Post on 31-Aug-2018
ContentDips, Salsas
& Appetizers
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Soups
Fish
Main Course
Main Dishes
Italian Food
Desserts Drinks
4 Sanoviv Cook book
Eggplant Dip
Tahitian Almond Dipping Sauce
Hot Sauce For Soft Tacos
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Heat the oven at 350 F
Bake the Eggplant for 30 minutesTake the skin off
Bake the bell pepper for 5 minutes
Bake the pine nuts for 3 minutes
Blend the Eggplant, pine nuts and bell pepper in the food processor
Add Tahini, Cilantro, Ginger, Garlic, and Chili powder, Salt to taste and blend for 15 Seconds
Serve with vegetables sticks
Juice fresh oranges to yield 1 Cup
Place all ingredients into blender
Blend until smooth
Dice tomatoes
Place all ingredients into blender
Blend until smooth
1 eggplant1 bell pepper
½ Cup pine nuts2 tbsp Tahini 1 tsp cilantro
1 Cup raw almond butter½ Cup raw pine nuts
½ Cup cilantro (chopped)1 clove fresh garlic
¼ Cup fresh orange juice1 ½ tbsp. agave syrup
2 tomatoes (diced)¼ Cup sun dried tomatoes
¼ tsp cayenne pepper1 tsp. chili powder
¾ tsp. Celtic sea salt2 tsp. agave
¼ tsp ginger ¼ tsp garlic
1 tsp chili powderSalt
Ingredients For 4 Servings
Ingredients For 4 Servings Ingredients For 15 Servings
5Sanoviv Cook book
Mock Sour Cream
Zucchini Chips
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Juice celery in juicer
Peel, seed and chop cucumber
Combine cucumber and celery juice in blender and liquefy
Add sunflower seeds or pine nuts and blend until smooth
Add the onion, lemon, garlic and Salt
Blend until smooth, adding enough water to achieve desired consistency
Refrigerate until needed
Slice zucchini into round disks
Marinate zucchini disks in tamari for several hours
Add other spices as desiredPlace zucchini disks onto teflex sheets
Place into dehydrator at 105 degrees for 3 – 6 hours until desired crispiness is obtained
Serve, or store in air- tight container
1 Cup sunflower seeds or pine nuts (soaked 8-12 hrs.)
½ Cup cucumber (peeled, seeded & chopped)¼ Cup celery juice
¼ Cup onion (chopped)½ Lemon (peeled, seeded &
chopped)1 tsp. Garlic (minced)
¼ tsp. Celtic sea saltWater to consistency
Zucchini Tamari
Any spices desired
Ingredients yields 1½ Cups
Ingredients yields 1½ Cups
Dollop Mock Sour Cream on Raw Tacos
SERVINGSUGGESTIONS
6 Sanoviv Cook book
Vegetable Crackers
Faux Salmon Pate Mayonnaise
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Run carrots and broccoli through a champion juicer with blank screenIn a food processor with the S- blade, mix tomato, pumpkin seed and sea saltStir the pumpkin tomato mix into the vegetablesAdd the flax meal and mix wellSpread onto teflex sheet – 3/8” thickPlace dehydrator tray without teflex sheet over the cracker mixFlip over to switch trays to allow more airflowPeel off teflex sheet and cut into desired shapeDry at 105 degrees F until crisp
Juice carrots in juicer to yield 1 ½ Cups pulp and set aside
Mix remaining ingredients with the carrot pulp
Save juice to moisten
Blend until very smooth
Add a little coconut water or water if necessary
10 Cups chunked carrots10 Cups chunked broccoli
2 Cups blended tomato4 Cups soaked and dried
pumpkin seed
1 ½ Cups carrot pulp2 tbsp. Garlic minced
1 ½ tbsp. Ginger minced½ Cup fresh dill chopped
½ Cup onion minced½ Cup macadamia pine nut
cheese
½ Cup lemon juice1 tsp salt
2 tbsp olive oil3 Cups macadamia or pine
nuts
1 ½ tsp. Celtic sea salt
1 ½ Cups golden flax meal
Ingredients
Ingredients For 4 Servings Ingredients
7Sanoviv Cook book
Macadamia Pine Nut Cheese
Nut Bread
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Process above ingredients in food processor until smooth
Fold into carrot pulp mixture; add carrot juice to desired consistency
Pour in flax oil
Add lemon juice to taste
Press into a loaf
Sprinkle kelp powder and serve
With “S” blade process cauliflower set aside
With “S” blade process yellow squash or vegetable pulp, salt, and flax meal
In a bowl mix all ingredients by hand
Spread on teflex sheet dehydrator 3/8 inch
Dry top, invert, cut, and finish drying - Leave them a little soft
½ Cup macadamia nuts½ Cup pine nuts
¼ tsp. Celtic sea salt1 lemon juiced
2 cloves fresh garlic¼ Cup olive oil¼ Cup flax oil
Dash kelp powder
¼ tsp sea salt
Ingredients
Ingredients
2 Cups nut pulp 2 Cups cauliflower
2 Cups yellow squash or left over vegetable pulp¼ Cup golden flax meal
8 Sanoviv Cook book
Flax Seed Coconut Sheet
Steamed Vegetables Mexican Salsa
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Blend all ingredients, except the basil leave, until smooth
Spread evenly and very thinly (approx 1/8“ in) onto teflex
Gently press on the whole basil leave
Dehydrate at 115 degrees F for 6 – 10 hours – no need to flip
Steam carrots for 10 minutes
Steam cauliflower for 5 minutes
Steam broccoli for 3 minutes
Steam chard for 2 minutes
Serve
Mix all ingredients together in a bowl
2 young coconut pulp¼ Cup whole golden
flaxseed
1 head cauliflower cut in florets
2 Cups carrots sliced2 head broccoli cut in
florets2 Cups chard chopped
2 avocados (chopped)3 tomatoes (chopped)
½ bunch fresh cilantro (chopped)
1 clove garlic (chopped)¼ red onion (chopped)
¼ Cup red bell pepper (chopped)¼ tsp. jalapeno (chopped)
¼ Cup olive oil½ tsp. chili powder
Juice from 1 lime
2 tbsp olive oil 1 tsp. salt
