- Antioxidant, Anti-cancer, Anti-constipation, Anti-heart attack, Anti-doctor Adrenal smoothie1 small organic gala apple (chopped and de-seeded) (anti-doctor)
1/4 cup of frozen blueberries (cheaper than fresh at this time of year) (anti-cancer, antioxidant)
1/4 cup frozen Himalayan goji berries (check the frozen section at Whole Foods) (adrenal, antioxidant)
2 heaping tablespoons of Hemp + Fiber Protein powder (anti-constipation, anti-heart attack)
6 + TBSP. of ground organic flax seed (anti-cancer, anti-constipation, anti-heart attack)
3 T. of organic flax seed oil (anti-cancer, anti-constipation, anti-heart attack)
1 scoop Greens First (Immune, bone health, plus!)
1 T. Fruit Anthocyanins (anti-cancer, antioxidant, anti-heart attack)
1 cup (or more) pomegranate juice (anti-cancer, anti-constipation, anti-heart attack)
Using a personal sized blender (approx a small, 16 oz. blender) works perfect for a one-person combo.
- Artichokes -A simple winter snack to cleanse the liverOne of my (Erin) favorite foods is a whole artichoke (Cynarus scolymnus). It’s a rather uncommon but
largely overlooked treat in my opinion and one that should be eaten more often since it is so easy to
prepare! It is also fabulous for liver function. In fact, several of our herbal formulas include artichoke
specifically because of this vegetable’s detoxifying and rejuvenative powers for the liver. It is in the herbal
formula Livton Complex, the gemmo and mother tincture combination Depuragem that we use in our
cleansing and detox protocols, the spagyrically-prepared detoxifier Apo-Hepat and Unda #74, which
we use for hemorrhoids and circulatory congestion at the level of the liver and below (portal congestion).
As a food, organic artichokes are a simple and quick snack to prepare if you have a pressure cooker. Most
chefs suggest squeezing the juice of a whole lemon in the cooking water, but my undiscerning palate
enjoys them even when I don’t have time for the lemon! I simply wash the artichoke, cut the partial stem
off and cook it in a pressure cooker for 15 minutes at full steam with about a 1/2 inch of water in the
bottom. Fifteen minutes later, I let out the steam, open the cooker and have a delicious treat. The leaves
are delectable dipped in either flax seed oil, olive oil or garlic oil. I also like the “Follow your Heart” eggfree
brand of “Vegenaise”, made with grapseed oil. I dip my leaves in this alternative to conventional
“mayo” and then, when the leaves are gone, I gently cut into the heart, removing the spindly, spiky hairs
that are no fun to eat, and then devour the best part: the heart!
If you have a pressure cooker, don’t be shy! You might just find that you love this newfound vegetable
which I find people have largely forgetten, other than our fancier restaurant chefs!
- Chia Seed Recipes
Chia Seed Breakfast/Snack
- Soak :Walnuts, goji berries, currants or other dried fruit over night
- Make a combo of chia seeds and warm water with soaked nuts/fruit
Add cinnamon, cardamom, cocoa or any combo to your liking
Chia seed pudding :
- 1/2 cup chia seeds
- 1 1/2 c. almond milk (or other nut milk)
- 1 tsp. vanilla extract (optional)
- pinch of salt
- 1 T. raw cacao (or cinnamon, if desired)
- The next day, add hot water to the consistency you like
Sweeten as desired.
Eat minimum 1/4 c. per day
- Tofu scramble
- 3 oz. firm tofu
1/4 cup green pepper (chopped)
1/4 cup red pepper (chopped)
1 tsp. chopped onion
pinch of cilantro
pinch of garlic
slice of lime
2 Tbsp. salsa
1/2 oz low-fat grated cheddar cheese
1/2 sprouted wheat tortilla.To prepare: Scramble tofu in a pan with a little olive oil. When almost done, add peppers, onion, cilantro, garlic, lime and salsa. Top with cheese. Use the tortilla for dipping or place the tofu in it for a burrito.
- 3 oz. firm tofu
An alkalinizing breakfast:
3 egg whites
1.5 pats of butter
salt to taste
1 Tbsp. guacamole
1 turkey sausage link
1 slice oat or rye bread (toasted).
To prepare: Scramble eggs in 1/2 pat butter and season. Top with guacamole. Fry sausage according to package instructions. Serve with oat or rye toast.
