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Recipes For The Healthy Daniel (Mucus-less, Disease-Free Diet)

Recipes For The Healthy Daniel (Mucus-less, Disease-Free Diet)


The recipes being offered herewith are given to keep in line with the concept of eating just Fruits; Fruit-Vegetables (e.g. Cucumber, Tomatoes, Zucchini) Leafy & Root Vegetables.

These items make up the basic ingredients that would make up the acclaimed Mucus-Less Diet owing to the fact that when properly prepared and consumed these items help to curtail excess mucus and the overall eradication of diseases and toxins.

The only condiment listed here for flavoring is Uniodized Sea-Salt and I have explained why in a related article.

In addition, I personally don’t eat any animal products for the facts that I don’t want to and of course, needless to say, they are quite harmful especially these days, therefore, I have not offered any preparation tips for animal by-products.

However, if you must eat meat, basically, you would want to consume only biblically clean animals, birds and fish and try to avoid frying, condiments and excess. In addition, it appears that the only way they could and should be prepared will be by boiling, baking or roasting-just as long as the Fat is removed and frying and addition of fat is avoided.

Note: This is not any special diet, you don’t need to count calories, worry about vitamins etc-the key is have your choice of these fruits as outlined in their seasons pre-washed and available to eat INSTEAD OF ALL UNHEALTHY SNACKS AND PROCESSED, REFINED OR JUNK FOODS and when hunger dictates, to get your body used to the transition, nibble ONLY from the items listed and when thirsty, drink ONLY the unflavored lemonade (room temperature water 3 quarts + 3 lemons).

To begin getting the body used to eating proper items, you can undertake this method of eating all day and have your choice of fruit, salads, soups or steamed vegetables at night made up of the fruits and vegetables.

Subsequently, every morning squeeze 2-3 lemons into 2-3 quarts of water (room temperature) and drink ONLY that as thirst dictates. Drink a whole quart BEFORE NOON to balance out the PH levels in your body, then sip as you desire the rest of the day.

In addition, try to ensure that you are seated at the given times of eating and you eat only one food item at a time, for example all the grapes you want, followed by all the apples you want etc…but at least trying to give a 5 minute space between each kind of fruit. Then at night you should eat your fruits and /or vegetables. Furthermore, try to stick to the seasons and other essentials listed in the previous chapters leading up to this.

Although most of the produce to be mentioned here can be fried and could honestly taste good, remember folks, we are eating for health and not for taste. Moreover, the staples used here will still be delicious even when properly cooked, baked, roasted or steamed.

Enjoy:

Cooked Vegetable Options:

Roots for dipping:

The main procedure being done here is to create a dip of sorts using cooked root vegetables. That said, from my experiences, the kind of potatoes that work best for this would be the following:

1. White Potatoes

2. Garnet Yams

3. Jersey Sweet Potatoes

4. Japanese Yams

5. Russet Potatoes

Boiling option:

a. So for any of these roots, hold them under a running faucet (filtering shower head) peel and boil in saline water consisting of approx 4 tsps of un-iodized sea salt and water. ( a trick my mom taught me as a kid is to taste the saltiness of the water before proceeding with cooking as the intensity of that depicts how salty your dish will be)

b. Ensure that the water is boiled first (this can be done of course while peeling the roots), then add the peeled and cut up roots (try to cut them as small as possible perhaps 2-3″ cubes).

c. Boil for about 30-40 minutes or until well done and scoop out the roots into a container.

d. Allow them to cool off (I usually wait about 20 minutes).

e. While they are cooling, scoop the flesh out of some washed Avocadoes and mash them up after adding sea-salt to taste. (See to it that you do not add too much salt approx ½ a tsp + 3-4 avocadoes seems alright for me. )

f. Now that you have made your basic ‘dip’ simply dip the roots and eat as you would (of all things) French Fries and Ketchup.

*As a side note, I will provide other tasty dips that could be used in place of just Avocadoes in the section labeled as Other Dips for Cooked Dishes. However, for the convenience, ease and speed, I simply just use avocadoes most of the time.

Baked option:

For any of the aforementioned roots, you can simply bake them using the following directions:

a. Preheat the oven to 400 degrees Fahrenheit

b. Bake the roots whole until tender. (Easily about an hour or more)

c. When done, simply put them into a dish on the table, peel and again simply dip the roots and eat as you would (of all things) French Fries and Ketchup.

*For this baking option, salt is unnecessary for the main fact that although it may take a while for the roots to be tenderized versus boiling, the sweet potatoes come out tasting arguably sweeter which, according to Professor Arnold Ehret the author of the acclaimed MucusLess Diet Healing System is actually an improvement as the starch in the roots have been converted into healthy carbohydrates.

Moreover, the nutrients in the roots are kept much more intact than boiling. But really, let’s face it, if you have had your lemonade and fruits all day, you really are not missing any nutrients per se, this is just to allow for the pleasure of eating something cooked. In addition, you are dipping the roots in nutrient based avocadoes anyway.

As you can see, that’s not so hard to do, you are still eating what most coin “real food” and this is way healthier.

(If you so desire, you could also boil the roots whole and unpeeled in their skin, immersing the whole root under boiling water. Although for speed, I usually use the afore-mentioned boiling method of peeling the skins first.)

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Porridge:

-Peel and Boil an average of 4 lbs of potatoes per average-sized person (they can be garnet yams or russet potatoes)

-When it is soft enough to be pierced, drain about 90 % of the broth away and now mash with 1-2 avocadoes per person. (do ensure to leave some of the broth in the pot-again about 10 %. )

Do note: This is the only dish where I would purposely drain the broth versus scooping out the boiled roots/vegetables. The reason simply is the former method (draining by pouring some of the broth out of the pot with the lid slightly opened) is that you NEED the flavor of the broth/vegetables in this instance for this dish to taste appealing. Take my word for it, when you scoop out the vegetables and mash the avocadoes, it DOES NOT taste anywhere as good.) In addition, you can use Garnett Yams in place of russet potatoes for this recipe as they do taste better, have less starch and are ranked higher than russet potatoes in the mucus-binding (removing) vegetables.

-Now add salt to taste and enjoy. (Before eating this and also before mashing the avocadoes, you may choose to eat a stalk of celery for each person and wait 10-15 minutes before the main course)

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“Sweet Potato Pie”

-Bake Garnet or Jewel yams (or Jersey Sweet Potatoes); Japanese Yams in an oven heated to 475 to 500 degrees Fahrenheit.

-When it can be pierced, allow to cool.

-Upon cooling, peel the vegetable and mash with avocadoes and a little bit of sea salt.

This is actually a great simple dish of most tropical countries.

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Plantain for dipping:

What is a Plantain?

Plantains are a member of the banana family. They are a starchy, low in sugar variety that is cooked before serving as it is unsuitable raw. It is used in many savory dishes somewhat like a potato would be used and is very popular in Western Africa and the Caribbean countries.

Some people fondly call it “potatoes of the air’ thus they can be used in most recipes calling for potatoes.

Still, listed below are some basic differences between plantains and bananas. Furthermore, I will provide the recipes on how they could be used.

Plantains Bananas

• Starchy

• Used as a vegetable

• Longer than bananas

• Thicker skin

• Resemble green bananas, but may be green, yellow or black •

Sweet Bananas

• Eaten as a fruit

• Shorter than plantains

• Thinner skin

• Color is green when not fully ripe, yellow when ripe

Boiling Option:

You can do one of 2 things depending on your preference and taste and these are to boil the plantain in its skin in plain water or to boil it peeled in saline water.

You could also boil plantains in their skin in saline water if you so choose.

Personally, I always used plantains when they are fully ripe and I usually go for the bigger ones in the South American stores that have minimal blemishes. Still, I am yet to taste plantains, bananas , mangoes or papayas like the ones back in Nigeria and I am quite sure it has to do with the fact that the ones here in US supermarkets are usually imported and may not be the cream of the crop per se of the countries they are exported from.

