Page 1


Sanoviv Medical Institute

Content 3 Dips, Salsas & Appetizers

24 Fish

9 Soups

28 Main Dishes

14 Main Course

42 Desserts

19 Italian Food

46 Drinks


salsas &


Eggplant Dip 1 Heat the oven at 350 F 2 Bake the Eggplant for 30 minutes Take the skin off 3 Bake the bell pepper for 5 minutes 4 Bake the pine nuts for 3 minutes 5 Blend the Eggplant, pine nuts and bell pepper in the food processor Ingredients For 4 Servings 1 eggplant

¼ tsp ginger

1 bell pepper

¼ tsp garlic

½ Cup pine nuts

1 tsp chili powder

2 tbsp Tahini


6 Add Tahini, Cilantro, Ginger, Garlic, and Chili powder, Salt to taste and blend for 15 Seconds 7 Serve with vegetables sticks

1 tsp cilantro

Tahitian Almond Dipping Sauce

Ingredients For 4 Servings 1 Cup raw almond butter ½ Cup raw pine nuts ½ Cup cilantro (chopped) 1 clove fresh garlic ¼ Cup fresh orange juice 1 ½ tbsp. agave syrup


Sanoviv Cook book

Hot Sauce For Soft Tacos

Ingredients For 15 Servings 1 Juice fresh oranges to yield 1 Cup 2 Place all ingredients into blender 3 Blend until smooth

2 tomatoes (diced) ¼ Cup sun dried tomatoes ¼ tsp cayenne pepper 1 tsp. chili powder ¾ tsp. Celtic sea salt 2 tsp. agave

1 Dice tomatoes 2 Place all ingredients into blender 3 Blend until smooth

Mock Sour Cream 1 Juice celery in juicer 2 Peel, seed and chop cucumber 3 Combine cucumber and celery juice in blender and liquefy 4 Add sunflower seeds or pine nuts and blend until smooth

Ingredients yields 1½ Cups 1 Cup sunflower seeds or


pine nuts (soaked 8-12 hrs.)

1 tsp. Garlic (minced)

½ Cup cucumber (peeled,

¼ tsp. Celtic sea salt

seeded & chopped)

Water to consistency

5 Add the onion, lemon, garlic and Salt 6 Blend until smooth, adding enough water to achieve desired consistency 7 Refrigerate until needed

¼ Cup celery juice ¼ Cup onion (chopped)


½ Lemon (peeled, seeded &

Dollop Mock Sour Cream on Raw Tacos

Zucchini Chips 1 Slice zucchini into round disks 2 Marinate zucchini disks in tamari for several hours 3 Add other spices as desired Place zucchini disks onto teflex sheets

Ingredients yields 1½ Cups Zucchini

4 Place into dehydrator at 105 degrees for 3 – 6 hours until desired crispiness is obtained 5 Serve, or store in air- tight container

Tamari Any spices desired

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Vegetable Crackers

Ingredients 10 Cups chunked carrots

1 ½ tsp. Celtic

10 Cups chunked broccoli

sea salt

2 Cups blended tomato

1 ½ Cups golden

4 Cups soaked and dried

flax meal

pumpkin seed

Faux Salmon Pate

Ingredients For 4 Servings 1 ½ Cups carrot pulp 2 tbsp. Garlic minced 1 ½ tbsp. Ginger minced ½ Cup fresh dill chopped ½ Cup onion minced ½ Cup macadamia pine nut cheese


Sanoviv Cook book

1 Run carrots and broccoli through a champion juicer with blank screen 2 In a food processor with the Sblade, mix tomato, pumpkin seed and sea salt 3 Stir the pumpkin tomato mix into the vegetables 4 Add the flax meal and mix well Spread onto teflex sheet – 3/8” thick 5 Place dehydrator tray without teflex sheet over the cracker mix 6 Flip over to switch trays to allow more airflow 7 Peel off teflex sheet and cut into desired shape 8 Dry at 105 degrees F until crisp


Ingredients 1 Juice carrots in juicer to yield 1 ½ Cups pulp and set aside Mix remaining 2 ingredients with the carrot pulp Save juice to 3 moisten

½ Cup lemon juice 1 tsp salt 2 tbsp olive oil 3 Cups macadamia or pine nuts

1 Blend until very smooth 2 Add a little coconut water or water if necessary

Macadamia Pine Nut Cheese 1 Process above ingredients in food processor until smooth 2 Fold into carrot pulp mixture; add carrot juice to desired consistency 3 Pour in flax oil 4 Add lemon juice to taste 5 Press into a loaf Ingredients ½ Cup macadamia nuts

2 cloves fresh garlic

½ Cup pine nuts

¼ Cup olive oil

¼ tsp. Celtic sea salt

¼ Cup flax oil

1 lemon juiced

Dash kelp powder

6 Sprinkle kelp powder and serve

Nut Bread 1 With “S” blade process cauliflower set aside 2 With “S” blade process yellow squash or vegetable pulp, salt, and flax meal 3 In a bowl mix all ingredients by hand

Ingredients 2 Cups nut pulp 2 Cups cauliflower

¼ tsp sea salt

4 Spread on teflex sheet dehydrator 3/8 inch 5 Dry top, invert, cut, and finish drying - Leave them a little soft

2 Cups yellow squash or left over vegetable pulp ¼ Cup golden flax meal

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Flax Seed Coconut Sheet 1 Blend all ingredients, except the basil leave, until smooth 2 Spread evenly and very thinly (approx 1/8“ in) onto teflex 3 Gently press on the whole basil leave 4 Dehydrate at 115 degrees F for 6 – 10 hours – no need to flip Ingredients 2 young coconut pulp

2 tbsp olive oil

¼ Cup whole golden

1 tsp. salt


1 basil leave

Steamed Vegetables

Ingredients For 4 Servings 1 head cauliflower cut in florets 2 Cups carrots sliced 2 head broccoli cut in florets 2 Cups chard chopped

Ingredients For 6 Servings 1 Steam carrots for 10 minutes 2 Steam cauliflower for 5 minutes 3 Steam broccoli for 3 minutes 4 Steam chard for 2 minutes 5 Serve


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Mexican Salsa

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 oil ½ tsp. chili powder Juice from 1 lime

