WINTER BEET SALAD

A delicious and flavourful salad perfect almost anytime of the year.

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Ingredients

• 1 organic beet

• 1 organic apple

• 1 cup of spring mix salad

• 1/2 organic pomegranate

• 1 tbsp organic sesame oil (optional)

• 1 tbsp of organic maple syrup (optional)

• Pecans (optional)

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Turn on oven to 350c. Start by soaking your vegetables and fruit in 1 large bowl of distilled water and 3% hydrogen peroxide for approx 15 minutes. Take out and drain. Place pecans in the over for approx 7 minutes depending on your oven (as soon as the brown skin deepens, take out). Then, de-skin the beet. Take a cheese slicer or mandolin and peel the beets and apples into slices. Place slices on top of a bed of the mixed greens. Drizzle sesame oil, maple syrup, pomegranate seeds and pecans on top.

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GOLDEN MILK

Golden milk is a common beverage in many parts of the world - especially India. Essentially it is a plant based milk with added spices. You can add or take away as many as you wish. It is a very soothing beverage especially when wanting a warm pick me up.

Ingredients

Almond Milk (recipe from HMI’s parasite cleanse)

• 1 cup organic raw almonds

• vanilla bean

• Himalayan salt to taste

Spices

• Sprinkle cinnamon

• Pinch of tumeric

• Pinch of ginger (optional. Either powder or fresh)

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To make the almond milk, soak 1 cup of almonds for 8 hours or overnight. Pour out the water and put the almonds in your blender. Add 4 cups of filtered or spring water, vanilla bean pod, and salt to taste. Blend, and then pour your mixture over a milk bag and into a container. Squeeze the remaining milk at the end. Then heat up a cup of milk and add your spices. Enjoy hot!

ROASTED CARROTS WITH WALNUTS AND TAHINI

An easy and warm salad for fall or winter. Also perfect for bigger gatherings as it appeases so many different tastes while everyone is eating clean.

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Ingredients

• 1 bag of colourful organic carrots

• Organic sesame tahini

• Handful of organic parsley (optional)

• Walnuts (optional)

• 1 tbsp of coconut oil

• Himalayan salt to taste

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Soak your bag of colourful organic carrots in 1 large bowl of distilled water and 1 capful of 3% hydrogen peroxide for at least 15 minutes. Turn on oven to 400c. Take carrots out and put them in your pan. Melt the coconut oil and coat the carrots. Put the carrots in the oven for approx 20 minutes (be sure to check your carrots as every oven is a little bit different).

Take the carrots out and place them on your serving plate. Sprinkle salt over carrots then drizzle tahini. If adding walnuts, cut them into smaller pieces and sprinkle over dish. Add sprigs of parsley and serve.

WATERMELON SALAD

A bowl of fruit is delicious anytime of the day. This has salad components making it feel more like a lunch rather than breakfast treat.

Ingredients

• 1/2 organic (and if you can with seed) watermelon

• 1 organic peaches

• 1/2 organic cucumber

• Handful organic basil

• Organic cold pressed sesame oil

• Sprinkle of sesame seeds or chia seeds (optional)

Cashew Cheese (recipe modified from loving it vegan)

• 1 cup raw cashews (150g)

• ⅓ cup water (80ml)

• 5 tbsp lemon juice freshly squeezed

• 2 tbsp coconut oil

• ¼ cup tahini (60g)

• 2 and ½ tsp Himalayan salt*

• ¼ tsp paprika

• ⅛ tsp cayenne pepper

• 1 tsp garlic powder or flakes

• 1 cup spring or filtered water (240ml)

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Soak 1 cup of organic raw cashews for 5 hours or overnight.

Soak all fruit and basil leaves in 1 large bowl of distilled water and a cap full of 3% hydrogen peroxide for 15 minutes. Then take it out, dry and slice. Set to the side.

Drizzle some sesame oil over your fruit.

Next, sprinkle either sesame or chia seeds on top.

Please refer to loving it vegan to assemble the cashew cheese. I have omitted the carrots, dijon mustard, nutritional yeast, and agar agar powder (simply because it would start up the candida growth). Once your candida is gone, then these ingredients are perfectly healthy and delicious.