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1/2 cup pitted soft dates
3-4 T agave
1 T cold-pressed coconut oil (optional)
1 1/2 T non-alcohol vanilla extract
2 1/2 cups mashed avocado (about 3 medium avocados)
3/4 cup raw carob powder
4-6 T cacao powder (or additional carob powder)
Soak the dates in 1/2 fresh water for 5-10 minutes to soften. Drain the soak water and set aside. In a food processor, blend dates, maple syrup, coconut oil (if desired), and vanilla until smooth. Spoon in avocado and blend until smooth. Add a few tablespoons of date soak water if necessary to aid in blending. Spoon in carob and cacao powder and blend until smooth.
Spoon mousse into parfait or wine glasses. Keeps fresh for several days.
Juice of 1 fresh young coconut
Meat of 1 fresh young coconut
Pinch of Himalayan salt
1 t non-alcohol vanilla or inside scrapings of 1 vanilla bean
1 T mesquite pod meal
1/2 T lucama powder
2 T dark agave (or to taste)
1/4 cup hemp seeds
1 T bee pollen
1/4 cup or more of cacao nibs or powder (optional)
6-9 ice cubes
Open young coconut. Pour coconut water in Vita Mix and add coconut meat. Put all other ingredients (except ice cubes) into Vita Mix and bring to high. Run for about 30 seconds to 1 minute, then add ice cubes and continue on high for a minute. Pour into glasses and serve.
Other possible ingredients: maca, fruits, goji berries, Raw Power, acai powder, etc.
1 ripe tomato, seeded and chopped (about 1/2 cup)
1/2 cup sun-dried tomatoes, soaked or oil-packed
1/2 red bell pepper, chopped (about 1/2 cup)
2 T extra-virgin olive oil
1 T minced fresh basil, or 1 t dried
1 t dried oregano
1/2 t crushed garlic (1 clove)
1/4 t salt
Dash black pepper (optional)
Dash cayenne
Place all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Marinara Sauce will keep for 3 days.
2 cups basil leaves (stems removed), tightly packed
1/4 cup extra-virgin olive oil
1 t crushed garlic (2 cloves)
1/2 t salt
1/4 cup raw pine nuts
Place the basil, olive oil, garlic and salt in a food processor fitted with the S blade and process until the basil is chopped. Add the pine nuts and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Do not overprocess: you should still see flecks of pine nuts throughout. Stored in a sealed container in the refrigerator, Pesto will keep for 5 days.
2 1/4 cup dry almonds (will become 3 1/4 cup after 8 hrs soaking). Remember to rinse well after soaking
1 1/2 T mesquite pod meal
1 t salt
1 vanilla bean or non-alcohol vanilla
Soak nuts in filtered water for recommended amount of time.
Drain nuts. Combine all ingredients, fill Vita Mix to top with filtered water. Process all ingredients until smooth. Strain ingredients through a piece of cheesecloth or nylon bag (or stocking), squeeze hard. Use mylk for cereal, dessert or alone. Dehydrate te "pulp" that is left after straining. Spread pulp on a Teflex sheet and dehydrate at 110 F until dry and flaky. Use as flour in bread recipes or for cookies.
1 16 oz package of cacao paste
Agave (to taste)
Vanilla
Coconut oil (optional)
Nuts and/or Goji berries (optional)
Put cacao paste in Pyrex measuring cup and then place cup into pan with water (being careful not to let water overflow into cacao) -- place pan on burner and put on low heat. Watch and let cacao melt but be sure not to let it get too hot (under 110 F). use a liquid thermometer or as long as you can put your finger in the liquid and leave for 4 or 5 seconds before it burns, it should be fine. As soon as cacao paste melts, add other ingredients and pour or spoon into molds or pan. Once it sets up, put in air-tight containers and store in refrigerator.
1 tray frozen Almond Mesquite Mylk ice cubes
1 10 oz bag organic frozen cherries
1 1/2 T dark agave
1/2 vanilla bean scraping or 1 t non-alcohol vanilla
Thaw cherries for 20 to 30 minutes (depending on how frozen you want ice cream). Mix all ingredients in Vita Mix using plunger to thoroughly mix ingredients, being careful not to overmix and melt ice cream.
Serve and enjoy, or if you have an ice cream maker, you can use it to harden ice cream to desired consistency.
1 baby coconut (or substitute 2 T coconut butter, 3 T cashews, 1 C filtered water)
1 apple
¼ C goji berries
4 large kale leaves
½ C chard, lettuce, arugula, mint, cilantro, parsley, spinach or other greens
1 T E3 Live
1 ½ T agave
½ T maca
½ T mesquite
10 drops Natural Cellular Defense
6 ice cubes
Put all ingredients in high speed blender & blend.
Any or all of the below can be added to the above Green Smoothie, to health &/or taste.
1 T cacao nibs
1 T chia seeds
1 T hemp seeds
½ T chlorella
½ T spirulina
½ t cinnamon
1 T lucuma powder
½ vanilla bean
1 T cacao butter
1 T cacao powder
1 t acai berry powder
½ t ginseng powder
¼ t camu camu berry powder
1 T manuka healing honey
1 T bee pollen
1 T aloe vera juice
1 t tocotrienols
1 t Merlin’s Roots Elixir
1 t MSM
1 T dulse or kelp powder
1 T lecithin powder
½ t royal jelly
½ t probiotics
½ t enzymes
1 cup raw cashews
½ large red bell pepper
2 T Lemon Juice
1 ½ t salt
2 t onion powder
1 jalapeno, or less (to taste)
1 clove garlic
¼ cup water (or more)
1 t nutritional yeast (optional) |
