NAT. SOLVE (PTY) LTD. T/A -NATURAL SOLUTIONS
HELPING YOU TO HELP YOUR BODY RE-GAIN ABUNDANT GOOD HEALTH.
The 40 day healing plan
In the world we live in today our bodies have heavy metals, aluminium, electro magnetic radiation, herbicides and other chemicals that we breathe in and eat our foods.
Our body systems e.g. the lymphatic, endocrine and central nervous systems are woking hard daily and the immune system is constantly ready to help us daily look for any invaders.
We unconsciously eat things our systems don’t need, often to indulge our emotions rather than feed our bodies.
Eventually the physical body begins to show wear and tear, and starts with small break-downs, then larger ones come. Much like a car that is never main-tained, eventually it breaks down.
The human body can heal, it has new cells born daily – old ones die off and we need to just balance our systems (by allowing the immune system to do its job.)
The idea is to take the pressure of this important system by eating foods that are healing. Restorative foods are critical to heal and bring about good health for the body.
Week 1 (7 days)
Stop eating all processed foods such as sugar, flour, dairy, boxed nut milks, packaged foods, prepared ready meals, tinned foods.
Introduce your body to fresh foods as organic as possible to prepare for healing.
If you do eat meat stop all pork, goat and ostrich which carry the most parasites and worms.
Only organic clean meat is advisable.
Aim to have last meal at 6pm and do not eat anything raw after 4pm.
Make up Ancient Golden Milk paste recipe and have a cup before bed daily.
Start the morning with Bio-Sil Zeolite and 1/2 a fresh lemon in water.
Week 2 (14 Days)
First meal now becomes a juice – fresh – adding ginger.
Follow the re-maining day as you did in week one.
Weeks 3 and 4 ( 28 Days)
Stop all meats and fish.
Incorporate the following recipes into your lunch and supper menus.
Our body systems like the lymphatic, endocrine and central nervous systems are woking hard daily and the immune system is constantly ready to help us daily look for any invaders. We unconsciously eat things our systems don’t need, often to indulge our emotions rather than feed our bodies. Eventually the physical body begins to show wear and tear, and starts with small breakdowns, then larger ones come. Much like a car that is never main-tained, eventually it breaks down.
The human body can heal, it has new cells daily born and old ones die off, we need to just balance our systems though allowing the immune system to do its job. The idea is to take the pressure of this important system by eating foods that are like medicine, restorative foods are critical to heal and bring about good health for our body.
The plan is to look at 28 days, if possible, where you focus on your food choices. Eating delicious healing foods, brings about a body cleanse that will change your whole body sys-tem.
Next 14 days recipes.
Eat two meals or recipes a day – it is recommended to have the fresh-pressed vegetable or fruit juice each morning.
Kamut Raisin Pancakes
2 cups of Kamut flour
1/4 cup of raw honey, 2 tsp of vanilla extract
1 2/3 tsp of sea-moss powder (Natural Solutions have pure Irish Sea Moss Capsules empty one into this recipe).
1 1/2 cup of coconut or other pure plant based milk and 1/4 cup of raisins
Putting it all Together: – Put Kamut flour, sea-moss powder in a bowl
Add raisins, vanilla extract, and honey. Stir in nut milk
Pour into heated pan and cook evenly on both sides
Sea-moss Breakfast Shake
4 Tablespoons of almond butter 1/4 cup of raw honey,
3 cups of almond milk3 tsp of vanilla extract
2 tsp of cinnamon
1 capsule emptied of sea-moss and 3-4 cups of water
Putting it all Together Blend hot water and sea-moss
Add almond butter, honey, cinnamon, vanilla extract and almond milk
Blend until smooth and serve
Spelt Strawberry Waffles
2 cups of spelt flour 1/2 cup of almond milk
1/4 cup of water1 tsp of sea-moss
1/4 cup of agave nectar
1 tsp of vanilla extract
6 strawberries cut into small pieces
Putting it all Together:Put spelt flour, seams, and strawberry pieces
Add agave nectar, vanilla extract, water, and almond milk
Mix together and pour into waffle maker and cook
Cream of Rye
1 1/2 cup of cream of rye 1/2 cup of water 1/2 cup of almond milk 1 tsp of vanilla extract
1/4 cup of agave nectar
Putting it all Together:
Add water to a pot and bring to boil
Once boiling, take opt off the fire
Add cream of rye mix until thickens
Add vanilla extract, agave nectar and milk Stir then serve
Blueberry Spelt Muffins
1/4 tsp of sea salt, 1/3 cup of maple syrup or honey
1 tsp of baking powder 1/2 cup of sea moss 1/2 cup of sea moss
3/4 cup of spelt flour3/4 cup of kamut flour
1 cup of almond milk
1 cup of blueberries
Putting it all Together: Preheat oven to 400F. Place baking cups in a muffin pan.
