Navy Bean Soup (Recipe)

Ingredients:

• 1 lb dry navy beans
• 1 large onion, minced (I prefer sweet red onions)
• 3 stalks celery, minced
• 2 tablespoons extra-virgin olive oil or coconut oil (I prefer the latter)
• 5 large tomatoes, diced
• 12 cups water
• 1 1/2 tsp celtic sea salt
• 2 tsp paprika
• 1/4 tsp cayenne
• 2 bay leaves

Directions:

1. Soak the beans overnight in enough water to cover 2 inches. Drain, rinse, and set aside.
2. In a large soup pot, saute the onion and celergy in oil for 10 minutes
3. Add tomatoes & saute an additional 10 minutes
4. Add remaining ingredients
5. Bring to boil, lower to simmer and cook for 2 hours.

Serves 6

Per Serving:

Calories: 162

Protein: 6 gm

Carbs: 23 gm

Fat: 5gm

Recipe from Good Time Eatin’ in Cajoun Country by Donna Simon

For more information about C.J. Cantrell, or how Hypnosis can help you create healthier habits that last, please visit www.UseTheAdvantage.com

Walnut Pecan Stuffing

This is probably one of my absolute favorite raw-food recipes because it has such a traditional, Thanksgiving flavor using only fresh, healthy ingredients! This is an exceptional dish for those who are trying to avoid bread and/or gluten.

If you only have one really healthy dish on your table this Thanksgiving, I highly recommend this one. Your guests will never even know that it’s good for them, and you’ll love the rave reviews you will undoubtedly receive at the end of the meal.

Ingredients:

• 1 Cup Walnuts, soaked 6 hours & rinsed
• 1 Cup Almonds, soaked 6 hours & rinsed
• 1 Cup Pecans, soaked 6 hours and rinsed
• 4 Garlic Cloves
• 2 Tbsp. Fresh Sage
• 2 Tbsp. Fresh Oregano
• 2 Tbsp. Fresh Rosemary
• l/4 Cup Fresh Parsley
• 1 Large Red Onion, coarsely chopped
• 6 Stalks Celery, coarsely chopped
• 1 Apple, chopped fine by hand
• 1 Tbsp. Lemon Juice + 1/2 Cup water to soak chopped apple in until ready to mix
• Sea Salt, to taste

Healthy Pumpkin Pie

‘Tis the season for yummy pumpkin pie, and this raw version is not only sugar and chemical free, but is actually good for you!

Raw fruits and vegetables actually have all the enzymes that your body needs to digest them, so you don’t have to use up your own energy reserves in making enzymes, leaving you more time and energy to do the things you love.

Trust me when I say, this is just as good, if not better, than the cooked version that we’re used to. Enjoy!

~C.J. Cantrell

Ingredients:

Crust:

• 2 Cups Walnuts (soaked 4-6 hours)
• 1 Cup Dates (un-soaked & pitted)
• 1/2 Cup shredded Raw Coconut (optional)

Filling:

• 2-3 Cups cubed or shredded Pumpkin or Butternut Squash
• 1 to 1 1/2 Cups Dates, soaked at least one hour (longer if necessary)
• 2 Cups Cashews, soaked 4-6 hours (can substitute part of these with soaked and sprouted sunflower seeds)
• 2 tsp. Cinnamon
• 1 tsp. Ginger
• 1/2 tsp. Ground Cloves
• 1/2 tsp. Nutmeg
• 1/4 Cup Water (may need more if using more than 2 cups squash)

Polynesian Delight (Recipe)

This recipe is “delightful!” It’s tropical, and almost tastes like you’re eating a dessert! Very satisfying. I wonder who the first person was that thought to combine a “salad” with these wonderful, tropical fruits. Creative and fun for parties.

–C.J. Cantrell

Ingredients:

• 1 Zucchini
• 1 Mango
• 1/2 a Pineapple
• 1/2 Cup Tomatoes (reg. Or cherry – I prefer the latter)
• 1/2 Cup Shredded Coconut
• 1/2 Cup Almonds, soaked 6-8 hours, or overnight, and rinsed.
• Spring Mix or Zucchini Pasta (optional)

Healthy Carrot Cake with Cream Cheeze Frosting (Recipe)

Yea, I know what you’re thinking, raw carrot cake? This woman must be off her rocker… But no! This is really, really great! If you’ve tried any of the other recipes I’ve shared, you’d know that it may sound strange at first… but think of the possibilities… yummy, healthy carrot cake… With “cream cheeze” icing even! Go ahead and indulge that sweet tooth, without making yourself miserable in the process.

