Recipes

Juicing:
Use a juicer for these recipes:

Quick & Easy:
1 apple
1 lemon
4 carrots
One peeled grapefruit

                                                                    

Raw Cultured Vegetables

 

 

Version 1

3 heads green cabbage, shredded in a food processor

1 bunch kale, chopped by hand

1 Tbsp.  dill seed

 

Version 2

3 heads green cabbage, shredded in a food processor

6 carrots, large, shredded in a food processor

3-inch piece ginger, peeled and chopped

6 cloves garlic, peeled and chopped.

 

To make cultured vegetables:

1.       Combine all ingredients in a large bowl.

2.       Remove several cups of this mixture and put into a blender.

3.       Add enough filtered water to make a more liquid consistency of a thick juice.  Blend well and then add back into first mixture.  Stir well (If using starter culture, see below)

4.       Pack mixture down into a glass or stainless-steel, air-tight container.  Use your fist, a wooden dowel, or a potato masher to pack veggies tightly.

5.       Fill container almost full, but leave about 2 inches of room at the top for veggies to expand.

6.       Roll up several cabbage leaves into a tight “log” and place them on top to fill the remaining 2-inch Clamp jar closed

7.       Let veggies sit at room temperature for at least three days.  A week is even better.  Refrigerate to slow down fermentation. 

 

To Use Culture Starter:

              Dissolve one package of starter culture in ¼ cup warm (90 degree F) water.  Add a small amount of sugar to feed the start (try Rapadura, Sucatat, honey, agave necatar.  Let starter/sugar mixture sit for about 20 minutes or longer while the L. plantarum and other bacteria “wake up” and begin feeding on the sugar.  Add this starter culture to step 3 above.  Culture Starters can be found at health food stores.

 

Kimchi

-bok choy cabbage              -green onions                            -ginger1/2

-carrots,                            -garlic                                          -hot peppers

-culture starter

 

 

 

 

Fermented Carrots

4 cups grated carrots, loosely packed             

1 Tbsp. fresh ginger, grated

2 tsp. sea salt

2 Tbsp. Whey (if not available, add an additional 1 tsp. salt

 

In a bowl, mix all ingredients and pound with wooden pounder to release juices.  Place in a quart size wide mouth Mason jar and press down with the wooden pounder.  There should be about an inch of space between the top of the carrots and the top of the jar.   Cover tightly.  Leave at room temperature about 2 – 3 days before transferring to cold storage.  Makes 1 quart.

 

Raw Sauerkraut

4 cups shredded cabbage, loosely packed

½ tsp. cumin seeds

½ tsp. mustard seeds

2 tsp. Celtic sea salt

2 Tbsp. whey  or culture starter

1 cup filtered water

 

In a bowl, mix cabbage with cumin and mustard seeds.  Mash or pound with a wooden pounder for several minutes to release juices.  Place in a quart size, wide mouth Mason jar, and pack down with the pounder.  Mix water with whey or starter and pour into jar.  Add water, if needed, to bring liquid to top of cabbage.  There should be about one inch of space between the top of the cabbage and the top of the jar.  Cover tightly and store at room temperature for  3 days.  Transfer to cold storage.  The sauerkraut can be eaten immediately but it improves with age. 

 

 

Fermented foods can be made out of any combination of vegetables you enjoy.
You may also buy refrigerated Sauerkraut or Kefir or Kemchi.  Do not buy the canned version because all the good bacteria have been cooked out of that food.  It is of no value to your intestines. 

