Gluten-Free - · PDF fileit with a cup of beans and supper’s ready. When creating the recipes for this e-book, we wanted to include a selection of dehydrated breads

Gluten-Freeresolutions

set yourself free

a hallelujah acrespublication © 2012

vegan

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Thanks to all the thousands of people who have transitioned to a plant

based diet so they can experience for themselves the power of the

miraculous self-healing body.

Thanks to George Malkmus for his testimony and conviction concerning

The Hallelujah Diet, a diet founded on Genesis 1:29. George is ALWAYS

positive and upbeat and his love for life is contagious.

Thanks to Rhonda Malkmus for showing us that brown rice pasta can

compete with wheat pasta, both in taste and texture. Rhonda is the real

deal and her knowledge of food prep is always astounding.

Thanks to Melody Hord and Kathleen Amico for their contribution of

delicious recipes.

Thanks to Ann and Paul Malkmus for their passion to share vibrant health

through e-books. With their vision, the message of hope and healing can

transform the world.

acknowledgements

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Taste recipes frequently during preparation. The taste of certain

ingredients, especially herbs and spices, varies greatly from

harvest to harvest and due to time spent sitting on a shelf.

Add and delete ingredients according to your palate. We all

have different likes and dislikes.

Also remember to read labels carefully, check with manufacturers of

products you purchase and consult your physician with ingredients

you consume if in question.

The nutritional and health information in this publication is based on the teachings

of God’s Holy Word, the Bible, as well as personal experiences and research. We

do not offer medical advice or prescribe the use of a diet as a form of treatment for

sickness without the approval of a health professional. Because there is always some

risk involved when changing diet and lifestyle, we are not responsible for adverse

effects or consequences that may result. Please do not apply the information in

this publication if you are not willing to take the risk. If you do use the information

contained in the publication without the approval of a health professional, you are

prescribing for yourself. This is your constitutional right, but the editor and publisher

assume no responsibility.

helpful hints

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The Hallelujah Diet is simple, fun, and effective. It not only involves healthy foods and juices but promotes a lifestyle that embraces pure air, clean water, exercise, peace (the ability to cope with stress), proper sleep and rest, and strong biblical foundations. Transitioning to The Hallelujah Diet is a commitment to the best life has to offer.

We all possess beautiful and miraculous bodies that know how to prevent and reverse disease if given proper supplies. The best source of these supplies comes from plant foods. By replacing animal fats, refined sugar, salt, and refined flour products with vegetables, fruits, seeds, nuts, legumes, and whole grains, your body will have the raw materials needed to respond with energy and vitality.

Your living body craves living foods. To ensure your body has the resources it needs to stay healthy, approximately 85% of the Hallelujah Diet is living plant foods. Living enzymes inherent in plant based foods help the human body break down the food and assist in the absorption of nutrients. However, these enzymes begin to destabilize at 107 degrees and die off at temperatures above 122 degrees, so living foods are foods that have not been heated above 107 degrees.

Although devoid of enzymes, cooked foods also play an integral role in The Hallelujah Diet and comprise 15% of our daily intake. As a matter of fact, some nutrients actually become more available to the body when heated.

A good example is lycopene, a powerful antioxidant found in tomatoes and red produce like pink grapefruit and red peppers. When cooked, the plant’s cell matrix breaks down and makes the lycopene more available to the body. Lycopene is known to help eyesight and prevent cataracts.

By eating both living and cooked foods, we receive the best of both worlds. Whether fresh, frozen, boiled, steamed, canned, or dehydrated, the various preparation styles keep us satisfied from a taste and texture appeal and also from a nutrition and enzyme perspective.

In addition to nutrient-dense foods, The Hallelujah Diet recommends that we supplement with at least two 8 oz glasses of freshly extracted vegetable juice daily. For a full explanation of The Hallelujah Diet, you may want to order the book, The Hallelujah Diet by George Malkmus with Peter and Stowe Shockey.

introduction

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gluten intolerance

For a quick start guide to The Hallelujah Diet, see “The Hallelujah Diet Concept” at the end of this book.

Although both raw and cooked grains are included in The Hallelujah Diet, many people find that they are intolerant to gluten, an elastic-like protein in some grains. Some people have mild sensitivity to gluten, while others experience full blown celiac disease.

Celiac disease is an autoimmune disorder that causes antibodies to attack the stomach lining when even the most miniscule amount of gluten enters the digestive tract. When villi (tiny finger-like projections lining the small intestines) get attacked and destroyed, a person can suffer from malnutrition since the villi transport nutrients into the bloodstream. When valuable nutrients are denied access to the bloodstream, the body lacks the nutrition needed to operate properly.

Gluten sensitivity can range from a mild intestinal inflammation to celiac disease.Symptoms are so varied it can be difficult to diagnose. Common symptoms of celiac disease/gluten intolerance include abdominal bloating and abdominal pain; chronic diarrhea; vomiting; constipation; pale, foul-smelling, or fatty stool; and weight loss.

Digestive symptoms of celiac disease/gluten intolerance are most common in young children and infants but still can occur in adults.

On average, adults are less likely to experience digestive symptoms and instead typically suffer from unexplained anemia; fatigue; bone or joint pain (sometimes arthritis); bone loss or osteoporosis; depression or anxiety; tingling and/or numbness in the hands and feet; seizures; missed menstrual periods; infertility or recurrent miscarriage; canker sores inside the mouth; a dermatitis herpetiformis (an itchy rash on skin); constipation; dry skin; gas; dehydration; fatigue; etc.

Some people with celiac disease/gluten intolerance experience no symptoms but are still prone to complications of the disease over time.

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Gluten is found in wheat, rye, barley, kamut, semolina, spelt, triticale, faro, and contaminated oats. Most breads, pasta, cookies, and crackers are made with wheat, making them loaded with gluten.

Some other typical foods that may contain gluten are beer, bouillon cubes, chocolate milk, cream soups, croutons, dried fruits, egg substitutes, instant coffee, ketchup, licorice, mustard powder, sauces, soy sauce, cereals, ice cream, packet and canned soups, couscous, orzo pasta, rye, teriyaki sauce, matzo, cookie dough, etc.

So, how can we enjoy cooked grains? First of all, substitute grains that contain no gluten. Typical replacements include amaranth, brown rice and brown rice flour, wild rice, buckwheat, coconut flour, corn flour and corn meal, chestnut flour, fava bean flour, garbanzo bean flour, hazelnut flour, gluten-free oats, millet, teff flour, and yam flour.

Manufacturers are recognizing the need for gluten-free products, making it easier than ever to find ready-made products such as gluten-free breads and cookies.

If you can’t find gluten-free bread in your local grocery store, health food stores have been carrying gluten-free brands for years. Breads made with millet are excellent. Some of the flours can be a bit bitter, but millet has a delicious flavor especially for sandwiches. Companies like Bob’s Red Mill also produce gluten-free baking supplies such as bread flours, pizza flours, and cookie mixes.

Gluten is also used as a binding agent in processed products that do not ordinarily contain gluten. Some products that often contain gluten as a binding agent include corn chips, potato chips, ketchup, mustard, ice cream, meat substitutes, mayonnaise, gravy and sauce mixes, rice and soy beverages, tomato and spaghetti sauces, condensed canned soups, artificial coffee creamer, and even health supplements. These products (among many others) do not always contain gluten, so do your homework before purchasing any product.

