Dr. Etti's JUICE Recipes
5-Day Juice Feasting Sample Recipes
1 serving
DAY 1
2 cucumbers
1 celery stalk
2 apples
2 stock of chard
1/2 lime
DAY 2
2 cucumbers
2 apples
1 carrot
1 bunch OF spinach
DAY 3
2 cucumbers
1 bunch of grapes
1 bunch of parsley
2 carrots
1/2 lime
DAY 4
2 cucumbers
1 celery stalk
1/4 pineapple
1 pear
DAY 5
2 cucumbers
2 carrots
1/8 beet
1 stock of rainbow chard
1 serving
DAY 1
2 cucumbers
1 celery stalk
2 apples
2 stock of chard
1/2 lime
DAY 2
2 cucumbers
2 apples
1 carrot
1 bunch OF spinach
DAY 3
2 cucumbers
1 bunch of grapes
1 bunch of parsley
2 carrots
1/2 lime
DAY 4
2 cucumbers
1 celery stalk
1/4 pineapple
1 pear
DAY 5
2 cucumbers
2 carrots
1/8 beet
1 stock of rainbow chard
Dr. Etti's SMOOTHIE Recipes
Based on her home-made raw seed milk, Dr. Etti has created 14 different varieties of smoothies that are delicious options for replacing breakfast, lunch, snacks, or dinner whenever you need. She also created different smoothie remedies for flu, cravings, and even a hangover! As well as delicious smoothies for colon strengthening, digestion aid and immune boosters.
BREAKFAST-IN-A-GLASS
Breakfast Smoothie Option I: “Etti’s all-in-one Breakfast”
Etti’s raw seed milk, grapefruit juice, banana, berries, hemp seeds, grounded seaweeds (Kelp or Nori)
aloe vera (optional)
Breakfast Smoothie Option II: “Hearty Oats”
Etti’s raw seed milk, rolled oats, raisins, flax seeds, bee pollen, cinnamon
SNACK-IN-A-GLASS
Snack Smoothie Option I: “Sweet Carob”
Etti’s raw seed milk, bananas, almond butter, raw carob powder or raw cacao powder, hemp seeds
Snack Smoothie Option II: “Spice-me-up”*
Apples, graded ginger root, grounded black pepper, cumin, and cardamom
*This smoothie is great for aiding digestion.
LUNCH-IN-A-GLASS
Lunch Smoothie Option I: “Pina Colada”
Etti’s raw seed milk, pineapple, banana, coconut vanilla cream, nut butter (optional)
Lunch Smoothie Option II: “Nourishing Rhubarb”
Etti’s raw seeds milk, Rhubarb of Japanese yam, raisins, cinnamon
DINNER-IN-A-GLASS
Dinner Option I: “Creamy Tomato Basil Soup”
Etti’s raw seeds milk, tomatoes, fresh basil, black pepper and Himalayan salt
Dinner Option II: “Carrot Ginger Soup”
Etti’s raw seeds milk, 3 carrots, graded ginger roots, grounded black pepper, and Himalayan salt
REMEDY-IN-A-GLASS
“Craving’s Remedy”
Etti’s raw seeds milk, banana, apple, spinach, Tahini
“Hang over Remedy”
Tomatoes, 3 carrots, lime juice, flax seeds, pickled Umeboshi plum (optional)
“Flu Remedy”
Radishes, celery, lemon juice, tomatoes, garlic, cayenne pepper, pickled Umeboshi plum (optional)
“Immune Booster”*
Etti’s raw seeds milk, Carrots, pineapple, cooked sweet potatoes, graded ginger root, nut butter (optional)
*This smoothie could also be used as a dinner replacement
“Love Your Colon”
Etti’s raw seeds milk, oat bran, flax seeds, cinnamon, prunes
No-sugar Smoothie*
Etti’s raw seeds milk, Tahini, berries, Xylitol or Stevia
*This is a diabetic-friendly smoothie.
BREAKFAST-IN-A-GLASS
Breakfast Smoothie Option I: “Etti’s all-in-one Breakfast”
Etti’s raw seed milk, grapefruit juice, banana, berries, hemp seeds, grounded seaweeds (Kelp or Nori)
aloe vera (optional)
Breakfast Smoothie Option II: “Hearty Oats”
Etti’s raw seed milk, rolled oats, raisins, flax seeds, bee pollen, cinnamon
SNACK-IN-A-GLASS
Snack Smoothie Option I: “Sweet Carob”
Etti’s raw seed milk, bananas, almond butter, raw carob powder or raw cacao powder, hemp seeds
Snack Smoothie Option II: “Spice-me-up”*
Apples, graded ginger root, grounded black pepper, cumin, and cardamom
*This smoothie is great for aiding digestion.
