Total making time: 40 minutes

Makes: 12 muffins

TIP: Don't worry about being exact with the spices, be generous with your spoonfuls!

Ingredients:
2 medium/large carrots (about 2 rounded cups not packed)
1 small courgette (zucchini)
250g ground almonds
80g sultanas & raisins (or any dried fruit mix)
Grated rind of 1 unwaxed orange
2 large organic eggs (extra large in the US)
2 tblsps extra virgin olive oil or warmed coconut oil
80ml acacia honey
1 tblsp organic cider vinegar 
1 tsp bicarbonate of soda
2 rounded tsps cinnamon
½ rounded tsp ground ginger
½ rounded tsp mace (or nutmeg)
¼ rounded tsp allspice
¼ tsp sea salt

Suggestion:
If you need to convert these measurements or use a Fahrenheit oven setting, google conversions. These are approximate though since it depends on the size of your cup. 

Action:
1. Place some paper cases into a muffin tray.
2. Set the oven to 170° C (fan/convection oven). Peel and grate the carrots, at this point they weigh about 250 grams. Squeeze the moisture out with some paper towel.
3. Slice a piece of the courgette into thin strips.

4. Measure out the ground almonds, grated orange rind, sultanas, raisins, bicarbonate of soda, salt and spices into one bowl and whisk together with a fork.
5. Measure out the honey, eggs, extra virgin olive oil and cider vinegar into another bowl and whisk together with a balloon whisk or fork.
6. Add the grated carrots to the dry ingredients and mix together.
7. Pour the wet ingredients into the dry ingredients and mix quickly because the vinegar starts to react with the bicarbonate of soda straight away and this helps the muffins to rise.

8. Fill the bun cases to just over half full and place two strips of courgette (zucchini) on top to form a cross.
9. Bake in the oven for twenty minutes then turn down the heat to 160° C for a further 10 to 15 minutes. They are cooked when a skewer inserted into the muffin comes out clean and the top springs back when lightly touched. Don't be tempted to open the door before 30 minutes. 
10. Leave on a cooling rack to cool.

These are nice warm as well as cold. HAPPY EASTER!!!

This recipe provided by and thanks to Gluten Free SCD and Veggie !!! March 2013

Benefits:
+ Gluten Free
+ Dairy Free
+ Soy Free
+ Refined Sugar Free
+ Grain free

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

Total making time: 15 minutes

Makes: 12 balls

Ingredients:
1. 1 cup Cacao Powder
2. 1 cup Coconut Oil
3. Sweetner of your choice: 1/2 cup of Agave or Raw Honey or Maple Syrup
4. 3/4 cup Coconut Meal (Coconut Flakes ground in a blender to make a fine consistency meal)
5. 3/4 Coconut Flakes or enough to roll all the balls in. 

Suggestion:
+ Add more sweetner if you like it sweet
+ Add 1/2 teaspoon himalayan salt and 1/2 teaspoon of vanilla for added flavor 
+ Add more coconut oil or sweetner to make them more moist
+ Add more coconut meal to make it dryer 

Action:
1. Mix the cacao powder, coconut oil, coconut meal and sweetner of choice in bowl with a spoon until well combined. 
2. Roll the chocolate mixture into balls. 
3. Roll the balls into coconut flakes. 

Benefits:
- Raw Living Nutrients
- Essential oils for healthy skin
- Vegan (use maple syrup)
- Raw (use raw honey)
- GLUTEN FREE
- Dairy Free
- Soy Free
- Rich in Fiber, Vitamins and Minerals
- High in Magnesium
- Great workout food
- For Weight Loss
- High in Protein
- Good amount of Folate 

This recipe made by Liana Werner-Gray NYC 2013. 

