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

• 2 cups Brazil nuts
• 2 burro bananas
• 1 cup dates
• 1/4 cup of liquid coconut oil
• Homemade soft-jelly coconut milk, as needed

For the Berry Layer:

• 1 cup frozen blueberries
• 1 cup frozen strawberries
• 1 cup homemade soft-jelly coconut milk
• 1 cup dates, walnuts, or another burro banana

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