Here are
just a few of Elaina Love's incredible recipes. Many more of her tantalizing
creations can be found in Elaina's Pure Joy Kitchen recipe book. Ideal for
anyone interested in preparing healthy, raw food meals, regardless of experience.
Elaina's Pure Joy Kitchen presents wide variety of easy to follow, raw,
vegan crowd-pleasing recipes that will impress both you and your guests!
Hot Breakfast Porridge
2 cups chia seeds
1/4 cup coconut flour
1/4 cup coconut milk powder
1/4 cup maca powder
1/4 cup cacao or carob powder or an additional 1/4 cup coconut milk powder
1/4 cup cacao nibs
1 cup goji berries (or dried fruit of your choice)
Soak the oats until they become soft (up to 48 hours)
Drain the oats until the water runs clear. Place them in a food processor with the coconut oil, agave, salt and vanilla and mix until smooth.
Grind soaked and dehydrated almonds into meal in the blender.
Mix all ingredients together in a large bowl.
Use a spoon to scoop the cookies into a ball and flatten into desired shape.
Place on a dehydrator tray which is lined with a drying sheet and flatten the ball into a round cookie shape.
Dehydrate at 145º for 2 hours.Turn it down to 115 ° and remove the drying sheet after 4 hours or sooner.
Dehydrate for 12 or more hours or until desired texture is reached (soft or crunchy).
Cool completely before storing in a glass jar.
Buckwheat Pita Chips
3.5 cups unsprouted buckwheat
4 cups sunflower seeds, soaked 2-4 hours or overnight then rinsed and drained (8 cups after sprouting)
1 1/2 cups golden flax meal
3.5 tsp. salt
1.5 lbs. of cabbage, chopped
1 pound of carrots, chopped
3 cloves garlic
5+ cups water
1 chopped jalepeno with SEEDS
Sprout the buckwheat so it has ¼ inch tails
Mix together all ingredients except Flax Meal.
Puree by batches until smooth.
Add Flax meal and mix well.
Use 14x14 inch dehydrator trays and cover them with excellent drying sheets.
Spread 3 cups per tray evenly and score into 25 triangles per tray.
Dry at 145 degrees for 4 hours then lower the temperature to 110 degrees.
Be sure not to dry at too low of a temperature as they will get sour and ferment.
Flip the crackers when the tops have dried and remove the drying sheets.
Let cool before storing in an airtight container.
Will keep fresh at room temperature for 2 months. Freeze or refrigerate for longer shelf life.
Ginger Spice Cake
Ginger Spice Cake Cake:
1/2 cup packed, soaked Irish moss blended with 1 ½ cups water until smooth
3 loosely packed cups almond pulp (leftover from making almond milk)
4 cups dried shredded coconut made into powder in a blender or food processor
1/2 cup maple syrup or honey
3/4 cup coconut oil (soften or melt before using)
2 cups chopped yellow zucchini or peeled green zucchini
2 tsp. vanilla extract
3/4 tsp. salt
1 cup Rapadura ground to a powder
1/16 tsp. cayenne
3/4 tsp. ginger powder
1 1/2 tsp. cinnamon
1 Tbs. Chai spice mix (see recipe below)
2 Tbs. psyllium husk powder (blend husks in a coffee grinder if you can’t find powder)
Soak about 1/3 cup of dry Irish moss for 3 hours or overnight. Rinse very, very well and press into a metric wonder cup to measure out 1/2 cup of soaked irish moss.
Blend the zucchini with all the liquids and oils until smooth.
Mix everything together in a large bowl with your hands.
Divide the batter in half and press each half into a round 10 1/4 inch spring form pan.If you only have one pan, press the first half in, then place cheesecloth on top and press in the second half.
Place the cake in the refrigerator or freezer for a quick set up.
. Ginger Frosting:
1 cup cashews
3/4 cup maple syrup or honey
7 Tbs water
2 Tbs. coconut oil
3/8 cup chopped ginger
1 tsp. pumpkin pie spice
1. Blend well until creamy. Refrigerate until firm. Then frost
Cake Assembly:
1. Press the cake into a form lined with cheesecloth for easy removal
2. Frost the cake being careful to gently spread so as not to get cake crumbs in the frosting. Freezing the cake first will prevent this from happening.
