Even if the population of fermented foods is increasing these days, they don’t work for everyone and might cause serious health issues. Our instinctive refusal to fermented foods has prompted us to investigate in this direction. Below you will find Anthony’s perspective at fermented foods.
“Digestive upset is on the rise and one popular and trendy remedy for this is eating plenty of fermented foods. While ferments did play an important role in our history, it’s important to understand that it was because it was a matter of survival, not because they held any particular health benefits. These foods could be stored long term without refrigeration, and without them, many would have likely starved.
Even though they were vital at one time, we now understand that they are not life giving or important to healing any type of digestive disorder. The bacteria on these foods that we think of as being so beneficial actually thrives on decay. If you’re dealing with any kind of gut issue, it’s best to steer clear of fermented foods and focus instead on bacteria that thrive on life. These “elevated biotics” can be found on the leaves and skin of fruit and vegetables, especially sprouts. We can access these living miracles by eating high quality organic, fresh, raw, unwashed produce.
This powerful and life giving biotics nourish us on every level and are heroes for restoring digestive health as well as improving methylation and a B12 deficiency.”
This information is sourced from Anthony William, a.k.a “Medical Medium”. Anthont’s healing information is improving the lives of thousands of people around the world and it has worked miracles in my own health as well. If you want to learn more about his protocol and much more, check out his book!
Here is our versatile not fermented almond yogurt recipe below.
Preperation – 15 minutes + 6 hrs soaking + 2 hrs setting
Quantity – 2 person
Ingredients
150 g raw almonds
4 tbsp lemon juice
2 tbsp maple syrup ( or 1/4 tsp Nature Restore’s organic stevia leaf extract powder)
1 cup water
A pinch salt
Passion fruit to serve
Instructions
1. Place almonds in a bowl filled with water. Soak for 6-8 hours.
2. Peel almonds, remove their skins.
3. Wash, strain and drain your almonds, place to blender.
4. Add lemon juice, water, salt and maple syrup.
5. Blend until silky smooth. Add more water as you need to achieve the desired consistency.
6. Chill for 2-3 hours.
7. Serve with passion fruit and granola or whatever you like.
“The doctor of the future will give no medication, but will interest his patients in the care of the human frame, diet and in the cause and prevention of disease.” Thomas A. Edison
Our favorite zinger juice recipe with its potent sweet taste and stimulating, spicy and zesty taste sensation. Enjoy!
Ingredients
2 cups green grapes
1 cup kale leaves
1/2 cup mustard greens
1 small lemon outer rind removed
Instructions
1. In a slow juicer, alternate pressing red grapes, kale leaves, lemon sections, and mustard green leaf.
2. Stir and serve immediately.
This Black Forest bowl Inspired by traditional black forest cake, it is in deconstructed form. Do you know eating dessert for breakfast sets you up for constant cravings as your insulin levels spike early.? So is there any reason not to eat dessert for breakfast in the morning! 🙂
INGREDIENTS
Chocolate fountain
75g raw dark chocolate
220 ml coconut milk
1 tbsp coconut oil
1 tbsp cacao powder
1/2 cup hazelnut butter
1 tbsp maple
White mushroom truffle
1/2 cup hazelnut butter
1 cup desiccated coconut
1/2 cup coconut milk powder
1/4 cup cacao butter
1/2 tsp chaga mushroom powder
2 tbsp maple syrup
A pinch licorice salt
Chocolate Rawnola
1/2 cup oats
4 sukkari dates
1 tbsp raw cacao powder
1 tbsp carob powder
1 tbsp coconut oil
1 tbsp desiccated coconut
2 tbsp coconut milk
Cherry gel
1/2 cup cherries
1 tbsp pysllium husk powder
1 tbsp maple syrup
1 tsp lemon juice
Decoration
Fresh peppermint leaves
Defroested cherries
Fresh strawberries sliced
20g raw shredded chocolate
INSTRUCTIONS
To make chocolate fountain
1. Melt the raw chocolate and coconut oil over bain marie at 42 C using an infrared thermometer. Once melted, pour in a high speed blender.
2. Add the rest of ingredients ( all should be at room temperature) and blend well until smooth.
To make white mushroom truffle
1. Add the almond butter and desiccated coconut into your food processor, mix until a creamy paste is formed, scraping down sides as needed.
2. Add the rest of the ingredients and mix once more to combine. Taste and adjust flavor as needed, adding more salt for saltiness, vanilla for vanilla flavor, or powdered sugar for sweetness.
