Tag: vegan

Tomato Lemon Sweet and Tangy Dressing

The tanginess of the tomatoes and lemon juice nicely offset your favorite sweetener

This dressing comes together quickly and is surprisingly rich, despite having no oils, seeds, or nuts as a base. The tanginess of the tomatoes and lemon juice nicely offset your favorite sweetener in this recipe—which yields about 1 cup but can be scaled up or down as needed. Try it on any green salad, but also consider putting it on fruit salads or pasta salads!

  • 2-3 large ripe tomatoes, chopped
  • 1⁄4 cup fresh lemon juice
  • 1⁄2 bunch of basil or 3 Tbsp of dried flakes
  • 3-4 Tbsp sweetener of your choice
  • 1-2 tsp sea salt
  • 2 cloves garlic or 2 Tbsp garlic powder

1. Place all ingredients in a blender or food processor.

2. Store this dressing in the fridge. It will keep for about a week.

All the recipes contained in our blogs and books are copyrighted and were created by and are original to us. We’ve been teaching a series of classes on living foods since 2008, certifying nearly 1000 raw chefs worldwide through these workshops.

Living Healthier And Longer Lives Than Ever Before

Maybe it’s time to bring a Blue Zone to your home…

Vegans have a lower risk of all-cause mortality and live longer, as shown by studies comparing mortality rates among vegans, vegetarians, and meat eaters.

Residents of Okinawa, Japan—home to a Blue Zone where people live longer and are healthier on average than anywhere else—live off plant-based diets.

The results of a recent study in the journal PLOS Medicine found that people who eat lots of fruits and vegetables tend to live 10 years longer than those who don’t.

Norwegian researchers sought to better understand how sustained differences in diet affect life expectancy, given that dietary risk factors are estimated to cause 11 million deaths and 255 million disability-adjusted life years annually.

Using data from the Global Burden of Disease (GBD) study, which categorizes disease mortality rates by individual foods, researchers created a computer model to determine how long people could live if they ate an “optimal” diet instead of their typical Western one.

Researchers defined a plant-based diet as one that “has a substantially higher intake of whole grains, legumes, fish and fruits while reducing red and processed meats—and including nuts.”

Let’s Lower The Risk of Heart Disease

Maybe it’s time to consider a novel approach to healing heart disease

Heart disease is a leading cause of death, but many forms are preventable by eating healthier and exercising regularly. Unfortunately, heart disease is a leading cause of death in the United States. More than 600,000 Americans die from heart disease every year—that’s one person every 33 seconds! The good news is that many forms of heart disease are preventable through lifestyle changes such as eating healthier and being physically active.

Heart disease can be prevented by eating a diet rich in whole grains, legumes, or polyunsaturated fats. You can also reduce your risk by exercising regularly, such as walking or cycling, and shedding pounds if you’re overweight.

The American Heart Association recommends keeping our intake of saturated fat to no more than 7% of total daily calories. Any amount above that can eventually damage the arteries and lead to heart disease. Heart disease is the leading cause of death in the United States. It’s also a leading cause of disability, affecting more people than all forms of cancer combined. In addition, cardiovascular disease can lead to heart attack or stroke, which are life-threatening conditions that require immediate medical attention.

Research has shown that vegans and vegetarians tend to have lower cholesterol levels than non-vegetarians and also a reduced risk of heart disease. A vegan diet is typically high in fiber and antioxidants, both associated with lower cholesterol levels. Fiber helps you feel full faster and longer, so it’s a good idea to eat plenty of whole grains, fruits, and vegetables daily.

Analysis of studies involving more than 70,000 people found that Vegan and Vegetarian diets are associated with a reduced risk of death from ischemic heart disease and stroke. Vegan diets are also linked to lower blood pressure levels, lower rates of type 2 diabetes, and a reduced risk of certain cancers. A vegan diet can be challenging to follow if you don’t plan ahead because many foods are made with animal products.

A large-scale study involving more than 125,000 people found that those who consumed more animal protein were at an increased risk of heart disease compared with those who ate less. Moreover, vegan and vegetarian diets are linked to lower rates of this disease compared with omnivorous diets. A vegan diet can be challenging to follow if you don’t plan ahead because many foods are made with animal products. If you decide to go vegan, discuss your plans with your doctor so he or she can help ensure that you get all the nutrients you need compared with omnivorous diets.

Maybe ts time for a change?

If you are thinking about eating more of a plant based diet, don’t bite off more than you can chew. Think about it… The new proteins drinks are mostly pea based not whey. Blessings, Dr Bobby.

