Total making time: 25 minutes

Serves: 4

Ingredients:
1 pound peeled jumbo shrimp (500g prawns)
1/3 cup extra virgin coconut oil for cooking + 1/4 cup extra
2 brown onions, diced
3 tablespoons of garlic paste (or diced garlic cloves)
1 tablespoon of ginger, diced
200g organic tomato paste (or 3 large tomatoes chopped)
2 tablespoons of garam masala (or 1/2 tablespoon each of black peppercorns, cardamon, cinnamon, 
bay leaves and cloves)
1/2 teaspoon himalayan salt
1 teaspoon of chili powder (or cayenne pepper)
1/2 teaspoon of turmeric
2 tablespoons of coriander seeds
1/2 cup fresh cilantro/coriander
1 teaspoon of cumin
3/4 cup water
One lemon

Action:
1. Heat a large fry pan om medium-hot with coconut oil. When hot add the onions and garlic paste. Fry for 2 minutes then add the ginger. Fry for another minute or until it is golden brown. 
2. Add the rest of the spices, garam masala, salt, chilli, turmeric, coriander seeds, fresh cilantro and cumin. Stir fry for a minute.
3. Add the tomato paste and mix well. Then add the water. Reduce the heat to medium and let the pan simmer. 
4. In another fry pan, heat with 1/4 cup coconut oil and add the shrimp when hot. Fry the shrimp for a few a couple minutes on each side until it turns white. They should not cook fully as they will go in the tomato pan. 
5. Add water to the tomato pan. Squeeze the lemon into the pan and stir well. Add the almost cooked shrimp. 
6. Cook together for a few minutes until shrimp is fully cooked!

Suggestion:
Serve with Lemon Rice and Peanut Sauce!

Benefits:
+ High in Protein
+ Gluten Free

*** Always choose ORGANIC, local and seasonal whenever possible.

This recipe was created by Liana Werner-Gray 2013. 

Photo thanks to Rock’n Raw Photos - Raw and Unedited 

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved

Total making time: 25 minutes

Serves: 2-4

Ingredients: 
2 cups of brown rice pasta
3.5 cups water
1/4 cup extra virgin coconut oil
2 onions
200g organic tomato paste (or 3 large tomatoes chopped)
2 tablespoons garlic paste (or finely chopped garlic)
1 tablespoon of ginger paste (or finely chopped ginger)
2.5 tablespoons of garam masala (or 1/2 tablespoon each of black peppercorns, cardamon, cinnamon,
bay leaves and cloves)
1/2 teaspoon Himalayan Salt
1/2 teaspoon of chili powder
2 teaspoon cilantro/coriander seeds
1 teaspoon cumin

Action:
1. Bring the pasta and 3.5 cups to a boil. Reduce heat to medium and stir until the pasta is just past tender and slightly soft and bouncy, about 15-20 minutes. 
2. While the pasta is boiling, add coconut oil to the fry pan on medium heat. Add the onion and garlic and stir fry for one minute. Add the ginger and stir fry for one minute. Add the rest of the spices and stir fry for one minute. Add the tomato paste. Stir until well combined, for a few minutes. 
3. When the pasta and sauce are cooked, mix the two together. 

Benefits:
+ High in Protein
+ Vegan
+ Gluten Free
+ High in Vitamin C

Tip:
+ Serve with nutritional yeast to make it taste cheesy. 
+ Serve with fresh cilantro/coriander. 

*** Always choose ORGANIC, local and seasonal whenever possible.

This recipe was created by Liana Werner-Gray 2013. 

Photo thanks to Rock’n Raw Photos - Raw and Unedited

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved

Total time: 25 minutes

Serves: 4

Ingredients:
4 brown rice wraps (or collard greens to wrap)
1 pound of organic free range chicken breast (500g)
1 avocado
1/2 a head of kale or lettuce 
1 cup of The Earth Diet Ketchup
1/4 cup of maple syrup or honey
2 teaspoons of cayenne pepper (more if you like it hott!)
1/4 cup extra virgin coconut oil for cooking

Action:
1. Chop the chicken into strips.
2. Heat a fry pan with coconut oil. There should be enough to well cover the bottom of the pan.
3. Cook the chicken until you see no more pink flesh, it should all be white. 
4. While the chicken is cooking make the sauce, in a bowl mix the ketchup, honey and cayenne pepper. 
5. When the chicken is white, pour the sauce over the chicken and continue to cook for a few minutes until the chicken is cooked through.
6. Put a layer of lettuce or kale on each wrap, add a layer of avocado next. Then finish by layering with the chicken!

Tip:
If you want a cheesy sauce add 1-2 tablespoons of nutritional yeast to the sauce!

Benefits:
+ High in Protein
+ Gluten Free

*** Always choose ORGANIC, local and seasonal whenever possible.

This recipe was created by Liana Werner-Gray 2013. 

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved

Total making time: 10 minutes

Serves: Makes 2 1/2 cups - 10-20 balls

Ingredients:
1 1/2 cup walnuts
1 cup sundried tomatoes
1 tablespoon sage
1 teaspoon of fennel seed
½ teaspoon of thyme
½ teaspoon of rosemary
½ teaspoon of marjoram
Pinch black pepper
Pinch cayenne pepper
Pinch of himalayan salt


Action: 
1. Put all ingredients in food processor like the VITAMIX and blend until well combined. The consistency should be thick.
2. Roll into balls! 
3. Eat!

Tips:
+ These make a great party food! Serve them on a platter with TED KETCHUP! 
+ Serve these with zuchinni pasta for a complete pasta and meatballs meal! Recipe here. 
+ Try this recipe with soaking the walnuts for 4 hours so they create a really soft moist plump meatball.
+ For nut allergies, use sunflower seeds or hemp seeds instead of walnuts. 

Benefits:
+ Raw
+ Vegan
+ Meat Free
+ Easy to digest
+ Loaded with nutrition
+ Great quick snacks
+ Omega 3 essential fatty acids
+ Good for weight loss
+ Prevents constipation
+ Anti Inflammatory
+ High in vitamin A and C
+ Powerful anti-oxidant 
+ Relieves stress
+ Good for the skin and hair
+ High in vitamin C
+ Good for the brain
+ High in vitamin E

*** Always choose ORGANIC, local and seasonal whenever possible.

This recipe was created by Liana Werner-Gray 2013. 

Photo by Jaron and Caleb Lopez. 

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved