recipebook
Sanoviv Medical Institute
Content 3 Dips, Salsas & Appetizers
24 Fish
9 Soups
28 Main Dishes
14 Main Course
42 Desserts
19 Italian Food
46 Drinks
Dips,
salsas &
appetizers
Eggplant Dip 1 Heat the oven at 350 F 2 Bake the Eggplant for 30 minutes Take the skin off 3 Bake the bell pepper for 5 minutes 4 Bake the pine nuts for 3 minutes 5 Blend the Eggplant, pine nuts and bell pepper in the food processor Ingredients For 4 Servings 1 eggplant
¼ tsp ginger
1 bell pepper
¼ tsp garlic
½ Cup pine nuts
1 tsp chili powder
2 tbsp Tahini
Salt
6 Add Tahini, Cilantro, Ginger, Garlic, and Chili powder, Salt to taste and blend for 15 Seconds 7 Serve with vegetables sticks
1 tsp cilantro
Tahitian Almond Dipping Sauce
Ingredients For 4 Servings 1 Cup raw almond butter ½ Cup raw pine nuts ½ Cup cilantro (chopped) 1 clove fresh garlic ¼ Cup fresh orange juice 1 ½ tbsp. agave syrup
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Hot Sauce For Soft Tacos
Ingredients For 15 Servings 1 Juice fresh oranges to yield 1 Cup 2 Place all ingredients into blender 3 Blend until smooth
2 tomatoes (diced) ¼ Cup sun dried tomatoes ¼ tsp cayenne pepper 1 tsp. chili powder ¾ tsp. Celtic sea salt 2 tsp. agave
1 Dice tomatoes 2 Place all ingredients into blender 3 Blend until smooth
Mock Sour Cream 1 Juice celery in juicer 2 Peel, seed and chop cucumber 3 Combine cucumber and celery juice in blender and liquefy 4 Add sunflower seeds or pine nuts and blend until smooth
Ingredients yields 1½ Cups 1 Cup sunflower seeds or
chopped)
pine nuts (soaked 8-12 hrs.)
1 tsp. Garlic (minced)
½ Cup cucumber (peeled,
¼ tsp. Celtic sea salt
seeded & chopped)
Water to consistency
5 Add the onion, lemon, garlic and Salt 6 Blend until smooth, adding enough water to achieve desired consistency 7 Refrigerate until needed
¼ Cup celery juice ¼ Cup onion (chopped)
SERVING SUGGESTIONS
½ Lemon (peeled, seeded &
Dollop Mock Sour Cream on Raw Tacos
Zucchini Chips 1 Slice zucchini into round disks 2 Marinate zucchini disks in tamari for several hours 3 Add other spices as desired Place zucchini disks onto teflex sheets
Ingredients yields 1½ Cups Zucchini
4 Place into dehydrator at 105 degrees for 3 – 6 hours until desired crispiness is obtained 5 Serve, or store in air- tight container
Tamari Any spices desired
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Vegetable Crackers
Ingredients 10 Cups chunked carrots
1 ½ tsp. Celtic
10 Cups chunked broccoli
sea salt
2 Cups blended tomato
1 ½ Cups golden
4 Cups soaked and dried
flax meal
pumpkin seed
Faux Salmon Pate
Ingredients For 4 Servings 1 ½ Cups carrot pulp 2 tbsp. Garlic minced 1 ½ tbsp. Ginger minced ½ Cup fresh dill chopped ½ Cup onion minced ½ Cup macadamia pine nut cheese
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1 Run carrots and broccoli through a champion juicer with blank screen 2 In a food processor with the Sblade, mix tomato, pumpkin seed and sea salt 3 Stir the pumpkin tomato mix into the vegetables 4 Add the flax meal and mix well Spread onto teflex sheet – 3/8” thick 5 Place dehydrator tray without teflex sheet over the cracker mix 6 Flip over to switch trays to allow more airflow 7 Peel off teflex sheet and cut into desired shape 8 Dry at 105 degrees F until crisp
Mayonnaise
Ingredients 1 Juice carrots in juicer to yield 1 ½ Cups pulp and set aside Mix remaining 2 ingredients with the carrot pulp Save juice to 3 moisten
½ Cup lemon juice 1 tsp salt 2 tbsp olive oil 3 Cups macadamia or pine nuts
1 Blend until very smooth 2 Add a little coconut water or water if necessary
Macadamia Pine Nut Cheese 1 Process above ingredients in food processor until smooth 2 Fold into carrot pulp mixture; add carrot juice to desired consistency 3 Pour in flax oil 4 Add lemon juice to taste 5 Press into a loaf Ingredients ½ Cup macadamia nuts
2 cloves fresh garlic
½ Cup pine nuts
¼ Cup olive oil
¼ tsp. Celtic sea salt
¼ Cup flax oil
1 lemon juiced
Dash kelp powder
6 Sprinkle kelp powder and serve
Nut Bread 1 With “S” blade process cauliflower set aside 2 With “S” blade process yellow squash or vegetable pulp, salt, and flax meal 3 In a bowl mix all ingredients by hand
Ingredients 2 Cups nut pulp 2 Cups cauliflower
¼ tsp sea salt
4 Spread on teflex sheet dehydrator 3/8 inch 5 Dry top, invert, cut, and finish drying - Leave them a little soft
2 Cups yellow squash or left over vegetable pulp ¼ Cup golden flax meal
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Flax Seed Coconut Sheet 1 Blend all ingredients, except the basil leave, until smooth 2 Spread evenly and very thinly (approx 1/8“ in) onto teflex 3 Gently press on the whole basil leave 4 Dehydrate at 115 degrees F for 6 – 10 hours – no need to flip Ingredients 2 young coconut pulp
2 tbsp olive oil
¼ Cup whole golden
1 tsp. salt
flaxseed
1 basil leave
Steamed Vegetables
Ingredients For 4 Servings 1 head cauliflower cut in florets 2 Cups carrots sliced 2 head broccoli cut in florets 2 Cups chard chopped
Ingredients For 6 Servings 1 Steam carrots for 10 minutes 2 Steam cauliflower for 5 minutes 3 Steam broccoli for 3 minutes 4 Steam chard for 2 minutes 5 Serve
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Mexican Salsa
2 avocados (chopped) 3 tomatoes (chopped) ½ bunch fresh cilantro (chopped) 1 clove garlic (chopped) ¼ red onion (chopped) ¼ Cup red bell pepper (chopped) ¼ tsp. jalapeno (chopped) ¼ Cup olive oil ½ tsp. chili powder Juice from 1 lime
