|
Hummus
2c sprouted chick peas
1/4c lemon juice1 lemon (rind removed)
1/2-2 tsp Celtic Sea Salt or Himalayan Salt
1-3 tbs fine Kelp Powder
1/2 clove garlic
1-4 dashes ground Cumin
1-4 dashes ground Coriander
1-3 tbs olive oil
Using the K-Tec HP3 or VITA-MIX, blend thoroughly and serve topped with paprika and or cayenne pepper, fresh parsley sprigs or fresh cilantro sprigs. Mixes well with salad/sprouts or spread on Nori Sheet adding red pepper and sprouts. Roll and enjoy!
Marroccan Chickpea Salad
2c Chickpeas
1/4c Black Peruvian Bottilla Olives - soaked in water and Celtic salt, pitted and minced
2 Tomatoes sliced (optional)
1 Purple Onion sliced
1 Red Bell Pepper Sliced
1/4c Fresh Parsley - minced
1/4c Fresh Garden and or Garlic Chives (optional)
1/2c Olive Oil
1/4c Lemon Juice
2-3 Cloves Garlic - crushed
1/2 tsp Cayenne Pepper
1 tbs Ground Cumin
1/4c Fresh Cilantro, Mint, Basil - minced (optional)
1/4c Fresh Borage Flowers (optional)
Prepare Dressing: olive oil, lemon juice, garlic, cayenne, cumin, cilantro, mint and basil. mix well.Toss salad with dressing. Place salad in serving bowl, top with borage flowers and serve.
Hadassa & Meir's Most Incredible Salad
1 Head Romaine and Butter Lettuce shredded
4 Cellery sticks - finely sliced
1-2 Red Pepper - chopped
1 Cucumber - diced
Line the salad Bowl in the order of the ingredients listed above.
Line the sides of the bowl with the following ingredients
4 Radishes - grated
1 Burdock root - finely grated (optional)
2 Green Onion - chopped
1/3C Parsley - finely chopped
1/3C Cilantro - finely chopped
10 Marroccan Olives - chopped (optional)
Top the centre of the bowl with
3 Carrots - grated
1/2 Beet - grated (optional)
and cover the Beets and Carrots with
2-4 Lemons - juiced
2-3 Tomatoes - chopped
4-8 cloves Garlic - crushed
Pour over the grated tomatoes
Sprinkle the tomatoes with
Celtic Sea Salt or Himalayan Salt to taste
1-2 dashes Cayenne Pepper
Olive Oil to taste
and mix well. Mix the rest of the salad
Baby Green Pasta Salad
2 bunches Baby Green mix (or arugala)
1/3 Carrot
1/3 Parsnip
Oyster Mushroom - cubed (optional)
1/8 tsp Celtic Sea Salt or Himalayan Salt
1 Lemon - juced
Olive Oil
Bunch Fresh Coriander finely chopped
Place Baby Greens in bowl. Add Mushrooms.
Using Spirooli, spiralize Carrots and Parsnip into thin noodle shape. Massage well into noodles, salt, lemon and oil. Place noodles on top of greens. Top with Coriander.
Sechug
15 Hot Peppers (Red or Green Thai)
1/2 Garlic Bulb
1 Tomato peeled
1tbs Cumin
3 Cardamon ground
1 Clove ground
1/2 tsp Black Pepper
Celtic Salt or Himalayan Salt to taste
Blend. Great for spicy cravings on and for breads, crackers or chips.
Yellow Herbed Mashed Potatoes
1 head Cauliflower (blend well in cuisinart)
1/4-1/2tsp Celtic Sea Salt or Himalayan Salt
2-3 T finely chopped fresh Parsley
2-3 T finely chopped fresh Cilantro
2-5 pinches hing
1/2-2 tsp Tumeric powder
1-2 T Coconut Oil
2 tsp olive oil
Meat of 1 young Coconut (optional)
Blend well, all ingredients in cuisinart. For creamier consistency add extra coconut oil. Serve on nori sheets rolled with your favourite sprouts, vegetables, seed/nut cheeses.
Creamy Cottage Cheese
1 lb soaked Brazil Nuts
3 T Coconut Oil
1 T Olive Oil
1/2-1 tsp Celtic Sea Salt or Himalayan Salt
Juice of 1 to 2 Lemons
2-5 pinches Hing (optional)
1C Filtered Water (use as needed)
1/4C Sundried Tomatoes - soaked and chopped (optional)
Blend well in VITA-MIX adding water for desired consistency. For more creamier consistency add more Coconut Oil. Mix in your favorite herbs or berries.