Now back to boiling plantains:

When Boiling With The Skin:

1. Wash the plantain thoroughly. It’s essential that you wash the plantain before boiling because since you’re boiling it, whatever dirt is on the plantain will go into the water and more than likely, you’ll end up ingesting some of that, so it’s indeed better to be safe than sorry!**

2. Cut into two’s or three’s (the smaller you cut, the quicker it’ll take to cook)

3. Now immerse the plantains in rapidly boiling water and allow it to cook till when the skin is just about to come off.

4. At this stage, remove the plantains (it’s best to not always pour away the water you use to steam or cook vegetables with as this robs them of a lot nutrients-except in the porridge dish listed above though.) and set them aside in another container or pot, then carefully remove the skin and set aside to cool. (I personally just use this time to wash whatever I have used thus far so I am not backed-up with a ton of dishes at the end.

When Boiling Without The Skin:

1. Simply Peel the Plantains by cutting of the tips of both ends and score the skin of the plantain, trying not to cut into the plantain itself. Do this along the “seam” of the plantain.

2. Cut the plantain into 2′s or 3′s then immerse in rapidly boiling saline water and allow it to boil until it turns yellow and is done.

You will notice that this option leaves you with a lesser clean up and may even be safer as you have peeled the plantain before boiling, however, I will admit, boiling the plantain in its skin makes them taste a little better.

You can also roast and bake plantains and yes, I admit, fried plantains are really good too….or “were” as I don’t eat fried foods anymore for obvious reasons discussed earlier on in this chapter, so for better health, you would want to avoid frying as much as possible.

Roasting Directions

1. When the barbecue is heated, place the peeled plantains on the barbecue grids and start roasting. Remember to turn the sides from time to time for an even roast.

Note: Plantain can also be roasted in an oven. Place the peeled plantains on the grill rack and place the rack as close to the grill as possible. Cover the oven and set to grill. The heat should be between 350°F and 400°F as the plantains need to be roasted slowly. Check from time to time and turn the plantains on the other side to ensure an even roast.

2. When the plantain is perfectly roasted.

3. The roasted plantain is ready to be served. Dip the roasted plantains in the salted mashed avocadoes or any of the other dip options provided herewith.

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Steamed Vegetables:

Steamed Broccoli, Cabbage & Cauliflower

Friends, you do not want to use the popular method of steaming vegetables in a basket or otherwise perforated container over a large quantity of boiling water that gets discarded, as this method robs the vegetables of too many vitamins and minerals. The best way is to cook in a pot without a basket, with a heavy lid and with as little water as possible. This way little or no water is left at the end.

Furthermore, for leafy vegetables, steam only till when the vegetables begin to soften as they should remain firm and intact.

This also is why other hard vegetables like roots, plantains should be scooped out instead of being poured into a basket or colander as this essentially robs the produce of too many vitamins and minerals. *(Yes, I may have to contradict myself at this stage here in regards to the afore-mentioned porridge recipe above, however for some reason, IN THAT ONE INSTANCE , it tastes better to discard the broth as suggested-just that one time. Let’s not forget, we must have had lemonade and tons of fruit and we still will be using avocadoes for dipping purposes, therefore, suffice it to say we should have had sufficient amounts of vitamins and minerals for the day.)

You will notice that the only condiment I use and think is permissible is the Uniodized Sea-Salt.

The other kinds of salt lead to water retention which could result into bloated eyes, itchy skin and they are notorious irritants of the digestive tract.

I don’t even use fresh onions due to this fact; however, being a root vegetable, it could be used for flavoring with any of these dishes. But of course you can always try the simpler version before exploring, as long as you try not to use any unnecessary condiments. In addition, if so desired, green onions could be used as well for the purpose of spice-permissibly, with discretion and caution.

Next, we will go over how to steam vegetables. For this method, we will basically use the given staple or main vegetable and the same methods apply for all of them.

The most common leafy vegetables to use are Broccoli, Cabbage, and Cauliflower.

For any of these:

1. Wash the vegetable with your Fruit/Vegetable Wash. ***.

2. Cut-up or break into smaller pieces (not too small though)

3. Add to the pot and a tight lid in which about 1/4-1/2 cups of water is boiling. (in other words, ensure that you can see a lot of vegetables with little or no water and do not have them covered with the water.

