QUANTUM Cuisine
Anna Maria Clement, Ph.D., L.N.
Ken Blue, D.M.Q.
Brick Tower Press
Habent Sua Fata Libelli
SAMPLE 3-WEEK MEAL PLAN
Breakfast Meal Plan: For most of the guests, breakfast is liquid nourishment. That includes wheatgrass juice which is considered a complete meal (see Wheatgrass Juice recipe) and the Hippocrates Green Juice (see Hippocrates Green Juice recipe) which is considered a liquid meal. Leaving about 12-16 hours between the last solid meal of one day and the 昀rst solid meal of the next day encourages further cleansing and aligns with the bene昀ts of intermittent fasting. For those people who are advised to have a solid breakfast, we do offer the option of a cooked grain (quinoa or millet) or our raw sprouted buckwheat.
LUNCH & DINNER MEAL PLAN:
Thai Kelp Noodles
Ingredients:
Sauce Ingredients
• 1 ounce fresh lime juice
• ¼ inch slice ginger
• ¼ teaspoon kelp powder
• 3- ¼ inch scallion bottoms (white portion including roots)
• ¼ stalk celery
• 1 garlic clove
• ¼ teaspoon cayenne pepper
• 1 cup carrots, sliced
• 4 ½ ounces raw organic almond butter
• 2 ounces water
• Bragg Liquid Aminos or Nama Shoyu (optional to taste for noodles)
Directions:
Other Ingredients
• 12 ounce bag kelp noodles
• ¾ cup carrot, shredded
• ¼ cup red cabbage, sliced
• ¼ cup scallions, sliced
• ¾ cup cucumber, batonnet
• (cucumber sticks)
• 2 tablespoons cilantro, chopped
• ¾ cup jicama, batonnet (optional)
• Bragg Liquid Aminos (optional)
1. Place kelp noodles in a bowl with warm water, lemon juice, and baking soda (it will 昀zz up). Soak noodles 5- 0 minutes until soft. If they aren’t soft, add more lemon juice and baking soda so it 昀zzes again. Once soft, drain and rinse the noodles.
2. Combine other noodle ingredients in a large bowl.
3. Blend sauce ingredients except almond butter.
4. Slowly blend in almond butter on a low setting.
5. Add desired amount of sauce to vegetables and kelp noodles and toss.
6. Season with Bragg Liquid Aminos or Nama Shoyu to taste.
Chef’s Notes:
This recipe was inspired by a traditional Thai Noodle dish with peanuts. We substituted peanuts with raw almond butter as a healthier option. It’s important to use raw organic almond butter as it really enhances the 昀avor.
Caesar Salad Ingredients:
Dressing Ingredients:
• 5 ounces fresh lemon juice
• 3 garlic cloves
• 1 tablespoon garlic powder
• 1 heaping tablespoon chickpea miso
• 1 teaspoon kelp powder
• ¾ teaspoon ground yellow mustard seed
• 2 ½ -3 tablespoons dry oregano
• 5 ounces olive oil
Directions:
1. Blend dressing ingredients until smooth.
2. Add raw tahini and blend again brie昀y.
3. Toss dressing with romaine.
Other Ingredients
• 5 ounces raw tahini
• Romaine lettuce
• Dehydrated almond meal
4. Sprinkle in desired amount of dehydrated almond meal to achieve the look and texture of parmesan cheese.
Chef’s Notes:
This is a great use for left over pulp from making almond milk. Also, it’s important to dress the romaine 昀rst before adding the almond meal so you can mix it thoroughly without it clumping.
