1 tsp. Nama Shoyu soy sauce or Braggs Liquid Aminos
2 Tbs. Almond butter or Tahini
1/4 Chinese five spice powder
1/4 tsp. powder ginger
1/2 orange
1 cup snow peas
1 cup mung bean sprouts
1 cup finely shredded carrots
1 cup chopped cucumbers.
Place the first 3 ingredients in a large bowl and squeeze in the juice from
the orange. Mix well. Chop the snow peas and bean sprouts into small bite size pieces. Add all the veggies to the bowl and mix well. Let sit for several hours for the flavors to blend and marinade the veggies. Serves 2-4 as a side dish or 1-2 as entree.
1 Tbs. parsley
1 tsp. basil
1/4 tsp. oregano
1 clove garlic minced
3 Tbs. chopped pine nuts or raw sunflower seeds
2 Tbs. olive oil
1/2 avocado diced
1-2 tomatoes
1/2 cucumber
4-6 leaves of romaine or green leaf lettuce
bonus ingredient: 2-5 naturally sun dried black olives
Add the first seven ingredients to a medium or large bowl and mix thoroughly. Dice the remaining ingredients and add to the bowl and toss.
Hint: Whenever possible use herbs and garlic that is fresh as opposed to prepared. This way you will obtain the maximum flavor, enzymes, vitamins, antioxidants and nutritional value that these great botanicals have to offer.
1 cup water
½ cup raw sunflower seeds or (½ C. raw seeds/nuts like flax seed, pumpkin seeds, walnuts or soaked almonds)
2” square piece fresh coconut (optional)
6 pitted dates (soaked in ½ C. water for 1 hour)
1 mango or 1 C fresh pineapple (or 8 dried apricots soaked in 1/2 cup water for 1 hour)*
½ tsp. sea salt
1 head of green cabbage (grated)
3 large carrots (grated)
Optional ingredients (1 apple cored and diced, ¼ C walnuts chopped)
Directions: In a Vita-Mix super blender puree the first 4 basic ingredients. Add the next 2 and puree again. Shred/ grate the carrots and green cabbage. Add the dressing and crated veggies to a large bowl and toss well. Let stand in the refrigerator for 1 – 3 hours. If time permits and for added taste and variety consider adding optional ingredients. Side dish which will serve six.
3-4 Tbs. sesame seeds
4-5 Tbs. raw sunflower seeds
1-2 orange (peeled)
1/4 cup filtered water
!/4 quarter (medium head) cabbage (shredded)
2-3 carrots (shredded)
5-6 kale leaves
1/4 cup raisins
seasonings
In a blender add the first 4 ingredients and puree until a thick dressing results. After finely shredding the cabbage, carrots and kale place them in a bowl and add the dressing. Mix in some raisins and or fresh pineapple chunks/chopped apples for extra flavor. Add some of your favorite seasonings to enhance the taste. Let set for several hours in the refrigerator stirring periodically. Eat alone or with a side serving of avocado to have a great lunch. Serves 2-3
pinch of sea salt
pinch of cayenne pepper
1 tsp. olive oil
3-4 sprigs cilantro diced
1/2 lime juiced
2-3 tomatoes diced
1/4 small onion diced
1/4-1/2 cucumber diced
4-6 romaine or green leaf lettuce leaves
Mix the first six items well in a medium bowl. Add the remaining items and toss. As a bonus ingredient for a more filling salad add !/2 avocado diced.
(without Bulgur Wheat)
1 cup quiona or amaranth seeds
5-6 Tbs. extra virgin olive oil
1 garlic clove
1 lemon or lime
1 bunch parsley
2-3 roma tomatoes
1-2 cucumbers
optional 1 green onion, 1/4 -1/2 tsp. various seasonings for additional flavor
Soak the seeds in 2 cups of water for 48 hours. Dice the parsley, tomatoes and cucumbers and place in a large bowl. Squeeze
the lemon or lime over the diced veggies. Add the minced garlic and olive oil and then stir all the ingredients together. Drain the seeds and then add them to the veggies and stir well. Add optional ingredients to suit taste. Let sit for several hours and then serve. Serves 2-4
1 small clove minced garlic
2 Tbs. olive oil
½ lemon or lime juice
1 pinch sea salt
½ tsp. Braggs Liquid Amino or Nama Shoyu (soy sauce)
1 bowl of salad greens
2 ripe tomatoes
Optional: 2-3 Tbs. pine nuts, raw sunflower or pumpkin seeds
Mix the first five ingredients in a medium bowl to make the salad dressing. Cut up the tomatoes and whichever greens you choose and add to the bowl. Toss well. Optionally, allow it to set for 30 minutes prior to serving.
2-4 Tbs. extra virgin olive oil
2 -4 Tbs. lemon, lime or orange juice
1 clove garlic (chop or press)
pinch Celtic Sea salt to taste
1/2 ripe avocado (peeled and then diced)
1 grapefruit (peel outer skin leaving the pith and cut into pieces)
4 - 8 romaine or leaf lettuce leaves (sliced )
Mix/whip the olive oil, juice, garlic, and salt together. Put the lettuce
in a bowl, add grapefruit sections, and top with diced avocado.