4. Allow the vegetables to steam on medium heat for about 3-5 minutes (checking ever so often to ensure that they are just about to soften)

5. Scoop the vegetables out into another clean pot or container and allow them to cool uncovered for about 5 minutes.

6. At this point you can add some already mashed avocadoes OR scoop out the flesh of 2-3 avocadoes on top of the vegetables and mash them (I prefer the latter option) -it is okay that some of the vegetables get mashed-

7. Add some sea-salt to the vegetables and avocadoes (starting on the lower end-1/2 tsp and if needed add some more)

Enjoy.

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Baked Vegetables:

As mentioned earlier, baking vegetables improves their taste by making them a little sweeter, more palatable and an improvement as their inbuilt carbohydrates are developed into grape sugar more or less. Furthermore, when done the right way, their mineral salts are not destroyed or extracted.

Therefore, for the following vegetables the same steps apply.

1. Quarter the head of a cabbage or cauliflower as the case may be (for the broccoli, cut off the stem and quarter up the head) (you may also choose to keep the vegetable being used here whole and then broken up after baking them.)

2. Place each part on a piece of foil or better still simply place in the baking dish.

3. If the foil is being used (wrap up the vegetables) if not simply bake as is at 350 degree (175 C.) oven until soft.

4. Add this point you can add some already mashed avocadoes OR scoop out the flesh of 2-3 avocadoes on top of the vegetables and mash them (I prefer the latter option) -it is okay that some of the vegetables get mashed.

5. Add some sea-salt to the vegetables and avocadoes (starting on the lower end-1/2 tsp and if needed add some more)

Enjoy.

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Eggplant Hash:

-Wash an eggplant thoroughly with your veggie-wash.

-Boil an eggplant in its skin for 15-20 minutes | An alternative is to bake the eggplant at 350 degree (175 C.) oven until soft.

-Dip it in cool water.

-Peel as you would a boiled egg

-Mash it up with avocados (1-2)

Add salt to taste (you can process it in your food processor as well for consistency) Serve with any of the Boiled Roots or Plantain Dishes above or a little rice (the last choice being only if you must and do see to it that the guidelines for using rice are adhered to…)

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Boiled Zucchini

- Wash some Zucchinis.

- Peel them with a vegetable peeler.

- Chop up into pieces of about ½ inch thickness

- Boil them in plain water.

- As always with all vegetables in this section, scoop out of the pot (it usually takes about 5-10 minutes for them to just begin to soften) into a dish.

- At this point this point scoop out the flesh of 2-3 avocadoes on top of the vegetables and mash them.

- Add some sea-salt to the vegetables and avocadoes (starting on the lower end-1/2 tsp and if needed add some more

Enjoy

• On a side note, when green leafy or fruit vegetables are baked or steamed (as in the case of the “Eggplant Hash” and “Boiled Zucchini listed above), they could be used as a ‘dip’ for the roots/plantain dishes listed previously OR served on cut up lettuce/celery and be a dressing of sorts.

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Dips

The following could be used as a dip of sorts for cut up celery, cucumbers, celeriac (the celery root) or as a dressing for cut up lettuce /cabbage.

Guacamole:

-2 avocadoes

-2 medium tomatoes

-Sea salt to taste

Process everything in your food processor.

Or you could simply put all the ingredients in a pot an mash them up hand-style.

Lemon juice could be added if desired by squeezing half a lemon into this concoction .

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SALADS:

I personally have reached the stage with my dietetic habits where if I choose to be raw (which is most to the time now) I simply eat fruit only.

Hey it’s sweet, doesn’t involve excessive clean-up procedures or preparations and is suited for a bachelor, at least as of the time of this writing.

Nonetheless, I understand that most people may not be able to embrace the concept of eating ‘just fruit’. That said, the success of many people on a mostly raw vegan diet may hinge on the use of salads. Therefore the following tips and recipes are being offered herewith.

At this stage, as good as leaves may be for us as humans, we are truly fruit eaters. Therefore, I recommend limiting yourself within 1-2 lbs of leaves per adult and 1/2 to 1 pound per kid. For filling purposes, augment your salads with fruit veggies such as Cucumbers, or root veggies such as Carrots.

