Recipes For Nutrition Dips And Sauces And Drinks by Robert von Sarbacher

Click play below to hear our lively interview with nutrition researcher Robert von Sarbacher.

Candy

1 apple and 2 bananas (maybe some papaya I usually don’t) – cut up into small bite size pieces then put on top of that, 2 tbl nutritional flakes, 1 to 3 tbl of tocotriene (stabilized rice bran) and 2 tablespoons of fresh ground flax seeds and then not quite ½ cup of white honey!! The combo of white honey with tocotriene and nutritional flakes by the way is equivalent to anyone of tasting like cake icing!!! Is also one of the most potent blood sugar balancers in the world, (PS back in 1920s it was common practice to use living honey non pasteurized at rate of 1 or more tbl per meal to reverse all diabetes…) – anyway, within weeks you cannot stand anything sweet at all, and al you want is REAL FOOD! In the mean time however, this is a great snack or breackfast or lunch or dinner or quickie meal!! It’s sooo yummie…

Note: flax seeds go rancid within 10 mins of grinding, therefore once honey touches them they will last forever and never go rancid, hence the reason no flax seeds are found ground (alone by themselves) in the entire continent of Europe, only Linomel (flax seeds ground with honey in them) so they will last forever –

Stir all of this together making sure to really get all of the powders completelyyy covered by the honey… also you might consider putting in the banana last as it will be mushed too much, which is annoying, by the stirring of it all when all ingredients are together, so just add it last if you like…… you will find your energy after breakfast is quite good, and you will often skip lunch on accident as you have NOOO hunger for quite some time and no energy lag… it’s quite bizarre… but the point is this, never eat cereal again in y our life if you have this instead right????

Avocado Ranch Dressing the 3 alternative ways to make it…

Dip for veggies for those doing Diet #2 of only veggies (and thus also wanting to do a lot of raw too, then this is for you): no Ranch for dip lol…. Instead here is an alternative, in a blender add ½ cup water and one tomato peeled then cut up, then one jalapeno (deseeded and deveined so that it’s not really too hot), one avocado, ½ clove of garlic, and 2 to 3 Tbl raw white onion, and half a lemon squeezed in without the seeds and 1 to 2 tsp of salt … may have to add more water if too thick and may have to add more salt after first blending to taste… may have to add more avocado if not thick enough for you, that’s it….you can change out the tomato and water with a cup of buttermilk making this taste better than ranch but onlyyy under condition you find RAW unpasteurized, NOT store bought butter milk… since this is highly unlikely, then just get powdered buttermilk (rarely is it pasteurized such as Red Mills Brand) and add 2 Tbl or so of it to the mix and leave out the tomato but keep the water in… or even raw milk will do for taste (to get the taste that’s better than ranch taste – is with raw liquid buttermilk – non powdered form)… up to you if you think there’s a chance in a million of finding raw dairy anywhere (organic EVERYWHERE but raw dairy not so much)….no one would ever touch ranch again if they tried this recipe above with buttermilk, raw poured in the blender in place of tomotoes/water…I’m serious…it’s just that good!

Add more water (or raw milk or raw buttermilk) if too thick, add more avocado if too runny… lastly for those that will onlyyyy eat ranch, then do this recipe with store bought pourable buttermilk, yes it’s pasteurized but it’s better to do this recipe with that buttermilk than with buying ranch!!! Am I right? Is there not any filth in the world that isn’t superior in health to Ranch???

½ cup water One tomato (please peel it then cut up – but really up to you, but vast difference in taste sorta to me this way) One jalapeno (deseeded and deveined so that it’s not really too hot), One Avocado ½ clove garlic 2 to 3 tbl of raw white onion Half of a whole lemon squeezed in, can substitute a whole lime (try to keep out the seeds) 1-2 tsp of salt ( whatever makes it taste perfect)

OR

One cup of buttermilk (raw if have it otherwise get pasteurized) One jalapeno (deseeded and deveined so that it’s not really too hot), One Avocado ½ clove garlic 2 to 3 tbl of raw white onion Half of a whole lemon squeezed in, can substitute a whole lime (try to keep out the seeds) 1-2 tsp of salt ( whatever makes it taste perfect)

