COOKIE DOUGH :)
In a food processor, process until fine:
½ c walnuts
¼ c shredded coconut
½ c raw oats*
1/8 c cacao nibs
tiny pinch salt (optional)
*If you don’t eat oats, can increase walnuts to ¾ c and coconut to ½ c
Then add to food processor and process until smooth:
1 banana
4 chopped dates
1 TB agave nectar (optional)
Delicious to eat “as is,” or if you can get it to your dehydrator, the cookies taste like chocolate banana bread. Enjoy! :)
Ingredients:
Method:
Spread hummus evenly in the bottom of an 8-inch square dish. Scatter spinach over the top and press down lightly. Arrange peppers, then artichokes hearts over the top. Drop yogurt in dollops over the artichokes, then spread out to make an even layer. Sprinkle with olives, green onions and serve with pita chips on the side.
Nutritional Info:
PER SERVING:180 calories (80 from fat), 9g total fat, 1.5g saturated fat, 5mg cholesterol, 560mg sodium, 20g carbohydrate (4g dietary fiber, 4g sugar), 6g protein
Serves 6-12
1 medium banana, mashed
1 (15-oz.) can sweet pumpkin puree
1/4 cup 100% pure maple syrup
1 tsp. vanilla extract
2 cups whole oat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1 cup grain-sweetened dairy-free chocolate chips
1. Preheat oven to 375°F. In a large bowl, combine mashed banana, pump- kin puree, maple syrup, and vanilla extract.
2. In a small bowl, combine oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer mixture to large bowl and mix to- gether gently until well-combined. Avoid over-mixing to prevent toughness in the final product. Fold in chocolate chips.
3. Spoon batter into silicon muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove muffins from the oven and let cool for 5 minutes. Store muffins in an airtight container.
*Recipe derived from Julieanna Hever’s Blueberry Oat Breakfast Muffins in Forks Over Knives:
Courtesy of Vegetarian Times
Serves 8
30 minutes or fewer
In tapas bars, champiñones al ajillo (garlicky mushrooms) are usually served in small, shallow bowls along with toothpicks.
· 2 Tbs. olive oil
· 10 cloves garlic, sliced
· 40 large white button mushrooms, quartered
· 2 cups dry white wine
· 2 Tbs. chopped parsley
Heat oil in skillet over low heat. Add garlic, and cook 1 minute or until transparent. Add mushrooms, and cook 10 minutes without stirring. Add wine, and cook 15 minutes, or until liquid has evaporated and mushrooms are browned. Stir in parsley, and cook 2 minutes. Season with salt and pepper, if desired. Serve hot or at room temperature.
nutritional information
Per 1/4-cup serving:
· Calories: 69
· Protein: 4 g
· Total Fat: 4 g
· Saturated Fat: <1 g
· Carbohydrates: 6 g
· Cholesterol: 0 mg
· Sodium: 12 mg
· Fiber: 1 g
· Sugar: 3 g
Vegan & Gluten-Free
August 26, 2012 by Sara E. Brown
http://queerveganfood.com/2012/08/08/rainbow-protein-vegan-stew/
Ingredients:
Green beans
Coconut oil
Salt
Garlic powder
Herbs and spices (optional)
Instructions:
Lightly coat green beans with coconut oil, salt, garlic and other herbs and spices if you wish. Dehydrate for 3-5 hours, depending on desired texture. Enjoy!
Note: 1/4 cup is only 16 calories!
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
... 1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately.
http://www.doctoroz.com/videos/jicama-chips
Ingredients
3 whole jicamas
Chili powder, to taste
Garlic powder, to taste
Onion powder, to taste
Salt, to taste
Directions
Peel and slice jicama into thin slices. Spread out on top of parchment paper on a cookie sheet. Season to taste. Coat chips with cooking spray.
Place in oven at 400° F for approximately 25-30 minutes, or until crisp. Enjoy with your favorite low-calorie dip!
http://www.edibleperspective.com/home/2013/2/27/blueberry-crumb-muffins.html
gluten-free, dairy-free // yields 12-14 standard muffins
for the crumb topping: be sure to make this first
§ 1/4 cup rolled oats
§ 1/4 cup sucanat, or coconut sugar/brown sugar
§ 3 tablespoons oat flour
§ 3 tablespoons softened coconut oil
§ 1/2 teaspoon cinnamon
§ pinch of salt
1. Place all ingredients in a bowl and mash together with a fork or your fingers until fully combined and crumbly. Set aside.
for the muffins:
recipe slightly adapted 3/12/13
§ 1 cup gluten-free oat flour
§ 3/4 cup raw buckwheat flour
§ 1/2 cup almond meal
§ 3 tablespoons sucanat, or coconut sugar/brown sugar
§ 2 1/2 tablespoons ground flax meal
§ 1 teaspoon baking powder
§ 1/2 teaspoon baking soda
§ 1/2 teaspoon salt
§ 2 large eggs
§ 1/2 cup + 1 tablespoon unsweetened applesauce
§ 6 tablespoons unsweetened almond milk
§ 1/3 cup honey
§ 1 tablespoon vanilla extract
§ zest of 1 lemon or 1 orange, optional
§ 1/4 cup unrefined coconut oil, melted and slightly cooled
§ 1 1/4 cup blueberries
1. Preheat your oven to 350* F and line a muffin tin with liners.
2. Add all dry ingredients to a large bowl and mix well.
3. Whisk the eggs in separate bowl and then whisk in the applesauce, milk, honey, and vanilla until fully combined and smooth. Whisk in lemon or orange zest if using.
4. Vigorously whisk in the coconut oil and immediately pour the wet mixture into the dry, to avoid the coconut oil from ceasing.
5. Stir with a large spoon until just combined. Do not over stir.
6. Fold in the blueberries with minimal stirring.
7. Promptly spoon the mixture into the muffin liners about 2/3 the way full.
8. Sprinkle the crumb topping on each muffin and bake for about 25-30 minutes until a toothpick comes out clean. The tops will turn golden brown.
9. Let completely cool before peeling the liner off. Muffins hold together fully once cooled.
notes/subs: For altitude around 5,000’ increase your oven to 370* and use 3/4 tsp baking powder. Melted butter can be subbed for coconut oil. Raw buckwheat flour can easily be ground to a fine flour in a blender, magic bullet, or coffee grinder. Be sure to use raw groats, which are a light yellow/green color. I do not advise using roasted buckwheat/kasha and do not recommend Arrowhead Mills buckwheat flour. Frozen or fresh blueberries will work.
http://www.edibleperspective.com/home/2013/4/11/tropical-sunshine-smoothie.html
gluten-free, vegan // yields 1 smoothie
§ 1 champagne mango, skin removed + sliced
§ 6-inch frozen banana
§ 3/4 cup frozen pineapple
§ 1/4 – 1/2 cup unsweetened almond milk
§ 1/4 cup orange juice
§ 1 1/2 tablespoons ground flax meal
§ 1/4 teaspoon turmeric, optional
1. Blend ingredients together until smooth. Add more milk for a thinner consistency. Top with unsweetened coconut, hemp seeds, ground flax, walnuts, etc.
