Recipe book

J.E.W.E.L. Fasting Journey

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Recipes

Drinks

  • Serves 2

    2 cups fresh tomato

    1 Tbs. fresh lemon juice

    ½ organic yeast-free vegetable bouillon cube

    Dash dry mustard, to taste

    1 ½ cups ice

    Optional: Sea salt, to taste

    Directions: Blend all ingredients together.

  • 2 cups fresh tomato

    1 cucumber

    1 green bell pepper

    ¼ onion

    2-3 lettuce leaves

    ½ tsp. garlic

    ½ tsp. ginger

    Sprigs of fresh parsley, to taste

    Optional: Add ice, sea salt (to taste)

    Directions: Blend all ingredients together.

  • Blend your favorite mix of fresh leafy greens and fresh fruit(s). Add ice.

    (Our favorite is spinach with pear).

  • Serves 2

    1 cup raw almonds (soaked in water 12 hours)

    1 cup water

    Optional: Replace ½ cup raw almonds with ½ cup pine nuts
    (soaked in water 6 hours)

    Directions: Blend thoroughly, adding water gradually,
    and strain (preferably using nut milk bag to squeeze
    liquid from nut pulp). Note: Leftover nut pulp can be
    used in other recipes e.g. seasoned nut loaf.

    Optional, to taste:

    Raw honey, or stevia, or medjool dates

    Vanilla

    Cinnamon

    Carob

    Ice

    Directions: Blend flavoring(s) with strained nut milk.

    Note: You can make nut milk from other types of raw nuts  (such as cashews) by simply using a good blender and a nut milk bag. There’s lots of free information online! 

  • Serves 2

    1 avocado

    2 limes, juiced (you can actually include some peel for
    added flavor)

    1 cucumber

    Soft organic non-GMO tofu (according to desired consistency)

    Water (according to desired consistency)

    Raw honey, or stevia, to taste

    Ice

    Optional:

    1-2 (or more) cups spinach

    Directions: Blend all ingredients together.

Cereals

  • Sprouted raw buckwheat groats topped with your favorite flavor of almond milk (see Beverages for recipe). Sprinkle with a dash of cinnamon and organic dried coconut.

  • Serves 2

    1-2 cups cooked buckwheat

    Fresh lemon and/or lime juice, to taste

    Bragg™ Liquid Aminos, to taste


    Directions: Combine ingredients and top with your choice
    of…

    Avocado

    Fresh tomato

    Red bell pepper

    Sunflower seed sprouts

    Fresh cilantro

    Fresh parsley

    Favorite dried herbs/spices e.g. Zip (by Spice Hunter)

Soups

  • Serves 4

    2 cups water or organic yeast-free vegetable broth

    3-4 cups broccoli, chopped

    1 red bell pepper, chopped

    2 red or yellow onions, chopped

    1 avocado, peeled and pitted

    1-2 stalks celery, coarsely chopped

    Cumin, to taste

    Fresh ginger (grated), to taste

    Sea salt, to taste

    Directions: Gently warm water/broth on stovetop. Keeping constantly at low temperature (so can hold finger in it without having to pull it out), add broccoli and warm for 5 minutes. Blend warmed broccoli with remaining ingredients, except cumin, ginger, and sea salt. Add some of the warm water/broth until reaches desired consistency. Blend in cumin, ginger, and sea salt as desired. Serve warm (not hot/cooked) with Manna bread, or Deeks bread, or sprinkle with sprouted & dehydrated pumpkin or sunflower seeds (or toast raw pumpkin or sunflower seeds under broiler).

  • Serves 4

    1 avocado, peeled and pitted

    1 cup water or organic yeast-free vegetable broth (or as needed)

    2 cucumbers, unwaxed

    1 cup fresh spinach

    2 scallions (green onions)

    1 clove garlic, minced

    ¼ to ½ red bell pepper

    ½ – 1 tsp. garam masala, OR

    ½ – 1 tsp. curry seasoning, OR

    ½ – 1 tsp. Zip (by Spice Hunter)

    Fresh lime juice, to taste

    Bragg™ Liquid Aminos, to taste

    Directions: Blend avocado with half water/stock. Add remaining ingredients, except Bragg™ Liquid Aminos and lime juice, and blend thoroughly, adding more water/stock until reach desired consistency. Blend in Bragg™ Liquid Aminos and lime juice as desired. Serve with Manna bread, or Deeks bread, or sprinkle with sprouted & dehydrated pumpkin or sunflower seeds (or toast raw pumpkin or sunflower seeds under broiler).