1 Mix all ingredients together in a bowl
Soups Sanoviv Cook book 9
Lentil Soup 1 Soak lentils overnight in twice as much water to lentil. Drain and rinse 2 In a large pan sauté garlic, onion and celery in olive oil over medium heat for 3 minutes 3 Add all ingredients and enough filtered water to cover Ingredients 1 Cup green lentils
½ Cup zucchini chopped
2 cloves of garlic minced
1 Cup tomato chopped
4 Bring to a boil and reduce heat to medium low and simmer with lid on for 1 hour
½ onion chopped ½ Cup celery chopped 1- 2 tsp. Celtic sea salt
Italian Wedding Soup 1 In a large saucepan sauté the onion in coconut oil until glassy 2 Add vegetable broth, carrot, basil and grains 3 Bring to a boil and reduce heat to medium. Slowly boil until quinoa is cooked al dente
Ingredients
10
1 tbsp coconut oil
½ tsp. dried basil
1 med. onion finely
1 Cup uncooked quinoa
chopped
grains, soaked over-
5 ¾ Cup vegetable broth
night, and rinsed
1/3 Cup finely chopped
2 Cups kale or spinach
carrot
thinly sliced
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4 Add kale or spinach and serve immediately
Tomato Soup 1 In a small pot over medium heat cook the garlic for a minute 2 Add onion for 2 minutes 3 Add zucchini, turnips, celery, broccoli and cook for 7- 10 minutes 4 Add tomato blended, Italian seasoning and water until boil Ingredients for 4 servings 6 tomatoes blended
½ Cup florets broccoli
1 white onion sliced ½ moons
1 bunch chard
2 cloves garlic minced
chopped
2 paces zucchini cubed
2 tbsp. Olive oil
1 pc turnip cubed
2 tbsp Italian seasoning
2 stalks celery chopped
4 Cups water
5 Before serve add parsley and chard
½ bunch parsley chopped
Thai Tomka Soup 1 In a pot medium heat cook the coconut oil 2 Add leeks and cook for 3 minutes 3 Add bock choy and cook for 1 minute 4 Take out of the stove and add the coconut blended, and all the ingredients Ingredients for 4 servings 2 tbsp coconut oil
¼ Cup ginger minced
4 Cups coconut meat blended
1 tbsp cumin
2 Cups coconut water
1 tbsp coriander
1 bunch bock choy chopped
1 tbsp chili powder
1 pc leek sliced in to rings
Salt
Sanoviv Cook book 11
Quinoa Vegetables Soup 1 In a pot over medium heat add the olive oil and heat for a minute 2 Add garlic and ginger for 1 minute 3 Add onion and the vegetables except spinach, let cook for 3 minutes 4 Add the water until boil Ingredients for 4 servings ½ Cup quinoa grains cooked (see
2 bunches spinach
recipe in this book)
chopped
1 onion cubed
2 tbsp olive oil
1 zucchini cubed
1 tbsp cumin
1 rutabaga cubed
1 tbsp ginger
2 celery stalks sliced
4 Cups water
2 fresh tomatoes cubed
Salt to taste
5 Add cooked quinoa, spices and salt to taste 6 Before serving add the spinach
Tom Kah Soup 1 In a pot at medium heat add olive oil and heat for a minute 2 Add garlic and ginger for a minute 3 Add all the vegetables, water, blended macadamia, blended asparagus and spices for 5 minutes 4 Serve Ingredients
12
½ Cup macadamia nuts
1 tbsp ginger
blended
chopped
2 Cups asparagus blended
1 tbsp garlic chopped
2 zucchini cubed
1 tbsp cumin
1 leek sliced
2 tbsp olive oil
2 Cups bock choy green and
3 Cups water
white part finely chopped
Salt to taste
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Bean Soup 1 In a pot heat the oil at low temperature for a minute 2 Add garlic and ginger for a minute 3 Add onion for 2 minutes 4 Add rutabaga, celery, zucchini, cauliflower, and tomato and cook until tender Ingredients for 4 servings 2 Cups beans soak overnight and
2 tomatoes cut in cubes
cooked for 1 hour
1 onion minced
2 zucchini cut in cubes
1 tbsp garlic minced
3 celery stalks cut in cubes
1 tbsp ginger minced
2 rutabaga cut in cubes
1 tbsp cumin
1 bock choy cut in cubes
8 Cups water
½ cauliflower cut in florets
Celtic sea salt to taste
Warm Blended Cauliflower Avocado Soup
Ingredients For 4 Servings 1 tbsp. olive oil
florets lightly steamed
3 Cups water
1 avocado
Salt to taste
¼ Cup bell peppers 2 tbsp. basil 2 tbsp. lime juice 1 tbsp. ginger chopped
6 Add water until boil 7 Add cooked beans Serve
Mineral Broth
Ingredients
½ head cauliflower cut in
¼ Cup red beet steamed
5 Add salt to taste
1 In a blender add all ingredients and blend until smooth
1 Cup celery (chopped) 1 Cup fresh parsley 1 head garlic 1 Cup carrot (chunks) 4 Cups water
1 Place all ingredients into pot with 4 Cups of water 2 Boil for 25 minutes Strain,
2 Serve
Sanoviv Cook book 13
Main
course
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Sanoviv Cook book
Nori Rolls 1 Shred carrots and radishes 2 Thinly slice (julienne) cucumber 3 Place Nori sheet on a wooden bamboo rolling mat 4 Spread alfalfa and carrots over Nori sheet
Ingredients for 5 servings 2 Nori sheets
1 whole avocado
1 Cup carrots (shredded)
(cubed)
½ Cup radishes (shredded)
½ Cucumber (peeled,
1 Cup alfalfa sprouts
de-seeded, thinly sliced)
½ Cup sunflower sprouts
5 Place sliced cucumber and cubed avocado in center of Nori sheet 6 Place sunflower sprouts at the end of the Nori sheet 7 Roll Nori sheet tightly 8 Slice into 5 pieces
Vegetables Stir Fry With Greens 1 In a fry pan medium heat add the oil 2 Cook the garlic and ginger 3 Add the onions, bell pepper, and rutabaga for 4 minutes 4 Add the snow peas for a minute
Ingredients for 4 servings 2 Red onion cut in julienne
¼ Cup olive oil
¼ Cup garlic minced
Salt to taste
5 As soon as you take out of the fire add the spinach and mix couple seconds add salt as you desire, and serve
