Place a
tablespoon in the center of
your tamale and wrap.
2. 3.
BLACKENED CHILI
MUSHROOM TAMALE
RELLENO TAMALE
Saute a blend of chopped
Grate and mix cheddar and mushrooms in two
mozzarella almond cheeses tablespoons olive oil.
in a wok or iron skillet with Add sea salt and lemon to
chili until chili is blackened. taste. place two
Make sure you either slice the tablespoons inside your
chili or puncture it so it tamale and wrap.
doesn’t explode.
Remove from wok and cut
chili into thin strips. Place 3
small strips in the center of
your tamale along with grated
cheese and wrap.
kale
chips
Aside from avocados, kale is Rich’s
favorite leafy green

VERSION 1
Large bunch of organic kale leaves
Olive oil
Sea salt
Squeeze of lemon

VERSION 2
Sesame oil
Nama shoyu
Black sesame seeds

For both versions, strip the leaves from the

stems by holding the stem in one hand and
stripping the leaves away with the other hand in
one motion. Place kale leaves on a cookie
sheet. Drizzle with olive (or sesame) oil.

MAKE SURE it’s just a drizzle or leaves will get

soaked and not crispy.

Sprinkle with sea salt. Bake for 10 minutes at

375 degrees or until crispy.
 FLY
JAI SEED TREE SERIES METALLIC PHOTOGRAPH LARGE FORMAT 4 X 5 FEET MOUNTED to GLOSSY PLEXI WITH ALUMINUM EDGE FRAME
w es
set
glazed figsmanuka
with
honey
Manuka honey is widely considered a natural
“cure all” -- it is antibacterial, antimicrobial,
antiseptic, antiviral, antioxidant, anti-
inflammatory and antifungal. You can find it in
various qualities at Whole Foods. I treat it like
caviar and splurge on the best I can find.

15 large black ripe figs

1 jar of great quality Manuka honey

Slice the figs in half and place on a lightly

oiled (use coconut oil) cookie sheet. Place in
the oven at 375 degrees for ten minutes or
until glazed.

Place a few on a serving plate and drizzle one

teaspoon of Manuka honey on top.

You can add some toasted pineolas, and

some fresh chopped mint if you like.

Or serve them alongside the chia seed

pudding.

YUM!
 pumpkin
vegan 1.
pie

1.
2.
ALMOND CRUST
2 cups raw organic almonds
I tbsp healthy heart vegan butter
(Earth Balance)
3 tbsp organic raw honey
In a processor, grind the almonds
until they are mealy in consistency.
Add the vegan butter and honey
processing in between. Press the
almond mixture into a pie pan lined
with parchment paper.
PUMPKIN PIE PART PUT IT TOGETHER
3.
organic pumpkin mash- make your In a mixing bowl add all
own or buy canned. ingredients and blend. pour
3/4 package soft organic tofu into almond crust and bake
1/2 cup maple syrup for 1 hour at 350 degrees
1/2 cup organic raw honey
1/4 tsp salt
1 tsp pumpkin pie spice
 ZEN
JAI SEED TREE SERIES METALLIC PHOTOGRAPH LARGE FORMAT 4 X 8 FEET MOUNTED GLOSSY PLEXI ALUMINUM EDGE
 shake
mayan thunder black
IN THE VITAMIX, BLEND:

1 banana

1 large kale leaf

(stem removed)

1 tbsp raw cacao nibs

1 tbsp raw cacao powder

1 tbsp black chia seeds

¼ cup shaved raw

coconut

1 tbsp coconut oil

1 ½ cup apple juice

NOTICE HOW AMAZING YOUR BODY FEELS AFTER ENJOYING THIS TASTY DESSERT SHAKE!
chiapudding
seed This recipe was a force in opening
up our kids to vegan recipes. Our
boys often make it the night before
a big school exam and eat it chilled
in the morning for breakfast.

2 tablespoons raw cacao powder

4 tablespoons raw Honey
8 tablespoons chia seeds (black)
I medium avocado
2 tablespoons organic coconut oil
2 cups Filtered water

Put all ingredients in the food processor.

Process for 3 minutes, stopping to

scrape down the sides of the bowl.

Adjust honey and cocoa powder to

taste. Pour into individual serving bowls
and chill.

Serve cold.

We know it doesn’t sound like a typical

dessert, but we promise it is delicious!

