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KEUYKWO
UflSTYll COACH IAfflOI I GWHIC DESIGNER
OWNER I AHEADllY CRUSH UC.
IG I KEllYKWO &ABWTIYCRISH
I staned mv healthv iournev when I lost 58 lbs about7vears ago.
At times. it was achallenge to keep the weight off until I began eating using
Dr.Sebi's Nutritional Guide. In this book, I've combined mv studies of Dr Sebi
with various culinarvtechniques to create asatisfVing food menu for me and
mvfamilv. I've counseled with some great minds in both cooking and
African Bio Mineral Balance to create dishes that match our carbon base
in an effon to encourage Chemical Affinitv with the foods I prepare.
The ositive chan es tom bod have definite! been worth it!
CRUSH FOSTIR
AfflOR I AWUNE CHEf
OWNER IAIWTIY CRUSH UC
IG ICIISHFOSTER
BEYOND VEGAN IS DEDICATED TO DR. SEIi.
THANK YOU FOR SHARING YOUR KNOWLEDGE &POWERFUL SPIRIT WITH THE WORLD.
IT HAS CHANGED OUR LIVES.
BEY NDVE AN
CHICKPEAS I GARBANZO BUNS
"REAL SOUL FOOD IS FOOD THAT ENHANCES THE SOUL, OUR CENTRAL SUN, OUR MELANIN, OUR CARBON.
FRUITS, VEGOABLES, GRAINS; THIS IS THE REAL SOUL FOOD"
DR.SEIi
THE INIREDIENTS USED IN THIS COOKBOOK ARE All FROI DR. SEBl'S NUTRITIONAL IUIDl
ANYONE INTERESTED IN RECIPES USINI NUTRIENT DENSE INIREDIENTS Will RND GREAT
TASTY omONS IN THIS BOOK THAT THE WHOLE FAMILY CAN ENJOY.
f
USE A3201 CONTAINER TO SOIi YOUR CHICKPEAS.
Fill THE CONTAINER WITH 2.5 CUPS OF CHICKPEAS. THEN Fill TIE CONTAINER TO THE TOP WITH WATER.
SOIi THEM OVERNIGHT IN THE REFRIGERATOR. TIIE NEXT DAY, STRAIN &RINSE TIE CHICKPEAS.
BOil THEM ON HIIH HEAT WITH ATABLESPOON OF GRAPESEED Oil FOR 46 MINfflS
OR UNTIL THEY ARE son & MASH EASILY.
ONCE THEY IRE COOKED & COOLED, YOU CAN USE THEM FOR ANY OF THE DISHES LISTED IN OUR BOOK.
YOU CAN STORE THEM FOR USE WITHIN THE NEXT 5-7 DAYS.
- 3-- ,,
CHICKPEAS GARBANZO BEANS
BASE INGREDIENT
AQUAFABA CAN BE USED AS AN EGG WASH PRIOR TO DIPPING FOOD INTO HOUR OR BATTER.
IT HELPS TO MAINTAIN THOROUGH COVERAGE OF All HOURS TO GIVE FOODS AGOLDEN CRUST.
INGREDIENTS:
DIRECTIONS:
1. Boil Chickpeas for 45 minutes lor until sob for use in vour recipesJ.
2. Strain the water & set it aside. This is the Aquafaba.
3. Store in a glass container for up to 3 weeks.
- 5~ ,,, ~
AQUAFABA
CHICKPEA WATER
SAY CHEESE THATS RIGHT CHEESE MADE FROM CHICKPEAS. THIS SLICEABLE CHEESE RECIPE
IS GREAT FOR SANDWICHES, CRACKERS, FOR PIUA OR IN SALADS. THE POSSIBILITIES ARE ENDLESS.
INGREDIENTS:
DIRECTIONS:
DIRECTIONS:
INGREDIENTS:
DIRECTIONS:
INGREDIENTS:
DIRECTIONS
1. Place ChickPeas, Salt, 1tbsp of Grapeseed Oil, Spelt Flour, Wakame Flakes &
seasonings in a food processor. Pulse until chunkV.
2.Transfer ingredients to a mixing bowl.
3. lightlV oil hands & form Fishless Cakes. Place in a container.
4. Freeze Fishless Cakes for 20 minutes.
5. Heat skillet with 2 tbsp Grapeseed Oil.
6. Remove Fishless Cakes from the freezer. Frv on high heat 1 minute per side.
1. Flip Fishless Cakes twice until golden brown.
8. Transfer to a paper towl lined boWI.
9. Cool & serve.
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INGREDIENTS:
DIRECTIONS:
1. Add cooked Chickpeas to abowl. Mash with atork or pulse in atood processor.
2. Allow the mixture to remain the chunkV consistencv ot Tuna Fish.
3. Transfer to abowl &set aside.
4. Add Wakame Flakes & 3/4cup ot Spring Water to ablender. Blend.
5. Strain the Wakame trom the mixture &set the sea flavored water aside.
&. Add Brazil Nut Mavo, Sea Salt Kev lime &Sea Flavored Water to the Chickpeas. Mash together.
1. Fold in diced Red Onion.
8. Eat on Romaine Leal, in asalad, or make asandwich.
BWll NUT MAYO RECIPE PAGE 1351
TUNAlESS WRAP
ROMAINE lITTUCE LEAF
IT HAS THE TEXTURE & ABILITY TO TAKE ON VARIOUS FLAVORS LIKE TRADITIONAl TOFU.