Dr. Bobby’s Rockin Raw Vegan Pizza

This is my favorite raw vegan pizza recipe. I have simpler pizza recipes, but this one is guaranteed to rock your world. Worth the time and effort. Make extras and freeze them. Blessings, Bobby


PIZZA – Recipe includes crust, sauce’s , cheeses, toppings and 

EQUIPMENT NEEDED: food processor
RAW LIVING CRUST:
[You can have this ready up to 3 days before use. Crust will last for four weeks.)
ORGANIC INGREDIENTS
1 ½ cups sprouted buckwheat groats 
(soaked for 20 minutes)
2/3 cup carrot pulp 
2/3 cup soaked flax seeds 
¼ cup olive oil 
¼ cup water or Rejuvelac 
DIRECTIONS:
1. In a blender, combine groats, olive oil, carrot pulp, flax seeds and water or Rejuvelac. 
2. Blend using a spoon or rubber scraper to mix occasionally.
3. On a dehydrator tray covered with Teflex or parchment paper spread mixture out. 
4. Use wet hands to spread the mixture evenly.
5. Dehydrate the crust at full heat for 1 hour, then 
6. Decrease to 110 degrees for 7- 8 hours.
7. Transfer crust to a mesh dehydrator tray 
8. Dry for 10 -12 hours checking occasionally to see if it is fully dry.

ITALIAN HERB – MOZZARELLA CHEESE
[Can make up to two days before use]
ORGANIC INGREDIENTS:
10 Macadamia nuts
½ cup sprouted sunflower seeds
½ teaspoon dill seeds
1 teaspoon sea salt
1 clove of garlic
½ lemon, juice of (or raw apple cider vinegar)
¼ cup of Rejuvelac

Preparation
1. Soak Macadamia nuts overnight
2. Soak ½ cup of Sunflower seeds for 6 hours, sprout them for 24 hours
3. Blend all ingredients adding Rejuvelac to get the desired consistency
4. Place in a cheesecloth or a sprout bag for 24 hours to age. Then refrigerate. 

RAW LIVING PIZZA SAUCE 
4 tomatoes 
¼ cup of alfalfa sprouts
1 teaspoon minced garlic
4 dates or 2 T of raw agave
¾ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon dried marjoram
¼ teaspoon dried basil
¼ teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
Sea salt to taste
1 cup of warm water or Rejuvelac (110 -115 degrees)

Preparation 
Blend and let sit for 30 minutes before putting sauce on the pizza. 
Make sure you put cheese on first. 

VEGETABLE TOPPINGS: dice or slice; and sprinkle on
Alfalfa sprouts
Dehydrated arroz con frito (seasoned cauliflower)
Fresh basil
Fresh & dehydrated bell peppers: red or yellow
Jalapeño peppers
Mushrooms 
Olives 
Pineapple
Spinach leaves
Fresh & smoked sundried-tomatoes, pounded thin (pepperoni) 
Fresh & dehydrated red onions 
Dehydrated zucchini
Jalapeño peppers
Mushrooms 
Olives 
Pineapple
Spinach leaves
Fresh & smoked sundried-tomatoes, pounded thin (pepperoni) 
Fresh & dehydrated red onions 
Dehydrated zucchini

ITALIAN HERB – MOZZARELLA CHEESE©
Creative Health Institute, December 2009
Serves Six
PRIOR PLANNING:
Make rejuvelac ahead so it will be ready to use.
Cheese recipe takes two days to ferment before serving.

EQUIPMENT NEEDED: cheese cloth, food processor
ORGANIC INGREDIENTS:
10 Macadamia nuts, soaked
1/2 cup sprouted sunflower seeds, hulled
½ teaspoon dill seeds
½ teaspoon sea salt
1 clove garlic
¼ cup lemon juice. (use raw apple cider vinegar, if preferred)
¼ cup of Rejuvelac

DIRECTIONS:
1. Soak Macadamia nuts overnight;
2. Soak ½ cup of Sunflower seeds for 6 hours, sprout them for 24 hours;
3. Blend all ingredients, adding Rejuvelac to get desired creamy consistency;
4. Strain through a cheese cloth, and drain. 
5. Place in a cheese cloth or a sprout bag for 24-48 hours to ferment; drain periodically.
6. Then refrigerate or serve.

