 Total time: 45 minutes (40 minutes in oven) Serves: 6-8. Bring it to a party or potluck! Ingredients: Crust: 2 cups rolled oats (use certified gluten-free for a GF option) 1/2 cup pitted dates (packed) 1/3 cup peanut butter (use almond butter as an alternative) 1/8 tsp sea salt (omit if almond butter has salt) 2 tbsp almond milk (or more if needed to bring the crust together) you can also use water as alternative. Filling: 1 can (15 oz, 398ml) pumpkin puree (pure pumpkin, not pumpkin pie filling) 2/3 – 3/4 cup raw cashews (2/3 for slightly softer set, 3/4 for firmer; for this photo we used 3/4 cup) 1/3 cup almond milk (or water if as alternative) 1/2 cup + 1 tbsp pure maple syrup 1 tablespoon fresh lemon juice 1 tablespoon arrowroot powder 1 1/2 teaspoon cinnamon 1/4 teaspoon freshly ground nutmeg 1/4 teaspoon allspice few pinches ground cloves 1/2 teaspoon vanilla extract (or 1/4 tsp vanilla bean powder) 1/4 teaspoon (rounded) sea salt Action: 1. Preheat oven to 400°F. Prepare a pie plate (I use a glass pie plate) by lightly wiping inner surface with a dab of oil. 2. In a food processor, add the oats, dates, and salt for the crust. Puree until fine and crumbly. Then add the peanut butter and puree for about a minute. Add the milk and pulse through until the mixture becomes sticky (it should hold together when pressed/pinched). If it’s not holding together, add a little more milk, 1 teaspoon at a time, until it does. You shouldn’t need more than another 3-4 teaspoon. 3. Remove and transfer to a prepared pie plate. Press mixture in with your fingers until evenly distributed around the base and up the sides of the plate. 4. In a blender (high speed works best, for regular blender you will need to blend longer and scrape down jar several times) combine all ingredients for the filling. Purée until very smooth, scraping down sides of bowl as needed. Pour mixture into pie crust (scrape out bowl) and gently tip back and forth to distribute evenly. 5. Bake for 10 minutes, then reduce heat to 350F (180C) and continue to bake for 25 minutes, until the pie is golden and has mostly set (the center may be soft, but it will set further as it cools). Remove from oven, transfer to a cooling rack. Let cool completely before slicing and serving (can refrigerate to chill first). Serve as is or with cashew ice cream! Benefits: + Pumpkin help support prostate, bladder and kidneys. They can help lower cholesterol. High in Vitamin C and E. Great for the skin. The seeds are loaded with protein. + Oats control blood sugar and reduce bad cholesterol. They can be a natural laxative, help prevent cancer, good for the heart and have more antioxidants the broccoli. + Vegan + Dairy Free and Refined Sugar Free * Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible. Recipe by Earth Diet online designer, Salvatore Fiteni and heavily inspired by this recipe. Photo taken from Sal's phone. This recipe is part of © 2013 The Earth Diet ™ All Rights Reserved %20http%3A%2F%2Fwww.theearthdiet.org%2F23%2Fpost%2F2013%2F11%2Fpumpkin-pie-with-peanut-butter-crust-gluten-freevegan.html%20Subscribe%3A%20http%3A%2F%2Fwww.theearthdiet.org%2Fsubscribe.html%20)
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 Total time: 30 minutes Serves: 4-6 Ingredients: 4 organic potatoes, peeled and sliced 1/8 inch thick 1/4 cup extra virgin coconut oil, melted Salt to taste Action: 1. Preheat oven 500 degrees Fahrenheit. Pat the potatoes with paper towels so they are dry. Brush them with oil so they are all well coated. 2. Bake for 15-20 minutes until the edges are golden brown! 3. Sprinkle with salt to taste. Tips: If you want to make salt and vinegar, mix 2 tablespoons of vinegar with the oil, and coat the chips and cook as instructed. Benefits: + 3 ingredients + Alternative to processed chips cooked in toxic oils + Non-GMO chips + Potatoes are rich in vitamins and nutrients including vitamin C + Brain food * Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible. This recipe was created by Liana Werner-Gray and inspired by Carol Lucas. Photo thanks to Lopez Brothers, shot in Australia for the first Earth Diet book photo shoot 2011. This recipe is part of © 2013 The Earth Diet ™ All Rights Reserved   Happy Thanksgiving everyone! Total time: 15 minutes