Sustainable Health

RECIPES

WHOLENESS What is Sustainable Health ? A Better Medicine Wholistic FAITH Books By John Green  FOOD Nourish In Recipes Cleansing Out  The Dark Side of Diary The Benefits of a Plant Based Diet   FITNESS John Green Fitness Coaching Coaching Packages Help for Smokers

A lot of the raw recipes below I learned while training alongside Juliano Brotman and his kitchen staff at Planet Raw (www.planetraw.com) in 2005. Others i made up myself along the way.   APPETIZERS FALAFEL: (Food Processor) cauliflower x 2 – 3; macadamia nut x 2 – 3 c; mint 2 c; parsley x 2c; soy 1 c; lemon 1 c; onion x 1; salt; scoop each one onto a dehydrator rack with ice cream scoop;   MEAT LOAF juice machine ideally with masticating double gears (eg Green Star Juicer/grinder); soak nuts for 2 – 3 hours then put them through the mastication grinder: sunflower seeds x 1.5 c; walnut x 3c almond x 3 c; pepper x 4; parsley x 2 big bunches, salt, marinated mushrooms in soy x 3 – 4 cups; soy half to quarter cup; cumin seed; hand mix all ingredients.  NORI ROLLS Hommus, basil pesto, sprouts, spinnach, extra basil, pepper, avocado, slice of capsicum, nutritional yeast. (Make extra for tomorrow or unexpected visitors) NORI  Hommus, baby spinnach leaf, basil lead and basil pesto, coriander leaf, carrot juice, garlic, avocado, pepper, chilli, capsicum, tomato, sprouts, coleslaw, spring onion, paprika. SAUCES SPECIAL SAUCE: (Blended) Oil x 2 c lemon x 1 c; garlic x 3 clove; rosemary x 1 c; oregano half c;  sundried tomato x 1 c; ginger x 2 c; soy x 2 c; tomato x 1 c;  MAYONAISE Blend macadamia x 1 – 2 c; apple cider vinegar 1 c; salt; water;  ALFREDO: Blend macadamia nut, lemon, salt and garlic, + water.  HONEY MUSTARD: blend mustard seed; tumeric; olive oil; water; salt; honey; soy;  SWEET MINT: mint, honey, salt, coconut oil, water;   PESTO Almonds, Brewer’s Yeast, Garlic, olive oil, salt. GREEN DRESSING: anything green blended with soy and lemon, and placed into a squeeze plastic bottle to squueze onto plates and meals. CREAMY GINGER dressing: olive oil, ginger, garlic, nama shoyu and lemon.  GREEN SALAD DRESSING: coriander, blended herb mix; olive oil; salt; spirulina; lemon; nutritional yeast; BASIL SAUCE Handful basil; lemon x 3 tablespoons; olive oil x 3/4 cup; salt x 1 tsp;   CHEESES GREEN CHEESE Pine Nut, Brazil nut, curry powder, tumeric; Brewer’s Yeast; Apple cider vingar, Nama shoyu  POTATO MASH Jicama, parsley, oil, maca nut, mixed vegies chopped v small, chopped pickles and onions, salt and oil, mayonnaise.  SEED CHEESE pine nut, sunflower, macadamia nut, lemon, soy, rosemary, ginger, basil, salt; PINE NUT CHEESE: half fill blender with fresh pine nuts; add teaspoon each of rosemary and oregano; garlic x 1 clove; juice of one lime; soy sauce x 1/3 cup; water x 1 cup but not too much because you want the consistency of tahini not milk) salt x 1/4 teaspoon; parsley mixed in at end by hand. HOMMUS Chick peas, tahini, lemon/lime juice and pulp, spring onions, garlic, olive oil, cumin freshly ground, pepper, cayenne pepper, somac, all blended.   SMOOTHIES GREEN SUNDAY Baby sinnach leaf (1-2 handfulls); mint; banana; vanilla; poppy seeds; soy milk; coconut; ginger; cherries; blue berries; nutmeg; cinnamon; water; dates; grapes; GREEN CUSTARD Baby spinnach leaf (2 big handfuls or as much as you can fit into your blender), pinch of fresh ground cardamom (or about one teaspoon), hand ful of dates (softened), one custard apple! STRAWBERRY MILKSHAKE frozen strawberries blended with honey and milk, strawberry garnish, mint, vanilla cream;   ORANGE BERRY blend orange juice, kleem mix, and a little honey; garnish with vanilla cream, mint, strawberry, fruit sauce.  ICE COFFEE blend 1 spoon coffee mix; ice cubes; little milk; blend into thick icy drink; chocolate sauce; vanilla cream cacao chips; mosquite; Almond milk; Ice ++; Cinnamon; Chocolate (carob); Macha; Honey; Vanilla; Salt.   CAPCACCINO blend frozen sapote, nut milk, avocado, olive oil, carob, honey, vanilla cream, cacao pieces, strawberry;  ALMOND MILK: soak almonds in water for several hours to soften; add almonds into blender to one third level; add water to just above level of almonds; pinch cinnamon and honey to taste; blend; place contents on muslin bag and strain milk through. keep nut pulp for other dishes; COFFEE: coffee beans blended with almond, macha, vanilla, mesquite, cinnamon, salt and honey and cocao.   BERRIE DRINK red and blue berries blended with honey, macadamia milk, sapote, pear, nectarine, persimmon, cherry, cherimoya, apricot, melon and mango. RED DRINK: Apple juice, 1 gallon, beetroot 2 or 3, ginger 2 or 3 pieces, lime 4 or 5; SALAD SEAWEED SALAD Cabbage, greens, onions (both) tomato, all seaweeds, think avo slices, cucumber, red pepper, black sesame, asparagus, cilantro, nori and seed cheese roll up, secret sauce, flowers, chives garnish, buckwheaties, flax crackers; RAW  SOUP AVOCADO SOUP avocado heavy; salsa; coriander; garlic; lemon little; nama shoyu; salt little; sundried tomatoes; little olive oil; garnish; chives; pinch of heat; fresh onion; FRUIT SOUP blend orange juice, frozen strawberries and a little honey; add a little avo, mango, berries, mint, lemon juice, garnish and flowers;    DESSERT CHOCOLATE ICE CREAM blend frozen sapote, milk, avocado, olive oil, honey, carob; add chocolate sauce, cacao pieces, strawberry, flower, mint;  ICE CREAM frozen coconut meat, vanilla, honey, almond pulp, coconut oil, honey, carob, cacao, orange zest. CHOCOLATE DIP gogi berries, black currants, blue & black berries, raw coconut, cacao nibs, vanilla beans, banana, dates, cinnamon, nutmeg, olive oil, oats, pecans, walnuts. Mix by hand for best results.   CHOCOLATE MOUSSE carob, salt, vanilla, honey, avovado. VANILLA coconut flesh, coconut oil, vanilla, salt, honey.