Health Recipes

Soak 1 cup of raw almonds for 24 hours. (Note: There are no longer any raw almonds in the U.S.A. They are all pasteurized. You can get raw Spanish almonds from www.nuts.com).

Blend the almonds with 4 cups of filtered or spring water. Use as-is (best), or strain if desired.

Update: Unfortunately, because all almonds in the USA are now "pasteurized", it's very hard to get real "raw" almonds anymore in the U.S.

Baby food should not be different from anything you would want to eat. Taste most bought baby food and it tastes AWFUL. Plus many of them are filled with fillers like cornstarch, which has no nutrition. That despite the high price. Making your own is VERY easy. Just make them into 'ice cubes" and store in the freezer.

For young babyies, have only one ingredient at a time, until their digestive system gets used to it.

All you do is boil the vegetables gently in a little water, or steam them. Add maybe one grain of celtic sea salt every now and again (non breast-fed toddlers need salt too - it's in their blood). Then blend them, with the water you used, to keep all vitamins. Use what you need now.

Then put the rest in an icecube tray. Freeze them. After they are frozen, get them out of the cubes and store them in the freezer in containers marked with the ingredients and date. To defrost, get them out earlier or put in a warm saucepan with a little water. DO NOT EVERY MICROWAVE FOOD OR WATER , ESPECIALLY BABY FOOD.

Suggestions: Carrots, apples, sweet potato, peas, spinach, cottage cheese (don't cook this one), brown rice, lentils, beans (soaked for 8 hours before cooking to sprout them and make them easier to digest).

As they get older, you can add a drop of other things they need, like essential fatty acids (cold pressed sunflower or flaxseed oil).

Have 1-7 cups extra whole wheat flour handy for when you do the quick knead
1 ½ cup old fashioned rolled oats
2 ½ cup water
¼ cup extra virgin olive oil
¼ cup melted butter
¼ cup raw honey
1 cup amaranth or other flour
2 ½ cup whole wheat
3 tsp baking powder
¼ tsp baking soda
1 tsp sea salt
Optional: ½ cup chopped walnuts
Optional: 1 egg

Having this for breakfast can help reduce food cravings. Generally when we crave a particular food, it is because our body is deficient in one of the 90 vitamins, minerals or essential fatty acids our body needs for perfect functioning. e.g. whenever I crave sugary things, the craving usually goes within 15 minutes of having a number of spirulina tablets.

1 handful raw almonds
1/2 handful Goji Berries
1/4 cup frozen blueberries
1 tablespoon Vital Nutrition Plus
1 teaspoon spirulina powder
1 tablespoon or more of Udo's Perfected Oil Blend, Hempseed oil or other good oil
1/8 cup Chia seeds.
1 tablespoon hemp powder
1/4 tsp real vanilla extract
1-2 cup reverse osmosis water
ice cubes to taste (say 2-3)

Method
Blend the goji berries and almonds in half the water until totally mixed. Add the rest of ingredients, except the chia seeds. Give the frozen fruit time to melt a bit if needed. Then add the chia seeds (they go quite gluey if you add them sooner). Blend. I used to do this in the Vitamix but now prefer to do it in the blender. If you can't bear the taste of this, and don't care about losing fat, add some raw honey or maple syrup.

I recently saw 1 lb of Walnut or Pecan butter at a health food store for an astounding $20 a lb!!! What a rip off! Some health food stores just double the wholesale price, no matter what they are selling. Food should not be marked up 100%. You don't need to pay these prices. It takes just minutes to make your own! Store-bought peanut butter gives me a headache in any case, but my home made peanut butter never does.

Put your nuts or seeds in a good, strong blender with a big blade. I use the Cuisinart. You can use roasted peanuts, but almonds or raw sunflower seeds are much, much better for you and much less likely to be toxic, which roasted peanuts are. Raw peanuts are okay but they don't taste anything like roasted peanuts. If you must use roasted peanuts, also add some almonds and raw sunflower seeds for better nutrition.

Add some cold-pressed oil to help it grind. I like to use sunflower oil because it has little flavor. You can get good oils very cheaply from www.oilsbynature.com. Grind until it's how you like it. Should only take a few minutes.