Combine flour, syrup, salt, baking powder, and sea-moss together in a mixing bowl.Add almond milk.
MixFold in blueberries
Pour into baking cups and bake for 25-30 minutes
Spelt French Toast
2 slices of Spelt Bread
1 cup of Almond Milk 2 tsp of Quinoa flakes 2 tsp of spelt flour
1/4 cup of honey, 1/2 tsp of sea salt
Putting it all Together: Mix all together
Dip bread till soak but not soggy.
Add olive oil to pan to lightly fry on both sides
Kamut or Spelt Puff Cereal
1/4 cup of agave nectar
1 cup of hot Almond milk 1/4 of raisins
1/4 cup of chopped almonds 1/4 cup of chopped dates
1 cups of kamut or Spelt puffs
Putting it all Together:
Add almond milk to:
Almonds, cereal, dates, agave nectar and Enjoy!
Papaya Breakfast Shake
2 cups of almond milk
1/4 cup of agave nectar or raw honey
1 tsp of sea-moss
1/2 cup of cold water
1/2 cup of fresh or frozen papaya
Putting it all Together:
Blend water and sea-moss
Add Papaya, milk, and agave nectar Blend till smooth and serve
Cream of Kamut
4 cups of almond milk
2 cups of water
1 1/2 cup of kamut flour
1 1/2 tsp of vanilla extract 1 cup of maple crystals
1 tsp of cinnamon Putting it all Together: Make like cream of rye
SPELT PASTA
]1 Packet of spelt penne
2 avocados cut in small pieces 1 1/2 cup of sun dried tomatoes 1/2 cup of chopped onions
1/4 cup of almond milk
1/4 cup of fresh lime juice
3 tbs of maple syrup or raw honey
4 tbs of sea salt
3-4 dashes of cilantro
1/2 cup of olive oil
Putting it all Together:
Cook the pasta as directed on package Add everything in a big bowl
toss until evenly distributed
Mushroom Patties
2 portabella mushrooms
1/2 cup bell peppers
1/4 tsp oregano 1 Pinch of cayenne pepper 1/4 bunch of cilantro
4 tbs sea salt
1 tsp dill
2 tsp onion powder
1/4 cup of spelt flour
Putting it all Together:
-Soak mushrooms for 1 minute in spring water
-Remove and place in food processor with scallions and bell peppers -Add cilantro, flour
and other seasonings
-Mix thoroughly and form patties
-Place them in heated pan with 2 tbs olive oil
-Fry on both sides until done (approximately 3 minutes each)
The Greatest Greens
3 bunches of mustard and turnips greens 1/2 of each 2 cups of chopped onions
1/4 cup olive oil
1 tsp of cayenne or chili powder
3 tbs sea salt
Putting it all Together:
-heat pan then add onions, cook till golden brown -add greens, cook down for 20 min.
-season with sea salt, and cayenne or chili powder
Stuffed Bell Peppers
1 1/2 cup of quinoa
1 lb. oyster or brown button mushroom
2 green bell peppers
3 tbs olive oil
1/2 red bell peppers chopped fine
1/4 tsp of ground cumin
1/2 tsp sweet basil
1/2 tsp dill
1/2 tsp sea salt
2 slices of kamut or spelt bread toasted, crumbled
Putting it all Together:
-steam bell peppers until tender, then hollow out
-place quinoa grain in saucepan with water covering the top
-cook low heat until water is absorbed, then set aside
-sauté mushrooms and red bell peppers in olive oil
-season inside bell peppers with some spices and olive oil
-mix quinoa, mushrooms, and red bell pepper with remaining seasonings
-stuff bell peppers with mixture, then sprinkle bread crumbs on top -bake in preheated
oven at 250 degrees for 10-15 minutes
-serve hot and enjoy with a green leafy salad
Vegetable Mushroom Soup
500g oyster mushrooms, chopped
1 cup quinoa, 1 small red and green bell pepper chopped, 1 bunch spinach, washed, and
steamed; 2 tbs olive oil; 250g kamut spiral pasta
Spring water
2 onions chopped finely
1 large butternut squash, peeled and chopped 2-3 bunches kale
1 clove
1/2 tsp: marjoram, rosemary, oregano, thyme, red pepper, and cumin
Putting it all Together:
-put olive oil in hot skillet – sauté mushrooms, bell peppers, and onions slowly for 20 minutes
-add mushroom mixture in soup pot and fill with spring water
-add butternut squash
-add thyme, marjoram, rosemary, oregano, red pepper, cumin, clove, and quinoa
-Simmer 45 minutes -add Kamut Pasta simmer for 15 min -add spinach, stir, and then serve when tender
Vegetable Patties
1 bunch of broccoli chopped fine
1 bunch of kale greens cut fine
1 butternut squash diced
1/2 red and green peppers chopped
1 medium yellow onion chopped fine
1 pinch of red pepper, 3 tbs olive oil 3 capsules of Irish seamoss powder (open and empty)
Spring Water and Kamut Flour
Putting it all Together;
-heat skillet with 3 tbs olive oil
-add onion, bell pepper, squash, African red pepper and ground cumin, sauté 2-3 minutes
-add broccoli and kale simmer 10-12 minutes
Preparation for Kamut flour:
-mix seamoss with enough flour and water to make a dough -roll out on floured board cut
into 10″ diameter circles
-place cooked vegetables 1/2 of circle
-fold other half to cover the vegetables
-use a fork to pinch the edges closed
-place patties on lightly greased baking sheet and bake 20-30 minutes or until golden brown
Vegetable Stir Fry Medley
1 pkg. oyster mushrooms, sliced
2 zucchini, sliced
1/2 small yellow onion, chopped fine 8 cherry tomatoes, chopped
3 tbs olive oil
1 cup broccoli, chopped fine
1 small red and green pepper, chopped
Putting it all Together:
-Put olive oil in heated stainless steel wok
-add tomatoes and onions
-add your favourite seasonings and sauté 3-4 min -add mushrooms and sauté another 3-4 min
-add zucchini, bell peppers, broccoli and sauté 3-4 minutes
Wild Rice
1 cup Wild rice
Spring water
1 medium yellow onion chopped fine
1 small red pepper
1 cup mushrooms, chopped medium, fine (oyster or brown button) 1/8 cup olive oil
1 tsp. thyme
2 tsp. oregano
1 tsp. Celtic sea salt
1/8 tsp. red pepper
Putting it all Together:
Soak rice in spring water over night for best results
-Cook rice according to package instructions and set aside -pour olive oil in hot skillet
-Sauté vegetables and mushrooms 2-3 minutes
-Add thyme, oregano, sea salt, and African red pepper -Fold in Cooked rice and simmer
for 20 minutes
Tip: If you forget to soak rice over night:
Par boil rice for 20 minutes set aside loosely covered until rice opens (approx. 2-3 hours)
Rinse and cook until tender
Or:
Boil rice, adding additional water and stirring as needed until tender.
Spaghetti Recipe
Follow directions on the Spelt Pasta packet on how to cook the pasta.
After the pasta is cooked, strain it.
In a separate pan add 1/2 cup of olive oil 2 cups of tomato sauce
add 4 tbs of sea salt
1 1/2 tbs of onion powder
2 tbs of cayenne/chili powder 3 tbs of maple syrup
Heat sauce on medium high for 10 minutes Stir pasta into sauce
Let sit for 5 minutes.
Serve and Enjoy!
LASAGNA
1 red bell pepper, chopped 1 yellow onion chopped
2 tbs olive oil
Bay leaf, crumbled
Spelt lasagna pasta
1kg, mushrooms
8 fresh tomatoes, Nut cheddar cheese, Oregano, to taste
Sea salt, to taste Putting it all Together:
Tomato sauce
-Heat Skillet and add olive oil
-Place onion, bell peppers, oregano, sea salt, and bay leaf in skillet and sauté
-Boil tomatoes for 10 minutes
-Place in ice water for five minutes, drain and remove skin from tomatoes
-Blend tomato in blender -fresh tomato sauce
-Add tomato sauce in skillet with sautéed seasonings
-Simmer for 30-45 minutes
-Set aside half of sauce to be used to make mushroom sauce, remaining half to be used when layering.