Just because a product does not contain gluten in its original state, there is cross contamination that can happen from the field to the store. Oats are one of these items. When shopping for oats, make sure to look for “gluten-free” on the label. Bob’s Red Mill is one company that offers gluten-free oats.

gluten-free alternatives

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Gluten can also be listed under ingredient names such as acacia, annatto coloring, caramel coloring, cellulose gum, garlic salt, malt vinegar, monosodium glutamate, natural flavors, onion salt, tomato paste, vegetable broth, bleached flour, brewer’s yeast, malted barley flour, unbleached flour, etc.

Because gluten is used in so many processed goods, the best way to avoid it is to cook from scratch using whole foods and herbs. This concept is the essence of The Hallelujah Diet: to consume foods that are as close to nature as possible.

There are numerous wholesome, filling foods that can take the place of breads. In fact, the majority of cooked foods on The Hallelujah Diet are not grains. We eat an abundance of steamed vegetables or sautéed vegetables with minced garlic or an herb or two. Another way to enjoy vegetables is to roast them. The “Family Friendly Roasted Vegetables” recipe on page 43 of this book is sure to be a family favorite.

Another way to fill up on warm hearty foods is with beans, lentils, and peas. This recipe book uses black beans, large limas, brown lentils, garbanzos, and black-eyed peas. We recommended that you cook them from scratch. However, we recognize that you have a busy schedule, so we recommend organic canned beans and lentils as a second-best option (Eden is a great brand with BPA free cans). If you keep beans on hand, you can always make a recipe of the “Any Day Brown Rice” (page 38). Just top it with a cup of beans and supper’s ready.

When creating the recipes for this e-book, we wanted to include a selection of dehydrated breads. These do not resemble your typical loaf bread. However, they give you something that feels cooked to sink your teeth into, pull apart and chew on. They also fill you up like bread because they are loaded with fiber.

We included two robust versions of these dehydrated breads in this book, “Mexican” (page 52) and “Sun-Dried Tomato” (page 50). These breads can be far easier to make than your typical baked breads. Furthermore, because they are made with living vegetables, you get a broad array of living nutrients.

By including many varieties of plants in your diet, you may not only eliminate the symptoms of gluten sensitivity, you may become healthier than you have ever imagined possible.

gluten-free alternatives, cont’d

Vegan Gluten-Free Resolutions

Dips & Desserts

Vegetable Hummus

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Vegan Gluten-Free Resolutions - Dips & Desserts

Vegetable HummusMakes 1-2/3 cups

Ingredients5 large cherry tomatoes (1/2 cup chopped)1/2 zucchini (include peeling if organic)2 Tbsp lemon juice2 cloves garlic2 Tbsp olive oil1/2 tsp unrefined sea salt1 can 15 oz chickpeas (salt free if possible and undrained) or 1-2/3 cups chickpeas and 1/3 cup water

Directions1. Process all ingredients in a food processor.2. Eat it on gluten-free bread, use it as a veggie dip, or eat it by the spoonful.

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Celery Dip Serves 2

Ingredients1 Tbsp lemon juice5 Tbsp water1 small clove garlic1/4 tsp cumin1 tsp dried minced onion1/2 tsp unrefined sea salt or to taste1/3 cup tahini

Directions 1. Blend all ingredients in a mini blender or by hand.2. Stuff into celery stalk or use as a dip. 3. Any other veggie or cracker works, too.

Any Day Gluten-Free Cookies

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Any Day Gluten Free CookiesMakes 11 (double for more)

Mix the following items in a bowl and let sit for 10 minutes3/4 cup oats3/4 cup brown rice flour1/4 tsp unrefined sea salt1/4 tsp allspice1/4 tsp ginger1/2 tsp cinnamon1/4 cup grapeseed oil (for med/high heat) or extra virgin coconut oil, melted1/3 cup maple syrup1/2 cup raisins (optional)

Mix the following well and let sit for 5 minutes. 3 Tbsp ground flax seeds (1-1/2 Tbsp whole flax seeds makes 3 Tbsp ground flax seeds)3 Tbsp applesauce

Directions 1. Add ground flax mixture to oat/flour mixture. Integrate well; this mixture holds everything together.2. Roll out in balls about the size of a golf ball. Mash down to form a cookie shape and place on an ungreased cookie sheet.3. Bake at 350 degrees for 20 minutes. Let cool on a rack.

These cookies are perfect to eliminate cookie cravings without the guilt of eating junk. They have the right amount of sweetness. Keep them handy in a container on your kitchen counter or in your freezer.

Carob Snow Balls

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Carob Snowballs Makes 17 balls

Ingredients1 apple, cored, finely chopped and set aside 5 dates, soaked for 15 minutes6 Tbsp sesame seeds1/3 cup almonds1 Tbsp coconut oil, melted1/3 cup raisins6 Tbsp carob powder1/2 tsp cinnamon1 cup ground flax2/3 cup unsweetened shredded coconut, to roll balls in

Directions 1. Grind sesame seeds in a food processor until a fine meal.2. Add almonds and process until a very fine meal.3. Add coconut oil and process again.4. Add dates, cinnamon, raisins, carob, and apple. Process until creamy.5. Empty contents into a bowl. Add ground flax and combine well. Let sit for 12 minutes.6. Roll into balls about the size of a golf ball. 7. Roll in coconut. Store in the freezer.

You can call these cookies, candy… or breakfast!

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Kiwi Lovers’ Pie or Cobbler

Crust Ingredients2 cups cashews 4 Tbsp flax seeds, ground6 dates (makes around 8 Tbsp ground seed)1/4 tsp unrefined sea salt 2 Tbsp waterDirections1. Put all ingredients into a food processor and process until coarsely ground and holds together when pressed (close to, but not quite the consistency of cashew butter). 2. Mash into a pie plate or casserole dish to form a crust. 3. Press crust up the sides and bottom of the pan.

Filling Ingredients2 apples 6 kiwi 2 Tbsp lemon juiceDirections1. Peel and chop 6 kiwis. Place in a large bowl.2. In the food processor, put in 2 sweet apples that have been cored and chopped in large chunks along with 2 Tbsp lemon juice. Pulse in the food processor into small pieces. 3. Stir in apples with kiwi and pour mixture on top of crust.

Topping Ingredients2 cups mango 2 kiwi, one in topping mixture, one for garnish.1/2 tsp vanilla flavoring* 1 tsp ground psyllium husks or 2 Tbsp flax seeds, ground1/2 tsp lemon juice 6 dates Directions1. Process mango, 1 kiwi, vanilla, lemon juice, and dates to a pudding-like consistency.2. Add psyllium and blend well. 3. Spread mixture over filling. Garnish with slices of kiwi. A little shredded coconut sprinkled over the top adds a splash.4. Let sit in the refrigerator an hour before serving.

When cutting the pie, run pie serving utensil underneath sides of the crust to make sure the crust lifts away from the plate. The crust will lift away beautifully if you take the time to slowly lift all areas of crust before lifting pie slice.

* can be substituted by grinding about 1” of real vanilla bean.


