Livingfood recipebook

Living Food | Recipe Book

1

JUICES

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Lemon Ginger Blast

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Lemon Ginger Blast

Beautiful Hair Tonic

Makes Approximately 48oz.

Juice All Ingredients.

Makes Approximately 32 oz.

Juice all ingredients.

• • • • • • • • • • •

4 Apples 1 Cucumber 4 Stalks Celery 2 Stalks Fennel 1 Bunch Mint 1 Lemon 20 Dandelion Leaves 1 Handful of Arugula 2 inch piece of Ginger 1 Habanero (Optional) 2 inch piece of Turmeric

Benefits: Energizing, Detoxifying, Anti-parasitic, Anti-viral, Weight Loss.

Ultimate Green Juice Makes Approximately 32 oz.

Juice all ingredients.

• • • • • •

1 Bunch Celery 1 Cucumber 1 Bunch Dill 1 Bunch Cilantro 8 Kale Leaves 1 Lemon

• • • • • • • • •

8 Kale Leaves 8 Sprigs Parsley ½ Cup Spinach ½ Cup Broccoli 1 Cucumber 1 Pear ½ Peeled Pineapple ½ Lemon 1 inch piece Ginger

Benefits: Good for Skin, Hair, and Eyes.

Basic Blast Makes Approximately 32 oz.

Juice all ingredients.

• • • •

4 Apples 1 Lemon 2 inch piece Ginger 2 Cucumbers

Benefits: Dissolves Accumulation in the Body.

Benefits: Alkalinizing, Oxygenating, Good for Bad Breath.

Liver Lover

Fruit Punch

Makes Approximately 32 oz.

Juice all ingredients.

Makes Approximately 32 oz.

Juice all ingredients.

• 1 Cup Strawberry • 4 Cups Chopped Watermelon • 1 Lemon

• • • • •

4 Apples 2 Medium Beets 1 Bunch Dandelion 1 Lemon 2 inch piece Turmeric

Benefits: Purifies the Liver, Anti-inflammatory.

Benefits: Cleansing, Energizing, Hydrating, Good for Joints and Kidneys.

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Body Builder

Bright Eyes

Makes Approximately 32 oz.

Juice all ingredients.

Makes Approximately 32 oz.

Juice all ingredients.

• • • • • • • •

1 Bunch Celery 1 Cucumber 8 Kale Leaves 1 Bunch Dill 1 Bunch Cilantro 1 Lemon 4 Bok Choy Leaves 2 Cups Spinach

Benefits: Provides Large Amount of Easily Absorbable Amino Acids and Minerals.

Quick Fix

• 6 Oranges • 8 Carrots • 1 Red Pepper Benefits: Good for you eyes. Lowers carcinoids/carotenoids.

Sweet Clean Green Makes Approximately 32 oz.

Juice all ingredients.

• Water of 2 Coconuts • ½ peeled Pineapple • 1 Bunch Cilantro

Makes Approximately 32 oz.

• 32 oz. Coconut Water • 1 Tbsp. Vitamineral Green Add coconut water in mason jar. Add vitaminteral green to mason jar. Shake vigorously. Note: You can also use blender.

Add all ingredients to blender and blend on high for 10 seconds.

Benefits: Energizing, Alkalinizing.

Savory Veggie Juice Makes Approximately 32 oz.

Juice all ingredients.

• • • • • •

4 Large Tomatoes or 1 Pint Container of cherry Tomato 1 Bunch Celery 1 Bunch Basil 1 Bunch Parsley 2 Cloves Garlic 1 Peeled Lime

Benefits: Very Satisfying, Nourishing, and Cleansing Juice.

The Purifier

Benefits: Cleansing, Purifying, Alkalinizing, Refreshing, Hydrating, Anti-inflammatory.

Energy Rush Makes Approximately 32 oz.

Juice all ingredients.

• 8 Oranges • 1 bunch Spinach Benefits: Super High Energy Drink.

Everyone’s Favorite Makes Approximately 32 oz.

Juice all ingredients.

• 8 Carrots • 4 Apples • 2 inch piece of Ginger Benefits: Simple, Basic Beginner Juice Recipe. Everyone loves it. Great for energy.

Makes Approximately 2oz shot.

Juice all ingredients.

• • • •

1 Lemon 2 inch piece of Ginger 1 Dash Cayenne 1 inch piece of Turmeric

Benefits: Anti-parasitic, Anti-viral, Anti- inflammatory, Blood Purifier.

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Summer Celebration

Fat Flush

Makes Approximately 32 oz.

Juice all ingredients.

Makes Approximately 32 oz.

Juice all ingredients.

• • • •

4 cups Chopped Watermelon 1 Bunch Basil 1 Peeled Lime 1 Dash Cayenne (Optional)

Benefits: Pour Over Ice. Refreshing and Energizing on a Hot Summer Day.

• • • • • •

2 Apples 1 Bunch Celery 1 Cucumber 1 Bunch Spinach ½ Peeled Pineapple 1 Peeled Lime

Benefits: Dissolves Fat and Alkalinizes.

Regenajuice Makes Approximately 32 oz.

Juice all ingredients.

• 6 Apples • 1 Bunch Parsley • 1 Bunch Dandelion Leaves Benefits: Flushes and Cleanses the Entire System.

Basic Green Juice Makes Approximately 32 oz.

Juice all ingredients.

• • • • •

4 Apples 8 Stalks Celery 1 Handful Spinach 8 Kale Leaves 1 Lemon

Benefits: Cleansing, Building, Nourishing, and Delicious.

Cellulite Melter Makes Approximately 32 oz.

Juice all ingredients.

• • • • • •

3 Oranges 2 Grapefruit 1 Lemon 1 Peeled Lime 1 Dash Cayenne 1 inch piece of Ginger

Healthy Joint Juice Makes Approximately 32 oz.

Juice all ingredients.

• • • • • • •

2 Apples 1 Pear 4 Carrots 8 Stalks of Celery 1 Lemon 1 inch piece Turmeric 1 inch piece Ginger

Benefits: Dissolves Accumulations in the Joints, Increases Circulation

Acid Dissolver Makes Approximately 32 oz.

Juice all ingredients.

• Waters of 2 Coconuts • 8 Stalks Celery Benefits: Hydrates, Alkalinizes and Mineralizes the Whole Body.

Blood Purifier Makes Approximately 32 oz.

Juice all ingredients.

• 4 Cucumbers • 1 Lemon • 2 oz. Wheatgrass Benefits: Purifies Blood and Increases Oxygen Levels in Blood.

Benefits: Flushes Toxins, Burns Fat.

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The Purifier

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Heal All Juice

Healthy Skin Juice

Makes Approximately 32 oz.

Juice all ingredients.

Makes Approximately 32 oz.

Juice all ingredients.

• 4 Grapefruits • 1 Bunch Parsley • 2 inch piece Ginger Benefits: Lungs, Joints, Blood Vessels, Energy.

Diabetes Blood Sugar Regulator Makes Approximately 32 oz.

Juice all ingredients.

• • • • • •

1 Bunch Celery 1 Cucumber 1 Cup Spinach 1 Cup String Beans 1 Bunch Dill 1 Lemon

• • • • •

6 Apples 1 Bunch Parsley 1 Bunch Dandelion Leaves 1 Lemon 2 inch piece Turmeric

Benefits: Cleanses Kidneys and Liver Which Helps Your Skin.

Good Morning Sunshine Makes Approximately 32 oz.

Juice all ingredients.

• 2 Oranges • Waters of 2 Coconuts Benefits: Energy, Clarity. Helps Alleviate Depression.

Benefits: Balances Blood Sugar. String beans are the Magic Ingredient.

Fog Lifter

Diabetes Balancing Juice

Makes Approximately 32 oz.

Juice all ingredients.

Makes Approximately 32 oz.

Juice all ingredients.

• • • • • • •

4 Apples 8 Romaine Lettuce Leaves 8 Brussels Sprouts 1 Bunch Mint 1 Bunch Parsley 1 Lemon 1 Cucumber

Benefits: Balance Insulin. Brussel Sprouts Help to Balance Insulin.

Radiant Skin Juice

• • • •

4 Apples 1 Cup Grapes 1 Lemon 1 Bunch Parsley

Benefits: Energizes the Brain.

Bladder Flush Makes Approximately 32 oz.

Juice all ingredients.

• 4 Cups Chopped Watermelon • 2 Stalks Celery Benefits: Purifies Entire Body and Flushes Acid from the Bladder.

Makes Approximately 32 oz.

Juice all ingredients.

• 6 Cucumbers • 1 Lemon Benefits: Best Juice for Beautiful Skin.

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Full Life Flush

Stone Dissolver

Makes Approximately 32 oz.

Juice all ingredients.

Makes Approximately 32 oz.

Juice all ingredients.

• 4 Apples • 1 Bunch Parsley • 2 Cucumbers Benefits: Flushes Acid from the Entire Body.

Heart Recipe 1 Strong Heart.

Makes Approximately 32 oz.

Juice all ingredients.

• • • •

4 Apples 1 Bunch Celery 1 Bunch Spinach 1 Handful Arugula

Benefits: Purifies the Blood, Heals the Heart.

Heart Recipe 2 Heart Opener Makes Approximately 32 oz.

Juice all ingredients.

• • • •

4 Oranges 8 Carrots 1 Beet 5 inch piece Ginger

• • • • •

4 Apples 4 Stalks Celery 2 Oranges 2 inch piece Ginger 1 inch piece of Turmeric

Benefits: Dissolves Hardened Accumulation.

Constipation Recipe 1 The Eliminator Makes Approximately 32 oz.

Juice all ingredients.

• • • •

1 Coconut Water ½ Peeled Pineapple 4 Carrots 2oz Prune Juice

Benefits: Very Fast Relief for Constipation

Bowel Cleanser Makes Approximately 16 oz., Juice oranges. Blend Aloe and PuraCleanse in blender on high for 10 seconds.

• 4 Oranges • 2 inch piece of Aloe • 1 tsp. PuraDyme PuraCleanse

Benefits: Blood Builder.

Pain Relief Makes Approximately 32 oz.

Juice all ingredients.

• • • •

1 Coconut water 8 Stalks Celery 1 Cucumber 1 Bunch Cilantro

Benefits: Super High Anti-inflammatory, Pain Relieving Juice.

Benefits: Cleanses and Tonifies the Entire Gastrointestinal System.

Fresh Breath Makes Approximately 32 oz.

Juice all ingredients.

• • • •

2 Apples 1 Bunch Parsley 1 Bunch Mint 1 Bunch Fennel

Benefits: Freshens Breath.

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Best Breath Makes Approximately 2 oz.

Juice Ingredient • 2 oz. Wheatgrass Benefits: Purifies the Entire System.

The Hydrator Makes Approximately 32 oz.

Juice all ingredients.

Starter Juice: Basic Energy Juice Makes Approximately 32 oz.

Juice all ingredients.

• • • • • •

4 Apples 1 Lemon 1 Cucumber 2 inch piece of Ginger 1 Bunch Parsley 1 Dash of Cayenne Pepper

Benefits: Energy, Cleansing, Alkalizing, Boosts Metabolism.

• 1 Coconut Water • 8 Stalks Celery • 1 Cucumber Benefits: Flushes, Hydrates and Alkalizes the Whole System.

Refresh Makes Approximately 32 oz.

Juice all ingredients.

• • • •

6 Apples 1 Cucumber 1 Bunch Mint 1 Lemon

Benefits: Very Delicious, Energizing and Purifying.

Clean Energy Makes Approximately 32 oz.

Juice all ingredients.

Super Green Balance Makes Approximately 32 oz.

Juice all ingredients.

• • • • •

2 Cucumbers 8 Kale Leaves 1 Bunch Spinach 1 Bunch Cilantro 1 Bunch Celery

Benefits: Balancing, Stabilizing, Builds Muscle.

Old Classic Makes Approximately 32 oz.

Juice all ingredients.

• 12 Carrots • 1 Bunch Celery Benefits: Soothing and Cleansing Juice. Good for Joints.

• 6 Oranges • 2 Apples • 1 Handful of Fresh Mint Leaves Benefits: Energizing and Clarifying.

Blood Transfusion Makes Approximately 32 oz.

Juice all ingredients.

• 2 oz. Wheatgrass • 2 Coconut Waters Benefits: Heals Everything.

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Summer Celebration

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The Dissolver.

Instant Energy Juice

Makes Approximately 6 oz. Shot.

Juice all ingredients.

Makes Approximately 32 oz.

Juice all ingredients.

• 1 Bunch Watercress • 2 Lemons Benefits: Mucus Dissolver, Boosts Immune System, Dissolves Mucus in the Lungs.

Insulin Boost Makes Approximately 32 oz.

Juice all ingredients.

• • • • •

1 Bunch Celery 2 Cucumbers 1 Bunch Cilantro 1 Bunch Spinach 4 Jerusalem Artichokes

Benefits: Diabetes, Enhances Insulin Production.

