Healthy Recipes:

 

BREAKFAST FOODS:

Wheat-free Zucchini Muffins (made with Almond Flour):
3 cups grated Zucchini (about 2 medium zucchini) *
3 eggs
3 cups almond flour** (or any nut flour)
½ cup melted butter
¼ - ½ cup honey
2 tsp. cinnamon
1 tsp. baking soda
Mix zucchini and eggs together.
Mix honey and butter in pan over low heat until it mixes well.
Mix flour with cinnamon and baking soda.
Add all of above together.
Place in muffin cups. Bake at 350º for 20 – 30 minutes.
*You can substitute the zucchini with fresh or frozen blueberries
**Almond Flour can be made by grinding raw almonds in a coffee bean grinder or it can be purchased from Hughson Nut Co. in Hughson, CA (209) 883-0403. Minimum order is 25 pounds and cost $81.25 plus shipping.

McCann’s Irish Oatmeal (Steel cut):
Raw honey
Stevia (herbal sweetener)
Raw milk
Cinnamon to taste
½ organic banana (optional)
Raw egg (free range, fresh, from a reliable source)
Four Servings: Into four cups of briskly boiling water sprinkle one cup of oatmeal, stirring well. When the oatmeal is smooth and beginning to thicken, reduce heat and simmer for 25-30 minutes, stirring occasionally. A few minutes before it is done, add cinnamon to taste. Remove from heat and add the honey, milk, banana, and egg. (Add these foods at the end to prevent them from being overheated which denatures the protein.)

Protein Breakfast Shake:
Adding protein to a grain slows down the conversion of the carbohydrate to glucose in the blood stream.

Jarrow Green Defense (Super Green Food) one scoop
Stevia (herbal sweetener, calorie free)
2 raw, fertile eggs (fresh)
1 TBSP. Carlson’s Cod Liver Oil (which is high in Omega 3)
Organic frozen or fresh blueberries (about ½ cup) (great anti-oxident)
Mix ¾ cup water in blender. Add one scoop of Jarrow Green Defense, blueberries, cod liver oil and Stevia and blend well. Add the eggs at the end and blend slightly until they are mixed in.

Best Breakfast Cereal:
Kamut Flakes from Erewhon (Crispy, oven-toasted flakes made from whole kernel kamut grain)
Add whole, coconut milk or raw, whole milk

LUNCH:
Salad with lots of organic vegetables and sprouts
Raw nuts (almonds, pine nuts, walnuts, or any raw nut that you like)
Hard boiled eggs made from fresh, range free eggs
Raw cheese
Extra Virgin Olive Oil (I like Omega Nutrition or Bardiani’s)
Vinegar (I use raw, unfiltered apple cider vinegar)
Spices to taste (try cilantro or mint for something different)

Papaya Seed Salad Dressing by Dr. Cass Ingrams
Take ½ of the seeds from an organic, ripe papaya
¾ cup extra virgin olive oil
¼ cup raw, organic vinegar or organic lime juice
4 drops oregano oil (to purchase, click here)
4 cloves garlic
Papaya pulp (from the entire papaya)
2 T Pomegranate (red seeds only)

Blend in blender until mixed. It's delicious!

Refreshing, delicious drink (tastes like a soda):
Gerolsteiner Mineral Water with fruit flavored Stevia (comes in cherry, orange, lemon, lime, and grape)
It is loaded with good minerals. The Stevia is a natural herb. There is NO sugar or aspartame in it!

DINNER SUGGESTIONS:

Pesto Sauce Over Spaghetti Squash: Recipe by Dr. David Williams
4 cloves of garlic
½ heaping cup blanched raw almonds or raw cashews
1 cup packed fresh organic cilantro
2 T organic lime juice
6 T extra virgin olive oil

Yield 1 2/3 cup

Bake or boil the spaghetti squash until done. Scoop out the spaghetti. Add raw butter to taste. Top with Pesto Sauce. To die for!