2 Tbs. Tahini, almond butter or peanut butter
1 Tbs. Nama Shoyu (soy sauce) or Braggs Liquid Aminos
1-2 Tbs. Extra virgin olive oil
4-10 Tbs. fresh squeezed orange juice
1 inch cube fresh ginger or ½ tsp. powder
10-15 snow peas (cut bite size)
1-2 cups mung bean sprouts (cut bite size)
2 cups Savoy or Napa cabbage (finely shredded)
¼ cup cucumber (diced)
Mix all of the first five ingredients in a medium bowl and whisk. Chopped or shred the remaining ingredients and add to the bowl. Toss and let set for 1 hour. Then enjoy.
2-3 Tbs. Olive oil
1 tsp. soy sauce of Braggs Liquid Aminos
2-4 Tbs. lemon juice
2 Tbs. Tahini, almond butter or peanut butter
1 garlic clove (minced)
1 inch cube of ginger minced or ½ tsp. ginger powder
1 zucchini squash (diced or shredded)
10 spears asparagus (chopped)
2-3 tomatoes
½ cucumbers (diced)
1-2 radishes (diced)
2-5 Tbs. raw pumpkin or sunflower seeds or raw walnuts
Optional desert: 3-5 Brazil nuts, 2-3 dried figs or 2 dried dates
Mix the first six dressing ingredients in a medium bowl very well. Then chop or dice the other ingredients and add to the dressing. Mix thoroughly and allow it to set for one hour. The optional sweet dried fruit is an extra treat to satisfy your sweet cravings.
1 Tbs. Olive oil
1 tsp. soy sauce of Braggs Liquid Aminos
2-4 Tbs. lemon or orange juice
1 Tbs. Tahini, almond butter or peanut butter
3-6 Brazil nuts
3-6 Black walnuts
3-6 pecan halves
3-6 soaked raw almonds
8 Romaine or green leaf lettuce leaves
2-4 tomatoes
½ cucumbers (diced)
1 celery stalk (chopped)
Mix the first 4 dressing ingredients in the bottom of a large bowl and mix well to make the dressing. Then chop and dice the remaining ingredients and add to the bowl. Add the nuts and mix well. Enjoy.
2 sweet potatoes thinly sliced
¼ red or sweet onions diced
2-3 celery stalks
1 fennel bulb diced or 3 tsp. fennel seeds
2-5 sprigs cilantro diced
½ cups raw sunflower or flax seeds
½ orange squeezed juice
½ lemon or lime juice
2 Tbs. virgin olive oil
1 garlic clove crushed
¼ tsp. sea salt
dash cayenne pepper
Place the first five items in a medium bowl. Puree the seeds in a blender or Vita-Mix with the orange and lemon juice to help blend. Then add the last four ingredients into the blender and mix briefly. Pour the dressing over the vegetables and mix well. Allow to chill for 1-2 hours and then enjoy.
Tabouli without Bulgur Wheat
1 cup quinoa or amaranth seeds
5-6 Tbs. extra virgin olive oil
1 garlic clove
1 lemon or lime
1 bunch parsley
2-3 Roma tomatoes
1-2 cucumbers
optional 1 green onion, 1/4 -1/2 tsp. various seasonings for additional flavor
Soak the seeds in 2 cups of water for 48 hours.
Dice the parsley, tomatoes and cucumbers and place in a large bowl. Squeeze the lemon or lime over the diced veggies. Add the minced garlic and olive oil and then stir all the ingredients together. Drain the seeds and then add them to the veggies and stir well. Add optional ingredients to suit taste. Let sit for several hours and then serve. Serves 2-4
2" square fresh coconut
1" fresh ginger
3-4 pitted dates
1 small garlic clove
4-6 Tbs. raw sunflower seeds or 3 Tbs. Tahini (6 Tbs. sesame seeds)
1/4 cup water
1/4 tsp. Turmeric 1 tsp. Nama Shoyu, soy sauce or Braggs Liquid Aminos
1 pinch sea salt
3-4 yellow, white or zucchini squash
optional: 1 pinch Thai curry or cayenne
Puree the first six ingredients in a blender or Vita-Mix. Pour into a medium to large bowl and add the seasonings. Shred the squash with a Quizinart or similar appliance and add to the bowl. Mix thoroughly and let set for 1-2 hours. If you desire a little spice in this dish try adding either a pinch of Thai Curry or cayenne and enjoy it as Spicy Thai Coconut Squash.
2 Tbs. Olive oil
1 tsp. honey
½ tsp. Braggs or Nama Shoyu (Soy sauce)
½ tsp. favorite seasonings (Mrs. Dash, Herbamare, 21 Seasoning Salute etc.)
1 orange fresh squeezed juice approx. ¼ cup
¼ cup chopped walnuts
1 apple diced
1 medium jicima diced
2-3 celery stalks diced
¼ - ½ small head green cabbage shredded
¼ cup wild rice soaked for 24-48 hours.
¼ cup dried cranberries or raisins
Mix the first 5 ingredients in a bowl. Then chop, shred and dice the next 5 items and add to the bowl. Add the last two ingredients and mix well. Let the salad set for 2-3 hours and enjoy.
|