Cabbage alone is fine and due to its fibrous character is a great intestinal broom. Finely cut and served with any of the dressings provided herewith is great.

Other great vegetables for bases are of course lettuce, and chopped celery, chopped tomatoes and bell peppers.

Ensure to chop the base vegetables all to the same size to allow the flavors to intermingle. Pregnant and nursing mothers and growing kids and teenagers should have a huge salad as often as possible. When making salads for the whole family you can double the ingredients in the recipes and increase the vegetables.

The Real Ranch Dressing:

-2 medium sized tomatoes

-2 young coconuts

-1/2 tsp of salt

-6 organic sun dried tomatoes

-I stalk of Celery

-1 tbs of lemon juice (optional)

Blend all and use as a dressing for a lettuce based salad. (Note: I recommend using one base leafy vegetable at a time, if desired a fruit veggie like cucumbers or organic bell peppers can be used along with shredded carrots)

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Guacamole:

-2 avocadoes

-2 medium tomatoes

-1/2 orange or Lemon juice (for the tangy taste vinegar may offer)

-Sea salt to taste

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Dress Down Dressing:

-1/2 lemon

-2-3 avocadoes

-Sea Salt to taste

-1/2 cup water

Blend all together or mash without water in a separate container. This simple combo will give any dressing a run for its money anytime, any day, anywhere!

Some people simply drizzle olive oil on their cut up vegetables and add salt and lemon juice, which I have tried and is palatable as well. You can also blend some Organic Almonds, tomatoes and salt and together and use as a dressing if so desired. However, on a personal note, again, I have a tendency to stick to mostly fruits and celery.

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Smoothies and puddings:

“Chocolate Milk”

-10-15 medium dates

-3 ripe bananas.

-1 Young Coconut (I don’t usually use the water inside of the nut although I heard it has some benefits, I have tested it on myself to a not so good result but again we are all different)

-16 oz cold Water

Blend everything starting with the fruits then the coconut. A variation of this would be to use 24 oz of coconut milk (see recipe on coconut milk in section for rice dishes)

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Papaya Passion

-1 medium Papaya

-1 red delicious apple (or any other variety preferred such as golden delicious)

-5 dates (pitted)

Blend everything and enjoy.

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Strawberry Delight

-4-8 strawberries

-1-2 Bananas

-8-10 dates

Blend everything and enjoy.

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My Milk Shake tastes much better than yours…!

-2 cups of Durian

-8 dates

-2 bananas

-1 tsp of Carob powder (optional)

Blend everything and enjoy.

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Mango Magic

-1-2 ripe mangos (peeled)

-8 dates (pitted)

-Juice of one orange

Blend everything and enjoy.

The ones listed above are my favorites, basically I think smoothies are creative ways to enjoy the proper diet and not entirely miss out on pleasuring ourselves occasionally, but remember, don’t abuse them, mono meals of fruits will be much better and you are going to have to clean up afterwards. They should be made with blenders and of course feel free to be creative with other fruits like Cherimoyas, Persimmons, Pears and so on along with various varieties of dates (including but not limited to Barhi, Honey, Medjool mainly)

*I would like to stress that since it appears most commercial baby foods are basically pureed fruits from God knows where and how, these smoothies and soups (covered in the next section) can serve as the first meals for toddlers , growing kids, pregnant and nursing mothers.

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Soups:

These are great winter foods and they can be served at room temperature or slightly warmed for under 1-2 minutes on mid level of a stove. In smaller quantities they can serve as dressings.

Tom-Avo

-2 organic Roma or Hot House tomatoes

-2 big Avocadoes (pitted)

-2 tsp orange juice (freshly squeezed) 2 oz of water

Blend all of this adding the avocadoes last.

