Spirulina Scallion Vinaigrette

What a blast it was creating a 5 course menu for 100 lucky visitors to Kai Kai farms in Indiantown last week.

I’m just now starting to recover my energy and will be posting photos over on Facebook of some of the dishes and lovely people who were on my team, as well as you, the guests it was such a joy to cook for!!

This was the recipe that more of you asked for than any other, so here it is in “home-sizes”.   You didn’t want it for 100 people did you?!  😉

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Author: Nina Kauder

  • Prep Time:15 minutes, no cook time 😉
  • Yield:2 cups (12 servings as dressing, 6 as marinade)
  • Method: Oven & Blender
  • Cuisine:Vegan, Gluten-free, Dairy-free


4 Scallions, grilled, or oven-roasted till caramelized

1 Cup Spirulina Kombucha (can substitute with plain Apple Cider Vinegar)

½ Cup Maple Syrup

½ Cup Liquid Turmeric Extract – ask your local juice bar to juice some fresh turmeric root

1 tsp Dijon Mustard

S&P to taste (optional)

Health Benefits:

Scallions are rich in Vitamin K, which helps your blood clot and keeps your bones strong.

Turmeric cleanses deep toxins from the liver.

Maple Syrup (the real kind) fuels liver cells.

Spirulina is a high protein green, helps prevent heart disease and has positive implications in managing diabetes, too.

Kombucha contains anti-oxidants and can kill bacteria.

Dijon Mustard is rich in Selenium, which plays a key role in healthy thyroid function.


Preheat Oven to 425 degrees. Trim scallions, removing an inch of root end and place long scallions in a high heat oven (425 degrees) or use a BBQ grill, dry cast iron pan or griddle. Cook 5 minutes undisturbed, then turn and cook another 5 minutes till crisp. Remove from heat and set aside to cool down while proceeding with next steps.

In high speed blender, briefly blend together the kombucha (or vinegar and optional spirulina), maple syrup, and liquid turmeric on low speeds. Add in the cooked scallions, and puree till all ingredients blend together and taste for any salt or pepper you might still want to add.

Pour into a glass jar or bottle. Dress, then toss your salad greens with a light coating, or serve alongside lightly steamed vegetables.


  • This recipe is a NO Oil recipe. To learn why I no longer cook with oil, click here:
  • Kept refrigerated, this dressing will keep up to two weeks
  • Alternatively, this could make a great marinade for pressed, cubed tofu, marinated and baked.

Raw Chocolate Mousse – Aztec Style!

This Valentine’s day, I return to my Raw-Vegan roots to re-create a classic, that now honors our current wellness paths, skating through Keto, Paleo as well as Vegan.  Either way, it’s a classic, this time with an Aztec twist!

Enjoy the healing & aphrodisiac qualities and if you do try it out, please tag us at  #practicalwisandwellwithnina so we can enjoy your experience too!

Raw Chocolate Mousse – Aztec Style!

Author: Nina Kauder   

  • Prep Time:10 minutes, no cook time 😉
  • Yield:2 cups (8 “shot-glass” servings or 4 desserts)
  • Method: Food Processor or Blender
  • Cuisine:Keto, Vegan, Paleo, Pegan, Gluten-free, Dairy-free

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-8 Dates, Soaked, with pits removed – see instructions below to make “date paste”

-1 Haas-style Avocado, pit removed

-1 Cup UNSWEETENED Non-Dairy Nut Milk, or Grain Milk if not concerned with Paleo/Keto

-½ Cup Coconut Butter, aka “coconut manna”

-½ Cup Cacao, Cocoa, or Carob Powder

-1 tsp Vanilla Extract

-½ tsp Cinnamon, to taste

-Chili Powder, to taste (try Ethiopian Berbere spice, for more floral notes with your heat!)

Health Benefits:

Cacao – Highest Plant-Based Source of iron, with 40 times the antioxidant power of blueberries, and more calcium than cow’s milk

Avocado – More potassium than bananas, loaded with beneficial fiber, can lower cholesterol and triglycerides

Dates – Reduce your blood pressure, help maintain bone mass and blood sugar balance

Coconut – A good source of

Cinnamon – Anti-diabetic with impressive anti-inflammatory properties

Berbere – Improves circulation, heart health and helps fight ulcers and prostate cancer.


Soak dates overnight in just enough water to cover. Once plumped, discard pits and puree the hydrated “flesh” of the dates using your blender or food processor, along with the soaking water to make your date paste.

Combine the date paste and all the rest of the ingredients in the bowl of your food processor and blend till silky smooth. Remove and place in fridge or freezer as it can be served as a pudding or rich “nice cream”, full of pleasure and medicinal benefits! Cheers!!


  • Kept frozen, this dessert makes a great “nice cream”!
  • Once refrigerated, this will keep up to a week.
  • This recipe is a NO Oil recipe. To learn why I no longer cook with oil, click here
  • Carob, as a substitute, is a star with its own merits: It’s a fine source of calcium and antioxidants, without any oxalates, is high in fiber, virtually NO-fat AND relieves diarrhea (amazing #amiright?!)
  • If you like your dark chocolate just a little sweeter, you can add stevia, though I much prefer using 4 more soaked dates or another teaspoon(s) to taste, of Maple Syrup if desired. Stevia will keep it Paleo/Keto if that’s important to you. The addition of chili powder and cinnamon should keep this from needing to be any sweeter, though!