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Yummy for the Tummy!

Weekly Recipes
Mushroom Pizza

Mushroom Pizza

Serves 2

Ingredients:
2 Portabella mushrooms
1 tomato
3 Tablespoons of almond butter or tahini dressing (See Tahini Dressing recipe below.)
1 lemon, juiced

Directions:
Clean and stem mushrooms so that you have just the mushroom caps. Clean mushroom caps and turn upside down. Put lemon juice over them, and then add nut spread or tahini dressing. Next, make very thin tomato slices and lay them on top. Enjoy!

Recipe courtesy of Paul Nison

Tahini Dressing
Serves 5

Ingredients:
4 ounces of raw tahini
½ lemon, juiced
1 garlic clove
pinch of cayenne pepper
Organic, Non-GMO Namo Shoyu soy sauce; to taste

Directions:
Blend all ingredients with enough water to make a dressing consistency. Add Namo Shoyu to desired taste. 

Recipe courtesy of Paul Nison

 
Cultured Vegetable Juice

Cultured Vegetable Juice

Ingredients:
3 red beets
1 carrot
2 to 4 Tablespoons fermented whey or 1 packet cultured vegetable starter
1 ounce grated ginger
1 teaspoon. fine Celtic sea salt
Purified water

Directions:
Peel and chop beets and carrot; combine with peeled and grated ginger. Place in a 1-quart or 2-quart container with a seal. Cover with water and add whey and salt. Stir well and cover. Leave at room temperature for 2 to 3 days, and then transfer to the refrigerator.

Recipe courtesy of Jordan Rubin

 
Ginger Ale

Ginger Ale

Ingredients:
¾ cup ginger; peeled and finely chopped or grated
½ cup fresh lime juice
¼ to ½ cup Rapadura or dehydrated cane juice
2 teaspoons Celtic sea salt
¼ cup homemade whey
2 quarts filtered water

Directions:
Place all ingredients in a 2-quart jug and fill with water. Stir well and cover tightly. Keep at room temperature for two days before transferring to refrigerator. This will keep several months well chilled. To serve, strain and mix half ginger ales with half purified water or naturally sparkling water. Best consumed at room temperature, not cold. Makes 2 quarts.

Recipe courtesy of Sally Fallon, author of Nourishing Traditions

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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