    Note: Can be served warm by gently heating soup on stovetop. Be careful not to cook soup, otherwise the enzymes and some nutrients will be destroyed. Warm soup until you can hold finger in it without having to pull it out.

    Note: For family/friends, you can add diced grilled chicken to soup.

Salads

  • Serves 4

    2 cups red cabbage, thinly sliced

    2 cups green cabbage, thinly sliced

    1 carrot, grated

    1 red bell pepper, thin strips

    1 yellow pepper, thin strips

    1 green pepper, thin strips

    1 orange pepper, thin strips

    4 scallions (green onions), chopped

    4 Tbs. fresh parsley, chopped finely

    ¼ cup fresh lemon juice

    3 Tbs. water

    1 Tbs. oil (flax, olive, or Udo’s Choice)

    1-2 tsp. dried red chili pepper

    Bragg™ Liquid Aminos and/or sea salt, to taste

    Raw walnuts or pecans

    Directions: Combine all ingredients thoroughly. Allow to marinate for ½ hour minimum before serving. Sprinkle with raw walnuts or pecans. Eat as is, or with avocado slices, or with your choice of side dish (see Side Dishes for recipes).

    Note: For family/friends, you can serve with their choice of cooked meat, chicken, fish, or other preference.

  • Serves 4

    2 cups sprouted lentils

    1 cup sugar snap peas, thinly sliced

    ½ cup chopped onions

    ½-1 cup cooked garbanzo beans (or your favorite cooked whole bean/legume)

    1 Tbs. fresh lemon juice

    1 tsp. Bragg™ Liquid Aminos

    1 tsp. flax oil, Udo’s Choice oil, or another EFA oil blend

    1 clove garlic, minced

    1 tsp. curry seasoning

    Pinch of Zip (by Spice Hunter)

    Directions: Combine all ingredients except lentils and onions. Add lentils and onions and toss together. Eat on its own, or with your choice of mixed greens, or with side dish (see Side Dishes for recipes).

    Optional: Replace lemon juice, Bragg™ Liquid Aminos, oil, garlic, curry seasoning, and Zip with Curried Carrot Dressing (see Homemade Dressings for recipe).

    Note: For family/friends, you can serve with their choice of cooked meat, chicken, fish, or other preference.

  • Serves 4

    4 large fresh beets

    1 medium rutabaga

    1 red onion, finely diced

    Caraway seeds (raw or toasted under broiler), to taste

    Optional: 1 parsnip, grated

    Directions: Peel and wash beets, rutabaga, (and parsnip), and cut into matchstick-sized strips using vegetable processor. Combine ingredients and coat with Garlic Tahini Dressing, or with Creamy Caraway Dressing (see Homemade Dressings for recipes). Serve on a bed of fresh greens.

    Note: For family/friends, you can serve with their choice of cooked meat, chicken, fish, or other preference.

  • Serves 4

    1 cup raw pumpkin seeds

    1 cup sprouted lentils

    1 cup sprouted mung beans

    1 cup sprouted adzuki beans

    1 large carrot, grated

    2-3 stalks celery, finely diced

    4 scallions (green onions), chopped

    Optional: Add poppy seeds (raw or toasted under broiler), to taste

    Directions: Combine all ingredients and coat with Orange Tahini Dressing (see Homemade Dressings for recipe).

    Note: For family/friends, you can serve with their choice of cooked meat, chicken, fish, or other preference.

  • Your favorite mix of:

    Lettuces: Romaine, Red Leaf, Butter, etc.

    Arugula

    Spinach

    Collard leaves (rub with a little sea salt to soften)

    Kale leaves (rub with a little sea salt to soften)

    Mustard greens

    Fresh herbs: Cilantro, parsley, dill, basil, mint, etc.

    Sprouts: Alfalfa, clover, onion, sunflower seed, radish, broccoli, etc. (Available from most stores)

    Directions: Wash, chop (except sprouts), and combine ingredients. Toss with your choice of homemade dressing (see Homemade Dressings for recipes). Eat on its own, or with avocado slices, or with diced almond cheese, or with your choice of side dish (see Side Dishes for recipes).

