Total preparation time: 25 minutes for each flavor of chocolate and then one hour setting in the fridge

Makes: 100g of chocolate, or 10 eggs at 10g each

Ingredients:
White Chocolate base:
3/4 cup of cacao butter (96g)
2 tablespoons of raw honey, maple syrup or agave
3/4 cup almond meal
1/2 teaspoon pure vanilla extract
1/4 teaspoon himalayan salt

This is your chocolate base. Add the ingredients below to this chocolate base for other flavors. Use the same base for all of the following... So this recipe gives you 10 eggs, if you repeat the recipe and make all the flavors suggested below you will have 90 eggs. Or make the White Chocolate Base and then half the recipe so you will make 45 eggs with these 9 different flavors. 

(SEE PHOTO ABOVE)

For white chocolate with chocolate chips eggs:
Add 1 tablespoon of cacao nibs

For pink white chocolate eggs:
Add 1 tablespoon beet juice and swirl it in once the chocolate is in the mold. 

For chocolate eggs: 
Add 2 tablespoons of cacao powder

For orange chocolate eggs:
Add 1 teaspoon of Orange essential oil or to taste (food grade)

For mint chocolate:
Add 1/4 cup mint leaves or 2 drops of essential mint oil (food grade) or to taste

For dark chocolate eggs:
Add 1 tablespoon more of cacao powder

For chocolate coconut eggs: 
add 1 tablespoon coconut oil
add 1 tablespoon coconut flakes

For milker chocolate eggs:
Add 2 tablespoons of almond butter (or more to your taste) preferably ALMONDIE Almond Butter. Swirl the almond butter in once set in the mold, see photo above!

Action:
1. Melt the cacao butter either in the sun or on low heat in a double boiler. 
2. Once melted, add your choice of sweetner to the pot and stir well so it all blends together. 
3. Stir in the almond meal. The mixture should be smooth. Stir in the vanilla extract and salt. Taste it and add more sweetner if you like it sweeter, add more cacao butter if you need it more like liquid. Add in almond butter to make it smoother. 
4. Now you have your white chocolate egg base. Now you can add other flavors (see above) to make a variety of flavored eggs. 
4. Set in egg molds, and set in the freezer or fridge until hard (1 hour). 
5. Eat and enjoy!

Benefits:
+ RAW (use raw honey), VEGAN (use maple syrup)
+ GLUTEN FREE
+ DAIRY FREE
+ SOY FREE 
+ Refined sugar free
CACAO: 
+ High in ANTI OXIDANTS
+ Aids weight loss
+ High in magnesium
ESSENTIAL ORANGE OIL:
+ Anti inflammatory
+ Anti depressant
+ Anti spasmodic
+ Anti septic
+ Aphrodisiac

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

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

Total preparation time: 25 minutes and then one hour setting in the fridge

Makes: One large chocolate bar (100g)

Ingredients:1/4 cup fresh lavender flowers or 1 1/2 tablespoons dried
3/4 cup of cacao butter (96 g)
2 tablespoons of raw honey, maple syrup or agave
2 tablespoons of cacao powder
3/4 cup almond meal
1/2 teaspoon pure vanilla extract
1/2 teaspoon himalayan salt

Action:
1. Melt the cacao butter either in the sun or on low heat in a double boiler. 
2. Once melted, add the cacao powder and your choice of sweetner to the pot and stir well so it all blends together. 
3. Stir in the almond meal and the lavender, save some extra lavender to sprinkle on top to garnish once set! The mixture should be smooth. Taste it and add more sweetner if you like it sweeter, add more cacao butter if you need it more like liquid. Add in almond butter to make it smoother. 
4. Set in a block of chocolate mold, or mini molds and set in the freezer or fridge until hard (1 hour). 
5. Eat and enjoy!

Benefits:
+ RAW (use raw honey), VEGAN (use maple syrup), GLUTEN FREE, DAIRY FREE, SOY FREE 
+ Refined sugar free
LAVENDER:
+ Clears the skin - helps with acne
+ Increases Energy
+ Relives inflammation 
+ Cleanses Allergies 
+ Helps with depression and anxiety 
+ Relaxing and stimulating scent - excites the body
CACAO: 
+ High in ANTI OXIDANTS
+ Aids weight loss
+ High in magnesium

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: 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 Preparation Time: 15 minutes

Serves: 5 + people

Ingredients:
2 cups chia seeds
1 package/punnet blueberries
1 tsp vanilla extract or 1 vanilla bean
4 tbsp maple syrup
6 cups almond milk (hemp milk for nut alternative)

Action:
1. Put almond milk and1/4 cup of blueberries in a high speed blender.
2. Blend until blueberries are mixed well with almond milk.
3. Add vanilla bean (or extract) and maple syrup and process again, just enough to mix ingredients.
4. Put chia seeds in a serving bowl.
5. Pour mixture from blender into bowl.
6. Add remaining blueberries and mix thoroughly.
7. Cover and let sit for at least an hour, the longer you wait, the softer the chia seeds!
*You could also eat this right away after preparing it, but the chia seeds will be a little crunchy.
8. Garnish with whole blueberries. 

