Livet Recipes
Ginger Lime Dressing
1 cup ginger lime Ujuice
2tbsp lemon juice OR Apple Cider Vinegar
1tsp grated/ minced ginger root
2 tbsp flax meal
Combine all ingredients in blender. Blend on medium speed until smooth. Set aside for at least 15minutes before serving.
Keep Refrigerated for up to 5 days
Sorrel Spice Salad Dressing
1 cup Ujuice Sorrel Spice
¼ cup Apple Cider Vinegar
¼ tsp Cayenne Pepper Flakes
¼ Cooked Beet Root, small cubes
2 tbsp erythritol OR sweetener of your choice
¼ cup Chia Seeds plus 1 tbsp for blending
Place all ingredients in a blender except ¼ cup chia seeds and pepper flakes. Blend to smooth liquid. Combine liquid, pepper flakes and chia seeds in a jar. Place in refrigerator for a few hours or overnight. The dressing will thicken as the chia seeds expand. Serve on your favourite salad or as a replacement for cranberry sauce on meats. Keep refrigerated.
Creamy Garlic Dressing
¾ cup Raw Cashews
6 cloves garlic
1tbsp Flax meal OR Flax Seeds
3 cups Water
¼ cup lemon juice
OR 1tbsp Lime Juice OR ¼ cup Apple Cider Vinegar
½ tsp Sea Salt
3 tbsp erythritol OR Monkfruit
Combine all ingredients in blender. Blend on high speed until smooth and thick consistency. Pour into condiment bottle. Keep refrigerated for up to 3 to 5 days
Pineapple Ginger Salsa
Ingredients
2 cup cubed Pineapple
2 cup cubed Cucumber
1 tbsp minced Culantro leaves
Pink Himalayan Salt to taste
1 dash Black Pepper
½ tsp Red Pepper Flakes OR to taste
¼ cup Ujuice Turmeric Ginger Lime
¼ Grapeseed Oil
1 tbsp Lemon Juice
1 tsp Grated Ginger Root
Directions
Combine Oil, Lemon juice, ginger root, Ujuice,
pepper flakes, black pepper in a small bowl.
Gently whisk ingredients together.
Set aside.
Combine pineapple and cucumber cubes
with minced culantro (chadon beni) in a bowl.
Pour mixture over pineapple and cucumber.
Gently fold. Sprinkle salt to taste. Serve.
Can be eaten on its own or used as an addition to a meal.
Excellent addition to Leafy Greens to complete a Salad Bowl
*Diabetics should use GREEN pineapples
Chunky Trini Salsa
Ingredients
1 cup tomatoes (cut into small cubes)
1 cup cucumber (cut into small cubes)
1 cup cooked Channa
(chick pea/garbanzo bean)
½ cup cooked Quinoa
½ cup red onion
4 Chadon Beni (Culantro) leaves, finely chopped
2 tsp Lime Juice
Pink Himalayan Salt to Taste
Cayenne Pepper to Taste
2 tbsp Olive Oil OR Avocado Oil
Directions
Mix Chadon Beni, Oil, Lime Juice, Salt and Pepper in bowl. Add remaining ingredients. Toss around until tomatoes, cucumbers and channa are fully coated with liquid mixture. Keep refrigerated.
Can be eaten on its own or used as an addition to a meal. Excellent addition to Leafy Greens to complete a Salad Bowl
Chocolate Avocado Shake
¾ cup unsweetened non dairy milk
1tbsp cocoa powder
½ cup avocado
1 cup ice chips OR cubes
Sweetener of your choice
(sweeten to taste)
Add all ingredients to blender.
Blend until smooth.
Serve immediately.
Simple Probiotic Fruit Smoothie
Servings: 2
½ cup Water Kefir
½ cup Ujuice ginger lime
2 bananas
1 cup frozen mixed fruit
Add all ingredients in blender
in the order listed.
Blend until smooth. Serve.
Nutri Power Charge Punch
1 Serving
1 Cup Almond milk (or non dairy )
1 tsp Nutri Power Charge
3 whole brazil nuts
1 tbsp sunflower seeds
2 tbsp seamoss gel
Few drops vanilla extract
0 calorie sweetener of your choice to taste (erythritol, monkfruit, stevia)
½ cup ice chips Or cubes
Add ingredients to blender except ice.
Blend until smooth.
Add ice, pulse blender to crush ice.
Serve.
Red Detox Smoothie
Servings 2
1/2 cup water kefir
½ cup Ujuice Sorrel Spice
½ cup raw beet root
½ cup strawberries
¼ cup blueberries
½ cup pineapple OR papaya
Pinch Cayenne pepper (optional)
Add all ingredients to blender.
