Dr. Cousens’ Tree of Life Center, USpresents

Free Recipe Samplerwww.drcousens.com

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The Tree of Life was founded by Gabriel Cousens, M.D., M.D.(H) to support and inspire holistic lifestyle through education and experience. The

center’s spiritual guidance, lifestyle education, and medical programs are complemented with panoramic mountain views and 100% organic, live-food

that have drawn guests from over 100 countries since 1995.

For more information on the Tree of Life and Gabriel Cousens, M.D. please

visit us at www.drcousens.com

Acknowledgements:Photography by Adi

Recipes by Tree of Life Cafe Chefs

Chef Didier Cuzange

Chef Joshua Vermont

Chef Danielle Steffener

With contributions from:Chef Taylor Kimball

Chef Joke Blanker

Chef Paul Mamakos

Produced by: Colin Trieber and Matt Jager

Special thanks to Dr. Cousens and Shanti Golds-Cousens

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Creamy Tahini Dressing

❧ 2 cups white sesame seeds

❧ 1 cup olive oil or sesame oil

❧ 1/4 cup lemon juice

❧ 2 1/2 T. cumin

❧ 5 T. miso

Blend sesame seeds and oil in blender. Add rest of ingredients and enough warm water to fill to the 7 cup line. Blend until smooth.

PHASE 1

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Orange Goji Lemonade

❧ 1 cup goji berries

❧ 7 cups water (divided)

❧ 1 cup lemon juice

❧ 12 drops orange Stevia

❧ 3 drops orange essential oil

❧ salt

Soak Goji berries for one hour in 2 cups of water. Blend with lemon Juice, 2 pinches of salt, and 5 cups of water. Strain, and add 12 drops of orange stevia, and 3 drops of orange essential oil.

PHASE 1.5

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Stuffed Avocado

❧ 5 avocados cut in halves and rubbed in lemon juice

Toona Salad:

❧ 4 cups brazil nuts and sunflower seeds

❧ 4 branches celery

❧ 1/4 cup dulse flakes

❧ 1/4 cup fresh dill

Process nuts and seeds with enough olive brine to make a smooth mix, add the rest and pulse till incorporated but still chunky. (Continuted on next page.)

PHASE 1

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Stuffed Avocado Add:

❧ 1/4 cup lemon juice

❧ 3/4 t. salt

❧ 1 t. spicy mustard

❧ 1 t. turmeric

❧ 3 T. olive oil

❧ 1/4 cup olive brine

Hollandaise Sauce:

❧ 1/2 cup sunflower seeds

❧ 1/4 cup Irish moss

❧ 2 T. lemon juice

❧ 1/2 t. salt

❧ 1/2 t. turmeric

❧ 1/2 t. mustard

❧ 2 T. olive oil

❧ 1/4 cup water

Blend all ingredients in hollandaise sauce until smooth.

Place one scoop of toona in the avocado half and top with crumbled dehydrated nuts and hollandaise.

PHASE 1 (cont.)

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Vanilla Ice Cream

❧ 4 cups Nut Mylk, made extra thick

❧ 2 cups hemp seeds

❧ 3 pinches salt

❧ 1/2 cup Sweet-E Low Glycemic Sweetener

❧ 3/4 t. vanilla flavored Stevia

❧ 1/2 cup coconut oil

❧ 2 T. lecithin

❧ 1/4 cup Irish Moss

Blend all ingredients in vita mix til smooth. Pour into ice cream maker and freeze, or pour into a shallow tray and freeze until just barely frozen to keep the scoopability!

PHASE 1

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Green Juice

❧ 1 head celery

❧ 2 cucumbers

❧ 2 handfuls fresh leafy greens (i.e. kale, parsley, lettuce, etc.)

Juice through a centrifugal or twin gear juicer. Makes about 32 oz of juice.

PHASE 1

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Biscotti

❧ 3 cups of nut or seed pulp

❧ 1/2 cup soaked chia

❧ 1/4 cup Sweet-E Low Glycemic Sweetener

❧ 8 drops vanilla Stevia

❧ 2 t. cinnamon*

❧ 1/2 cup chopped walnut

❧ pinch of salt

Roll into a log and slice into 1 inch round pieces. Dehydrate 24 hours or till totally dry. *Can use other spices like cardamom, star anise, mesquite powder, soaked raisins or cranberries (over night), lemon or orange rind, ginger etc.

PHASE 1

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Tahini Walnuts

❧ 8 cups walnuts (soaked)

Tahini Sauce:

❧ 3/4 cup white sesame (unsoaked)

❧ 1/2 cup lemon juice

❧ 1 t. salt

❧ 1/4 t. white pepper

❧ 1/2 cup water

❧ 2 T. ginger juice

❧ 1/4 cup sesame or olive juice

Blend all ingredients of the Tahini Sauce and mix with walnuts. Dehydrate for approximately 8 hours at 115 degrees F.

PHASE 1