- Cup fresh ginger root, thinly sliced
- Cup fresh turmeric root, thinly sliced (if available, otherwise double the ginger)
- Lemon juice to cover
- Tsp sea salt
- Glass jar with non-metal lid, 4 oz or 8 oz is a good size to start with
Directions: Scrub the ginger and/ or turmeric to remove and dirt and dry it with a clean towel. Slice the roots into thin rounds (about 1/8th inch thick) Combine the ginger and turmeric in the jar Add salt and lemon juice to cover the roots Shake well and refridgerate.
Note: Choose young ginger and turmeric roots if available. Young roots are tender. Mature, large roots will make a more fibrous pickle. These tender roots will be about the width of your thumb. Tender ginger and turmeric can be found at Asian markets if not available in your grocery store. Use only clean utensil to serve the pickled ginger to prevent it from spoiling. With proper handling pickled ginger can be stored in the fridge up to several months without spoiling. Ginger pickled in lemon juice is a variation of traditional south Indian digestive.
- 1-2 tablespoons olive oil
- 5 portabella mushrooms
- 5 large leaves Swiss chard, spinach or other greens
- 1 roasted red pepper, drained
- 1 carrot, cut up
- 1 cup cooked brown rice, packed
- 1/2 cup almonds
- 1/2 cup pecans or walnuts
- 2 tsp Italian Herbs or dried basil/thyme/sage
- 1 Tbs balsamic vinegar
- 1-2 Tbs GF vegan Worcestershire sauce or molasses
- 1/2 tsp cumin
- 1/2 tsp curry powder
- 1 large organic free-range egg, lightly beaten (or vegan egg substitute)
- 1/3 cup real maple syrup
- 1/2 cup Muir Glen or other gluten-free ketchup
- 2 tsp gluten-free honey mustard
- 1/2 tsp McCormick or other GF mild curry powder
- 1/4 tsp nutmeg
Heat the olive oil in a non-stick skillet and cook the portobellos, and chard till soft. Remove from heat; cool a bit; and process, along with the roasted pepper, by pulsing the food processor on and off until the vegetables are an even dice. Scrape into a large mixing bowl.
Process the raw carrot, cooked brown rice, almonds and pecans until the mixture forms a coarse meal; toss into the mixing bowl. Add the herbs, balsamic vinegar, Worcestershire and spices. Add the beaten egg and stir the mixture until well blended.
Press the mixture evenly into an oiled loaf pan.
Preheat the oven to 350 degrees F.
Make the sauce by combining all the sauce ingredients with a whisk. Optional: add a spoonful of brown sugar to the sauce.
Pour the maple sauce over the top and bake for about 45 minutes, until the loaf is firm and done. Remove the loaf from the oven and allow it to rest. This eases cutting and serving; though the slices are a bit fragile while it is warm. I use a thin vinyl spatula to remove the slices from the pan.
Serve with garlic mashed potatoes or Whipped Sweet Potatoes with Coconut Milk, and some lovely roasted green beans.
Pre-heat the oven to 350 degrees. Poke the frozen pie shell’s bottom with a fork several times and bake it, empty, for 20 minutes, or until very slightly browned.
Mix the following in a food processor:
- 1 container of EXTRA firm silken tofu (or any firm, regular tofu)
- 1/2 c. maple syrup
- 1 can of organic pumpkin (or half of one small pumpkin)
- 1 tsp. ground ginger
- 1/2 tsp. nutmeg
- 1 tsp. cardamom
Put the smooth, pudding-like mix in the pre-baked pie shell and bake for 45-min-1 hour, at 375-400 degrees until the pie is browned on the top. Voila! Enjoy!
- 2 apples
- 2 mangos
- fresh raspberries
- blackberries &/or blueberries
- almond milk
- mint leaves for garnish
- This recipe is a high fat, high calorie dessert that’s great for cancer patients. The ginger is also an anti-nausea spice, good for those going through chemotherapy. Ingredients:1 can coconut milk (full fat)
- 1 lime, zested
- 2 Tbsp fresh ginger, finely chopped
- Maple syrup or honey
- Dash of cream (optional)
- Place coconut milk in a medium sauce pan over medium heat. Add lime zest and ginger. Bring to a boil, then reduce heat to a simmer, cover, let simmer for 20-30 minutes stirring with a whisk occasionally. Turn off heat and let set for another 30 minutes. Strain mixture into a freezer safe bowl and add maple syrup or honey to desired sweetness. Add cream if desired. Put bowl in freezer, removing occasionally to whisk until frozen. Best left overnight to freeze.
