Dr. Sebi Cookbook

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INTRODUCTION
Alkaline foods are some of the healthiest foods there are, and they are
particularly recommended to those suffering from frequent colds because of
the suppressed immune system, headaches, low energy, anxiety, and benign
breast and ovarian cysts. The foods that are known to contribute to acid and
that we usually eat a lot of are red meat, pasta, sweets, and dairy. Changing a
diet, especially if it is supposed to be a drastic change, is not easy. To
improve your health, you have to find a way of reducing the acid load and
adopting healthier eating habits.
How to Gradually Switch to the Dr. Sebi Alkaline Diet?
Many people don't enjoy dieting but the best results are achieved when the
desire to change your eating habits is self-imposed, rather than suggested by
someone else, e.g. doctor, colleague, partner, etc. It's best to proceed slowly
and set a goal, e.g. to lower your cholesterol levels. However, what seems to
be even more difficult from changing a diet is maintaining it. Most diets are
to a certain degree restrictive and although most people usually stick to a diet
for a while, i.e. until they've achieved their goals, e.g. to lose a certain
amount of weight, what everyone finds very difficult is sticking to a new
dietary regimen for extended periods.
One of the methods for a "smooth transition" is that, before going on a diet,
you start eating healthy. If you’re eating habits are not that bad this will be
relatively easy, but if you live on junk food, then you'll struggle. For
example, to prepare yourself for adopting the alkaline diet, you may
gradually start to increase the quantity of plant-based foods in your meals.
DR. SEBI RECIPES FOR WEIGHT LOSS, COLON
CLEANSING AND LIVER DETOX
Spelt Waffle
Preparation Time: 10 Minutes | Cooking Time: 15 Minutes | Servings: 4

Ingredients:
1 cup Spelt Flour
1 tsp. Sea Moss
¼ cup Hemp Milk
Pinch of Sea Salt
½ tsp. Allspice Powder
Method of Preparation:
1. To begin with, brush the waffle maker with the oil.
2. After that, preheat the waffle maker.
3. Next, pour the batter into the maker.
4. Cook the waffles for 5 to 6 minutes on medium heat or until
browned. Serve it warm.
Blueberry Cake
Preparation Time: 10 Minutes | Cooking Time: 45 Minutes | Servings:

Makes 6 Muffins
Ingredients:
1 cup Chickpea Flour
1 cup Blueberries
2/3 cup + 1 tbsp. Spelt Flour
Dash of Sea Salt
¾ cup Water
2 tbsp. Grapeseed Oil
6 tbsp. Agave Nectar
1. To start with, place all the ingredients needed to make in a high-speed
blender and blend for 3 minutes until they are no more lumps in it.
2. Next, transfer the mixture to a parchment paper-lined baking sheet and
spread it across evenly.
3. After that, bake it for 28 to 30 minutes or until browned and cooked.
Banana Nut Muffins

Makes 12 slices
Ingredients:
3 ½ cup Spelt Flour
3 Bananas, mashed
Spring Water, as needed
1 cup Walnuts, chopped
Pinch of Salt
¼ cup Date Syrup
¾ cup Perrier
1. For making this delicious cake, combine the mashed banana, date
syrup, in a large mixing bowl until mixed well.
2. Once combined, stir in the spelt flour and salt. Mix again.
3. Then, pour the Perrier along with the walnuts. Stir well.
4. If the batter seems too thickened, add more water as needed.
5. Now, pour the batter into the muffin molds and fill them 3/4th.
6. Finally, bake them at 350 ˚ F for 18 to 20 minutes or until cooked.
Teff Porridge

Makes 2
Ingredients:
2 cups Spring Water
5 cups Teff Grain
Dash of Sea Salt
2 tbsp. Agave Syrup
1. First, boil water in a pot over medium-high heat, and once it starts
boiling, stir in the teff grains and salt.
2. Next, cover the lid of the pot and reduce the heat.
3. Now, allow it to simmer for 10 to 15 minutes or until cooked.
4. Garnish with more blueberries and agave syrup if desired.
Quinoa Porridge with Apple

Ingredients:
½ of 1 Key Lime
5 cup Quinoa; 1 Apple, grated
1 tbsp. Coconut Oil; 1-inch Ginger
1. To start with, cook the quinoa by following the instructions given in
the packet.
2. Five minutes before the cooking time, add the grated apple.
3. Now, cook for half a minute and then spoon in lemon zest and
lemon juice to it.
4. Next, pour the coconut oil into it and mix it well.
5. Finally, distribute the mixture among the serving bowls and garnish
it with the ginger grated.
Vegetable Omelet
Preparation Time: 10 Minutes | Cooking Time: 10 Minutes | Servings: Makes 1 Omelet

Ingredients:
¼ tsp. Oregano
¼ cup Garbanzo Beans Flour
¼ cup Mushrooms, chopped
¼ cup Roma Tomato, chopped
¼ cup Green Pepper, diced
¼ cup Onion, chopped
¼ tsp. Pure Sea Salt
¼ tsp. Onion Powder
1/3 cup Spring Water
¼ tsp. Basil, sweet
¼ tsp. Cayenne Powder
1. Begin by placing the garbanzo bean flour, water, and seasoning to a large mixing bowl. Whisk the
mixture well until everything is well incorporated.
2. After that, heat the oil in a large skillet over medium-high heat.
3. Once the oil becomes hot, stir in a spoonful of all the veggies along with tomato.
4. Saute them for 2 to 3 minutes or until they become slightly tender.
5. Now pour the flour mixture to it and mix well.
6. Allow the mixture to cook for 4 minutes and then turn them over.
7. With a spatula, lift the sides of the omelet and tilt it slightly to the raised area so that all portions
get cooked. Serve them hot.
Herbal Bread
Preparation Time: 10 Minutes | Cooking Time: 10 Minutes | Servings: Makes 1 loaf

Ingredients:
1 tbsp. Onion Powder
1 tsp. Oregano
1 tsp. Basil
1 tsp. Thyme
½ cup Date Syrup
1 ½ cup Spring Water
4 cups Chickpeas Flour
1 tbsp. Pure Sea Salt
1. Start by stirring all the dry ingredients in a medium-sized bowl until combined well.
2. After that, pour 1 cup of the spring water, date syrup, and grapeseed oil to it.
3. Mix well until you get a smooth batter. If the mixture seems too thick, add more water.
4. Now, pour the batter to the greased loaf pan and top it with herbs of your choice. Finally, heat the
oven to 350 ˚ F and bake for 50 to 60 minutes.
Spelt Granola
Preparation Time: 5 Minutes | Cooking Time: 10 Minutes | Servings: 4 to 6

