Here are some notes providing insight into flavoring and nutritional standards for making the high energy dishes that follow. Whenever it is possible, use organic, or ethically wildcrafted, always choosing the best ingredients available. Substitutions can be made according to taste. Be creative in working toward the taste and texture you want. Mistakes can be minimized by adjusting the amount of water or oil, and the sweet, salty, sour, bitter, or pungent ranges. Asian foods employ all five tastes in a subtle interplay of flavors. With that said, the various tastes are as follows:

 

Sweet range: Carob can be substituted or enhanced with cacao. Mesquite powder is a good complement to cacao as it provides lysine to the higher arginine of cacao. Sweeteners like agave, brown rice syrup, barley malt, honey, stevia, raw cane sugar or cinnamon can be used. Choose berries (goji, blueberry, amla, schizandra, raspberry) depending on the degree of sweetness or tartness desired. Whether fresh or dried (reconstituted), they will change the thickness of your dishes. Also naturally sweet vegetables like jicama or carrots are quite versatile.

 

All of our Nutrient Chocolates can be used to add the sweet range tastes to many dishes and drinks. They can be melted into tea, coffee, or warm milk to make an instant chocolate drink; they can also be sliced as a topping for warm porridge or shaved to sprinkle atop any hot or cold dessert. Our chocolates are also a nutritious alternate for baker's chocolate in dessert recipes.

 

 

Sour/acidic range: Use lemon or lime juice, balsamic or apple cider vinegar. These are good digestives and can be alternated for different salad dressings.

 

Bitter range: Use daikon radish (neutral to bitter) and certain salad greens (dandelion, aragula). These are also digestive bitters (tonics).

 

Pungent range: Ginger is best known, but there are other warming herbs like nutmeg, cardamon, galanga, cloves, cayenne, and garlic. Use with care to energize a dish.

 

Flax and sesame seeds tend to thicken. Seeds and nuts can be soaked, rinsed, ground fresh, or purchased as nut/seed butters. Go in moderation with nut butters. It is far more digestible to soak, rinse, and blend nuts and seeds fresh. We feature flax and hemp oil in a seven oil blend called Supreme 7, a 1:1 ratio of omega 3 and 6 essential fatty acids, with omega 9, GLA, etc. Hemp oil on its own is a wide spectrum oil for EFAs and GLA.

 

Fresh young (Thai) coconuts can be used in place of coconut oil. Shredded coconut and coconut cream can enhance coconut oil. Fresh coconuts are delightful and nutritious.

 

Many foods have a combination of flavors, e.g. tamarind is sweet, salty, and pungent. Creative substituions can give certain desired flavors. Cheese flavor, for example, can be simulated by soaked, rinsed, and chopped almonds, nutritional yeast, some red dulse, etc. Sea flavors can be worked in with sunflower seed pate, kelp, or other sea plants. There are many live food books available.

 

Think about composition and dive in— Do what tastes best to you! I have tried to provide guidelines, not excessive details, leaving it to you to approximate, substitute, and accent wherever you feel it is the better approach. The following then are ways to use some of the dense nutritional bulk products we provide.

 

 

Nut Milk

Soak 1 cup of almonds, hazelnuts, cashew or brazil nuts in water overnight. Change water, rinse, and de-skin if possible. Put in blender or Vitamixer with filtered water to 7/8 full. Strain and save solids (see porridge, nutritional balls). Add a little cinnamon, vanilla, stevia, or agave, to taste. You can also use ground cacao nibs, mesquite or carob as desired. Best to drink fresh. Keeps 1-3 days in refrigerator.

 

Green Smoothie

Fill mason jar 3/4 full of water. Add 1/4 more of nut milk, amazake, rice, hemp, soy, or oat milk. Then 1 tbsp. Supremely Green, or any green powder concentrate, including barley grass juice extract. Can add 1/2 oz of Supreme 7. Rice tocos or wheat sprout concentrate is also a good addition. Add 20 drops of salt brine or 10 drops of Vital Minerals. Make it to your taste. Shake vigorously. Drink fresh.

Note: It is important to take in enough liquids every day. This smoothie gives you 1 quart of the 3 quarts needed for better health. A great way to begin the day.

 

Super Seedy Porridge

Soak baby oats in pure water. Fresh grind flax and sesame seeds in seed grinder. Take 1 tsp. each of cacao nibs (grind or leave whole), mesquite powder, goji berries, dehulled hemp seeds, coconut oil (rice tocos or wheat sprout concentrate optional). Add to taste cinnamon and fresh or dried ginger. Add 4-6 oz. nut milk and solids (see the recipe above), rice, soy, or oat milk, to moisten. Mix together. Get a good start for a high energy day.