1 Mix all ingredients together in a bowl

Soups Sanoviv Cook book 9

Lentil Soup 1 Soak lentils overnight in twice as much water to lentil. Drain and rinse 2 In a large pan sauté garlic, onion and celery in olive oil over medium heat for 3 minutes 3 Add all ingredients and enough filtered water to cover Ingredients 1 Cup green lentils

½ Cup zucchini chopped

2 cloves of garlic minced

1 Cup tomato chopped

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

½ onion chopped ½ Cup celery chopped 1- 2 tsp. Celtic sea salt

Italian Wedding Soup 1 In a large saucepan sauté the onion in coconut oil until glassy 2 Add vegetable broth, carrot, basil and grains 3 Bring to a boil and reduce heat to medium. Slowly boil until quinoa is cooked al dente



1 tbsp coconut oil

½ tsp. dried basil

1 med. onion finely

1 Cup uncooked quinoa


grains, soaked over-

5 ¾ Cup vegetable broth

night, and rinsed

1/3 Cup finely chopped

2 Cups kale or spinach


thinly sliced

Sanoviv Cook book

4 Add kale or spinach and serve immediately

Tomato Soup 1 In a small pot over medium heat cook the garlic for a minute 2 Add onion for 2 minutes 3 Add zucchini, turnips, celery, broccoli and cook for 7- 10 minutes 4 Add tomato blended, Italian seasoning and water until boil Ingredients for 4 servings 6 tomatoes blended

½ Cup florets broccoli

1 white onion sliced ½ moons

1 bunch chard

2 cloves garlic minced


2 paces zucchini cubed

2 tbsp. Olive oil

1 pc turnip cubed

2 tbsp Italian seasoning

2 stalks celery chopped

4 Cups water

5 Before serve add parsley and chard

½ bunch parsley chopped

Thai Tomka Soup 1 In a pot medium heat cook the coconut oil 2 Add leeks and cook for 3 minutes 3 Add bock choy and cook for 1 minute 4 Take out of the stove and add the coconut blended, and all the ingredients Ingredients for 4 servings 2 tbsp coconut oil

¼ Cup ginger minced

4 Cups coconut meat blended

1 tbsp cumin

2 Cups coconut water

1 tbsp coriander

1 bunch bock choy chopped

1 tbsp chili powder

1 pc leek sliced in to rings


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Quinoa Vegetables Soup 1 In a pot over medium heat add the olive oil and heat for a minute 2 Add garlic and ginger for 1 minute 3 Add onion and the vegetables except spinach, let cook for 3 minutes 4 Add the water until boil Ingredients for 4 servings ½ Cup quinoa grains cooked (see

2 bunches spinach

recipe in this book)


1 onion cubed

2 tbsp olive oil

1 zucchini cubed

1 tbsp cumin

1 rutabaga cubed

1 tbsp ginger

2 celery stalks sliced

4 Cups water

2 fresh tomatoes cubed

Salt to taste

5 Add cooked quinoa, spices and salt to taste 6 Before serving add the spinach

Tom Kah Soup 1 In a pot at medium heat add olive oil and heat for a minute 2 Add garlic and ginger for a minute 3 Add all the vegetables, water, blended macadamia, blended asparagus and spices for 5 minutes 4 Serve Ingredients


½ Cup macadamia nuts

1 tbsp ginger



2 Cups asparagus blended

1 tbsp garlic chopped

2 zucchini cubed

1 tbsp cumin

1 leek sliced

2 tbsp olive oil

2 Cups bock choy green and

3 Cups water

white part finely chopped

Salt to taste

Sanoviv Cook book

Bean Soup 1 In a pot heat the oil at low temperature for a minute 2 Add garlic and ginger for a minute 3 Add onion for 2 minutes 4 Add rutabaga, celery, zucchini, cauliflower, and tomato and cook until tender Ingredients for 4 servings 2 Cups beans soak overnight and

2 tomatoes cut in cubes

cooked for 1 hour

1 onion minced

2 zucchini cut in cubes

1 tbsp garlic minced

3 celery stalks cut in cubes

1 tbsp ginger minced

2 rutabaga cut in cubes

1 tbsp cumin

1 bock choy cut in cubes

8 Cups water

½ cauliflower cut in florets

Celtic sea salt to taste

Warm Blended Cauliflower Avocado Soup

Ingredients For 4 Servings 1 tbsp. olive oil

florets lightly steamed

3 Cups water

1 avocado

Salt to taste

¼ Cup bell peppers 2 tbsp. basil 2 tbsp. lime juice 1 tbsp. ginger chopped

6 Add water until boil 7 Add cooked beans Serve

Mineral Broth


½ head cauliflower cut in

¼ Cup red beet steamed

5 Add salt to taste

1 In a blender add all ingredients and blend until smooth

1 Cup celery (chopped) 1 Cup fresh parsley 1 head garlic 1 Cup carrot (chunks) 4 Cups water

1 Place all ingredients into pot with 4 Cups of water 2 Boil for 25 minutes Strain,

2 Serve

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Sanoviv Cook book

Nori Rolls 1 Shred carrots and radishes 2 Thinly slice (julienne) cucumber 3 Place Nori sheet on a wooden bamboo rolling mat 4 Spread alfalfa and carrots over Nori sheet

Ingredients for 5 servings 2 Nori sheets

1 whole avocado

1 Cup carrots (shredded)


½ Cup radishes (shredded)

½ Cucumber (peeled,

1 Cup alfalfa sprouts

de-seeded, thinly sliced)

½ Cup sunflower sprouts

5 Place sliced cucumber and cubed avocado in center of Nori sheet 6 Place sunflower sprouts at the end of the Nori sheet 7 Roll Nori sheet tightly 8 Slice into 5 pieces

Vegetables Stir Fry With Greens 1 In a fry pan medium heat add the oil 2 Cook the garlic and ginger 3 Add the onions, bell pepper, and rutabaga for 4 minutes 4 Add the snow peas for a minute

Ingredients for 4 servings 2 Red onion cut in julienne

¼ Cup olive oil

¼ Cup garlic minced

Salt to taste

5 As soon as you take out of the fire add the spinach and mix couple seconds add salt as you desire, and serve

2 Cups rutabaga cut in julienne 1 Cup red bell peppers cut in julienne 2 Cups whole snow peas 4 Cups spinach chopped

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Slivered Veggie Chop Suey (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)