    Note: For family/friends, you can serve with their choice of cooked meat, chicken, fish, or other preference.

Dressings

  • Serves 4

    2 ripe avocados, peeled and pitted

    1 garlic clove, minced

    2 cucumbers, peeled and chopped

    1 large lemon, juiced

    ½ cup fresh dill

    Bragg™ Liquid Aminos, to taste

    2 scallions (green onions), chopped

    Directions: Thoroughly blend all ingredients except scallions. Use scallions as garnish for salad.

  • Serves 4

    (Can also be adapted into Curried Carrot Dip, for raw vegetable sticks or to use as topping for Garden Wraps. Will keep in fridge for two days only, as uses fresh carrot juice.)

    ½ cup soaked almonds

    1 cup fresh carrot juice

    ¼ to ½ tsp. curry powder

    ½ tsp. onion powder

    Dash fresh lemon or lime juice, to taste

    Bragg™ Liquid Aminos, to taste

    Optional: 1 clove fresh garlic, or 2 cloves roasted garlic

    Directions: Blend all ingredients thoroughly. Strain through fine sieve or cheesecloth.

    Note: Use more almonds and less carrot juice to make this recipe into a dip for vegetable sticks, flax crackers, etc.

  • 8 oz (approx. 230 g) raw tahini (sesame seed) paste

    2 lemons, juiced

    1-2 cloves garlic, minced

    ¼ tsp. cayenne

    Bragg™ Liquid Aminos, or sea salt, to taste

    Water as needed (to reach desired consistency)

    Optional:

    Substitute 2 tsp. ginger juice for lemon juice

    Roast garlic cloves under broiler for different garlic flavor

    Directions: Blend all ingredients.

  • Serves 4

    8 oz (approx. 230 g) organic non GMO Silken soft tofu

    ¼ to ½ cup red onion

    2 Tbs. fresh lemon juice

    2 tsp. Bragg™ Liquid Aminos

    1 tsp. caraway seeds (raw or toasted under broiler)

    2-4 Tbs. avocado (for thickening)

    Directions: Blend all ingredients, except avocado, thoroughly. Gradually add avocado until reach desired consistency.

  • Serves 4-6

    2 red bell peppers, seeded and coarsely chopped

    3 stalks celery, coarsely chopped

    1 cucumber, peeled and coarsely chopped

    ½ cup fresh parsley, finely chopped

    1-2 cloves fresh garlic, minced

    2 lemons, juiced

    3 Tbs. raw tahini paste OR extra virgin olive oil

    1 Tbs. Italian herb seasoning

    Bragg™ Liquid Aminos, or sea salt, to taste

    Water, as needed

    Directions: Thoroughly blend all ingredients, adding water as needed until reaches desired consistency. Chill before using.

  • 8 oz (approx. 230 g) raw tahini (sesame seed) paste

    2 oranges, juiced

    2 pitted dates

    ½ tsp. cinnamon

    Water as needed (to reach desired consistency)

    Optional: Add nutmeg or five spice powder, to taste.

    Directions: Blend all ingredients thoroughly.

  • 1 packet organic non-GMO Silken soft tofu

    1 Tbs. raw honey, or to taste

    1 Tbs. mustard powder

    1 Tbs. raw apple cider vinegar

    1 Tbs. fresh lemon juice

    Dash sea salt, to taste

    Directions: Thoroughly blend all ingredients.

  • Design your own dressing using your favorite blend of:

    Lemon and/or lime juice

    Lemon/lime/orange rind, finely grated

    Fresh garlic, minced

    Roasted garlic cloves

    Fresh ginger, grated finely

    Celtic sea salt

    Black pepper

    Dried herbs, spices, or herb/spice blends e.g. Spice Hunter brand

    Mustard powder

    Extra virgin olive oil

    Flax seed oil

    Hemp seed oil

    Udo’s Oil, or Health from the Sun’s The Total EFA

    Raw apple cider vinegar

    Fresh chives or scallions (green onions)

    Caraway seeds, or poppy seeds (raw or toasted under broiler)

    Toasted sesame seeds

Wraps, Rolls & Sandwiches

  • Whole lettuce leaves (Romaine or Red Leaf works well) and/or collard leaves, washed.