Soups, Salads & Smoothies

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Vegan Gluten-Free Resolutions - Soups, Salads & Smoothies

Large Lima Chowder 4 to 5 bowls

Ingredients1/2 cups large lima beans soaked overnight in 4 cups water (keep soak water)1 onion2 Tbsp olive oil or grapeseed oil3 bay leaves2 cups water1 medium potato, small chunks3 cups shredded cabbage3/4 tsp unrefined sea salt1/2 tsp black pepper1/2 tsp basil

Directions 1. In a large pot, sauté onion and bay leaves in oil for about 5 minutes. 2. Pour beans you soaked overnight into the pot along with the soak water. Add another 2 cups of water.3. Bring to a rolling boil, cover, and let cook at a hard boil for another 30 minutes. 4. Add potato, cabbage, salt, pepper, and basil. Cook for another 30 minutes OR until beans and potatoes are completely tender.

If you are a garlic lover, you can also put in 1/2 tsp garlic powder while cooking.

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Black Bean Soup4 medium bowls

Ingredients1 Tbsp extra virgin olive oil1 onion chopped1/2 tsp ground cumin1/2 tsp mustard seeds1/4 tsp paprika1/2 tsp turmeric1 cup water1 can diced tomatoes OR 2 cups fresh chopped, can use a pint of cherry tomatoes1 can black beans including juice (salt-free if possible) (or 1-2/3 cups of beans and 1/3 cup of water)1/4 tsp garlic powder3/4 - 1 tsp unrefined sea salt, if beans contained no salt1 cup corn kernels, fresh or frozen

Directions 1. Sauté onion in olive oil for approximately 5 minutes. Add cumin, mustard seeds and stir for around 30 seconds.2. Add tomatoes and then water. Add beans, paprika, turmeric, garlic, salt, and corn. Bring to a boil then bring temperature down to a simmer. Let simmer for at least 10 minutes to soften corn and to allow flavors to blend.

Mustard seeds are extremely robust. They continue to release flavor while the soup simmers.

New Year’s Resolution Soup

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New Year’s Resolution SoupServes 4

This recipe was made for black-eyed peas that recommend approximately 30 minutes of cooking time. If your peas call for less, then cut back the times accordingly.

Bring the following to a boil and then simmer for 10 minutes3 cups black-eyed peas5 cups water

Add the following items to the beans and simmer for another 10 minutes:1/4 tsp garlic2 tsp minced onion4 tsp chili powder1/2 tsp ground cumin1/4 tsp mustard seeds2 medium sweet potatoes cut in bite sized chunks 3/4 tsp unrefined sea salt

Then add 3 to 4 leaves of collard green leaves that have had spine removed and cut into small pieces.

Simmer for another 10 minutes or until peas are soft.

A family tradition on New Years’ Day, especially in the South, is to eat black-eyed peas and collard greens. Peas represent good luck while greens represent a prosperous year monetarily. Some folks even place a coin in the peas. Whoever gets the coin is going to have the best year of anyone at the table.

This year may be YOUR best year EVER!

Tuscan Soup with Cabbage

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Tuscan Soup with Cabbage5 large bowls

Ingredients1 onion, chopped2 cloves garlic, minced1 bay leaf 2 carrots, grated or cut in pieces1 Tbsp olive oil1/4 cup water1 pint cherry tomatoes or approximately 2 cups1/2 cup sun-dried tomatoes, soaked in 1 cup of water, DO NOT DRAIN2 cups water3 cups shredded cabbage1 can garbanzo beans, drained (salt-free if possible)1 tsp fresh minced rosemary1/4-1/2 tsp red chili pepper flakes, according your taste1/2 tsp unrefined sea salt

Directions1. Sauté onion, garlic, bay leaf, and carrots in 1 Tbsp olive oil and 1/2 cup water for several minutes.2. As these items are sautéing, place fresh tomatoes, 1/2 cup sun-dried tomatoes along with the 1 cup soak water and 2 cups water into a blender and blend well.3. Pour tomato mixture in a pot.4. Add cabbage, garbanzo beans, rosemary, chili peppers and salt.5. Simmer for around 20 minutes for flavors to mingle.

Sometimes sun-dried tomatoes have a strong tomato flavor, Add water to tone down if needed.

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Citrus Vinegar Slaw Serves 5

Slaw Ingredients 1 apple, chopped and soaked in 1 Tbsp lemon juice (soaking is optional, but it keeps the apples from turning brown while you chop the other ingredients. It also adds a little extra flavor).4 cups shredded cabbage2 cups shredded carrots2 celery ribs, chopped3/4 cup chopped parsley, medium chopped1/2 tsp unrefined sea salt

Dressing Ingredients1/4 cup orange juice1/4 cup raw apple cider vinegar2 Tbsp honey3 Tbsp extra virgin olive oilzest from 1 orange

Directions 1. Place all slaw items in a bowl.2. Blend dressing ingredients together. A mini blender works best.3. Pour dressing over slaw and mix well.

If you’re a citrus lover, the orange zing in this slaw makes it a home run.

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Cilantro Slaw Makes 7 cups

Ingredients7 cups cabbage, shredded3/4 cup onion, chopped3/4 cup chopped cilantro3 Tbsp lime juice2 Tbsp extra virgin olive oil1 Tbsp honey

Directions 1. Mix cabbage, onion, and cilantro in a bowl.2. Pour lime juice, oil, and honey into bowl and stir until contents are mixed well.

Fresh cilantro adds distinct flavor to salads, salsas, and smoothies. It has exceptional phytonutrient content, so consider eating it often.

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Any Day Fruit SaladMakes 7 cups

Salad Ingredients3 stalks celery, minced1 grapefruit, cut in bite-sized chunks1 orange, cut in bite-sized chunks (keep half of the peeling) 1 apple, chopped2 pears, chopped

Dressing IngredientsProcesses the following until orange peel is in tiny bits1/2 peeling of an orange cut in small pieces1/4 tsp ginger fresh or powdered1/4 tsp allspice1/2 tsp cinnamon3 Tbsp honey1/3 cup orange juice

Pour dressing over salad and mix well.

The spices, celery and orange peel really liven up this salad! A great dish to keep on hand! If you are in a hurry for breakfast, lunch, or even dinner, you can heap up a luscious bowlful.

For a sweeter dish or dessert, leave out the celery.

For a more sour zip, add another grapefruit.

Fennel and Millet Salad

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Fennel and Millet Salad Serves 4

Salad Ingredients2 cups cooked millet*1 large head romaine lettuce1/2 bell pepper – red, yellow, or orange1/2 cucumber, sliced1/2 fennel bulb, sliced in strips8 tsp extra virgin olive oil or flax oil

Dressing IngredientsStir the following ingredients together1/2 cup plus one Tbsp of lemon juice3 Tbsp maple syrup3 Tbsp capers

Directions 1. Divide lettuce, pepper, cucumber and fennel into 4 bowls. 2. Measure out 1/2 cup of millet in one heap on top of each salad. 3. Drizzle 2 tsp of olive oil over each salad. 4. Add approximately 3 Tbsp of dressing over each salad and serve.

*Bring 1-1/4 cups water to a boil. Add 1/2 cup millet and return to a boil. Reduce heat and simmer for approximately 20 minutes. Take off of burner and let sit covered for 10 minutes. Allow to cool in refrigerator (or freezer - it’s faster).

