We need to change our belief system about food, and the easiest way to do that is to build a new foundation using scientific facts. A growing, developing body is like a house under construction. The building process requires many raw materials: truckloads of lumber cement and pipe along with many crews of workmen and lots of energy and teamwork to build the house. After the house has been completed, it takes one owner and very few supplies for repairs and maintenance. The same is true for the human body. In the developmental stages it takes large amounts of raw materials and high energy to create a human body. Once the structure has been developed, it requires an owner along with small amounts of raw materials for repairs in order to maintain its structure.
Food is fun and social. It can be an obsession and an addiction. Most of all, food is a distraction. The most basic factor that affects our vital‑energy level is our diet. Fuel value should always be the foremost factor in determining the worth of any food. The ideal percentage of each of the five essentials in food as required by the human body is as follows: glucose 90% (everything breaks down to glucose), amino acids 4%‑5%, minerals 3%‑4%, fatty acids 1% and vitamins under 1%. This isn’t very much food when you understand the value of just one apple.
Raw foods provide all that our cells need in the easiest form for absorption, but it is difficult in some regions to eat cold food all the time. If this is the case, try eating 80% raw and 20% cooked. Pick recipes that work for your family and tailor them to each individual using their specific food chart. Easy raw food recipes that work for all blood types are on the website at: www.pathtoperfecthealth.com
Take time to chelate pesticides and other chemicals, kill ecoli bacteria and hydrate your raw produce with 96 live electrical minerals. Soak produce for 20 minutes in a sink of very cold water with 1 teaspoon Solar Sea Salts and a squirt of Liquid Soap with two drops of Protection essential oil formula. Dry produce completely before storing in refrigerator.
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Salads and Dressings
4 cups chopped broccoli (including stems)
I packet of Golden (Raisin) Medley
3/4 red onion chopped fine
1 medium Red Bell Pepper finely chopped
3/4 cup silvered almonds
1 cucumber peeled and chopped
1 tomato chopped
1 zuchinni chpped
Red onion chopped small add to taste
DRESSING
Make up or buy an organic pesto sauce (Trader Joes has a couple)
Add 1 tablespoon to 1 tablespoon of pesto sauce
Mix one handful of Baby Spinach and 1 heart of Romaine lettuce (also soaked)
In a large bowl add:
1 cup VEGGIE SLAW
The Baby Spinach and Romaine Lettuce
1 Avocado
Pumpkin Seeds
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Vegetables include: Kale, Collard Greens, Swiss Chard or any native greens, Asparagus, Broccoli, Green Beans, Celery, Carrots and some Red Onion.
Shred them in a food processor or chop fine by hand (small enough to chew to juice effortlessly.
1 cup fresh squeezed Organic Lemon Juice
1 cup Bragg’s Amino Acids
2 cups Udo’s Oil, Flaxseed Oil, or Path to Perfect Health essential fatty acids
6 drops of Virus essential oil formula
2 teaspoons yellow curry powder
1/2 teaspoon cayenne pepper, cumin (or any spices that are in harmony with your blood type)
2 tablespoons fresh Dill
4 cloves Organic Garlic
1 large handful each of fresh Organic Basil and Cilantro (also soaked)
Blend until creamy. You can add an Avocado or pinto beans for a thicker and creamier texture and a change of pace.
1-cup Vegenaise
1/4 cup vanilla almond milk
1 packet stevia sweetener
1/2 lime juice
Put in Jar, cover and shake well and stir into salad
2-cup Organic Virgin Olive Oil
1/4 –1/2 cup Sunflower Butter (or any nut butter that you like)
4 cloves of garlic pressed
2 tsp. Braggs Aminos
Put in ingredients in a large jar and use a hand whip to blend
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Sauces
1 large Avocado
2 cloves Garlic
3/4 cup herbs (Parsley, Mustard greens, Dill, etc)
1-cup water (or 1 Cucumber + 1/2 cup water)
3 tablespoons Vegenaise
2 tablespoons Braggs Aminos
Small amount of Rice Milk
2 tablespoons Pesto
1 teaspoon Sea Salt
Serve over grated raw Zucchini or any other type of raw squash
2 cloves garlic
2 tomatoes
1/2 cup stewed tomatoes
2 tablespoons Olive Oil
1 cup raw basil
Small amount of Parsley
1 teaspoon Sea Salt
Serve over grated zucchini or other squash
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Relishes
Chopped Red Onion
Fresh Herbs
Raw Organic Corn on Cob (sliced off the cob)
Chopped Red Onion
Fresh Herbs
Raw Organic Corn on Cob (sliced off the cob)
Add to corn relish
1 zuchinni chopped small
½ cucumber chopped small
½ red pepper chopped
1 tablespoon chopped walnuts or almonds
Mix together and add dressing to taste, fill the center spine of a Romaine lettuce leaf, fold and eat
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Soups
Heat an organic, Vegetable Soup Base (for your blood type)
Stir in 1 tablespoon each of Organic Pesto, Organic or seasoning to fit your blood type.