Other add-in ideas: Sub lite coconut milk instead of almond milk for a richer + lightly coconutty flavor. Add in cinnamon and/or ginger for a kick of flavor. Add 1 tablespoon of walnut butter for extra creaminess. Sub chia seeds instead of flax if desired, which both help to thicken the smoothie.
http://www.doctoroz.com/videos/cowboy-caviar
Ingredients
1 (15 oz) can of black-eyed peas
1 (15 oz) can of corn
1 (15 oz) can of fire-roasted tomatoes, diced
2 avocados, diced
1/2 cup chopped cilantro or parsley
1/2 jalapeño, finely chopped
1/4 cup olive oil
1/3 cup raw apple cider vinegar
1 tsp ground cumin
1 tsp chili powder
1/2 tsp freshly ground pepper
Salt to taste
Directions
Pour all ingredients into a medium size bowl, and stir until ingredients are completely mixed. Add salt to taste.
Place bowl in refrigerator, and keep ingredients cold for 1 hour before serving. Enjoy!
Tina Abbots - quinoarecipes@aweber.com
Ingredients:
Directions:
Make sure all your dry ingredients (and eggs!) are at room
temperature.
Grease the bottom of a 10-inch loaf pan or two 8-inch pans.
Heat the oven to 200 degrees and then turn off.
In the bowl of your stand mixer, sift together the dry ingredients.
In a separate medium bowl, mix eggs, molasses, vinegar, and melted
butter together.
Heat your water for proofing the yeast. I recommend 120 degrees.
In a small prep bowl, stir together your active dry yeast and one
teaspoon of sugar. Add 1/4 cup of the heated water to the yeast
mixture. Let the yeast sit for 10 minutes.
It should be foamy and active! If not, start over with another
packet of yeast.
Once your yeast is ready, add the egg mixture to the dry
ingredients. Then add the yeast mixture. Then slowly add your water
(should still be warm) to achieve the right consistency in your batter.
Do not just add in the rest of the water but add gradually instead.
The dough should be like very stiff cake batter.Beat dough on
high for about 15 minutes. If you accidentally add too much water
simply add a little rice flour until you achieve the dough
consistency you are after.
Put the dough in your prepared pan and place in oven to rise for
about 1 - 1 1/2 hours. You can put plastic wrap or a towel
over the pan.
Once the dough has risen to the top of the pan, bake the bread for
40 minutes at 350 degrees
Do not refrigerate this bread ( it might get soggy),
but you can slice and freeze it for later use.
Serves 8
If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling. You don’t have to parboil jarred grape leaves, but a quick dip in boiling water tenderizes them and removes some of their saltiness.
1. Dip grape leaves in large pot of boiling water 2 minutes. Drain, and set aside.
2. Heat oil in large saucepan over medium heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown. Add rice and 21/2 cups water, and bring to a boil. Cover, reduce heat to medium-low, and cook 30 to 40 minutes, or until liquid is absorbed. Remove from heat, and stir in tomato juice, pistachios, parsley, mint, raisins, and lemon juice. Season with salt and pepper, if desired. (Mixture will be very wet.)
3. Preheat oven to 350°F. Brush 2-qt. baking dish with olive oil. Pat grape leaves dry. Line bottom and sides of baking dish with grape leaves, allowing leaves to hang over sides. Spread half of rice mixture over grape leaves. Top rice with more grape leaves, then top with remaining rice mixture. Cover casserole with remaining grape leaves, and seal by folding over grape leaves around edges. Brush top with olive oil. Bake 30 to 40 minutes, or until grape leaves on top darken and casserole looks firm and dry.
4. Dip knife in cold water. Cut straight down with tip of knife to make 8 servings, then remove servings with spatula. Garnish with lemon slices, and drizzle with pomegranate molasses (if using).
Serves 8
Coconut milk beverage adds a hint of sweet flavor to this classic dessert.
1. Place sugar, cornstarch, and salt in saucepan, and gradually whisk in coconut milk. Bring mixture to a boil over medium-low heat. Cook 5 minutes, or until thickened, whisking constantly. Stir in vanilla, then banana slices.
2. Line bottom of 11- x 7-inch baking dish with 24 cookies. Spread hot pudding over top, making sure bananas are submerged to prevent browning. Top with remaining 24 cookies, cover with plastic wrap, and cool. Refrigerate until cold. Top with whipped topping (if using).
Author: Edible Harmony
Recipe type: Paleo Dessert
Serves: 24 cookies
Prep time: 15 mins
Cook time: 15 mins
Total time: 3o mins
Ingredients
• 2 1/2 cups of almond flour
• 1/2 cup of chocolate chips (see recipe below)
• 1/4 cup of coconut flour
• /.3 cup of coconut oil
• 1 tbsp of vanilla extract
• 1/2 cup pitted dates, gently packed (about 12-13 deglet dates)
• % cup of honey
• 1 tsp of baking soda
Instructions
1. Preheat oven to 35o
2. Using a blender or food processor, blend the dates, vanilla, oil and
honey, until there aren't any large pieces of dates.
3. Transfer the mixture to a medium bowl and mix in the almond flour,
baking soda, and coconut flour.
4. Add the chocolate chips.
5. Divide the dough into small balls (about 1 tbsp) and press them onto
a parchment paper lined cookie sheet, making circles about a 1/4 inch
thick.
6. Bake for about 12 minutes or until the cookies are golden brown.
7. Carefully transfer cookies to a cooling rack for at least lo minutes.
Cookies will be very soft coming out of the oven but they will harden
as they cool.
http://www.hacres.com/recipes/cards/gluten-free-sunshine-muffins
Ingredients
•1-1/2 cups garbanzo bean/fava flour
•1 cup millet flour
•3/4 cup almond flour
•5 tsp baking powder (aluminum free)
•1/2 tsp Himalayan sea salt
•2 cups water
. 1/4 cup coconut butter (warmed)
•1 portion of egg replacer to equal one egg
Directions
i.Mix together dry ingredients (flour, baking powder, egg replacer and
salt).
2.Add water and coconut butter.
3.Use a wire whisk and combine until all ingredients are mixed. Don't
over-mix.
4.Pour into muffin tin or place mixture in a greased 8" x 8" pan.
5.Place in 400 degree oven for 15 minutes or until toothpick comes out
clean. Muffins will be a bit crumbly if cut in a pan.
Ingredients:
1 cup raw almond butter
1/2 cup almond flour
1/3 cup maple syrup
1 egg
1 Tablespoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup dark chocolate, broken into pieces (at least 70% cocoa)
Directions:
Preheat oven to 350 degrees Fahrenheit. Place all ingredients in a food
processor and process until smooth. Chill dough for 20 minutes. Roll 2
Tablespoons of dough into balls and place on parchment paper-lined
baking sheet. Bake for 10 minutes.
