• 10Jan

    2 servings at most.

    6 big strawberries
    2 soaked dates
    3 Tablespoons tahini (instead of avocado)
    2-1/2 Tablespoons balsamic vinegar or more

    2 T. raw cacao/carob powder.


  • 28May

    Kale Salad with Fennel and Radicchio in a Creamy “Buttermilk” Dressing

    Kale Salad with Fennel and Radicchio in a Creamy “Buttermilk” Dressing

    Posted: 27 May 2014 07:20 PM PDT

    Kale Salad with Fennel and Radicchio in a Creamy “Buttermilk” Dressing is vegan, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free,  yeast-free, low glycemic and suitable for all stages on an anti-candida diet (use cranberry variation for Stage one). If you follow me…

    Kale Salad with Fennel and Radicchio in a Creamy “Buttermilk” Dressing

    This salad offers a wonderful melding of flavors and textures, with neutral kale, crunchy, aromatic fennel and bitter radicchio. The dressing is tart with a hint of sweetness, and its creaminess is a perfect contrast to the vegetables here. If you can’t find radicchio, shredded purple cabbage makes a great stand-in.


    1/4 cup (60 ml) raw hemp seeds

    1/4 cup (60 ml) raw cashews

    1 Tbsp (15 ml) extra virgin olive oil, preferably organic

    2 Tbsp (30 ml) sauerkraut brine (juice from lacto-fermented sauerkraut; homemade is fine)

    1 clove garlic, sliced

    2-5 drops plain pure liquid stevia, optional (if your brine is very tart, stevia will help to balance it)

    2 Tbsp (30 ml) water

    fine sea salt, to taste (I didn’t need any with the sauerkraut brine added)


    1/2 large fennel bulb, sliced thinly

    1 small bunch lacinato kale (8-10 leaves), stems removed and shredded

    1 small head radicchio or 1/2 small red cabbage, shredded

    2 Tbsp (30 ml) chopped red onion

    1/4-1/3 cup (60-80 ml) goji berries (or oven dried cranberries for Stage One)

    about 1/2 cup (120 ml) sunflower sprouts, optional

    Make the dressing: combine all ingredients in a high-powered blender and blend until perfectly smooth. If the mixture is too thick, add a little more water until desired consistency is reached.

    Make the salad: Place all ingredients except sprouts in a large bowl and toss with the dressing. Divide between 2-4 plates and top with a small handful of sprouts. Serve immediately, with any extra dressing on the side. Makes 2 large or 4 side servings.

    Suitable for: ACD All stages; sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free,  yeast-free, vegan, low glycemic.

  • 05May

    2-3 T apple cider vinegar or your seasoned rice vinegar
    2 T Coconut Aminos, Bragg’s amino acids or Soy Sauce
    1/2 tsp. grated ginger
    2 garlic cloves, minced
    1/2 jalapeno pepper or 3 pepperoncinis, minced
    2 green onions, minced
    1/4 c. dried cilantro
    Mix all and pour over wild rice dishes with Chinese vegetables!

  • 04Nov

    Tarragon, also known as dragon’s wart, is used especially in French cuisine where it is called the ‘King of Herbs’. There are two types of tarragon, French tarragon and Russian tarragon. French tarragon is the best type for cooking as it has a much stronger flavour. Russian tarragon  has a milder and weaker flavour yet it may be better for salads. Recently studies proved that one of the components of tarragon is eugenol, which is in fact a strong anaesthetic and pain reliever. T he Greeks used tarragon to treat toothache. It is an excellent source of iron, calcium and manganese. Tarragon is mainly used to treat stomach disorders and also acts as a mild anaesthetic and sedative.

    Tarragon Dressing- on youtube – http://youtu.be/v-maIZdmKDg
    Makes about 1 cup.


    ¼ cup Dijon mustard
    ¼ cup water/coconut water
    2 T lime juice
    2 T sweetener – Stevia, honey, maple syrup, coconut syrup
    2 T dried tarragon
    ½ teaspoon garlic powder
    ½ teaspoon sea salt


    Blend all ingredients or whisk by hand until well combined. Toss with a beautiful salad or mixed masala bowl.


    http://www.helpwithcooking.com/herb-guide/tarragon.htmlTarragon is also said to:

    • Stimulate the appetite and therefore can help treat eating disorders such as anorexia and bulimia.
    • Numb aches and pains due to its anaesthetic properties.
    • Act as a mild sedative and sleep inducement.
    • Treat hyperactivity and promote calmness, especially when taken as a tea.
    • Aid digestion, particularly the break down of meat fats and proteins.
    • Release and flush out toxins from the body.
    • Relieve stomach cramps, indigestion, wind and colic in babies.
    • Ease menstrual pains.
    • Alleviate rheumatoid and arthritic pain.
    • Act as a laxative and relieve constipation.
    • Help depression if taken with fennel.
    • Help people with heart problems and obesity if taken as a substitute for salt
  • 22Apr