Ingredients:
½ tsp. Pure Sea Salt
¼ cup Hemp Seeds
¼ cup Pumpkin Seeds
2 tbsp. Avocado Oil
½ cup Walnuts, chopped
2 cups Spelt Flakes
1. To begin with, preheat the oven to 300 ˚ F.
2. Next, place all the ingredients needed to make the granola in a large
mixing bowl.
3. Combine well until you get a sticky mixture.
4. Now, transfer the mixture to a greased parchment paper-lined baking sheet
and spread it out evenly.
5. Finally, bake for 8 minutes or until they are toasted.
Kamut Porridge
Preparation Time: 5 Minutes
Cooking Time: 15 Minutes
Servings: 2
Ingredients:
1 cup Kamut
2 cups Spring Water
¼ tsp. Cayenne Pepper
¼ tsp. Oregano
To begin with, place 2 cups of the water in a medium-sized bowl.
After that, blend the Kamut to the saucepan and bring the mixture to a
boil.
If the porridge is thickened, add more water.
Serve and enjoy.
Blueberry Spelt Pancakes
Servings: 2
Ingredients:
2 cups Spelt Flour
¼ tsp. Sea Moss
1 cup Hemp Milk
½ cup Agave Syrup
½ cup Spring Water
½ cup Blueberries
For making this healthy breakfast dish, combine spelt flour, grape seed
oil, agave syrup, and sea moss in a large mixing bowl.
Now, pour the hemp milk and water to it gradually.
Then, fold in the blueberries into it gently.
After that, heat a large skillet over medium-high heat.
Once the skillet becomes hot, brush it with oil.
Next, spoon a ladle of the batter to it and cook for 3 to 5 minutes per
side.
Serve them hot.
Apple Quinoa Porridge
Servings: 3 to 4
Ingredients:
2 Apples
1 cup Coconut Milk
½ cup Quinoa
1 cup Spring Water
1 tbsp. Date Sugar
1 tbsp. Date Syrup
First, cook the quinoa along with all the ingredients excluding apple in
a medium-sized pot for 8 minutes or until the quinoa is cooked.
Once cooked, stir in the chopped apples.
Serve them hot.
Kamut Puffs
Servings: 2 to 3
Ingredients:
2 tbsp. Agave Syrup
½ cup Kamut Flakes
To start with, place the flakes along with oil and syrup in a medium-
sized bowl and coat the flakes well with the coating.
After that, transfer the flakes to a parchment paper-lined baking sheet
evenly in a single layer.
Serve warm.
Basics
Cheese
Makes 1 cup
Ingredients:
1 cup Brazil Nuts, soaked
1 tsp. Sea Moss Gel
½ cup Spring Water
½ tsp. Basil
1 tsp. Key Lime Juice
½ tsp. Oregano
¼ cup Hemp Seed Milk
½ tsp. Onion Powder
For making this tasty cheese recipe, place all the ingredients needed to
make the cheese in a high-speed blender.
Blend for 2 minutes for a rich, creamy paste.
Hemp Milk
Ingredients:
1 cup Hemp Seeds, hulled
6 cup Spring Water
To start with, place hemp seeds and water in a high-speed blender and
blend them until they are smooth.
Next, pour the remaining water to the blender and blend again.
Finally, pass the mixture through a strainer and transfer to a serving
glass.
Walnut Milk
Ingredients:
1 cup Walnuts, soaked for 5 to 6 hours
¼ tsp. Sea Salt
2 cups Spring Water
1 tbsp. Agave
To begin with, place all the ingredients needed to make the milk in a
high-speed blender. Blend them for 2 to 3 minutes or until smooth.
Pass the milk mixture through a strainer or cheesecloth. Serve and
enjoy.
Tahini Paste
Ingredients:
2 tsp. Grapeseed Oil
1 cup Sesame Seeds
For making this paste, place the sesame seeds in the food processor and
process them until you get a chunky powder.
Next, pour the oil to it and blend it until you get a buttery
Pizza Crust
Ingredients:
1 cup Spring Water
½ tsp. Oregano
½ tsp. Salt
First, preheat the oven to 350 ˚ F.
After that, combine all the ingredients, excluding water needed to make
the crust in a large mixing bowl.
Once combined, pour ½ cup of water to the mixture and make a dough
out of it. If needed, add more water.
Now, place the dough on the floored working station and roll it out
with a rolling pin.
Then, place the dough onto a greased parchment paper-lined baking
sheet and spread it across evenly on all sides.
Apply grape seed oil over it and then makes holes on it with the aid of
a fork.
Finally, bake for 13 to 15 minutes or until cooked and slightly
browned.
Cucumber Pickle
Preparation Time: 5 Minutes | Cooking Time: 20 Minutes
Servings: 4 to 6
Ingredients:
1 tbsp. Dill
1 cup Cucumber, sliced
½ tsp. Red Pepper, crushed
½ cup Spring Water
1 tsp. Coriander
1 tsp. Sea Salt
1 tbsp. Key Lime Juice
For making this tasty pickle, make slices out of the cucumber.
After that, crush the spices and then spoon it over the cucumber slices
in a medium-sized bowl.
Now, stir in the remaining ingredients and give everything a good toss.
Serve after storing for a minimum of 2 hours and for a maximum of 6
to 8 hours.
Aquafaba
Makes 2 cups
Ingredients:
6 cups Spring Water + for soaking
14 oz. Garbanzo Beans
1 tsp. Pure Sea Salt
First, keep all the ingredients in a large pot along with water and salt.
Now, bring the mixture to a rolling boil.
Next, take the pot from heat and set it aside for half an hour.
Then, drain the water and then add water to it again.
Once water is added, heat the pot again over medium heat and cook for
another 1 ½ hours.
Drain the water from the beans in a container. This drained water is
aquafaba.
Store in the refrigerator until it needs to be used.
Spicy Oil
Preparation Time: 5 Minutes | Cooking Time: 10 Minutes + Infusion Time
| Servings: Makes 1 cup
Ingredients:
¾ cup Grape Seed Oil
1 tbsp. Cayenne Pepper, crushed
To begin with, place the oil and the pepper in a glass container.
Now, shake the mixture and allow it to infuse for a day.
Whipped Cream
Makes 1 cup
Ingredients:
1 cup Aquafaba
¼ cup Agave Syrup
First, mix the agave syrup and aquafaba in a medium-sized bowl.
Whisk the mixture with a hand mixer for 10 to 15 minutes or until you
get a smooth cream.
Blackberry Jam
Makes 1 cup
Ingredients:
¾ cup Blackberries
¼ cup Sea Moss Gel
3 tbsp. Agave Syrup
Start by placing the blackberries in a medium-sized pot over medium-
high heat.
Continue stirring the mixture until you get a liquid mixture.
Once the berries have become tender, blend them in the blender until it
becomes a smooth mixture without any lumps.
Now, return the mixture back to the pot.
Then, stir in the sea moss gel, agave syrup, and lime juice to the
mixture.
Next, bring the mixture to a boil until it becomes thickened. Stir
continuously.
Take the pot from the heat and allow it to cool. Serve and enjoy.
Ginger Tea
Makes 1 cup
Ingredients:
4 cups Spring Water
1 pinch of Cayenne
2-inch Ginger Root, chopped
2 sprigs of Dill
1 tsp. Agave Syrup
To start with, bring the water to a boil in a large pot over medium-high
heat.
After that, stir in the ginger root and dill to it.
Now, boil the tea for a further 5 minutes.
Next, transfer the tea to a large container.
Then, add lime juice to it and mix well.
Finally, spoon in cayenne and raw agave to the tea. Serve well.
Lunch
Watercress Salad
Ingredients:
1/8 tsp. Pure Sea Salt
4 cups Watercress, torn
2 tbsp. Olive Oil