- Greens with Hazelnuts
- Olive Oil
- Hazelnuts, chopped
- Garlic, minced
- Greens (Collard Chard or Spinach)
- Balsamic vinegar
- Freshly ground pepper
- Heat a skillet over medium heat. Heat a tablespoon or two of olive oil in the pan. Add a handful of chopped hazelnuts and saut? for a couple of minutes. Add a clove of minced garlic, then immediately add the greens and saut? for a few minutes, until slightly wilted. Remove from pan, and add a dash of balsamic vinegar to stop the oil from cooking the greens further. Grind black pepper over the top to taste and serve. Kale and Collard Greens can be used in this recipe. They just take longer to cook. It helps to chop them into 1-1/2 inch pieces to decrease their cooking time.
- Portobello Greens
- Kale (or mustard greens, beet greens, chard or any greens)
- Olive Oil
- Onions, chopped
- Garlic, minced
- Mushrooms, sliced (best with portobello but any kind will do)
- Soy sauce
- Maple syrup
- Sauteed onions in some olive oil until caramelized. Add garlic and mushrooms and saut?. Add greens chopped into 1 inch peices, add 1-2 tsp soy sauce, pepper and a splash of maple syrup. The maple syrup can be omitted. Simmer briefly until the greens are tender and easily punctured with a fork.
- Mung Bean Salad
- 1 c. whole mung beans
- 1/2 medium red onion
- 1-2 T. fresh ginger
- juice of 1 lime
- 1/2 bunch cilantro
- 1 green chile (jalapeno)
Soak the mung beans overnight and then rinse the beans and let sit in a sieve with a wet papertowel surrounding the beans. Rinse 2-3 times per day to keep moist. After the beans have developed clear tails, or sprouts, then the salad is ready to prepare. The sprouting may take 2-3 days. Dice the ginger, onion and green chili or mince in a mini-Cuisinart. For a less spicy salad, leave out the seeds or the green chili altogether. Toss all ingredients together and season with lime juice and salt. Sprinkle cilantro on top and enjoy!
- Pecan Pancakes
- Baking soda
- Almond or vanilla extract
- Milk- any milk will do!
1 cup pecans -FIRST grind in a small Cuisinart
TURN THE HEAT ON LOW WHEN YOU START GRINDING/MIXING INGREDIENTS TOGETHER AND THE PAN WILL BE PERFECTLY HEATED WHEN READY TO SCRAPE the mix ONTO THE PAN.
2 eggs (You can add an extra egg with another ? cup of pecans for more servings
?-? tsp. baking soda
1 tsp. vanilla or almond extract (almond is tastier )
1-2 T. hemp or almond milk (if you add too much milk, they will be too thin and then they spread
out too much on the pan. Still cook ok, but take more space)
Add butter to pan- if smoking, then it is TOO HOT. (Do not let oils smoke!)
Grill like a regular pancake.
COOK ON LOW TEMP IN A NON-STICK PAN WITH BUTTER.
Eat with BERRIES!
Or maple syrup
- Squash Tortillas
- Organic White or Blue corn tortillas*
- 1 large butternut squash
- 1 T coconut oil
- Juice of 3 limes.
- 1 T. chili powder
- 5 cloves garlic-diced or minced.
- 1 T. cumin
- 1 tsp. salt (or tamari)
- 2 t. oregano
- Ch?vre or cheddar-if allowed
- Green or red salsa (recipe below)
Instead of corn tortillas, try Women?s Flax tortillas, found in the Frozen section of many health food stores.
Cut the squash in half, place face down in a baking dish with 1-2 inches of filtered water and bake for one hour on 350 degrees F. When the squash is cooked, remove seeds and then collect all of the cooked squash by scraping it out of the peel with a large spoon. Place in a bowl and set aside.
Saut? the garlic and add the chili powder. Then add the lime juice. Stir in the squash and mash with a potato masher. Add the tamari, oregano and cumin.
Spread the squash mixture across corn tortillas. Then spread ch?vre or sprinkle cheddar and close tortilla for the cheese to melt. At the table, provide the assortment of filler veggies such as cilantro or fresh vegtables and lettuce and have individuals prepare to their liking and top off with salsa.
- Cranberry Chutney
- 1 T. Coconut oil
- 1 tsp. black mustard seeds
- 1/2 small onion-diced
- 3 cloves garlic-diced or pressed
- 1 1/2 inch, peeled fresh ginger-diced
- 1/2 large or 1 small green pepper
- 4-6 whole cloves
- pinch fresh ground black pepper
- 3/4 tsp. cardamom
- 3/4 tsp. cinnamon
- 2 cups fresh cranberries
- 1/4 c. raisins
- 1/2 cup water (or more or less-for desired consistency)
- 1 packet Stevia plus Luo Han sweetener
- 2 T. Brown rice syrup
- 2 T. lemon juice
- 1/2 tsp. sea salt
Heat a medium-sized sauce pan for one minute; once sufficiently heated, add 1-2 T. coconut oil. Add the black mustard seeds and wait for them to pop. Once they pop immediately add the rest of the Group 1 ingredients. Saut? for a few minutes on medium heat and then add Group 2 and a few minutes later, Group 3. After the cranberries pop open, add Group 4 ingredients and continue cooking for about 20 minutes on low temperature, stirring regularly to assist in breaking down the cranberries. Once the chutney is mostly cooked, you will have a nice part liquid, partly chunky batch of chutney. For a more smooth consistency, use an immersion blender and blend until the desired mixture of chunk and liquid remains. Serve warm with your Thanksgiving turkey or cool and serve later with roasted fall vegetables or other seasonal delights.