Radiant Quinoa Salad

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Radiant Quinoa SaladQuinoa is a seed and not a member of the grass family. It provides 9 essential amino acids

Makes almost 7 cups. Great by itself or atop leafy greens or beans and rice.

Ingredients28 Kalamata olives, halved or quartered 2 cups green peas2 cups chopped carrots 2 cups chopped tomatoes1/2 cup, quinoa cooked or sprouts* 3/4 cup pumpkin seeds1/2 cup sunflowers seeds 3/4 cup raisins8 cashews for garnish (optional) 2 Tbsp extra virgin olive oil or flax oil

Toss everything in a bowl. Garnish with cashews.

*Cooked Quinoa1. Rinse quinoa well. 2. Bring 1 cup water to a boil. Add 1/2 cup quinoa. 3. Reduce heat, cover, and simmer for approximately 20-25 minutes. 4. Check for tenderness. If any water is left, you can cook longer or pour water off. 5. Let sit for 10 minutes off burner with lid intact. Makes 3/4 cup.

*Sprouted Quinoa 1. Soak desired amount overnight in water. Make sure water covers them by at least an inch.2. The next morning, pour quinoa and water through a large strainer with feet on it. Rinse off quinoa with more water. 3. Sit strainer on a plate on your kitchen counter and cover with a towel so it can continue to sprout. Sprouts like darkness.4. Rinse again in the evening, then cover with a towel to keep them in the dark.5. The next morning, you’ll have little tails on your quinoa. You can harvest them or rinse them and repeat step 3 to allow tails to continue to grow.

Keep them in your refrigerator after harvesting. Best when eaten within a week. They taste great!

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Spinach Kiwi SaladServes 4

Salad Ingredients5 oz. spinach6 kiwi, chopped12 rings purple onion4 Tbsp hemp seeds (optional)

Dressing Ingredients3 Tbsp extra virgin olive oil or flax oil2-1/2 Tbsp raspberry balsamic vinegar (use plain balsamic if you don’t find the raspberry)1 small clove garlic3/4 tsp maple syrup1/4 tsp unrefined sea salt

Directions1. Blend dressing together.2. Divide spinach, kiwi, and onion into 4 bowls.3. Drizzle 2 tsp to 1 Tbsp dressing over each salad. 4. Garnish with hemp seeds.

Hemps seeds are one of the best sources of protein available. Topping your salad with 2 Tbsp of hemp seeds gives you 11 grams of protein!Hemp plants are robust and have been used for centuries to make canvas and rope. It is one of the fastest growing plants on the planet and its seeds are loaded with chlorophyll.

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Slaw with HerbsServes 4

Ingredients5 cups cabbage, shredded or chopped (green or purple)1 large red bell pepper chopped2 cups celery, chopped

DirectionsMix slaw vegetables in a bowl

Vinegar Dressing Ingredients3 Tbsp orange juice3 Tbsp apple cider vinegar2 Tbsp maple syrup1/2 tsp herbamare or unrefined sea salt1/4 tsp ground black pepper2 Tbsp olive oil

Directions1. Blend dressing in a mini blender or food processor.2. Pour dressing over slaw vegetables.

Add1/2 tsp dried basil1/2 tsp dried oregano

DirectionsStir all together well and dive in.

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Ginger Cranberry Relish 4 cups

Ingredients1 12 oz package of cranberries, chopped very fine2 apples, chopped well2 pears, chopped well6 Tbsp honey2 tsp minced fresh gingerzest from 1 grapefruit

Directions 1. Use a food processor (S blade) to chop the cranberries, apples, and pears separately. Process as long as necessary to achieve coarseness or saucy texture.2. Mix all other ingredients together and stir well.

Cranberries also come in the smaller 7 oz packs. This recipe was written so that you could easily cut the recipe in half.

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Coconut Blubarb Smoothie Makes 1 large smoothie

Ingredients1 cup frozen blueberries1/2 cup frozen rhubarb1/3 cup unsweetened coconut shreds1 banana 1-1/2 cups spinach1 cup apple juice1/2 cup water

Directions Blend in a blender until creamy.

You can find frozen rhubarb in the frozen food section of grocery stores. It is quite sour by itself but offers a new flavor when mixed with other sweet fruits.

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Celery Leaf Smoothie Serves 1

Do you find yourself using the celery stalks but throwing away the leaves. Save them instead and make a smoothie!

Ingredients1 cup celery leaves, or celery ribs1/2 cup apple juice1/2 cup water1 frozen banana4 kale leaves6 ice cubes if you like a thicker smoothie

Directions Blend all ingredients in a blender until creamy.

Green smoothies are the perfect way to ensure you are eating lots of raw and living foods! Green smoothies are approximately 60% fruit and 40% leafy greens.


Entrées & Breads

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Vegan Gluten-Free Resolutions - Entreés & Breads

Any Day Brown RiceMakes 2 cups

Ingredients2 cups water1 Tbsp oil1 bay leaf1 Tbsp dehydrated minced onions1/4 -1/2 tsp unrefined sea salt1/2 tsp cumin powder1/8 tsp garlic powder1/8 tsp crushed red chili pepper (optional but GREAT)

Directions1. Add all above ingredients (except rice) to a pot and stir well.2. Add 1 cup brown rice of choice. Jasmine is good and does not get gooey like some brown rices tend to do. Stir again.3. Bring to a boil. Cover with a lid and turn down to a simmer for approximately 30 minutes. Different rices have different cooking times. Consult package.4. Take off the burner and let sit for another 10 minutes, lid on.

Brown rice is an excellent nutritional source and is a staple for many on The Hallelujah Diet. Rice topped with beans is quick and filling.

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Any Day MilletServes 4

Ingredients1 stalk celery, chopped1/2 large zucchini, chopped2 Tbsp olive oil or grapeseed oil1 cup millet2 cups water2 tsp dried minced onion1/4-1/2 tsp garlic powder1/2 tsp paprika1/2 tsp marjoram1 Tbsp lemon juice

Directions 1. Sauté celery and zucchini in oil for 4 minutes. 2. Add millet and toast for 1 minute. 3. Add water, lemon juice, and all other seasonings. 4. Stir everything together well. 5. Bring to a boil. 6. Cover and simmer for 20 minutes.7. Remove from burner and sit for 10 minutes with the lid intact. 8. Fluff and serve.

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Bean and Brown Rice BurgersMakes 4 burgers

Ingredients1 can unsalted black beans, drained, liquid reserved (or 1-1/2 cups beans)1/2 onion, minced3/4 tsp unrefined sea salt or more to taste1/2 tsp chili powder1/4 tsp cumin1/2 tsp crushed red pepper flakes (optional)1/4 tsp garlic powder1/4 cup brown rice flour2 Tbsp corn meal2 Tbsp liquid from beans or water Oil spray

Directions 1. Mix all ingredients together well, mashing the beans coarsely. Using your hands works the best.2. Spray pan liberally with oil spray. Get pan very hot on med/high heat. You want to hear the pan sizzle when you place the burgers in.3. Patty each burger. If they need more moisture, add a touch more water. If they are too loose, add a little more cornmeal. 4. Cook approximately 4 minutes on each side.

A great hors d’oeuvres idea: Make tiny burgers about 1 1/2” in diameter and garnish each with a slice of fresh or pickled jalapeño.