V9 Makes Approximately 32 oz.

Juice all ingredients.

• • • • •

8 Carrots 4 Apples 8 Stalks Celery 2 inch piece of Ginger 1 Lemon

Benefits: Balancing, Energizing, Cleansing.

The Ultimate Detox Juice Makes Approximately 32 oz.

Juice all ingredients.

• • • • • • • •

2 Cucumbers 8 Stalks Celery 1 Bunch Cilantro 8 Kale Leaves 8 Sprigs of Parsley 4 Bok Choy Leaves 1 Peeled Burdock Root 1 Lemon

Benefits: Kidneys, Muscles, Anti-inflammatory.

• • • • • • • • •

4 Carrots 8 Stalks Celery 1 Cucumber 4 Bok Choy Leaves 1 Bunch Cilantro 1 Lemon 2 Cloves of Garlic 1 Tomato 1 Jalapeno

Benefits, Building, Stimulating, Energizing, Delicious, Satisfying.

Night Cap Makes Approximately 32 oz.

Juice all ingredients.

• • • • •

4 Apples 1 Pear 8 Stalks Celery 8 Romaine Lettuce Leaves 1 Lemon

Benefits: Very Hydrating, Cleansing, Calming.

Super Green Energy Drink Makes Approximately 32 oz.

Juice all ingredients.

• • • • •

4 Green Apples 1 Cup Green Grapes 1 Peeled Lime 8 Stalks Celery 8 Romaine Lettuce Leaves

Benefits: Energy and Overall Health, Very Balancing.

Grasshopper Makes Approximately 32 oz.

Juice all ingredients.

• • • • •

8 Carrots 4 Apples 2 inch piece of Ginger 2 oz. Wheatgrass 1 Bunch Mint

Benefits: Energizing, Neutralize Body Odor.

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Balance n’ Strength

Energy Tonic

Makes Approximately 32 oz.

Juice all ingredients.

Makes Approximately 32 oz.

Juice all ingredients.

• 6 Oranges • 8 Stalks Celery

• 4 Cups Chopped Watermelon • 1 Lemon • 2 inch piece of Ginger

Benefits: Balance and Strength.

Benefits: High Energy and Cleansing.

Blood Builder Makes Approximately 32 oz.

Juice all ingredients.

• • • •

2 Coconut Waters 2 Stalks Celery 1 oz. Wheatgrass 1 Beet

Refresh Makes Approximately 32 oz.

Juice all ingredients.

• • • •

4 Apples 8 Stalks Celery 1 Bunch Mint 1 Bunch Parsley

Benefits: Builds the Blood.

Benefits: For Energy, Fresh Breath, and Detox.

Spicy Energy Drink Makes Approximately 32 oz.

Juice all ingredients.

• • • • • • • •

1 Bunch Celery 1 Bunch Cilantro 1 Cup Spinach 1 Bunch Basil 1 Large Tomato 4 Carrots 1 Clove of Garlic 1 Jalapeño

Benefits: Satisfying, Stimulating, and Energizing.

The Body Builder Makes Approximately 32 oz.

Juice all ingredients.

• • • • • • • • • • •

8 Stalks Celery 1 Cucumber 8 Kale Leaves 1 Bunch Parsley 1 Bunch Cilantro 1 Cup Spinach 4 Bok Choy Leaves 8 Arugula Leaves 1 Bunch Dill 1 Clove of Garlic 1 Lemon

Night Cap Makes Approximately 32 oz.

Juice all ingredients.

• • • •

4 Apples 8 Stalks Celery 1 Head Romaine Lettuce 1 Lemon

Benefits: Good Right Before Bed Time.

Simple Savory Veggie Juice Makes Approximately 32 oz.

Juice all ingredients.

• • • • •

16 Carrots 2 Large Tomatoes ½ Head Cabbage 1 Clove of Garlic 1 Bunch Dill

Benefits: Very Satisfying. Delicious.

Benefits: Loaded with Amino Acids. Great for Building Muscle.

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Fruit Punch

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Kidney Flush

Citrus Cleanser

Makes Approximately 32 oz.

Juice all ingredients.

Makes Approximately 32 oz.

Juice all ingredients.

• • • •

2 Cucumbers 8 Stalks Celery 1 Bunch Parsley 1 Peeled Burdock Root

Benefits: Flushes Kidneys and Purifies the GI Tract.

• • • • • •

4 Peeled Oranges 1 Lemon 1 Peeled Lime 2 Peeled Grapefruit 2 inch piece of Ginger 1 Bunch Parsley

Energy Rush

Benefits: Cleansing, Detoxifying and Energizing.

Makes Approximately 32 oz.

Juice all ingredients.

Summer Refresher

• 4 Apples • 2 Cups Grapes • 1 Lemon Benefits: Super High Energy, Colon Cleansing. Also Good for Blood Pressure and Circulation.

ALA Makes Approximately 32 oz.

Juice all ingredients.

• 6 Apples • 1 Bunch Asparagus • 1 Lemon Benefits, Alkalizes the System and Dissolves Acid Crystals Throughout the Body.

My Everything

Makes Approximately 32 oz.

Juice all ingredients.

• 4 Cups Chopped Watermelon • 1 Lemon Benefits: Flushes Kidneys, Purifies Blood, Dissolves Accumulation.

Balance Makes Approximately 32 oz.

Juice all ingredients.

• • • • •

4 Pears 8 Stalks Celery 8 Kale Leaves 2 Lemons 4 inch piece Ginger

Benefits: Very Balancing.

Makes Approximately 32 oz.

Juice all ingredients.

• • • • •

1 Beet 8 Carrots 4 Apples 1 Bunch Parsley 1 Bunch Cilantro

Benefits: Good for All Health Conditions.

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Simple Veggie Juice

Juicing On a Budget

Makes Approximately 32 oz.

Juice all ingredients.

Makes Approximately 32 oz.

Juice all ingredients.

• • • • • •

1 Red Pepper 2 Large Tomatoes 16 Carrots 1 Clove of Garlic 6 Bok Choy Leaves 1 Bunch Spinach

Benefits: Meal Replacement. High in Minerals and Antioxidants.

Green Hydration Makes Approximately 32 oz.

Juice all ingredients.

• • • • •

1 Coconut Water 1 Bunch Celery 1 Cucumber 1 Bunch Spinach 8 Kale Leaves

• • • •

4 Apples 1 Bunch Celery 1 Lemon 1 inch piece of Ginger

Benefits: Great for Your Budget and Full of Life Energy.

Just Delicious Makes Approximately 32 oz.

Juice all ingredients.

• • • • • •

2 Apples 2 Pears 1 Bulb of Fennel 1 Cucumber 2 inch piece of Ginger 1 Lemon

Benefits: Tastes Delicious, High Energy, Balancing.

Benefits: Hydrating, Detoxifying, Purifying.

A Great Anti Inflammatory Juice Makes Approximately 32 oz.

Juice all ingredients.

• • • • •

2 Coconut Waters 2 Coconut Meats 1 Cucumber 1 Bunch Celery 1 Bunch Cilantro

Benefits: Anti-inflammatory.

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The Cure Makes Approximately 32 oz.

Juice all ingredients.

• • • • • • • •

2 Apples 1 Bunch Celery 2 inch piece Ginger 1 Beet 1 Cup Spinach 8 Carrots 1 Lemon 1 Bunch of Dandelion Leaves

Benefits: Good for the Whole Entire Body.

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3 Great Juices Recipe 1: Carrot Juice

Why I Live On Juice Daily: Anti Cancer Juice

Makes Approximately 32 oz.

Juice all ingredients.

Makes Approximately 32 oz.

Juice all ingredients.

• 1- 5lb Bag of Carrots Benefits: Soothing, Alkalizing, Good for the Eyes, Antiinflammatory.

Recipe 2: Simple Juice Makes Approximately 32 oz.

Juice all ingredients.

• • • • •

8 Carrots 2 Apples 1 Head Romaine Lettuce 1 Bunch Celery 2 inch piece of Ginger

Benefits: Cleanses and Alkalinizes the Body.

Recipe 3: Red Juice Makes Approximately 32 oz.

Juice all ingredients.

• • • •

6 Apples 1 Beet 1 Peeled Lime 1 Pint Raspberries

Benefits: High in Antioxidants, Purifies the Blood.

• • • • • •

6 Apples 1 Bulb of Fennel 1 Large Head of Broccoli 1 Lemon 2 inch piece of Ginger 1 Bunch Mint

Benefits: Anti-Cancer Due to the Broccoli.

Juicing for Skin Care #1 Healthy Skin Juice.

Makes Approximately 32 oz.

Juice all ingredients.

• 8 Cucumbers Benefits: Flushes the Kidneys, and Tonifies the Skin.

Juice for Beauty Makes Approximately 32 oz.

Juice all ingredients.

• • • • • • • • •

4 Apples 1 Cucumber 2 inch piece of Ginger 1 Lemon 1 Bulb of Fennel 1 Bunch Mint 1 Beet 4 Carrots 8 Kale Leaves

Benefits: All Around Good for Beauty, Hair, Skin, Nails, Teeth, and Eyes.

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17

Cure All Juice Makes Approximately 32 oz.

Juice all ingredients.

• • • • • • • •

6-8 Leaves of Kale 10 Small Carrots ½ Lemon 1 Beet 6 Stalks of Celery 1 Cucumber 2 Apples Ginger to taste

Benefits: Supports the Body’s Cleansing and Healing.

Remove Mucus from Your Body Makes Approximately 32 oz.

Juice all ingredients.

• 2 Grapefruits • 4 Peeled Oranges • 1 Lemon Benefits: Mucus Dissolver.

Smooth and Spicy Juice.

Makes Approximately 32 oz.

Juice all ingredients.

• • • • • •

2 Apples 2 Pears 1 Bunch Fennel 1 Cucumber 2 inch piece of Ginger 1 Lemon

Benefits: Cleansing and Energizing.

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18

Bodybuilder

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19

BLENDING

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Coconut Almond Yogurt • • • •

2 Cups Coconut Water 2 Cups coconut Meat 2 cups Soaked Raw Almonds 1 tsp. PuraDyme LiyfBiotic

Add all ingredients to blender. Blend for 1 minute on high. Place on counter at room temp. for 4 hours covered, but not sealed.

Will last in the fridge up to 3 days.

Makes Approximately 4 Servings.

Chocolate Smoothie • • • • •

2 Bananas 2 Dates 2 Tbsp. Carob 1 Vanilla Bean or ½ tsp Vanilla Powder 1 Cup of Water

Add all ingredients to blender. Blend on high until desired consistency.

Makes 1 Serving.

Antioxidant Blast • • • • • •

1 Cup Coconut Almond Yogurt 2 Cups Coconut Water 1 Cup Blueberries 1 Cup Raspberries 1 Cup Strawberries 1 Tbsp. Goji Berries

Add all ingredients to blender. Blend on high until desired consistency.

Makes 1 Serving.

Pina Colada • • • •

1 Cup Coconut Almond Yogurt 1 Cup Coconut Water 1 Cup Chopped Pineapple 1 Banana

Power Smoothie • • • •

2 Chopped Mangos 2 Bananas 2 Cups Spinach 1 Cup Purified Water

Add all ingredients to blender, and blend on high until desired consistency.

Makes 1 Serving.

Energy Smoothie • • • • • •

2 Bananas ¼ cup Walnuts 2 Dates 1 tsp. Cinnamon 1½ Cups Water 2 Tbsp. PuraDyme Liyf Essentials

Add all ingredients to blender, and blend on high until desired consistency.

Makes 1 Serving.

Basic Smoothie • • • •

2 Peeled Oranges 2 Bananas 1 Cup Strawberries 2 Tbsp. Flax Seeds

Add oranges to blender first, then add remaining ingredients.

Blend on high until desired consistency.

Makes 1 Serving.

Sesame Milk • 1 Cup Sesame Seeds • 2 Tbsp. Honey • 4 Cups Water Add all ingredients to blender, and blend on high. Strain through nut milk bag. Keeps for 3 days in the fridge.

Makes 4 Servings.

Add all ingredients to blender, and blend on high until desired consistency.

Makes 1 Serving.

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21

Power Smoothie

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Almond Milk • • • •

1 Cup Soaked Almonds (Soak almonds for 12 hours) 1 Date 1 Vanilla Bean or 1 tsp. Vanilla Powder 4 Cups Purified Water

Add all ingredients to blender, and blend on high. Strain through nut milk bag. Keeps for 3 days in the fridge.

Katia’s Smoothie • 1 Banana • 2 Peeled Oranges • 1 Cup Strawberries Add orange to blender first, then add remaining ingredients.

Blend on high until desired consistency.

Makes 1 Serving.

Make 4 Servings.

