Debbie’s NRG Food & Beverage Recipes

Servings: 4 ½-cup servings Prep Time: 6 hours, 5 minutes

TIPS:

Freezer Friendly: No

Does it keep: 5 Days

Ingredients:

• 1 ½ cups dairy-free milk (we used DIY coconut – use creamier milks for creamier, thicker pudding, such as full fat coconut and cashew)
• ½ cup chia seeds
• 1-2 Tbsp maple syrup (more or less to taste)
• 1 tsp vanilla extract

Serving options:

Compote with fruit, chocolate and/or mint

Instructions:

1. To a mixing bowl add dairy-free milk, chia seeds, maple syrup (to taste), and vanilla. Whisk to combine.
2. Cover and refrigerate overnight (or at least 6 hours). The chia pudding should be thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so.
3. Enjoy as is, or layer with compote or fresh fruit! Will keep covered in the refrigerator up to 5 days.

NOTES:

Nutrition per Serving (1 of 4):

Calories: 179 Fat: 10.3g Saturated fat: 4.3g Sodium: 23mg Carbohydrates: 16.3g Fiber: 9.5g Sugar: 3g Protein: 6.9g

*Nutrition information is a rough estimate calculated with light coconut milk, maple syrup, and without additional toppings / garnishes.

Recipe obtained from: https://minimalistbaker.com/how-to-make-chia-pudding

Servings: 1 Prep time: 5 minutes

This is a great mid-morning or mid-day ‘pick me up’ snack. I prefer to freeze the bananas ahead of time to give the smoothie a thick essence like a milkshake just for a different texture but unfrozen bananas work just as well. A frozen banana also substitutes for ice cubes so the drink is not diluted by the ice/water. Use UNsweetened Vanilla almond milk because the sugar count is lower versus the sweetened version – up to 16 grams of added sugar per cup. I suggest creamy peanut butter rather than with nuts so the drink is a creamy consistency. I use Cacao, not to confuse with Cocoa, but you can use any chocolate you desire.

Ingredients:

• 24 oz. Almond Milk (I prefer Unsweetened Vanilla – but any Unsweetened flavor will do)
• 1 large banana (frozen)
• ¼ cup Organic creamy Peanut Butter, Almond Butter or other nut butter
• 1 teaspoon powdered Organic Cacao

Blend all ingredients to your desired consistency in a blender then drink immediately.

Serving: 1, (Prep time: 10 minutes)

• ¾ cup orange juice
• ½ tbsp lime juice
• ½ cup strawberries, fresh or frozen
• 1 banana, fresh or frozen

Place all ingredients in blender, cover, and blend on high speed until smooth. Serve immediately.

Serving: 1, Prep time: 5 minutes

• 1 cup Frozen or Fresh Peaches
• ¾ cup orange juice
• 2/3 cup Unsweetened Almond Milk OR 6 oz. yogurt
• 1 TBS honey, Raw, (if available)

Place all ingredients in blender, cover, and blend on high speed until smooth. Serve immediately.

Servings: Makes 16 small pancakes

When making this recipe, it’s important to note that this batter behaves a little differently than traditional pancake batter, so make sure to follow the directions closely. If you run into trouble using a skillet, try baking them instead for great results.

Ingredients:

• 2 ripe bananas
• 4 tablespoons raw honey
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• ½ cup water
• 2 cups almond flour
• ¼ cup potato starch
• 1 cup wild blueberries
• 1 tablespoon coconut oil, divided
• ½ cup maple syrup

Directions:

1. For the batter, blend the bananas, honey, baking powder, and sea salt together with the water until smooth. Add the almond flour and potato starch and continue to blend until a thick, even batter forms.
2. To cook on the skillet: Heat ½ teaspoon of coconut oil in a large nonstick skillet over medium-low heat. Pour the batter into the skillet by heaping tablespoons of it to create small pancakes. If needed, use the back of the spoon to smooth the batter evenly into a circle. Cook the pancakes for 2½ to 3 minutes, then flip and cook for 4 minutes on the other side until cooked through. Because of the banana, the inside of the pancake will remain moist even when they are done.
3. To bake in the oven: Preheat the oven to 325°F. Line two baking trays with parchment paper and lightly grease the parchment paper with coconut oil. Spoon the batter onto the baking trays in 3-inch circles. If needed, use the back of a spoon to smooth the batter evenly. Bake the pancakes in the oven for 8 to 10 minutes until the edges turn golden, then flip and bake for 2 minutes more.
4. For the wild blueberry maple syrup, combine ½ cup of maple syrup and 1 cup of wild blueberries in a small saucepan over medium heat. Heat the syrup for 3 to 5 minutes, stirring frequently until it is hot and well combined.
5. Stack the pancakes on a plate and serve topped with wild blueberry maple syrup.

Tips:

This batter, while completely delicious, does not behave exactly like traditional pancake batter. It will be slightly thicker, which means you may need to use a spoon to smooth it into shape.

Additionally, the pancakes need to be flipped before they seem ready. The batter should hold together well, though, so slip the spatula underneath quickly and give them a good flip.

The star ingredients of these delicious pancakes are the wild blueberries, banana, raw honey, and maple syrup. Each ingredient not only tastes wonderful but also offers incredible healing properties. Let’s take a look at them.

Wild blueberries help restore the central nervous system and flush viral neurotoxins out of the liver. They contain exceptionally powerful antioxidants that help repair your thyroid’s tissue and reduce the growth of nodules. They also help remove toxic heavy metals from the brain and liver. Ultimately, this all means that wild blueberries stop a shrinking brain and a shrinking thyroid. Not to be confused with their larger, cultivated cousins, wild blueberries can be found in the freezer section of many grocery stores.

Bananas provide amino acids and the right kind of potassium to rebuild neurotransmitters after they’ve been burnt out by viral neurotoxins. They’re also powerful for their antiviral and anti-inflammatory properties. Bananas are a wonderful calcium source because the trees grow in calcium-rich soil and they’re also a great tool for hypoglycemia, as they help balance blood sugar. Don’t worry about the fad that says bananas have too much sugar. Their fruit sugar is actually critical brain food, plus it’s bonded to the amino acids and minerals that give bananas their life-changing nutrition.

Raw honey is the best replenishing fuel there is to feed and revitalize the thyroid. The glucose and other nutrients in raw honey practically get mainlined into the thyroid to feed the gland. Medical science doesn’t yet have its finger on the pulse of the symbiotic relationship between honey and the thyroid. Honey is an antiviral, too, that helps fight viruses with its zinc content.

Maple syrup holds dozens of trace minerals that fortify the brain and the rest of the nervous system, protecting them from oxidation due to heavy metal damage and viral neurotoxins. Maple syrup helps to build glycogen storage banks in the liver and brain to help balance blood sugar, which keeps the adrenals strong and stable so they can support the thyroid.

Recipe obtained from Thyroid Healing by Anthony William.

Servings: 20 (Balls), Prep Time: 20 Minutes

Ingredients:

• 1 cup nut butter (almond, peanut, cashew, or sunflower)
• 3-5 pitted medjool dates* (add more for sweeter bites)
• 2/3 cup hemp seeds
• ¼ cup chia seeds (or sub other seeds, such as sesame or flax)
• 3-4 Tbsp protein powder* (vanilla flavored or chocolate – or other flavor of choice)

Topping (optional) – recommended to make these more appealing, visually

• Melted dark chocolate (dairy-free as needed – like Enjoy Life)
• Hemp seeds
• Desiccated coconut
• Sea salt

Instructions:

