Cauliflower Omelette

1    tablespoon raw or organic butter

3    free range organic eggs, beaten

4    tablespoons chunky tomato sauce

1    clove garlic, finely chopped 

1    tablespoon quinoa flour

1/2 -1 cup cauliflower (white, green, purple or yellow) chopped into small pieces

Sea salt and pepper to taste

• Heat butter in a small nonstick (non Teflon) frying pan.

• Mix all the ingredients and pour in to the pan. Cover and let the mixture set. 

• Remove the cover and turn over the eggs to brown that the other side. (you can cut omellete in four pieces and turn over each piece at a time)

Quinoa Meal

2/3     cup quinoa (washed and drained)

pinch of sea salt

1 1/3  cups water

1        tablespoon tapioca starch, also
          called cassava starch (optional)

2/3     cup coconut milk

1/2     cup dried mulberries

1        tablespoon date syrup or honey
          (optional)

1        tablespoon coconut flakes 
          (optional)

• Boil water in a small sauce pan.  Add quinoa and sea salt and cover. Reduce heat and cook for about 15 minutes. 

• Meanwhile, mix tapioca starch with coconut milk and let it stand for 10 minutes. Pulse mulberries in the food processor until the mixture looks like coarse crumbs.

• Drain quinoa if any water is left.

• Mix coconut milk mixture with quinoa and let it simmer for 2 minutes, stirring frequently until the mixture thickens.

• Layer mulberries in a dish and then pour the quinoa meal on top of the mulberries.  

• Optional: add coconut flakes on top and drizzle syrup or honey with the help of a fork.

TIP: you can substitute mulberries with freeze dried blueberries or strawberries. 

Ezekiel Wrap with Ground Lamb (beef)

8-10       Ezekiel  4:9  tortillas
1            pound ground lamb or beef
1            medium onion chopped into 4 pieces
2            cloves of garlic 
2            medium bell peppers cut into pieces
1            Jalapeño Pepper seeded and cut into 4 pieces (optional)
1            tomato cut in half
handful of parsley and cilantro 
Sea salt and pepper to taste

• preheat the oven to 420 degrees.

• Put onion,  garlic, bell pepper,  jalapeno pepper, tomato, parsley and cilantro in a food processor and process until finely chopped.

• Add ground meat, sea salt and pepper and pulse a few times until the consistency of  paste.

• Spread the paste evenly on the  tortillas.

• bake each tortilla for 5 minutes in the oven.

• Remove from the oven, cool for a few minutes and roll up the tortillas.

Celery Smoothie

4      stalks of celery, diced 
5      frozen strawberries
1/2   frozen banana
1      small tomato
ice cubes




Mix all the ingredients in Vita-Mix or high speed blender.

Cantaloupe Beet Smoothie

1       cup cantaloupe chopped in small pieces
         (about 1/4 of a medium cantaloupe)
1/2    cup coconut milk
1       tablespoon chia seeds soaked in water
1       small beet chopped in half
1/2    frozen banana 
Ice cubes as needed






Mix all the ingredients in a Vita-Mix or a high speed blender.


Tip: Mix 1/3 cup chia seeds with 1 cup of water and pour  into an ice cube tray. Freeze and use as you need ice cubes.

Salmon with Green Beans and Pear Sauce

9      ounces of wild salmon fillet without skin (tail part is easier to cut into strips later)

Sea salt and pepper to taste

1      tablespoon coconut oil

1      tablespoon butter

1      pound green beans

A few 9-inch bamboo skewers

• Cut green beans lengthwise. Steam until tender.

• Season salmon fillet to taste.

• Cut salmon fillet into thin strips approximately 7x1/2 x1/2  inches.  Roll each strip into a cylinder and thread on a bamboo skewer make sure the skewer goes through all layers of each  salmon roll and it is secured on it. Five or six rolls of salmon will fit on each bamboo skewer.

• Heat the oil in a frying pan and add butter. Place the skewer inside the pan and turn so that each side is fried and well cooked.

• Season green beans and place them in a dish.  Top the beans with salmon and pour the sauce on top.

