1 can of chick peas (drain the water)
1-2 cloves of garlic (chopped)
1 tbsp raw tahini
2 tbsp olive oil
1/2 half lemon (juiced)
1/2 tbsp soy sauce or a good couple of squirts of Bragg (liquid aminos)
5 tbsp parsley chopped.
1/4 onion (chopped)
Place all ingredients (except for parsley) in a blender/food processor
and blend until fine. Mixed parsley though afterwards. For something
different sautee the onion and/or use fresh dill instead of parsely.
1 bunch of spinach (chopped fine)
1 onion (chopped)
2 cloves of garlic (chopped)
1 1/2 cups of Soy milk
1 1/2 cup of water
2 tbsp olive oil
1/2 tsp salt
soy sauce or Braggs to taste.
Sautee onions and garlic in olive oil. Add spinach and sautee (leave a
handleful of spinach aside for garnish). Add soy milk and allow to
simmer for about 5-10mins. Remove half of the spinach contents and
place in blender. Blend until creamy. Place blended contents back into
the orignal pot rinse blender out with the 1 and 1/2 of water and
empty contents into pot as well. Add salt and soy sauce to tast.
Simmer for 5-10mins and add leftover spinach into soup.
2 cups of dried red lentils (cookedl)
1 tsp of extra virgin olive oil
1 onion (diced)
2-3 cloves of garlic (minced)
generous pinch of basil
1 1/2 cups of walnut pieces, lightly pan toasted
1/4 cup minced fresh parsely
1 tspn umeboshi paste (japanese sour plum paste)
soy sauce or bragg (to taste)
salt to taste
Sautee onions, garlic, parsley, umeboshi paste and basil in olive oil.
Then place in blender with cooked lentils and walnuts. Blend until
fine add salt and soy sauce for taste.
2 cups of flour
1 cup of rolled oats
1 cup of shredded almonds
1/2 cup of maple syrup
1/2 cup of corn oil
1/2 cup of dried cranberries
1 tsp vanilla liquid
1/2 tsp cinammon
Mix all liquids together first, then mix in the remaining indegrients.
Bake the cookies for 30mins at 350oC.
2 cups of unbleached white flour
1 cups of whole wheat pastry flower
1 tbs baking powder
1/4 tsp salt
1/4 tsp cinammon
1 grated orange skin
1/2 cup poppy seeds
1 cup maple syrup
3/4 cup corn oil
1 cup apple juice
3 cups almonds
1/2 cup maple syrup
Vanilla liquid or essence
Juice of 1 orange
Mix all incredients together for cake. Put in pan and cook for 30mins
+ plus at 350oF.
For filling – blend the almonds into a fine meal and then other
ingredients. Mix in other ingredients. Use only 2 cups if you like of
1-2 tsp light sesame oil & additional for pan-frying
3-4 slices gingerroot, cut into thin matchstickes
1 cup millet, rinced
3 cups boiling water
1/2 cup each – carrot, onion, celery
1/4 cup minced fresh parsley
1/2 cup cornmeal, pus additional for dredging
Heat 1 to 2 tsp of sesame oil in a pot over medium heat. Add ginger
root and a pinch of sea salt and cook for 2-3 mins. Remove ginger from
oil. Add millet and cook, stirring until millet is coated with oil and
gives off a nutty fragrance. Add boiling water and season lightly with
salt and reduce heat to low. Cover and simmer for 35 mins. Add carrot
, onion and celery, recover and simmer for another 5 mins. Remove from
heat and stir in parsley and cornmeal. Allow mixture to stand for 10
to 15 mins before forming into burgers. Form into burgers, fly in
sesame oil until golden.
This is good cleanser and can drink whenever – or – you can use in diet as detailed below.
1 cup water
2 tbsp maple syrup
pinch of cayenne pepper
For diet drink 8 cups a day – 1 cup every two hours. Do this for 11
days to lose 23lbs – this is for a fast/cleanse. Drink as much water
as prefered. In evening drink tea called ‘yogi tea – get regular’.
1 egg plant (can cook -oven roasted)
1 clove garlic
1 tbps tahini
2 tbs olive oil
salt to taste
black pepper to taste
1 tbsn mayonaise/vegenaise
Blend all ingredients together except for vegenaise. Then when all
blended – stir in vegenaise.
1/2 eggplant fresh (sliced)
1 large zuchinni (sliced)
1 large tomato (sliced)
2 cups cooked rice
1 cup tomato sauce
1/2 cup soy milk, or use 1/2 cup tofu
pinch of tumeric
1/2 tspn agar agar
Place into tray layer of rice. Then put layer of egglplant. Sprinkle
on eggplant salt, then sage. Then put a layer or zuchinni. Sprinkle on
zuchinni dill salt and then dill. THen pit a layer of tomato. Sprinkle
on salt then basil.
Mix tomato sauce, soy milk, tumeric and agar agar in blender. Then
pour the sauce over the vegetables. Cover with alluminium foil. Place
in oven for 45 mins at 350oC remove foil just before finished to allow
the top to brown a little.
1 Avacodo diced
1 large tomato diced
1 stem of shallot diced
1 cumcumber diced
1/2 lemon – juiced
Mixe all ingredients together and serve.