Ingredients for 10 servings 2 carrots (slivered by hand or

1 Cup snow peas or snap

with mandolin)


2 stalks celery (slivered)

1 Cup mung sprouts

1 red pepper (slivered)

1 Cup sunflower sprouts

2 Cups bock choy (thinly sliced-

1 Cup clover sprouts

leaves & stems)

1 small red onion

1 zucchini (slivered)


1 Cup green beans (slivered)

2 cloves garlic (minced) Âź Cup cilantro

1 Sliver vegetables in the longest, thinnest slivers possible 2 Combine all ingredients in large bowl and toss well

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

Teriyaki Vegetables 1 Put the steamed broccoli in a bowl 2 Add agave, dehydrated peppers, olive oil, and tamari to taste 3 Mix well & serve

Ingredients Agave Dehydrated peppers Olive oil Steamed broccoli Tamari


Sanoviv Cook book

Spring Rolls 1 Shred cabbage and carrots 2 Thinly slice (julienne) bell pepper 3 Chop cilantro and mint 4 Mix together with mung bean sprouts in large bowl 5 Place spoonful of mixture on each sheet, roll & Serve with Tahitian Ingredients for 4 servings ½ Cup red cabbage (shredded)

½ Cup fresh mint

½ Cup yellow cabbage (shredded)


5 carrots (shredded)

1 package of rice paper

½ Red bell pepper (julienne)

sheets or flax seed

1 Cup mung sprouts

coconut sheets

6 Almond Dipping Sauce

½ Cup fresh cilantro (chopped)

Pablo’s Stir Fry 1 In a frying pan, heat the oil at low temperature for 2 minutes 2 Add the onions for 2 minutes 3 Add the peppers for 4 minutes 4 Add Cauliflower for 2 minutes 5 Add the Asparagus for 2 minutes Ingredients for 2 servings ½ White onion sliced

1 tsp ginger minced

1 Bunch of asparagus (use the green

1 tsp garlic minced


¼ Cup olive oil

1 Red pepper cut in julienne

½ tsp cumin

¼ Head cauliflower cut in florets

Celtic sea salt to taste

6 Keep mixing the vegetables with a spoon until tender or as you desire 7 Add Celtic sea salt to taste 8 Serve

Sanoviv Cook book 17

Hector’s Baked Peppers With Stir Fry Veggies 1 Marinate the peppers and leeks with olive oil and salt for 30 min. 2 Bake for 8 minutes at 350 F In a frying pan heat the oil at low temperature 3 Add garlic, rosemary for a minute 4 Add green beans for 2 minutes Ingredients for 2 servings 1 bunch asparagus

1 tbsp garlic minced

2 Cups green beans

1 tbsp ginger minced

2 red peppers cut in chunks

2 tbsp olive oil

5 Add asparagus for a minute 6 Add Celtic sea salt to taste 7 Serve baked peppers and stir fry in the same plate

2 leeks cut in rings ¼ Cup rosemary chopped

Marinated Broccoli 1 Steam fresh broccoli for 2 minutes Mix apple cider vinegar, sesame oil and tamari 2 Place broccoli in marinate for – ½ hour 3 Remove broccoli from liquid marinate and serve Ingredients for 1 serving ½ Cup raw apple cider vinegar ½ Cup toasted sesame oil 2 oz. Tamari


Sanoviv Cook book



Sanoviv Cook book 19

Pizza Crust

Ingredients 4 Cups hulled sesame seeds

4 tbsp dried oregano

½ Cup onion (diced)

1 large date

3 large clovers garlic

6 tbsp. water

1 tbsp Tamari soy sauce 1 ½ Cups zucchini (diced)

1 Soak sesame seeds in water for 4 – 6 hours; drain and let dry 2 Process sesame seeds in food processor; empty into bowl 3 Process all ingredients in food processor separate form sesame seeds 4 Mix together with sesame seeds in bowl 5 Spread mixture on teflex sheet in round shapes – 3/8”- ½” thick 6 Place into dehydrator for 6 hours. 7 Let dry at 105-110 degrees until top has been dried 8 Remove and turn over onto tray without teflex sheet; peel teflex sheet off backside 9 Place back into dehydrator for 24 hours 10 Serve with your favorite pizza toppings and tomato paste, or store in air-tight container

Pizza Tomato Paste 1 Process all ingredients in food processor until smooth 2 Add additional liquid as needed, but keeping mixture as thick as possible 3 Spread onto pizza crust – ¼ inch thick

Ingredients 3 Cups soaked sun-dried

½ date


2 tbsp Italian season-

1 fresh tomato


1 ½ tbsp olive oil


Sanoviv Cook book

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

Raw-Violi Assembly 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 2 Cups young coconut pulp

2 tbsp olive oil

¼ Cup whole golden flaxseed

1 tsp salt

1 Blend all ingredients until Smooth, except the basil leaves. 2 Spread evenly and thinly, approx ¼ onto teflex. 3 Dehydrate at 115*F for 6 – 10 hours- no need to flip Ingredients For Filling 1 Cup water

Ginger, salt to taste

2 Cups macadamia 2 tsp lime juice 2 tsp. sesame oil Blend all ingredients in a Vita mix to create dough; this should be a thick filling

Ingredients for Sauce 2 Cups hemp nut or maca-

Basil leaves

damia Salt, garlic and cayenne 1 Cup water

to taste.

1 Cup lemon juice 1 Cup olive oil Blend until smooth

Sanoviv Cook book 21

Raw Lasagna INGREDIENTS for the assembly 3 medium zucchini, ends trimmed 2 tbsp. olive oil 1 tbsp. finely chopped fresh oregano 1 tbsp. fresh thyme Pinch of Celtic sea salt 3 medium tomatoes, cut in half INGREDIENTS for Pine nut Pesto Ricotta 2 Cups raw pine nuts, soaked for

2 Cups packed basil

1 hour or more


2 tbsp lemon juice

6 tbsp. filtered water

1 tbsp. sea salt 1 Place the pine nuts, lemon juice, and salt, in a food processor 2 Pulse a few times until thoroughly combined 3 Gradually add water Process until the texture becomes fluffy, like ricotta

INGREDIENTS for the tomato sauce 2 Cups sun-dried tomatoes, ¼ Cup extra virgin olive soaked for 2 hours or more


