sanoviv cookbook

recipebook

Sanoviv Medical Institute

ContentDips, Salsas

& Appetizers

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24

9

28

14

42

19

46

Soups

Fish

Main Course

Main Dishes

Italian Food

Desserts Drinks

Dips,salsas &appetizers

4 Sanoviv Cook book

Eggplant Dip

Tahitian Almond Dipping Sauce

Hot Sauce For Soft Tacos

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Heat the oven at 350 F

Bake the Eggplant for 30 minutesTake the skin off

Bake the bell pepper for 5 minutes

Bake the pine nuts for 3 minutes

Blend the Eggplant, pine nuts and bell pepper in the food processor

Add Tahini, Cilantro, Ginger, Garlic, and Chili powder, Salt to taste and blend for 15 Seconds

Serve with vegetables sticks

Juice fresh oranges to yield 1 Cup

Place all ingredients into blender

Blend until smooth

Dice tomatoes


Blend until smooth

1 eggplant1 bell pepper

½ Cup pine nuts2 tbsp Tahini 1 tsp cilantro

1 Cup raw almond butter½ Cup raw pine nuts

½ Cup cilantro (chopped)1 clove fresh garlic

¼ Cup fresh orange juice1 ½ tbsp. agave syrup

2 tomatoes (diced)¼ Cup sun dried tomatoes

¼ tsp cayenne pepper1 tsp. chili powder

¾ tsp. Celtic sea salt2 tsp. agave

¼ tsp ginger ¼ tsp garlic

1 tsp chili powderSalt

Ingredients For 4 Servings

Ingredients For 4 Servings Ingredients For 15 Servings

5Sanoviv Cook book

Mock Sour Cream

Zucchini Chips

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Juice celery in juicer

Peel, seed and chop cucumber

Combine cucumber and celery juice in blender and liquefy

Add sunflower seeds or pine nuts and blend until smooth

Add the onion, lemon, garlic and Salt

Blend until smooth, adding enough water to achieve desired consistency

Refrigerate until needed

Slice zucchini into round disks

Marinate zucchini disks in tamari for several hours

Add other spices as desiredPlace zucchini disks onto teflex sheets

Place into dehydrator at 105 degrees for 3 – 6 hours until desired crispiness is obtained

Serve, or store in airtight container

1 Cup sunflower seeds or pine nuts (soaked 8-12 hrs.)

½ Cup cucumber (peeled, seeded & chopped)¼ Cup celery juice

¼ Cup onion (chopped)½ Lemon (peeled, seeded &

chopped)1 tsp. Garlic (minced)

¼ tsp. Celtic sea saltWater to consistency

Zucchini Tamari

Any spices desired

Ingredients yields 1½ Cups

Ingredients yields 1½ Cups

Dollop Mock Sour Cream on Raw Tacos

SERVINGSUGGESTIONS

6 Sanoviv Cook book

Vegetable Crackers

Faux Salmon Pate Mayonnaise

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Run carrots and broccoli through a champion juicer with blank screenIn a food processor with the S- blade, mix tomato, pumpkin seed and sea saltStir the pumpkin tomato mix into the vegetablesAdd the flax meal and mix wellSpread onto teflex sheet – 3/8” thickPlace dehydrator tray without teflex sheet over the cracker mixFlip over to switch trays to allow more airflowPeel off teflex sheet and cut into desired shapeDry at 105 degrees F until crisp

Juice carrots in juicer to yield 1 ½ Cups pulp and set aside

Mix remaining ingredients with the carrot pulp

Save juice to moisten

Blend until very smooth

Add a little coconut water or water if necessary

10 Cups chunked carrots10 Cups chunked broccoli

2 Cups blended tomato4 Cups soaked and dried

pumpkin seed

1 ½ Cups carrot pulp2 tbsp. Garlic minced

1 ½ tbsp. Ginger minced½ Cup fresh dill chopped

½ Cup onion minced½ Cup macadamia pine nut

cheese

½ Cup lemon juice1 tsp salt

2 tbsp olive oil3 Cups macadamia or pine

nuts

1 ½ tsp. Celtic sea salt

1 ½ Cups golden flax meal

Ingredients

Ingredients For 4 Servings Ingredients

7Sanoviv Cook book

Macadamia Pine Nut Cheese

Nut Bread

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Process above ingredients in food processor until smooth

Fold into carrot pulp mixture; add carrot juice to desired consistency

Pour in flax oil

Add lemon juice to taste

Press into a loaf

Sprinkle kelp powder and serve

With “S” blade process cauliflower set aside

With “S” blade process yellow squash or vegetable pulp, salt, and flax meal

In a bowl mix all ingredients by hand

Spread on teflex sheet dehydrator 3/8 inch

Dry top, invert, cut, and finish drying - Leave them a little soft

½ Cup macadamia nuts½ Cup pine nuts

¼ tsp. Celtic sea salt1 lemon juiced

2 cloves fresh garlic¼ Cup olive oil¼ Cup flax oil

Dash kelp powder

¼ tsp sea salt

Ingredients

Ingredients

2 Cups nut pulp 2 Cups cauliflower

2 Cups yellow squash or left over vegetable pulp¼ Cup golden flax meal

8 Sanoviv Cook book

Flax Seed Coconut Sheet

Steamed Vegetables Mexican Salsa

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Blend all ingredients, except the basil leave, until smooth

Spread evenly and very thinly (approx 1/8“ in) onto teflex

Gently press on the whole basil leave

Dehydrate at 115 degrees F for 6 – 10 hours – no need to flip

Steam carrots for 10 minutes

Steam cauliflower for 5 minutes

Steam broccoli for 3 minutes

Steam chard for 2 minutes

Serve

Mix all ingredients together in a bowl

2 young coconut pulp¼ Cup whole golden

flaxseed

1 head cauliflower cut in florets

2 Cups carrots sliced2 head broccoli cut in

florets2 Cups chard chopped

2 avocados (chopped)3 tomatoes (chopped)

½ bunch fresh cilantro (chopped)

1 clove garlic (chopped)¼ red onion (chopped)

¼ Cup red bell pepper (chopped)¼ tsp. jalapeno (chopped)

