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 

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 

Makes plenty for 4 people!

Ingredients: 
1 cup extra virgin coconut oil plus extra for cooking
one brown onion diced
3/4 cup nutritional yeast (or more if you like it cheesier!)
3 cloves of garlic diced
1 tablespoon himalayan salt
1/2 cup fresh thyme 
1 tablespoon of sesame oil
1 cup of chopped cauliflower
1 packet of brown rice pasta - macaroni! 
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 and then add the pasta.
2. While the pasta is boiling, in a fry pan heat 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 pasta pot.
3. Next add the chopped cauliflower and thyme and let simmer on medium heat for 4 minutes.
4. Add the nutritional yeast and stir. 
5. Add the sesame oil as the sauce starts to thicken.
6. It is ready when the pasta is cooked and the sauce is thicker. 

TIP:
+ To make the sauce thicker add more nutritional yeast, cauliflower and/or pasta.
Try adding one chopped zucchini! 
+ If it becomes too dry add more sesame or coconut oil. 
+ If you want it cheesier add more nutritional yeast!
+ Add more salt if you like it saltier! 
+ Add peas for some color.
+ Add curry powder for MAC N CHEESE CURRY STYLE ;) 

This recipe is DAIRY FREE, SOY FREE and GLUTEN FREE. It is a great alternative to 'cheese'!

This recipe was created by Liana Werner-Gray in New York, January 2013. 

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

Makes: For 4 people

Estimated total time to make: 30 minutes

Ingredients: 
1 bag of brown rice pasta
1 kale
1 bunch of watercress
1 bunch of spinach
1 bunch of cherry tomatoes
1 onion
5 cloves of garlic
Choose extra virgin coconut oil or olive oil for cooking
Himalayan salt
Action:
1. Boil the pasta until cooked. Add 2 pinches of salt to the water and a tablespoon of olive oil. 
2. While pasta is boiling, in a fry pan heat the oil and cooked the diced onions and garlic on medium heat until caramelized. 
3. When the pasta is cooked add it to the onion and garlic and stir. 
4. Add 1 tablespoon himalayan salt, kale, spinach and water cress to the fry pan and toss together until the greens are wilted. 
5. Serve to a plate and garnish with cherry tomatoes and fresh basil!

SUGGESTIONS:
+ ADD avocado cubes 
+ ADD a squeeze of lemon
+ ADD cayenne pepper to make it spice
+ ADD nutritional yeast to make it taste cheesy
+ ADD a handful of fresh basil at the end

This recipe is VEGAN. It is also GLUTEN FREE, dairy free, soy free.

This recipe was crated by Liana Werner-Gray January 2013.

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

Makes one large batch of fries!

Total making time average: 30 minutes

Ingredients:
2 large sweet potatoes cut into fries
coconut oil for cooking
one bunch of fresh basil
one cup of dried shredded coconut 
OR shred your own coconut from a fresh one!

SUGGESTIONS:
+ ADD 1 tablespoon of himalayan salt at
the end for sweet and salty!
+ ADD 2 tablespoons of curry powder at the end for curried fries!

Action: 
1. Heat 1/4 cup coconut oil in a fry pan. 
2. Add fries, each one should be covered well in oil
3. Let the fries cook and when they are golden brown gradually add coconut and basil ! 

This recipe created by Liana Werner-Gray.

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

Ingredients:
4 seeded, diced tomatoes
1 onion chopped
3 garlic cloves minced
1/2 bunch of cilantro (use more if you love cilantro/coriander!)
Juice of 1 lime (lemon works as well!)
2 jalapeno peppers, seeded and finely chopped
1 cup quinoa (rice or similar grain works as well)
2 cups water
1 bunch of collard greens
Himalayan salt
Dash of cayenne pepper
1 teaspoon cumin

Action:
1. Place 2 cups of water and a dash of Himalayan in sauce pan and bring to a boil.
2. Place 1 cup of quinoa into boiling water, lower heat, cover and allow it to cook.
3. Once quinoa is cooked, place in a large serving bowl and allow it to cool in refrigerator for approx. 1 hour.
4. While quinoa is cooling chop, mince, and dice all vegetables accordingly.
5. When quinoa is 100% cooled down (very important to wait!) mix vegetables with rice in serving bowl.
6. Add lime juice, cumin, cayenne pepper and Himalayan salt to taste.
7. Mix all ingredients well and let sit for a little while (overnight if possible) The longer you wait, the better the flavor!
8. Serve in collard greens as a wrap! Also great on its own 
*Skip the quinoa part to make it 100% RAW
+ADD nutritional yeast for a “cheesy” flavor! 

