Category: Recipes

2 cups dry lentil (red, brown, green or try other beans)
1 1/2 cups water

Soak lentils overnight, or for at least 3 hours
Add lentils and some of the water into the blender
Save the extra water to use to thin out the mix

Add seasonings to lentils and water:
1 tsp garlic powder
2 tsp onion powder
1 tsp smoke paprika
1 tsp salt
1/2 Tbl dried parsley

Blend all ingredient till it is the consistency of a thin pancake batter. Add more water if needed. Heat up your non-stick skillet or griddle on medium temperature. When skillet/griddle is hot, pour your batter onto the hot surface to make a round and thin flatbread. Make sure your batter is pourable, not labeling out of the blender cup, but not as thin as a crepe. Lightly brown both sides.

BUTTERY GARLIC SPREAD Page 254 (The Best) May use as an aioli-like fresh dip.
1 c. whole garlic cloves
1/4 c. fresh lemon juice
1 t. salt
3/4 c. flax oil

Blend till smooth & creamy. Refrigerate. Use over toast, garlic bread, crackers.

JUST LIKE BUTTER – Page 279 (Shared by Jim and Cindy Hornung. Time 15 min. See CDF p.349)
Blend:
1 1/4 c. organic virgin coconut oil
3/4 C. extra virgin olive oil
2 T. organic liquid lecithin or organic soy granules (Sun Harvest Brand)
Add:
1 T. sea salt
1 c. water – add slowly while blending, it will become thick like butter.

Put into plastic or glass container and refrigerate. Will set and become firm.

“If ever there was a time when the diet should be of the most simple kind, it is now!” CDF 55

SISTER SHORTER’S AMAZING RAW CAROB BROWNIES Page 271 (Taste like cooked delicious brownies)
2 c. ground sunflower seeds
3/4-1 c. maple syrup
1 c. sesame tahini
1 t. peppermint flavor (opt.)
1/2 c. chopped walnuts
1/3 C. carob powder
1/2 c. Brazil nuts
1/4 C. raisins (opt.)

Mix all ingredients except walnuts and Brazil nuts in food processor. Add walnuts and Brazil nuts and pulsate just a few seconds. Place in glass dish and flatten. Cut into brownie-like pieces. Top with chopped walnuts. Chill to harden and serve.

SISTER SHORTER’S FABULOUS FLAX COOKIES (GF) – Page 293 (Second best cookie God gave me! First was the SS Rice N’ Oat Bar sold in the 80’s til 2005. Prep time 15 min.)
Mix well these ingredients:
1/2 C. olive or coconut oil
1/2 t. sea salt
1/2 c. golden flax meal, complete protein, high in omega-3, etc.
3/4 c. maple syrup
1 T. vanilla (opt.)

Add:
1 1/2 c. oat flour (or quick oats, may blend in blender)
1 1/2 c. ww* pastry flour or gf* flour
Combine:
1 c. walnuts or pecans, chopped
1/2 C. carob chips (vegan) or raisins
Put on an oiled tray 1/4 c. per cookie. Makes 11-12 cookies. Bake 12 minutes at 350°F. Yum!

*GF = gluten-free
*ww = whole wheat

SIGNATURE NO CA (CANCER) SALAD – Page 261
Salad ingredients:
deep green arugula lettuce leaves
fresh asparagus tips
fresh kale or collard leaves, pieces
avocado chunks
tomato chunks
alfalfa sprouts
broccoli florets
kalamata olives

Arrange to your taste and size. Serve with Creamy Flax Dressing (recipe below). Delicious!

GWEN’S CREAMY FLAX DRESSING – Page 259 (one of our most popular)
Put into a blender and blend until creamy:
1/2 c. fresh lemon juice
4 cloves of garlic
1/4 C. maple syrup or honey
1 c. flax oil or any oil and 1/2 T. ground flax
1/2 T. Italian seasoning
1 t. sea salt
1/3 C. chopped onion

Ready to serve over No CA (No Cancer) Salad or any lettuce salad.