1. Add nut butter, pitted dates, hemp seeds, chia seeds, and protein powder to food processor and blend until all ingredients are well combined and a cookie dough-like texture forms (see Photo on website).
2. If too wet, add more dry ingredients of choice, such as protein powder or hemp seeds. If too crumbly or dry, add a little more nut butter. NOTE: These are meant to be on the tender side, so don’t be concerned if they’re a little soft (they’ll firm up in the refrigerator or freezer).
3. Taste and adjust flavor as needed, adding more protein powder of choice for flavor or more dates for sweetness (if adding more dates, chop first to encourage even blending). Mix again until well combined.
4. Scoop out rounded 1 Tbsp amounts and roll into balls (as recipe is written -20. we love this scoop). Place on a parchment – lined plate or platter.
5. Roll the balls in hemp seeds or desiccated coconut, or melt some dark chocolate in a double boiler on the stovetop, or in 20-second increments in the microwave, then spoon a small amount over the bites (all optional).
6. Transfer balls to the freezer or refrigerator to chill for 15 minutes to firm up. We recommend storing these in the refrigerator for up to 2 weeks or in the freezer up to 1month for best texture. They are delicious straight out of the refrigerator or freezer and tend to soften at room temperature.

Notes:

*In place of dates, you could sub maple syrup to taste. Just add more dry ingredients of choice to offset the wetter texture.

*The protein powder we used was Tropeaka Lean Vanilla protein. It does contain brown rice protein. If you need to keep this recipe grain-free, choose a grain-free protein, such as Nuzest.

*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition per serving (1 of 20 balls):

Calories: 133 Fat: 10.3g Saturated fat: 0.9g Sodium: 11mg Potassium: 191mg Carbohydrates: 6.6g Fiber: 2.6 Sugar: 3.1g Protein: 6g

Recipe obtained from: https://minimalistbaker.com/5-ingredient-protein-balls

Serves 6, Prep Time: 1 hour

It is best using raw organic vegetables and herbs. It is packed with protein. This is always popular at summer gatherings.

Ingredients:

Wash the following vegetables and herbs gently – do not cook!

• 1 cup organic rainbow quinoa, rinsed well. Add two cups of water then cook the same as rice. Drain, then allow to cool before adding to other ingredients below.
• 3 carrots (Best if multicolored such as purple, orange and yellow).
• Fennel, use all of stalks and ½ of bulb.
• 2 stalks celery, including some of the leaves (this allows a natural balance of sodium and potassium to occur).
• 2 Green onions or chives
• Parsley, several sprigs
• Garlic- 1 TBS of dry minced OR 3 cloves of fresh minced garlic. (Crush fresh cloves then allow to ‘sit’ for 15 minutes to allow the enzymes in the garlic to start working).

Mix and fold the above with the cooked quinoa using a big mixing bowl.

Then add to the above mix:

• Lemon juice of 2 lemons
• 1/3 cup extra virgin olive oil
• 1 TBS Simply Organic All-purpose seasoning
• Grey sea salt (or any sea salt) to taste
• ½ cup slivered or chopped almonds
• ½ cup sprouted sunflower seeds

Mix and fold salad to combine evenly.

Optional additions:

• Spicy sprouts
• Alfalfa sprouts
• Hemp seed
• Balsamic glaze sauce

Recipe obtained from: Michele Buckley

Serves: 10

• ½ cup dried split peas
• ½ cup dried beans (can use any variety)
• 4 cups water
• 4 medium onions, chopped
• 6-8 medium zucchini, cut into 1-inch pieces
• 3 leek stalks, coarsely chopped
• 2 bunches kale, collard greens, or other greens, chopped (remove tough stems and center ribs)
• 5 pounds carrots, juiced, (5-6 cups juice- see note below)
• 2 bunches celery, juiced (2 cups juice: see note below)
• 2 TBS Mrs. Dash or Dr. Furman’s VegiZest (or something comparable)
• 1 cup raw cashews
• 8 ounces fresh mushrooms (shitake, cremini, and/or oyster), chopped

Place the split peas, beans, and water in a very large pot over low heat. Bring to a boil and simmer for 30 minutes. Add the onions, zucchini, leeks, and kale to the pot. Add the carrot juice, celery juice, and Mrs. Dash. Simmer until the onions, zucchini, and leeks are soft, about 45 minutes.

Remove 2 cups of the soup liquid, being careful to leave the beans and at least half of the kale in the pot. Using a high-powered blender or food processor blend the soup liquid with the cashews. Return the creamy mixture to the pot. Add the mushrooms and simmer for 30 minutes, or until the beans are soft.

NOTE: Freshly juiced organic carrots and celery will maximize the flavor of this soup.