Gobi Mater
Ingredients:
Dressing Ingredients:
• 1 ounce fresh lime juice
• 3 ½ cups yellow peppers, roughly chopped
• ⅛ teaspoon blended ginger
• ⅛ teaspoon blended garlic
• ½ teaspoon garlic powder
• ⅛ teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ tablespoon garam masala
• Heaping ⅛ teaspoon cardamom powder
• ½ ounce coconut aminos
• ⅛ teaspoon cayenne powder
• 5 ounces raw sesame oil
• ½ tablespoon green salt
• 1 teaspoon psyllium powder
Directions:
1. Blend all sauce ingredients except psyllium powder.
2. Add psyllium powder to thicken sauce.
Other Ingredients:
• Cauli昀ower 昀orets, steamed
• Peas, steamed
• Cilantro, chopped
3. Mix desired amount of other ingredients, reserving some chopped cilantro for garnish.
4. Add desired amount of sauce and garnish with cilantro.
Chef’s Notes:
This dish could also be prepared raw, but it’s nice to have the soft texture of the cauli昀ower. We do offer it as a raw option for guests who are staying 100% raw. You can replace the cauli昀ower with sunchokes to make Aloo Gobi.
Sesame Asparagus
Ingredients:
Sesame Ginger Dressing Ingredients:
• 1 ½ ounces fresh lemon juice
• 8-10 ounces raw sesame oil
• ¼ teaspoon kelp powder
• ⅛ teaspoon green salt
• 1 ½ inch fresh ginger
• 1 garlic clove
• Pinch cayenne pepper
• 1 teaspoon Bragg Liquid Aminos or Nama Shoyu (or to taste)
Directions:
1. Blend sauce ingredients.
Other Ingredients:
• 1 bunch asparagus
• Pinch crushed red pepper 昀akes
• 1 teaspoon garlic powder
• White sesame seeds to garnish
• Bragg Liquid Aminos or Namo Shoya to taste
2. Put asparagus in a bowl and drizzle a small amount of dressing over it.
3. Toss lightly.
4. Place asparagus on Para昀ex sheets.
5. Dehydrate at 110°F for 2-3 hours or until cooked.
6. While still warm, add a pinch of red crushed peppers and garlic.
7. Sprinkle with sesame seeds and a splash of Bragg Liquid Aminos or Namo Shoyu.
8. Best enjoyed immediately.
Chef’s Notes:
Replace the asparagus with green beans or sugar snap peas for variety. A short dehydrating time should give a bright green appearance and cooked texture. Be sure not to over dehydrate. This is much more dressing than you need because its hard to blend a small amount. It’s also served on Lo Mein Zoodles, Snow Pea Shiitake Hemp Salad, and Bok Choy with Mushrooms and others.
Spinach Stuffed Mushrooms
Ingredients:
Sauce Ingredients:
• 1 ½ ounces fresh lemon juice
• 5 ounces water (or equal to the top of the nuts)
• 1 cup pine nuts, soaked and rinsed
• ½ cup macadamia nuts, soaked and rinsed
• 1 ½ garlic cloves
• 1 tablespoon chickpea miso
• ½ teaspoon oregano
• Pinch cayenne
Directions:
1. Blend sauce ingredients until creamy.
2. Mix sauce with spinach to desired texture.
Other Ingredients:
• 1 pound spinach, chopped in a food processor with an ‘S’ blade
• 1 small yellow squash, shredded
• 1/2 pound cremini or portobello mushrooms
3. Remove the stems and scoop gills from portobello mushrooms and/or remove stems from cremini mushrooms.
4. Fill the mushrooms with the spinach mix.
5. Dehydrate at 110°F for 4-6 hours or until soft.
6. Serve warm.
Chef’s Notes:
This is served as an appetizer at our Thanksgiving celebrations
Ravioli
Ingredients:
Main Ingredients:
• Ricotta Cheez (see Lasagne recipe)
• Marinara (see Red Pepper Marinara recipe)
• Basil Pesto sauce (see Basil Pesto Sauce recipe)
Directions:
Other Ingredients
• 1 butternut squash
1. Prepare ricotta cheez, marinara, and basil pesto sauce and set aside in separate bowls.
2. Cut the top cylinder off the rounded base of the butternut squash.
3. Carefully cut the skin off of the cylinder. On a mandolin slicer, adjust the setting to thin and create thin slices for the ‘pasta’ part of the ravioli. Set aside.
Assembly
4. Place 1 butternut slice down onto a serving plate.
5. Add desired spoonful of ricotta cheez and spread a little towards the edge of the squash slice.
6. Place another ‘pasta’ slice on top and gently press edges together.
7. Top with marinara and basil pesto sauce and serve.
Chef’s Notes:
This could be served warm by placing the serving dish in the dehydrator for about an hour. You could also use zucchini or beet as alternatives to the butternut squash.