Chop up tofu, cabbage, green onions and green pepper. Put wok on high. Add oil and ghee. When a little steam/smoke comes off the oil, add the green onions and peppers. Stir a few seconds. Then add the tofu. Keep stirring. When the tofu us cooked (a few minutes), add the cabbage. Keep stirring. A few minutes later, add a dash of soy sauce and sweet chili sauce.

Eat as much as you want for breakfast, lunch, dinner and snacks with no guilt, while you get thin & healthy!

Soak in good water, in separate containers, for one hour, the dates, raisins and cashews.

Peel the carrots. Blend them in a blender. Then add walnuts, dates, cinnamon & vanilla. Blend the lot. Take out and mix in the raisins by hand. Place the cake in a cake pan. Make it level.

Coriander (cilantro) has been proven to chelate toxic metals from our bodies in a relatively short period of time. Combined with the benefits of the other ingredients, this recipe is a powerful tissue cleanser. Two teaspoons of this pesto daily for three weeks is purportedly enough to increase the urinary excretion of mercury, lead and aluminum, thus effectively removing these toxic metals from our bodies. We can consider doing this cleanse for three weeks at least once a year. The pesto is delicious on toast, baked potatoes, and pasta.

1/3 cup Brazil nuts (selenium)
1/3 cup sunflower seeds (cysteine)
1/3 cup pumpkin seeds (zinc, magnesium)
2 cups packed fresh coriander (cilantro, Chinese parsley) (vitamin A)
2/3 cup flaxseed oil
4 tablespoons lemon juice (vitamin C)
2 tsp dulse powder
Sea salt to taste

Process the coriander and flaxseed oil in a blender until the coriander is chopped. Add the nuts and seeds, dulse and lemon juice and mix until the mixture is finely blended into a paste. Add a pinch to sea salt to taste and blend again. Store in dark glass jars if possible. It freezes well, so purchase coriander in season and fill enough jars to last through the year.

2 onions, chopped fine
½ tsp cinnamon
½ tsp garam masala
2 Tsp olive oil
2 Tsp Ghee
2 Tomatoes, chopped into cubes
2 Carrots, grated.
2 Potatoes, chopped into small cubes
1 Eggplant – First sprinkle slices with salt. Wash salt off after 20 minutes. This makes them easier to digest. Then sauté slices in olive oil or grilled. Then cut into 1” cubes.
2 cups COOKED chickpeas (use canned, or simmer for 2 hours in water with some salt)
4 Tsp chopped cilantro – Save 2 Tsp for garnish.
Dash white vinegar
Dash Tamari
1 cup or more of water.

Saute onions in oil and ghee. Add spices. After one minute, add the tomatoes, carrots, potatoes. Stir. Put a lid on the pot and cook on low-medium temp for 10 minutes. If potatoes are soft, then add everything else, except for the cilantro garnish. Stir. Simmer for 10 or more minutes, stirring occasionally so no food sticks to the bottom. Add chopped cilantro garnish. Serve with rice or cous cous.

1 cup (7 oz) red lentils or moong dhal (mung beans)
1 can coconut milk
3 Green onions
1 Tpsp chives
1/2 Leek
1 Tbsp Ghee / Olive Oil
1 Tbsp Fenugreek
1 tsp cummin, ground
1 tsp garam masala, ground
1 tsp Tamari or soy sauce (organic so it's gmo free)
1 tsp lemon juice or rice vinegar
1 tsp dried basil
1/2 tsp maple syrup
1/2 tsp sun dried sea salt
1/4 cup grated carrot
1/4 cup diced celery
2 Cup or more of water

In the ghee and/ or olive oil, on medium-low heat, lightly saute green onions and leeks until soft. On low heat, stir in spices, saute one minute. Add everything else except the coconut. Simmer until dhal is cooked and like thin porridge. MAKE SURE YOU STIR THE BOTTOM so it doesn't burn. Add more water if you need to. Towards the end, add coconut milk, and serve when heated.

Serve with millet (healthier than white rice). Also maybe add pappadums (pappads), chopped tomato and banana.