 

Nutritional Balls

Can use much of the same ingredients as in the porridge (above). In addition, use chopped soaked nuts from the nut milk. Add maca, a small amount of Himalayan salt. Make a thick paste, drying as much as possible, and hand roll into small balls. Also roll in the following: wheat germ, bee pollen, shredded coconut. Put rolled balls on a separate plate.

Note: You can also make green balls by adding 1 tsp. of Supremely Green, barley or alfalfa grass juice extract.

 

Super Creamy Green Spread

Take avacado, 2 tsp. spirulina (or other green powder), 2 tsp. lemon juice, 1 tsp. green papaya powder, 2 tbsp. dehulled hemp seed, a pinch of Himalayan salt. Blend in a bowl. Add diced dill, parsley, or sunflower sprouts as a topping. Spread on crackers or thin bread.

 

Tahini-Miso Spread

Salty range: Starting with tahini (or freshly ground sesame seeds), with a little lemon and water, add 1 clove of crushed garlic, 1 tsp. miso, and 10 drops Vital Minerals. Mix well.

 

Tahini-Coconut Spread

Semi-sweet range: Take tahini and coconut oil (or fresh coconut), add ground cacao nibs, mesquite powder, and/or rice tocos. Shredded coconut can also be added. Mix well.

 

Goji-Coco-Almond Dessert Spread

Soaked and rinsed almonds or hazelnuts (deskinned), soaked goji berries, can add maca, mesquite, chicory or cacao nibs (if you want crunch). Blend with coconut oil, some fresh young coconut, or soaked shredded coconut. Use a little filtered water if needed (or a small amount of amazake). Spoon on 1/2 in. thick slice of jicama or on dessert cracker.

 

Dipping Sauce

3 tbsp. balsamic vinegar, 4 tbsp. Supreme 7 or olive oil, a few crushed garlic cloves, 1-2 tbsp. dehulled hemp seeds, 1/8 tsp. paprica, pinch of Himalayan salt. Make to taste. Dip with thin, crunchy bagette, sourdough, essene or pita bread.

 

Savory Dip

Use nutritional yeast or soaked, rinsed and blended sunflower seeds, with red dulse or nori flakes, 2 tbsp. hemp oil, dehulled hemp seeds, 1 lemon. For tangy, add capers. For salty, add miso or chopped olives. Use a little purified water to get the desired texture. You can add green papaya powder or wheat sprout concentrate. Best served fresh.

 

Toppings :

Herbal Spice  Mix dill, paprica, basil, sea kelp, red dulse, Himalayan salt.

Sweet Spice Mix  Mix cinnamon, mesquite, maca, powdered cacao nibs, fresh or dried diced or shredded coconut, a small amount of cardamon, cloves, nutmeg.

Oil Flax, Supreme 7, hemp oil, coconut oil. For veggies, pasta, breads, salads & potatoes.

Seed  Soak & rinse sunflower, pumpkin, almond, hazelnut, brazil nut, macadamia, dice up. Seed grinder for flax, dehulled hemp, sesame, poppy. Use either sweet or savory.

 

Hemp Pesto

Take a 1/2 cup of soaked, rinsed, peeled almonds, or cashew nuts. Then with 3 cups of fresh basil (or some parsley or beet greens), 3 tbsp. dehulled hemp seed, 1/2 cup hemp seed oil, 1 tps. Himalayan salt, 1 squeezed lemon, 2-3 cloves of garlic, a dash of red dulse, blend all together. What you refrigerate use in one week, freeze the remainder. You can spoon over buckwheat noodles or spaghetti squash.

 

Chutney

Soak 1 oz. schizandra or goji berries. Add 1/2 tsp. Himalayan salt, 2 tbsps. lemon juice, 2 tbsps. honey, with a small amount of fresh cardamon, ginger, and crushed garlic. Mix into a paste. Refrigerate. Use as a concentrate.

 

Salad Dressing

Supreme 7 oil with lemon or balsamic vinegar (or both mixed together). Or hemp oil can be used instead. These can be used with crushed garlic, a pinch of fresh oregano, nori, or red dulse, some dill. For added zest add some horseradish and/or mustard (whole grain).

 

Raw Graded Salad

All 5 tastes are represented. Fresh green papaya (peel outer skin, grade down to seed chamber, grade jicama, carrot, daikon radish. Use a bit of turmeric, ginger, diced garlic, leaks, Himalayan salt or vital minerals (6 drops), 1 lemon. Optional for complementary flavors use dehulled hemp seed, ground flax, ground sesame, ground poppy (these can be separate or blended together). Adjust ingredients to desired taste.

 

Savory Seaweed Salad

Soak and rinse wakame (or hijiki or dried sea palm pieces). Grade 1/2 cup each of jicama and daikon radish. A good balance. Marinade with 2 tbsp. lemon juice, 1 tbsp. ground sesame, diced spring onion. Last, add 2 tsps. sesame oil orSupreme 7 oil. Refreshing!