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Buckwheat Flapjacks Buckwheat is not a grain. It comes from a member of the rhubarb family and has a hearty flavor that you will grow to love. It is usually mixed with another type of flour because it is very heavy by itself, so be sure not to over mix the batter for these pancakes or they will become very heavy.

Makes 8 to 9 pancakes (3” to 4” each)

Binder2 Tbsp plus 1 tsp ground flax seeds soaked in 2 Tbsp water for approximately 3 minutes

Main Ingredients1/2 cup buckwheat flour1/2 cup cornmeal1-1/2 tsp baking powder1/2 tsp unrefined sea salt1 cup water2 Tbsp mashed bananagrapeseed oil spray for skillet

Directions 1. Mix all dry ingredients together. Add remaining ingredients, including binder, and stir together.2. Spray skillet with oil. Get skillet very hot.3. Pour out pancakes in the skillet. They will NOT get as bubbly as regular pancakes. Cook quickly on high heat and be careful not to burn. 4. When the first side browns, quickly flip over and let the second side brown.

Add a few more tablespoons of water if batter seems too thick to pour. Spray oil in skillet after each batch.

Delicious with maple syrup or puréed strawberries mixed with honey.

Family Friendly Roasted Vegetables

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Family Friendly Roasted Vegetables Serves 5

Vegetables4 medium Roma tomatoes, cut in fourths3 medium potatoes, cut in wedges2 small red onions, sliced in rings2 small zucchinis, sliced thick2 ribs celery, 1 inch pieces

Vegetable coating2 large cloves garlic, grated or minced2 Tbsp grapeseed oil1/2 tsp red pepper flakes1 tsp unrefined salt1/2 tsp black pepper

Directions 1. Pour vegetable coating over vegetables and toss until all vegetables are coated with oil. Place in an 8” x 12” x 2” baking dish.2. Bake covered at 325 degrees for 30 minutes.3. Take cover off and bake for another 45 minutes. When you take the cover off, stir vegetables gently to redistribute. Stir again while cooking. 4. Garnish with parsley.

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Lentils and Whole Grain Rice Makes 4-1/2 cups

Ingredients1 onion, chopped2 Tbsp olive oil or grapeseed oil4 cups water3 Tbsp lemon juice1/2 tsp unrefined sea salt1/4 tsp black pepper1/4 tsp garlic (optional)1 cup brown lentils1/2 cup whole grain brown rice, (short grain, long grain, basmati or whatever you choose)1/2 tsp fennel seeds (optional)1 tsp all purpose seasoning (Frontier brand)

Directions 1. Sauté onion in oil for 5 minutes.2. Add remainder of ingredients in a pot. Stir all together well.3. Bring to a boil. Turn down and simmer for 30 minutes with lid on.

If you do not have “all purpose seasoning”, use a little basil and thyme.

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Lentils and Quinoa atop Roasted PeppersServes 4

Ingredients2 red bell peppers, 1 small onion, chopped cut in half with seeds and core removed 1 Tbsp olive oil3-1/2 cups water 1 cup lentils1/4 tsp coriander seed powder 1/2 tsp yellow mustard seeds1/2 tsp garlic powder 1 Tbsp lemon juice1/2 tsp unrefined sea salt 1/2 cup quinoa1/4 tsp celery seed

Directions 1. Spray a cookie sheet with grapeseed oil. Set peppers on cookie sheet with the inside facing up. Spray inside of peppers lightly with grapeseed oil. Cook at 350 degrees for approximately 35 minutes.2. Sauté onion in olive oil for a couple of minutes. Add water, lentils, coriander, mustard seeds, garlic powder, lemon juice, celery seeds, salt and stir well. Bring to a boil and then turn down to a simmer for 10 minutes.3. Add quinoa. Stir well and cook for approximately another 15 minutes covered. Check frequently and stir. Add a little more water if necessary. You want mixture thick but not too dry. When lentils and quinoa achieve a tender texture, remove from heat.4. Each serving receives 1/2 of a red bell pepper mounded with lentil mixture.

If you have ever slightly enjoyed a stuffed pepper, you are in for a taste extravaganza. This plant-based version will fill you up and you’ll never miss the meat.

46


Red Pepper and Mushroom Marinara SauceMakes 28 oz.

Ingredients1/3 cup sun-dried tomatoes (tightly packed) 1 cup water1 medium carrot, peeled and cut in chunks 1 pint cherry or grape tomatoes 1/2 medium zucchini, peeling included or 2 cups any chopped tomatoes1 large red bell pepper 4 oz chopped mushrooms (2 cups)1 onion, chopped 3 cloves garlic, minced2 Tbsp water 1-1/2 Tbsp olive oil1 tsp dried basil 1/2 tsp oregano3 Roma or any type small tomatoes, chopped 1/2 tsp unrefined sea salt

Directions1. Soak 1/3 cup sundried tomatoes in 1 cup of water for 1 hour. After soaking, pour the soak water and tomatoes in a blender.2. Add the carrot, cherry or grape tomatoes or 2 cups chopped tomatoes, zucchini, and red bell pepper and blend well.3. In a pot, sauté the onion, mushrooms, garlic, 2 Tbsp water, and oil for several minutes.4. Add blender materials to sauté mixture. 5. Add basil, oregano, salt, and Roma tomatoes and simmer for 20 minutes so flavors can mingle and sauce can thicken.

Tomatoes can vary in intensity and depth of flavor, even the sun-dried ones. With any dish, the better the produce, the tastier the dish.

Everyone loves pasta. There are gluten-free pastas that actually have a wheat-like texture. The Hallelujah Acres store in Shelby, North Carolina carries a line of brown rice pasta that is excellent. The brand is Tinkyada. It is not sticky or mushy. Just remember to rinse it in cold water after cooking.

47


Sweet Potatoes with a Coconut TwistServes 6

Ingredients4-5 medium potatoes, peeled and grated (makes around 8 cups grated) 1/2 cup shredded unsweetened coconut

Blend the following items in a blender:1 cup coconut milk from a can (remember to shake can well before opening)1/4 cup maple syrup1/4 tsp cinnamon1/4 tsp nutmeg1/4 tsp unrefined sea salt1/2 cup cashews1/2 cup water

Directions1. Pour blender ingredients into sweet potato mixture and mix well until all potato shreds are coated.2. Cook at 350 degrees for approximately one hour.

This is one of those casseroles that sends you for seconds or thirds.If you’ve never eaten raw sweet potatoes, peel and cut one up and take it to work with you. It will be the highlight of your day.

48


Rosemary Corn FrittersServes 4Makes 8 fritters (3” each)

Ingredients1 cup corn meal1/2 cup brown rice flour2 tsp baking powder1 tsp dehydrated minced onion1 tsp unrefined sea salt 1/2 tsp fresh rosemary, minced3/4 cup plus 2 Tbsp water2 Tbsp agave nectar2 Tbsp apple cider vinegar1/2 large onion, mincedGrapeseed oil spray

Directions1. Mix corn meal, rice flour, baking powder, minced onion, and salt in a bowl.2. Mix rosemary, water, agave, and vinegar together insuring agave dissolves into the water.3. Mix liquid ingredients with dry ingredients. Add onion and stir well.4. Spray a frying pan liberally with oil spray. Heat to medium/ high. (If you sprinkle water into the pan, it should sizzle.) Spoon out 3” round fritters approximately 1/4” thick.5. Cook 1 to 2 minutes on each side, depending on the temperature of your pan.6. After you cook first batch of fritters on each side, liberally reapply oil spray to pan. The tiny bit of oil used adds ample flavor. Reapply oil any time you add a new batch in the skillet. Do not place fritters on a paper towel when done. You want the oil to penetrate into the corn meal.