Recipe courtesy of Dr. Josh Axe (www.draxe.com )
Makes 48 cookies
3o minutes or fewer
Need a fast after-school snack? These salty-sweet nuggets are just the
ticket.
INGREDIENTS
• 1/2 cup vanilla flavored powdered soy beverage
• 1 1/2 tsp. vanilla extract
• 1/2 cup creamy peanut butter
• 1/2 cup sugar --
• 3 Tbs. brown-rice syrup
• 2 cups crushed mini pretzels
• 1/3 cup sweetened flake coconut, chopped, optional
1. Coat baking sheet with cooking spray. Whisk together powdered soy
beverage with 2 Tbs. water in bowl. Stir in vanilla.
2. Warm peanut butter, sugar, and rice syrup in saucepan over medium
heat 2 minutes, or until smooth. Stir in soy beverage mixture. Stir in
crushed pretzels and coconut, if using, until evenly combined. Pinch off
Tbs.-size chunks of dough, and place on prepared baking sheet to cool.
Cool cookies 109 minutes before serving
2 cups oat flour
1/2 cup coconut sugar - powdered
1/4 teaspoon sea salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
freshly ground seeds of 2-3 cardamom pods
dash of both clove and all spice
1/4 cup melted cocoa butter
1/4 cup honey
1 tablespoon vanilla extract
1 1/2 cup finely shredded butternut squash
about 1 cup fresh cranberries
1. In a large bowl, combine the oat flour, sugar, salt and spices. Add in the cocoa butter and mix in thoroughly. In a small bowl, combine honey and vanilla extract, add to the dry mixture along with the butternut squash and cranberries. Stir to combine thoroughly, add water if needed, 1 tablespoon at a time.
2. Prepare a mesh-lined dehydrator tray. With a wet ice cream scooper, scoop the cookies onto the mesh screen one at a time, leaving some space in between them. Dip the ice cream scooper into a small bowl with water in between each cookie.
3. Dehydrate at 115 F for 24 hours or until dry on outside but still soft on the inside
(makes about 22 small cookies)
1 cup and 2 tablespoons brown rice flour
1/4 cup each almond and coconut flour
1/2 cup plus 1 tablespoon quinoa flour
1 teaspoon baking powder
1/2 teaspoon soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
freshly ground seeds of 2-3 cardamom pods
dash of both clove and all spice
3 tablespoons coconut oil - melted
1 cup full fat coconut milk
1/2 cup coconut sugar
1 teaspoon vanilla extract
1 1/2 cups finely shredded butternut squash
about 1 cup fresh cranberries
1. Preheat oven to 350 F (180 C). In a large bowl, mix the flours, baking powder, soda and spices. Add the coconut oil and work it in.
2. In a medium sized bowl, mix the coconut milk, sugar and vanilla extract. Add shredded butternut squash, mix to combine. Transfer the wet ingredients into the dry ones, add cranberries and mix to incorporate thoroughly.
3. Prepare a parchment paper lined baking tray. With a wet ice cream scooper, scoop cookies one at a time onto the tray, leaving some space in between them. Dip the ice cream scooper into a small bowl with water in between each cookie.
4. Bake for 25 minutes or longer, until a toothpick comes out clean.
1 cup corn meal
2 qts. boiling water
1 tsp. salt
Moisten corn meal with a little cold water and stir into the salted
boiling water. Cook over slow fire, stirring often, for 45 minutes.
(Most of the corn meal sold today has been processed to cook much
faster, so follow the directions.) Pour the hot corn meal into a greased
loaf pan or glass baking dish. Let stand, uncovered, until cold and
firm. Cut into slices, dip in flour and fry in hot fat until browned.
Serve with syrup.
Kids will love to help you make this healthy snack since it's fun to spread the nut butter and sprinkle the chocolate chips. No corer in the kitchen drawer? Slice the apples into rounds first then use a small cookie cutter to remove the core from the center of each slice. Wrap sandwiches tightly and tuck them into lunchboxes, if you like.
Ingredients:
Method:
If you won't be eating these tasty treats right away, start by brushing the apples slices with lemon juice to keep them from turning brown.
Spread one side of half of the apple slices with peanut or almond butter then sprinkle with chocolate chips and granola. Top with remaining apple slices, pressing down gently to make the sandwiches. Transfer to napkins or plates and serve.
Nutritional Info:
Per Serving:300 calories (150 from fat), 16g total fat, 4.5g saturated fat, 0mg cholesterol, 115mg sodium, 36g carbohydrate (6g dietary fiber,25g sugar), 8g protein
Combine the following whole grains:
2 1/2 cups hard red wheat
1 1/2 cups spelt or rye (Biblically spelt was used, Ezekiel 4:9)
1/2 cup barley (hulled barley)
1/4 cup millet
1/4 cup lentils (green preferred)
2 Tbs. great northern beans
2 Tbs. red kidney beans
2 Tbs. pinto beans
Stir the above ingredients very well. Grind in flour mill.
Measure into large bowl or DLX:
4 cups lukewarm water
1 cup honey
1/2 cup oil
Add to liquids:
freshly milled flour from the above mixture of grains
2 tsp. salt
2 Tbs. yeast
Stir or knead until well kneaded about 10 minutes. This is a
batter type bread and will not form a smooth ball.
Pour dough into greased pans. You may use 2 large loaf
pans (10x5x3) or 3 med. loaf pans or 2-9x13 brownie pans. Let
rise in a warm place for one hour or until the dough is almost
to the top of the pan. If it rises too much it will over flow
the pan while baking. Bake at 350o for 45-50 minutes for loaf
pans and 35-40 minutes for brownie pans.
*For fasting divide bread into 8 equal parts weighing 1/2 pound
each. Eat a 1/2 pound cake and drink a quart of water every day.
For fasting I do not alter the recipe.
Prep Time: 5 Minutes
Cook Time: 20 Minutes
INGREDIENTS:
| 1 1/2 cups uncooked short-grain white rice 2 mangos, peeled and sliced 2 cups water 3/4 cup sugar in the raw, or to taste (can substitute honey) 1 (10 ounce) can cream of coconut (optional) |
DIRECTIONS:
| 1. | Combine the rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes, until water is absorbed. |
| 2. | Mix the desired amount of sugar into the hot rice. Portion the rice into 4 bowls. Top with mango slices, and pour some cream of coconut over the top of each bowl. |
Eggless French Toast #1
Ingredients
1 large banana
1/3-1/2 cup Almond milk
3/4 tsp cinnamon
1/2 tsp vanilla
5 slices of bread
Blend all the ingredients except the bread. Coat bread with
mixture. Cook until golden brown
Eggless French Toast #2
Yield 2 Servings
Ingredients
½ cup Skim milk
1 tablespoon Cornstarch
1 teaspoon Vanilla or other extract of your choice
2 slices Whole wheat bread/1 oz.slice
2 teaspoon Earth Balance
Combine milk, cornstarch and vanilla in a small bowl and stir until cornstarch is dissolved. In a shallow pan - place bread slices and pour milk mixtures over the bread. In a preheated nonstick skillet or griddle (on medium heat) - melt 1 tsp. of the margarine. Then place bread in skillet or griddle and brown lightly. Turn bread over, adding remaining margarine and brown on the other side. Serve hot. Sprinkle with cinnamon or maple syrup of topping of your choice.