1 Avocado, pitted, halved and sliced
2 tsp. Agave Syrup
Cayenne Powder, as needed
2 Red Onions, sliced thinly
1 Seville Orange, peeled & cubed
First, place the orange, onion, avocado, and watercress in a large
mixing bowl.
After that, mix olive oil, agave syrup, cayenne powder, key lime juice,
and sea salt in another bowl until combined well.
Now, spoon this olive oil dressing over the salad and toss well.
Serve the healthy salad and enjoy it thoroughly.
Wild Rice & Mushrooms
Ingredients:
1 cup Mushrooms, chopped finely
1 tsp. Olive Oil
1 tsp. Sea Salt
1 cup Wild Rice, cooked
½ cup Kale
To begin with, cook the kale along with a bit of oil in a medium-sized
skillet over medium-high heat.
Now, cook them for 2 to 3 minutes or until they have wilted slightly.
Transfer to a plate and keep it aside. Reserve the oil in it.
Then, stir in the mushrooms to the skillet and cook for 3 to 5 minutes.
Once browned, move the mushrooms to a plate.
Next, season the mushrooms with salt and pepper. Serve it along with
the wild rice and kale.
Zucchini Quinoa Salad
Makes 12 to 14 slices
Ingredients:
1 tsp. Oregano
2 Spring Onion, finely chopped
3 tbsp. Olive Oil
2 Zucchini, large & sliced
Juice of 1 Key Lime
15 oz. can of Chickpeas
1 tsp. Onion Powder
5 cup Quinoa, cooked
To begin with, spoon in one tablespoon of oil to a large skillet over
medium heat.
After that, stir in the zucchini slices and cook them for 3 to 4 minutes
or until tender. Next, spoon in the oregano and the remaining oil to the
skillet.
Finally, add all the remaining ingredients to a large bowl along with
the cooked zucchini. Toss well.
Kamut Patties
Ingredients:
½ tsp. Cayenne Powder
3 cups Kamut Cereal, cooked
1 cup Red Onions, minced
1 cup Spelt Flour
1 tbsp. Oregano
1 cup of Yellow & Green Bell Pepper, chopped
1 tbsp. Basil
½ cup Hempseed Milk
Pure Sea Salt, as needed
To begin with, combine Kamut cereal, hempseed oil, seasoning, and
veggies in a large mixing bowl.
Next, spoon in ½ of the spelt flour into it and mix well until you get a
dough.
Then, make patties out of this dough.
After that, spoon in grapeseed oil into a heated large skillet over
medium-high heat. Once the oil becomes hot, place the patties on the
pan.
Now, cook the patties for 5 to 6 minutes or until golden brown.
Serve them hot.
Kale Salad
Ingredients:
1 Avocado, diced
Dash of Cayenne Pepper
Juice of 1 Lime
1 Cucumber, small
6 to 8 Cherry Tomatoes
½ of 1 Purple Onion, sliced
Sea Salt, as needed
To start with, place all the ingredients in a large mixing bowl and toss
them until everything is well incorporated. Serve and enjoy.
Mushroom Soup
Ingredients:
3 cups Mushrooms, sliced
1 tsp. Cayenne Powder
1 ½ cup Garbanzo Beans Flour
2 tsp. Basil, torn
1 cup Onion, mashed
2 cups Chayote Squash, peeled & cubed
1 cup Hempseed Milk
1 tsp. Cayenne Pepper
1 cup Aquafaba
Begin by spooning oil to a large pot and heat it over medium heat.
Once the oil becomes slightly hot, stir in the onion and mushrooms.
Cook them for 5 minutes or until transparent and tender.
Next, spoon in the hempseed milk, aquafaba, and four cups of spring
water to the pot. Then, stir in the squash cubes along with the
seasonings. Mix well.
Now, bring the mixture to a boil.
In the meantime, blend the garbanzo bean flour and the remaining
spring water in the blender for 1 to 1 ½ minutes or until it is smooth
without any lumps.
Finally, pour the flour mixture to the pot and give everything a good
stir.
Cook the mixture for 30 minutes or until thickened while stirring it
occasionally.
Serve it hot and enjoy it.
Chickpeas Salad
Servings: 3
Ingredients:
1 ½ cups Chickpeas, drained & rinsed
½ cup Red Onion, diced
¼ cup Cilantro, fresh & chopped
1 cup Avocado
Sea Salt, to taste
To begin with, place chickpeas in a large bowl and mash it with a
masher.
Then, mash the avocado and combine it well.
After that, pour lemon juice into the mixture and mix it well.
Next, stir in the cilantro and lime juice. Stir again.
Now, spoon in salt. Stir again.
Serve and enjoy.
Cucumber Mushroom Salad
Servings: 2
Ingredients:
1 tsp. Olive Oil
5 Mushrooms, halved
Juice from ½ of 1 Key Lime
10 Olives
6 Cherry Tomatoes, halved
6 Lettuce leaves washed
½ of 1 Cucumber, chopped
For making this easy healthy salad, place the lettuce leaves, tomatoes,
mushrooms, olives, and cucumber in a large mixing bowl.
To this, spoon in the olive oil and key lime juice over the salad. Toss
well.
Next, sprinkle the sea salt over it.
Toss well and enjoy it.
Tacos
Preparation Time: 5 Minutes | Cooking Time: 15 Minutes | Servings: 2 to
3
Ingredients:
1 cup Garbanzo Beans, cooked
2 Plum Tomatoes, chopped
2 Avocadoes, mashed
½ of 1 Key Lime
1 Onion, small & chopped
Sea Salt, as needed
1 Bell Pepper, chopped
Spelt Flour Tortillas, as needed
Cilantro, as needed
First, combine the mashed avocadoes with tomatoes, onion, and bell
pepper in a medium bowl.
After that, season it with sea salt.
Then, heat the garbanzo beans and the spelt flour tortillas.
Fill it with mashed guacamole and garnish with cilantro.
Macaroni & Cheese
Ingredients:
12 oz. Alkaline Pasta
Juice from ½ of 1 Key Lime
2 tsp. Onion Powder
¼ cup Garbanzo Flour
1 cup Spring Water
1 cup Brazil Nuts, raw & soaked for overnight
1 cup Hempseed Milk
½ tsp. Achiote, grounded
To begin with, cook the pasta by following the instructions given on
the packet until al dente.
Next, preheat the oven to 350˚ F.
Then, transfer the cooked pasta to a baking pan and drizzle oil over it.
Now, place all the remaining ingredients in a high-speed blender and
blend for 2 minutes or until you get a smooth sauce.
After that, pour the sauce over the cooked pasta and toss well.
Finally, bake the pasta for 28 to 30 minutes.
Serve and enjoy.
Quinoa Rice
Ingredients:
¼ of 1 Onion, diced
1 cup Quinoa, cooked
½ of 1 Bell Pepper, cubed
½ tbsp. Grapeseed Oil
½ cup Zucchini, cubed
½ cup Mushroom, sliced
¼ tsp. Cayenne Pepper or as needed
For making this tasty rice fare, spoon in the oil to a heated medium-
sized saucepan over medium heat.
Once the oil becomes hot, stir in the onion and cook them for 4
minutes or until slightly browned.
Then, spoon in the mushrooms, bell peppers, and zucchini to it and
continue cooking for further 4 minutes or until the veggies are tender.
Now, stir in the cooked quinoa to the saucepan and mix well until
everything is well incorporated. Cook until the rice becomes slightly
browned.
Finally, transfer them to a serving bowl and serve it hot.
Amaranth with Pears
Ingredients:
½ cup Walnuts, chopped & Currants
1 cup Amaranth
Pinch of Salt
3 cups Spring Water
1 tbsp. Agave Syrup
½ of 1 Pear
1 tbsp. Coconut Oil
Begin by placing water in a medium-sized saucepan.
Boil the mixture, and once it begins to boil, stir in the amaranth.
Now, allow it to simmer for 9 to 12 minutes or until cooked while
