Zucchini Pancakes

Zucchini Pancakes

Ingredients

• 1/3 cup almond or rice milk
• 2 cups grated zucchini
• 3 eggs (after 5th week)
• 1/4 teaspoon sea salt (optional)
• 1/8 cup sweetener (raw honey or stevia), or to taste
• 1 1/2 cups of buckwheat flour
• 2 teaspoons baking powder

Instructions

1. Mix milk, zucchini, egg, salt and sweetener in a large bowl. Add flour and baking powder, mix thoroughly, trying not to over mix. Pour 1/4 cup (60 ml) batter onto hot, prepared griddle. Flip when edges begin to dry and bubble. 

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Buckwheat Pancakes

Buckwheat Pancakes

Ingredients

• 2 eggs (after 5th week)
• 1 tablespoon organic butter, melted
• 1 cup rice milk
• 1 cup buckwheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon stevia or 2 tsp of raw honey

Instructions

1. In a small bowl, whisk together the eggs, melted butter and rice milk. In another bowl, combine buckwheat flour, baking powder and stevia. Add the egg mixture and stir until slightly moistened. 
2. Place a pan or griddle over medium heat. Place 1/4 cup pancake batter into the pan. 
3. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter. Transfer the pancakes to individual plates. Top each with 1/2 cup sliced fresh fruit, or a small amount of organic honey, and serve immediately. 

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Ann Wigmore - Recipes for Sweets

Ann Wigmore's Recipes for Sweets

To make Pate or PIE CRUST
With almonds. In food processor:

• Add nuts
• Veggies (green onions, celery tomatoes,)
• Herbs lemon or lime juice

SWEETS

Raw Tembleque (Puerto Rican Dish)

• 2 C young coconut meat
• 1/3 cup pitted dates (3 large dates that have been soaking for a few hours)
• a bit of coconut water, if needed
• ½ tsp vanilla extract (chop up vanilla bean and soak it – 1 stick with water)
• cinnamon

1. Blend first four ingredients until smooth. Serve and sprinkle with cinnamon.

Note: can sub coconut with avocado for a pudding.
Note: put in ice cube trays, put in omega and make ice cream.



Mark Anthony Carrot Cake

• 2/3 C almonds, soaked and peeled
• 1 C raisings, soaked
• 1 C pitted dates soaked minimally
• 6 cups finely grated carrots
• 1.5 C shredded coconut
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 TB grated lemon peel

1. Process almonds, raisins, and dates through omega juicer with the blank plate or with food processor. 
2. Place in a large bowl. Knead in remaining ingredients until well mixed, but do not over handle. 
3. Frost with lemon cream frosting or decorate with nuts, raisins, coconut, carrots, etc. 
4. For best flavor and texture, refrigerate cake 4 hours or overnight before serving. It can be kept for a week.

Lemon Cream Frosting

• 1 C (full cup plus 2 dates) pitted dates, soaked 1 hour
• 1 C overflowing cup avocado
• 2 TB lemon juice
• 1.5 tsp grated lemon peel

1. Blend dates, avocado, lemon juice, and lemon peel in food processor or blender until smooth, adding soak water if necessary. 
2. For best texture, refrigerate frosting at least 6 hours or overnight before use.

Ice Cream

1. Take frozen pineapple and mango - process in food processor to make ice cream.

Apple Pie
The Crust:

• 2 cups almonds soaked min 12 hours, peeled
• 1 cups dried figs, cut in ½ soaked min 1 hr. (save soak water)

Note: can use dates or apricots.
Note: add nutmeg, cardamom, vanilla, cinnamon for flavor
Note: instead of nuts, sprout and dehydrate buckwheat.
Note: buckwheat, almonds, and grated lemon – not sweet crust.

1. With omega juicer (whole plate or food processor), pass almonds alone one time, then pass the almonds with the figs, mix well, pass the almonds with the figs a third time. 
2. In a pyrex dish container, spread the mixture evenly from the bottom to the sides. 
3. The crust could be done in advance and dehydrated for 12 H, or use fresh.

