School Snack and Lunch Recipes

Quick and Easy Breakfast Smoothie

2 scoops SP Complete (available from Dr. Harris)

1 - 2 scoops Whey Pro (available from Dr. Harris)

1/4 to 1/2 cup frozen organic berries

6 to 8 ounces of purified water

1/2 to 1 tbls. coconut oil

1 tbls. extra virgin olive oil

1 tsp. hemp oil

Optional to taste: vanilla, stevia (herbal sweetener), 3 - 6 walnuts or almonds, 1 raw free range egg (only if digestive system and immune system are optimal).

1.  Add all the ingredients except the two SP powders and the optional ingredients to a blender and blend at medium to high speed for one minute.

2.  Add optional ingredients to taste and egg if healthy enough for raw egg and blend for 30 seconds.

3. Add the two SP powders and blend at slow speed only to mix in the powders.

4. Pour into a glass to serve.

Nut Butter and Jelly Sandwich

1/4 cup nut butter (raw almond, cashew or walnut)

1/4 cup mashed berries (organic blueberries, raspberries or blackberries)

1 to 2 pieces of sprouted whole grain bread (Ezekiel)

1/2 -1 scoop of stevia  (herbal sweetener) to taste

1. Mash berries with stevia to taste. 

2. Spread nut butter onto slices of bread.

3.  Add mashed berries.

Vegetable Wrap

Sprouted whole wheat tortilla or collard greens as the wrap                         

Pesto, cashew mayo or hummus  

Lettuce(romaine or mixed greens)                                                                    

Sun-dried tomatoes(bottled in olive oil)              

Red, yellow,orange or green peppers           

Raw veggies: carrots, broccoli, cauliflower       

Red onions                                                          

Roasted garlic                                                          

Sprouts

Soaked almonds and / or pine nuts

Top with lemon or lime juice

Add your favorite spices

1.  Lay out the tortilla flat and spread with pesto or hummus or cashew mayo spread.

2.  Lay several leaves of lettuce down the center.

3.  Place any of the vegetables on top of the lettuce.

4.  Top with soaked almonds and / or pine nuts; lemon and spices.

5.  Then roll up the wrap and secure tightly in saran wrap.

Lunch Sandwich

Sprouted 100% whole grain bread (Ezekiel)

Butter, hummus ,Tahini  or Cashew Mayo for spreads

Organic meat of your choice

Lettuce

Tomato

Celtic sea salt and / or organic pepper to taste

Creamy or Crunchy Broccoli Soup

15 minutes to prepare.  Serves 4-6.

2 cups vegetable stock or water              

3-4 cups broccoli, chopped                            

1 red bell pepper, chopped                           

2 red or yellow onions, chopped             

1 avocado                                                         

1-2 stalks of celery, cut in large pieces      

Bragg" liquid aminos or Celtic Sea Salt"    

Cumin and ginger to taste                                                                                        

1.  In a saucepan, warm 2 cups of water or stock.  Add the chopped broccoli an warm for 5 minutes.

2.  In a blender, puree the warmed broccoli, bell pepper, onion, avocado and celery, thinning with additional  water if necessary. If desired, save the broccoli stalks, peeling off the rough outer skin; process them in a food process until small chunks and add to the soup just before serving to add crunch!  

3.  Serve warm, flavoring with Bragg's, fresh ginger, cumin or any other spices you like. 

Gazpacho

Serves six 3/4-cup servings.