Vanilla Milkshake • • • • • •

2 Cups Coconut Water 1 Cup Coconut Meat 1 Banana 1 Date 1 Vanilla Bean or 1 tsp. Vanilla Powder 4 Ice Cube

Add all ingredients to blender, and blend on high until desired consistency.

Makes 1 Serving.

Nataya’s Chocolate Shake • • • • • •

2 Bananas 2 Dates 2 Cups Coconut Water 1 Cup Coconut Meat 4 Tbsp. Carob 4 Ice Cubes

Add all ingredients to blender, and blend on high until desired consistency.

Makes 1 Serving.

Simple Smoothie • 2 Bananas • 2 Cups Spinach • 2 Cups Purified Water Add all ingredients to blender, and blend on high until desired consistency.

Makes 1 Serving

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Minty Fresh • • • •

4 Pears 1 Cup Mint Leaves 1 Tbsp. Honey 4 Ice Cubes

Add all ingredients to blender, and blend on high until desired consistency.

Makes 1 Serving.

Cantaloupe Milk • 1 Peeled and deseeded Cantaloupe Add all ingredients to blender, and blend on high until desired consistency.

Makes 1 Serving.

Coconut Almond Joy • • • • • • • • • •

2 Cups Coconut Water 1 Cup Coconut Meat 2 Dates 8 Soaked Almonds ¼ tsp. Nutmeg 1 tsp. Cinnamon 1 Vanilla Bean or 1 tsp. of Vanilla Powder 1 Banana 1 Tbsp. Shredded Coconut 1 Tbsp. Chia Seeds

Add all ingredients to blender, and blend on high until desired consistency.

Note: I like it chunky!

Makes 1 Serving.

23

High Energy Smoothie • 2 Cups Coconut Water • 2 Bananas • 8 Figs Add all ingredients to blender, and blend on high until desired consistency.

Makes 1 Serving

Dan’s Staple Smoothie • • • • •

2 Bananas 2 Dates 2 Cups Coconut Water 8 Romaine Lettuce Leaves 1 tsp. Cinnamon

Add all ingredients to blender, and blend on high until desired consistency.

Makes 1 Serving.

The Caramel Apple • • • • • •

2 Fuji Apples 2 Dates 1 Cup Coconut Water 1 Cup coconut Meat 1 tsp. Cinnamon 8 Pecans

Add all ingredients to blender, and blend on high until desired consistency.

Makes 1 Serving.

Popeye Power Smoothie • • • • •

2 Chopped Mangos 2 Cups Coconut Water 2 Cups Spinach 1 Jalapeno 1 Cup Chopped Cilantro

Add all ingredients to blender, and blend on high until desired consistency.

Gorilla Strength • • • • • •

2 Bananas 8 Kale Leaves 9 Stalks Celery 2 Cups Coconut Water 1 Cups Coconut Meat 2 Tbsp. Hemp Seeds

Add all ingredients to blender, and blend on high until desired consistency.

Makes 1 Serving.

Chocolate Strawberry Milk • • • •

2 Cups Strawberries 2 Cups Sesame Seed Milk 4 Tbsp. Carob Powder 2 Dates

Add all ingredients to blender, and blend on high until desired consistency.

Makes 1 Serving.

All Things Green • • • • • • • •

1 Cup Green Grapes 1 Green Apples 1 Bartlett Pear 4 Romaine Lettuce Leaves 1 Cup Spinach 1/2 Cup Mint Leaves 1 Peeled Kiwi 4 Ice Cubes.

Add all ingredients to blender, and blend on high until desired consistency.

Makes 1 Serving.

Georgia Peach • • • •

2 Cups Chopped Peaches 2 Cups Almond Milk 1 tsp. Cinnamon 2 Dates

Makes 1 Serving.

Add all ingredients to blender, and blend on high until desired consistency.

Makes 1 Serving.

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24

Bright Eyes

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25

The Eliminator • • • •

2 Cups Coconut Water 1 Cup Chopped Pineapple 2 Carrots 2 Prunes

Beginner’s smoothie • 2 Bananas • 8 Kale Leaves • 2 Cups Purified Water

Add all ingredients to blender, and blend on high until desired consistency.

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes 1 Serving.

Makes 1 Serving.

Sweet Tart • • • • •

1 Banana 2 cups Chopped Pineapple 1 Green Apple 8 Kale Leaves ½ Cup Purified Water

Add all ingredients to blender, and blend on high until desired consistency.

Berry Smoothie • • • • • • • •

2 Bananas 2 Dates ½ Cup Mint 1 Cup Spinach 2 Cups Purified Water 1 Cup Strawberries 1 Cup Blueberries 2 Tbsp. PuraDyme Liyf Essentials

Makes 1 Serving.

Simple Strawberry Shake • • • •

2 Cups Almond Milk 2 Bananas 2 Cups Strawberries 4 Ice Cubes

Add all ingredients to blender, and blend on high until desired consistency.

Makes 1 Serving.

The Alkaline Flush • 4 Cups Watermelon Flesh • 1 Peeled Lemon • 4 Ice cubes Add all ingredients to blender, and blend on high until desired consistency.

Makes 1 Serving.

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes 1 Serving.

High Energy Smoothie • • • • • •

2 Bananas 2 Dates 2 Stalks Celery 2 Cups Spinach 2 tsp. Cinnamon 2 Cups Coconut Water or Purified Water

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes 1 Serving.

Berry Blast • • • •

1 Cup Coconut Almond Yogurt 1 Cup Blueberries 1 Cup Strawberries 1 Cup Coconut water

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes 1 Serving.

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26

Tropical Delight • • • •

1 Cup Coconut Almond Yogurt 1 Cup Coconut Water or Purified Water 1 Banana 1 Cup Chopped Pineapple

Add all ingredients to blender. Blend on high until smooth and creamy.

Energy & Balance • • • • •

1 Cup Coconut Almond Yogurt 1 Cup Coconut Water or Purified Water 2 Bananas 8 Romaine Lettuce Leaves 1 tsp. Cinnamon

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes 1 Serving.

Makes 1 Serving.

Sweet and Green • • • •

1 Cup Coconut Almond Yogurt 1 Cup Coconut Water or Purified Water 2 Chopped Mangos 1 Cup Chopped Cilantro

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes 1 Serving.

Popeye Power • • • •

1 Cup Coconut Almond Yogurt 1 Cup Coconut Water or Purified Water.

2 Bananas 2 Cups Spinach

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes 1 Serving.

Muscle Builder • • • • •

1 Cup Coconut Almond Yogurt 1 Cup Coconut Water or Purified Water 2 Bananas 4 Figs 8 Kale Leaves

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes 1 Serving.

Anti Inflammatory Recipe • • • •

4 Cups of Coconut Water 2 Tbsp. Green Grasses Powder (Health Force Nutritionals) 2 Tbsp. Carob 1 Tbsp. PuraDyme LiyfZyme Powder

Add all ingredients to blender. Blend on high for 10 seconds.

High Energy • • • • •

1 Cup Coconut Almond Yogurt 1 Cup Coconut Water or Purified Water 2 Tbsp. Carob 2 Dates 2 Bananas

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes 1 Serving.

Makes 1 Serving.

Pre Workout Smoothie for Sustained Energy • • • • • • • •

2 Cups Coconut Water 1 Cup Coconut Meat 1 tsp. Cinnamon 2 Bananas 8 Romaine Lettuce Leaves 2 Stalks Celery 2 Dates 1 tsp. Vanilla Powder

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes 1 Serving.

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ENTREES

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Mung Bean and Parsley Salad • • • • • •

2 Cups Soaked and Sprouted Mung Beans 1 Cup Chopped Parsley 2 Cups Chopped Spinach 1 Cup Chopped Tomato ¼ Cup Pine Nuts 2 Tbsp. Sea Salt

Dressing: • 4 Tbsp. Olive Oil • Juice of 1 Lemon Place all ingredients to bowl and gently toss. Enjoy!

Makes 2 Servings.

Basic Green Salad • • • •

1 Large Head Romaine Lettuce 1 Cup Chopped Tomato 1 Cup Chopped Cucumber 1 Sliced Avocado

Dressing: • • • • • • • •

1 Red Pepper 2 cups Orange Juice 12 Brazil Nuts 2 cloves Garlic 2 tsp. Sea Salt 1 tsp. Turmeric ½ tsp. Cayenne ½ tsp. Mustard Powder

Toss salad ingredients gently in large bowl.

To make dressing: Add orange juice to blender first. Add remaining dressing ingredients to blender. Blend on high until smooth and creamy.

Makes 2 Servings.

Tangy Cabbage and Carrot Salad • • • • • •

2 Cups Shredded Cabbage 1 Cup Shredded Carrots 1 Cup Chopped Celery ½ Cup Soaked Almonds 1 tsp. Poppy Seeds 1 tsp. Dried Sweet Basil

Dressing: • ¼ Cup Apple Cider Vinegar • 2 Tbsp. Honey • 2 tsp. Sea Salt • ½ tsp Cayenne • 1 tsp. Garlic Powder Add all salad ingredients to bowl and toss gently. Wisk ingredients of dressing in bowl and pour over salad.

Makes 2 Servings.

Festive Taco Salad Body: • 1 Large Head Romaine Lettuce • ½ of a Red Onion- chopped • 1 Cup Chopped Tomato • ½ Sliced Avocado • ¼ Cup Chopped Olives • 1 Tbsp. Minced Jalapeno • 1 Cup Chopped Cilantro Add ingredients to large bowl and gently toss. Set aside.

Taco Meat: • 1 ½ Cups Walnuts • 1 Clove of Garlic • 2 tsp. Sea Salt • 1 tsp. Cumin • 1 tsp. Paprika Add all Taco Meat ingredients to food processor. Pulverize with s blade until consistency of taco meat. Add Taco Meat to Salad Body and toss gently.

Makes 2 Servings.

Simple Garden Salad Body: • 6 Cups Organic Lettuce Spring Mix. • 1 Cup Chopped Tomato • 1 Cup Chopped Cucumber • 1 Sliced Avocado • 2 Cups Clover or Alfalfa Sprouts • ½ Cup Chopped Dulse Add all ingredients to large bowl and toss gently.

Dressing: • Juice of 1 Lemon • 2 Tbsp. Hemp Oil • 2 tsp. Sea Salt • 2 tsp. Dried Italian Herbs • 1 tsp. Turmeric Wisk dressing in bowl until well blended and pour over salad.

Makes 2 Servings.

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Caesar

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Stir Fry Base: • 1 Cup Chopped Broccoli • 1 Cup Chopped Cauliflower • 1 Cup Snow Peas • 1 Cup chopped Zucchini • 1 Cup Sliced Red Pepper • 1 Cup Sliced Carrots • 1 Cup Chopped Celery • ½ Cup Purple Onion • 1 Cup Sliced Mushrooms

The Caesar • • • • • • •

1 Head Romaine Lettuce 1 Diced Avocado 2 Cloves of Garlic - Minced 2 Tbsp. Olive Oil 2 Tbsp. Lemon Juice 2 tsp. Sea Salt 2 Tbsp. Pine Nuts

Add all ingredients to large bowl and gently toss.

Makes 2 Servings.

Sauce: • 4 Tbsp. Flora Sesame Oil • 2 Tbsp. Lime Juice • 1 Tbsp. Coconut Aminos • ½ tsp. Cayenne Wisk sauce in bowl until blended. Add sauce over base ingredients. Then Dehydrate on 115 degrees for 15 minutes.

Makes 2 Servings.

Asian Salad Body: • 4 Cups Chopped Bok Choy • 2 Cups Sliced Shiitake Mushrooms • 1 Cup Chopped Cilantro • 1 Cup Bean Sprouts • 1 Cup Shredded Carrots • 2 Tbsp. Black Sesame Seeds

Kale Chip Salad Chips: • 4 Cups Chopped Kale Kale Dressing: in Blender.

• 2 Red Peppers-Chopped • 2 Tbsp. Lime Juice • 2 Cloves of Garlic • 1 Cup Walnuts • 2 tsp. Sea Salt • 1 tsp. Cayenne

Add all dressing ingredients to blender and blend on high until smooth and creamy. Dip Kale chips into dressing and enjoy.

Makes 2 Servings.

Add salad body ingredients to bowl gently toss.

Dressing: • 4 Tbsp. Sesame Oil • 2 Tbsp. Lime Juice • 2 Cloves Garlic- Finely Minced • 1 Tbsp. Fresh Ginger- Finely Minced • 2 Tbsp. Nama Shoyu Wisk dressing ingredients until well blended. Pour over salad body and enjoy!

Makes 2 Servings.

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Stroganoff

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Spicy Thai Almond Rolls Pâté Filling: • 1 Cup Soaked Almonds • 1 Cup Chopped Zucchini • 2 Cloves Garlic • ¼ Cup Onions • 1 Thai Pepper • 2 tsp. Sea Salt Add all filling ingredients to food processor and pulverize using the S blade until Pâté consistency is achieved. Set aside.

