Garden Neatballs and Marinara

[Guest guest]

This recipe is from Gabriel Cousens, M.D newest book,The Rainbow Green

Live Food Cuisine. I highly recommend it!! He is now suggesting

dehydration at a higher temp for a shorter time- he goes into the full

explanation in the book. The phases indicated below refer to stages he

discusses in the book. You can ignore them unless you are ridding your

body of candida- in that case don't use Phase two suggestions till you

are clear.

 

Garden Neatballs and Marinara

 

 

Garden Neatballs

Phase I

 

 

 

1 C almonds, soaked

1Ú2 C walnuts, soaked

1 C olive oil

1Ú4 C leeks

2 celery stalks

1 T sage

1 T marjoram

1 T thyme

2 t Celtic salt

 

 

Homogenize nuts. Finely chop and stir in leeks, celery, herbs and salt.

Roll into 1 1Ú2 inch balls and dehydrate for 2-3 hours at 140¡F. Serve

with Marinara Sauce.

 

 

Marinara Sauce

Phase I

 

 

2 tomatoes

12 sun-dried tomatoes

1 plum (optional; Phase II only)

10 strawberries (optional)

1Ú4 C raisins (Phase II only)

1Ú2 t jalapeno

1Ú2 t Celtic salt

 

 

Blend until smooth and serve over Garden Neatballs or enjoy with any

Italian recipes.

 

Elizabeth