LUNCH-IN-A-GLASS
Lunch Smoothie Option I: “Pina Colada”
Etti’s raw seed milk, pineapple, banana, coconut vanilla cream, nut butter (optional)
Lunch Smoothie Option II: “Nourishing Rhubarb”
Etti’s raw seeds milk, Rhubarb of Japanese yam, raisins, cinnamon
DINNER-IN-A-GLASS
Dinner Option I: “Creamy Tomato Basil Soup”
Etti’s raw seeds milk, tomatoes, fresh basil, black pepper and Himalayan salt
Dinner Option II: “Carrot Ginger Soup”
Etti’s raw seeds milk, 3 carrots, graded ginger roots, grounded black pepper, and Himalayan salt
REMEDY-IN-A-GLASS
“Craving’s Remedy”
Etti’s raw seeds milk, banana, apple, spinach, Tahini
“Hang over Remedy”
Tomatoes, 3 carrots, lime juice, flax seeds, pickled Umeboshi plum (optional)
“Flu Remedy”
Radishes, celery, lemon juice, tomatoes, garlic, cayenne pepper, pickled Umeboshi plum (optional)
“Immune Booster”*
Etti’s raw seeds milk, Carrots, pineapple, cooked sweet potatoes, graded ginger root, nut butter (optional)
*This smoothie could also be used as a dinner replacement
“Love Your Colon”
Etti’s raw seeds milk, oat bran, flax seeds, cinnamon, prunes
No-sugar Smoothie*
Etti’s raw seeds milk, Tahini, berries, Xylitol or Stevia
*This is a diabetic-friendly smoothie.
Dr. Etti's MUFFINS Recipe
Her signature carrot and apple pulp muffins are dairy Free; gluten Free; sugar Free.
Serving: 24 medium size muffins
Pulps:
1 ½ lb carrot pulp (fiber leftovers separated by juicer)
½ lb apple pulp (fiber leftovers separated by juicer)
Dry ingredients:
1. ½ cup Hem seeds
2. ¼ cup coconut flakes
3. 1 tsp baking soda
4. 1 ½ tsp baking powder
5. 1 cup dried blueberries/cranberries/raisins (depends on your own preference)
6. Some orange zest
7. 1 ½ cup of spelt or buckwheat flour
8. 1 ½ cup of coconut or dark rye flour
9. ½ tsp of sea salt
10. 1 ¼ tsp of cinnamon
Wet ingredients:
1. 4 eggs
2. 2 tsp of vanilla extract
3. 1 cup of extra virgin coconut oil
4. 2 cup of almond milk (optional)
5. 1 ½ cup of Agave Nectar
Step 1: Mix the pulps and bake it at 360° for 15-20 minutes (convection oven*) or till they dry
Step 2: Mix all the dry ingredients above and add them to the baked pulp mix.
Make sure to break all the big clumps.
Step 3: Mix all the wet ingredients above and make the dough by mixing the pulp mix.
Step 4: Put medium size muffin baking (parchment) paper cup in the muffin tray; portion the dough and fill up the tray
Step 5: Bake at 350° for 15 minutes (convection oven*); then lower to 325° and bake for 10 minutes; then lower to 300° and bake for 5 minutes
(Use a stick to test if the inside is still moist.)
*Adjust the baking time accordingly if use a regular oven.
Serving: 24 medium size muffins
Pulps:
1 ½ lb carrot pulp (fiber leftovers separated by juicer)
½ lb apple pulp (fiber leftovers separated by juicer)
Dry ingredients:
1. ½ cup Hem seeds
2. ¼ cup coconut flakes
3. 1 tsp baking soda
4. 1 ½ tsp baking powder
5. 1 cup dried blueberries/cranberries/raisins (depends on your own preference)
6. Some orange zest
7. 1 ½ cup of spelt or buckwheat flour
8. 1 ½ cup of coconut or dark rye flour
9. ½ tsp of sea salt
10. 1 ¼ tsp of cinnamon
Wet ingredients:
1. 4 eggs
2. 2 tsp of vanilla extract
3. 1 cup of extra virgin coconut oil
4. 2 cup of almond milk (optional)
5. 1 ½ cup of Agave Nectar
Step 1: Mix the pulps and bake it at 360° for 15-20 minutes (convection oven*) or till they dry
Step 2: Mix all the dry ingredients above and add them to the baked pulp mix.
Make sure to break all the big clumps.
Step 3: Mix all the wet ingredients above and make the dough by mixing the pulp mix.
Step 4: Put medium size muffin baking (parchment) paper cup in the muffin tray; portion the dough and fill up the tray
Step 5: Bake at 350° for 15 minutes (convection oven*); then lower to 325° and bake for 10 minutes; then lower to 300° and bake for 5 minutes
(Use a stick to test if the inside is still moist.)
