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Wednesday, September 3, 2014

Coleslaw Using Cashew Mayonnaise: Raw Food 95%

Raw Food Class 
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Coleslaw with Cashew Mayo and Horseradish
2 c red and green cabbage finely grated
Note: I used a mandoline
1/4 c cashew mayonnaise
(see recipe below)
1/2 c carrots grated
4 T horseradish sauce
salt  to taste
1 tsp garlic with parsley seasoning 

Mix all ingredients 
Note: serve as side for burgers etc. or eat as it is with meat

Cashew Mayonnaise
1/2 c cashews 
3/4 c water
salt to taste
garlic granules to taste

Blend all ingredients until creamy


Green and Red Cabbage

Horseradish sauce

Mixing ingredients

Grated carrots

Adding the carrots in

Garlic granules with parsley

Coleslaw with Horseradish 

Friday, August 29, 2014

Meat Crust : Meat Based Food: No Added Sugar nor Salt

1/2 lb. ground beef
1/2 lb. ground pork
1/8 c ( or 1/4 c) basil leaves
1/8 c mint leaves

Add salt if your body needs it.
Add more basil if your body  needs it

Combine all the ingredients in a bowl big enough to accommodate all the ingredients.
Transfer to a food processor
Process all ingredients
Transfer to a teflex sheet
Dehydrate overnight (until crisp but not soft nor hard to bite)

*Note: Flip in the middle of the dehydration process

As chips with a dip
As crust with different veggie toppings with sauces

Raw Vegan Bibimbap with Cooked Egg and Raw Vegan Pepper Sauce

Raw Bibimbap Veggies

4 pcs lettuce leaves sliced
3 1/2 c sprouts
2 small carrots shredded
2 c broccoli sliced thinly
1/2 bunch green onions sliced
1 T salt

Dressing Ingredients:
1 t sesame oil
1 t Braggs Liquid aminos or soy sauce to taste
2 t mixed black and white sesame seeds
2 t Japanese nori seasoning

Put all veggies in a bowl
Add the dressing ingredients
Mix well

Yield =  for 2 - 3 people

For 3 people, cook 3 eggs, sunny side up and put each on top of each dish
Put the raw bibimbap sauce on top

Raw Home-Made Bibimbap Sauce
3 guajillo peppers soaked overnight, seeded and drained
1/2 c water
3/4 c yellow peppers sliced
2 T yacon syrup
1 t salt or to taste

Blend and serve

yield = 1 c sauce

 Mixed vegetables

Mixed veggies with dressing added

Veggies dressed

Finished bibimbap

The Meat Cake With Onion Topping: Low Sugar Gluten-Free

This started as a pancake being made by Leon. I added some ingredients to the left-over batter. I did not know it has olive oil in the batter already, so I added butter to the left-over batter and turned it into a meat cake. You can remove some oil or butter in the recipe according to your body's preference.


1 and 3/4 c water
1/4 c butter melted
2 c almond flour
1 t yacon syrup
2 small packet stevia
1/4 t salt
2T olive oil
7 eggs separated

Yield = 8-10 slices

Separate the egg whites from the egg yolks and put in separate containers
With a hand mixer, beat the egg whites
Set aside
Mix 2
Mix together the following in a small bowl, then set aside
3 T ener-g egg replacer
3 T hot water
3 T melted coconut oil
Mix 3
Mix all the dry ingredients in a bowl:
almond flour (ground blanched almonds), stevia, salt
Mix 4
Mix the liquid ingredients in another bowl:
the oil, the egg yolks, yacon syrup
Combine mixtures number 2 and 4, then mix with mixture number 3
Fold in the whites
Put the batter in a round greased 8" silicon pan (or ordinary pan)
Top with crumbled 1/2 lb lean (95%) ground  grass-fed beef. Sprinkle some salt to taste
top with 1/4 sliced medium purple onion coated with about 1 t olive oil
Put in the oven heated at 350 degrees for about an hour or until done
Serve with mayonnaise piped on the cake and some hot sauce, put some fresh basil leaves and garnish with cherries


After getting it out of the oven

The meat cake

Sunday, August 24, 2014

Meat Balls with Savory Coffee and Herbs de Provence

I don't drink coffee, but I saw this savory coffee with herbs de provence in the grocery store so I decided I will express myself using coffee in a dish.

1/2 t savory coffee with herbs the provence spice
1/2 t  finely chopped fresh rosemary
7 med basil leaves sliced
2 eggs
2 small shallots chopped finely
1/4 lb ground turkey
1/4 lb ground lamb
1/4 lb ground beef
1/4 lb ground pork
1/2 t salt or to taste

Heat a pot with water on the stove
Put coffee in water
Add about 5 sliced basil
Combine the ground meat, eggs, salt and spices
Mix well
Shape the meat into balls by using an ice cream scooper
Add to the simmering water, basil and coffee
When cooked, spoon the balls into the coffee soup
Sprinkle the meatballs on top with ground almond and savory coffee with herbs de provence


Savory Coffee with Herbs de Provence

Ground Turkey

Ground Beef

Ground Lamb

Ground Pork

Ground meat with the savory coffee with herbs de provence

Added the chopped fresh rosemary

Basil leaves

Sliced basil leaves

Basil added to the ground meat mixture

 Eggs added to the mixture

Ground the blanched Almonds in a Blender

 Ice cream Scooper and meatball

The water with the coffee

The meatballs added 

  One way of serving 
How I served myself the dish

yield = for 1 or 2 persons