Blend until smooth. Serve.
Pumpkin Soup
Ingredients for 2 Servings
1lb pumpkin, peeled and cubed
(approximately 4 cups)
2 cups water
½ cup coconut milk
2 tbsp coconut oil
2 cloves garlic
½ tsp ground all spice
½ tsp ginger root, grated
3 culantro (Shadon beni) leaves,
finely chopped
Salt to Taste
Directions
Place pumpkin and water in a heavy based 2 Quart pot.
Cover pot, bring to a boil.
Lower heat, allow to simmer for 10 -15 minutes
or until pumpkin is tender.
Remove from heat. Heat oil in saucepan.
Sauté minced garlic. Add all spice and coconut milk.
Add ginger root and salt.
Pour coconut milk mixture into pot with cooked pumpkin.
Blend until smooth in blender
or use hand held blender.
Return to medium heat if needed.
Pour into soup bowls. Garnish with chadon beni.
Serve
Smooth Green Soup
Ingredients for 4 Servings
1 bundle Spinach
3 cups water
1 cup coconut milk
2 tbsp coconut oil
6 pimento peppers,
(seeds removed, minced)
4 cloves garlic, minced
1 tsp nutritional yeast (optional)
Cayenne pepper flakes to Taste
Salt to taste
Directions
Wash spinach, trim and remove thick stems.
Place Spinach leaves and 3 cups water in 4 quart stock pot, covered over medium heat.
Allow to simmer until leaves are tender, about 5-10minutes.
not overcook. Meanwhile, heat oil in saucepan.
Sauté minced garlic and pimento peppers.
Add coconut milk.
Pour milk mixture and spinach
with nutritional yeast in blender. Blend until smooth.
Return to heat if needed. Add salt to taste.
Pour into soup bowl.
Garnish with cayenne pepper flakes and micro greens or alfalfa sprouts (optional).
Serve
Super Seed Greens
1 bundle Spinach, cleaned, thick stems removed
1 bundle Kale, cleaned, coarsely chopped
¾ cup raw Cashew
1 cup water
2 cloves Garlic
1tsp Nutritional yeast
2 tbsp cold pressed coconut oil
Salt to Taste
Cayenne Pepper to Taste
Sunflower Seeds
Pumpkin Seeds
Sesame Seeds
Directions
Lightly roast sunflower seeds, pumpkin
seeds, and sesame seeds.
Sprinkle with salt and cayenne to taste. Set aside.
Blend cashew, water, garlic cloves nutritional yeast, coconut oil and ½ tsp salt until smooth. Set aside.
Place sauté pan over medium heat with ¼ cup
water and kale and spinach. Cover pot. Allow greens to become tender paying attention to water in pot. If water has evaporated before greens are tender, add a little more water. There should be little or no water in the pot when the greens are ready.
Pour cashew cream mixture over greens, put
stove on high heat. Gently stir greens and cashew cream until sauce thickens. Remove from heat. Sprinkle seeds on greens before serving
Trini Style Hummus
2 cups cooked channa
(chick pea OR garbanzo bean),
4 cloves garlic
3 Trinidad pimento peppers
6 cilantro leaves (shadon beni)
2 sprigs parsley, stems removed
¼ tsp saffron powder
1 tbsp Cumin powder
2 tbsp tahini
1 tsp pink Himalayan salt OR to taste
¼ tsp cayenne pepper Or to Taste
2tbsp cold pressed coconut oil
¼ cup water
Directions
CHANNA should be poured into food processor
or blender LAST.
Place all ingredients in food processor or high powered
blender, pouring channa lastly. Blend until smooth. Add extra water if needed.
Serve. Can be garnishes with a few whole chick peas, parsley leaves or minced shadon
beni, and a sprinkle of paprika. Serve
Ingredients for 4 Servings
1 Cup cooked Quinoa
2 Cups cooked Basmati Brown Rice
2 cups bodi (Chinese long bean), cut into 1/4 inch pieces, steamed
1 cup coarsely grated pumpkin OR cubed or coarsely minced in food processor
2 tbsp minced pimento peppers (seeds removed)
5 Culantro leaves (chadon beni leaves), minced
¼ cup parsley, minced
2 tbsp coconut oil OR Grapeseed Oil or Sunflower Oil
Pink Himalayan Salt to Taste
Quinoa Vegetable Rice
Directions
Sauté with oil, pimento peppers and bodi for about 30 seconds
Sprinkle salt to taste.
Add pumpkin, chadon beni
and parsley.
Stir until uniformly combine.
Add cooked quinoa and rice.
Turn off heat.
Carefully fold all ingredients in pot until uniformly combined