Recipes

1 banana

1 large egg

1/8 teaspoon baking powder (optional)
1/8 teaspoon ground cinnamon (optional)

Add one or all of the following (I usually add this afterwards):
Raspberries, blueberries, walnuts, etc.

Instructions:

1. Mash banana and mix in the egg (I let it sit for about 30 minutes then mix it again if adding anything else to the mix).
2. Heat a skillet on the stove top to medium heat.
3. When pan is hot spray pan lightly with non-stick spray (or use very little extra virgin olive oil).
4. Pour 2 tablespoons of batter at a time and cook until bottom appears set – flip with spatula and cook additional minute (or so).
5. Serve warm (add raspberries, blueberries, walnuts, strawberries, honey, date syrup, etc.)

Yields: 8 – 10 3″ pancakes or 2 – 3 large ones.

¾ cup raw almonds, whole with skin on them

4 dates, pitted (optional)

1 vanilla bean (optional)

½ tsp Celtic Salt (or the salt of your choice)

Instructions:

1. Combine the almonds, dates and 1 cup cold water. Refrigerate for 2 days.
2. Strain the mixture, discarding the water
3. If using vanilla bean, split lengthwise and scrape the seeds into the blender. Set the scraped pad aside. Add the almond mixture, salt, and 3 ½ cups cold water. Blend until smooth (about two minutes using a Vitamix or similar blender).
4. Strain the mixture through a cheesecloth or fine-mesh strainer into a large canning bar. Add the vanilla pod, then refrigerate until cold.

This will keep refrigerated for up to 4 days. It will separate as it sits, but just shake it before drinking.

1 cup raw almonds

½ tsp Celtic Salt (or the salt of your choice)

Instructions:

1. Put almonds in a jar, fill with water to soak overnight or at least 8 hours
2. Drain the water
3. Place almonds in blender with 4 cups of water then add the Celtic Salt.
4. Strain the mixture through a cheesecloth or fine-mesh strainer into a large canning bar. Refrigerate until cold

This will keep refrigerated for up to 4 days. It will separate as it sits, but just shake it before drinking.

1 large sweet potato

Sea Salt (coarse)

freshly ground black pepper, chunky

good quality olive oil

sharp knife

cutting board

large baking sheet

This recipe takes about a half hour to make, and one large sweet potato can serve 2-3 people if it’s a side.

Instructions:

1. Pre-heat over to 450 degrees Fahrenheit
2. Take washed (peeled or not does not matter) sweet potato
3. Cut into slices that are about ½ inches think, then cut again ½ inches
4. Place fries on backing sheet – pile them on there
5. Sprinkle a bit of sea salt over them
6. Now sprinkle on freshly ground black pepper
7. Gently pour on the olive oil, about 1/8 cup
8. Mix it all together on the baking sheet (make sure you are getting the salt, pepper and olive oil from the bottom of the mix and are mixing it all together)
9. Add more olive oil if needed (don’t overdo the olive oil)
10. Now space the fries out on the baking sheet (make sure they are not touching)
11. Put the baking sheet in the oven for 15 minutes (try not to open the oven..)
12. Take them out and flip them
13. Put back in to the oven for another 10 minutes till they are dark brown and crispy.

Let them cool off a bit before eating.

Made with roasted cauliflower, tahini, garlic, lemon juice, and a few spices! The perfect dip, snack, or appetizer!

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients
1 large head cauliflower, florets removed
1/4 cup tahini
1-2 cloves garlic, depending on preference
1/4 cup lemon juice
1 tablespoon avocado oil
1/2 teaspoon cumin
1/4-1/2 cup water** (Kangen 8.5 pH)
salt and pepper, to taste (personally don’t us pepper)
optional toppings: olive oil, paprika, cumin…

Instructions:
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper (cooking with foil can transfer the aluminium in the body over time). Spread cauliflower florets on baking sheet then lightly cover with avocado oil with a touch of salt and pepper to taste. Bake for 35-40 minutes or until tender.
Add roasted cauliflower, tahini, lemon juice, garlic, cumin, 1/4 teaspoon salt to a blender and pour just a small amount of water in from the water you will be using. Blend for 30-45 seconds, using the damper to push down the ingredients (unless using a Nutribullet then take off to shake a bit), until somewhat smooth. With the motor running, slowly pour the rest of the water in (or put all ingredients in the Nutribullet), using the damper to make use it combines with the hummus. Blend until smooth and creamy.

Notes
**The amount of water will depend on the consistency you prefer. Less water will with a thicker hummus and more will be thinner. Start with 1/4 cup and add from there.
To make this hummus next level, you can roast the garlic with the cauliflower. Put it in the oven when the cauliflower has about 20-25 minutes left.
Using a food processor sometimes will not make the consistency as creamy as a Vitamix or Nutribullet). A high powered blender works best.