Budwig Diet Recipe #2 – Cinnamon and apple

Budwig Diet #2 - Cinnamon Apple

Dr. Budwig anti cancer diet has been successfully helping people with not only

Cancer, but also Arthritis, Asthma, Fibromyalgia, Diabetes, Blood Pressure,

Multiple sclerosis,Heart Disease, Psoriasis, Eczema, Acne

and other illnesses and conditions.

 To learn more about the heath benefits, click here:

http://www.budwigcenter.com

To make the Budwig Diet, you will need to have 2 appliances: 

  • A coffee bean grinder to grind the flaxseeds.
  • An immersion hand-held blender (a stick-shaped mixer) It’s important to use an electric mixer rather than stirring by hand.

Ingredients you will need:

4 tbsp organic cottage cheese

2 tbsp raw cold-pressed flax seed oil

1-2 tbsp raw honey

1/2 – 1 tsp cinnamon

3/4 tbsp coconut palm sugar

1 tbsp whole flax seeds

One organic apple, cored and sliced

1.  Using a emersion blender, mix the cottage cheese and the flax oil until the two are completely combined and you no longer see any oil.  It will resemble a smooth cream dip.

2.  Add honey, cinnamon, and coconut palm sugar, blend.

3.  Grind flax seeds, sprinkle on top or fold into the mixture.

4.  Serve with organic apple slices, eat within 15 minutes while the flax oil is still fresh!

To find resources for the Budwig Diet, click on the image.

Almond pulp and green apple raw cookies

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Turn your organic almond pulp (from making your own almond milk) into healthy sweet bars/cookies!

Ingredients:

2 1/2 – 3 cups almond pulp (organic if possible)

7-9 dates (optional)

1 Granny Smith apple

1-1 1/2 tbsp blackstrap molasses

1-2 tsp cinnamon

2-3 tbsp raw honey

1/4 cup coconut flakes (optional, will take longer to dehydrate)

1.  Combine all ingredients in a food processor until a grainy dough that can be smashed in to cookies or bars.

2.  Place cookies/bars in food dehydrator on pieces of parchment paper, dehydrate 6-10 hours at 105 – 115 degrees Fahrenheit, depending on how thick they are.

3.  Store covered in refrigerator for up to 10 days.

Option ingredients: cocoa nibs, cocoa powder, chocolate chips, nuts, seeds, ground cloves, coconut palm sugar, etc

Alkaline chocolate pudding

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You will not believe how delicious this is!!!  Its tastes like a bowl of cold chocolate pudding!  Thanks to a vegan friend who introduced me to this.  It has opened the door for experimentation for other flavors!

You will need:

 2 avocados

1/4 cup raw honey

1/2 cup almond milk

1/3-1/2 cup dark chocolate powder

1 tsp 100% pure organic vanilla

Stevia to taste (just a few sprinkles)

1.  Process all ingredients until smooth, chill.

You can use a food processor, a blender, or a hand-held mixer.  You can also use the old-fashioned hand-mixers that don’t require electricity

Granny Smith Apple, Cinnamon and Coconut Flake raw flatbread



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4 granny smith apples

1 fuji apple

1 1/2 cup ground flax seed (you can use pre-ground for this recipe)

1 tbsp cinnamon

1/2 cup filtered water

4 tbsp raw honey

1/8 tsp stevia

handful of walnuts

1/4 tsp cloves

1/2 cup coconut flakes

2 tbsp coconut oil

1.  Core the apples and cut them into chunks.  In a food processor, process the apples, cinnamon, water, and raw honey until almost smooth.  Add Stevia to taste.

2.  Add the walnuts, cloves, coconut flakes, and coconut oil.  Process until smooth.

4. Cut 9-12 square pieces of parchment paper and place 4 on each of the dehydrator trays, trimming the ends so they don’t stick out.  Spoon the apple mixture onto the pieces of parchment paper, spread until the “flatbread” is about 1/2 inch thick.

5.  Dehydrate at 115 degrees F for 7-9 hours.  Each piece is ready when the parchment paper peels off easily.

7.  Store in a sealed container in the refrigerator for up to 10 days.

Optional topping #1:

Raw cashew cream and berries with fresh ground flax seed

I added a handful of blueberries to the cashew cream, which gave a a light blue color.

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Optional topping #2

Raw honey, almond butter, sliced banana

(picture not available, we ate it before we took the picture!)

The Budwig Diet recipe #1 – Blueberry Cheesecake



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The Budwig Diet

Dr. Budwig anti cancer diet has been successfully helping people with not only

Cancer, but also Arthritis, Asthma, Fibromyalgia, Diabetes, Blood Pressure,

Multiple sclerosis,Heart Disease, Psoriasis, Eczema, Acne

and other illnesses and conditions.

 To learn more about the heath benefits, click here:

http://www.budwigcenter.com

To make the Budwig Diet, you will need to have 2 appliances: 

  • A coffee bean grinder to grind the flaxseeds.
  • An immersion hand-held blender (a stick-shaped mixer) It’s important to use an electric mixer rather than stirring by hand.

Ingredients you will need:

(2-to-1 ratio for the cottage cheese/flax oil)

4 tbsp organic cottage cheese

2 tbsp lemon-flavored raw flax oil

(always use the kind found in the refrigerated sections of your health food store)

1 1/2 – 2 tbsp raw honey

2 tbsp fresh ground flax seeds

handful of walnuts, ground up coarsely

handful of organic berries (whatever is in season)

1.  Using a hand-held blender/mixer, blend the cottage cheese and the flax oil until the flax oil is completely blended into the mixture.

