Total preparation time: 25 minutes

Serves: 4 servings

Ingredients:
4 (6 to 8-ounce) salmon fillets
2 garlic cloves
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons finely chopped fresh thyme leaves
1 tablespoon extra-virgin olive oil1/3 cup coconut oil
Extra Virgin Coconut Oil for lining baking sheet
1/2 teaspoon Himalayan Salt 
1/2 teaspoon Freshly ground black pepper
4 lemon wedges

Action:
1. In a food processor combine the garlic, rosemary, thyme, olive oil and coconut oil. 
2. Preheat the ovens broiler (if you do not have a broiler see oven instructions below). Line a heavy rimmed baking sheet with foil and coat with coconut oil.
3. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the herb oil sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
4. Transfer the fillets to plates and serve with lemon wedges, salad greens and asparagus. 

ALTERNATIVE * To cook in regular oven: Bake, uncovered, at 425° for 20-25 minutes

Benefits:
+ High in Omega 3
+ Essential Amino Acids
+ High in Anti Oxidants
+ Good for glossy hair
+ Aids good circulation 

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

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

Total making time: 10 minutes

Makes: 16 tablespoons/ 1 cup - store in glass or air tight herb container. 

Ingredients:
2 tablespoons dried basil
2 tablespoons dried oregano 
2 tablespoons dried rosemary
2 tablespoons dried cilantro/coriander 
2 tablespoons dried thyme 
2 tablespoons red pepper flakes
2 tablespoons dried marjoram 
2 tablespoons garlic powder

Action:
In a food processor blend all ingredients until a fine seasoning!

Use on salads, pasta, rice, raw zucchini pasta, potatoes, raw lasagna!

Benefits:
+ High in Vitamins
+ High in Anti Oxidants
+ High in Iron
+ Boosts Immune Systems
+ Aids weight loss
+ Anti Inflammatory 
+ Cleanses the liver
+ Vegan

This recipe was created by Liana Werner-Gray in NYC 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