Sun-Dried Tomato Flax Crackers or Bread

50


Sun-Dried Tomato Flax Crackers or BreadMakes 12 pieces of bread approximately 5” x 6”(Fills 3 Excalibur dehydrator sheets full)

Mix the following ingredients in a bowl.2 cups ground flax seeds 1/2 cup whole flax seeds1 tsp dried thyme leaves 2 tsp dried minced onion

Cut vegetables in large chunks and blend the following in a blender.1/2 apple with peeling, no core 1 carrot, peeled1/2 medium zucchini 2 stalks celery1/2 small sweet onion 1/2 cup sun-dried tomatoes soaked 2 tsp dried thyme leaves in 1 cup water for 1 hour (keep water)2/3 cup water 1 tsp unrefined sea salt1/2 cup sunflower seeds soaked 1 hour in 2 tsp olive oil water (discard water) 2 Tbsp lemon juice

Directions1. Pour blender mixture into flax seed mixture.2. Mix all ingredients well together. Let stand for 1 hour for moisture absorption and for minced onion to reconstitute.3. Spread over parchment paper or teflex sheets. Flip to mesh sheets after around 4 hours. 4. Score them with a dull pizza cutter or dull knife, like a butter knife, so they will break apart easily with straight edges when dry.5. Dry to a buttery leather texture. Total time approximately 6 to 6-1/2 hours for bread. For crackers, dry until crispy.

continued on next page

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Sun-Dried Tomato Flax Crackers or Breadcontinued

Flax

Flax is rich in Omega -3 fats, the king of fats. All the biochemically active organs of our bodies, like our brains, sex glands, and adrenal glands, depend on these fats for proper functioning and hormonal activity. Daily consumption of ground flax seeds can improve digestion and eliminate constipation.

52


Mexican Bread - Living bread made in a dehydratorMakes 9 pieces of bread approximately 4-1/2” x 5”(Requires 3 Excalibur trays)

Ingredients - Place the following in a blender and blend well.2 large carrots, peeled and in chunks 3 cups tomatoes, you can use cherry tomatoes 1 tsp dried sweet basil 1 cup water1 tsp Herbamare seasoning 1 tsp onion powder or 3/4 tsp unrefined sea salt 1/4 tsp coriander powder1 tsp garlic powder 1 Tbsp chili powder1 tsp lemon juice 1/8 tsp turmeric1/8 tsp cayenne or more to taste

Pour blender mixture into:1-1/2 cups ground flax seeds

Directions 1. Stir all ingredients well- add more water if needed.2. Let sit for 30 minutes to thicken.3. Spread on teflex sheets 1/4” thick and let dry below 107 degrees for 3 hours. Flip over onto mesh sheets. - When you flip the bread over onto the mesh sheets, this is the perfect time to score the bread so that when the bread is dry, it will simply break apart where you scored it. To score, use a dull knife like a butter knife or dull pizza cutter. (You don’t want to cut your mesh sheets.)4. Dry bread for approximately three more to give bread texture.5. Dry until crispy if you would like crackers.6. Drying times vary so check periodically to achieve the texture you like the best.

This bread is just as filling as wheat bread. It is perfect to eat along with a salad to give you the mouth-feel of a cooked item.

If you dry to a bread texture, a little soft and pliable, it is best to store the bread in a container or zip locked bag in the refrigerator. If you dry it until crispy crackers, you can store it in your pantry.

Bread usually keeps for 30-days and crackers keep slightly longer.

53

It is a relief and a joy that we can indulge in fresh foods from the orchards, gardens, and fields, and not have to worry about the pain, fatigue, and emotional duress associated with gluten sensitivity.

An article in the September 15, 2007 edition of the British Medical Journal estimated that for every person diagnosed with celiac disease, 8 cases go undetected. Since the symptoms are many from headaches to bowel discomfort, please consult with a health practitioner for any tests and medical advice concerning this condition.

Several of the recipes in this book require a dehydrator. If you do not own a dehydrator, we are confident you would have a blast with all the delicious foods you can prepare with one while keeping your food alive. The Excalibur is the brand we recommend.

At Hallelujah Acres, we offer a special living food supplement that we dehydrate called BarleyMax®. It is the dehydrated powder from freshly juiced barley grass. It is never heated above 107 degrees. Many people assume that BarleyMax contains gluten since mature barley grain contains gluten. However, gluten is found only in the grain (seed) of the plant – not the grass. Since the barley grass used to make BarleyMax is harvested before the head of grain develops, there is no gluten in it. Furthermore, analytical results received in July 2010 from an independent testing facility confirmed that BarleyMax is indeed gluten-free.

For more healthy recipes, visit us at www.hacres.com and click on the recipe section. If you like the personal touch, give us a call at 1-800-915-9355. Our customer service representatives are thoroughly trained to assist you in all your questions about The Hallelujah Diet.

We look forward to serving you and having you join us on this amazing journey to vibrant health though a plant-based diet.

bon appetit

54

Adams, Scott. “A Summary of Celiac Disease and Gluten Intolerance.” Celiac.com 26 July 1996.

Adams, Scott. “Additional Things to Beware of to Maintain a 100% Gluten-Free Diet.” Celiac.com 26 July 1996.

Adams, Scott. “Safe Gluten-Free Food List (Safe Ingredients).” Celiac.com 29 Nov. 2007.

“Celiac Disease - Topic Overview.” WebMD 23 June 2008.

Cook, Hb, et al. “Adult coeliac disease: Prevalence and clinical significance.” Journal of Gastroenterology & Hepatology 15.9 (2000): 1032-1036. Academic Search Premier. EBSCO.

Cutter, Michael. “Don’t Let Your Vision Disappear as You Age!” totalhealthbreakthroughs.com

Fielding JM, Rowley KG, Cooper P, O’ Dea K Increases in plasma lycopene concentration after consumption of tomatoes cooked with olive oil. PubMed.gov. 2005.

Harris, Mark. “Gut Reactions.” Vegetarian Times 323 (2004): 75-78. Academic Search Premier. EBSCO.

Katzinger, Jennifer, “Flying Apron’s Gluten-Free & Vegan Baking”. Sasquatch Books, Seattle, WA, 2009.

Kelly, Ciaran, Beth Israel, and Mitchell Cohen. “Celiac Disease.” National Digestive Disease Information Clearinghouse.

Kietzman, Shannon. “What is Gluten?.” WiseGeek 08 Oct. 2010.

LOHI, S., et al. “Increasing prevalence of celiac disease over time.” Alimentary Pharmacology & Therapeutics 26.9 (2007): 1217-1225. Academic Search Premier. EBSCO.

Roma, Eleftheria, et al. “Changing Pattern in the Clinical Presentation of Pediatric Celiac Disease: A 30-Year Study.” Digestion 80.3 (2009): 185-191. Academic Search Premier. EBSCO.

