Healthy Living Ministries

Zucchini Hummus

  • 2 zucchini 
  • 3/4 c Tahini
  • 1/2 c lemon juice
  • 1/4 c olive oil or coconut oil
  • 4 cloves of garlic 
  • 2 tsp sea salt
  • 1/2 Tbs cumin
Blend all together in food processor.

Italian Eggplant

1st container - dry mixture

  • 3/4c. freshly ground millet flour
  • 3/4 c. nutritional yeast flakes
  • 1 tsp. each: Herbamare & 17 vegetable Seasoning mix (available at Food for Less or Costco)
  • 1/2 tsp. lemon thyme
  • 1 tsp. each: basil, oregano, Italian seasoning, celery salt, and dill
  • Throughout the preping process keep stirring dry ingrediants with a fork

2nd container - Liquid Mixture

  • 3/4 c. olive oil
  • 1/2 c. lemon juice
  • 1 T. Himalayan sea salt, dissolved in water
  • stir with fork

with a serrated knife slice 1 meduim eggplant into thin slices.

Dip each one into the liquid then coat with dry mixture

Lay slices on cookie sheet in rows

Bake @ 375-400 for 17 mins. Turn and bake other side an additional 10 mins. Watch carefully.

Finished product should be crisp not burnt. drizzle with Olive oil when finished baking.

Millet Crispies

  • 1/3 c. Millet
  • 1/2 tsp. Salt
  • 2 C. water

Cook 50 mins. Place in a bread pan or other container and refrigerate. Slice into 1/4 inch slices. Lay on cookie Sheet. Bake at 400 degrees for 15 mins or until crispy. Sprinkle with olive oil and nutritional food flakes

Savory Pop Corn

  • 1/4 c. pop corn kernels
  • 1/2 tsp. of sea salt
  • 1/3 c. nutr. yeast flakes
  • 1/3 cup cold pressed olive oil
  • 1 Tbsp. dried dill weed
  • 1/2 tsp garlic powder( not garlic salt)
  • 1/2 of a fresh lemon

Step One: Pop  your Kernels in a air popper.

Steps two: then add the olive oil, spritiz it on with a spray bottle, add the yeast flakes by hand sprinkling all over the pop corn, then add the salt the same way, followed by the garlic powder and dill weed, shake the pop corn and toss with a large spoon. spritz on the lemon juice and toss again until the pop corn is coated with the herbs. Enjoy!!!

Maple Nut Granola - Serves 32

Recipe By: Adapted by Robin Martin

Published in: Best Gourmet Recipes from the Chefs of Five Loaves Deli & Bakery by Neva



2 cups Dates -- pitted

1 cup Walnuts, raw -- or nut of your choice

1/2 cup Honey

1 cup Hot water

2 tablespoons Vanilla Extract

1 teaspoon Maple Extract -- or 1/2 teaspoon almond extract

1 teaspoon Salt -- optional

14 cups Oats, rolled -- regular, old fashioned

2 cups Nuts -- walnuts, almonds or pecans are favorites

2 cups Coconut, Dried, shredded and unsweetened -- shredded & unsweetened


Place dates, 1 cup of walnuts, honey, hot water, vanilla, maple flavoring (or almond extract) and

salt into a blender and whiz until very smooth.

Place the oats, 2 cups of chopped nuts and the coconut into a large mixing bowl and mix well.

Pour the whizzed ingredients into the dry oat mixture and begin gently mixing together first with a

large spoon then with your hands, gently toss until all the oats are evenly moistened and coated.

Do not massage the oats when mixing which tends to make a tough granola.

Pour granola into large cookie sheets or cake pans, taking care not to pack or pat it down tightly.

Keep it light and airy.

Bake, uncovered, in a 225 degree F. oven until golden brown and dry. Stir occasionally.

Optional ingredients: sunflower or pumpkin seeds (add to the dry oat mixture mixture)

Unsweetened cranberries or raisins are delicious too, but add either near the end of the baking

time or after baking.

Basil-Ripe Green Olive Pesto


6 oz can Green Ripe Olives

1/3 cup Pine Nuts, Pignolia -- toasted

2 cloves Garlic

1 tablespoon Nutritional Food Yeast Flakes

1 cup Basil, Fresh -- packed

1/4 teaspoon Salt -- or to taste


Combine all ingredients in a food processor fitted with the metal blade and chop until pesto is a

creamy consistency. Mix into freshly cooked pasta or serve as a topping on baked potatoes or

spread on bread or toast.

Cashew Cream

            Place 2 c. rinsed whole raw cashews in a bowl, soak overnight. 

Drain and place in blender adding enough water to cover them.  Blend on high until smooth (several minutes). 

If not using a ultra high speed blender like a Vita Mix, strain the mixture through a cheesecloth. 

Makes 2 ¼ c. heavy cream

Moroccan Chickpea Bisque

1 onion, sliced
1 C lentils (I prefer orange)
1 C garbanzo beans
3 tbsp fresh chopped cilantro
1 tsp salt
2 cloves garlic
1/2 tsp ground black pepper
1/2 tsp ground ginger
1/2 tsp turmeric
ground chili to taste
8 cups of vegetable broth or water with Better than Bullion added
Saute onions until tender. Add rest of ingredients and cook until beans are tender. Put through Vitamix until smooth. Add more water until desired consistency. Garnish with chopped cilantro.