1 basil leave
Ingredients
Ingredients For 4 Servings Ingredients For 6 Servings
10 Sanoviv Cook book
Lentil Soup
Italian Wedding Soup
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Soak lentils overnight in twice as much water to lentil. Drain and rinse
In a large pan sauté garlic, onion and celery in olive oil over medium heat for 3 minutes
Add all ingredients and enough filtered water to cover
Bring to a boil and reduce heat to medium low and simmer with lid on for 1 hour
In a large saucepan sauté the onion in coconut oil until glassy
Add vegetable broth, carrot, basil and grains
Bring to a boil and reduce heat to medium. Slowly boil until quinoa is cooked al dente
Add kale or spinach and serve immediately
1 Cup green lentils2 cloves of garlic minced
½ onion chopped½ Cup celery chopped1- 2 tsp. Celtic sea salt
½ Cup zucchini chopped1 Cup tomato chopped
½ tsp. dried basil1 Cup uncooked quinoa
grains, soaked over-night, and rinsed
2 Cups kale or spinach thinly sliced
Ingredients
Ingredients
1 tbsp coconut oil1 med. onion finely
chopped5 ¾ Cup vegetable broth1/3 Cup finely chopped
carrot
11Sanoviv Cook book
Tomato Soup
Thai Tomka Soup
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In a small pot over medium heat cook the garlic for a minute
Add onion for 2 minutes
Add zucchini, turnips, celery, broccoli and cook for 7- 10 minutes
Add tomato blended, Italian seasoning and water until boil
Before serve add parsley and chard
In a pot medium heat cook the coconut oil
Add leeks and cook for 3 minutes
Add bock choy and cook for 1 minute
Take out of the stove and add the coconut blended, and all the ingredients
6 tomatoes blended1 white onion sliced ½ moons
2 cloves garlic minced2 paces zucchini cubed
1 pc turnip cubed2 stalks celery chopped
½ bunch parsley chopped
½ Cup florets broccoli1 bunch chard
chopped2 tbsp. Olive oil
2 tbsp Italian seasoning4 Cups water
¼ Cup ginger minced1 tbsp cumin
1 tbsp coriander 1 tbsp chili powder
Salt
Ingredients for 4 servings
Ingredients for 4 servings
2 tbsp coconut oil4 Cups coconut meat blended
2 Cups coconut water1 bunch bock choy chopped
1 pc leek sliced in to rings
12 Sanoviv Cook book
Quinoa Vegetables Soup
Tom Kah Soup
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In a pot over medium heat add the olive oil and heat for a minute
Add garlic and ginger for 1 minute
Add onion and the vegetables except spinach, let cook for 3 minutes
Add the water until boil
Add cooked quinoa, spices and salt to taste
Before serving add the spinach
In a pot at medium heat add olive oil and heat for a minute
Add garlic and ginger for a minute
Add all the vegetables, water, blended macadamia, blended asparagus and spices for 5 minutes
Serve
½ Cup quinoa grains cooked (see recipe in this book)
1 onion cubed1 zucchini cubed1 rutabaga cubed
2 celery stalks sliced2 fresh tomatoes cubed
2 bunches spinach chopped
2 tbsp olive oil 1 tbsp cumin 1 tbsp ginger 4 Cups water
Salt to taste
1 tbsp ginger chopped
1 tbsp garlic chopped1 tbsp cumin
2 tbsp olive oil 3 Cups water
Salt to taste
Ingredients for 4 servings
Ingredients
½ Cup macadamia nuts blended
2 Cups asparagus blended2 zucchini cubed
1 leek sliced2 Cups bock choy green and
white part finely chopped
13Sanoviv Cook book
Bean Soup1
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In a pot heat the oil at low temperature for a minute
Add garlic and ginger for a minute
Add onion for 2 minutes
Add rutabaga, celery, zucchini, cauliflower, and tomato and cook until tender
Add salt to taste
Add water until boil
Add cooked beans Serve
2 Cups beans soak overnight and
cooked for 1 hour
2 zucchini cut in cubes
3 celery stalks cut in cubes
2 rutabaga cut in cubes
1 bock choy cut in cubes
½ cauliflower cut in florets
2 tomatoes cut in cubes
1 onion minced
1 tbsp garlic minced
1 tbsp ginger minced
1 tbsp cumin
8 Cups water
Celtic sea salt to taste
Ingredients for 4 servings
Warm Blended Cauliflower Avocado Soup
Mineral Broth
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In a blender add all ingredients and blend until smooth
Serve
Place all ingredients into pot with 4 Cups of water
Boil for 25 minutesStrain,
½ head cauliflower cut in florets lightly steamed
1 avocado ¼ Cup bell peppers
¼ Cup red beet steamed2 tbsp. basil
2 tbsp. lime juice1 tbsp. ginger chopped
1 Cup celery (chopped)
1 Cup fresh parsley
1 head garlic
1 Cup carrot (chunks)
4 Cups water
Ingredients For 4 Servings Ingredients
1 tbsp. olive oil3 Cups water
Salt to taste
15Sanoviv Cook book
Nori Rolls
Vegetables Stir Fry With Greens
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Shred carrots and radishes
Thinly slice (julienne) cucumber
Place Nori sheet on a wooden bamboo rolling mat
Spread alfalfa and carrots over Nori sheet
Place sliced cucumber and cubed avocado in center of Nori sheet
Place sunflower sprouts at the end of the Nori sheet
Roll Nori sheet tightly
Slice into 5 pieces
In a fry pan medium heat add the oil
Cook the garlic and ginger
Add the onions, bell pepper, and rutabaga for 4 minutes
Add the snow peas for a minute As soon as you take out of the fire add the spinach and mix couple seconds add salt as you desire, and serve
2 Nori sheets1 Cup carrots (shredded)
½ Cup radishes (shredded)1 Cup alfalfa sprouts
½ Cup sunflower sprouts
