EAT PLANTS - DO YOGA - CHANGE YOUR LIFE

YOGABODY Naturals - Reader Recipes

Bobbys Raw Pear Pie

by Bobby Ingredients: 2 cups nuts (walnuts, almonds) 1/2 cup raisins 1/2 cup dates 4 medium pears 2 apples 1 tbls. of fresh lemon juice 2 tbls. of cacao 1 tbls. of cinnamon 2 tbls. of sunflower seed flour 1 tbls. of sweetener (I used honey) 1/2 cup of wheat flakes 1. For the crust blend the peeled and chopped pears, the nuts and the dates. 2. Add the sunflower seed flour, the cacao, the cinnamon and the lemon juice. 3. For the filling blend the apples with the raisins and the sweetener. 4. You can decorate it with some wheat flakes and dried pears.

Coconut & Cocoa Shake

by Patricia Ingredients: 1 coconut milk raw cocoa powder as much as cinnamon and honey you like 3-4 mint leaves dark chocolate flakes 1. Mix all the ingredients and serve it in a large glass with mint leaves and dark chocolate flakes to decorate.

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Green Juice
by Adriana Ingredients: 1 cup of spinach 2 apples 1 lime (juice only) half cucumber 1 stalk of celery bunch of parsley bit of fresh ginger 1. Put everything in the blender adding water as needed. Provides lots of energy! It is a great snack!

Bell Pepper Nirvana

by Adriana Ingredients: 3 large red bell peppers cut top and empty seeds 1 cup red quinoa cooked 2 cups red beans cooked 1 avocado cut into squares 1 bunch of cilantro leaves finely chopped olive oil and balsamic vinegar vinaigrette about 1/4 cup Sea salt 1. You can cook quinoa and beans and chill in the refrigerator one day ahead or use at room temperature. 2. Mix everything together and fill your red peppers.

Dates Stuffed with Almonds & Cardamom (Raw Dessert)

by Ieva Ingredients: 1 bag of dates 1 small bag of almonds green cardamom 1. Grind the almonds (I wash them first) with freshly crushed green cardamom. 2. Stuff your favorite dates with mixture.

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Fruit Filled Chile Relleno

by Connie Ingredients: (3-4 chiles) 4-5 large bell peppers 1/2 onion 2 apples 2 peaches 2 pears 2 tomatoes 1/2 cup pine nuts 1/2 cup almonds 1/2 cup raisins bunch parsley The Filling 1. Chop all the ingredients. 2. Heat oil on a skillet and start adding the ingredients in order, one by one. 3. After all the ingredients are well incorporated, cover skillet for 10 min, and the set aside. 4. Let the filling cool down before you stuff the chiles. 5. Garnish with pomegranate and parsley. The Chiles 1. Rinse the chiles. 2. Preheat your oven to broil. 3. Place the chiles in a 9 x 14 inch baking dish and place on the top shelf of your oven. 4. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you dont burn your hands! 5. When both sides are fairly evenly charred, remove them from the oven. 6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam. 7. After a few minutes, check them. Once the skin comes off easily, peel each chile. 8. Cut a slit almost the full length of each chile. Make a small t across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.

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Harvest Soup
by Russ Ingredients: 1 tbsp extra virgin olive oil 1 cup diced onion 2 cups cubed raw potatoes 2 cups sliced carrots 1/2 cup diced celery 2 cups shredded cabbage 1 cup diced green pepper 28 oz can whole tomatoes in juice 1 1/2 qts water 1/2 cup brown rice 1 bay leaf 1/2 tsp thyme 1/2 tsp basil 2 tsp salt 1/4 tsp fresh ground black pepper 1. In a soup pot, saut the onions lightly in olive oil until transparent. 2. Add the vegetables, potatoes and the water and bring to a boil. 3. Squish the whole tomatoes by hand into good sized chunks, add the tomato juice. 4. Add the herbs, salt, pepper and rice. 5. Cover and simmer at least 1 hour on very low heat.

