92MNRLS Sea Moss Gel Alkaline Vegan Recipes

 

 

HELLO FAMILY - PLEASE SUBSCRIBE TO RECEIVE MORE DELICIOUS ALKALINE VEGAN RECIPES!! AND PLEASE SHARE THIS RECIPE LINK ON SOCIAL MEDIA , AND WITH YOUR FRIENDS & FAMILY! THANKS IN ADVANCE: https://92mnrls.com/pages/92mnrls-sea-moss-gel-vegan-recipes

SPECIAL THANKS TO OUR MASTER TEACHER, MASTER HEALER, AND MASTER HERBALIST DR.SEBI, AND HIS WEBSITE : drsebiscellfood.com

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HERES A DELICIOUS IRISH MOSS DRINK THAT YOU CAN MAKE NOW, AND IT'S ALKALINE AND HEALTHY FOR!

 

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ALKALINE BRAZIL NUT CHEESECAKE 

Filling

3 cups of brazil nuts 

1 cup of agave

1 tablespoon of 92mnrls sea moss gel 

1/2 cup of coconut oil

1/2 cup of walnut milk (make your own using 1 cup of walnuts and 3 cups of spring water, sea salt to taste...makes 4 cups)

juice of 2 limes  

sea salt, ginger and clove powder to taste

Crust

1 cup of pitted dates

1 cup of walnuts

1/2 cup of spelt flakes cereal(optional)

DIRECTIONS 

Soak the brazil nuts overnight to soften.

Prepare the crust by blending the dates and walnuts for about 10 to 15 seconds. Crunch the cereal up and mix it in.  

Flatten the crust mixture into the bottom of the pan tightly. Place it in the refrigerator. 

Put filling ingredients into the blender and blend, occasionally scraping down the sides. Blend mixture until smooth and creamy. 

Add mixture to the crusted pan and top with fruit(s) of your choice. 

Freeze for 3 hours

Keep leftovers refrigerated 

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Candied Butternut Squash...butternut squash browned in a frying pan with grapeseed oil, then tossed with #92mnrls seamoss gel, agave, ginger, sea salt, cayenne pepper(add additional approved seasonings to your taste)and spelt flour...topped with walnuts and baked for 30 minutes...

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Alkaline Spaghetti Recipe

Follow directions on the Vita Spelt Pasta box on how to cook the pasta.
After the pasta is cooked, strain it.
In a separate pan add 1/2 cup of olive oil
2 cups of tomato sauce
add 4 tbs of sea salt
1 1/2 tbs of onion powder
2 tbs of cayenne/chili powder
3 tbs of Raw Agave 
Heat sauce on medium high for 10 minutes
Stir pasta into sauce
Let sit for 5 minutes.
Serve and Enjoy! #92mnrls #alkalinecellfood 

Hot Veggie Wrap
3 cups diced tomatoes
2 cups onion
1 cup of diced bell peppers
1/2 cup of mushrooms chopped
Putting it all Together:
-Stir fry all vegetables for 5 minutes
-Warm spelt tortilla

Lasagna
1 red bell pepper, chopped
1 yellow onion chopped
2 tbs olive oil
Bay leaf, crumbled
Spelt lasagna pasta
2 lb. mushrooms
8 fresh tomatoes
Almond cheddar cheese
Oregano, to taste
Sea salt, to taste
Putting it all Together:
Tomato sauce
-Heat Skillet and add olive oil
-Place onion, bell peppers, oregano, sea salt, and bay leaf in skillet and sauté
-Boil tomatoes for 10 minutes
-Place in ice water for five minutes, drain and remove skin from tomatoes
-Blend tomato in blender -fresh tomato sauce
-Add tomato sauce in skillet with sautéed seasonings
-Simmer for 30-45 minutes
-Set aside half of sauce to be used to make mushroom sauce, remaining half to be used when layering.
Mushroom sauce
-Place mushrooms in water, soak for 1 minute, strain and slice
-Season to taste sauté for 2 minutes and add 1/2 of saved sauce (see above), set aside for layering.
Pasta
-Prepare pasta according to instructions
-Once pasta is done, place under cold water for easy handling
-Layer a deep baking dish with tomato sauce
-Place a layer of pasta on top then a layer of mushroom sauce
-Then add a layer of almond cheddar
-Repeat steps until dish is almost full
-Place 2 cups of sauce on top of remainder of almond cheddar
-Bake in 350 degree oven for 20 minutes until almond cheddar is melted
Note: Almond cheddar cheese can be purchased at Trader Joes and Whole Foods Market.