NUTRITIONAL INFO per serving: 130 calories, 5 g protein, 3 g fat, 20 g carbohydrate, 258 mg sodium, 2 mg cholesterol. EXCHANGES: 1/2 fat serving, 1 bread serving, 1/4 milk serving, + 15 additional calories.
Eggless French Toast #3
Serves 5 | Prep Time 0:10 | Cook Time 0:15
Ingredients
2 Tablespoons organic roasted tahini (sesame butter)
1 cup Edensoy Original or Edensoy Vanilla, EdenBlend or Edensoy Unsweetened
1 Tablespoon organic maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pinch Eden Sea Salt
1 teaspoon pure vanilla extract
1 teaspoon Eden Organic Brown Rice Vinegar
1 Tablespoon Eden Organic Kuzu Root Starch
5 slices whole wheat bread
2 Tablespoons Eden Organic Safflower Oil
1/2 cup Eden Organic Apple Butter
or organic maple syrup
Directions
Combine tahini, Edensoy, syrup, spices, salt, vanilla, vinegar and kuzu in a bowl. Mix with a whisk until kuzu is dissolved and ingredients are well blended. Soak bread slices in mixture. Heat oil in a skillet, fry slices until golden on both sides. Serve with warm Eden Organic Apple Butter, Eden Organic Apple Cherry Butter, Eden Organic Apple Sauce, Eden Organic Apple Cherry Sauce, Eden Organic Apple Strawberry Sauce, or pure maple syrup.
Nutritional Info
Per serving: 269 Calories, 12g Fat (38% calories from fat), 7g Protein, 36g Carbohydrate, 4g Fiber, 0mg Cholesterol, 271mg Sodium
Delicious as a side dish or a meatless meal.
1 can hadden artichoke bottoms drained and rinsed
1 box frozen chopped spinach thawed and drained
6 tbsp. heavy cream (not vegan)
1 onion chopped and sautéed in butter
1 cup parmesan cheese grated
Butter
Salt and pepper to taste
Preheat oven to 325 degrees. Sauté artichoke bottoms lightly in butter. Mix spinach with heavy cream and onion. Then salt and pepper to taste. Place bottoms in casserole dish, then fill with spinach mixture. Sprinkle cheese over top and dot with butter. Bake until lightly browned and bubbly.
One of the beautiful things about Naked Nourishment is that it is
flexible — it can be modified to help you get out of it whatever you are
hoping to get, be it increased energy, better skin, relief from digestive
problems, a stronger immune system, or weight loss.
Most people who get Naked lose weight, but it is possible to eat only
Naked foods and not lose weight or even gain weight. So I have
developed this weight-loss plan to help you choose the right foods to
ensure that you lose the weight you need to lose while nourishing and
caring for your body as few other diets enable you to do.
This plan takes you day by day, meal by meal, so that you may follow it exactly if you choose. But if you’ve been with me for a while or you want to wean yourself from foods more slowly or if you want a slower weight
loss, then by all means feel free to mix it up. Be aware that any of the foods you choose in Get Naked Fast!and The Naked Zone are beneficial to your health and will not weigh you down. However, for effective weight loss, you should have some foods only in moderation. Take it easy on dips, sauces, and cheese substitutes made from nuts or nut butter, like Nacho Cheese Sauce. Also limit sweet foods like dates, coconut-milk ice creams and shakes, and desserts like Naked Cheesecake or Turtle Squares. Enjoy a Naked Bliss shake, but make it meal, not a snack or dessert. But there’s no limit to the amount of fresh greens and in-season fruit you can have!
Quick overview of Naked Nourishment
The essence of Naked Nourishment is removing the foods from your
diet that weigh you down. These foods weigh you down by causing
toxicity in your body, an allergic reaction you are not aware of, difficult
digestion, and/or water retention. They also fill you with calories that
don’t actually provide you with much nutrition. So step 1 of getting Naked is knowing these “no’s,” so I call them the Know No’s.
No dairy
No meat
No wheat
No caffeine
No alcohol
No processed sugar
So what do you eat instead? Step 2 of getting Naked is adding more
fresh, live produce into your diet. The more raw, plant-based food,
the better.
Cooked food (cooked over 145 degrees) is no longer alive and,
therefore, does not provide your body with as much nourishment as
food that is still alive. A dinner of a cheeseburger and fries provides
your body with a little protein, a lot of acid waste, and that’s about it.
A dinner of salad made from fresh leafy greens, shredded vegetables,
and light dressing gives you vitamins, minerals, and natural enzymes
that help your body digest the food. See the difference?
But there is so much more to a Naked diet than salad. When I first
started a raw diet, I didn’t know what to eat. But one day inspiration
hit when I realized I could combine my background as a chef with my
newfound knowledge of raw food, and the Naked diet was born.
On the Naked diet, you will prepare meals that are about 80% raw and 20% cooked. You also get substitutions for the foods you are giving up. For
example: sprouted-grain breads in place of regular bread; brown
rice or quinoa in place of white rice; gluten-free brown-rice pasta
in place of regular pasta; nut-based milks and cheeses in place of dairy products; coconut-milk ice cream instead of dairy ice cream; and so much more. To understand substitutions, go to Video Logs and watch the 5th
video called “Get Naked Fast — Naked Substitutions.”
The Naked diet not only increases the nutrition you ingest each day,
but improves your health by making your body more alkaline and less
acidic. This is explained in pages 7 through 9 of Get Naked Fast!and in
the 2nd video in Video Logs, “Get Naked Fast — The Balancing Act.”
This is just an overview. For a more thorough understanding of Naked
Nourishment, read my book Get Naked Fast! A Guide to Stripping
Away the Foods That Weigh You Down. You can also watch the 1st
video in Video Logs for an explanation of the book and my philosophy.
What to expect when you start getting Naked The blog and video series Farrowtone’s Naked Challenge is a daily diary of my brother Ryan’s experience getting Naked. My brother shares how he feels each day, which is so helpful to you as you go through the same feelings.
10-Day Weight-Loss Guide 3 At first you will miss your old vices, like hot coffee, wine with dinner, or potato chips. But about 3 days in, those cravings subside. You may also feel hungry more often throughout the day. That’s a
good sign — it’s your body adjusting to no longer being weighed down
with foods that are very slow to digest, like meat. Here’s Ryan’s experience.
A few times during this process, you will experience the side effects of
detoxification. You may feel like you’re coming down with a cold, you
may get a headache, or you may just be cranky. When you know what
it is and how to deal with it, it helps you to get through it. Here’s
Ryan’s experience on day 7. And again on day 10.
You will also find that you feel and look incredible! Like Ryan did on
day 13.
Getting ready to get Naked
Before you begin, you need to clean out and stock up.