stirring it occasionally. Once the mixture starts thickening and has a
creamy consistency, take the pan from the stove.
Next, spoon in all the remaining ingredients to another saucepan and
give a good stir. Cook on medium heat for 2 to 3 minutes.
Finally, add the mixture to the cooked amaranth and mix well.
Serve warm.
Garbanzo Bean Burger
Ingredients:
½ tsp. Cayenne Pepper
1 cup Garbanzo Flour
½ cup Kale, diced
½ tsp. Cayenne Powder
1 Plum Tomato, diced
1 tsp. Dill
½ cup Green Peppers, diced
2 tsp. Oregano
½ cup Onion, diced
½ cup Spring Water
2 tsp. Basil
2 tsp. Onion Powder
For the burger:
8 Flatbreads
1 cup Sauce
2 Plum Tomatoes, sliced
1 Red Onion, sliced
First, mix all the spices and vegetables to a large mixing bowl and then
spoon in the garbanzo flour to it.
To this, pour the spring water gradually. Combine everything until you
get a dough. Tip: If it seems too loose, add more flour.
Now make cutlets out of this dough.
Next, heat the oil in a medium-sized skillet over medium-high heat.
Once the oil becomes hot, lower the heat to medium and then add the
cutlets to it.
Cook the cutlets for 4 minutes or until golden browned in color.
After that, take a flatbread and keep the burger in it along with the
onion, tomato, and sauce. Serve and enjoy it.
Gazpacho Soup
Ingredients:
2 cups Spring Water
2 Basil Leaves
1 Avocado, ripe
Juice from 1 Lime
1 Cucumber, peeled & seeds discarded
To start with, place all the ingredients, excluding the sea salt in the
refrigerator.
After that, transfer the ingredients to a high-speed blender and blend
them for 1 to 2 minutes or until you get a smooth soup with a bit of
chunk.
Next, pour the soup to a container and keep it in the refrigerator until
served.
Before serving, season it with salt and garnish it with the basil leaves.
Tip: If you prefer, you can top it with thinly sliced cucumbers.
Serve and enjoy it.
Spaghetti Squash
Preparation Time: 5 Minutes |Cooking Time: 15 Minutes | Servings: 4
Ingredients:
1 Squash
¼ tsp. Onion Powder
¼ tsp. Cayenne Pepper
Preheat the oven to 325 ˚ F.
Next, slice the squash into halves and remove the seeds.
Then, brush the squash with oil and season it with the seasoning as
need.
Now, place the squash on a greased baking sheet with the cut side
down.
Bake for 38 minutes or until the squash is tender. Allow it to cool for 5
minutes.
Finally, run down the squash with a fork to get spaghetti strands.
Serve with butter and pepper if desired.
Snacks
Amaranth Crackers
Ingredients:
½ cup Amaranth Flour, whole
1 tsp. Olive Oil
1 ½ cup Spring Water
Sea Salt, to taste
To start with, boil water in a deep saucepan over medium-high heat.
Next, stir in the amaranth and cook them for 25 to 30 minutes or until
thickened, which has a consistency similar to thick oatmeal. Allow the
mixture to cool and then place it in the refrigerator until chilled.
Preheat the oven to 425 ˚ F. Then, line a pizza pan with parchment
paper and brush it with olive oil. Now, with a spoon, scoop the batter
and make a circle on the parchment paper.
Apply it with olive oil and sprinkle salt over it.
Finally, bake for 20 minutes or until the bottom of the crust dries out
and edges get crisper.
Remove the parchment paper and bake more if you want it crisper.
Onion Rings
Ingredients:
½ cup Aquafaba
4 Sweet Onions
2 tsp. Oregano; 1 tsp. Cayenne Powder
½ cup Hempseed Milk
2 tsp. Onion Powder
1 cup Spelt Flour
For making this delicious snack fares, preheat the oven to 450 ˚ F.
Next, combine the hempseed milk and Aquafiba in another medium
bowl.
To this, add one teaspoon of oregano, sea salt and onion powder along
with a half teaspoon of cayenne powder. Mix well.
After that, slice the onions about 1/4th inch into rings.
Now, place the spelt flour, remaining oregano, onion powder, sea salt,
and cayenne powder in a container. Shake well.
Then, dip the onion first in the wet mixture and later in the spelt flour
mixture.
Finally, arrange the onion slices on the greased baking sheet and brush
them with oil.
Bake them for 10 to 15 minutes or until golden brown colored. Cool
before serving.
Chickpea French Fries
Preparation Time: 10 Minutes | Cooking Time: 1 Hour 40 Minutes |
Servings: 8
Ingredients:
1 tsp. Sea Salt
½ cup Onion, minced
2 cups Chickpea Flour
1 tsp. Cayenne
1 tbsp. Oregano
½ cup Green Bell Peppers, diced
4 cups Spring Water
For making this lip-smacking fare, you need to boil the water in a large
pot over medium heat. Reduce the heat and stir in the chickpea flour to
it gradually.
Then add the onions, seasonings, and bell pepper to it.
Cook the chickpea mixture for 10 minutes or until thickened while
stirring it occasionally.
Now, pour the mixture to a parchment paper-lined baking sheet
greased with the oil.
Spread the mixture evenly with a spatula and keep another parchment
paper on top.
Next, place the sheet in the freezer for 20 minutes.
When the time is up, cut them in any shape preferred.
After that, preheat the oven to 400 ˚ F or 200 ˚C.
Finally, take another parchment paper-lined baking sheet which is
greased with oil and keep the pieces in it.
Bake them for 20 minutes. Then flip them over. Continue cooking for
further 10 minutes or until golden brown.
Serve them hot and enjoy it.
Chickpea Patties
4
Ingredients:
2 cups Spring Water
1 tsp. Parsley
Method of Preparation
Begin by combining the garbanzo flour with the parsley, sea salt, and
parsley in a large mixing bowl with a whisker until mixed well.
Now pour the mixture to a greased baking sheet and spread it across
evenly.
Then, bake at 350 ˚ F or until golden brown colored.
Serve and enjoy.
Baked Nuts
Ingredients:
½ cup Hemp Seeds
1 cup Walnuts; 1 tsp. Olive Oil
1 cup Brazil Nuts; 1 tsp. Sesame Seeds
First, preheat the oven to 350 ˚ F.
Next, toss all the nuts and hemp seeds in a mixing bowl until combined
well.
Top with sesame seeds.
Finally, bake for 18 to 20 minutes. Allow it to cool completely and
serve.
Tahini Praline
Preparation Time: 5 Minutes | Cooking Time: 5 Minutes | Servings: Makes
15 Bars
Ingredients:
1 cup Tahini Paste
1 ½ cup Walnuts
½ cup Coconut Oil
To start with, place the tahini butter, walnuts, and coconut oil in a large
mixing bowl and combine them well until they are well combined.
Next, place the bowl in the freezer for about 1 to 1 ½ hours or until set.
Finally, slice them into small squares. Enjoy.
Tip: To make tahini paste, you need to take a cup of sesame seeds and toast
them over medium-low heat for 5 minutes. Once the sesame seeds are cooled,
place them in the food processor and process them for a minute or until you
get a crumbly mixture. To this, pour the oil and salt. Process it again until
you get a smooth paste.
Energy Balls
Mason Jar
Ingredients:
¼ tsp. Salt
¾ cup Brazil Nuts; 2 tbsp. Coconut Oil
¾ cup Walnuts; ¼ cup of Dried Fruits
½ cup Sesame Seeds; ½ cup Hemp Hearts . ½ cup Figs, dried
