cookbooks

Cookbookupdates.com
"Love on a Plate" the uncookbook

Updates from version 1(black cover) to version 2 (white cover)

Book available at:
HealthyCookbook.com and RevolutionaryCookbook.com

Garlic Naan Makes 2 slices (page 26)

Blend:
2 cups coconut meat
1 cup white onion

Sprinkle on top:
1/4 cup onion pieces
2 garlic cloves, minced
1 tablespoon olive oil
1/4 teaspoon thyme
1/2 teaspoon curly parsley, minced pinch salt

Blend till smooth. Pour onto Teflex sheet, sprinkle desired toppings, Dehydrate for 2 1/2 hours. Flip onto dehydrator mesh and continue dehydrating for up to 24 hours or until dry. Tear into desired shape.
 

Cheese Slices (page 28)
1 cup fresh washed and soaked Sea Moss 1/2 cup coconut meat
1/2 cup Agar flakes
1/4 cup cashews or almonds
3 tablespoons apple cider vinegar
2 tablespoons nutritional yeast
1/2 teaspoon paprika
1/4 teaspoon sea salt
minced red and green spicy peppers (add after blending)

Add 1/2 cup Agar flakes (or 1/4 cup agar powder) to 1 cup water. Bring to boil, (it's ok, its only the thickener) then reduce heat and simmer at lowest heat for 10 minutes, stirring constantly. (After simmering 10 minutes, it probably will be reduced down to 1/2 cup) Add with other ingredients into blender and blend really well until warm and creamy smooth (no lumps). Mix in minced spicy red and green pepper pieces (like Serrano & Santa Fe peppers) and pour onto smoothTeflex sheet and smear evenly to cheese-slice thickness with offset spatula. Cover with another Teflex sheet (to give it smooth surface) and let sit at room temp for several hours as it gels and hardens. Peel off sheets and cut into single serve squares.
 

Mustard, Mayonaise, Relish, Ketchup Lasts several weeks in Refrigerator
See videos for each at KetchupMustard.com

Mustard
1/4 cup water
1/4 cup apple cider vinegar 1/4 cup mustard seed powder 1/2 avocado
3 tablespoons MarkusSweet 2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon Celtic sea salt

For Dijon, blend until smooth
For stone ground, don’t blend totally smooth, mix in 1 tablespoon whole mustard seed after blending

Relish
1 cucumber (2.5 cups)
1/3 cup apple cider vinegar 3/4 teaspoon Celtic sea salt 1 tablespoon MarkusSweet

Chop in food processor
Drain liquid through strainer
Add 1-2 tablespoon apple cider vinegar

Mayonaise
1- 1.5 cup coconut meat 1/2 cup apple cider vinegar 6 tablespoons olive oil
1 tablespoon pine nuts
1 teaspoon Celtic sea salt 1 tablespoon water

Blend until super smooth

Ketchup
3/4 cup fresh tomatoes
1/2 cup sun dried tomatoes
3 teaspoons apple cider vinegar
1 teaspoon olive oil
1 date or1 tablespoon MarkusSweet 1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon Celtic sea salt
pinch cayenne

Blend until smooth Thousand Island Dressing is on page 144
 

Pina Colada 2 servings See video at HealthyPinaColada.com (page 60)
For the best tasting pinia colada, this recipe will have you easily making your own coconut cream!

Coconut Cream
1 1/2 heaping cups unsweetened, dried coconut
1 1/3 cup warm good water
Blend all ingredients on high for 1 minute. Pour mixture into a nut milk bag (or through fine strainer) and squeeze liquid out into container. Pour into a glass and refrigerate a few hours up to 24 hours. Cream will have risen to top when ready.

Place the following in blender:
1 cup frozen, pineapple chunks
3/4 cup pineapple juice
1 tablespoon Markus sugar or sweetener of choice
coconut cream (in glass in frigerator)
Blend on high speed until smooth, 10 to 20 seconds. Pour in glass and garnish with a pineapple wedge and piece of strawberry. Sprinkle cacau nibs on for added texture!

For the freshest pineapple juice, peel a pineapple, core it (eat core, super healthy!), chop into chunks and toss in blender. Pulse a few times till chunks are shredded. Pour contents into a nut milk bag and squeeze juice out into container.
 

Chocolate Almond Flax Cookies Makes a dozen medium cookies (page 100)
1 cup dry golden flax
1 1/2 cups fresh squeezed orange juice 3 tablespoons maple syrup
1 tablespoon grated orange rind
1/2 cup sliced blanched almonds
2 tablespoons dried currants
2 tablespoons raisins
2 tablespoons frozen rasperries, thawed

Put first 3 ingredients in a large bowl, stir and let soak for 2 1/2 hours. Stir in remaining ingredients, pour onto dehydrator sheet. Spread evenly 1/4 inch thick across sheet. Dehydrate for 2 hours at 118F (45c) then flip onto mesh sheet and continue dehydrating for another hour. Flip and use circle cookie cutter to create cookie shapes. Drizzle chocolate syrup over each cookie then continue to dehydrate another 2 hours or until crisp.

