Use this as a Salad Dressing, an alternative spread to butter, on garlic bread (TED BREAD ROLLS), on crackers, on sandwiches, in stir fry... 

Total making time: 15 minutes

Makes: 1/2 cup of spread

Ingredients:
1 clove of garlic (or more to taste)
1/2 cup extra virgin coconut oil, extra virgin olive oil or avocado oil
1/2 teaspoon of himalayan salt (or more to taste)
1/2 teaspoon cracked black pepper

Action: 
1. Dice the garlic as small as possible.
2. Mix the garlic, salt, pepper and oil together.

Use for:
1. Salad dressing
2. Garlic Bread Spread
3. Basing chicken or other meat
4. Cooking
5. On Crackers
6. In stir frys
7. On potatoes 

Comment below and let us know what you use it for!

Benefits:
+ Natural Anti Biotic 
+ Boosts the Immune System 
+ High in Anti Oxidants 

This recipe created by Liana Werner-Gray NYC 2013. 

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

 

Total making time: 1 hour 

Serves: 5 people - one large pie

Ingredients:
Mashed Potatoes (top layer):
5 russet potatoes
½ cup plain unsweetened almond milk (hemp milk for nut alternative)
¼ cup extra virgin olive oil
2 teaspoons Himalayan salt (or good sea salt)
½ cup coconut oil or grapeseed oil
3 tablespoons vegan cashew cream cheese (http://www.theearthdiet.org/5/post/2012/11/cashew-cheese.html)

Action:
1. Boil russet potatoes.
2. Mash potatoes and mix in all other ingredients!

Bottom Portion:
Ingredients:
1 yellow onion chopped
2 carrots chopped
3 celery stalks chopped
½ cup peas
1 tomato diced
1 teaspoon Italian seasoning (thyme, basil, rosemary, oregano, basil, marjoram) 
2 cloves garlic chopped finely
1 cup Portobello mushrooms
1 cup lentils (pre-cooked )

Action:
1. Sauté all ingredients together until thoroughly cooked.
2. Add lentils towards the end.

For Shepherd’s Pie:
1. Heat oven to 400 degrees (ºF) or 204 Celsius. 
2. Put bottom portion in an oven safe dish.
3. Put mashed potato layer on top.
4. Add nutritional yeast as the 'cheese' on top.
5. Bake for 20 minutes.
6. Enjoy!

HAPPY SAINT PATRICK'S DAY! 

This recipe was created by Keri Vannucci-Olson. 

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

Preparation time: 15 minutes

Serves: 3

Ingredients:
2 bunches of broccoli chopped
6 garlic gloves chopped finely
2-3 tablespoons olive oil for cooking (coconut oil as an alternative), more or less if desired
3 cups of water
Himalayan salt

Action:
1. Bring water and a pinch of Himalayan salt to a boil in a large sauce pan.
2. Add chopped broccoli, lower to medium-low heat and cover.
3. After the broccoli has been steaming for a few minutes, heat olive oil in a separate frying pan at medium heat.
4. Once oil is heated and moving freely, add chopped garlic to pan.
5. When broccoli is steamed and soft, turn off heat for sauce pan.
6. While the garlic is still lightly frying, pour excess water from broccoli into pan. It should steam up and fill the room with a delicious garlic aroma!
7. When the water has slightly evaporated, pour remaining water and garlic onto steamed broccoli.
8. Stir mixture lightly and salt to taste!

Suggestions:
+ADD nutritional yeast for ‘cheesy broccoli’
+ADD cayenne pepper for spicy broccoli

Benefits:
High in potassium, good for nervous system, healthy brain function, low in calories, filling and great for weight loss, healthy blood pressure, high in vitamin C, calcium and vitamin k, great for bone health, detoxifies and helps repair skin, immune boosting, heart healthy, aids in digestion, helps prevent macular degeneration, and DELICIOUS!

*This recipe was created by Mr. F’s Grandmother and then further developed by Mr F's Mom, Jean Fiteni sometime in the mid-90s Long Island, NY

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

Makes: Juice for TWO

Ingredients:
4 carrots
8 medium tomatoes
one red pepper (capsicum)
one green pepper (capsicum)
one yellow pepper (capsicum)
2 parsnips
1 small purple onion
1 small head of lettuce
1 teaspoon of himalayan salt
1 teaspoon of cracked black pepper
1/2 teaspoon of cayenne pepper (or more if you like it hot!)

Action:
1. Juice all ingredients in a juice machine! 
2. Drink.

