Coconut/Almond Milk Ice Cream

313363_10200356970943451_399543801_n-1

(serves 4)

14oz can coconut milk

14 oz unsweetened almond milk (re-fill the can)

2 tbsp coconut palm sugar

1-2 tbsp raw honey

1 tbsp arrowroot

1/2 vanilla bean (optional)

grated chocolate (optional)

berries, nuts, fruit, etc (optional)

*

Thoroughly mix all ingredients, freeze in a small ice cream maker.

Cucumber and dill on raw zucchini flatbread

rsz_295315_4895656065815_244636282_n-1

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.

DSCN7564

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



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!

“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

Broccoli in Coconut Oil, Ginger, and Garlic

You will need:

2-3 broccoli heads, including the stem

small vidalia onion, diced

coconut oil

2 garlic cloves

1-2 inch piece of ginger, peeled

1.  Heat coconut oil in medium wok on medium heat and cook onion until just barely soft.  Cut broccoli into large pieces, set aside.

2.  While onion is cooking, press the garlic in a hand-hald garlic press,then scrape the minced garlic into the wok and toss in the flattened piece for extra garlic flavor.

3.  Add broccoli to the wok and grate the ginger onto the broccoli, season with high quality sea salt.  

4.  Toss and cook for 1 1/2 minutes, placing a lid on top between tossings so that the steam starts to turn the broccoli bright green.

5.  Serve immediately, and before the broccoli has a chance to cook too much.

For additional cancer-fighting power, slice the stem of the broccoli into 1/4 inch pieces and add to the mixture.  The stem is where the majority of the cancer-fighting nutrients are, but don’t over-cook it or you will kill important enzymes!

Wild Mushroom and “Smoky Maple Bacon” Tempeh Salad

You will need:

3-4 swiss chard leaves

3 large handfuls of spinach

2 tbsp each parsley and cilantro,finely  chopped

4-5 dandelion leaves, finely chopped

1/2 cup raw walnuts, chopped

coconut oil

“Turtle Island Foods, Inc.” Smoke Maple Bacon Tempeh strips, diced into small pieces

(you will find these next to the tofu in the produce section of your grocery store)

1 package wild mushrooms

pumpkins seeds

chia seeds

For dressing:

5 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp dijon mustard

pinch of coconut palm sugar

sea salt

(Mix all ingredients together and whisk briskly until mixed completely.)

1.  Chop and toss all green leafy ingredients, divide onto 3-5 plates.  Top with chopped walnuts.

2.  Heat coconut oil and cook mushrooms until soft.  Add the chopped walnuts and diced tempeh strips, and continue to heat for about 2 minutes.  Add more coconut oil if the mushrooms start to dry out, and toss often.

3.  Add mushrooms to top of lettuce, then sprinkle with chia and pumpkin seeds.  Top with dressing.