TED style Buffalo Wings! 

Total making time: 1 hour and 10 minutes.

Serves 3-6. 

Ingredients:
24 Organic and Free Range Chicken Wings
1 cup Nutritional Yeast
1/4 cup Coconut Oil 
1/2 cup Honey (or maple syrup)
For Hot Sauce:
10 large red peppers (capsicum) 
2 cups of Apple Cider Vinegar
2 tablespoons of lime/lemon juice
8 cloves of garlic
2 teaspoons of cracked black pepper
1 tablespoon of ginger
2 tablespoons of Cayenne Pepper
1 teaspoon of Himalayan Salt

Action:
1. Pre-heat the oven to 375 F. 
2. Make the hot sauce: Remove the stems and seeds from the peppers. Place all Hot Sauce ingredients into a food processor and blend. Pour into a pot and bring to the boil on high heat. Reduce heat and simmer for 15 minutes or until sauce thickens. 
3. Oil an oven dish with coconut oil. Place the chicken wings in. Add half the hot sauce. 
4. Cook for 35 minutes and then make more sauce to add...
5. In a bowl mix the rest of the Hot Sauce with 1/2 cup of honey and 3/4 cup of nutritional yeast. Add this sauce to the chicken wings. Sprinkle 1/4 cup nutritional yeast on top and then cook for another 10 minutes. 
6. Remove from oven and enjoy!

Serve with quinoa! 

This recipe created by Liana Werner-Gray. Photos by Rock N Raw Photography. 

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

Total making time: 30 minutes. 

Serves 3

Ingredients: 
1 cup of quinoa 
1 tablespoon of cumin
1 teaspoon of turmeric 
1 teaspoon of himalayan salt
1 teaspoon of coconut oil or olive oil
1 teaspoon of black pepper
1/2 teaspoon of cayenne pepper if you want it spicy! 

Action:
1. Add the quinoa and 2.5 cups of water to a pot. Bring to the boil and then reduce heat, cover and simmer for 15 minutes. 
2. The water will evaporate (like cooking rice). Add the spices (the rest of the ingredients) and continue to cook for another 5 minutes or until moist and soft. 

Serve with avocado, fresh parsley and a squeeze of lemon!

This recipe was designed by Liana Werner-Gray in Iowa February 2013.

Photo by Rock N Raw Photography. 

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

Serves 2

Ingredients:
5 eggs 
a bunch of fresh cilantro/coriander
2 tablespoons of hemp butter (hemp seeds in a blender)
Himalayan salt
extra virgin coconut oil for cooking
2 wholewheat or spelt wraps (organic) 
1 avocado

Action:
1. In a fry pan heat 2 tablespoons of coconut oil. 
2. Crack the eggs in a bowl and whisk with a fork.
3. Add the eggs to the fry pan and sprinkle with salt.
4. While the eggs are cooking put a wrap on each plate. Spread a tablespoon of hemp butter on each wrap. Chop the avocado in cubes and sprinkle on each wrap. Put cilantro on each wrap. 
5. When eggs are cooked add them to the wrap! Add more salt if desired!
6. Wrap it up and eat!

SUGGESTION:
+ ADD 1 tablespoon of NUTRITIONAL YEAST for 'cheesy' eggs
+ Serve with COCONUT BACON for vegan and eggs ;) 
+ ADD lettuce, spinach and sprouts for more greens!

This recipe created by Liana Werner-Gray. 

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

Makes ONE

Ingredients:
1 small papaya
10 large dates soaked for 2 hours or until soft 

Action: 
1. Put all ingredients in a blender and mix until SMOOTH consistency!

This recipe was created by Kate McFabulous ..... "It was sweet and filling"

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

Serves 2

Ingredients: 
2 Sweet Potatoes (or Yams)
Himalayan Salt
Black pepper
1 teaspoon garlic powder
Water for boiling
¼ cup coconut oil

Action:
1. In a large sauce pan, bring water and a dash of Himalayan salt to a boil.
2. Add yams and let them sit and cook for approx. 10 -15 minutes, but be sure to stay close by.
3. Poke yams with a fork to make sure they are cooked through and through.
4. Strain the yams and place them back in sauce pan.
5. Use a potato masher or spoon to mash and mix thoroughly.
6. Add coconut oil and mix again until a mushy consistency is reached.
7. Add garlic powder and salt & pepper to taste!

