Portobello Mushroom Burger

4       large Portobello Mushrooms (hamburger bun size)
1       pound ground grass fed beef or lamb
4       tablespoons of unsalted organic butter, raw butter, or olive oil
1       medium onion cut into 4 pieces
3-4    tablespoons crumbled feta cheese 
2       medium tomatoes sliced
3-4   ounces of raw, organic cheddar, or your favorite cheese sliced
Sea salt and pepper to taste

• Preheat the oven to 350 degrees.

• Carefully clean the mushrooms with a damp cloth or brush. You can also briefly rinse and dry the mushrooms with a towel. Cut off the stems with a knife. 

• Place the mushrooms on a baking dish with their cap facing down and their gills showing. 

• Melt the butter in a small sauce pan (skip this part if using olive oil). Add seasoning to the butter (olive oil) if desired.

• Drizzle the butter mixture (olive oil) on top of the mushrooms equally. 

• Toss the feta cheese on top of the mushroom gills.

• Mince the onion in a food processor. Mix in the meat and the seasoning using a fork.

• Divide the meat into 4 sections and shape each section into a patty that matches the size of your mushroom. Put each patty on its mushroom and place the dish into the oven for about 45 minutes.

• Put the cheese slices on top of the burgers and let them melt just before you remove the mushrooms from the oven.

• Add the tomato slices on top of the burgers. 

Tip: Asparagus roasted with butter and garlic on low heat are a great addition to these burgers.

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.

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.

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.

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. 

Berry Smoothie

2      cups frozen blackberries or strawberries
1      frozen banana
handful of spinach
1      small cucumber
2      tablespoons tahini
half of a lemon peeled and seeded
1      cup filtered water
1-2   stalk(s) of celery
1/2   scoop chocolate or vanilla whey Perfect Protein Powder

• Mix all the ingredients in Vita-Mix except for whey protein until smooth.

• Add whey protein and let the machine run for 5-10 seconds.

Squash Bites

10-12     small yellow and green summer squash

2            free range organic eggs beaten

1/2         cup of your favorite kind of cheese ( crumbled feta, cheddar)  as needed

1            cup vegetable broth

1            tablespoon olive oil

2-3         walnuts 

• Scoop out the inside of the squash and fill half of the cavity with cheese and the rest with beaten egg.

• Place inside a medium pan. 

• Pour the vegetable broth inside the pan so that it covers up to half of the squash.

• Bring to a boil reduce the heat and cook for about 10-15 minutes or until the squash are soft.

• Drizzle olive oil on top.

• Grate the walnuts on top.

Three Refreshing Chia Drinks

1)  Chia seeds with Ginger and 
Chamomile Tea

1 tablespoon chia seeds
1 tablespoon dried chamomile flowers
1 teaspoon finely chopped fresh ginger
2 cups of filtered water
1/4 teaspoon stevia (optional)

• Hydrate chia seeds in 1 cup of water for at least 30 minutes.

• Steep chamomile flowers and ginger in 1 cup of boiling water for 10 minutes.

• Mix chia seeds and chamomile mixture together.

• Add stevia (optional) and keep cool.

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2) Chia Seeds with Cucumber

1 tablespoon of chia seeds

2 cups of filtered water

Shredded cucumber as needed

Xylitol as needed

A few slices of ginger

1 teaspoon fresh lemon juice

1 tablespoon of rose water (optional)

• Hydrate chia seeds in the water for 30 minutes.

• Combine all the other ingredients with  chia seeds mixture and refrigerate or add ice cubs.

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3) Chia Seeds with Apple 

1 tablespoon chia seeds
2 cups of filtered water
Shredded apple as needed
pinch of clove powder
Xylitol as needed

• Hydrate chia seeds in water for 30 minutes.

• Combine all the ingredients with chia seeds mixture.  Add ice cubes or refrigerate.

Coconut Butter Trout

2        tablespoons coconut butter
3        cloves garlic (grated with a Microplane)
1        teaspoon fresh ginger (grated with a Microplane)
1        teaspoon finely chopped fresh thyme
1 1/2  tablespoons fresh lemon juice
Sea salt and pepper to taste

2        tablespoons coconut oil

2        tablespoons raw or organic butter

2        butterflied rainbow trout, fillets with skin on

• In a small bowl mix together coconut butter, garlic, ginger, thyme, lemon juice, sea salt and pepper.

• Rub coconut butter mixture evenly on both sides of the two fish fillet. 

• Heat coconut oil  and butter in a frying pan on low. Gently transfer the fish to the pan and fry both sides in the heated oils ( 4-5 minutes on each side.) 

Melon and Hemp Nut Ice Cream

1              cup almond, organic or raw milk
1              cup raw cream or coconut milk
1              cup  melon cut into small pieces
1/3-1/2    cup hemp nuts
1              tablespoon xylitol
1              tablespoon  raw honey
3              organic free range eggs
1              scoop whey Perfect Protein Powder (chocolate or vanilla)

• Puree all the ingredients except for Protein Powder in Vita-Mix or a high speed blender. 