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Cauliflower Sweet Potatoes Chickpeas Curry

by Gloria Ingredients: (serves 4) 1 tbsp coconut oil 2 cloves garlic, chopped 1 tsp ginger, minced 2 tbsp curry powder 2 tsp cinnamon powder 1 tsp cumin 1/4 tsp cayenne (omit if prefer mild) 1 cup coconut milk 1 small cauliflower, cut 1.5 lb sweet potatoes (2 small or alternative 1 med Yam), cubed 1 carrot, cut 2 ribs celery, cut 2 tomatoes, cut 2 cups cooked chickpeas bunch of cilantro parsley almonds lemon juice avocado 1. In large pot, melt coconut oil over medium low heat. 2. Sautee garlic, ginger, and stir in cumin, curry, cinnamon, cayenne for a minute or so till fragrant. Do not burn. 3. Add carrot, celery, tomatoes, cauliflower and sweet potatoes and saut for a couple of minutes. 4. Add enough water or favorite broth to cover vegetables. 5. Add coconut milk. 6. Bring to boil, then reduce to medium heat and cook covered for 18 to 20 minutes or until vegetables are tender. 7. Add chickpeas and heat through. 8. Lastly, stir in chopped cilantro and top with almonds and parsley. 9. Salt and pepper to taste. 10. Can also add splash of lemon juice and avocado slices. 11. Serve as is or over favorite grains of quinoa or brown basmati rice. Enjoy!

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Raw Beetroot Chutney

by John Ingredients: 4 medium sized beetroot 2 large apples juice of 2 lemons ginger garlic 1. Place 4 medium sized beetroot cut into quarters or smaller. 2. Cut 2 large apples into quarters or smaller, juice of 2 lemons, chopped ginger and garlic into your food processor or vitamix. 3. Blend or process into a fine consistency. Very nice as a salad topping, with a cooked meal as a raw color addition, any cooked grain or potatoes, as a dip or just as is.

Chocolate Almond Butter Cups

by Kaitlan Ingredients: (for 4 cups) 8 tbls. of PB2 with Premium Chocolate (Powdered Peanut Butter) 4 tbls. of water 1 tbls. of almond butter 1. Mix the 8 tbls. of PB2 with 4 tbls. of water until powder is mixed and smooth. 2. Put cupcake liners in cupcake tin 3. Pour 1/2 of chocolate mixture into the bottom of each cupcake liner. 4. Place cupcake tin in the freezer for at least 20 minutes so the bottom chocolate mixture becomes firm. 5. Remove cupcake tin and spoon almond butter into the cupcake liners on top of the bottom layer of chocolate. 6. Pour remaining chocolate mixture evenly into each cupcake liner on top of the almond butter. And freeze for at least another 20 minutes. 7. Finally remove from the freezer, and remove chocolate almond butter cups from the cupcake liners and get to eating these delicious and healthy treats! Also for an even nuttier cup try adding sliced almonds or chopped peanuts in the middle layer with the almond butter. Or you can use peanut butter, walnut butter, or cashew butter instead of almond butter. Can even add a dash of cinnamon mixed in with the almond butter just to make it even healthier.

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Tumeric Tea
by Fabrizio Ingredients: 1/8 tsp. turmeric 3 cardamom pods (optional) 1/4 cup water 1 cup of milk of your choice 2 tbls. almond oil (cold pressed) honey or maple syrup 1. Mix turmeric, cardamom pods with water. 2. Simmer 5 to 7 minutes. 3. Add milk and almond oil. 4. Bring just to the boiling point (but do not boil). 5. Add honey or maple syrup to taste. 6. Sip slowly as a hot tea.

Fruit n Greens Smoothie

by Rain Ingredients: big handful of frozen chunks of cantaloupe big handful of frozen chunks of honeydew big handful of frozen chunks of mango (about 1 x 3/4) handful of organic baby carrots handful of frozen organic blueberries 2 big handfuls of organic baby spinach half of a large orange half a med-large banana silk coconut milk 1. Mix all the ingredients. 2. Add enough silk coconut milk to get it to blend and get the right consistency (I use a Vitamix for this, but a good blender and a little patience would probably work just as well).