 

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This creamy tomato soup is so good it will heal your body... and soul!

Ingredients:

  • 4 cups cherry tomatoes
  • 1 tsp sea salt
  • 1 red bell pepper
  • 3 tsp grapeseed oil
  • 1/2 cup homemade soft-jelly coconut milk
  • 1/2 tsp cayenne pepper
  • Fresh basil for garnish

Instructions:

  1. Preheat oven to 375°.
  2. In a square casserole dish, add the cherry tomatoes. Top with the grapeseed oil and sea salt. Mix well using your hands or wooden spoon. Place in the oven and roast for 30 minutes (or until the skin can be peeled off easily).
  3. Oil the outside of the bell pepper. Place in the oven and roast for 20 minutes.
  4. Remove both the tomatoes and bell pepper from the oven and let them cool (about 5 min). Peel skin from the tomatoes and bell pepper. It should peel away very easily at this point.
  5. Place the peeled tomatoes, red pepper, and any juices from the roasting into a saucepan. Use an immersion blender to blend everything together until its silky smooth.
  6. Place the pan on medium to low heat. Add the coconut milk, sea salt and cayenne pepper to the soup. Mix well and let it heat for about 15 minutes.
  7. Transfer to soup bowls and garnish with fresh basil before serving.
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Greens, along with apples, are rich in minerals that help the liver metabolize alcohol faster, relieve headaches, and boost overall immunity. Coconut water is extra good at hydrating your body and restoring electrolyte balance, as it contains the same five electrolytes as human blood.

Ingredients:

  • 2 cups of chilled soft-jelly coconut water
  • 1 cup of approved greens
  • 1 organic apple
  • 1 tablespoon of date sugar or agave syrup

Instructions:

  1. Blend all ingredients together in a high-speed blender and enjoy!

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Baking can be relaxing and comforting, especially when it's something as easy and delicious as this one-bowl banana bread.

Ingredients:

  • 3 ripe burro bananas
  • 1/4 heaping cup homemade sesame "tahini" butter or other approved nut butter
  • 3 Tbsp grapeseed oil
  • 1/2 cup date sugar
  • 2-3 Tbsp agave syrup
  • 1/2 tsp sea salt
  • 3/4 cup homemade walnut milk
  • 1 ¾ cup ground walnuts
  • 3 cups spelt flour
  • 1/2 cup chopped raw walnuts

Instructions:

  1. Preheat oven to 350 degrees F (176 C) and line a loaf pan with parchment paper or lightly grease with grapeseed oil.
  2. Mash the banana and add tahini or walnut butter, grapeseed oil, date sugar, agave syrup, sea salt, and walnut milk and whisk to combine.
  3. Add ground walnuts and spelt flour and stir well to combine. Lastly, add half of the walnuts and stir to combine.
  4. Pour into the pan and smooth with a spoon. Top with remaining walnuts. Bake for 1 hour to 1 hour 15 minutes. When done, the loaf should feel firm and be crackly and golden brown on top (see photo). A toothpick or knife should come out clean (or with very few crumbs).
  5. Let rest in the pan for 10 minutes, then carefully loosen sides with a knife or pull up on the parchment paper to transfer to a cooling rack. Let cool completely before cutting or it will be tender and tend to crumble. It’s even better the next day!

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This chickpea avocado "toast" is a healthy and satisfying way to start your day!


Ingredients:

Batter

  • 1 cup chickpea flour
  • ½ tsp sea salt
  • 1 cup spring water

Filling

  • ½ large avocado
  • 1 tbs finely chopped bell pepper
  • Juice of ¼ of a key lime, or more to taste
  • Sea salt and cayenne pepper
  • 3 cherry tomatoes, halved
  • ¼ cup watercress
  • 1 tsp grapeseed oil
  • 1 tbs olive oil
  • Oregano

Instructions:

  1. Place the chickpea flour and sea salt in a bowl and whisk to remove any large lumps. Add the spring water and whisk until smooth. Leave to rest for 30 minutes.
  2. Place a large non-stick frying pan over a medium heat. Lightly coat the pan with grapeseed oil and use a ladle to pour the batter into the pan.
  3. Cook until bubbles form on the surface before flipping and cooking for a further minute. Place on a plate lined with paper towel to cool while cooking the rest of the batch.
  4. To make the topping, scoop the flesh out of the avocado and place into a small bowl. Add the bell pepper, key lime juice, sea salt and cayenne pepper and roughly mash. Check the seasoning and adjust as necessary.
  5. Place the avocado mixture on top of the chickpea "toast" and top with cherry tomatoes, olive oil and a little salt and oregano. Add the watercress on the side.
  6. If you have leftover "toast," let it cool and portion into zip lock bags or wrap in cling film and freeze.

