Archive for the ‘Recipes’ Category

Filipino Fruit Salad

Posted: December 26, 2011 in Recipes

Delicious dessert from the Philippines.

Recipe 1
Recipe 2

Jellies are also good additions to the mix!

7 Juice Recipes that are Good for Your Eyesight

Posted: September 20, 2011 in Recipes

Here are a few juices that are extremely helpful for your eyesight.

  • Carrot juice
  • Beet juice
  • Carrot-beet juice (3:1 proportions)
  • Carrot-beet-parsley juice. The proportion is like in the above juice and 1 tea spoon of parsley juice. Do not overdose parsley juice.
  • Beet-ginger-lemon-pineapple juice (1 beet, ½ pineapple, ½ lemon, 1 tea spoon of ginger juice)
  • Spinach-apple-kale-lemon juice (bag of spinach, 2 apples, 1/2 kale bunch, 1/2 lemon)
  • Carrot-cucumber-beet juice (3 carrots, 1 small cucumber, 1 beet)

Drink any of these juices every day and you will reverse any age related eye diseases.

Carrot Beet Coconut Salad

Posted: March 2, 2011 in Recipes
Ingredients (serves 4-6)
  • 4 beets grated
  • ½ fresh coconut grated (to open the coconut smash it on the ground)
  • ½ cup carrots grated
  • ½ fennel bulb (anise) grated
  • 1 pepper thinly sliced (yellow or orange is best)
  • 2-3 Tbsp dill chopped finely

Mix these all these vegetables together in a large bowl.

  • ¼ cup olive oil
  • ¼ cup lemon juice
  • ¼ cup orange juice
  • ¼ cup water
  • 2 tbsp grated ginger
  • 2 cloves garlic crushed

Blend all these together in a blender.
Mix the vegetables with the sauce with hands, squeezing mixture as you mix to release juices from vegetables even more.

Fettuccini With Fresh Herbal Pesto

Posted: March 2, 2011 in Recipes
Ingredients (serves 4)
  • 4 zucchinis shredded with vegetable peeler
  • 4 carrots shredded with vegetable peeler
  • 1/2 cup Olive oil
  • Salt and Pepper
  • ¼ cup juice from fresh lemon
  • 1 teaspoon Miso paste
  • 1 large bunch basil or cilantro fine chopped
  • 4 cloves garlic crushed
  • 3 ripe tomatoes peeled and chopped
  1. Peel Zucchinis and carrots with a potato peeler to make fettuccini or use a spiral maker to make linguini (you can buy this online or in stores).
  2. Use the whole zucchini and carrot and with the part you cannot peel anymore, grate it with a grater so it doesn’t go to waste.
  3. Combine all remaining ingredients except tomatoes and pulse in food processor/blender.
  4. Mix sauce with zucchini and carrots and toss in tomatoes last.
  5. Use your hands to squeeze and mix together well.
  6. Let stand for 30min to allow sauce to absorb into the zucchini and carrots.

Optional sprinkle with fresh pine nuts or chopped almonds. Serve and enjoy.

Alternative sauce for the fettuccine/linguine pasta
  • 4 Mangoes, diced
  • 1 Lemon, juiced
  • 1 tablespoon Tahini
  • ¼ cup Water
  • Mint leaves and Sesames Seeds for garnish

Blend all ingredients except mint and sesame seeds together in a blender and pour over the zucchini and carrots. Decorate each serving with some mint leaves and sesame seeds.


Chocolate Love Brownie Balls

Posted: March 2, 2011 in Recipes
Ingredients (serves 4-6)
  • 1 cup raw cocoa
  • 2 cups dates (if hard dates soak in fresh orange juice or fresh coconut water for 45min)
  • ½ cup raw walnuts and ½ cup almonds soaked overnight (you can use any nut you like, but make sure to soak it over nut)
  • ½ tsp cardamom (optional)
  • 1 tsp cinnamon
  1. If you soaked the dates, drain the liquid and use only the dates. In a bowl mix together with your hands the dates and cocoa powder.
  2. Rinse the nuts one more time under water. Chop finely.
  3. Add the rest of the ingredients and mix well with the date mixture.
  4. Dip you palms into cocoa powder to prevent hands from sticking and roll mixture into balls. Enjoy!


Kugel (Jewish Noodle Egg Dish)

Posted: March 2, 2011 in Recipes
  • One 500g package of noodles
  • 4 eggs
  • ½ cup butter or apple sauce and a little oil (to keep from being too dry)
  • 1-2 tsp salt (depending on how you like it)
  • For a sweet Kugle use ½ cup sugar and ½ cup raisins, and cinnamon
  1. Heat oven to 350 degrees Fahrenheit.
  2. Boil the noodles until they are half done (not fully cooked), strain and add the butter until it melts, mix well.
  3. Add the rest of the ingredients, mix well. Place this noodle mixture into a 9inch baking pan that is oiled or buttered (to keep the mixture from sticking to the pan). If you’re making the sweet version you can sprinkle cinnamon on top and sliced bananas.
  4. Bake in preheated oven covered with tin foil for 30min.
  5. Uncover and bake for an additional 30min.
  6. Take out of the oven and let cool for a few minutes before cutting.

Enjoy hot or cold. Keep refrigerated if you like or make a huge batch and keep frozen.

Can be served with mayonnaise, mustard, honey, ketchup, sweet and sour sauce, chili, wasabi, pickled ginger for those that like these condiments.

Mango Macadamia Raw Cheesecake

Posted: March 2, 2011 in Recipes

Sean T says: “Remember that with raw food recipes it’s like Alchemy, all numbers are approximate, to be played with, and to be taken with a grain of salt.”

He made this one up, so you can improvise too. If you don’t have macadamia nuts you can use walnuts or almonds, a mixture of pumpkin and sunflower and sesame seeds, or whatever nuts/seed combo you want. If you don’t have honey you can use sugar, maple syrup, agave, or another sweetener you like.

You can do strawberry, banana, pineapple, apple, pear, peach, papaya instead of mango or a combo of different fruits. Have fun with raw food desserts! If it’s too thin add more nuts or seeds, if it’s too thick add more fruit juice, honey, orange juice, or another sweet liquid of your choice.

Remember to always soak nuts for about 8-10hours (overnight) to activate the enzyme inhibitors, make it easier to digest them, make them more delicious and make them bigger in volume and creamier when ground up.

  • Almonds soaked overnight then dried
  • Coconut shredded and dried
  • Raisins/dates/apricots/honey (choose one or combine)
  • Pinch of salt
  • Cinnamon to taste

Grind the almonds and in a blender mix all ingredients together until a paste forms. Place all ingredients in a pan and push down with your fingers to form the bottom of the pan.

Cheesecake part
  • Ripe mangoes, bananas
  • Lime juice and orange juice
  • Soaked macadamia nuts
  • Honey/syrup/agave
  • Cinnamon, cardamom, ginger (optional)

In a blender combine all ingredients until smooth (leave chunky if you want).

Pour on top of the crust and freeze. Decorate with bananas, strawberries, mint leaves, shaved/grated chocolate. And keep in fridge for at least 2 hours before serving. Cut with a hot knife.