Serves 3

Ingredients: 
3 cups of peeled jicama 
1 cup almonds/cashews
1 tablespoon of extra virgin olive oil or coconut oil
1/4 teaspoon of cayenne pepper
1 teaspoon of himalayan salt 
2 teaspoons of rosemary
1 teaspoon of diced garlic
2 teaspoons of nutritional yeast (can do without) 
1 teaspoon of cracked black pepper

Action:
Add all ingredients to a high speed blender like VITAMIX and blend until smooth mash potato consistency! 

Benefits:
+ Low in calories
+ High in Vitamin C
+ Good source of fiber 

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved

Total making time: 35 minutes

Makes: Six cakes
(Ramiken Cakes- meaning you will need 6 4-ounce OVEN SAFE jars) 

Ingredients:
2oz of Cacao Butter
3 tablespoons of Cacao Powder
1/2 cup coconut sugar
2 tablespoons extra virgin coconut oil and more for oiling jars 
2 organic free range eggs

Action:
1. Preheat the oven to 350 Degrees Fahrenheit 
2. Grease six 4-ounce jars with coconut oil. |
3. In a double boiler over simmering water, melt the cacao butter, coconut oil and cacao powder until smooth. Remove from heat and allow to cool slightly. 
4. In a separate bowl, use a hand mixer and beat the egg whites (keep the yolks) until stiff peaks form. Set aside. 
5. In a stand mixer, beat together the coconut sugar and the egg yolks until thick and creamy. Mix 1/4 of the melted chocolate bowl into the egg yolks. Continue to mix, slowly pour the remaining melted chocolate mixture into the egg yolks until all is incorporated. Fold the egg whites into the chocolate mixture. 
6. Spoon 4 tablespoons of the cake batter into each greased jar. Place the jars 2 inches apart on a baking sheet. Bake for 25 to 30 minutes, until the tops of the cakes start to crack. Remove from the oven and let the jars cool! 
7. Garnish with whatever you like! Chocolate frosting! Fresh Raspberries! Organic Strawberries! Blueberry Sauce! Raw Nut Ice Cream! Plenty of options... 

This recipe is REFINED SUGAR FREE, DAIRY FREE, GLUTEN FREE, SOY FREE, CORN FREE. High in magnesium. 

This recipe was designed by Jody Loin, Iowa USA, February 2013. 

Photo by Rock'n Raw Photos

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved 

Makes 4 large juices!

Ingredients:

1 large beet including its green stems
1 sweet potato
1 head of parsley
2 apples
2 peeled oranges
8 carrots
1 cucumber
1 lemon
10 kale stems
1 small piece of turmeric root
1 small piece of burdock root
1 small piece of ginger root
4 garlic cloves

Action:
1. Put in beet, other roots, and garlic in juicer first
2. Juice other veggies in no particular order
3. Enjoy with 3 fellow human beings!

Benefits:
• Antioxidant rich
• Anti-Inflammatory
• Sweet potatoes known to improve blood sugar regulation
• Heart-healthy
• Rich in beta –carotene
• Source of manganese
• Rich in vitamins C and E
• Rich in essential vitamins and minerals
• High in manganese
• Natural antibiotic
• Immune boosting
• Weight control
• Throat pain relief
• For skin conditions

Recipe by Mr. F, who did 25 joyful jumping jacks after slamming down his super juice.

Photo by  Roxxe NYC Photography 

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved 

Total making time: 10 minutes

Makes 2 cups

Ingredients: 
2 cups of coconut sugar
3/4 cup cacao powder
1/4 cup extra virgin coconut oil
1/4 cup almond milk
1/2 teaspoon of vanilla extract



Action:
1. In a mixing bowl, use electric mixer, cream the sugar with coconut oil until mixture is thick and well combined. 
2. Add the almond milk, cacao and vanilla and continue to mix until smooth. 
3. Dip with strawberries! Or frost TED cup cakes or cake!

This recipe was created by Liana Werner-Gray February 2013. 

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved 

This cake has APHRODISIAC qualities, and is high in magnesium. (relaxes the body!)
It is stimulating and excites the body by releasing serotonin! 

Total making time: 2 hours including cooling

Serves 16

Ingredients
1 cup extra virgin coconut oil, plus more for pans
1/2 cup cacao powder, plus more for pans
1 teaspoon baking powder
1/2 teaspoon himalayan salt salt
1 3/4 cups coconut sugar 
2 large organic free range eggs plus 2 large egg yolks (room temperature)
1 teaspoon pure vanilla extract
1 cup almond milk (or hemp milk or rice milk)
For melted chocolate: (melt together on a double boiler)
5 ounces (8 tablespoons) of melted cacao butter
2 tablespoons of cacao powder
2 tablespoons of maple syrup
For 'cake flour': (blend together to get a fine flour meal consistency) 
1/4 cup buckwheat 
1/4 cup rice flour
1/4 cup oat flour (rolled oats ground)
1/4 cup whole wheat flour (use oats or rice flour instead to keep this recipe GLUTEN FREE!)
For icing: (in mixing bowl, use electric mixer, cream the sugar with coconut oil until mixutre is thick and well combined. Add the almond milk, cacao and vanilla and continue to mix until smooth)
2 cups of coconut sugar
1/4 cup extra virgin coconut oil
1/4 cup almond milk
3/4 cup cacao powder
1/2 teaspoon of vanilla extract

Action:

1. Preheat oven to 350. 
2. Oil two 8-inch round cake pans; dust with cacao and then tap out excess. Line bottom of each pan with a round of parchment paper and set aside. 
3. In a medium bowl, whisk together the flour mix, cacao, baking powder and salt, then set aside.
4. In a large bowl, using an electric mixer, beat the coconut oil and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition, then beat in melted chocolate and vanilla. With mixer on low, add the flour and milk in this order: one third of the flour, half of the milk, another third of the flour, the other half of the milk and the last third of the flour. 
5. Divide the batter between prepared pans and smooth the tops. Bake for 40 to 45 minutes until a toothpick inserted in center of a cake comes out clean. 
6. Cool in pans 15 minutes; run a knife around edge of each pan, and move cakes onto a wire rack to cool entirely. 
7. Now time for icing the cake... Place one cake on a flat surface and spread the top with 1/3 of CHOCOLATE ICING. Place second cake on top, and spread remaining chocolate icing over top and sides of cake. Now carefully transfer frosted cake to a serving platter.
8. Serve with cherries and whipped cashew cream! 