- Vegan Freezer Brownies
- 4 cups of walnuts, chopped
- 3/4 cups of cocoa (or raw cacao!)
- 2/3 cup of agave nectar
Blend the walnuts and cocoa in a blender or food processor, then mix in the
Spread into a pan and freeze.
Store Brownies in the Freezer and pull them out to eat a piece!
- Vegan Hearth Cookies
- 2 cups quick oats (or throw whole oats in the blender for 30 seconds!)
- 1 & 1/3 cups spelt flour
- 1/2 tsp (rounded) sea salt
- 1 tsp cinnamon
- 2 tsp baking powder
- 2/3 cup finely ground flax seeds
- 1 cup pure maple syrup
- 1/3 cup almond or cashew butter (a heaping 1/3 cup!)
- 3 tsp pure vanilla extract
- 4 tbsp organic sunflower oil
- 1/4 cup raisins &/or dried cherries
- 1 cup grain sweetened chocolate chips
Preheat oven to 350?F. In a bowl, combine oats, flour, salt and cinnamon sift in baking powder. Stir until well combined. In a large (2 cup) measuring cup, measure your maple syrup and then add almond (cashew) butter, flax seed and vanilla and stir until well combined. Stir in oil. Add wet mixture to dry, and stir until combined. Split your batter for some fruit cookies and some chocolate chip cookies, now mixing in your preferred treat. (OR, since I am a fan of LESS dishes to wash, just start with fruit on the top portion of the batter mix and when that batter has been spooned up, add chocolate chips for the rest of the batter). Line a baking sheet with parchment paper. Spoon batter onto baking sheet evenly space apart, and lightly flatten. Bake for 13 minutes. Store in an airtight container once they have cooled. Enjoy!
- Zucchini Tempeh Wraps
- 1 1/2 packages tempeh, cut into 1/4 inch thick strips
- 1 1/2 c. arame soaked for 10 minutes and then drained.
- 1 head green leaf lettuce, washed and any brown parts near the stem removed.
- 1 small zucchini, cut into small strips
- 1 small yellow squash, cut into small strips
- 1-2 black radishes, peeled and cut into small strips
- Cucumbers, daikon or other radish strips could also be added or substituted.
- For the marinade:
- 1/3 c. wheat-free tamari
- 2/3 c. water
- 2 T. toasted sesame oil
- 1T. Bragg’s Liquid Aminos
- Marinate the tempeh strips in mix above for 1-2 hours or immediately place in the oven on 100-150 degrees (lowest setting) and allow the tempeh to slowly absorb the flavors while partially “dehydrating”. Be sure to use a square glass or metal container that allows the tempeh pieces to be completely covered by the liquid. Meanwhile, prepare the squash, radishes and lettuce. Once the tempeh has absorbed most (not all) of the marinade, remove the tempeh from the oven (probably 1 1/2 hours) and mix the remaining liquid into a bowl with the other vegetables, save the lettuce leaves for the “wrap”. Then on a dry plate, place 2-3 pieces of tempeh lengthwise on a leaf of the lettuce. Then, with tongs, grab a ‘handful’ of the vegetable/arame mix and place in the center of the leaf, on top of the tempeh. Gently wrap the leaf around the contents and place on another plate. Repeat with all leaves or until you’ve made enough!
- Keto Bowl
- Keto Bowl
- Take a nice, flat medium bowl and make a “section” for whatever you have or like of the following ingredients (SKIP IT IF YOU DON’T LIKE IT!):
- Krazy Kraut (or other local or homemade sauerkraut)
- one hard boiled egg
- one sliced avocado
- cubed cucumber, radishes,
- endive or other handy veggies of you choosing maybe leftover veggies, broccoli, etc.
- Season with:
- Herbamare or pink Himalayan salt
- Walnut oil, olive oil, or your favorite Herb Puree
- Simply eat with a fork or spoon and ENJOY!
- Keto Bowl