    Fill with your favorite mix of:

    Finely chopped or grated vegetables and vegetable fruits

    Sprouts

    Fresh herbs

    Raw kelp noodles

    Avocado

    Soy Mayonnaise (see dressings for recipe),
    OR
    Your choice of homemade dressing, dip, or sauce (see recipes below)

    Almond cheese (substitute for cow’s milk cheese and soy cheese, found in most health food stores),
    OR
    Organic non-GMO tofu (marinated in Bragg™ Liquid Aminos with favorite dried herb/spice blend)

    Sea salt, black pepper, dried herbs/spices

    Optional: Replace almond cheese/tofu with cooked and sliced veggie burger patty, organic meat, or organic chicken.

    Note: For family/guests, you can substitute the lettuce/collard leaves for their favorite brand of grain
    wrap, or even better, finely chop the lettuce/collard leaves and add these to their grain wraps. You can also add other fillings of their choice.

  • Brown rice cakes spread with mashed avocado, Soy Mayonnaise (see dressings for recipe), or Pesto Spread (see Pesto Pasta Sauce for recipe).

    Top liberally with your favorite mix of:

    Finely chopped or grated vegetables and vegetable fruits

    Sprouts

    Fresh herbs

    Raw kelp noodles

    Optional: Lightly toast or broil brown rice cakes before adding toppings.

    Note: For family/guests, add their favorite cooked meat, chicken, canned fish, cheese, and/or sandwich spreads.

  • Raw (untoasted) nori sheets (or toasted nori sheets if you cannot source raw ones)

    Cooked brown rice

    Fillings of choice:

    Carrot (grated)

    Cucumber (thin strips)

    Red bell pepper (thin strips)

    Sugar snap peas (thin strips)

    Snow peas (thin strips)

    Green onion (thin strips)

    Sprouts (e.g. alfalfa, mung bean)

    Avocado (thin strips)

    Directions: Lay nori sheet flat. Spread thinly with cooked brown rice, leaving 1 inch gap at one end. Line filling choices across sheet at end without gap. Fold end over filling and roll up tightly. (Spread a little water on the end with the gap to help the end stick to the roll). Gently cut in half, or in two inch pieces, using sharp knife dipped in water (to prevent knife from sticking).

    Optional: Top nori pieces with a little Bragg™ Liquid Aminos and/or wasabi paste. (You can buy wasabi powder and make your own paste by adding a little hot water to a small amount of powder).

    Note: For family/guests, you can add their favorite fillings such as traditional crabmeat, salmon slices, tuna slices, etc. 

Dips & Sauces

  • Ripe avocado, peeled, pitted, and mashed

    Fresh tomato, diced

    Fresh cilantro, chopped finely

    Sea salt, to taste

    Optional:

    Fresh lemon and/or lime juice, to taste

    Chili powder, to taste

    Red onion, diced finely

    Directions: In a mixing bowl, combine ingredients in quantities desired. Serve with fresh vegetables (bell peppers, carrots, celery, sugar snap peas, cucumber, zucchini, green onion, eggplant) cut into strips, and flax crackers (available from good health food stores and raw food suppliers, or, if you have a food dehydrator, you can make your own using recipes from a raw food recipe book or website).

    Note: For family/guests, you can substitute their favorite corn chips or crackers for flax crackers.

  • Serves 4-6

    3 cups sprouted raw garbanzo beans (chickpeas)

    ½ cup raw tahini (sesame seed) paste

    ½ cup fresh lemon juice

    1-2 large cloves fresh garlic, minced

    ½ tsp. cumin

    ½ tsp. cayenne

    1 tsp. oregano

    1 tsp. paprika

    Bragg™ Liquid Aminos or sea salt, to taste

    Optional:

    Add ¼ cup toasted sesame seeds.

    Substitute cooked garbanzo beans, or organic canned garbanzo beans, for sprouted raw garbanzo beans.

    Use roasted garlic cloves.

    Add roasted red bell pepper to make Roasted Red Pepper Hummus.

    Directions: Thoroughly blend all ingredients. Serve with fresh vegetables (bell peppers, carrots, celery, sugar snap peas, cucumber, zucchini, green onion, eggplant) cut into strips, and flax crackers (available from good health food stores and raw food suppliers, or, if you have a food dehydrator, you can make your own using recipes from a raw food recipe book or website).