Begin by placing sesame seeds, salt, and figs in a food processor and
process them for 2 to 3 minutes or until you get a sticky mixture.
Transfer to a bowl.
After that, place the walnuts and brazil nuts in the processor and
process until they are finely grounded yet crumbly in texture.
Then, add the walnut mixture to the sesame seeds mix. Combine.
Once combined, spoon in the dried fruits and hemp hearts. Mix and
add the coconut. Combine again.
Finally, make rolls from the mixture and store it in an air-tight
container.
Baked Kale Chips
Servings: 2 to 4
Ingredients:
1 lb. Kale, washed & patted dry
Cayenne Pepper, as needed
After that, tear off the kale leaves from the stem.
Now, place the kale leaves, grapeseed oil, sea salt and cayenne pepper
in a large mixing bowl.
Massage the kale leaves with the seasoning and then place them on a
parchment-paper-lined baking sheet.
Next, bake them for 8 minutes or until crispy.
Chips
to 4
Ingredients:
1/3 cup Grapeseed Oil
2 cups Spelt Flour
½ cup Spring Water
Next, place the spelt flour and the sea salt in the food processor and
process it for 10 to 15 seconds.
After that, pour the grapeseed oil to it gradually while it is blending.
Continue blending until you get a smooth dough.
Then, place the dough on the floured work station.
Now, knead the dough for 2 minutes or until it becomes smooth.
Once it becomes smooth, keep the dough on a greased baking pan.
Apply oil and salt over the dough. Cut into triangles.
Finally, bake the triangles for 11 to 12 minutes or until they become
golden brown in color.
Dates Ball
Preparation Time: 10 Minutes | Cooking Time: 10 Minutes + 30 Minutes
Marination Time
Servings: Makes 24 Balls
Ingredients:
½ cup Walnuts
1 cup Dates, pitted
¼ cup Agave Syrup
1 cup Coconut Meat
½ cup Sesame Seeds
Begin by placing all the ingredients, excluding the sesame seeds in a
high-speed blender and then pulse them 5 times for 20 seconds.
Then, transfer the mixture to a large plate.
Now, make balls out of it.
After that, dip them in the sesame coats and coat them thoroughly.
Serve and enjoy.
Sweetened Chickpeas
Makes 1 cup
Ingredients:
15 oz. Garbanzo Beans, washed, drained & patted dry
2 tbsp. Agave Syrup
1 tbsp. Olive Oil
After that, stir in the agave syrup, garbanzo beans, sea salt, and olive
oil into a large mixing bowl and shake well.
Then, transfer the mixture to a parchment paper-lined baking tray and
spread it across evenly in a single layer.
Finally, bake them for 45 minutes or until crispy.
Raisin Cookies
Makes 24 cookies
Ingredients:
2/3 cup Applesauce
1 cup Raisins
1 ½ cup Spelt flakes, rolled
2 tbsp. Spring Water
1 ½ cup Dates, pitted
1/3 cup Agave
For making these delicious cookies, you first need t to combine spelt
flour, sea salt, and dates in a food processor.
Next, transfer the flour mix to a large mixing bowl and then add the
spelt flakes to it.
After that, stir in all the remaining ingredients and give everything a
good mix until you get a dough.
Now, make balls out of this dough and arrange them on a parchment
paper-lined baking sheet.
Flatten the balls slightly with a fork.
Finally, bake them for 20 minutes at 350 ˚F.
Desserts
Mango Coconut Sherbet
Ingredients:
2 Mangoes, sweet
¼ cup Agave Nectar
½ cup Coconut Milk, raw
For making this yummy sherbet, you need first to freeze the mangoes
in the freezer for 8 hours.
Once frozen, blend them in the high-speed blender for 2 to 3 minutes
or until smooth.
Next, stir in the coconut milk and agave nectar and blend again until
you get a luxurious smooth sherbet.
Serve immediately.
Banana Walnut Ice Cream
Ingredients:
1 cup Strawberries
½ of 1 Avocado, chopped
¼ cup Walnut Milk
5 Baby Bananas, quartered
1 tbsp. Agave Syrup
Start by placing all the ingredients needed to make the ice cream in a
high-speed blender for 2 minutes.
If it seems too thick, add more walnut milk.
Next, transfer the ice cream mixture to a large freezer-safe container
and freeze them for 4 hours or until set.
Blueberry Chickpea Cake
Preparation Time: 10 Minutes | Cooking Time: 1 Hour | Servings: Makes
12 to 14 slices
Ingredients:
Dash of Salt
¾ cup Spelt Flour
1 tbsp. Oil
1 cup Blueberries
6 tbsp. Agave Syrup
¾ cup Perrier
1 Clove, grounded
To start with, place all the ingredients needed to make the cake in a
high-speed blender and blend them on high speed for 4 to 5 minutes or
until you get a smooth batter.
Next, transfer the batter to a parchment paper-lined baking pan and
spread it evenly.
Now, bake the cake for 55 to 60 minutes or until cooked and the edges
are slightly getting browned.
Walnut Date Nog
Ingredients:
¼ cup Walnuts, chopped
½ tsp. Sea Salt
4 Dates, soaked
1 Clove, grounded
4 tbsp. Hemp Seeds
Dash of Anise
2 tbsp. Agave Syrup
18 oz. Spring Water
Start by placing all the ingredients needed to make the nog except
clove and anise in a high-speed blender.
Blend for three minutes or until you get a smooth mixture.
Next, transfer the mixture to a medium-sized saucepan and warm the
mixture.
Serve with a dash of clove and anise.
Enjoy.
Citrus Fruit Salad
Preparation Time: 10 Minutes | Cooking Time: 10 Minutes + 30 Minutes
Marination Time | Servings: 4
Ingredients:
8 oz. Grapes, seeded
1 Key Lime, quartered
8 Medjool Dates, sliced into halves
2 Kiwi, chopped
4 Seville Oranges, peeled & sliced
To begin with, place all the ingredients needed to make the salad
except the lime in a large mixing bowl.
Now, squeeze the lime all over the salad and toss well.
Serve and enjoy.
Mango Cheesecake
Preparation Time: 5 Minutes | Cooking Time: 4 Hour 30 Minutes |
Servings: 8
Ingredients:
1 ½ cup Walnut Milk
2 cups Brazil Nuts
6 Dates
2 tbsp. Lime Juice
1 tbsp. Sea Moss
¼ cup Agave Syrup
For the crust:
1/4 cup Agave Syrup
¼ tsp. Sea Salt
1 ½ cup Dates, quartered
1 ½ cup Coconut Flakes
To begin with, place all the ingredients needed to make the crust in a
food processor and process it for 30 to 45 minutes.
After that, place the crust mixture onto a parchment paper-lined baking
sheet.
Now, spread out the mixture evenly across the sheet.
Then, spoon in the mango slices across the crust and place it in the
freezer for 8 to 10 minutes.
Meanwhile, place all the filling ingredients in a high-speed blender.
Blend until you get a smooth mixture.
Next, pour the filling mixture over the frozen crust and allow it to sit
for 3 to 4 hours in the fridge.
Finally, before serving, garnish with more mango slices and
strawberries.
Strawberry Sorbet
Preparation Time: 5 Minutes | Cooking Time: 10 Minutes + 4 Hours
Chilling Time | Servings: 4
Ingredients:
½ cup Date Sugar
2 cups Strawberries
2 cups Spring Water
1 ½ tsp. Spelt Flour
Begin by combing date sugar, spelt flour, and spring water in a
medium-sized pot.
Next, heat the mixture over low heat and cook for 8 to 10 minutes or
until thickened.