Salad Recipes

 

 

Waldorf Chicken Salad

-Field green or Spring Mix

-Chicken

-Green apples

-Walnuts

-Grapes

-Feta cheese

-Balsalmic vinegar

 

Chicken Caesar Salad

-Romaine Lettuce

-Chicken (or salmon)

-Caesar dressing

 

Mango Salad

-Romaine lettuce                       -mango

-organic, raw almonds              -avocado

-jicama                                     -tomatoes

-corn chips                               -diced fajita chicken

-mango vinaigrette dressing

 

Ranch

-Field greens & spinach

-chick peas

-tomatoes

-ranch dressing

-broccoli

-tuna or chicken

-pecans or almonds or pine nuts

-asparagus

 

Spinach Salad

-spinach                                   -pecans

-green apple                             -hard boiled egg

-caesar dressing

 

 

Sesame Chicken Salad

-Napa cabbage                                    -grilled marinated chicken

-toasted almonds                      -crisp wontons –don’t use if you are gluten free

-red bell peppers                      -green onions

-mandarin oranges                    -sesame seeds

-sweet sesame dressing

 

Italian Market Salad

-mozzarella                               -Fontina cheese

-artichokes                               -kalamata olives

-roasted red peppers                -salami

                                                -garbonzo beans

-cucumbers                              -red onions

-tomatoes                                 -romaine & spring mix

-basil                                        -Italian herb vinaigrette

 

Oriental Chicken Salad

-1 head cabbage                       -1 cup sliced almonds

-3 tablespoons sesame seeds

-2 bunches green onions chopped

-2 cups cooked chicken chopped

 

 

Basic Salad

-Romaine lettuce

-tomatoes

-olive oil

-Real Salt

-Pecans

-Sugar Snap Peas

-hard boiled egg

-red pepper

-olives

 

Bam-Bam Spinach

Baby spinach

Baby arugula

Artisan mix

Red cabbage

Quinoa

Red onion

Pulled chicken

Dried cherries

Chopped almonds

Sweet parsley dressing

 

Cobb Salad

Iceberg lettuce

Romaine lettuce

Tomato

Green onion

Hard boiled egg

Bacon

All natural grilled chicken

Fresh avocado

Gorgonzola

Original Brown Derby Cobb Dressing

 

Artichoke Salad

Red leaf lettuce

Romaine lettuce

Fresh basil – or dried if fresh is not available

Green onions

Red peppers

Cucumber

Kalamata olive

Crumbled goat cheese

Lemon vinaigrette

Artichoke hearts

Basil pesto

 

Gaucho

Marinated grilled tenderloin

Artisan mix

Savoy cabbage

Avocado

Mango

Udon noodle

Tomato

Cilantro

Mint

Peanut

Bragg’s liquid amino for the dressing

 

Greek

Romaine lettuce

Iceberg lettuce

Tomato

Kalamata olive

Cucumber

Carrot

Onion

Pepperoncini

Feta or Greek dressing

Boiled jumbo shrimp (optional)

 

Avocado Salad

Red leaf lettuce

Iceberg lettuce

Black bean and corn relish

Avocado

Sliced tomato

Montzarella

Chipotle-lime vinaigrette

Mexican crema (optional)

 

Sauteed Salmon

Artisan mix

Red cabbage

Pineapple

Red bell pepper

Carrot

Green onion

Cilantro

Ginger vinaigrette with sautéed Sockeye salmon served warm and with maple syrup glaze.  Only use wild caught salmon.

 

Steakhouse

Organic variety of spring lettuce

Bacon

Tomato

Red onion

Blue cheese vinaigrette

Grilled spicy cooked steak

 

Sweet & Smokey

Leaf lettuce

Mandarin orange

Red pepper

Golden raisins

Currants

Pepperjack cheese

Hot smoked salmon  (wild caught)

Mustard honey dressing

 

Texas Taco

Spicy hamburger meat served hot

Organic variety of spring lettuce

Tomato

Onion

Cheddar

Jalapeno ranch dressing

Tortilla strips

Avocado cream dressing (mash avocado and mix with almond milk to dressing consistency)

 

Thai Chicken Lettuce Boats

Assemble yourself:

Romaine spears

Sauteed coconut curry chicken  (cook chicken, then sautee in coconut milk and curry)

Red bell pepper

Carrot

Cilantro

Green onion

Asian sesame dressing

 

Yellowfin Tuna

Artisan mix

Red cabbage

Cucumber

Water chestnut

Celery

Red onion

Carrot

Yellowfin Tuna

Avocado

Sesame-ginger dressing

Wasabi pea

Wonton

Sesame seed and wasabi cream

 

Depending on the stage of treatment you are in you may be restricted on pork.  If that is the case simply use a different form of protein you enjoy.  Do not use deli meat.  Deli meat is loaded with sugar, salt, and artificial preservatives.  Use gluten free salad dressings.