You may add 3/4 tsp of un-iodized sea-salt for taste (best unheated)

Serving Suggestion: Chop some Red Cabbage say a cup or less finely and sprinkle into the soup

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Mr. Zucchini Zeal

-2 medium sized zucchinis

-2 avocadoes

-1 stalk of celery

-1tbs of Dulse flakes

-1/2-1 tsp of sea-salt

You can serve this slightly warmed for a mild and feeling treat, it is wonderful as a first meal after a fast. (For the adventurous Boil Very ripe Plantains in drinking water for 20-25 minutes or until the skin disintegrates, then mash the plantains and use a dipping vegetable when Mr. Z is served warm, or raw carrots when Mr. Z is served unheated…

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Okra Ovation

-This is a basic African soup

-2-3 okras (chop the tops off)

-2 avocadoes

-1/2 tomato

-1/2 tsp of salt

Blend all to a desired consistency, starting with the tomato

Heat this up till it starts to bubble like custard. You can have this alone or with say 1-2 cups of boiled rice with the recipe listed below.

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Compromises:

For times when you feel as though you want to treat yourself to something on the wild side just for the tinge of its excitement…that is if you must, rice dishes may suffice and besides their admittedly good taste, these recipes are quite tasty and still healthy enough to know they leave the stomach quickly as well.

Rice-a-Roni

-Soak 3 cups of brown rice (per adult-1-2 per kid) overnight.

-Drain the water off.

-Boil the rice till soft (say 50 minutes)

When it is about 80 % cooked you may add chopped celery. When all is boiled, add some mashed avocadoes or serve with eggplant hash or Okra ovation.

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Coconut rice:

-This is a great Brazilian dish.

-Coconut milk is quite a satisfying drink in itself and can serve as a basis for smoothies and dressings as well. If using this for a smoothie, I recommend it only for ‘Chocolate Milk” or for a substitute for young coconuts in the recipe for the “Real Ranch Dressing’

How to make coconut milk

-Heat Drinking water to a medium temperature.

-Pour 24oz of water in a Blender.

-Add some pieces of chopped mature coconuts (the round brown ones available in most grocery stores)

-Now blend till it’s finely chopped.

-Pour this solution through a strainer and press the residue to squeeze out the liquid.

-Blend this pulp again following the preceding steps.

And ensure to drain again pressing on the pulp to squeeze out the nutrients. This is the coconut milk and may be used to replace milk for an infant. Note it may be, the best choice is breast milk.

-Use a quart and a half of coconut milk as the liquid to boil your rice.

-You may add more water as needed.

-You can also make the milk the night before and then the next day blend half of it with 2 tomatoes and add this solution to the remaining half and also boil the rice in it for Spanish rice.

-You can slice some peeled zucchini or chopped celery into the rice and boil all together for a hearty delight.

Closing Thoughts on Using Grains:

Along with Barley, Quinoa and Amaranth, Millet is said to be one of the grains that are alkaline forming. Therefore, if you must eat grains, in addition to soaking Brown rice overnight (not only to cut down on cooking time, but to make the rice being used not as harmful), all the alkaline grains listed herewith could be used.

When I used to cook grains a lot more, it seemed that they all can be cooked in pretty much the same way as rice and they all are mostly available in health food stores.

Still, I must stress, for the convenience, taste, speed that using root vegetables and plantains may have versus using grains as a carbohydrate source, I would suggest one lead more towards potatoes and plantains over grains. I mean, who really wants to have to do all that work for grain based dishes when they really hardly ever taste as good as potato/plantain dishes.

Nonetheless, if you just have to consume grains, here we go:

Directions for Boiling Rice:

1. For every cup of rice, you want to add 2 cups of boiling water

2. Turn the stove OFF at this stage. Add salt to taste (remember; the intensity of the saltiness in the water is an approximate gauge of how salty the rice will be) approximately 1 tsp per pint of water should suffice. Stir this up and check for the intensity of the salt. (You may also add some olive oil or unrefined coconut oil at this stage-1 tablespoon per cup of uncooked rice is a safe gauge)

3. Once it has settled, turn the stove back ON and bring the rice to boiling, (about 10 minutes) then lower it to a low or mid level for it to simmer for an additional 30-40 minutes.

4. You could check for doneness by trying some while it is boiling and this could be a good time to check for saltiness. (After the first few times, you should keep track of the amount of salt used and the time elapsed for the grains to boil so you don’t have to keep checking each time you cook grains.)