Mushroom sauce
-Place mushrooms in water, soak for 1 minute, strain and slice -Season to taste sauté for 2
minutes and add 1/2 of saved sauce (see above), set aside for layering.
Pasta
-Prepare pasta according to instructions
-Once pasta is done, place under cold water for easy handling -Layer a deep baking dish with tomato sauce
-Place a layer of pasta on top then a layer of mushroom sauce -Then add a layer of almond cheddar
-Repeat steps until dish is almost full
-Place 2 cups of sauce on top of remainder of almond cheddar -Bake in 350 degree oven for 20 minutes until almond cheddar is melted
Hot Veggie Wrap
3 cups diced tomatoes
2 cups onion
1 cup of diced bell peppers
1/2 cup of mushrooms chopped AND Spelt tortilla
Putting it all Together:
-Stir fry all vegetables for 5 minutes -Warm spelt tortilla
-Put together
Enjoy!
Taquitos
Corn Shells
2 cups of chopped onion
4 cups of chopped mushrooms 2 tsp chili powder
3 tbs sea salt
2 tbs tomato sauce
2 tbs oregano
2 tsp. onion powder
2 tsp. ground thyme
Putting it all Together:
-Add 1/4 cup of olive oil to the pan -Add onion sauté until golden brown -Add mushroom sauté for 5 minutes
-Then add seasonings
-Wrap in corn shells tightly -Then fry until crispy
Mushroom Salad
1/4 bunch fresh spinach, torn 1/4 bunch red leaf lettuce, torn 1/4 bunch romaine lettuce,
torn 1/2 lb. fresh mushrooms
1/2 red bell pepper, chopped
1 sm. red onion, diced 1/2 cup olive oil
1/4 cup fresh lime juice 1/2 tsp. dill
1/2 tsp. basil 1/2 tsp. sea salt
Putting it all Together:
-Thoroughly wash mushrooms, dry, slice
-Add onion, bell pepper, olive oil, lime juice, dill, sea salt, and basil -Marinade 1/2 hour in refrigerator
-Thoroughly wash greens, dry and shred
-Place greens with mushrooms and mix thoroughly
Vegetable Salad
500g fresh string beans (Remove ends and snap in half) 1/2 bunch romaine lettuce, torn
1/2 bunch watercress, torn
1/2 bunch cilantro, chopped fine 1/2 tsp. dill
1/4 tsp. cumin
1/4 cup fresh lime juice
1/2 cup olive oil
Sweet basil to taste
Putting it all Together:
-Put olive oil in bowl
-Add dill, cumin, basil, and lime juice
-Marinade in refrigerator for 1-1/2 hours
-Mix thoroughly with lettuce, watercress, and cilantro
Avocado Dressing
3 Ripe avocados, peeled and seeded 1/2 small red onion
1/2 tomato peeled
1/4 cup fresh lime juice
4 tbs pure olive oil Pinch Cayenne Pepper Few sprigs of cilantro 1 tsp. chili powder
1 tsp. oregano
1 tsp. cumin
1/2 tsp. sweet basil
1/2 tsp. sweet basil
1/2 tsp. thyme
1/4 tsp. sea salt
Putting it all Together:
Puree avocados in blender
Add remaining ingredients and 2 tablespoons of spring water Lightly blend and pour over
your salad
Note: Season to taste
Use cold pressed, virgin olive oil
Creamy Salad Dressing
4 tbs. almond butter
2 green onions
1/4 tsp. ground cumin 1/2 cup fresh lime juice 1/2 tsp. sweet basil
1/4 tsp. thyme
1 tsp. maple syrup 1/4 tsp. sea salt
Putting it all Together:
In a glass bottle, add all ingredients and 2 tablespoons of spring water Shake thoroughly and enjoy!
Cucumber Dressing
3 med. cucumbers, peeled
10 almonds, raw, unsalted
4 tbs. pure olive oil
1/4 cup fresh lime juice
1/4 cup green onions, chopped fine 1/2 tsp. thyme
1/2 tsp. sea salt
1/4 tsp. dill
1-1/2 cup spring water
Few sprigs of cilantro, chopped
Putting it all Together:
Blend 10 almonds in spring water, 2 minutes, high speed Strain and set liquid aside
Puree cucumbers in blender with almonds
Add olive oil, lime juice and remaining ingredients
Lightly blend, adding liquid, if needed Pour over your salad and enjoy!