1 onion
butter
eggplant.
olive oil
1/2 cup chopped walnuts
2 cup no/low fat ricotta cheese
1/4 cup parmesan cheese
1/2 cup italian parsley, chopped
1 cup steamed spinach
1 egg (free range, of course - Don't be cruel to chickens)
6+ leaves of chopped basil (optional)

Slice the eggplant. Cover very lightly with salt and leave for 20 minutes. This sucks out some toxins in the eggplant and makes it easier to digest. After 20 minutes, rinse the salt off thoroughly. Lightly fry the eggplant in a little olive oil for about 3 minutes both sides. Remove to a plate covered with a paper towel to absorb the excess oil. Meanwhile, in another saucepan, lightly saute the onions in a little butter and/ or olive oil. Mix all the rest of ingredients with the onions. Place the eggplant in an oven-proof dish. Place the mixture of the rest of the ingredients on the eggplant. Sprinkle a little more parmesan cheese on top. Bake at 350 degrees F for 30 minutes.

Greens
Lettuce
Pear, cut into small pieces
Hard Boiled Eggs (Free Range), cut into pieces
Parmesan Cheese
Olives
Seeds - Pepitas, Sesame, sunflower (www.Nuts.com)

1 onion
mushrooms
2 eggs (free range, of course - Don't be cruel to chickens)
fresh basil, chopped
low fat cream cheese
1 slice low fat swiss cheese
1 tomato
fresh lettuce or greens, or sprouts
olive oil
butter (salted, of course - it's better for you)

Fry eggs in a little oil and butter. Turn them over. At the same time, saute the onion and mushrooms in a little oil and butter. Add the cream cheese and basil. Place the eggs on a baking try, then cover with the mushroom mixture, then add slices of tomato, then cover with the swiss cheese. Grill until cheese is melted. Serve with greens, sprouts or salad. (Always have some raw food with every meal, for the enzymes).

Very tasty and healthy. From the excellent book "Living in the Raw", which has lots of easy recipes.

4 cups whole flaxseeds, soaked 4-6 hours in 3 cups water
1/3 - 1/2 cup Bragg's Liquid Aminos
Juice 2-3 lemons

Mix all ingredients. Spread mixture as thin as possible (1/4" thick) on dehydrator trays with teflex sheets. Dehydrate at 105 degrees for 5-6 hours, flip crackers over, remove teflex sheets and dehydrate another 4-5 hours.

Good accompaniment to almost anything. Healthy unless, like many people, you have developed a sensitivity to tomatoes.

Tomatoes
Green Peppers
Shallots
Lebanese Cucumbers
Lemon Juice
Olive Oil
Celtic Sea Salt

Chop equal proportions of the vegetables into very small cubes (eg ¼"). Mix in the dressing (lemon juice, olive oil and salt) and serve.

Make your Own Tahini: It's easy to make your own tahini at a fraction of the cost of health food store tahine, if you have a good blender like the Cuisinart. Get some hulled sesame seeds and grind them up, with some good oil (like cold pressed sesame oil) to help them to 'catch' on the blade on to move more smoothly.

3 Taplespoon cold pressed sesame or avocado oil
2 Tablespoon or more of tahini (see above)
1 Tablespoon tamari
1/4 cup of whatever fresh herbs you have, such as basil, dill, mint, cilantro

Miso soup is super nutritious. It is great for breakfast. It has all of the five main food groups (in Chinese medicine) and therefore can reduce food cravings by giving you balance and energy.

2 or 3 vegetables (eg pumpkin (especially Japanese pumpkin), parsnip, zucchini, carrot)
1 teaspoon mashed fresh ginger
Virgin olive oil
Vatta, pitta or kaffa herbs (optional. These come from ayurevedic medicine)
Small dash of Umeboshi vinegar (or other vinegar)
1 drop maple syrup or honey
Celtic sea salt
Arame (or other edible sea vegetable)
Natto miso (optional)
Tamari
Miso (eg 1 desert or table spoon per person)

Method
Saute ginger and vegetables in a little oil for a few minutes.
Add vatta, pitta or kaffa herbs.
Add umeboshi vinegar, water (eg 1 bowl per person), maple syrup or honey, arame & celtic sea salt.
Simmer until vegetables are cooked.
Turn heat off (so as not to kill `good' bacteria in the miso)
Add miso, tamari and natto miso to taste
Enjoy!