Apple Sauce (small apples)

• 5 organic apples, wholes, no core, and sliced in chunks
• ½ tsp cinnamon
• ½ vanilla bean, sliced whole and soaked in water

1. Blend well in vitamix.

Sliced Apples

• 7 organic apples, peeled, sliced thin thin with mandolin (save some slices to decorate on top)

Note: let sit in water and lemon to prevent oxidation (1/4 C water, ½ lemon juice).



Mise en Place

1. In pyrex container, put a layer of apple sauce, fresh apples, apple sauce, fresh apple, finish with apple sauce, decorate like a fan with apples, garnish with cinnamon. 
2. Save in fridge until served or put in dehydrator 2 hours before serving to warm up

Chocolate Sauce

• blended soaked figs.
• the water that figs were soaking in
• raw cacao powder

Chocolate Pudding 

• coconut pulp
• cocoa powder
• dates
• coconut oil
• coconut water

1. Blend.

Cookies

1. Use fig water. Mix with almond pulp. Add cocoa powder - make cookies.

Quinoa Rejuvelac (in a big glass jar)

1. Soak quinoa for 8 hours.
2. Then rinse 3-4 times a day for 2 days. Placed slanted on a dish drainer. When you see sprouts. Rinse in strainer 3 times.
3. Cover with water about 2 times heights of quinoa and let sit for 3 days. Strain and drink.
4. Lasts 3 to 5 days.
5. Shake a few times a day
6. Second time- save quinoa only, add double the amount of water not triple. Discard after that.

Pink Champagne

• quinoa rejuvelac
• cherries
• a few dates

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Green Smoothie

Green Smoothie

Ingredients

• Avocado 
• Lemon juice
• Kale
• Ginger
• Cucumber 

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Pistachio Crusted Orange and Dark Chocolate Cookies (Better Nutrition)

Pistachio Crusted Orange and Dark Chocolate Cookies

Source: Better Nutrition.

Ingredients

• 1 flaxseed egg (1 Tbs. flaxseed meal plus 3 Tbs. warm water)
• 1 cup coconut sugar
• Zest and juice of 1 medium orange
• 1 cup vegan butter substitute
• 1½ cups almond meal
• 1 cup white rice flour
• ¼ tsp. salt
• 1 tsp. baking powder
• 1 cup vegan chocolate chips
• ¼ cup unsweetened dairy-free milk (e.g., almond, coconut, hemp)
• 1/3 cup unsalted pistachios, chopped

Instructions

1. Preheat oven to 350°F. Prepare two baking sheets by lining with parchment paper or baking mats. Set aside.
2. Combine flaxseed meal and warm water in small bowl, then set aside.
3. Add coconut sugar, orange zest and juice, and vegan butter into medium bowl. Combine ingredients with mixer on medium speed. Add in flaxseed mixture, almond meal, white rice flour, sea salt, and baking powder, mixing again on medium speed until ingredients are just combined. Do not over-mix, or dough will become tough.
4. Drop dough by rounded tablespoonfuls onto prepared baking sheet. Freeze for 5 minutes. After removing from freezer, press center of each cookie with thumb, then place tray into oven. Bake 18–20 minutes, until golden brown.
5. While cookies are baking, measure chocolate chips and dairy-free milk into small pot. Place over low heat, whisking constantly until mixture becomes smooth. Immediately remove from heat to avoid burning.
6. After cookies have been removed from oven, drizzle chocolate over each, and sprinkle with crushed pistachios. Freeze to solidify chocolate before serving.

Per cookie: 213 cal; 2g pro; 14g total fat (4g sat fat); 23g carb; 0mg chol; 136mg sod; 2g fiber; 13g sugars

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Paleo Pumpkin Curry Chicken

Paleo Pumpkin Curry Chicken

Source: paleomg.com.