3. Transfer the mixture to 2cm size mushroom and acorn shaped moulds.
4.Place in the refrigerator to chill for about 2 hours or until firm. Once done, remove it from refrigerator, it is ready to use for decoration.
To make chocolate rawnola
1. Place all ingredients in a food processor, process until combined.
2. Transfer to a dehydrator tray lined silicon paper. Dehydrate at 42 C until completely dried and crispy. Store in the airtight container in the room temperature up to 4 weeks.
Cherry gel
1. Place all ingredients in a blender. Blend until smooth.
2. Pour mixture in a pipping bag. Set aside.
Assembly
1. Pour chocolate fountain in the middle of the plate.
2. Place mushroom truffles onto the chocolate fountain.
3. Add some brownie crumb and pipe cherry gel dots around the fountain.
4. Sprinkle shredded chocolate and decorate with fresh peppermint leaves and cherries.
Can you eat artichokes raw? Absolutely yes! Artichokes are most commonly enjoyed in their RAW form as part of a salad when they aren’t simply consumed alone. Artichokes naturally contain antioxidants, such as flavonoids, which, along with certain vitamins, such as vitamin C, are heat-sensitive. Thus, eating raw artichokes might be the best way for you to get the most nutritional value possible.
PS: When you get to the heart of the artichoke, you will notice the fuzzy hair layer referred to as the “choke”. This part of the artichoke is not edible. Remove the choke by using a spoon to scoop it out.
Time – 15 min prep + 40 minutes marination +2 days sprouting
Equipment – mandoline slicer, mason jar
Quantity – 2 person
Ingredients
2 freshly peeled artichoke hearts, finely sliced
50 g sprouted beluga or green lentils
2 cups cherry tomatoes cubed
2 tbsp lemon juice
2 tbsp capers
1 tbsp maple
1/2 tsp salt
Fresh dill
Instructions
1. To sprout lentils in a large jar with a wide-mouth top and pour in 3 cups cold water.
Cover the top of the jar with cheesecloth and secure with a rubber band. Let sit in water overnight. (12 hours) The next day drain off water. Rinse and drain once or twice daily and keep out of sunlight. Repeat the process until all have sprouted. This usually takes between 24-48 hrs.
2. Using a mandoline slicer, finely slice fresh artichoke hearts.
3. In a small bowl, mix maple, salt and lemon juice.
4. Add artichoke hearts and let it sit for 30-40 minutes in the refrigerator to marinate.
5. Once done, In a large bowl mix chopped fresh dill, cherry tomatoes, capers and sprouted green lentils. Give them a good toss. Place in a plate. Layer thinly sliced artichokes on top. Decorate with fresh dill. Serve!
Black Trumpet Pepperoni Ingredients:
1/4 cup dried black trumpet
1/4 cup Sunflower seeds
1 large Red bell pepper
1/2 cup Ground flaxseeds
1/2 tsp Garlic powder
2 tsp Onion powder
2 tsp Italian herbs blend
1 cup Sun dried tomatoes
1/2 tsp Salt
1/8 tsp BlackPepper
Instructions:
1. Place dried black trumpet in water, let it soak for 15-20 minutes, then rinse and dry. Add to your food processor. Add rest of the ingredients together in the food processor and blend until you achieve a rough mixture.
2. Using a small spoon, spoon mixture into circles on a teflex/silicon sheets or baking paper. Alternatively you can roll out the mixture using a rolling pin. To make this, place the dough between 2 parchment papers and roll the dough. Using a small ring cutter, shape them.
3. Dehydrate at 46 C for 4-6 hours turning frequently until completely dried. Serve with tomato sauce, top on your pizza, pasta or salad. Enjoy!
If you want to serve with tomato sauce;
Ingredients
250 g heirloom tomatoes
1 large red bell pepper
1/2 cup sundried tomatoes
2 medium dates soaked
A pinch salt
Instructions:
1. Place all the ingredients in the blender, blend well untill smooth.
2. Transfer to a glass jar to store. Serve with pepperoni.
Mashed root vegetables
600 g yukon gold potatoes
300 g celeriac
200 g beetroot
100 ml. plant based milk
2 tbsp olive oil
1/2 tsp salt
Blackpepper to taste
Fresh parsley chopped and lemon wedges to serve
Filling ingredients
2 tbsp beetroot water
150g beluga lentils
1 tbsp mushroom broth or tamari
2 carrots diced
2 sticks celery diced
1 large onion chopped
1/2 tsp salt
1/4 tsp blackpepper
Instructions
1. Slice the potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily. Peel your celeriac and beet and repeat the process for them, just cook for 10-15 minutes or until soften.