OR

One cup water or 2 or 3 depending on how much powdered buttermilk you add 2-3 TBL of Powdered Buttermilk One jalapeno (deseeded and deveined so that it’s not really too hot), One Avocado ½ clove garlic 2 to 3 tbl of raw white onion Half of a whole lemon squeezed in, can substitute a whole lime (try to keep out the seeds) 1-2 tsp of salt ( whatever makes it taste perfect)

Blender made version of Caesar Dressing

¼ cup almonds, hot soaked and pelled or cashews 1/8 cup pine nuts 3 tbl lemon juice 1 tbl olive oil 1 clove garlic 1 tsp honey 1 tsp miso (wholefoods fridge section, 4 types of miso, any will do) ½ teaspoon kelp granules (found in spice aisle at wholefoods and other health stores or find online) ½ tsp sea salt ¼ cup water

Place all ingredients for the dressing in the vita mix or high speed blender and process until smooth. Tosss the romaine with enough dressing to coat the leaves and top each serving with Nut Parmesan, black pepper, and tomatoes

NOTE: to hot-soak and peel almonds, first fill small saucepan with water and bring to a boil. Turn off the heat. Add the almonds to hot water and allow to sit for 3 mins. Drain and rinse with cool water and peel the almonds and discard the peels.

Nut parmesan 1 cup brazil nuts or pine nutes 1 tsp chopped garlic 1/3 tsp sea salt Place ingredients into the bowl of a food processr fitted with an “s” blade and process until fluffy… (or just get that vegan Nut parmesan from whole foods often in spice aisle or find online….

Honeyaid Recipe

For a glass of honeyaid, cut lemon in half, squeeze whole thing in and add honey and stir till honey melted, and if tastes like right amount of honey then drink! I make a gallon of the stuff, and people from my Christian college parties groups search me out years later TO THIS DAY trying to find out how to make it, b/c it’s freakishly addictive and weird, though tastes normal you just end up going back to it over and over again, anyway, this is how I make a gallon…

I take a gallon purified water from store, and immediately throw away 4 ½ cups of it down the drain to make room for lemon and honey that I’m about to put in, then I put some more water that’s left in the gallon jug, into a blender, like 2-4 cups and add just barely less than 2 ½ cups honey, then blend and pour back into the gallon container… then I juice 1 ¼ to 2 cups (start and 1 ¼ and then see how tasted when shaken up in the gallon container keep adding more til get the right flavor for it – same for honey) worth of lemon juice or 7 or 8 fat lemons (see how much those 7 come to), is usually right, fresh juiced and dump into the gallon and this is usually perfect, so, put that in fridge or heat it up and drink it as hot as can stand it, but the fridge version is the addictive version… but still, whatever you drink in a day of honeyaid you must drink that much in water and more!

I love this one it’s sooo easy and soooo great for making sauce for putting on fish esp but good for pastas totally and also for possible meats, but dang it makes salmon taste greattt…ANYONE can make this at home in less than 4 mins!!!!

Tomato Basil Sauce

In a pan , for one person, take say 5 tbls of butter and melt and put in some garlic about 1 or 2 tbls of fresh garlic that you have just put thru a presser, then let that sautee for about 3 mins then put in some super freshly chopped up romas and basil (I actually stick them in the blender so that basil and tomatoes are not quite pureed but close to it)… for me I used 7 small romas and 3 large leaves of fresh Basil and put them in a blender or preferably the food processor (put no water in the blender) all chopped up until they were even more chopped up … notttttt pureed though, just well chopped, so that like ¾ of it is puree but you don’t notice since ¼ is nice and bulky… and then pour this into the pan that’s got the butter and garlic simmering slightly and then add pepper and tocotriene ( or just salt if no trocomare, but I warn you, life is GOOD with trocomare seasoning!) make it so that it’s all hot like 2 more mins, and put over fish or whatever… (you’ll be wondering later why you just don’t use this as a salsa alternative! Lol)