1 small to medium tomato,

1 tbsp. plus 1 tsp.


agave nectar

¼ small onion, diced

2 tsp. sea salt

2 tbsp. lemon juice

Pinch of hot pepper

1 Squeeze and drain as much of the water out of the soaked sun-dried tomatoes as you can 2 Add the drained tomatoes to Vita-mix with the remaining ingredients 3 Blend until smooth



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

Sanoviv Cook book

an d then sliced Whole basil leaves for garnishing 1 Cut the zucchini crosswise in half, or into 3-inch lengths 2 Using a mandolin or vegetable peeler, cut the zucchini into very thin slices 3 Toss the zucchini slices with the olive oil, oregano, thyme, salt, and pepper 4 Line the bottom of a 9 by 13 inch baking dish with a layer of zucchini slices, each one slightly overlapping another 5 Spread about 1/3 of the tomato sauce over it 6 Top with the small dollops of pesto ricotta using about 1/3 7 Layer ON about 1/3 of the tomato slices 8 Add another layer of zucchini slices 9 Repeat twice more with the tomato sauce, pesto ricotta and tomato slices 10 Serve immediately, or cover and let sit at room temperature for a few hours 11 Garnish with the basil leaves

Garnish with basil leaves Any 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)

Marinara Sauce For Zucchini or Cucumber Pasta 1 Cut tomatoes in quarters and place in food processor 2 Drain sun dried tomatoes and place in food processor 3 Add olive oil, Italian seasoning and sea salt, or other herbs and spices to your liking: garlic, oregano, onion, basil, and parsley Ingredients for 15 servings 3 Cups soaked sun dried tomatoes

Pinch Celtic sea salt

1 Cup fresh tomatoes 2 tbsp. Olive oil

4 Process in food processor until smooth. (The sauce will be thick) 5 Dollop over zucchini pasta 6 Sprinkle with pine nuts

2 tbsp. Italian seasoning

Risotto 1 Add olive oil to pan, add garlic and cook until it changes color to light brown 2 Add onion, and cook until it changes color to light brown 3 Add all the other ingredients, except the salt and the cumin and cook until soft Ingredients 1 Cup of rice (steamed)

½ Garlic clove (minced)

1 Cup Nopales (sliced)

3 tbsp. Olive oil

1 Cup eggplant (chopped)

¼ tsp. Cumin

½ Cup red bell peppers

¼ tsp. Salt

4 Add water as desire, add salt and cumin to taste

(chopped) ½ Cup of tomatoes (chopped) 1 Cup zucchini (chopped) 1 onion (chopped)

Sanoviv Cook book 23



Sanoviv Cook book

Baked Salmon with Vegetables 1 Mix all the ingredients and marinate the salmon for 2 hours 2 Heat the oven at 350 F for 5 minutes 3 Bake the salmon with the ingredients for 5- 7 minutes 4 Take out so you don’t over cook INGREDIENTS for 4 servings 4 paces salmon

¼ Cup onions chopped

½ Cup oregano chopped

¼ Cup olive oil

½ Cup cilantro minced

Dill for garnishing

5 Serve with a slice of lemon and fresh dill on top

¼ Cup ginger minced 1 tbsp cumin ¼ Cup bell peppers minced

Basic Poached Fish 1 Cut fish fillet into 1 ½ inch pieces 2 Heat 1 tbsp. Broth over medium high heat in a non- stick wok 3 Add ginger and garlic and cook for two minutes stirring constantly 4 Add the fish, and the rest of the broth Ingredients for 4 servings 1 pound thick fish fillets

2 tbsp. Fresh lime

2 Cups vegetables broth


5 Bring to a simmer on high heat for about 3 minutes 6 Remove from heat, add lime juice

3 garlic cloves minced 1 tbsp. Fresh minced ginger

Sanoviv Cook book 25

Stuffed Salmon 1 Cut the Fillets in the middle and open up as a butterfly 2 Put all the ingredients in the fillets and close the fillets 3 Heat the oven at 350 F 4 Bake the Salmon for 5- 7 minutes 5 Serve with sauce on top INGREDIENTS for 4 servings 4 paces salmon

2 tbsp olive oil

1 bell pepper cut in julienne

2 cloves garlic minced

½ Red onion sliced

1 tbsp cumin

1 bunch basil whole leaf

Sauce For Stuffed Salmon 1 In a fry pan medium heat add the olive oil 2 Add ginger and garlic for a minute 3 Add leeks and cauliflower for 5 to 7 minutes 4 Add to the end almond milk and salt to taste Ingredients for 4 servings


1 head cauliflower in florets

Âź Cup ginger minced

2 paces leeks cut in rings

3 Cups almond milk

3 cloves garlic minced

1 tbsp. Olive oil

Sanoviv Cook book

5 Put on top of salmon

Steamed Fish 1 Whisk together lemon juice, garlic, olive oil and basil or dill, set aside 2 Steam fish for 5-6 minutes depending on the thickness of the fillets or until fish flakes with a fork 3 Transfer fish to serving platter 4 Pour one or two tablespoons of the above mixture onto the fish INGREDIENTS 4 fish fillets

2 tbsp. Chopped fresh

3 tbsp. Fresh lemon juice

basil or dill

2 garlic cloves minced

Âź Cup olive oil

Rosemary Halibut Fish 1 Marinate the fish with all ingredients 2 Bake for 5 – 7 minutes at 350 F 3 Serve

Ingredients for 4 servings 4 halibut fillets

2 tbsp olive oil

1 tbsp mashed by hand in

1 tbsp rosemary

a bowl


1 tbsp mashed by hand in

2 paces leeks

a bowl

Sanoviv Cook book 27




Sanoviv Cook book

Baked Green Beans with Squash

INGREDIENTS 3 yellow squash cut in julienne

1 tbsp salt

1 white onion cut in julienne

½ Cup olive oil

1 Cup green beans cut in half

3 tbsp Italian seasoning

2 cloves garlic minced

1 bunch chard leaves

1 tbsp ginger minced

(just green part)

1 Heat the oven at 350 F for 5 minutes Mix Olive oil, ginger, Italian seasoning, and salt) 2 In a bowl marinate onions and yellow Squash, and in a different bowl marinate green beans and carrots, mix well 3 Bake the squash and the onions for 6-8 minutes 4 Bake the other vegetables for 15 minutes 5 After you take the vegetables from the oven just mix the chard with them and serve

