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- 1 cup soaked and dehydrated buckwheat
- 1/4 - 1/2 tsp sea salt (adjust to taste)
- 1/2 tsp cinnamon
- 3 tbsp flax meal
- 1 1/2 cups carrot pulp OR grated carrot (if you use grated carrot, squeeze with paper towels tightly to remove excess moisture)
- 3/4 cup tightly packed pitted dates
- 1/3 cup water + extra as needed
- 1/2 cup walnuts
- 1/2 cup raisins
Grind the buckwheat in a food processor fitted with an S blade till coarsely ground. Add the salt, cinnamon, and flax and grind till very finely ground.
Add the carrot and dates and pulse to combine. Keep processing till mixture is smooth. Add water as needed, till the mixture is mushy and even but not “wet” (you should be able to shape it into small, firm cookies that will hold their shape).
Pulse in the walnuts and raisins.
Place cookies on mesh-lined dehydrator sheets and dehydrate at 115 for four hours or so. Flip them over, and continue dehydrating for another four hours, or until firm but not dried through.
- 1 large zucchini (1 per person)
- grape, cherry or mini heirloom tomatoes, halved
- jalapeno, thinly sliced and seeds removed (optional)
- pea shoots (optional)
- zest of one meyer lemon or regular lemon
- 1 medium avocado
- 1 cucumber, peeled and sliced thick
- a few large leaves of basil (optional)
- 1 meyer lemon or regular lemon, juice of
- 2 garlic cloves
- 1/4 teaspoon white pepper or black pepper to taste
- salt to taste
Prepare your zucchini noodles julienne style or spiralized. Or alternately, cook your pasta of choice, about 8 ounces.
For the puree, place all ingredients into a food processor/blender and process until creamy. Taste for flavor adding anything extra you might like.
Toss zucchini pasta with avocado-cucumber puree and a handful of arugula. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.
How to Make Aloe Vera Juice
Aloe Vera juice is said to be beneficial in detoxifying your body and your blood stream. It may be helpful in aiding those with stomach problems such as ulcers or irritable bowel syndrome. Making Aloe Vera juice at home can be ineffective if done improperly. But by following this helpful guide, you can learn how to make Aloe Vera juice safely at home and reap its healthy benefits.
1 - Break off a few leaves from an Aloe Barbadensis Miller plant.
2 - Take a sharp knife and carefully peel the rind from the plant leaves and discard.
3 - Peel the yellow layer just beneath the rind with a sharp knife and discard.
• The yellow layer can also be removed by gently rinsing it in a solution of 1 tbsp. (15ml) of white vinegar and 1 cup (8oz) water.
• Once all the rind and yellow layers have been removed, you should be left with only clear Aloe Vera gel.
4 - Continue peeling the outer rind and removing the yellow layer of each leaf until you have approximately 2 tbsp. (30ml) of clear Aloe Vera gel
5 - Place the 2 tbsp (30ml) of clear Aloe Vera gel into a blender immediately.
6 - Add 1 cup (8oz) of any citrus-based juice, such as orange or grapefruit, to the blender
7 - Blend the juice and gel until it has a smooth appearance.
8 - Pour the blended juice into a glass and enjoy!
The Aloe Barbadensis Miller plant is the only Aloe Vera plant that contains the proper gel for making Aloe Vera juice.
Aloe Vera juice also contains the same antibacterial benefits that Aloe Vera gel is known to provide.
Aloe Vera juice can be taken twice a day for optimal health benefits. You can extract enough gel from your plants to make 2 servings. Just be sure you add the gel to 1 cup (8oz) of citrus juice immediately and refrigerate until you’re ready to drink it.
Taken daily, Aloe Vera juice can help provide a greater sense of well-being, increased energy and a healthy body weight.
Making your own homemade Aloe Vera juice can ensure there are no unhealthy additives or preservatives, especially if you’re using an Aloe Barbadensis Miller plant that you’ve grown yourself.
Be sure to use the Aloe Vera gel immediately after extracting it from the leaves. It will oxidize after only a few minutes and begin to lose some of its valuable nutrients.
It is important to remove all of the yellow layer beneath the rind of the Aloe Vera plant. If this layer is ingested, it can cause stomach discomfort and diarrhea.
Things You’ll Need
Aloe Barbadensis Miller plant
1 tbsp. (15ml) of white vinegar (optional)
1 cup (8oz) water (optional)
1 cup (8oz) of any citrus based juice
- 1 head of Romain lettuce (or other green leafy vegetables) - chopped finely
- 1 large apple, such as Fuji or Gala - cored and shredded on the large-holed side of a box grater
- 1-2 carrots - peeled and finely shredded
- 1-2 small cucumbers - peeled, optionally seeded and finely chopped
- 1-2 tomatoes - finely chopped
- 1 pear - cored, finely chopped
- 2 ripe kiwi - peeled and chopped
- handful of strawberries - finely chopped
- handful of radishes - finely chopped
- 1 ripe mango - peeled, pitted and finely chopped
raw: parsley, dill, basil, mint, radicchio, celery, salad turnips, rutabaga, celery root, blueberries, starfruit
Place all the ingredients in a large bowl and toss gently. Serve immediately. The salad can be refrigerated, covered, for up to 2 days.
Welcome Spring Cake
Hazelnut Sponge Cake Base
- 1 cup Hazelnut flour
- 7 Dates, smaller Helwah dates or 6 Medjool dates
- 1 tablespoon virgin Coconut oil
- 1 pinch of Himalayan salt
- 1/4 teaspoon real Vanilla from pod
- 1/4 teaspoon ground Cardamom
Pit and soak the dates for 5 minutes. In a food processor, add all of the ingredients and process until incorporated. Save some to create the bottom later (needs to be in the size of a peach).
Grease a 5 inch (13 cm) wide cup, bowl or miniature sponge cake pan with coconut oil and coat with some hazelnut flour. Press down the cake dough, making a round hole in the middle. Create a pretty finish using a spoon to “polish” the inside of the hole (where the filling goes later).
Lemon Cheesecake Filling
- 0.5 cups Cashews
- 0.5 cup Coconut milk (process 0.5 cup shredded Coconut with 2/3 cup Water in a blender and press the milk through a nut milk bag)
- 3 tablespoons virgin Coconut oil
- 1 pinch of Himalayan salt
- 1 tablespoon light Agave
- Zest from one organic Lemon
- 1 teaspoon Lemon juice
- One handful of Cacao nibs (is to be stirred in by hand in the end)
Grind the Cashews into a fine flour in a blender, put aside in a bowl. Make the Coconut milk in the blender, add the Cashew flour and the rest of the ingredients except the Cacao nibs. Process until completely smooth. Add the Cacao nibs, stir and pour the filling into the cake dough hole. Place in the freezer to be fully frozen. When fully frozen, create the bottom of the cake with the dough that you saved and press it down to cover the filling.
Place the whole cake up side down with a plate under and give it a couple of hours to thaw.
To remove the cup / bowl / pan, place a cloth soaked in hot water on top. If you have a metal bowl, gently tap it with the back of a knife.
- 2 tablespoons virgin Coconut oil
- 2 tablespoons Agave
- 3-4 tablespoons raw Cacao powder
- 1 small pinch of Himalayan salt
- 1/8 of a teaspoon real Vanilla from pod
Melt the Coconut oil carefully in a water bath. Add the rest of the ingredients and stir with a whip. Wait for the chocolate to thicken a bit before you pour it over the cake. Decorate with more hazelnuts.
- 1/3 cup blanced almonds
- 1/4 cup shredded coconut
- 2 dates, pitted
- 1/2 - 1 teaspoon water
- 1 teaspoon melted coconut oil
- 1 large avocado
- 3 tablespoons water
- 1 teaspoon pure vanilla extract
- 4 drops vanilla medicine flower essence or seeds of 1/3 vanilla bean
- 1 tablespoon melted coconut butter
- 3 tablespoons melted coconut oil
- pinch of salt
Blend the avocado, maple, and vanilla in a high speed blender until completely smooth.
Add the coconut butter, oil, and salt. Blend again.
Pour the filling over the crust.
Chill in the fridge for 6-8 hours.
Note: if making in a 6” springform pan, double the crust and triple the filling recipe.
6 Fruits You Should Try
- Dragon FruitThis fruit is an excellent supplement for the liver as well as contains vital minerals that assist in weight-loss and balancing body weight without compromising health. For people suffering from diabetes, a dry or fresh dragon fruit guarantees blood glucose control.
- Star FruitThis fruit is an excellent source of ascorbic acid, which is important to the fitness of your body, as it assists in maintaining bones, teeth, mucus membranes, skin and improves the immune system. It also contains beta-carotene, which can be converted into vitamin A in your body for good vision and appetite.
- KiwanoThis fruit is very rich in vitamin c and fibre. These help the red bloods cells, skin, muscles, nerves and heart. Vitamin E works in the body by helping to neutralize the damage from free radicals which can cause cancer and cardiovascular disease.
- MangosteenThis fruit has a very high concentration of xanthones that is one of the most powerful anti-oxidents in the world. The fruit also boosts the body’s immune systems and helps increase energy levels.
- Sugar Apple
This fruit helps regulate the menstrual cycle, and contains a large amount of rosemary oil which can help fight off depression. This fruit also contains cineole which aids the body’s nervous system, helps in blood circulation, and improves concentration. This fruit as well aids in reducing the severity of asthma.
- Goji BerryGoji berries are called the world’s most nutritional powerful anti-aging food. Goji berries are the highest rated antioxidant and have more vitamin C than oranges, more beta-carotene than carrots, more protein than whole wheat and more iron than steak.