1½ beefstake tomato, or 4 large romas or 7 or 8 small romas 21 to 2 tbls of garlic fresh pressed thru your home presser ($3 at walmart) 3Trocomare or salt with pepper 43 large leaves of fresh basil 5Butter – one stick of butter

Corn Chowder

That’s so good a person can live off of it ! Because… lol…talk about a craving annihilator! Take a lot of chopped up potatoes and lot of FRESH (not canned or frozen) corn on the cobb and put it in by cutting it off the cobb into basically already made chowder right after cooking the corn… for the chowder you are to put in chopped up potatoes, and chicken stock and then put in dehydrated milk, like Pet brand, no sugar in it… some celery not much, and you’re done… salt to taste added after cooking…. [dairy (though not pasteurized) and corn (no bicolors) are seemingly bad, I will tell you now that this recipe is a lotttt better than endless junk food for days and days and months and months! – at least they can do this also in case of nasty nightly cravings…]

White Sauce

Great for all meats and all mashed potatoes etc… (see tidbits file for info re: how to deal with meat and potatoes with corn so that no enzyme loss and never weighed down…) – First in pan you are to melt the butter, say 5 to 7 tbls, then you are to put in equal amount of say organic pastry flour (or any flour you are not allergic too ) be careful here it will burn and stick to the bottom if you do not have your whisk ready and stirring entire time and then start pouring in slowly your condensed milk (it’s not pasteurized, and though I’m not calling it good for you it’s still infinitely better than using ranch dressing right?) and stir whole time it will rise sure fast… then put in some salt and pepper and you’re done (though I use pepper and trocomare) [again an alternative for junk foods to make good food taste great!]

Seasonings – Trocomare
http://www.ohsonaturalinc.net/index.asp?PageAction=PRODSEARCH&txtSearch=trocomare&Page=1

Herbamare
http://www.ohsonaturalinc.net/index.asp?PageAction=PRODSEARCH&txtSearch=herbamare&Page=1

My sesame seed recipe for those with a sweet tooth that want massive amount of calcium and phosphorous in their diets! It’s good tasting too, but here’s how ot make it:

I get unhulled sesame seeds from whole foods grocer in the bulk aisle but can just as easily get it online… I use a $14 coffee grinder (which I also travel with too) from Walmart, and I use honey (get raw any type of honey but clover or mesquite honey are the best most sugary tasting that will work with this) and I use Nutritional Flakes as well…

I take about 7 tbl of seeds and put into a coffee grinder and grind til turned into flakey peanut butter lol for about 30 seconds, then I put it into a bowl and add one Tbl of nutritional flakes and then put in enough honey, just enough, to make it into just barely covering everything – and after I stir it around for about 60 seconds it becomes slightly flakey peanut butter texture, but can add more honey if need it more creamy or even more so can add oils to it also, like flax oil for example, but anyway….

This is what I use for a sweet tooth and for that aching you get for some Real Food, when you don’t have anything around and need to eat quick, it’s also a energy maker, since I’ve eaten ON MY WAY to work and had a huge energy pick me up and did I mention this is a bone builder as well as massively anti-infection, it was used to cure a few hundred people in Thailand of Tuberculosis since they couldn’t afford the antibiotic cure.

Alternatives to this are to make it without Nutritional Yeast flakes – this will taste different but a little more sweet… less peanut butter taste.

Next Alternative is to add salt to it, then it will taste like peanut butter and you can use it as a peanut butter alternative since the honey content in this (with or without the nutritional flakes – it will still taste much more like peanut butter if you add salt – that’s the secret, the salt addition makes it taste lot more like peanut butter) – with honey content the seeds, freshly ground, will now never go rancid…

[nutritional flakes are filled with natural B Vitamins, but beyond that it’s highhhh selenium content too and you get it from 800-370-3447 x2528, ask for Marci she’s smartest one there…]

