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Healthy Living Cookbook
Healthy Living Cookbook
DIRECTIONS:
Mix together the mashed banana and water. Add dry ingredients and mix, leaving lumps in the batter. Waffles: Cook on a waffle iron, according to the manufacturer's instructions. Pancakes: Pour 1/2 cup of batter into a hot, lightly oiled frying pan. When bubbles rise through the middle of the pancake and break on the top, flip the pancake and cook until browned underneath. (Note: Test the pan before cooking the pancakes by throwing a few drops of water onto it. If the water jumps around and then disappears, the pan is at the correct temperature.) Top with berries or other fruit and 100% pure maple syrup. Notes: This recipe takes less than five minutes to prepare, not including cooking time. You must leave lumps in the batter. Waffle or pancake batter which is too smooth will spread out very thin on the waffle iron or pan, and the result will be a rubbery, tough cake. The batter doesn't freeze well but can be refrigerated for a short time. Waffles can be made in large quantities and frozen for future use; this is a good option if your waffle iron is small! Pancake suggestion: Put small slices of banana or apple onto the top of each pancake before flipping, and dribble a small amount of batter onto the pieces of fruit. Finish cooking the pancake according to the recipe. As shown, recipe makes roughly four waffles; the number of pancakes will vary according to size. Recipe can easily be multiplied for more waffles/pancakes.
Directions:
In a blender, add the the bananas, the melons and citrus juice, blend on high speed for a few moments. Add the apples and pears blend on high for a few more seconds,then put the kiwis in and the oils and mix till blended, gently with the oils so as not to damage the properties. Note: Serve with a side plate of L.S.A. (linseed sunflowers and Almonds). I've found this to be a wonderful drink and it tastes wildly wonderful!! Have fun and enjoy. Gypsy This recipe was given to us by Gypsy from LA, Ca.
INGREDIENTS:
* 1 15-19 oz can chickpeas, drained * 1 small onion, chopped * 2 cloves of garlic, chopped * 1 tablespoons of fresh parsley, chopped * 2 tablespoons flour * 1 teaspoon coriander * 1 teaspoon cumin * 1/2 teaspoon baking powder * salt and pepper * 2 tablespoons olive oil
DIRECTIONS:
Preheat oven to 350 F. Drizzle olive oil evenly in shallow baking dish. While oven is preheating, mash chickpeas with mortar and pestle or in food processor. Add onions and garlic and blend. Add remaining ingredients to make a thick paste-like consistency. Shape into ping pong size balls and place in preheated baking dish. Bake for 15-20 minutes, turning halfway through cooking.
INGREDIENTS
1 cup carrot juice 1/2 tsp. thyme 1/2 tsp. salt 1/8 tsp. cayenne 1/2 cup quick-cooking barley 3 tbs. fresh lemon (or lime) juice 1 tbs. olive oil 1 can (19 oz. about 2 cups) black beans rinsed and drained 1 cup (or more) diced tomatoes 1/2 cup (or more) diced avocado DIRECTIONS 1. Combine carrot juice, thyme, salt and cayenne in saucepan. Bring to a boil over medium heat; add barley; reduce to a simmer. Cover. Cook until barley is tender (about 15 minutes). 2. Meanwhile, whisk lemon juice and oil in a large bowl. Add barley and any liquid remaining in pan; toss to coat. Add beans, tomatoes and avocado. Serves four.
Directions:
Chop onions and saut in oil until transparent. Grind nuts and bread in a blender or food processor until quite fine. Heat water and add Nutri-Soup. Combine all of the ingredients together and mix well. Turn into a greased shallow baking dish, level the surface, sprinkle with a few breadcrumbs, and bake at 350 for 30 minutes, or until golden brown.
DIRECTIONS:
For each serving you will want approximately one cup of cooked brown rice. To make the topping prepare Fawns cashew cheese topping, but leave out the gelatin (see Cashew Cheese recipe). Put all the fresh toppings on you want.
