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BREAKFAST Banana, papaya Berries, dates Watermelon, cinnamon Mangos
SNACK Coconut Seeds Banana ice‐cream, cinnamon, nuts Almonds Pineapple nut dessert: Pineapple, cashews, vanilla, coconut Coconut
LUNCH Salad, herbs, seeds, dulse, lemon&orange dressing Raw sushi: Avo, baby marrows, celery, aminos, sprouts, pepper, seeds, nori, nuts Asparagus with cashew mayo: Cashews, lemon, salt, onion substitute Cucumber Crunch: Cucumber, mint, dill, nuts With marinated mushrooms Save the salmon pate: Almonds, seeds, celery, carrot pulp, kelp, dill, brazil nuts, dulse, tamarind, chilli, paprika, ginger Dulse sprout salad: Mung bean sprouts, carrot, pepper, herbs, limes, dulse, aminos, sesame Broccoli salad with cranberry cream dressing: Broccoli, cabbage, lemon, cranberry, lime, celery, walnuts, cashew, orange Raw lasagne: Cashews, herbs, sun‐dried tomatoes, tomatoes, pepper, baby marrows, mushrooms Raw spaghetti: Zucchini, walnuts, celery, pepper, sun‐dried tomatoes, herbs Mediterranean tabouli Salad: Quinoa, cucumber, lemon, tomatoes, pine nuts, olives, spinach
DINNER Broccoli avo soup: Avo, broccoli, dates, herbs Lemon/berries tart: Avo, coconut, lemon, berries, nuts Raw Chocolate Fudge: Cocoa, nuts, dates, mint Sweet potato soup: Carrot, sweet potato, dates, avo, pumpkin Raw tropical fruit soup: Coconut, bananas, pineapple, apples, papaya Alkaline comfort soup: Zucchini, avo, salsa, herbs Celery avo soup: Celery, avo, lemon, herbs Sweet potato soup: Carrot, sweet potato, dates, avo, pumpkin Thai soup: Young coconut, mushrooms, herbs, spices
Watermelon, cinnamon Banana, cinnamon
Banana ice‐cream, cinnamon Coconut
Baby marrows. soaked in water for 8 hours 1/2 cup sunflower seeds. water 1/2t agave Raw sushi Soaked almonds or omega seeds (grind and add water) smear on 1/3 of nori sheet Add: Sprouts. while frozen. salt 2T chopped onion 1/4c. Add little water for smoothness. 1. 0.5cup carrot juice. avo. minced 4 tablespoons lemon juice 4 tablespoons ground golden flax seed 3/8 teaspoon smoked paprika 1/2 teaspoon kelp powder 1/2 teaspoon dried dill weed. nutmeg Variant 2: carrot juice. Use half of the crust onto the bottom of a pan.75 cup apple juice. minced 4 tablespoons parsley. minced 4 tablespoons red onion. Aditionally sprinkle nuts or raisins / fresh fruit Pineapple nut dessert Make crust: combine cashews and vanilla in food processo. Cashews 2T lemon juice ½ t. Spoon the mixture on top of crust. Later blend it in food processor. cayenne. Add the remaining half of crust on top of the filling. pumpkinseeds (ground) Lemon&Berries tart Soaked nuts or omega seeds (grind and add water) mixed with avo and coconut oil as a base On top: lemons with avo and coconut meat for one layer And Berries with avo for second layer Banana ice‐cream Slice bananas. cinnamon. or x3 fresh dill . Save the Salmon Paté 1/2 cup almonds. dates. sweet potato. pink salt. 1 tablespoon orange juice. ginger.Cashew mayo 1c. pineapple and coconut oil until smooth. Filling: combine cashews. soaked in water for 4 ‐ 6 hours 2 tablespoons flax oil 1/2 cup carrot pulp (produced by making carrot juice) 4 tablespoons celery. Avo Roll into sushi and dip in Aminos Sweet potato soup Variant 1: 3 cups sweet potato. coriander. Peppers. mix them with cinnamon and vanilla and put into freezer. cloves.