1 whole avocado (cubed)
½ Cucumber (peeled, de-seeded, thinly sliced)
¼ Cup olive oilSalt to taste
Ingredients for 5 servings
Ingredients for 4 servings
2 Red onion cut in julienne¼ Cup garlic minced
2 Cups rutabaga cut in julienne1 Cup red bell peppers cut in
julienne2 Cups whole snow peas4 Cups spinach chopped
16 Sanoviv Cook book
Slivered Veggie Chop Suey
Teriyaki Vegetables
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Sliver vegetables in the longest, thinnest slivers possible
Combine all ingredients in large bowl and toss well
Put the steamed broccoli in a bowl
Add agave, dehydrated peppers, olive oil, and tamari to taste
Mix well & serve
2 carrots (slivered by hand or with mandolin)
2 stalks celery (slivered)1 red pepper (slivered)
2 Cups bock choy (thinly sliced- leaves & stems)
1 zucchini (slivered)1 Cup green beans (slivered)
1 Cup snow peas or snap peas
1 Cup mung sprouts1 Cup sunflower sprouts
1 Cup clover sprouts1 small red onion
(chopped)2 cloves garlic (minced)
¼ Cup cilantro
AgaveDehydrated peppers
Olive oilSteamed broccoli
Tamari
Ingredients for 10 servings
Ingredients
To use as a main course or a one-dish meal, add 2 Cups of soaked pumpkin seeds, sunflower seeds or almonds
OPTIONS
(chopped)2 tsp. ginger juice (or 1 tbsp. mince
ginger)
2 tbsp sesame oil (or more to taste)3 tbsp tamari soy sauce
4 pieces Nori sheet (cut in ½ inch
strips)
17Sanoviv Cook book
Spring Rolls
Pablo’s Stir Fry
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Shred cabbage and carrots
Thinly slice (julienne) bell pepper
Chop cilantro and mint
Mix together with mung bean sprouts in large bowl
Place spoonful of mixture on each sheet, roll & Serve with Tahitian
Almond Dipping Sauce
In a frying pan, heat the oil at low temperature for 2 minutes
Add the onions for 2 minutes
Add the peppers for 4 minutes
Add Cauliflower for 2 minutes
Add the Asparagus for 2 minutes
Keep mixing the vegetables with a spoon until tender or as you desire
Add Celtic sea salt to taste
Serve
½ Cup red cabbage (shredded) ½ Cup yellow cabbage (shredded)
5 carrots (shredded)½ Red bell pepper (julienne)
1 Cup mung sprouts ½ Cup fresh cilantro (chopped)
½ Cup fresh mint (chopped)
1 package of rice paper sheets or flax seed
coconut sheets
1 tsp ginger minced1 tsp garlic minced
¼ Cup olive oil½ tsp cumin
Celtic sea salt to taste
Ingredients for 4 servings
Ingredients for 2 servings
½ White onion sliced1 Bunch of asparagus (use the green
part)1 Red pepper cut in julienne
¼ Head cauliflower cut in florets
18 Sanoviv Cook book
Hector’s Baked Peppers With Stir Fry Veggies
Marinated Broccoli
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Marinate the peppers and leeks with olive oil and salt for 30 min.
Bake for 8 minutes at 350 FIn a frying pan heat the oil at low temperature
Add garlic, rosemary for a minute
Add green beans for 2 minutes
Add asparagus for a minute
Add Celtic sea salt to taste
Serve baked peppers and stir fry in the same plate
Steam fresh broccoli for 2 minutesMix apple cider vinegar, sesame oil and tamari
Place broccoli in marinate for – ½ hour
Remove broccoli from liquid marinate and serve
1 bunch asparagus2 Cups green beans
2 red peppers cut in chunks2 leeks cut in rings
¼ Cup rosemary chopped
1 tbsp garlic minced1 tbsp ginger minced
2 tbsp olive oil
½ Cup raw apple cider vinegar
½ Cup toasted sesame oil
2 oz. Tamari
Ingredients for 2 servings
Ingredients for 1 serving
20 Sanoviv Cook book
Pizza Crust
Pizza Tomato Paste
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Soak sesame seeds in water for 4 – 6 hours; drain and let dryProcess sesame seeds in food processor; empty into bowlProcess all ingredients in food processor separate form sesame seedsMix together with sesame seeds in bowlSpread mixture on teflex sheet in round shapes – 3/8”- ½” thickPlace into dehydrator for 6 hours. Let dry at 105-110 degrees until top has been driedRemove and turn over onto tray without teflex sheet; peel teflex sheet off backsidePlace back into dehydrator for 24 hoursServe with your favorite pizza top-pings and tomato paste, or store in air-tight container
Process all ingredients in food processor until smooth
Add additional liquid as needed, but keeping mixture as thick as possible
Spread onto pizza crust – ¼ inch thick
Sliced tomatoes (¼” thick), onions (sliced very thin), sprouts, black olives, shredded zucchini, etc
4 Cups hulled sesame seeds½ Cup onion (diced)3 large clovers garlic
1 tbsp Tamari soy sauce1 ½ Cups zucchini (diced)
4 tbsp dried oregano 1 large date
6 tbsp. water
½ date2 tbsp Italian season-
ing
Ingredients
Ingredients
3 Cups soaked sun-dried tomatoes
1 fresh tomato1 ½ tbsp olive oil
TOPPING
21Sanoviv Cook book
Raw-Violi
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Blend all ingredients until Smooth, except the basil leaves. Spread evenly and thinly, approx ¼ onto teflex. Dehydrate at 115*F for 6 – 10 hours- no need to flip
Blend all ingredients in a Vita mix to create dough; this should be a thick filling
Blend until smooth
2 Cups young coconut pulp¼ Cup whole golden flaxseed
1 Cup water2 Cups macadamia
2 tsp lime juice2 tsp. sesame oil
2 Cups hemp nut or maca-damia
1 Cup water 1 Cup lemon juice
1 Cup olive oil
2 tbsp olive oil1 tsp salt
Ginger, salt to taste
Basil leavesSalt, garlic and cayenne
to taste.
