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Recipes for a truly healthy lifestyle

Who says eating healthy can’t be fun? Not me. And not only can it be fun, it can be delicious and easy, too. Part of my expertise with food is making it both healthy and simple. Here are a few of my favorite recipes to get you started. I’ve organized them by type (breakfast, snacks, soups, etc.), but there are no rules. Maybe you want something under snacks for a meal. (Or vice-versa.) Or maybe you want a smoothie for dessert. Salads can be whole meals and soups work for both lunch or dinner. And I say trust your taste—it’s part of your instincts. Hopefully these recipes will help you think about how to discover what’s best for you. Part of the philosophy behind them is that they can be tweaked in any way you wish. Add your own favorite plant foods and spices. Reading these recipes will help you think about how to prepare your own favorites!

Smoothies

  • The Ultimate Smoothie – a Perfect Breakfast to start your day!

    Blend:
    1 banana, sliced and frozen (or a pear is a great alternative). If not already frozen then add handful of ice.
    1 cup of pure water
    1 Tablespoon Infinity Greens
    2 Tablespoons Infinity Protein
    2 Tablespoons hemp seeds – The key with hemp seeds is to have a high-power blender. Otherwise the better option is 1 round Tablespoon raw almond butter.

    Amazing! A super-potent alkalizer, body energizer and balanced meal!

  • The Afternoon Pick-Me-Up Smoothie

    Blend:
    Half of a frozen pear
    5 frozen strawberries
    1 cup pure water
    1 Tablespoon Infinity-C
    2 Tablespoons Infinity Protein
    1 round Tablespoon raw almond butter

  • Banana-Mint Shake Paradise

    Add to blender:
    1 frozen banana
    1 cup pure water
    1 Tablespoon Infinity Greens
    10 drops peppermint extract
    2 Tablespoons hemp seeds – The key with hemp seeds is to have a high-power blender. Otherwise the better option is 1 heaping tablespoon raw almond butter.

    This is total body refreshment!

  • Coconut Bliss Smoothie

    Blend in blender:
    Coconut water and meat scooped from fresh Thai coconut.
    Simple and amazing.

  • A Pre-Exercise Smoothie

    Blend:
    1 cup pure water
    1 frozen banana
    1 Tablespoon Infinity Protein
    1 rounded Tablespoon raw almond butter

    This’ll get you going!

Breakfast

  • Classic Oatmeal – a Timeless Favorite

    Into pot: 1 cup rolled oats, 2 cups water and sprinkle of Celtic sea salt.
    Cook at low boil for 5 to 10 minutes. Do not stir.
    Add 1 Tablespoon maple syrup or honey and 1 Tablespoon coconut oil or butter.
    Add sprinkle of cinnamon.
    Turn off heat and let stand for 5 minutes.
    Stir and then garnish with raw almonds (preferably sprouted) or other raw nuts and seeds of your choice.

    This is a perfect breakfast.

Soups

  • Curried Kale Soup – Simple and Satisfying – and delicious too!

    Ingredients:
    2 tomatoes
    1 sweet potato
    2 carrots
    2 cloves garlic
    1 lemon
    5 kale leaves
    1 head broccoli
    Indian curry powder
    Coconut oil
    Celtic sea salt

    Blend in blender:
    3 tomatoes and 2 cloves garlic

    Add to pot with:
    cubed sweet potato,
    chopped broccoli flowers,
    5 kale leaves finely chopped (first remove stems),
    round tablespoon Indian curry powder,
    round tablespoon cold-pressed coconut oil,
    slightly rounded teaspoon Celtic sea salt or salt to taste,
    Add just enough water to so all chopped ingredients are slightly submerged. You can always add more water than needed, but the idea is to keep the soup thick and hearty.

    Cook at low boil for 20 minutes. Add juice of 1 lemon. Scoop 1.5 cups of soup into blender and blend until smooth. Important: Hold dish towel over top of lid on blender. The steam from soup can potentially pop the lid off when you hit blend.
    Also helps to start on low speed.
    Add blended soup back to pot and stir.
    Add a little water if needed.

  • Raw Thai Coconut Curry Soup – Delicious!

    Blend in blender:
    1 Thai coconut (water and all of meat scooped out from coconut)
    2 leaves collard greens
    Juice from half lemon
    1 rounded teaspoon Thai curry paste
    Sea salt to taste

    Yum!

