Makes soup for 4 people!
Ingredients:
1 cup extra virgin coconut oil plus extra for cooking
one brown onion diced
1/4 cup nutritional yeast
3 carrots peeled and chopped
3 cloves of garlic diced
1 tablespoon himalayan salt
1/2 cup fresh thyme
1 tablespoon of sesame oil
1 cup of chopped cauliflower
5 cups of vegetable stock
(or make your own vegetable stock: boil for 1.5-2 hours in a large pot... 5 cups of water with 2 carrots diced, 2 tomatoes chopped, 3 celery stalks chopped, 1 small onion diced, 2 cloves of garlic diced, one leek chopped, 3 teaspoons of himalayan salt, a handful of bay leaves, 2 tablespoons of thyme and 2 tablespoons of parsley... After boiling drain so you are left with the liquid. Use this as vegetable stock and you can store in glass jar in fridge for one week. Discard the fiber of the vegetables, use it for compost or eat it, do what you like to be resourceful.)
Action:
1. In a large pot add the vegetable stock and coconut oil and bring to the boil. Stir.
2. Lower heat and allow to simmer. Then in a fry pan heat some extra virgin coconut oil. Add the onion and garlic and fry until golden. Then Add the salt and thyme and fry together for a couple minutes and then add all of this fry into the soup pot.
3. Next add the chopped cauliflower, carrot and thyme and let simmer on medium heat for 4 minutes.
4. Add the nutritional yeast and stir.
5. Add the sesame oil and stir.
6. It is ready when the cauliflower is soft to your liking!
Serve with The Earth Diet bread, or not!
This recipe was created by
Liana Werner-Gray, New York January 2013.
This recipe is part of
© 2013 THE EARTH DIET ™ All Rights Reserved
Serves one
Ingredients:
1 large Portobello mushroom
½ red onion chopped finely
2 cloves garlic chopped finely
Himalayan Salt
Black Pepper
½ lemon
Coconut oil for cooking
Action:
1. Clean mushroom and remove stem so only the large cap remains
2. Poke small slits into both sides of the mushroom with fork or knife, so that the flavor and oil may seep in
3. Rub oil, Himalayan salt, and black pepper only both sides of the mushroom thoroughly
4. Heat with coconut oil until freely moving on pan (medium heat)
5. Add chopped onion and garlic for 30 seconds then add mushroom
6. Cook thoroughly on each side until soft to the core
7. Remove mushroom from pan and enjoy!
*Separate the crunchy remains of onion and garlic from oil in pan and sprinkle on your mushroom for extra flavor punches in every bite!
*Pairs well with COCONUT BASIL SWEET POTATO FRIES!
http://www.facebook.com/photo.php?fbid=525752214124229&set=a.147280615304726.21413.127773420588779&&theater+ADD Cayenne pepper for a spicy steak
+ADD Curry powder for a curried steak
Recipe created with love by Mr. F January 2013 NYC
This site is part of © 2013 THE EARTH DIET ™ All Rights Reserved
Makes 1
Ingredients:2 cups of almond or hemp milk
1/2 cup strawberries
1/2 cup blueberries
1/2 cup of gluten free oats
1/4 cup pecans
1 teaspoon of vanilla extract (or the insides of 2 vanilla beans)
2 tablespoons of maple syrup or honey
ACTION:1. In a bowl, add the oats, pecans, strawberries and blueberries!
2. Add the milk and then the vanilla!
3. Pour the maple syrup over it all!
4. ENJOY!
OPTION: FOR SWEET TOASTED PECANS: In a bowl mix the maple syrup and vanilla, then glaze over pecans! Then in an oven toast the pecans and add to the cereal when slightly brown!
TIP:+ ALWAYS CHOOSE ORGANIC, LOCAL and SEASONAL as possible.
This recipe was created by
Liana Werner-Gray, NY January 2013.
This recipe is part of © 2013 THE EARTH DIET ™ All Rights Reserved
Makes one
Ingredients:
½ beet
2 carrots
1 apple
3 garlic cloves
1 lemon
¼ bunch dandelion greens
¼ head of kale
Action:
1. Put it all through the juicer!
TIP:
Put the beet through the juicer first, then the garlic, so the rest of the ingredients can follow and bring the residue beet and garlic!
This recipe is part of © 2013 THE EARTH DIET ™ All Rights Reserved
GARLIC ASPARAGUS
Serves 2
Ingredients:
1 bunch of asparagus
coconut oil for cooking
1 tablespoon or more of garlic powder or 3 diced garlic cloves
1 teaspoon or more of himalayan salt
1 tablespoon of nutritional yeast
Action:
1. In a fry pan heat the coconut oil on medium heat.
2 Add the asparagus (and diced garlic if you are using the real thing) and cook for a few minutes until soft, but not browned.
3. Add salt, garlic powder, and nutritional yeast so that is clumps around the asparagus.
2. Fry for another 30 seconds, while mixing together then serve!
This recipe is DAIRY FREE, SOY FREE and GLUTEN FREE.
Recipe created by Mr F "It was SO GOOD", NY January 2013.
This recipe is part of © 2013 THE EARTH DIET ™ All Rights Reserved
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