2. Once cooked, drain, peel the potatoes, then transfer to a mixing bowl along with the celeriac. Use a masher or fork to mash until smooth (you can also shred them.) Add desired amount of beet water, plant milk and season with salt and pepper. Loosely cover and set aside.
3. Preheat oven to 220 C and lightly grease a large square baking dish.
4. Cook the beluga lentils according the instructions on the package. Do not overcook, they should be tender as we will cook them in the oven.
5. In a large pan over medium heat, sauté the onions, carrots, celery and garlic in 2 tbsp beetroot water and tamari until lightly browned and caramelized about 5-6 minutes. Then add 1/4 cup water and cook until carrots are slightly soften.
6.Then add the cooked beluga and toss together. Season with salt and pepper.
7. Then transfer to your prepared baking dish and carefully top with mashed/shredded root veggies. Smooth down with a fork and create patterns if you like.
8. Season with another crack of pepper and a little sea salt. Place on a baking sheet and bake for 12-15 minutes or until the mashers are lightly browned on top.
9. Let cool briefly before serving. The longer it sits, the more it will thicken.
Delicious raw vegan version of classic Turkish baklava with a new twist!
Quantity – 2-4 person
Ingredients for the dough
300 g red apples (measured after peeled and cored)
3 tbsp flaxseed meal
1 tbsp lemon juice
1/3 tsp cinnamon
Filling
8-9 medjool dates
1/4 tsp cardamom
1 tbsp pure rose water (optional)
3 tbsp lemon juice
1 cup pistachios activated
A pinch of pink himalayan salt
Instructions for the dough
1. Peel and remove the seed of your apples. Cut into chunks.
2. Place apples to a high speed blender. Add the lemon juice, flaxseed meal ( grind flaxseeds in a coffee grinder) and cinnamon.
3. Blend well until smooth. The mixture should be like a pancake consistency.
4. Spread mixture on a dehydrator tray lined silicon paper. I used only one dehydrator tray. You can double the recipe if you want to make more baklava.
5. Dehydrate at 46 C for about 4-5 hours until dried but still pliable.
Filling Instructions
1. Place medjool dates in a high speed blender, add the rest of the ingredients except pistachios.
2. Blend well until you get smooth date paste.
3. In a small food processor chop the pistachios.
4. Add them into date paste. Mix well.
Ingredients for the syrup
3 tbsp orange blossom water 3 tbsp
or
Mixture of 1 tbsp maple + 2 tbsp water
Assembly
1. Cut the filo pastry sheet into 4 squares and spread the date pistachio filling on 3 of them.
2. Place one on top the other and place the last sheet on top.
3. Pour Orange Blossom water on top of the whole baklava. Alternatively you can use water with coconut nectar or maple syrup. To make this simply mix 2 tbsp water with 1 tbsp maple.
4. Keep the baklava covered in the fridge for few hours. In this time, the filo pastry sheets and filling will soak up the water and its aroma and get soft and juicy.
5. Once soaked well, cut the baklava into squares.
6. Sprinkle finely chopped pistachios. Serve!
This mermaid nice cream is so sweet, creamy and delicious. It’s the perfect healthy indulgence for a sweet craving.
Try delicious mermaid version!
Time – 5 minutes
Quantity – 2 bowls
Ingredients
200 g semi-frozen bananas
150 g semi-frozen melon
1 tsp spirulina powder
2 tbsp lemon juice
1 tbsp hemp hearts
to decorate:
Pepquino (baby melon)
Gangnam tops (optional)
Bean blossoms (optional)
Pomelo Strips (optional)
Instructions
1. Place all the ingredients ommiting the decoration ingredients in a high speed blender and blend until smooth.
2. Pour mixture into a bowl.
3. Sprinkle hemp hearts, decorate with bean blossoms, pomelo strips, gangnam tops and pepquino.
Preperation – 5 minutes
Quantity – 2 person
Equipment – high speed blender
Personal note – new wave of healthy icecream!
Ingredients
3 medium semi-frozen bananas
1 cup fresh blueberries
2 tbsp almond butter
1/2 tsp vanilla bean powder
to serve:
blue borage flower
your favorite granola
oat thins (recipe from our raw cookbook)
Instructions
1. Add your semi-frozen blueberries and frozen bananas to your food processor and process until creamy, scraping down the edges as needed.
2. Transfer to your bowl. Add granola, blueberries and borage. Serve with oat things for a satisfying breakfast.
Storage: If you happen to have any blueberry nice cream leftover, simply store it in an airtight container in the freezer. It will stay good in the freezer for up to 3 months.