Super green drink and etc – run thru juicer…

kale, spinach,cilantro (mercury removal with cilantro), parsely, carrots, cucumber, celery, and tomato (sometimes with sometimes without), and – 2 qts per day and sip on that all morning and that’s the breakfast! Used for whole family to drink every morning and the ratios of everything is here: but it’s only ratios to make 2 to 4 cups only, and you will need 8 cups if you are doing the 2 qts like you may want to if it is for whole family! 8 medium to lg carrots, 3 stalks of celery, small cucumber or 1/2 of a medium sized one, 1 leaf of kale with stalk included sometimes 2, and 5 to 6 stems/leaves of cilantro, and same for parsley, and 5-7 leaves of spinach (the organic bunch wrapped spinach you see at whole foods grocer), and beet is 1/2 medium to 1/4 of large size beet (less for those that are not used to beets, or more if you will eattttt some apple(s) after the juice is drunk)

Super power

Turn yourself into steel and have great blood sugar balancing and immunity to detox side effects if taking in this recipe too! Here it goes…. In a Blender you are to add: one Granny Smith Apple, 2ish cups of Apple Juice, store bought, with no sweetner added, or use 2 cups water instead, up to you, whole head of bunch of parsley or ½ of one ripped off the bunch, 1-3 leaves of kale, and 2 large handfuls of baby organic spinach, making spinach the largest ingredient… blend and drink… these again are the ratios so you can cut in ½ or ¼’s to use to do this 2x/day, once blended you are to drink it right then!

Energizing Green Vegetable Smoothie Recipe:

Ingredients ½ of a small cucumber ½ cup fresh basil 1 cup spring mix 1 TBL coconut oil 2 cups fresh green beans 5 chives ½ cup water ½ cup Innergy-Biotic Directions Wash the vegetables and cut them up to prepare for blending. Place all ingredients in a blender and mix until the consistency is smooth. Add more water if you want to thin out the consistency. Pour into glasses and enjoy! [thanx for the energy drink but watch out for that coconut oil, most will have nausea alll day b/c of that… it takes time to get used to for some people and then when used it and never getting nausea off it anymore then it’s nothing but energy! Robert von]

Beet recipe from a friend for those wishing get some in their diets Grate one beet Grate one carrot 2 -3 tbl of raw white onion diced 2-3 roma sized tomatoes diced 1 tbl of honey 1 tbl of olive oil Pinch of salt and pepper and cayenne Mix and eat

Awesome green smoothie:

About 185 Kalories Asparagus 1 cup 27 K 1 Medium – large Tomato 25 K 1 Large carrot (1 cup) 35 K 4 cups raw spinach 28 K 2 Large stalks celery 20 K 1 red bell pepper 30 K 1 cup English Cuke 18 K 4″ piece rhubarb 1″ jalapeno pepper Red pepper flakes (hot) Couple drops liquid smoke (optional) Total K: 183 Cut up pieces of vegies and add to 12 ounces filtered water in Vita-Mix or HP3 Champ juicer. Add hot peppers. Blend for 30 seconds. Add liquid smoke if desired to each glass. Kale Wilted salad (1 cup raw) 34K Cut spine off of kale leaves. Massage in 1/4 – 1/2 tea himalayan salt Add 1 Tea Raw olive oil 45 K Set out for 15-20 minutes. Enjoy! 89 K (adding kale to a green smoothie makes it very bitter, so this way I get my cruciferous vegi for the day) Nancy [used in her anti-cancer type smoothies and recipes]

http://www.hacres.com/recipes/recipes.asp?recipeid=500

Guacamole From How We All Went Raw, by Charles, Coralanne, and George Nungesser

In a bowl, combine: 6 avocados, pitted (set aside 3 pits) 1 tablespoon lime juice or “to taste” 1/2 cup cilantro, finely chopped 1/4 cup white onion, diced 1 vine ripened tomato, diced 1 Jalapeño pepper, minced 1/2 teaspoon Celtic sea salt or to taste

Mash ingredients together well. Add three avocado pits to prevent browning.

Top Hat Tip: Avocados are a good fat, which is good for the body. Because fat takes more energy to digest, it is not recommended for those dealing with such challenges as cancer.