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

Total making time: 30 minutes

Makes: One 6" Pie

Ingredients:
Crust:
3/4 cup pitted dates
1/2 cup almonds, ground
1/2 cup brazil nuts, ground
1/4 cup cacao powder
1/4 cup cacao nibs
1 teaspoon pure vanilla extract

Action: 
1. In a food processor mix ingredients into a moist dough. It will press together easily and if not add 1 teaspoon of water if needed. Press this mixture into a 6" tart pan. Set aside in the fridge and make the filling.

Filling:
2 cups cashews
1 avocado (if you don't want to use avocado use another 1/2 cup cashews)
1 cup mint leaves
1 cup water
1/3 cup + 2 tablespoons agave
3 tablespoons cacao butter, melted or soft
2 tablespoons coconut oil, melted or soft
5 drops of essential mint oil 
1 teaspoon pure vanilla extract
1/4 teaspoon of Himalayan salt

Action: 
1. In a high speed blender like a VITAMIX, combine all the ingredients. Taste it and add more mint oil if you would like it mintier! 
2. Pour the filling on the crust and set in the freezer or fridge!

BENEFITS:
+ GLUTEN FREE, DAIRY FREE, SOY FREE, REFINED SUGAR FREE 
+ (Mint) Good for healthy digestion, cleanses the skin, natural anti septic 
+ (Cashews) Rich in Magnesium and Mineral Copper
+ (Cacao) High in Magnesium, Iron, Relaxes the muscles, excites the body, aids weight loss

SUGGESTION: 
+ Add 1 teaspoon of PHRESH GREENS to the filling! For a dose of ALKALIZING GREENS! 
+ Use Noah's Rock'n Raw Chocolate Bars as a base for this pie instead of making your own base!
+ Use Raw Honey for a RAW VERSION 
+ Use maple syrup or agave for a VEGAN VERSION

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

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

Total making time: 20 minutes

Serves: 3 bowls 

Ingredients:
2 cups brown rice pasta (dry)
4 cups water
2 tablespoons of nutritional yeast
1 teaspoon of thyme
1 teaspoon salt
1 tablespoon coconut oil
1 tablespoon coconut butter

Action:1. In a pot add the brown rice pasta and water. Bring to the boil. Then stir and reduce heat to medium/low. Keep stirring until cooked and pasta is soft. (approx 10-20 mins) The pasta will soak up the water enough so it leaves a creamy consistency in the pot. The idea is to reduce the water so no draining at the end is needed. This is the creamy base for the 'mac n cheese'. 
2. Add the rest of the ingredients to the pasta and stir together. 
3. You should have something that looks like the photo above! Creamy and cheesy! Add more nutritional yeast if you want is 'cheesier'. 

This recipe is VEGAN, DAIRY FREE, LACTOSE FREE, GLUTEN FREE, SOY FREE. 

This recipe was created by Liana Werner-Gray in New York 2013. Inspired by Andrew Roth who is lactose intolerant and unable to eat Mac N Cheese lover... who can now eat it again The Earth Diet style! "Sista THANK YOU for giving me back Mac n Cheese!"

Photo taken with Iphone

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

Serves: 1 

Total making time: 10 minutes 

Ingredients:
1 Orange 
1 Pear 
1 Sweet Potato 
1 large Carrot

Action: 
1. Put the peeled orange, pear, carrot and sweet potato through the juicer! Pour into a cup.2. DRINK!

BENEFITS:
+ High in Vitamin C 
+ Aids weight loss
+ Boost immune system
+ Contains Vitamin D, B6, Iron, Magnesium
+ High in ANTI OXIDANTS
+ Increases energy
+ Good for clear skin



SUGGESTION:
+ ADD 1 teaspoon of cinnamon for extra nutrients plus taste.
+ Pour the juice into ice cube trays or a Popsicle holder and freeze! Wala a frozen ice cream pop!
+ ADD the juice into a blender, then add one mango and blend into a smoothie!
+ ADD 1/2 teaspoon of vanilla extract (or one vanilla bean) to the juice.

This recipe was inspired by Keri Vannucci-Olson 2013. 

This recipe is RAW, vegan, dairy free, soy free, gluten free. 

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