¼ Cup olive oil½ tsp. chili powder

Juice from 1 lime

2 tbsp olive oil 1 tsp. salt

1 basil leave

Ingredients


9Sanoviv Cook book

Soups

10 Sanoviv Cook book

Lentil Soup

Italian Wedding Soup

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Soak lentils overnight in twice as much water to lentil. Drain and rinse

In a large pan sauté garlic, onion and celery in olive oil over medium heat for 3 minutes

Add all ingredients and enough filtered water to cover

Bring to a boil and reduce heat to medium low and simmer with lid on for 1 hour

In a large saucepan sauté the onion in coconut oil until glassy

Add vegetable broth, carrot, basil and grains

Bring to a boil and reduce heat to medium. Slowly boil until quinoa is cooked al dente

Add kale or spinach and serve immediately

1 Cup green lentils2 cloves of garlic minced

½ onion chopped½ Cup celery chopped1- 2 tsp. Celtic sea salt

½ Cup zucchini chopped1 Cup tomato chopped

½ tsp. dried basil1 Cup uncooked quinoa

grains, soaked over-night, and rinsed

2 Cups kale or spinach thinly sliced

Ingredients

Ingredients

1 tbsp coconut oil1 med. onion finely

chopped5 ¾ Cup vegetable broth1/3 Cup finely chopped

carrot

11Sanoviv Cook book

Tomato Soup

Thai Tomka Soup

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In a small pot over medium heat cook the garlic for a minute

Add onion for 2 minutes

Add zucchini, turnips, celery, broccoli and cook for 7- 10 minutes

Add tomato blended, Italian seasoning and water until boil

Before serve add parsley and chard

In a pot medium heat cook the coconut oil

Add leeks and cook for 3 minutes

Add bock choy and cook for 1 minute

Take out of the stove and add the coconut blended, and all the ingredients

6 tomatoes blended1 white onion sliced ½ moons

2 cloves garlic minced2 paces zucchini cubed

1 pc turnip cubed2 stalks celery chopped

½ bunch parsley chopped

½ Cup florets broccoli1 bunch chard

chopped2 tbsp. Olive oil

2 tbsp Italian seasoning4 Cups water

¼ Cup ginger minced1 tbsp cumin

1 tbsp coriander 1 tbsp chili powder

Salt

Ingredients for 4 servings


2 tbsp coconut oil4 Cups coconut meat blended

2 Cups coconut water1 bunch bock choy chopped

1 pc leek sliced in to rings


Quinoa Vegetables Soup

Tom Kah Soup

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In a pot over medium heat add the olive oil and heat for a minute

Add garlic and ginger for 1 minute

Add onion and the vegetables except spinach, let cook for 3 minutes

Add the water until boil

Add cooked quinoa, spices and salt to taste

Before serving add the spinach

In a pot at medium heat add olive oil and heat for a minute

Add garlic and ginger for a minute

Add all the vegetables, water, blended macadamia, blended asparagus and spices for 5 minutes

Serve

½ Cup quinoa grains cooked (see recipe in this book)

1 onion cubed1 zucchini cubed1 rutabaga cubed

2 celery stalks sliced2 fresh tomatoes cubed

2 bunches spinach chopped

2 tbsp olive oil 1 tbsp cumin 1 tbsp ginger 4 Cups water

Salt to taste

1 tbsp ginger chopped

1 tbsp garlic chopped1 tbsp cumin

2 tbsp olive oil 3 Cups water

Salt to taste


Ingredients

½ Cup macadamia nuts blended

2 Cups asparagus blended2 zucchini cubed

1 leek sliced2 Cups bock choy green and

white part finely chopped

13Sanoviv Cook book

Bean Soup1

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In a pot heat the oil at low temperature for a minute

Add garlic and ginger for a minute

Add onion for 2 minutes

Add rutabaga, celery, zucchini, cauliflower, and tomato and cook until tender

Add salt to taste

Add water until boil

Add cooked beans Serve

2 Cups beans soak overnight and

cooked for 1 hour

2 zucchini cut in cubes

3 celery stalks cut in cubes

2 rutabaga cut in cubes

1 bock choy cut in cubes

½ cauliflower cut in florets

2 tomatoes cut in cubes

1 onion minced

1 tbsp garlic minced

1 tbsp ginger minced

1 tbsp cumin

8 Cups water

Celtic sea salt to taste


Warm Blended Cauliflower Avocado Soup

Mineral Broth

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In a blender add all ingredients and blend until smooth

Serve

Place all ingredients into pot with 4 Cups of water

Boil for 25 minutesStrain,

½ head cauliflower cut in florets lightly steamed

1 avocado ¼ Cup bell peppers

¼ Cup red beet steamed2 tbsp. basil

2 tbsp. lime juice1 tbsp. ginger chopped

1 Cup celery (chopped)

1 Cup fresh parsley

1 head garlic

1 Cup carrot (chunks)

4 Cups water

Ingredients For 4 Servings Ingredients

1 tbsp. olive oil3 Cups water

Salt to taste


Maincourse

15Sanoviv Cook book

Nori Rolls

Vegetables Stir Fry With Greens

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Shred carrots and radishes

Thinly slice (julienne) cucumber

Place Nori sheet on a wooden bamboo rolling mat

Spread alfalfa and carrots over Nori sheet

Place sliced cucumber and cubed avocado in center of Nori sheet

Place sunflower sprouts at the end of the Nori sheet

Roll Nori sheet tightly

Slice into 5 pieces

In a fry pan medium heat add the oil

Cook the garlic and ginger

Add the onions, bell pepper, and rutabaga for 4 minutes

Add the snow peas for a minute As soon as you take out of the fire add the spinach and mix couple seconds add salt as you desire, and serve

2 Nori sheets1 Cup carrots (shredded)

½ Cup radishes (shredded)1 Cup alfalfa sprouts

½ Cup sunflower sprouts

1 whole avocado (cubed)

½ Cucumber (peeled, de-seeded, thinly sliced)

¼ Cup olive oilSalt to taste



2 Red onion cut in julienne¼ Cup garlic minced

2 Cups rutabaga cut in julienne1 Cup red bell peppers cut in

julienne2 Cups whole snow peas4 Cups spinach chopped


Slivered Veggie Chop Suey

Teriyaki Vegetables

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Sliver vegetables in the longest, thinnest slivers possible