Iris's Split Pea soup

  • 1 pk. split peas(dry ones, follow directions on package to cook them) add to this
  • 1 whole sweet potato(peel and cut into pieces)
  • 1 whole onion chopped
  • 4 garlic cloves chopped
  • salt to taste

Cook until creamy adding more water if needed

RAW Hummus

  • 1c sprouted garbanzos,
  •  1 T tahini,
  • 1T lemon juice,
  • 1T olive oil,
  • 1T cumin,
  • 1/2t salt
  • garlic and cayenne to taste

Classic borscht

  • 2T olive Oil
  • 2 med. onions chopped    Saute until clear
  • 1 Large Carrot Chopped
  • 2 Stalks of celery chopped add to sauted onion and continue cooking until tender
  • dash of cayene pepper
  • 1 c. tomatoe puree 1tsp dill weed
  • 1 lb. beets, peeled and grated  Add to sauted mixture and simmer 10 mins.
  • 1/2 lb. peeled and grated potatoes1
  • 1/2 head of cabbage, shredded
  • 8 c. water   add to mixture and bring to a boil lower and heat on simmer until tender
  • juice on 1 lemon
  • salt to taste  add.

Top with sour cream and garnish with dill.

Perfect Winter Soup

  • 1/4 c olive oil
  • 1 c onion chopped
  • 4 cloves of garlic chopped
  • 3/4 c sweet peppers(any/All colors) chopped
  • 1 or 2 carrots diced
  • 1 parsnip diced
  • 2 cups sprouted adzuki beans/ or 2 c. brown rice
  • 1 quart veg. broth or other stock flavor
  • 1 c organic sweet corn
  • 2 tsp oregano
  • salt to taste
  • tomatoes chopped(opt)

In a large pot sautee' the onion, carrot, parsnip,garlic and oregano in the olive oil until onion is translucent.

Add peppers and cook breifly.

Add the beans/or rice and stock.and a bay leaf.

Bring to boil. reduce heat simmer for 45-180 minutes or until beans/rice are tender add sweet corn 10 minutes before soup is done and salt to taste. Garnish with tomatoes.

Best Ezekiel Bread Recipe

• 4 cups sprouted wheat flour
• 2 teaspoon salt
• 2 T yeast
• ½ C molasses
• ¼ cup kamut
• ¼ cup spelt
• ¼ cup adzuki beans
• ⅛ cup French lentils
• ⅛ cup millet

This easy Ezekiel bread recipe makes about 2 loaves of bread. If you want, you can cut the ingredients in half to make 1 loaf. All the grains are sprouted, dehydrated and ground. Preheat the oven at 350º F. Add molasses, yeast and salt in the dough and knead it for about 10 minutes. Spread the dough on greased pans or shape in a greased loaf pan. Let rise for several hours (but don’t expect much). Place in the oven to bake for about 60 minutes. Once the sprouted grain bread is ready, let it cool down a bit and then cut into equal slices. This is a very heavy bread that is totally nutritious and filling. It’s the recipe from Ezekiel 4:19!

Tofu Eggless Salad

14 oz. block tofu, mashed- NON GMO!

1 tsp. onion powder

½ tsp. garlic powder

1 T. vegan McKay’s chicken seasoning

¾ tsp. tumeric

            Mix well.  Add.

½ c. finely chopped celery

1/3 c. dill pickle relish

¼ c. finely chopped onion

1 c. Vegenaise

              Mix and Chill.  Serve with crackers.

Black Olive Caviar

2 cans black olives

            Chop in blender and put in bowl.

1-2 T. olive oil

2 cloves garlic, pressed

1 tsp. sweet basil

½ tsp. thyme

½ tsp. savory

1 ½ tsp. lemon juice

            Mix all ingredients together.  Cover and refrigerate overnight.  Delicious on   

crackers or as stuffing for celery.

Vegetable Soup

1 large onion, chopped

1 T. minced garlic

5-6 stalks celery, chopped

            Saute in olive oil for 10 min.

Place in large kettle with 8-10 c. water plus 4-5 Vegetarian Vegetable Cubes

            from Knorr

Add 5-6 large potatoes and 5-6 carrots, peeled and cut up

Cook for 30 minutes or until potatoes and carrots are done.

Add 1 can each of black beans, pinto beans and garbanzos or kidney beans,

            drained and rinsed.

Optional: Add 1 can of Worthington Sup Links, cut in pieces


 5 c. diced potatoes

 1 c. diced onion

 1 T. McKay’s vegan chicken seasoning

 1 tsp. onion powder

 2 tsp. sea salt

 2 c. water

 4 c. frozen corn

 ½ tsp. dill weed

 1 can coconut milk

            Place potatoes, onions and seasonings (except dill) in the water and simmer for 15  

minutes or until tender.  Place coconut milk and frozen corn in blender.  Blend until smooth.  Add to potato-onion mixture along with dill weed or you may just add the corn and coconut milk to soup without blending.  Heat and serve.     

Celery Root Soup

Pinch of sea salt

3 T. extra virgin olive oil

2 medium celery roots, peeled and cut into 1” cubes

2 ribs of celery, chopped

1 large onion, chopped

2 quarts of vegetable broth – Pacific Natural Foods Organic Vegetable Broth –

            Food for Less

1 bay leaf

3 cloves garlic, chopped

            Place all ingredients in large pot.  Cook until tender.  Remove bay leaf.  Add 1 c. of cashew cream.


Cashew Cream


            Place 2 c. rinsed whole raw cashews in a bowl, soak overnight.  Drain and place in blender adding enough water to cover them.  Blend on high until smooth (several minutes).  If not using a ultra high speed blender like a Vita Mix, strain the mixture through a cheesecloth.  Makes 2 ¼ c. heavy cream

Vegan Parmesan Style Cheese

  • 1 c. blanched almonds
  • 3/4 c. yeast flakes
  • 1/3 c cashews
  • 1/2 tsp chicken style seasoning(McKays or Others)

place all ingredients in a food processor and pulse until the texture of shaker cheese. Store in refrigerator.