Benefits: 
+ High in VITAMINS especially Vitamin C and Vitamin K
+ Anti-inflammatory
+ High in anti-oxidants
+ Boosts the immune system
+ Aids weight loss
+ Clears the skin and helps improve acne
+ ESSENTIAL MINERALS

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

This recipe was created by Liana Werner-Gray in New York, March 2013

This recipe 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

Makes: Salad for TWO

Ingredients:
2 mangoes
2 avocados 
2 cups of rocket
1 apple
1 cup of walnuts 
1/2 teaspoon of himalayan salt
1 tablespoon of nutritional yeast (optional. For cheesy flavor.)

Action:
1. Get two plates. Spread the rocket on both. 
2. Cut the mango in slices and add that to plates.
3. Cut the avocado in slices and add that.
4. Cut the apple in slices and add that.
5. Sprinkle walnuts over the plates!
6. Sprinkle salt over plates!
7. Sprinkle nutritional yeast over plates!

Benefits: 
+ High in VITAMINS especially Vitamin E and Vitamin B
+ High in Iron
+ High in Magnesium
+ Increases energy
+ Good for brain power
+ Improves digestion 
+ Good for the skin
+ Aids weight loss

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

This recipe was created by Liana Werner-Gray in New York, March 2013

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

Serves: 4

Ingredients:
500g (1.1 pounds) of chicken breast (replace this with 2 large eggplants for vegan alternative) 
1 head of lettuce or kale
1 bunch of fresh mint
1 large cucumber
3 small hot chilies diced
1 teaspoon of himalayan salt 
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon of chopped ginger (or ginger powder)
1 teaspoon of turmeric
extra virgin coconut oil for cooking

Action:
1. Dice the chicken into small pieces. Heat a fry pan with coconut oil and fry the chicken for a couple minutes before adding the turmeric, salt, chilies  pepper, ginger and cayenne pepper. Fry together until chicken is golden brown and cooked. 
2. Slice the cucumber. 
3. Break the mint into small pieces.
4. Break the lettuce leafs off one by one. These will be the wraps.
5. Add chicken to the lettuce leafs. Sprinkle with fresh mint and cucumber!
6. Serve and eat! also great with cubes of avocado!

Benefits: 
+ Improves digestion (mint)
+ High in protein (chicken)
+ High in antioxidants (lettuce)
+ Natural antiseptic (turmeric)
+ Improves digestion 
+ Good for the skin (turmeric)

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

This recipe was created by Liana Werner-Gray in New York, March 2013

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

Serves: 2 

Total making time: 30 minutes

Ingredients: 
1 cup of quinoa 
2 cups of water
1 purple onion
1 avocado 
1 cup fresh cilantro/coriander
1/2 cup fresh parsley
1 teaspoon of himalayan salt
1 teaspoon cracked black pepper
1/2 teaspoon cayenne pepper (or more if you like it spicy!)
Extra Virgin Coconut Oil for cooking
1 teaspoon of cumin
1/2 teaspoon of turmeric

Action:
1. In a pot put the quinoa and 2 cups of water. Bring to the boil. Stir, cover and reduce heat to low. Let the quinoa cook for 10-20 minutes or until soft and water is absorbed. 
2. Dice the onion. Chop the avocado in cubes. 
3. In a fry pan heat coconut oil and add the onion (save some raw onion for serving at the end). Fry for a couple minutes and add the parsley. Fry together until the onions are golden brown. 
4. Add the quinoa to the onions and stir. 
5. Stir in the salt, pepper, cumin, turmeric and cayenne pepper.
6. Serve into bowls and garnish with fresh cilantro, raw onion and avocado.

SUGGESTION:
+ Wrap a spoonful of Qunioa in a lettuce wrap! 
+ Try a squeeze of lemon!

BENEFITS:
+ High in protein, iron and magnesium (quinoa)
+ Aids good digestion
+ Cleanses the liver
+ Soothing, calming, warming
+ Contains lysine (quinoa) - good for tissue growth and repair
+ Natural antiseptic and anti biotic 

This recipe is HYBRID (cooked and raw), VEGAN, GLUTEN FREE, DAIRY FREE and SOY FREE. 

This recipe was created by Liana Werner-Gray in New York 2013.

Photo by Roxxe Photography NYC 

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

Serves: 2 

Ingredients:
1/2 cup extra virgin olive oil
1 large eggplant roasted and chopped into cubes
2 onions, sliced
1 pepper (capsicum) peeled and seeded
6 plum tomatoes, peeled and seeded
1 tbsp minced garlic
1/4 cup minced parsley
red pepper flakes
himalayan salt and black pepper to taste.

Action:
1. Saute onions in oil until soft.
2. Add all the rest of the ingredients and simmer for about 20 minutes.
3. Eat hot or chill and serve as a dip or condiment.

This recipe is VEGAN, gluten free, dairy free, soy free. 

This recipe was created by Earth Dieter Kyra Zandberg 2013!

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