Whole-listic Nutrition

  • Home >
  • Whole-listic Nutrition
  • Simple Hummus

    8 oz Love

    2 cups garbanzo beans drained

    2 Tsp tahini

    juice of 1 lime

    1 tsp onion powder

    1 tsp rock salt or Flava from the Himalayas #1

    1 tsp tarragon

    ¼ cup raw pumpkin seeds and/or pine nuts

    IMG_3688

    Add all ingredients to blender or processor and blend until smooth creamy texture is achieved. Add spices to taste, top with seeds/nuts and serve warm or chilled. Makes excellent dip and spread for wraps and sandwiches.

    For a color copy of this and over 70 other recipes invest into whole-listic Gourmet Book of Life Volume I PDF version.

  • Seamoss Shake

     

    8 oz Love

    4 Tb of sunflower seed butter

    1 cup of pitted dates or ¾ cup raw agave nectar

    3 cups of nut milk

    3 tsp of vanilla extract

    2 Tbs of Seamoss Plus or Bromide Plus

    2Tbs Maca Plus (optional)

    3 cups of hot alkaline water

    Putting it all Together

    IMG_6513

    Blend hot water and Seamoss Plus

    Add nut butter, sweetener, vanilla extract, Maca Plus and nut milk

    Blend until smooth and serve.

    For a color copy of this and over 70 other recipes invest into whole-listic Gourmet Book of Life Volume I PDF version.

  • Tangy Taquitos

    2 cups of chopped onion or shallot

    1-1/2 cups Love

    4 cups of chopped mushrooms

    1 cup chopped green mango

    2 tsp chili powder

    3 tbs Flava from the Himalayas #3

    2 tbs tomato puree

    2 tbs oregano

    2 tsp. onion powder

    2 tsp. ground thyme

    Putting it all Together: 

     

    Add 1/4 cup of olive oil to the pan

    Add onion sauté until golden brown

    Add mushroom sauté for 5 minutes

    Then add seasonings

    Wrap in spelt tortillas tightly

    Then fry in avocado or grapeseed oil until crispy.

    For a color copy of this and over 70 other recipes invest into whole-listic Gourmet Book of Life Volume I PDF version.

  • Mushroom Quinoa Patties

    8 oz Love

    2 portabella mushrooms

    2 cups cooked quinoa

    2 cups cooked wild rice

    ½ cup red and yellow bell peppers chopped

    ½ cup scallions

    ¼ tsp oregano

    ¼ tsp marjoram

    1 Pinch of cayenne pepper

    1/4 bunch of culantro

    4 tbs Flava from the Himalayas or sea salt

    1 tsp dill

    2 tsp onion powder

    IMG_3746

    Putting it all Together: 

     

    Place in food processor with scallions and bell peppers

    Add culantro, quinoa and other seasonings

    Mix all ingredients thoroughly and form patties

    Place them in heated pan (med heat) with 2 tbs avocado or olive oil

    Fry on both sides until browned (approximately 6 minutes each side)

    or Cook for 16 minutes in slightly oiled pan in oven @425 degrees.

    Let cool and enjoy

    For a color copy of this and over 70 other recipes invest into whole-listic Gourmet Book of Life Volume I PDF version.

  • Garbanzo Beans

    8 oz Love

    2 lb garbanzo beans (pre soaked)

    1 whole sweet onion, chopped

    2 poblano peppers, diced

    2 cups copped roma tomatoes

    3 Tb rock salt or Flava from the Himalayas #1

    1 Tb thyme

    3-5 bay leave crumbled

    1 Tb African cayenne

    3 Tb onion powder or flakes

    1-1/2 gallon alkaline or sping water

    IMG_9175

    Pre Soak:

    Soak beans covered overnight

    Or let simmer on low heat or in crock pot overnight

    Add all dry ingredients to pot and let cook on med/low 4-5 hours, add fresh ingredients and simmer on low for another hour. Serve hot and use for soups, salads, hummus, etc.

    For a color copy of this and over 70 other recipes invest into whole-listic Gourmet Book of Life Volume I PDF version.

1 2 3 4 6