To be added to Nori Wrap: • 1 Bunch Cilantro • 2 Cups Bean Sprouts • 2 Cups shredded Carrots Dressing: • 1 Tbsp. Lemon • 1 Chopped Mango • 2 Tbsp. Nama Shoyu Add dressing ingredients to blender. Blend until smooth.

Spread Pâté on Nori wrap and then add cilantro, bean sprouts and carrots and roll tightly. Dip into dressing and enjoy!

Makes Approximately 8 Rolls.

Stroganoff Base: Spirilizer • 4 Zucchinis Spirilize 4 zucchinis to make noodles.

Sauce: blender • 2 Cups Coconut Almond Yogurt • 2 Cloves Garlic • 1 Tbsp. Mustard Powder • 2 Tbsp. Lemon • 2 Tbsp. Coconut Aminos • 2 Tbsp. Olive Oil Add all sauce ingredients to blender. Blend on high until smooth.

Add: • 1 Cup Chopped Onions • 1 Cup Chopped Mushrooms

DTM Power Wraps Wrap: • 8 Romaine Lettuce • 8 Nori Wraps For each wrap add: • 1 Cup Mixed Greens • 1 Cup Sprouts • 3 or 4 pieces of Dulse per wrap Add all ingredients to Nori Wrap or Romaine Lettuce Leaves and roll tightly.

Dressing: • 1 Cucumber • 1 Bunch Basil • 2 Cloves of Garlic • ½ Avocado • 2 tsp. Sea Salt • 1 Tbsp. Lemon Juice • 1 Tbsp. Olive Oil Add all dressing ingredients to blender. Blend on high until smooth and creamy. Dip in Nori wraps and enjoy.

Makes Approximately 8 wraps.

Butternut Curry Wraps Wrap: • 8 Collard Greens • Base: • 2 Cups Shredded Butternut Squash • 1 Cup Chopped Cilantro • ½ Cup Chopped Onion • 2 Cups Shredded Purple Cabbage Mix base ingredients in large bowl. Drain excess moisture with nut milk bag. Wrap base ingredients in Collard Greens and set aside.

Sauce: • 1 Red Pepper • 1 Orange • 2 Cloves of Garlic • 1 Cup Hemp Seeds • 3 tsp. Sea Salt • 1 tsp. Cayenne • 1 tsp. Turmeric • 1 tsp. Dried Ginger • 1 tsp. Mustard Powder • 1 tsp. Curry Powder

Add onions and mushrooms to sauce. Pour over noodles.

Add all sauce ingredients to blender. Blend on high until smooth and creamy.

Makes 2 Servings.

Dip wraps into sauce and enjoy!

Makes Approximately 8 Wraps.

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High Protein Veggie Burger • • • • • •

1 cup Soaked Sunflower Seeds 1 Cup Soaked Pumpkin Seeds 2 Cloves of Garlic 1 Cup Chopped Parsley 1 Chopped Carrot 2 tsp. Sea Salt

Add all ingredients to food processor. Using s blade, pulverize until Pâté consistency. Form into patty.

Note: Place on Romaine lettuce leave and add sliced tomato and sliced onion.

Makes 2 Servings.

Basic Crackers • • • • • • • • • • •

2 Cups Soaked Almonds 2 Cups Soaked Sunflower Seeds ¼ Cup Ground Flax 8 Cloves of Garlic 2 Cups Chopped Celery 2 Cups Chopped Carrots 1 Cup Cilantro 1 Tbsp. Cumin 1 Tbsp. Paprika 1 Tbsp. Sea Salt ¼ tsp. Cayenne (Optional)

Add all ingredients to food processor. Pulverize using s blade until smooth as possible. Approximately 10 minutes. Spread on teflex sheet about ¼ inch thick. Cut into 2x2 squares prior to dehydrating. And then dehydrate at 120 degrees for about 12 hours. Flip them over and dehydrate for another 12 hours or until desired dryness is achieved.

Makes Approximately 16-20 Crackers.

Fresh Rolls Body: • 1 Head of Finely Shredded Iceberg Lettuce • 1 Cup Shredded Carrots • 1 Cup Shredded Purple Cabbage • ½ Cup Chopped Basil • ½ Cup Chopped Cilantro • 2 Tbsp. Lime Juice • 2 Cups Bean Sprouts • 1 Minced Jalapeno Mix all ingredients in large bowel. Add mixture to Nori Wraps.

Sauce: • 2 Cups Coconut Almond Yogurt • 2 Dates • 1 inch piece of Fresh Ginger • 2 tsp. Sea Salt • 2 Cloves of Garlic Add all sauce ingredients to blender. Blend on high until smooth and creamy. Dip Nori Wraps into sauce and enjoy!

Makes Approximately 10-12 Wraps.

Vegan Cheese • • • • • • • • • •

2 Cups Brazil Nuts 1 Chopped Red Pepper 2 Tbsp. Sea Salt ½ tsp. Cayenne 2 tsp. Turmeric ¼ Cup Nutritional Yeast 1 tsp. Cumin 1 tsp. Paprika 2 Cloves of Garlic 1 tsp. Puradyme Liyfbiotic

Add all ingredients to food processor. Using S blade and pulverize to desired consistency. Set out at room temperature in covered but not sealed container. Enjoy with Veggies.

Makes 2 Servings.

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Bathing Rama • 1 Large Bowl of Spinach • 1 Cup of Marinated Mushrooms (Equal Parts Coconut Aminos, Hemp Oil, enough to cover mushrooms. Marinate overnight.)

• 1 Cup Chopped Green Onion • 1 Cup Shredded Carrot • 1 Cup Shredded Purple Cabbage Mix well in a bowl and set aside.

Sauce: • 1 Cup Coconut Almond Yogurt • 2 Tbsp. Hemp Seeds • 1 Cup Coconut Water • ½ Cup Coconut Meat • 2 Dates • 3 tsp. Sea Salt • 2 Cloves of Garlic • ½ tsp. Cayenne (Optional) Add all ingredients to blender. Blend on high until smooth and creamy. Pour over vegetables and enjoy!

Makes 2 Servings.

Vegan Scrambled Eggs Eggs: • 1 Cup Soaked Almonds • 1 Cup Soaked Sunflower Seeds • 1 Cup Pecans • 2 Cups Zucchini • 2 Tbsp. Olive Oil • 2 Cloves of Garlic • ½ Cup Chopped Dill • 1 Tbsp. Himalayan Black Salt • 1 Tbsp. Turmeric • 1 tsp. Cumin • 1 Tbsp. Coconut Aminos

Spicy Cabbage Almond Salad • • • • • • •

4 Cups Shredded Cabbage 1 Cup Soaked Almonds ¼ Cup Apple Cider Vinegar 2 Tbsp. Honey 1 tsp. Sea Salt ½ tsp. Cayenne 1 tsp. Garlic Powder

Toss all ingredients gently in large bowl.

Makes 2 Servings.

Lemon Tahini Dill Dip with Veggies Sauce: Blender • 1 Cup Sesame Seeds • 1 Tbsp. Dried Dill • 4 Tbsp. Lemon Juice • 2 tsp. Sea Salt • 1 Cup Chopped Celery • 1 Cup Chopped Zucchini • 2 Cloves of Garlic • ½ Jalapeno Add all sauce ingredients to blender. Blend on high until smooth and creamy.

Veggies to dip: • • • • •

Carrots Cauliflower Kale Bell Peppers Broccoli

Add all ingredients to food processor. Pulverize using s blade until it reaches chunky consistency.

Toppings: • 1 Chopped Avocado • 1 Cup Chopped Onions • 1 Cup Chopped Tomatoes • 1 Cup Chopped Cilantro Add all toppings ingredients over eggs.

Makes 2 Servings.

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Sushi

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Coconut Almond Yogurt & Avocado Dressing Salad Base: • 1 Head of Romaine Lettuce • 2 Cups Chopped Heirloom Tomatoes • ½ Cup Chopped Olives • ½ Cup Chopped Red Onion • 2 Cups Chopped Cucumber • 1 Cup Alfalfa or Clover Sprouts Mix all salad base ingredients in large bowel.

Avocado Dressing: • • • • • • •

1 Cup Coconut Almond Yogurt ½ Avocado 2 tsp. Sea Salt 1 Date 2 Cloves of Garlic 1 Cup Chopped Fresh Basil 1 Cup Coconut Water

Add all dressing ingredients in blender. Blend until smooth and creamy. Pour over salad base and enjoy!

Makes 2 Servings.

Butternut Squash Pasta Noodles: • Butternut Squash Spirilize entire butternut squash. To make pasta noodles.

Sauce: • 2 Cups Soaked Sundried Tomatoes • 2 Tbsp. Olive Oil • 1 tsp. Dried Sage • 1 tsp. Oregano • 1 tsp. Dried Parsley • 1 tsp. Dried Thyme • 2 Tbsp. Lime • 2 Cloves of Garlic • 2 tsp. Sea Salt Add all sauce ingredients to blender. Blend on high until smooth and creamy.

Add: • 1 Cup Chopped Cilantro • ½ Cup Onions • 1 Cup Celery • 1 Minced Jalapeno • ½ Cup Chopped Olives Mix well with blended sauce and pour over noodles.

Guacamole with Zucchini Chips Chips: • 2 Sliced Zucchinis Slice zucchini into chips.

Guacamole: • • • • • •

2 Ripe Avocados 1 Bunch Cilantro 1 Jalapeno 1 Cup Chopped tomatoes ½ Cup Red Onion 1 Cup Fresh Corn Off the Cob.

Add all guacamole ingredients to large bowl and mash thoroughly with fork until chunky consistency.

Makes approx. 4 Servings.

Mango Dill Jalapeno Dressing with Romaine Lettuce Dressing: • 2 Chopped Mangos • 4 Sprigs of Mint Leaves • ½ Jalapeno Add all dressing ingredients to blender. Blend on high until smooth and creamy.

• Romaine Lettuce Leaves Dip romaine lettuce leaves into dip and enjoy.

Makes approx. 1 Serving.

Makes 2 Servings.

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Salad Cruciferous Salad Salad base: • 1 Cup Broccoli • 1 Cup Cauliflower • 1 Carrot • 1 Red Pepper Dressing • • • • •

4 Tbsp. Apple Cider Vinegar 2 Tbsp. Olive Oil 2 tsp. Sea Salt ½ Cup Chopped Basil 1 Clove Minced Garlic

Simple Spinach Salad • • • •

Large bowl of Spinach 1 Cup Chopped Tomatoes 1 Cup Chopped Cucumber ½ Cup Shredded Cabbage

Dressing: • ¼ Cup Apple Cider Vinegar • ½ Avocado • ½ Cup Fresh Dill • ¼ Cup of Purified Water • 1 tsp. Sea Salt Add all dressing ingredients to blender. Blend on high until smooth and creamy. Pour over salad and gently toss.

Makes 1 Serving.

Mix dressing ingredients well and pour over salad. Toss gently and enjoy.

Makes 2 Servings.

Soca Fiesta • • • • • •

1 Head Romaine Lettuce 1 Cup Chopped Zucchini ½ Cup Sliced Radish 1 Cup Chopped Cauliflower 1 Cup Chopped Red Pepper ½ Cup Shredded Carrot

Dressing: • • • • •

1 Cup Chopped Tomatoes 1 Peeled Orange 1 Garlic Cloves ½ Cup Chopped Parsley ½ Cup Chopped Fresh Basil

Add all dressing ingredients to blender. Blend on high until smooth and creamy. Pour over salad and gently toss.

Makes 2 Servings.

DTM World Famous Raw Tacos Taco Meat: • 2 Cups Walnuts • 2 Tbsp. Hemp Oil • 1 Tbsp. Cumin • 2 tsp. Paprika • 2 tsp. Powdered Garlic • 3 tsp. Sea Salt Add all ingredients to food processor. Using s blade, pulverize until taco meat consistency.

Taco Shells: • 12 Romaine Lettuce Leaves for Taco Shells Toppings: • 1 Cup Chopped Tomatoes • 1 Cup Chopped Cilantro • 1 Sliced Avocado • 1 Cup Chopped Olives • 1 Minced Jalapeno • 1 Minced Red Onion Cheese: • 1 Cup Pistachios • 2 Tbsp. Nutritional Yeast Add cheese ingredients to food processor using s blade.

Pulverize into fine powder.

Fill Lettuce leaves with taco meat. Add topping then squeeze lime juice over it.

Makes approximately 12 Tacos.

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Pizza

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Pizza Crust: • 1 Cup Soaked Sprouted Almonds • 1 Cup Zucchini • 1 tsp. Sea Salt Add all ingredients to food processor with s blade and pulverize until dough-like consistency.

