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.

Okra Stew

3         tablespoons coconut oil

1         onion finely sliced

2         medium heads of garlic

1 1/2   pound tomatoes chopped

1         pound lamb or beef stew meat
sea salt and pepper to taste
1         pound young okra (about 1 1/2 to 2 inches long)
Juice of  1 fresh lemon
Pinch of saffron (optional)

• Trim 1/2 to 3/4 off the top of each okra stem.  Do not cut the pod or ribbed body. Set aside.

• Saute the onions in heated coconut oil in a medium pot until translucent. Add meat and saute.

• Season with sea salt and pepper.

• Add tomatoes and the whole heads of garlic, cover and let cook on low heat until the meat  is almost tender and ready (about 1 1/2-2 hours).

• Rinse okra.

• Toss in okra, lemon juice and saffron and let simmer for 30 minutes. Make sure that the okra is not overcooked; it is ready as soon as its colors start changing to dark green.

Ketchup

5          pounds tomatoes

2          tablespoons butter

1 1/3    cup chopped onion

3/4       cup green, red or yellow bell pepper.

4          tablespoons tomato paste

1/4       teaspoon cayenne pepper

1/4       teaspoon ground mustard seeds

1/4       teaspoon cumin powder

1          teaspoon sea salt (add more to taste)

1/3       cup bean flour

2          tablespoons apple cider vinegar

2          tablespoons Bragg Liquid Amino

3 1/2    tablespoons xylitol

• Preheat the oven to 300 degrees.

• Puree tomatoes in a blender.

• On a medium to low heat melt the butter and saute the onions and peppers until golden in a medium pot.

• Pour the tomato puree along with tomato paste, cayenne pepper, ground mustard seed and cumin powder into the pot. Mix well.

• Bring to a boil, cover and transfer to the oven for 2 1/2 hours. Incorporate  sea salt and bean flour and return to the oven for another hour.

• Remove from the oven  add xylitol , apple cider vinegar and Liquid Amino to the pot, mix well, and simmer on the stove while you are adding the ingredients.

• Return to the oven and cook for another hour or until the desired consistency. Add more sea salt to taste.

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.