The Top 10 Earth Diet Recipes of All Time

I created The Earth Diet during one of the most challenging seasons of my life. I was rock bottom sick, inflamed, exhausted, and searching for answers. An answer to prayer, I made a decision to go back to what felt the most simple and true, foods that come from the Earth. In 2009 I started this blog and created a challenge to eat only foods that came straight from nature for 365 days. 

One of the biggest obstacles I faced in my life was that I was severely addicted to refined sugar, ultra processed foods and fast foods, so every time I had a craving for something like burgers, fries, chocolate, cookies, cheesecake, chicken nuggets and more I came up with recipes made with natural ingredients. And this is how all of these recipes that you are about to see today, were born. 

No chemicals. No artificial ingredients. No extremes. Just real, whole foods.

These recipes became my foundation. They were the meals I made while healing. The desserts made with honey, maple syrup, dates and coconut sugar helped me stay on track and not even think about refined sugar. The juices that gave me energy when I had none. Over time, they became the recipes thousands of people around the world have made in their own kitchens.

These are the originals. The OG Earth Diet recipes that built everything.

They are simple, healing and earth grown. I am so excited for you to try them, and share them with your family and hang them down for generations to come.

MAINS

Liana’s OG Chicken Bone Broth Noodle Soup 

Noodles optional

Serves 7-9 bowls

Great for freezing and meal prepping. I usually cook a batch and eat it once daily for 3 days and then freeze the other 4 servings in glass containers. Reheat in a covered pot on the stove to keep in the moisture. Do not use a microwave as you will kill all the nutrients.

Total Time: 3 hours

Ingredients:

You will need a 10 QT pot

For the Broth:

• 1 whole organic pasture raised chicken (take out the giblets from inside the chicken)

• 1.5 gallon water (clean, filtered) (about 4 liters)

• 7 garlic cloves

• 3 thumb-sized pieces of ginger, diced

• 1 thumb-sized piece of turmeric (or 1 teaspoon ground turmeric), diced

• 1 whole onion, sliced

• 3 celery stalks, chopped

• 1 tablespoon Redmond salt

• 1 teaspoon black pepper

• 1 tablespoon thyme

• 1 tablespoon oregano

• 1 lemon, peeled and seeded (make sure the seeds are out or your soup will be bitter!)

For the Soup:

• Chicken meat (from the boiled chicken)

• 4 carrots, sliced

• 1 cup green beans, trimmed

• 1 head broccoli, chopped into big bite sized pieces

• 3 celery stalked, chopped

• Noodles of your choice, rice, chickpea or red lentil etc

Actions:

1. Prepare the Broth:

• In a large pot add the chicken and water.

• Add garlic, ginger, turmeric, onion, celery, salt, thyme, oregano, and peeled lemon.

• Bring to a boil, then reduce to a high simmer, place a lid on top and cook for 2 hours. Check occasionally and add more water as needed.

2. Separate Chicken Meat:

• After 2 hours turn off the heat and allow soup to cool with lid on, about 30 minutes. Remove the chicken from the pot. Carefully separate the meat from the bones.

• Return the chicken meat to the pot and discard the bones (or save for other uses).

3. Add Vegetables:

• Add sliced carrots, green beans, broccoli, and additional celery to the pot. You can either simmer for 10-15 minutes until the vegetables are tender, or just keep the vegetables raw and start putting them in Tupperware and when you reheat them the vegetables will cook then.

4. Add Noodles:

• Stir in cooked noodles just before serving to heat through.

5. Serve:

• Ladle into bowls and enjoy the comforting warmth of this nutrient-packed chicken noodle soup.

Tip: For added flavor, sprinkle with fresh parsley or a squeeze of lemon juice before serving.

 

Walnut Crusted Chicken Tenders

Makes 4 servings

Ingredients:

1/3 cup walnut meal

1/2 cup almond flour

1 1/2 tablespoons turmeric powder

1/4 teaspoon redmond salt

1/4 teaspoon black pepper

2 eggs

1 pound boneless, skinless chicken breasts

3/4 cup 1 tablespoon extra-virgin coconut oil

1 handful of broccoli sprouts, for garnish

Action:

1. Preheat the oven to 450°F.

2. Add the walnut meal, almond flour, turmeric, salt, and pepper to a bowl and mix until well Combined.

3. Beat the eggs in a separate bowl. Cut the chicken into tenders. Dip the tenders into the egg and then into the breading, turning until they’re coated well on all sides.