  • Raw Gazpacho

    Blend in blender:
    2 cucumbers peeled and seeds removed
    4 Roma tomatoes
    1 red bell pepper, seeds removed
    1/2 onion
    1/2 avocado
    1/4 cup olive oil
    1/4 cup lemon juice
    1 cup carrot juice OR 1 Tablespoon honey plus 1 cup water
    1 tablespoon dill
    1 tablespoon oregano
    1/2 tablespoon chili powder
    1 tablespoon dry chives
    1/2 tablespoon sea salt

    Add extra water for desired consistency, or a serving of Infinity Protein for a powerful protein boost.

    This is incredibly refreshing on a summer day!

  • Spicy Harvest Organic Vegetable Soup

    Ingredients:
    2 carrots
    1/2 head cabbage
    1 bunch of kale
    2 heads broccoli
    1 1/2 tablespoon chili powder blend
    1 sweet potato
    1/2 lb green beans
    1 zucchini
    3 tablespoons ghee

    Chop vegetables into small bite size pieces. As you add vegetables keep adding water – just enough to cover vegetables. Simmer until veggies are medium soft. Scoop approximately 1/3rd of vegetables to blender. Add desired amount of chili powder and blend it up into a hearty broth. Add back to the pot and simmer to desired consistency. Salt to taste, if desired.

Salads

  • The Ultimate Salad (and it takes just 5 minutes!) This one is my favorite!

    Large handful of baby greens into bowl. What is “large” is up to you. Your instincts rock. Use your fingers to crush/soften the greens up a little bit. This helps the greens to better absorb the salad dressing.
    Add a handful of sauerkraut
    A few sun-cured olives
    Five cherry tomatoes
    Add a sliced carrot
    Quarter cup Infinity Almonds
    1 Tablespoon ground flaxseed meal
    Sprinkle of Celtic sea salt.
    And why not a dusting of cayenne pepper
    For salad dressing – Squeeze one lemon and add 1-2 tablespoons olive oil.
    Give it a stir and voila!
    Optional: Add some sliced wild salmon.

    Take this one to work. Pack it in a glass Tupperware and off you go!

  • Raw Cole-Slaw – Fun to Make and Tasty to Eat!

    For this, you’ll need a food processor as well as a blender.

    Using shredder blade in food processor:
    Add 1 head purple and/or green cabbage
    2 carrots
    1 red onion
    Blend in the blender:
    1/2 cup lemon juice
    4 Tablespoons olive oil
    1 tablespoon celery seed
    1 teaspoon sea salt
    1/2 teaspoon dry thyme

    Mix ingredients together in a large bowl and enjoy!

  • The Ultimate Salad (and it takes just 5 minutes!)

    A couple handfuls of arugula into a bowl,
    A few leaves of basil,
    A handful of sunflower sprouts. (I prefer to crush them up a little bit with my fingers. This makes them tender.)
    Add: sliced avocado, cucumber, pickle, a few sun-cured olives, and handful of raw sauerkraut.
    Add 1 Tablespoon ground flaxseed meal, a sprinkle of Billy’s Sprouted Almonds (for healthy fats with a crunch), dulse flakes, Celtic sea salt, and cayenne.
    Pour on olive oil and the juice of one lemon
    Give it a little stir and voila!
    Optional: Add some sliced wild salmon.

  • Raw Cole-Slaw – Fun to Make and Tasty to Eat!

    For this, you’ll need a food processor (like a Cuisinart) as well as a blender.

    Using shredder blade in food processor:
    Add 1 head purple and/or green cabbage,
    2 carrots,
    1 red onion.

    Blend in the blender:
    1/2 cup lemon juice,
    1/5 cup olive oil,
    1 tablespoon celery seed,
    1 teaspoon sea salt,
    1/2 teaspoon dry thyme.
    (And for an immune boost, add a serving of Infinity C!)

    Mix ingredients together in a large bowl and enjoy!

Here are a couple extra of my favorite salad dressings:

  • Tangy Ginger Dressing

    Blend:
    3/4 cup olive oil,
    1/2 cup lemon juice,
    2 Tablespoons honey,
    2 tablespoons chopped ginger,
    1 rounded teaspoon sea salt.
    How could a dressing be so good? Apply liberally over a mix of organic baby greens, sliced avocado and tomato, sprouts, and sundried olives.

  • Simply Fabulous Dressing

    Blend in blender:
    1/2 cup olive oil,
    1/2 cup lemon juice,
    1 teaspoon sea salt,
    1/4 teaspoon cayenne pepper.

    Tastes amazing over greens, steamed veggies, or as a dip!

    Or, you don’t want a salad with dressing?

