Garlic and Greens Soup Recipe (Healing Soup)





SAUTE:
10-12 medium Garlic cloves in 2 T. Oil
4 large Garlic cloves raw-pressed to activate
ADD in:
4 C. cold water
5 Green Onion tops
1 bunch of Spinach
1 C. Tomato Juice
1/2 tsp. Kelp
2 T. fresh Parsley
4 T. Miso
BLEND all ingredients
SERVE as a raw soup or
SIMMER 15 minutes.

Cool Cucumber Soup Recipe (gluten-free, dairy-free, egg-free)



BLEND:
*2 C. Water
*1 medium English Cucumber, peeled
*2 tsp. Chicken-style Seasoning (No MSG) or 1 tsp. Salt
*1 T. Mrs. Dash Original or 1/2 tsp. coarse Pepper
*1 T. fresh Parsley
*1 T. Tapioca Starch
LET STAND 15 minutes
SERVED CHILLED with:
finely chopped red bell pepper OR
green onion garnish

Pumpkin or Squash Soup (gluten-free, egg-free, dairy-free)





Pumpkin Soup with Roasted Pumpkin Seeds as a garnish
BAKE 1 medium Pumpkin or Squash until tender
SAUTE 1 large Onion in 2 T. Oil
ADD:
*2 C. Nutmilk
*1 tsp. Sea Salt
*Pinch Cinnamon
*Pinch Nutmeg
*Pinch Cloves
BLEND all above and
SIMMER on low heat for 15 minutes
GARNISH with slivered dry-roasted almonds
             or roasted pumpkin seeds (above)

Carrot and Beet Soup Recipe (Russian Borscht)(gluten-free, dairy-free)

Warming Carrot-Beet Soup with a Dollop of Cashew Sour Creme
STEAM for 15 minutes to tenderize:
*5 large Carrots
*1 large Beet, peeled
LET COOL
ADD all ingredients to blender:
*1 Onion, chopped
*2 C. Nut milk or Soy milk
*2 T. Soy Sauce
*2 Vegetable Bouillon cubes
*1/2 tsp. Sea Salt
*Pinch Kelp
*Pinch Cayenne
*1 T. Brown Sugar
SIMMER for 10 minutes
SERVE hot or cold.
ADD a dollop of Fast Cashew Sour Creme: 
  ===Blend together until SMOOTH:
*1 C. Raw Cashews
*1 C. Water
*Juice of 1 small Lemon or 1 Lime
*1/2 T. Celtic Sea Salt
*1 Small White Onion, chopped

Sunflower "Meat Loaf" recipe (dairy-free, egg-free)





MIX WELL all the following ingredients:
*1 C. raw Sunflower Seeds, ground
*1 C. Bread Crumbs
*1 C. Walnuts, ground
*1 C. raw Potato, grated

BLEND:
*1 T. Marmite or Savorx
*1 C. Rice or Soy Milk
*1 large Onion, grated
*2 T. Caflib
*1 T. Oil
*1 tsp. Savory or Sage
*1 clove Garlic (optional)
ADD to above mixture.
MIX well.
LET STAND for 15 minutes.
BAKE at 350F for 1 hour.
SERVE with a mushroom gravy.

Nut Potato Patties Recipe (egg-free, dairy-free)





MIX TOGETHER:
*1 C. Nuts, ground
*1 C. mashed Potatoes
*1 Onion, grated
*1 tsp. Chicken-style Seasoning
*1 T. Nutritional Yeast

STIR 1/2 C. Oatmeal into 1 C. Boiling Water.
LET STAND 10 minutes (or use leftover oatmeal porridge)
ADD Oatmeal to Nut Mixture and MIX WELL.
FORM into patties and dip into breading meal.(Recipe below)
FRY until golden brown.
BREADING MEAL:
*1/2 C. wholewheat flour or fine bread crumbs or rolled oats
*2 T. Nutritional Yeast

Pecan Nut "Meatballs" Recipe (dairy-free, egg-free)



Delicious Pecan Nut Meat Balls
TOSS ALL dry ingredients together:
*4 C. Wholewheat or Gluten-Free Bread Crumbs or Cooked Rice (cool)
*1 C. chopped Pecans
*2 T. Soy / Tamari Sauce
*1/2 tsp. Sage
*1/2 tsp. Thyme
*1/2 tsp. Basil
*1/2 C. Celery, finely diced
*1/2 C. Parsley, chopped
*1 T. Cornstarch or Tapioca Flour or Sweet White Rice Flour
SAUTE 1 chopped Onion in 1 T. Coconut Oil
DISSOLVE in 1 C. Boiling Water:
*2 organic Vegetable Bouillon Cubes or Mushroom Bullion Cubes
ADD TO dry mixture. Mix well. Let stand 15 minutes or so, then form into balls.
BAKE on well-greased cookie sheets (or silicone sheet or parchment) for 15 minutes at 350F
SERVE with your favourite Tomato Sauce or Brown Gravy.