4. Oil a baking tray and then place the chicken on it. Bake for 15 to 20 minutes.

5. Serve garnished with a sprinkle of broccoli sprouts and a side salad.

 

Grass-Fed Beef Tacos 

Makes 4 servings

Ingredients:

2 tablespoons extra-virgin olive oil

1/2 teaspoon turmeric powder, divided

1/4 teaspoon black pepper

1 pound ground organic grass-fed ground beef

1 small yellow onion, chopped

2 large garlic cloves, diced

1 1/2 teaspoons ground cumin

1/2 teaspoon turmeric powder

1/2 teaspoon paprika

1/4 teaspoon redmond salt

1/4 teaspoon pepper

1 teaspoon chili powder or 1/4 teaspoon cayenne pepper, optional (if you want it a little spicy)

4 tortillas, 4 lettuce wraps, or 8 taco shells

Fillings (your choice):

3/4 cup organic sour cream or vegan sour cream

1 cup nutritional yeast

1/2 cup grated carrot

1 cup diced lettuce

1 avocado, cubed

1 pepper, diced

Fresh chopped cilantro

1 handful of broccoli sprouts

16 ounces black beans (soaked, cooked, soft)

Actions:

1. Heat the oil in a large frying pan over medium heat. Add the 1/2 teaspoon turmeric and black pepper. Sauté for 1 minute or until sizzling. Add the beef and cook for 3 to 4 minutes or until it turns brown, stirring frequently.

2. Add the onion, garlic, cumin, 1/2 teaspoon turmeric, paprika, salt, pepper, and chili powder, if using, to the meat and stir. Cook for 7 minutes, or until the vegetables are tender and the flavors are well combined.

3. Place 1/4 cup of meat into each tortilla, or 2 tablespoons into a taco shell, and then add your fillings of choice.

Redmond have the best taco seasoning you have ever tried I promise you! And way better than store bought taco seasoning! You can find it here. 

 

Snacks 

Chocolate Balls

Makes 12 balls

Ingredients:

1 cup almond flour/nut meal (finely ground almonds or other nuts)

1/4 cup cacao powder

3 tablespoons maple syrup or raw honey

Actions:

1. Mix the nut meal, cacao powder, and maple syrupin a bowl.

2. Roll the mixture into 12 balls.

Tips:

• Add 1/4 teaspoon sea salt and 1/4 teaspoon pure vanilla extract for enhanced flavor.

• Add essential oils (therapeutic-grade only): cinnamon, orange, peppermint, tangerine—start with 1 drop and then increase to 2 to 3 drops according to your preference.

• You can use this mixture to make brownies (just form the mixture into squares) or a dessert pie (simply press into a pie plate with your fingertips).

• Roll them in superfoods including shredded coconut, goji berries, hemp seeds, or cacao nibs.

 

3-Ingredient Chocolate Avocado Mousse

Serves 1

Ingredients:

2 Tbsp. cacao powder

2 Tbsp. maple syrup or raw honey

1 avocado

Directions:

In a food processor, combine all ingredients and blend until smooth. (Note: Mash avocado with fork and add cacao/maple syrup if food processor isn’t available.)

Taste mousse. For richer chocolate flavor, add more raw cacao powder. For sweeter taste, add more maple syrup or honey.

Tip:

Add 1/8 tsp. of vanilla to mousse to enhance flavor.

Top mousse with fresh strawberries or raspberries.

Use mousse as a topping for cupcakes or ice cream.

 

Desserts

Cookie Dough

Total time: 10 minutes

Makes 8 large cookies

Ingredients:

1 cup tigernut flour

3/4 cup almond flour

1/4 cup tapioca flour

1/4 cup walnuts, chopped

2 tablespoons Hu Chocolate Gems or organic dark chocolate chips

5 teaspoons honey or 5 dates, seeded and diced

1 tablespoon butter-flavored Nutiva Coconut Oil or extra-virgin coconut oil

1 tablespoon MCT oil

1 teaspoon pure vanilla extract

1 tablespoon organic SunButter or other sunflower seed butter

1/4 teaspoon redmond salt

1/4 teaspoon baking soda

Actions:

1. If you are baking these, preheat the oven to 325°F.

2. Mix all the ingredients in a large bowl until well combined. This should produce a moist dough. Add a dash of water if needed to reach desired consistency. Roll into balls; they are ready to eat!