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THIS CREAMY, WARM HEMP-HEARTS PORRIDGE IS THE COLD-WEATHER BREAKFAST YOU WERE WAITING FOR!

Ingredients:

  • 1 1/2 cup homemade walnut milk
  • 2/3 cup hemp hearts
  • ¼ cup plus 2 tbsp amaranth flour or ground walnuts
  • ¼ cup plus 2 tbsp unsweetened soft-jelly shredded coconut
  • 1/8 tsp sea salt
  • 1 very ripe burro banana, mashed
  • Agave syrup, to taste
  • Optional: Brazil nuts or (approved) fruit for topping

Instructions:

  1. Bring the homemade walnut milk to a boil in a medium saucepot and add in the hemp hearts, amaranth flour, sea salt and mashed burro banana.
  2. Reduce to a simmer and stir until the porridge is thick.
  3. Sweeten with agave syrup, if desired. Serve in two bowls and top with brazil nuts or sliced fruit.

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This super-easy walnut butter has only 3 ingredients! Spread it on spelt toast, or dip your favorite fruit and veggies in it!


Ingredients:

  • 3 cups raw shelled walnuts
  • 1/4 tsp sea salt
  • 2 tablespoons agave syrup

Instructions:

  1. Preheat your oven to 350°F. Spread the walnuts on a rimmed baking sheet. Toast until fragrant, 8-10 minutes. Allow to slightly cool.
  2. Transfer the walnuts to your food processor. Process on high, stopping 3-4 times to scrape the sides with a spatula and allow the food processor to rest, until smooth and creamy, 10-15 minutes.
  3. Add the sea salt and agave syrup to the food processor. Process until smooth and fully incorporated, 1-2 more minutes.
  4. Keep the walnut butter in an airtight container.

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Don't miss out on this classic holiday side dish, and make it Dr. Sebi style!

Ingredients:

  • 6-8 green burro bananas (make sure the skin is still green when making this recipe, otherwise it will taste sweet if the skin turns yellow)
  • 1 cup homemade hemp milk or walnut milk
  • 2 tsp. onion powder
  • 2 tsp. sea salt
  • 1/4 cup chopped onion
  • 1 tablespoon grapeseed oil

Instructions:

  1. Place the burro bananas in your food processor without the skins.
  2. Pour milk and seasonings to food processor and blend for 1-2 minutes. Add spring water if the blend is too thick.
  3. Heat up the grapeseed oil in a saucepan. Add the burro banana blend and the chopped onion to the saucepan and cook on a medium heat.
  4. Cook for 25-30 minutes while stirring constantly, adding more water as it gets too thick.

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This chickpea "bolognese" is ideal to serve over approved-grain pasta, or even to eat on it's own!


Ingredients:

  • 1½ cups diced red onion
  • 2 cups cooked chickpeas
  • 1 cup mushrooms (any kind you like, except shiitake), cut into ¼-inch dice
  • 1½ cups chopped cherry tomatoes
  • 1½ cups homemade cherry tomato sauce
  • ½ tablespoon dried oregano
  • Sea salt
  • 3 cups approved-grain pasta

Instructions:

  1. Heat a large saucepan over medium heat, add the red onions, chickpeas, and a dash of sea salt.
  2. Sauté the vegetables for about 5 minutes, or until the onions are slightly translucent. Add water 1 to 2 tablespoons at a time, as needed, to keep vegetables from sticking to the pan.
  3. Add the mushrooms and sauté for about 2 minutes.
  4. Add the diced cherry tomatoes and tomato sauce. Sauté for 2 more minutes, taste and adjust seasoning.
  5. Pour as much of the sauce as you like over the pasta and eat up—it's all fantastic for you and tastes even better.

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With this non-alcoholic twist on the classic Whisky Sour, you don't have to deprive yourself this holiday season!