1. Place all ingredients in a bowl and mix until well combined.
2. Use 1 Tbs. for the above recipe and store the remaining in a spice jar for later use.
Sea Vegetable Sensation
Sea Vegetable Sensation
by Elaina Love
1 head of dinosaur kale, de-stemmed and thinly sliced
1/2 cup hijiki soaked at least 1 hour (2 cups after soaking)
1/4 cup kombu that has been soaked and finely chopped
1 cup sprouted quinoa* or white sesame seeds 1 sheet crumbled, raw nori 1 Tbs. grated ginger 1 Tbs. miso paste (mellow white is good) 1 Tbs. tamari 2 Tbs.raw, unrefined sesame oil
1/4 tsp. toasted sesame oil (this adds a great flavor punch)
juice of ½ orange (3 Tbs.)
¼ tsp. orange zest
juice of 1 lemon (3 Tbs.)
1 Tbs. tahini
optional: a squirt of agave or honey top with tomatoes if desired
1. Drain the liquid off the soaked sea vegetables and put it aside or discard then rinse the sea vegetales well. 2. Blend everything except the kale, sea vegetables and sesame seeds in a blender until smooth.
3. Pour the sauce over the sea veggies, kale and seasame seeds and stir well.
4. Adjust tastes to your liking as desired.
*Note: To sprout quinoa, soak 1/2 cup for 1-2 hours, then pour into an Amazing Nut Milk Bag. Hang the bag from the drawstring and let the quinoa sprout overnight. Rinse again the following day and check for 1/2 inch tails. The whole sprouting time takes about 24 hours. Full of protein, enzymes and nutrients.
"Now that's what I call a mineral rich, alkalizing meal!"
Pesto Pasta over Zucchini or Kelp Noodles
1 cup basil, parsley, arugula, kale, spinach or cilantro (combo is good too), very tightly packed
1 tsp. lemon juice or to taste
3-5 cloves garlic
1 Tbs. mellow white miso paste (cheesy taste)
1/2 tsp. Himalayan salt crystals
1/4 cup olive oil
1/2 cup pine nuts
Place the herbs in the bottom of the blender or food processor then add remainder of ingredients.
Blend or puree until smooth but so it still has a little bit of texture (don't totally liquefy it)
Pasta:
1-2 packages of kelp noodles (www.kelpnoodles.com) rinsed well
OR 4 zucchinis made into angel hair pasta using the Spiral Slicer
Top the noodles with the pesto, stir and serve. You may want to cut the noodles with a scissors for ease of eating and serving.
The pesto will keep in a glass jar for 1 week or more refrigerated. Do not mix with noodles if you plan on keeping the pesto for more than a day.
Pesto is also great as a spread on crackers or thinned with water and used as a salad dressing.
I never get tired of pesto. and the greens are so alkalizing and energizing. A great raw food staple.
Chia-Coconut Pudding- Tapioca with a twist
½ cup chia seeds 1 ½ cups purified water (to soak the chia seeds) 2/3 cup coconut meat (about 2 young coconuts) 2 Tbs. coconut oil (make sure it’s high quality and smells fresh) 3 Tbs. yacon root syrup* 6 Tbs. orange juice (about 1 orange) 1 tsp. vanilla extract ½ tsp. butterscotch or rum extract 6 drops liquid stevia, vanilla flavor by Sweet Leaf
1. Soak the chia seeds for 2 or more hours, you can soak them up to 12+ hours.
2. Blend everything but the chia and water together until creamy.
3. Mix the cream with the soaked chia seeds.
4. Refrigerate or enjoy immediately.
• You may substitute another sweetener for yacon such as maple syrup or agave, but yacon will be best for people with sugar imbalances and diabetics.
Lasts 4 days refrigerated. Enjoy!