Kidney Bean Stew Recipe




IN A 4-QUART POT steam or simmer:
*2 C. Water
*6 medium sliced Carrots
*6 stalks sliced Celery
*6 medium Potatoes (big chunks)
*3 medium Onions, chopped
*2 green Peppers, chopped
*2 C. Mushrooms
*2 C. Zucchini, big chunks
*1 C. frozen Peas or Corn
OPTIONAL:6 Jerusalem Artichokes
2 T. Soy Sauce
*2 T. Vegetable Broth Powder
*1 tsp. Sea Salt
*1 tsp. Kelp
*1 tsp. Basil
*1/2 tsp. Cumin
*1/2 tsp. Paprika
*1/2 tsp. Thyme
ADD:
2 C. cooked Kidney Beans when Vegetables are tender.

Zucchini Dinner Salad




*1 medium Zucchini, quartered lengthwise, sliced thinly
*4 stalks Celery, chopped with leaves
*1 C. fresh chopped Parsley
*1 C. chopped Green Peppers
*1 Carrot, coarse grated
*2 Green Onion tops, chopped
*1 C. cooked Garbanzos or Lima Beans
*1 or 2 T. Lemon Juice
*1 T. Olive Oil
*1/2 tsp. Salt or Garlic Salt
TOSS LIGHTLY and serve on a lettuce leaf

Date Cashew Cream Recipe (dairy-free, egg-free, gluten-free)




Date Cashew Cream on Very Berry Squares
BLEND TOGETHER:
*1 C. Water
*1 C. Cashews
*7-9 Dates
*2 T. Coconut
*1 T. Lemon or Orange skin, finely grated
*Pinch of Salt
*1/4 C. Lemon Juice
*2 T. Tapioca Starch
LET STAND or refrigerate.
MAY BE STORED for 3-4 days. Find the recipe for Very Berry Squares HERE.

Mediterranean Pocket Bread Recipe (Dairy-free)



IN LARGE BOWL OR MIXER;
*2 C. Warm Water
*2 tsp. granular Yeast
*1 T. Brown Sugar
*2 C. Whole Wheat Flour
*1/4 C. Oil
*1 tsp. Salt
BEAT for 2 minutes or knead 5 minutes

ADD:
*3 C. Whole Wheat Flour
*1 C. Corn Flour mixed well into the above mixture to make a stiff dough

KNEAD on a floured board and form into roll
CUT into 2 inch pieces and roll into flat circles
LET RISE 30-60 minutes on greased cookie sheets
BAKE on high heat 450F-500F

No-Bake Tofu Cheese Cake Recipe (Gluten-Free, Egg-free, Dairy-free)



CRUMB MIXTURE:
*2 T. melted Coconut Butter
*1 1/2 C. Graham cracker crumbs
*4 T. Brown Sugar
*1/2 tsp. Coriander
*1 tsp. Orange Rind Zest
PRESS into pie pan.
RESERVE a few crumbs for top.
FILLING: In a quart saucepan:
*1 C. Cashew or Soy Milk
*3 T. Agar Agar
Let stand for 5 minutes.
PLACE over low heat stirring constantly until it thickens.

BEAT in:
*3 C. soft Tofu
*1 tsp. Vanilla
*2 tsp. Lemon Rind Zest
SPRINKLE remaining crumbs on top.
REFRIGERATE to set.

