Main Meals Recipes For Phase 1 - Tree of Life Rejuvenation Center

 Find the full book on Amazon http://www.amazon.com/
dp/158394544X About the Book: Diabetes has become a seemingly unstoppable national epidemic, affecting more than
twenty million Americans. Conventional wisdom calls it incurable, but renowned Dr.
Gabriel Cousens counters that claim with this breakthrough book. There Is a Cure for
Diabetes lays out a three-week plan for reversing the negative genetic expression of
diabetes to a physiology of health and well-being. Dr. Cousens’s method, widely tested
at his famous Tree of Life centers, is to reset the DNA through green juice fasting and a
100% organic, nutrient-dense, vegan, low-glycemic, low-insulin-scoring, and highmineral diet of living foods in the first twenty-one days.
Both practical and inspirational, the book explains how to abandon the widespread
“culture of death”–symbolized by addictive junk food–that fosters diabetes in favor of a
more natural, nurturing approach. The program renders insulin and related medicines
unnecessary within four days as the blood sugar drops to normal levels; and the diabetic
shifts into a non-diabetic physiology within two weeks. The third week focuses on livefood preparation, featuring 100 delicious raw recipes. Dr. Cousens emphasizes regular
consultations, monitoring blood chemistries, and emotional support, and includes a oneyear support program to help maintain a diabetes-free life!
From There is a Cure for Diabetes by Gabriel Cousens, published by North Atlantic Books
Copyright © 2013 by Gabriel Cousens. Reprinted by permission of publisher.
Main Meals Recipes for Phase 1.0 Healing Diet
A few select recipes taken from the book
The purpose of designing the main meal recipe section is for you to discover your unique
optimal way of eating. Normally, we are taught to eat 3–4 square meals each day. While
this may be true for some, we recognize that it is not true for all. Depending on your
lifestyle, your body constitution (as described in Conscious Eating), and your oxidative
profile, you may want to have one or two main meals daily.
In the Phase 1.0 Healing Diet, we do not need to limit ourselves to “breakfast, lunch, and
dinner” because with a live-food lifestyle you may eat your lunch for breakfast, or take
your breakfast as a snack, or have a snack in place of dinner. It is important to relearn
what you need in order to be truly satisfied. You should eat in a way that leaves you
energetic and mentally alert.
In this process, you will have ups and downs until you learn what works best for you
without falling out of the Phase 1.0 Healing Diet. If you do not feel satisfied in daily
eating, it usually means that you have not eaten particularly for your individual
constitutional needs. For example, if you are a fast oxidizer, you may wish to add more
spirulina or another vegan protein source to these recipes. Or if your Ayurvedic
constitution type is more vata oriented, you may wish to add more coconut butter or
avocado to these recipes.
Learn your specific needs for the healing of your body and your transition to this new
paradigm. Freely play in your live-food kitchen, and take time to organize your meals and
mealtimes to best serve you. Take inspiration from these recipes and make them your
own by altering the amounts of salt, oil, and other ingredients within the parameters of
this healing diet.
We encourage you to explore other recipes from online sources, books, or culinary
magazines, substituting Phase 1.0 ingredients for ingredients that are not a part of this
healing lifestyle. Some of these recipes constitute an entire meal and others can be
combined to make a meal.
Tips and Ideas for Recipe Creation
Soup
Base: water, sun-dried tomato water,
tomato, cucumber, tea, lemon/lime
Additions: vegetables of choice and
spices/herbs
Thickeners: extra veggies, sun-dried
tomatoes, tahini or other nut butters,
avocado, oil, nuts, seeds
Pâté
Base: zucchini, nuts, seeds
Dressing
Base: olive oil, avocado, water,
tomato, cucumber, tea
Additions: spices and herbs, minced Additions: spices and herbs,
or diced vegetables, olives
vegetables
Liquid: lemon or lime juice, water, Thickeners: avocado, oil, nuts,
olive oil, olive brine, sun-dried
seeds
tomato water
Yellow and Green Spaghetti Zucchini
2 green zucchini
2 yellow zucchini
Cut the zucchinis with the spiral slicer (saladaco) and serve with tomato sauce or
pesto. It can also be placed in the dehydrator with the solid sheet at 145° for 30
minutes to 1 hour for a warmer dish. Serves 2.
Sushi Nori or Cucumber Rolls
Sushi filling:
2 cups walnuts
Red and yellow bell pepper
2 tablespoons sesame oil
2 tablespoons lemon or lime juice
2 tablespoons ginger juice
1⁄2 teaspoon Transformational Salts or Himalayan salt
1⁄4 teaspoon freshly ground black pepper
Dash cayenne
4–6 tablespoons fresh cilantro and/or basil, minced
Optional:
1 teaspoon lemongrass, ground in the spice mill
1 kaffir lime leaf, ground in the spice mill
For filling:
With an S-blade, process nuts in food processor. Add oil, lemon or lime juice, ginger
juice, salt, pepper, and cayenne. If you are using any of the optional ingredients, add
them at this time. Process to the consistency of pâté. Add the fresh herbs and
process.
Julienne red bell pepper and yellow bell peppers and prepare other ingredients you
may want to have in the roll, such as sunflower sprouts, red clover, alfalfa, and/or
julienned greens.
For rolling:
Place filling on the bottom half of the nori sheet. Place bell peppers and sprouts over
the top of filling. Begin rolling the filling in sheet to form a tube. Use a little water
to seal the edges. Cut and serve.
For cucumber rolls:
Take both ends off of the cucumber. Use a vegetable peeler to peel all the skin off
and discard. Use the vegetable peeler to peel the whole length of the vegetable. Keep
peeling to get long thin strips of cucumber the same width of the vegetable peeler
blade. Lay these strips overlapping each other approximately 1⁄4 to 1⁄2 inch,
achieving a 6- or 7-inch-width sheet. You can place nori over this and roll, or roll
without nori, using the previously given directions for rolling.