 

Spanakopita Nuevo

A hybrid of a savory Greek treat. Take water, finely diced onions, soaked shitake, tempeh, red peppers, and saute on low heat. Add oregano and basil (fresh or dried). Then add 1 lb of fine-chopped spinach. Still on low heat, warm with chopped olives, capers, a little salt brine, or Himalayan salt. Could add hazelnut meat or the solids from the nut milk process. Mix all together, cover, warm. When finished, add hemp oil, dehulled hemp seeds,wheat sprouts, almond paste, or nutritional yeast as a topping. Serve with brown or wild rice. You can add to it organic goat cheese or make a seed cheese with soaked nuts and wheat sprout concentrate /wheat germ/nutritional yeast. Serve warm.

 

Quinoa Tonic Pot

Cook 1 cup of quinoa to 16 oz. of water over low heat. Add broken pieces of kombu and burdock root. Soak dried shitake, removing stems in water, and add to the cooking mix. Add 10 drops of Vital Minerals or Himalayan salt brine near the end of the cooking. Cook in astragalus root for flavoring but then remove upon finishing. At the end of the cooking, put in dried goji or schizandra berries so they soften, and a little freshly diced (minced) ginger. Let steam in finely diced kale (1-2 cups). Put dried or fresh fennel seeds over the top with dehulled hemp seed. Let cool. Top with Supreme 7 oil and fresh ground sesame and flax seeds. Serve with a salad. Get plenty of essential fatty acids with this one!

 

Another Sushi Twist

Spread avacado, umboshi (plum) paste, sesame seeds, chop carrot and daikon radish into sticks (or grate), add smoked salmon or soaked almond (peeled) paste with red dulse. Roll into nori sheets, or could use on jicama or romaine lettuce. Serve with ginger, horseradish.

 

Open-faced Sandwich Delight

Start with European style thin whole grain bread, flax crackers (dehydrated) or Finn crisps. Mash avacado with nutritional yeast, red dulse, a pinch of Himalayan salt, and a touch of lemon juice. Mix well. Spread over as open sandwich. Add tomato and thinly sliced cucumbers. Sprinkle with dehulled hemp seeds.

 

Berry-Fruit Nut Pie

Pie crust 1: Soak ground up almonds or cashews. After soaking, mix with dates. Mix everything together, spread into oiled (coconut oil) glass dish or pie pan.

Pie crust 2: Take fresh ground dehulled hemp seed, sesame and flax seed, mix with a small amount of coconut oil, agave syrup, or Lundberg brown rice syrup. Spread into pan.

Berry filling: Take fresh blueberry, raspberry, soaked goji and schizandra, amla powder, with mashed bananas and a small amount of water. Grind cacao nibs into a powder, add green papaya powder and mesquite. Mix all together. This thick mixture pie you can refrigerate or freeze. Take out and cut slices. You can heat lightly or serve raw. Pour nut milk with coconut oil and/or coconut cream over the slices.

 

Sweet Tart Asian Fruit Delight

This enzyme rich dessert will be most original at your next potluck!

Open one young Thai coconut and extract the soft coconut meat with the liquid and blend into a paste. Next, make berry filling (as above). Then chop up ripe bananas, papayas, mangos, apples, pears, or whichever fruits are desired as a base. Other possible fruits are starfruit, rambutan, rose apples, dragon fruit or any other exotics that are available. In a glass pie pan spread the chopped fruit at the bottom and pour over it the coconut jelly paste already prepared, or you can take liquid coconut oil marinaded in coconut creme and shredded coconut. Top with the Asian berry paste. Sprinkle over with slightly ground cacao nibs and mesquite powder, with 2 tbsp. of dehulled hemp seed. Serve with a large spoon and let your taste buds explode! For a crust, use soaked and rinsed almonds, brazil or macadamia nuts. Blend with coconut paste and coconut oil to form a thin crust. If more of a crust is desired on either of these fruit pie recipes, put the entire dish in your oven over the pilot light alone for a few hours and the blend will very slowly “bake.” Do monitor however.

 

All Bee Product

In an 8 oz. jar add 4 oz. honey, fill up nearly to the top with 10:1 ratio of bee pollen to royal jelly, add in approx. 1/4 oz. bee propolis tincture. Mix into a paste, refrigerate. Use as a tonic paste, 1 tsp. as desired for energy.

 

Fluid Extracts / Tinctures

Use our 5 Mushroom Tonic or other tinctures in soups, teas, sauces, dishes, rice and veggies, or in purified water.

 

 

Goji Mint Water

Put goji berries and fresh mint in a quart of carrying water. Shake and enjoy all during the day. Eat the berries and chew the mint when finished.