Insert the “blank” instead of the screen in your Champion juicer and run peeled frozen bananas through mixing in the blueberries as you go.
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Rinse soaked quinoa and add to 1 cup water in a large pot with a tight-fitting lid.
Bring to a boil, stir once, reduce heat, cover and simmer 20 minutes.
Do not remove lid. Remove from heat and set aside covered, for 10 minutes.
Stir in all other ingredients, reserving extras for garnish.
Let cool to room temperature, serve heaped on a platter garnished liberally with dried fruit, pumpkin seeds, and pomegranate seeds.
Drizzle with maple syrup.
Soak the quinoa overnight in 2 cups water.
Drain, rinse and set aside. Bring 1 cup water to a boil and add the quinoa.
Reduce heat and simmer for 15 to 20 minutes until liquid is absorbed.
Add the other ingredients and mix well.
Drizzle with maple syrup and serve hot.
Soak the quinoa overnight in water. Drain, rinse and add to 1 ⅓ cups water. Bring to a boil, turn heat down and simmer 15 minutes. Should measure to 2 cups cooked.
Crush the flax seed between a flat cup bottom and a flat bowl bottom or run through a food processor or grinder. This will allow it to bind to the other ingredients.
Combine all ingredients well. Make patties that are about 1 heaping tbsp each. Bake at 420 F for 20 minutes.
Preheat oven to 350.
Halve squash, scoop seeds into separate bowl and if desired rinse and toast on a cookie sheet for snacking later (not while cleansing).
Bake squash in a touch of water with the celery and garlic cloves nestled where the seeds were removed for 30 minutes or until the squash is tender.
Let squash cool slightly, scoop pulp, celery and garlic out of the skin and place in blender with Alkalizing Vegetable Broth; puree.
Add chipotle pepper and dulse to taste, puree. Reheat gently to serving temperature.
Garnish soup with dill or parsley and a drizzle of olive oil and serve.
Cut avocados into chunks and puree with onion, garlic, lemon juice and a third of the AVM Broth.
Add the rest of the AVM Broth and blend again till very smooth.
Add the vinegar and season to taste.
Pour into a bowl and cover.
Let chill for at least 15 minutes.
In a separate bowl combine all the salsa ingredients.
Garnish the soup with the salsa and serve.
Heat the water in kettle with onion and celery root bring to boil and add the carrots and celery.
Let simmer for 15 – 20 minutes.
After the simmer, add the, string beans, sweet peas bell pepper and corn.
Let it simmer another 5-10 minutes.
Add the lemon zest, kelp, cayenne and dill.