    1 ounce chia seed oil – very strong de-toxifier
    4 ounces e.v. olive oil
    4 ounces (1/2 glass) lemon juice
    3 Tab. tahini
    2 tsp. tocotrenols (rice bran solubles)
    2 tsp. maca powder
    2 tsp. baobab powder
    2 tsp. Ashwaganga powder
    2 tsp. Google Lipid (sp?) (thyroid tonic)
    2-3 tsp. honey
    3 cloves garlic
    4 squirts minerals
    2 tsp? sea salt

  • 16Apr


    Chard Rolls

    4 Chard leaves
    2 Medium size potatoes
    1 Carrot
    1/2 of an onion – sliced
    1 Clove of garlic

    The potatoes are cooked in water. Once cooked they are drained and placed in a bowl with the carrots and made into a puree. The garlic and onion are also added to this puree.
    The chard leaves are washed and separated. They are then placed in very hot water but making sure that they do not cook too much. Each leaf is spread out and with a knife; the base of the leaf is cut off and discarded. In the center of the leaf a spoonful of the pure is placed. Once enough pure is placed then each leaf is rolled up and put onto a serving dish. The rolls are then ready to be served.
    Posted by Felix S. at 9:52 AM 0 comments
    Tuesday, May 19, 2009
    Rye Bread

    4 cups rye flour
    2 cups whole wheat flour
    ½ cup molasses
    2 tablespoons dry yeast
    With ½ cup warm water
    2 cups additional water to mix the dough

    Let rise for 1 hour 15 minutes.
    Put in baking pan, raise again one hour,
    Bake about one hour at 375

    Salad Dressing

    8 Oz. of Orange juice (strained)
    1 Oz. of Apple vinegar
    1 clove of garlic
    Dill, tarragon and marjoram (to taste)
    1/4 of bell pepper
    1/4 of white onion

    The ingredients are added to blender. If dressing is too acidic then some brown sugar or honey can be added. After having blended the ingredients the dressings can be refrigerated for four to five days.

    You can add any vegetable that you prefer like some beets, celery, zucchini or any thig else it just has to be organic.

    Oatmeal Cake or Cookie

    – 2 cups (equivalent to 16 oz.) of whole grain organic oatmeal. The oats must be in a powder form so this can be done by placing the oats in blender (or food processor) for a few seconds until they are the right consistency

    – 2 or 3 bananas (mashed)
    – 4 oz. of orange juice
    – 4 oz. of apple sauce
    – 4 oz. of honey
    – handful of raisins (if preferred)
    – 8 oz. of grated carrot can be added (if desired)

    – Add oats to form soft dough with all the ingredients. Dough must be easy to stir. For added flavor you can pour some orange juice or liquid from raisins (this is made when raisins are stewed overnight in water to help them become softer. Once the raisins have been sitting in water they turn the water into a sweet nectar that can be added to the cake/cookie). Chopped fruit can also be added. Place all ingredients in a oven safe cake pan or cookie sheet and bake in oven (350 degrees Fahrenheit) until it’s brown.

    Rice Pudding

    1/2C of rice
    2C of water
    1/4C of brown sugar
    2C of raisins (or raisins to taste)

    The rice is washed, drained and then placed in a pot with water. When the water reaches boiling point the brown sugar and raisins are added. The heat is placed very low until the rice is cooked. Refrigerate and serve when cool.

    Cabbage with fresh green Peas

    1/2 a head of cabbage sliced
    1/2 cup of Green peas
    A few cloves of Garlic
    Laurel to taste
    Dill to taste
    Hypocrites soup for flavoring

    The cabbage, peas, onion, garlic, laurel, dill and soup are placed in a pot over a very low temperature on the stove. Cook these gently as if you were steaming the vegetables.

    Carrot Soup

    The main vegetable can be substituted for that one of your choice such as Cauliflower, zucchini, broccoli or potato.

    5 Carrots (or main vegetable of your choice)
    1 Potato
    1 Onion
    A few cloves of Garlic
    1/2 cup of Hypocrites Soup
    Dill to taste
    Parsley to taste

    All of the ingredients are cooked together. It is important to thoroughly cook at high temperature the vegetables but then as soon as they boil they should be set to simmer for 45-60 minutes. Once they are cooked until soft they are placed in a blender until mashed evenly. The soup is served hot.