CARROT TUNO WITH COLLARD GREEN WRAP – Page 264 (w/ collard greens, mustard green leaves or your choice of green leaves) Put 4-6 large leaves in dehydrator for about 5 minutes to soften for wrapping
Put into a large bowl and mix well:
3 c. carrot pulp (from washed, juiced, organic carrots)
1 T. onion powder or 1/2 C. chopped onion
1 c. chopped celery
2 t. garlic powder
1 T. dill weed
3 T. SS chicken-like Seas. (p.276 in Shorter’s Health Manual)
1 t. paprika
1 T. BAKON® Torula Yeast
1 recipe of Cashew Mayonnaise (p.254 in Shorter’s Health Manual)

Spread Carrot Tuno thinly over entire leaf. Then add:
sliced avocado
alfalfa sprouts
sliced tomato
sliced red bell pep.
sliced cucumbers
sliced red onion
shredded lettuce

WILL & GRACE’S KALE KRISPS – Page 288
Preheat oven to 275°F. Take 1 package of Trader Joe’s Kale, pre-washed, net wt. 10 oz. or 8 c. of kale, packed into a 2 c. measuring cup, washed de-stemmed and broken into pieces Dry kale with a dry towel or paper towel.
1) Spray 2 baking trays with coconut oil spray.
2) Put 1-2 T. extra virgin oil in a salt shaker and shake gently over kale and stir, mix well.
3) Sprinkle lightly with 1 t. or less of sea salt (caution: do not over salt).
4) Bake 28 minutes. May need a few more minutes to crisp.
5) Serve as is or with dip. Great as a side with Thai Tofu Lettuce Wraps (p.289 in Shorter’s Health Manual). Delicious!

HAWAIIAN PITA PIZZA – Page 288 (Italian) (Note: gf *option, use brown rice tortilla or gf flat bread or gf bread)
Preheat oven at 400°F
1) Brush ww* pita with extra virgin olive oil (puffy part face down)
2) Cover pitas almost to the edge (12 inch) with SS Zesty BBQ Sauce – Page 304 (recipe below)
3) Add SS Real Cheezy Cheese – Page 282 (recipe below)
4) Add chunk pineapple, drained, cut in half.
5) Add Toppings, sliced olives, Slice American Cheese – Page 283 (recipe below)
6) Bake at 400°F for approx. 10 min. or til brown on top.
7) Place on cooling rack then serve. Refrigerate well overnight for serving a Sabbath meal the next day. (Stack no more than 2 layers).

SISTER SHORTER’S ZESTY BBQ SAUCE (GF) – Page 304
4 cups of Marinara Sauce – See page 286
1/4 c. honey
2 T. onion powder
2 t. garlic powder
1 T. Wright’s Smoke Flavor (opt.)
1/4 c. molasses
1/4 c. tomato paste
1/4 c. or less extra virgin oil
pinch of cayenne
1 t. salt (may add less)

Simmer in a medium pot on low for 20 to 30 min.

SS REAL CHEEZY CHEESE – Page 282 (No nuts)
Put in a blender and blend:
2 c. water
⅓ c. extra virgin olive oil
2 T. tapioca or arrowroot starch
2 t. salt
1 t. garlic powder
1/3 c. ww pastry flour or gf flour
2/3 c. nutritional yeast flakes
1/4 C. sweet red peppers
2 T. lemon juice
1 t. onion powder
1/4 C. sesame tahini

NOTE: Pour into saucepan and cook over medium high heat until thickened, stirring almost constantly or use as dip or in recipes. Pour into storage container and refrigerate.

SLICE AMERICAN CHEESE – Page 283 Time 20 min. Slice, Grate, Bake!
Soak 4 T. agar flakes with 2 c. water for 5 minutes, then bring to a boil. (Do not boil away, only boil until agar is clear.)
Blend:
½ c. nutritional yeast
1 c. water
3/4 c. cashew nuts
1 c. tomato paste
3 T. onion powder
1/3 c. virgin coconut oil (contributes to hardness when cold)
1 T. garlic powder
3/4 T. sea salt
1/2 t. paprika
3 T. lemon juice
1 T. tahini

Add agar mixture. Blend until smooth. Pour into bread pan like container that has been sprayed with olive oil. Refrigerate for 4-5 hours. Slice or grate.