Pear Sauce






1/3          cup organic or raw cream
1/3          cup organic or raw milk
1             tablespoon black bean flour
Puree of half of a medium pear (use microplane)
1-1 1/2   tablespoons fresh lemon juice
1/2         teaspoon whole peppercorns (optional)

• Mix milk, cream and flour in the same  pan that you used for the fish.

• Bring to a boil and lower the heat.

• Add pear, lemon juice and peppercorns. Simmer until sauce thickens.

Quinoa with Sauteed Vegetables

1           cup quinoa
1/3-1/2 cup apple cider vinegar
2           cups filtered water
4           tablespoons coconut oil
1           onion finely chopped
2           cloves of garlic finely chopped
1           medium eggplant thinly sliced 
1           mild jalapeno pepper seeded and cut into small pieces
2           small green, red or yellow peppers cut into small pieces
2           small yellow squash
or
1           medium zucchini cut into thin slices
2           tomatoes cut into small pieces
Sea salt and pepper to taste
1/2       teaspoon turmeric powder

• Wash quinoa several times.

• Soak quinoa in 2 cups of water, vinegar and 1/2 teaspoon sea salt for at least half an hour.  Meanwhile prepare and cut the vegetables.

• Heat coconut oil in a medium to large saute pan. Add onion and saute until translucent; then add garlic and saute for couple of minutes.

• Gradually mix in the rest of the vegetables starting with eggplant. Take your time. Each time you add new vegetables make sure the previous ones have been sauteed thoroughly . End with tomatoes.

• Season with salt, pepper and turmeric powder.

• Pour soaked quinoa mixture into the pan, cover, and let simmer for at least 15 minutes.

Avocado Dressing

1/2     cup grated comte cheese or other raw cheese with similar taste
1/4     cup avocado oil
1/4     cup olive oil
1        large ripe avocado
juice of 1 lemon
Sea salt and pepper
1        tomato
1        Tablespoon fresh mint or basil or both
1/2     cup chopped parsley

• Mix all the ingredients in a Vita-Mix or a food processor. 

• Use the dressing with your favorite greens.

Chocolate Nut Bar

Cocoa layer:




1/2    cup walnuts
1/2    cup almonds
1/2    cup macadamia nuts
1       cup unsweetened cocoa powder

1/4    cup sesame seeds

1/3    cup date syrup  

2       tablespoons coconut butter
Stevia powder to taste (optional)

• Mix all the ingredients in a food processor until mixture is smooth.

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Seed layer is also mostly grainless granola :

1/2   cup walnuts

1/2   cup cashews

1/3   cup coconut flakes

1/4   cup pumpkin seeds

1/4   cup sunflower seeds

2      tablespoons date or coconut syrup or honey

1/2   cup plus 1 tablespoon coconut milk

Zest of 1 lemon or orange

• Mix together walnuts, cashews, coconut flakes, pumpkin seeds and sunflower seeds in a food processor bowl. Pulse until the mixture resembles coarse crumbs. 

• Transfer to a glass container with a tight lid.  Add coconut milk, syrup ( or honey ) and lemon zest to the container and incorporate well.  Cover and soak over night in the refrigerator.

• Line an 8x8 inches glass container with a lid with plastic wrap. 

• Spread cocoa layer at the bottom; carefully spread the seed layer on top of the cocoa layer. Place in the freezer for several hours. Use the plastic wrap to un mold.

• Cut into desired sizes.

Tip: decorate the top with coconut flakes and cocoa nibs.

Avocado Peach Smoothie

1          ripe yellow peach
1/2       large cucumber
1          avocado
1/4       cup coconut milk
1/2       cup ice cubes
1          cup grapes (preferably frozen)
1          pitted date
1/2       lemon 

• Peel lemon and remove its seeds. 

• Mix everything in a high speed blender or Vita-Mix until smooth and creamy.