Combine all ingredients in large bowl and toss well

Put the steamed broccoli in a bowl

Add agave, dehydrated peppers, olive oil, and tamari to taste

Mix well & serve

2 carrots (slivered by hand or with mandolin)

2 stalks celery (slivered)1 red pepper (slivered)

2 Cups bock choy (thinly sliced- leaves & stems)

1 zucchini (slivered)1 Cup green beans (slivered)

1 Cup snow peas or snap peas

1 Cup mung sprouts1 Cup sunflower sprouts

1 Cup clover sprouts1 small red onion

(chopped)2 cloves garlic (minced)

¼ Cup cilantro

AgaveDehydrated peppers

Olive oilSteamed broccoli

Tamari


Ingredients

To use as a main course or a one-dish meal, add 2 Cups of soaked pumpkin seeds, sunflower seeds or almonds

OPTIONS

(chopped)2 tsp. ginger juice (or 1 tbsp. mince

ginger)

2 tbsp sesame oil (or more to taste)3 tbsp tamari soy sauce

4 pieces Nori sheet (cut in ½ inch

strips)

17Sanoviv Cook book

Spring Rolls

Pablo’s Stir Fry

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Shred cabbage and carrots

Thinly slice (julienne) bell pepper

Chop cilantro and mint

Mix together with mung bean sprouts in large bowl

Place spoonful of mixture on each sheet, roll & Serve with Tahitian

Almond Dipping Sauce

In a frying pan, heat the oil at low temperature for 2 minutes

Add the onions for 2 minutes

Add the peppers for 4 minutes

Add Cauliflower for 2 minutes

Add the Asparagus for 2 minutes

Keep mixing the vegetables with a spoon until tender or as you desire

Add Celtic sea salt to taste

Serve

½ Cup red cabbage (shredded) ½ Cup yellow cabbage (shredded)

5 carrots (shredded)½ Red bell pepper (julienne)

1 Cup mung sprouts ½ Cup fresh cilantro (chopped)

½ Cup fresh mint (chopped)

1 package of rice paper sheets or flax seed

coconut sheets

1 tsp ginger minced1 tsp garlic minced

¼ Cup olive oil½ tsp cumin




½ White onion sliced1 Bunch of asparagus (use the green

part)1 Red pepper cut in julienne

¼ Head cauliflower cut in florets


Hector’s Baked Peppers With Stir Fry Veggies

Marinated Broccoli

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Marinate the peppers and leeks with olive oil and salt for 30 min.

Bake for 8 minutes at 350 FIn a frying pan heat the oil at low temperature

Add garlic, rosemary for a minute

Add green beans for 2 minutes

Add asparagus for a minute

Add Celtic sea salt to taste

Serve baked peppers and stir fry in the same plate

Steam fresh broccoli for 2 minutesMix apple cider vinegar, sesame oil and tamari

Place broccoli in marinate for – ½ hour

Remove broccoli from liquid marinate and serve

1 bunch asparagus2 Cups green beans

2 red peppers cut in chunks2 leeks cut in rings

¼ Cup rosemary chopped

1 tbsp garlic minced1 tbsp ginger minced

2 tbsp olive oil

½ Cup raw apple cider vinegar

½ Cup toasted sesame oil

2 oz. Tamari


Ingredients for 1 serving

19Sanoviv Cook book

ItalianFood


Pizza Crust

Pizza Tomato Paste

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Soak sesame seeds in water for 4 – 6 hours; drain and let dryProcess sesame seeds in food processor; empty into bowlProcess all ingredients in food processor separate form sesame seedsMix together with sesame seeds in bowlSpread mixture on teflex sheet in round shapes – 3/8”- ½” thickPlace into dehydrator for 6 hours. Let dry at 105-110 degrees until top has been driedRemove and turn over onto tray without teflex sheet; peel teflex sheet off backsidePlace back into dehydrator for 24 hoursServe with your favorite pizza top-pings and tomato paste, or store in air-tight container

Process all ingredients in food processor until smooth

Add additional liquid as needed, but keeping mixture as thick as possible

Spread onto pizza crust – ¼ inch thick

Sliced tomatoes (¼” thick), onions (sliced very thin), sprouts, black olives, shredded zucchini, etc

4 Cups hulled sesame seeds½ Cup onion (diced)3 large clovers garlic

1 tbsp Tamari soy sauce1 ½ Cups zucchini (diced)

4 tbsp dried oregano 1 large date

6 tbsp. water

½ date2 tbsp Italian season-

ing

Ingredients

Ingredients

3 Cups soaked sun-dried tomatoes

1 fresh tomato1 ½ tbsp olive oil

TOPPING

21Sanoviv Cook book

Raw-Violi

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Blend all ingredients until Smooth, except the basil leaves. Spread evenly and thinly, approx ¼ onto teflex. Dehydrate at 115*F for 6 – 10 hours- no need to flip

Blend all ingredients in a Vita mix to create dough; this should be a thick filling

Blend until smooth

2 Cups young coconut pulp¼ Cup whole golden flaxseed

1 Cup water2 Cups macadamia

2 tsp lime juice2 tsp. sesame oil

2 Cups hemp nut or maca-damia

1 Cup water 1 Cup lemon juice

1 Cup olive oil

2 tbsp olive oil1 tsp salt

Ginger, salt to taste

Basil leavesSalt, garlic and cayenne

to taste.

Cut each sheet of pasta into 16 squares. Spoon 1 heaping teaspoon of filling into the center of the squares, top with another square of pasta and crimp edges and flatten into ravioli shapes. Optional dehydrate to warm it

Ingredients For Pasta Dough - Yields 2 Excalibur Trays

Ingredients For Filling

Ingredients for Sauce

Assembly


Raw Lasagna

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Place the pine nuts, lemon juice, and salt, in a food processor Pulse a few times until thoroughly combinedGradually add water Process until the texture becomes fluffy, like ricotta

Squeeze and drain as much of the water out of the soaked sun-dried tomatoes as you canAdd the drained tomatoes to Vita-mix with the remaining ingredientsBlend until smooth