Oriental Rice by Shay Hopper, Hallelujah Acres Chef

6 cups distilled water 4 cups brown rice 4 cups frozen peas, rinsed 1 cup bundle green onions, sliced 4 oz Nama Shoyu 1 cup silvered almonds Unrefined sea salt to taste

Cook rice 45 minutes. In a bowl put cooked rice and all the other ingredients, except the Nama Shoyu and mix completely. Add Nama Shoyu . Cover and bake in a 350º oven for 20 minutes.

Stuffed Tomatoes From Hallelujah Holiday Recipes… From God’s Garden by Rhonda Malkmus

4 large ripe tomatoes with stems 3 cups sunflower seeds, soaked overnight and drained 1/4 cup cucumber, chopped 1/4 cup green onions, chopped 1/4 cup ripe red, yellow, or orange bell pepper, seeded and chopped 1/2 cup fresh basil, minced 1 clove garlic, peeled and minced 1/4 tsp. paprika

Cut tops off tomatoes, leaving the stem in place and set aside. Scoop out the pulp and seeds leaving 1/4 inch around the outside edge and bottom. Blend sunflower seeds with 1/2 of the tomato pulp and paprika until smooth. Mix remaining pulp, green onions, bell pepper, basil, and garlic into the blended mixture. Stuff tomatoes to the top and decorate with your favorite fresh minced herb. Carefully replace tops but be sure they are “stuffed” enough so that the stuffing shows under the lid.

Options:

May add fresh corn kernels, shredded carrots, chopped celery, or chopped nuts if not using sunflower seeds. Grated Rainbow Salad From Everyday Wholesome Eating in the Raw by Kim Wilson

Beets Carrots Summer squash Zucchini Red cabbage Tomato slices Corn off the cob Sliced radishes

Grate beets, carrots, summer squash, zucchini, and cabbage. Arrange in concentric rings on a plate or platter. Arrange sliced radishes and tomatoes decoratively in the center or around border, and then sprinkle with corn kernels. Individuals can serve onto beds of lettuce and drizzle with dressing. A nice alternative to the usual green salad!

Raw Foodists Recipes

Soft and Creamy Banana Ice Cream My friend was over yesterday. He is not raw, but every time he comes over he asks me if I have something raw for him to taste. What amazes me is that, even though he’s not raw, he ABSOLUTELY LOVES everything I make. So I made him some banana ice cream and first, he couldn’t believe that the main – and almost only – ingredient is just frozen bananas.

Second, he couldn’t believe that it tastes JUST like ice cream. Some of you already know this recipe because you came to Amy Hirsch’s raw food meetup a month ago when I prepared it there. But here it is again, in case you didn’t catch it!

Soft and Creamy Banana Ice Cream Ingredients: -8-10 bananas, frozen overnight Optional Ingredients: Dates, almonds or walnuts, vanilla, coconut meat… use your imagination! And if you do not want to add that synthetic etc vanilla, then put in some cashew milk that naturally tastes Vanilla’y… see below for recipe… In a food processor, combine all your ingredients until the bananas are soft and creamy.

If you are including nuts, process the nuts first and then add the bananas. Serve with fresh fruits. For the best taste, eat right away as the bananas start oxidizing rapidly. That’s it… can you believe it? Easy, fast and SO INCREDIBLY DELICIOUS!

Cashew Milk

WOW! Your milk alternatve if make it as the thin version, and vanilla frosting sauce for fruits and other ice creams if make as the thick version.

To Make “milk” – at least tastes like a mix between milk and frosting lol… it’s reallllly freakishly good!!! LOL….