2 Cups rutabaga cut in julienne 1 Cup red bell peppers cut in julienne 2 Cups whole snow peas 4 Cups spinach chopped
Sanoviv Cook book 15
Slivered Veggie Chop Suey (chopped) 2 tsp. ginger juice (or 1 tbsp. mince ginger)
2 tbsp sesame oil (or more to taste) 3 tbsp tamari soy sauce 4 pieces Nori sheet (cut in ½ inch strips)
Ingredients for 10 servings 2 carrots (slivered by hand or
1 Cup snow peas or snap
with mandolin)
peas
2 stalks celery (slivered)
1 Cup mung sprouts
1 red pepper (slivered)
1 Cup sunflower sprouts
2 Cups bock choy (thinly sliced-
1 Cup clover sprouts
leaves & stems)
1 small red onion
1 zucchini (slivered)
(chopped)
1 Cup green beans (slivered)
2 cloves garlic (minced) Âź Cup cilantro
1 Sliver vegetables in the longest, thinnest slivers possible 2 Combine all ingredients in large bowl and toss well
OPTIONS To use as a main course or a one-dish meal, add 2 Cups of soaked pumpkin seeds, sunflower seeds or almonds
Teriyaki Vegetables 1 Put the steamed broccoli in a bowl 2 Add agave, dehydrated peppers, olive oil, and tamari to taste 3 Mix well & serve
Ingredients Agave Dehydrated peppers Olive oil Steamed broccoli Tamari
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Spring Rolls 1 Shred cabbage and carrots 2 Thinly slice (julienne) bell pepper 3 Chop cilantro and mint 4 Mix together with mung bean sprouts in large bowl 5 Place spoonful of mixture on each sheet, roll & Serve with Tahitian Ingredients for 4 servings ½ Cup red cabbage (shredded)
½ Cup fresh mint
½ Cup yellow cabbage (shredded)
(chopped)
5 carrots (shredded)
1 package of rice paper
½ Red bell pepper (julienne)
sheets or flax seed
1 Cup mung sprouts
coconut sheets
6 Almond Dipping Sauce
½ Cup fresh cilantro (chopped)
Pablo’s Stir Fry 1 In a frying pan, heat the oil at low temperature for 2 minutes 2 Add the onions for 2 minutes 3 Add the peppers for 4 minutes 4 Add Cauliflower for 2 minutes 5 Add the Asparagus for 2 minutes Ingredients for 2 servings ½ White onion sliced
1 tsp ginger minced
1 Bunch of asparagus (use the green
1 tsp garlic minced
part)
¼ Cup olive oil
1 Red pepper cut in julienne
½ tsp cumin
¼ Head cauliflower cut in florets
Celtic sea salt to taste
6 Keep mixing the vegetables with a spoon until tender or as you desire 7 Add Celtic sea salt to taste 8 Serve
Sanoviv Cook book 17
Hector’s Baked Peppers With Stir Fry Veggies 1 Marinate the peppers and leeks with olive oil and salt for 30 min. 2 Bake for 8 minutes at 350 F In a frying pan heat the oil at low temperature 3 Add garlic, rosemary for a minute 4 Add green beans for 2 minutes Ingredients for 2 servings 1 bunch asparagus
1 tbsp garlic minced
2 Cups green beans
1 tbsp ginger minced
2 red peppers cut in chunks
2 tbsp olive oil
5 Add asparagus for a minute 6 Add Celtic sea salt to taste 7 Serve baked peppers and stir fry in the same plate
2 leeks cut in rings ¼ Cup rosemary chopped
Marinated Broccoli 1 Steam fresh broccoli for 2 minutes Mix apple cider vinegar, sesame oil and tamari 2 Place broccoli in marinate for – ½ hour 3 Remove broccoli from liquid marinate and serve Ingredients for 1 serving ½ Cup raw apple cider vinegar ½ Cup toasted sesame oil 2 oz. Tamari
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Italian
Food
Sanoviv Cook book 19
Pizza Crust
Ingredients 4 Cups hulled sesame seeds
4 tbsp dried oregano
½ Cup onion (diced)
1 large date
3 large clovers garlic
6 tbsp. water
1 tbsp Tamari soy sauce 1 ½ Cups zucchini (diced)
1 Soak sesame seeds in water for 4 – 6 hours; drain and let dry 2 Process sesame seeds in food processor; empty into bowl 3 Process all ingredients in food processor separate form sesame seeds 4 Mix together with sesame seeds in bowl 5 Spread mixture on teflex sheet in round shapes – 3/8”- ½” thick 6 Place into dehydrator for 6 hours. 7 Let dry at 105-110 degrees until top has been dried 8 Remove and turn over onto tray without teflex sheet; peel teflex sheet off backside 9 Place back into dehydrator for 24 hours 10 Serve with your favorite pizza toppings and tomato paste, or store in air-tight container
Pizza Tomato Paste 1 Process all ingredients in food processor until smooth 2 Add additional liquid as needed, but keeping mixture as thick as possible 3 Spread onto pizza crust – ¼ inch thick
Ingredients 3 Cups soaked sun-dried
½ date
tomatoes
2 tbsp Italian season-
1 fresh tomato
ing
1 ½ tbsp olive oil
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TOPPING Sliced tomatoes (¼” thick), onions (sliced very thin), sprouts, black olives, shredded zucchini, etc
Raw-Violi Assembly Cut each sheet of pasta into 16 squares. Spoon 1 heaping teaspoon of filling into the center of the squares, top with another square of pasta and crimp edges and flatten into ravioli shapes. Optional dehydrate to warm it
Ingredients For Pasta Dough - Yields 2 Excalibur Trays 2 Cups young coconut pulp
2 tbsp olive oil
¼ Cup whole golden flaxseed
1 tsp salt
1 Blend all ingredients until Smooth, except the basil leaves. 2 Spread evenly and thinly, approx ¼ onto teflex. 3 Dehydrate at 115*F for 6 – 10 hours- no need to flip Ingredients For Filling 1 Cup water
Ginger, salt to taste
2 Cups macadamia 2 tsp lime juice 2 tsp. sesame oil Blend all ingredients in a Vita mix to create dough; this should be a thick filling
Ingredients for Sauce 2 Cups hemp nut or maca-
Basil leaves
damia Salt, garlic and cayenne 1 Cup water
to taste.