    Then cut to the finish line and just eat a large handful of greens! Like we talked about, greens are vitally important. Who needs salad dressing anyway? Green food doesn’t taste bad, so just go for it!

Meals (lunches and dinners)

  • Red Quinoa with Spinach Salsa Dressing

    Put into pot:
    1 cup red quinoa
    3 cups water
    1/2 cup shelled edamame
    Cook covered at low boil for 15 minutes or until water is nearly absorbed. Do not stir
    Sprinkle into pot heaping tablespoon chili powder blend, teaspoon sea salt and 2 Tablespoons of coconut oil. Cook for 2-3 more minutes.
    Squeeze half of lemon into pot. Give it a stir and turn off heat.

    Add to blender:
    1/2 pound of spinach
    1/4 cup olive oil
    Juice of 3 lemons
    Slightly rounded teaspoon Celtic sea salt
    2 Roma tomatoes (squeeze some of the juice out first and sauce will be thicker)
    1/2 onion
    1 jalapeno pepper with seeds removed (otherwise will be too spicy!)
    1/4 cup cilantro leaves.

    Blend until smooth. Serves 3.
    This is also a great dip!
    Serve quinoa and drizzle desired amount of sauce over top.
    Include a serving of baked wild salmon if desired.
    This could be your new favorite dish.

  • Veggie Wrap – Simplicity and Taste! (Makes the perfect quick lunch)

    Marinate your favorite leafy greens with olive oil and lemon juice. Or use your new tangy ginger dressing recipe. Sprinkle a little sea salt and cayenne pepper. Roll in sprouted Ezekiel tortilla with sliced avocado and grated carrot.

    This is awesome!

  • Raw Kale Pesto over Quinoa – Easy-Peasy.

    Blend in blender:
    Full bunch of fresh kale, stems removed,
    1 tomato,
    Juice of 3 lemons,
    1/3 cup olive oil,
    1 teaspoon sea salt or to taste,
    Sprinkle of cayenne pepper.
    Optional: fresh basil.

    Serve over warm steamed quinoa.

    Quinoa for 2: add 1 cup quinoa, 2.5 cups water. Low boil until water absorbed.

  • Tamari Rice and Veggies

    1/2 cup white rice (or brown if you prefer, but white rice has been in the human diet for thousands of years and is brilliant) and a little more than one cup water into the pot.
    1 sliced carrot
    3 sliced Brussels sprouts
    2 leaves collard greens, chopped

    Low boil until water is absorbed
    Broil or boil 6 ounces of cod and add to pot after rice is cooked
    Add 1 Tablespoon Tamari and juice of half lemon
    3 kalamata olives
    1 Tablespoon ghee or coconut oil

    Stir and serve. I love this one!

  • Zucchini Pasta and Marinara Sauce

    You’ll need a blender and a food processor for this one.

    Ingredients: zucchini, tomato, sun-dried tomato, onion, bell pepper, garlic, ginger, olive oil, dry basil, oregano, thyme.

    Soak 1 cup sun dried tomatoes in 2 cups water for at least a few hours prior to preparation.

    To make the spaghetti noodles for 2 servings: use shredder blade and run three zucchinis through the food processor. This will produce noodle-spaghetti-like pieces. Place in metal pot with pure water and add 1 teaspoon sea salt. Heat pot to warm temperature up to 105 degrees (you can just test temp with hand). This will soften the zucchini but allow it to remain raw and enzymatically rich.

    For marinara, place the following ingredients in food processor (use blender if you prefer sauce to be smoother):
    1 tomato cut in quarters,
    1 red onion cut in quarters,
    1 red bell pepper cut into quarters (seeds removed),
    1 rounded teaspoon diced fresh ginger,
    1 cup soaked sun-dried tomatoes,
    1 cup soak water from sun dried tomatoes,
    2/3 cup olive oil,
    2 cloves garlic,
    1 tablespoon dry basil,
    1 tablespoon dry oregano,
    1 tablespoon dry thyme,
    1 teaspoon sea salt.

    Strain zucchini pasta and press to squeeze out some of the extra water. This gives it more of a traditional pasta texture. Place pasta over bed of greens of choice. Pour sauce over zucchini pasta and garnish with sun-dried olives and avocado slices.

    Dang this is good!

Snacks

  • Zingity-Bling Pesto Dip

    Blend:
    Big handful fresh spinach,
    1 ripe Roma tomato,
    Juice of 2 lemons,
    2 round tablespoons pine nuts,
    2 tablespoons olive oil,
    1 teaspoon sea salt,
    Dash of cayenne.