Sushi
Creamy Cottage Cheese (see recipe on this page)
Sundried black olive strips (soaked in olive oil and Celtic Sea Salt or Himalayan Salt)
Sundried tomato bits (soaked in olive oil and Celtic Sea Salt or Himalayan Salt)
Sundried hot pepper bits (soaked in olive oil and Celtic Sea Salt or Himalayan Salt)
Cucumber strips
Nori Sheets
Spread Cream Cheese thinly on nori sheet
at one end line:
sundried black olive strips
sundried tomato bits
sundried hot pepper bits
Cucumber strips
Roll, cut into bite size rounds, refrigerate for 15-45minutes and serve
Better Than Buttermilk
3 oz Buckwheat Sprout juice
3 oz Sunflower Sprout juice
2-4" cucumber
1 stick celleryhandfull parsley
2-4 leaves kale
2 leaves rhubarb chard
2 leaves bok choy
1-2 lemons peeled
1/2-1" ginger
1-2 pinches Celtic Sea Salt or Himalayan Salt
Using the Green Star, juice all the ingredients, mix well and serve chilled.
Burrito
1c Buckwheat Flour
1c Golden Flax Flour
1c Almond Flour
3-6 pinches Celtic Sea Salt or Himalayan Salt
3-9c Water
Buckwheat Flour:
Soak 1c buckwheat groats in water - 5 hours
Drain and rinse
Sprout 8-12 hours rinsing two times/day
Dehydrate
Grind to flour consistency using K-Tec HP3 or VITA-MIX blender
Golden Flax Flour:
Grind to flour consistency using K-Tec HP3 or VITA-MIX blender
Almond Flour:
Soak 1c Almond in water - 12 hours
Drain and rinse
Sprout 8-12 hours rinsing two times/day
Dehydrate
Grind to flour consistency using K-Tec HP3 or VITA-MIX blender
Combine all dry ingredients. Mix in water until dough consistency.
Prepare 2-3 inch round dough portions.
Roll out to 1/8" thick rounds. To facilitate rolling, place dough between two T-Flex sheets and top with towel.
Fill each burrito shell with favorite toppings. For example, spread 1T of Creamy Cottage Cheese, 1T Marinara Sauce, 1/8t Sechug, tomato slices, spinach, beet leaves or lettuce, red bell pepper, sprouts. Fold both end into center and serve.
Bread or Biscotti
2c Almond Pulp
1c Flax Flour
1t Celtic Sea Salt or Himalayan Salt
1/2-1c soak water, unseasoned almond milk and/or oconut water
1/8-1/4c soaked Raisins (optional)
1/8-1/4c soaked Goji Berries (optional)
1/8-1/4c soaked Cacoa Nibs (optional)
1/8-1/4c Almond bits (optional)
1T Cinnamon
1t Essence of Almond or Vanilla or Orange (optional)
Combine Almond Pulp, Flax Flour, Salt and liquid until obtain dough consistency. Mix remaining ingredients. Place on T-Flex sheet. Form into long bread about 4" wide and 2-3" high. Dehydrate 2 hours at 145 degF. Separate into 1/4"-1" thick slices and reduce heat to 110 degF.
Dehydrate to desired moisture. For Biscotti, dehydrate until all moisture removed.
Spicy Brochetta
Biscotti
1/8t - 1t Sechug
1 Plum Tomato - finely chopped
1-2 pinches Celtic Sea Salt or Himalayan Salt
1t Olive Oil
1/4c Okra - marinated (optional)
Combine all wet ingredients. Top on Biscotti. Serve immediately.
Marinated Okra
1 part Lemon Juice
1 part Olive Oil
1/4t - 1/2t Celtic Sea Salt or Himalayan Salt
Okra
Combine Lemon Juice, Olive Oil and salt. Slice Okra into 1/4" rounds. Immerse in marinade (wee-coated) and let stand 2 days in well sealed glass container out of direct sunlight.
Refrigerate if not using immediately.
