This is a Body-Mind-Morphing recipe, please note that this recipe is NOT to be used during the HCG Protocol.
Basic Enzyme Drink
1 cup of sunflowers
1 cup of buckwheat
¼ cup of hempseeds
Soak the sunflower seeds and the buckwheat in a large jar for 24 hours. This amount is enough for making yourself a healthy drink every morning for a month.
Put ½ cup of sprouted seeds in your blender, and add 1/8 cup of hemp seed. The hemp seed does not need to be sprouted. Add one cup of ice cubes, and one cup of water. Mix very well to a smooth, milky texture. This is the base for adding your favorite add-ons.
Your favorite add-ons can be any fruits or vegetables.
Enzyme Drink add-ons:
You can be very innovative. Either add one or several of the ingredients:
Any fruit\ that is in season. I particularly love fresh pineapple. Create the drink you like in texture and sweetness. Raphael likes to add all his greens.
This is a perfect drink to start the day. It’s quick and easy, and you get all your protein needs fulfilled, good oils in your body, and you will feel so good….ready to rock the world!
Rise and Shine (approx 6 servings)
Coconut water from one fresh coconut
approx. 2 cups pineapple
Optional: Berries, sea salt, sweetener (agave, sucanat, lucuma, maca), an orange, lime, or a lemon.
Blend coconut water, lime, and bee pollen. I like to add the juice from two limes. This tends to make the drink a little tart, and you can adjust the amount to your taste. Adding other fresh citrus juice is also nice. Allow the bee pollen to dissolve while prepping the other ingredients.
Remove the skin, seeds and stems from the papaya, mango and pineapple. Chop them all into small chunks and add to blender. Nice ripe mango and pineapple will add some natural sweetness to the mix, so the riper the better.
Blend on high until you reach the consistency you like. You can also thin the mix with water or fresh fruit juice, and feel free to add anything else you like.
Green Drink (approx 10 servings)
2 lg Tomatoes
1 sm Avocado
2 stalks Celery
4 oz Spinach
1 bunch Parsley
1 clove Garlic
1 lg Lemon
1 tsp Sea Salt (or 3oz Sea Asparagus)
1/8 tsp Cayenne
Dulse Flakes (or other seaweed for garnish)
Olive Oil or Hempseed Oil
Fill the blender about half to 2/3 full with tomatoes, cucumber, and celery. Add the avocado, sea salt, lemon, garlic, cayenne with 2 C water. Blend on high, breaking down the ingredients thoroughly and creating a nice smooth mix. Towards the end of blending, drizzle a small amount of olive oil or hempseed oil into the mix. This will whip the drink slightly and help prevent the water from separating. Pour this into a large container, and then add the spinach, parsley with 2 C water to the blender. Repeat the blending process, once again with a small drizzle of olive oil. Pour the second mix into the first, and whisk together. You can add more lemon, cayenne, or sea salt to adjust the flavor to your liking. Pour into glasses and sprinkle with dulse flakes or other garnish.
Golden Flax Crackers
This is a very basic cracker recipe. Add other veggies, herbs, spices, sprouted grains, or seeds to suit your taste.
4C Golden Flax
1 C Sundried Tomatoes (soaked)
1 bunch of fresh cilantro
1 Yellow Onion
2 Tbl Chipotle
2 tsp Sea Salt
Combine the flax and water. Soak overnight or until the seeds have absorbed the water and the mixture is very thick. If the mixture becomes too thick, you can thin it out be stirring in small amounts of water.
In a food processor, combine the remaining ingredients. Process until it is mostly broken down, with some chunks of tomato and onion remaining. Pour this into the flax seed mixture, and stir together by hand.
Portion the cracker dough onto dehydrator sheets. Use a rubber spatula to spread the mixture into squares about 1/8 “ thick. You can place them in the dehydrator now, or first you can score lines in them. I usually make about 4 or 5 rows in both directions, and after they are dry, they break apart really easily. Dehydrate overnight or until fully dry.
