SOUPS
SALAD DRESSINGS
BREADS
ENTREES
Jerk Vegetable Kebobs w/ Yellow Rice
DESSERTS
BREAKFAST FOODS
SOUP – Gazpacho TOP OF PAGE
2c Fresh Tomatoes
1c Sun-Dried Tomatoes w/ soak water (soak about 4 hours)
2T Olive Oil
1T Lime Juice
1/4c Cilantro
1/4c Mint
1/2c Avocado
1/2c Cucumber
1T Sea Sea Salt
1t Cumin
1t Black Pepper
***Blend tomatoes for soup base. Add chopped vegetables, herbs and spices***
SOUP – Zucchini Dill TOP OF PAGE
2c Zucchini
1c Water
2T Lemon Juice
2T Olive Oil
1/4c Fresh Dill
1t Sea Sea Salt
1t Black Pepper
1/2c Chopped Broccoli
1/2c Diced Bell Pepper
***Blend first four ingredients to make soup base. Add chopped vegetables, herbs and spices***
SALAD – Sunrise Dressing TOP OF PAGE
1c Sunflower Seeds, soaked 4 hours and drained/rinsed well
2T Lemon Juice
1/4c Cilantro
1c Water
1T Turmeric
1t Cayenne
1t Sea Salt
***Blend, using water to achieve consistency. Use as a multipurpose salad dressing***
BREAD – Curry Bread TOP OF PAGE
2c Walnuts, soaked 2 hours and drained/rinsed well
1c Ground Flax Seeds
2T Olive Oil
2t Sea Salt
2t Turmeric
1t Hing
1t Garam Masala
1/2t Cayenne Pepper
1 Fresh Jalapeno Pepper
1/4c Chopped Parsley
***food process ingredients. add water to make dough consistency. cut 1/4" thick slices and dehydrate***
ENTRÉE – Pizza TOP OF PAGE
Pizza Crust:
2c Walnuts, soaked 2 hours and drained/rinsed well
1c Ground Flax Seeds
2T Olive Oil
1t Sea Salt
2T Italian Seasoning
***Food Process walnuts, combine all ingredients to dough consistency. Add water if necessary. Form into crust and dehydrate***
Pizza Cheeze:
2c Pumpkin Seeds, soaked 4 hours and drained/rinsed well
2T Lemon Juice
1/4c Oregano
1/4c Basil
1c Water
1t Sea Salt
1t Cayenne
***Food process ingredients. Add water for spread-able consistency.***
Pizza Sauce:
2c Fresh Tomatoes
1c Sun-Dried Tomatoes w/ soak water
1c Red Bell Pepper
2T Olive Oil
1/4c Oregano
1/4c Basil
2t Sea Salt
***Blend ingredients in blender***
Pizza Toppings:
Zucchini
Bell Peppers
Avocado
***chop vegetables and toss with lemon juice, olive oil, Sea Salt & pepper. Vegetables will soften as they marinade***
ENTRÉE – Taco Salad TOP OF PAGE
Spicy Sunflower Pate:
2c Sunflower Seeds, soaked 4 hours, drained and rinsed well
1c Sun-dried Tomatoes, soaked 4 hours
1T Miso
1t Sea Sea Salt
1t Cumin
1t Cayenne Pepper
1t Hing (or Garlic)
Water for consistency
***food process ingredients***
Guacamole:
1c Avocado
2T Lime Juice
1/4c Cilantro
1/4c Tomatoes
1/2t Sea Sea Salt
1/2t Cayenne Pepper
1/2t Cumin
***mash avocado, mix in other ingredients***
Salsa:
2c Diced Tomatoes
2T Lemon Juice
1/2c Cilantro
1t Sea Sea Salt
1t Cayenne Pepper
2t Sea Salt
***simply toss ingredients together***
Sour Cream:
1c Walnuts
2T Lemon Juice
1t Sea Sea Salt
Water for consistency
***blend in a blender until smooth and creamy***
ENTRÉE – Lasagna TOP OF PAGE
Pasta:
6 Medium Zucchini
Olive Oil
Sea Salt
***slice zucchini thin using a mandolin. toss with olive oil and salt to marinade.***
Cheeze:
2c Almonds, soaked 12 hours, drained and rinsed well
1c Sesame Seeds, ground
2T Lemon Juice
1t Sea Salt
1/2t Cayenne Pepper
1/2t Hing
***combine ingredients in a food processor. add water to achieve spread-able consistency.***
Sauce:
2c Fresh Tomatoes
1c Sun-dried Tomatoes
1c Red Bell Pepper
1/4c Fresh Basil
2T Olive Oil
1T Italian Seasoning
1t Sea Salt
1t Black Pepper
***make 2 layers in a casserole dish: Pasta - Cheeze - Fresh Spinach - Kalamata Olives - Sauce (repeat)***
ENTRÉE – Jerk Veg. Kebobs TOP OF PAGE
Kebobs:
Mixed Vegetables, chopped (red peppers, broccoli, zucchini... etc.)