Marinara Sauce
1/2-3/4c Sundried Tomatoes soaked
2c Tomatoes chopped
1 Red Bell Pepper chopped
1-2 Lemons juiced
1/8-1/4c Agave Syrup
1tsp Himalayan Salt or Celtic Sea Salt
1/8-1/4tsp Cayenne Pepper or Chilli Pepper Flakes or Sechug (optional)
1 pinch Hing (optional)
1/8c Garlic Shoot
2T Olive Oil
Herbs
Handful fresh Basil
Handful fresh Garden Chives
1-2t fresh Tyme
1-2t fresh Oregano
Finely chop Herbs and set aside. Blend remaining ingredients in K-Tec HP3 or or VITA-MIX blender until liquid consistency. Pour into serving container and mix in herbs. If using Chilli Pepper Flakes or Sechug, do not blend - mix in with herbs.
Pasta
3-4c Zucchini - spiralized
1/2t Himalayan Salt or Celtic Sea Salt
1/2c Sea Palm (optional)
1/4c Golden Flax Seed - ground
1/2c Marinara Sauce
Using Spirooli, spiralize zucchini or your favorite vegetable into noodles. massage salt into noodles. Mix in Sea Palm. Let Stand 10-15 minutes. Mix in Flax. Pour Marinara over noodles and serve.
Almond Cacao Milk
Almonds
3/4c almonds
soak in filtered spring water 8-12 hours
drain and rinse well
(optional) sprout (1-2 days) rinsing 2x/day
Almond Milk
1c almonds
3c filtered water or coconut milk
blend well and strain using Sprouting & Milk Bag
1-3 pinches Celtic Sea Salt or Himalayan Salt
1-2 tbs bee pollen
1-4 Vanilla Beans
1/8-1/2c Cacoa Nibs (peeled)
1-3 tbs Coconut Oil
1-3 tbs Yacon Syrup or raw honey or Agave Syrup (optional)
Using the K-Tec HP3 or VITA-MIX, Blend well with almond milk. Serve chilled in 1/2c glass topped with cinnamon powder. The cinnamon gives this drink a nice finishing touch.
Coffee!
1c black sesame
1/3c Cacoa Beans (peeled or nibs)
3c filtered water or coconut milkblend well and strain
1-3 pinches Celtic Sea Salt or Himalayan Salt
1-2 T Bee Pollen (optional)
1-4 Vanilla Beans (optional)
1-3 tbs Coconut Oil
1-3 tbs Yacon Syrup or raw honey or Agave Syrup
Using the K-Tec HP3 or VITA-MIX, Blend well with strained sesame cacao milk. Serve chilled or heated.
Cacao Berry Tea
DW's Curative Tea Variation
3 tsp Pao D'arco
1 tsp Cat's Claw
1/3 tsp Horsetail pinch Celtic Sea Salt or Himalayan Salt
Hibiscus
Rose Hips
Nettle Leaf(optional)
Nettle Root
4 c filtered spring water
steep in 50degC water or leave to steep in the hot sun.
Strain tea and soak:Bee Pollen Goji Berries or Wolfberries
Add to tea
1-2 tbs Coconut Oil
1/4c-3/4c Cacoa Beans (peeled)
1-4 Vanilla Beans
(optional) Yacon Syrup or Agave Syrup or raw honey to taste
Using the K-Tec HP3 or VITA-MIX, blend well and serve.
Electrolyte Lemonaid
1 lemon (skin removed)
1 ripe pear
1-2c Coconut Milk or filtered water
1/2tsp fresh Ginger
1-2 pinches Celtic Sea Salt or Himalayan Salt
(optional) 1-2 oz Goji Juice
(optional) Agave Syrup or Yacon Syrup or raw honey to taste
Using the K-Tec HP3 or VITA-MIX , blend well and serve chilled.
(optional) Top with fresh mint leaves and raspberries.
Coconut Mango Smoothie
Juice of 1 young coconut
2-4 tbs fresh young coconut meat
1/4-3/4 mango
1-4 tbs Agave Syrup or Yacon Syrup
Using the K-Tec HP3 or VITA-MIX, blend well and serve chilled.
Coconut Durian Smoothie
Juice of 1 young coconut
3-4 tbs fresh durian
1-2 tbs fresh young coconut meat (optional)
1-2 rambutan or lychee (optional)
2-4 tbs mango (optional)
1/8 to -1/4c Agave Syrup or Yacon Syrup (optional)
Using the K-Tec HP3 or VITA-MIX, blend well and serve.