Cut each sheet of pasta into 16 squares. Spoon 1 heaping teaspoon of filling into the center of the squares, top with another square of pasta and crimp edges and flatten into ravioli shapes. Optional dehydrate to warm it
Ingredients For Pasta Dough - Yields 2 Excalibur Trays
Ingredients For Filling
Ingredients for Sauce
Assembly
22 Sanoviv Cook book
Raw Lasagna
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Place the pine nuts, lemon juice, and salt, in a food processor Pulse a few times until thoroughly combinedGradually add water Process until the texture becomes fluffy, like ricotta
Squeeze and drain as much of the water out of the soaked sun-dried tomatoes as you canAdd the drained tomatoes to Vita-mix with the remaining ingredientsBlend until smooth
2 Cups raw pine nuts, soaked for 1 hour or more
2 tbsp lemon juice1 tbsp. sea salt
2 Cups sun-dried tomatoes, soaked for 2 hours or more1 small to medium tomato,
diced¼ small onion, diced
2 tbsp. lemon juice
2 Cups packed basil leaves
6 tbsp. filtered water
¼ Cup extra virgin olive oil
1 tbsp. plus 1 tsp. agave nectar
2 tsp. sea saltPinch of hot pepper
3 medium zucchini, ends trimmed2 tbsp. olive oil
1 tbsp. finely chopped fresh oregano
1 tbsp. fresh thymePinch of Celtic sea salt
3 medium tomatoes, cut in half an d then sliced
Whole basil leaves for garnishingINGREDIENTS for Pine nut Pesto Ricotta
INGREDIENTS for the tomato sauce
INGREDIENTS for the assembly
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Cut the zucchini crosswise in half, or into 3-inch lengthsUsing a mandolin or vegetable peeler, cut the zucchini into very thin slicesToss the zucchini slices with the olive oil, oregano, thyme, salt, and pepperLine the bottom of a 9 by 13 inch baking dish with a layer of zucchini slices, each one slightly overlapping anotherSpread about 1/3 of the tomato sauce over itTop with the small dollops of pesto ricotta using about 1/3Layer ON about 1/3 of the tomato slicesAdd another layer of zucchini slices Repeat twice more with the tomato sauce, pesto ricotta and tomato slicesServe immediately, or cover and let sit at room temperature for a few hoursGarnish with the basil leaves
To make individual servings Place about 3 zucchini slices, slightly overlapping, in the center of each serving plate, to make a square shapeSpread tomato sauce over the zucchiniTop with small dollops of pesto ricotta and a few small tomato slicesRepeat twice more with the tomato sauce, pesto ricotta and tomato slices
Garnish with basil leavesAny leftover lasagna, whether made in a tray or individually, will taste great if kept in the refrigerator for at least a day or more, but it won’t look as good (which doesn’t matter if you’re standing by your self and eating it directly from the refrigerator)
Options
23Sanoviv Cook book
Marinara Sauce For Zucchini or Cucumber Pasta
Risotto
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Cut tomatoes in quarters and place in food processor
Drain sun dried tomatoes and place in food processor
Add olive oil, Italian seasoning and sea salt, or other herbs and spices to your liking: garlic, oregano, onion, basil, and parsley
Process in food processor until smooth. (The sauce will be thick)
Dollop over zucchini pasta
Sprinkle with pine nuts
Add olive oil to pan, add garlic and cook until it changes color to light brown
Add onion, and cook until it changes color to light brown
Add all the other ingredients, except the salt and the cumin and cook until soft
Add water as desire, add salt and cumin to taste
3 Cups soaked sun dried tomatoes1 Cup fresh tomatoes
2 tbsp. Olive oil 2 tbsp. Italian seasoning
Pinch Celtic sea salt
½ Garlic clove (minced)3 tbsp. Olive oil
¼ tsp. Cumin¼ tsp. Salt
Ingredients for 15 servings
Ingredients
1 Cup of rice (steamed)1 Cup Nopales (sliced)
1 Cup eggplant (chopped)½ Cup red bell peppers
(chopped)½ Cup of tomatoes (chopped)
1 Cup zucchini (chopped)1 onion (chopped)
25Sanoviv Cook book
Baked Salmon with Vegetables
Basic Poached Fish
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Mix all the ingredients and mari-nate the salmon for 2 hours
Heat the oven at 350 F for 5 minutes
Bake the salmon with the ingredients for 5- 7 minutes
Take out so you don’t over cook
Serve with a slice of lemon and fresh dill on top
Cut fish fillet into 1 ½ inch pieces
Heat 1 tbsp. Broth over medium high heat in a non- stick wok
Add ginger and garlic and cook for two minutes stirring constantly
Add the fish, and the rest of the broth
Bring to a simmer on high heat for about 3 minutes
Remove from heat, add lime juice
4 paces salmon½ Cup oregano chopped
½ Cup cilantro minced¼ Cup ginger minced
1 tbsp cumin ¼ Cup bell peppers minced
¼ Cup onions chopped¼ Cup olive oil
Dill for garnishing
2 tbsp. Fresh lime juice
INGREDIENTS for 4 servings
Ingredients for 4 servings
1 pound thick fish fillets2 Cups vegetables broth
3 garlic cloves minced1 tbsp. Fresh minced ginger
26 Sanoviv Cook book
Stuffed Salmon
Sauce For Stuffed Salmon
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Cut the Fillets in the middle and open up as a butterfly
Put all the ingredients in the fillets and close the fillets
Heat the oven at 350 F
Bake the Salmon for 5- 7 minutes
Serve with sauce on top
In a fry pan medium heat add the olive oil
Add ginger and garlic for a minute
Add leeks and cauliflower for 5 to 7 minutes
Add to the end almond milk and salt to taste
Put on top of salmon
4 paces salmon1 bell pepper cut in julienne
½ Red onion sliced1 bunch basil whole leaf
2 tbsp olive oil2 cloves garlic minced
1 tbsp cumin
¼ Cup ginger minced3 Cups almond milk
1 tbsp. Olive oil
INGREDIENTS for 4 servings
Ingredients for 4 servings
1 head cauliflower in florets2 paces leeks cut in rings
3 cloves garlic minced
27Sanoviv Cook book
Steamed Fish
Rosemary Halibut Fish
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Whisk together lemon juice, garlic, olive oil and basil or dill, set aside