2 Cups raw pine nuts, soaked for 1 hour or more

2 tbsp lemon juice1 tbsp. sea salt

2 Cups sun-dried tomatoes, soaked for 2 hours or more1 small to medium tomato,

diced¼ small onion, diced

2 tbsp. lemon juice

2 Cups packed basil leaves

6 tbsp. filtered water

¼ Cup extra virgin olive oil

1 tbsp. plus 1 tsp. agave nectar

2 tsp. sea saltPinch of hot pepper

3 medium zucchini, ends trimmed2 tbsp. olive oil

1 tbsp. finely chopped fresh oregano

1 tbsp. fresh thymePinch of Celtic sea salt

3 medium tomatoes, cut in half an d then sliced

Whole basil leaves for garnishingINGREDIENTS for Pine nut Pesto Ricotta

INGREDIENTS for the tomato sauce

INGREDIENTS for the assembly

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Cut the zucchini crosswise in half, or into 3-inch lengthsUsing a mandolin or vegetable peeler, cut the zucchini into very thin slicesToss the zucchini slices with the olive oil, oregano, thyme, salt, and pepperLine the bottom of a 9 by 13 inch baking dish with a layer of zucchini slices, each one slightly overlapping anotherSpread about 1/3 of the tomato sauce over itTop with the small dollops of pesto ricotta using about 1/3Layer ON about 1/3 of the tomato slicesAdd another layer of zucchini slices Repeat twice more with the tomato sauce, pesto ricotta and tomato slicesServe immediately, or cover and let sit at room temperature for a few hoursGarnish with the basil leaves

To make individual servings Place about 3 zucchini slices, slightly overlapping, in the center of each serving plate, to make a square shapeSpread tomato sauce over the zucchiniTop with small dollops of pesto ricotta and a few small tomato slicesRepeat twice more with the tomato sauce, pesto ricotta and tomato slices

Garnish with basil leavesAny leftover lasagna, whether made in a tray or individually, will taste great if kept in the refrigerator for at least a day or more, but it won’t look as good (which doesn’t matter if you’re standing by your self and eating it directly from the refrigerator)

Options

23Sanoviv Cook book

Marinara Sauce For Zucchini or Cucumber Pasta

Risotto

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Cut tomatoes in quarters and place in food processor

Drain sun dried tomatoes and place in food processor

Add olive oil, Italian seasoning and sea salt, or other herbs and spices to your liking: garlic, oregano, onion, basil, and parsley

Process in food processor until smooth. (The sauce will be thick)

Dollop over zucchini pasta

Sprinkle with pine nuts

Add olive oil to pan, add garlic and cook until it changes color to light brown

Add onion, and cook until it changes color to light brown

Add all the other ingredients, except the salt and the cumin and cook until soft

Add water as desire, add salt and cumin to taste

3 Cups soaked sun dried tomatoes1 Cup fresh tomatoes

2 tbsp. Olive oil 2 tbsp. Italian seasoning

Pinch Celtic sea salt

½ Garlic clove (minced)3 tbsp. Olive oil

¼ tsp. Cumin¼ tsp. Salt


Ingredients

1 Cup of rice (steamed)1 Cup Nopales (sliced)

1 Cup eggplant (chopped)½ Cup red bell peppers

(chopped)½ Cup of tomatoes (chopped)

1 Cup zucchini (chopped)1 onion (chopped)


Fish

25Sanoviv Cook book

Baked Salmon with Vegetables

Basic Poached Fish

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Mix all the ingredients and mari-nate the salmon for 2 hours

Heat the oven at 350 F for 5 minutes

Bake the salmon with the ingredients for 5- 7 minutes

Take out so you don’t over cook

Serve with a slice of lemon and fresh dill on top

Cut fish fillet into 1 ½ inch pieces

Heat 1 tbsp. Broth over medium high heat in a non- stick wok

Add ginger and garlic and cook for two minutes stirring constantly

Add the fish, and the rest of the broth

Bring to a simmer on high heat for about 3 minutes

Remove from heat, add lime juice

4 paces salmon½ Cup oregano chopped

½ Cup cilantro minced¼ Cup ginger minced

1 tbsp cumin ¼ Cup bell peppers minced

¼ Cup onions chopped¼ Cup olive oil

Dill for garnishing

2 tbsp. Fresh lime juice

INGREDIENTS for 4 servings


1 pound thick fish fillets2 Cups vegetables broth

3 garlic cloves minced1 tbsp. Fresh minced ginger


Stuffed Salmon

Sauce For Stuffed Salmon

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Cut the Fillets in the middle and open up as a butterfly

Put all the ingredients in the fillets and close the fillets

Heat the oven at 350 F

Bake the Salmon for 5- 7 minutes

Serve with sauce on top

In a fry pan medium heat add the olive oil

Add ginger and garlic for a minute

Add leeks and cauliflower for 5 to 7 minutes

Add to the end almond milk and salt to taste

Put on top of salmon

4 paces salmon1 bell pepper cut in julienne

½ Red onion sliced1 bunch basil whole leaf

2 tbsp olive oil2 cloves garlic minced

1 tbsp cumin

¼ Cup ginger minced3 Cups almond milk

1 tbsp. Olive oil

INGREDIENTS for 4 servings


1 head cauliflower in florets2 paces leeks cut in rings

3 cloves garlic minced

27Sanoviv Cook book

Steamed Fish

Rosemary Halibut Fish

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Whisk together lemon juice, garlic, olive oil and basil or dill, set aside

Steam fish for 5-6 minutes depending on the thickness of the fillets or until fish flakes with a fork

Transfer fish to serving platter

Pour one or two tablespoons of the above mixture onto the fish

Marinate the fish with all ingredi-ents

Bake for 5 – 7 minutes at 350 F

Serve

4 fish fillets3 tbsp. Fresh lemon juice

2 garlic cloves minced

2 tbsp. Chopped fresh basil or dill

¼ Cup olive oil

2 tbsp olive oil 1 tbsp rosemary

chopped 2 paces leeks

INGREDIENTS


4 halibut fillets1 tbsp mashed by hand in

a bowl1 tbsp mashed by hand in

a bowl


MainDishes

29Sanoviv Cook book

Baked Green Beans with Squash

Rosemary Halibut Fish

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Heat the oven at 350 F for 5 minutesMix Olive oil, ginger, Italian seasoning, and salt)In a bowl marinate onions and yellow Squash, and in a different bowl marinate green beans and carrots, mix wellBake the squash and the onions for 6-8 minutesBake the other vegetables for 15 minutesAfter you take the vegetables from the oven just mix the chard with them and serve