BASIC PESTO SAUCE
Creative Health Institute

EQUIPMENT NEEDED: blender

ORGANIC INGREDIENTS
1 ¼ cups cashews, soaked overnight (at least 4-6 hours)
¼ cup alfalfa sprouts
2 cloves garlic
2 tablespoons pine nuts
1 ½ tablespoons lemon juice
1 ½ cups basil
Mix all in a food processor or blender and add water or rejuvelac – just enough to make the desired consistency

DIRECTIONS:
1. Blend all marinade ingredients together in blender;
2. Pour over mushrooms and marinate for approximately 10 minutes or more;
3. While marinating, make pesto;
4. Fill each mushroom with pesto. 
5. Put in dehydrator at 105° till dinner-time.

Take out, serve, and enjoy warm! Love and blessings, Bobby

RAW VEGAN CARROT CORIANDER RICE – By Gena

raw carrot rice

Raw Carrot Coriander Rice (vegan, gluten free, raw)

Serves 2

4 large carrots
2 tsp tamari
3 tbsp almond butter
1 tsp coriander (dried)
1/2 tbsp rice vinegar

1. Peel and chop carrots roughly. Add them to a food processor and pulse to process until they are chopped to the size of rice. For best results, squeeze the carrot rice through a cheesecloth or paper towel to remove some moisture, and then return to the food processor.

2. Pulse in the almond butter, coriander, tamari, and vinegar. Adjust seasonings as desired. If you have a food dehydrator, you can skip the cheesecloth/paper towel step and dehydrate the mixture at 115 degrees for an hour or so. Serve in raw nori rolls, or as a raw side dish!

Served wrapped in nori, with some spinach, too

IMG_2570

Great texture!

I’d serve this rice dish with a nutrient dense salad of choice. The sushi rolls also make a great appetizer.

Thank you Gena for making this amazing recipe. Posted first on thefullhelping.com

Bobby’s Living Food Vegan Almond Joy’s Recipe

These simple, fast to make raw living food treats will satisfy your cravings for Chocolate and Coconut.

EQUIPMENT NEEDED: Food processor & Blender

INGREDIENTS: PART 1

  • 3 cups raw shredded unsweetened coconut
  • 4 Medjool dates pitted (you may add more for a sweeter taste)
  • 1/8 cup alfalfa sprouts – Optional – This makes sure you have a live food desert.
  • ½ cup coconut nectar (you may use less)
  • 1 tablespoon non-alcoholic, pure vanilla extract

INGREDIENTS PART 2 – Prepare in a separate bowl

  • 1/2 cup raw cacao butter – be sure to grate
  • 1/2 cup raw cacao powder – be sure to sift
  • 1/3 cup sweetener; coconut nectar or yacon
  • 1/4 tsp lecithin
  • 1 tablespoon vanilla extract

DIRECTIONS:

  • PART 1 – Blend all ingredients from part 1, in the food processor until well mixed.

Use a cookie scooper to make tablespoon sized elongated balls, or roll them by hand. Best to do this on your dehydrator tray. Don’t forget to put two almonds on each one, You want them to look like Almond Joys. Dehydrate at 105° for 2 – 3 hours. We need the coconut to become firm.

  • PART 2 – Blend all ingredients in a high-speed blender till smooth.

Dip the Almond Joys in the chocolate and place on a teflex sheet or wax paper and place in the fridge for at least an hour. Bring them out and enjoy eating a healthy snack. Remember these are snacks, not your main meal.

Enjoy and be Blessed , Bobby.

Vegan Bacon Recipe… It’s Deceiving

if you liked bacon you’re going to love this recipe .

  • 1 large eggplant, thinly sliced
  • 1 tablespoon sea salt
  • 1/2 dried chipotle chili pepper, soaked at least 2 hours (optional)
  • 1/2 cup soaking water from the chipotle peppers (optional)
  • 2 tablespoons maple syrup (optional)
  • 2 teaspoons of hickory smoke
  • 2 tablespoons olive oil
  • 2 tablespoons nama shoyu
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • pinch black pepper
  • pinch cayenne

Directions:
1) To make the thin pieces of eggplant use a horizontal peeler or mandolin to get straight thin pieces.
2) Once you have sliced your eggplant, sprinkle it with the sea salt and allow to sit for 1-2 hours in a tray/bowl.
3) Blend the other ingredients in a blender/Vita-mixer.
4) After 1-2 hours-Layer your eggplant slices between paper or cloth towels and press out excess moisture.
5) Get a large zip lock baggie or bowl and pour marinade into baggie or bowl.
6) Submerge the slices of eggplant in the marinade. If using a baggie squeeze as much air as possible out of baggie. Marinate 30-45 minutes.
7) Carefully lay out the marinated eggplant slices onto your dehydrator trays and dehydrate @105F degrees until crispy (24 – 36 hours-continually check the progress-depends on how thick your slices are)

Yields 15 – 20 Fakon pieces. 
Serve and Enjoy!  Blessings, Bobby

Raw Vegan Cool and Creamy Smoked Red Pepper Cashew Dip Recipe

This creamy red pepper cashew dip recipe only takes about 10 minutes to make.Its dairy free and is will become one of your favorite appetisers. It so delicious it’s hard to believe you’re eating a highly nutritious treat.