1 1/2 Cup Whole Wheat Flour (To Make it Gluten Free, use instead Gluten free flour such as Amaranth (yum), Buckwheat, Millet, Oats. (No Soy) Plus 1/2 teaspoon guar gum.
1 Cup of other healthy Flours - Such as Amaranth, Millet, Oats, Brown Rice (no soy)
2 tsp Baking Powder
1/2 tsp Cinnamon (optional)
1/4 tsp celtic sea salt
1/4 Cup Buttermilk Powder (yum!)
2 free range eggs (Don't be cruel to chickens)
1 tsp pure vanilla
1/2 cup oil (olive, expeller pressed sunflower or safflower, or melted butter)
1/3 cup raw honey
1/2 cup extra flavorings such as chopped pecans, walnuts, or blueberries or raisins
1/2 cup pure water (reverse osmosis)

Preheat oven to 350 F. Mix all dry ingredients thoroughly. Beat eggs in separate bowl. Mix eggs and liquids into the dry ingredients. Mix in the flavorings (nuts, berries). Cook at 350 degrees F for 20 minutes. This makes 12 muffins. I usually like to double this recipe and make 24 and freeze the rest.

Black olives
Cilantro
Raw Sesame seeds
Lemon juice
Sea Salt
Walnuts
Raw cashews
2 green onions

1 cup Raw Pistacchio nuts
1 Cup Pitted Dates, soaked in water
1 Cup Oatmeal
1/2 Cup Raw Almonds (Have to be imported. All almonds in the USA are pasteurized)
1/2 Cup Sunflower Seeds
1/2 Cup Raw Goji Berries
1/2 Cup raisins
1/2 Cup Chia seeds
1/2 Cup raisins
1/2 tsp real vanilla essence
1-2 Tsp raw creamed honey
2 Tsp Expeller pressed Sunflower Oil
Enough water to blend this

Soak the dates, almonds & sunflower seeds one hour or longer in water. Put the dates and water in a blender. When blended, add the almonds & sunflower seeds. When blended, add half the pistachio but keep 1/2 for later. Then add everything else, except the raisins. When finished blending, stir in the raisins and remaining pistachio nuts. Dehydrate at 105 degrees for as long needed (2-4 hours) on teflex sheets. Then turn over and do another 2-10 hours. Store in the fridge or freezer for longer shelf life.

Cottage Cheese
Black olives, halved
Celery, chopped small
Green onion, chopped small, only a little.
Green pepper, chopped small
Walnuts, raw, chopped
Sunflower seeds, raw, chopped
Pickles, chopped small

I never thought that there could be any big deal to making a salad but since a number of visitors have said how much they love my salads, I thought I should include it here. The main idea is that a salad is not just a pile of lettuce with a slice of tomato and cucumber. It's a way to get a lot of raw food into you, for lots of enzymes. Variety helps to make sure you are getting everything your body needs.

Pour some cold pressed sesame or almond oil over. Then pour a little tamari over. Then pour about 1/4 teaspoon of maple syrup. For an alternative, pour some fresh lemon juice instead of tamari. No need to mix beforehand.

Letuce
Salad Mix of greens (Note: I started getting headaches and found through muscle testing that the cause was the aragula which is in many salad mixes. I stopped eating mixes with aragula and my headaches left permanently. Same for pine nuts).
Spinach
Mizuna (easy to grow in your garden)
Tomatoes
Cucumbers (I like pickling ones best)
Carrots
Celery
Itallan parsley, chopped very fine
Green peppers (capsicum), chopped very fine
Green onions (shallots), chopped fine

Nuts & Seeds, Raw:
Walnuts
Almonds ('Raw' US Almonds are no longer raw, they are pasteurized, possibly with chemicals. I get my raw almonds from Spain).
Sunflower seeds
Pepitas
Cashews
Tahini, raw. Easy to make - just blend up some raw sesame seeds with a little oil. Need a good blender though.