Clean out.Get rid of all the Know No’s in your kitchen. Give away the
junk food, dairy, bread, crackers, and secret candy stash. Freeze your
meat. Hide your alcohol. Stock up. Before you head to the store, print the “Grocery Guide” listed under Member Downloads in The Naked Zone. This will show you all the options you have for all the elements of the diet, such as oils, nut milks, raw nuts, vegetables, and so on. When shopping for
produce, use the Member Download “The Four Seasons of Produce” to
ensure you are getting in-season produce for optimal nutrition, when
possible.
Read through the recipes for the first week of the diet and make a
grocery list with items such as sprouted-grain or brown-rice tortillas,
lettuce, avocados, Vegenaise, diced butternut squash, ghee, vegetable
broth, hummus, kale, and so on. Look through the Monthly Recipes
and jot down any of those recipes you might like to make, like Honey
Mustard Dressing or Chia Pudding.
You will need a lot of lemons to make green juice and to squeeze into
a large glass of water each morning. You will also want to stock up on
your favorite herbal teas for a nice, warm, hydrating finish to each day.
You will also need a juicer and a blender. They don’t have to be
anything fancy, but the faster the blender, the smoother the results.
Educate yourself. For an overview of what you can expect to
experience on this plan and answers to frequently asked questions, go
to Video Logs and watch the 4th video called “Get Naked Fast —
Getting Naked at work
All the Naked foods for your day can be packed. It just takes thinking
ahead and preparation. A soft-sided cooler is a great way to transport
your food for the day.
A thermos works great for transporting green juice, smoothies, or hot
soup. A jar or a large drink cup with a lid can also work for green juice.
Small Tupperware-type containers are great for hummus, salad dressing, nuts, almond butter, muesli, dip, or croutons. Medium Tupperwares work for wrap fillings, sliced vegetables, and salad. Or if you really like to pig
out on salad, you may need a large one. You’ll be amazed at how excited
you are that you have this fabulous lunch ready and waiting for you.
You may also want to bring your own tea bags from home to have
something hot to drink. If you are addicted to sipping soda to get you through your work day, sip on sparkling water or iced green or herbal tea instead. You can also keep raw almonds and dried fruit in your desk to snack on whenever you want.
Day 1
Upon waking
• Large glass of water with a few squeezes of fresh lemon juice
Morning
• Popeye’s Passion
smoothie (p. 52 of Get Naked Fast!)
Mid morning
• Raw oatmeal (soak a serving of oats in almond milk overnight, then top
with raw honey or agave and sprinkle with sliced or dried fruit)
Lunch
• Alt Wrap (p. 63 of Get Naked Fast!)
Mid afternoon
• Extra Virgin Bloody Mary (p. 111 of Get Naked Fast!)
Dinner
• Very Teriyaki Vegetable Quinoa Bowl (p. 80 of Get Naked Fast!)
Dessert
• Mango Sorbet (p. 98 of Get Naked Fast!) (optional)
• Herbal tea like peppermint, chamomile, or a combination
Day 2
Upon waking
• Large glass of water with a few squeezes of fresh lemon juice
Morning
• Julius Kefir smoothie with additional frozen berries added, if you
want (p. 55 of Get Naked Fast!)
Mid morning
• 2 cups green juice (p. 38 of Get Naked Fast!) and a slice of
sprouted-grain toast with almond butter
Lunch
• Butternut Squash Soup (p. 60 of Get Naked Fast!)
Mid afternoon
• Chia Pudding (feel free to use whatever fruits you like)
Dinner
Fiesta Bowl
Dessert
• Plum Crisp made with plums, apples, peaches, berries, whatever
fruit is in season (p. 97 of Get Naked Fast!) (optional)
Day 3
Upon waking
• Large glass of water with a few squeezes of fresh lemon juice
Morning
• Fresh Apple Muesli With Maple-Pecan Cream (p. 40 of Get Naked Fast!)
Mid morning
• 2 cups green juice (p. 38 of Get Naked Fast!) and dried fruit such as
apples, coconut, or mango
Lunch
• Deb's Everything Salad
Mid afternoon
• Sweet & Salty Almond Bar or a handful of raw, soaked almonds
Dinner
Cold Sesame Noodles
Dessert
• Small scoop of coconut-milk ice cream (optional)
• Herbal tea
Day 4
Upon waking
• Large glass of water with a few squeezes of fresh lemon juice
Morning
• Julius Kefir smoothie with frozen fruit and a handful of spinach added
Mid morning
• 2 cups green juice (p. 38 of Get Naked Fast!) and homemade trail
mix of raw nuts, raisins, dark chocolate chips, and sunflower or
pumpkin seeds
Lunch
• Soup: either more of the Butternut Squash soup or Diana’s Mineral
Broth
Mid afternoon
• Sweet & Salty Almond Bar or a handful of raw, soaked almonds
Dinner
• Portobello Mushroom Fajitas (p. 83 of Get Naked Fast!)
Dessert
• Chia Pudding made with your choice of fruit (optional)
• Herbal tea
Day 5
Upon waking
• Large glass of water with a few squeezes of fresh lemon juice
Morning
• Popeye’s Passion smoothie (made with frozen banana or frozen
blueberries, p. 52 of Get Naked Fast!)
Mid morning
• Hot Quinoa-Cranberry Cereal (p. 43 of Get Naked Fast!)
Lunch
• Cold Sesame Zucchini Noodles
Mid afternoon
• Fruit salad, such as Curried Waldorf Salad
Dinner
• 1½-cup serving of Naked Mac & Cheese
• Green salad with apple cider vinegar, olive oil, and sea salt
Dessert
• Scoop of coconut-milk ice cream (optional)
Day 6
Upon waking
• Large glass of water with a few squeezes of fresh lemon juice
Morning
• Kale Colada milkshake (p. 74 of Naked Bliss)
Mid morning
• Slice of sprouted-grain bread with almond butter and raw honey
Lunch
• Spinach Caesar
Mid afternoon
• Piece of fresh, in-season fruit (melon, berries, citrus, apple, or pear)
Dinner
• Barley Stew (p. 87 of Get Naked Fast!)
• Small salad, veggie sticks, or fruit salad
Dessert
• Two Pecan Pie Treats (p. 104 of Get Naked Fast!) (optional)
Day 7
Upon waking
• Large glass of water with a few squeezes of fresh lemon juice
Morning
• Smoothie of your choice
Mid morning
• Naked PB&J (p. 72 of Get Naked Fast!)
Lunch
• My Big Fat Greek Salad (p. 68 Get Naked Fast!)
Mid afternoon
• Homemade trail mix (such as Pumpkin Spiced Party Mixor your own
combination of raw nuts, dark chocolate, and dried fruits)
Dinner
• Raw Marinated Mushroom Steak and Mashed Cauliflower (p. 88 of Get
Naked Fast!)
• Small salad or veggie sticks
Dessert
• Pink Grapefruit Cosmo (p. 119 of Get Naked Fast!)
Day 8
Upon waking
• Large glass of water with a few squeezes of fresh lemon juice
Morning
• Melon Smoothie (p. 123 of Get Naked Fast!)
