The HealingTable

An R.O.H Community Cookbook

Parsley & PINE NUt Dressing

Contribution from Tara Tomwww.instagram.com/_taratom_www.facebook.com/love.taratomwww.taratom.com

1 1/2 cup pine nuts 1 tbsp dried parsley 1 1/2 tsp garlic powder

1 1/2 tsp onion powder 1 tsp seas salt or salt to taste

1 1/2 cups water Juice from 1/2 of a medium-size lemon 2 tbsp unsalted tahini

Put all ingredients into a blender and blend until smooth

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avocado dressing

1 whole organic avocado-pitted 1/2 organic lemon juice 2 tbsp organic chickpeas or hummus 2 tbsp water

1 sprig of cilantro Dash of sea salt Need heat? Add 1 slice of jalapeno

1. Put all ingredients in a food processor & blend

2. Add more water if wanting a thinner dressing.

3. Mix with salad and enjoy!

Cover unused portions and put in fridge.

Contribution from HomeMade Bettyinstagram.com/homemade_betty

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fat free asparagus dip

1. Blend in a blender or food processor until smooth. 2. Serve over or with salad, as a dip for

vegetable crudités, or in nori or lettuce wraps.

1 large bunch of raw asparagus 1 medium raw zucchini 2-3 cloves of raw garlic 1 tbsp raw onion

Juice of 2 small or 1 very large lemon 2 heaping tbsp raw honey or 3 dates Leaves from 5 thyme stalks

Leaves from 1/2-1 rosemary stalks Leaves from 2 oregano stalks1 /2 tsp curry powder Cayenne pepper to taste

Contribution from Casey McCluskeywww.instagram.com/caseylmccluskey

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WISE WATER

Quart of boiling waterTbsp of coriander seeds

Contribution from Reclaim Teaswww.reclaimteas.com

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Tbsp of cumin seeds Tbsp of fennel seeds

As I sip it throughout the day, I feel its calm wash over the nerves in my belly and know I am healed.

Anthony William tells us that the amazing seeds contain powerfully healing properties that help decrease inflammation, calm the digestive system, improve assimilation, and support the liver. They are loaded with anti-inflammatory, anti-cancer, anti-microbial, and anti-fungal oils, and packed with vitamins such as C, E, A, and B-Complex as well as minerals such as iron, magnesium, calcium, and more. Being high in folic acid and great at stimulating breast milk production, these herbs are perfect for nursing mothers.

Together, they provide one of the most calming and soothing balms forr our digestive systems and our lives.

This simple soothing blend is made by adding one tablespoon each Coriander, Cumin, and Fennel seeds to a quart of boiling water and letting it steep for 15-20 minutes. Remember to always steep your teas covered in order to retain their powerful essential oils. You can drink this tea throughout the day as it is just as tasty cool as it is hot. Enjoy!

As an avid tea drinker who has been on a healing path for many years, one of my favorite and most healing tools has been Wise Water Tea. This easy to make at home blend was a life-saver for me, even before I found Medical Medium. Since beginning to follow Anthony William, it has continued to be an important part of my toolbox of healing teas and the information provided by him continues to solidify and inform me of its many benefits. For me, it has been the greatest at helping me to fully digest meals, increase my appetite, and soothe my digestive system.

Contribution from Casey McCluskeywww.instagram.com/caseylmccluskeywww.facebook.com/caseymccluskeyfriends

Mushroom taco shells

Break off the stem from the portobello mushrooms and set aside for use in another way or discard. Carefully slice the large por-tobello mushrooms horizontally into thin rounds. Place in a dehydrator at around 105 F for about two hours until they have dried a little and become Or you can pan sear/cook them with a touch of water (or

2 or more portobello mushrooms Avocado Cayenne pepper to taste Leafy greens

a healthy oil) if you want a cooked op-tion. They are great plain or you can spice them up before dehydrating with some paprika, cayenne pepper and a little lime juice. Once stuff your mushroom taco shells with like salsa, avocado, sprouts, and chopped, leafy greens and chopped vegetables.

apple sauce fruit parfaits

6 red skinned apples 10 medjool dates 2 celery stalks

1/2 cup of coconut water or plain water 1 inch piece of ginger, a big hunk 1 tsp cinnamon

Contribution from Casey McCluskey

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To make the parfait layers:Fruits of choice to layer: kiwis, wild blueberries,

oranges, persimmons, banana, pears, mango, papaya, chopped dates, etc.Blend the sauce ingredients until very smooth. Chop your fruits of choice.

