Carrot Nut Burger


  • 3 cups grated carrots ( remove juice)
  • 1/2 medium onion
  • 2 stalks escallion
  • 1 stalk celery
  • 1/3 sweet pepper
  • 2-3 cloves garlic
  • 1 tablespoon each of paprika, basil, oregano, parsley flakes
  • 1 tablespoon Himalayan pink salt ( or to your taste)
  • 1/4 cup Tamari Sauce or soy sauce
  • * 1 scotch bonnet pepper*** or 1/2 teaspoon cayenne pepper
  • 1/2 cup each of peanut, almond, and pecan flour
  • 1/2 cup each of pumpkin seeds, sunflower seeds and walnuts
  • 1/2 cup tahini
  • 1/2 cup nutritional yeast flakes


  • Finely chop pumpkin, sunflower and walnut seeds (use nutri bullet or food processor)
  • Add to carrot, peanut flour, almond flour and pecan flour and yeast flakes
  • Mix until evenly distributed
Mixture of carrot and nut flours and seeds
  • Blend together all seasonings and tamari sauce
  • Add to carrot/nut mixture and mix until seasoning is evenly distributed
  • Mix in tahini
Burger mixture
  • Pre-heat oven to 350 degrees Fahrenheit
  • Form burgers and place on a greased baking sheet. I use a greased bottle cover to get a nice round shape
  • Bake 20 minutes to 1/2 hour,
  • Use a fork to flatten then turn and bake for another 5 -7 minutes until it reaches your desired crispness and/or color
  • Serve with whatever you like on your burger.. really good with ketchup
  • Store in a ziplock bag in freezer for up to 3 months, just thaw and warm in an air fryer or serve at room temperature.

This burger is really delicious and nutritious as well. It smells like fried chicken when it is done. I serve mine on Ezekiel bread rolls with avocado, lettuce, onions and tomatoes. It is usually an easy lunch for me.

Nitric Oxide Boosting Drinks

1. Ingredients :

  • 1 medium beet
  • 1/4 bulb fennel
  • 1 handful each of kale, spinach and collard
  • 1 carrot
  • 1/2 inch ginger


  • Juice fennel, beet, carrot, and ginger
  • blend kale, spinach and collards with some of the juice
  • Drink immediately making sure to swish around in your mouth before swallowing.

2. Ingredients

  • 1 large beet
  • 1 orange
  • 1/2 inch ginger (or more to taste)
  • 2 handfuls kale leaves
  • 1 apple
  • 1 carrot


  • Juice all ingredients and drink immediately. make sure to swish around in you mouth before swallowing.
  • Alternatively, juice all the ingredients except the kale and blend kale with juice. That way you will get the fiber from the kale.

Sauted Mushrooms


Mushrooms are packed with nutrients and boasts many health benefits as suggested by Meenakshi Nagdeve of Organic Facts. I try to eat some mushrooms at least twice per week, sometimes raw in salads and sometimes cooked. Dinner today, had all the nutrients necessary for health from plant sources ( except B12).. I had a baked potato, sauted mushrooms and a salad consisting of mixed greens, broccoli, purple cabbage, radish, purple onion, ginger, raisin, sweet pepper, cauliflower and carrots with salad dressing, the recipe is below.


  • 8 ounces Portobello Mushrooms washed, cleaned and chopped in quarters
  • 1 tablespoon tamari or soy sauce
  • 1/2 teaspoon each, thyme, garlic powder, onion powder, Italian seasoning and basil
  • salt to taste
  • 1/2 medium onion chopped
  • 1 clove garlic chopped
  • 1/2 medium sweet pepper
  • scotch bonnet pepper
  • 1 teaspoon olive oil


  • season mushroom with soy sauce, garlic and onion powder, Italian seasoning and basil
  • Saute onion in oil until translucent over medium heat
  • add garlic, sweet pepper, salt and scotch bonnet pepper and saute until it starts to stick to the bottom of skillet ( no liquid)
  • add mushroom and stir in until small amount of liquid starts to appear ( about 1-2 2 minutes). Remove from heat and serve. If heated too long, mushroom loses its tenderness and produces a lot of liquid.

This can be served with white rice or mixed in with pasta. Delicious!

Salad with a Difference!

Lunch, served with yellow Lentils and Naan


  • Finely chopped, purple and green cabbage
  • Diced apple
  • finely chopped sweet pepper
  • finely chopped broccoli florets
  • crystallized ginger
  • raisins
  • finely chopped radish
  • grape tomatoes

Salad Dressing

  • 1/2 cup water
  • 1 cup almond butter ( can add almond flour with more water)
  • juice of 1 lemon
  • 1 table spoon organic tamari
  • 1 tablespoon honey
  • 1 tablespoon coarsely chopped onion
  • 2 cloves garlic
  • 1 tablespoon grated ginger
  • 1/2 – 1 teaspoon cayenne pepper
  • 1 tablespoon sesame oil (optional)


Blend all ingredients until smooth. Can last up to 2 weeks in the refrigerator but it is so delicious, you will want it each time you have a salad.

Jerked Tofu

Below is a a part of my dinner ( sorry I did not take a picture of the vegetable salad). This is a combo of yam, avocado (from our tree), spinach (from my garden) and jerked tofu. It was delicious!