Ingredients:

  • 2 oz. concentrated Stress Relief Herbal Tea
  • 1 oz. key lime juice
  • ¾ oz. agave syrup
  • 1 tbsp. aquafaba (chickpea water)
  • Juice of 1 Seville orange

Instructions:

  1. To make the tea concentrate, bring 8 ounces of spring water to a boil (212 degrees). Add 3 tbsp. of Stress Relief Herbal Tea and steep for five minutes. Let cool.
  2. Add all ingredients to shaker tin and dry shake (without ice) for 15-20 seconds. Add ice and shake for an additional 10-15 seconds. Double strain into a chilled glass.

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This ice cream cake is creamy, sweet, fresh, tart, and colorful all at once. It's nearly impossible not to love it!

Ingredients:

  1. 10 strawberries for outside, cut in half

For the "Ice Cream" Layer

For the Berry Layer:

Instructions:

  1. To make the first layer: place the halved strawberries around the edge of a spring form pan. Set aside.
  2. Now blend all the "ice cream" ingredients together until smooth, adding as little homemade soft-jelly coconut milk as possible. Spread into the bottom of the pan, this should press the berries to the inner edge. Put in the freezer.
  3. To make the berry layer: blend it all up until smooth. Carefully spread over top of the "ice cream" layer and put in the freezer for about 2 or 3 hours or until it's set.
  4. Cut and serve with other berries. Let it soften a little before eating, because it makes it creamier.

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This gravy is thick, creamy and full of flavor!

Ingredients:

  • 2 – 3 cups spring water
  • 1/2 cup mushrooms (any kind, except shiitake)
  • 1/2 cup onions
  • 3 tbs. garbanzo bean flour
  • 2 tbs. grapeseed oil
  • 1 tsp. sea salt
  • 1/2 tsp. oregano
  • 1/2 tsp. thyme
  • 1/4 tsp. cayenne pepper

Instructions:

  1. Add grapeseed oil to frying pan over medium to high heat.
  2. Sautee mushrooms & onions for a minute. Add in all spices and seasonings except for cayenne, and Sautee for another five minutes.
  3. Add 2 cups of spring water and cayenne pepper. Mix everything well & bring to a boil.
  4. Begin sifting in the flour a little at a time and stir with a whisk to minimize lumps. Use an immersion blender to bring it to a puree consistency. Continue to cook to a boil, adding remaining water if desired.

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You don't need Chinese take-out to satisfy your craving for fried rice. Try this recipe instead!

Ingredients:

  • 1 cup cooked wild rice or quinoa
  • 1/2 cup sliced bell peppers
  • 1/2 cup sliced mushrooms
  • 1/2 cup sliced zucchini
  • 1/4 onion, cubed
  • 1 tbsp. grapeseed oil
  • Sea salt and cayenne pepper, to taste

Instructions:

  1. Heat oil in a pan, and sautée onion until browned.
  2. Add remaining vegetables and cook for another 5 minutes. Make sure they're not too soft.
  3. Add the cup of boiled rice, and continue cooking until lightly browned.

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Juicy Portobello Burgers

 

When firing up the grill for these incredible Juicy Portobello Mushroom Burgers, make sure you serve these plant-based burgers on top of approved-grain buns, like those made from kamut, spelt or quinoa.

Ingredients:

  • 2 large portobello mushroom caps
  • 3 tbsp. olive oil
  • 2 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. Cayenne pepper
  • 1 tomato sliced
  • 1 avocado sliced
  • 1 cup purslane

Instructions:

  1. Slice the mushroom stems off and slice off about 1/2" of the mushroom top (as if slicing a bun).
  2. Combine olive oil, onion powder, basil, oregano and Cayenne pepper in a small bowl and mix well.
  3. Place mushroom caps on a cookie sheet with foil and a little grapeseed oil (to prevent sticking).
  4. With a large spoon, pour marinade over each mushroom cap and allow to sit about 10 mins.
  5. Preheat oven to 425*F and bake mushrooms for about 10 mins, check the level of preparedness before flipping them to bake another 10 mins.
  6. Place the bottom of the mushroom cap on a plate - add your choice of toppings - and top with the top portion of the baked mushroom cap.

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This simple recipe for classic baked apples is loaded up with fresh, sweet, and tart apples and a healthy dose of spices. Enjoy this healthy, alkaline-electric version of the classic apple bake.