This recipe is DAIRY FREE, soy free, GMO free, corn free, refined sugar free. Using earths cleanest ingredients to make a delicious lush chocolate cake! 

This recipe was created by Liana Werner-Gray the day before Valentines Day 2013. 

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved 

Makes one large pie. Serves 12 slices.


Ingredients:
CRUST
2 cups cacao powder
2 cups of pecans or almonds
1 cup of raw honey (or 1 cup of maple syrup OR 1 cup of dates)
3 tablespoons of coconut oil
1 teaspoon vanilla extract

FILLING
1 cup cacao
1 1/2 cups pecans (alternative use walnuts)
1/2 cup water
1/2 cup of raw honey (or maple syrup - not raw)
1/2 cup coconut oil
1/2 teaspoon himalayan salt 
1 teaspoon vanilla  

Action:1. Make the crust: In a blender/Vitamix mix all ingredients. Press them into a tart/pie pan. 
2. Make the filling: In a blender/Vitamix mix all ingredients. Pour into the pie pan on top of the crust!
3. Place pecans on top of the pie see picture!
4. Set in the fridge for an hour, slice and serve!

This recipe is GLUTEN FREE, DAIRY FREE, REFINED SUGAR FREE, SOY FREE! 

This recipe created by Liana Werner-Gray 2013.

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved 

Serves 3

Ingredients:
One cactus steak
One eggplant
A handful of cilantro
2 garlic cloves diced
himalayan salt
cracked black pepper
1 avocado
1 lime
Extra Virgin Coconut Oil for cooking

Action:
1. Slice the cactus in half. Slice the eggplant into steaks.
2. Heat coconut oil in a fry pan. Add the garlic and fry for 30 seconds. 
3. Add the cactus and eggplant steaks. Squeeze lime on it while cooking! Sprinkle with salt, pepper
4. After 7 minutes the steaks should be tender! Remove from heat and serve with avocado and another squeeze of lime!

The recipe is created by Organic Guru Lynnette Pate. 

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved 

Serves 2

Ingredients:
1 Japanese sweet potato cubed (or other sweet potato/yam) 
1 chopped red onion
1 tablespoon of ffresh rosemary
4 finely chopped garlic cloves
1 small piece of ginger root finely chopped
1 red pepper sliced into strips
Toasted sesame oil for cooking
¼ cup bragg’s liquid aminos (more to bring out the savory!)
1 tablespoon chili powder
1 tablespoon honey (more to bring out the sweet!)
¼ cup coconut flakes

Action:
1. Heat oil in wok or frying pan
2. Add onion, garlic, and ginger and let cook for about a minute
3. Add sweet potatoes and allow to cook for a few minutes
4. Add pepper and let it cook until sweet potatoes are tender
5. Add chili powder and bragg’s while cooking
6. Once sweet potatoes are tender toss in honey and coconut flakes and rosemary
7. Turn off heat and stir thoroughly
8. Enjoy!

BENEFITS:
• High in fiber
• Heart Healthy
• Rich in Vitamin A, C, and E
• High in manganese
• Natural antibiotic
• Immune boosting
• Weight control

Recipe by your friend Mr. F on LI, NY 2013

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved 

Total making time: 15 minutes using a juice machine or 30 minutes by hand.

Makes: 4

Ingredients:
2 cups fresh-squeezed lemon juice (12 lemons)
4 cups cold water
1 cup raw honey or maple syrup (add more for sweeter)
1 tablespoon of baking soda
1/2 cup ice


Action:
1. Either put the lemons through the juice machine or juice them by hand. If you use a juicer you could run a few through with the rind for an extra zing and nutrients!
2. Once you have the juice of the lemon, in a blender mix all ingredients. 
3. Serve with lemon slices!

BENEFITS:
+ Aids WEIGHT LOSS
+ Clears skin
+ Alkalizes the body
+ Cleanses body of toxins
+ Boosts immune system
+ Refreshing
+ Relieves heart burn

This recipe created by Liana Werner-Gray. 

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved 

Makes ONE juice

Ingredients:
½ bunch radishes
1 daikon
1 small piece of horseradish root (very spicy and potent!)
1 cucumber
¼ bunch watercress
¼ bunch parsley
1 handful of spinach
1 apple (more if you want it sweeter)
1 lemon

Action:
1. Add all ingredients to juicer and juice!
2. ENJOY!

Benefits:
+ Anti-inflammatory
+ Great for relieving sinus discomfort
+ Excellent source of many essential vitamins and minerals
+ Antibiotic & antibacterial
+ Pain relief
+ Digestive aid
+ Diuretic
+ Respiratory health
+ Healthy skin
+ Bone health
+ Weight loss
+ High in antioxidants!

This juice was bravely concocted with LOVE by Mr. F on/in LAWN-GUY-LAND, NEW YAWK FEBRUARY 2013!

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved