“The doctor of the future will give no medicine but will interest the patient in the care of the human frame, in diet and in the cause and prevention of disease”

Healthy Recipes

Let food be your medicine before disease sets in... Whole foods and herbs are naturally packaged with a cooperative array of nutrients that work synergistically to optimize one's health, mentally and physically. They have a ripple effect throughout our entire physiology, reducing inflammation, boosting detoxification, balancing hormones, and providing powerful antioxidant protection -- all things that repair the underlying causes of disease.

Many Americans are overfed and undernourished so take charge of your vitality and put nutrient rich, organic, and plant-based foods into your system. It's been shown clinically that eating more plant-based foods such as fruits, vegetables nuts, seeds, beans and whole grains are the foundation for a preventative, healthy, and invigorating lifestyle.

When sourced properly, these foods are high in vitamins, minerals, antioxidants, anti-inflammatory compounds, fiber and essential fatty acids. By using plant-based foods to replace trans fats, hydrogenated fats, refined sugars, overly processed flours, chemicals, hormones, and toxic food additives (which are triggers of chronic illness), we can reclaim our youth, vitality, and energy!

Delicious Organic Peanut Butter Rice Krispy Treats (Sugar-Free)

  • - 2 cups crispy organic Brown Puffed rice cereal
  • - 3/4 cup Honey (or Agave syrup)
  • - 3/4 cup Organic Peanut Butter
  • - 1/3 cup Organic Almond Butter
  • - 1/2 tsp cinnamon
  • - 1/2 tsp vanilla extract

In a large bowl, mix in organic peanut butter, organic almond butter , honey and spices. Add in Brown Rice Cereal and mix well with fingers. scoop out large clusters of rice crispy treat onto a lightly oiled platter or wax paper and refrigerate for 1 hour. Serve as a delicious and nutritious high protein dessert and enjoy!

Pumpkin Cheesecake

[vegan, gluten free optional]

  • - 1 cup oat flour
  • - 1/2 cup almond flour
  • - 1/2 cup brown rice flour
  • - 1/4 cup organic Rapadura sugar or date sugar or stevia
  • - 5 tbsp vegan butter (Earth Balance) or coconut oil

Combine and mix dry ingredients (For non-gluten free use whole wheat flour). Add butter. Stir until uniform throughout. Add to pie pan and press down to shape into crust. It helps to work from the center out to the edges. Chill crust in the refrigerator while making the cheesecake filling.

Steamed Pears

Helps to reduce a nagging, dry cough and a healthy dessert!

Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: Serves 2

  • - 2 Asian pears
  • - 4 teaspoons honey
  • - 2 dried Chinese dates, softened in cold water, slitted, and the pits removed (optional or replace with regular dates)

Wash the pears and pat dry with paper towels. Cut the top off the pears and set aside (these will become the lid). Remove the core. (Note: Depending on the type of steaming equipment you are using, you may find it difficult to stand the pears upright and cover for steaming. In that case, slice the pears lengthwise, core, and spoon the honey and place the date in the hollow in the middle.)
Spoon 2 teaspoons honey into each pear. Add 1 Chinese date. Sprinkle cinnamon inside pear (optional). Place the top back on the pear. Secure pears in steamer and steam with cover for 30 minutes, or until the pears are tender. Serve warm.

Sugar Free Gluten Free Oatmeal Cookies

(yields about 25 cookies)

  • - 5 tablespoons coconut oil (see cook's note)
  • - 1/2 cup agave nectar (or other natural sweetener)
  • - 1/4 cup apple butter
  • - 1 teaspoon molasses (optional)
  • - 3 tablespoons water
  • - 2 teaspoons gluten-free vanilla extract
  • - 1/4 teaspoon almond extract (optional)
  • - 1 cup of your prefered gluten-free flour
  • - 1/2 teaspoon salt
  • - 1/2 teaspoon baking soda
  • - 1/2 teaspoon cinnamon
  • - 2 dashes nutmeg
  • - 1 1/2 cups gluten-free oats
  • - depending on your preference: 1/2 cup carob chips or 1/2 cup chocolate chips or 1/2 cup raisins (optional)

1. Preheat oven to 350 degrees F. Grease cookie sheet or line with foil or parchment paper.
2. Using a mixer, mix together the coconut oil, apple butter, agave nectar, molasses if using, vanilla, almond extract and water thoroughly. If you're using melted coconut oil, you can just mix everything up with a wooden spoon.
3. Sift together the dry ingredients (including the egg replacer) then stir in the oats. Add the dry ingredients to the wet and mix by hand. Add any optional add-ins.
4. Drop heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on rack.

Home-Made Organic Hummus

  • - 1 can of organic garbanzo beans (or substitute 16 oz of soaked garbanzo beans)
  • - 1/4 cup of liquid from can of chickpeas
  • - 1Tbs tahini
  • - 2 cloves of garlic
  • - 1/3 cup of fresh chopped cilantro (optional)
  • - 1 tsp olive oil
  • - 1/2 tsp of sea salt
  • - 3-5 Tbs of lemon

Soak organic garbanzo beans over night or use 16 oz Can of Organic Garbanzo beans. Warm the garbanzos on the stove top, drain and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas (garbanzo beans). Blend for 3-5 minutes on low until thoroughly mixed and smooth (like a thick mayonnaise consistency). Serve with warm pita. Home-made hummus is a healthy addition to any meal, high in protein, and low in fat.

Mock Chicken Salad

With special permission from: OB People's Deli, San Diego.
Serves 6-8

  • - 2 pounds of chicken style seitan
  • - 2 cups Follow your Heart Veganaise (vegan mayonnaise)
  • - 1/3 cup stone ground mustard
  • - 1 Tbs fresh dill, chopped (organic is possible)
  • - 1/2 tsp black pepper
  • - 1/2 teaspoon of sea salt
  • - 1 1/3 cups of red onion , diced (organic is possible)
  • - 1 1/3 cups celery, diced (organic is possible)

Mix the Vegenaise, mustard, dill, black pepper and salt in a bowl. Add the vegetables and seitan and mix well. Great for sandwiches or to be served with Pita or rice chips. 75% less fat then regular chicken salad and very tasty.

Natural Juice Cleanser

All juices are really detoxing because they give the digestive system a break and allow the body to clean house and heal, but this one specifically nourishes the kidneys and liver and helps them cleanse. This recipe can be used as part of a juice cleanse, a healthy pick-me-up, or a light meal. For better absorption, we recommend that you drink this when your stomach is at least half empty.

  • - 5 carrots
  • - 4 celery stalks
  • - 1 small cucumber
  • - 1 beet
  • - 1 small apple
  • - 1/2 lemon

It is best to use organic fruits and vegetables when available. Wash well and use any quality juicer. Feel free to use any veggie you want, some other great options are spinach, parsley, and chard.

Not So Bucco

With special permission from: OB People's Deli, San Diego.
Serves 6-8

  • - 2 cups Carrots, chopped (organic is possible)
  • - 1 cup yellow onions, chopped (organic is possible)
  • - 1 and 1/2 cups celery, chopped (organic is possible)
  • - 1/2 cup olive oil
  • - 1/2 cup red wine
  • - 1/3 cup tomato paste
  • - 1/3 bouillon cube
  • - 1 and 1/2 tsp black pepper
  • - 2 boxes of 8oz white wave seitan, sliced
  • - 1 cup vegetable broth

Chop the vegetables in a food processor with the olive oil, then saute' for 10 min. Add the red wine, tomato paste, sea salt and pepper, and cook covered for 10 minutes. Add the seitan and vegetable broth. Reduce the heat, cover and cook for 45 minutes, stirring every 10-15 minutes.

It's an improved totally organic and vegan version of a famous Italian dish that was made with lamb. It's a wonderful and delicious meal in itself with only a trace of healthy oil and no cholesterol.

Organic Quinoa Vegetable Medley

  • - 1.5 cups uncooked Organic golden quinoa
  • - 1 teaspoon olive oil
  • - 1 small onion, finely cut
  • - 1 medium organic carrot, shredded (2/3 cup)
  • - 1 organic red bell pepper, chopped (1/2 cup)
  • - 1 cup sliced mushrooms (crimini or white)
  • - 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
  • - 2/3 cup organic broccoli
  • - 1/4 teaspoon salt
  • - 24 oz vegetable broth

1. Rinse quinoa thoroughly to remove tannins , saponins, phytic acid, and trypsin inhibitors. Place in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
2. In Medium pan, heat oil over medium heat. Cook garlic and onion and mushrooms in oil, stirring occasionally, until light brown.
3. Place quinoa and vegetable broth in a medium saucepan and bring to a boil, then reduce heat and simmer for 5 min.
4. Stir in remaining ingredients, cover and simmer about 8 minutes or until liquid is absorbed . Fluff with fork. Let stand for 2 minutes.
5. Add Tamari sauce according to taste.

Organic Split Pea Soup

  • - 2 cups organic split peas
  • - 3 tsp veg seasoning or Sea Salt
  • - 2 cups organic celery
  • - 2 cups diced organic carrots
  • - 2 organic red onions
  • - 2-3 quartered cloves of garlic
  • - 6 c drinking water

Soak 2 c peas for around 6 hours or overnight. Rinse Peas well and place in pot. Add vegetables, seasoning and water. Bring to a boil then simmer for 1 and 1/2 hours or until peas are soft. Very good for warming up and improving the digestive system.

Quinoa and Cranberry Salad

serves 8 people

  • - 1 box of Organic Quinoa (follow cooking directions on box)
  • - 1/4 cup of Pistachios
  • - 1/2 cup Dried Cranberries- (without sulfur)
  • - 1/2 cup grape tomatoes (organic is possible) optional
  • - 1/2 bag organic frozen peas - uncooked straight from the freezer bag
  • - 1/2 bag organic frozen corn
  • - Paul Newman low fat sesame ginger dressing (optional)

Rinse Quinoa well and strain to remove the tannins, follow directions for cooking on box (similar to cooking rice). Place in a large bowl and add pistachios, dried cranberries, grape tomatoes, frozen peas, and corn. Add a few teaspoons of sesame ginger dressing or plain sesame oil (to taste). Quinoa has the most nutrients and protein out of all the grains. This dish is a nutritious and enjoyable addition to any meal.

Split Red Lentil Soup

It is deceptively simple and makes a red split lentil soup that is hearty and delicious!

Serves 6

  • - 1.5 cups dry organic split red lentils
  • - 1 small carrot, diced
  • - 1/2 onion, minced
  • - 3 celery ribs, diced
  • - 2 teaspoon dried parsley (or 1 heaping Tablespoon fresh)
  • - 8 cups water
  • - 1/2 bunch of swiss chard
  • - sea salt to taste

Add all ingredients to a saucepan and bring to the boil. Reduce heat and simmer for 1.25 hours or until lentils are done and veggies are tender, stirring occasionally and adding water as needed.

Cauliflower "Mashed Potatoes"

  • - Ingredients
  • - 1-2 head of fresh cauliflower or 1-2 bags of frozen
  • - 4 TBSP butter
  • - 2 T cream cheese or sour cream (optional)
  • - 2 T or more Parmesan (optional)
  • - Salt, pepper, garlic and other spices to taste

Bring a couple quarts of water to a boil in a large pan and add cauliflower. Cook until tender. When tender, put into large bowl and add other ingredients. Use immersion blender or hand mixer to blend until smooth and creamy. This is the most important step... chunks of cauliflower are a giveaway! Sprinkle with extra cheese if desired and serve warm.


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