Ingredients
For the curry

• 1lb chicken, cut into cubes
• 2 garlic cloves, minced
• 1 red onion, sliced
• ⅔ cup canned coconut milk
• ½ cup pureed pumpkin
• ½ cup cashews
• 2-3 tablespoon curry powder
• 1 tablespoon Gold Label Virgin Coconut Oil
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• ¼ teaspoon red pepper flakes
• pinch of cinnamon
• salt and pepper, to taste
• cilantro, to garnish

For the coconut rice

• 1 head cauliflower, stem removed, roughly chopped
• ⅓ cup canned coconut milk
• ¼ cup Unsweetended Shredded Coconut
• 1 tablespoon Gold Label Virgin Coconut Oil
• 1 teaspoon raw honey
• pinch of salt

Instructions

1. First add your chopped cauliflower to your food processor with the shredding attachment to “rice” the cauliflower.
2. Pull a large pot, place over medium heat, and add a tablespoon of coconut oil then add your cauliflower. Add a pinch of salt, then cover to help steam, mixing occasionally.
3. Now pull out a large skillet and place under medium heat. Then add your coconut oil.
4. Add minced garlic then chicken as soon as the garlic becomes fragrant.
5. Once the chicken begins to become white on all sides, add your ⅔ cup coconut milk and pureed pumpkin to your chicken and mix until the pumpkin breaks down.
6. Now add your sliced onions and spices to cook down.
7. Then add your other ingredients for your coconut rice and cover to cook down. Stir occasionally to make sure it doesn’t burn!
8. Let the rice cook for about 5-8 minutes until coconut milk has evaporated and you have sticky rice.
9. When chicken is done cooking and your curry has thickened a bit, remove from heat and add your cashews to the curry mixture.
10. Now place sticky rice in a bowl along with curry over top and cilantro to garnish!

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Champagne Vinaigrette for Green Salad (Ina Garten)

Champagne Vinaigrette for Green Salad

Source: Ina Garten via Food Network.

Ingredients

• 1 teaspoon Dijon mustard
• 1 teaspoon minced fresh garlic
• 3 tablespoons champagne vinegar
• Kosher salt and freshly ground black pepper
• 1/2 cup good olive oil
• Salad greens or mesclun mix for 6 to 8 people

Instructions

1. In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
2. Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

Paige's Recipe Notes: Sub balsamic for no oil dressing.

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Ann Wigmore - Sprouting and Wheatgrass

Ann Wigmore - Sprouting and Wheatgrass

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Justin's Bean Stirfry

Justin's Bean Stirfry

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Raw Vegan Brownies (SparkPeople)

Raw Vegan Brownies

Source: TriniGourmet, courtesy SparkPeople.

Paige's Recipe Notes: Amazing!

Servings: 12

Ingredients
Brownie

• 1 cup walnuts
• 1 cup dates
• 1/4 cup cocoa powder

Icing

• 2 avocados
• 1/2 cup agave nectar
• 1/4 cup cocoa powder
• 2 tablespoons coconut oil
• 1 tablespoon vanilla extract
• dash salt
• dash cinnamon

Instructions

1. Food process the brownie ingredients until blended and dry chunky
2. Press into a small pan.
3. Put all icing ingredients into vitamix blender, and blend on hi till smooth.
4. Spread icing over brownies and pop in freezer to set for 1 hr. then cut and put in snack sized baggies.

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Moroccan Couscous (Alicia Silverstone)

Moroccan Couscous

Ingredients

• 2 cups peeled butternut squash cut into 1/4" to 1/2" cubes
• 2 cups yellow onion, large dice
• 1 1/2 cups carrots, cut into 1/4" to 1/2" cubes
• 1 1/2 cups zucchini cut into 1/4" cubes
• 2 Tablespoons extra virgin olive oil
• Fine sea salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 cups vegetable broth
• 2 Tablespoons earth balance butter
• 1/4 teaspoon ground cumin
• 1/2 teaspoon saffron threads
• 1 1/2 cups whole wheat couscous
• 2 scallions, white and green parts, chopped