Ingredients:

  • 3 - 4 Gala or Honeycrisp apples, depending on how big they are. (read about our choice of apples, here)
  • 3 tablespoons agave syrup
  • 1 tablespoon chopped walnuts
  • Pinch of cloves

Instructions:

  1. To prepare this classic apple bake, start by preheating the oven to 350 degrees. Slice apples thinly. Place in a large bowl and drizzle with agave syrup. Stir well to coat evenly.
  2. Combine cloves and walnuts and sprinkle over agave coated apples, stirring while sprinkling to coat. Let set about 5 minutes to encourage the juices to come out.
  3. Arrange sliced apples into a casserole dish.
  4. Bake for 15 minutes, then cover with foil and bake another 35-40 minutes, or until apples are bubbly and your kitchen smells amazing!

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Grilled Zucchini Hummus Wrap

 

This grilled zucchini hummus wrap it's delicious and easy to make, ideal for your lunch or dinner. This is the perfect easy, healthy wrap recipe!

Ingredients:

  • 1 zucchini, ends removed and sliced
  • 1 plum tomato, sliced, or cherry tomatoes, halved
  • 1/4 sliced red onion
  • 1 cup romaine lettuce or wild arugula
  • 4 tbsp. homemade hummus (mashed garbanzo beans)
  • 2 spelt flour tortillas
  • 1 tbsp. grapeseed oil
  • Sea salt and cayenne pepper, to taste

Instructions:

  1. Heat a skillet or grill to medium heat.
  2. Toss sliced zucchini in grapeseed oil and sprinkle with sea salt and cayenne pepper.
  3. Place tossed, sliced zucchini directly on grill and let cook for 3 minutes, turn and cook for 2 more minutes. Set zucchini aside.
  4. Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.
    Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, zucchini slices, 1/2 cup greens, onion and tomato slices.
    Wrap tightly and enjoy immediately.

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Are you craving tacos? Try this plant-based, alkaline electric option! This Mexican-inspired dinner is a simple, flavorful, and fulfilling meal that comes together in less than 15 minutes!

Ingredients:

  • 2-3 large portobello mushrooms
  • 2 bell peppers
  • 1 onion
  • Juice of 1/2 key lime
  • 1 Tbsp. grapeseed oil
  • 6 corn-free tortillas (look for tortillas made with approved grains, like these kamut flour tortillas)
  • Your choice of approved seasonings (onion powder, habanero, cayenne pepper)
  • Avocado

Instructions:

  1. Remove stems of mushrooms, spoon out gills if desired, and wipe tops clean. Cut into about 1/3 inch thick slices.
  2. Thinly slice bell peppers and onion.
  3. In a large skillet over medium heat, add 1 Tbsp. grapeseed oil and peppers and onions. Cook about 2 minutes.
  4. Add mushrooms and seasonings. Stir occasionally, cook another 7-8 minutes or until softened.
  5. Warm tortillas and spoon the fajita mixture into the center of tortillas. Serve with avocado and key lime juice.

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Immunity-Boosting Soup

Comfort in a bowl! Enjoy this alkaline-electric, nutrient-packed bowl of immunity-boosting soup!

Ingredients:

  • 1/2 onion
  • 1 bell pepper
  • 1 cup mushrooms (any kind, except shiitake)
  • 1 tablespoon grapeseed oil
  • 1 pack of approved-flour noodles (spelt, amaranth, wild rice, etc.)
  • 1 key lime
  • 1 zucchini
  • 1 cup cherry tomatoes
  • 4 cups of water
  • Approved herbs
  • Sea salt and cayenne pepper

Instructions:

  1. Cook the noodles following the package instructions.
  2. Chop the onion in small cubes. In a large pan, heat the grapeseed oil and sautée the onion until it's translucent.
  3. Chop the mushroom, bell pepper, and cherry tomatoes in small pieces. Sautée on the pan as well.
  4. Grate the zucchini and add it to the pan.
  5. Add the water, sea salt, pepper, and spices. Bring to a boil over medium heat.
  6. Once the boiling point is reached, lower the heat. Add the cooked noodles. Let simmer for another 10 minutes.
  7. Adjust seasoning. Serve topped with more herbs and key lime juice.

