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 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
Makes one large refreshing juice.
Ingredients:
1 juicy watery lettuce
1 cucumber
1 green apple (add more if you like it SWEET!)
1 bunch of celery
1 bunch of parsley
Action:
Put it all through a juicer!
Benefits:
Super cleansing
Regenerating for the cells
Powerful for diabetics
Nourishes the body with cellular nutrition
Clears skin
Cleanses the liver, stomach and digestive system lightly
Aids WEIGHT LOSS
Soothes the body
Refreshing
Reverses Ageing
Circulates blood
FEEDS the body with NUTRITION at CELLULAR LEVEL
Suggestions:
+ ADD a pear
+ ADD a banana to make it a smoothie
+ ADD watermelon to make a larger juice
+ ADD an avocado to make it a smoothie
+ ADD whatever other vegetables and fruits you like
+ ADD lemon for an extra cleanse
+ ADD cilantro for an extra cleanse kick
+ ADD a teaspoon of cayenne pepper to make it spicy
This recipe created by
Liana Werner-Gray.This recipe is part of
© 2013 THE EARTH DIET ™ All Rights Reserved
Raw Zuchetti Alfredo (with Marinated Mushrooms)
Start by marinating the mushrooms:
3 cups sliced mini portobello mushrooms
¼ cup organic extra virgin olive oil
3 tablespoons Bragg’s Liquid Aminos (soy sauce alternative)
3 tablespoons apple cider vinegar
3 minced garlic cloves (as finely as possible)
Action:
Mix liquid ingredients and garlic as well as possible then add mushrooms, cover, and let sit in the
refrigerator for at least one hour. Let the mushrooms marinate overnight for the best flavor results.
Alfredo Sauce:
2 cups raw unsoaked cashews
½ cup pine nuts (use more cashews if pine nuts not available)
Juice of 1 Lemon
¼ cup olive oil
1 ½ cups water (less water for a thicker sauce)
6 garlic gloves
1 shallot
¼ cup parsley
¼ cup basil
½ cup nutritional yeast (more of you want it cheesier)
1 tablespoon white pepper (black pepper works as well)
1 tablespoon Himalayan salt
1 dash of cayenne pepper
Action:
Process cashews and pine nuts first then add all other ingredients and process until it is a creamy sauce consistency.
Zucchini Spaghetti:
Put 2 LARGE ZUCCHINIS through a pasta maker and place in the bowl you would like to serve from!
*Use a vegetable peeler if you don’t have a pasta maker
FINISHING UP:
1. Place the “Zucchetti” into a serving bowl.
2. Put marinated mushrooms on top of zucchetti.
3. Pour sauce on top of both and mix!
4. Garnish with fresh parsley and ENJOY!
*If you don’t like mushrooms, you can skip that part of the recipe and it is still delicious. If you are just not into raw mushrooms, you could always steam them before marinating!
This recipe designed by Salvatore Fiteni who has been on The Earth Diet since August 2012.
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.
RSS Feed