Spoon Full of Green
Makes 2 1/2 cups, 1 full meal or 2 smaller servings
1 cup chopped red, orange or yellow bell pepper (never green, they're not ripe yet)
1/2 cup cherry tomatoes or chopped tomato
2-3 scallions or 1 Tbs. chopped onion
1 stalk celery, chopped
1/2 cup mashed avocado or 1/2 large avocado, cubed
1/2 cup loosely packed cilantro, dill, basil or other fresh garden herbs
1 cup loosely packed, washed and stemmed kale, collards or chard
1 1/2 cups chopped lettuce (about 3 large leaves)
1 cup water (you can use HOT water to make the soup nice and warm)
1 Tbs. lemon juice (optional)
1/2 tsp. mineral salt (I used a yummy BBQ salt I got in bulk at Rainbow Grocery in San Francisco)
lots of shakes of cayenne pepper if you like it spicy
Optional spices: onion powder, garlic powder and/or replace the salt with 1/2 Tbs. white miso paste
Put everything except the lemon, salt and cayenne in the blender and blend on high until creamy
Taste it.
If you want to add the salt, lemon and cayenne, go for it!
"You can eat it with a wooden spoon out of a coconut bowl (my fave!)"
"You can stir in 1 Tbs. of Spirulina...tastes cheezy!"
"You can eat it while doing a cleanse (check out the liver/gallbladder flush) which I was on when I made this soup"
"You can eat it when you are totally sick of salad"
"You can eat it after the dentist!"
"You can eat it when your fridge is overflowing with veggies or it just needs a good cleaning"
"You can eat it when you want to be clean and green on the inside"
"You can eat it when you don't want to weigh yourself down with heavy, starchy soups"
"You can eat it with a friend
"You can eat it while riding your bike...with a cup and straw!"
"You can eat it at your desk from a glass mason jar"
"You can make it into a face mask!!!! (don't add the water, salt or cayenne though unless you like pain)
I hope you have as much fun eating this soup as I had creating this recipe.
Now, go forth and garden.
Raw Gluten Free Almond Bread
Recipe by Elaina Love
4 1/2 cups packed almond pulp (leftover from making almond milk)
1 ¼ cup olive oil (use as little as 1 cup but no less or the bread will be dry)
1/2 cup flax seeds ground into meal (3/4-1 cup meal)
2 tsp. Celtic sea salt
1. Mix almond meal and flax meal together by hand in a large mixing bowl.
2. Add the remaining ingredients and mix well with your hands.
3. Press onto a dehydrator tray lined with an excellent drying sheet. It should be about 1/4" thick. Use your hands to smooth it flat.
4. Before drying score the bread into 16 pieces (4x4), then flip the bread using another dehydrator tray on top, and remove the drying sheet.
5. Dry at 105 degrees for about 4-8 hours..
Add garlic, fresh or dried herbs, sun dried tomatoes, olives, etc. to add variety
Raw, Vegan Waldorf Salad with Pine Nut Mayo
Waldorf Salad
Serves 6-8
Pine Nut Mayonnaise:
1 cup pine nuts
1/2-3/4 cup purified water
1 medium clove garlic
1 tsp. high Mineral Salt (Real Salt, Celtic Salt or Himalayan Salt)
½ tsp. Italian seasoning or Braggs seasoning mix
3 Tbs. lemon juice or 1 1/2 Tbs. apple cider vinegar
6-8 medium dates, pits removed or 1/4 cup alternate sweetener (yacon, honey or agave)
2-3 dashes of cayenne pepper
1 1/2 cups flax, hemp or olive oil
Place all ingredients except oil in a blender.
Blend until creamy. Remove the cap in the center of the blender lid and slowly begin to drizzle oil in. Continue to add oil until mixture becomes thick and the consistency of mayonnaise. You may need to turn your blender off, remove the lid and mix last bit of oil in with a spatula if you like your mayonnaise very thick.
Lasts 1 week in the refrigerator. Use on sandwiches, or as a salad dressing. You may want to freeze ½, or use it on an avocado sandwich, using Romaine lettuce instead of bread.