Flax Seed Crackers

1/2     cup quinoa
1        cup filtered water
2        pitted dates
3/4     cup  golden flax seed meal ( freshly grind is the best)
1/3     cup Brazil nuts
1/3     cup cashews
1        teaspoon cinnamon
Pinch of sea salt

• Wash and rinse quinoa several times and soak it in water for at least two hours; overnight is the best. Rinse again, drain and cook the quinoa in a small pot with 1 cup of filtered water and dates for 10-15 minutes. All the liquid should be evaporated.  Cool for 5-10 minutes.

• Grind Brazil nuts and cashews in a food processor.  Add flax seed meal, cinnamon and sea salt, pulse a few times.  Add quinoa mixture and turn the machine on for 1 minute. It roughly gathers into a ball. (If the dough is too dry and coarse add 1 or 2 tablespoons of water and turn on the machine again.)

• Take the dough out of the food processor shape it into a ball and refrigerate for at least 30 minutes.

• Preheat the oven to 320 degrees.

• Cut 3 pieces of parchment paper (15x15 inches).

• Cut the dough in half.

• Place one paper over a board or a flat surface, put half of the dough in the middle of it, cover with second piece of parchment paper and  carefully roll the dough until it is less than 1/8 of an inch thick (about 2 millimeters).

• Cut the dough into small squares, with a help of a knife or cookie cutter, (about 1 3/4x1 3/4 inches).  Remove the scraps and transfer the paper with cut cracker dough to a baking sheet and bake until edges begin to brown (about 25-27 minutes). Check frequently. 

• Repeat for the second half of the dough.

Tip: put your favorite cheese with fresh slices of figs on top of the crackers.

                                 

Strawberry Ice Cream

1             cup raw or organic milk
1             cup raw or organic cream
10-12      medium strawberries
1/2          teaspoon pure vanilla powder
1/3-1/2   cup xylitol

• Mix all the ingredients in a blender. Transfer the mixture to your ice cream maker bowl.

• Follow your ice cream maker instructions.

Carrot and Green Bean Soup with Cashews

3-4      small carrots (4 ounces)
6         ounces green beens
4         tablespoons raw or organic butter
1 1/3   cup finely sliced shallot or onion
2         cloves of garlic finely chopped
1         cup cashews roughly chopped
1         teaspoon grated fresh ginger
Sea salt and pepper to taste
3-4      cups of vegetable broth or filtered water

• Cut carrots and green bean into small pieces. Steam for 10-15 minutes or until tender.

• Meanwhile melt the butter in a frying  pan on medium heat. Lower the heat, add shallots (onions) and keep stirring until the shallots start to caramelize (about 10 minutes). Toss in cashews, garlic and ginger and keep stirring on low heat for another  5 minutes.

• Puree carrots and green beans in a blender with vegetable broth or water.

• Transfer to a pan and simmer for 5 minutes. Season with sea salt and pepper to your taste. Mix most of the shallot and cashew mixture into the pot and save the rest for garnishing. 

Chicken with Tahini and Macadamia Nut Sauce

1        pound organic or free range  
          chicken breasts
1/3     cup coconut flour  
Sea salt and pepper to taste
3        tablespoons coconut oil
1        cup finely chopped parsley
1        Ezekiel 4:9 ( sprouted grain tortilla) bread cut into small squares.
2        tablespoons tahini
1/2    cup macadamia nuts 
1        tablespoon Bragg Liquid Aminos or lemon juice
1/2     cup filtered water
1        cup chopped tomatoes 
Pinch of saffron (optional)

• Put tahini, macadamia nuts, liquid aminos and water in a high speed blender and mix until smooth and creamy.

• Pound each piece of chicken breast with a meat mallet.

• Season chicken breasts with sea salt and pepper and dip them in coconut flour.

• Heat coconut oil in a frying pan and place the chicken breasts inside the pan. Make sure to turn over each piece after 3-4 minutes.

• Remove the chicken breasts from the pan and cut them into small pieces.

• Pour the tahini nut mixture in the pan; then add the chicken breasts, saffron and tomatoes.  Simmer for 20 minutes.

• Add parsley and Ezekiel bread pieces into the pan and simmer for another 2-3 minutes.