After that, take off the pot from the heat and allow it to cool.
Once cooled, puree the strawberries in a blender.
Now, mix the strawberry puree to the flour mixture and give
everything a good stir.
Then, pour the mixture into a container and keep it in the freezer.
Cut the frozen sorbet to pieces and place it in the blender or food
processor.
Blend until smooth and return the container to the refrigerator for a
minimum of 4 hours.
Finally, serve the chilled strawberry sorbet.
Strawberry Ice Cream
Chilling Time | Servings: 3 to 4
Ingredients:
¼ cup Hemp Milk
1 cup Strawberries, frozen
1 tbsp. Agave Syrup
5 Baby Bananas, frozen
½ of 1 Avocado, ripe
For making this delightful ice cream, place all the ingredients needed
to make the ice cream in a high-speed blender.
Blend them for 2 to 3 minutes or until you get a smooth mixture.
Check for sweetness and add more agave syrup if needed.
Finally, transfer to a freezer-friendly container and freeze for at least 4
to 6 hours.
Applesauce
Chilling Time | Servings: 4
Ingredients:
1 tsp. Sea Moss Gel
3 cups Apples, chopped
3 tbsp. Agave Syrup
1/8 tsp. Cloves
1 tsp. Lime Juice
First, keep all the ingredients needed to make the applesauce in the
blender and blend for 3 minutes or until you get a smoothie with
chunks in between.
Serve and enjoy.
Avocado Yoghurt Sauce
Ingredients:
1/3 cup Agave Syrup
1 Avocado, ripe
¾ cup Spring Water
Juice of 2 Limes
1 cup Berries
Start by placing agave syrup, berries, lime juice, spring water, and
avocado in a high-speed blender.
Blend them for 1 to 2 minutes or until smooth without any chunks.
Serve them cooled.
Dinner
Spelt Bread
Ingredients:
¼ cup Agave Syrup
1 tsp. Sesame Seeds
2 tsp. Grape Seed Oil
2 cups Spring Water
First, place the spelt flour and sea salt in a food processor for 10 to 20
seconds.
After that, stir in the agave syrup and mix well.
Then, spoon in the oil and water gradually to the mix until you get a
dough.
Process the dough again for another 5 minutes.
Now, keep the dough in a greased & floured loaf pan.
Preheat the oven to 350 ˚ F. Allow it to sit for 1 hour.
Finally, bake it for 50 to 60 minutes or until cooked and browned.
Chayote Mushroom Soup
Ingredients:
1 cup Hemp Milk; 1 tsp. Red Pepper, crushed
3 cups Mushroom, sliced
1 cup Onion, diced
2 cups Chayote Squash, cubed
2 tsp. Sea Salt
2 tsp. Basil; 2 tbsp. Grapeseed Oil
1 cup Vegetable Broth
1 ½ cup Garbanzo Flour
6 cups Spring Water
First, place a deep saucepan over medium-high heat.
To this, spoon in the oil first, and once the oil becomes hot, stir in the
mushrooms and onion. Then, add milk, seasonings, chayote, 4 cups of
spring water and vegetable broth to it and cover it with a lid.
Next, transfer the mixture to a blender along with garbanzo flour and
remaining water. Now, blend the mixture for 15 to 20 seconds or until
they are no lumps.
Once blended, return the mixture to the pan and cook for 30 minutes
while stirring it frequently. Serve it hot.
Kale with Pepper
Ingredients:
¼ cup Red Pepper, diced
1 bunch of kale, washed & pat dried
1 tsp. Grape Seed Oil
¼ cup Onion, diced
¼ tsp. Sea Salt
1 tsp. Chili, crushed
To begin with, take the pat dried kale and fold each of them into a half.
Slice off the stem.
Next, tear the leaves into smaller pieces. After that, spoon the oil into a
wok over high heat.
To this, stir in the onion and pepper along with salt. Cook for 3 minutes
and reduce the heat to low. Now, add the kale to the wok and cook for
another 5 minutes while keeping it covered. Then, stir in the crushed
red pepper and give everything a good stir.
Cook for another 3 minutes or until tender.
Remove from heat and serve immediately.
Zucchini Pasta
3
Ingredients:
4 Zucchini, large & spiralized
¼ tsp. Sea Salt
2 Avocadoes, medium
1 cup Cherry Tomatoes
¼ cup Basil, fresh
First, spiralize the zucchini with a spiralizer or make thin strips using a
vegetable peeler.
After that, spoon oil into a large skillet over medium heat.
To this, stir in the zoodles and cook them for 4 to 5 minutes or until
tender and cooked.
Remove from heat. Transfer to a large serving bowl.
Now, stir in the cherry tomatoes, avocadoes, salt, and basil.
Toss well and serve.
Chickpeas Cornbread
Makes 14 squares
Ingredients:
2 cup Chickpea Flour
1 cup Brazil Nut Milk
1 cup Applesauce
Water, as needed
½ cup Grapeseed Oil
1 tbsp. Pepper
To start with, combine all the ingredients needed to make the
cornbread in a large mixing bowl until it is smooth. It should be of
medium consistency.
After that, if the batter seems too thickened, you can use water to thin it
out.
Now, brush the pan with the grapeseed oil and then pour the batter into
it. Spread it out evenly. Bake for 28 to 30 minutes or until a toothpick
inserted in the center comes clean.
Once cooled, slice into squares.
Zucchini Bread
4
Ingredients:
2 tbsp. Oil
1 cup Zucchini Puree
1 cup Spelt Flour
Dash of Salt
1 tbsp. Perrier
First, mix the zucchini puree with the spelt flour, oil, salt, and Perrier
in a large mixing bowl until everything comes together.
To this, pour more water as needed to get a thick yet smooth dough.
Now, spread the dough into a greased parchment paper-lined baking
sheet.
Bake for 33 minutes at 350 ˚ F or until cooked.
Chickpea Soup
Servings: 2 to 3
Ingredients:
2 cups Chickpeas
1 Zucchini, small
1 Bell Pepper, diced
1 Onion, small & diced
To start with, spoon some oil and then place all the ingredients needed
to make the soup in a deep saucepan over medium heat.
Cook the ingredients for 7 minutes or until cooked and al dente.
Now, cool the veggies slightly and then transfer them to a high-speed
blender and blend for 2 to 3 minutes or until smooth. Serve and enjoy.
Strawberry Salad
Ingredients:
10 Strawberries, sliced
1 Red Onion, sliced
4 cups Dandelion Greens, washed and torn
1 tbsp. Sesame Seeds
Heat a large saucepan over medium-high heat.
Once the pan becomes hot, spoon in the oil.
Next, sprinkle the salt over the red onion slices.
Then, stir the onion slices onto it.
Cook the salted onion for 2 minutes or until softened.
Now, spoon one tablespoon of lime juice over it and continue cooking
for another 2 minutes. After that, spoon the remaining lime juice over
the strawberries in a large mixing bowl.
Finally, add the dandelion greens into the bowl along with the sautéed
onions.
Sprinkle the sesame seeds and pure sea salt over it and toss well.
Serve immediately.
Mashed Squash
Ingredients:
1 tsp. Allspice
¼ cup Blue Agave, organic
2 Squash, peeled & cut into chunks
¼ cup Date Sugar
¼ cup Hemp Milk
To start with, place the squash chunks along with spring water in a pot
over medium heat.
Bring the mixture to a boil and cook for 20 minutes or until the squash
becomes tender. Once tender, drain away the water and mash the
squash.
To this, spoon in the date sugar, sea salt, all spice, hemp milk and
agave. Mix well.