*This same method can be used for barley and Quinoa and for these specific grains, you don’t necessarily have to soak them overnight unless you so please.

Directions for Boiling Millet

Step 1:

Get a cup of millet.

Step 2:

Place the millet in a pot and add two cups of water. Set the millet to medium high heat and when it starts boiling turn the heat down to low and cover the pot. (see steps 2 and 3 above if you want to add salt at this stage-which is recommended OR you could add the salt afterwards.)

Step 3:

After 10-15 minutes all the water should be absorbed and the millet will be cooked.

Step 4:

You now have cooked millet.

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Directions for Boiling Barley

What I used to like about this particular grain is the nutty flavor it had.

1. For every cup of Barley, you want to add 2 cups of boiling water

2. Turn the stove OFF at this stage. Add salt to taste (remember; the intensity of the saltiness in the water is an approximate gauge of how salty the rice will be) approximately 1 tsp per pint should suffice. Stir this up and check for the intensity of the salt. (You may also add some olive oil or unrefined coconut oil at this stage-1 tablespoon per cup is a safe gauge)

3. Once it has settled, turn the stove back ON and bring the rice to boiling, (about 10 minutes) then lower it to a low or mid level for it to simmer for an additional 30-40 minutes.

4. You could check for doneness by trying some while it is boiling and this could be a good time to check for saltiness. (After the first few times, you should keep track of the amount of sort used and the time elapsed for the grains to boil)

*In addition, another trick my mother taught me years ago on how to cook rice (and now applicable to Barley and Quinoa) is to boil it in saline water then drain it off upon reaching doneness. By emptying the pot used for cooking the grains into a colander, placed on a sink or pot of course. (the same way macaroni or pasta is made pretty much. Boil, drain in a colander upon completion etc. This may actually reduce the acid forming qualities of Brown rice in and of itself. )

That said, you can simply prepare healthy grains as the core dish then use either mashed avocadoes with some salt as a sauce of sorts or any of the following dishes listed herewith in which their recipes have been provided.

At this stage, as is the case with the root vegetables and plantains listed above, you could use the Steamed Vegetables, Baked Vegetables, Boiled Zucchini, Eggplant Hash Recipes for a soup or stew for the grain based dishes using the same principle of Spaghetti Sauce for Pasta.

On that note, you could also heat up the Tom-Avo raw soup listed in the soup section of this chapter for the purpose of having a ‘sauce’ for these cooked grains, or mash some tomatoes, and chop some celery and green onions into the mashed fruit vegetable, add salt and olive oil and then heat slowly and use that a sauce/topping as well.

Furthermore, to lubricate the grains (and grains only) and for more flavor, you could add a good quality OLIVE OIL or UNREFINED COCONUT OIL to the grains when they are being boiled in any instance listed above. (1 tablespoon per cup of rice being used is a safe enough range)

In summary, as far as the grains listed here are concerned, the technique for cooking spaghetti is almost the same for cooking most of the afore-mentioned grains with a few variations.

Then the Spaghetti Sauce substitute is pretty much any of the Vegetable Dishes listed in this chapter with the Avocado added for creaminess.

Therefore, it shouldn’t be that hard to transition from unhealthy items to healthier ones.

Let’s face it

*Sweet Fruits can replace Candy, cookies etc

*Lemon juice can replace Vinegar

*Dates can replace candy

*Brown rice, Barley Millet can replace Pasta

*Making your own Sauces with Tomatoes, Chopped Celery and Green Onions can replace purchasing all the store bought ones.

*Avocado can replace butter, cream (anything fattening)

*Using the dressings above can replace store bought ones

*Experimenting with all the thousands of fruits in the world can replace eating the same junk food.

*Any of the clean meats (when organically raised) can replace their unclean counterparts…(if you must eat meat that is and if you must, try to consume just one kind of meat on any given day boiled, roasted or baked and consume lots of vegetables and fruits to offset some of its harmful effects-yet again, refer to Chapter 6 of The Divine Health Guides for more information.)

*Being healthy can and should replace being sick!!