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Scrumptious Mango "Cheesecake"

 

This scrumptious, plant-based mango "cheesecake" is bursting with summer flavors. Creamy, decadent, and full of nutrition, this desert will surely impress your whole family!

Ingredients:

Crust:

  • 1 cup walnuts
  • 1/4 cup shredded dissecated soft-jelly coconut
  • 1 cup dates

Filling:

  • 2 cups walnuts, soaked overnight & drained
  • 1 cup homemade soft-jelly coconut milk
  • 1/3 cup agave
  • Juice of 1 key lime
  • 1 tbsp. key lime zest
  • 2 large mangos, peeled and cut into cubes
  • 6 tbsp. coconut oil

Instructions:

  1. To prepare your plant-based mango "cheesecake", begin by lining an 8x8 inch baking sheet with parchment paper. Set aside.
  2. In a food processor or high-speed blender, blend together the walnuts, dates, and shredded soft-jelly coconut until combined. If your dough is not sticky enough, add a few more dates. Press the dough evenly into the bottom of your pan and place it in the freezer.
  3. In a food processor or high-speed blender, add the walnuts and coconut milk. Blend together until completely smooth, about 2-3 minutes. Next add the coconut oil, agave syrup, key lime juice and zest, and mango cubes. Blend together until combined.
  4. Pour the "cheesecake# mixture into your pan, spreading evenly.
  5. Place in the freezer to firm up 2-4 hours before serving. Serve frozen, or allow to thaw for 10-15 minutes for a softer texture.

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Now that you know that a plant-based diet is the best thing for your health, and the planet, you should try Dr. Sebi's Plant-Based "Owl" Blueberry Pancakes! You won't be able to tell that these plant-based Blueberry Pancakes contain no egg, no milk, and no butter. These pancakes are incredibly thick, fluffy, and delicious, and your kids will love the fun "owl" shapes.

Ingredients:

  • 1 1/4 cup homemade walnut milk
  • 1 1/2 cup spelt, amaranth, or kamut flour
  • 3 tbsp. date sugar
  • 1 pinch sea salt
  • 2 tbsp. grapeseed oil
  • 1/3 cup blueberries
  • Agave syrup and extra fruit for serving

Instructions:

  1. To prepare Dr. Sebi's plant-based "owl" blueberry pancakes, begin by whisking together flour and date sugar to get rid of any lumps. Pour homemade walnut milk and grapeseed oil into the flour/date sugar mixture and whisk until lumpy but with flour mostly integrated.
  2. Add blueberries and fold in with a spatula to maintain lumps. DO NOT OVERMIX.
  3. Preheat griddle to 350F (or a large pan to medium heat) and brush on an even, light coating of grapeseed oil.
  4. Add 1/4-1/3 cup servings of the pancake batter to the griddle. Gently flatten with a back of a spoon/ladle to the desired shape and to even out the batter.
  5. Cook for about 2-3 minutes until the edges are slightly cooked and bottom is golden.
  6. Flip and cook for another minute or two until that side is golden as well.
  7. Serve with agave syrup and extra fruit to make the "owl" shapes.

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Banana Nut Muffins

Now that you know all the incredible benefits of bananas, try this recipe for Banana Nut Muffins!

Ingredients:

  • 1 1/2 cups approved-flour
  • 3/4 cup date sugar
  • 1/2 teaspoon sea salt
  • 2 medium ripe burro bananas , mashed
  • 3/4 cup homemade walnut milk
  • 1/4 cup grapeseed oil
  • 1 tablespoon key lime juice
  • 1 medium ripe burro banana, cut into chunks
  • 1/2 cup chopped walnuts, plus extra for sprinkling on top

Instructions:

  1. To prepare your Banana Nut Muffins, begin by ṕreheating your oven to 400F (200C). Lightly grease the cups of a muffin pan or fill with 12 non-stick liners.
  2. In a large bowl, mix together all of the dry ingredients.
  3. In a medium bowl, mix together mashed banana with all of the wet ingredients. Add the wet into dry, and mix until it's just starting to come together. Be careful not to over mix. Add in the chopped banana and walnuts and give it 3 to 4 more stirs.
  4. Divide the batter evenly among the muffin pan and finish by sprinkling extra walnuts on top (optional). Bake for 22 to 26 minutes until the muffins have risen and are golden brown on the edges, and a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 10 minutes before enjoying.