This entry was posted in Nutrition, Uncategorized and tagged Cancer, Soup.

Serves: 6 – 8 people

Ingredients:

• 2 ½ pounds of slaw mix (or a medium size cabbage shredded)
• ½ medium size red onion, thinly sliced
• 1 cup diced celery

Dressing:

• ½ cup white distilled vinegar
• ¼ teaspoon garlic salt
• ½ cup sugar
• ½ cup vegetable oil
• ¼ teaspoon celery seed
• Pinch of red pepper flakes, if desired

Simmer the dressing ingredients – be careful to prevent it from boiling over – for 5 minutes, then pour over the cabbage mixture. Season with salt and pepper to taste.

Ingredients:

• Black beans
• Black eye beans
• Kidney beans
• Onion
• Peppers, green & red
• Olive Oil
• Lemon Juice
• Salt
• Pepper

Mix equal amounts of beans. Add enough olive oil and lemon juice to moisten beans.

Add finely chopped onion and peppers. Season with salt and lots of pepper to taste.

Serves: 1

A great way to help reduce inflammation is to ingest turmeric. Turmeric can be purchased in loose or capsule form. When making tea from the capsule be sure to remove the turmeric from the capsule and discard the capsule before adding water.

Ingredients:

• Combine 1 tsp turmeric with 6-8 oz of warm water.
• OK to add a LITTLE bit of Honey or Stevia if necessary.

Drink 2 X per day. Work up to 2 tsp. 3-4 X per day. Drink as a tea. CAUTION: turmeric, whether dry or liquid, stains anything it comes in contact with, e.g. counter tops, fabric, and/or skin. Use with care. Turmeric is great for liver detoxifying and strengthening.

References:

https://www.healthline.com/health/diabetes/turmeric-and-diabetes#management

A friend found this recipe in Cooking Light. I modified it to make it more user friendly with some healthier ingredient choices. This healthy drink is high in antioxidants, particularity Lycopene. Lycopene is known as a cancer-preventative phytonutrient (the nutrients found in living plants) which is known to help improve heart health and fight many cancers according to PubMed and WebMD. I suggest organic watermelon to enable this drink to be of highest quality to help fight disease(s). I like to serve it at summer parties because it is a healthy, refreshing, different drink with a unique flavor. It always seems to get great reviews from guests. This will freeze well up to 6 months.

Ingredients:

• 8 cups Fresh organic seedless watermelon, cut up into pieces
• 2 Tablespoons Fresh organic grated and peeled ginger root, to taste
• ½ cup fresh Lime – including juice and pulp
• ½ cup agave
• 1 cup sparkling water

Put 4 cups watermelon in a blender; process until smooth. Repeat with remaining watermelon until all watermelon is blended. Combine juice, agave, and ginger in a bowl; stir with a wisk until blended. Add lime juice and pulps, stir, then combine with watermelon juice. Blend in blender until desired consistency is reached. Stir in Sparkling water just before serving.

This is a cousin of the above recipe. I modified the recipe to make it user friendly and easy to make quickly. I like this smoothie thick and spicy with lots of ginger root.

Ingredients:

• Approximately 8 cups Fresh organic seedless watermelon
• Approximately 2 Tablespoons Fresh organic grated, peeled and diced ginger root, to taste
• Approximately ½ cup or One fresh Lime – including juice and pulp

Separate the watermelon pulp from the rind then place pulp into the blender. Some seeds are ok as long as you don’t have health issues which prevent consumption of seeds like diverticulitis. Add diced fresh ginger root and lime juice to watermelon. Blend ingredients in blender to desired consistency. Storing in the refrigerator lasts up to 3 days or it starts to loose the lycopenes. Making large batches at a time to freeze for future use is a great way to enjoy this refreshing drink for many days or weeks ahead. So I recommend freezing large batches by pouring the drink into an empty gallon container – like a milk carton container then place in freezer. This will freeze well up to 6 months. If I intend to drink this immediately I pour individual servings into canning jars so it is ready to serve then store in the refrigerator.

References:

https://www.healthline.com/nutrition/11-proven-benefits-of-ginger