Sjöberg, K., and S. Eriksson. “Regional Differences in Celiac Disease Prevalence in Scandinavia?.” Scandinavian Journal of Gastroenterology 34.1 (1999): 41-45. Academic Search Premier. EBSCO.

“Symptoms of Celiac Disease.” Celiac Sprue Association. 08 Oct. 2008.

“What is Celiac Disease?.” Celiac.com 02 July 2010.

bibliography

Make The DieT FiT Your LiFeNot The other Way Around

The key is to fit The Hallelujah Diet into your life, rather than trying to fit your life into the diet. If that means having the cooked portion of your food at a different time of day, go ahead. Just remember the basics — get 85% of your nutrients from raw foods and keep cooked foods to a daily maximum of 15%.

SNAck IdeAS• Freshfruit(keepfruitto 15% of your daily intake)• Greensmoothie• Broccoliorcelerysticks with almond butter• Inventyourown(tryto keep snacks raw)

MId-AFTerNooN• Freshvegetablejuice(seemid-morning).• SnackIdeasorinventyourown(mostlyraw).

*To keep your cooked food portion to a 15% daily

maximum, fill up on raw foods first at all meals, then add cooked

food at oNe meal.

Takefirstthinginthemorning.(powderorcapsule)

• Eat something easy to digest, like a green smoothie,apieceoffruit,wholegraincereal(raw) or oatmeal with rice milk or almond milk.• If you eat cooked food now, eat raw for the rest of the day.

• Try to keep lunch as raw as possible. •Eatavegetablesalad,blendedsalad(salad smoothie), green smoothie, Hallelujah Acres SurvivalBar,pitapocketwithveggies,etc.

kIdS• Childrenneeda50/50 ratioofrawandcooked foodstosupportgrowth; cookedfoodnowand morelaterisOK.• Childrenmayalsoneed morefrequentmeals throughouttheday.

•Eatalargeportionofrawfoodsfirst(ie.salad).Includehealthyfatslikenuts,

seeds, avocados, etc.•Forcookedportionideas, visit www.hadiet.com/replace

BreAkFASTGreenSmoothie

Oatmeal(15%

Cooked)*OptionOR

Fruit

Supper

TakeBarleyMaxbeforeor with your meal.

BarleyMax

BarleyMax

BarleyMax

Take BarleyMaxbefore or with your meal.

MostlyRawVegetables

MostlyRaw

Vegetables

MId-MorNING – Freshvegetablejuice:• 8ozglassoffreshlyextractedvegetablejuice (2/3carrots,1/3greens).• Ifyoudon’thaveajuicer,blendoneservingeachof CarrotJuiceMaxandBarleyMax• 30minutesafter,useFiberCleanse(first90days ofTheHallelujahDiet),B-Flax-D,orfreshly groundflaxseed.Thesehelpmaintaingood bowel function.

FIGhTING SoMeThING

SerIouS?TheHallelujahRecoveryDietsuperchargesyourimmunesystemfor

maximumhealingpower!www.hadiet.com/recovery

ORBlendedSalad

lu

Nch15%

Cooked*option

15%Cooked*option

HealthyFats

Alcohol, coffee, caffeinated teas, carbonated beverages, all artificial and sugar containing drinks, sport drinks, and all juices containing preservatives, refined salt, sugar, and artificial sweeteners.

All milk, cheese, ice cream, whipped toppings, and non-dairy creamers. (Read Dr. T. Colin Campbell’s book, The China Study, for documentation.)

Soy has estrogenic isoflavones. Estrogen can be a contributing factor in all female cancers.

Canned and sweetened fruits, along with non-organic and sulfured dried fruits.

Refined, bleached flour products, most cold breakfast cereals, and white rice. (Refined grains are devoid of fiber and can cause constipation.)

Beef, pork, fish, chicken, eggs, turkey, hamburgers, hot dogs, bacon, sausage, bologna, etc. Animal source foods are the leading causes of heart attack, stroke, cardiovascular problems, cancer, diabetes, osteoporosis, heartburn, gout, acid stomach, etc.

All roasted and/or salted seeds and nuts.

All lard, margarine, shortenings, and anything containing hydrogenated oils or trans fats.

Refined table salt and any seasonings containing it. Refined table salt is a leading cause of high blood pressure.

All canned, packaged, or creamed soups containing salt or dairy products.

All refined white or brown sugar (white sugar with molasses added), sugar syrups, chocolate, candy, gum, cookies, donuts, cakes, pies, or other products containing refined sugars or artificial sweeteners.

All canned vegetables with added salt or preservatives, or vegetables fried in oil.

Fresh almond milk, creamy banana milk, frozen banana, strawberry, or blueberry “fruit creams.”

Green beans, peas, sprouted garbanzos, sprouted lentils, mung beans, and other legumes (not peanuts – they are hard to digest and prone to mold).

All fresh, as well as unsulphured organic dried fruit (limit fruit to no more than 15% of your diet to reduce natural sugar intake).

Soaked oats, raw muesli, dehydrated granola, dehydrated crackers.

Sprouted beans, chia seeds, and hemp seeds are all protein-rich plant foods.

Sunflower seeds, macadamia nuts, walnuts, raw almond butter, tahini (consume sparingly), pecans, pumpkin seeds, etc.

Extra virgin olive oil, virgin coconut oil, Udo’s Oil, flaxseed oil (the oil of choice for people with cancer, except men with prostate cancer who may be better served meeting the essential fat needs through freshly ground flaxseed), and avocados.

Fresh or dehydrated herbs, garlic, sweet onions, parsley, and salt-free seasonings.

Raw, chilled soups made by blending raw vegetables and/or fruits in a blender.

Fruit smoothies, raw fruit pies with nut/date crusts, date-nut squares, etc.

All raw vegetables.

Non-dairy and packaged cheese, almond milk, hemp milk, and rice milk (use sparingly).

Lima, adzuki, black, kidney, navy, pinto, red, and white.

Cooked and unsweetened frozen fruits (limit fruit to no more than 15% of your diet to reduce natural sugar intake).

Whole-grain cereals, breads, pasta, brown rice, millet, etc.

Cooked beans, mushrooms, vegetables, grains, etc. can satisfy the “full” feeling of meat without the negative effects of animal source foods.

Some nuts (such as cashews and almonds) are required to be pasteurized for retail sale but are suitable if not roasted or salted.

Vegan mayonnaise made from cold-pressed oils.

Same as the raw portion, plus unrefined sea salt (use sparingly).

Soups made from scratch without fat, dairy, or refined table salt.

Sweeteners (use very sparingly): Raw, unfiltered honey, stevia, agave nectar, rice syrup, unsulphured molasses, sorghum, carob, pure maple syrup, palm sugar.

Any steamed or wok-cooked fresh or frozen vegetables, baked white, yellow or sweet potatoes, squash, etc.

Freshly extracted vegetable juices, BarleyMax, CarrotJuiceMax, BeetMax, and distilled water. Fruit juices are high in natural sugar; keep to a minimum.

Caffeine-free herbal teas and cereal-based coffee-like beverages, bottled organic juices.

