Total making time: 15 minutes

Makes: 4 eggs

Ingredients:
4 organic free range eggs

Action:
1. Place eggs in a saucepan and cover with water so that there is just a tip of egg sticking out of the water.
2. Bring the water to a boil.
3. Reduce heat to medium and boil for 10 minutes or until the top of the egg is dry. This is how you know if they are cooked, if they are wet and then water immediately evaporates from the top.
4. Cut the top off. Serve as hard boil eggs with TED bread rolls (recipe in book) and cut them into bread sticks. Or chop up the boiled egg and serve it in a brown rice wrap with fresh cilantro/coriander and avocado!

Benefits: (Source Natural News)
+ One egg contains 6 grams of high-quality protein and all 9 essential amino acids
+ They are a good source of choline. One egg yolk has about 300 micrograms of choline. Choline is an important nutrient that helps regulate the brain, nervous system, and cardiovascular system.
+ Eggs are one of the only foods that contain naturally occurring vitamin D.
+ Good fats
+ Eggs are packed with vitamins A, D, E, B2, B6, B9, iron, calcium, phosphorous, potassium and choline

This recipe created by Liana Werner-Gray 2013.  

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

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 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 

Ideal for the busy person, drop some ice cubes into your water each day for lemon water!
Saves having to squeeze lemons daily!

Total preparation time: 5 minutes (freezing time 2 hours)

Makes: One standard ice tray of 24 cubes (500ml - 17 ounces - 2 cups)

Ingredients:
2 cups water
2 lemons

Action:
1. Squeeze the lemon into the water. 
2. Pour into ice cube trays
3. Freeze
4. Once frozen add a few cubes to your water or water bottle and off to work!

Benefits:
+ Ideal for the busy person, drop some ice cubes into your water each day for lemon water! Saves having to squeeze lemons daily!
+ High in Vitamin C
+ Alkalizes the body
+ Increases Energy
+ Aids Weight Loss

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

Photo by Rock'n Raw Photos.

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

Total preparation time:

Makes: Juice for TWO 

Ingredients:
1 pineapple
1 small beet
1 small knob of ginger (large thumb size)

Action:
1. Cut the skin off the pineapple.
2. In a juice machine, juice the pineapple flesh (not the skin), beet and ginger!

Benefits:
+ Aids Weight Loss
+ Increases Energy
+ Cleanses skin
+ Cleanses liver
+ High in Anti Oxidant
+ Anti Inflammatory 
+ Aids digestion 
+ High in manganese, a mineral that is critical to development of strong bones and connective tissue

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

Photo by Rock'n Raw Photos.

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

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 preparation time:

Makes: Tea for TWO - 3 cups

Ingredients:
1 teaspoon of dried or fresh Lavender
1 teaspoon of dried Green Tea
1 teaspoon of dried or fresh Mint
1 teaspoon of Ginseng




Action:
1. Add all ingredients to 3 cups of water and bring to the boil. Let boil together for 7 minutes. 
2. Remove from heat and strain the water from the herbal tea leaves. 
3. Drink!

Benefits:
+ Increases Energy
+ Stimulates the brain
+ Stimulates the muscles
+ Relieves Inflammation
+ Excites the body
+ Vegan
+ Aids Weight Loss
+ Cleanses Skin

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 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