Use about enough cashews to go past the blade on anyyy curved bottom blender (or any square if it’s a vitamix or blendtec blender) [note: if you have a square botton on one of those Walmart blenders it will NOT work, they totally ARE inferior…take it back or throw it away]… turn on after adding just enough water to cover those cashews, and one tbl of Agave Vanilla Nectar (or honey, agave vanilla gave the great taste though) and 1/2 tsp or less (pinch maybe only? Experiment) of good salt…this makes it realllly creamy and taste and texture is like frosting, but now that this is done, and all cashews are thouroughly turned to paste, you add 2 more cups of water, maybe 3 to turn it into milk, thinned out version of the creamy cashew vanilla frosting you just made… (can’t put in all the water at first or will just be really lots of cashew bits instead of totally creamy texture so must FIRST use little water, then make totally creamy, THEN put in extra water to turn it into milk(thinned out version)… lasts 2-3 days in fridge)… when adding the extra water to turn it into milk (thin version), you have to taste to see if it’s perfect, so might add more agave and more salt, blend a little more til perfection, … and when it is perfection, then run it thru strainer or even thru coffee filter to make it very smooth with no “bits of cashew” left over to chew, just perfectly smooth… hence, it will now taste like milk with a tiny hint of vanilla, – NOW this is good enough for my clients to switch over from pasteurized dairy milk to this slightly hinted vinalla milk!

[cashews used were only RAW Cashews and Vanilla Agave (www.loving-foods.com) – good salts are at whole foods grocer, cheap salt that is good is called Redmond’s Real Salt…one of cleanest (of course it’s unprocessed too!) salts in the world, feel free to get more expensive ones esp Flower of the Ocean Celtic Sea Salt.] [this recipe above was made using Vanilla Agave nectar and purely raw cashews (organic) – available from www.loving-foods.com – imagine using this on top of your fruits you chopped up, you’d never stop eating fruit!!! If you pour this topping, esp when thick or at least not as thin as milk (say only ½ cup more water added to mix with extra salt/agave) then pour over your fruits or fruit bowl…NO ONE would ever have to worry about craving sugar again with this stuff around! Wow! You’ll get all you want in sugar cravings satisfied via this recipe…esp if you use it as frosting over fruits you make… And if use this alternative instead of store bought milk for those that eat cereal, it would taste even better.]

March 23, 2008 “Not Tapioca” Chia Pudding – 3 tablespoons of Chia seeds – 2 cups of almond milk – 1/2 cup of agave nectar (or to taste) – 1/2 tbsp of cinnamon and/or nutmeg (or to taste) Mix all ingredients together. Leave the mixture sitting for at least 20 minutes stirring periodically so that the chia seeds get evenly coated with the milk. You may enjoy as is or place in the fridge to cool a bit before serving. It is absolutely delicious. You’ll see why I was eating this pudding every day last week! Posted at 02:51 PM in Recipes | Permalink | Comments (0) | TrackBack (0)

{this is sometimes used as an alternative to the cashew milk above but it is no where near as cheap to make b/c almonds are expensive and it does NOT taste as good as the cashew milk above…but it does taste GOOD!! No doubt!]

Almond Milk

(or try different flavors and substitute cashews, brazil nuts, macademia nuts or your favorite nut!) -1 Part Almonds -4 Parts water Liquefy in blender. It works better in a high powered blender, but a regular blender works great. Strain through a nut milk bag or a regular strainer. To activate almonds (and make them easier to digest), soak overnight of for at least 3 hours, pour off the water and rinse before you blend. You may decrease the amount of water for a creamier milk, add some agave syrup, raw honey, dates for sweetness or fresh fruit for an incredible smoothie!

Next [below sent to me by woman that showed at demonstration]

Hello Friends, You asked for them, so here are my green smoothie recipes. The book that inspired all of this is well worth reading. It is called Green for Life by Victoria Boutenko. Find out more about her and her family at rawfamily.com. You can also find some neat links by googling “green for life”. I haven’t actually made a smoothie straight from the book yet (she has recipes in the back), but I’ve been using it as a starting point and experimenting with what sounds good- cross referenced with what I have on hand. I’ve done a lot of experimenting so far and here are some ideas for you. Also, in every smoothie I put a pinch of high quality salt, squeeze of lemon, 1/4 tsp coconut oil, and a tablespoon of soaked chia seeds.

On all of these I just throw all of the ingrediants in the blender and let it rip (I do slice the greens up into wide strips first). They keep well in the fridge for a few days too, although mine never last that long. They are very portable also- I take one with me wherever we go.

