Recipes

Ital is Vital: Recipes for Vibrant Health

Note: If you do not have a juicer, you can place the ingredients in a blender, chop them well and cover them with purified water. Blend together on the liquefy setting. Then strain through a cheesecloth or very fine mesh strainer.

- If using a cheesecloth:  gather the cheesecloth like a little bag and pour ingredients in blender into the cheesecloth. There should be a bowl underneath to catch all of the juice. Squeeze the excess juice out of the veggies/fruits in the cheesecloth into the bowl where the juice is until very little liquid comes from the juiced ingredients.

- if using a wire mesh strainer, pour ingredients in blender into strainer. There should be a bowl underneath to catch all of the juice. Press blended veggies/ fruit into the strainer to squeeze excess juice into bowl. 

-On this note, if you like the juices I strongly recommend getting a proper juicer, which is more efficient with less waste.

-Serve Juice immediately and drink ASAP for maximum enzyme absorption. 

 Green Power Smoothie

2 medium sized bananas

1 cup raw kale (cleaned and de-ribbed)

1 cup blueberries (or substitute one green pear chopped small)

2 Tbsp. raw almond butter

2 cups rice or raw nutmylk (see recipe below)- add more milk if you desire a thinner consistency

2 tsp. hempseed meal (optional)

Blend and Enjoy! 

Om Apivitra Green Juice

Place even amounts of...

1 part celety

1 part cucumber

1 lemon juiced with rind

1 inch piece of ginger or tumeric root (optional)

Juice and drink immediately!

Blood Purifier Juice

2 parts beet 

1 part parsley

1 part celery 

1 whole lemon 

1 part apple

Juice and enjoy the enzyme activation! 

Watermelon Cooler

1 medium sized watermelon

Fresh Basil leaves (use just a half handful)- optional

Juice and drink chilled! 

Pineapple Mint Juice 

(best thing ever)

1 whole pineapple

1/2 handful mint leaves (optional)

Juice ingredients. (you can add ice to the glass and pour juice over ice)

Lady in Red Juice

1 pineapple

2 beets

2 med sized carrots

Juice and serve promptly.

Liver Purifier Juice

Organic red apples

1 clove garlic

Separately 2 Tbsp. olive oil

Juice apples and garlic together. Drink and follow with a shot of 2 Tbsp. olive oil. Please note this combination is highly activating for the large intestine, and should be done in conjunction with a liver cleanse. If you wish for a more mellow liver cleanse, simply juice the apples and drink 1 quart of fresh apple juice in the morning, and 1 quart apple juice in the evening. 

Nutmylk

2 cups raw cashews

1 litre purified water

agave nectar to sweeten to taste

1/2 tsp. cinnamon (optional)

Soak raw cashews for an hour (this step can be skipped if you are pressed for time.)

Drain nuts and place in a blender with 1/2 litre of water, add spices and sweetener if using and blend 

until the mixture is pureed. Adjust consistency by adding more water if desired. Drink within 2 days. 

Note: Nutmylk can also be done with macadamia nuts, sprouted/blanched almonds (see recipe below), and hazelnuts! Soaking the nuts facilitates a smoother consistency and is recommended to even sprout the nuts before preparing for a higher nutritional value. 

Sprouted Almonds

1 cup organic RAW almonds 

Soak almonds in a bowl in purified water in a cool, dry place for 8 hours. Rinse almonds thoroughly, and place in a non-metal open strainer over a large bowl (for drainage catchment.) (note:you can also use a cheesecloth covered over a wide rimmed mason jar, with almonds inside the jar if bugs are an issue).  Continue to rinse every 8 hours or so,  until the almonds grow little tails out of the tops. 

Blanch- when almonds are sprouted the skin becomes toxic and is not recommended to be eaten. Boil water and take off the flame. Have a large bowl full of ice water next the to hot water. Drop the sprouted almonds into the hot water for 20 seconds, and immediately transfer almonds to the ice water. It is important not to heat too long as it can cook the almonds, and the goal is to eat them live and sprouted! The skins will come off easily now if you squeeze between your fingers. 

Storage- Place almonds in a glass jar covered in purified water. They can last up to a week in the refrigerator if you change their storage water everyday. 

Dharma Mittra Rise and Shine Smoothie

2 medium bananas

1 generous handful of sprouted, blanched almonds

2 cups of rice or nutmylk of choice

1/2 avocado (optional)

Blend well and serve chilled. 

Dessert Worthy Berry Cacao Smoothie

2 medium sized bananas

1 cup mixed berries

1 Tbsp. raw cashew butter

2 cups chocolate rice or soy milk, or if preferred vanilla is equally delicious

generous handful of raw cacao nibs

3 de-ribbed kale leaves (optional)

Blend thoroughly to incorporate the cacao nibs. Add more milk to adjust consistency. 

Tropical Abundance Smoothie

(you may use whatever tropical fruit is in season in this smoothie, feel free to experiment here)

2 Bananas

1 Mango

1/2 Pineapple

Local unsweetened Passion Fruit Juice or local unsweetened Orange Juice (whatever is available)

1/2 cup ice 

Blend and drink for enzyme activation! 

Blissful Berry Smoothie

2 medium sized bananas

1 cup mixed frozen berries

2 cups chocolate rice or soy milk, or if preferred vanilla is equally delicious

1 tsp. Spirulina powder 

Blend and enjoy chilled! 

Sprouted Lentils

Soak 1 cup green lentils in a bowl of purified water for 8 hours.

Drain the water and rinse the lentils thoroughly. 

Place lentils in a non-metal strainer over a large bowl. (the same as the almonds)

Rinse every 6-8 hours until the lentils grow tails.

Store in the refrigerator and eat within 3 days for optimal taste and freshness.

Note: This is the basic sprouting technique for all beans and also for several varieties of grains as well. Other recommended sprouting legumes/beans are: mung beans, red lentils, garbanzo beans...the list is endless!

Sprouted Garbanzo Bean Burgers

1 cup of sprouted garbanzo beans

1 cup garbanzo/fava bean flour (Bob's Red Mill blend is recommended)

1 cup alfalfa sprouts

1 tsp. sea salt

1/2 cup basil (lightly sauteed)

2 Tbsp. flax meal mixed with 6 Tbsp. water, let sit for 2 minutes to thicken

1 med. onion (sauteed)

2 cloves garlic (sauteed)

steam water from garbanzo beans

Sprouted Garbanzo Beans: Soak 1 cup of garbanzo beans in a large bowl of purified water. Rinse after 8 hours and fill with water again. Soak for another 8 hours. Continue soaking and rinsing for 2 days as garbanzo beans are quite hard. 

After two days, rinse the beans and let sit in a non metal (wide) strainer over a large bowl in a cool, dry place.

Rinse every 8 hours thoroughly until the beans grow tails.

Burgers: Lightly steam sprouted garbanzo beans for about 20 minutes. Place them in a food processor with about 1 cup of their steam water and puree. If more water is needed to create a puree add more steam water. The consistency should be moist, like a very thick pureed soup. Continue to add Alfalfa sprouts, sea salt, and flax meal mixture. Process until the texture is even. 

Place the bean puree mixture into a large bowl and slowly mix/knead in the flour. 

The burger always turn out a little differently each time, so have extra flour on hand to add more if the puree is too watery. 

You are looking for a moldable, almost doughey texture. 

Add the sauteed onions, garlic, and basil and mix well. 

Roll the dough into little balls and flatten with palm.

Saute them in a non-stick pan with grapeseed oil or refined coconut oil. 

Enjoy on your favorite salad or bread!