Chocolate Syrup
1 cup cacao powder
1/2 cup plus 1 tablespoon maple syrup
1/2 cup plus 2 tablespoons cashew milk (page 18)
splash vanilla
tiny pinch salt
Put all ingredients in blender and blend on high. Put in jar & refrigerate. Lasts 2 days.
 

Brotwurst (page 110)
Spreadable sausage substitute by Cara “Brot”man
2 servings
1 cup sunflower seeds, soaked for an hour and drained 1/2 cup chopped carrot
1/2 teaspoon chopped purple beet
1/2 cup almonds, soaked for an hour and drained

2 teaspoons Braggs liquid aminos
2 tablespoons savory cream (page 18)
1 teaspoon olive oil
1 1/2 teaspoon finely minced parsley salt and pepper to taste

Put first 4 ingredients through Champion or twin gear juicer or put in food processor till well ground. Add to blender with remaining ingredients. Blend on high for a few seconds or until somewhat creamy. Mold into a tube shape.
Serving suggestions: Stir in tablespoon of cream after blending in blender with minced onion and sliced tomato with a cracker on the side.

unChicken Tacos (page 140)
2 medium avocados, mashed
1/2 cup loosely packed finely chopped cilantro 1/4 cup finely minced purple onion
2 tablespoons lime juice
3/4 teaspoon salt
1 teaspoon finely minced jalapeño
Add all ingredients to a bowl and stir very well.

Flax Seed Taco
1 cup golden flax
1 cup good water
1 teaspoon onion powder

Add all ingredients to bowl, stir well and let sit. After an hour if mixture is thick add a little bit more water while stirring. Pour about 1/3 cup of batter onto dehydrator sheet and with offset spatula spread out into a circle. After 2 hours flip onto dehydrator mesh sheet. If you have a taco mold after an hour you can slip it in there and put a scrunched up piece of paper between the shell so the tops don't dry closed. Dehydrate a couple more hours or until crispy.

"Chicken" Filling
2 oyster mushrooms
1 teaspoon olive oil
pinch salt & pepper
1/2 cup thinly sliced white cabbage

Pull apart oyster mushrooms to make 1/2 inch wide shreds. Put in bowl and coat with oil. Place on dehydrator sheet, sprinkle with salt and pepper and dehydrate 2 hours. Make avocado cream sauce.

Avocado Cream Sauce
1 medium avocado
2 tablespoons lime juice
1/2 cup good water
1/2 teaspoon salt
2 tablespoon savory cream
Blend in blender until smooth or mash with fork

Spread a little of the guacamole across inside of taco shell. Add cabbage, mock chicken (oyster mushrooms) and guacamole. Drizz
le with avocado cream sauce on top.

Kung Pao Chicken Serves 2 (page 150)
3/4 cup fresh coconut meat
1/2 teaspoon paprika
1/4 teaspoon chipotle powder

Cut larger pieces of coconut meat into 1 by 1 (roughly) pieces/squares and marinate in bowl with sauce (below) overnight in refrigerator, then place on dehydrator sheet. Rub paprika and chipotle powder on coconut and dehydrate for at least 3 hrs.

Sauce
3 tablespoons Nama Shoyu (raw soy sauce) 1 teaspoon minced ginger
5 tablespoons water
2 tablespoons toasted sesame oil
1 teaspoon lime juice
1/4 teaspoon five spice
1 tablespoon sun dried tomatoes 1/2 teaspoon maple syrup
1 Teaspoon apple cider vinegar 1/2 teaspoon onion powder pinch paprika

Place a
ll ingredients in blender and blend for 2 minutes, set aside.

Chinese Salad
1 cup thinly sliced white cabbage 1/2 cup chopped cilantro
1/4 red pepper, cut into spears 1/2 cup scallions finely sliced
1 tablespoon cashews

To bowl add Chinese Salad ingredients. Top with some mock chicken pieces then pour sauce on top. For rice, use parsnip rice from Indian Feast recipe on next page.
 

Indian Feast (Naan recipe on page 24) Serves 2 (page 152)

3 cups tomatoes on the vine, thinly sliced
2 cups white onion, cut in half then cut into 1/4 inch slices
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon ginger, minced
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/3 teaspoon ground cardamom (if you don't have all these spices don't sweat it!)
1/3 teaspoon nutmeg
1/2 teaspoon paprika
1/3 teaspoon cayenne powder

Add all ingredients to a large bowl and toss well to coat tomatoes. Pour onto dehydrator sheet. Scrape everything off sheet onto tomatoes. Dehydrate at 118 for 3 1/2 hours. Fold dehydrator sheet and slide tomato contents into bowl. Add a tablespoon of the cilantro & mint raiter and stir.