4 cups fresh organic Tomato juice               

1/2 cup cucumber, chopped                           

1/4 cup green bell pepper, chopped

1/4 cup celery, finely chopped

1 Tbs. olive oil

1/2 tsp. pepper

1 tsp. basil

1/2 tsp. garlic, minced

1. Combine all ingredients.  Cover and chill overnight.

Chilled Cucumber Soup

4 cups yeast-free vegetable broth                  

1 cup cucumber, shredded                                    

Dill weed                                                               

1.  Combine broth and cucumber  and chill.

2.  Sprinkle with dill weed.

Hummus Vegetable Dip or Spread

2-3 Tbs. olive oil                                                 

Juice of 1 lemon                                                      

1-2 garlic cloves, minced                                      

1/8 - 1/4 cup Tahini, raw                                     

1 -17oz.  jar Garbanzo beans, drained    -save water for thinning             

Celtic sea salt to taste                                         

1/2 -1 tsp. garlic herb bread seasoning  (Spice Hunter) www.spicehunter.com   

1/2 - 1 tsp. cumin                                                   

1.  In a food processor, put oil, lemon juice, garlic and Tahini and process until smooth.

2.  Add beans and seasonings and process until creamy.

3.  You may need to thin with extra water (from beans) to desired consistency.  Serve on wraps or sandwiches with raw veggies.

Guacamole  Vegetable Dip or Spread

Juice of 1 lemon or lime (or use both)             

1 large tomato                                                       

3 avocados                                                            

1 tsp. Mexican seasoning (Spice Hunter)    www.spicehunter.com   

1/4 tsp. cumin                                                        

1/2 tsp. Celtic Sea Salt"                                        

1. In a food processor , blend the lemon juice with half the tomato and half the avocado until smooth. 

2. Finely dice the remaining half tomato.

3. Mash the remaining avocado, leaving the pulp chunky.

4. Combine both mixtures, seasoning with the Mexican Seasoning, cumin, Sea Salt and additional lemon juice to taste.

Cashew Mayo Spread

Makes 2 1/4 cups

1/4 cup lemon juice

2 cups raw cashews

3 stalks celery

1/2 cup chopped bell pepper

1/4 cup chopped onion

2 Tbs. fresh parsley, minced

2 Tbs. fresh thyme, minced

1/4 cup chopped tomato

1 Tbs. minced garlic

1.  Combine the above ingredients in a blender and blend until creamy.  Keeps for 3 days in the refrigerator.

Celery sticks                                                    

Cucumber strips                                                   

Zucchini sticks                                                 

Red, orange or green bell pepper sections

Cauliflower

Broccoli

1.  Spread raw organic almond butter on celery sticks.

2.  Flavor with Celtic Sea Salt",  hummus or guacamole dips.

Quick & Easy Salad

1 cup finely chopped parsley                            

3/4 cup shredded jicama                                     

1/4 cup finely shredded organic carrot           

2 tsp extra virgin olive oil or grapeseed oil          

1 Tbsp. freshly squeezed lemon juice            

1/4 Celtic Sea Salt"

1.  Combine chopped parsley, shredded jicama and carrot.

2.  Sprinkle with olive oil , lemon juice and vegetable seasoning.

3.  Toss and serve.

Basic Salad Dressing

Makes 3/4 cup.       Great on salads and steamed vegetables.                                               

1/2 cup flax seed,  hemp or Udo's oil                  

2 Tbsp. lemon juice                                                

1/2 tsp. Celtic Sea Salt                                            

1/4 cup finely cut fresh parsley

1.  Mix all ingredients well.

2.  Store in jar in refrigerator.

Seed Mix Snack

5 minutes to prepare.  Serves 32 - serving size: 1 Tbsp per serving. 

1 1/3 cup sunflower seeds, organic                 

1/3 cup sesame seeds, organic                       

1/3 cup pumpkin seeds, (green pepitas)            

1/3 cup flax seeds, organic                                     

1.  Combine seeds.

2.  Store covered in refrigerator or freezer -will keep up for up to 2 months.

Healthy Almond Spread Treat  ( for topping on fruit or vegetables or by itself)

16 oz. jar of raw organic almond butter         

1 - 1 1/2 Tbs.  cacao powder (to taste)                                    

2 Tbs. raw organic cacao butter                                   

2 Tbs. raw organic coconut butter                         

2 Tbs. agave nectar                                            

1 tsp.  organic pumpkin spice                                 

1.  Remove 2 oz. of almond butter from 16 oz jar.

2.  Combine all ingredients in jar and mix well .

3.  Store tightly in jar at room temperature.