Vegetable Pot Pie Recipe (Egg-free, Dairy-free)



IN LARGE CASSEROLE PAN:
PLACE
*16 smalled cooked Onions (or 4 medium Onions)
*1 C. cooked Pinto Beans
*3 C. Carrots, sliced and cooked
POUR over the following sauce:
*3 T. Oil
*1 tsp. Salt
*1 tsp. Mrs. Dash Original
*1/2 tsp. Celery Powder
*5 T. Whole Wheat Flour
MIX WELL and stirring, gradually ADD:
*3 C. Soy, Rice OR Nut Milk
HEAT, stirring constantly, until smooth and thickened

NUT BUTTER CRUST:
*4 T. Nut Butter
*1 1/2 C. Flour
*3 tsp. Non-aluminum Baking Powder
*Pinch of Salt
*1 T. Parlsey
ADD:
1/2 C. Nut Milk to make a soft dough.
KNEED lightly.
ROLL OUT to fit dish.
BAKE at 350F-400F for approximately 20 minutes.

Pecan Fiber Fruit Cookies Recipe (Dairy-free, Egg-free)



SOAK overnight:
1 C steel-cut Oats in 1/2 C. warm Water
BLEND together the following:
1 large Apple with peeled and quartered
1/4 C. Water
1/4 C. Lemon Juice
1/2 Seed Oil
DRY INGREDIENTS:
MIX in large bowl:
1 C. ground Pecans or Hazelnuts
2 T. Egg Replacer
1/2 C. Whole Wheat Flour
2-4 T. Brown Sugar
1 T. Cinnamon
Pinch Coriander, 
Pinch Nutmeg or Allspice
ADD:
2 C. assorted pre-soaked dry fruit pieces such as Raisins, Apricots, Prunes, Figs, chopped
ADD:
Pre-soaked Oats and Wet Mixture
MIX WELL and 
DROP by the teaspoonful onto well-greased cookie sheet
BAKE at 375F for 20 minutes on top rack in oven

Scottish Oat Crisps Recipe (Egg-Free, Dairy-Free)


COMBINE in large bowl or mixer:

2 C. warm Water
1 T. Molasses
2 tsp. granular Yeast
DRY INGREDIENTS:
3 C. Oats ground to flour in blender
1/2 tsp. Salt
2 C. Whole Wheat Flour
2 T. Gluten Flour

ADD to Yeast Mixture:
BEAT 2 minutes or KNEAD 5 minutes
LET RISE until double.
FORM balls and flatten with rolling pin so that you have a very thin round
PLACE on well-greased baking sheet
LET RISE 30 minutes.
BAKE at 350F until crisp and golden.

Coconut Carrot Cookies Recipe (Dairy-Free, Egg-Free)



MIX TOGETHER;
1 C. cooked, mashed Carrots
1/2 C. Sugar
1/2 C. Margerine
1/3 C. Oil
1 tsp. Vanilla
1/2 C. Salt
DRY INGREDIENTS:
MIX TOGETHER:
2 C. Whole Wheat Flour
1 C. shredded Coconut
2 tsp. non-aluminum Baking Powder
ADD to Wet ingredients, mixing well, and drop by Tablespoonful on well-greased cookie sheets.
BAKE at 375F on upper level rack for about 20 minutes

Farm Style Oatmeal Cookies Recipe (Dairy-Free, Egg-Free)



WHIZ in BLENDER
2 C. Dates
1 C. Water
1 C. Sunflower Seed or Grapeseed Oil
1 tsp. Vanilla
DRY INGREDIENTS:
4 c. Quick Cooking Oats
1/2 tsp. Salt
1 1/2 C. Wholewheat Flour
1 tsp. non-aluminum Baking Powder
SHAPE into golf-ball size,
PUT onto well-greased Cookie Sheet and flatten with floured fork
BAKE at 375F for about 10 mintues on upper over rack.
COOL on pans.
Makes approximately 6 dozen.

Yummy Oatmeal Cookie Recipe (Dairy-Free, Egg-Free, Sugar-Free)



BLEND:
1 C. Water
1/2 C. Cashews or pre-soaked Almonds
1/2 C. chopped Dates
1 tsp. Vanilla
1/2 tsp. Salt
WIZ until smooth.
SLOWLY ADD 1/2 C. Oil (Grapeseed or Sunflower Seed Oil)
EMPTY into large bowl
ADD:
1/4 C. Lemon Juice
STIR gently, to thicken.

ADD:
1/2 C. chopped Nuts
1 C. Raisins
1/4 C. Whole Wheat Flour
1/4 C. Tapioca Flour
2 C. Quick Rolled Oats

LET STAND 10 minutes

DROP by spoonful onto well-greased cookie sheet
BAKE at 350F about 20 minutes until browning.