Place some apple sauce into 2-4 glass jars, bowls or cups (dependent on how big you want the parfaits to be and how many people you are serving),

then add a layer of fruit. Add another layer of sauce, then a layer of a dif-ferent fruit. Repeat until all sauce is used. Serve dusted with cinnamon.

HEavy metAl berry detox smoothie bowl

1. Blend all smoothie ingredients until smooth.

2. Pour into a large bowl.

3. Add your choice of berries or other fruits on top.

4. Drizzle liberally with your favourite raw honey.

1-1 1/2 cups cocnut water 2 cups frozen wild blueberries 1-2 tsp Vimergy Barley Grass Juice Extract

1-2 tsp Hawaiian Spirulina1 bunch cilantro 3 medjool dates2 tbsp Atlantic dulse

Toppings: Strawberries, raspbarries,wild blueberries, blackberries

2 cups spinach 1 tbsp Vimergy Wild Blueberry Powder

Contribution from Vimergy:www.vimergy.comwww.instagram.com/vimergywww.facebook.com/Vimergy

raw buddah bowl with almond butter dressing

1/2 avocado

1/2 red onion

2-3 cloves of garlic

1 large tomato or 2 medium

Handful of mixed greens

1/2 cup of sprouts

1/4 cup of raw almond butter 1/2 cup of waterJuice of 1 lemon

dressing Ingredients

Wash and cut into and place into a food processor with the S-blade. Pulse the until it breaks down and forms the appearance of rice or couscous. Spoon out the rice” into your bowl. Next cut up all the ingredients except for the mixed greens and sprouts and place them on top of your rice. Finally tuck the mixed greens into the side of your rice (if you would prefer you can also make it as the base for your buddha bowl by laying down the greens in your bowl and then placing your rice on top after) and place the sprouts on top. For the dressing place all ingredients in a blender and blend until smooth. You may add more water if you desire a runnier consistency. Drizzle the dressing on top of your Raw Buddha Bowl and enjoy!

Contribution from Lauren Henry https://www.instagram.com/

https://www.laurenhenryhealth.com

papaya boats with wild berry nice cream

1 ripe papaya 1 cup frozen wild blueberries2 frozen bananas

1 tbsp raw honey2 medjool dates Toppings: Bee pollen, blackberries

Contribution from Whitney DeMariahttps://www.facebook.com/Breaking-Free-With-Whitney-533827826821150/

https://www.instagram.com/breakingfreewithwhitney

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1. Thaw bananas and wild blueberries on counter for 10-15 minutes.

2. Then place in blender with dates and honey, add couple tbs of water to help blend. Using a Vitamix or

powerful blender works best.

3. Cut papaya in half and remove seeds.

4. Use an ice cream scoop to scoop nice cream into papayas!

5. Top with favorite toppings.

Liver-lovin’ anti-inflammatory juice

1 bunch of asparagus 3 red-skinned apples 1-2 thumbs of turmeric

Remove the core of the apples and run all of the ingredients through your juicer.

Sip and enjoy that green goodness!!

1-2 thumbs of ginger

Contribution from Gabbi Zaccheria https://www.instagram.com/gabbi-

zaccheria/

Green smoothie bowl

4 frozen bananas 1 1/2 cups spinach 1 tsp spirulina1 tsp barley grass juice powder

Blend all ingredients with 1 cup of water. Top with chopped mango, tangerine slices and hemp seeds.

Contribution from Melody Pencehttps://www.instagram.com/dolphinmelody/https://www.facebook.com/pence.melody

COODLE CUPSContribution from Melissa Pampininhttps://www.instagram.com/absofruitlymel/https://www.facebook.com/melissa.pampanin

2 large cucumbers, peeled 2 Tbsp dill, chopped 1 head of butter lettuce

1 red bell pepper 1/2 cup green onion 1 lime

SAUCE:Roughly chop mango and bell pepper. Peel and use whole lime. Place all ingredients into blender and blend until smooth.

COODLES (Cucumber noodles): Peel and spiralize or julienne cucumbers.