ground 1/2 cup almonds.1/2 teaspoon Himalayan crystal salt 1/8 teaspoon smoked salt 1/2 cup Brazil Nut Crumble (see recipe. 2. Form into oval‐shaped cutlets. Use very small amounts of oil in an alternating fashion to facilitate ease of processing. 3. seeded and chopped or 3/4 cup large dehydrated chilies. Sweet Chili Sauce Yield: 3/4 cup: 1/4 cup agave syrup 1/4 cup lemon juice 1 teaspoons garlic 2 1/2 teaspoons ginger. Press gently and firmly so the Crumble will stick to the cutlet. below) 1 tablespoon Tamari Dulse Sauce (see recipe. 4. below) 1 tablespoon Sweet Chili Sauce (see recipe. and pulse to mix. except Crumble and Sauces. below) 2‐3 tablespoons Horseradish Dill Sauce (see recipe. chopped 1/2 teaspoon salt 1/2 tablespoon onion powder . Put mixture into a bowl and add remaining ingredients. finely ground 1/2 tablespoon onion powder 1/2 tablespoon nutritional yeast 1/2 tablespoon chili powder 1 1/4 teaspoon paprika 1/2 teaspoons poultry seasoning powder 1/2 teaspoons garlic powder 1/2 teaspoons fine crystal salt pinch black pepper Combine ingredients in a food processor. Brush 1 tablespoon of the Tamari Dulse Sauce on one side the cutlet and place it in the Brazil Nut Crumble. below) 1. using a Champion or Green Life Juicer with the homogenizing blank in place. Mix well by hand. 3/4‐inch thick. finely grated 2 1/4 cup large chilies. Tamari Dulse Sauce Yield: 1/4 cup: 2 tablespoons dulse soaked in 2 tablespoons water for 10 minutes 2 tablespoons tamari Brazil Nut Crumble Makes 1 1/2 cups: 1 cup Brazil nuts. Process almonds and sunflower seeds. or stir well by hand. using 3/4 cup paté for each. soaked for 1 hour and seeded plus 1/2 cup red bell pepper. Turn the cutlet over and press the other side firmly into the Nut Crumble.
Place cashews. Then add all ingredients to your blender or food processor and puree until the sauce reaches the desired consistency. minced 2 1/2 tablespoons horseradish 1 1/2 tablespoons red onion. lemon juice. cold pressed olive oil * 1 teaspoon of dried oregano * 1 teaspoon of dried basil * A dash of sea salt and pepper Soak the sun dried tomatoes in water for about 30 minutes before making your sauce. soaked * 1 clove of garlic * 1‐2 tablespoons of extra virgin. Blend for a shorter period of time for a chunky sauce and longer for a smooth sauce. with no grittiness. use a julienne slicer or a simple cheese grater to make your noodles. Raw Spaghetti with 'meatballs' Making The Zucchini Noodles If you have a spiral slicer. agave. smooth cream. soaked in water 2 hours 1/4 cup pine nuts. Add remaining ingredients and pulse for a few seconds.1 tablespoon dulse powder. as needed 3 tablespoons dill weed. pine nuts. use it to turn your zucchini into long strands of angle hair pasta. * 1 tomato (or 2 plum or 4 Campari) * 1/2 red bell pepper * 1/2 cup sun dried tomatoes. You can either use your blender or a food processor. 2. Otherwise. Shred the entire zucchini. minced 1. Do not over process‐mixture should be a little chunky. optional for fishy flavor 2 teaspoons tamari 1/2 tablespoon chili flakes Creamy Dill Tartar Sauce Yield: 1 cup (serves 6‐8) 1/4 cup cashews. and salt in a blender and add just enough water to form a think. soaked in water 2 hours 1/4 cup lemon juice 1 1/2 tablespoons agave 1/2 teaspoon salt 3 tablespoons water. Blend until the mixture forms a smooth and creamy with a satiny appearance. minced 1/4 cup capers 1/4 cup celery. Making The Sauce This marinara spaghetti sauce is simple to make. Making The “Meatballs” .