Mid morning
• Green juice and trail mix
Lunch
• Open-Face Hummus Sandwich (p. 64 of Get Naked Fast!) made with
homemade Zucchini Hummus (p. 67 of Get Naked Fast!) or store-bought hummus to save prep time
Mid afternoon
Fruit salad, such as Curried Waldorf Salad
Dinner
• Sweet Potato Curry (p. 91 of Get Naked Fast!) (If you can’t find the
spices for this dish in the spice or Asian aisles of the market, try the
bulk spices.)
Day 9
Upon waking
• Large glass of water with a few squeezes of fresh lemon juice
Morning
• Julius Kefir smoothie made with your choice of frozen berries (p. 55
of Get Naked Fast!)
Mid morning
• Sweet & Salty Almond Bar or a handful of raw nuts
Lunch
• Wrap made with sprouted grain or brown rice tortilla, hummus, avocado, and lots of greens
Mid afternoon
• Homemade trail mix
Dinner
• Soup of choice (Butternut Squash Soup shown in photo)
• Fruit salad of choice (apple, radish, cranberry, and pecan salad with a fig curry dressing shown in photo)
Dessert
• Raspberry Applesauce (if berries are out of season, use 1 cup of frozen berries)
Day 10
Upon waking
• Large glass of water with a few squeezes of fresh lemon juice
Morning
• Easy Almond Date Milkshake (p. 51 of Get Naked Fast!and shown in
this video)
Mid morning
• Hot Quinoa cereal (p. 43 of Get Naked Fast!To take with you, pack
hot quinoa in a thermos and fruit in a separate container)
Lunch
• Creamy Carrot Soup (blend 2 cups carrot juice, 1 avocado,
1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 jalapeno (seeds
removed), and 1/2 teaspoon sea salt in a high-speed blender until
warm. Follow instructions in this video.)
Mid afternoon
• Kale chips (watch this videofor instructions. Top with Nut Parmesan
or just sea salt)
• Big glass of water
Dinner
Zucchini “Pasta” with Lemony Kale Pesto(watch this videofor instructions)
Ongoing
Upon waking
• Large glass of water with or without fresh lemon juice
Morning
• Smoothie of choice. If you want to have coffee, add a little low-acid
coffee to your smoothie, like My Morning Shake. Or take strong
cold-brewed coffee and add hot water or nut milk.
Mid morning
• Green juice, raw nuts, fresh fruit, almond or coconut milk yogurt,
sprouted-grain toast with cashew or almond butter, raw oatmeal,
gluten-free organic waffle with almond butter, or any of the meals in
“Breaking the Fast” in Get Naked Fast!.
Lunch
• Big, beautiful salad of choice, wrap, soup, Zucchini Pasta With Kale
Pesto, Cold Sesame Zucchini Noodles, or any of the “Lite Energy
Meals” in Get Naked Fast!.
Mid afternoon
• Fruit, veggies with hummus, Naked Bliss shake, or raw trail mix.
Dinner
• Soup of choice; sprouted-grain tortilla with hummus, avocado, and
greens; big veggie or fruit salad; or any of the dinners from The
Naked Zone or “Hearty Options” in Get Naked Fast!.
Dessert
• Scoop of coconut-milk ice cream, sliced fruit, homemade fruit sauce
(like Raspberry Applesauce), homemade sorbet, a small portion of a
Naked dessert, herbal tea, or one of the “Beauty Elixirs” from Get
Naked Fast!.
Tips
This menu plan is designed to give versatility and flexibility. You can
follow it exactly or substitute. For example: if you really love a veggie-filled wrap with hummus, have that more often; if you don’t like curry,
make a different dish. It’s important that you enjoy what you’re
eating. It should taste good and make you feel good.
It is wise to acknowledge that a ratio of raw to cooked food of 80/20 is
the best for quickest results. That’s 80% raw, live food and 20%
cooked food. Increasing the live food will cause faster weight loss and
detoxification. Increasing your intake of cooked food and decreasing
raw foods will slow weight loss down. Please customize for your needs.
It can be challenging to follow the Naked plan when you are eating
with your family, but it can be done. It is hard to take a family used to
a Standard American Diet and try to make them eat vegan meals, so I
say don't make them. If they don't want to follow the plan with you,
then serve them whatever they normally eat and serve yourself either
the Naked meal in this plan or make yourself something simple like
leftover soup and/or a salad. Or you can have a little bit of what
they're having and fill most of your plate with raw vegetables. My point
is, don't threaten your commitment to your health by trying to drag
your family along with you. Eat Naked during the day and then
compromise a little for dinner. You will still be successful.
In health and love,
(from goneraw.com)
Prepare and combine ingredients in a bowl.
Toss lightly with a fork and enjoy!
http://www.terawarner.com/blog/
My daughter came up with this one and likes it a great deal!
Slice okra in thin circles, toss with tamari and finely minced garlic.
Marinate a couple of hours.
Devour!
http://www.terawarner.com/blog/
Wash the okra well and place in a quart-sized mason jar. Combine remaining ingredients and pour over the okra, adding more water if necessary to cover the okra. The top of the liquid should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3-5 days before transferring to cold storage. Wait patiently for a few weeks for some yummy fermented okra!
Okra is also good just sliced and added to any salad. It is also quite pretty to slice it lengthwise and sprinkle with sea-salt.
Mix together in bowl and set aside to let juices fuse.
Place ingredients in processor fitted with an S blade and process until dates and cashew begin to stick together, approximately 1 minute.
Place peaches in serving dish, ramekin, or ring mold, laying down the layers of peaches one on top of another. Crumble nut and date mixture on top of peaches, lightly pressing mixture with fingers to form a firm topping. Compress lightly, and serve. If using ring mold, compress mixture down slightly and gently remove ring mold.
This creamy milkshake recipe comes from Diana Stobo’s Book
Naked Bliss: Naughty & Nutritious Dairy-Free Milkshakes That Make You Feel So Good.
Ingredients
1 cup Coconut Bliss Vanilla Island coconut-
milk ice cream
1/2 cup almond milk (or nut or seed milk of
choice)
1 pint fresh strawberries (or frozen)
1 cup peaches, peeled and chopped
Directions
Place nut milk and fresh fruit in blender to liquefy,
then add the coconut-milk ice cream and blend until
smooth.
Ingredients:
Method:
Heat oil in a large pot over medium high heat. Add onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Add garlic, sweet potato, cumin and paprika and cook until fragrant, 1 to 2 minutes more. Stir in water and lentils and bring to a boil. Reduce heat to medium low, cover and simmer until lentils and sweet potatoes are soft, 15 to 18 minutes. Transfer contents of pot to a large bowl and set aside to let cool.
Transfer lentil mixture to a food processor along with miso, lemon juice, salt and pepper and purée until smooth. Transfer to a large bowl and garnish with cilantro and a drizzle of oil, if you like.