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Puddin

by Hannah Ingredients: avocado (ripe and creamy) banana (to 1:1 ratio) green powder and/ or green leaves 1. Mix all the ingredients. 2. Bee pollen sprinkled on top. You can add yoghurt If you like.

Coconut Carob Energy Balls

by Eliza Ingredients: 1 cup dates (soak in water for a couple of hours) 2 tbs water 1/4 cup tahini 1/4 cup agave (can use honey) 1/4 cup chia seeds 1/4 cup LSA mix 1/2 cup raisins or currents (can also use goji or blueberries) 4 tsp mixed spice 1 tbs cinnamon 1 cup desiccated coconut 1/4 cup carob powder 2 tsp vanilla extract 2 tbs coconut oil (melted) 1. Mix all dry ingredients in paste. 2. Roll into balls. 3. Roll in coconut or sesame seeds.

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Delightful Raw Hummus

by Annika Ingredients: 50 g raw chickpeas 1 tsp. sesame seeds or tahini 1 tbls. virgin olive oil good amount of fresh parsley or coriander, chopped juice of lemon pepper and salt to your taste 1. Soak the chickpeas for 24 hours (add enough water, they expand a lot). 2. Put the chickpeas and all other ingredients in a blender, add some of the soaking water to help the blender 3. Blend it until it becomes a nice paste and add some of the soaking water if necessary 4. Enjoy your awesome hummus with bread, salad as a dip or however you like!

Beetroot and Watermelon Juice

by Lucy Ingredients: big chunk of watermelon ( like 1/2 a whole one) 3-4 beetroots 1/2 cucumber big handful fresh mint 1. Run it all through your juicer.

Hippocrates Soup
by Rodney Ingredients: (serves 4) 3 to 4 stalks of celery small amount of parsley (leaves and stalk) 1 1/2 pounds of tomatoes 2 medium onions 2 small leaks or 2 additional medium onion a few cloves of garlic 1 pound of potatoes 1. Dice vegetables. Place in pot. 2. Fill enough pure/filtered water in the pot to cover all the vegetables. 3. Slowly bring to a boil; Cover pot to keep the steam in. Simmer on low heat for about 2 hours or until vegetables turn soft. 4. (Optional) Once cooked, run the cooked vegetables through a food mill/processor. Blend till you get a smooth consistency. Do this while soup is warm, NOT when its hot or cold. 5. You may include the garlic in cooking, or squeeze in the garlic after all these steps if you prefer. 6. Serve warm.

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Quinoa Tomato Avocado Bowl

by Rebecca Ingredients: 1/4 cup quinoa 1 vine ripe organic tomato - chopped avocado chopped squeeze lemon on it 1 handful spinach or kale chopped 1 tsp. flax oil tsp. turmeric tsp. ginger powder, or tbsp fresh grated ginger raw sunflower seeds Braggs Liquid Aminos 1. Cook quinoa according to package directions. 2. Take off heat, place chopped spinach or kale on top of quinoa to steam. 3. In a bowl, place chopped tomato and avocado. 4. Add flax oil, turmeric, ginger, and sunflower seeds. 5. Dish quinoa/spinach into bowl and mix. 6. Top with Braggs Liquid Aminos to taste.

Banana and Brazilnut Pie

by Henrique Ingredients: 24 very ripe bananas (the peel should have lots of black little dots) 1 cup of Brazil nuts processed to a coarse flour 1. In a glass oven plate make a layer of whole bananas and sprinkle some of the flour on top, then press with your hands. Repeat as long as you have bananas and flour. 2. Three layers is a good number, and the quantity of bananas and flour will vary according with the size of your plate. 3. Put it in a hot oven for half an hour, forty minutes (this will depend on your oven, size of the plate, ripeness of the bananas). 4. Leave inside to cool, and eat it at room temperature or slightly cold.