Red Beet Tortillas (9 – 12 tortillas)
4 C chopped beets
1 bunch of Dill
1 medium Avocado
1 clove garlic
Juice of 1 Lemon
1 tsp Sea Salt
Olive oil or Hempseed Oil
2-3 C water
1 ½ C ground flax
Combine all ingredients, except olive oil and water, in blender. If you have a low capacity blender, consider making this in smaller batches.
Add 2 C of water and begin blending on low, slowly moving up to high speed. What we want to get is a very smooth mix, so you may find the need to help it turn by scraping down the sides with a rubber spatula, or by adding some water.
Once the mix is blended as far as it will go, add a drizzle of olive oil. You will notice that the color of the mixture will lighten slightly, and it will be become even smoother. The little bit of olive oil that we add will help the tortillas from becoming too dry when they are dehydrated.
Pour this into a large bowl and mix in the ground flax. I prefer to use golden flax because it makes the tortillas look a little bit brighter. Make sure the flax seed is very well ground. I find that a coffee grinder works well for making small amounts of powdered flax seed.
Let the mixture rest until it becomes very thick. Once it is ready, pour approximately ¾ C onto a dehydrator sheet, and spread into tortillas with a consistent thickness. You will get the hang of it pretty quickly. Dehydrate overnight.
Anyaa’s Low-Carb Healthy Pancakes
If you crave pancakes once in a while like I do, try this recipe. It is low-carb, with healthy coconut oil and fresh eggs and a good amount of protein. I use Walden Farms no-cal syrup because I have to have the taste of maple syrup, which is not the best as it is made with sucralose, but I have not found a stevia or other healthy low-carb sweetened syrup. Let me know if you find one. My husband and I split a recipe with 3 pancakes each and we are good to go for brunch. I like to accompany this with a piece of grass-fed pork or turkey breakfast sausage. Yum!
Makes 6 medium sized pancakes.
Per Pancake: 6 g carbs, 3 g protein, 7 g fat, 113 calories
3 T oat bran
3 T coconut flour
2 T coconut oil
3 small eggs or 2 large
1 c. whole milk yogurt
½ tsp baking powder
½ tsp cinnamon
½ tsp vanilla extract
Blend everything together (I use my VitaMix) and pour onto a heated non-stick skillet or a regular skillet coated with coconut oil. Turn pancakes carefully when they are bubbly on top and done around the edges.
Anyaa’s Gluten-free~Grain-free~Sugar-free~Low-carb Muffins
Mix together dry ingredients:
2 cups flour….can be any combo of ground flax seeds, shredded coconut, coconut flour, nut flour (like hazelnut or almond flour, oat bran, bean flour, etc. (I suggest using at least 2/3 cup of shredded coconut & no more than ½ c. coconut flour, which is very dry)
2/3 c. Steviva, which is non-GMO Erythritol and Stevia(www.steviva.com) or Erythritol or Xylitol (be careful xylitol can be fatal to dogs) or honey or any sweetener, adjusting to taste.
½ tsp. baking soda
¼ tsp. baking powder
3 T arrowroot powder
¼ tsp. sea salt
1 c. chopped nuts
2 T mixed spices such as: cinnamon, cloves, nutmeg, cardamom, ginger, lemon zest and orange zest
Mix together wet ingredients:
1 T vanilla extract
½ tsp. maple flavoring
¾ c. of any of the following by itself or in combination: canned or steamed pumpkin, shredded zucchini or apple, banana or any similar fruit
OR 1-1 ½ c. fresh or frozen blueberries, or cranberries
Extra ingredients you can add: 1 T lemon juice or apple cider vinegar, 1 T nutritional yeast, a few T coconut cream or thick milk
Mix together till well integrated and bake in an oiled muffin tin at 350 for 35-45 minutes, watch carefully after 35 minutes till knife comes out clean. Makes about a dozen muffins.