Cheezecake
Ingredients:
Crust Ingredients:
• ¾ cup carob powder
• 1 cup soaked, rinsed and dehydrated almonds
• 1 cup soaked, rinsed and dehydrated pecans
• 11 medjool dates, pitted
• 1 tablespoon water
Strawberry Sauce Ingredients:
• 1 tablespoon fresh lime juice
• 1 pint strawberries
• 1 pint strawberries, diced
• ½ cup agave
• ¼ teaspoon psyllium husk powder
Directions:
Cheezecake Directions:
Filling Ingredients:
• 3 cups macadamia nuts, soaked and rinsed
• 1 cup almond milk
• ¾ cup agave
• 2 tablespoons vanilla bean powder (AKA 昀ne vanilla powder)
• 3 tablespoons soy lecithin granules
• cup cold pressed unre昀ned extra virgin coconut oil (Nature’s Way brand)
• ⅓ cup fresh lemon juice
1. Process almonds to a 昀ne texture. Add remaining crust ingredients and process well. Add up to tablespoon of water, if needed.
2. Press crust in the bottom of a 9” springform pan.
3. Blend 昀lling ingredients until smooth.
4. Pour 昀lling over crust and refrigerate or freeze until set.
5. Blend strawberry sauce ingredients (except diced strawberries).
6. Mix sauce and diced strawberries and top cheezecake slices before serving.
Strawberry Sauce Directions:
1. Blend strawberry sauce ingredients (except diced strawberries).
2. Mix sauce and diced strawberries and serve.
Chef’s Notes:
The crust alone can be used to make brownies. Simply press into a pan while warm, slice and enjoy. You can use other fruit like our Wild Blueberry Sauce (see recipe) for your topping as well. The Strawberry Sauce is a delicious topping for the Cheezcake, Raw Banana Crepe or even Banana Nice Cream recipes.
Layered Sugar-Free ‘Marshmallow’ Chocolate Cake
Ingredients:
Light Layer Ingredients: Make Two Batches)
• 1 ½ cups pecans, soaked, rinsed, and dehydrated
• 1 ½ cups walnuts, soaked, rinsed, and dehydrated
• 8 drops Stevia (or to taste)
• 2 tablespoons vanilla (alcohol free)
• 1 tablespoon water
Brownie Layer Ingredients: Make Two Batches)
• 3 ½ cups walnuts, soaked, rinsed, and dehydrated
• 2 tablespoons carob powder
• ¼ teaspoon Stevia (or to taste)
• 1 tablespoon vanilla (alcohol free)
• 1 tablespoon water
Directions:
Light Layer Directions:
1. Process ingredients in a food processor using an ‘S’ blade until the mixture sticks together.
2. Do not over process, otherwise the nuts start leaking oil.
Brownie Layer Directions:
1. Process walnuts and carob to a 昀ne consistency.
2. Do not over process.
3. Add remaining ingredients and process until smooth.
Marshmallow Layer Directions:
1. Blend ingredients, adding water if the mixture is too thick.
2. The cream should be 昀rm.
Buckwheat Layer Ingredients:
• 1 cup buckwheat groats, sprouted and dehydrated (see Buckwheaties recipe)
Marshmallow Layer Ingredients:
• 2 cups young coconut meat
• Coconut cream from 1 can of coconut milk (full fat), refrigerated a couple days using the solid part only
• 1 tablespoon vanilla (alcohol free)
• 5 drops of Stevia (or to taste)
• Enough water to blend
Chef’s Notes:
This is a sugar-free way to celebrate any occasion.
Assembly:
1. Place the light layer on the bottom of a large plate.
2. Add a brownie layer and an even topping of the buckwheat layer for added crunch.
3. Top with another light layer and lightly press the layers down.
4. Add the second brownie layer and refrigerate the cake overnight.
5. Spread marshmallow layer on the top of the cake and decorate with carob powder.
