To prepare people for eternal life.
½ cup tomato sauce
¼ cup honey
1 tsp. corn starch
2 Tbs. lemon juice
½ tsp. garlic salt
Combine all ingredients and cook them in a saucepan for a few minutes. Allow mixture to boil and thicken while stirring it to smooth the mixture. This serves as a glorious dip for spring rolls or other finger food. Simply delicious! Always a hit among the kids—they can never resist it!
| Recipe | |
| Raspberry–Vanilla “Ice Cream” Sandwiches | |
| 2 cups cashews | 2 pinches salt |
| 2 cups water | 2 ½ Tbsp. melted coconut oil |
| ½ cup maple syrup | 1 ½ tsp. ground cardamom |
| 1 ½ Tbsp. vanilla extract | 2 cups raspberries, lightly mashed |
| Seeds of one vanilla bean | |
| Brownie Crust | |
| 2 cups almonds | 1 teaspoon vanilla extract |
| 1 cup Medjool dates | 2/3 cup walnuts |
| 1 ½ cups raisins | 2 pinches salt |
| ½ cup carob powder | 1 ½ tsp. water |
| Prepare the “ice cream”: In a high speed blender, blend the cashews, water, maple syrup, vanilla extract and scraped insides of the vanilla bean until completely smooth. Add the salt and coconut oil and blend to incorporate. Chill the liquid in the fridge for 8 to 12 hours. Process the chilled, thick cream in an ice cream maker according to the manufacturer’s instructions.
Prepare the brownies: Grind the almonds into flour in a food processor. Add the dates and raisins. Process until they are completely broken down. Add the remaining ingredients and process to combine. Press half of the dough into an 8–inch–square pan. Set aside remaining dough and refrigerate until ready to use. Assemble the sandwiches: Once the “ice cream” is done churning (the consistency will be like soft-serve ice cream), mix in the cardamom. Then, gently mix in the raspberries, taking care not to overmix or the berries’ color will bleed. Spread the “ice cream” evenly over the brownie, working quickly to prevent melting. Immediately transfer to the freezer until frozen, at least 6 hours. Once frozen, firmly press the other half of the brownie dough on top. Cut into 1 ½ x 2 ½-inch bars. Store in freezer until ready to enjoy. Makes 15 servings. |
Recipe – Borscht
By
| 4 beets, whole | 1 6 oz. can tomato paste |
| 4 russet potatoes, diced | 1 tsp. raw agave or sweetener of choice |
| 1 onion, chopped | ¼ head red; ¼ head white cabbage, shredded |
| 1 green pepper, diced | 1-2 Tbsp lemon juice, or to taste |
| 2 carrots, grated | Salt, to taste |
| 6 cloves garlic, minced | Fresh parsley |
| 2 Tbsp. olive oil | Healthy homemade sour cream |
| Boil beets until crisp tender. Remove from water; peel and set aside. Cook potatoes in beet water for about 10 minutes. Sauté onion, bell pepper, carrots, and garlic in olive oil until tender; add tomato paste; cook 2 minutes. Combine mixture into beet water. Add grated beets, cabbage, sweetener, salt and lemon juice. Gently simmer 40–50 minutes for flavors to enhance. Garnish with parsley and sour cream. |
| Recipe | |
| Braised Celery | |
| 8 stalks of celery, scrubbed and ends trimmed (chop and reserve leaves) | Pinch of salt or seasoning salt |
| 1 Tbsp. oil | ½ cup of vegetable stock |
| Cut celery into 1-inch slices on the diagonal. Heat oil in a large skillet over medium heat. Add celery, along with salt and cook until it starts to become tender. Add broth, reduce heat to low, cover and simmer for 5 minutes. Uncover and cook for 5 minutes longer, allowing the broth to caramelize a little. Taste for seasoning and serve immediately, garnished with reserved chopped leaves. You may also add chopped tofu. |
| Recipe | |
| Yummy Banana Oat Bars
Serves: 8 |
|
| 2 cups quick-cooking rolled oats (not instant) | 2 large ripe bananas, mashed |
| 1/2 cup unsweetened shredded coconut | 3/4 cup finely chopped apple |
| 1/2 cup raisins or chopped dates | 2 tablespoons ground flax seeds |
| 1/4 cup chopped walnuts | |
| Preheat oven to 350 degrees F. Mix all the ingredients in a large bowl until well combined. Press into a 9-by-9-inch baking pan and bake for 30 minutes. Cool on a wire rack. When cool, cut into squares or bars. |
| Recipe | |
| Maple Walnut Cookies
(a.k.a. Brain Food Cookies, Mood Enhancing Cookies, Prozac Cookies) |
|
| 2 ½ c. walnuts, ground in food processor | 1/3 c. carob chips |
| 2/3 c. whole wheat pastry flour | 1/3-½ c. maple syrup |
| 1 tsp. salt | 2 tsp. vanilla |
| 1/3 c. ground flaxseed | |
|
Preheat oven to 350 degrees. In a small bowl add all ingredients in given order; mix well. Drop small spoonful of dough on slightly oiled cookie sheet and flatten with fork. Bake 10-15 minutes or until golden brown, checking often to prevent burning. Let cool before removing from sheet.
* May add chopped dates, dried cherries, etc., decreasing amount of maple syrup. Recipe from Dr. Neil Nedley |
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| Recipe | |
| Raw Carob Avocado Mousse Pudding | |
| 2 large ripe avocados | ½ cup coconut milk or milk of choice |
| 10–12 medjool dates or 2 Tbsp. honey | pinch sea salt |
| 1/4 cup raw carob powder, or to taste | |
| Cut, peel and de-stone avocado; pit dates. Place all ingredients in a food processor or blender and process until smooth. Pour into small serving dishes. Enjoy right away or refrigerate. |
| Recipe | |
| Creamy Baby Red Potato and Kale Soup | |
| 3 cups water | 1 cup onions, chopped |
| 4 cups baby red potatoes, cubed | 2 Tbsp. olive oil |
| 4 cups kale, julienne sliced or chopped | 1 garlic clove, crushed |
| 3 cups almond milk | salt, to taste |
| Bring 3 cups water to a boil. Add in the potatoes and boil for 10 minutes. Bring the temperature down a bit and add in the kale, onions, garlic. Cook for another 15 to 20 minutes. Last, add in the olive oil, almond milk, and salt. |
Recipe – Eggplant and Broccoli Stir Fry
By
| 1 eggplant, diced | 1/4 tsp. paprika |
| 2 cups broccoli, chopped | 1/4 tsp. cayenne pepper, optional |
| 1 small red bell pepper, diced, optional | 3 Tbsp. water |
| 2 Tbsp. olive oil | 1 tsp. salt |
| 2 cloves garlic, minced | |
| Sauté the eggplant, broccoli, red pepper and garlic in the olive oil over high heat for 3–5 minutes, until eggplant is lightly browned. Add salt, cayenne and paprika and stir to mix well. Reduce heat to medium low. Add water and cover. Allow to cook another 5–7 minutes, until broccoli is tender. Eat as is or serve over rice. |
| Recipe | |
| Carrot-Parsnip Mash | |
| 6 medium peeled parsnips | ½ tsp. salt, optional |
| 6 medium carrots, washed or peeled | |
| Place peeled parsnips and carrots in a pot of water. Bring to boil and simmer until tender. Drain, mash and season. Or, in the alternative: You may cut parsnips and carrots into chunks, boil and drain. Or cook parsnips with potatoes and mash together when done. |