The Sugar Killer

Layered Veggie Cheese Bake Two recipes roasted garlic 3 to 4 dice from tomatoes or any variety of your choice of tomatoes  Half a cup coldpressed extra-virgin olive oil Half a cup freshly minced basil 1/4 cup freshly minced parsley 2 tablespoons freshly minced oregano 2 tablespoons freshly minced Rosemary 1 tablespoon freshly minced sage 1 tablespoon freshly minced bayleaf 1 tablespoon freshly minced thyme  One cup cashews soaked overnight in water plus 1 tablespoon of Brandy and drained One cup black walnuts soaked overnight in water plus 1 tablespoon of Brandy and drained One cup pine nuts soaked overnight in water plus 1 tablespoon of Brandy and drained One cup macadamia nuts soaked overnight in water plus 1 tablespoon of Brandy and drained 1/2 cup of lemon juice 2 tablespoons nutritional yeast 2 teaspoons turmeric 2 teaspoons yellow mustard seed powder One and a half tablespoons tapioca starch 1/4 cup grapeseed oil 1/4 cup extra virgin coconut oil One package of mushrooms ...

Produce Wash One cup organic Apple cider vinegar 4 cups of water 1/4 cup baking soda 2 tablespoons pink Himalayan sea salt 2 tablespoons coldpressed extra virgin coconut oil heated In a large bowl what's together baking soda and water slowly whisking in the apple cider vinegar, and the heated coldpressed extra virgin coconut oil, and then finally the sea salt. Next add vegetables and fruits to the mixture and let the fruits and vegetables soak for about 15 minutes and then rinse with warm water. Make sure the fruits and vegetables are thoroughly washed and no oil or salt or water remains before chopping or preparing for cooking. Pat dry with a cheese cloth or kitchen towel, if necessary.

  Super Ultimate Delicious Veggie Stock Dehydrated Cookies Vegetables saved from veggie broth recipe 1 tablespoon arrowroot starch 2 tablespoons coconut flour 3 tablespoons water  Parchment paper or wax paper Cookie sheet Preheat oven to 110°F Transfer the Vegetables into a high powered blender with maybe 1/4 to half a cup of veggie broth enter the blender what vegetables and pulse on high until smooth and uniform throughout. Now in a small bowl whisk arrowroot starch and coconut flour with water until uniform throughout. If you so desire, continue to let the blender run until the what's double stock is cooked half way down from its original volume. Or you can return the vegetables to the stock pot medium high heat and continue to cook vegetables for a few minutes stir it a couple of times until they are reduced to about half the volume. Next turn off the blender and whisk in the coconut flour water mixture with the vegetable stock and allow to thicken. Or you can reduce the p...

Super Ultimate Delicious Veggie Broth  Eight cups tomato veggie water saved from previous recipes 1/4 cup tomato paste powder or one dehydrated tomato paste cupcake 1/4 cup nutritional yeast Half a cup leftover veggie juice pulp 1 to 2 beets of any variety quartered 2 sweet potatoes quartered One white onion minced One red onion minced One head of garlic, cloves peeled and separated and roughly chopped 2 tablespoons Brandy 1/4 cup Pinot Grigio 1/4 cup red wine of any variety or a port One package of mixed dehydrated mushrooms One package of fresh mixed mushrooms One package of any variety of fresh mushrooms white or Baby Bella or Portabella etc.  2 to 3 sticks of celery roughly chopped 2 to 3 sticks of carrots roughly chopped 2 to 3 4 inch portion sizes of daikon radish 3 to 4 leaves of kale or any greens of one’s choice 6 to 8 of any variety of small baby potatoes red, purple, or yellow or gold 2 cups of any variety of cooked beans or lentils, if canned rinse and drained 1/4 ...

  Darkened Oven Roasted Unsun Drunken And Dried Tomato Paste Cupcakes 1 tablespoon freshly minced Rosemary  1 tablespoon freshly minced Basil 1 tablespoon freshly minced oregano 1 tablespoon freshly minced to Sage 1 tablespoon freshly minced thyme 1 tablespoon minced bayleaf 2 to 3 pounds or more of any variety of tomatoes preferably those with less seeds One head of garlic One cup of Cold pressed extra-virgin olive oil or avocado oil 1 tablespoon of Cold pressed flaxseed oil or cold pressed flaxseed oil 1/4 cup red wine 1 tablespoon ground white pepper 1 teaspoon pink Himalayan sea salt Parchment paper or wax paper One large bowl Plenty of cheese cloth or Muslin sheets or a nut milk bag Silicone or glass cupcake pans Preheat the oven to 350°F Core and deseed 2 to 3 pounds or more of any variety of tomatoes, save the seeds for future recipes Bring a large stockpot of water to a boil.  Add the tomatoes to the boiling water for a few minutes, prepare an ice bath for the tom...