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Edamame salad
by Shelly Ingredients: 4 cups of fresh steamed edamame, or frozen, thawed, about 1 cup of dried cranberries 1 cup of feta cheese 1/4 - 1/2 cup of fresh basil, sliced thin or torn, to taste 1/2 cup of extra virgin olive oil black pepper, to taste 1. Mix all the ingredients in a bowl, stir well. 2. Let rest for about 1/2 hour to marry flavors.

Choc-Banana Green Superfood Smoothie

by Karen Ingredients: 15 grams of green superfood powder (your choice) 1 tps pure chocolate powder 1/2 banana (frozen) 1 tsp. flaxseed oil 1 cup soy or almond milk 1. Blend everything and enjoy.

Breakfast Bread
by Sonny Ingredients: 1 slice whole wheat bread 1 tbls. honey peanut butter cinnamon 1 tbls. of ground milled flax seed 1. Start the morning right. 2. toasted or not 1 slice of the bread 3. Spread real honey on bread 4. Add light coating of peanut butter over honey and sprinkle ground cinnamon over it as well. 5. Add ground milled flax seed over the top of it. 6. Serve it with 2 cups of black java.

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Three Bean, Two Pea, One More Please

by Phil Ingredients: (serves 2 hungry people) 250g snow peas, rinsed and cut into thumb width pieces 100g each of red kidney beans, baby lima beans, chick peas and butter beans, rinsed and drained 1/2 brown onion, finely chopped 2 large tomatoes, rinsed, seeded and chopped 3 small sprigs of parsley, rinsed and finely chopped 3 small sprigs of coriander, rinsed and finely chopped 1 long celery stalk, rinsed and chopped into thumb width pieces 3 tbls. olive oil, or just a splash, drop and a drizzle 1 avocado, sliced 1/2 red capsicum, rinsed and cut into thumb width pieces 1 carrot, peeled, finely shredded 1 lemon for the beautiful juice 1 clove of garlic, crushed and finely cut 2 pinches of real salt (Celtic) and ground black pepper 1. Rinse, cut, slice and dice the snow peas, onion, tomatoes, carrot, parsley, coriander, celery and capsicum and add to bowl. 2. Add the beans and the chick peas. 3. Combine the crushed and finely cut garlic, with the whole squeezed lemon, salt, pepper and olive oil and add to the bowl. 4. Flip the mixture around in the bowl instead of using salad spoons, then add the sliced avocado and coat with the real salt and ground pepper.

Dandy Bean Stew

by Sofi Ingredients: 5-10 whole Dandelion plants, separate greens from roots 6 cups soaked black or pinto beans1 large potato, cut into bite size pieces 10 cloves garlic, cut in half 1 onion, diced 3 tbsp ground turmeric 3 tbsp parsley olive oil 1 lime salt to taste 1. Cover beans with water and start on high heat, let cook until mostly tender, then add potato and garlic, cover. 2. Cut Dandy Root into chunks and add to hot skillet (on medium heat) lightly coated with olive oil. 3. Mix turmeric with water, add over roots, keep stirring, simmer down until most water is gone. 4. Add onions and cut Dandy Greens, add more water and simmer down again. 5. Add skillet content to pot of beans and cook until beans and potatoes are done. 6. When done, remove from heat, juice lime and add juice and pulp to beans with another 2 dashes of olive oil and parsley, mix well, add salt to taste.
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Home Made Breakfast Muesli

by Andrea Symons Ingredients: 2 cups organic porridge oats 1/2 cup sultanas 1/2 cup walnuts pieces 1/2 cup cashew nuts 1/2 cup sliced almonds 1/2 cup crushed pecan nuts 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1 chopped up apple 6 or 8 chopped up dates pinch of cinnamon 2 cups organic milk of your choice 1/2 cup apple juice 1. Mix all together. 2. Cover with cling film. 3. Leave in fridge overnight to soak - enough to last approx 4 days.