Sauce: • 1 Cup Soaked Sundried Tomatoes • 1 Tbsp. Italian Herbs • 1 Clove of Garlic • 1 tsp. Sea Salt Add all sauce ingredients to blender. Blend on high until thick and creamy consistency.

Spread crust on flat surface to ¼ inch thick. Add sauce to desired thickness. Add topping choices.

Toppings: #1: Classic Pizza Pistachio Cheese: • 1 Cup Pistachios • ¼ Cup Brewer’s Yeast • Pinch of Sea Salt Add all pistachio cheese ingredients to food processor. Using s blade, pulverize until it is a fine powder.

• • • • •

2 Tbsp. Pistachio Cheese 2 Tbsp. Chopped Olives ¼ Cup Spinach ¼ Cup Chopped Tomato 1 Tbsp. Purple Onion

Makes approximately 2 Servings.

Toppings #2: The Italian Pine Nut Pesto: • 1 Cup Pine Nuts • 2 Tbsp. Olive Oil • 1 Cup Chopped Basil • 2 Tbsp. Lemon Juice • 1 Clove Garlic • 1 tsp. Sea Salt Add all ingredients to food processor using s blade. Pulverize to desired pesto consistency.

• • • • •

½ Pine Nut Pesto ½ Cup Shredded Zucchini ¼ Cup Finely Chopped Red Pepper ¼ Chopped Cilantro 4 Sliced Mushrooms

Toppings: #3: Mexican Pizza Taco Meat: • 2 Cups Walnuts • 2 Tbsp. Hemp Oil • 1 Tbsp. Cumin • 2 tsp. Paprika • 2 tsp. Powdered Garlic • 3 tsp. Sea Salt Add all ingredients to food processor. Using s blade, pulverize until taco meat consistency.

• • • • • • • •

¼ Cup Corn ¼ Cup Olives ½ Minced Jalapeño or 1 Tbsp. Minced jalapeno. ½ Sliced Avocado ¼ Cup Taco Meat ¼ Cup Chopped Cilantro ¼ Cup Chopped Tomato 2 Tbsp. Minced Green Onion

Makes Approximately 2 Servings.

Cheeseburger Bun: • 2 Portabella Mushrooms Burger: • 1 Cup Soaked Sunflower Seeds • 1 Small Chopped Carrots • 1 Tbsp. Ground Flax Seed • 1 Clove of Garlic • 2 tsp. Miso Add all burger ingredients to food processor. Using s blade, pulverize until a pate’ consistency. Form into patty.

Toppings: • Sliced Tomato • Sliced Onion • Romaine Lettuce Leaf • Pickles • Sundried Tomato Paste Catsup with Apple Cider Vinegar Macadamia Nut Cheese: • • • •

1 Cup Macadamia Nuts 2 Tbsp. Nutritional Yeast 1 tsp. Sea Salt 1 Tbsp. Olive Oil

Add all macadamia nut cheese ingredients to food processor.

Using s blade, pulverize until finely powdered.

Makes 2 Servings.

Makes Approximately 2 Servings.

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DTM World Famous Raw Tacos

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Sushi

Stir Fried Rice

Rice: • 1 Jicama

Cauliflower Rice: • 1 Head Cauliflower

Peel Jicama. Put through food processor with shredder blade.

Squeeze excess moisture out with nut milk bag. Add to a nori wrap.

Wraps: • Nori Seaweed

Add cauliflower to food processor. Using s blade, pulverize to a rice consistency.

Filling: • 1 Sliced Avocado • 1 Shredded Carrot • 1 Spears Cucumber • 1 Cup Chopped Shitake Mushrooms • 1 Red Pepper Strips

Add: • 1 Cup Sliced Carrots • 1 Cup Peas • 1 Cup Corn • ½ Cup Chopped or Minced Green Onions • ½ Cup Chopped Shiitake Mushrooms • ¼ Cup Whole Cashews • 2 Tbsp. Coconut Aminos or Nama Shoyu (Optional) Mix all ingredients in a bowl.

Add ingredients to nori wrap. Roll tightly.

Makes Approximately 2 Servings.

Pickled Ginger: • ¼ Cup Thinly Sliced Pieces Ginger • 1 Tbsp. Honey • 2 Tbsp. Apple Cider Vinegar • 1Tbsp. Beet Juice Marinate ginger slices for 24 hours.

• Coconut Aminos or Nama Shoyu Dip sushi rolls in Coconut Aminos or Nama Shoyu.

Makes Approximately 8 Rolls.

Veggie Sandwich • • • • • • • • •

8 Raw Crackers 1 Tomato Slice 1 Lettuce Leaf 1 Slice Cucumber 1 Slice Onion 1 Slice Avocado Pinch alfalfa Sprouts 1 Tbsp. Sauerkraut (Optional) 1 Slice Jalapeño (Optional)

For each sandwich use: 1 cracker on bottom and one of each ingredient.

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Nachos

Spinach Lasagna

Chips: • 2 Medium Zucchini

Noodles: • 2 Large Zucchinis Thinly Sliced.

Slice Zucchinis into chips.

Cheese: • 1 Cup Macadamia Nuts • 2 Tbsp. Olive Oil • 2 tsp. Sea Salt • 2 Tbsp. Brewers Yeast

Sauce: • 2 Cups Soaked Sundried Tomatoes • 1 Tbsp. Lemon Juice • 1 Date • 1 Tbsp. Italian Herbs (Basil, Oregano, Thyme) • 2 tsp. Sea Salt • 1 Tbsp. Coconut Aminos

Add cheese ingredients to food processor. Using s blade, pulverize until finely powdered.

Add all ingredients to blender. Blend on high. Add water in small amounts until desired consistency is achieved.

Walnut Meat: • 2 Cups Walnuts • 2 Tbsp. Hemp Oil • 1 Tbsp. Cumin • 2 tsp. Paprika • 2 tsp. Powdered Garlic • 3 tsp. Sea Salt

Toppings: • 2 Cups Spinach • 1 Cup Chopped Olives Cheese:

Add: • 1 Cup Walnut Meat • ¼ Cup Olives • 1 Sliced Jalapeño • Guacamole: • 1 Avocado • ¼ Cup Chopped Tomato • ¼ Cup Chopped Cilantro • 1 Clove of Garlic • 2 Tbsp. Minced Onion • 2 tbsp. Lime Juice

• • • • •

½ Cup Pistachio ½ Cup Pine Nut 2 Cloves of Garlic 2 Tbsp. Nutritional Yeast 1 tsp. Sea Salt

Add all cheese ingredients to food processor. Using s blade, pulverize until finely powdered.

In 8x8 Square baking dish, Layer: 1 layer of noodles, 1 layer of sauce, 1 layer of cheese, layer of olives and spinach, repeat layers until around 4 or 5 layers each. Cut into large pieces.

Makes Approximately 4 Servings.

Mix all guacamole ingredients in a bowl, mash until smooth and creamy.

Sour Cream: • 1/2 Cup Coconut Meat • 1 1/4 Cup Hemp Seeds • 1 tsp. Apple Cider Vinegar • 1 Tbsp. Light Miso • 1 tsp. Sea Salt • 3 Tbsp. Lemon Juice • Coconut Water as Needed Spread Zucchini chips on large plate, sprinkle with cheese, walnut, olive, and jalapeno. Top with guacamole and sour cream.

Makes Approximately 2 Servings.

Eggless Veggie Scramble Scramble: • 1 Cups Soaked Almonds • ¼ Cup Pistachios • 2 tsp. Turmeric • ½ Tbsp. Himalayan Black Salt • ½ Cup Chopped Zucchini Add all scramble ingredients to food processor. Using s blade, pulverize until diced scrambled egg texture.

Add Veggies: • 1 Cup Chopped Spinach • ½ Cup Chopped Tomatoes • ¼ cup Chopped Green Onions • ½ Cup of Cilantro • Dash of Cayenne Mix well and enjoy.

Makes Approximately 2 Servings.

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Eggless Veggie Scramble

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Shish Kabobs • Cut into 1 inch cubes. Red, Yellow, Green, and Orange Peppers • Cut into 1 inch cubes. Purple and White Onions • ½ of a Package Mushrooms • ½ of Pineapple- Cut into 1 inch Squares.

• 1 Pint Container of Cherry Tomatoes Make kabobs. Add 1 pepper 1 onion mushroom 1 pineapple 1 tomato to shish kabob sticks.

Paradise Salad Body: • 1 Head of Romaine Lettuce • 1 Sliced Cucumber • 2 Stalks Chopped Celery • 8 Sprigs of Chopped Parsley • 1 Sliced Carrot • ½ Cup Shredded Purple Cabbage • 2 Sliced Radishes • ½ Cup Peas • 1 Cup of Alfalfa or Clover Sprouts

Makes Approximately 8 Shish Kabobs.

Add all salad ingredients to large bowl and toss well.

Thick N’ Spicy Corn Chili • • • • • • • • • • • • •

1 Cup Chopped Tomatoes 1 Cup Soaked Almonds 1 Date 2 Tbsp. Chopped Onion 1 Clove of Garlic ½ Cup Chopped Carrots 1 Jalapeno 1 Tbsp. Cumin 1 Tbsp. Paprika 1 Cup Chopped Cilantro 2 tsp. Sea Salt 1 Tbsp. Chili Powder 1 Cup Corn - Cut Off the Cob

Add all ingredients to food processor. Using s blade, pulse 8-10 times leaving it thick and chunky consistency.

Makes Approximately 2 Servings.

Dressing: • 1 Red Pepper • 1 Peeled Orange • 1 Date • 1 Cup Chopped Dill Add dressing ingredients to blender. Blend on high until smooth.

Makes 2 Servings.

Zesty Spaghetti Body: • 2 Zucchinis Spirilize zucchinis to make noodles.

Sauce: • 1 Cup Chopped Tomatoes • 1 Date • 1 Tbsp. Italian Seasoning Add all sauce ingredients to blender. Blend on high until desired consistency.

Optional: • Sea Salt • Garlic • Onions Pour sauce over noodles and enjoy!

Makes approx. 2 Servings.

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Low Fat Tacos Wrap: • 8 Romaine Lettuce Leaves Meat: • ½ Head of Cauliflower • 1 Tbsp. Cumin • ½ Tbsp. Paprika Add all meat ingredients to food processor. Use s blade to pulverize to taco meet consistency Toppings: • 1 Cups Chopped Tomatoes • 1 Cup of Chopped Cilantro • 1 Cup Shredded Purple Cabbage Optional: • Jalapeno • Green Onion • Sea Salt Wrap taco meat and toppings into romaine lettuce leaves and enjoy.

Makes Approximately 8 Servings.

Deluxe Vegetable Salad with Herbal Dressing Body: • 1 Head of Romaine or Red Leaf Lettuce • 1 Sliced Cucumber • 1 Cup Chopped Cilantro • 1 Cup Chopped Zucchini • 2 Cups Alfalfa Sprouts • 1 Cup Chopped Tomatoes • 1 Cup Chopped Peaches or Nectarines

Spinach Salad with Mango Dressing Salad Mix: • 4 Cups of Spinach • 1 Sliced Red Pepper • 1 Sliced Cucumber Add all salad ingredients to large bowl and mix well.

Dressing: • 2 Mangos • 1 Cup Chopped Dill Add dressing ingredients to blender. Blend on high until smooth and creamy.

Optional: • Sea Salt • Garlic • Jalapeno Pour over salad mix and enjoy!

Makes Approximately 2 Servings.

Stuffed Red Peppers Filling: Food Processor • 1 Head Cauliflower • 1 Cup Chopped Dill • 1 Cup Chopped Chives • 1 Tbsp. Turmeric Add all filling ingredients to food processor. Using s blade, pulverize to desired consistency.

Add to Filling: • 1 Cup Corn Off the Cob • 1 Cup Peas • 1 Cup Chopped Carrots • 2 Tbsp. Lime Juice

Add all ingredients to large bowl and mix well.

Add ingredients to filling in large bowl and mix well.

Dressing: • 1 Cup Tomatoes • Juice of 1 Lime • 1 Tbsp. Italian Seasoning.

Add all ingredients to blender. Blend on high till desired consistency is achieved.

Optional: • Garlic • Cayenne • Sea Salt to taste.

• 4 Red Peppers Chop the top off the red peppers. Stuff peppers with filling.

Optional: • Jalapenos • Garlic • Sea Salt • Avocado

Pour dressing over salad and enjoy.

Makes Approximately 2 Servings.

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Fat Free Veggie Burger Bun: • Romaine Lettuce Leaf Mix: • 1 Slice Tomato • 1 Slice Cucumber • Pinch Basil • Pinch Alfalfa or Clover Sprouts • Squeeze Lemon or Lime Juice over mix.

Add all ingredients of mix to large bowl and mix well. Wrap mix in lettuce leaf.

Optional: • Onion • Jalapeno • Sea Salt Per Veggie Burger.

Chips with Fruit Salsa Salsa: • 1 Cup Chopped Tomatoes • 1 Cup Chopped Cilantro • ½ cup Chopped Mango • ½ cup Chopped Peaches • ½ cup Chopped Pineapple Add all ingredients to Food processor with s blade. Pulverize until salsa consistency.

Optional: • Onions • Garlic • Jalapenos • Sea Salt • Avocado

Melon Salad • • • •

2 Cups Watermelon Chunks 2 Cups Cantaloupe Chunks 2 Cups Honeydew Chunks Lemon Juice or Lime Juice

Mix well and squeeze lemon or lime over the top.

Makes 2 Servings.

Spinach Flowers • • • •

1 Spinach Leaves 1 Sliced Banana 1 Cup Soaked Almond Halves 1 Drop Date Sauce (Blend 8 dates and 1 cup Purified Water)

Stack spinach leaf, banana slice, almond half, drop of date sauce.

Per Spinach Flower.

Fruit Kabobs • • • • • • • • • •

Grapes Pineapple Banana Orange Cherries Peaches Mangos Strawberries Watermelon Papaya

Cut into 1 inch squares. Add to shish kabob in any combination.

Chips: • 1 Zucchini Slice zucchini for chips.

Makes Approximately 2 Servings.

Seasonal Fruit Salad • • • • • • •

1 Cup Grapes 1 Cup Peeled and Cut Oranges 1 Cup Cherries Halved and Seeded 1 Cup Chopped Apples 1 Cup Sliced Bananas 1 cup Chopped Pineapple Any Other Seasonal Fruit in Your Area.

Mix in large bowl.

Makes Approximately 2 Servings.

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Mung Bean Herbal Salad • • • • • • • • • • • • • • • •

2 Cups of Soaked and Sprouted Mung Beans 1 Cup of Chopped Parsley 1 Cup Chopped Cilantro 1 Cup Chopped Dill 1 Cup Chopped Dandelion Leaves 1 Cup Chopped Arugula 4 Cups Chopped Romaine Lettuce 1 Cup Chopped Tomato 2 Tbsp. Olive Oil 1 tsp. Fresh Rosemary 1 tsp. Fresh Oregano 1 tsp. Fresh Thyme 1 tsp. Fresh Sage 2 Tbsp. Lemon Juice 2 tsp. Sea Salt Cayenne (Optional)

Mix well in large bowl and enjoy.

Makes 2 Servings.

Basic Salad • • • • • •

1 Head Chopped Romaine Lettuce 1 Chopped Cucumber 1 Cup Chopped Tomatoes 1 Sliced Avocado 1 Cup Chopped Cilantro ¼ Cup Chopped Dulse

Mix well in large bowl.

Dressing: • 1 Peeled Orange • 1 Red Pepper • 1 Cup Fresh Basil • 1 Clove of Fresh Garlic • 2 tsp. Sea Salt Add all dressing ingredients to blender. Blend on high until smooth.

Pour over salad and enjoy.

Makes 2 Servings.

Zesty Cabbage Salad • • • •

1 Head Shredded Cabbage 1 Cup Chopped Celery 1 Cup Shredded Carrot 2 tsp. Celery Seeds

Mix well in large bowl.

Dressing: • ¼ Cup Apple Cider Vinegar • 2 Tbsp. Honey • 2 tsp. Sea Salt Add all dressing ingredients to blender. Blend on high until smooth.

Makes 2 Servings.

Japanese Cucumber Salad • • • •

2 Sliced Cucumbers 2 Tbsp. Honey 2 Tbsp. Apple Cider Vinegar 1 Tbsp. Poppy Seeds

Slice cucumber. Mix honey, poppy seeds and ACV. pour over cucumbers. Marinate for 24 hours and enjoy.

Makes 2 Servings.

Waldorf Salad • • • • • •

2 Cups Chopped Apples 1 Cup Chopped Celery ¼ Cup Raisins ¼ Cup Walnuts 2 tsp. Cinnamon 2 Tbsp. Lemon Juice

Mix well in large bowl.

Dressing: • 1 Cup Coconut Meat • 1 Cup Coconut Water • 2 Dates Add all dressing ingredients to blender. Blend on high until desired consistency is achieved. Pour over salad and toss well.

Makes 2 Servings.

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Nachos

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Mixed Greens Salad • 4 Cups of Mixed Greens • 2 Cups of Alfalfa or Clover Sprouts Mix well in large bowl.

Dressing: • 1 Cup Coconut Almond Yogurt • 1 Cup of Coconut Water or Purified Water • ½ Avocado • 1 Cup of Chopped Basil • 2 tsp. Sea Salt • 1 Date • 2 Cloves of Garlic • ½ of a Jalapeño Add all dressing ingredients to blender. Blend on high until smooth and creamy.

Makes 2 Servings.

Kale Chip Salad • 4 Cups Chopped Black Kale Dressing: • 1 Cup Soaked Almonds • 1 Chopped Red Pepper • 2 Tbsp. Brewer’s Yeast • 2 Cloves of Garlic • 2 tsp. Sea Salt Add all dressing ingredients to blender. Blend on high until smooth and creamy. Pour over kale and enjoy.

Makes approx. 2 Servings.

Herbal Sauerkraut Salad • • • • • • •

Broccoli and Cauliflower Salad • 2 Cups Broccoli – Chopped • 2 Cups Cauliflower – Chopped Add ingredients to large bowl and mix well.

• Dressing: • 1 Cup Sesame Seeds • 1 Clove of Garlic • 4 Tbsp. Lemon Juice • 1 Chopped Zucchini • ½ Cup Chopped Dill • 2 tsp. Sea Salt • ½ Cup Purified water Add all dressing ingredients to blender. Blend on high until smooth and creamy. Pour over salad and enjoy.

Makes Approximately 2 Servings.

Carrot Beet Salad • 2 Cups Shredded Carrots • 2 Cups Shredded Beets • 2 Cups Shredded Zucchini Add ingredients to large bowl and mix well.

Dressing: • 2 Tbsp. Ginger Juice • 4 Tbsp. Lime Juice • 1 Tbsp. Dried Basil • 2 Tbsp. Honey • 2 tsp. Sea Salt Add all dressing ingredients to blender. Blend on high until smooth and creamy.

Makes Approximately 2 Servings.

1 Head of Chopped Romaine Lettuce 2 Cups Spinach 1 Cup Chopped Cilantro ½ Cup Chopped Dill ½ Cup Chopped Parsley ½ Cup Chopped Arugula 2 Cups of Sauerkraut

Add all ingredients to large bowl and mix well.

Makes approximately 2 Servings.

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Spiraled Beet Salad • 4 Cups of Spiralized Beets • ¼ Cup Shredded Carrots • ¼ Cup Shredded Zucchini • Handful of Pea Sprouts • 4 Tbsp. Sesame Seeds • ½ Cup Chopped Watercress • Mix all salad ingredients in large bowl.

Dressing: • 1 Tbsp. Miso • 2 Tbsp. Olive Oil • ¼ Cup Apple Cider Vinegar • 4 Tbsp. Honey • 1 Clove of Garlic Add all dressing ingredients to blender. Blend on high until desired consistency.

Makes Approximately 2 Servings.

Rosemary Garlic Dressing • • • • • •

¼ Cup Olive Oil 1 Tbsp. Fresh Rosemary Leaves 2 tsp. Garlic 4 Tbsp. Lemon Juice 2 tsp. Sea Salt 1 tsp. Black Peppercorns

Add all ingredients to blender. Blend on high until smooth.

Makes Approximately 2 Servings.

Raspberry Vinaigrette • 1 Cup Raspberries • ¼ Cup Apple Cider Vinegar • 2 Tbsp. Honey Add all ingredients to blender. Blend on high until smooth.

Makes Approximately 2 Servings.

Fiesta Dressing • • • • • • • •

2 Cups Corn 1 Chopped Red pepper 1 Cup Chopped Basil 2 Cloves of Garlic 2 tsp. Sea Salt 2 tsp. Cumin 2 tsp. Paprika ½ tsp. Cayenne

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes Approximately 4 Servings.

Sweet Red Pepper Dressing • • • • •

1 Red Pepper 1 Peeled Orange 1 Date 1 Clove of Garlic 1 Cup of Chopped Dill

Add all ingredients to blender. Blend on high until smooth.

Makes Approximately 2 Servings.

Mango Raspberry Dressing • 1 Cup Chopped Fresh Mango • 1 Cup Raspberries Add all ingredients to blender. Blend on high until smooth.

Makes Approximately 2 Servings.

Spicy Lemon Dill Tahini • • • • • • •

2 Tbsp. Lemon Juice 1 Cup Sesame Seeds 3 tsp. Sea Salt 2 Cloves of Garlic 1 Chopped Zucchini 1 Cup Chopped Dill 1 Whole Jalapeño

Add all ingredients to blender. Blend on high until smooth.

Makes Approximately 2 Servings.

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Orange Basil Hemp • • • • •

1 Cup Orange Juice ½ Cup Hemp Seeds 2 tbsp. Coconut Aminos 2 Cloves of Garlic 1 Cup of Chopped Basil

Spicy House Salad Body: • 4 Cups Mixed Greens • 1 Cup Shredded Beets • 1 Cup Shredded Carrots • 2 Cups Clover or Alfalfa Sprouts

Add all ingredients to blender. Blend on high until smooth.

Mix salad body ingredients in large bowl.

Makes Approximately 2 Servings.

Dressing: • 1 Cup Coconut Almond Yogurt • 1 Cup Coconut Water or Purified Water • 12 Brazil Nuts • 1 Red Pepper • 2 Cloves of Garlic • 1 Tbsp. Turmeric • 2 tsp. Sea Salt • ½ tsp. Cayenne

Pine Nut Pesto • • • • • •

1 Cup Pine Nuts 4 tbsp. Lemon Juice 1 Cup Chopped Basil 1 Chopped Zucchini 4 Tbsp. Olive Oil 3 tsp. Sea Salt

Add all ingredients to blender. Blend on high until Pesto Consistency.

Makes Approximately 2 Servings.

Best Dressing Ever • • • • • • •

1 Cup Coconut Water 1 Cup Coconut Meat 2 Dates 2 Tbsp. Lemon Juice 1 Cup Chopped Dill 2 tsp. Sea Salt 2 Cloves of Garlic

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes Approximately 2 Servings.

Add all dressing ingredients to blender. Blend on high until smooth and creamy.

Makes Approximately 2 Servings.

Raw Thai Salad Body: • 4 Cups Chopped Bok Choy • 1 Cup Chopped Shiitake Mushrooms • 1 Cup Chopped Cilantro • 2 Cups Mung Bean Sprouts • 1 Cup Chopped Carrots • 1 Minced Jalapeno Mix all salad body ingredients in large bowl.

Dressing: • 2 Cups Coconut Almond Yogurt • 1 Cup Chopped Onions • 1 Cup Chopped Mushrooms • 2 Cloves Minced Garlic • 2 tsp. Mustard Powder • 2 Tbsp. Lemon • 2 Tbsp. Coconut Aminos • 2 Tbsp. Olive Oil Add all dressing ingredients to food processor. Using s blade, pulse all ingredients leaving it chunky and pour over the top of the salad.

Makes Approximately 2 Servings.

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Veggies N’ Dip

Pesto Pasta

Veggie Tray: • 2 Cups Chopped Broccoli • 1 Cup Carrot Sticks • 1 Cup Zucchini Sticks • 1 Cup Celery Sticks • 8 Bok Choy Leaves • 2 Cups Cauliflower • 1 Cup Snap Peas

Noodles: • 4 Cups Zucchini • Sprilize zucchini into noodles.

Dipping Sauce: • 2 Cups Coconut Almond Yogurt • 1 Cup Sun Dried Tomatoes • 2 Cloves of Garlic • 1 tsp. Sea Salt • 1 Tbsp. Italian Herbs Add all sauce ingredients to blender. Blend on high until smooth and creamy.

Pesto Sauce: • 1 ½ Cups Coconut Almond Yogurt • ½ Cup Pine Nuts • 1 Cup Chopped Basil • 2 Cloves of Garlic • 3 tsp. Sea Salt • 4 Tbsp. Olive Oil • 2 Tbsp. Lemon Juice Add all sauce ingredients to blender. Blend on high until smooth and creamy. Pour over noodles.

Makes Approximately 2 Servings.

Makes Approximately 2 Servings.

Creamy Cole Slaw Cole Slaw: • 4 Cups Shredded Cabbage • 1 Cup Shredded Carrots Sauce: • 1 Cup Coconut Almond Yogurt • 2 Tbsp. Lemon Juice • 2 Cloves of Garlic • 3 tsp. Sea Salt • 4 Tbsp. Apple Cider Vinegar • 2 Tbsp. Honey Add all sauce ingredients to blender. Blend on high until smooth and creamy. Mix with Cole Slaw in large bowl.