 

A fresh squeezed lemon or lime makes a wonderful dressing.

Salsa is a good choice on some salads.

Balsamic Vinaigrette or others that are wheat free make great dressings.

 

Mango Vinaigrette

1 cup diced mango – peeled, pitted

¼ cup fresh orange juice (optional)

3 tablespoons white balsamic vinegar or rice wine vinegar

2 tablespoons fresh lime juice

1 tablespoon chopped fresh cilantro or dried cilantro

¼ teaspoon salt

Black pepper

Place all ingredients in a blender or food processor until smooth.



Create your own salad:

Choose your lettuce type

Artisan mix

Romaine lettuce

Red leaf lettuce

Green leaf lettuce

Organic Spring Mix lettuce

Red Cabbage

Savoy Cabbage

Spinach

Arugula

And so on….

 

Choose your protein/fat

Avocado

Black Forest Ham

Boiled Jumbo Shrimp

Artichoke hearts

Chicken

Beef

Steak

Salmon

Tuna

Turkey

Tofu

 

Pick your add ons:

Almonds

Artichoke

Bacon

Basil

Beets

Bell peppers (green, orange, yellow)

Balck Olives

Broccoli

Capers

Carrots

Celery

Cheddar cheese

Cilantro

Corn

Craisins

Crumbled goat cheese

Cucumber

Dried cherry

Edamame

Hard boiled egg

Feta cheese

Fruit

Garbanzo beans

Golden raisin

Gorgonzola cheese

Green olive

Green onions

Pineapple jalapeno

Jicama

Mandarin orange

Mango

Monterey jack cheese

Mushrooms

Olives

Peanuts

Pecans

Walnuts

Pepperjack cheese

Pepperoncinis

Montzarella cheese

Quinoa

Red onion

Parmesan cheese

Red peppers

Sunflower seeds

Tomato

Tortilla strips

Udon noodle

Walnuts

Water chestnuts

Wonton strips

 

Choose Your Dressing:

Balsamic vinaigrette dressing

Basil vinaigrette dressing

Blue cheese vinaigrette dressing

Blue derby cobb dressing

Chipotle Ranch dressing

Chipotle-Lime Vinaigrette Dressing

Creamy Caesar Dressing

Raspberry Vin. Dressing

Ginger Vinaigrette Dressing

Greek Dressing

Jalapeno Ranch Dressing

Lemon Vinaigrette Dressing

Lemon Vinaigrette Dressing

Maple Vinaigrette Dressing

Honey –Mustard Dressing

Ranch Dressing

Roasted Red Pepper Vinaigrette

Sesame-Ginger Dressing

Southwestern Dressing

Spicy Italian Dressing

Spicy Thai Dressing or Bragg’s Liquid Aminos

Sweet Parsley Dressing

Thousand Island Dressing

Olive Oil & Balsamic Vinegar

Olive Oil & Red Wine Vinegar

Olive Oil & Oregano, & Basil    

 

Salads can be eaten without any dressing.



Grain free banana pancake recipe:

1 1/2 large ripe bananas
2 eggs
1/2 tsp. vanilla extract
1/4 tsp. cinnamon
1/8 tsp. baking powder

Put the above ingredients in a blender and mix until they are liquid.
Use real butter to grease the griddle.  Only pour small pancakes.  
When you flip them over flatten them with the spatula.  
I think they are sweet enough to eat with out syrup but some people like
to use maple syrup on top. 
You can always double the recipe if you need more.  
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