Quinoa (pronounced Keen – wah):
This is an herb that is higher in protein than any other grain and also supplies good amounts of calcium, phosphorus, iron, Vitamin E and some of the B vitamins.

To prepare: Wash quinoa thoroughly until it no longer foams to remove the natural bitter coating on it.
Place 1 cup washed quinoa in a saucepan with 2 cups water and a pinch of Brittany Live Sea Salt.
I like to add 1 sliced scallion.
Bring to boil, reduce heat, and simmer 15 – 20 minutes, or until all the water is absorbed.
Add raw butter and more salt to taste.
Yield: 1 cup uncooked yields 3 ½ cups cooked.

Raw Beets:
These act as a good natural digestive enzyme.

3 medium beets, peeled and shredded.
1/3 cup raw, unfiltered apple cider vinegar
1/3 cup raw honey
1/3 cup water
1 tsp. salt
Add the honey, vinegar, water, salt in a saucepan and place on low heat, just enough until the honey is blended.
Add the raw beets.
They can be eaten immediately but are good when left to marinate in the refrigerator for awhile.

Bread (For thoses whose metabolic typing can eat carbs):
One of the best breads is Food For LifeEzekiel Bread
It’s delicious and nutritious!

The following information is taken directly off their package:

“Different from most breads today, this unique bread is made from freshly sprouted live grains and contains absolutely no flour. We believe in sprouting the grains we use in our breads because sprouting is the best way to release all of the vital nutrients stored in whole grains. (source: Price-Pottenger Nutrition Foundation)

To unlock this dormant food energy, maximize nutrition and flavor, we add just the right amount of water to healthy, whole organically grown grains which are already bursting with nutrients. Beneficial enzymes are activated which cause the grains to sprout and become a living food. Our exclusive sprouting process not only significantly increases vitamins and minerals such as vitamin A, vitamin C, B vitamins, calcium, iron, magnesium and potassium, but also causes a natural change that allows the protein and carbohydrates to be assimilated by the body more efficiently. And even better still, out exclusive baking process preserves these valuable nutrients and retains the important natural fiber and bran.

You can see, taste, and smell THE LIVE GRAIN DIFFERENCE™ of Foods For Life breads. As nutritious as they’re delicious, Food For Life breads are the substance of a meal – not just something that holds a sandwich together. See the difference sprouts really makes.

So when you’re looking for nutrition in bread, reach for the sprouted grain breads from Food For Life and partake of the miracle. Your body and taste buds will know the difference!”

David Getoff's TOM KHA GAI: Thai Coconut-Chicken Soup
** Four 14 oz. cans of coconut milk (NOT lite or reduced fat) OR 16 ounces of Tropical Traditions coconut cream concentrate added to 7 cups water
1 tsp. Galanga Root Powder (can be found in a well stocked Asian Market)
1-2 lbs. of bite-size pieces of raw chicken (David uses only dark meat such as thigh with skin on)
1 cup sliced mushrooms of your choice (Enoki, Shikade, Maitake Oyster, etc.)
4-6 ouces (to taste) of fresh squeezed lemon or line juice (or both) and 6 fresh lemons leaves
2-4 ounces (or totaste) Thai fish sauce (found at Asian Markets)
1 tsp. unrefined sea salt (can be purchased here: CLICK HERE:)
1-2 tsp. Thai Chile Paste (if desired for heat) or whatever you wish such as Habenero Powder
1-2 bunches chopped fresh cilantro leaves (moreif desired)
Serrano chiles or other hot pepper chiles, sliced (optional). David uses 4-6
1-2 bunches of green onions, sliced into 1-2 inch pieces (except slice the thick part into smaller pieces)

Combine coconut milk and galangal in a pot. Bring to boil and stir for 1 minute. Add chicken meat and stir for 1 min. Add mushrooms, lemon juice, fish sauce and stir for 1 min. Pour into individual soup bowls and top each with cilantro leaves. For a hotter experience, top with sliced Serrano Chiles.
ENJOY!

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