God's Way to Health

Recipes

Our first cookbook - This Is Not Your Mother's Cookbook^© - contains all the recipes in it that we've done on 3ABN, a world wide satellite Christian based TV network, and in other cooking schools around the country - over 200 of them, along with stories of our adventures and misadventures on the road over the past 14 years of traveling, health tips and information, Bible verses relating to health and vegan recipes for cooked, raw, sprouted, and dehydrated foods of all kinds. All recipes are quick and easy, totally vegan, simple to prepare with most ingredients easy to find in the grocery store or health food stores. Over 50% of the recipes are deliciously raw. There is a resource sheet in the back to indicate where difficult products can be ordered.

To order this very unusual and entertaining, as well as informative, cookbook please visit our online store. It makes for great gifts! Cost is $20.00 plus $2.00 shipping in the U.S.

**See below for information on our Brand New second cookbook**

Here are just a sampling of what you will find in our cookbook:

From This Is Not Your Mother's Cookbook

AVOCADO MAYO
Ingredients 1 C Pine Nuts 1 lg Avocado 1 TB Lemon Juice 2 TB Apple Cider Vinegar 1 tsp Sea Salt 6 med Pitted Dates (3 packed TB) 1/2 Clove Garlic	Steps Blend all ingredients in blender until smooth and creamy.
Notes: Use in the Tasty Tuna Salad (another recipe on our site). Great for a veggie dip, spread on breads for sandwiches or thin down for a great salad dressing.

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JACOB'S PORRIDGE
Ingredients 2 C Sprouted Grains (Barley,Wheat, Spelt, Kamut, Oats, Millet, etc) 1/2 C Soaked Nuts 1/4 C Soaked Dates 1/4 C Soaked Raisins 1 Banana 1/2 tsp Salt (Additional dried fruits of choice – Apricots, Pineapple, Figs, Coconut, etc)	Steps Put grains into a food processor and homogenize until crumbly. If needed, add a little fresh squeezed orange juice to make blending easier. Add remaining ingredients and blend until the consistency of cooked oatmeal Alternatives: Add any kind of nut or dried fruit. Use fresh squeezed juices for liquid to maintain available enzymes Good eaten warm or cold. To warm, put in a small pot and heat on stove burner, stirring constantly to just warm. (Too much heat will destroy the enzymes)
Notes: Serves 3-4

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LIVING MARINARA SAUCE
Ingredients 3 lg Tomatoes, seeded & chopped 1 oz Sun-dried Tomatoes, non-oil packed, ground in VitaMix 1 TB Onion, minced 4 Basil leaves, minced 2 Cloves Garlic, crushed 1 tsp Fresh Oregano, crushed 1/2 tsp Sea Salt Dash cayenne	Steps Combine tomatoes in food processor and pulse mix quickly. Add remaining ingredients and pulse, but do not puree – just pulse to mix.
Notes: Can be warmed to touch and used on top of pizza or bread. This is an excellent sauce to put over Zucchini Linguine, which is Zucchini turned on a Spirooli to make "noodles" (See our online Store for more info).

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SWISS SPINACH SALAD
Ingredients 3 C Fresh Chopped Spinach 1 3/4 C Chopped Tomatoes 3 TB Chopped Onion 3/4 C Marinated Tofu (cubed) 2 TB Olive Oil 2 TB Fresh Chopped Basil (optional) 1 tsp Salt	Steps Toss together and serve immediately. Marinate the tofu cubes in Braggs Liquid Aminos and Bill's Best Beaf for a more delectable salad.
Notes: This delightful salad is full of live enzymes, color and flavor. We brought this one back from Switzerland.

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TASTY TUNA SALAD
Ingredients 4 C Almonds 5 Stalks Celery, diced 6 Green Onions, sliced thin 2 TB Parsley 5 TB Lemon Juice 2 Dashes Cayenne 1 med Clove crushed Garlic 1.5 tsp Sea Salt 1 Sheet Nori, soaked briefly then chopped or 1/3 C your favorite Soaked Seaweed	Steps Puree Almonds in a food processor until fine. In a medium bowl, combine all ingredients, and 1/2 the Avocado Mayo (another recipe on our site) Add more mayo as needed.
Notes: Enjoy atop a piece of Romaine or Napa Cabbage and a tomato slice

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TOMATO BASIL DRESSING
Ingredients 1/2 C Olive Oil 1/4 C Lime or Lemon Juice 1 lg Tomatoes 1 clove Minced Garlic 1/4 C fresh basil 1 tsp Italian Seasoning 1 tsp Salt 1/2 tsp Mustard Powder 1/2 tsp Cayenne Pepper	Steps Add all ingredients except tomatoes. Blend till smooth and creamy. Add quartered tomatoes and pulse till mixed. Do not over mix as this will over oxygenate the tomatoes.