***arrange chopped vegetables onto skewers***
Jamaican Jerk Sauce:
3 Limes, Juiced
1/4c Soaked Sun-dried Tomatoes
1/2c Water
1t Allspice
1t Thyme
1t Sea Salt
1/4t Cinnamon
1/4t Cardamom
1/4t Black Pepper
1/2 Fresh Jalapeno Pepper
***Blend Ingredients***
Yellow Rice:
6 Zucchini (medium), peeled and cut into pieces
2T Olive Oil
1T Turmeric
1/2t Hing
1t Sea Salt
1/2tBlack Pepper
1/4c Broccoli, finely chopped
1/4c Red Bell Pepper, finely chopped
***pulse zucchini in food processor until the size of rice grains. squeeze through mesh bag to drain. mix in ingredients***
DESSERT – Apple Pie TOP OF PAGE
Crust:
1c Pecans, soaked 2 hours and drained/rinsed well
1/2c Almonds, soaked overnight
1/4c Soaked Raisins
1/4c Dry Coconut
1/4t Sea Sea Salt
1T Mesquite Powder
***food process ingredients, adding water to a formable crust consistency. Press into pie plate***
Filling:
2 Apples, Grated
1t Cinnamon
1/4t Sea Sea Salt
***toss ingredients together***
Coconut Icing:
1c Young Coconut Pulp
1/2c Young Coconut Water
2T Coconut Oil
1t Agave Nectar
1t Vanilla
1/4t Sea Salt
***blend ingredients until smooth***
DESSERT – Tiramisu TOP OF PAGE
Ladyfingers:
2c Pecans, soaked 2 hours and drained/rinsed well
1c Dry Coconut
1c Soaked Figs w/ soak water
1T Cinnamon
1/2t Sea Salt
***food process ingredients, form in to 1”x3” strips, and dehydrate (optional)***
Coconut Cream:
3c Young Coconut Pulp
1c Young Coconut Water
2T Agave Nectar
1T Vanilla
1/4t Sea Salt
***blend in a blender until smooth***
Chocolate Syrup:
Raw Cacao
Agave Nectar
***melt cacao chunks in a double-boiler over low heat. Stir in agave***
DESSERT – Pecan Blondies TOP OF PAGE
2c Pecans, soaked 2 hours and drained/rinsed well
1c Dry Coconut, powdered in a coffee grinder
2T Mesquite Meal
2T Agave Nectar
1/4t Sea Salt
***combine ingredients in a food processor. dehydrate for a few hours***
DESSERT – Chocolate Cheezecake TOP OF PAGE
Crust:
2c Almonds, soaked 12 hours and drained/rinsed well
2T Ground Flax Seed
1/2c Ground Dry Coconut
2T Agave Nectar
1/4t Sea Salt
***food process and form into a spring-form pan***
Filling:
2c Walnuts, soaked 2 hours & drained/rinsed well
1c Coconut Milk (prepare by blending dry coconut with water, then straining through mesh bag)
1T Coconut Oil - melt in dehydrator
3T Cacao Butter - melt in dehydrator
1/4c Cacao Powder
1/3c Agave Nectar
1t Vanilla
***blend in a high-speed blender, adding coconut milk to reach pudding consistency. chill well before serving***
DESSERT – Strawberry Coladas TOP OF PAGE
Frozen Strawberries
Coconut Mylk (prepare by blending dry coconut with water, then strain through a mesh cloth)
***blend until smooth***
BREAKFAST – Cinnamon Rolls TOP OF PAGE
Dough:
2c Pecans, soaked 2 hours & drained/rinsed well
1/2c Dry Coconut, powdered in a coffee grinder
1/4c Ground Flax Seeds
2T Agave Nectar
2T Mesquite Powder
1T Cinnamon
1/2t Sea Salt
***combine ingredients in a food processor. place dough between teflex sheets or sheets of plastic wrap and roll flat with a rolling pin***
Filling:
1/2c Raisins, soaked 4 hours
1/2c Dry Figs, soaked 4 hours
***blend fruit with soak water to make thick, spread-able consistency. spread on top of dough and roll the whole thing together. slice pieces about 1" thick and chill before serving***
BREAKFAST – Blueberry Muffins TOP OF PAGE
1c Seed Flour (use the leftovers from making mylk; can be pumpkin, sunflower, hemp, or any combination)
1c Coconut Flour (dry coconut powdered in a coffee grinder)
1/2c Ground Flax Seeds
2T Agave Nectar
1/4t Sea Salt
1/2c dry blueberries, soaked 4 hours (reserve soak water)
***mix ingredients in a bowl, adding soak water to achieve formable consistency. Form into muffin shapes and dehydrate***
BREAKFAST – Nut / Seed Mylk TOP OF PAGE
2C Pumpkin or Sunflower Seeds, soaked 4 hours & drained/rinsed well
1L water
***Blend in a high-speed blender, then strain mylk through a mesh cloth. you can use the leftover flour for making muffins***
BREAKFAST – Buckwheat Cereal TOP OF PAGE
1c Sprouted Buckwheat Groats (see instructions below)
1t Coconut Oil
1/4t Sea Salt
***to sprout buckwheat groats: put them in a jar and soak them in water for 30 minutes. drain through a screen lid and rinse several times - until the buckwheat is no longer gooey and the water runs clear. drain well and leave jar in a windowsill for 24-36 hours, rinsing and draining every 12 hours. the groats will sprout and grow about 1/4". when harvesting, do the final rinse with warm water so that the coconut oil will melt and you can have a 'hot' cereal***