Scott's Amazing Himalayan Goji Punch
2 Parts Pink Grapefruit Juice
1 part Goji Juice
Pink Grapefruit-Goji Juice Smoothie
1 Pink Grapefruit (peeled)
1-3oz Goji Juice pinch Celtic Sea Salt or Himalayan Salt
1/2c filtered water or Coconut Milk
Using the K-Tec HP3 or VITA-MIX, blend well and serve chilled.
Blueberry Zing Smoothie
1 Pink Grapefruit1c Blueberries (frozen)
1c Coconut Milk or spring water
1-4 tbs Agave Syrup or Raw Honey or Yacon Syrup
pinch Celtic Sea Salt or Himalayan Salt
Using the K-Tec HP3 or VITA-MIX, blend well and serve chilled.
Basically Chocolate
2c Cacoa Nibs
1/3c Cacao Butter
1/8c Agave Syrup
1/8c Yacon Syrup
1/4t Celtic Sea Salt or Himalayan Salt
1/8c Coconut Oil
Grind Cacao Nibs in VITA-MIX or K-Tec blender. Homogenize ingredients in Champion Juicer. Pass ingredients through juicer. Place T-Flex Sheets on plate. Pour chocolate on sheets. Refrigerate or freeze. Serve.
Optional: Before refrigerating, mix in or top with fresh mint, blueberries, Goji Berries, orange zest, nuts, etc.
Chocolate Fondu
Basically Chocolate
Strawberry/Raspberry/Blueberry/Orange/Durian/ etc.
Biscotti
Skewers
Prepare Basically Chocolate Recipe. Place liquified chocolate in Glass Bowl. If room temperature is too cool, place glass bowl in warm water.Dip favorite skewered fruit or biscotti, in chocolate and enjoy!
CocoNutella
1/4c Coconut Spread
2-4 Whole Vanilla Beans
1 /3c Cacao Beans (peeled)
1/4c Carob Powder
1/4c Raw Honey or Yacon Syrup or Soaked Dates
3/4c-1c Filtered Water or Date Soak Water or Coconut Water
Pinch of Celtic Sea Salt or Himalayan Salt
(optional) Freeze Dried Coconut Flakes
Using the K-Tec HP3 or VITA-MIX, blend well. Store in Refrigerator.
Spread on fresh chocolate mint leaves and serve. Great for spreads, desert frostings or on ice cream.
For richer/creamier consistency, use coconut milk or coconut cream instead of water.
Holy Chocolate Coconut Cream Pie!
Crust
3c Almonds - soaked, peeled, dehydrated
1-2 pinches Celtic Sea Salt or Himalayan Salt
2-4 Vanilla Beans
1tbs Orange juice
1tsp Orange zest
3-4 tbs Yacon Syrup or Agave Syrup
Coarse grind almond and salt using cusinart or blender. Blend well, vanilla with wet ingredients in VITA-MIX or K-Tec blender. Add Zest and blended mixture in cusinart and mix well. Line with parchment paper 9" or two 6" spring form pan. Press mixture into pan(s) preparing 1/2" to 1 high pie edges.
Filling
1c Cacoa Nibs
2-4 Vanilla Beans
1-2 pinches Celtic Sea Salt or Himalayan Salt
1-2 Ripe Bananas - very ripe
1/4c Coconut Oil
1/3c Orange juice
1tbs Orange zest
2/3c - 1c Yacon Syrup or Agave Syrup
Fine grind cocoa vanilla and salt in VITA-MIX or K-Tec blender. Add remaining ingredients. Blend well. Pour into pie shell, spread evenly.For a stronger cocoa flavor, try adding 50% to 100% more cocoa beans, coconut oil, syrup, orange juice, zest and vanilla.
Cream Topping
2c meat of Young Coconuts
1/3c Coconut Oil
or
1-1/2c Coconut Cream
1tsp Orange zest
1 pinch Celtic Sea Salt or Himalayan Salt
2 Vanilla Beans
3-4tbs Yacon Syrup or Agave Syrup
Blend well all ingredients. Pour on top of filling. Spread evenly leaving 1" clearance from edge.
Topping (optional)
Yacon Syrup or Agave Syrup
Orange zest
Chocolate Mint Leaves - fresh
Evening Primrose Flowers - fresh
Drizzle syrup. Sprinkle orange zest. Arrange mint leaves and evening primrose flowers.
|
