Total making time: 20 minutes Serves: 2 Ingredients:2 cups of brown rice pasta 4 cups of water 1 tablespoon of coconut oil 1 teaspoon of himalayan salt (add more to your taste) 1 avocado 2 tablespoons of nutritional yeast (add more if you like it cheesier) 1/2 cup of fresh cilantro/coriander Action: 1. In a pot bring 4 cups of water to the boil. Add the brown rice pasta. Cook for 15 minutes or until soft, on medium heat. Drain the pasta when done and add the pasta back to a dry pot. 2. In the pot, add to the pasta, the coconut oil. Stir it through until melted throughout the pasta. 3. Stir in the nutritional yeast. 4. Stir in the salt. Taste it. If you want it saltier add more salt. 5. Serve the pasta in bowls! 5. Serve with chopped avocado cubes and cilantro. Suggestion: + ADD peas if you like peas! + ADD a squeeze of lemon juice if you want zing. + ADD Cayenne Pepper if you like it spicy! This recipe is GLUTEN FREE, soy free, dairy free! A great alternative to pasta! Tastes like cheesy pasta! This recipe was created by Liana Werner-Gray in New York, February 2013. This recipe is part of © 2013 THE EARTH DIET ™ All Rights Reserved
 Total making time: 5 minutes Makes: 1/2 cup of "Melted Cheese" Ingredients:2.5 ounces of Coconut Butter 1 tablespoon of coconut oil 1.5 tablespoon of Nutritional Yeast 1/2 teaspoon of Thyme 1 teaspoon himalayan salt Action:1. In a pot on low heat, melt the coconut butter and coconut oil. Add the rest of the ingredients and stir until it is all melted together well. 2. Serve melted cheese on whatever you like! TED tacos, pizza, hamburgers, pasta, burritos! Store in the fridge and it will set like hard cheese! This recipe is VEGAN, RAW, DAIRY FREE, GLUTEN FREE, SOY FREE. Great alternative to cheese! This recipe was created by Liana Werner-Gray in New York 2013. 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 16Ingredients1 cup extra virgin coconut oil, plus more for pans1/2 cup cacao powder, plus more for pans1 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:- Preheat oven to 350.
- 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.
- In a medium bowl, whisk together the flour mix, cacao, baking powder and salt, then set aside.
- 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.
- 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.
- Cool in pans 15 minutes; run a knife around edge of each pan, and move cakes onto a wire rack to cool entirely.
- 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.
- 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:
CRUST2 cups cacao powder2 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
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!
 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
 Serves 2Ingredients: 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&&theaterRecipe designed 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
|
RSS Feed