Marinate the fish with all ingredi-ents

Bake for 5 – 7 minutes at 350 F

Serve

3 yellow squash cut in julienne1 white onion cut in julienne1 Cup green beans cut in half

2 cloves garlic minced1 tbsp ginger minced

1 Cup carrot cut in julienne

1 tbsp salt ½ Cup olive oil

3 tbsp Italian seasoning1 bunch chard leaves

(just green part)

2 tbsp olive oil 1 tbsp rosemary

chopped 2 paces leeks

INGREDIENTS


4 halibut fillets1 tbsp mashed by hand in

a bowl1 tbsp mashed by hand in

a bowl


Quinoa Burgers

Sun Garden Burgers

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Blend all ingredients in food processor, except quinoa

Mix ingredients with cooked quinoa in a large bowl

Form into patties ½ inch thick and place on oiled teflex sheet

Dehydrate at 115 degrees for 4–6 hours

Grind flax seeds in a blender until powderedIn blender, combine ground flax seed and waterBlend thoroughlyPour mixture into a bowl, set asidePut carrots through juicer to ob-tain carrot pulpIn a medium bowl, thoroughly mix carrot pulp, sunflower seeds, celery, onion, parsley, red pepper and tamariAdd the flax seed mixture and mix thoroughlyAdd more water if necessary so mixture can be formed into pattiesForm into six-½ inch thick pattiesPlace immediately in the dehydra-tor and dehydrate for 4 – 8 hoursLeave them in the sun until warm or place them in a warm oven for 10 – 15 minutes

4 carrots shredded5 sun dried tomatoes

½ Red onion2 cloves fresh garlic

3 tbsp. red chili powder ½ red bell pepper

2 Cups fresh parsley¼ Red beet

3 tbsp. Cumin2 Cups cooked quinoa

2 tbsp. Parsley (finely minced)

2 tbsp. Red pepper (finely minced)2 tsp tamari soy

sauce



3 tbsp. Flax seeds (ground) 6 tbsp. Water

1 Cup carrot pulp1 Cup sunflower seeds

(ground)½ Cup celery (minced)

6 tbsp. Onion (finely minced)

31Sanoviv Cook book

Tortilla Wraps / Taco Shells Bread for Sandwich

Taco Filling

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Place diced squash, yellow pep-per and ground flax into food processorProcess until smoothSpread mixture – ¼ inch thick onto teflex dehydrating sheet. (Cover full sheet and cut into square shapes after drying, or place on sheet in rounds shapes)Dehydrate at 105 degrees for nine hours or until the top is very dryPlace a dehydrator tray (without teflex) on top for the tortillasHold the two trays together and turn over onto tray without teflex sheet; peel teflex sheet off back-sideDry again in dehydrator until dry, but not crispyRemove and store in a zip-lock bag in the refrigerator

Soak nuts 8-12 hours

Place all ingredients into the food processor or run through Champion Juicer

In the center of taco/tortilla wrap place 3 tablespoons of taco fillingAdd avocado slicesAdd 3 tablespoons salsaDrip hot sauce over tacoTop with shredded romaine lettuceDollop with Mock sour CreamFold in half and enjoy!

10 Cups yellow squash (diced) 5 Cups yellow pepper (diced)

3 Cups golden flax meal

2 tsp. chili powder1 ½ tsp. onion powder

1 tbsp. agave2 tbsp. dried oregano

INGREDIENTS - yields 14 wraps

INGREDIENTS for 15 servingsSERVING SUGGESTIONS

1 medium head cauliflower1 Cup soaked & dried brazil

nuts2 tsp. paprika1 tsp. cumin

2 tsp. garlic powder


Vegetable Kebabs

Avocado Stuffed Tomatoes

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Clean and cut the vegetables in to chunksBlend ginger, garlic, tamari, and water with cayenne, basil and oregano in blender and pour over vegetables in bowlMarinate over night in refrigeratorPut onto wooden skewers and dehydrate for 24 hours at 105 degrees, or cook for 15 minutes at 350 degrees

Cut off tomato tops and scoop out seeds and pulpPeel and mash avocadoAdd remaining ingredients to avocado mixStuff tomatoes with avocado mixtureServe on bed of sprouts

1 zucchini1 rutabaga

1 red bell pepper1 onion

1 turnips1 eggplant

2 inch piece of fresh ginger

(peeled)2 cloves garlic½ Cup tamari2 Cups water

½ tsp. Cayenne1 tsp. Basil

1 tsp. Oregano

2 scallions (minced)2 tbsp. Fresh cilantro

(minced)Tamari to taste



4 large ripe tomatoes2 ripe tomatoes

2 lemons (juiced)1 clove garlic (minced)

33Sanoviv Cook book

Chard Rolls

Burritos

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1

2

Mix all ingredients in a bowl, except the chard leafs and avocado slicesPlace a spoon of the mix onto chard leaf add avocado slices as desire and rollHold the roll with a toothpick

In a frying pan low heat add olive oil for a minuteAdd garlic and ginger for a minuteAdd onion for 2 minutesAdd carrots, peppers for 4 minutesAdd cabbage and salt for a minute and take the pat out the stoveSteam the chard leafs for 3 minutes at 260 F. Place a spoon of stir fry onto chard leaf add avocado and rollHold with a toothpick

Use Napa or Romaine lettuce leaves

Line inside with wild rice, shredded lettuce and Mexican salsa

4 chard leafs 2 carrots cut in julienne

2 zucchini cut in julienne2 red peppers cut in julienne

½ Cup red cabbage fine sliced½ onion sliced

1 tbsp ginger minced1 tbsp garlic minced

2 Cups olive oil1 avocado cut in thin

slicesCeltic sea salt to taste

for 8 hours and sprout for 3 days)

2 Cups shredded lettuce



6 Napa cabbage leaves (or lettuce leaves)

2 Cups sprouted wild rice (soak

DIRECTIONS FOR RAW CHARD ROLLS

DIRECTIONS FOR COOKED CHARD ROLLS:


Enchiladas with Walnut / Pecan Onion Pate1

2

3

4

5

6

7

8

Soak raw walnuts or pecans over-night or 12 hoursSlice onions and place in tamari to marinatePlace Italian seasoning, fresh basil, and cayenne into marinate and let sit for 15 minutesPlace nuts and marinate mixture into juicer or food processor with the S blade to make a rich, creamy pateAdd water if desiring a thinner pateScoop pate into tortilla wraps and roll, using additional pate to seal the endsPlace in oven at low temperature to warm if desired Ladle marinara sauce over top and dollop with enchilada cheese

6 Cups raw walnuts or pecans soaked 12 hours or overnight

1 ½ Cup pine nuts - dehydrated3 Cups onion marinated for 15

minutes in tamari

¾ tbsp. Italian seasoning¾ Cup fresh basil

Dash cayenne

INGREDIENTS for 8 –10 servings

SauerkrautEnchilada Cheese

Uses

1

212345

6

7

Ladle over enchiladas


Blend until smoothSave 5 outer leaves of cabbageRun though the food processor with the shredding diskPlace in a bowlPush the apple into the mixtureCover with the outer cabbage leaves – tuck the cab-bage down the sides to seal the air outPlace another bowl on top to weigh down the cabbageLet ferment for 4 daysRemove leaves, and apple slices and serve as a salad

2 Cups macadamia nuts1 Cup pine nuts

2 tbsp. Agave nectar3 Cups water

2 medium heads red or white cabbage

1 apple (cut in slices)

Ingredients Ingredients

35Sanoviv Cook book

Roasted Vegetable With Goat Cheese

Chili

1

2

3

4

5

1

2

3

4

In a large pan over medium high heat sauté coconut oil, zucchini, red onion, bell peppers and asparagus (add last) for about five minutes or until tender

Remove from heat

Add goat cheese, olive oil, lemon juice and salt

Toss until well mixed

Serve immediately

Blend first nine ingredients in blender until smooth

Pour mixture into a bowl

Add the remaining diced ingredients and cilantro

Spice with cayenne pepper to taste as you stir

2 bell peppers sliced1 red onion sliced

1-2 zucchini halved lengthwise and cut into 1 inch pieces

4 tbsp. Olive oil2 tbsp. Fresh lemon juice

1 Cup crumbled goat cheese

2 tbsp. Coconut oil ½ bunch of asparagus

Pinch of Celtic sea salt to taste

½ Cup diced tomato1/3 Cup diced onion 2 tbsp. fresh minced

cilantroCayenne pepper to

taste1 Cup wild rice soaked

and sprouted


Ingredients

3 ½ Cups diced tomato1 ½ cloves garlic

¼ Cup chopped sun-dried tomato¾ Cup diced carrot

1 tbsp. olive oil1 ½ tsp. cumin powder

½ tsp. chili powder1 tsp. dried oregano¾ tsp Celtic sea salt


Veggie Frittata

Enfrijolada With Dehydrated Shell

1

2

3

4

5

1

2

3

4

5

6

7

Preheat Convection Oven to 180°C

Grease a 8 inch square baking tin with oil

Add all the Vegetables in the Square baking tin

Whisk eggs & pour over veg-etables

Bake for 30 minutes or until firm in the center

Blend fresh tomatoes, dry tomatoes, and onions

In a frying pan at medium heat, heat olive oil for 1 minute

Add garlic, cook for 1 minute

Add tomato blended, add oregano and salt to taste

Cook for 5 minutes and remove from the stove

Dip the flax tortilla in to the beans and roll up as a taco

Add the tomato sauce on topServe

1 Cup carrots shredded1 Cup orange pepper

1 Cup red pepper1 Cup zucchini

1 medium onion, sliced

8 flax tortillas3 Cups pinto beans cooked &

blended to a cream texture4 tomatoes

½ White onion sliced

1 teaspoon olive oil1/4 Cup water

2 tsp parsley chopped6 eggs

2 cloves garlic minced1 tbsp. Dried oregano

2 tbsp. Olive oil½ Cup dry tomatoes

soaked



37Sanoviv Cook book

Stir Fry With Goat Cheese And Ginger

Baked Vegetables

1

2

3

4

5

6

1

2

3

4

5

6

In a fry pan put the olive oil at medium heat

Add garlic and ginger for 2 min.

Add onion for a minute

Add chayote, turnip and tomato for 5 minutes

Add zucchini, cilantro and salt to taste for 1 minute

At the time you serve on the plate add the cheese on top

In a stainless tray put the carrots, green beans, olive oil, Italian seasoning, and salt to taste

In another stainless tray put the zucchini, cauliflower, onion, olive oil, Italian seasoning, and salt to taste Heat the oven at 350 f

Put both trays in the oven

In 10 minutes take out the tray with the zucchini and in 15 min-utes the other tray

Mix all the vegetables and add the bock choy at the end

¼ Cup cheese (ground)3 yellow squash cubed

½ red onion chopped1 chayote squash cubed

2 fresh tomato cubed1 turnip cubed

84 carrots cut in slices diagonal1 Cup green beans sliced diagonal

2 zucchini sliced diagonal½ head cauliflower cut in florets

4 Cups bock choy

½ bunch cilantro chopped

Salt to taste2 tbsp. olive oil

3 cloves garlic minced

½ red onion sliced1 tbsp Italian seasoning

2 tbsp olive oil Salt




Eggplant Summer Rolls

Coconut Ceviche

1

2

3

4

1

2

3

45

6

7

8

Marinate the Eggplant slices in the water mixed with tamari for 30 minutes

In a bowl mix coconut, ginger, sesame seeds, tamari, lime, almonds and sesame oil

After you mixed the ingredients take a slice of Eggplant and place spoonful of mixture, 2 slices avocado, small bunch sunflower sprouts and roll

Hold the rolls with toothpicks

Open the coconuts and pour off the water or reserve for another useScrape out the coconut meat and julienne into very fine 1/8- inch stripsCut the strips into 1 – to 1 ½ - inch piecesPlace coconut into a 4 – Cup bowlCut the tomato and cucumber in small cubesFinely chop the cilantro and stems (use the stems only if not woody)Finely chop the onion, and garlic as wellMix all remaining ingredients together and marinate for at least 1 hourServe

½ Eggplant sliced long way (thin like tortilla)