3. If you are baking the cookies, place the dough balls on a baking tray lined with baking paper. You can also flatten the balls into cookie shapes, if desired.

4. Bake for 7 to 8 minutes, until just golden brown.

Tips:

• If you want to eat the dough raw, roll the balls in cacao powder! It gives a delicious flavor when biting into them.

• For a softer cookie, use blanched almond flour. If you use almond flour that was made with almonds with skins on, you will need to add a little more water.


Mini Cashew Cheesecakes

Total time: 10 minutes to prepare, 40 minutes to set

Makes 20 mini cheesecakes

Ingredients:

3 cups cashew nuts, soaked for 4 hours

3/4 cup maple syrup

3/4 cup coconut oil

1/2 cup lemon juice

1 tablespoon pure vanilla extract

Pinch of salt

Actions:

1. Soak the cashews in water for 4 hours, then discard the soaking liquid.

2. Put all ingredients in a high-speed blender and whip until completely smooth. Line a cupcake tray with 20 paper cups.

3. Spoon 1 heaping tablespoon of the cheesecake mixture into each cupcake cup. Set in the refrigerator for 40 minutes and they are ready to enjoy!

 

Ice Cream Bites with Chocolate Sauce

Total time: 10 minutes

Makes 15

Ingredients:

1½ cups cashews

Juice of 1 small lemon

½ cup maple syrup

¼ cup coconut oil

1 tablespoon vanilla extract

Dash of Redmond salt

2 teaspoons maca powder or lucuma powder (optional)

1 batch Chocolate Sauce

Actions:

In a blender, blend cashews, lemon juice, maple syrup, coconut oil, vanilla, salt, and maca powder, if desired, on high speed until smooth. There should be absolutely no lumps.

Scoop the ice cream mixture into a mini cupcake tin, and place in the freezer for 5 minutes.

Add a spoonful of Chocolate Sauce to each ice cream bite. They are ready to eat! Keep them in the freezer longer, and they will set even harder.

Tip: Soak the cashews for 4 hours to get a creamy, easier-to-whip ice cream.

For the chocolate sauce

Total time: 5 minutes

Makes 1½ cups, serves 6

Ingredients:

2/3 cup cacao powder

½ cup maple syrup

¼ cup extra-virgin coconut oil

Actions:

In a blender, blend all ingredients on high speed until they become a smooth sauce.

Tips:

For a more intense chocolate flavor, add more cacao powder. For a sweeter flavor, add more maple syrup. For a raw dish, substitute raw honey for maple syrup. If you don’t have a blender, beat well in a bowl with a spoon.

 

Juices

 
My Go-To Green Juice Recipe

(Makes approximately 4 juices)

• 3 bunches of celery

• 3 cucumbers

• 4 lemons

• 4 thumb-sized pieces of ginger

• Optional: Broccoli sprouts (if you have them)

• Optional: Add an apple or orange if you’d like it sweeter

Beet juice

Total time: 10 minutes

Serves 1

Ingredients:

1 small beet

3 celery stalks 

3 carrots

1 small red apple (optional) 

Actions:

1. Put all the ingredients in your juice machine.

2. Juice and drink.

Suggestions:

Juice the entire beet, including the stalk and leaves, if it comes with those.

⸻

This post is sponsored by Redmond Real Salt. Redmond Real Salt has over 60 trace minerals that comes from Utah, USA. The Earth Diet is about focusing on local salt, so use salt from your country. Redmond Real Salt also has incredible seasonings and spices to make any dish delicious! You would have seen Real Salt used in a lot of the recipes above. 

You can get a discount on the Redmond Real Salt here for 15% off: Always support businesses websites directly when you can instead of the giant machine. 

Use code: LIANA for 15% off

But I understand Amazon is more convenient for some so here is a discount on Amazon: Use code EARTHDIET10 for 10% off 

Thank you for using my affiliate links and codes whenever possible, as it helps my business immensely. It keeps me going and being able to do what I do and share content like this. I am grateful! 

Love Liana