Makes Approximately 2 Servings.

Vegan Cheese for My Long Time Viewers Raw Vegan Cheese • 2 Cups Soaked Sunflower Seeds • 1 Tbsp. Fresh Rosemary • 2 Tbsp. Fresh Dill • 2 Cloves of Garlic • 2 tsp. of Sea Salt • 1 tsp. Of PuraDyme LiyfBiotic Add all ingredients to food processor. Using s blade, pulverize that into a pate’ consistency. Place on counter for 4 hours covered but not sealed to culturize. Lasts in fridge for 3 days.

Makes Approximately 2 Servings.

Brazil Nut Cheese • • • • • • • • •

1 Cup of Brazil Nuts 2 Red Peppers 1 tsp. Powdered Turmeric 2 Cloves of Garlic 1 tsp. Cayenne 1/4 Cup Nutritional Yeast 2 tsp. Sea Salt 4 Tbsp. Lime Juice 1 tsp. of PuraDyme LiyfBiotic Probiotic Powder

Add all ingredients to food processor. Using s blade, pulverize that into a pate’ consistency. Place on counter for 4 hours covered but not sealed to culturize. Lasts in fridge for 3 days.

Makes Approximately 2 Servings.

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A Delicious Corn and Basil Dressing • • • •

2 Cups Corn Off the cob 1 Cup Chopped Basil 2 Cloves of Garlic 2 tsp. Sea Salt

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes Approximately 2 Servings.

A Delicious Honey Mustard Dressing • • • • • • •

1 Cup Coconut Almond Yogurt ¼ Cup Apple Cider Vinegar 2 Tbsp. Honey 2 Cloves of Garlic 1 tsp. Mustard Powder 2 tsp. Sea Salt 2 Tbsp. Lemon Juice

Add all ingredients to blender. Blend on high until smooth.

Makes Approximately 2 Servings.

Delicious Summer Dressing Dressing Recipe: • • • • • • •

2 Cups of Corn 1 Red Pepper 1 Cup Chopped Basil 2 Cloves of Garlic 4 Tbsp. Lime Juice 1 Thai Pepper 2 tsp. of Sea Salt

Festive Green Dressing • • • • • • • • •

2 Chopped Cucumbers 2 Cloves of Garlic 1 Cup Chopped Dill 1 Cup Chopped Cilantro 1 Cup Chopped Basil ½ Avocado ¼ Cup Apple Cider Vinegar 2 tsp. Sea Salt 4 Tbsp. Lime Juice

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes Approximately 2 Servings.

How to Make Nacho Cheese Kale Chips Nacho Cheese: • • • • • • • • • • • •

2 Chopped Red Peppers 1 Cup Brazil Nuts 3 Cloves of Garlic 2 tsp. Sea Salt 1 Tbsp. Turmeric 2 Tbsp. Brewer’s Yeast 1 Tbsp. Powdered Ginger 2 Tbsp. Dulse Seaweed 2 Tbsp. Apple Cider Vinegar 2 Tbsp. Lemon Juice ½ tsp. Cayenne 2 Tbsp. Olive Oil

Add all ingredients to blender. Blend on high until smooth.

Chips: • Kale Put nacho cheese in bowl, dip kale chips in nacho cheese and place on teflex sheet. Dehydrate at 120 degrees for 8-12 hours.

Makes Approximately 2 Servings.

Add all ingredients to blender. Blend on high until smooth.

Salad Recipe: • • • • • •

1 Head of Romaine 2 Cups Chopped Tomato 2 Cups Chopped Cucumber 1 Sliced Avocado ½ Cup Minced Purple Onion 1 Cup Shredded Carrots

Add ingredients to large bowl and toss well. Pour dressing over salad and enjoy.

Makes Approximately 2 Servings.

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Spinach Lasagna

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911 Hot Sauce • • • • • • •

1 Red Pepper 1 Carrot 2 Cloves of Garlic 5 Habaneros ¼ Cup Apple Cider Vinegar 2 tsp. Sea Salt 2 Tbsp. Lime Juice

Add all ingredients to blender. Blend on high until smooth.

Creamy Pasta Noodles: • 1 Spirilized Zucchini Sauce: • 1 Cup Coconut Almond Yogurt • ½ Cup Sundried Tomatoes • ¼ Cup Soak Water from Sundried Tomatoes, Water, or Coconut Water • 2 tsp. Sea Salt • 1 tsp. Italian Seasoning

Makes 1 small bottle.

Best Vegan Dressing • • • • • • • • •

1 Cup Orange Juice 2 Cloves of Garlic 1 Chopped Red Pepper 1 Cup Brazil Nuts 1 Tbsp. Turmeric 1 Tbsp. Ginger Powder 2 tsp. Sea Salt ½ Avocado ½ tsp. cayenne

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes Approximately 2 Servings.

Black Bean Dip • • • • •

1 Cup Soaked Black Sesame Seeds 2 Cups Soaked Sunflower Seeds (Sprouted) 1 Tbsp. Panaseda Black Cumin Oil or Cumin Powder 2 tsp. Sea Salt 2 tsp. Garlic Powder

Add all ingredients to food processor. Using s Blade, pulverize until pate’ consistency. Can be used for vegetables or wraps.

Make 2 Large Servings.

Coconut Hemp Seed Yogurt • • • •

Add all sauce ingredients to blender. Blend on high until smooth. Pour over noodles.

Makes Approximately 2 Servings.

Dry Your Own Herbs Italian Seasoning: • • • • • •

1 Bunch Dill 1 Bunch Cilantro 1 Bunch Basil 1 Bunch Thyme 1 Bunch Oregano 1 Bunch Rosemary

Spread herbs on teflex sheets. Dehydrate slowly on 115 degrees. Remove all green parts from the stems and powder in the vitamix.

Makes several jars.

Hemp Seed Yogurt • 2 Cups Hemp Seeds • 2 Cups Purified Water • 1 Tbsp. PuraDyme LiyfBiotic Add all ingredients to blender. Blend on high until smooth and creamy. Leave at room temp for 4 hours covered but not sealed.

Refrigerate and keeps for 3 days.

Makes Approximately 4 Servings.

2 Cups Coconut Water 1 Cup Coconut Meat 1 Cup Hemp Seeds 1 tsp. Of PuraDyme LiyfBiotic

Add all ingredients to blender. Blend on high until smooth and creamy. Leave at room temp for 4 hours covered, but not sealed. Refrigerate and keeps for 3 days.

Makes Approximately 4 Servings.

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Raw Food Wraps Salad: • 4 Cups Mixed Greens • 1 Cup Dulse (Soaked in Orange Juice) • 1 Cup Chopped Tomato • 1 Cup Chopped Cucumber • 1 Chopped Avocado • 2 Tbsp. Lemon Juice

Lemon Tahini Dip • • • • •

1 Cup Sesame Seeds Juice of 1 Lemon 2 Cloves of Garlic 1 ½ Cups Purified Water 1 tsp. Sea Salt

Add all ingredients to blender. Blend on high until smooth and creamy.

Mix all salad ingredients in large bowl.

Makes 2 Servings.

Dressing: • ½ Cup Orange Juice • 12 Brazil Nuts • 1 tsp. Sea Salt • 1 Tbsp. Turmeric • 1 Clove of Garlic • 1 Tbsp. Ginger Powder Add all dressing ingredients to blender. Blend on high until smooth and creamy.

Note: If you would like a thicker consistency you can add a couple more brazil nuts.

Wrap in Nori Seaweed Makes Approximately 10-12 Wraps.

Raw Stroganoff Sauce: • 1 Cup Soaked Pine Nuts • 1 Cup Coconut Meat • 1 Cup Coconut Water • 3 Cloves of Garlic • 1 Tbsp. Tamari Raw Soy Sauce • 1 tsp. Sea Salt • 2 Tbsp. Lemon Juice • ½ tsp. Black Pepper Add all sauce ingredients to blender. Blend on high until smooth.

Tasty Tomato Sauce • • • • • • •

2 Cups Chopped Tomatoes ½ Cup Soaked Sun Dried Tomatoes 2 Cloves of Garlic 1 Stalk Celery 1 Tbsp. Italian Herbs 2 tsp. Sea Salt ¼ Cup Chopped Raw Olives (Optional)

Blend Sundried tomatoes, garlic and sea salt until smooth and creamy. Then add celery and raw olives, and lightly blend leaving celery and olives chunky.

Makes 2 Servings.

Creamy Pesto Sauce • • • • • •

2 Cups Chopped Basil 1 Cup Pine Nuts Juice of 2 Lemons 3 tsp. Sea Salt 4 Tbsp. Olive Oil 1 ½ Cups Purified Water

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes 2 Servings.

Noodles: • 4 Cups Zucchini Noodles (Sprilized) • ½ Cup Chopped Purple Onion • 1 Cup Chopped Shiitake Mushrooms • 1 Cup Chopped Red Pepper • ½ Cup Chopped Black Olives • 1 Cup Corn off the cob Add all ingredients to large bowl and toss well. Pour sauce over top and enjoy.

Makes 2 Servings.

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Savory Herbal Dressing • • • • • • • • •

1 Cup Coconut Almond Yogurt 1 Avocado 1 Cup Chopped Fresh Cilantro 1 Cup Chopped Fresh Basil 1 Cup Chopped Fresh Dill 2 Cloves of Garlic ½ Jalapeno 1 Cup Purified Water 2 tsp. Sea Salt

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes 2 Servings.

Coconut Cream Sauce • • • • • • •

1 Cup Coconut Water 1 Cup Coconut Meat Juice of 1 Lemon 1 tsp. Cinnamon 1 Vanilla Bean or 1 tsp. Vanilla Bean Powder 2 Tbsp. Hemp Seeds 2 Dates

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes 2 Servings.

Blackberry Vinaigrette • • • • •

Mac N’ Cheese Sauce • • • • • •

1 Cup Macadamia Nuts 4 Tbsp. Nutritional Yeast 1 tsp. Turmeric 3 tsp. Sea Salt 1 Cup Purified Water.

Add all ingredients to blender. Blend on high until smooth and creamy. Eat with Cauliflower.

Makes 2 Servings.

Date Sauce • 8 Dates • 1 ½ Cups Coconut Water Add all ingredients to blender. Blend on high until smooth and creamy. Dip Apples Slices in it.

Makes 2 Servings.

Orange-Tomato Dressing • • • • •

2 Peeled Oranges 2 Large Tomatoes 2 Cloves of Garlic 1 Cup Chopped Dill 1 Tbsp. Coconut Aminos.

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes 2 Servings.

½ Cup Apple Cider Vinegar ½ Cup Blackberries 1 Tbsp. Honey 1 Tbsp. Italian Seasoning 2 Tbsp. Hemp Oil

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes 2 Servings.

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SOUPS

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Savory Green Soup Savory Green Soup Base: • 2 Chopped Cucumbers • 2 Cups Chopped Celery • 1 Cucumber • 2 Cloves of Garlic • ½ Avocado • 2 tsp. Sea Salt • 2 Tbsp. Lime Juice Add all ingredients to blender. Blend on high until smooth and creamy.

Makes Approx. 2 Servings.

Creamy Carrot Soup Creamy Carrot Soup Base: • 2 Cups Carrot Juice • Blend the following with Carrot Juice: • 1 Red Pepper • 1 Avocado • 1 Clove of Garlic • 2 Tbsp. Lime Juice • 1 tsp. Sea Salt

Zesty Corn Chowder Soup Zesty Corn Chowder Soup Base: Blend: • 2 Cups Corn Off the cob • 1 Red Pepper • 2 tsp. Cumin • 2 tsp. Paprika • 1 Clove of Garlic • 2 tsp. Sea Salt • 2 Tbsp. Lime Juice • 1 Cup Chopped Basil Add all soup base ingredients to blender. Blend on high until smooth and creamy.

Add: • ¼ Cup Finely Chopped Purple Onion • 1 Cup Corn • 1 Cup Finely Chopped Red Pepper • 1 Cup Chopped Cilantro • 1 Tbsp. Minced Jalapenos Add to soup base and mix well.

Makes Approx. 2 Servings.

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes Approx. 2 Servings.

Garnish: • Cilantro

Tomato Soup • • • • •

4 Cups Chopped Tomato ½ Cup Macadamia Nuts 2 tsp. Sea Salt ½ tsp. Black Pepper 1 Clove of Garlic

Spicy Red Pepper Brazil Nut Soup

Add all ingredients to blender. Blend on high until smooth.

Spicy Red Pepper Brazil Nut Soup Base: • 1 Red Pepper • 12 Brazil Nuts • 2 tsp. Turmeric • 1 Cup Orange Juice • 1 Clove of Garlic • 1 Cup Chopped Dill • ½ Jalapeno • 1 Tbsp. Dulse

Carrot Avocado Soup

Garnish: • ¼ cup chopped Brazil Nuts

Makes Approx. 2 Servings.

