Wow – vegan and ketogenic? Yeah, totally doable.
In fact, I’m FINALLY finishing a live food ketogenic recipe book with tons of recipes to allow you to do just his.
Why?
Well, after spending time as a chef and nutritional counselor at several holistic healing centers where a simple, plant-based, and low-glycemic diet was the foundation of the healing protocol, I’m a believer that food can be one’s medicine.
And, if you didn’t know, there are a LOT of people battling all kinds of ailments.
Guess what? It doesn’t have to be that way! You are what you eat, think, breathe, surround yourself with, and bathe in (and what bathes in you …), and by changing what you put in your mouth and how often your move your body (in addition to some other tips and tricks), you can not only transform your health, you’ll radically improve your life.
It’s happened for me – it’s happened for many others.
You are meant to live an awesome existence and pursue whatever makes you light up. So don’t hold back, and DON’T let health problems hold you back.
ANYTHING, in my opinion, can be remedied.
Of course, I am not a medical doctor, so research more and decide for yourself.
But heck, start with this delectable tomato & parsley quiche which is completely plant-based, bursting full of nutrition and is easy to digest (because the nuts and seeds have been soaked and sprouted beforehand!).
I first made this entree while at Verita Life in Thailand, a holistic cancer clinic. This was a fave, for sure.
And, if you like it, please keep an eye out for the future e-book to be released! You won’t be disappointed. 🙂
Tomato & Parsley Quiche {Live Food, Vegan, Ketogenic}
Makes: 4, 11cm quiche
Ingredients:
- 4 Almond garlic bases (See recipe)
- 4 cups vegan eggs (See recipe)
- 4 slices of dehydrated tomato slices
- ½ cup diced fresh parsley
- ½ cup diced fresh tomato
- cracked pepper
Almond garlic Bases
- 2 cup almond flour
- 1 cup macadamias
- ¼ cup golden flax seed (ground)
- 4 clove crushed garlic
- 1/4 cup nutritional yeast
- 2 T Olive oil
- 1 T miso
- ¼ cup water
- 1/8 cup lemon juice
Directions:
- Grind the flax seed in a spice or coffee grinder. I don’t buy pre-ground flax seed because they oxidize quickly. But certainly ground flaxseed can be used.
- Blend macadamia nuts and garlic in a small food processor to form a “butter”.
- Add everything to a mixing bowl and mix well.
- Add plastic wrap to a pie dish and spread out the mixture with your hands. You can use a spoon to smooth it out later. It helps to keep your hands and spoon wet so the dough doesn’t stick.
- Dehydrate at 165 degrees for 1-3 hours depending on how much time you have and how firm the top of the dough is. If you are strictly raw: The crust will still be considered raw since the water is just evaporating and the mixture shouldn’t heat over 115 degrees.
Vegan “Eggs”
Ingredients:
- 2 cups cashews (soaked for at least 30 minutes)
- 1/4 cup water
- 1 cup carrot
- 1 cup daikon radish
- 1/2 cup diced onion
- ¼ cup nutritional yeast
- 1 T Miso
- 2 tsp lemon juice
- 1/2 tsp salt
Directions:
- Add cashews, carrots and daikon to food processor and process until finely chopped.
- Add in a little bit of water at a time and process for another good 10-20 seconds.
- Add in the rest of the ingredients and mix well.
Put It Together!
- 1. Dehydrate crust for 3-4 hours until it is firm enough to hold its shape on its on.
- 2. Remove the crust from the pie dish and remove the plastic wrap.
- 3. Dehydrate crust for another 1-2 hours at 130 degrees.
- 4. Add in the filling, and dehydrate at 105 degrees for 6-8 hours.
- 5. Garnish with diced parsley and diced sundried tomatoes, drizzle with olive oil and Enjoy!!
Serve with fresh tomato, and basil salad
What are your thoughts? It’s worth the effort, trust me. xo
In a week I am off to Africa to work with Organics4Orphans (the non-profit I designed THIS e-cookbook for. Check it out if you can!)
Much love,