sauce, Serves: 6 Ingredients: Cranberry Sauce 2 cups cranberries 1 cup water 1/4 cup chia seeds 1/3 cup honey or maple syrup Turkey Burgers 1 1/2 pound ground turkey 1 yellow onion, diced 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon cumin 1/4 teaspoon turmeric 1 egg, lightly beaten 3-4 tablespoons extra virgin coconut oil for frying (alternative is to grill them) Action: 1. Make the cranberry sauce, place all ingredients into a pot and bring to a boil. Reduce heat to a simmer and stir constantly so the chia seeds do not burn on the bottom of the pot. When the mixture has reduced by almost half and has thickened (about 10 minutes), allow to cool and sit aside while you make the turkey burgers. 2. Make the turkey mixture, place the turkey, onion, black pepper, garlic powder, salt, cumin, turmeric and egg in a large bowl and combine well. Make 6 patties. 3. Heat a large fry with the oil, and place the turkey patties in it. Cook for about 6-9 minutes, when one side is golden brown. Cook until done, about 12-18 minutes. 4. Serve with cranberry sauce! Add some fresh rosemary on top! Benefits: + Cranberry Sauce is a great replacement for sauce that has white sugar, aids digestion, aids weight loss, protein, anti-inflammatory. + Turkey is high in protein. + The spices pepper, salt, garlic, onion, turmeric and cumin are anti-inflammatory, aid weight loss, cleanse toxins and boost the immune system. * Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible. This recipe was created by Liana Werner-Gray. Photo thanks to Roxxe NYC Photography. This recipe is part of © 2013 The Earth Diet ™ All Rights Reserved   Total time: 35 minutes Serves: 4 Ingredients: 1 1/2 pounds skinless salmon, cut into 4 pieces 1 cup walnuts blended to a meal 1 teaspoon sage 1 teaspoon thyme 1/2 teaspoon salt 4 tablespoons coconut oil Action: 1. Preheat oven to 380F. Prepare baking sheet with parchment paper or thin layer of coconut oil. 2. Mix the walnut meal, sage, thyme and salt in a bowl. Brush each fillet with oil. Press each fillet into the walnut mixture to coat on both sides. Place the salmon on the baking sheet. 3. Bake for 7 minutes, turn the salmon over and bake for another 7 minutes, or to your desired doneness. Tip: Serve with Green Salad and or French Fries. Calories: 408 Total Fat: 29g Carbohydrate: 12g Dietary Fiber: 5g Protein:17.5g Benefits: + 6 ingredients + High in protein + Good fats and oils + Great brain food + Anti-inflammatory * Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible. This recipe was created by Liana Werner-Gray. Photo thanks to Rock'n Raw Photos - raw and unedited. This recipe is part of © 2013 The Earth Diet ™ All Rights Reserved  
Total time: 45 minutes
Serves: 4 Ingredients: 5 tablespoons extra-virgin coconut oil 1 brown onion, chopped 3 cloves garlic, chopped ½-inch piece ginger, chopped 2 tablespoons curry powder 2 teaspoons cumin 1 teaspoon thyme 1 teaspoon sage 1 teaspoon oregano 1 teaspoon turmeric powder 1/8 teaspoon cayenne pepper or more to taste ¼ teaspoon salt ¼ teaspoon black pepper 6 cups water 1½ cup lentils 3 stalks celery, cut in ¼-inch slices 1 carrot, cut in ¼-inch slices Juice of one lemon 4 tablespoons fresh chopped cilantro Serve with one chopped avocado and lime/lemon wedges Actions: 1. Heat the coconut oil in a large pot and add the onion and garlic. Sauté until golden brown (about 4 minutes). Add the ginger and stir-fry for one minute. Add the curry powder, cumin, thyme, sage, oregano, and turmeric powder. Stir-fry for one minute more. Add cayenne pepper, salt, and black pepper. Stir-fry for another 2 minutes until the spices are fragrant. 