Carrot Cake with Cream Cheeze Frosting

For the Cake:

• 7 med. To large Carrots
• 1 Cup Raw Walnuts, soaked at least 4 hours.
• 1 Cup Dates, pitted & soaked
• 3/4 Cup Raisins, soaked about an hour (just to soften)
• 1/2 tsp. Ginger powder (adjust to taste)
• 1/2-l tsp. Cinnamon (I use 1 tsp.)
• 1/8 tsp. Cardamom
• 1/4 tsp. Nutmeg
• 1/4 Cup Dried Raw Coconut (goes under the crust to prevent it from
• sticking to the cake pan)

Vegetarian Chili (Recipe)

I got this recipe from a friend a while back. Of course, like usual, I will sometimes add a few more spices and herbs, but this is a really great start. Enjoy

Vegetarian Chili

• 2 cloves garlic, minced
• 1 small onion, chopped (I like red onions)
• 1 green or red bell pepper, chopped
• 1/2 lb mushrooms, sliced
• 2 tbsp oil

• 1 – 28 oz can crushed tomatoes*
• 1 – 15 oz can tomato sauce*
• 2 tbsp chili powder
• 1 tsp ground cumin

Falafel Balls (Recipe)

I absolutely love Middle Eastern food, and this recipe for falafel that I found online (and changed up a bit, as I always do) is absolutely divine! I tend to be one of those cooks, like my Grandma, who throws in whatever I happen to have on hand that sounds good at the time, and hope for the best. I encourage you to experiment, just as I do. You may find that adding some new or different, makes it even better!

Falafel balls

• 1-1/2 cup cooked chickpeas (cooked from dry, or canned, drained)
• 1/4 cup whole wheat or chicpea flour (I prefer the latter)
• 1/4 cup loosely packed fresh parsley leaves
  Note: Sometime I also add fresh basil, sage, oregano – whatever herb sounds good to suit your taste.
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon minced onion
• 1 Tablespoon Bragg Seasoning
• 3 cloves minced garlic
• 1 teaspoon cayenne pepper (optional)
• 1 teaspoon ground cumin
• 1/2 – 1 teaspoon Celtic sea salt or Himalayan salt crystals

Sunshine Salad with Lemon Sesame Dressing (Recipe)

The dressing with this recipe can be used on any salad, and I actually make it quite often to use on whatever types of salad I happen to have in the house at the time.

For the Salad:
3 Zucchini
1/2 of a Broccoli
1/2 of a Cauliflower
1/2 to 1 pint cherry or grape tomatoes

For the Dressing:
3/4 cup orange, juiced
1-2 limes, juiced
2-3 Tbsp. Raw Honey or Raw Blue Agave
3 Tbsp. Sesame seeds, soaked 2 hours
Hemp Oil or Extra Virgin, Cold Pressed Olive Oil

Stuffed Portabella Caps (Recipe)

This is one of my absolute favorite recipes! One of the reasons I love it so much is that even just a little bit fills me up and keeps me going for a hours. This is seriously a flavor explosion in your mouth! However, I will suggest being very sparing with the Bragg seasoning. It’s flavor is very strong and a little goes a long way. You can always add more if necessary.

Stuffed Portabella Caps

Ingredients:

8 small-med. portabella caps, or 2 large caps
1 whole avocado
1-2 limes (juiced)
l/4 cup onions, diced (I like red onions for this)
1 tomato, diced (optional)
1/8 tsp. Celtic Sea Salt
Bragg Liquid Aminos

Chocolate, Cheese, Meat, and Sugar – Physically Addictive Foods

I found this 40 minute video on google a while back and thought I would share it here. Dr. Neal Barnard, MD, is a great speaker, and has a way of making what could be a complicated discussion on the chemistry of the human body, an entertaining and informative dialogue.