1 Cup lemon juice 1 Cup olive oil Blend until smooth
Sanoviv Cook book 21
Raw Lasagna INGREDIENTS for the assembly 3 medium zucchini, ends trimmed 2 tbsp. olive oil 1 tbsp. finely chopped fresh oregano 1 tbsp. fresh thyme Pinch of Celtic sea salt 3 medium tomatoes, cut in half INGREDIENTS for Pine nut Pesto Ricotta 2 Cups raw pine nuts, soaked for
2 Cups packed basil
1 hour or more
leaves
2 tbsp lemon juice
6 tbsp. filtered water
1 tbsp. sea salt 1 Place the pine nuts, lemon juice, and salt, in a food processor 2 Pulse a few times until thoroughly combined 3 Gradually add water Process until the texture becomes fluffy, like ricotta
INGREDIENTS for the tomato sauce 2 Cups sun-dried tomatoes, ¼ Cup extra virgin olive soaked for 2 hours or more
oil
1 small to medium tomato,
1 tbsp. plus 1 tsp.
diced
agave nectar
¼ small onion, diced
2 tsp. sea salt
2 tbsp. lemon juice
Pinch of hot pepper
1 Squeeze and drain as much of the water out of the soaked sun-dried tomatoes as you can 2 Add the drained tomatoes to Vita-mix with the remaining ingredients 3 Blend until smooth
Options
22
To make individual servings Place about 3 zucchini slices, slightly overlapping, in the center of each serving plate, to make a square shape Spread tomato sauce over the zucchini Top with small dollops of pesto ricotta and a few small tomato slices Repeat twice more with the tomato sauce, pesto ricotta and tomato slices
Sanoviv Cook book
an d then sliced Whole basil leaves for garnishing 1 Cut the zucchini crosswise in half, or into 3-inch lengths 2 Using a mandolin or vegetable peeler, cut the zucchini into very thin slices 3 Toss the zucchini slices with the olive oil, oregano, thyme, salt, and pepper 4 Line the bottom of a 9 by 13 inch baking dish with a layer of zucchini slices, each one slightly overlapping another 5 Spread about 1/3 of the tomato sauce over it 6 Top with the small dollops of pesto ricotta using about 1/3 7 Layer ON about 1/3 of the tomato slices 8 Add another layer of zucchini slices 9 Repeat twice more with the tomato sauce, pesto ricotta and tomato slices 10 Serve immediately, or cover and let sit at room temperature for a few hours 11 Garnish with the basil leaves
Garnish with basil leaves Any leftover lasagna, whether made in a tray or individually, will taste great if kept in the refrigerator for at least a day or more, but it won’t look as good (which doesn’t matter if you’re standing by your self and eating it directly from the refrigerator)
Marinara Sauce For Zucchini or Cucumber Pasta 1 Cut tomatoes in quarters and place in food processor 2 Drain sun dried tomatoes and place in food processor 3 Add olive oil, Italian seasoning and sea salt, or other herbs and spices to your liking: garlic, oregano, onion, basil, and parsley Ingredients for 15 servings 3 Cups soaked sun dried tomatoes
Pinch Celtic sea salt
1 Cup fresh tomatoes 2 tbsp. Olive oil
4 Process in food processor until smooth. (The sauce will be thick) 5 Dollop over zucchini pasta 6 Sprinkle with pine nuts
2 tbsp. Italian seasoning
Risotto 1 Add olive oil to pan, add garlic and cook until it changes color to light brown 2 Add onion, and cook until it changes color to light brown 3 Add all the other ingredients, except the salt and the cumin and cook until soft Ingredients 1 Cup of rice (steamed)
½ Garlic clove (minced)
1 Cup Nopales (sliced)
3 tbsp. Olive oil
1 Cup eggplant (chopped)
¼ tsp. Cumin
½ Cup red bell peppers
¼ tsp. Salt
4 Add water as desire, add salt and cumin to taste
(chopped) ½ Cup of tomatoes (chopped) 1 Cup zucchini (chopped) 1 onion (chopped)
Sanoviv Cook book 23
Fish
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Sanoviv Cook book
Baked Salmon with Vegetables 1 Mix all the ingredients and marinate the salmon for 2 hours 2 Heat the oven at 350 F for 5 minutes 3 Bake the salmon with the ingredients for 5- 7 minutes 4 Take out so you don’t over cook INGREDIENTS for 4 servings 4 paces salmon
¼ Cup onions chopped
½ Cup oregano chopped
¼ Cup olive oil
½ Cup cilantro minced
Dill for garnishing
5 Serve with a slice of lemon and fresh dill on top
¼ Cup ginger minced 1 tbsp cumin ¼ Cup bell peppers minced
Basic Poached Fish 1 Cut fish fillet into 1 ½ inch pieces 2 Heat 1 tbsp. Broth over medium high heat in a non- stick wok 3 Add ginger and garlic and cook for two minutes stirring constantly 4 Add the fish, and the rest of the broth Ingredients for 4 servings 1 pound thick fish fillets
2 tbsp. Fresh lime
2 Cups vegetables broth
juice
5 Bring to a simmer on high heat for about 3 minutes 6 Remove from heat, add lime juice
3 garlic cloves minced 1 tbsp. Fresh minced ginger
Sanoviv Cook book 25
Stuffed Salmon 1 Cut the Fillets in the middle and open up as a butterfly 2 Put all the ingredients in the fillets and close the fillets 3 Heat the oven at 350 F 4 Bake the Salmon for 5- 7 minutes 5 Serve with sauce on top INGREDIENTS for 4 servings 4 paces salmon
2 tbsp olive oil
1 bell pepper cut in julienne
2 cloves garlic minced
½ Red onion sliced
1 tbsp cumin
1 bunch basil whole leaf
Sauce For Stuffed Salmon 1 In a fry pan medium heat add the olive oil 2 Add ginger and garlic for a minute 3 Add leeks and cauliflower for 5 to 7 minutes 4 Add to the end almond milk and salt to taste Ingredients for 4 servings
26
1 head cauliflower in florets
Âź Cup ginger minced
2 paces leeks cut in rings
3 Cups almond milk
3 cloves garlic minced
1 tbsp. Olive oil
Sanoviv Cook book
5 Put on top of salmon
Steamed Fish 1 Whisk together lemon juice, garlic, olive oil and basil or dill, set aside 2 Steam fish for 5-6 minutes depending on the thickness of the fillets or until fish flakes with a fork 3 Transfer fish to serving platter 4 Pour one or two tablespoons of the above mixture onto the fish INGREDIENTS 4 fish fillets
2 tbsp. Chopped fresh
3 tbsp. Fresh lemon juice
basil or dill
2 garlic cloves minced
Âź Cup olive oil
Rosemary Halibut Fish 1 Marinate the fish with all ingredients 2 Bake for 5 – 7 minutes at 350 F 3 Serve
Ingredients for 4 servings 4 halibut fillets
2 tbsp olive oil
1 tbsp mashed by hand in
1 tbsp rosemary
a bowl
chopped
1 tbsp mashed by hand in
2 paces leeks
a bowl
Sanoviv Cook book 27
Main
Dishes
28
Sanoviv Cook book
Baked Green Beans with Squash
INGREDIENTS 3 yellow squash cut in julienne
1 tbsp salt
1 white onion cut in julienne
½ Cup olive oil
1 Cup green beans cut in half
3 tbsp Italian seasoning
2 cloves garlic minced
1 bunch chard leaves
1 tbsp ginger minced
(just green part)
1 Heat the oven at 350 F for 5 minutes Mix Olive oil, ginger, Italian seasoning, and salt) 2 In a bowl marinate onions and yellow Squash, and in a different bowl marinate green beans and carrots, mix well 3 Bake the squash and the onions for 6-8 minutes 4 Bake the other vegetables for 15 minutes 5 After you take the vegetables from the oven just mix the chard with them and serve
1 Cup carrot cut in julienne
Rosemary Halibut Fish 1 Marinate the fish with all ingredients 2 Bake for 5 – 7 minutes at 350 F 3 Serve
Ingredients for 4 servings 4 halibut fillets
2 tbsp olive oil
1 tbsp mashed by hand in
1 tbsp rosemary
a bowl
chopped
1 tbsp mashed by hand in
2 paces leeks
a bowl
Sanoviv Cook book 29
Quinoa Burgers 1 Blend all ingredients in food processor, except quinoa 2 Mix ingredients with cooked quinoa in a large bowl 3 Form into patties ½ inch thick and place on oiled teflex sheet 4 Dehydrate at 115 degrees for 4–6 hours Ingredients for 6 servings 4 carrots shredded
2 Cups fresh parsley
5 sun dried tomatoes
¼ Red beet
½ Red onion
3 tbsp. Cumin
2 cloves fresh garlic
2 Cups cooked quinoa
3 tbsp. red chili powder ½ red bell pepper
Sun Garden Burgers
Ingredients for 6 servings 3 tbsp. Flax seeds (ground)
2 tbsp. Parsley (finely
6 tbsp. Water
minced)
1 Cup carrot pulp
2 tbsp. Red pepper
1 Cup sunflower seeds
(finely minced)
(ground)
2 tsp tamari soy
½ Cup celery (minced)
sauce
6 tbsp. Onion (finely minced)
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Sanoviv Cook book
1 Grind flax seeds in a blender until powdered 2 In blender, combine ground flax seed and water 3 Blend thoroughly 4 Pour mixture into a bowl, set aside 5 Put carrots through juicer to obtain carrot pulp 6 In a medium bowl, thoroughly mix carrot pulp, sunflower seeds, celery, onion, parsley, red pepper and tamari 7 Add the flax seed mixture and mix thoroughly 8 Add more water if necessary so mixture can be formed into patties 9 Form into six-½ inch thick patties 10 Place immediately in the dehydrator and dehydrate for 4 – 8 hours 11 Leave them in the sun until warm or place them in a warm oven for 10 – 15 minutes
Tortilla Wraps / Taco Shells Bread for Sandwich
INGREDIENTS - yields 14 wraps 10 Cups yellow squash (diced) 5 Cups yellow pepper (diced) 3 Cups golden flax meal
1 Place diced squash, yellow pepper and ground flax into food processor 2 Process until smooth 3 Spread mixture – ¼ inch thick onto teflex dehydrating sheet. (Cover full sheet and cut into square shapes after drying, or place on sheet in rounds shapes) 4 Dehydrate at 105 degrees for nine hours or until the top is very dry 5 Place a dehydrator tray (without teflex) on top for the tortillas 6 Hold the two trays together and turn over onto tray without teflex sheet; peel teflex sheet off backside 7 Dry again in dehydrator until dry, but not crispy 8 Remove and store in a zip-lock bag in the refrigerator
Taco Filling 1 Soak nuts 8-12 hours 2 Place all ingredients into the food processor or run through Champion Juicer
INGREDIENTS for 15 servings 1 medium head cauliflower
2 tsp. chili powder
1 Cup soaked & dried brazil
1 ½ tsp. onion powder
nuts
1 tbsp. agave
2 tsp. paprika
2 tbsp. dried oregano
1 tsp. cumin 2 tsp. garlic powder
SERVING SUGGESTIONS In the center of taco/tortilla wrap place 3 tablespoons of taco filling Add avocado slices Add 3 tablespoons salsa Drip hot sauce over taco Top with shredded romaine lettuce Dollop with Mock sour Cream Fold in half and enjoy!
Sanoviv Cook book 31
Vegetable Kebabs 1 Clean and cut the vegetables in to chunks 2 Blend ginger, garlic, tamari, and water with cayenne, basil and oregano in blender and pour over vegetables in bowl 3 Marinate over night in refrigerator 4 Put onto wooden skewers and dehydrate for 24 hours at 105 degrees, or cook for 15 minutes at 350 degrees Ingredients for 15 servings 1 zucchini
(peeled)
1 rutabaga
2 cloves garlic
1 red bell pepper
½ Cup tamari
1 onion
2 Cups water
1 turnips
½ tsp. Cayenne
1 eggplant
1 tsp. Basil
2 inch piece of fresh ginger
1 tsp. Oregano
Avocado Stuffed Tomatoes 1 Cut off tomato tops and scoop out seeds and pulp 2 Peel and mash avocado 3 Add remaining ingredients to avocado mix 4 Stuff tomatoes with avocado mixture 5 Serve on bed of sprouts
Ingredients for 4 servings
32
4 large ripe tomatoes
2 scallions (minced)
2 ripe tomatoes
2 tbsp. Fresh cilantro
2 lemons (juiced)
(minced)
1 clove garlic (minced)
Tamari to taste
Sanoviv Cook book
Chard Rolls DIRECTIONS FOR RAW CHARD ROLLS 1 Mix all ingredients in a bowl, except the chard leafs and avocado slices 2 Place a spoon of the mix onto chard leaf add avocado slices as desire and roll 3 Hold the roll with a toothpick DIRECTIONS FOR COOKED Ingredients for 4 servings 4 chard leafs
1 tbsp ginger minced
2 carrots cut in julienne
1 tbsp garlic minced
2 zucchini cut in julienne
2 Cups olive oil
2 red peppers cut in julienne
1 avocado cut in thin
½ Cup red cabbage fine sliced
slices
½ onion sliced
Celtic sea salt to taste
CHARD ROLLS: 1 In a frying pan low heat add olive oil for a minute 2 Add garlic and ginger for a minute 3 Add onion for 2 minutes 4 Add carrots, peppers for 4 minutes 5 Add cabbage and salt for a minute and take the pat out the stove 6 Steam the chard leafs for 3 minutes at 260 F. 7 Place a spoon of stir fry onto chard leaf add avocado and roll 8 Hold with a toothpick
Burritos 1 Use Napa or Romaine lettuce leaves 2 Line inside with wild rice, shredded lettuce and Mexican salsa
Ingredients for 6 servings 6 Napa cabbage leaves (or lettuce
for 8 hours and sprout
leaves)
for 3 days)
2 Cups sprouted wild rice (soak
2 Cups shredded lettuce
Sanoviv Cook book 33
Enchiladas with Walnut / Pecan Onion Pate
INGREDIENTS for 8 –10 servings 6 Cups raw walnuts or pecans
¾ tbsp. Italian seasoning
soaked 12 hours or overnight
¾ Cup fresh basil
1 ½ Cup pine nuts - dehydrated
Dash cayenne
3 Cups onion marinated for 15 minutes in tamari
Enchilada Cheese
Sauerkraut
Ingredients 2 Cups macadamia nuts 1 Cup pine nuts 2 tbsp. Agave nectar 3 Cups water
Ingredients 2 medium heads red or white cabbage
1 Place all ingredients into blender 2 Blend until smooth Uses Ladle over enchiladas
1 apple (cut in slices)
1 2 3 4 5 6 7
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Sanoviv Cook book
1 Soak raw walnuts or pecans overnight or 12 hours 2 Slice onions and place in tamari to marinate 3 Place Italian seasoning, fresh basil, and cayenne into marinate and let sit for 15 minutes 4 Place nuts and marinate mixture into juicer or food processor with the S blade to make a rich, creamy pate 5 Add water if desiring a thinner pate 6 Scoop pate into tortilla wraps and roll, using additional pate to seal the ends 7 Place in oven at low temperature to warm if desired 8 Ladle marinara sauce over top and dollop with enchilada cheese
Save 5 outer leaves of cabbage Run though the food processor with the shredding disk Place in a bowl Push the apple into the mixture Cover with the outer cabbage leaves – tuck the cabbage down the sides to seal the air out Place another bowl on top to weigh down the cabbage Let ferment for 4 days Remove leaves, and apple slices and serve as a salad
Roasted Vegetable With Goat Cheese 1 In a large pan over medium high heat sauté coconut oil, zucchini, red onion, bell peppers and asparagus (add last) for about five minutes or until tender 2 Remove from heat 3 Add goat cheese, olive oil, lemon juice and salt 4 Toss until well mixed Ingredients for 4 servings 2 bell peppers sliced
1 Cup crumbled goat
1 red onion sliced
cheese
1-2 zucchini halved lengthwise
2 tbsp. Coconut oil
and cut into 1 inch pieces
½ bunch of asparagus
4 tbsp. Olive oil
Pinch of Celtic sea salt
2 tbsp. Fresh lemon juice
to taste
5 Serve immediately
Chili 1 Blend first nine ingredients in blender until smooth 2 Pour mixture into a bowl 3 Add the remaining diced ingredients and cilantro 4 Spice with cayenne pepper to taste as you stir Ingredients 3 ½ Cups diced tomato
½ Cup diced tomato
1 ½ cloves garlic
1/3 Cup diced onion
¼ Cup chopped sun-dried tomato
2 tbsp. fresh minced
¾ Cup diced carrot
cilantro
1 tbsp. olive oil
Cayenne pepper to
1 ½ tsp. cumin powder
taste
½ tsp. chili powder
1 Cup wild rice soaked
1 tsp. dried oregano
and sprouted
¾ tsp Celtic sea salt
Sanoviv Cook book 35
Veggie Frittata 1 Preheat Convection Oven to 180°C 2 Grease a 8 inch square baking tin with oil 3 Add all the Vegetables in the Square baking tin 4 Whisk eggs & pour over vegetables Ingredients For 4 Servings 1 Cup carrots shredded
1 teaspoon olive oil
1 Cup orange pepper
1/4 Cup water
1 Cup red pepper
2 tsp parsley chopped
1 Cup zucchini
6 eggs
5 Bake for 30 minutes or until firm in the center
1 medium onion, sliced
Enfrijolada With Dehydrated Shell 1 Blend fresh tomatoes, dry tomatoes, and onions 2 In a frying pan at medium heat, heat olive oil for 1 minute 3 Add garlic, cook for 1 minute 4 Add tomato blended, add oregano and salt to taste Ingredients For 4 Servings
36
8 flax tortillas
2 cloves garlic minced
3 Cups pinto beans cooked &
1 tbsp. Dried oregano
blended to a cream texture
2 tbsp. Olive oil
4 tomatoes
½ Cup dry tomatoes
½ White onion sliced
soaked
Sanoviv Cook book
5 Cook for 5 minutes and remove from the stove 6 Dip the flax tortilla in to the beans and roll up as a taco 7 Add the tomato sauce on top Serve
Stir Fry With Goat Cheese And Ginger 1 In a fry pan put the olive oil at medium heat 2 Add garlic and ginger for 2 min. 3 Add onion for a minute 4 Add chayote, turnip and tomato for 5 minutes
Ingredients For 4 Servings ¼ Cup cheese (ground)
½ bunch cilantro
3 yellow squash cubed
chopped
½ red onion chopped
Salt to taste
1 chayote squash cubed
2 tbsp. olive oil
2 fresh tomato cubed
3 cloves garlic minced
5 Add zucchini, cilantro and salt to taste for 1 minute 6 At the time you serve on the plate add the cheese on top
1 turnip cubed
Baked Vegetables 1 In a stainless tray put the carrots, green beans, olive oil, Italian seasoning, and salt to taste 2 In another stainless tray put the zucchini, cauliflower, onion, olive oil, Italian seasoning, and salt to taste 3 Heat the oven at 350 f Ingredients For 4 Servings 84 carrots cut in slices diagonal
½ red onion sliced
1 Cup green beans sliced diagonal
1 tbsp Italian seasoning
2 zucchini sliced diagonal
2 tbsp olive oil
½ head cauliflower cut in florets
Salt
4 Put both trays in the oven 5 In 10 minutes take out the tray with the zucchini and in 15 minutes the other tray 6 Mix all the vegetables and add the bock choy at the end
4 Cups bock choy
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Eggplant Summer Rolls 1 Marinate the Eggplant slices in the water mixed with tamari for 30 minutes 2 In a bowl mix coconut, ginger, sesame seeds, tamari, lime, almonds and sesame oil
Ingredients For 4 Servings ½ Eggplant sliced long way (thin
¼ Cup almonds grounded
like tortilla)
1 Cup sunflower sprouts
1 Cup coconut meat cut in julienne
1 tbsp. Sesame seed oil
2 tbsp. Ginger minced
2 Cups water mixed with
2 tbsp. Sesame seed toasted
2 tbsp tamari
3 After you mixed the ingredients take a slice of Eggplant and place spoonful of mixture, 2 slices avocado, small bunch sunflower sprouts and roll 4 Hold the rolls with toothpicks