Requires blender or food processor.

Time: 10 minutes

Ingredients:

  • 3 cups of cashews (soak the cashews for 4 hours before using)
  • 1 1/2 cups of  almond milk (or your favorite seed, nut or grain milk)
  • 1 large red pepper
  • 1/2 cup of nutritional yeast
  • 1/4 cup diced sweet onion
  • 3 tablespoons of plementos or roasted red pepper (optional)
  • 2 cloves garlic (you may substitute garlic powder to taste, if you wish)
  • 2 tablespoon lemon juice
  • 1 teaspoon sea salt
  • 1/4 teaspoon pepper (optional bourbon flavored smoked pepper)
  • 1/4 teaspoon chili powder

Instructions:

  1. Place all the ingredients except the plementos, roasted red pepper and chili powder into the blender or food processor.
  2. Mix until smooth.
  3. Add more almond milk as needed to give the dip the creamy consistency that you like.
  4. Stir in the plementos or roasted red pepper and chili powder or use them as a garnish on the dip.

Wishing everyone the healthiest and happiest of summers. Bobby

Bobby Loves Dr. Anns’ Raw Vegan Better Than Tuna Recipe – Updated June 29, 2019

If You Like Tuna Fish – You Are Going To Love, Dr. Ann’s Better Than Tuna. You can whip up a pound of this fantastic food in about 10 minutes. (Its best to let it set for about 30 minutes before eating. If you can with that long) . Keeps fresh and delicious in the refrigerator for a week.

Note: As requested, I am eliminating pictures as they load slower on cell phones

Recipe:

  • 1 lb. Almonds, soaked
  • 4 Bunches Celery Hearts
  • 1 Large Onion, Sweet
  • 1 tablespoon Plemento (optional)
  • 1/2 cup Lemon Juice
  • ½ Cup Dill Weed, dry
  • 2 tablespoons of Dulse or Kelp
  • 1 tsp Celtic, Himalayan or quality Sea Salt (or to taste)

. Use a food processor or Champion Juicer with the blank attachment.
. Alternate onion, celery & almonds if you are using the Champion juicer.
. Add remaining ingredients and mix well. Let set 30 min. Serve on a bed of lettuce, then garnish with tomatoes and sprouts. ( you should always be sprouting at least alfalfa sprouts)

  • Note: If using a Food Processor process the almonds first and then everything else.
  • Note: UPDATE June 29,2019. They didn’t have vegan mayonnaise when Dr. Ann created this recipe. Try it! Add a tablespoon to this recipe for a beautiful flavor addition)Note: If using a Food Processor process the almonds first and then everything else.

Enjoy, Sending you health, love , gratitude, and blessings. Bobby

Robert (Bobby) Morgan, is a master raw food chef and 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 turnarounds and cancer management.

How to Get More Iron In Your Diet

Click Here For The Complete Article

Iron Deficiency Strikes Vegans, Vegetarians and Meat Eaters Alike. The negative side effects associated with a meat diet includes parasites and dozens of other flukes and protozoan organisms.

 

 

ron Deficiency Strikes Vegans, Vegetarians and Meat Eaters Alike
Iron Deficiency Strikes Vegans, Vegetarians and Meat Eaters Alike

 

 

Life In The Raw – Yes Even Raw Vegans Need To Laugh

 

  • Bob C. – How many vegans does it take to change a lightbulb? Two, one to change it and one to check for animal ingredients.
  • Told by an omnivore friend with intent to anger – How many vegans does it take to change a lightbulb? None, vegans can’t change anything.
  • Bianca & Jade – How many meat eaters does it take to change a lightbulb? None, they would rather stay in the dark about things.
  • Amanda – Why did the chicken cross the road? Because Colonel Sanders was chasing him.
    SchneidersWhy did the vegetarian cross the road? Because she was protesting for the chicken, MAN! (Pump fist in air for emphasis) [This one did make me chuckle for some reason.]
  • Why did the tofu cross the road?To prove he wasn’t chicken.
  • The parrot joke – A man had a parrot that could talk. Unfortunately, it swore a lot. In an effort to get the parrot to be quiet, he put him in a cupboard. The parrot continued swearing and after a while the man decided to put the bird in the freezer. After that, the parrot started swearing even more. After a few minutes, he suddenly became quiet. The man opened up the freezer and the parrot said, “I’m sorry, sir, it will never happen again.” As the man took the bird out of the freezer he wondered what the difference was between the cupboard and the freezer. Just then, the parrot said, “So, uh, what’d the chicken do?”