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Dr. Sebi's Fat-Free Peach Muffins

Are you worried about your gallbladder health? Eating a low-fat diet can help manage and reduce gallstone symptoms. This recipe for Dr. Sebi's Fat-Free Muffins, is delicious, fat-free, and packed with good-for-you ingredients.

Ingredients:

  • 1 tablespoon agave syrup
  • 2 large peaches about 2 cups, chopped
  • 1 1/2 teaspoon mashed burro banana
  • 2 tablespoons warm spring water
  • 2 teaspoons key lime juice
  • 1 1/4 cups homemade walnut milk
  • 2 cups spelt flour
  • 1/4 teaspoon salt
  • 1/2 cup date sugar
  • 2 tablespoons chopped walnuts

Instructions:

  1. Preheat oven to 400 F. Prepare your muffin pan by oiling it with a little grapeseed oil.
  2. Peel the peaches (if they are very ripe, the skin may easily peel off; if not, dip them in boiling water for 30 seconds and allow to cool before peeling) and remove the pit. Chop into 1/2-inch pieces. Mix with agave syrup (optional) and set aside.
  3. Add the key lime juice and walnut milk to the mashed burro banana and combine well.
  4. In a large bowl, combine the flour, sea salt, and date sugar. Mix well.
  5. Add the liquid ingredients and stir just until combined; batter will be thick. Fold in the peaches, making sure they are distributed throughout the batter.
  6. Fill each muffin cup to within 1/2-inch of the top. Smooth the top of each muffin and, if desired, sprinkle with chopped walnuts.
  7. Bake until a toothpick comes out clean, about 15-20 minutes. Allow the muffins to cool before serving.

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CBD-Infused Spelt Waffles

You won't believe how relaxed you'll feel after having one of these waffles for breakfast in the morning!

Ingredients:

  • 1 ½ cups spelt flour
  • 2 tablespoons date sugar
  • ⅛ teaspoon sea salt
  • 1 ½ cups homemade walnut milk
  • 1 tablespoon of grapeseed oil
  • 2 droppers of Dr. Sebi's Full Spectrum Hemp-Extract Drops
  • 1 cup of blueberries
  • Agave syrup, to taste

Instructions:

  1. Whisk together dry ingredients. Incorporate wet ingredients.
  2. Turn on the waffle iron. Let the batter rise while the waffle iron heats up.
  3. Brush the waffle iron with a small amount of grapeseed oil. Pour the batter into the waffle iron.
  4. Cook until golden.
  5. Serve with blueberries and agave syrup.

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Zucchini Pizza Boats

 

Cleansing doesn’t mean giving up delicious food. Savor the flavors of summer in a healthy, no-guilt zucchini boat.

Ingredients:

  • 4 zucchinis
  • 1 cup mushrooms (any kind, except shiitake)
  • 1/4 cup walnuts
  • 1/4 cup chopped onions
  • 1/2 teaspoon oregano
  • 1 tablespoon of grapeseed oil
  • Approved herbs of your choosing
  • Sea salt and cayenne pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Spray grapeseed oil all over a large baking dish that fits the length of the zucchinis.
  2. Cut the zucchinis in halves lengthwise. Use a teaspoon to scoop out the flesh of the zucchinis carefully.
  3. Cook the filling by sauteing the mushrooms, onions, walnuts, and zucchini filling in a pan with grapeseed oil. Season with sea salt, oregano, and cayenne pepper.
  4. Use a spoon to fill the hollowed zucchini boats with the filling.

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Fresh Middle-Eastern Quinoa Salad

 

This easy quinoa salad pairs the crispy freshness of cucumber, key lime, and basil.

It’s a simple salad that can be served as a side dish or as a meal on its own.


Ingredients:
  • ½ cup dry quinoa
  • ¼ teaspoon oregano
  • 1 cup chopped cherry tomatoes
  • 1 cup seeded, finely chopped cucumber
  • ½ cup finely chopped roasted red bell pepper
  • ½ cup finely chopped green and yellow bell pepper
  • 1 tablespoon finely chopped basil
  • Juice of 1 key lime
  • Sea salt and cayenne pepper, to taste
Instructions:
  1. Rinse the quinoa under cold water and drain.
  2. Bring 1¼ cups of spring water to a boil in a medium saucepan over high heat. Add the quinoa and spices and return to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 10 to 15 minutes, or until all the water is absorbed, stirring occasionally. Remove the pan from the heat, fluff the quinoa with a fork, and allow it to cool for 5 minutes.
  3. While the quinoa cools, combine the tomatoes, cucumber, roasted red pepper, fresh green and yellow bell peppers, basil, and key lime juice in a medium bowl. Stir in the cooled quinoa and season with sea salt and cayenne pepper.
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Dr. Sebi's Hemp Veggie "Nuggets"

 

Crunchy on the outside and fluffy on the inside, these veggie "nuggets" will be a delight for children and adults alike!