1 Cup carrot cut in julienne

Rosemary Halibut Fish 1 Marinate the fish with all ingredients 2 Bake for 5 – 7 minutes at 350 F 3 Serve

Ingredients for 4 servings 4 halibut fillets

2 tbsp olive oil

1 tbsp mashed by hand in

1 tbsp rosemary

a bowl


1 tbsp mashed by hand in

2 paces leeks

a bowl

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Quinoa Burgers 1 Blend all ingredients in food processor, except quinoa 2 Mix ingredients with cooked quinoa in a large bowl 3 Form into patties ½ inch thick and place on oiled teflex sheet 4 Dehydrate at 115 degrees for 4–6 hours Ingredients for 6 servings 4 carrots shredded

2 Cups fresh parsley

5 sun dried tomatoes

¼ Red beet

½ Red onion

3 tbsp. Cumin

2 cloves fresh garlic

2 Cups cooked quinoa

3 tbsp. red chili powder ½ red bell pepper

Sun Garden Burgers

Ingredients for 6 servings 3 tbsp. Flax seeds (ground)

2 tbsp. Parsley (finely

6 tbsp. Water


1 Cup carrot pulp

2 tbsp. Red pepper

1 Cup sunflower seeds

(finely minced)


2 tsp tamari soy

½ Cup celery (minced)


6 tbsp. Onion (finely minced)


Sanoviv Cook book

1 Grind flax seeds in a blender until powdered 2 In blender, combine ground flax seed and water 3 Blend thoroughly 4 Pour mixture into a bowl, set aside 5 Put carrots through juicer to obtain carrot pulp 6 In a medium bowl, thoroughly mix carrot pulp, sunflower seeds, celery, onion, parsley, red pepper and tamari 7 Add the flax seed mixture and mix thoroughly 8 Add more water if necessary so mixture can be formed into patties 9 Form into six-½ inch thick patties 10 Place immediately in the dehydrator and dehydrate for 4 – 8 hours 11 Leave them in the sun until warm or place them in a warm oven for 10 – 15 minutes

Tortilla Wraps / Taco Shells Bread for Sandwich

INGREDIENTS - yields 14 wraps 10 Cups yellow squash (diced) 5 Cups yellow pepper (diced) 3 Cups golden flax meal

1 Place diced squash, yellow pepper and ground flax into food processor 2 Process until smooth 3 Spread 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) 4 Dehydrate at 105 degrees for nine hours or until the top is very dry 5 Place a dehydrator tray (without teflex) on top for the tortillas 6 Hold the two trays together and turn over onto tray without teflex sheet; peel teflex sheet off backside 7 Dry again in dehydrator until dry, but not crispy 8 Remove and store in a zip-lock bag in the refrigerator

Taco Filling 1 Soak nuts 8-12 hours 2 Place all ingredients into the food processor or run through Champion Juicer

INGREDIENTS for 15 servings 1 medium head cauliflower

2 tsp. chili powder

1 Cup soaked & dried brazil

1 ½ tsp. onion powder


1 tbsp. agave

2 tsp. paprika

2 tbsp. dried oregano

1 tsp. cumin 2 tsp. garlic powder

SERVING SUGGESTIONS In the center of taco/tortilla wrap place 3 tablespoons of taco filling Add avocado slices Add 3 tablespoons salsa Drip hot sauce over taco Top with shredded romaine lettuce Dollop with Mock sour Cream Fold in half and enjoy!

Sanoviv Cook book 31

Vegetable Kebabs 1 Clean and cut the vegetables in to chunks 2 Blend ginger, garlic, tamari, and water with cayenne, basil and oregano in blender and pour over vegetables in bowl 3 Marinate over night in refrigerator 4 Put onto wooden skewers and dehydrate for 24 hours at 105 degrees, or cook for 15 minutes at 350 degrees Ingredients for 15 servings 1 zucchini


1 rutabaga

2 cloves garlic

1 red bell pepper

½ Cup tamari

1 onion

2 Cups water

1 turnips

½ tsp. Cayenne

1 eggplant

1 tsp. Basil

2 inch piece of fresh ginger

1 tsp. Oregano

Avocado Stuffed Tomatoes 1 Cut off tomato tops and scoop out seeds and pulp 2 Peel and mash avocado 3 Add remaining ingredients to avocado mix 4 Stuff tomatoes with avocado mixture 5 Serve on bed of sprouts

Ingredients for 4 servings


4 large ripe tomatoes

2 scallions (minced)

2 ripe tomatoes

2 tbsp. Fresh cilantro

2 lemons (juiced)


1 clove garlic (minced)

Tamari to taste

Sanoviv Cook book

Chard Rolls DIRECTIONS FOR RAW CHARD ROLLS 1 Mix all ingredients in a bowl, except the chard leafs and avocado slices 2 Place a spoon of the mix onto chard leaf add avocado slices as desire and roll 3 Hold the roll with a toothpick DIRECTIONS FOR COOKED Ingredients for 4 servings 4 chard leafs

1 tbsp ginger minced

2 carrots cut in julienne

1 tbsp garlic minced

2 zucchini cut in julienne

2 Cups olive oil

2 red peppers cut in julienne

1 avocado cut in thin

½ Cup red cabbage fine sliced


½ onion sliced

Celtic sea salt to taste

CHARD ROLLS: 1 In a frying pan low heat add olive oil for a minute 2 Add garlic and ginger for a minute 3 Add onion for 2 minutes 4 Add carrots, peppers for 4 minutes 5 Add cabbage and salt for a minute and take the pat out the stove 6 Steam the chard leafs for 3 minutes at 260 F. 7 Place a spoon of stir fry onto chard leaf add avocado and roll 8 Hold with a toothpick

Burritos 1 Use Napa or Romaine lettuce leaves 2 Line inside with wild rice, shredded lettuce and Mexican salsa

Ingredients for 6 servings 6 Napa cabbage leaves (or lettuce

for 8 hours and sprout


for 3 days)

