Recipe To Kill & Prevention Of Cancer; Prevent Other Diseases, Lose Weight

Soups

 

Cucumber Soup

1 large cucumber (peel, if desired)

¼” slice red onion

1 garlic clove

¼ tsp salt

½ lemon, juiced

½ avocado or 1 Tbsp flax oil

 

Blend all ingredients until smooth.  Serve well chilled.  Yield: 1-2 bowls.

Variation:  Add fresh herbs of choice   

 

 

Spinach Soup

2-3 cups spinach

½ cup water

½ cucumber

1-2 garlic cloves

¼-½ ” slice onion

¼ tsp sea salt

¼ avocado or 1 Tbsp flax oil

1-2 Tbsp lemon juice

1 stalk celery

 

Blend all ingredients until smooth.  Yield: 2 bowls

 

Pea Soup

1 container “Just Peas”

½ tsp sea salt

1 carrot

1 small stalk celery

1-2 garlic cloves

Water

 

Blend until smooth, adding water to achieve desired consistency.  Serves 2.

 

Creamy Corn Chowder

1 container “Just Corn”

½ tsp sea salt

Onion, if desired

Water

 

Blend until smooth, adding water to achieve desired consistency.  Serves 1.

Variations:  add chopped red pepper, fresh herbs of choice, top with sprouts

 

Tomato Soup

3 tomatoes, chopped

1 bell pepper, chopped

1 garlic clove

1/8 cup lime juice

¼ cup water

Sea salt to taste

 

Blend all ingredients until smooth. 

Serves 1-2.

Variation:  add fresh herbs (cilantro, basil, oregano, etc)

 


Salads

 


Zucchini Salad

1 zucchini, chopped

¼ red onion, chopped

½ red pepper, chopped

¼ cup cilantro,

fchopped

½-1 jalapeno, (optional)

1 garlic clove, minced

Ground coriander, to taste

Lemon juice

1 Tbsp extra virgin olive oil

 

Mix well and serve.  Serves 2.

 

 

 

Broccoli Salad

3 bunches broccoli, cut into florets

1/3 cup tahini

1 garlic clove

¼ cup lemon juice

1/3 cup water

1 tsp sea salt

½ cup chopped mushrooms

½ cup soaked sunflower seeds

¼ cup red onion, chopped

 

Blend tahini, garlic, lemon juice, water and salt until creamy.  Pour over broccoli and mushrooms, mixing until well coated.  Top with onions and sunflower seeds.  Serves 4.

 

Asian Salad

Bok Choy, torn or sliced

Chinese/Napa Cabbage, torn, sliced

2 cups mung bean sprouts

Assorted vegetables (zucchini, carrots, onions, celery, etc)

 

Toss all ingredients to mix well.  Serve with Oriental Sweet ‘N Sour Dressing.

 

Cucumber Salad

1 cucumber, chopped

2 tomatoes, chopped

Raw olives, diced

Red onion

Lemon juice

Olive Oil

 

Mix well and serve.

Variation:  add avocado, celery, radishes, spinach, etc.

 

 

Spanish Cauliflower

1 head cauliflower

4 green onions

2 tomatoes

1 red bell pepper

½ lime, juiced

1 handful fresh cilantro

½-1 avocado (for desired consistency)

½ tsp sea salt

2 Tbsp extra virgin olive oil

 

In food processor, pulse-chop green onions, tomatoes, red pepper, lime juice, cilantro, avocado, salt and oil.  Switch blades and grate cauliflower.  Transfer to large bowl and mix well.

Variations:  add jalapeno pepper, 1 tsp chili powder and 1 Tbsp paprika for spice

 

 

 

Cole Slaw

Green and Red cabbage, shredded

Carrots, shredded

Red onion, chopped

 

Top with lemon juice and olive oil.  Variation:  Add tomato, avocado and minced garlic.



Salad Dressings

                                                                                                           

 


Basic Dressing

Oil (olive, flax)

Lemon or lime juice

Garlic

 

Blend together or toss directly on salads.

 

 

Tahini Dressing

1 ¼ cups water

1 cup raw tahini

¾ cup lemon juice

1 cup chopped parsley

½ cup chopped onions

¼ cup chopped green onions

4 garlic cloves, chopped

1 Tbsp ground cumin

1 Tbsp minced ginger

½ tsp cayenne

Water

 

Blend all ingredients until smooth, adding water to achieve desired consistency.

