Makes: Juice for one

Ingredients:
1/2 cup strawberries
1/2 cup blue berries
1/2 cup black berries
1/2 cup spinach
3 celery stalks
2 apples

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

Benefits: 
+ Aids in weight loss
+ Anti-inflammatory
+ Cleanses the skin
+ High in anti-oxidants
+ Boosts the immune system

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

This recipe was created by Lexie Caleb "First day of juicing.. Feeling great. Not hungry.. I made a juice with strawberries, blue berries, black berries, celery, spinach and apples."

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

Total making time: 10 minutes


Makes:  Just over 1/2 a cup of dressing

Ingredients:
1/2 cup coconut oil
2 tablespoons of apple cider vinegar
1 teaspoon of raw honey (or maple syrup)
1/2 teaspoon of himalayan salt

SUGGESTION:
+ ADD 1/2 teaspoon cayenne pepper (add more if you like it spicy!)

Action:
1. The coconut oil should be melted. So either melt in the sun or in a saucepan on low heat. 
2. Mix all ingredients together until well combined. 
3. Add more honey if you need it sweeter, more vinegar if you need it more sour and cayenne pepper if you want it spicy!

Benefits:
1. Healthy alternative to salad dressing!
2. Coconut is high in Minerals and Vitamins and Aids Weight loss
3. Cayenne Pepper gets the circulatory system moving 
4. Apple Cider Vinegar aids digestion, muscle cramps and cleanses the body!

This recipe is REFINED SUGAR FREE, VEGAN (with maple syrup), DAIRY FREE, SOY FREE, CHEMICAL FREE.

The 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: 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: 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: 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

Makes: 2 smoothies!

Total making time: 10 minutes

Ingredients:
4 oz frozen soursop (1/2 cup)
1 cup raspberries
2 cups coconut milk
1/4 cup raw honey (or to taste)
1/2 cup of ice cubes




Action:
1. Add all ingredients to a blender and blend! 

Benefits:
+ Anti Inflammatory 
+ Anti Viral
+ Boosts the immune system
+ Aids in weight loss
+ Increases energy
+ High in anti oxidants

About Soursop:
 "Soursop may be naturally antiviral and antiparasitic and may also suppress inflammation. Also called graviola, soursop is a large, spiny, green tropical fruit with a sweet flesh that is the basis for several beverages, ice creams and other sweet foods popular in South America. Beyond its usefulness as a food, however, soursop also contains natural compounds with medicinal properties, making it potentially beneficial for your health." Joanne Marie is a certified master gardener and has a Ph.D. in anatomy from Temple University School of Medicine.

This recipe was created by Earth Dieter Krya Zanberg! "This also makes a rather amazing sherbet."

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