2 Cups sprouted wild rice (soak

2 Cups shredded lettuce

Sanoviv Cook book 33

Enchiladas with Walnut / Pecan Onion Pate

INGREDIENTS for 8 –10 servings 6 Cups raw walnuts or pecans

¾ tbsp. Italian seasoning

soaked 12 hours or overnight

¾ Cup fresh basil

1 ½ Cup pine nuts - dehydrated

Dash cayenne

3 Cups onion marinated for 15 minutes in tamari

Enchilada Cheese


Ingredients 2 Cups macadamia nuts 1 Cup pine nuts 2 tbsp. Agave nectar 3 Cups water

Ingredients 2 medium heads red or white cabbage

1 Place all ingredients into blender 2 Blend until smooth Uses Ladle over enchiladas

1 apple (cut in slices)

1 2 3 4 5 6 7


Sanoviv Cook book

1 Soak raw walnuts or pecans overnight or 12 hours 2 Slice onions and place in tamari to marinate 3 Place Italian seasoning, fresh basil, and cayenne into marinate and let sit for 15 minutes 4 Place nuts and marinate mixture into juicer or food processor with the S blade to make a rich, creamy pate 5 Add water if desiring a thinner pate 6 Scoop pate into tortilla wraps and roll, using additional pate to seal the ends 7 Place in oven at low temperature to warm if desired 8 Ladle marinara sauce over top and dollop with enchilada cheese

Save 5 outer leaves of cabbage Run though the food processor with the shredding disk Place in a bowl Push the apple into the mixture Cover with the outer cabbage leaves – tuck the cabbage down the sides to seal the air out Place another bowl on top to weigh down the cabbage Let ferment for 4 days Remove leaves, and apple slices and serve as a salad

Roasted Vegetable With Goat Cheese 1 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 2 Remove from heat 3 Add goat cheese, olive oil, lemon juice and salt 4 Toss until well mixed Ingredients for 4 servings 2 bell peppers sliced

1 Cup crumbled goat

1 red onion sliced


1-2 zucchini halved lengthwise

2 tbsp. Coconut oil

and cut into 1 inch pieces

½ bunch of asparagus

4 tbsp. Olive oil

Pinch of Celtic sea salt

2 tbsp. Fresh lemon juice

to taste

5 Serve immediately

Chili 1 Blend first nine ingredients in blender until smooth 2 Pour mixture into a bowl 3 Add the remaining diced ingredients and cilantro 4 Spice with cayenne pepper to taste as you stir Ingredients 3 ½ Cups diced tomato

½ Cup diced tomato

1 ½ cloves garlic

1/3 Cup diced onion

¼ Cup chopped sun-dried tomato

2 tbsp. fresh minced

¾ Cup diced carrot


1 tbsp. olive oil

Cayenne pepper to

1 ½ tsp. cumin powder


½ tsp. chili powder

1 Cup wild rice soaked

1 tsp. dried oregano

and sprouted

¾ tsp Celtic sea salt

Sanoviv Cook book 35

Veggie Frittata 1 Preheat Convection Oven to 180°C 2 Grease a 8 inch square baking tin with oil 3 Add all the Vegetables in the Square baking tin 4 Whisk eggs & pour over vegetables Ingredients For 4 Servings 1 Cup carrots shredded

1 teaspoon olive oil

1 Cup orange pepper

1/4 Cup water

1 Cup red pepper

2 tsp parsley chopped

1 Cup zucchini

6 eggs

5 Bake for 30 minutes or until firm in the center

1 medium onion, sliced

Enfrijolada With Dehydrated Shell 1 Blend fresh tomatoes, dry tomatoes, and onions 2 In a frying pan at medium heat, heat olive oil for 1 minute 3 Add garlic, cook for 1 minute 4 Add tomato blended, add oregano and salt to taste Ingredients For 4 Servings


8 flax tortillas

2 cloves garlic minced

3 Cups pinto beans cooked &

1 tbsp. Dried oregano

blended to a cream texture

2 tbsp. Olive oil

4 tomatoes

½ Cup dry tomatoes

½ White onion sliced


Sanoviv Cook book

5 Cook for 5 minutes and remove from the stove 6 Dip the flax tortilla in to the beans and roll up as a taco 7 Add the tomato sauce on top Serve

Stir Fry With Goat Cheese And Ginger 1 In a fry pan put the olive oil at medium heat 2 Add garlic and ginger for 2 min. 3 Add onion for a minute 4 Add chayote, turnip and tomato for 5 minutes

Ingredients For 4 Servings ¼ Cup cheese (ground)

½ bunch cilantro

3 yellow squash cubed


½ red onion chopped

Salt to taste

1 chayote squash cubed

2 tbsp. olive oil

2 fresh tomato cubed

3 cloves garlic minced

5 Add zucchini, cilantro and salt to taste for 1 minute 6 At the time you serve on the plate add the cheese on top

1 turnip cubed

Baked Vegetables 1 In a stainless tray put the carrots, green beans, olive oil, Italian seasoning, and salt to taste 2 In another stainless tray put the zucchini, cauliflower, onion, olive oil, Italian seasoning, and salt to taste 3 Heat the oven at 350 f Ingredients For 4 Servings 84 carrots cut in slices diagonal

½ red onion sliced

1 Cup green beans sliced diagonal

1 tbsp Italian seasoning

2 zucchini sliced diagonal

2 tbsp olive oil

½ head cauliflower cut in florets


4 Put both trays in the oven 5 In 10 minutes take out the tray with the zucchini and in 15 minutes the other tray 6 Mix all the vegetables and add the bock choy at the end

4 Cups bock choy

Sanoviv Cook book 37

Eggplant Summer Rolls 1 Marinate the Eggplant slices in the water mixed with tamari for 30 minutes 2 In a bowl mix coconut, ginger, sesame seeds, tamari, lime, almonds and sesame oil

Ingredients For 4 Servings ½ Eggplant sliced long way (thin

¼ Cup almonds grounded

like tortilla)

1 Cup sunflower sprouts

1 Cup coconut meat cut in julienne

1 tbsp. Sesame seed oil

2 tbsp. Ginger minced

2 Cups water mixed with

2 tbsp. Sesame seed toasted

2 tbsp tamari

3 After you mixed the ingredients take a slice of Eggplant and place spoonful of mixture, 2 slices avocado, small bunch sunflower sprouts and roll 4 Hold the rolls with toothpicks