crushed * 1 tablespoon extra virgin. cold‐pressed olive oil * 1 clove fresh garlic * dash of sea salt and pepper * 1 teaspoon ground. Start with the cashew “Ricotta” cheese. Start with one tablespoon and add more to get the texture you desire. Scrape any mixture from the sides of the food processor and continue to pulse it until everything is blended. they may not stick and fall apart too easily. Raw Lasagna Recipe This recipe is in three parts. chopped * 1 clove of garlic. Your cashew ricotta is done when it is spreadable. you will assemble the lasagne. soaked for 6 hours in water * 1 stalk celery. chopped * 1 slice onion. Process into a smooth paste. If it is too chunky.This is an optional part but adds some healthy fat. but most other nuts do not work as well for meatballs. cold pressed olive oil * Dash of oregano. What you want is a chunky mix of walnuts and veggies that clump together easily and can be formed into balls. Finally. basil and/or dill for flavor Soak cashews in water for six hours. chopped * 1/4 red bell pepper. has a ricotta texture and is able to be spread into a thick layer. you can boost the calories and healthy fat of this raw spaghetti meal by mashing up 1/4‐1/2 avocado and tossing it with the zucchini noodles before adding the sauce over the top. You will need: * 1 and 1/2 cups soaked cashews * 2 to 3 cloves of garlic * dash of sea salt * dash of pepper * Optional: chives. If you over‐blend. You might need to add water to make the cashew cheese creamier. Blend mixture in a food processor briefly. An Alternative To Nut‐Based Meatballs If you don’t have nuts on hand. dried basil * 1 teaspoon ground. oregano. Sun‐Dried Marinara Sauce This will be the top layer of your lasagna (this is also similar to our raw spaghetti sauce). dried oregano . Try to stick with walnuts or pecans. basil. You can substitute pecans. Cashew “Ricotta” Cheese This will be the bottom layer of your lasagna. or you have a nut allergy. sea salt and pepper * A squeeze of fresh lemon juice Start by soaking 1/2 cup of walnuts for 6‐8 hours before making your spaghetti. Be sure to stop occasionally while processing to check the consistency and test to see if you can roll it into a ball in your hand. protein and makes the spaghetti dinner more satisfying. Add them to a food processor with the garlic and seasonings. Then you will make the marinara sauce. * 1/2 cup walnuts. you’ll end up with a pate or mush that won’t hold it’s meatball shape. Soaking walnuts makes them softer and easier to work with. You will need: * 1 and 1/2 large tomato (or 3 Roma/plum or 6 Campari vine tomatoes) * 3/4 large red bell pepper * 1 cup soaked sun dried tomatoes * 2 tablespoons extra virgin.
olive oil lime juice to taste ½ c. cayenne pepper pinch of cumin handful finely chopped parsley 2 tbs. Assembling The Lasagna _______________________________________________ To assemble the lasagna. chopped olives or whatever you want! In a 15cm by 23cm casserole dish. the marinara sauce. Using a mandolin slicer on it’s thinnest setting (or use a knife). Add all ingredients to a food processor or high‐speed blender and blend until you have a sauce with a smooth. slice the zucchini lengthwise and make a layer of zucchini “noodles” on top of the ricotta. chopped broccoli 1 tsp. chopped baby spinach. chopped scallions handful thinly sliced white mushrooms dash of fresh lemon juice salt to taste Broccoli Avocado Soup 2 dates ½ avocado 3 tbsp. 2 handfuls of fresh. Add a layer of thinly sliced avocado and top off the whole thing with a thick layer of marinara sauce. Now add a layer of finely chopped baby spinach and mushrooms. apple cider vinegar . Enjoy! Alkaline comfort soup 1 zucchini – chopped 1 ripe avocado 1 cup Ionized Water 1 tbsp cold pressed extra virgin olive oil 1 tbsp lime juice ¼ cup fresh salsa – I used one that had fresh garlic. place a layer of cashew ricotta cheese about 1/4 inch thick. Carefully cut into squares and serve at room temperature. tomato.Soak the sun dried tomatoes in water for about an hour before making the marinara. you will need your cashew ricotta. thick consistency. and cilantro in it! ¼ cup diced red bell pepper 2 tbsp raw pumpkin seeds Handful of fresh parsley Handful of fresh cilantro 1 tbsp of fresh basil 1 tsp dried cumin Salt to taste Thai Soup milk (meat and water blended) of 3 young Thai coconuts 1/2 tsp. Soaking softens the tomatoes and gives you a smooth sauce. onion. Add a second layer of thinly sliced zucchini noodles. You can also add strips of bell pepper. one large zucchini. 4 small chopped mushrooms and 1/2 sliced avocado (optional). This recipe makes about 6 servings.