Remove from heat and add the VEGGIE SLAW (do not heat the veggies)
Main Dishes
Preheat broiler to high
1 Ezekiel Tortilla
Top with:
Organic Refried Beans (or homemade) thin layer to cover
Chopped Red Onion (sprinkle on top)
Jalapeño Goat Cheese (optional)
Broil on cookie sheet with a rack until tortilla is brown and cheese is melted.
Top with Quick Start Veggie Slaw or Broccoli Slaw
Serve on plate with one of the following sauces: Salsa or Avocado.
Sprouts or seeds for this recipe are used immediately after sprouting for a nutty taste, usually within 24-48 hours. When sprouts are sprouted, scoop 3 or 4 heaping tablespoons into a cereal bowl. Heat ¼ - ½ cup Vanilla Almond Milk with ½ tablespoon Grade A Dark Amber syrup. Heat until hot and pour over sprouts. Do not cook sprouts.
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(serves 2)
3-4 Organic free range/cage free eggs
1 tablespoon Rice Milk
1 teaspoon Sea Salt
1 teaspoon canned green chilies (chopped fine)
Melt 1 tablespoon butter in medium skillet. Pour in egg mixture and cook on one side. Flip over and top with:
4 slices creamy goat cheese
1/4 cup avocado sauce
1 tablespoon fresh chopped Herbs
Fold egg over once and cut in half. Serve with Veggie Slaw or your favorite salad
1 can Organic Refried Beans (or homemade)
Spread Vegenaise or tofu sour cream over the layer of beans
Spread AVOCADO SAUCE over the Vegenaise (see recipe)
Sprinkle CORN RELISH over Avocado Sauce (see recipe)
Top with a dollop of salsa and sprinkle with chopped herbs
Cut Ezekiel Tortilla chips in wedges and bake on rack (broiler warmed to hot) until crisp and beginning to brown. Serve with dip.
Spaghetti squash
Organic Spaghetti Sauce
Heirloom Tomatoes
egg beaten
bread crumbs
Parsley
Basil
Olive Oil
Goat Cheese (feta works)
Beat one egg in a pie plate set aside
sprinkle bread crumbs on a plate next to frying pan (do not use Teflon)
Slice Heirloom tomatoes and dip them in a beaten egg and then
coat the sliced tomato with the bread crumbs
fry on both sides in hot coconut oil til browned on the outside
Shred spaghetti squash out of the squash shell with a fork
Place squash noodles in an 8"X8" or larger glass pan
Process fresh organic Presley, basil and a fresh clove of garlic together
Mix 1/2 cup Organic Virgin Olive Oil with the processed herb and garlic mix
Stir desired amount into the spaghetti squash noodles
Lay fried green tomatoes on top
Coat tomatoes with a thin coat of organic tomato sauce and sprinkle with feta cheese
Heat slightly in oven open faced
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7 Sprouted Grains Ezekiel Bread
Mustard of your choice
1/2 Sliced Avocado
Red Onion to your taste
Romaine Lettuce
Smoked Goat Cheese
(Serves 8)
2 Yucca Roots (Potato Substitute)
Boil Yucca Root until you can pierce it with a fork. Drain.