    Hippocrates Soup

    This will render four (4) servings.
    – 4 medium potatoes cut in pieces
    – 2 small celery roots. If these are not available then 3 stalks of chopped celery can be used
    – 1 chopped white onion
    – 1 chopped leek
    – 1 whole garlic. Chop off the ends but you do not need to peel the whole garlic.
    – 5 to 6 Medium tomatoes
    – pieces of parsley
    Make sure that all vegetables are thoroughly cleaned with distill water. Once veggies have been washed well then place all vegetables in a large pot (with lid). Put enough water in pot so that it covers all of the vegetables. Cook at a high heat until the vegetables boil and then turn down to a simmer for two to three hours. When the veggies are cooked then use a food mill to make the soup. You can determine the thickness of the soup to taste

  • 16Apr

    Gerson Cooking Recipes

    This are just some helpful tips about how to prepare some gerson dishes
    Sunday, September 27, 2009
    Papaya and Kiwi Salad Dressing

    1 papaya, peeled and cubed – the amount depends on the size papaya papaya.
    2 cubed peeled kiwifruit.
    2 tablespoons vinegar.

    These ingredients are put in the blender. If the dressing is too thick distilled water is added.

    Taste when this is smooth . You can add 2-3 teaspoons of honey. Also add little tarragon – to taste.

    Pear or Apple Sauce

    – Cook 8 to 10 (red apples or pears) with 2oz. of water. These are cooked almost by steam because a very low flame is used.

    – Once the fruit is cooked place the fruit (pears or apples) through the food mill and it will make the fruit (apples or pears) into a sauce.

    Turkish Eggplant Salad

    Choose only Organic vegetables

    2 eggplants, rinsed and scored in quarters
    1 small onion, chopped (cook on low if desired)
    1 Tbsp cider vinegar (or white)
    small bunch chopped parsley
    2 tomatoes, chopped fine
    Flax oil


    Bake eggplant for 1 hour or until soft at 350 degrees. Cool and scoop with a spoon. If many seeds are present, these can be removed. Mash together with onion, vinegar, parsley, and tomatoes and flax oil. Serve on large lettuce leaf or in nice salad dish with parsley sprigs.

    · Additions: red pepper chopped fine (cook as needed).

    Add 2 cloves of garlic, if desired

    Yummy Spinach

    50 ml (1/8 cup) green onion or chives, chopped
    250 ml (1 cup) spinach, rinsed, chopped
    250 ml (1 cup) Swiss chard, rinsed, chopped
    75 ml (1/4 cup) water or vegetable stock

    Wash vegetables well. Cut away heavy stalks of chard and chop into bite sized cubes. Pour water into a fry pan or waterless cooker. Heat until bubbling slightly, add spinach and chard stalks. Stir fry on LOW heat for 5-6 minutes or until vegetables look clear. Add spinach and chard leaves. Simmer, watch and stir using a wooden spoon. Add extra water or vegetable stock only as necessary. Simmer until wilted and tender. Add chives or green onions for last 1 ½ minutes of cooking.

    Serve hot.

    Suggestions: Double the recipe and save some for salad. Chill well. Serve as a salad with fresh chives sniped on top.

    Try: A squeeze of lemon juice on 1 tsp cider vinegar on Top…especially as a salad…drip 1 tsp flax oil over salad and enjoy.

  • 12Mar



    Serves: 2 – Prep Time 15 minutes

    INGREDIENTS – Orange Peanut Dressing

    ½ cup orange juice
    2 T. Raw Peanut or almond butter
    2 T. raw cashew butter
    2 T. apple cider or coconut vinegar
    1 T. Coconut Aminos
    ¼ inch piece of fresh ginger peeled
    ¼ medium clove garlic, chopped fine

  • 18Feb

    Smoky Red Pepper, Chickpea, and Tahini Dressing

    Makes about 2 cups

    1/2 c. sprouted chickpeas
    1 cup chopped red pepper
    1/2 cup water
    1/2 cup tahini
    Juice of 2 small lemons
    1 tsp salt
    1/2 tsp smoked or Hungarian paprika
    1/8 tsp. turmeric

    Blend all ingredients together on high till creamy and smooth.

    Serve over salad of choice.

  • 05Feb

    sesame ginger dressing $2.87 recipe / $0.57 serving
    via Budget Bytes by Beth M on 2/5/12


    1/2 cup vegetable oil $0.64
    1/4 cup rice vinegar $0.16
    2 Tbsp soy sauce $0.12
    2 cloves garlic $0.16
    4 inches fresh ginger $1.04
    3 Tbsp honey $0.36
    1 Tbsp tahini $0.20
    1/2 tsp toasted sesame oil $0.19
    TOTAL $2.87


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