Steam fish for 5-6 minutes depending on the thickness of the fillets or until fish flakes with a fork
Transfer fish to serving platter
Pour one or two tablespoons of the above mixture onto the fish
Marinate the fish with all ingredi-ents
Bake for 5 – 7 minutes at 350 F
Serve
4 fish fillets3 tbsp. Fresh lemon juice
2 garlic cloves minced
2 tbsp. Chopped fresh basil or dill
¼ Cup olive oil
2 tbsp olive oil 1 tbsp rosemary
chopped 2 paces leeks
INGREDIENTS
Ingredients for 4 servings
4 halibut fillets1 tbsp mashed by hand in
a bowl1 tbsp mashed by hand in
a bowl
29Sanoviv Cook book
Baked Green Beans with Squash
Rosemary Halibut Fish
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Heat the oven at 350 F for 5 minutesMix Olive oil, ginger, Italian seasoning, and salt)In a bowl marinate onions and yellow Squash, and in a different bowl marinate green beans and carrots, mix wellBake the squash and the onions for 6-8 minutesBake the other vegetables for 15 minutesAfter you take the vegetables from the oven just mix the chard with them and serve
Marinate the fish with all ingredi-ents
Bake for 5 – 7 minutes at 350 F
Serve
3 yellow squash cut in julienne1 white onion cut in julienne1 Cup green beans cut in half
2 cloves garlic minced1 tbsp ginger minced
1 Cup carrot cut in julienne
1 tbsp salt ½ Cup olive oil
3 tbsp Italian seasoning1 bunch chard leaves
(just green part)
2 tbsp olive oil 1 tbsp rosemary
chopped 2 paces leeks
INGREDIENTS
Ingredients for 4 servings
4 halibut fillets1 tbsp mashed by hand in
a bowl1 tbsp mashed by hand in
a bowl
30 Sanoviv Cook book
Quinoa Burgers
Sun Garden Burgers
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Blend all ingredients in food processor, except quinoa
Mix ingredients with cooked quinoa in a large bowl
Form into patties ½ inch thick and place on oiled teflex sheet
Dehydrate at 115 degrees for 4–6 hours
Grind flax seeds in a blender until powderedIn blender, combine ground flax seed and waterBlend thoroughlyPour mixture into a bowl, set asidePut carrots through juicer to ob-tain carrot pulpIn a medium bowl, thoroughly mix carrot pulp, sunflower seeds, celery, onion, parsley, red pepper and tamariAdd the flax seed mixture and mix thoroughlyAdd more water if necessary so mixture can be formed into pattiesForm into six-½ inch thick pattiesPlace immediately in the dehydra-tor and dehydrate for 4 – 8 hoursLeave them in the sun until warm or place them in a warm oven for 10 – 15 minutes
4 carrots shredded5 sun dried tomatoes
½ Red onion2 cloves fresh garlic
3 tbsp. red chili powder ½ red bell pepper
2 Cups fresh parsley¼ Red beet
3 tbsp. Cumin2 Cups cooked quinoa
2 tbsp. Parsley (finely minced)
2 tbsp. Red pepper (finely minced)2 tsp tamari soy
sauce
Ingredients for 6 servings
Ingredients for 6 servings
3 tbsp. Flax seeds (ground) 6 tbsp. Water
1 Cup carrot pulp1 Cup sunflower seeds
(ground)½ Cup celery (minced)
6 tbsp. Onion (finely minced)
31Sanoviv Cook book
Tortilla Wraps / Taco Shells Bread for Sandwich
Taco Filling
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Place diced squash, yellow pep-per and ground flax into food processorProcess until smoothSpread mixture – ¼ inch thick onto teflex dehydrating sheet. (Cover full sheet and cut into square shapes after drying, or place on sheet in rounds shapes)Dehydrate at 105 degrees for nine hours or until the top is very dryPlace a dehydrator tray (without teflex) on top for the tortillasHold the two trays together and turn over onto tray without teflex sheet; peel teflex sheet off back-sideDry again in dehydrator until dry, but not crispyRemove and store in a zip-lock bag in the refrigerator
Soak nuts 8-12 hours
Place all ingredients into the food processor or run through Champion Juicer
In the center of taco/tortilla wrap place 3 tablespoons of taco fillingAdd avocado slicesAdd 3 tablespoons salsaDrip hot sauce over tacoTop with shredded romaine lettuceDollop with Mock sour CreamFold in half and enjoy!
10 Cups yellow squash (diced) 5 Cups yellow pepper (diced)
3 Cups golden flax meal
2 tsp. chili powder1 ½ tsp. onion powder
1 tbsp. agave2 tbsp. dried oregano
INGREDIENTS - yields 14 wraps
INGREDIENTS for 15 servingsSERVING SUGGESTIONS
1 medium head cauliflower1 Cup soaked & dried brazil
nuts2 tsp. paprika1 tsp. cumin
2 tsp. garlic powder
32 Sanoviv Cook book
Vegetable Kebabs
Avocado Stuffed Tomatoes
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Clean and cut the vegetables in to chunksBlend ginger, garlic, tamari, and water with cayenne, basil and oregano in blender and pour over vegetables in bowlMarinate over night in refrigeratorPut onto wooden skewers and dehydrate for 24 hours at 105 degrees, or cook for 15 minutes at 350 degrees
Cut off tomato tops and scoop out seeds and pulpPeel and mash avocadoAdd remaining ingredients to avocado mixStuff tomatoes with avocado mixtureServe on bed of sprouts
1 zucchini1 rutabaga
1 red bell pepper1 onion
1 turnips1 eggplant
2 inch piece of fresh ginger
(peeled)2 cloves garlic½ Cup tamari2 Cups water
½ tsp. Cayenne1 tsp. Basil
1 tsp. Oregano
2 scallions (minced)2 tbsp. Fresh cilantro
(minced)Tamari to taste
Ingredients for 15 servings
Ingredients for 4 servings
4 large ripe tomatoes2 ripe tomatoes
2 lemons (juiced)1 clove garlic (minced)
33Sanoviv Cook book
Chard Rolls
Burritos
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Mix all ingredients in a bowl, except the chard leafs and avocado slicesPlace a spoon of the mix onto chard leaf add avocado slices as desire and rollHold the roll with a toothpick
In a frying pan low heat add olive oil for a minuteAdd garlic and ginger for a minuteAdd onion for 2 minutesAdd carrots, peppers for 4 minutesAdd cabbage and salt for a minute and take the pat out the stoveSteam the chard leafs for 3 minutes at 260 F. Place a spoon of stir fry onto chard leaf add avocado and rollHold with a toothpick
Use Napa or Romaine lettuce leaves
Line inside with wild rice, shredded lettuce and Mexican salsa