Nutritional Info:
PER SERVING:130 calories (35 from fat), 4g total fat, 0.5g saturated fat, 0mg cholesterol, 340mg sodium, 19g carbohydrate (5g dietary fiber, 5g sugar), 5g protein
Ingredients:
Method:
Preheat oven to 350°F. Prick eggplant all over with a fork and bake until tender, about 40 minutes. Cool, then remove and discard skin. Chop eggplant and put into a large bowl. Fold in onion, bell pepper, tomato, olive oil, lemon juice, salt and pepper. Taste and adjust seasoning with salt, pepper and lemon juice before serving. Serve chilled or at room temperature.
Nutritional Info:
PER SERVING:Serving size: 1/4 cup, 45 calories (30 from fat), 3.5g total fat, 0.5g saturated fat, 0mg cholesterol, 150mg sodium, 3g carbohydrate (1g dietary fiber, 1g sugar), 0g protein
SERVES 6
30 MINUTES OR LESS
For a vegan version, use vegannaise.
* 5 strips Fakin bacon
* 2 cups frozen peas
* 1 cup mayonnaise or vegannaise
* ¼ cup apple cider vinegar
* ¼ cup agave or honey
* Salt and freshly ground black pepper to taste
* 2 cups roasted sunflower seeds
* 2 cups cubed pineapple, preferably fresh
* 1 pint grape tomatoes
* ½ pound mesclun salad mix, rinsed and dried
* Sprigs chopped parsley for garnish
* crumble fakin bacon or chop and set aside.
* Place peas in strainer and rinse under cold water, drain and set aside.
* To make dressing, combine mayonnaise/vegannaise, vinegar, agave or honey, salt and pepper. Set aside.
* To assemble salad, layer serving bowl, starting with seeds, then peas, pineapple cubes, and tomatoes. Dress as needed and toss before serving. Top with fakin bacon
Ingredients
4 - 6 cups cooked jasmin rice
6 -8 eggs beaten**
2 - 3 green onions sliced
5 -6 cloves garlic sliced
1 large onion diced
1/2 pineapple sliced into rings and cut into chunks
4 large carrots julienned thin
1/2 - 3/4 cup tiny frozen sweet peas
1/2 - 3/4 cup of cashews optional
4 tablespoons soy sauce
3 pinches salt
1 tablespoon frontier oriental seasoning
1/2 cup shredded coconut optional
Sesame oil
1/4 cup butter**
Instructions
use enough sesame oil to cover the bottom of the pan.
Add onion and garlic, and saute.
When the onion and garlic are beginning to cook down add the pineapple and the carrots and continue cooking until the carrots begin to get soft.
Push to the side of the pan and add the beaten egg mixture on the empty side. scramble the eggs and cook until done. Mix pan ingredients and add the rice, soy sauce, salt, coconut, oriental seasoning, butter, peas, green onion and cashews. Mix well and enjoy!
**Leave out the eggs and butter for a vegan version!
Ingredients:
Preheat oven to 325°F. Use a vegetable peeler to remove outer peel from mandarins, and then finely chop it to obtain 1 tablespoon zest. Juice mandarins to obtain 1/4 cup juice. Set aside. In a large bowl, beat 1 1/4 cups sugar and oil on medium speed for 1 minute. Add juice, zest and vanilla and beat again. Add flour, 1/2 cup coconut, cornstarch, baking powder and salt; beat again until combined. In a bowl, combine remaining 1/2 cup sugar and 1/2 cup coconut.
Form dough into 1 1/2-inch balls. Arrange 2 inches apart on a parchment-paper-lined baking sheet. Dip a flat-bottomed glass in water and then in sugar mixture. Press down firmly on each cookie, re-dipping the glass as needed. Bake until golden brown and just firm, about 15 minutes.
Nutritional Info:
PER SERVING:120 calories (50 from fat), 6g total fat, 5g saturated fat, 0mg cholesterol, 40mg sodium, 16g carbohydrate (0g dietary fiber, 8g sugar), 1g protein
by Lisa B
I have this for breakfast and as a dessert in the evenings!
INGREDIENTS:
DIRECTIONS:
Recipe by Heather Pace (www.sweetlyraw.com)
1 can coconut milk
1/2 cup water
1/4 cup peanut butter
1/4 cup maple syrup
1/2 teaspoon pure vanilla extract
1/4 teaspoon xanthan gum*
--------
Handful chopped peanuts
Blend all ingredients until smooth and creamy.
Chill in the fridge for a few hours.
Process in an ice cream maker according to the manufacturers instructions.
Fold in a handful of chopped peanuts.
Eat immediately (will be like soft serve) or transfer to a bowl and freeze for a few hours before eating.
*This helps to thicken. You can use guar gum instead.
Instead of a cherry, I added a vegan chocolate chip cookie on top!
Recipe by Heather Pace (http://www.sweetlyraw.com)
This mousse is so light and fluffy! It can be made completely raw or semi raw. I garnished mine with raw wild jungle peanuts (aren't they pretty?!) and cacao nibs. Can't do peanuts? No probs, make it with almond butter.
1/3 cup irish moss gel
2/3 cup coconut milk*
1/2 cup peanut butter (raw or roasted)
8-9 tablespoons maple syrup
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon himalayan salt
1 1/2 teaspoons psyllium
2 1/2 tablespoons melted coconut oil
Blend all but the coconut oil until smooth and creamy. Use raw agave or coconut nectar instead of maple syrup if you want it all raw.
Now add the oil and blend to incorporate.
Chill the mousse in small bowls or glasses for at least 4 hours.
*The pulp and water of a young coconut blended until smooth, thick and creamy.
OR full fat canned coconut milk.
Heres one I just made tonight
1 pkg coconut cream
3 egg yolks
1/2 cup coconut sugar
Tsp vanilla
Tsp nutmeg
1/2 tsp sea salt
Tblsp honey
1 cup shredded coconut
2 tsp corn starch mixed into 1/2 cup coconut milk
1/2 cup coconut milk
Mix all ingredients in pot and heat until boiling. Pour into crust and bake at 350 for 30 to 40 minutes
Crust
Cup coconut flakes
1 Egg
Pinch salt
Tsp olive oil
1cup flour +
1/2 cup coconut milk
Mix until doughy. Add enough flour to roll out. Place in pie plate and add filling.
Chef Tina Jo (MeatlessMondays@ChefTinaJo.com)
This fudge is super easy to make and delicious to eat! It is the perfect treat when you need just a bit of something sweet. Plus, if you need a quick gift, these are perfect for giving!
INGREDIENTS
• 1 cup cacao butter, melted
• 1 cup agave nectar
• 2 tsp vanilla powder
• ½ tsp Himalayan pink salt
• 1 tsp lucuma powder
• 1½ tsp raspberry extract
(Optional: Leave out or use juice from ground organic berries to keep 100% raw)
• 1 cup cacao powder
• ½ cup jungle peanut butter
• 1 cup goji berries, chopped
PROCEDURE
1. Place all the ingredients (EXCEPT the Goji berries) in a high-powder blender in the order listed. Blend until well combined.