1 tbsp. tamari Lime juice to taste 1 avocado sliced
Coconut Ceviche
Ingredients 2 young coconuts
½ tsp. Garlic
1 large tomato
1/3 Cup lime juice
1 cucumber
1 tsp. Salt
½ Bunch cilantro
Pinch of cayenne
½ Red onion
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Sanoviv Cook book
1 Open the coconuts and pour off the water or reserve for another use 2 Scrape out the coconut meat and julienne into very fine 1/8- inch strips 3 Cut the strips into 1 – to 1 ½ inch pieces 4 Place coconut into a 4 – Cup bowl 5 Cut the tomato and cucumber in small cubes 6 Finely chop the cilantro and stems (use the stems only if not woody) 7 Finely chop the onion, and garlic as well 8 Mix all remaining ingredients together and marinate for at least 1 hour Serve
Garbanzo Loaf 1 Soak garbanzo beans at least 12 hours, then steam or boil until soft 2 Mix all ingredients together and pass half through juicer or food processor 3 Form loaf into any shape on a platter
Ingredients For 8 To 12 Servings 2 Cups chickpeas - garbanzo beans
¼ Cup parsley chopped
- soaked for 12 hours
Celtic sea salt to taste
4 Dehydrate for 4 – 6 hours at 108 F to preserve enzymes Or bake for 30 minutes at 325 F
½ Cup zucchini chopped ½ Cup celery chopped ¼ Cup red onion minced 1 garlic clove minced
Mexican Wild Rice 1 In a pot, heat the water to boiling, add the rice and cook for 35 to 40 minutes at 350 F 2 In a frying pan add olive oil and heat for a minute at low heat 3 Add garlic, ginger for a minute 4 Add onion until tender Ingredients For 4 Servings 1 ½ Cups Wild Rice
3 Tomatoes blended
3 Cups Water
¼ Cup dry tomatoes
½ Onion Sliced
blended
1 tbsp. Garlic minced
5 Add fresh tomato and dry blended tomato, oregano and salt to taste, let cook until boil 6 Mix the rice with tomato sauce Serve
1 tbsp. Oregano minced
Sanoviv Cook book 39
Snow Peas Garden Salad 1 Mix all ingredients in a bowl 2 Add sea salt to taste and serve 3 You can serve this salad hot, just steam it for a minute and ready to eat
Ingredients For 4 Servings 2 Cups snow peas cut in julienne
1 tbsp. Ginger minced
2 bell peppers (1 red, 1 yellow) cut
2 tbsp. Olive oil
in julienne
Celtic sea salt to taste
2 zucchini cut in julienne ½ Onion medium cut in julienne 6 asparagus cut in wedges
Nopales (Cactus) Salad 1 Bake Nopales at 350 degrees for – 15 minutes (If still slimy, put back in oven for another 15 minutes) 2 Remove from oven and let cool 3 Mince onion and cilantro 4 Juice lemon Ingredients For 4 Servings 5- 6 Nopales (cleanse and
Fresh lemon juice (to
chopped)
taste)
½ Cup white onion (minced)
Pinch Celtic sea salt (to
¼ Cup fresh cilantro (minced)
taste)
1 ½ Cups mung sprouts
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Sanoviv Cook book
5 Mix mung sprouts with onion and cilantro 6 Add to Nopales and mix well 7 Add lemon and sea salt to taste
Rainbow Color Salad 1 Mix all ingredients in a bowl with olive oil and lime juice 2 Let marinate for 5 minutes and serve
Ingredients For 8 To 12 Servings 3 Cups chard finely chopped
chopped
2 Cups bock choy finely chopped
2 tbsp olive oil
1 Cup spinach finely chopped
2 lime (juice)
1 red bell pepper cut in julienne 1 yellow bell pepper cut in julienne 1 Cup Napa cabbage finely
Avocado & Chard Salad
Ingredients For 4 Servings 4 avocados cubed 1 bunch chard chopped 1 red onion sliced 2 red peepers cubed 1 tbsp. olive oil
Cucumber Salad
Ingredients For 4 Servings 1 In a bowl put chard, peppers, onion Add avocado, olive 2 oil and lemon Mix well and add salt to taste
3 cucumbers peeled (sliced in 2 inches long) 3 tomatoes cut in slices 1 bunch basil chopped
1 Add all the ingredients in a bowl except the salt. 2 Add the salt at the end to taste
½ red onion sliced
2 lemon juice
2 tbsp. olive oil
Salt to taste
Salt
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Desserts 42
Sanoviv Cook book
Morning Breakfast Grains Directions For Cooking 1 Bring 2 Cups water to a boil, add grain, reduce heat to low and cover Let simmer for 10 – 20 minutes or 2 longer depending on how soft you like your cereal When desired texture has been 3 obtained, remove from heat Add nut/almond milk, stevia, 4 agave or Xylitol, and cinnamon, to taste Ingredients 1 Cup millet, quinoa, buckwheat
Stevia, agave nectar or
2 Cups filtered water
Xylitol to taste
Nut/almond milk to taste
Cinnamon to taste
For Soaking And Germinating 1 Rinse the grain well in a bowl or jar and cover with twice as much water to grain 2 Let soak over night approximately 8-12 hours 3 Test for chewiness and texture, once it is soft enough to eat, then drain the water and rinse off excess starch 4 Warm almond milk can be added for a warm breakfast
Spirulina Bar
Ingredients 3 Cups dried shredded coconut 3 apples 5-6 large dried white figs (Calimyrna)
1 In food processor, mix cored apples and dried figs 2 Mix coconut and Spirulina in separate bowl, then combine with the apple fig mixture 3 Spread onto teflex sheet – 3/8 inch thick 4 Cut into desired shape (a rolling pizza cutter works well for cutting) 5 Place into dehydrator. Let dry at 105 degrees until top has been dried 6 Remove and turn bars over; peel off teflex. Place bars onto dehydrating tray without teflex sheet and continue drying until bar is chewy. (Not to soft… not to hard)
¼ Cup Spirulina
Sanoviv Cook book 43
Apple Pie Ingredients For Filling 4 Cups apple (peeled, cored, sliced) 1/3 Cup dates 2/3 Cup coconut water 1 tsp. Cinnamon (or to taste) 1 Peel and core apples. Thinly slice apples with mandolin to 1/8” thick
INGREDIENTS for Crust 1 Cup macadamia 1 Cup dry shredded coconut 5 dates 1 Mix coconut, macadamia nuts, and dates in food processor just enough to chop nuts into small pieces. The mixture will start to stick together 2 Press crust into pie ¼” thick on all sides 3 Fill with filling 4 Top with lemon zest 5 Garnish if desired