2. Stir in the water, lentils, celery, and carrot. Bring to a boil over high heat then reduce to medium-low, cover, and simmer for 30 minutes or until lentils are soft. 3. Stir in the lemon and cilantro, and serve. Drizzle with olive oil and sprinkle with more salt or cayenne pepper to taste! Tips: 1. Serve with Flat Bread 2. Serve with rice or quinoa 3. If you want a smoother, less chunky soup, puree the soup in a blender once cooked. Variations: 1. Add 2 chopped tomatoes and 1 tablespoon tomato paste when adding the water for Tomato Lentil Soup. Calories: 437 Total Fat: 10g Carbohydrate: 79g Dietary Fiber: 5g Protein: 8g Health benefits: Anti-inflammatory Good for Digestive Health High in Protein Increasing Energy Immune Boosting Good for depression Calming, grounding and healing recipe * Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible. This recipe was created by Liana Werner-Gray. Photo thanks to Roxxe NYC Photography. This recipe is part of © 2013 The Earth Diet ™ All Rights Reserved  Total time: 1 hour Serves: 16 slices! Ingredients: Pie Crust: 4 cups organic wholewheat flour 1 3/4 cups of olive oil or coconut oil 3 tablespoons coconut sugar, or maple syrup 2 teaspoons of salt 1 egg (or for vegan option mix 1 teaspoon flax seed meal with 3 teaspoons of water and leave for 5 minutes, it will become gummy like eggs) 1/2 cup water Filling: 8 apples, cored and sliced 1/2 teaspoon cinnamon powder 1 tablespoon maple syrup or honey (optional) Action: 1. Preheat oven to 425 degrees F (220 degrees C). 2. Make the pie crust, in a large bowl add the flour, oil, coconut sugar and salt. Blend together until crumbly. A pastry cutter can help this process, but you can do it without too. Then in a small bowl mix the egg and water, and blend into the flour mixture. Now your crust is ready to use. Place crust in a 9-inch double crust pie tin. Leave some pastry for the top of the pie. 3. Place the apples in the pie crust, and sprinkle with cinnamon and maple syrup. Place a layer of crust on top. Take a knife and cut a beautiful criss cross pattern in the pie, then cut out a heart shape and add it to the top. 4. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft. Serve! Benefits: + Refined sugar free + Dairy free + Soy free & corn free + High in antioxidants + Can make vegan version! * Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible. This recipe was created by Roxxe NYC. Photo taken on Roxxe's iPhone. This recipe is part of © 2013 The Earth Diet ™ All Rights Reserved  
In the spirit of Thanksgiving...
Total time: 40 minutes Serves: 4 Ingredients: 1 tablespoon extra virgin coconut oil 1 pound ground turkey 1 yellow onion, diced 4 garlic cloves, minced 1 tablespoon cumin 1 teaspoon turmeric 1 teaspoon salt 1/2 teaspoon pepper 15 oz water 1 teaspoon thyme 1 teaspoon sage 1 can, 19oz black beans, rinsed 4 large tomatoes, chopped 1 small purple onion, diced 1/2 cup fresh chopped cilantro Suggested toppings! Serve with: Rice, quinoa, Guacamole, sliced avocado, cherry tomatoes, lime wedges, Sour Cream and/or fresh basil! Action: 1. Heat oil in a deep, large fry pan over high heat. Add turkey, garlic and onion, and cook, stirring to break up meat, 4 minutes until browned. 2. Add cumin, turmeric, salt and pepper; cook, stirring, 30 seconds. 3. Stir in water, thyme, sage, beans, cilantro and tomatoes. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, 20 until everything is well combined. 4. Remove from heat; stir in purple onion and cilantro. Spoon into bowls and serve with toppings! Benefits: + High in protein + High in anti-oxidants + Gluten free + Dairy free * Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible. This recipe was created by Liana Werner-Gray. Photo thanks to Lopez Brothers. This recipe is part of © 2013 The Earth Diet ™ All Rights Reserved 
Total time: 15 minutes
Serves: 4 Ingredients:1 teaspoon apple cider vinegar 1 teaspoon olive oil Juice of one lemon 3/4 teaspoon salt One head of kale One cucumber, chopped One red pepper (capsicum), sliced One yellow pepper, sliced 1 tablespoon sesame seeds Action: 1. In a bowl mix together the apple cider vinegar, olive oil, lemon juice and salt. 2. Tear the kale into smaller pieces and add to a bowl. Massage the sauce mixture into the kale. 3. Add the cucumber and peppers. 4. Sprinkle with sesame seeds! Serve! Benefits: + High in protein + Superhigh in raw living nutrients + Good food for the heart + Accelerates weight loss + Hydrating * Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible. This recipe was created by Liana Werner-Gray. Photo thanks to Lopez Brothers, taken at Organic Corner in Massapequa New York. This recipe is part of © 2013 The Earth Diet ™ All Rights Reserved 
Need to bring a plate to a party or food gathering? Here are some great ideas! This is a variety of raw and cooked, sweet and savory to make a healthy colorful plate!