    Enjoy with flax seed crackers. Blue corn chips that have been cooked in coconut oil and seasoned with sea salt are an acceptable option! These products are out there. Just read the labels!

  • Best Guacamole!

    Select avocado of perfect ripeness and scoop into bowl.
    Add juice of one lemon and sprinkle of sea salt . . . and maybe a little cayenne!
    Mash together with a fork.
    Serve with flax seed crackers or celery or cucumber slices.
    So easy, so good.

  • Billy’s Green Power Nuggets

    Mix in a bowl:
    1 cup raw cacao nibs,
    1 cup hemp seeds,
    5 Tablespoons coconut oil,
    4 Tablespoons raw honey,
    1 Tablespoon Billy’s Infinity Greens.

    20 drops peppermint extract

    Mix well and refrigerate for 1 hour
    Scoop mixture with spoon and shape into balls (approx 1″ diameter), and then roll in bowl of hemp seeds. Rub coconut oil on hands before shaping nuggets to reduce sticking.
    Refrigerate nuggets for at least one more hour.

    Serve and enjoy!

Beverages

  • Ginger Lemon Honey Tea – a Warming Health Tonic

    Into a blender:
    Piece of fresh ginger (the size of your thumb, or you can just chop or grate the ginger and stir all the ingredients),
    Heaping Tablespoon raw honey,
    Juice of 1 lemon,
    4 cups water.

    Blend, strain, heat, serve. Enjoy!

  • Raw Chocolate Milk

    Blend in Blender:
    Coconut water and meat from fresh Thai coconut,
    1 Teaspoon cacao powder

    Amazing!

  • Afternoon Tonic – This’ll Hit the Spot

    Mix into 12 ounces cold water:
    1 round teaspoon Infinity Greens,
    Juice of 1 lemon,
    Sprinkle of sea salt,
    Dash of cayenne pepper.

    Pure refreshment!

* Here are four lists of foods to use as a rough guide – those to add, those to have in moderation, those to minimize and those to eliminate.

  • Health enhancing foods to add:

    kale
    chard
    mustard greens
    collard greens
    spinach
    arugula
    sprouts
    parsley
    cabbage
    sauerkraut (raw)
    Brussels sprouts
    broccoli
    green beans
    peas
    blueberries
    raspberries
    blackberries
    strawberries
    watermelon
    grapes
    bananas
    pears
    apples
    oranges
    papaya
    kiwi
    cherries
    pomegranate
    blue-green algae – spirulina, chlorella, Klamath algae
    superfoods (research them to determine the ones that are fit for you)
    avocado
    sweet potato
    carrots
    beets
    celery
    cucumber
    squash
    pumpkin
    onion
    lemon
    fresh coconut water or meat
    tapioca
    ginger
    turmeric
    mushrooms
    flax seeds
    chia seeds
    sesame seeds
    almonds
    walnuts
    pumpkin seeds
    white or brown rice
    quinoa
    oats
    beans
    lentils
    fish we specified in chapter 5
    cotton candy (just kidding)
    natural spices and herbs, depending. research to identify the best for you
    apple cider vinegar
    kelp
    dulse
    and more veggies!

  • Foods to have in moderation:

    millet
    amaranth
    buckwheat
    corn
    sprouted wheat
    edamame
    coconut sugar
    chocolate without processed sugar
    maple syrup
    honey
    stevia
    mango
    pineapple
    dried fruit
    eggplant
    tomato
    olive oil
    coconut oil
    garlic
    spicy food
    sea salt – Celtic is best
    tamari (superior to nama shoyu and regular soy sauce)
    cashews
    Brazil nuts
    macadamia nuts
    pistachios
    hemp seeds
    dairy – yogurt, milk, cheese, butter, ghee
    goat milk
    eggs
    tea and coffee – keep it within 100mg per day

  • Foods to minimize:

    pasteurized fruit juice
    flour products such as bread, tortillas, bagels, English muffins
    products with vinegar
    pasta
    roasted nuts and seeds
    white potatoes
    soy products
    chicken, lamb, bison, elk, venison

  • Life force dampeners to remove:

    cereal with sugar, flour, canola or safflower oil
    corn or potato chips with canola or safflower oil
    soda and sports drinks
    diet drinks
    pork
    beef
    * Any foods containing:
    sugar, aka evaporated cane juice
    high fructose corn syrup
    Aspartame
    agave
    xylitol
    iodized salt
    hydrogenated vegetable oil
    canola oil
    safflower oil
    food coloring
    genetically modified foods
    fried foods
    anything with ingredients that don’t sound like food

* Trust in your wisdom!