Ingredients:

  • 1 cup cooked and cooled quinoa
  • 3 zucchinis, grated
  • ½ bunch lettuce or other approved greens
  • 1/4 cup approved herbs
  • 1/3 cup hemp seeds
  • 1 teaspoon cayenne pepper
  • Big pinch of sea salt
  • 1 tablespoon grapeseed oil

Instructions:

  1. Preheat your oven to 220 degrees
  2. Line a baking tray with parchment paper.
  3. Over low heat, sauté the zucchini and greens with grapeseed oil. Season the veggies with sea salt and cayenne pepper.
  4. Take off the heat and let the mix cool slightly, then pop into the food processor. Add the remaining ingredients into the food processor and blitz until the mixture starts to clump together.
  5. With your hands, start to form little bite-size nuggets and line your baking tray, gently brushing the bites with oil.
  6. Pop into the oven for 20-30 minutes, turning once at halfway.
  7. Serve with homemade sesame tahini or homemade natural cherry tomato sauce.
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Roasted Red Pepper And Tomato Soup

 

Loading up on those antioxidant-packed red, yellow, and orange veggies is a great way to help fight acne by protecting your skin from free radicals.

Ingredients:

  • 4 red, yellow, and orange bell pepper
  • 2 cups cherry tomatoes
  • 1 red onion
  • 2 cups homemade approved-vegetable stock
  • Pinch of sea salt
  • Dash of cayenne pepper
  • 4 tablespoons cooked quinoa
  • Basil leaves

Instructions:

  1. Preheat oven to 360°F.
  2. Cut bell peppers in half, discard seeds, and place them on a large baking tray, placing them flat with the skin up. Half the tomatoes and add to the tray, then add the sliced red onion. Season with salt and pepper and drizzle with some grapeseed oil.
  3. Place in the oven to bake for about 15-20 minutes until the vegetables soften and turn darker.
  4. Once roasted, remove the vegetables from the oven. Peel the skin off the peppers and tomatoes, then place all vegetables in a large pot.
  5. Pour in the homemade approved-vegetable stock and bring to a boil, then reduce heat and cook on low for about 10-15 minutes.
  6. With an immersion blender or in a blender, blend the soup until smooth.
  7. Serve with a spoonful of cooked quinoa and some basil leaves.

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Anti-Inflammatory Veggie Medley

 

A satisfying, anti-inflammatory recipe made with wholesome, nutritious ingredients. This Veggie Medley is a perfect dinner option for the entire family!


Ingredients:
  • 2 tsp grapeseed oil, divided
  • 1 large butternut squash, peeled and diced
  • 4 cups homemade vegetable broth (made with approved vegetables)
  • 1 tsp fresh approved herbs
  • 4 cups watercress or any other approved greens, chopped
  • 2 cups quinoa, cooked and cooled
  • ½ cup walnuts
  • 1 tablespoon date sugar
Instructions:
  1. In a large skillet, heat 1 tsp grapeseed oil. Once hot, add the walnuts and date sugar. Lower heat to medium. Stir walnuts and date sugar, cooking for 3-4 minutes. Watch closely to prevent burning. Remove from pan and set aside.
  2. In the same skillet, heat the remaining 1 tsp of grapeseed oil over medium-high heat. Add cubed butternut squash and cook 5-8 minutes until browned.
  3. Pour in homemade vegetable broth and add the minced approved herbs. Bring to a simmer then lower to medium. Cook for 15-20 minutes or until the squash is tender. Add more broth if needed to keep the squash just covered.
  4. Once squash is cooked, add chopped watercress or any other approved greens and simmer for additional 2-3 minutes until wilted.
  5. Turn off heat and add cooked and cooled quinoa. Stir to combine. Serve hot sprinkled with walnuts.

 

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*Some photos and recipes are courtesy of https://drsebiscellfood.com/blogs/recipes.