Directions:
Soak gelatin in the 1 cup of water in blender while assembling the other ingredients. Pour the boiling water over soaked gelatin and whisk briefly to dissolve. Cool slightly. Add cashews and blend thoroughly while adding remaining ingredients. Blend until mixture is the consistency of a cream sauce, with no pimento or carrot seen. Pour into a quart mold, cool slightly. Cover before refrigerating. Refrigerate over night before serving. After this firming period, it can be frozen. This melts over hot dishes. Leave out the gelatin for a fondue type of cheese. Makes one quart. Try this recipe with Hawaiian Haystacks.
Directions:
Drain garbanzo beans, reserving liquid. Put beans into a blender or food processor. Add tahini or sesame seed and oil mixture, lemon juice, garlic, cumin, and 1/4 cup of the garbanzo liquid. Blend together until mixture is the consistency of heavy batter (adding more garbanzo liquid if needed). Season to taste with salt and pepper. Garnish with olive oil or chopped parsley. Makes 12 servings - 2 tablespoons per serving.
Ingredients:
1 12-ounce bag cranberries 1 cups apple cider or juice cup honey 2 cinnamon sticks, broken in half 6 whole cloves 1 bay leaf Pinch of salt
Combine all ingredients in heavy large saucepan. Bring to boil over medium heat. Simmer until berries burst and sauce thickens stirring occasionally, about 15 minutes. Remove cinnamon sticks, cloves and bay leaf. Refrigerate sauce until cold.
Directions:
1. Rinse wheat and soak overnight. Drain water and rinse daily until sprouted. 2. Combine sprouted wheat, and all other ingredients in blender. Blend until smooth, adding extra water if necessary. 3. Pour puree onto the flexible fruit leather sheet of a food dehydrator, dehydrate until crisp, crumble and store in an airtight container. OR Pour puree on a lightly oiled cookie sheet and place in oven on lowest setting for 5-6 hours, Turning it off and on to maintain lowest heat possible. Note: A lot of recipes, (even in the Mucusless Diet) call for bread crumbs. I am gluten intolerant and connot handle flours ground from dry grain in any amount, but properly sprouted grains I do fine with. This is my sneaky way of getting around using flour even occasionally. This recipe was given to us by Traci from Thayne, Wy
INGREDIENTS:
* 16 tiny new potatoes (1-1/2 to 2 inch diameter) * 1 tablespoon olive oil * 1 14-ounce can artichoke hearts, drained and chopped * 1/2 cup Vegenaise (or Nayonaise) * 1/4 cup finely shredded vegetarian cheese * Dash ground red pepper * 1/4 cup snipped fresh parsley * 2 tablespoons finely shredded lemon peel * 2 cloves garlic, minced
DIRECTIONS:
1. Cut off the top one-third of each potato. Using a melon baller, hollow out the potatoes, leaving 1/4-inch shells. Cut a thin slice off the bottom of each potato so it will sit without tipping. (Discard potato trimmings, or cook and use to make potato salad or mashed potatoes.) Lightly brush potatoes all over with oil. Place in a shallow baking pan; set aside. 2. For filling, in a medium bowl combine the artichoke hearts, Vegenaise, vegetarian cheese, and ground red pepper. Spoon about 1 tablespoon of the filling into each potato shell. 3. Bake in a 450 degree f oven about 20 minutes or until potatoes are tender and filling is golden brown. Meanwhile, in a small bowl combine the parsley, lemon peel, and garlic. Sprinkle the parsley mixture over the potatoes. Makes 16 appetizers. NOTES about the recipe from some who have tried the recipe: * I would recommend baking the hollowed potatoes for a few minutes * Instead of the red pepper I used sliced up Red Roasted Peppers * Fabulous taste...but didn't have time to make as appetizers,(spooning out mixture etc...) so made as casserole..Oiled a casserole dish and put the halved potatoes in. Put wet mixture including garlic and lemon over top with added 1/2 cup of sour cream [you can use Vegetarian Sour Cream]. Baked 45 minutes in a 375 degree oven, stirring once. Topped with extra parmesan. Yummy.