2. Place blended batter in a mixing bowl and add chopped Goji berries. Hand-stir all ingredients well.
3. Line an 8x8 glass baking dish with non-stick paper. Evenly spread fudge batter in dish.
4. Place glass dish in the refrigerator for 20 minutes or until batter has hardened.
5. Once hardened, remove fudge from dish simply by lifting the edges of the paper. Peel paper away from fudge and then cut into bite-sized pieces.
6. Will keep in the refrigerator for several weeks, or the freezer for months, in an airtight container.
Ingredients:
Method:
Put all ingredients except for cashews into a large bowl and toss well. Scatter cashews over the top and serve. Or, cover and chill salad for 8 hours or overnight, add cashews and serve.
Nutritional Info:
PER SERVING:170 calories (70 from fat), 8g total fat, 1.5g saturated fat, 0mg cholesterol, 390mg sodium, 25g carbohydrate (4g dietary fiber, 14g sugar), 4g protein
makes 25-28 cookies
Ingredients:
dry ingredients
wet ingredients
add-ins
Instructions:
Kristy Turner (http://keepinitkind.com)
makes 1 loaf
Ingredients:
wet ingredients
dry ingredients
add-ins
Instructions:
(raw, vegan, gluten free, soy free) by GENA www.choosingraw.com
Serves 2
2 frozen bananas
1 heaping cup frozen blueberries
1/2 inch fresh ginger (or 1/2 tsp ginger powder if you’re using a food processor)
1/4 cup cashews
2 tsp lemon juice
2-4 tbsp almond or hemp milk
If you’re using a high speed blender: Blend all ingredients together in a high speed blender. Start with 2 tbsp of almond milk and use the tamp to try to get the mixture going without adding too much liquid: you want an ice cream, not a smoothie! If you need the extra two tablespoons, use them, but be patient and keep blending with the tamp till a thick consistency is achieved.
If you’re using a food processor: Soak cashews for at least 4 hours before prep. Place bananas in a food processor and let the motor run till they’ve turned into soft serve. Be patient. It takes a minute or two, and the processor sounds like it’s going to break. It won’t. Keep going. When you have soft serve, add the blueberries, powdered ginger, cashes, and lemon, and blend till totally smooth. Add the almond milk only if you need a thinner consistency; you may not.
You can store the mixture in your freezer and give it a whirl in the processor or the blender before serving; if you don’t, it’ll be a little "frosty," but if you do, it will seem as though you just prepared it! Trust me; my ice cream waited for me all day, until I re-blended it and served it anew.
Day 1, 2 & 3
Serves 1
Ginger is a powerful detoxifier that helps to kick-start your metabolism. Along with hydrating your body, this drink will help to stimulate bowel movements.
Drink one large glass, but if you feel like more, go for it— hydration is important.
Add the lemon juice to the glass of water. Finely grate the ginger on a chopping board, then squeeze the ginger pieces in your hand, letting the juice of the ginger drip through your fingers and into the glass of water. Enjoy at room temperature upon rising for an amazing start to the day!
Serves 1
This morning juice includes a potent blend of easily digestible alkaline minerals, such as potassium. Alkalizing your blood is important during the cleansing process because it keeps bad bacteria, yeast, and fungi in check, which helps keep cravings at bay.
Drink one large glass, but feel free to have a second. If you don’t have a juicer, try blending it up with some water.
Juice all of the ingredients and sip slowly. For an extra health kick, stir in barley grass, wheatgrass, and/or spirulina powder.
Serves 1
This option is for those without a juicer or who have limited time! It is a highly alkalizing green drink, which helps to detoxify the blood. It may taste a little strange at first, but the more you drink it, the more you’ll get used to the flavor.
Stir all of the ingredients together, then serve.
This is your morning snack and keeps you on track with your cleanse. It’s easy to prepare and carry with you when you’re on the run.
Wash all of the vegetables and cut them into small strips. Store in the fridge to keep them fresh and crisp.
Optionally, have another Super Detox Green Juice or Super Simple Green Drink.
Serves 1 or 2
This salad includes a powerful mix of sprouts and sea vegetables. Sea vegetables, including nori, are one of the most nutrient-dense plant foods on the planet. They are particularly high in calcium and iodine, which helps to draw toxins from the body.
If you’re at work or on the run, and have no time to prepare this salad, choose a big green vegetarian salad for lunch with an “all natural” dressing. Make sure to read the ingredients; if it looks suspect, ask for fresh lemon and extra-virgin olive oil on the side.
For the Dressing
For the Salad
To prepare the dressing, take the ginger gratings and squeeze them between your fingers, making your hand a fist, into a small jar. Discard the pulp. Add the tamari (or soy sauce) and the lemon juice to the ginger juice. Close the lid and shake.
To prepare the salad, mix the avocado, cucumbers, carrot, sprouts, cilantro, and strips of nori together in a bowl and toss with the salad dressing. Sprinkle seeds over the top to garnish.
A handful of soaked (or activated) nuts will be your afternoon snack throughout this cleanse. Plan ahead by soaking a large bowl of raw almonds overnight, straining the water away in the morning, and storing them covered in the fridge. Why soak nuts? Find out here: www.foodmatters.tv/articles-1/the-benefits-of-soaking-nuts-and-seeds
In a large bowl, place all of the ingredients with enough water to cover fully. Leave at room temperature for at least 4 hours, or overnight. Strain in a sieve. Store the nuts in a covered container in the fridge.
Makes 3 Serves (1 serving per night during the detox)
Based on a recipe from physician Henry Bieler (Bieler’s Broth), this vegetable tonic provides an ideal combination for restoring acid–alkaline and sodium–potassium balance to the body’s organs and glands.
Put all of the ingredients in a large stock or sauté pot. Bring to a gentle boil, then lower the heat, cover, and let simmer gently for 30 minutes. Serve warm.
If you wish to create a thicker soup, you can purée the soup in batches in a blender or blend it with an immersion, or “stick,” blender until smooth and creamy; however, this soup is also delicious as is. Store covered in the fridge for use within one week, or freeze for extended storage.
Makes 3 Serves (1 serving per night during the detox)
This after-dinner snack includes chia seeds, a gelatinous plant food that helps to draw out toxins from the liver and pass them into the colon for excretion. Chia seeds are also high in omega-3 and make you feel full and satiated!
In a large jar, combine all of the ingredients and shake well. Pour the mixture into 3 small bowls or glasses and refrigerate until it thickens into a pudding-like consistency, about 30 minutes. This is a delicious treat and keeps for up to a week, covered in the fridge.
Serves 1
Chamomile tea will help to calm your body and prepare you for a restful night’s sleep. Deep restful sleep during this cleanse is important because of how it will help you digest unwanted stress hormones, which can cause you to gain weight.
Bring the water to a boil and pour into a teacup or mug. Add the tea bag or, if using loose flowers, use a teapot and a strainer. Steep for 3 to 5 minutes, then enjoy.
Optionally, try other herbal detox teas, such as nettle, dandelion root, or licorice root.