    Note: For family/guests, you can substitute their favorite corn chips or crackers for flax crackers.

  • See Curried Carrot Dressing, under Homemade Dressings.

  • Serves 2

    1 packet organic non-GMO soft Silken tofu

    2 Tbs. fresh garlic, minced

    1 Tbs. fresh lemon juice

    1/3 cup fresh cilantro

    Dash sea salt, to taste

    Directions: Thoroughly blend all ingredients. Serve on your choice of lightly steamed vegetables, or on Mixed Greens Salad, or in Garden Wraps.

  • Can also be adapted into Pesto Dip for raw vegetable sticks, or Pesto Spread for Garden Wraps and Open-Faced Sandwiches.

    See note below on raw noodles.

    Serves 4

    ½ cup soaked raw almonds

    2 cups fresh parsley (stems removed)

    2 cloves fresh garlic, minced

    2 scallions (green onions), chopped

    ¼ cup fresh basil (stems removed)

    ½ cup extra virgin olive oil

    Bragg™ Liquid Aminos or sea salt, to taste

    Water, as needed

    Toppings of choice (see directions)

    Optional: Make into a dip (for vegetable sticks) or spread (for Garden Wraps and Open-Faced Sandwiches) by blending in less water.

    Directions: Thoroughly blend all ingredients, gradually adding water until reach desired consistency. Serve with cooked buckwheat noodles or cooked brown rice pasta (available from health food stores). Top pasta with your choice of a little grated almond cheese, chopped scallions (green onions), diced tomatoes, and/or finely diced bell peppers.

    Note: If you don’t want to eat cooked buckwheat noodles or cooked brown rice pasta, you can replace with raw pasta noodles (very thinly sliced fresh red or green cabbage, rubbed one hour before serving with a little sea salt to soften).

    Note: For family/guests, you can also top pasta with grilled chicken slices and/or their choice of grated cheese e.g. fresh parmesan.

Side dishes

Living Food side dishes:

  • Serves 4-6

    1 lb (approx. 450 g) fresh mushrooms, washed and sliced

    1 cup raw pine nuts, unsoaked

    1 small onion, diced

    1 fresh clove garlic, minced

    2 Tbs. raw tahini (sesame seed) paste

    ¼ cup fresh parsley

    ½ tsp. dried thyme

    ¼ tsp. nutmeg

    Bragg™ Liquid Aminos or sea salt, to taste

    Water or organic yeast-free vegetable broth, as needed

    Directions: In a food processor fitted with an S-blade, or in a Vita-Mix, thoroughly blend all ingredients, adding a little water/broth if necessary. Form into a loaf, or press into a loaf pan, and chill. Slice to serve.

  • Serves 6-8

    2 cups raw walnuts, unsoaked

    1 inch piece fresh ginger, peeled and grated finely

    4 cups fresh spinach

    ¼ cup raw tahini (sesame seed) paste

    ¼ tsp. nutmeg

    Bragg™ Liquid Aminos, or sea salt, to taste

    2 Tbs. psyllium seed powder (available from health food
    suppliers)

    1 cup fresh mushrooms, washed and sliced

    Optional:

    Marinate sliced mushrooms Bragg™ Liquid Aminos before
    using.

    Replace mushrooms with rings of roasted red bell pepper. (Wash peppers, remove seeds, and slice into thin circles. Baste with olive oil/minced fresh garlic mix, and grill under broiler).

    Directions: In a food processor fitted with an S-blade, or in a Vita-Mix, process walnuts and ginger to a finely chopped consistency, adding a very small amount of water at end to bind, if necessary. Press into a 10 inch (approx. 25 cm) pie plate. Quickly process remaining ingredients (except mushrooms) and press into crust. Top with sliced mushrooms in an attractive design. Allow to sit for ½ hour before serving.

  • Serves 6-8

    2 cups raw pecans, unsoaked

    ¼ to ½ red onion

    4-6 fresh basil leaves

    1-2 tsp. poultry spice (e.g. Spice Hunter brand)

    Water or organic yeast-free vegetable broth, as needed

    ¼ cup finely grated carrots, celery, beets, and/or raw squash

    ¼ cup parsley, chopped finely

    Optional: Substitute other favorite herb/spice blend for poultry seasoning.