Salad:
4 stalks celery, sliced thin
2 crisp red apples chopped into small chunks
1 cup soaked walnuts or pecans (2/3 cup before soaking), chopped (soak the nuts at least 24 hours, rinsing well every 12 hours and dehydrate for 8-12 hours for more crunch)
1 ½ cup raisins or 2 cups halved grapes (Using raisins will make a sweeter salad.)
1/2 lb. arugula
Mix ½ of the almond mayonnaise with the salad, chill or serve immediately.
Delicious served on a bed of arugula.
Fudgesicles
1/4 cup soaked Irish Moss (measure after soaking 3 or more hours or overnight refrigerated)
1/2 cup filtered water
Blend on High until the moss is smooth (you may need to double the moss and water to get it to blend)
2. Blend everything on high until smooth (remember if you doubled the Irish moss recipe to only use 1/2 of that).
3. Pour into popsicle containers and freeze until ready.
4. Run under cool water for ease of removal.
Pepper-Olive Pizza with raw almond crust
CRUST
3 C peeled and chopped zucchini (about 3 squash) 1 1/2 tsp. Celtic sea salt 1/2 C Bariani olive oil or a high quality extra virgin olive oil 1 C golden or brown flax meal (about 3/4 C whole seeds, ground) 1 C soaked almonds (about 1/2 C before soaking for 8 hours)
Blend the zucchini, salt and oil until smooth. Add the almonds and continue to blend until the entire mixture is smooth. You may need to use a spatula or celery stick to get the mixture to blend.
Pour the blended mixture into a bowl and add the flax meal.
Let the batter sit for a few minutes to let the mixture thicken.
Shape into 4 small or 2 large pizza crusts on 16x16 inch dehydrator trays covered with Teflex sheets. Dehydrate the crusts at 105 degrees for four hours. Remove the Teflex sheets and continue to dehydrate until the crusts are firm. It may take eight or more hours altogether. Be sure to dry the crust upright after flipping or they will bow in the wrong direction.
Storage: You can freeze these crusts for up to 3 months in a Ziploc bag.
Pizza Sauce 1 cup sun-dried tomatoes, covered in water and soaked 2 or more hours 1/2 medium tomato or red bell pepper, chopped 1 large pitted date or 2 tsp. agave nectar 1 medium clove garlic (optional) 4 large basil leaves 1 Tbs. chopped onion (optional) 1/2 tsp. Celtic sea salt 1/4 tsp. oregano ½ tsp. Italian seasoning
Blend everything together including the tomato soak water until smooth. Let the excess water rise to the top for 30 minutes and drain it off.
This sauce freezes well.
CHEESE 2 cups pine nuts, cashews or macadamia nuts ½ cup water 2 probiotic capsules (Ultimate Flora) After the cheese ferments, add: 1 Tbs. unpasturized light miso paste 1/4 tsp. Celtic sea salt 1 tsp. lemon juice
Blend nuts with the water adding just enough water to make a thick paste.
When nuts are creamy add the powder from the capsules and blend lightly.
Pour the mixture into a glass bowl and put a lid on it.
Let sit in a semi warm place (80 degrees or higher) for 8 to 12 hours.
Test the cheese. When it tastes a little sour, add the seasonings and serve on pizza or put it in a glass container and refrigerate for up to 5 days.
IN A HURRY? Skip the fermentation process, add your flavorings and go!
Parmesan: You may also dehydrate it into a dry cheese for sprinkling on pasta or salad.
TOPPINGS FOR 2 LARGE PIZZAS 1 red bell pepper, diced 15 mushrooms, sliced and marinated in a little olive oil and salt 1/2 red onion, thinly sliced and halved 10 black olives, pitted and sliced or chopped Nut Cheese (if using avocado, you may want to skip this step) 2 avocados, sliced (if using cheese, you may want to skip this step)
Assembly for Pizza:
Spread the sauce on the crust.
Spread the cheese on the sauce (if using avocado, you may want to skip cheese)
Layer avocado on the sauce or the cheese (if using cheese you may skip avo)
Add additional toppings in any order.