In the center is +Guacamole! For 2, Ingredients: 1 avocado Then add whatever you like for example, + 1/2 teaspoon of Himalayan salt + 1/2 teaspoon of black pepper or cayenne pepper + The juice of 1 lemon for extra cleanse! + Diced capsicum/peppers for extra crunch! Action: 1. Mash the avocado with a fork in a bowl 2. Add the extras and taste it and add more to your liking! Dip the cucumber and carrot sticks in! ______________________________________________________________________________ Surrounding the guacamole from left to right are, + Purple grapes + Cherry tomatoes + Fries: Total time: 20 minutes Serves: 2 Ingredients: 2 large potatoes Himalayan salt to season to taste 1/2 cup extra virgin coconut oil Action: 1. Peel and then cut the potatoes into chunky fries. 2. Heat a pan on medium-high heat and add the fries when the pan is hot. 3. Cook the fries for 5-7 minutes on one side until golden brown and crispy and then flip them. Continue to flip them for another 5-7 minutes until the fries have a crispy outside and soft inside. 4. Season with salt. Serve with The Earth Diet ketchup! Tip: 1. Try Sweet Potato as an alternative! ______________________________________________________________________________ +Bean Gravy Total time: 15 minutes Serves: 3 Ingredients: 1 can organic BPA Free Black Beans or Kidney Beans 1/4 cup water (or use the liquid from the can of beans) 1/2 teaspoon salt 1 tablespoon coconut oil 1 small brown onion, diced Action: 1. Mash the beans in a bowl with the water or blender so they are smooth. 2. Heat a fry pan with coconut oil. Add the onion and stir fry for 5 minutes until they are soft and clear. 3. Add the bean mixture and cook for another 5 minutes. Add more water if you want a smoother gravy. Serve! _______________________________________________________________________________ + Carrot sticks and + Cucumber sticks! Benefits: + Vegan + Potatoes: High in Vitamin C, Potassium, Magnesium + Immune Boosting + Good for digestive health + Brain food EVERY single recipe on this website uses nature’s ingredients, only. * Always choose ORGANIC, local and seasonal whenever possible. This Party Platter recipe was created by Liana Werner-Gray Photo thanks to Lopez Brothers. This recipe is part of © 2013 THE EARTH DIET ™ All Rights Reserved  So quick, so easy, 3 ingredients!!!
Total time: 20 minutes Serves: One or many Ingredients: 100g (3/4 cup) unmelted cacao butter 3 tablespoons cacao powder 2 cups strawberries Action: 1. On very low heat (or use double boiler) melt the cacao butter (About 5-9 minutes). 2. When the cacao butter is melted, add the cacao powder and stir well until combined. Now you will need to let the chocolate sit for 30-60 minutes depending on your environment. The chocolate needs to be just right, if it is too hot it will be too thin on the chocolate, and if it is too chilled it will be too thick on the strawberries. 3. Dip each strawberry into the chocolate mixture (you can dip them right into the saucepan), and place them on baking paper (so they don't stick) on a plate 4. Put in fridge for 10 minutes until chocolate is hard! (Or eat them with the melted chocolate - yum!) Tip: The chocolate will be bitter, but when you bite into the Chocolate Covered Strawberry, the strawberries will provide the sweetness, the chocolate will be bitter dark chocolate! So if you want a sweeter chocolate add a tablespoon of honey or maple syrup to the chocolate mixture. Benefits: + 3 ingredients + Ridiculously simple and quick + Vegan + Superhigh in anti-oxidants + Boosts immune system + Good for depression and anxiety + High in vitamins including vitamin C + Aids weight loss + Refined sugar free + Dairy free * Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible. This recipe was created by Liana Werner-Gray. Photo thanks to Roxxe NYC Photography. This recipe is part of © 2013 The Earth Diet ™ All Rights Reserved |
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