Category Archives: Snacks

Budwig Diet Recipe #2 – Cinnamon and apple

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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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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

Italian Herbed Tomato

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Tomatoes (and carrots) both have a unique characteristic…they are healthy for you cooked OR raw!

You will need:

organic tomatoes, halved

coconut oil

fresh herbs such as oregano, basil, marjoram

sea salt

1.  Spread coconut oil on each tomato half.  Sprinkle with the herbs (about 1/2 to 1 tsp of each herb per tomato half) and sea salt.

2.  Bake at 350 degrees for 10-15 minutes, or until cooked and the peel just starts to separate from the flesh of the tomato.

Bread Pudding

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One loaf  “Ezekiel 4:9” sprouted grain cinnamon/raisin bread.

4 cups almond milk

4 organic eggs

1/2 cup coconut palm sugar or other natural sugar

(optional) use Stevia instead of sugar

1 tsp 100% pure vanilla

Palm oil, for greasing the pan

1.  Pre-heat oven to 350 degrees.  Grease bottom of a 9 X 15 inch pan with palm oil.  Tear bread into 1-2 inch pieces and place in pan.

2.  In a large bowl, whisk milk, eggs, coconut palm sugar and vanilla until thoroughly blended.  Use Stevia for additional sweeteness, according to your tastes.

( Stevia has a delayed sweeteness, so by adding a small amount of coconut palm sugar you can increase the initial sweeteness using a sugar that has a low glycemic index.  

Once the coconut palm sugar “wears off,” the Stevia takes over with your taste buds!)

3.  Pour milk on top of bread.  Using a wide spatula, press all the bread pieces down to allow each piece to be saturated thoroughly.  Bake for 40-50 minutes, or until the top starts to look slightly browned.

Serve warm or chilled.  Keeps chilled for about one day.

Alkaline Tabbouleh

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Alkaline Tabbouleh

There are many great online recipes for tabouleh made with quinoa.  Quinoa is your alkaline substitute for cous cous, and it is an excellent source for protein!  The power-food of the Inca, adding quinoa to your diet is something I highly recommend.

Click here for the tabouleh recipe pictured.

 http://www.epicurious.com/recipes/member/views/QUINOA-TABBOULEH-50103262

I made the chips out of sprouted grain tortillas wraps, toasted until crisp, and broken into pieces.