*Adjust the baking time accordingly if use a regular oven.
Sauté Japanese Yam and Vegetables on Coconut Sauce
Ingredients:
1 Japanese Yam
¼ cup of scallions or yellow onion (optional) or
3 chard leaves (or baby bock choy)
1 red or yellow bell pepper
2cups of coconut milk
1 tbsp of thyme and basil
1tbsp of rosemary
2tbsp of Thai curry paste (red)
Directions:
1. Peel and cut Japanese yam and boil in water till they are soft
2. Dice onions, scallions and yellow peppers
3. Caramelized onions and peppers in a pan with coconut oil on medium heat
4. Chop rosemary, basil and thyme. Add to the pan.
5. Add the Japanese yam to the pan; then add coconut milk and Thai curry paste until simmer.
This dish is certainly exotic yet friendly. Japanese and Thai flavors blend in so well in this dish. The star of this dish is Japanese Yam. It has always been considered a particularly nourishing food whose energy giving qualities rival that of the eel, and so, sometimes is referred to as the "eel of the mountains". It does contain a large amount of the enzyme diatase, which helps the digestion.It contains different fibers, cilium and vitamins, cures cancer of direct gut and helps at constipation.
Happy cooking!
Dr. Etti
1 Japanese Yam
¼ cup of scallions or yellow onion (optional) or
3 chard leaves (or baby bock choy)
1 red or yellow bell pepper
2cups of coconut milk
1 tbsp of thyme and basil
1tbsp of rosemary
2tbsp of Thai curry paste (red)
Directions:
1. Peel and cut Japanese yam and boil in water till they are soft
2. Dice onions, scallions and yellow peppers
3. Caramelized onions and peppers in a pan with coconut oil on medium heat
4. Chop rosemary, basil and thyme. Add to the pan.
5. Add the Japanese yam to the pan; then add coconut milk and Thai curry paste until simmer.
This dish is certainly exotic yet friendly. Japanese and Thai flavors blend in so well in this dish. The star of this dish is Japanese Yam. It has always been considered a particularly nourishing food whose energy giving qualities rival that of the eel, and so, sometimes is referred to as the "eel of the mountains". It does contain a large amount of the enzyme diatase, which helps the digestion.It contains different fibers, cilium and vitamins, cures cancer of direct gut and helps at constipation.
Happy cooking!
Dr. Etti
Healthy Corn Cake
Ingredients:
2 bags of organic frozen corn
2 eggs
1 onion
2 wedges of garlic (minced)
Salt/pepper/cumin to taste
½ package of feta cheese
2 tbs of spelt flour
Directions:
Mix all ingredients in Vitamix then pour the mix into a baking pan (whatever shape you like!) and bake at 350 degrees for 30 to 45 minutes in a conventional oven or till the top is brown.
This cake is so comforting, healthy, and super easy to make! And it's loaded with fiber and protein.
Happy cooking!
Dr. Etti
2 bags of organic frozen corn
2 eggs
1 onion
2 wedges of garlic (minced)
Salt/pepper/cumin to taste
½ package of feta cheese
2 tbs of spelt flour
Directions:
Mix all ingredients in Vitamix then pour the mix into a baking pan (whatever shape you like!) and bake at 350 degrees for 30 to 45 minutes in a conventional oven or till the top is brown.
This cake is so comforting, healthy, and super easy to make! And it's loaded with fiber and protein.
Happy cooking!
Dr. Etti
Recipe of the week - Agave Nectar Infused Lemon Rind
Ingredients: Organic Lemons, Agave Nectar (choose quality agave), Cinnamon.
Optional: Ginger
Directions: Remove the rind from the lemons and cut it into small chunks. Retain the pith, or white, of the rind, as it has health benefits. The Agave Nectar will offset its bitterness. Place the chunks in a jar with a sprinkling of cinnamon. Add enough Agave to cover all the rind. Allow the rind to infuse for at least 3 hours.
Store in the refrigerator. It keeps indefinitely (but is so good it won't last very long!).
Also, if you wish to add ginger, choose a young shoot and chop or grate finely and add.
Happy Cooking!
Love & Light,
Dr. Etti
Optional: Ginger
Directions: Remove the rind from the lemons and cut it into small chunks. Retain the pith, or white, of the rind, as it has health benefits. The Agave Nectar will offset its bitterness. Place the chunks in a jar with a sprinkling of cinnamon. Add enough Agave to cover all the rind. Allow the rind to infuse for at least 3 hours.
Store in the refrigerator. It keeps indefinitely (but is so good it won't last very long!).
Also, if you wish to add ginger, choose a young shoot and chop or grate finely and add.
Happy Cooking!
Love & Light,
Dr. Etti