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These are some of my favorite recipes. I have shared these many times with my clients. I hope you enjoy them.
Chop mushrooms and onions into very small dice. If you think to match the size of the ground beef when dicing the onions and mushrooms that is best.
Mix the mushrooms and onions along with the other ingredients into the ground beef thoroughly and form into four patties for quarter pounders or into meatballs and brown on all sides.
Serve as a burger with your favorite bun or bread of choice, or as meatballs into whatever you desire. For the burger we use 100% flourless sprouted grain bread only which is found in most health food stores.
Garnish with pickles, yellow mustard, jack cheese, lettuce, tomato, and any fresh spicy hot pepper of your choice (optional, of course). This is how we do it at home.
This is a variation of the above recipe.
Take the chopped mushrooms and onion (in this case use the whole onion) and sauté in a skillet with one Tbls. of olive oil till soft then add: cumin powder, chili powder, Celtic Sea Salt, black pepper, chopped garlic.
Add all at once to the mushroom/onion mixture and cook until fragrant, only a few minutes at most. Then add the 1 pound of 75% lean Grass Fed Ground Beef and manipulate to make sure the beef gets into small pieces. Then brown mixture. Now add the tomatoes and simmer for 10 minutes or so. Then make your tacos, or tostados, or to serve onto your taco salad.
Serve with chopped lettuce, fresh chopped tomato, chopped onion, chopped peppers, sour cream or crème fresh (my choice) and shredded cheese. When making into a taco salad use either taco chips or none, your choice. This is how my Web Designer does it…no taco chips, and put the hot meat over the vegetables, then add the toppings. Can also use other chopped vegetables such as broccoli, cauliflower, shredded carrots or any veggies of your choice. ENJOY!
This is a delicious shake you can make for breakfast..or any time of day actually. It's a whole meal in itself. It starts by soaking raw nuts for at least twelve hours in the refrigerator. This brings the nuts to a stage where they are ready to sprout and full of their highest potential nutrients.
You can use any kind of whole raw nuts. I have never found a combination I do not like. You can just trust your own judgment. I would suggest you use organic pineapple juice and nuts, if possible. Here's what you'll need.
Ingredients (for one serving)
Put the nuts into a covered dish and cover with pineapple juice and chunks, if desired. Refrigerate it for at least 12 hours. It's okay to go 24 hours or more, if you like. After the nuts have soaked put them in your blender or use a hand blender and chop them up in the juice. Add ground cinnamon and vanilla to taste.
You can also add more juice depending on the consistency that's right for you. I also sometimes add whey powder, if I feel like I need extra protein. Blend in the flavorings. Put in a dish or glass and eat it with a spoon. Yummy!
I am a vegetarian and I love this recipe. For me it's almost like dessert and very simple to make. Besides, beets are good for your. Beets are high in folic acid (great for pregnant women), potassium, calcium and antioxidants (betacyanin, which is what gives beets their rich red color).
Beets are also known for cleansing the kidneys and gallbladder and for restoring health to these organs. What's more, beets are a fibrous root so they are excellent for aiding in and eliminating constipation. Their fiber also adds bulk to the diet helping improve peristalsis activity in the large intestine.
So not only do they give you lots of nutrition, they taste good...much like a carot does. I leave the skins on the outside and eat them with my salad. I do prefer organic ingredients and recommend you get them, too.
Ingredients (makes approx. 2 cups)
Chop your beets and put them in a dish. Sprinkle the lemon juice and oil over the top and toss. You can also double or triple this recipe if you want more.
Add ground cinnamon or ginger to taste for a little zip. I also sometimes add blueberries or goji berries for more antioxidant power and some ground flax seed for texture. If your beets don't taste sweet, you can add a touch of maple syrup or honey.
This fermented drink is loaded with enzymes to help restore the healthy balance in your intestines. You may buy it in health food stores in the refrigerator section or make it yourself. Here's what you'll need to make it at home.
You will know when the rejuvelac is ready when the water has changed color and bubbles are formed. Strain this liquid into a clean glass jar, and place in the refrigerator. Fill the jar that has the wheat berries in it again with purified water, and place in a warm place for 24 hours for a second time.
The second culturing takes less time to ferment, and usually requires only 24 hours. After the second batch is done, mix it with the first, and place in the refrigerator. Your rejuvelac is now ready to drink.
You may also use it in recipes in place of water. Do not cook. The wheat berries may be eaten as is or rinsed before eating to remove some of the sour taste.
This recipe starts with raw nuts and ends with those nuts soaking until they come to the sprouting stage. At that time, they contain the richest nutrients possible. Hope you enjoy it.
Cover with something like cheesecloth, and place in a warm, dark place for 24 hours. Add seasonings (see below), stir, replace the cover, and place back into the warm place for 12-24 hours more until the taste is as desired. The longer it is out of the fridge, the more 'cheesy' it will be.
SEASONING OPTIONS (CREATE YOUR OWN, TOO)
Create flavor sensations! Italian, Mexican, Indian, Middle Eastern, or whatever you desire. Other seeds may be used. The basic recipe includes almonds and sunflower seeds.
You may wish to add pumpkin seeds, poppy seeds or cashew nuts. Walnuts may make a very sweet spread if included with the almonds and sunflower seeds. Be creative. Your health will improve with the addition of all germinated nuts and seeds. They are easy to digest and very versatile.
Serving ideas: Use them for dipping vegetables or fruit into, spread it on crackers or bread, try it with pretzels or bread sticks. Or make up your own uses.
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