If you don't want to go totally raw, or have growing children you want to have more protein, also add:
Eggs, Free-range hard boiled (no need to promote pain to chickens in tiny cages that can't move. Plus they are healthier & tastier)
Cheese (rennet free so there are is no calf stomach in it)

1) Sliced avocado and tomatoes and celtic sea salt on buttered wholegrain toast or crackers. Yum!

3) Raw celery with nut butter. It's even better if the celery is kept in cold water in the fridge.

Put one cup brown rice in 2 1/4cups of water. Bring to boil then simmer for 50 minutes. Allow to cool. In a separate cup. Dissolve 1.5 teaspoon honey & 3/4 teaspoon celtic sea salt in 2 Tsp white vinegar. Then mix this well into the rice. Put in sealed container and refrigerate till cold.

Cut into thin slices whatever you have of the following:
Zucchini
Cucumber
Tomatoes
Green Onions (or chives)
Avocado
Apples

Add for flavouring a variety of:
Fresh dill
Fresh parsley
American Mustard
Horseradish

Need also: Sheets of Nori seaweed (sea vegetable) (cheapest from Asian supermarkets)

Lay one sheet of Nori seaweed with the shorter side in front of you. Be sure to keep it dry! Arrange the fillings along the end closest to you. Do the rice first - press it together like putty. Spread the fillings from one side to the next. Roll the sushi. Dip your finger in water and moisten the end roll. Dry your hands before touching the roll again.

Vegetables (including cabbage, zucchinis and bean sprouts)
Virgin Olive Oil
2 Onions
1 Green Pepper
2-6 Pepperoncini (to taste)
300g (or less) pure, crunchy Peanut or Almond Butter
2-3 tsp Raw Honey
½ Cup Pineapple Juice
4 Tablespoon Coconut Milk (or enough for right consistency)
1 Tsp Fish Sauce (From Thai food section in store)
Celtic sea salt

Steam the vegetables (except the sprouts). In a separate steamer, steam the rice. Add the sprouts for 30-60 seconds to the vegetable steamer just before serving.

At same time, in a separate wok, saute the onions a few minutes. Then add the green pepper. Then add the pepperoncini. Then the Peanut or Almond Butter, Honey, Fish Sauce, salt and Pineapple Juice. Lastly add the Coconut Milk. Serve on the Vegetables and Rice. Soy products that aren't marinated such as soy milk and soy oil are VERY bad for you, but some people still maintain that tofu is okay. If you think it's okay, you can also add this to tofu sauteed in olive oil.

(NOTE: Giving up gluten helps a number of health problems, especially problems with the stomach or intestines. And it is a big help for losing weight. Try it for 3 weeks and see how you feel).

1 large banana
1 egg
150 ml (1/4 pint) rice milk
4 oz brown rice flour (IMPORTANT: Since I now know unfermented soy is VERY bad for you, I am trying other flours eg Amaranth)
2 oz soy flour
2 oz white bean flour
salt to taste
1/2 teaspoon bicarbonate of soda
1/4 teaspoon tartaric acid (optional)
1 Tablespoon olive oil
an extra long spatula

tomato puree
grated cheese
pepperoncini (up to 6)
chopped vegetables including zucchini, onion, green onion, green pepper, mushrooms
olives, halved
oregano

Beat the banana to a smooth puree with the rice milk and egg, preferably in a liquidiser.

Fold the flour mixture into the puree. Do not over-mix and do not leave to stand or you will lose the light structure to the pizza dough.

Spread 1 Tsp oil on the pan. Place the pan over a low heat. Cook for 5-10 minutes or until brown. Remove from the pan so you can add a little more oil. Cook the other side for another 5-10 minutes or until brown.

While this is cooking, sauté the onions. Then add the rest of the vegetables to the frying pan to sauté. Then add the pepperoncini.

Put the base on a flat baking tray. Spread the base with tomato puree. Then cover with grated cheese. Then add the vegetables with the pepperoncini. Add the olives. Spread with oregano. Put in the oven for 20 minutes or until hot and the cheese has melted. Don't worry if extra topping falls over the sides.

There is a new trend starting where people learn how to make full meals that are all raw. That way ALL enzymes are still present. Wild animals don't eat cooked food - and they are a lot healthier than we are.