 

 

 

Oriental Sweet ‘N Sour Dressing

1 Tbsp raw almond butter

1 Tbsp ginger root

1 green onions, chopped

2 Tbsp onion

1 tsp tahini

1/2 lemon, juiced

1 Tbsp flax oil

1/8 tsp curry

1/8 tsp cumin

Stevia (to taste)

 

Blend ingredients until smooth.  Serve over cabbage salads.

 

 

 

Herbed Salad Dressing

1 tsp dry mustard

1 tsp fresh parsley

1 tsp fresh dill

½ tsp sea salt

¼ tsp tarragon

1/8 tsp thyme

Pinch oregano

1/3 cup oil (flax, extra virgin olive, Udo’s)

 

Combine all ingredients.

 

 

Dips

 

 


Hummus

2 cups zucchini, chopped

2-4 garlic cloves, chopped

½ cup water

¼-1/2 cup raw tahini

¼ cup lemon juice

4 Tbsp parsley

2-4 Tbsp extra-virgin olive oil

½ tsp ground cumin

 

In food processor combine zucchini, garlic, water until chickpeas breakdown and garlic is blended.  Add tahini, lemon juice, parsley, oil and cumin.  Process until smooth, adding more liquid to reach desired consistency.  Serve with raw veggies.

 

 

 

Cheddar dip

½ cup tahini

¼ cup lemon juice

½ cup red pepper

1/8 tsp sea salt

1 tsp onion powder

½ tsp garlic powder

1/3 cup cold water

 

Blend all ingredients in food processor until smooth.  Use as dip for fresh veggies or as a sauce for wraps.

 

Salsa

1 cup tomatoes

½ cup red pepper

½ cup celery

1 tsp basil, oregano and cilantro

Sea salt to taste

2 Tbsp onion

½ cup green pepper

½ cup cucumber

2 Tbsp extra virgin olive oil

1 clove garlic

 

Combine half of veggie sin food processor or blender.  Blend until smooth.  Add remaining vegetables and ingredients.  Process or blend to desired consistency.

 

 

 

Guacamole

2 avocados, mashed

2 Roma tomatoes, chopped

2 garlic cloves, minced

2 Tbsp lime juice

½ tsp sea salt

1/3 red onion, chopped

 

Combine all ingredients in small bowl.  Serves 3-4. 

 

Serve as dip for veggies (jicama, cucumber).  Fill Romaine or cabbage leaves for wraps, sprinkle with additional veggies and ground cumin.   

 

 

Other Main Dishes

 

 


Pesto

1/3 cup fresh basil leaves

1/3 cup almonds

2 garlic cloves

1/8 tsp sea salt

¼ cup extra virgin olive oil

½ cup cold water

¼ cup fresh cilantro leaves

2 Tbsp pine nuts

2 Tbsp lemon juice

Tomatoes, chopped

 

Blend together all ingredients EXCEPT herbs and tomatoes.  When smooth, add herbs to chop and blend to desired consistency.  Serve over shredded zucchini.  Top with tomatoes.

Variation:  Serve on celery, crackers or as a dip for other fresh veggies.

 

 

 

Marinara Sauce

6-8 Roma tomatoes

1/4 medium onion

12 sun dried tomatoes1 garlic clove

Add raw, soaked cashews for a “cheesy” taste.

Basil and parsley, to taste

1/2 tsp sea salt

 

Blend all ingredients until smooth.  Serve over shredded zucchini or spaghetti squash. 

Variation:  serve over veggies of choice, use as a sauce for wraps, layer with zucchini, mushrooms and nut cheese for “lasagna.”

 

 

 

 

Taco Pate

2 cups soaked walnuts or pecans

1 Tbsp ground cumin

1 Tbsp ground coriander

¼ cup fresh cilantro

 

Blend all ingredients in food processor until desired consistency is reached.  Serve on salads or fill Romaine or cabbage leaves and top with tomatoes, avocado, raw salsa, etc.

 

 

Add raw, soaked cashews for a “cheesy” taste.

Basil and parsley, to taste

1/2 tsp sea salt

 

Blend all ingredients until smooth.  Serve over shredded zucchini or spaghetti squash. 

Variation:  serve over veggies of choice, use as a sauce for wraps, layer with zucchini, mushrooms and nut cheese for “lasagna.”

 

 

 

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