*Thoughsomeofthesefoodsmaynotbeconsidered“cooked,”mostpackagedproducts(unlessspecificallymarked“raw”)areheatedtokillbacteriaandincreaseshelflife.Thisprocessalsodestroysthelivingenzymes,whichmeanscookedfoodscannotcontributetosuperiorhealthaseffectivelyasrawfoodscan.ThisiswhyTheHallelujahDietonlyincludes15%cookedfoods.

Don’t Just Remove Foods –replace Them Usethesereplacementstore-createyourfavorite

foodsinahealthierversionthatwillsupportyourbodyratherthandetractfromgoodhealth.

REMOVE these… …replAce with Raw Foods …replAce with Cooked Foods*

Beverages

dairy

Beans

FruitGrains

Meats

Nuts &

Seeds

Oils &

FatsSeasonings

SoupsSw

eetsVegetables

TheHallelujahRECOVERYDietThe body can often heal itself of many serious physical problems! Todothiswemustbringaboutconditionsthatareconducivetohealing.Thiscanbedonebysignificantlyincreasingthenutritionthatreachescellularlevel.TheaddednutritionfromTheHallelujahRecoveryDietgivesthebodyabetterchanceofreversingthesicknessordiseaseitisfighting.

TheHallelujahRecoveryDietisespeciallyencouragedifyouareconsideringorcurrentlyundergoingtraditionalprotocolslikechemotherapyandradiation. The concentrated nutrition significantly enhances theimmunesystem’sabilitytoreducethenegativesideeffectsofthesetoxictreatments.

hoW IS IT dIFFereNT?While The Hallelujah Diet provides the body what it needs to maintain great health, The Hallelujah Recovery Diet is intended to increase nutritional power to assist the body in its efforts to fight disease. There are several key differences:

•Sugar: The Hallelujah Recovery Diet is very restrictive regarding even healthy sugars because sugar feeds cancer cells. Cancer cells absorb many more times as much sugar as normal cells which allows the cancer to grow. – The Hallelujah Recovery Diet suggests eliminating all forms of concentrated

sugars including refined sugars, dried fruits, fruit juices, honey, maple syrup, and sugar substitutes (except stevia).

– Small amounts of low-sugar fruit are acceptable.– Vegetable juices should consist of 2/3 carrot juice and 1/3 greens to balance the

sugar from the carrots.

•Fats:Cancer also feeds on fats (and oils) even those considered healthy, like avocados and olive oil. Therefore, The Hallelujah Recovery Diet suggests no fats from nuts, seeds, (except flax seed), or avocados, no oils of any kind except flax seed oil (not for those with prostate issues) and/or Pharmax Finest Pure fish oil, available through Hallelujah Acres.

•IncreasedNutrition: When fighting disease, it is imperative to remove all toxic foods from the diet (such as sugars and fats) and eat as many raw vegetables as possible. To further boost nutritional concentration, The Hallelujah Recovery Diet DOUBLES the number of daily servings of nutrient-rich BarleyMax and vegetable juices (2/3 carrot and 1/3 greens) — one serving every waking hour.

For exAMple: •StartwithBarleyMaxat7:00a.m. •Thenavegetablejuiceat8:00a.m. •HaveanotherBarleyMaxat9:00a.m. •Alternatethetwojuiceseveryhour(skipjuiceduringthe lunch and supper hour and extend juices into the evening).

WhY So Much juIce?Juicingisthemostefficientwaytonourishthebodyatthecellularlevel.Alternating the consumption of freshly extracted vegetable juice with a serving ofBarleyMax on an hourly basis will provide the body with powerful nutrition in an easy to assimilate form. These 12, hourly juices flood the body with a broad spectrum of naturally occurring vitamins, minerals, and trace elements consistently throughout the day, which the body uses to rebuild itself.

AddITIoNAl SuppleMeNTSIn addition to excellent nutrition and abundant fresh juices, additional supplementation gives the body a concentrated boost of certain nutrients that help the body’s self-healing ability. HallelujahAcrescarriesallsupplementsneededtosupportthisprogram.

ToxinRemoval:As the body begins cleansing, it is important that the toxins are eliminated timely and efficiently through proper bowel function (2 to 3 well-formed stools daily). A good fiber supplement such asHallelujahAcres’FiberCleanse may be helpful to achieve this.

DigestiveEnzymes: Using 1 capsule of HallelujahAcres’DigestiveEnzyme supplement with each juice and 2 to 4 with each meal for the first 3 to 4 weeks will maximize the absorption of nutrients from these foods.

Probiotics:Using a good probiotic supplement (2.4 billion c.f.u.) aggressively for 3 to 4 weeks (1 capsule, 3 to 4 times daily) will help rebuild a healthy balance of intestinal flora. Afterwards, many choose to continue using 1 to 2 capsules daily.

Curcumin:Curcumin is the biologically active extract of the turmeric spice, which supplies the body with an abundance of free radical fighting nutrients. Hallelujah Acres suggests one capsule of HallelujahAcres’BioCurcumin daily.

Iodine: Iodine supplementation to support the thyroid and the immune system. Hallelujah Acres suggests one drop of Iosol brand liquid iodine supplement daily.

VitaminD3: Vitamin D3 offers a broad range of health benefits especially for those fighting serious disease, but sun exposure (especially in winter) is often notenough.Recentresearchindicatesthatdosagesupto5,000IUperdaymayprovide significant health benefits. Hallelujah Acres offers a superior vitamin D3 supplement(5,000IUpercapsule).

EssentialFattyAcids: When following a plant-based diet, it is important to ensure that a good source of essential fats is available: 1 to 2 Tbsp of flax seed oil or 3 to 4 Tbsp of ground flax seed daily. If dealing with prostate issues, research suggests the use of ground flax seed rather than the oil.

hoW do I keep TrAck oF All ThIS?Consider making an hourly “juicing and supplement” chart so you can visually check off your progress throughout each day. Making a chart helps create a routine that becomes second nature.

PLEASE NOTE: Physical problems do not develop overnight — they don’t go away overnight, either. It may take as long as 12 to 18 months of following an aggressive nutrition plan to provide the body with the best opportunity for rebuilding when facing illness and disease.

Gluten-Freeresolutions

As we assess our lives, we may see areas that need improvement or goals left by the wayside in years

past. One of those areas neglected may be our health. Poor health can cast a gray cloud over our days

and create stumbling blocks that keep us from achieving our best.

It’s time we make a resolution to achieve radiant health. The typical Western diet, filled with animal

products, dairy, and refined grains, is not giving us the energy and vitality we desire. Choosing a new

diet and lifestyle loaded with plant-based nutrients, gives us the tools we need to rebuild and energize

from the cellular level up.

This recipe book contains simple yet tasty gluten-free, vegan recipes that anyone can enjoy. If you

or a loved one is unable to process gluten products, this book offers a variety of recipes that you can

share with family and friends. We’ve chosen some of the best appetizers, main courses, and desserts

we could find without sacrificing taste.

Foods like cabbage, sweet potatoes, and beans provide a much broader spectrum of nutrients and

leave us feeling full and satisfied without breads, grains, and other gluten-based foods. The goal of

this book is to share a sampling of fresh ingredients we can enjoy while giving our bodies the fuel

they need to keep up with today’s busy lifestyles.

vegan

www.hacres.com

Documents

Gluten-Free - · PDF fileit with a cup of beans and supper’s ready. When creating the recipes for this e-book, we wanted to include a selection of dehydrated breads