A HEARTFELT THANKS & JAI MA TO OUR

DEAR FRIEND COLIN FOR THIS RECIPE!
best raw
cookies ...ever!
In the Vitamix or food
processor blend:
½ cup raw almonds
½ cup shaved raw coconut
½ cup raw cacao
1 tbsp raw honey

Form small balls with your

hands. If they stick, rub some
coconut oil on your hands first.
The kids love to help with these!
THE SACRED SANCTUARY WHERE ALL CREATIVE JAI THINGS ARE BORN, OUR VERY OWN, “JAI” HOUSE
DONE.
 rich roll website
all about rich and his blog
julie’s music website RICHROLL.COM vitamix
mother of mine by srimati for info and free shipping
SRIMATIMUSIC.COM
on vitamix orders

links
VITAMIX

jai lifestyle website our social networking sites

all jai all the time RICH ROLL TWITTER
JAILIFESTYLE.COM JULIE PIATT TWITTER
RICH ROLL FACEBOOK
JULIE PIATT FACEBOOK
RICH ROLL YOUTUBE
jai release julie art website
meditation program info on julie’s tree series as
JAILIFESTYLE.COM seen throughout this book jai repair
JAI SEED.COM plantpower protein
recovery formula
JAILIFESTYLE.COM
finding ultra website
all about rich’s book
FINDINGULTRA.COM
 family
from
our (OHANA)

to yours...
 gratitude
...in
IN DEEP GRATITUDE FOR THE
JOURNEY.
MANY MANY BLESSINGS TO
ALL AND TO THIS BEAUTIFUL
PLANET.
WE SINCERELY HOPE THAT
YOU ENJOY THESE RECIPES.
MAY YOU MAKE THEM YOUR
OWN IN YOUR PERSONAL
QUEST FOR OPTIMUM HEALTH!
in closing,
may you become the change you seek to find...
© 2010 JULIE PIATT AND RICHARD ROLL. ALL RIGHTS RESERVED, JAI ENTERPRISES, LLC
SPECIAL THANKS TO:
TYLER PIATT
TRAPPER PIATT
MATHIS INDIGO ROLL
JAYA BLUE ROLL
PHOTO CREDITS:
MICHAEL DARTER, pages 7, 29, 35
JOE TORENO, page 15
JOHN SEGESTA, pages 9, 18, 32
RICK KENT, page 11
MATTY CUNNINGHAM, pages 45, 59
CAT VOGEL, pages 36, 46, 50, 67, 68
STACIE ISABELLA TURK, pages 8,
46, 67
JAI!
 AMAZON

AVAILABLE NOW! links

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REJECTING MIDDLE AGE,
BECOMING ONE OF THE WORLD’S FITTEST MEN ,
“Finding Ultra is about a journey we all take as human beings, when we decide to pursue the
impossible and live a life of mission. When I need to dig deeper, push harder, and find a little
AND DISCOVERING MYSELF
boost, Rich Roll is the guy who comes to mind. He is inspiration embodied.”
--Sanjay Gupta, M.D., Emmy Award-winning Chief Medical Correspondent for CNN and New York
Times bestselling author of Chasing Life and Cheating Death

“Roll has accomplished amazing things, but it is his ability to draw inspiring and uniquely insightful
lessons from his experiences that sets him apart from other extreme athletes. Finding Ultra is a
fascinating read full of practical tips.”
--Dean Karnazes, nationally bestselling author of Ultramarathon Man

FINDING
“You walk away from reading this book knowing you have the total power to transform your
life on every level…Roll is immensely likeable, a most compelling storyteller, and a true shaman of
health and fitness!”

ULTRA
--Kathy Freston, New York Times bestselling author of Quantum Wellness and Veganist

“If you liked Born To Run, you’ll love Finding Ultra -- one of the best books about health and
fitness that I have ever read.”
--Neal D. Barnard, MD, President, Physicians Committee for Responsible Medicine

"I loved this. A rare book, unusual for its honesty and willingness to bare all, that really does
deserve such superlatives as ‘riveting’ and ‘compelling.’”
--Rip Esselstyn, New York Times Bestselling author of Engine 2 Diet

“Finding Ultra is an inspired first-person account of fast living and even faster swimming, running
and biking that will leave you convinced of the power of your own will.”
--Brendan Brazier, bestselling author of Thrive
RICH ROLL
www.findingultra.com
 JULIE IS PROUD TO ANNOUNCE THE RELEASE OF HER FIRST ALBUM,
MOTHER OF MINE, BY SRIMATI. TO GIVE THE SONGS A FREE LISTEN
AND PURCHASE THE ALBUM, VISIT SRIMATIMUSIC.COM

NOW AVAILABLE
“For the past six years, these songs have loved me,
healed me and revealed my heart’s deepest
longing-as an artist, a healer and a Mother. It feels
as if this work is the reason I was born in this life.”
-- Julie Piatt (aka SriMati).

www.srimatimusic.com
SUBSCRIBE ONiTunes
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For even more information and background on the product, including the history of it’s development
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