1 Cup coconut meat cut in julienne2 tbsp. Ginger minced

2 tbsp. Sesame seed toasted1 tbsp. tamari

Lime juice to taste1 avocado sliced

2 young coconuts1 large tomato

1 cucumber½ Bunch cilantro

½ Red onion

¼ Cup almonds grounded1 Cup sunflower sprouts1 tbsp. Sesame seed oil

2 Cups water mixed with 2 tbsp tamari

½ tsp. Garlic 1/3 Cup lime juice

1 tsp. Salt Pinch of cayenne


Ingredients

39Sanoviv Cook book

Garbanzo Loaf

Mexican Wild Rice

1

2

3

4

1

2

3

4

5

6

Soak garbanzo beans at least 12 hours, then steam or boil until soft

Mix all ingredients together and pass half through juicer or food processor

Form loaf into any shape on a platter

Dehydrate for 4 – 6 hours at 108 F to preserve enzymesOr bake for 30 minutes at 325 F

In a pot, heat the water to boiling, add the rice and cook for 35 to 40 minutes at 350 F

In a frying pan add olive oil and heat for a minute at low heat

Add garlic, ginger for a minute

Add onion until tender

Add fresh tomato and dry blended tomato, oregano and salt to taste, let cook until boil

Mix the rice with tomato sauceServe

2 Cups chickpeas - garbanzo beans - soaked for 12 hours

½ Cup zucchini chopped½ Cup celery chopped

¼ Cup red onion minced1 garlic clove minced

1 ½ Cups Wild Rice3 Cups Water

½ Onion Sliced1 tbsp. Garlic minced

1 tbsp. Oregano minced

¼ Cup parsley choppedCeltic sea salt to taste

3 Tomatoes blended¼ Cup dry tomatoes

blended

Ingredients For 8 To 12 Servings



Snow Peas Garden Salad

Nopales (Cactus) Salad

1

2

3

1

2

3

4

5

6

7

Mix all ingredients in a bowl

Add sea salt to taste and serve

You can serve this salad hot, just steam it for a minute and ready to eat

Bake Nopales at 350 degrees for – 15 minutes(If still slimy, put back in oven for another 15 minutes)

Remove from oven and let cool

Mince onion and cilantro

Juice lemon

Mix mung sprouts with onion and cilantro Add to Nopales and mix well

Add lemon and sea salt to taste

2 Cups snow peas cut in julienne2 bell peppers (1 red, 1 yellow) cut

in julienne2 zucchini cut in julienne

½ Onion medium cut in julienne6 asparagus cut in wedges

5- 6 Nopales (cleanse and chopped)

½ Cup white onion (minced)¼ Cup fresh cilantro (minced)

1 ½ Cups mung sprouts

1 tbsp. Ginger minced2 tbsp. Olive oil


Fresh lemon juice (to taste)

Pinch Celtic sea salt (to taste)



41Sanoviv Cook book

Rainbow Color Salad1

2

Mix all ingredients in a bowl with olive oil and lime juice

Let marinate for 5 minutes and serve

3 Cups chard finely chopped 2 Cups bock choy finely chopped

1 Cup spinach finely chopped 1 red bell pepper cut in julienne

1 yellow bell pepper cut in julienne

1 Cup Napa cabbage finely

chopped 2 tbsp olive oil

2 lime (juice)

Ingredients For 8 To 12 Servings

Cucumber SaladAvocado & Chard Salad

1

2

1

2

In a bowl put chard, peppers, onionAdd avocado, olive oil and lemonMix well and add salt to taste

Add all the ingredients in a bowl except the salt. Add the salt at the end to taste

4 avocados cubed1 bunch chard chopped

1 red onion sliced2 red peepers cubed

1 tbsp. olive oil 2 lemon juice

Salt to taste

3 cucumbers peeled (sliced in 2 inches long)3 tomatoes cut in slices1 bunch basil chopped

½ red onion sliced2 tbsp. olive oil

Salt



Desserts

43Sanoviv Cook book

Morning Breakfast Grains

Spirulina Bar

1

2

3

4

1

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3

4

1

2

3

4

5

6

Bring 2 Cups water to a boil, add grain, reduce heat to low and coverLet simmer for 10 – 20 minutes or longer depending on how soft you like your cerealWhen desired texture has been obtained, remove from heatAdd nut/almond milk, stevia, agave or Xylitol, and cinnamon, to taste

Rinse the grain well in a bowl or jar and cover with twice as much water to grainLet soak over night approximately 8-12 hoursTest for chewiness and texture, once it is soft enough to eat, then drain the water and rinse off excess starchWarm almond milk can be added for a warm breakfast

In food processor, mix cored apples and dried figsMix coconut and Spirulina in separate bowl, then combine with the apple fig mixtureSpread onto teflex sheet – 3/8 inch thickCut into desired shape (a rolling pizza cutter works well for cutting)Place into dehydrator. Let dry at 105 degrees until top has been driedRemove and turn bars over; peel off teflex. Place bars onto dehydrating tray without teflex sheet and continue drying until bar is chewy. (Not to soft… not to hard)

1 Cup millet, quinoa, buckwheat2 Cups filtered water

Nut/almond milk to taste

3 Cups dried shredded coconut3 apples

5-6 large dried white figs (Calimyrna)¼ Cup Spirulina

Stevia, agave nectar or Xylitol to taste

Cinnamon to taste

Ingredients

Ingredients

Directions For Cooking

For Soaking And Germinating


Apple Pie

Hemp Nut Bar / Cereal

1

2

3

4

5

6

7

1

2 345

1

2 3

4

5

6

7

8

Peel and core apples. Thinly slice apples with mandolin to 1/8” thick

Open fresh young coconut and mea-sure 2/3 Cup coconut water

Pit dates

Make date puree by blending dates and coconut water in blender

Add cinnamon

Add additional water if needed

Mix apples and date puree in bowl

Mix coconut, macadamia nuts, and dates in food pro-cessor just enough to chop nuts into small pieces. The mixture will start to stick togetherPress crust into pie ¼” thick on all sidesFill with fillingTop with lemon zestGarnish if desired