• Add Protein Powder and slowly mix it into the cream mixture. Less than 10 seconds for Vita-Mix.

• Follow your ice cream maker instructions.

Kale and Sweet Potato Soup

2-3      tablespoons coconut oil
1         onion thinly sliced
2         cloves of garlic finely chopped
4         cups organic chicken or vegetable broth 
Sea salt and pepper to taste
1/2      teaspoon turmeric powder
1/2      cup dry baby lima beans
1         cup  sweet potato cut into small cubes 
1         jalapeno pepper seeded and cut into 8 pieces
1         stick cinnamon (preferably Sri Lankan)
4        cups of kale, central vein removed and cut into small pieces
1-2     tablespoon(s) fresh lemon juice (optional)

• Saute the onion in coconut oil for 3-4 minutes in a small to medium pot. Add garlic and stir for another 1-2 minutes.

• Toss in lima beans, and stir.  Then pour in the broth and season to taste with salt and pepper.  Add jalapeno pepper and cinnamon stick, cover and let the beans cook for 20 minutes.

• Add sweet potato and turmeric and simmer for another 20 minutes or until the sweet potatoes are tender. 

• When the soup is almost ready add kale and simmer for another 3-4 minutes. 

• Remove the cinnamon stick and jalapeno pepper at the end.

• Serve in a bowl and add lemon juice  if desired.

7 Greens Salad

1      head of lettuce, roughly chopped
1      large cucumber sliced
5      small kale leaves, with the central vein removed, chopped
1      green apple cut into small cubes
1      green pear cut into small cubes
3      green onions, thinly sliced  
1/3   cup raw pumpkin seeds




Dressing




1/2    cup olive oil
Juice of 2 lemons 
Sea salt and pepper to taste

• Mix the greens and pour the dressing on top.

Camomile Saffron Ice Cream

2           tablespoons dried camomile flower
Pinch of Saffron threads
1/2        cup xylitol 
1           cup raw or organic milk
1           cup raw or organic heavy cream
Raw Honey as needed

• Steep  camomile and saffron in 1/2 cup boiling water for 10-15 minutes.

• Pass the camomile mixture through a small sieve to make tea.

• Dissolve xylitol in camomile tea. Let it cool to room temperature.

• Mix milk, cream and camomile tea together. Add honey according to your taste if desired. 

• Pour in ice cream maker bowl and follow the instructions for the unit.

Ginger Vegetable Soup

3-4            medium carrots cut into 2 to 3-
                 inch pieces
1               zucchini diced into 2 to 3-inch
                 pieces
5-6            asparagus spears cut into 
                 smaller pieces
2               cloves of garlic
1 and 1/2   inches of fresh ginger cut in half
4               cups of organic vegetable or 
                 free-range chicken broth
1 and 1/4   cups coconut milk
1-2            teaspoons curry powder  
Or 1/2       teaspoon turmeric powder
1               teaspoon mixed dried herbs
Sea salt and pepper to taste

• Put carrots, zucchini, asparagus, garlic and ginger in Vita-Mix or a high speed blender.  Add 2 cups of broth, liquefy

• In a medium pan mix  vegetable puree, coconut milk, the rest of the broth, curry powder, herbs, sea salt and pepper.  Bring to a boil, lower the heat and simmer for 10-15 minutes.

   

Five Nuts Bar

1/3    cup walnuts
1/3    cup shelled pistachios 
1/3    cup almonds
1/3    cup cashews
1/3    cup brazil nuts    
6       medium dates soaked in hot water
1       teaspoon cardamom-seed powder

• Preheat the oven to 170 degrees.

• Arrange all nuts on the piece of parchment paper and put them in the oven for only 10 minutes.

• Mix together nuts, dates and cardamom-seed powder in a food processor bowl. (Pulse a few times then activate the power button and leave it on until everything has blended well).

• Mold into any shape or size.

Chocolate Mousse

2/3  cup raw or organic cream

10   drops stevia liquid

2     tablespoons xylitol

1     cup raw or organic milk, or coconut milk

1     tablespoon cocoa powder

1     teaspoon agar agar 

Chopped nuts and cut fruits as desired (optional)

• Put cream in a mixing bowl. Turn the mixer on slow speed and gradually add stevia drops, then xylitol. Set at a higher speed and beat the cream until it forms soft peaks.

• Put milk, cocoa powder and agar agar in a small sauce pan and heat on low. Stir occasionally  until agar agar is dissolved. You can always use a blender to speed up the process.

•  Let the mixture cool down (5-10 minutes.)

• Gradually mix cream and milk mixture together. Make sure that you get a smooth and uniform mixture.  Now would be a good time to add chopped nuts and cut friuts into the mousse before it becomes gelatinized.  Transfer to a dish and refrigerate. 

Tip: In order to have a white color layer, omit cocoa powder and make another mousse layer on top of the first one after the first layer has been gelatinized.