  • Ingredients
  • 1 block super firm tofu diced
  • 1/4 cup Walker’s Wood Jerk Seasoning
  • 1 medium onion finely chopped,
  • 2 stalks celery finely chopped,
  • 1/2 medium sweet pepper
  • 1 medium sized tomato finely chopped
  • 3 cloves garlic finely chopped
  • 1 cup tomato puree
  • 1 tablespoon honey
  • 1 teaspoon each of , garlic powder, onion powder, basil, Italian seasoning,
  • salt to taste, thyme
  • 1/4 cup tamari sauce
  • 3 cups water
  • 1 tspn grated ginger
  • 1 tablespoon lemon juice
  • Method
  • Pour tamari sauce over diced tofu then add jerk seasoning to cover all the pieces adequately. Allow to marinate about 1 hour, then bake at 350 until crisp. ( I put mine in an air fryer for about 10 minutes)
  • Saute onion until translucent, then add all the other ingredients. Lower flame and allow to simmer until it thickens into a nice sauce. Add salt to your taste.
  • Add baked tofu and mix in, remove from flame and allow the sauce to soak in before serving. (It is even tastier a day after it is made). Enjoy!

Fruity French Crepes

One of my favorite breakfast

Ingredients for Crepes

  • 2 cups water
  • 1/4 cup raw cashew
  • 1/2 cup quick oats
  • 2 tablespoon honey
  • 1/2 tspn salt ( or amt to taste)
  • 1/4 cup wheat germ
  • 1/4 cup ground flax seed


  • Blend all ingredients to a smooth texture ( should be able to pour)
  • heat a small non stick skillet on medium flame
  • pour enough mixture to cover bottom of pan ( not too thick) and allow to cook through for about a minute
  • turn with a spatula and allow the other side to cook for about 1/2 minute
  • remove from skillet and stack on a plate, cover with paper towel while you make the whole batch.
  • Place 3 crepes on a breakfast plate, cover with peanut butter
  • add pieces of fresh cut strawberries, blueberries, blackberries, raspberries, banana
  • add pieces of roasted pecans on top
  • sprinkle some bee pollen (about 1 tablespoon)
  • drizzle on some molasses, honey or maple syrup
  • Enjoy!

This batch can make 1 dozen crepes, depending on the size of your skillet. The rest can be placed in a ziplock bag and stay in the refrigerator for up to 2 weeks depending on the temperature of the refrigerator. I make a batch on the weekend and warm the crepes for breakfast during the week. This is quite filling so there is no need for anything else except a cup of tea, coffee (black) or juice. This provides all the nutrients in 1 meal.

Breakfast ” Cereal

This is an easy and nutritious ‘cereal’ which provides lots of protein, vitamins, minerals, carbohydrates and fats, of the good kind, from all natural sources. The enzymes are still intact since nothing in cooked so the nutrients are completely bio-available.


  • Berries: strawberries, raspberries, blackberries, blueberries (I used grapes in the one shown
  • Milk”: 1/cup raw, unsalted cashew, 1 tablespoon tahini, 1 tablespoon royal jelly in honey (or pure honey) 1 cup water
  • 1/4 cup raw pumpkin seed flour( crush seeds in Nutri-bullet)
  • 2-4 chopped medjool dates


  • Wash berries and place in a cereal bowl
  • sprinkle on pumpkin seed flour and add chopped dates
  • blend ‘milk’ ingredients in a nutri-bullet until smooth
  • pour milk over berries and enjoy

Note that you can blend pumpkin seeds with the ‘milk’ ingredients.

Pasta Salad, A Complete Meal


  • 1 box Mueller’s Thin Spaghetti (Hidden Veggie)
  • 1 pack extra firm tofu
  • 1 cup raw cashew
  • 1 inch ginger ( or 1 tbspoon ginger powder)
  • 1/2 red sweet pepper
  • 1/2 – 1 onion
  • 1/2 teaspoon tumeric (optional)
  • 1/4 cup lemon juice
  • 1 tablespoon each of basil, sage, oregano
  • dash of cayenne pepper
  • handful of fresh cilantro
  • sea salt to taste
  • 1/2 cup peanuts
  • 1 and 1/2 cups of water
The Finished Dish


  • Break spaghetti into small pieces. (I break into 4) Cook spaghetti according to directions and drain.
  • Cut tofu into cubes and sprinkle with salt and pepper allow this to stand for about 20 minutes to an hour . Bake this in an air fryer or oven until it turns color, or you may use it as is.
  • Set aside 1/4 of the sweet pepper, peanuts and 1/2 onion then add all other ingredients into a blender or magic bullet and blend to a sauce. Add salt to your taste. Sauce may appear thin but it will thicken once added to spaghetti.
  • Chop the rest of sweet pepper and onion into small pieces and add to sauce
  • Add sauce, peanuts and tofu to spaghetti and mix together
  • Garnish with grape tomatoes, chopped broccoli and lettuce.
  • Enjoy!

Please note that this is a cold dish, heating will destroy the enzymes! Pasta (minus veggies) can be kept in the refrigerator up to 3 days.

Inflammation Reducing Drink


  • 1 cup almond or cashew milk
  • 1/4 cup tumeric juice ( or 1 tbspn tumeric powder)
  • 1/2 tspn powdered ginger ( or freshly grated) or 1 tablespoon juice
  • dash of grated nutmeg
  • 1/2 tspn cinnamon
  • honey to taste (or 1 teaspoon of royal jelly in honey)
  • dash of coriander seed powder
  • dash of black pepper
  • 2 drops of vanilla


Mix all in in a blender or nutri- bullet and drink immediately. It is surprisingly tasty and extremely good to reduce inflammation. Black pepper makes the curcumin more bio-available. Do this 2 – 3 times per day alone or with meals.

I make my own almond or cashew milk. Soak about 20 almonds overnight, add 2 cups water and blend in nutri-bullet. You can strain through a cheese cloth if you wish, but I don’t, I keep the fiber. The cashew does not need to be soaked. Both almond and cashew should be raw in order to get the maximum benefits.

I make my own ginger and tumeric juice by squeezing the fresh tubers in the masticating machine.

Try the recipe and leave a comment below. Come back often to get the first view of the other recipes I will add regularly.

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