Parsnip and jicama rice (Process parsnip and jicama separately)
1 cup parsnip rice (pulse chopped parsnips in food processor till size of rice)
1 tablespoon cashew butter
Salt and pepper to taste. Optional: add 1 tablespoon cilantro and 1 tablespoon Nama Shoyu. Combine parsnip and cashew butter, salt and pepper and mix well till "rice" sticks together.

Cilantro and Mint Raiter
1 cup loosely packed cilantro
1 cup loosely packed mint
1 cup cashew cream
1 teaspoon lemon juice
1/4 teaspoon curry powder
1/4 teaspoon cumin powder
1/4 teaspoon chaat masala (optional)
Add cilantro and mint to a food processor and process till herbs are well combined and smooth. Put in a mixing bowel and add cream, lemon and spices and stir to blend.

Yogurt Sauce 
1/2 cup cashew cheese
4 Tablespoon fresh lemon juice
1 tablespoon of olive oil
1 teaspoon minced cilantro
1 teaspoon minced mint

Salt and pepper to taste

Add cashew cheese, lemon juice and olive oil to a bowl and whisk well. Add herbs and salt and pepper.

Serve a small portion of each dish to plate.

 

Spicy Thai Curry Noodle UnChicken One Serving (page 154)

1 cup coconut meat from young Thai coconut

MARINADE
3 tablespoons Nama Shoyu (raw soy sauce) 1 red minced chili pepper
1/2 teaspoon grated lime zest
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon toasted sesame oil (optional)
1 1/2 tablespoons finely minced lemon grass (now available in most produce departments' "fresh herbs" section)
1 tablespoon minced ginger
1/4 teaspoon curry powder
1 garlic clove minced

Toppings
1/2 cup cilantro
1 tablespoon chopped basil
1 tablespoon chopped mint
1 garlic clove minced (optional)

To large bowl add all marinade ingredients and lightly whisk and set aside. Cut larger pieces of coconut meat into 1 by 1 (roughly) pieces/squares and add to marinade. Toss well to coat and pour onto dehydrator sheet. Scrape the bowl of all the marinade onto sheet and slide into dehydrator for 2 hours.

Remove from dehydrator and scrape everything into serving bowl. Add toppings, combine and serve with wedge of lime.

SERVING SUGGESTION: Serve with either zuchini noodles on next page or side of parsnip rice (1 cup chopped parsnip to food processor processed till rice size.
1 teaspoon cashew butter mixed in well. Salt & pepper to taste.
 

Markus Pizza See video at IncrediPizza.com (page 186)
This even has flexible crust just like real pizza! And the pepperonis- wow, just like the real thing. Once the crust is done, you can add the sauce and cheese etc and eat right away if you want, or dehydrate a few hours to harden cheese and condense sauce. 1 pizza makes 7 slices.

Pizza Crust (in blender)
2 cups coconut meat
1/2 cup coconut water 3/4 cup fresh onion
1/4 cup ground chia seeds
3 tablespoons nutritional yeast

Dehydrate 4 hrs, flip onto screen then dehydrate overnight

Pizza sauce (in blender)
1 cup sun dried tomatoes
1 cup fresh tomatoes
3 tablespoon cashew milk (page18) 1 teaspoon apple cider vinegar
1 teaspoon olive oil
2 dates
1 clove garlic
pinch sea salt
pinch of black pepper pinch of cayenne

Pizza Cheese (in blender)
1 cup unsoaked cashews
1/4 cup pine nuts
1 tablespoon nutritional yeast
2 tablespoosn apple cider vinegar pinch sea salt
1/2 cup water
1 teaspoon Italian seasoning

Pepperoni
1/2 cup coconut meat
1/3 cup Sea moss gel
2 tablespoons finely chopped sun dried tomatoes 1/4 cup finely chopped red bell pepper
1 tablespoon raisins, chopped into small bits
1/2 teasp fresh beet (see pic)
1 1/2 tablespoons Nama Shoyu or soy sauce

Chop coarsely in blender or food processor (see pic) Make patties and dehydrate, flipping half way

Other possible toppings for pizza- pineapple, green onions, Sun dried tomato pieces, red onion
 

Pop Tarts (makes 6) (page 192)

Crust
2 cups coconut meat
2 cups almond meal (ground up almonds) 2 tablespoons maple syrup
3 cups water

Icing
1 1/2 cups coconut meat
4 tablespoons coconut butter
4 coconut blossom syrup or 3 tablespoons maple syrup 1 teaspoon vanilla

Filling
Raspberries, blended

Sprinkles
Red- dehydrated raspberries or goji berries, finely chopped
Yellow- dehydrated pineapple finely chopped
Orange- dehydrated mango, finely chopped

Smear dough thin and flat onto dehydrator sheets
Dehydrate 5 hours 6 hrs, flip onto screen dehydrate another 5-6 hours until center is not gooey anymore, but crust is still flexible

Cut into rectangles

Spread raspberry jam on one, icing on the other
Put two pieces together, add sprinkles on top

Can eat right away or dehydrate more to make “icing” harder.