1 tbsp. tamari Lime juice to taste 1 avocado sliced

Coconut Ceviche

Ingredients 2 young coconuts

½ tsp. Garlic

1 large tomato

1/3 Cup lime juice

1 cucumber

1 tsp. Salt

½ Bunch cilantro

Pinch of cayenne

½ Red onion


Sanoviv Cook book

1 Open the coconuts and pour off the water or reserve for another use 2 Scrape out the coconut meat and julienne into very fine 1/8- inch strips 3 Cut the strips into 1 – to 1 ½ inch pieces 4 Place coconut into a 4 – Cup bowl 5 Cut the tomato and cucumber in small cubes 6 Finely chop the cilantro and stems (use the stems only if not woody) 7 Finely chop the onion, and garlic as well 8 Mix all remaining ingredients together and marinate for at least 1 hour Serve

Garbanzo Loaf 1 Soak garbanzo beans at least 12 hours, then steam or boil until soft 2 Mix all ingredients together and pass half through juicer or food processor 3 Form loaf into any shape on a platter

Ingredients For 8 To 12 Servings 2 Cups chickpeas - garbanzo beans

¼ Cup parsley chopped

- soaked for 12 hours

Celtic sea salt to taste

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

½ Cup zucchini chopped ½ Cup celery chopped ¼ Cup red onion minced 1 garlic clove minced

Mexican Wild Rice 1 In a pot, heat the water to boiling, add the rice and cook for 35 to 40 minutes at 350 F 2 In a frying pan add olive oil and heat for a minute at low heat 3 Add garlic, ginger for a minute 4 Add onion until tender Ingredients For 4 Servings 1 ½ Cups Wild Rice

3 Tomatoes blended

3 Cups Water

¼ Cup dry tomatoes

½ Onion Sliced


1 tbsp. Garlic minced

5 Add fresh tomato and dry blended tomato, oregano and salt to taste, let cook until boil 6 Mix the rice with tomato sauce Serve

1 tbsp. Oregano minced

Sanoviv Cook book 39

Snow Peas Garden Salad 1 Mix all ingredients in a bowl 2 Add sea salt to taste and serve 3 You can serve this salad hot, just steam it for a minute and ready to eat

Ingredients For 4 Servings 2 Cups snow peas cut in julienne

1 tbsp. Ginger minced

2 bell peppers (1 red, 1 yellow) cut

2 tbsp. Olive oil

in julienne

Celtic sea salt to taste

2 zucchini cut in julienne ½ Onion medium cut in julienne 6 asparagus cut in wedges

Nopales (Cactus) Salad 1 Bake Nopales at 350 degrees for – 15 minutes (If still slimy, put back in oven for another 15 minutes) 2 Remove from oven and let cool 3 Mince onion and cilantro 4 Juice lemon Ingredients For 4 Servings 5- 6 Nopales (cleanse and

Fresh lemon juice (to



½ Cup white onion (minced)

Pinch Celtic sea salt (to

¼ Cup fresh cilantro (minced)


1 ½ Cups mung sprouts


Sanoviv Cook book

5 Mix mung sprouts with onion and cilantro 6 Add to Nopales and mix well 7 Add lemon and sea salt to taste

Rainbow Color Salad 1 Mix all ingredients in a bowl with olive oil and lime juice 2 Let marinate for 5 minutes and serve

Ingredients For 8 To 12 Servings 3 Cups chard finely chopped


2 Cups bock choy finely chopped

2 tbsp olive oil

1 Cup spinach finely chopped

2 lime (juice)

1 red bell pepper cut in julienne 1 yellow bell pepper cut in julienne 1 Cup Napa cabbage finely

Avocado & Chard Salad

Ingredients For 4 Servings 4 avocados cubed 1 bunch chard chopped 1 red onion sliced 2 red peepers cubed 1 tbsp. olive oil

Cucumber Salad

Ingredients For 4 Servings 1 In a bowl put chard, peppers, onion Add avocado, olive 2 oil and lemon Mix well and add salt to taste

3 cucumbers peeled (sliced in 2 inches long) 3 tomatoes cut in slices 1 bunch basil chopped

1 Add all the ingredients in a bowl except the salt. 2 Add the salt at the end to taste

½ red onion sliced

2 lemon juice

2 tbsp. olive oil

Salt to taste


Sanoviv Cook book 41

Desserts 42

Sanoviv Cook book

Morning Breakfast Grains Directions For Cooking 1 Bring 2 Cups water to a boil, add grain, reduce heat to low and cover Let simmer for 10 – 20 minutes or 2 longer depending on how soft you like your cereal When desired texture has been 3 obtained, remove from heat Add nut/almond milk, stevia, 4 agave or Xylitol, and cinnamon, to taste Ingredients 1 Cup millet, quinoa, buckwheat

Stevia, agave nectar or

2 Cups filtered water

Xylitol to taste

Nut/almond milk to taste

Cinnamon to taste

For Soaking And Germinating 1 Rinse the grain well in a bowl or jar and cover with twice as much water to grain 2 Let soak over night approximately 8-12 hours 3 Test for chewiness and texture, once it is soft enough to eat, then drain the water and rinse off excess starch 4 Warm almond milk can be added for a warm breakfast

Spirulina Bar

Ingredients 3 Cups dried shredded coconut 3 apples 5-6 large dried white figs (Calimyrna)

1 In food processor, mix cored apples and dried figs 2 Mix coconut and Spirulina in separate bowl, then combine with the apple fig mixture 3 Spread onto teflex sheet – 3/8 inch thick 4 Cut into desired shape (a rolling pizza cutter works well for cutting) 5 Place into dehydrator. Let dry at 105 degrees until top has been dried 6 Remove 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)

¼ Cup Spirulina

Sanoviv Cook book 43

Apple Pie Ingredients For Filling 4 Cups apple (peeled, cored, sliced) 1/3 Cup dates 2/3 Cup coconut water 1 tsp. Cinnamon (or to taste) 1 Peel and core apples. Thinly slice apples with mandolin to 1/8” thick

INGREDIENTS for Crust 1 Cup macadamia 1 Cup dry shredded coconut 5 dates 1 Mix coconut, macadamia nuts, and dates in food processor just enough to chop nuts into small pieces. The mixture will start to stick together 2 Press crust into pie ¼” thick on all sides 3 Fill with filling 4 Top with lemon zest 5 Garnish if desired