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Now available!!! Our second, and much requested cookbook is now ready. It's entitled:

Livin' Raw & Rarin' to Go

This Is Still Not Your Mother's Cookbook

This delightful book is filled with more than 200 all raw, live, fresh, dehydrated, sprouted and yummy recipes, easy to fix, inexpensive to prepare, and surprisingly delicious. Most all recipes are uniquely ours; some are borrowed, others modified to suit our tastes, but all vegan and healthy, simple to gourmet. There is a plethora of health information, tips, Scriptural guidelines and promises, stories, and a variety of just good stuff included. It is a whole new format in a 3 ring binder with space left to include new packets of recipes as they become available. Please visit our online store to order your copy and get them hot off the press! Cost is $30.00 plus $3 shipping in the U.S.

Here are some samples of what you will find in this delightful cookbook!

From Livin' Raw & Rarin' To Go

BASIC GREEN SMOOTHIES
Ingredients 3-4 Lg Dark Green leaves from a combination of Kale, Collards, Mustard, Arugula, Bok Choy, Parsley 1 Banana 1 Pear, Peach, or apple or some combination of fruit Distilled Water to make desired consistency	Steps Put 1 Cup water in blender and add greens and fruit and blend till consistency desired, adding more water as needed Adjust taste with fruit Drink on a daily basis to add necessary minerals and vitamins to improve your health and boost your immune system
Notes: Makes a blender full. This is how we start our mornings and receive so much energy and feel more alive with this nutrient dense food.

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HOT MELTY CHEEZE
Ingredients 1 C Fresh Salsa 1 med Red Bell Pepper 3 TB Flax Seed Oil 4 TB Coconut Oil 3 TB Yellow Yeast	Steps Blend all together in the blender till thick and smooth.
Notes: Makes about 2 C. This is a great cheeze for dipping corn chips into along with our fresh salsas. Makes a great dip with Fresh Corny Chips. Also tasty as a dip with fresh veggies or a bread spread, or on top of pizza.

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SCRUMPTIOUS CAROB PIE
Ingredients Crust: 2 C Raw, unrefined coconut Crust: 6 Apricots, unsulfured (not soaked) Crust: 6 lg Pitted dates Filling: 2 lg Avocados (or 3 small) Filling: 6 dates, soaked Filling: 6 TB Raw carob powder Filling: 2 TB Raw cocoa powder (optional) Filling: 2 TB Unrefined coconut oil Filling: Dash of salt	Steps CRUST - put the coconut in an S-blade food processor and cut until fine. Add dates and apricots and continue processing until the mixture feels moist. Press mixture in a 9" tart pan, evenly distributing on the bottom and fluted sides. The more compact, the better. Place in the refrigerator to "set". FILLING - place all of the ingredients in the same food processor and mix until smooth and creamy. Spoon mixture gently into tart shell; be sure to bring mixture up to the sides. Chill several hours to completely set. SERVING - garnish the top with sliced bananas, strawberries or kiwi fruit. Push up from the bottom of the tart shell and slice into very small portions. This is very rich and should be considered a "celebration" food. Variation: layer on top of the crust with sliced bananas, kiwi, or strawberries before putting the filling in to make a pretty slice of pie to serve. Apply dollops of cashew or almond cream for garnish
Notes: This is a favorite among our guests and in our Raw Food Seminars. You have to taste it to believe it's so delicious!

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SPICEY CORNY CHIPS
Ingredients 6 Ears Sweet Corn 1 C Flax Seed, soaked 1-2 Jalapenos 2 TB Bragg's Aminos or Nama Shoya	Steps Add ingredients into a food processor to make a thick but soft dough, adding just enough water for mixing. Taste and adjust to your palette. Spread ?– 1/4” thick onto solid dehydrator sheet. Dehydrate until firm but pliable about 12 hours, removing from solid sheet after 6 hours. Cut into desired size triangles, cool and store in air tight container in refrigerator.
Notes: Makes 2-3 sheets on the Excalibur. These are easy to make and easy to eat!

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SPICY SESAME CRACKERS
Ingredients 4 C Sesame Seeds, unhulled 2/3 C Cashews 1 C Golden Flax, ground 4 TB Yellow Yeast 4 TB Chicken-type Seasoning 1 TB Garlic Powder 1/2 tsp Salt 1/2 C Poppy Seeds Enough water to make a thin paste	Steps Put all ingredients into food processor and process until smooth adding enough water to make a texture like waffle batter Spread 1/8" thick on Teflex sheet Dehydrate at 115 degrees until dry enough to flip and remove from sheet. Turn onto mesh sheet and score with pizza cutter or knife to desired size Continue dehydrating until dry and crispy Break apart and cool, then store in air tight container
Notes: Makes 2 sheets. We really enjoy this basic cracker and can vary the taste each time we make it. It's satisfying when used to dip into some of our dips or pates.

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