4 chard leafs 2 carrots cut in julienne
2 zucchini cut in julienne2 red peppers cut in julienne
½ Cup red cabbage fine sliced½ onion sliced
1 tbsp ginger minced1 tbsp garlic minced
2 Cups olive oil1 avocado cut in thin
slicesCeltic sea salt to taste
for 8 hours and sprout for 3 days)
2 Cups shredded lettuce
Ingredients for 4 servings
Ingredients for 6 servings
6 Napa cabbage leaves (or lettuce leaves)
2 Cups sprouted wild rice (soak
DIRECTIONS FOR RAW CHARD ROLLS
DIRECTIONS FOR COOKED CHARD ROLLS:
34 Sanoviv Cook book
Enchiladas with Walnut / Pecan Onion Pate1
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Soak raw walnuts or pecans over-night or 12 hoursSlice onions and place in tamari to marinatePlace Italian seasoning, fresh basil, and cayenne into marinate and let sit for 15 minutesPlace nuts and marinate mixture into juicer or food processor with the S blade to make a rich, creamy pateAdd water if desiring a thinner pateScoop pate into tortilla wraps and roll, using additional pate to seal the endsPlace in oven at low temperature to warm if desired Ladle marinara sauce over top and dollop with enchilada cheese
6 Cups raw walnuts or pecans soaked 12 hours or overnight
1 ½ Cup pine nuts - dehydrated3 Cups onion marinated for 15
minutes in tamari
¾ tbsp. Italian seasoning¾ Cup fresh basil
Dash cayenne
INGREDIENTS for 8 –10 servings
SauerkrautEnchilada Cheese
Uses
1
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6
7
Ladle over enchiladas
Place all ingredients into blender
Blend until smoothSave 5 outer leaves of cabbageRun though the food processor with the shredding diskPlace in a bowlPush the apple into the mixtureCover with the outer cabbage leaves – tuck the cab-bage down the sides to seal the air outPlace another bowl on top to weigh down the cabbageLet ferment for 4 daysRemove leaves, and apple slices and serve as a salad
2 Cups macadamia nuts1 Cup pine nuts
2 tbsp. Agave nectar3 Cups water
2 medium heads red or white cabbage
1 apple (cut in slices)
Ingredients Ingredients
35Sanoviv Cook book
Roasted Vegetable With Goat Cheese
Chili
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In a large pan over medium high heat sauté coconut oil, zucchini, red onion, bell peppers and asparagus (add last) for about five minutes or until tender
Remove from heat
Add goat cheese, olive oil, lemon juice and salt
Toss until well mixed
Serve immediately
Blend first nine ingredients in blender until smooth
Pour mixture into a bowl
Add the remaining diced ingredients and cilantro
Spice with cayenne pepper to taste as you stir
2 bell peppers sliced1 red onion sliced
1-2 zucchini halved lengthwise and cut into 1 inch pieces
4 tbsp. Olive oil2 tbsp. Fresh lemon juice
1 Cup crumbled goat cheese
2 tbsp. Coconut oil ½ bunch of asparagus
Pinch of Celtic sea salt to taste
½ Cup diced tomato1/3 Cup diced onion 2 tbsp. fresh minced
cilantroCayenne pepper to
taste1 Cup wild rice soaked
and sprouted
Ingredients for 4 servings
Ingredients
3 ½ Cups diced tomato1 ½ cloves garlic
¼ Cup chopped sun-dried tomato¾ Cup diced carrot
1 tbsp. olive oil1 ½ tsp. cumin powder
½ tsp. chili powder1 tsp. dried oregano¾ tsp Celtic sea salt
36 Sanoviv Cook book
Veggie Frittata
Enfrijolada With Dehydrated Shell
1
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5
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Preheat Convection Oven to 180°C
Grease a 8 inch square baking tin with oil
Add all the Vegetables in the Square baking tin
Whisk eggs & pour over veg-etables
Bake for 30 minutes or until firm in the center
Blend fresh tomatoes, dry tomatoes, and onions
In a frying pan at medium heat, heat olive oil for 1 minute
Add garlic, cook for 1 minute
Add tomato blended, add oregano and salt to taste
Cook for 5 minutes and remove from the stove
Dip the flax tortilla in to the beans and roll up as a taco
Add the tomato sauce on topServe
1 Cup carrots shredded1 Cup orange pepper
1 Cup red pepper1 Cup zucchini
1 medium onion, sliced
8 flax tortillas3 Cups pinto beans cooked &
blended to a cream texture4 tomatoes
½ White onion sliced
1 teaspoon olive oil1/4 Cup water
2 tsp parsley chopped6 eggs
2 cloves garlic minced1 tbsp. Dried oregano
2 tbsp. Olive oil½ Cup dry tomatoes
soaked
Ingredients For 4 Servings
Ingredients For 4 Servings
37Sanoviv Cook book
Stir Fry With Goat Cheese And Ginger
Baked Vegetables
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In a fry pan put the olive oil at medium heat
Add garlic and ginger for 2 min.
Add onion for a minute
Add chayote, turnip and tomato for 5 minutes
Add zucchini, cilantro and salt to taste for 1 minute
At the time you serve on the plate add the cheese on top
In a stainless tray put the carrots, green beans, olive oil, Italian seasoning, and salt to taste
In another stainless tray put the zucchini, cauliflower, onion, olive oil, Italian seasoning, and salt to taste Heat the oven at 350 f
Put both trays in the oven
In 10 minutes take out the tray with the zucchini and in 15 min-utes the other tray
Mix all the vegetables and add the bock choy at the end
¼ Cup cheese (ground)3 yellow squash cubed
½ red onion chopped1 chayote squash cubed
2 fresh tomato cubed1 turnip cubed
84 carrots cut in slices diagonal1 Cup green beans sliced diagonal
2 zucchini sliced diagonal½ head cauliflower cut in florets
4 Cups bock choy
½ bunch cilantro chopped
Salt to taste2 tbsp. olive oil
3 cloves garlic minced
½ red onion sliced1 tbsp Italian seasoning
2 tbsp olive oil Salt
Ingredients For 4 Servings
Ingredients For 4 Servings
38 Sanoviv Cook book
Eggplant Summer Rolls
Coconut Ceviche
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4
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Marinate the Eggplant slices in the water mixed with tamari for 30 minutes
In a bowl mix coconut, ginger, sesame seeds, tamari, lime, almonds and sesame oil