BENEFITS: 
+ RAW and VEGAN
+ (CHIA SEEDS) AIDS WEIGHT LOSS
+ CURBS HUNGER 
+ INCREASES ENERGY
+ REDUCES INFLAMMATION
+ LOWERS CHOLESTEROL
+ EXPELS TOXINS FROM THE BODY
+ LOWERS RISK OF HEART DISEASE 
+ MAKES OTHER FOOD TASTE BETTER WHEN COMBINED
+ HELPS THYROID CONDITIONS AND CELIAC DISEASE
+ (BLUEBERRIES) BOOST BRAIN POWER, HIGH IN ANTIOXIDANTS, CONTAIN MAJOR PHYTONUTRIENTS!

Recipe by Mr. F. Who loves The Earth Diet with all of his heart! 

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: 2-9 hours (Dehydrator)

Serves: 2 people

Ingredients:
1 jicama
2 tablespoons coconut oil or olive oil
2 tablespoons paprika
1 tablespoon garlic powder or fresh diced
1 dash lemon juice (1/4 lemon)
Dash Celtic sea salt

Action:
1. Slice the jicama like fries.
2. Mix all ingredients together in a bowl and then add the jicama to coat them in the spice.
3. Dehydrate at 110 till desired crunch or chewy texture. If you want crunchy dehydrate for 2 hours. If you want them chewy dehydrate for 6-8 hours.

Benefits:
+ Low in Calories
+ Alternative to potatoes
+ Raw and Vegan
+ Living Nutrients
+ High in Vitamin C 

Raw Vegan Homemade Jicama French Fries ♥ This recipe made by Amber Phoenix

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 

Total making time: 10 minutes

Makes: One juice

Ingredients:
4 apples
1 stick of cinnamon or 1/2 teaspoon of cinnamon powder (more if you like the taste!)

Action:
1. Juice the apples. 
2. Soak the cinnamon stick in the juice for 5 minutes then drink, or add the cinnamon powder and stir. 

Benefits:
+ Reduces pain in the body
+ Contains fiber, calcium and iron
+ Aids smooth digestion and relieves constipation
+ Boosts immune system
+ Aids weight loss 
+ Cleanses skin
+ Raw live enzymes 
+ vegan
+ High in Nutrients, Vitamins and Minerals

This recipe was created by Mr F NY 2013.

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

Preparation time: 20 minutes

Serves: 3-4

Ingredients:
1 bunch of collard greens
½ red onion chopped
4 cloves of garlic chopped finely (more for unabashed garlic lovers)
1 cup navy beans 
*If dried beans, soak and boil accordingly. If canned, use organic bpa free.
1 ½ cups water, as needed
Himalayan salt (or good sea salt)
Black pepper
2 tbsp. coconut oil for cooking (or more if needed)

Action:
1. Cut collard greens around stem, and slice into small strips (save stems for a juice or smoothie!)
2. Bring water and a pinch of salt to a boil in a large sauce pan
3. Add collards, reduce heat to medium-low, and cover
4. In about 2 minutes heat coconut oil on medium in a fry pan until melted and covering pan.
5. Add garlic and onion and allow to cook until slightly browned
6. Cook collards to tender, (check after 5 minutes and every minute thereafter)
7. Once cooked, turn off heat and add excess water to fry pan while garlic/onion is still cooking.
*This may fill the room with a hypnotizing aroma, so be prepared to share! 
8. Once water is slightly evaporated add water/garlic/onion combo to cooked collards.
9. Now stir in navy beans and salt/pepper to taste.
10. Inhale deeply and exhale with a “YUM”

Benefits: Helps lower cholesterol, vegan, low-calorie, high-fiber, rich in phyto-nutrients,energy boosting, protein, excellent source of folates, heart healthy, ridiculously rich in vitamin K, source of vitamin c, many b vitamins, contains iron, calcium, copper, manganese, selenium and zinc. WOW!

Recipe by Mr. F. Long Island, NY March 2013

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

Total making time: 10 minutes

Serves: 2 smoothies

Ingredients:
2 cups of coconut milk
1/2 cup ice 
1 tablespoon of coconut flakes
1 tablespoon of vanilla extract (or 3 vanilla beans)
3/4 cup of dates (or raw honey or maple syrup to sweeten)

Action:
1. Place all ingredients in a blender and blend until SMOOTH! 

Benefits:
+ Aids weight loss
+ High in Vitamins and Minerals
+ Boosts Immune System
+ Increases Energy
+ Cleanses Skin
+ Raw and Vegan

Suggestion: 
+ ADD 1 cup of strawberries for a Coconut Strawberry Smoothie
+ ADD 1/4 cup of cacao powder for a Chocolate Coconut Smoothie!
+ ADD 1 tablespoon of coconut oil for more health benefits!

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

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