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

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 

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