Apricot-Date Bars Recipe (Gluten-Free, Casein-Free, Sugar-Free, Egg-Free)



CRUMB CRUST #1:
4 C. Quick Oats
1/4 C. Oil                                             
1 C. shredded Coconut
1/4 C. Brown Rice Flour
1 tsp. Celtic Sea Salt Salt
2 T. Lemon or Orange Rind Zest
MIX WELL and
PRESS most of the above into a 8" x 12" pan
Leave some of the mixture for sprinkling on top of filling
CONTINUE on with FILLING & BAKING below
                -OR-
ALMOND MEAL CRUST #2:
4 1/2  C. Almond Meal/Almond Flour**
1/4 C. Oil
1/2 C. Maple Syrup
1 tsp. Celtic Sea Salt
2 tsp. Baking Soda
COMBINE in a Food Processor until well-mixed
PRESS into a 8" x 12" pan
BAKE in a 350F oven until fragrant and light golden (however long that takes-- don't overbake/burn)
LET COOL
FILL and BAKE (again) AS BELOW


FILLING:
2 C. unsulphured Apricots
SOAK and BLEND coarsely with:
2 C. Dates
1 T. Orange rind
1 C. Orange Juice
1 T. Cornstarch
STIR over Low Heat until thickened.
SPREAD filling onto Crumb Crust.
SPRINKLE with left-over Crumb Mixture (or additional chopped nuts, carob chips, coconut shreds)

BAKE at 375F for about 20 minutes

**{You can make your own almond flour/almond meal, either by grating up your whole nuts (minus the shells, of course) in your Vitamix or by the 1/2 cups in your coffee bean grinder, and then putting them through a mesh sieve or using a flour sieve-- put any bigger nut pieces back in the blender/grinder and mill again-- works great!  Don't blend so long that you make almond butter!}

Gluten-Free Egg-Free Casein-Free Ginger Snap Recipe



BLEND and WHIZ
1/2 C. Oil
1 Apple
1/4 C. Molasses

DRY INGREDIENTS:
IN MIXING BOWL:
1/4 C. Soy Flour or Chick Pea Flour
1/4 C. Cornstarch
1/4 C. Potato Starch
1/4 tsp. Ginger Powder
1/4 tsp. Salt
1 tsp. Baking Soda
MIX WELL, then make a well and
ADD the wet ingredients to make firm, moist dough
TAKE a Tablespoonful to roll into balls
PLACE on cookie sheet
BAKE at 350F for about 12 minutes

Cashew Sour Creme Recipe Casein-Free, Gluten-Free



IN BLENDER whiz:
1 C. Water
1 C. raw Cashews
1/2 tsp. Salt
1 tsp. Onion powder
1/4 C. Lemon Juice
VARIATION FOR DIPS:
Add seasonings of any choice, such as Cajun, Chicken-Style, Curry, Garlic, Spice Seasoning, etc.

Almond Whip Cream or Milkshake Recipe



IN BLENDER whiz:
1 C. Water
1 C. raw blanched Almonds
(smoother cream if almonds are soaked overnight)
1 T. Honey
1/2 tsp. Salt
1 tsp. Vanilla
2 T. Grapeseed Oil or Sunflower Seed Oil

TO MAKE an Almond Milk Shake:
ADD 2 C. of any frozen Fruit of Choice and more Honey to taste
Adding cocoa for a chocolate shake, also add 1/2 C. Water and 1 tsp. Vanilla

Gluten-Free Sugar-Free Apple Nut Cookies Recipe



BLEND 1/2 C. Oil
              1 Apple cored & quartered
              1/4 C. Apple Juice or Water
DRY INGREDIENTS in bowl:
1 1/2 C. Brown Rice Flour
1/2 C. Soy or Chick Pea flour
1 tsp. Gluten-free (non-aluminum) Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1 tsp. Cinnamon
1/4 tsp. Allspice or Cloves
ADD Wet Ingredients than MIX WELL then ADD:
3 Apples, cored and chopped or shredded,
1 C. chopped Nuts
MIX and drop onto cookie sheets
BAKE at 400C 10-12 minutes

Chicken-Style Seasoning Recipe (gluten-free, lactose-free)




MIX TOGETHER:
1 T. Cornstarch (or Potato Starch)
1 1/2 T. Onion Powder
1 tsp. Turmeric
1/2 tsp. Salt
1/2 tsp. Anise (or Coriander powder)
1/2 tsp. Parsley flakes
1/2 tsp. Garlic powder
STORE in a jar in a cool place


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