2.  Add the raw honey and blend again until smooth and creamy.

3.  Add ground walnuts to the bottom of the dish, then spoon on cottage cheese mixture.  Grind up the flax seeds and immediately sprinkle them on top, then add the blueberries.

4.  Eat immediately!

(the oil in the flax seeds will remain fresh for about 15 minutes, but then it will start to turn rancid)

For more information about the Budwig Diet, check out these books and videos!

Lemongrass chia topping on fresh fruit

You will need:

1 large or 2 small lemongrass stalks, outer leaves removed and the inner stalk chopped into 2-inch pieces

2 cups water

Stevia

1/2 tsp 100% pure vanilla (not made from corn syrup)

chia seeds

assorted fruit of your choice, chopped up into bite-size pieces

1.  Place water and chopped up lemongrass into blender, blend until the grass is pulverized.

2.  Strain water into a bowl, making sure to get all the lemongrass pieces out.

3.  Add vanilla and small increments of Stevia, stir and taste and add more until it is sweet enough for you.

4.  Add about 1/3 cup chia seeds, stir until thoroughly mixed, then cover and put into refrigerator for about 20 minutes.  Add more water if it gets too thick.

5.  Pour chilled lemongrass/chia seeds sauce over a bowl of fruit and enjoy!

Avocado, spinach and banana smoothie

You will need:

1 Hass avocado

1 banana

almond milk or coconut milk

1-2 tbsp chia seeds

1-2 tbsp goji berries (optional)

small handful raw spinach, chopped

1/2 tsp pure vanilla extract (not made from corn syrup)

Stevia (add small amount until it tastes the way you like it)

your favorite mineral/protein powder (with no artificial ingredients or sweeteners)

ice

chilled glasses/mugs

1.  Scoop out avocado and peel the banana, and add bot to blender.  Add chia seeds, spinach and goji berries.

2.  Pour enough almond or coconut milk into the blender to come to the top of the banana and avocado.  Add vanilla and mineral powder, and blend for one minute.

3.  Add small amounts of Stevia at a time, blend and taste, until it reaches the taste you like.

4.  Add enough ice to almost fill blender, blend until it is a smoothie.  Pour into chilled glasses.

Strawberry and Goat Cheese on Sprouted Grain Bread

While not totally alkaline, this recipe allows you to satisfy your sweet tooth with some interesting and exciting taste combinations, while remaining nutritious and almost guiltless.

You will need:

coconut oil

sprouted grain bread

goat cheese

3-4 basil leaves, chopped

2-3 large strawberries, sliced

organic red pepper jelly

1.  Heat a flat surface, spread 1 tbsp coconut oil when it is hot.

2.  Smear the goat cheese onto one slice of bread, and the red pepper jelly on the other slice.  Add basil leaves and strawberries.  Press the slices together and lay on top of the hot coconut oil.

3.  Cook until toasted on both sides and goat cheese is starting to melt.  Cut in half for easier handling, if desired.

Enjoy!

A Healthier Apple Pie

A lighter, healthier alternative to the traditional apple pie recipe!

You will need:

2-3 tbsp red pepper jelly (organic/no high fructose corn syrup)

8-10 granny smith apples

2 tbsp coconut palm sugar

1 tsp lemon zest

pinch of ground cloves

coconut oil

frozen spelt flour pie-crust

(drozen, double-count spelt pie crusts are usually available at health food stores)

1.  Core apples and cut into 1/2 inch wedges.  I leave the skin on mine, but you can peel them if you wish.

2.  Cook apples in a large saucepan with the palm sugar, lemon zest, cloves, and about 2 tbsp coconut oil until just tender, about 8-9 minutes.  Toss often.

3.  Spread red pepper jelly in the bottom of the thawed pie crust, then spread the apples on top of the jelly.  You can add the other pie crust over the top of the apples, pressing the edges together.  As a healthier alternative, leave the apples uncovered.

4.  Bake for about 15 minutes at 400 degrees, then lower temperature to 350 degrees and bake for an additional 15-20 minutes or until apples are cooked and soft, or until crust is golden.

Serve with coconut milk ice cream!

Fried Pineapple w/t Vanilla Bean Coconut Milk Ice Cream

An incredible tropical dessert that is dairy-free, and made from healthy ingredients!

(Serves 2-4.  Double recipe for 6-8.)

1/2 organic pineapple

(skinned and sliced lengthwise, removing the core)

2 tbsp refined coconut oil

1 1/2 tbsp coconut palm sugar

1 1/2 tbsp lime juice

1/4 tsp cinnamon

pinch ground cloves

2 tbsp unsweetened coconut flakes (optional)

1.  Saute pineapple slices in coconut oil over med-hi heat and sprinkle cinnamon and cloves on top.  Cook until softened, rotating the pieces every few minutes.

2.  Stir in the coconut palm sugar and lime juice until dissolved.  Turn off heat and let sit for a few minutes so the pineapple can absorb the flavors.

3.  Serve on a pretty dish with “Purely Decadent” coconut milk vanilla bean ice cream and sprinkle with coconut flakes!