So, it should not be hard to use these dishes to make the change from the previous unhealthy methods of eating to better ones.

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Note again, when indicated, these are compromises and should only be consumed (the rice dishes) once or twice every other week. Furthermore ensure that you soak the rice at least 12 hours prior to boiling, discarding of the water of course and ensuring that the rice is Brown rice only.

I prefer you try to limit yourself to fruits and veggies (leaves and roots) only. Nuts are also okay snacks, not to be abused. Also, if you can, try not to use frozen veggies in your diet.

Masticate all foods thoroughly; an old Indian saying is as follows: “Chew your foods well as the stomach has no teeth!” This simple discipline ensures optimal assimilation and if you indulge still in unhealthy foods, it buffers their harmful effects to some degree.

In addition, I recommend that you not re-heat foods twice as in heating up leftovers, make just what would be sufficient, if you’d have to cook it. However, if you must re-heat your meals, by all means use a stove, oven or any other safe method besides using a microwave.

On a related note, undoubtedly, by squeezing lemon juice in water and drinking it several minutes after eating unhealthy foods, or by squeezing the juice of the lemon on some unhealthy items like meat, fish etc, the harmful effects of such substances is partly reduced-NOT eliminatedreduced. That means over time, if you keep on eating unhealthy things, you will still be putting your body at risk! Therefore, although this is NOT a license for you to continue to eat unhealthy items, do see to it that if you happen to cheat on your diet or give in to temptations etc that you drink the lemonade recipe given elsewhere in this text both morning and night

It is also important that in order to avoid the possibility of fruit sediments mixing up with cooked foods and what could lead to digestive problems and a noticed depreciation in regards to the taste of the recipes for the dinner meals in this chapter, try to do the following. Rinse your mouth with drinking water several minutes after you are done with ALL your fruit meals for the day and before eating the vegetables at night. You don’t have to do this between each of the sweet fruits per-se and you can simply rinse the mouth and clean out the entire oral cavity by swishing the water around in your mouth several times and also using your index figure to rub your teeth and tongue (with the water in your mouth) to get the fruit residues out.

I don’t think it’s too much to do, besides some people already brush their teeth between meals anyway. So, I am not suggesting anything excessive here huh? Just don’t use toothpaste per the information given to that effect in Chapter 17 of my other book and perhaps you may use the recommended tooth soap mentioned in that same chapter for this purpose and before going to sleep at night. Also, it’s not recommended you go to bed with any food residue left in your mouth.

For pregnant and lactating mothers, it will be very beneficial for you and your baby if you try to follow the guidelines provided all over this book and especially in this chapter in regards to your health as it relates to breastfeeding. For more on this subject, please feel free to view my article entitled: Pregnancy, Child Birth and Infancy in the Bonus Articles Section of my other book-The Divine Health Guides.

Of course there are thousands of fruits and vegetables and time and space cannot allow making recipes for all of them. However, just so you are still eating ‘real’ food, a roadmap/blueprint of sorts is provided herewith.

As long as the ingredients are ONLY fruits and vegetables and some permissible grains and little or no condiments and no fats/frying are used, you can always experiment and explore for yourself how to make the Daniel (mucus-less) diet even more fun.

However, keep this in mind, for the most optimal digestion, the mono-eater of fruit or vegetables is at the best advantage and let’s face it most of the time that simplicity can’t be beat. So, to conclude this chapter you DO have several options to be able to eat correctly and not get bored-as long as you ARE eating the way it is prescribed in this book.

HERE ARE SOME
GREAT SUPPORTING ARTICLES TO READ UP ON:
(Please Click on The
Titles To Be Redirected To The Appropriate Pages)


NOW LET’S GET THE BALL ROLLING ON IMPROVING YOUR HEALTH, SHALL WE? GO ON AND GET YOUR COPY OF FITNESS: INSIDE AND OUT TODAY !

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One Response to “Recipes For The Healthy Daniel (Mucus-less, Disease-Free Diet)”

  1. joel says:

    abstracted@notwithstanding.punctuated” rel=”nofollow”>.…

    ñïàñèáî….

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