• 4 Cups Carrot Juice • 1 Avocado • 1 Tbsp. Coconut Aminos Add all ingredients to blender. Blend on high until smooth and creamy.

Makes Approx. 2 Servings.

Add all soup base ingredients to blender. Blend on high until smooth and creamy. Sprinkle with chopped brazil nuts to garnish.

Makes Approx. 2 Servings.

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Apple Raisin Salad • 1 Apple • ¼ Cup Raisins • 2 Celery Stalks • Dash of Cinnamon Chop all ingredients, add all ingredients into bowl.

Makes 1 serving.

Quick Energy Soup Blend: • 2 Cups Chopped Tomato • 2 Peeled Oranges • 1 Date • 1 Cup Chopped Celery • 4 Romaine Lettuce Leaves • 2 Cups of Spinach • 1 Cup Chopped Basil • 2 Tbsp. Hemp Seeds • 1 Clove of Garlic Add all ingredients to blender. Blend on high until smooth.

Makes Approx. 2 Servings.

A Super Savory Green Soup and A Spiritual Breakthrough Deep Green Soup Base: • 8 Stalks Celery • 1 Cucumber • 1 Bundle of Cilantro • 1 Bundle Kale • 1 Lemon • 2 Garlic Cloves Juice all soup base ingredients.

Add Chunks: • 1 Cup Chopped Celery • 1 Cup Chopped Cucumber • 1 Chopped Avocado • 2 Tbsp. Walnut Oil • 1 tsp. Garlic Powder • 1 tsp. Ground Cumin • 1 tsp. Paprika • 2 tsp. Sea Salt • 1 Tbsp. Minced Jalapeno • ¼ Cup Minced Green Onion • 1 Cup Chopped Red Pepper Mix with soup base and enjoy.

Makes Approximately 2 Servings.

Summer Fiesta Soup • • • • • • • •

2 Cups Corn 1 Chopped Red Bell Pepper ½ Cup Chopped Basil ½ tsp. Cumin ½ tsp. Paprika 1 Clove Garlic 1 Dash Cayenne 2 tsp. Sea Salt

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes 2 Servings.

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Creamy Red Pepper Soup: • • • • •

2 Cups Carrot Juice 1 Avocado 1 Chopped Red Bell Pepper 1 Cup Chopped Fresh Dill 1 tsp. Sea Salt

Garnish: • Shredded purple cabbage.

• Add all soup ingredients to blender. Blend on high until smooth and creamy. Add shredded purple cabbage on top to garnish.

Makes 2 Servings.

Butternut Miso Soup • • • • •

2 Cups Peeled and Chopped Butternut Squash 1 Tbsp. Miso 2 Cups Coconut Water 1 Date Juice of 1 Lime

Garnish: • Bean Sprouts • Green Onions Add all soup ingredients to blender. Blend on high until smooth and creamy. Garnish with bean sprouts and green onions.

Makes 2 Servings.

Detox Soup • • • • • • • • •

2 Cucumbers ½ Avocado 1 Tbsp. Chlorella ½ Cup Fresh Dill Juice of 1 Lime ½ Cup Chopped Cilantro ½ Cup Chopped Parsley ½ Cup Chopped Celery 1 Clove Garlic

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes 2 Servings.

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DESSERTS

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Banana Pecan Ice Cream • • • • •

4 Frozen Bananas 2 Dates 1 tsp. Vanilla Powder 1 tsp. Cinnamon 2 Tbsp. of PuraDyme LiyfEssentials

Add all ingredients to food processor. Using s blade, pulverize until creamy. Can put in freezer for up to 30 minutes to chill or enjoy right away.

Butternut Squash Pudding • • • • • •

2 Cups Coconut Almond Yogurt 1 tsp. Cinnamon 4 Tbsp. of PuraDyme Liyf Essentials (Vanilla) 2 Cups Peeled and Chopped Butternut Squash 1 ½ Cups Coconut Water

Add all ingredients to blender. Blend on high until smooth and creamy.

Makes Approximately 2 Servings.

• Pecans (added at the end for topping) Makes 2 Servings.

Carrot Cake • • • • • • • •

2 Cups Chopped Carrots 4 Dates 4 Dried Figs ½ Cup Raisins ¼ Cup Shredded Coconut 1 tsp. Cinnamon ½ tsp. Nutmeg ½ tsp. Allspice

Add all ingredients to food processor. Using s blade, pulverize until carrot cake consistency.

Frosting: • 2 Cups Coconut Almond Yogurt • 4 Dates • 1 tsp. Vanilla • 1 Tbsp. Lemon Juice • ½ tsp. Sea Salt • 3 Tbsp. Cashews Add all frosting ingredients to blender. Blend on high until smooth and creamy.

Makes Approximately 4 Servings.

Chocolate Pudding • • • •

2 Ripe Avocados ½ Cup Carob or 1/8 cup Raw Cacao Powder (Chocolate) 6 Dates Pinch Sea Salt

Carmel Apples • • • •

2 Sliced Apples 4 Dates 2 tsp. Cinnamon ½ Cup Coconut Water or Purified water

Add dates, cinnamon, and coconut water to blender. Blend on high until smooth. Makes Caramel sauce, dip apples slices and enjoy.

Makes 1 Serving.

Chocolate Strawberries Baby!

• • • • • • • • • • •

1 Cup Melted Cacao Butter ½ Cup Cacao Powder 1/3 Cup Chocolate PuraDyme Liyf Essentials ¼ Cup Shredded Coconut 1 tsp. Vanilla Powder 1/2 tsp. Sea Salt ½ tsp. Cinnamon ½-1 Cup Honey ¼ tsp. E3 Live Blue-Green Algae ¼ tsp. Cayenne Strawberries

Melt Cacao Butter in double boiler. In a large bowl stir in the cacao powder, liyf essentials, shredded coconut, vanilla powder, sea salt, cinnamon, honey and E3 Live Blue Green Algae and cayenne, and stir well. Then dip strawberries. And place on wax paper and place in fridge for 20 minutes to chill.

Makes around 2 cups of chocolate.

Add all ingredients to food processor. Using s blade, pulverize until smooth and creamy.

Makes 2 Servings.

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Banana Pecan Ice Cream

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Reese’s Cup • 2 cups of Chocolate. (Chocolate from Chocolate Strawberries Recipe) • Sprouted Almond Butter (1 Cup soaked Almonds, 2 Tbsp.

Almond Oil, 1 tsp. Sea Salt, 4 Tbsp. Honey or 2 Dates) Using s blade, pulverize in food processer into almond butter consistency.

Take melted chocolate into cupcake paper cup, Layer ¼ inch thick. Make ¼ inch patty of almond butter and lay over layer 1 of melted chocolate. Then cover patty with a 2nd layer of melted chocolate and chill.

Makes approx. 8-10 Cups.

Chocolate Covered Bananas • • • • • • • • • • • •

1 Cup Melted Cacao Butter ½ Cup Cacao Powder 1/3 Cup Chocolate PuraDyme Liyf Essentials ¼ Cup Shredded Coconut 1 tsp. Vanilla Powder 1/2 tsp. Sea Salt ½ tsp. Cinnamon ½-1 Cup Honey ¼ tsp. E3 Live Blue-Green Algae ¼ tsp. Cayenne 6 Chilled bananas

Melt Cacao Butter in double boiler. In a large bowl stir in the cacao powder, liyf essentials, shredded coconut, vanilla powder, sea salt, cinnamon, honey and E3 Live Blue Green Algae and cayenne, and stir well. Cut bananas into 1 inch chunks and use toothpick for dipping. s. And place on wax paper and place in fridge for 20 minutes to chill.

Makes approx. 2 cups of chocolate. Makes around 6-8 dipped bananas

Chocolate Filled Habaneros/ Jalapeños Chocolate: • 1 Cup Melted Cacao Butter • ½ Cup Cacao Powder • 1/3 Cup Chocolate PuraDyme Liyf Essentials • ¼ Cup Shredded Coconut • 1 tsp. Vanilla Powder • 1/2 tsp. Sea Salt • ½ tsp. Cinnamon • ½-1 Cup Honey • ¼ tsp. E3 Live Blue-Green Algae • ¼ tsp. Cayenne Melt Cacao Butter in double boiler. In a large bowl stir in the cacao powder, liyf essentials, shredded coconut, vanilla powder, sea salt, cinnamon, honey and E3 Live Blue Green Algae and cayenne, and stir well.

• • ½ cup Chocolate • 8-10 Habaneros • 8-10 Jalapeños Take pepper and chop in half lengthwise and fill with melted chocolate.

Makes Approximately 20 Servings.

Note: great party food!

Apple Pie A La Mode Crust: • 2 Cups Soaked Almonds • 10 Dried Figs • 1 tsp. Sea Salt Add all crust ingredients to food processor. Pulverize using s blade until crumbly. Mash to bottom of a pie pan.

Date Sauce: • 8 Dates • ½ Cup Purified Water Add all date sauce ingredients to blender. Blend on high until smooth.

Filling: • 4 Cups Finely Chopped Apples • 1 Tbsp. Cinnamon • ½ Cup Date Sauce Mix together filling ingredients and add to pie pan over crust.

Topping: • 1 Cup Coconut Yogurt • Sprinkle with Vanilla Powder.

Top Apple pie with topping and sprinkle with vanilla powder.

Makes 1 Pie.

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Apricot Walnut Ginger Balls • • • • •

2 Cups Dried Apricots 1 Cup Walnuts 2 Tbsp. Fresh Ginger 2 Tbsp. Lemon Juice 1 tsp. Sea Salt

Add all ingredients to food processor. Using s blade, pulverize until chunky consistency. Roll into 1 inch balls.

Banana Strawberry Ice Cream • • • •

4 Frozen Bananas 1 Cup Frozen Strawberries 4 Dates 1 tsp. Vanilla Powder

Add ingredients to food processer. Using s blade, pulverize until smooth. Put in freezer to chill for around 30 minutes and enjoy.

Makes Approximately 2 Servings.

Makes Approximately 12 Balls.

Mango Lassie • 2 Cups Fresh Chopped Mango • 2 Cups Coconut Water Add all ingredients to blender. Blend on high until smooth.

Garnish with: • Chopped Almonds • Sprinkle with Nutmeg • Mint Leaves Makes Approximately 2 Servings.

Fig Bars • • • •

12 Dried Figs (Soaked in water for about 4 hours.)

1 Cup Almonds 2 tsp. Cinnamon 1 tsp. Sea Salt

Add all ingredients to food processor. Pulverize using s blade until chunky consistency. Spread on a wax paper and cut into 2x4 inch bars. Keeps up to 3 days in fridge in Tupperware container.

Makes Approximately. 4-5 Bars.

Coconut Date Balls • 8 Dates • 1 Cup Shredded Coconut Add ingredients to food processor and pulverize with s blade until chunky. Roll into 1 inch balls. Keeps up to 3 days in Tupperware container fridge.

Apple Cobbler Base: • 2 Cups Sliced Apples • ½ Cup Raisins • ½ cup Walnuts • ½ cup Pecans • 1 Tbsp. Cinnamon • ½ cup Shredded Coconut Mix all base ingredients in large bowl.

Sauce: • 8 Dates • 1 Cup Coconut Water or Purified water Add all sauce ingredients to blender. Blend on high until smooth. Add sauce over mixed apple base and stir well.

Makes Approximately 4 Servings.

Blueberries And Cream • 2 Cups Organic Blueberries Cream: • 1 Cup Coconut Water • 1 Cup Coconut Meat Add coconut water and meat to blender. Blend on high until smooth.

Pour over the top of blueberries and enjoy.

Makes Approximately 2 Servings.

Makes Approximately 8, 1 inch Balls.

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Carrot Cake

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Lemon Coconut Sesame Balls • • • • •

½ Cup Shredded Coconut ½ Cup Ground Sesame seeds 4 Tbsp. Lemon Juice 4 Tbsp. Honey ¼ Cup Melted Coconut Oil

Mix well in large bowl. Roll into 1 inch balls and place in fridge to chill for 20 minutes.

Makes Approximately 8-10 Balls.

Sesame Hal Va • 1 Cup Finely Ground Sesame Seeds (blend in blender until finely ground on high, for about 30 seconds.)

• ½ Cup Honey • 2 tsp. Cinnamon • 1 tsp. Vanilla Powder Mix all ingredients well in large bowl then form into 2x4 inch bars.

Makes Approximately 6 Bars.

Dan’s Ultimate Ice Cream • • • • • • •

2 Cups Sesame Milk 1 Cup Cashews 2 Tbsp. PuraDyme Liyf Essentials 4 Dates 1 Banana 4 Tbsp. Carob 1 Vanilla Bean or 1 tsp. Vanilla Powder

Add all ingredients to blender. Blend on high until smooth and creamy. Freeze overnight.

Makes Approximately 2 Servings.

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