2 Open fresh young coconut and measure 2/3 Cup coconut water 3 Pit dates 4 Make date puree by blending dates and coconut water in blender 5 Add cinnamon 6 Add additional water if needed 7 Mix apples and date puree in bowl

Hemp Nut Bar / Cereal

Ingredients 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


Sanoviv Cook book

½ Cup raw, organic, coldpressed coconut oil ½ Cup raw, organic, coldpressed olive oil

1 In a food processor, blend the hemp, Brazil nuts, and sunflower seeds, until fine 2 Add the agave and the oil and blend well 3 Spread the mixture onto oiled Teflex sheets 4 Dehydrate 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 hours 5 If batter is sticking to the sheet, dehydrate longer until the batter is not sticking to the sheet before you flip it over and remove the sheet 6 Removing the sheet allows for more air circulation and lessens the dehydrating time. 7 Always dehydrate to your taste. You may wish to dehydrate longer, until it is the right crunchiness 8 Crumble mixture and serve with nut milk for a delicious cereal

Granola 1 Place almonds in a food processor, and process until chunky 2 Pour into a large bowl 3 Repeat this process with the pecans and sunflower seeds

Ingredients 2-Cups almonds, soaked overnight,

1 teaspoon cinnamon

drained, and rinsed

1 Cup dried coconut

1 Cup buckwheat, soaked overnight,

2 Cups apple blended

drained all day long, (use by the next

½ teaspoon vanilla


non-alcoholic and

1 Cup pecans, soaked overnight,

organic (optional, not a

drained, and rinsed

raw food)

1 Cup sunflower seeds soaked over-

Âź Cup raw organic light

night, drained, and rinsed

agave syrup

4 Add buckwheat into the bowl In the empty food processor place the cinnamon, vanilla, and agave, and process until well -mixed 5 Add to the bowl of nuts and seeds and mix well 6 Spread the mixture onto teflex sheets and dehydrate at 145 degrees for 3 hours 7 Then dehydrate at 105 degrees for 10 hours, or until crispy 8 Cool and store in an airtight glass container It will last up to 3 months

Sanoviv Cook book 45

Drinks 46

Sanoviv Cook book

Nut Milk Variation 1 Any raw nuts may be used: almonds, Brazil nuts, hazel nuts, macadamia nuts, pecans nuts, walnuts, etc 2 Raw pumpkin or sunflower seeds may be used in place of nuts for seed milk Ingredients 1 Cup raw nuts (soaked overnight) 3 Cups water 1 2 3 4 5

Place nuts into blender Add water Blend until smooth Strain to remove pulp May add pulp back to blender with additional water to blend again for additional milk 6 Store in refrigerator in closed container – will last 3 days

Cleansing Cocktail Juice

Ingredients For 1serving ¼ inch ginger root 1 beet ½ apple 4 carrots ½ avocado

3 Add vanilla for vanilla nut milk 4 Add cinnamon, nutmeg, or other desired spice for flavor 5 Add raw carob powder for chocolate nut milk 6 Milk may be sweetener by blending with 1-2 dates or 1 tbsp. raw unheated honey or agave nectar

Green Juice

Ingredients For 1 Serving 1 Place ginger root, beet, and carrots through juicer 2 Place juice in blender with avocado

3 carrots 1 apple 1 celery stalk 1 cucumber ½ Cup sprouts 2 lettuce leaves

1 Place all ingredients through juicer

Sanoviv Cook book 47

Fruit Smoothie / Berry Shake Blend all ingredients in blender until smooth

Ingredients For 1 Serving 1 Cup nut milk 1 Cup blueberries (raspberry, strawberry, blackberry) ½ Cup coconut meat 1 Tablespoon coconut oil 1 Tablespoon agave

Green Juice With Apple

Ingredients For 1serving 3 celery stalks 1 cucumber ½ Cup sprouts 3 lettuce leaves ¼ Cup fresh parsley 1 apple


Sanoviv Cook book

Fiber G (Fiber) Shake

Ingredients For 1 Serving 1 Place all ingredients through juicer

2 scoops Fiber G powder 8 oz nut milk or water

1 Put all ingredients in a blender for approximately 30 seconds

Fruit Shake Put all ingredients in a blender for approximately 30 seconds

Ingredients For 1 Serving 1 Cup nut milk 1-Cup fruit 1-scoop of Soyamax, or rice protein, or whey protein ½ young coconut meat

Lime Pudding Shake

Ingredients For 1serving 1 Cup fresh almond milk or coconut milk 1 avocado Whole lime, peeled 1 pkg. stevia, Xylitol, or agave 8 ice cubes

Cleansing Cucumber Juice

Ingredients For 4 Servings 1 Put all ingredients in a blender and mix on high until rich and smooth like a pudding

5 cucumbers (sliced long way) 2 apples cut in slices 1/3 Cup mint 1 Cup spinach 1/3 Cup parsley

1 Place all ingredients through juicer

Sanoviv Cook book 49

Ph - Monster Juice 1

Put kale, lemon and celery through juicer


Combine in blender with remaining ingredients


Blend on high speed to a thick, smooth consistency


Serve immediately

Ingredients 1 bunch of kale 1 lemon 1 whole head of celery 1 avocado 1 chili pepper 1 handful of spinach leaves 1 tsp. Green powder

Ph – Miracle Green Shake



½ English cucumber

1 tomatillo

1 avocado

2 Cups fresh spinach

1 lime (peeled)

2 scoops soy sprouts

1 pkg. stevia


1 scoop of green powder

6 – 8 ice cubes

Sanoviv Cook book

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

INGREDIENTS #1 1 bunch of kale 1 lemon 1 whole head of celery 1 avocado 1 chili pepper 1 handful of spinach leaves 1 tsp. green powder

INGREDIENTS #4 Lemon juice Olive oil Onion Parsley Rosemary Salt

INGREDIENTS #2 Dill Garlic Ginger Olive oil Oregano Salt Sesame oil

INGREDIENTS #5 Basil Dry tomato blended Garlic Lemon juice Mint Olive oil Oregano Parsley Rosemary Salt

INGREDIENTS #3 Basil Garlic Olive oil Salt Dry tomato blended Lemon juice

INGREDIENTS #6 Basil Ginger Mint Olive oil Salt

Sanoviv Cook book 51

Sanoviv Cookbook  

Healthy recipes inspired by Sanoviv Medical Institute's organic kitchen.