Instructions

1. Preheat oven to 375 F. Place the squash, onion, carrots and zucchini on a baking sheet and toss with the olive oil, 1 teaspoon salt and 1 teaspoon pepper. Roast for 25 to 30 minutes, turning once with a spatula about midway through. 
2. While the vegetables roast, bring the vegetable broth to a boil in a saucepan. Remove the pan from the heat and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron and salt, to taste. Cover the pan and steep for 15 minutes. 
3. Scrape the roasted vegetables and their juices into a large bowl and add the couscous. Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once. Cover tightly with a plate and allow to stand for 15 minutes. Add the scallions, toss the couscous and vegetables with a fork, and serve. 

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Soft Rice Porridge (Alicia Silverstone)

Soft Rice Porridge

Ingredients

• 2 cups leftover rice
• 4 dried apricots (or any dried fruit you like), chopped
• Toasted sunflower seeds
• 1/3 umeboshi plum, pit removed and cut into little pieces
• Chopped fresh parsley

Instructions

1. Place the rice, 2 cups of water and the apricots into a saucepan. Bring to a boil, cover and simmer (on a flame deflector if you have one) for 15 minutes. Remove from the heat and pour into a bowl. Top with the seeds, plum, and parsley. Good morning! 

Variation: Skip the apricots and add diced onion and 1 small carrot, also diced. Simmer as usual and add 1 teaspoon diluted miso during the last 3 minutes of cooking. Garnish with scallions, torn nori and the toasted seeds. 

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Lettuce Wraps

Lettuce Wraps

Ingredients

• Avocado 
• cucumber 
• sprouts 
• sunflower seed pate 

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Delicious Yummy Sauce (Chef AJ)

Delicious Yummy Sauce

Source: Chef AJ's YouTube feed.

Ingredients

• 1 x 15 ounce can cannellini beans, rinsed and drained (or 1.5 cups of cooked beans)
• Juice and zest of one organic lemon (if the lemon does not yield 1/4 of a cup of juice, then add more lemon juice)
• 1/2 cup water
• 2 Tablespoons salt-free mustard (I use Westbrae Stoneground)
• 3/4 ounce pitted dates (approximately 3 deglet noor dates)
• 1 clove garlic

Instructions

1. Place all ingredients in a blender and blend until smooth. If you are using a high-powered blender, you can make this sauce warm to serve over rice and veggies. It is also delicious cold massaged into shredded cabbage for "Yummy Slaw".

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Ann Wigmore - Dehydration Lab and Other Recipes

Ann Wigmore's Dehydration Lab and Other Recipes

DEHYDRATION LAB

Bagel or Pizza Crust

• 2 cups pulp from almonds
• 1 cup flax flour (that has been soaked dehydrated and ground)
• 2 cups zucchini or yellow squash
• 1 cup green onions or celery
• 1/2 cup tomatoes

1. Put in a bowl – Mix.
2. Blend – 2 cups zucchini or yellow squash, 1 cup green onions or celery, ½ cup tomatoes.
3. Pour over dry ingredients – mix with hands.
4. Make into bagel shapes.
5. Dehydrate.

Donuts
Same as above recipe.

Note: instead of veggies add green apples, raisins.
Note: can put zucchini because it takes the flavor of anything.



Rice

1. Sprout quinoa with veggies.

Tabouli

1. Sprouted buckwheat, lemon, tomatoes, massaged with avocado. 

Dehydrated Celery or Leek Powder

1. Dehydrate the celery or leek then blend to make a powder.

Sunflower Seed Dressing 
*(a bit bland)

• sunflower seeds (dehydrated)
• water 
• sundried tomatoes (natural)
• basil
• leek powder
• lemon juice
• cilantro
• oregano

1. Blend dehydrated sunflower seeds with water.
2. Add: natural and sundried tomatoes, basil, leek powder, lemon juice, cilantro, oregano. (Don't have to blend the herbs.)