Directions:
1. Melt butter in the oil in a pot over medium-heat. Add the onions and garlic; cook until tender, stirring occasionally, about 15 minutes. Add the broth; heat to boiling. 2. Trim woody ends off the asparagus. Reserve the tips, then cut the stalks into 1 inch pieces; add to broth. Add carrots, parsley, tarragon, salt and pepper and cayenne to broth. Simmer, partially covered, until the vegetables are tender, about 45 minutes. 3. Puree in batches in a blender or food processor, then put back in the pot. 4. Before serving, add the asparagus tips and simmer over medium-low heat until tips are tender and soup if hot, about 10 minutes. 5. Serve with a dollop of sour cream, if desired, and a sprinkling of diced tomatoes. Serves 6.
Directions:
Put all ingredients into a pot except for the milk and chives. Cook until vegetables are done. Stir in the milk and chives and thicken to desired consistency with cornstarch. Serve in bread bowls. Makes 5 qts.
Ingredients:
2 C 1 T 1 T 1/2 C 1/2 C 1 Lg Yellow Split Peas Vege-broth Powder Salt Diced Celery Diced Carrots Onion Diced
Directions:
Add all ingredients to 4 cups boiling distilled water. Simmer slowly for about 45 minutes or until peas are soft. Puree the entire mixture. Mix up 2 1/2 cups of "Better than Milk" milk substitute. (I like to double the powder to make it creamier.) Add milk substitute, stir and simmer 10 minutes. Variations: 1. Reserve half of the peas, carrots, celery, and onion before pureeing then add back for a chunkier texture. 2. Top soup with Stripples Vegetarian Bacon Bits 3. Add some diced potatoes or other vegetables to the mix Enjoy this on a cool fall afternoon. The color of the soup is beautiful, and it tastes good too.
DIRECTIONS:
To make the wheat berries, pour two cups of boiling water and one cup of wheat in a thermos and let it soak overnight. Tear the spinach, red-leaf lettuce and broccoli into bite-sized pieces. Toss all ingredients together (use lots of each ingredient that doesnt have an amount listed) in a large salad bowl and enjoy. This salad is full of food with dark colored flavonoids.
Tools: Juicer/Vita-Mix Makes:1 Serving *4 Leaves Romaine lettuce *1 small bunch of spinach *1 small bunch of parsley *Dandelion greens to taste *3 stalks of celery *2 large apples, cored *Fresh mint leaf to taste 1. One at a time, roll the romaine lettuce, spinach, parsley and dandelion greens into a tight ball and push them through the juicer (or just put in your Vita-Mix) 2. Push the celery and apple through juicer: you can then garnish your energy booster with mint **Even better: Try using all organic Veggies and fruit for an even better kick of energy!
Crust:
2 C. almonds (grind in first in the food processor alone) C. unsweetened macaroon coconut C. dates Blend all ingredients in a food processor. Press into 9 by 13 glass or stainless steel pie pan.
Filling:
3 C. cashews (soak 2 hours) C. honey C. lemon juice C. coconut oil 1 t. vanilla t. sea-salt Blend together in blender until smooth. Pour on the crust and freeze. Take out of freezer 10 minutes before serving.
Topping:
2 C. frozen or fresh fruit (my favorite is raspberry or strawberry) 1 T. agave Stir together and drizzle over cheesecake when serving. NOTE: This cheesecake has a strong lemon flavor if you prefer less lemon use less lemon juice in the filling.
The ice cream is made by freezing peeled bananas and putting them through a Champion Juicer (a hand food grinder or blender works, but not quite as well). The result is a smooth, creamy, incredibly rich dessert that tastes better than ice cream. For one serving use: 2 frozen bananas Top with cinnamon, nuts, coconut, berries or your favorite topping.