Serve alongside TED PORTOBELLO STEAKS!
http://www.facebook.com/photo.php?fbid=532367156796068&set=a.147280615304726.21413.127773420588779&&theater

Recipe designed with LOVE by Mr. F January 2013 LI, NY

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

Serves 4

Ingredients:
1 lb quinoa pasta (or chosen gluten-free alternative)
1 red onion chopped
4 garlic cloves chopped 
3 cups broccoli 
1 cup garbanzo beans
½ bunch spinach chopped
½ bunch fresh cilantro chopped
1/2 red pepper chopped
1 teaspoon cayenne pepper (more if you like it extra spicy!)
1 teaspoon garlic powder
1 tablespoon cumin
Himalayan salt
Extra Virgin Coconut Oil (next alternative extra virigin Olive oil) for cooking
Water for cooking

Action:
1. Add olive oil to a frying pan at medium heat.
2. Once oil is moving easily on pan add garlic and onion.
3. In a large sauce pan bring water to a boil then add pasta and let cook.
4. When garlic is slightly brown and onions semi caramelized add all veggies and beans excluding cilantro.
5. Strain pasta when it is cooked, but still slightly hard.
6. Combine cooked veggies and pasta in sauce pan and add cumin, cayenne, and Himalayan salt to taste.
7. Add fresh cilantro and mix thoroughly.
8. Garnish with cilantro and serve!

SUGGESTION:
+ADD curry powder for spicy curry pasta
+ADD nutritional yeast for a cheesy flavor
+ADD squeezed lemon juice for zesty flavor

This recipe was created with LOVE by Mr. F JANUARY 2013 LI, NY

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

Makes 10-20

You need a muffin tin OR just mold the cheesecakes with your hand!

Ingredients:
For chocolate base:
1.5 cups of almonds
2 tablespoons of Cacao Powder
1/2 cup dates (add more if you need stickier consistency) 
1 tablespoon of Coconut Oil
dash of himalayan salt

For raspberry cheesecake:
1 cup of Raspberries (or use strawberries) 
1/2 cup Lemon juice
1 tablespoon of Vanilla extract
3/4 cup Maple Syrup or Honey
2 cups Cashews (soaked in water for 4 hours)
1 tablespoon of Coconut Oil

For chocolate icing:
1 Avocado
2 tablespoons of Cacao Powder (add more to make it darker chocolate)
2 tablespoons of Maple Syrup or Honey (add more to make it sweeter)

Action:
1. Line the muffin tray with parchment paper.
Chocolate Base:
2. In a blender mix all ingredients so you have a nice moist consistency. Press into a muffin tin to form the cheesecake base.
Raspberry Cheesecake:
3. In a blender mix all ingredients and pour into the muffin tin on top of the chocolate base.
Chocolate icing:
4. In a blender mix all ingredients and garnish on top of the cheesecake! 
5. Store in fridge and freezer and eat when set!

TIP
+ Replace the nuts with hemp seeds for nut allergies 
+ Use other nuts if desired like 

This recipe is GLUTEN FREE, VEGAN, REFINED SUGAR FREE, DAIRY FREE, SOY FREE.
This recipe provides the body with nutrients, including vitamin C and E. 

This recipe created by Liana Werner-Gray.

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

Serves 4

Ingredients:
3 large eggplants
4 eggs
(vegans can use olive oil or coconut oil mixed with honey to make the nugget coating stick to the eggplant)
3 cups of Almonds (or use hemp seeds as an alternative)
1/2 tablespoons of Turmeric
3 tablespoons of Himalayan Salt
1 teaspoon of Cayenne Pepper (more if you want it spicy)
Extra virgin Coconut Oil for cooking

Action:
1. Chop the egg plant into cubes for the nuggets. 
2. In a bowl whisk the eggs. Drop the eggplant cubes into the egg and let it soak.
3. Mix the turmeric, almonds, cayenne pepper and himalayan salt in a blender until you have a smooth crumbly consistency.
4. Place one eggplant cube at a time into the spice coating mix and cover well. Do this with all of them.
5. In a fry pan heat the oil. When it is hot and sizzling add the eggplant nuggets to the pan and let it cook until the outside is a crunchy golden brown.
6. Serve with TED chips, wedges, sweet potato fries or tomato sauce! Whatever else you would like to eat it with!

SUGGESTION: 
+ FOR MEAT EATERS: Use Chicken for Chicken Nuggets

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

This recipe created by Liana Werner-Gray.

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