In a food processor, blend the hemp, Brazil nuts, and sunflower seeds, until fineAdd the agave and the oil and blend wellSpread the mixture onto oiled Teflex sheetsDehydrate at 105 degrees for 4 hours, then flip over, remove the Teflex sheet if no batter is sticking to the sheet, then dehydrate for another 4 hoursIf batter is sticking to the sheet, dehy-drate longer until the batter is not sticking to the sheet before you flip it over and remove the sheetRemoving the sheet allows for more air circulation and lessens the dehydrating time. Always dehydrate to your taste. You may wish to dehydrate longer, until it is the right crunchinessCrumble mixture and serve with nut milk for a delicious cereal

2 Cups raw, organic, hemp nut seeds, ground, or hemp powder

1 Cup raw organic Brazil nuts, soaked overnight

1 Cup raw, organic sunflower seeds, soaked overnight

1 ½ Cups raw, organic agave

1 Cup macadamia1 Cup dry shredded coconut

5 dates

½ Cup raw, organic, cold-pressed coconut oil

½ Cup raw, organic, cold-pressed olive oil

Ingredients

Ingredients For Filling

INGREDIENTS for Crust

4 Cups apple (peeled, cored, sliced)1/3 Cup dates

2/3 Cup coconut water1 tsp. Cinnamon (or to taste)

45Sanoviv Cook book

Granola

1

2

3

4

5

6

7

8

Place almonds in a food processor, and process until chunky

Pour into a large bowl

Repeat this process with the pecans and sunflower seeds

Add buckwheat into the bowlIn the empty food processor place the cinnamon, vanilla, and agave, and process until well -mixed

Add to the bowl of nuts and seeds and mix well

Spread the mixture onto teflex sheets and dehydrate at 145 degrees for 3 hours

Then dehydrate at 105 degrees for 10 hours, or until crispy

Cool and store in an airtight glass container

It will last up to 3 months

2-Cups almonds, soaked overnight, drained, and rinsed

1 Cup buckwheat, soaked overnight, drained all day long, (use by the next

day)1 Cup pecans, soaked overnight,

drained, and rinsed1 Cup sunflower seeds soaked over-

night, drained, and rinsed

1 teaspoon cinnamon1 Cup dried coconut

2 Cups apple blended½ teaspoon vanilla non-alcoholic and

organic (optional, not a raw food)

¼ Cup raw organic light agave syrup

Ingredients


Drinks

47Sanoviv Cook book

Nut Milk

12 345

6

Any raw nuts may be used: almonds, Brazil nuts, hazel nuts, macadamia nuts, pecans nuts, walnuts, etc

Raw pumpkin or sunflower seeds may be used in place of nuts for seed milk

Add vanilla for vanilla nut milk

Add cinnamon, nutmeg, or other desired spice for flavor

Add raw carob powder for chocolate nut milk

Milk may be sweetener by blend-ing with 1-2 dates or 1 tbsp. raw unheated honey or agave nectar

Place nuts into blenderAdd waterBlend until smoothStrain to remove pulpMay add pulp back to blender with additional water to blend again for additional milkStore in refrigerator in closed container – will last 3 days

1 Cup raw nuts (soaked overnight)3 Cups water

Ingredients

Variation

Green JuiceCleansing Cocktail Juice

1

2

1Place ginger root, beet, and carrots through juicerPlace juice in blender with avocado

Place all ingredients through juicer

¼ inch ginger root1 beet

½ apple 4 carrots

½ avocado

3 carrots1 apple

1 celery stalk1 cucumber

½ Cup sprouts2 lettuce leaves

Ingredients For 1serving Ingredients For 1 Serving

1

2

3

4

5

6


Fruit Smoothie / Berry Shake

Blend all ingredients in blender until smooth

1 Cup nut milk1 Cup blueberries (raspberry, strawberry,

blackberry)½ Cup coconut meat

1 Tablespoon coconut oil1 Tablespoon agave

Ingredients For 1 Serving

Fiber G (Fiber) ShakeGreen Juice With Apple

1 1Place all ingredients through juicer

Put all ingredients in a blender for approximately 30 seconds

3 celery stalks1 cucumber

½ Cup sprouts3 lettuce leaves

¼ Cup fresh parsley1 apple

2 scoops Fiber G powder8 oz nut milk or water

Ingredients For 1serving Ingredients For 1 Serving

49Sanoviv Cook book

Fruit Shake

Put all ingredients in a blender for approximately 30 seconds

1 Cup nut milk1-Cup fruit

1-scoop of Soyamax, or rice protein, or whey protein

½ young coconut meat

Ingredients For 1 Serving

Cleansing Cucumber JuiceLime Pudding Shake

1 1Put all ingredients in a blender and mix on high until rich and smooth like a pudding

Place all ingredients through juicer

1 Cup fresh almond milk or coconut milk

1 avocadoWhole lime, peeled

1 pkg. stevia, Xylitol, or agave

8 ice cubes

5 cucumbers (sliced long way)

2 apples cut in slices1/3 Cup mint

1 Cup spinach1/3 Cup parsley

Ingredients For 1serving Ingredients For 4 Servings


Ph - Monster Juice

Ph – Miracle Green Shake

Put kale, lemon and celery through juicer

Combine in blender with remaining ingredients

Blend on high speed to a thick, smooth consistency

Serve immediately

1 bunch of kale1 lemon

1 whole head of celery1 avocado

1 chili pepper1 handful of spinach leaves

1 tsp. Green powder

½ English cucumber1 avocado

1 lime (peeled) 1 pkg. stevia

1 scoop of green powder

Ingredients

Ingredients

1 tomatillo2 Cups fresh spinach2 scoops soy sprouts

powder6 – 8 ice cubes

1

2

1

2

51Sanoviv Cook book

Infusions

1 bunch of kale1 lemon

1 whole head of celery1 avocado

1 chili pepper1 handful of spinach leaves

1 tsp. green powder

Lemon juiceOlive oil

OnionParsley

RosemarySalt

DillGarlic

GingerOlive oilOregano

SaltSesame oil

BasilDry tomato blended

GarlicLemon juice

MintOlive oilOreganoParsley

RosemarySalt

BasilGarlic

Olive oilSalt

Dry tomato blended

Lemon juice

BasilGinger

MintOlive oil

Salt

INGREDIENTS #1

INGREDIENTS #4

INGREDIENTS #2

INGREDIENTS #5

INGREDIENTS #3

INGREDIENTS #6

Mix in a container all ingredients for the infusion you which to prepare, and serve

sanoviv cookbook

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