Broccoli Crunch Salad

by Anna Ingredients: 1 head fresh broccoli (washed and pulled into small pieces) 1/2 sweet red pepper (chopped in small pieces) 1/2 cup shelled pistachios 1/2 cup of raisins 1/2 cup plain yogurt of your choice 1 tbls. wine vinegar 1 tsp. stevia 1. Wash broccoli and break it in small pieces. 2. Add chopped pepper and nuts. 3. Mix yogurt, vinegar and Stevia well. 4. Pour dressing over other ingredients. 5. May adjust yogurt more or less to taste.

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Fresh Green Parsley Salad

by Michelle Ingredients: 4 bunches of Italian parsley 3 lemons, juiced 2 medium organic red ripe tomatoes, diced 2 small organic cucumbers, diced 1/4 red onion, chopped finely 4 scallions, finely chopped 3 tbsp extra virgin olive oil 1 cup of bulgur wheat dash of salt dash of black pepper garlic powder dried mint, crushed finely dried oregano, crushed finely 1. Add juice of 2 lemons to bulgur wheat. Set Aside. 2. Wash parsley and dry thoroughly. Remove the stems and chop finely. 3. Mix juice of 1 lemon, extra virgin olive oil, dash of salt, pepper, garlic powder, dried mint, and dried oregano. Whisk until blended well. Set dressing aside. 4. Stir bulgur wheat. Add tomatoes, cucumbers, onions, and scallions. Mix well. 5. Add parsley. Mix well. 6. Whisk dressing again. Add to the salad and mix well. 7. Let everything sit together in the fridge for at least 20 minutes, so all of the flavors meld. 8. Eat and Enjoy!!

Amazing Oat Bran and Fresh Ginger Cookies

by Vera Ingredients: (about 10 large cookies) 150g organic raw coarse oat flakes 30g organic oat bran 1 sachet organic vanilla sugar 4 tbls. organic honey 6 tbls. organic grape seed oil 4 tbls. ground/finely chopped fresh organic ginger 5 tbls. ground/chopped organic pumpkin seeds 50g organic whole wheat flour 1/2 sachet organic baking powder 5 tbls. organic soya cream 1/2 tsp. organic cinnamon 1/4 tsp. organic turmeric 1. Mix all ingredients in a bowl and spread into thin cookie shapes or into silicone moulds. 2. Bake at 180C for 15 minutes.

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Power Bars
by Matt Ingredients: Go buy all the freshest ingredients you like! (Ive usually made mine with 16 or 17 ingredients.) nuts (not roasted or salted) seeds (not roasted or salted) dried fruit (not roasted or salted) baby coconut honey malt extract cacao if you like salt (Celtic sea salt) No strict amount as to how much of each but a handful of all ingredients. 1. Start with blanching almonds (overnight the best). 2. Allow almonds to dry then place nuts in food pro or slow juicer and chop finely. 3. Add seeds and chop finely. Place in a mixing bowl. 4. Drink the water, and add the flesh of the coconut. 5. Finally chop dried fruit and add to mix. If you wish to add fresh berries, you can throw a few in here, but not many as you dont want the mixture runny. You want it thick. 6. Add honey or malted barley to mix and mix in well. 7. Adding very light punch of Himalayan or Celtic sea salt is ok for taste purposes only. 8. Once it is all consistent, choose to make either balls or bars. 9. Let them sit in the fridge to set for half an hour or so.

7-Day a Week Breakfast

by Peter Ingredients: 5 oz broccoli or about half of a fresh broccoli head 2 inches of celery 1 cup spinach, fresh or frozen 1 inch leek 1 avocado 1 tsp veggie broth 2 tbs olive oil 1. Chop all ingredients beside the avocado and spinach into small cubes. 2. Put the broccoli, celery, spinach if frozen otherwise add at the end, the leek, and broth into a pot and add enough water to cover the ingredients. 3. Simmer with a cover on low temperature for 5-10 minutes. 4. Remove the pot from the stove and add the avocado, olive oil and spinach if you use fresh. 5. Mix with a blender until smooth and ready to eat.

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EAT PLANTS - DO YOGA - CHANGE YOUR LIFE

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