After you mixed the ingredients take a slice of Eggplant and place spoonful of mixture, 2 slices avocado, small bunch sunflower sprouts and roll
Hold the rolls with toothpicks
Open the coconuts and pour off the water or reserve for another useScrape out the coconut meat and julienne into very fine 1/8- inch stripsCut the strips into 1 – to 1 ½ - inch piecesPlace coconut into a 4 – Cup bowlCut the tomato and cucumber in small cubesFinely chop the cilantro and stems (use the stems only if not woody)Finely chop the onion, and garlic as wellMix all remaining ingredients together and marinate for at least 1 hourServe
½ Eggplant sliced long way (thin like tortilla)
1 Cup coconut meat cut in julienne2 tbsp. Ginger minced
2 tbsp. Sesame seed toasted1 tbsp. tamari
Lime juice to taste1 avocado sliced
2 young coconuts1 large tomato
1 cucumber½ Bunch cilantro
½ Red onion
¼ Cup almonds grounded1 Cup sunflower sprouts1 tbsp. Sesame seed oil
2 Cups water mixed with 2 tbsp tamari
½ tsp. Garlic 1/3 Cup lime juice
1 tsp. Salt Pinch of cayenne
Ingredients For 4 Servings
Ingredients
39Sanoviv Cook book
Garbanzo Loaf
Mexican Wild Rice
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4
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Soak garbanzo beans at least 12 hours, then steam or boil until soft
Mix all ingredients together and pass half through juicer or food processor
Form loaf into any shape on a platter
Dehydrate for 4 – 6 hours at 108 F to preserve enzymesOr bake for 30 minutes at 325 F
In a pot, heat the water to boiling, add the rice and cook for 35 to 40 minutes at 350 F
In a frying pan add olive oil and heat for a minute at low heat
Add garlic, ginger for a minute
Add onion until tender
Add fresh tomato and dry blended tomato, oregano and salt to taste, let cook until boil
Mix the rice with tomato sauceServe
2 Cups chickpeas - garbanzo beans - soaked for 12 hours
½ Cup zucchini chopped½ Cup celery chopped
¼ Cup red onion minced1 garlic clove minced
1 ½ Cups Wild Rice3 Cups Water
½ Onion Sliced1 tbsp. Garlic minced
1 tbsp. Oregano minced
¼ Cup parsley choppedCeltic sea salt to taste
3 Tomatoes blended¼ Cup dry tomatoes
blended
Ingredients For 8 To 12 Servings
Ingredients For 4 Servings
40 Sanoviv Cook book
Snow Peas Garden Salad
Nopales (Cactus) Salad
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Mix all ingredients in a bowl
Add sea salt to taste and serve
You can serve this salad hot, just steam it for a minute and ready to eat
Bake Nopales at 350 degrees for – 15 minutes(If still slimy, put back in oven for another 15 minutes)
Remove from oven and let cool
Mince onion and cilantro
Juice lemon
Mix mung sprouts with onion and cilantro Add to Nopales and mix well
Add lemon and sea salt to taste
2 Cups snow peas cut in julienne2 bell peppers (1 red, 1 yellow) cut
in julienne2 zucchini cut in julienne
½ Onion medium cut in julienne6 asparagus cut in wedges
5- 6 Nopales (cleanse and chopped)
½ Cup white onion (minced)¼ Cup fresh cilantro (minced)
1 ½ Cups mung sprouts
1 tbsp. Ginger minced2 tbsp. Olive oil
Celtic sea salt to taste
Fresh lemon juice (to taste)
Pinch Celtic sea salt (to taste)
Ingredients For 4 Servings
Ingredients For 4 Servings
41Sanoviv Cook book
Rainbow Color Salad1
2
Mix all ingredients in a bowl with olive oil and lime juice
Let marinate for 5 minutes and serve
3 Cups chard finely chopped 2 Cups bock choy finely chopped
1 Cup spinach finely chopped 1 red bell pepper cut in julienne
1 yellow bell pepper cut in julienne
1 Cup Napa cabbage finely
chopped 2 tbsp olive oil
2 lime (juice)
Ingredients For 8 To 12 Servings
Cucumber SaladAvocado & Chard Salad
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2
In a bowl put chard, peppers, onionAdd avocado, olive oil and lemonMix well and add salt to taste
Add all the ingredients in a bowl except the salt. Add the salt at the end to taste
4 avocados cubed1 bunch chard chopped
1 red onion sliced2 red peepers cubed
1 tbsp. olive oil 2 lemon juice
Salt to taste
3 cucumbers peeled (sliced in 2 inches long)3 tomatoes cut in slices1 bunch basil chopped
½ red onion sliced2 tbsp. olive oil
Salt
Ingredients For 4 Servings Ingredients For 4 Servings
43Sanoviv Cook book
Morning Breakfast Grains
Spirulina Bar
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Bring 2 Cups water to a boil, add grain, reduce heat to low and coverLet simmer for 10 – 20 minutes or longer depending on how soft you like your cerealWhen desired texture has been obtained, remove from heatAdd nut/almond milk, stevia, agave or Xylitol, and cinnamon, to taste
Rinse the grain well in a bowl or jar and cover with twice as much water to grainLet soak over night approximately 8-12 hoursTest for chewiness and texture, once it is soft enough to eat, then drain the water and rinse off excess starchWarm almond milk can be added for a warm breakfast
In food processor, mix cored apples and dried figsMix coconut and Spirulina in separate bowl, then combine with the apple fig mixtureSpread onto teflex sheet – 3/8 inch thickCut into desired shape (a rolling pizza cutter works well for cutting)Place into dehydrator. Let dry at 105 degrees until top has been driedRemove and turn bars over; peel off teflex. Place bars onto dehydrating tray without teflex sheet and continue drying until bar is chewy. (Not to soft… not to hard)
1 Cup millet, quinoa, buckwheat2 Cups filtered water
Nut/almond milk to taste
3 Cups dried shredded coconut3 apples
5-6 large dried white figs (Calimyrna)¼ Cup Spirulina
Stevia, agave nectar or Xylitol to taste
Cinnamon to taste
Ingredients
Ingredients
Directions For Cooking
For Soaking And Germinating
44 Sanoviv Cook book
Apple Pie
Hemp Nut Bar / Cereal
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Peel and core apples. Thinly slice apples with mandolin to 1/8” thick
Open fresh young coconut and mea-sure 2/3 Cup coconut water
Pit dates
Make date puree by blending dates and coconut water in blender
Add cinnamon
Add additional water if needed