Nori is a wonderful food. We often cut the sheets into quarters and fill them with a
bit of salad, then fold over like a taco shape and enjoy. Serves 4.
Guacamole
2 avocados
2 tablespoons lime juice
1⁄4 cup minced cilantro
1 teaspoon cumin
1⁄4–1⁄2 teaspoon Transformational Salts or Himalayan salt
Dice avocado and add remaining ingredients. Mash a bit to achieve a creamy
texture. Serves 2–4.
Basil Pesto
2 cups walnuts
1⁄2 cup olive oil (or other recommended oil to taste)
1⁄2 teaspoon Transformational Salts or Himalayan salt
1⁄2 teaspoon black pepper
2 cups basil
1 or 2 garlic cloves (optional)
In food processor, process nuts with the S-blade until fine. Add remaining
ingredients and process until very smooth. Serves 4 when used as pizza topping.
Mediterranean Falafels
1½ cups walnuts, soaked
1½ cups unsoaked, sesame seeds, ground
1/2 bunch parsley
1/2 bunch cilantro
1 garlic clove
1/4 bunch oregano
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
2 teaspoons cumin, ground
3 tablespoons lemon juice
Process herbs in food processor. Set aside. Process nuts as much as possible. Set
aside. Grind seeds and mix with nuts and herbs. Add salt, lemon juice, and oil. Form
into patties and dehydrate at 145° for 2 hours.
Pad Thai
Noodles:
4 zucchini
2 bell peppers, julienned
Sauce:
3/4 cup water
1 cups almond butter
1/4 cup sesame oil
2–3 tablespoons lime juice
Fresh ginger, peeled and sliced, to taste
Salt, to taste
Chili flakes, to taste
Black pepper, to taste
Toppings:
1 bunch cilantro, coarsely chopped
1/2 cup seasoned almonds, crushed
Make noodles from the zucchini using a spiralizer or spirooli (or V-slicer and then
julienne). Set aside. To make the sauce, combine all the sauce ingredients in a
blender and blend until smooth. Add the sauce to the zucchini noodles and bell
peppers and mix well. Lay the seasoned noodles on a dehydrator sheet and set to
140° for half an hour to warm them up. To serve, put the seasoned noodles on a
plate, add the toppings, garnish with a wedge of lime, and serve. Serves 2–4.
Salads
Option 1:
1 bunch kale, chard, or collards, destemmed and chopped, or
Bok choy, napa, or other cabbages
1⁄2 teaspoon of Transformational Salts or Himalayan salt
Option 2:
1 bunch spinach or other favorite greens (arugula, lettuces, mustard greens,
lamb’s quarters, dandelion, or other wild greens), tossed with other ingredients
listed as follows, and
1/4–1/2 teaspoon Transformational Salts or Himalayan salt
Choose option 1 or 2, and add:
1 bell pepper (red, orange, or yellow), chopped or julienned
1 avocado, diced, and/or 1⁄4 cup hemp seed
3–4 tablespoons lemon juice or 2 tablespoons apple cider vinegar
3 tablespoons hemp, olive, or sesame oil
Massage all ingredients adding the salt to taste. Serves 1.
Optional for any salad:
Sea vegetables, dulse (whole or flakes), nori (whole or torn sheets)
Superfoods, spirulina, or other green powders
Fresh herbs
Roots (burdock and/or radish)
Olives, whole or pitted
Spices (cumin, caraway, curry, coriander, turmeric) or other favorite spices
Dash of hing, cayenne, black pepper, and/or chipotle
Massage and serve. Serves 1.
Sea Vegetable Salad with Sesame Tahini
Base:
1 bunch dinosaur kale, massaged with
1⁄4 teaspoon Transformational Salts or Himalayan salt
Add:
1 cup whole dulse, cut into strips with scissors
1 tablespoon kelp powder
1 bunch cilantro or parsley
1⁄2 cup chopped spinach
1 avocado, diced, or hemp seed
1 bell pepper, julienned
1 tablespoon spirulina
Dressing:
In blender, combine the following ingredients:
1⁄4–1⁄2 cup sesame seed, ground
1 clove garlic, minced
2–3 tablespoons sesame oil
2–3 tablespoons lemon juice
2–3 tablespoons blessed water or olive brine, to desired consistency
1⁄4 teaspoon turmeric
1⁄4 teaspoon cayenne and/or black pepper
1⁄4 teaspoon Transformational Salts or Himalayan salt
1⁄4 cup unchopped fresh herb basil or cilantro (optional)
Blend until smooth.
Building the salad:
Massage dressing into salad ingredients and top with a handful of red clover, alfalfa,
or sunflower greens. Serves 1 or 2.
Caesar Salad
1 cup soaked sesame seeds
2 nori sheets
2 tablespoons lemon juice
2 teaspoon salt
1 garlic clove
1 cup water
1 teaspoon fresh ground pepper
1/2 cup olive oil
Brine (juice from olive jar)
Put aside the Nori sheets and blend all ingredients until creamy. Add the nori to the
blender and blend a little more until you can see little speckles of nori spread evenly
trough the dressing. Pour over chopped romaine. Choose any of the pâté recipes and
serve on top. Serves 4.
Spinach Salad with Avocado and Olives
Base:
1 bunch spinach, chopped and washed
Add:
1 avocado, diced
10 grape tomatoes
2–3 tablespoons hemp oil
2–3 tablespoons lemon
3–4 olives
1/4 teaspoon Transformational Salts or Himalayan salt
A little ground sesame or flax on top is also nice. Creates a small/medium bowl of
salad for 1 or 2.
More recipes available in the book and at www.drcousens.com