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Crunchy taco/tortilla shells:

2 cups golden or brown flax seeds,
2 cups water

Let it sit for 4 hours then add:
2 tablespoons of lemon juice,
1/2 teaspoon salt

Mix well. Spread mixture into taco molds and dehydrate. For tortillas, spread the mixture thinly into about 6" circles on a reflex sheet and dehydrate for about 18 hours.

Taco meat:

In a food processor pulse the ingredients until it looks like ground beef.

2 cups soaked walnuts,
1 tablespoon cumin,
1 tablespoon coriander powder seasoning,
1-2 tablespoons nama shoyu,
1/4 cup raw cilantro,
1/2 cup corn (optional)

Nacho sauce:

In a blender, blend:
1/2 cup water,
1/2 red bell pepper,
1/2 cup pine or macadamia or cashew nuts,
1/2 cup sunflower seeds,
1 tablespoon white miso (if used, omit using salt below),
1 clove garlic,
1 tablespoon lemon juice,
1 fresh pepper,
1 teaspoon salt

Guacamole:

In a bowl combine and mash:

6 avocados,
1 tablespoon lime juice or to taste,
1/2 cup cilantro finely chopped,
1/4 cup white onion diced,
1 tomato diced,
1 jalapeño pepper minced,
1/2 teaspoon salt or to taste

Salsa:

In a bowl combine:

2 large tomatoes finely chopped,
1/2 small red onion finely chopped,
1 tablespoon lemon juice,
1 clove garlic,
1/4 cup fresh cilantro chopped,
1 Serrano pepper minced,
1/2 teaspoon salt

How to assemble:
To serve tacos or tortillas, put taco meat, nacho sauce, guacamole, and then salsa in the taco shell or the tortilla and enjoy.

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Cucumber soup

1 cucumber,
1 avocado,
4 teaspoons dill seed,
Juice of 1 lemon,
1 tablespoon coconut oil,
1/2 cup of pine nuts (or macadamia, or cashews),
1 teaspoon salt,
1/2 teaspoon black pepper,
1 tablespoon white miso,
1 tablespoon nama shoyu.

Blend all ingredients in blender until smooth.
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Order Astaxanthin by Valasta at this link:

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Raw Vegan Banana pudding/cobbler

Crust:
2 cups Brazil nuts (or walnuts),
1/2 teaspoon salt,
8 dates,
1 teaspoon vanilla

Pudding:
1 cup macadamia nuts,
12-15 dates (soaked, if hard),
2" vanilla beans,
1/2 teaspoon salt,
12 bananas (6 blend, and 6 leave whole and don't blend)

Blend 6 bananas with the pudding mixture in a food processor and leave the other 6 bananas for layering the cake.

Layering:
Cover bottom of a pan with 1/3 of the crust mixture.
Place 3 sliced bananas on top of the crust.
Place a layer of the pudding on top of that.
Cover that layer with another 1/3 of the crust, followed by placing the last 3 sliced bananas on top of the crust. Place the rest of the layer of pudding on top of that, and lastly cover the top with the rest of the crust.

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How I decide what I eat each day

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You can get my book "The Daylight Diet at this link:

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Fettucini Alfredo Recipe

1 cup soaked cashew nuts (approx 4 hours)
1 cup macadamia nuts
1 cup pine kernels
lime/lemon juice
1 tablespoon nama shoyu
1/2 teaspoon Himalaya salt
a little bit of water if needed 

Peel the zucchinis and slice with a potato peeler into thin strips resembling pasta. Massage the olive oil into the pasta, making it shine and a little bit softer. 

Rince the soaked cashew nuts. Blend all sauce ingredients in the food processor until smooth (but not runny). Massage the sauce into the pasta. 

*Recipe from Unlimited Health Raw Taste Sensations by Helen Belien www.unlimitedhealth.nl (currently not available in English)

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Spicy Broccoli 

3 medium-sized broccoli stalks

Sauce

1/2 cup almond butter
1/4 cup sesame oil
1' grated fresh ginger
juice of 1 lime/lemon
1 teaspoon Himalaya salt
1 tablespoon unpasteurized white miso
2 tablespoons nama shoyu
1/2 fresh chili pepper 

Wash the broccoli and cut into medium-sized florets.
Pulse blend the florets in the food processor, not too fine and not too coarse. 

Blend all sauce ingredients in the food processor until smooth. 
Mix the sauce with the broccoli. 

Place in the dehydrator if desired, 105 degrees Fahrenheit/36 degrees Celsius, for one hour. 

*Recipe from Unlimited Health Raw Taste Sensations by Helen Belien www.unlimitedhealth.nl (currently not available in English)

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The raw bread:

1/2 cup olive oil
1 cup sun-dried tomatoes
3 courgettes or zucchini, medium-size, peeled and roughly chopped
2 apples cored and roughly chopped
3 tbsp lemon juice
1 tsp salt
3 tbsp Herbs de Provence or herbs of your choice
2 tbsp marjoram or herbs of your choice
3 cups almond flour
1 cup flax meal

Instructions

Process the olive oil, sun-dried tomatoes, courgette, apple, lemon juice, salt and dried herbs until thoroughly mixed.

Add the almond flour and process again until a batter is formed.

In a bowl, mix the batter with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size of the processor at this point. When you add the flax meal, the mixture will become quite heavy and sticky and could overwork your machine.

When mixed, process the whole batter in the machine again in small batches to achieve a light fluffy texture.

Divide the mixture in 2 and place on nonstick dehydrator sheets on dehydrator trays.

Use an offset spatula (aka offset palette knife or cranked palette knife) to spread the mixture evenly to all 4 sides and corners of the nonstick sheet. If the mixture is too sticky, you can wet the spatula to make things easier. Score the whole thing into 9 squares with a knife.

Dehydrate for 2 hours at 105 degrees F. Then remove the nonstick sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the nonstick sheet off and continue to dehydrate the underside of the bread.

Dehydrate for approx 8 hours more at 105 degrees F (do this overnight so you’re not tempted to eat it before it’s ready) or until bread feels light in your hand. If the pieces don’t fully come apart where you scored, use a knife to cut them.

White sauce:

1 cup cashews soaked for an hour
1/2 cup water
1/2 tsp salt
2 tsp lemon juice
1 tsp apple cider vinegar

Instructions:

Blend all ingredients in a high-speed blender until smooth.

Will store in a sealed container in the fridge for up to 4 days.

Eggplant bacon

1 aubergine (eggplant)
1 tbsp onion powder
1 tsp cumin
½ tsp garlic powder
2 tbsp tamari or nama shoyu
¼ cup olive oil
1 tbsp maple syrup or honey
½ tsp chipotle chili powder
1 tsp smoked paprika
½ tsp sea salt

Instructions

Cut the aubergine lengthwise into quarters and then slice thinly using a mandoline.
Prepare a marinade by whisking the remaining ingredients in a bowl.
Marinate the aubergine slices for 10-15 mins.
Lay out flat on a non-stick dehydrator tray and dehydrate until crispy, about 12 – 16 hours on 115F.
The ‘bacon’ can be stored at room temp, in an airtight container, for about 1 month.

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Restoring Hebrew Roots To Christians
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For Christians Seeking Knowledge Of Their Hebraic Roots…