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