Recipe created by Mr. F January 2013

This recipe is DAIRY FREE, SUGAR FREE, SOY FREE, GLUTEN FREE. Provides the body with proper nutrition.

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

Serves 3 people

Ingredients:
3 Sweet Potatoes cubed
½ Zucchini squash sliced
½ Yellow Squash sliced
2 Carrots sliced
1/2 Red bell pepper chopped
1 handful of fresh Green Beans
1 Red Onion chopped
4 cloves of Garlic finely chopped
Juice of ½ of a lemon
1 tablespoon Curry powder
¼ cup Nutritional Yeast
Himalayan salt
Black pepper
Extra Virgin Coconut Oil (or Olive Oil )for cooking

Action:
1. Heat OIL in large frying pan at medium heat.
2. When oil is freely moving on the pan, add ONIONS and GARLIC.
3. When onions and garlic is slightly browned, add SWEET POTATOES and allow them to cook until slightly browned.
4. Add all other vegetables and allow them to cook, stirring frequently.
5. When the carrots and sweet potatoes are tender and add Himalayan salt, black pepper, and curry powder and STIR!
6. Turn off burner and allow everything to cool down for a few minutes.
7. Add NUTRITIONAL YEAST and lemon juice, stir in and serve!

SUGGESTION:
Serve with rice! Serve with avocado! Serve with fresh cilantro/coriander!

Benefits:
• Contains vitamin A, vitamin C, manganese, fiber, B vitamins, potassium beta-carotene, folate, vitamin K, zinc and iron
• Rich in antioxidants
• Anti-inflammatory
• Great for weight loss!

This recipe designed by Salvatore Fiteni who has been on The Earth Diet since August 2012.

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

For Quinoa:
2 cups quinoa
4 cups water
1 bunch of organic Spinach
1 Bag organic frozen green Peas (or fresh if you have access to them!)
1 large organic Red Onion chopped
6 organic Garlic Cloves chopped
Himalayan Salt
1 tsp Cayenne Pepper
1 tbl Garlic Powder
1 tbl Curry Powder
1 tbl Turmeric Powder
Coconut Oil
1 handful of fresh coriander/cilantro

ACTION:
1. Add Coconut Oil to sauce pan at medium heat.
2. When oil is heated and moving freely on pan, add chopped red onion and garlic.
3. When onion and garlic is slightly browned add peas and spinach and allow it to cook for a few minutes.
4. Once the peas and spinach are mostly cooked, add 4 cups of water, turn burner up high and cover with a lid.
5. Once water is boiling, add 2 cups of Quinoa, stir it in, set heat to low and cover again.

Now while the Quinoa is cooking make the CASHEW/HEMP SEED CHEESE

Ingredients: 
2 cups of cashews soaked for 6 hours 
1 cup of hemp seeds
Juice of 1 lemon
½ teaspoon of Himalayan salt 
2 clove of garlic 
3/4 cup of water (more for softer cheese) 
3 tablespoons of nutritional yeast for extra cheesy flavor 

ACTION: 
In a food processor blend all ingredients together until a smooth consistency!
Now add curry, garlic powder, Himalayan salt, turmeric, and cayenne pepper to quinoa and stir in. When all water is dissolved turn off heat and allow to sit for a few minutes. Now add cashew cheese, stir all together and enjoy! GARNISH with fresh CILANTRO!

*Use romaine leaves for taco shells or collard greens for a wrap!
*Add more cayenne pepper if you like it spicy!

This recipe was designed by SALVATORE FITENI, New York USA 2013.