Sprouted Quinoa

1. Soak quinoa overnight.
2. Place in sprout bag and rinse for 2 days, 3-4 times a day.

Simple Flax Crackers

• ½ C flax, soaked and rinsed
• 1 TB lime juice
• 1 tsp leek powder
• 1 tsp celery salt
• ½ C water
• tomatoes, chopped
• green onions, chopped
• cilantro, chopped

1. Blend flax with 1 cup water.
2. Add 2 TB lime. Blend.
3. Take out, pour into bowl, add herbs.
4. Put in cracker shape onto dehydrator.
5. Pour onto teflex sheets and dehydrate at 110 for 36 to 48 hours.

Flax Crackers

1. Soak flax overnight, rinse.
2. Blend with water.
3. Add veggies, make into cracker – dehydrate (Can add zucchini tomato, onion, leek and celery powder.)

Nut/ Seed Pate

• 1 C pumpkin seeds, soaked, sprouted * dehydrated
• 1 C buckwheat greens
• 2 sprigs purslane
• ½ C celery
• ½ C fresh tomatoes
• 1.2 C dehydrated tomatoes (soak in water to rehydrate before using)
• ¼ C green onions
• 10 basil leaves
• fresh oregano leaves
• a few rosemary leaves
• juice of ½ lemon

1. Blend.
2. If you don’t have a dehydrator, cut amount of tomatoes and still eat.

Note: can also make into burger shape.



Parmesan Cheese

• 2 C soaked pumpkin seeds (dehydrate whole pumpkin seeds without shell overnight at 115 for 8 hours)
• 2 tbs leek powder
• 2 tbs celery powder

Spaghetti with Marinara Sauce

1. Use spiralizer to spiral zucchini- cut into smaller pieces.
2. Can use peeler to make strips.
3. Can use a green papaya for noodles.

Sauce:

• 2 cups fresh tomatoes
• 2 cups dehydrated tomatoes or sundried – soaked.
• add half cup chopped carrots

1. Put carrots in bottom of blender, add tomatoes, blend. 
2. Don’t add herbs to blender. Add chopped oregano leaf and chopped basil.

Pesto

• Soaked almonds (1 cup) - peel them
• 1 cup almonds, 1 cup water to make almond cream - blend well into good cream
• 2 big handfuls of basil
• 1 handful of baby spinach
• can use a little garlic but may be too strong

1. Blend – add leek or celery powder.

Tabouli Salad

• ½ cup buckwheat, sprouted
• 1 cup parsley, finely chopped
• ¼ cup cucumber seeded and finely chopped
• 1/8 cup red pepper, finely diced
• 1/8 cup yellow pepper, finely diced
• 1 TB lemon juice
• 1 TBS celery powder or dulse
• 1 cup carrot juice

1. Combine first 7 ingredients in a mixing bowl and marinate for 1 hour. 
2. Add the carrot juice. 
3. Toss the salad and marinate for an additional ½ hour.

Marinara Sauce

• 2 cups roma tomatoes or another kind, chopped
• 2 cups dehydrated tomatoes
• ¼ cup basil diced
• ¼ cup diced pepper optional

1. Soak the dehydrated tomatoes, drain and blend with the fresh tomatoes and red pepper. 
2. Transfer to a serving bowl and mix with basil. Yields 3 cups.

Tabouli

• ½ cup sprouted buckwheat
• 1 cup Italian parsley, finely chopped
• ¼ cup cucumber, finely chopped
• 1/8 red pepper, finely diced (optional)
• 1 TB lemon juice
• 1 TB celery powder
• 1 cup carrot juice

Energy Soup ! (using vitamix)

• 16 cups sunflower greens (sprouts)
• 4 cups buckwheat greens
• 1 cup zucchini
• 1 cup carrots
• 2 cups avocado
• 1.5 cups dulse
• ¼ cup lentil sprouts
• 1 cup rejuvelac
• ½ cup purslane
• 3-4 leaves of kale

1. Add carrots and zucchini to blender.
2. Add lentil sprouts.
3. Add 1 cup rejuvelac.
4. Add 4 cups sunflower greens.
5. Blend - keep adding another 4 cups of greens. Add 4 cups buckwheat greens.

Nori Roll -*Shiny outside, put everything on half of the nori sheet
Place in order:

• avocado slices
• sliced carrots
• zucchini sticks
• alfalfa sprouts
• sunflower greens
• avocado
• splash of lemon
• can add ginger
• roll slowly
• can add shredded beets

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Broccoli Soup (Elena's Pantry)

Broccoli Soup

Source: Elana's Pantry.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 bunch broccoli (a couple of heads), coarsely chopped
• 2 quarts water
• ½ teaspoon celtic sea salt

Instructions

1. Heat oil in a large pot and saute onion over medium to low heat until soft, about 15 minutes
2. Add broccoli and saute for 5-10 minutes
3. Add water and cook until broccoli is soft about 15 minutes
4. Puree hot soup in tiny batches in a vitamix until smooth and creamy
5. Reheat soup and serve

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Ann Wigmore - Breakfast Lab and Other Recipes

Ann Wigmore's Breakfast Lab and Other Recipes

BREAKFAST LAB

1. Living food – better to digest than raw
2. Breakfast should be hydrating and alkalizing 

Green Juice

• Romaine lettuce
• Sunflower sprouts
• 1 cucumber

1. Process with omega juicer

Chia Pudding

1. Soak Chia for an hour with coconut milk-blend- makes a nice pudding 

Flaxative
*2 tbsp flax per person -Really Good

• 2 tbs flax, soaked and rinsed
• 3 apples, seeded Green or red
• cinnamon to taste

Note: cinnamon helps slow sugar absorption.

1. Blend seeds with water-don’t over blend flax.
2. Add apples and cinnamon.
3. Add greens (e.g. 2 cups spinach or 5 big kale leaves).
4. Blend well.

Mango Parsley Smoothie
*really good

• 1 healthy bunch of parsley
• 2 cups mangoes
• 1.5 cups water

Note: try with cilantro and pineapple or add avocado for creamy texture.



Green Soup

• 2 cups baby spinach
• 2 med tomato, quartered
• 3 Inch long piece of cucumber

1. Blend until smooth.

Nut Seed Milk

• 1 cup nuts (soaked – almonds and hazelnuts take 24 hours)
• 3 cups water

1. Blend and strain using nut milk bag.

Note: pumpkin seed milk really good.



Almond Cream 
*kids love this over berries

• 1 cup almond
• 1 cup water
• top over berries

Strawberry Almond Milk

• 1 cup almonds, soaked 48 hours, peeled and rinsed
• 2 cups water
• 2 cups berries

1. Make milk by blending almonds with water. Strain with a nut milk bag.
2. Pour almond milk back in the blender and blend with strawberries.

Dehydrated Buckwheaties

1. Soak hulled buckwheat 15-30 mins. Rinse well. 
2. Sprout 24 to 48 hours. Wash well. 
3. Dehydrate at 110 degrees for 8 to 12 hours or overnight.

Buckwheaties

1. Sprout buckwheat. 
2. Make date paste: soak dates with water. 
3. Blend dates with a bit of the date soak water. 
4. Mix sprouted buckwheat with date paste and cinnamon. 
5. Dehydrate at 110 degrees 24 hours.

Date Cinnamon Granola

• 4 cups buckwheat groats, soaked and sprouted
• 2 cups golgi berries, soaked
• 2 cups figs or dates, soaked
• Raisins
• Cinnamon

1. Rinse buckwheat groats well and put in a bowl.
2. Blend figs or dates with water - can add cinnamon.
3. Pour over dehydrated buckwheat.
4. Add raisins.
5. Dehydrate for 2 days.

Note: try with green apples and cinnamon.

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