Lime Delight
2 fresh limes squeezed 3 tbs. maple syrup
3 oz. sesame tahini
1 oz spring water 1 tsp. sea salt
1/2 tsp. red pepper
Putting it all Together:
In a glass bottle, add juice of 2 limes, water, maple syrup, sea salt, red pepper, and sesame tahini
Shake well and dress your salad!!
Lime and Olive Oil Dressing
1/4 fresh lime, squeezed 1/2 cup olive oil
1/8 cup spring water
1 tbs. maple syrup
1/4 tsp. sweet basil 1/4 tsp. thyme
1/4 tsp. oregano
1/4 tsp. ground cumin
Putting it all Together:
Put all ingredients in a glass bottle
Shake thoroughly and enjoy this delicious and easy salad dressing!
Peanut Butter Truffles
Time: 20 minutes
Servings: Makes 24 (this may vary depending on size of mold used)
INGREDIENTS
Filling:
- 2 cups frozen strawberries
- 2 Tbsp coconut nectar
- Juice of 1/2 lemon
Base: - All pulp from Peanut Milk
- 1 Tbsp peanut butter, optional
Chocolate: - 1 cup solid cacao butter (or 1/2 cup melted)
- 1/2 cup cacao powder
- 3 Tbsp coconut nectar
DIRECTIONS
In a saucepan, cook strawberries on medium-high heat for several minutes until they break down and soften to your liking. You can use the back of a spatula to mash the berries until they’re as smooth or as lumpy as you like.
Remove from heat and stir in the coconut nectar and lemon juice. Allow to cool for 10 minutes, and then pour the mixture into a chocolate truffle mold (leaving a little room for the peanut base). Store in freezer for at least 30 minutes to firm up.
When ready, add Peanut Milk pulp and 1 Tbsp peanut butter to a small mixing bowl, and mix well. Add a layer of peanut butter pulp mixture on top of the strawberry filling to each of the truffle molds. Transfer to freezer for at least 3 hours, or until the entire truffle is completely hard.
When ready, add 1 cup solid cacao butter to a saucepan, and melt. Add cacao powder and coconut nectar, and stir until completely smooth. Set aside to cool for 10-15 minutes. Once the chocolate is cooled, pop out the truffles from the molds, and dip one at a time into the chocolate. It should harden almost immediately.
Quickly transfer the ready-made truffles back into the freezer until all are finished. Place in sealed container and store in freezer.
Remove from freezer and let set for a few minutes prior to enjoying.
Final days you have now been eating clean for 28 days – for the next 12 days follow this deep cleansing eating plan.
THIS IS THE EXTREME RAW EATING – IT IS SO CLEANSING.
EARLY MORNING
Start the day with a cleansing beverage – with celery juice, cucumber juice, lemon water,
coconut water, Barley grass, or even a herbal Essiac Tea.
BREAKFAST and MID MORNING
Look at the options for fruit smoothies to start your body off in the morning, a good recipe is 3 bananas, 2 dates, one cup of berries, (blueberries are idea as they help in eliminating heavy metals). If this doesn’t fill you up add more bananas or berries. The next morning replace the berries with Papaya, or pears or mangoes. All extremely good for you. Make two servings of this and have one mid morning.
LUNCH
Make a base salad using spinach, lettuce and cucumbers, then toss in some fruits such as berries, sliced mangoes, papaya chunks grapes, orange or grapefruit. Make a dressing with avocado and cilantro with juice from two oranges, you can add fresh ginger or garlic to this for added boost. If you prefer you can replace the fruits with cabbage, Clery or cau-liflower, baby kale, sprouts and baby onions.
MID AFTERNOON
If you are hungry snack on any fruits of your choice, such as apple, pears, dates, oranges and seeded grapes. Also Clery sticks are a great cleansing food.
DINNER
Veg soups are good for you and light enough to allow the immune system rest. A good one is 2 bunches of spinach, three medium tomatoes, juice of one orange, one stalk of celery, small handful of cilantro and a clove of garlic. Put into a high speed blender, then warm up to enjoy. This is also delicious over cucumber noodles, or zucchini noodles,
EVENING
Snack on apples or dates.
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Wishing you abundant health always
Enjoy