Raw Cacao/Avocado/Maca Root/Antioxidant Almond Milkshake with Healthy Fats

DSCN7409

Serves 1, double for two people (use organic as much as possible)

You will need:

1/2 avocado

1/2 banana

1-2 tbsp dried cranberries (optional)

1/4 cup frozen blueberries (optional)

1-2 tbsp raw honey

1 tsp cinnamon

1 tbsp raw cacao powder

up to 1 cup almond milk

1 tbsp chia seed (optional)

1 tbsp cold-pressed coconut oil (optional)

1/2 tbsp Maca Root Powder

Blend with some ice cubes until a good smoothie consistency, enjoy!

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

DSCN6452

 

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

The Budwig Diet recipe #1 – Blueberry Cheesecake



734773_4895654305771_1485416766_n

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!

Avocado, spinach and banana smoothie

 

Makes one large serving 16oz, double recipe for 2-4 people

You will need:

1/2 Hass avocado

1/2 banana (optional)

up to 1 cup almond milk or coconut milk

1 tbsp chia seeds

1 tbsp goji berries (optional)

small handful raw spinach, chopped

Stevia leaves, raw honey, or coconut palm sugar, or any combo of the three

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

ice

chilled glasses/mugs

1.  Scoop out avocado and peel the banana and put into 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 mineral powder, and blend for one minute.

3.  Add small amounts of your favorite natural sweetener at a time until it reaches the taste you like.

4.  Add some ice, blend until it is a smoothie.  Pour into a chilled glass.

Millet Bread with Vegan “Cream Cheese” and Quinoa/Vegetable Topping


(serves 4)

You will need:

1 cup uncooked quinoa, any color

1 tbsp Jamaican Curry Seasoning, or any curry-type seasoning of your choice

1 red onion, diced

2 garlic cloves, minced

coconut oil

3 carrots, shredded

4 tbsp chives, finely chopped

2 tbsp basil, finely chopped

“Galaxy Nutritional Foods” Vegan Cream Cheese 

See this link – http://www.galaxyfoods.com/galaxy-products/soy-cheese/veggie/cream-cheese/

(available at Publix and Whole Foods)

8 slices of “Food For Life” Millet Bread 

See this link – http://www.foodforlife.com/product-catalog/gluten-free-and-wheat-free/gluten-and-wheat-free/breads/166C6-Wheat-Free-and-Gluten-Free-Millet-Bread

(Usually available at Publix, and at Whole Foods and other health food stores.  If not, ask your local grocery store to get it for you.)

1 zucchini

sea salt

For the dressing:

1 /4 cup olive oil

1 tbsp lime juice

1/2 tsp dried basil

sea salt

To make dressing, combine all ingredients, add sea salt to taste, whisk and set aside.

1.  Cook the quinoa in simmering water for about 10 minutes (according to package instructions), set aside.  Add the curry seasoning and a pinch of sea salt to the water as the quinoa cooks, to flavor it.

2.  Cook the onion in 1-2 tbsp coconut oil until it just starts to turn soft, then add the garlic and shredded carrot.  Toss and cook for an additional 1 minute.

3.  Add quinoa to the onion/carrot mixture and toss.  Then add the chives and basil and toss again. Turn off heat and let flavors saturate the dish, tossing once or twice every 30 seconds or so.

4.  As the chives and basil flavors are released, gently toast the millet bread.

5.  Spread the toasted millet bread with the vegan cream cheese, top with the quinoa mixture, and garnish with shredded zucchini.  Drizzle the olive oil dressing over the top, serve with half of a freshly-cut avocado!