You will most likely have some of this yummy cream left over to use as a veggie dipping sauce or for a salad dressing. Blend all ingredients for cranberry cream in a high speed blender until smooth and creamy. chopped cilantro (optional) Celery Avocado Soup 2 dates 1 avocado 1‐2 stalks celery 2 tbsp. lemon juice sea salt and pepper to taste water to desired consistency Broccoli Salad with cranberry cream dressing 3 cups chopped broccoli ¼ head of white cabbage – chopped ¼ head of red cabbage – chopped 5 stalks of celery – chopped 1 cup chopped walnuts Cranberry Cream Dressing 1 ½ cups fresh cranberries 1 cup cashew butter (can use 1 cup of cashews that have been soaked for 6 hours if you do not have the butter) 2 Tablespoons apple cider vinegar 1 Tablespoon agave ½ tsp Himalayan saltJuice from one lime 2 Tablespoons water Juice from one orange Directions: Mix salad ingredients in a large bowl. Mediterranean Tabouli salad Serves 5 3 cups sprouted quinoa ¾ ‐1 cups lemon juice (if you want it tart. go with 1 cup) ½ cup olive oil 1 cup fresh mint leaves 4 cups flat Italian parsley 1 clove garlic Put all of the above ingredients in food processor with S blade and pulse a few times until parsley and mint leaves are chopped.sea salt and pepper to taste water to desired consistency 1 tbsp. cover. and place in refrigerator. Transfer to medium sized mixing bowl and add: 1 hothouse cucumber – chopped 8 cherry tomatoes – cut into small pieces 11 olives – pitted and chopped 1/3 c pine nuts 1/3 cup red onion – finely chopped 1 cup chopped spinach . Pour enough cranberry dressing over vegetables to coat and serve.
Then chop the rest of the pineapple. blend the coconut meat. Add the rest of the ingredients and mix well. strawberries. raspberries. Garnish plates with red leaf lettuce. cubed 1 cup organic strawberries. Pour the creamy sauce over the fruit chunks and give it a stir. cubed 1/2 cup papaya. Add avocado slices on the top and enjoy! Raw Chocolate Fudge 2 Cups Walnuts 1 Cup macadamia nuts ¼ Teaspoon Sea Salt 18 Pitted Dates ¾ Cup cocoa powder ¼ Teaspoon Cinnamon 1 ½ Teaspoons Vanilla Extract 3 Teaspoons ionized alkaline water or spring water Directions: Sprinkle 6 inch cake pan with shredded coconut and set aside. Get a spoon and enjoy! . Raw tropical fruit soup 1/2 cup of young coconut meat 1 and 1/2 bananas 1 cup pineapple. etc. cubed In a blender. Blend walnut and macadamia nuts in the food processor with the S blade until finely ground. bananas and 1/2 cup of pineapple until smooth. Add the dates and mix until the dates and nuts stick together. I cut everything into 1/2 inch chunks. edible flowers. Chocolate Mint Frosting 1 cup cocoa powder ¾ Cup raw agave – dark agave works well for this recipe 2 ½ Tablespoons coconut oil – melted ¼ Cup Fresh mint leaves (you can use ½ ‐1 teaspoon of mint extract or essential oils if you can’t get fresh mint leaves) 1/8 Teaspoon Sea Salt Directions: Blend all ingredients until smooth Top with your choice of: Walnuts. Pour the mixture into the cake pan and press down. mint leaves. Cut around edges of cake pan with butter knife to remove. apple and papaya into cubs. almonds. chopped 1/2 large organic apple.1 tsp salt Mix all ingredients until well tossed. Put plate on top of cake and flip over to frost. Top with the tabouli.
minced (green part only) 2 limes. juiced and 4 dates) ½ white onion Dulse Sprout Salad 3 cups mung bean sprouts 1 carrot. juiced 3 tablespoons olive oil ½ cup coriander 2 tablespoons basil ½ cup dulse Bragg’s Liquid Aminos . chopped ½ tablespoon dill seeds tablespoons macadamia cream (10 macadamia nuts. minced ½ bunch scallions.Cucumber Crunch 1 cucumber. 1 orange. shredded 3 jalapeno peppers. peeled and diced 4 sprigs of fresh mint.
Summary of main ingredients: Veggies Salad leaves Broccoli Avocado Cauliflower Mushrooms Sun‐dried tomatoes Tomatoes Celery Quinoa Spinach Olives Cabbage Baby marrows Pepper (red) Coconut Cucumber Asparagus Carrots Mung bean Fruits Goji berries Banana Papaya Berries Apple Pineapple Watermelon Lemon Lime Orange Cranberries Dates Spices Chilli powder and flakes Curry powder Cumin Ginger Lemongrass Cinnamon Vanilla Cloves Nutmeg Onion substitute (asafoetida) Dulse Tamarind Bragg’s Aminos Hemp powder Cacao powder Maca powder Nori sheets Himalayan pink salt Kelp powder Medicinal mushrooms powder Nuts Almonds (soaked) Cashew nuts Pine nuts Brazil nuts Walnuts (soaked) Herbs Basil Thyme Oregano Rocket Watercress Mint Dill Oils Palm fruit oil Coconut oil Olive oil Omega seeds Flex. pumpkin. sunflower. sesame seeds .
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