2 Open fresh young coconut and measure 2/3 Cup coconut water 3 Pit dates 4 Make date puree by blending dates and coconut water in blender 5 Add cinnamon 6 Add additional water if needed 7 Mix apples and date puree in bowl
Hemp Nut Bar / Cereal
Ingredients 2 Cups raw, organic, hemp nut seeds, ground, or hemp powder 1 Cup raw organic Brazil nuts, soaked overnight 1 Cup raw, organic sunflower seeds, soaked overnight 1 ½ Cups raw, organic agave
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Sanoviv Cook book
½ Cup raw, organic, coldpressed coconut oil ½ Cup raw, organic, coldpressed olive oil
1 In a food processor, blend the hemp, Brazil nuts, and sunflower seeds, until fine 2 Add the agave and the oil and blend well 3 Spread the mixture onto oiled Teflex sheets 4 Dehydrate at 105 degrees for 4 hours, then flip over, remove the Teflex sheet if no batter is sticking to the sheet, then dehydrate for another 4 hours 5 If batter is sticking to the sheet, dehydrate longer until the batter is not sticking to the sheet before you flip it over and remove the sheet 6 Removing the sheet allows for more air circulation and lessens the dehydrating time. 7 Always dehydrate to your taste. You may wish to dehydrate longer, until it is the right crunchiness 8 Crumble mixture and serve with nut milk for a delicious cereal
Granola 1 Place almonds in a food processor, and process until chunky 2 Pour into a large bowl 3 Repeat this process with the pecans and sunflower seeds
Ingredients 2-Cups almonds, soaked overnight,
1 teaspoon cinnamon
drained, and rinsed
1 Cup dried coconut
1 Cup buckwheat, soaked overnight,
2 Cups apple blended
drained all day long, (use by the next
½ teaspoon vanilla
day)
non-alcoholic and
1 Cup pecans, soaked overnight,
organic (optional, not a
drained, and rinsed
raw food)
1 Cup sunflower seeds soaked over-
Âź Cup raw organic light
night, drained, and rinsed
agave syrup
4 Add buckwheat into the bowl In the empty food processor place the cinnamon, vanilla, and agave, and process until well -mixed 5 Add to the bowl of nuts and seeds and mix well 6 Spread the mixture onto teflex sheets and dehydrate at 145 degrees for 3 hours 7 Then dehydrate at 105 degrees for 10 hours, or until crispy 8 Cool and store in an airtight glass container It will last up to 3 months
Sanoviv Cook book 45
Drinks 46
Sanoviv Cook book
Nut Milk Variation 1 Any raw nuts may be used: almonds, Brazil nuts, hazel nuts, macadamia nuts, pecans nuts, walnuts, etc 2 Raw pumpkin or sunflower seeds may be used in place of nuts for seed milk Ingredients 1 Cup raw nuts (soaked overnight) 3 Cups water 1 2 3 4 5
Place nuts into blender Add water Blend until smooth Strain to remove pulp May add pulp back to blender with additional water to blend again for additional milk 6 Store in refrigerator in closed container – will last 3 days
Cleansing Cocktail Juice
Ingredients For 1serving ¼ inch ginger root 1 beet ½ apple 4 carrots ½ avocado
3 Add vanilla for vanilla nut milk 4 Add cinnamon, nutmeg, or other desired spice for flavor 5 Add raw carob powder for chocolate nut milk 6 Milk may be sweetener by blending with 1-2 dates or 1 tbsp. raw unheated honey or agave nectar
Green Juice
Ingredients For 1 Serving 1 Place ginger root, beet, and carrots through juicer 2 Place juice in blender with avocado
3 carrots 1 apple 1 celery stalk 1 cucumber ½ Cup sprouts 2 lettuce leaves
1 Place all ingredients through juicer
Sanoviv Cook book 47
Fruit Smoothie / Berry Shake Blend all ingredients in blender until smooth
Ingredients For 1 Serving 1 Cup nut milk 1 Cup blueberries (raspberry, strawberry, blackberry) ½ Cup coconut meat 1 Tablespoon coconut oil 1 Tablespoon agave
Green Juice With Apple
Ingredients For 1serving 3 celery stalks 1 cucumber ½ Cup sprouts 3 lettuce leaves ¼ Cup fresh parsley 1 apple
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Sanoviv Cook book
Fiber G (Fiber) Shake
Ingredients For 1 Serving 1 Place all ingredients through juicer
2 scoops Fiber G powder 8 oz nut milk or water
1 Put all ingredients in a blender for approximately 30 seconds
Fruit Shake Put all ingredients in a blender for approximately 30 seconds
Ingredients For 1 Serving 1 Cup nut milk 1-Cup fruit 1-scoop of Soyamax, or rice protein, or whey protein ½ young coconut meat
Lime Pudding Shake
Ingredients For 1serving 1 Cup fresh almond milk or coconut milk 1 avocado Whole lime, peeled 1 pkg. stevia, Xylitol, or agave 8 ice cubes
Cleansing Cucumber Juice
Ingredients For 4 Servings 1 Put all ingredients in a blender and mix on high until rich and smooth like a pudding
5 cucumbers (sliced long way) 2 apples cut in slices 1/3 Cup mint 1 Cup spinach 1/3 Cup parsley
1 Place all ingredients through juicer
Sanoviv Cook book 49
Ph - Monster Juice 1
Put kale, lemon and celery through juicer
2
Combine in blender with remaining ingredients
1
Blend on high speed to a thick, smooth consistency
2
Serve immediately
Ingredients 1 bunch of kale 1 lemon 1 whole head of celery 1 avocado 1 chili pepper 1 handful of spinach leaves 1 tsp. Green powder
Ph – Miracle Green Shake
Ingredients
50
½ English cucumber
1 tomatillo
1 avocado
2 Cups fresh spinach
1 lime (peeled)
2 scoops soy sprouts
1 pkg. stevia
powder
1 scoop of green powder
6 – 8 ice cubes
Sanoviv Cook book
Infusions Mix in a container all ingredients for the infusion you which to prepare, and serve
INGREDIENTS #1 1 bunch of kale 1 lemon 1 whole head of celery 1 avocado 1 chili pepper 1 handful of spinach leaves 1 tsp. green powder
INGREDIENTS #4 Lemon juice Olive oil Onion Parsley Rosemary Salt
INGREDIENTS #2 Dill Garlic Ginger Olive oil Oregano Salt Sesame oil
INGREDIENTS #5 Basil Dry tomato blended Garlic Lemon juice Mint Olive oil Oregano Parsley Rosemary Salt
INGREDIENTS #3 Basil Garlic Olive oil Salt Dry tomato blended Lemon juice
INGREDIENTS #6 Basil Ginger Mint Olive oil Salt
Sanoviv Cook book 51