ASSEMBLY: Rinse and dry lettuce. Separate individual leaves. Mix coodles with sauce. Spoon saucy coodles into lettuce cups. Garnish with green onion and dill.

1/2 cup green onion

1 clove garlic 2 cups mango

serves 2

dill-licious mango sauce

I am so excited to announce that on August 17th, I will be releasing my very first ebook with all of my favorite recipes! I love simple, delicious, easy-to-prep meals, similar to these Coodle Cups, which are exactly the kind of recipes that fill my book. Lets connect! Find me on Instagram at AbsofruitlyMel

or on my website at absofruitlymel.com

DANDELION PESTO POTATOES

Contribution from Reclaimers of Healthhttps://reclaimersofhealth.comhttps://www.instagram.com/reclaimersofhealth/https://www.facebook.com/Reclaimersofhealth/

1 oz basil 1 Heaping Tbsp raw pumpkin seeds

1 large clove of garlic 4 tsp Olive Oil 1 tsp lemon juice

2 tsp raw honey Potatoes, steamed

4 oz dandelion greens

1. P lace all ingredients into a food processor and process until everything is minced and mixed together.

2. Serve over steamed potatoes.

10 cups vegetable broth1 .5 lbs. potatoes, cut into 2 inch chunks

1 cup carrots, cut into 1 inch chunks

1 cup bell peppers, cut into 1 inch chunks

1 medium yellow onion, diced 1.5-inch piece of ginger,peeled and minced

4-6 cloves of garlic, minced 1 jalapeno, seeded and minced

1 cup shiitake mushrooms, sliced

3 cups broccoli, rough chopped

8.5 oz. coconut milk 1 lime

1 tsp garam Masala1 tsp. curry powder

COCONUT CURRY SOUP

1. In a large stockpot over medium heat, heat 1 tsp of coconut oil. Add onion and sauté 5 minutes.

2. Add garlic, ginger and jalapeno and sauté another 3 minutes.

3. Add the curry powder and garam masala. Stir and cook 30 seconds.

4.

5. Add potatoes and cook until about they’re halfway done. Then add carrots and cook an additional 10 minutes.

6. Add bell peppers, mushrooms and broccoli and cook an additional 5 minutes.

7. Turn off heat, add coconut milk and 2 Tbsp. lime juice and stir until combined.

8. Garnish bowls with cilantro, red onion and additional lime juice, if desired.

Contribution from Reclaimers of Health

PESTO STUFFED TOMATOESWhen the markets are bursting with summer tomatoes, this recipe has to be at the top of your

to eat it standing over the kitchen sink. But it is totally worth it. So full of health and color andabsolutely delicious. Give these a try! This recipe is fat free, raw, and vegan.

2 large heirloom tomatoes 1 cup mango, diced 1 large handful of basil

1 large handul of cilantro 1/2 cup sprouts (any variety)

1 green onion stalk1 garlic clove 2 medjool dates (pitted)

1. Cut a circle around the stem of both tomatoes and remove.

2. Using a spoon, scoop the inside soft insides and seeds of both tomatoes into the food processor. Leave about 1/4 inch of skin and around the outsides of

each tomato. Set the hollowed out tomatoes to one side.

3. Place all the remaining ingredients into the food processor and process until well-combined but still textured.

4. Spoon the pesto into the tomatoes and enjoy. This is a messy one so keep a napkin close by!

Contribution from Ashleigh Fosterwww.ispybeautiful.comhttps://www.instagram.com/ispybeautiful/

MUSHROOM VEGGIE BROTH/STOCK

Contribution from Vimergy:www.vimergy.com

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2 quarts/liters pure water

3 cups mushrooms 2 tsp Vimergy Chaga Extract 2 tsp Vimergy Reishi Extract

1 large onion, diced 5 stalks celery

2 tomatoes or 3 oil-free sundried tomatoes 1 tbsp dulse (optional)

1 bay leaf

1/2 cup parsley 4 stalks thyme and/or 2 stalks rosemary

Place all ingredients in a large pot. Bring to boil and then reduce heat slightly. Allow the broth to gently simmer for 30 minutes.

Strain the vegetables and use the broth/stock as a healing drink on it’s own, or as a base for soups, stews, and other healing meals.

You can also add potatoes and winter squashes to the broth and leave all the vegetables in to enjoy it as a delicious soup.

8 cloves garlic