     

On Being Vegan

     
  • Inspired by Paul WS – Why does vegan cheese taste bad? It hasn’t been tested on mice.
  • Pat – What do you call a militant vegan? Lactose intolerant.
  • Michael Cant -What’s the best way to keep milk fresh?Leave it in the cow.
  • Dada Unmantrananda – Why don’t yogis eat chickens? They have eggs in them!
  • Colleen’s roomate at school made this joke up herself – What do you call a vegetarian who goes back to eating meat? Someone who lost their veg-inity!
  • Inspired by Wastel a meat eater – Did you hear about the new study saying vegans are more likely to go blind? I guess it’s because you don’t get the proper nutrition. Vegan: Nah, it’s just from reading all of those tiny ingredients lists.
  • Nina – I’m not vegetarian because I love animals, I’m vegetarian because I don’t like vegetables.
  • Linda: – Do you know what veganism is? Jeff: No, tell me. Linda: It means no eggs and no milk! Jeff: Hmm, but how do you bread your steak?
  • H.Ko.Kent: Tell me, how do you spice your veggie-burgers? Linda: I don’t know, but the main thing is that it mustn’t taste good!
  • What did one vegetarian spy say to the other vegetarian spy?We have to stop meating like this.
  • Scott- Can vegetarians eat animal crackers?
  • vegemike -I don’t know about these people who call themselves vegetarians but eat eggs and dairy. I mean, I’ve heard of eggplants, but there no such thing as a cheesetree.
    Tom responds:What about milkweed?
  • A Seinfeldism pointed out by Peter B. – Isn’t it wierd that we drink milk, stuff designed to nourish baby cows? How did that happen? Did some cattleman once say, “Oh, man, I can’t wait till them calves are done so I can get me a hit of that stuff.”
  • Melanie – A guy has celery sticking out of one ear, lettuce out of the other, and a zucchini up his nose.He goes to the doctor and asks him what’s wrong.The doctor tells him, “Well, for one thing, you’re not eating right.”
  • Jules(paraphrased from a very old “Reader’s Digest”) – A couple heard that their vegetarian son was coming home from university for Thanksgiving.”Kill the fatted zucchini, Martha! Our prodigal son is returning.”

     

    • On Eating People

     

    • Cleveland AmoryA missionary was walking in Africa when he heard the ominous sound of a lion behind him. “Oh Lord,” prayed the missionary, “Grant in Thy goodness that the lion walking behind me is a good Christian lion.” And then, in the silence that followed, the missionary heard the lion praying too: “Oh Lord,” he prayed, “We thank Thee for the food which we are about to receive.”
    • Seen on a message board – I follow a strict vegan diet. I eat only vegans.
    • Amy W. – Do you serve vegans here? Of course, how would you like them cooked? (This actually happened when my dad called a restaurant.)
    • Etan W. – Two chums were talking at a ballgame and one offered to buy the other a hotdog. “No thanks,” came the answer. “I’m a vegetarian. I mean, I’ll eat a little white meat, but…” “Oh, I understand. Hey, I’m no cannibal. I mean, I’ll eat a few white people, but…”
    • If vegetarians eat vegetables, what do humanitarians eat?
    • A bumper sticker – 9 out of 10 cannibals agree–vegetarians taste better!
    • Yaron Livne from Israel- A vegetarian, a meat-eater, and a cannibal walk into a bar, the veg’ orders a salad, the other orders a burger, than the bartender asks the cannibal “anything for you?”, so he replies, “no thanks, i’ll wait till they’re done.”

       

    Terrible Headlines

    • Restaurants Beef Up Vegetarian Menus (Wall Street Journal 91.10.15, p.B1)
    • Will McDonald’s Beef Up Menu with Veggie Burger? (Boston Globe, 98.10.6, D1)
    • Beans Beef Up Vegetarian Meal (Boston Herald 94.2.9, p.57)
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