Hallelujah Diet Recipes

Almost Turkey

Ingredients: (serves four)

2 cups almonds

2 medium tomatoes

1 cup zucchini

¼ tsp. sage

½ tsp. kelp

lecithin

2 cups celery

2 cups carrots

1 cup yellow squash

1 Tbsp. fresh parsley

A few lemon balm leaves

2 Tbsp. flaxseed meal

leaf lettuce

Directions:

In a blender or food processor, grind 1 cup of almonds into meal and grind one cup of almonds into almond butter in your juicer. Peel and dice tomatoes into small pieces. Shred carrots, squash and zucchini. Cut ½ of the celery into 1-inch pieces and juice. Dice the other ½ of the celery fine. Combine all ingredients, making a stiff dough-like consistency. Add more ground almonds or flaxseed if the dough is too thin. Press mixture into a lecithin-lined pan or turkey mold and chill. Serve on a bed of lettuce, garnished with cherry tomatoes and carrot slices.

What's For Dinner Loaf:

Ingredients:

1 ½ cups flaxseeds

½ cup almonds

½ cup red onion

4 cloves of garlic

1 tsp. Celtic Sea Salt (optional)

½ cup pumpkin seeds

1 cup carrots

1 cup celery

1 Tbsp. rosemary

1 Tbsp. sage

Directions:

Process almonds and seeds in a Vita Mix or food processor until a meal consistency is reached. Mince onion, press garlic cloves and finely shred carrots. Juice celery and discard the pulp. Combine all ingredients and set aside for three to four hours for flavors to blend. The longer it sits, the stronger the flavor becomes.

Hallelujah Burgers:

Ingredients:

6 cups distilled water

4 garlic cloves

2 cups celery

1 cup green pepper

Celtic Sea Salt to taste (optional)

1 cup sunflower seeds

4 cups whole grain bread crumbs

½ cup dried parsley

2 Tbsp. Italian seasoning

3 cups millet

6 onions

1 cup chopped carrots

1 cup red pepper

1 cup almond butter

4 cups finely grated carrot

½ cup dehydrated onion flakes

½ tsp. cumin

1 tsp. each basil, garlic powder and paprika

Directions:

Bring 6 cups of distilled water to a boil. Add millet and turn down to low heat, cooking for 20 to 25 minutes or until soft and water is absorbed. Set aside to cool.

Dice celery, peppers and onions, mince garlic, and grate carrots. Steam sauté vegetables until tender. Remove from heat and fold in almond butter.

Combine vegetable mixture, millet, bread crumbs, sunflower seeds, carrots, Celtic Sea Salt, onion flakes and seasonings. Mix well, cover, and allow to sit several hours or overnight in the refrigerator for flavors to blend.

Preheat oven to 350 degrees, and put liquid lecithin on a cookie sheet. Form mixture into patties and place them on a cookie sheet. Bake 10 minutes, remove from oven and allow to sit 10 minutes. Turn and bake an additional 10 minutes. Remove from oven and serve immediately or allow to cool, wrap in plastic wrap and freeze for later use. To reheat, place frozen patty on a non-stick, oven-proof or lecithin-lined pan in a 350-degree oven and heat about five minutes or until defrosted.

This recipe makes about 60 burgers.

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