(Immediately clean pan while warm because of waxy buildup on pan)
After Yucca cools, chop In bite size pieces and mix with:
4 chopped Celery Stalks
2 chopped hard-boiled eggs
Chopped Carrots
SAUCE MIX:
3/4 tablespoons organic Dijon style mustard
Salt to taste
Stir in to the Yucca salad. Chill. Garnish with Paprika
Wash (soaking process) crisp leaves of Romaine lettuce
4 hard-boiled organic cage free eggs chopped
DRESSING
2 tablespoons of Vegenaise
Stir in 1 tablespoon organic pickle relish or cultured vegetables chopped
2 teaspoons of organic mustard
salt and pepper to taste
Mix into eggs and fill the center spine of a Romaine lettuce leaf, fold and eat
DRESSING (make dressing ahead of time so flavors will blend)
¼ C. organic Virgin Olive oil
1-tablespoon herbs processed very fine (cilantro, dill, parsley, basil)
¼ teaspoon Wasabi power
½ packet Stevia
1-tablespoon rice vinegar
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Deserts
(great to replace processed packaged cereal)
Chop up one apple into small bites
Mix: ¼ packet stevia sweetener with cinnamon to taste
Stir into apple pieces
Stir in 1 tablespoon of sliced almonds
Stir in 1 tablespoon of the nut butter from your food chart
(can be used for pie crust)
make ½ at a time
In a champ Hp3 on pulse together nuts from your food chart such as:
raw pumpkin seeds
raw almonds
walnuts
leave chucks don’t pulse to a powder and remove 1/2
add small amounts at a time in any combination creating a chunky consistency to roll into balls
rasins (yellow are sweeter and a Melody Mix with currents and other berries tastes great)
prunes
dates
figs
roll into balls the size of whole walnuts and roll in raw sesame seeds and then in carob powder
Using your favorite nut (hazelnuts work well but pick from your food chart)
In a Food Processor using the “S” blade add:
2 Cups Hazelnuts
2 Cups Dates, pitted (presoak in 3 cups water for 10 minutes, discard water.
Process until the mixture has a dough-like consistency.
Press into a large pie dish or small tart size dishes.
In a gallon size glad bag, add:
5 Gala Apples, peeled, cored, and sliced as this as possible
1/2 cup Raisins
1 tablespoon Cinnamon
2 tablespoons Grade “A” Dark Amber Syrup (genuine)
1 teaspoon Allspice
With bag closed, massage ingredients for about 3 minutes or until the apples begin to break down. Pour contents into EASY PIE CRUST
In Blender combine:
5 Bananas
1/4 cup fresh lemon juice
1/4 cup Grade A Dark Amber Syrup (genuine)
3 tablespoons psyllium or agar powder
1/2 cup pine nuts (or nuts for your blood type)
Blend until creamy – pour into Easy Pie Crust
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1st layer: is already in
STICKY NUT BALLS (can be used for pie crust)
make ½ at a time
In a champ Hp3 on pulse together nuts from your food chart such as:
raw pumpkin seeds
raw almonds
walnuts
leave chucks don¢t pulse to a powder and remove 1/2
add small amounts at a time in any combination creating a chunky consistency to roll into balls
raisins (yellow are sweeter and a Melody Mix with currents and other berries tastes great)
prunes
dates
figs
roll into balls the size of whole walnuts and roll in raw sesame seeds and then in carob powder
For Pie Crust
melt 1/4 cube organic butter
add to sticky nut ball mixture
stir and press into pie plate
Second layer:
1 pkg. softened organic cream cheese or Tofutti cream cheese
1 packet stevia
1/8 or so rice or almond milk
stir or whip and spread onto the sticky nut ball crust
Third layer:
one jam or sweet potato cooked and mashed with butter, cinnamon, vanilla and maple syrup to suit your taste
Fourth layer:
Soy whip cream or non-chemical whip cream of your choice
enjoy!
For individual tarts, fill with Rice Dream Ice Cream and top with a couple of blackberries or fruit of your choice.
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Drinks
1 cup Almond or Rice Milk
1 cup purified watter
1/2 cup VEGGIE SLAW
1 tablespoon nut butter (for your blood type)
Blend and enjoy.
1 Cup purified water
1 Clove Garlic
1 Tomato
1-cup fresh cilantro with small amounts of dill and basil
1 or 2 teaspoons Bragg’s Amino Acid
Juice from one Lime
1 Tablespoon coconut butter
Dash of cayenne
Blend and enjoy
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SPROUTING
Choose the beans and seeds from your blood type chart. Eat sprouted beans and seeds. A cup of dry beans or seeds yields 5 cups of sprouts. Soak beans for 6-8 hours in 4 parts of treated warm water to 1-part beans or seeds. Treated water consists of: 1 teaspoon Solar Sea Salts to 2 Cups purified water.
After they soak rinse and drain beans or seeds and spread evenly in a spouting container. Sprouts must be rinsed and drained well 2-3 times a day during the growing period. Seclude the soaked and drained beans or seeds in the dark for the first 3 days. Expose to the light for at least 3-5 hours a day until ready. Rinse the hulls away by immersing in a large bowl of cool water, separate clumps; let hulls float to the surface and skim off. This process will help prevent fermentation. Refrigerate in an airtight container and rinse 2-3 times per day to maintain freshness.
