- 2 small avocados, peeled and chopped
- ½ lb. Asparagus tips
- 1 small jicama, peeled and chopped
- 1 pink grapefruit, peeled, seeded, chopped
- 1 cup radish sprouts (or sprouts of your choice)
- Juice of 2 limes
- 2 TBSP chopped lemon balm herb (optional)
- 2 TBSP chopped mint
- 4 TBSP chopped green scallion
- 2 TBSP red onion, minced
- Braggs, Sea Salt or Himalayan Salt to tast
Combine all ingredients except the sprouts. Serve on a bed of lettuce topped with small amount of sprouts. Remove the white pith from the grapefruit for a sweeter tasting dish.
From my friend Rita Romano
If You Like Tuna Fish – You Are Going To Love Dr. Ann’s Better Than Tuna Recipe…
4 Bunches Celery Hearts
1 Large Onion, Sweet
1/2 cup lemon juice
1 lb. Almonds, soaked
½ Cup Dill Weed, dry
2 tablespoons of dulse or kelp
1 tsp Celtic sea salt
Use a food processor or Champion Juicer with the blank attachment.
Alternate onion, celery & almonds through juicer.
Add remaining ingredients and mix well. Let set 30 min.
Note: If using a Food Processor process the almonds first and then everything else.
Serve on a bed of lettuce, then garnish with tomatoes and sprouts. ( you should alway be sprouting at least alfalfa sprouts)
Robert (Bobby) Morgan, is the past health and education director at Creative Health Institute in Union City Michigan. He is dedicated to helping people overcome their illnesses. He specializes in diabetes turn-arounds and cancer management.
Robert, it a certified natuopath master herbalist and master raw food chef. He travels throughout the United States and Europe teaching the raw living food lifestyle.
Rawlicious Graham Crackers
1 ½ cups sprouted buckwheat groats (soak for 24 hours and then sprout for another 24 hours)
¼ cup olive oil
2/3 cup carrot pulp
2/3 cup soaked flax seeds
¼ cup water
½ cup agave
Cinnamon to taste
1. In blender, combine groats, olive oil, carrot pulp, flax seeds and water; Scrape side often using a spoon or rubber spatula.
2. Cover dehydrator tray with Teflex or parchment paper
3. Spread the dough mixture out on dehydrator tray;
·You can use a spoon to transfer the dough and then use wet hands to spread the mixture evenly.
4. Dehydrate the Cracker at full heat for 1 hour then turn down to 110 degrees for 7- 8 hours.
5. Transfer the Cracker to a mesh dehydrator tray and dry for 10 -12 hours checking occasionally to see if it is fully dry. Brush agave on cracker and sprinkle with cinnamon (to taste) and place back in the dehydrator for 2 hours. Store in sealed plastic bag and keep on the counter.