It takes a bit of practice, so I thought some people might like to start now. A great book is Juliano's "raw, the uncook book". His raw vegetarian Japanese rolls are really great!

All you need for most raw food is a dehydrator. The best electric one is the Excalibur. I saw a dehyrator in the Lehman's catalog that doesn't need electricity - just the sun. But you will still need to get the teflex sheets for many things, such as the following recipe.

Here's one of my favourite recipes, modified from a recipe in "Living in the raw" by Calabro

The new health style of 'cooking' uses only raw food and a dehydrator. This maintains all the enzymes, organic sulphur (MSM) etc.

6 ears corn, removed from cob
1/2 yellow onion
2 cup sunflower seeds, soaked 6 hours and rinsed
1/4 Cup water
1 1/2 T Braggs Liquid Aminos (add this to your storage list)
1/2 teaspoon celtic sea salt

Process corn and onion in a food processor using the "s" blade. Blend until smooth. Add sunflower seeds. Blend until smooth. Add some water if the batter is too thick. Add Bragg's and salt.

Using a teaspoon, scoop batter onto a dehyrator tray with a teflex sheet, Flatten with a knife or fingers till about 1/8" thick and 1 1/2" wide.

Dehydrate at 105 degrees for 12 hours. Turn chips over. Remove teflex sheet. Dehydrate another 10-12 hours, or until desired crispness is obtained.

These are really yummy - and unlike deep fried corn chips which are really bad for you, are really good for you!

2 fresh green chillis
1 onion
1 green green pepper (capsicum)
1 can kidney beans (or the equivalent amount other beans)
Fresh coriander (cilantro)
1 tsp cummin
1 tsp honey
Olive oil
Celtic sea salt
Tabasco to taste

Saute the chillis, onion and pepper in olive oil until cooked. Add the cummin for one minute. Then add all of the rest except for the fresh cilantro. Add the cilantro just before serving.

As an extra treat, add shredded mexican cheese on top of each plate and put under the griller.

Fantastic way to eat leafy greens that are super good for you. Eat with every dish and add to sandwiches and falafel rolls. The best places I have found for buying Italian Parsley in quantity at reasonable prices are Walmart and the Farmer's Market.

2-3 cups of raw Italian Parsley
1-2 Tomato
2-3 Green Onions
Juice of 2 Lemons
2 tablespoons Olive Oil or Expeller Pressed Safflower or Sunflower Oil
Celtic Sea Salt to Taste
3 Tablespoons (or more) raw Sunflower seeds
1 teaspoon 100% maple syrup

Chop up the parsley as fine as possible. Chop the tomato and green onions into very small pieces. Mix everything together thoroughly.

Cashews, raw - lots
Lemon juice
Tahini
Mayo (eggless to avoid GMO corn)
Miso, non-soy (eg barley miso)
Chives
Sea Salt
Almond milk

Eggplant
Olive oil, 1 Tbsp
Green onion
Tomatos
Can tomato puree
Chives
Dill
Olives, lots of black, halved (Try can of Lindsay naturals with no preservatives)
Mushrooms, lots
Vegan cottage cheese

Optional: You could also add onions, cooked beans, cooked chickpeas, basil or other herbs.

Slice eggplant. Sprinkle with salt to absorb toxins. Leave 20 minutes, then wash out the salt. Grill eggplant till soft. Saute lightly in olive oil the green onions. Add mushrooms. When mushrooms are cooked, add everything else.

Layer eggplant in pan. Cover with your tomato sauce. Then cover with vegan cottage cheese. Cook in overn at 350°F until it is heated, about 30 minutes. Eat with a raw salad.

This is YUMMY! I got the idea from the sushi produce at our supermarket. You really should have a mandolin for this, because it only tastes right if the carrots are cut finely. I highly recommend the Chef's envy.

Raw honey - 1/4 cup
Soy sauce / Tamari (organic so it's gmo free) - 1/4 cup
Ginger, grated, 2 Tsp
Potato/Tapioca starch, 1 tsp
Water, 1 cup

Super thin carrot strips, cut in a mandolin
Avocado (or vegan cottage cheese)
Cucumber, cut in strips
Bean sprouts