USE AS AMEAT REPlACEMENT FOR YOUR MEAlS. AVERSATllE ADDITION TO YOUR REPOOIRl
INGREDIENTS:
DIRECTIONS:
DIRECTIONS:
DIRECTIONS:
1. Add all ingredients in a blender. Blend until smooth.
2. Remove Walnut Crust lrom the freezer. Add Banana Filling over the top.
3. Level top ol Banana Filling whh rubber spatula. Put pan back in the freezer tor 5 hours.
4. Remove from freezer. Allow 10 minutes belore removing the rim ol cheesecake pan.
5. Garnish whh Caramel Sauce & lresh lruit ol vour choice.
6. Allow an additional 15 minutes or more to soften, Serve cold & eniov!
* CARAMEL SAUCE RECIPE PAGE 1311
BANANA CREAM PIE
THIS MOIST SPONGY CAKE WORKS AS THE BASE FOR THIS SHORTCAKE TOPPED WITH STRAWBERRIES
BUT IT CAN BE USED FOR ANUMBER OF TASTY TREATS. TIME TO on CREATIVE!
INGREDIENTS:
DIRECTIONS:
INGREDIENTS:
DIRECTIONS:
1. Add Garbanzo Four & seasonings to amixing bowl. SlowlV whisk in water until abatter is tormed.
It should be thinner than pancake batter but thick enough tor vou to successtullv llip.
2. Prepare vour pan With Grapeseed Oil. Allow the pan to get hot lverv importanU.
3. Pour the batter in the center ot the pan ensuring the shape is round.
Small to medium sized Crepes are easiest to Hip. Keep this in mind when pouring.
Once holes begin to torm on the top, the Crepe should be readv to llip.
4. Flip the Crepe & allow it to Irv on the opposite side tor about 1minute.
5. Transfer to apaper towel lined plate. Continue with another Crepe.
6. Spread Agave onto the inside ot Crepes [all the wav to the endsl.
1. Add Banana Slices & Blueberries.
8. Fold the Crepe into 3pans using the Agave to slick the ends closed.
9. Eat plain, drizzle with additional agave or one ot our sauces. Eniovr
CREPE
INGREDIENTS:
DIRECTIONS:
1. Steam or stir Irv Kale, Tomato & Onion in 2 tbsp of Water with a pinch of Salt.
2. Transfer vegetables to a separate plate.
3. Add Grapeseed Oil to the alreadV hot pan.
4. Whisk Garbanzo Flour, Onion Powder, Savorv, & Spring Water into a batter.
5. Pour batter in the middle of pan & form amedium sized circle leasv to flipJ.
6. Cook for 60 seconds on both sides. Transfer to a plate.
1. Add vegetables from separate plate to each Omelet.
8. Add Creamless Cheesv Sauce or Cheese lopUonalJ. Fold.
* CREAMlESS CHEESY SAUCE RECIPE PAGE 1311
OMELET
TOMATO I RED ONIONS I KALEI CHEESE SAUCE
PUDDING MADE FROM GARBANZO FLOUR IS ANUTRIENT RICH SNACK OPTION. IT CAN BE PAIRED
WITH WALNUTS OR TOPPED WITH FRUIT. CARAMEL SAUCE GIVES IT ADESSERT TWIST.
INGREDIENTS:
DIRECTIONS:
INGREDIENTS:
DIRECTIONS:
1. Place all ingredients [except waterl into afood processor. Process on low.
2. Slowlv add water to desired consistencv smooth consistencv is optimal.
3. Use arubber spatula &transfer to an air tight container for storing.
4. Serve as adip or spread. * flATBRW RECIPE PAGE 1381
HUMMUS
FLAT BREAD SQUARES
THIS IS AROBUST STEW WITH ALITTLE HABANERO KICK IF YOU WANT TO HEAT THINGS UP.
AGREAT GO TO MEAL WHEN YOU'RE FEELING UNDER THE WEATHER.
INGREDIENTS:
INGREDIENTS:
2CUPS Chickpeas
1/2 cup Spring Water
1/3 CUP Hemp Milk
1/2 tsp Savorv
1ISP Sea Salt
1tsp Onion Powder
2tbsp Red Onion ldicedl
DIRECTIONS:
sun Dried Tomato, BabV Bella Mushrooms, Kale &additional Red Onion optional.
CHICKPEA MASH
KALE I BUnON MUSHROOMS! SUNDRIED TOMATOI RED ONION
OUR MAYO IS THE BASE INGREDIENT FOR All OF OUR CREAMY DRESSINGS & SAUCES.
IT IS USED TO PROVIDE BODY AND TEXTURE TO OUR TARTAR AND CHEESE SAUCES.
INGREDIENTS FOR BRAZll NUT MAYO: ----- INGREDIENTS FOR TARTAR SAUCE:
DIRECTIONS FOR BRAZll NUT MAYO: 1. Add all ingredients to acontainer with alid and
shake or mix until sauce forms.
1. Put ingredients in blender with 1/2 cup Spring later.
2. Blend &check consistencv. INGREDIENTS FOR CREAMlESS CHEESY SAUCE:- ~ ~ - -
3. Add more Spring later &blend to desired texrure.
3lbsp Brazil Nut Mayo
4. Once nilture is le consistencv ot 1pinch Sea San
paste/spread, Ifs readVI 1/4 cup Spring Water
5. Use arubber spatula to transfer to a 1 Key lime ls,eeze
mason iar for storage. 2lbsp Butternut Squash loPlillnal for calorl
35 ~-
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IF YOU ARE FINDING IT HARD TO FIND AYEAST FREE BREAD AT THE MARKO, CREAH ONE!
THIS FLAT BREAD CAN BE USED FOR SANDWICHES OR YOUR FAVORITE SNACK.
INGREDIENTS:
DIRECTIONS:
, 38 .
"MUCUS IS THE CAUSE OF EVERY DISEASE. ELIMINATE THE MUCUS AND YOU ELIMINATE THE DISEASE"
DR. SEBI