Tonight I demonstrated “Kids Favorite” and “Apple and Kale”. KIDS FAVORITE: PINEAPPLE YUM [also tasted really good] 1 or 2 kiwi (fresh) 2 bananas (frozen if you like) cup (or more) of pineapple (fresh) handful of frozen peaches 2 leaves kale 2 cups water 2 leaves romaine 3 cups spinach (more or less) (a lotttt of spinach and this still came out tasting realllly good!!!) Vanilla Agave Nectar to taste (I don’t measure but it’s probably 1 Tbs) 2 cups water coconut oil/lemon/salt/chia seeds SAVORY Apple and Kale SMOOTHIE [this tasted realllly good despite the name!] 1 avocado (or more) 2 leaves collard greens 1or 2 bananas (frozen if you like) handful parsley 1 large apple (peeled) 2 leaves red leaf lettuce 3 leaves red kale handful cherry tomatoes (or half of a big one) 1 leaf red leaf lettuce few slices of white onion agave to taste 1 1/2 to 2 cups water coconut oil/lemon/salt/chia optional: 1/2 clove garlic and/or a piece of a jalepeno or other pepper

Now – below is one my friend’s friend came up with…

STRAWBERRY DELIGHT

Frozen strawberries or berry mix 1 or 2 bananas (frozen if you like) 3 cups dandelion greens agave to taste 2 cups water coconut oil/lemon/salt/Chia GRAPEY MANGO 1 or 2 bananas (frozen if you like) 3 or 4 leaves romain handful red grapes frozen mango agave to taste 2 cups water coconut oil/lemon/salt/Chia Spinach is the most mild of the greens, but be creative– you can use kale, collard, radish tops, dandelion, leaf lettuce, chard, arugula, whatever. I am trying new things all the time. My whole family has been drinking these smoothies like crazy for three weeks now and we have all seen health benefits. My kids love them and I’m drinking them for breakfast and snacks during the day.

My skin looks fresher, I want to exercise, I have more energy, and my mood has improved overall. Drinking them regularly really changes your taste, and you start to crave healthier food. I found it easier to go 100% raw after I added them to my diet.

They are very satisfying, and such a powerhouse of nutrients. Once the greens are blended, your body can totally access all of the wonderful things in them.Did you know that greens have lots of protein and calcium? I truly believe that we are meant to eat greens and that regular consumption of them could solve lots of heath problems. I sound a little fanatical– right? I’m just very excited about this simple (and inexpensive) way to improve your diet. The author recommends drinking a quart a day for a month and in the book she prints testimonials from people who did. It’s very inspirational! Once you get the hang of it, you really don’t need a recipe. I just throw whatever greens I have with whatever fruit and they come out delicious every time. Cheers! Theresa [chia seeds, agave nectar and agave vanilla nectar are from www.loving-foods.com] Next One Apple in blender with 1-3 leaves of Kale 2 handfuls of spinach (only organic) ½ a head of parsley ripped off and thrown in… Apple Juice for liquid Vanilla Agave to taste This is for energy and anti-detox side effects as well!

Cut up one apple, and one banana, and toss in 2 tbl of nutritional flakes, 3 tbl fresh ground flax seeds, 1 tbl at minimum of Tocotriene (this will not work right without Tocotriene) and put in some white honey as well…. White honey and tocotriene and nutritional flakes and flax seeds are all from healthline.cc see source list

Okay, here’s the recipe for cilantro pesto. Jon Barron got it from David Williams, again, one of the superstars of alternative healing. 1) Put 1 cup of packed, fresh cilantro, and 6 tablespoons of olive oil in your blender. Blend until the cilantro is chopped up. 2) Add 1 clove of garlic. 3) Add one-half cup of almonds, cashews, or other nuts. I use mostly almonds, with a few cashews and macadamias. 4) Add 2 tablespoons of fresh lemon juice (about 1 lemon, squeezed by hand). 5) Blend to a lumpy paste.

And now, taste it! Yes, it looks like something that came from the hardware store, but I find it truly delicious. You may find the hard part is not eating it all on Day #1. Scrape it out of your blender and put the pesto in a container in your fridge. The only difficult part of the whole operation is cleaning the blender! I add 8 oz of water, blend it, and make a green, pesto drink.