    Directions: In a food processor fitted with an S-blade, or in a Vita Mix, blend the pecans, onion, poultry spice, and basil leaves, adding water/broth if needed until reach paste type consistency. Add grated vegetables and continue blending until thoroughly mixed. Stir in chopped parsley and mix well with spoon. Form handfuls of mixture into small patties and roll in
    toasted sesame seeds or raw hemp seeds.

    Optional: Slightly warm patties under broiler or in electric skillet, being careful not to cook them, just before serving.

  • Raw cauliflower, washed and chopped into small flowerettes

    Soy Mayonnaise (see Homemade Dressings for recipe)

    Sea salt

    Fresh lemon juice

    Onion powder

    Raw honey (optional, if needed)

    Fresh parsley, finely chopped

    Optional: Scallions (green onions), chopped

    Directions: In a food processor fitted with an S-blade, or in a Vita-Mix, thoroughly blend cauliflower and enough soy mayonnaise to create a firm mash. Add a little of each of other ingredients (except parsley), gradually, according to taste. Garnish with fresh parsley and chopped scallions (optional).

Cooked side dishes:

  • Roughly chop a variety of your favorite vegetables (e.g. asparagus, squash, bell peppers, red onion, broccoli, green beans, carrots*, beets*, yam*).

    In a large mixing bowl, toss chopped vegetables with a little extra virgin olive oil, Celtic sea salt, black pepper, and your favorite dried herbs.

    Spread out on a baking tray and roast in a hot oven (approx. 400oF) until crisp.

    * Note: If using root vegetables such as those with an asterisk, they will need to be roasted longer, so toss them separately and put them in the oven first.

  • Wash, trim ends, and grill under broiler, basted with a little olive oil and minced fresh garlic (optional).

  • Wash, baste with a little olive oil, and bake in oven until soft in center. Slice in half and sprinkle with a little sea salt, cinnamon, or your favorite herb/spice blend.

  • Wash, and steam whole until tender. Serve basted with a little olive oil and minced garlic, or slice in half and sprinkle with a little sea salt and/or your favorite herb/spice blend.

  • Wash, peel, dice into medium chunks, and steam until tender. Mash with a little sea salt and black pepper to taste. Add a little organic yeast-free vegetable broth or olive oil if needed for creamier consistency.

  • Firm tofu (organic, non-GMO), cut into thick slices, marinated overnight in Bragg™ Liquid Aminos and your favorite herb/spice blend, or in your favorite homemade dressing, or in Pesto Pasta Sauce, and then grilled under broiler.

  • Cook millet or quinoa (2 cups liquid for every 1 cup grain) in organic, no yeast, vegetable broth. Once cooked, add sea salt, black pepper, and/or favorite herb/spice blend to taste.

    Optional: Upon serving, stir in some frozen peas or beans that have been thawed to room temperature.

  • Cook quinoa or millet (2 cups liquid for every 1 cup grain) in water or organic, no yeast, vegetable broth. Stir-fry some diced onions with curry powder and a little water. Add curry mixture to cooked grain, to taste. Add sea salt, to taste. Cook for a few more minutes. Upon serving, stir in some frozen peas that have been thawed to room temperature.

    Optional: Upon serving, stir in a little raw honey or soaked raisins to make a sweet curry.

  • Cook millet or quinoa (2 cups liquid for every 1 cup grain) in canned organic coconut milk. Mix a little water with some Thai curry paste until liquid consistency. Add to cooked grain, to taste. Add sea salt, to taste. Upon serving, stir in some canned water chestnuts that have been drained and sliced thinly, and/or some sliced fresh snow peas.

    Optional: Upon serving, add a little raw honey to make a sweet Thai coconut curry.

  • Cook green lentils (preferably sprouted first) in organic, no yeast, vegetable broth (2 cups liquid for every 1 cup lentils). When cooked, add 1 jar organic marinara pasta sauce (sugar free) and mix thoroughly.

    Add cumin mixture (ground cumin mixed with a little hot water), sea salt, and black pepper to taste. Cook for a few more minutes before serving.

    Optional: Add cooked garbanzo beans, or canned organic garbanzo beans, as desired.