Warm in a dehydrator at 115° for ½-1 hour before serving.
Top with sprouts if desired
Chocolate Mousse Torte
CHOCOLATE MOUSSE TORTE
Crust:
1 cup shredded dry coconut
1 cup macadamia nuts or 1 cup soaked and dehydrated almonds, hazelnuts, etc.
Place dry coconut in food processor with S blade and blend into fine powder.
Add nuts, salt and cayenne and blend until a texture of a course meal. Break up dates or chop finely if very hard and distribute evenly on top of nut mixture. Homogenize until texture resembles a graham cracker crust. Mixture should be loose and crumbly and hold together when pressed tightly.
Press the crust into a 9 inch pie plate. Press firmly to get the crust to hold together. Place in the freezer or refrigerator to set up while making the filling.
Filling:
2 large avocados, peeled and chopped
1 Tbs. vanilla
1/4 tsp. Himalayan salt crystals
1/2 cup organic cocoa powder or 3/4 cup carob powder
1/2 cup plus Rapadura (unprocessed dehydrated cane juice) or agave nectar
Place all ingredients in food processor with S blade and homogenize until completely smooth.
4-6 bananas thinly sliced lengthwise (3-4 slices per banana)
1 pint of strawberries for top
mint leaves to garnish
Divide the filling in 1/2.
Spread 1/2 the filling in the crust.
Next, place a layer of bananas on the filling.
Spread with the rest of the filling. Garnish with mint leaves, fresh strawberries or raspberries or a berry sauce, etc.
Refrigerate at least one hour before serving.
This torte freezes well.
Thank you to Matt Samuelson for this recipe.
For more of Matt's recipes and other recipes of this type, order Elaina's Pure Joy Recipe Binder Book 2
Ginger Pecan Cookies
4 cups soaked pecans (2.5 cups before soaking 8-12 hours)
2 cups raisins or pitted dates, soaked
1/4 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. Himalayan salt crystals
4 tsp. ginger powder
1/2-1 cup water
cranberries, raisins, dried mangos and coconut for decoration
1. Place all ingredients, with 1/2 cup water in a blender. Blend on high speed until smooth adding more water as necessary.
2. Place mixture into a pastry bag and squirt die mixture out onto a teflon lined dehydrator tray forming snowmen or gingerbread men, or round cookies. Make them thick as they won't swell like cooked cookies.
3. You can use a spoon to drop cookies on and smooth them if you don't have a pastry bag.
4. Decorate with raisins for the eyes, cranberry halves for the buttons, thin strips of dried mango or chopped cranberries for the mouth, and coconut sprinkles for hats. Let your imagination go wild! Kids will have a good time helping. Let dehydrate at 105 degrees for approximately 15-20 hours.
5. Flip and let the other side dry. You can make these as moist or as dry as you like. They are great right out of the dehydrator!
SunLight Loaf with BBQ sauce
SunLight Loaf
Serves 4-8
Recipe by Elaina Love
2 cups soaked walnut (1 ¼ cup before soaking)
2 cups soaked sunflower seeds (1 cup before soaking)
3 stalks celery, chopped
1 jalepeno, chopped
1 medium zucchini, chopped
1 cup chopped green cabbage
¼ cup chopped parsley
1/2 tsp. Himalayan salt crystals
1 Tbs. dark miso paste
1 tsp. chopped dried or fresh rosemary
1 Tbs. onion powder
1 clove garlic
1 Tbs. tamari
½ cup Irish Moss paste (see recipe)
Soak the walnuts and sunflower seeds overnight, then rinse well and drain.
Puree all ingredients until smooth.
Shape into a loaf on your dehydrator tray with a teflex sheet underneath OR Freeze the batter into a loaf pan, then remove, slice and dehydrate slices after freezing
Turn the dehydrator on maximum for the first 2 hours
Lower to 115 degrees
Flip the loaf and remove the teflex sheet
Continue to dry until the loaf is firm on the outside and somewhat moist on the inside (about 12 hours total).