Waste not, want not. So if you are going to have your mercury-amalgam fillings taken out — or you’ve already done so — consider starting on this pesto ASAP. And if you give some to your kids, DON’T tell them that the pesto is good for them! Tell them it’s a treat…which it is. Last thought:

When your Amalgam fillings come out, you’re going to absorb at least some mercury vapor. Even the world’s best dentist can’t prevent that. So as soon as you come home from the dentist, eat some cilantro and chlorella — and then take a long walk. You want to BREATHE DEEPLY while your’re walking. You want to EXHALE like you’ve never exhaled before. Get ALL of the old stale and toxic air OUT of your body. Breathe in through your nose and exhale through your mouth (Normally, you would breathe in AND out through your nose).

http://www.phmiracleliving.com/search/index.php?category=Recipes&nextEntry=15

Hummus one 14 oz. can garbanzo beans 1T. tahini 1/4 c. veg. broth or water 2T. olive oil 2T. fresh lemon juice 2t. minced garlic 1t. cumin ( optional) pinch of cayenne powder

Directions:

In a food processor, combine first five ingredients and process until smooth and creamy. Add garlic, cumin, and cayenne and process to blend. If desired you can add jalapeno peppers with other spices and pulse to blend. Enjoy the recipe. If y’all like eggplant, have one for a dip, that’s completely “legal ” with us.

YUMMY HUMMUS

2-3 zucchuni, peeled, chopped 3/4 C. raw tahini (this is fresh ground sesame seeds so can make yourself with coffee grinder no prob) 1/2 C. lemon juice 1/4 C. olive oil 2-4 cloves garlic 2 1/2 tsp sunfire salt 1/2 tsp cumin

through in food processor or blender. thickens more when cooled.

[ www.loving-foods.com has the fiesta mole and sunfire salt]

Next Below is from Traci’s transformal kitchen cookbook….

TACO SEASONING MIX

This is just right for replacing 1 envelope of taco seasoning mix. If you use it a lot, make a big batch and it will store indefinitely. 1 T chili powder 1 T nutritional yeast flakes ½ T cumin 1 t oregano ½ t sea salt 1. Mix together all ingredients. Use for seasoning Mexican style dishes.

CLASSIC PICO

My brother-in-law Elde is a champion Pico de Gallo (fresh salsa) maker. He uses a hand crank chopping tool available at fairs and now in variety stores. The secret is to start with the things you want chopped the finest first, and adding the ingredients in the following order. Alternately, veggies may be chopped by hand, with a pump chopper, food processor or with Progressive’s onion dicer. 1 carrot, very finely minced (optional) ½ c cilantro finely chopped 1 hot pepper, such as poblano (mild), Anaheim (mild), Serrano (hot), or jalapeño (hot) (optional) ½ c onion finely chopped ½ c green pepper, finely chopped 5-7 roma tomatoes, diced juice of one lime sea salt to taste (optional) Next

Wilted Kale Salad with a Creamy Chipotle Dressing (by Chef Russell James) brought by Miranda

For the wilted kale

-4 heads kale (this will seem like a lot but will wilt down when the salt is added) -2T salt -2c baby tomatoes,sliced -1c hulled hemp seeds

For the dressing

-3 avocados -2 chipotle peppers* -½c olive oil -2T agave -¼c lemon juice

*If not using chipotle peppers, substitute with onion powder, cumin, chili powder, garlic powder and tamari/nama shoyu

-Remove the stems and then wash and cut the kale into small pieces. Place into a bowl, add salt and start to massage the kale until it wilts and takes on a ‘cooked’ texture. -Add the tomatoes and hemp seeds to the bowl and mix in by hand. -Blend all remaining ingredients in a high-speed blender until creamy an! d mix into kale by hand.

Robert von Sarbacher, has been a relentless health researcher from the time he was a child. He’s based out of Texas and consults with people all over the world.

He developed the Mini Beet Protocol and the Super Hydration Drink which are designed for massive detoxification as well as building the body in specific unique ways. Listen to our latest interview with him!

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