 

Broccoli and Cheese (page 196)

Marinate 2 cups broccoli in olive oil and a bit of sea salt and pepper, then dehydrate for 4 hours.

When ready to eat, take out of dehydrator so it’s still warm and add the cheese (Same cheese as Mac and Cheese, page 188)

Cheese
1 cup cashews
2 tablespoons pine nuts
1 teaspoon nutritional yeast
1 teaspoon paprika
1/4v teaspoon turmeric
juice of half lemon
1/2 teaspoon sea salt
1/3 cup water
1 teaspoon apple cider vinegar 2 teaspoon maple syrup
1/4 cup coconut meat


Crème Brûlée 2 Servings (page 200)

Version 1:
1 1/2 cups cashews, soaked for an hour 3 Medjool dates (the softer ones)
1 teaspoon maple syrup
1/2 cup thicker cashew creme (page 18) 1/2 vanilla bean

Add ingredients to blender and blend on high till smooth. Add a little more cashew milk if too thick. Pour into dish, top with sweet crust and garnish with raspberry and mint leaf.

Version 2:
Use durian as the creme (see durian breakfast)

Sweet Crust Topping:
1 cup coconut meat 1/4 cup maple syrup

Pour round blobs onto teflex dehydrator sheet and dehydrate 8-10 hours, flipping over onto mesh screen half way. When hard, you can cut with scissors into perfect circle and place on top of creme in bowl.

Top with berries
 

90 Second Chocolate Ice Cream Serves 2 (page 204)
This soft serve wonder is super fast and easy

(in blender)
2 frozen bananas
3 tablespoons cacao powder
2 Tablespoons maple syrup
1 tablespoon lemon juice (optional) 1 teaspoon vanilla

Pound the Vitamix plunger really hard and fast down the corners to make sure it mixes. Eat immediately

 

Cannoli Makes 2 (page 206)

4 aples, fuji or honey crisp 1/2 cup coconut oil, melted

1 1/2 cups ricotta cheese (page 74)
3 tablespoons coconut or date sugar
1 cup chopped walnuts
1 tablespoon cacao nibs, roughly chopped half of a vanilla bean (seeds only)

Peel apples and slice quarter inch thick on mandolin. Generously brush coconut oil onto dehydrator sheet and lay apple slices out, not overlapping. When tray is full brush the tops of each apple slice and dehydrate at 118 for 1 1/2 hours or until pliable. Remove tray and lay apple slices overlapping each other 4 apple slices long. Repeat this step 4 times till you have about a 4 inch square of overlapping apple slices. Brush any dry pieces with coconut oil and dehydrate for 2 more hours. Remove from dehydrator and wrap around a cannoli mold and gently lay on mesh sheet. Repeat this step with remaining squares then dehydrate till firm and able to hold own shape. Gently slide cannoli off mold and continue to dehydrate till crispy. Stuff with filling.

If creating shell is too much trouble you can easily just overlap 4 apple slices and put a couple dollops of cannoli cheese in center of dehydrated apple wheels. Tastes exactly the same but at a fraction of the work!

Chocolate Syrup
1 cup cacao powder
1/2 cup plus 1 tablespoon maple syrup
1/2 cup plus 2 tablespoons cashew milk (page 18) splash vanilla
tiny pinch salt

Put all ingredients in blender and blend on high. Put in jar & refrigerate. Lasts 2 days.
 

Chocolate Crush Pie (page 210)
Makes 1 small, two inch mini spring form pie

Crust
1 cup almonds or hazelnuts (unsoaked) 1 1/2 tablespoon coconut oil
2 1/2 tablespoon maple syrup
2 tablespoons carob powder

Put nuts into a food processor and pulse chop into little bits. Put in bowl with other ingredients and stir to mix very well. Brush a mini spring form pie pan (or other little dish) w/ coconut oil and press nuts into pan with your hands forming a very thin crust. So thin it's one more push away from cracking. It's optional to go up the sides or not. You can't see the inside of the pie after released from pan if you do bring crust up the sides of pan. Set aside.

Pie
Makes 1 small, two inch mini spring form pie 3/4 cup chocolate syrup (page 36)
1 cup avocado
1/2 cup maple syrup
1/3 cup Sea moss
1/2 teaspoon vanilla
1 cup nut milk (page 18)

Add all ingredients to blender or food process and blend till smooth. Pour into pie crust. Top w/ grated orange and pop in freezer for half hour then move to fridge.

 

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