Serve and enjoy it.
Quinoa Avocado Salad
Ingredients:
1 cup Quinoa
14 oz. Chickpeas, drained
1 Avocado, ripe & quartered
Basil, fresh & torn to pieces
Start by cooking the quinoa by following the instructions given on the
package.
Once cooked, transfer the quinoa to a large mixing bowl.
Next, stir in the remaining ingredients and give a good stir.
Check for seasoning and add more salt if needed.
Serve with lime wedges and drizzle oil over it if desired.
Macaroni & Cheese
10
Ingredients:
1 cup Hemp Milk
12 oz. Kamut Pasta
½ tsp. All Spice
¼ cup Garbanzo Bean Flour
½ lb. Brazil Nuts, raw & soaked
Juice of ½ of 1 Lime
1 cup Spring Water
2 tsp. Onion Powder
For making this healthy fare, cook the pasta by following the
instructions given on the packet.
After that, preheat the oven to 350 ˚F.
Then, place all the ingredients needed to make the dressing in a high-
speed blender.
Blend for 2 minutes or until everything becomes smooth.
Now, heat the oil in a large skillet over medium-high heat.
Once the oil becomes hot, stir in the pasta and sauté for 1 minute.
Next, pour the sauce to the skillet and give everything a good stir.
Finally, bake the pasta for 30 minutes or until cooked.
Sautéed Greens
10
Ingredients:
3 bunches of Turnip Green
3 tbsp. Pure Sea Salt
2 cups Onions, chopped
1 tsp. Cayenne Pepper
1 tbsp. Olive Oil
To start with, sauté the onions in a medium-sized skillet over medium
heat.
Once cooked, stir in the greens and cook for 18 to 20 minutes.
Finally, season it with salt and cayenne pepper.
Veggie Quinoa
8
Ingredients:
1 tsp. Basil
4 cups Quinoa, cooked
1 tsp. Oregano
1 cup Zucchini, chopped
¼ cup Red Bell Pepper, chopped
½ cup Onion, diced
¼ cup Green Bell Pepper, chopped
¼ cup Yellow Bell Pepper, chopped
1 Plum Tomato, chopped
½ cup Spring Water
First, spoon oil to a large frying pan over medium heat.
Then, stir in the veggies and seasoning to it and cook for further 5
minutes or until tender.
Now, pour the water along with the quinoa to it.
Give everything a good stir and continue cooking for another 2
minutes.
Serve it hot.
Dips & Sauces
Mayonnaise
Mason Jar
Ingredients:
1 tsp. Sea Salt
3 tbsp. Coconut Oil; 1 tbsp. Onion Powder
Juice from ½ of 1 Key Lime; 1 tsp. Salt
Start by placing all the ingredients needed to make the mayonnaise in a
high-speed blender for 2 to 3 minutes or until you get a smooth
mixture.
Store in an air-tight container.
Mango Salsa
cups
Ingredients:
6 Plum Tomatoes ; ½ tsp. Cayenne Pepper
1 Tomatillo; 1 tsp. Sea Salt
½ cup Red Onion, chopped; 1 tsp. Onion Powder
¼ cup Green Bell Pepper; ½ cup Cilantro
½ cup Mango, chopped; Juice from ½ of 1 Lemon
First, combine all the ingredients needed to make the salsa, excluding
the mango in the food processor.Process them 10 to 15 seconds and
then add the mango to it.
Scrape the sides and blend well for another 20 seconds.
Transfer to a bowl and enjoy.
Guacamole
Preparation Time: 5 Minutes | Cooking Time: 5 Minutes | Servings: 2 ½
cups
Ingredients:
2 Avocadoes, halved
½ cup Cilantro, chopped; 1 Plum Tomato, diced
Juice of ½ of 1 Lime ; ½ cup Onion, diced
½ tsp. Sea Salt; ½ tsp. Cayenne Powder
Start by slicing the avocadoes into halves and then scoop out the flesh
into a bowl.
After that, stir in all the remaining ingredients into it, excluding the
plum tomato.
Mix them well by using a masher.
Next, spoon in the diced tomatoes and combine them again.
Cucumber Dressing
Preparation Time: 5 Minutes | Cooking Time: 5 Minutes | Servings: 2 ½
cups
Ingredients:
1 cup Cucumber, quartered
¼ cup Avocado Oil
1 tsp. Dill, fresh
1 tbsp. Lime Juice
2 tsp. Agave Syrup
To begin with, place all the ingredients needed to make the dressing in
a high-speed blender.
Blend for two minutes or until you get a smooth paste.
Salsa Verde
Preparation Time: 5 Minutes | Cooking Time: 5 Minutes |Servings: Makes
2 cup
Ingredients:
¼ cup Cilantro
1 tsp. Onion Powder
1 lb. Tomatillo, washed, skin removed & halved
½ cup Onion, diced; 1 tsp. Oregano
For making this yummy dip, place the onions along with other
ingredients, excluding the cilantro in a saucepan over medium heat. Fill
it with water.
Now, cook the mixture for 20 minutes while stirring it occasionally.
Then, pour the juice through a strainer to a bowl, and to this, add the
cilantro.
Next, transfer the mixture to a high-speed blender and blend for half a
minute.
Avocado Sauce
Preparation Time: 5 Minutes |Cooking Time: 5 Minutes |Servings: Makes
1 cup
Ingredients:
½ tsp. Oregano
1 Avocado, pitted
2 tbsp. Onion, chopped
½ tsp. Onion Powder; Dash of Basil, chopped
First, place the avocado meat to the high-speed blender along with the
remaining ingredients. Blend the mixture for 3 minutes or until
everything becomes smooth without any lumps.
Hummus
Makes 1 cup
Ingredients:
2 tbsp. Olive Oil
1/3 cup Tahini Paste
1 cup Garbanzo Beans, cooked
Pure Sea Salt, as needed; ½ tsp. Onion Powder
Start by placing all the ingredients required to make the hummus in a
food processor and process them for 2 to 3 minutes or until you get a
creamy paste.
BBQ Sauce
Preparation Time: 5 Minutes | Cooking Time: 40 Minutes |Servings:
Makes 1 cup
Ingredients:
1/8 tsp. Cloves
6 Plum Tomatoes, quartered
¼ cup Onion, chopped
2 tsp. Onion Powder
¼ tsp. Cayenne
¼ cup Date Sugar
2 tbsp. Agave Syrup
To begin with, place all the ingredients needed to make the sauce in a
high-speed blender.
Blend them for 1 to 2 minutes or until you get a smooth paste.
Now, transfer the mixture to a medium-sized saucepan and to this, stir
in the date sugar.
Cook over medium heat while stirring it frequently.
Next, reduce the heat to low and allow it to simmer for 10 to 15
minutes while covering it with a lid. Stir frequently.
Then with an immersion blender, blend it again until smooth.
Return the sauce back to the saucepan and cook for further 10 minutes.
Allow it to cool and then store.
Mango Dressing
Makes ½ cup
Ingredients:
1 cup Mango, chopped
1 tsp. Onion Powder
1 tsp. Basil
¼ cup Grape Seed Oil
1 tsp. Agave Syrup
First, place all the ingredients needed to make the sauce in a high-
speed blender.
Blend for 1 to 2 minutes or until you get a smooth paste.
Tomato Sauce
Makes 6 cup
Ingredients:
3 tsp. Basil
1/8 tsp. Cayenne Pepper
18 Roma Tomatoes, halved
3 tsp. Basil
½ of 1 Sweet Onion, halved
2 tsp. Onion Powder
½ of 1 Red Onion, halved
½ of 1 Bell Pepper, diced & halved
1 tbsp. Agave Syrup
2 tsp. Oregano
After that, place the vegetables in the large mixing bowl.
To this, pour one teaspoon of grapeseed oil along with sea salt and
basil. Toss well.
Now, arrange the coated vegetables in a greased baking sheet.
Then, roast the veggies for 25 to 30 minutes. Turn the sheet halfway.
Once the veggies are roasted, place them in the blender and blend them
for 1 minute or until you get a smooth paste.
Finally, transfer the mixture to a medium-sized pot over medium heat