Serve with BBQ sauce
BBQ Sauce
Recipe by Elaina Love
1 ½ cups sundried tomatoes covered with just enough water to cover (about 2-3 cups)
1 Tbs. onion powder
1/2 tsp. cayenne powder
2 Tbs chopped onion
1/8 cup Rapadura (dehydrated cane juice sweetener) or honey
1 Tbs. honey or agave
1 tsp. organic mustard
2 Tbs. tamari
½ tsp. smoked salt
1/2 Tbs. ginger root, chopped
1 clove garlic
1/8 tsp. white pepper
1 tsp. apple cider vinegar
1. Blend on high until smooth.
2. Serve over Sunlight loaf or burgers
3. Lasts 5 days from date made
Vanilla Coconut Ice Cream
2 cups almonds
3 cups water
½ cup coconut oil
1/4 cup packed Irish moss after soaking 3-8 hours and rinsing well
1 cup agave nectar
¼ tsp. vanilla powder
2 tsp. vanilla extract
1/4 tsp. Himalayan salt crystals
Blend the almonds with water to make a thick almond cream. Strain the mixture through a nut milk bag and store the pulp for another recipe.
Blend 1 cup of the almond milk with the Irish Moss until very smooth.
Add the remainder of ingredients and blend until smooth.
Pour into a freezable container and let freeze overnight.
Let thaw about 5 minutes before serving.
Variations: Replace water for nut milk with any flavored teas such as peppermint, orange, berry, etc. You can also blend in 1/4 cup raw cacao powder or 1/2 cup fruit.
Almond Chia Maca Shake
2 Cups Almond Milk (if you don't have one already, order our Amazing Nut Milk Bag and get free recipes for Almond Milk, Juices and Almond Meal Bread!) 1 Tbs. Soaked chia or flax seeds 1 Tbs ground flax seeds 1 Tbs. Maca powder (available in our store) 1/4 tsp. Pro-Biotic Powder 1 Tbs Non GMO Soy Lecithin (available in our store) 1 tsp. Vanilla extract 1/4 tsp. Liquid Stevia or 2 tsp. Agave Nectar (optional) ice cubes for a colder shake Place All ingredients in a blender and blend until smooth and creamy. Stored in a sealed jar, the Almond Chia Maca Shake will last up to 2 days in the fridge.....that is if you don't drink it in one sitting....
Fresh Apple-Cinnamon Granola
3 medium sized organic apples, cored and chopped (use a combination of sweet and sour apples)
1 cup soaked almonds (1/2+ cup before soaking overnight)
4-6 medium sized pitted dates
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup raisins
1/2 cup goji berries or more raisins
Optional: 1/2-1 cup dried, shredded coconut.
Pulse the almonds and dates until coarse in a food processor.
Add the chopped apples and spices and pulse again until a coarse granola texture is achieved.
Stir in the remaining ingredients and eat with fresh almond milk.
To Make your own almond milk, order The Amazing Nut Milk Bag in the Pure Joy Store.
Chocolate-Cherry Truffles
1/2 cup pitted, packed dates
1/4 cup dried cherries coarsely chopped
1/2 cup raw cacao nibs ground into a powder (more for richer flavor)
1 tsp. cherry extract (frontier herbs) or 2 tsp. Eden Cherry Concentrate
1/8 cup raw cacao powder for rolling truffles in
Grind the cacao nibs in a coffee grinder until powdered.
Puree all the ingredients in a food processor until the batter becomes emulsified.
Refrigerate the batter until chilled.
Form the batter into round balls or desired shapes (you can use candy molds with a variety of shapes or shape into a block and make thin slices).
These are best refrigerated and will last for up to 6 months.
For a more milk chocolaty flavor puree in:
1 cup soaked and dehydrated walnuts or 1/2 cup almond butter.
For variety:
Add 2 tsp fresh ginger and replace cherries with dates.
Mix in a few un-ground cacao nibs for texture
Marinated Collard Leaf Wraps
5 medium to large collard leaves
3 Tbs. lemon juice (about 1 lemon)
1/2 tsp. Himalayan salt crystals or Celtic sea salt
Prepare the collard leaves by cutting off the stems at the base of the leaf, then take a small paring knife and carefully cut the thick bump of stem off the back of the leaf making it flusher to the leaf. This is to make the leaf flatter and easier to roll.
Mix the lemon and salt together in a large mixing bowl. Take one leaf at a time and coat it in the mixture. As you coat each leaf, place it in a covered lasagna pan to marinade overnight in the refrigerator or for several hours at room temperature until they are soft and tender. They can continue to marinade for up to 5 days in the refrigerator.
Dry the leaves well and use them to wrap all kinds of yummy pate¢s, mayo with avocado and tomato, etc….. Use your imagination!
Macadamia Whip Dip
2 cups raw macadamia nuts
1 clove raw garlic
1 Tbs. lemon juice
1 1/2 Tbs. mellow white miso paste
1/4 cup water or more
1 tsp. onion powder
Blend until smooth and creamy. You may need to add more water to get it to blend.
For best distribution, place in a quart sized storage bag and cut a small hole in one corner. Remove all air and seal the top. Squeeze out the corner onto your crackers or into a roll or romaine leaf.
Enjoy in nori rolls, Winter Wraps, with salads or as a dip for crackers.
Pear-Parsley Smoothie
2 ripe pears, cored and chopped
1/2 bunch or 1 packed cup fresh parsley, chopped
Blend with enough water to make a smoothie consistency.
Store in glass jars and drink on an empty stomach.
Bavarian Custard
Recipe by Elaina Love
Serves 4
2 cups young coconut milk 1/2 c. coconut water 2 Tbs. orange juice (1/2 orange) 1/8 tsp. Himalayan Crystal Salt 1 pinch-1/8 tsp. turmeric for color 1 vanilla bean, chopped or scraped 1 tsp. vanilla extract 1/4 tsp. almond extract 1/4 cup agave nectar or more to taste 1 Tbs. soy lecithin 1 Tbs. coconut oil or coconut butter
Blend on high until the mixture is creamy. Refrigerate until cool and serve.
Cool Cucumber-Spinach Soup
This is a well balanced soup because of the fat, fruit and chlorophyll content. It will easily serve as a light meal by itself.
1 cup purified water 2 medium-large cucumber 3 cups spinach (or other leafy greens like kale or mixed greens) 1 handful of basil leaves (about 15 leaves) 1 Tbl. fresh ginger with skin 1 1/2 lemons (5 tsp.) or 3 tsp. raw apple cider vinegar 1/2 apple or try another sweet fruit 1/2 tsp. Himalayan Salt Crystals 1/2 tsp. onion powder 1/2 tsp. garlic powder 1 small avocado 1 tsp. dried dill or 2 Tbl. fresh
Place everything except the avocado and dill in a blender and puree. Add the avocado and continue to blend on high until creamy. Put in a bowl and mix in dill. Top with crunchy dehydrated sunflower seeds or freeze dried peas.
Cucumber Tomato Surprise
1 medium tomato, chopped
1 small cucumber peeled in stripes and chopped (seeds removed if big)
1 large avocado cut into cubes
1 half of a lemon or lime squeezed
1 half to 1 tsp. Himalayan Salt Crystals
1 Tbs. of olive oil (optional for a richer flavor)
Mix everything together and enjoy!
Fruit Sorbet
2 cups frozen fruit of choice… (cantelope, honeydew, bananas, mangoes, pineapples…anything sweet).
Using a champion Juicer:
1. Place the blank plate in the juicer.
2. Push the fruit through until the soft serve comes out the end of the juicer.
3. Enjoy!
Using a food processor:
1. Cut the fruit into small chunks or shred using the shredding blade on your food processor.
2. Place the fruit in the food processor bowl with the S blade in place.
3. Puree until soft and smooth like a soft serve.
4. Add a tiny bit of water if necessary to get the blade to move properly.
Audio & Video
Cleansing
(don't add the water, salt or cayenne though unless you like pain)
2 cups young coconut milk
