BE A LIVING ONENESS CHEF

Livingfood Recipe:
Live Almond Parsely Bread (dehydrated)
1 c almonds soaked and drained
½ c pepitas
3/4 c chopped parsely
1 T chopped fresh sage
1 t fresh marjoram leaves
1 ½ T Braggs
1 T Apple cider vinegar
¼ c flax seeds
2 T Dulse flakes
Mix in a food processor. Shape into rounds and dehydrate for about 5-6 hrs at 105 degrees. Serve with the raw burger.


Livingfood Recipe:
Live Dulse Burger
1 c almonds soaked and drained
1 c sunflower seeds rinsed and drained
½ c shredded coconut dried
2 ½ c shredded cabbage
4 T Dulse
2 T Braggs
2 T Apple Cider Vinegar
1 t turmeric
Salt and pepper to taste
1 T minced fresh sage
1 t fresh marjoram
Mix in a food processor. Shape into a burger and serve with the raw bread.


Livingfood Recipe:
Raddish Pickle
ingredients
¾ c shredded raddish
3 t braggs
3 t apple cider vinegar
Mix together and serve with burger


Cooked Filipino Recipe:
Guinatan Halo-halo with Pinipig
Ingredients
2 coconut milk in can
2 tablespoons cornstarch
2 Plantains cut in cubes
1 Purple Yam powder
1 can Palm Seeds (available at Thai Groceries)
1 pack frozen young coconut string
1 pack frozen ube cubed
1/2 cup maple syrup (real not flavored)
1 can jackfruit cut in pieces
1 cup powdered sweet rice flour
1. cup water
1/2 cup small sago
pinch salt
2 star anise
1 pack frozen pandan leaves tied
1 c pinipig, fried in vegetable oil

Procedure:
Mix the rice flour in water and form into small balls. Set aside. Put the coconut milk in pot. Put the star anise and tied pandan leaves in. Let boil. Put all the ingredients in. Adjust the sweetness to taste. Cook for about 15 minutes or until done. Serve with fried Pinipig.

Mango Banana Parsely Smoothie
½ c Parsely
¼ handful wheatgrass
1 c mango
1 banana
1 collard leaf
1 handful baby arugula leaves
2 c purified water

Orange Figs Wheatgrass Smoothie
½ orange including rind
2 fresh medium figs peeled
1 handful wheatgrass
½ c chopped parsely
2 c purified water
2 fresh sage leaves



COOKED FILIPINO TINOLA RECIPE:
2 T oil
1 c sliced green papaya
3/4 c sliced celery
1/2 c sliced carrots
pinch cayenne pepper
10 spinach leaves
2 T Braggs Seasoning (no salt, you can buy it from Wholefods or Traders Joe)
1/2 c water
1 cup sliced vegetarian Ham or Vegetarian
Chicken from Wholefoods

Ingredients
1 green banana/Plantain cut into pieces
1 can coconut milk (Mae Ploy)
2 T cornstarch
1/2 c water
1/4 c maple syrup or honey
pinch salt

Procedure:
Put coconut milk in pot. Boil. Add bananas, maple syrup and salt. Mix cornstarch and water and stir in coconut milk. Serve.

Ingredients
1 can coconut milk
1 c dried taro leaves (from Filipino/Asian shops)
1 cup Taro root sliced (look at the slides tutorial)
pinch Himalayan Pink Salt (from Health Food Shop)
1/2 c chopped ginger
1/4 c green chili

Procedure
Put all ingredients in pot. Let boil. Cook until
taro root is soft to touch and coconut milk is reduced. Serve with steamed rice and Vegetarian Fish (get it from Wholefoods or any Healthfood shop).