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!)

Portabella, tomato and buckwheat raw flatbread

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You will need:

1/4 cup buckwheat, soaked in hot water for 15-20 minutes

1 large handful walnuts

5 medium-large tomatoes, quartered and seeded

1 zucchini, chopped into large pieces

1 tsp turmeric

 1 tsp garlic powder

8-10 basil leaves

1 tbsp dried cilantro

medium handful of mixed nuts such as pumpkin seeds, slivered almonds, sunflower seeds, walnuts

1/4 cup grounded flax seed

2 tbsp Bragg’s liquid amino

1 cup chopped kale

extra virgin coconut oil or grass-fed organic butter

sliced yellow onion, diced

portabella mushroom, diced

cherry tomatoes, halved

plain hummus

100% pure olive oil

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1.  In a food processor, process the walnuts, zucchini and tomatoes until chunky.

2.  Add spices and herbs and seeds, Bragg’s liquid amino, and kale.  Process until gritty and smooth.

3.  Using the width of your dehydrator as your guide, cut 9-12 square pieces of parchment paper and place 4 on each of the dehydrator trays.  Spoon the zucchini mixture onto the pieces of parchment paper, spread until the “flatbread” is about 1/2 inch thick.

5.  Dehydrate at 105 degrees F for 7-9 hours.  Each piece is ready to turn over when the parchment paper is able to be peeled off easily.

6.  Dehydrate for another 6 -8 hours at the same temperature.  Remove each piece as it become solid, yet not completely dried out.

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

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To assemble:

1.  Cook the diced onion, mushroom, and tomato in coconut oil over medium heat for about 5 minutes, or until they all start to turn soft.

2.  Spread hummus on flatbread.  Top with warm onion/mushroom/tomato mixture.

(Pictured with a brown rice pasta side dish, such as this one.)

https://gourmetalkaline.com/2011/09/02/brown-rice-pasta-2/

Cucumber and dill on raw zucchini flatbread

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Flatbread:

2 large zucchini (or 3 medium), roughly chopped

1/4 white onion, quartered

3/4 cup ground flax or almond meal

1/2 cup mixed seeds such as pumpkin, sunflower, almonds, walnuts, sesame,

1/4 cup extra-virgin olive oil

2 tablespoons Bragg’s liquid amino

2 tbsp coconut palm sugar

1 tbsp dried basil

Celtic sea salt and garlic powder

Topping:

plain hummus

cucumber, sliced into 1/4 inch pieces

dill

Celtic sea salt

100% pure olive oil

(optional: basil, tarragon, fresh ground pepper, chives)

1.  In a food processor, process the chopped zucchini and onion until it turns into a coarse mixture.

2.  Add the ground seeds and nuts, process until it has processed almost into a creamy paste, but still has small chunks.

3.  Add the Bragg’s liquid amino, herbs, Celtic sea salt, olive oil and coconut nectar, process until smooth.

(you could also use Stevia, brown rice syrup, coconut palm sugar, etc, adjust amounts as needed)    

4. Spoon large portions of the zucchini mixture onto parchment paper, spread until the “flatbread” is about 1/2 inch thick. Using scissors, cut squares around the patties and place into dehydrator.

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5.  Dehydrate at 105 degrees F for 7-9 hours.  Each piece is ready to turn over when the parchment paper is able to be peeled off easily.

6.  Dehydrate for another 6 -8 hours at the same temperature.  Remove each piece as it become solid, yet not completely dried out.

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

To assemble:

1.  Spread hummus on the flatbread.

2.  Arrange cucumber slices, and then sprinkle with dill, sea salt, and other herbs.

3.  Drizzle with olive oil.

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!

“Bacon,” lettuce and tomato

"Bacon," lettuce and tomato

You will need:

“Smoky Bacon ‘Turtle Island’ Tempeh Strips” (found near the tofu products)

(see link below)

onion, thinly sliced

1 tbsp coconut oil

spinach

tomato, thinly sliced

goat cheese

dijon mustard (optional)

sprouted grain bread

your favorite herbs (basil, oregano, marjoram, dill, chives, etc)

1. Heat coconut oil on med-high, cook tempeh strips and onions

2.  Lightly toast sprouted grain bread, place 1-2 tbsp goat cheese on bread during the last 1 minute.  Spread the goat cheese when it is warmed.  Spread mustard on one slice of bread (optional)

3.  Assemble tempeh strips, spinach, onions and tomato on warmed sprouted grain bread.  Sprinkle with fresh or dried herbs.

Enjoy!

http://www.tofurky.com/tempehproducts/marinated_strips.html

Alkaline Beach Picnic

Beach Picnic

Going to the beach, or to the park for a picnic?

Here is an sample of an awesome alkaline picnic lunch for two!

asparagus spears

carrot spears

celery

hummus

side salads with olive oil and apple cider vinegar/herb dressing

(pre-mix the salad dressing and store in twist-top container)

quinoa tabouli

(here is a nice recipe – http://www.food.com/recipe/quinoa-tabouli-140618 )

veggie wraps

(sprouted grain tortilla with hummus spread on it, stuffed with lettuce, asparagus spears, shredded carrots, sprouts, olives, spinach, herbs, seeds, etc)

berries and/or apples

water

Store in cooler with ice or frozen ice packets

The combination of sea salt air, ocean water, sunshine, and alkaline food….priceless.