and cook for further 20 minutes.
Serve and enjoy it.
Coleslaw
Servings: 4
Ingredients:
½ tsp. Sea Moss Gel
2 cups Zucchini, shredded
½ cup Springwater
½ tsp. Lime Juice
½ cup Brazil nuts
¼ cups Onion, diced
½ cup Spring Water
½ tsp. Lime Juice
¼ cup Hemp Milk
¼ tsp. Dates, spammed
To start with, place all the ingredients needed to make excluding the
veggies in a food processor and blend for 2 to 3 minutes or until
Then transfer the mixture to a plate.
In the meantime, cook the veggies.
Once all the veggies are cooked, shake the container.
Hot Sauce
Servings: Makes 1 cup
Ingredients:
1 tbsp. Sea Moss Powder
1 ½ cups Spring Water
½ cup Key Lime Juice
2 tbsp. Cayenne Pepper
9 Plum Tomatoes
Begin by placing all the ingredients needed to make the hot sauce in a
high-speed blender and blend them for 3 minutes or until you get a
smooth paste.
After that, heat the mixture in a deep saucepan over medium-high heat.
Cook the mixture for 10 to 15 minutes and then allow it to cool
slightly.
Store in an air-tight container.
Smoothies
Strawberry Banana Smoothie
Ingredients:
2 cups Hemp Milk
4 Banana
8 oz. Strawberry
¾ cup Dates
1 tbsp. Agave
For making this delicious smoothie, you need to place the strawberries
and date in a high-speed blender.
Blend them for a minute or two or until slightly broken down.
After that, add the banana along with the hemp milk and agave.
Blend them for 2 to 3 minutes or until combined well.
Enjoy.
Green Monster Smoothie
Ingredients:
½ of 1 Avocado, diced
½ of 1 Mango, diced
2 to 3 Dates, pitted
1 tbsp. Soursop Pulp
1 Bunch of Rainbow Kale, leaves torn
½ cup Coconut Water
For making this smoothie, place all the ingredients in a high-speed
blender and blend it for 2 to 3 minutes or until everything comes
together and smooth.
Transfer the mixture to a serving glass and serve it with ice cubes if
you desire to take it cold.
Cucumber Coconut Smoothie
Servings: 1
Ingredients:
2 Cucumbers
1 tsp. Agave Nectar
1 Young Coconut
1-inch Ginger
First, place all the ingredients in a large bowl and combine well until
everything comes together.
Serve cold or warm.
Apple Smoothie
Servings: 2
Ingredients:
1 tbsp. Sea Moss
2 cups Ice
2 cups Apple Juice, fresh
1 tbsp. Ginger
Dash of Clove Powder
For making this delicious smoothie, place all the ingredients needed to
make the smoothie in a high-speed blender.
Blend for 1 ½ minute or until you get a creamy smoothie.
Now, stir in the ice and blend for further one minute.
Finally, transfer to a serving glass and enjoy it.
Berry Walnut Smoothie
Servings: 2
Ingredients:
1 cup Walnuts, raw & soaked for 8 hours
½ cup Coconut Milk
2 Figs, soaked for 8 hours
¼ cup Strawberries
1 tsp. Agave Syrup
For making this tasty smoothie, place all the ingredients needed to
make the smoothie in a high-speed blender.
Blend for 3 minutes or until smooth.
Transfer to a serving glass and top it with nuts approved by dr. Sebi.
Watermelon Smoothie
Servings: 1
Ingredients:
1 cup Coconut Water
1 cup Watermelon Pieces
1 tbsp. Date Syrup
1 cup Strawberries
Begin by blending watermelon, strawberries, coconut water, and date
syrup in a high-speed blender for 1 to 2 minutes or until smooth and
rich.
Transfer to a serving glass and enjoy it.
Peach Berry Smoothie
Ingredients:
1 tbsp. Sea Moss
1 cup Coconut Milk
½ cup Strawberries
1 tbsp. Hemp Seeds
½ cup Peaches, quartered
1 tbsp. Agave Syrup
½ cup Blueberries
First, keep strawberries, agave syrup, sea moss, hemp seeds, coconut
milk, blueberries, peaches, and blueberries in the high-speed blender.
Blend for 1 minute or until you get a smooth and luxurious smoothie.
Transfer to a serving glass and serve immediately. Enjoy.
Cucumber Tomato Smoothie
Ingredients:
1 Cucumber
3 tbsp. Agave Syrup
1 Plum Tomato
2 cups Water
For making this healthy smoothie, place all the ingredients needed to
make the smoothie in a high-speed blender or until smooth.
Next, transfer to a large serving glass and enjoy it.
Detox Green Smoothie
Ingredients:
2 cups Amaranth Greens
2 cups Water
1 Key Lime
2 Apples, cored
¼ of 1 Avocado, cubed
First, place greens, apple, avocado, key lime, and water in a high-speed
blender and blend for 1 to 1 ½ minute or until you get a rich and
creamy smoothie.
Serve and enjoy.
Pear Smoothie
Ingredients:
¼ cup Quinoa, cooked
1 Pear, chopped
1 oz. Blueberries
¼ of 1 Avocado, pitted
1 cup Water
Start by placing all the ingredients needed to make the smoothie in a
high-speed blender.
Blend for 2 minutes or until you get a thick smoothie.
Cucumber Watermelon Smoothie
Ingredients:
1 Cucumber
1 cup Watermelon, cubed
1 Key Lime
First, place the cucumber, watermelon, and key lime in a high-speed
blender for 1 to 2 minutes or until you get a smooth mixture.
Now, transfer to a serving glass and enjoy it.
Orange Berry Smoothie
Ingredients:
1 Burro Banana, medium
1 cup Berries
1 Seville Orange
¼ of 1 Avocado, ripe
2 cups Lettuce, fresh
1 tbsp. Hemp Seeds
For making this delicious smoothie, blend all the ingredients in a high-
speed blender for 2 to 3 minutes or until you get a rich and luscious
smoothie.
Banana Ginger Smoothie
Ingredients:
1 Banana, frozen
1 tbsp. Agave Syrup
2 cups Hemp Milk
½ cup Strawberries, chopped
1 handful of Kale
1-inch piece of Ginger, minced finely
Start by blending all the ingredients in a high-speed blender for 3
minutes or until you get a luscious smoothie without any chunks.
Serve immediately and enjoy it.
Papaya Smoothie
Ingredients:
½ cup Coconut Milk
1 cup Papaya
1 tsp. Lime Juice
4 Strawberries
½ cup Pineapple, frozen
¼-inch Ginger
To begin with, place all the ingredients needed to make the papaya
smoothie in a high-speed blender for 2 minutes.
Once it becomes smooth and luscious, transfer to a serving glass.
Quinoa Pear Smoothie
Ingredients:
¼ of 1 Avocado, pitted
1 cup Water
¼ cup Quinoa, cooked
1 cup Spring Water
1 oz. Blueberries
1 Pear
First, mix all the ingredients needed to make the smoothie in a high-
speed blender for 3 minutes or until smooth and creamy.
Transfer to a glass and enjoy it.

Dr. Sebi Cookbook

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Dr. Sebi Cookbook

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Preparation Time: 10 Minutes | Cooking Time: 15 Minutes | Servings: 4

Preparation Time: 10 Minutes | Cooking Time: 45 Minutes | Servings:

Preparation Time: 10 Minutes | Cooking Time: 40 Minutes | Servings:

Preparation Time: 10 Minutes | Cooking Time: 10 Minutes | Servings:

Preparation Time: 10 Minutes | Cooking Time: 10 Minutes | Servings: 4

Preparation Time: 10 Minutes | Cooking Time: 10 Minutes | Servings: Makes 1 Omelet

Preparation Time: 10 Minutes | Cooking Time: 10 Minutes | Servings: Makes 1 loaf

Preparation Time: 5 Minutes | Cooking Time: 10 Minutes | Servings: 4 to 6

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