Mix apples and date puree in bowl
Mix coconut, macadamia nuts, and dates in food pro-cessor just enough to chop nuts into small pieces. The mixture will start to stick togetherPress crust into pie ¼” thick on all sidesFill with fillingTop with lemon zestGarnish if desired
In a food processor, blend the hemp, Brazil nuts, and sunflower seeds, until fineAdd the agave and the oil and blend wellSpread the mixture onto oiled Teflex sheetsDehydrate at 105 degrees for 4 hours, then flip over, remove the Teflex sheet if no batter is sticking to the sheet, then dehydrate for another 4 hoursIf batter is sticking to the sheet, dehy-drate longer until the batter is not sticking to the sheet before you flip it over and remove the sheetRemoving the sheet allows for more air circulation and lessens the dehydrating time. Always dehydrate to your taste. You may wish to dehydrate longer, until it is the right crunchinessCrumble mixture and serve with nut milk for a delicious cereal
2 Cups raw, organic, hemp nut seeds, ground, or hemp powder
1 Cup raw organic Brazil nuts, soaked overnight
1 Cup raw, organic sunflower seeds, soaked overnight
1 ½ Cups raw, organic agave
1 Cup macadamia1 Cup dry shredded coconut
5 dates
½ Cup raw, organic, cold-pressed coconut oil
½ Cup raw, organic, cold-pressed olive oil
Ingredients
Ingredients For Filling
INGREDIENTS for Crust
4 Cups apple (peeled, cored, sliced)1/3 Cup dates
2/3 Cup coconut water1 tsp. Cinnamon (or to taste)
45Sanoviv Cook book
Granola
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Place almonds in a food processor, and process until chunky
Pour into a large bowl
Repeat this process with the pecans and sunflower seeds
Add buckwheat into the bowlIn the empty food processor place the cinnamon, vanilla, and agave, and process until well -mixed
Add to the bowl of nuts and seeds and mix well
Spread the mixture onto teflex sheets and dehydrate at 145 degrees for 3 hours
Then dehydrate at 105 degrees for 10 hours, or until crispy
Cool and store in an airtight glass container
It will last up to 3 months
2-Cups almonds, soaked overnight, drained, and rinsed
1 Cup buckwheat, soaked overnight, drained all day long, (use by the next
day)1 Cup pecans, soaked overnight,
drained, and rinsed1 Cup sunflower seeds soaked over-
night, drained, and rinsed
1 teaspoon cinnamon1 Cup dried coconut
2 Cups apple blended½ teaspoon vanilla non-alcoholic and
organic (optional, not a raw food)
¼ Cup raw organic light agave syrup
Ingredients
47Sanoviv Cook book
Nut Milk
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6
Any raw nuts may be used: almonds, Brazil nuts, hazel nuts, macadamia nuts, pecans nuts, walnuts, etc
Raw pumpkin or sunflower seeds may be used in place of nuts for seed milk
Add vanilla for vanilla nut milk
Add cinnamon, nutmeg, or other desired spice for flavor
Add raw carob powder for chocolate nut milk
Milk may be sweetener by blend-ing with 1-2 dates or 1 tbsp. raw unheated honey or agave nectar
Place nuts into blenderAdd waterBlend until smoothStrain to remove pulpMay add pulp back to blender with additional water to blend again for additional milkStore in refrigerator in closed container – will last 3 days
1 Cup raw nuts (soaked overnight)3 Cups water
Ingredients
Variation
Green JuiceCleansing Cocktail Juice
1
2
1Place ginger root, beet, and carrots through juicerPlace juice in blender with avocado
Place all ingredients through juicer
¼ inch ginger root1 beet
½ apple 4 carrots
½ avocado
3 carrots1 apple
1 celery stalk1 cucumber
½ Cup sprouts2 lettuce leaves
Ingredients For 1serving Ingredients For 1 Serving
1
2
3
4
5
6
48 Sanoviv Cook book
Fruit Smoothie / Berry Shake
Blend all ingredients in blender until smooth
1 Cup nut milk1 Cup blueberries (raspberry, strawberry,
blackberry)½ Cup coconut meat
1 Tablespoon coconut oil1 Tablespoon agave
Ingredients For 1 Serving
Fiber G (Fiber) ShakeGreen Juice With Apple
1 1Place all ingredients through juicer
Put all ingredients in a blender for approximately 30 seconds
3 celery stalks1 cucumber
½ Cup sprouts3 lettuce leaves
¼ Cup fresh parsley1 apple
2 scoops Fiber G powder8 oz nut milk or water
Ingredients For 1serving Ingredients For 1 Serving
49Sanoviv Cook book
Fruit Shake
Put all ingredients in a blender for approximately 30 seconds
1 Cup nut milk1-Cup fruit
1-scoop of Soyamax, or rice protein, or whey protein
½ young coconut meat
Ingredients For 1 Serving
Cleansing Cucumber JuiceLime Pudding Shake
1 1Put all ingredients in a blender and mix on high until rich and smooth like a pudding
Place all ingredients through juicer
1 Cup fresh almond milk or coconut milk
1 avocadoWhole lime, peeled
1 pkg. stevia, Xylitol, or agave
8 ice cubes
5 cucumbers (sliced long way)
2 apples cut in slices1/3 Cup mint
1 Cup spinach1/3 Cup parsley
Ingredients For 1serving Ingredients For 4 Servings
50 Sanoviv Cook book
Ph - Monster Juice
Ph – Miracle Green Shake
Put kale, lemon and celery through juicer
Combine in blender with remaining ingredients
Blend on high speed to a thick, smooth consistency
Serve immediately
1 bunch of kale1 lemon
1 whole head of celery1 avocado
1 chili pepper1 handful of spinach leaves
1 tsp. Green powder
½ English cucumber1 avocado
1 lime (peeled) 1 pkg. stevia
1 scoop of green powder
Ingredients
Ingredients
1 tomatillo2 Cups fresh spinach2 scoops soy sprouts
powder6 – 8 ice cubes
1
2
1
2
51Sanoviv Cook book
Infusions
1 bunch of kale1 lemon
1 whole head of celery1 avocado
1 chili pepper1 handful of spinach leaves
1 tsp. green powder
Lemon juiceOlive oil
OnionParsley
RosemarySalt
DillGarlic
GingerOlive oilOregano
SaltSesame oil
BasilDry tomato blended
GarlicLemon juice
MintOlive oilOreganoParsley
RosemarySalt
BasilGarlic
Olive oilSalt
Dry tomato blended
Lemon juice
BasilGinger
MintOlive oil
Salt
INGREDIENTS #1
INGREDIENTS #4
INGREDIENTS #2
INGREDIENTS #5
INGREDIENTS #3
INGREDIENTS #6
Mix in a container all ingredients for the infusion you which to prepare, and serve