CRISP ONION RINGS – Page 258
Slice 5 medium to large onions and separate into single rings. Put into a bowl and coat well with:
1/4 c. nutritional yeast flakes
2 t. garlic powder
2 T. BAKON® Yeast (Torula)
1 T. smoked paprika
2 T. extra virgin olive oil
3 T. Bragg’s Liquid Aminos or substitute

Place on paraflexx sheets in dehydrator at 115°F overnight. Space racks so air will circulate well. Dry for approximately 12-15 hours, or until crispy.

*gf = gluten-free
*ww = whole wheat

GREEN SMOOTHIE Page 253 (No fruit) Notice: this is a green smoothie with kale greens and no banana or fruit.
1 c. kale or collard greens, packed (fresh)
1/2 medium avocado
2 T. chia seeds
1/2 c. Trader Joe’s Lemon/Ginger/Echinacea Drink or SS Lemon Ginger Tea (recipe below).
3 Brazil nuts
2 T. maple syrup
1 T. fresh lemon juice

Ice to taste. Blend well. Serve.

WATERMELON COCKTAIL Page 253 (Don’t waste that watermelon. Drink it!)
4 c. chopped fresh watermelon
2 t. fresh lime juice
3 t. honey
Add some ice cubes and blend well.

Note: Notice no more agave! It is 55% corn syrup!!

SS LEMON/GINGER TEA – Page 253 (This recipe replaces Trader Joe’s Lemon/Ginger/Echinacea drink.)
Boiling simmer for 30 min: 8 c. purified water and 1 c. organic ginger pieces
Add: 1/2 – 3/4 c. lemon juice and 3/4 c. honey or to taste. Follow the recipe above.

EGGPLANT “BURGERS” – Page 301 (One of my favorites!)
Bake til soft 2 medium eggplant with skins on baking tray at 350°F for 30-35 min. Scoop out inside, mash, chop and mix. Add to a bowl and mix well together with:
1/2 c. quick oats (gf* option: gf oats)
3/4 C. ww* or gf flour
1 c. ground walnuts or pecans
2/3 C. diced onions
1/2 t. sea salt
1/2 c. red pepper, diced
1 T. SS Beef-like Seas., p.277
1 T. SS Chicken-like Seas.,p.276
1 T. garlic powder
1 T. sweet basil

Measure 1/3 c. per burger and put on oiled baking sheet. Flatten. Form into burgers. Bake 15 – 20 min. on each side. Serve with you favorite spread (see pp.278, 279 in Shorter’s Health Manual). Makes 12 burgers.

SISTER SHORTER’S ZESTY BBQ SAUCE (GF) – Page 304
4 cups spaghetti sauce or Marinara Sauce p.286
1/4 c. honey
2 T. onion powder
2 t. garlic powder
1 T. Wright’s Smoke Flavor (opt.)
1/4 c. molasses
1/4 c. tomato paste
1/4 c. or less extra virgin oil
pinch of cayenne
1 t. salt (may add less)

Simmer in a medium pot on low for 20 to 30 min.

SS BETTER THAN MUSTARD – Page 279 (Time 20 min. See CDF p.242)
Blend until smooth:
3/4 c. raw cashews
1/2 t. onion powder
½ t. garlic powder
3/4 t. salt
1/2 C. water
1/2 c. lemon juice, fresh or bottled
3 T. soy flour
3 t. turmeric powder

Put in plastic mustard squeeze bottle or glass jar. Keeps well refrigerated. May also freeze.

BAKED SWEET POTATO FRIES – Page 288 (a great side dish for any sandwich or wrap.)
Cut potatoes 1/2 inch thick. Dust with potato or tapioca starch for extra crispiness. Add sea salt and garlic powder and spray with a few tablespoons of coconut oil or home spray. Shake in a large paper bag. Place in a single layer on baking pan. Bake at 400°F, 15-17 min. on each side. May add extra salt. Serve hot.

*gf = gluten-free
*ww = whole wheat

RAW VEGETABLE PLATE – Page 261
raw yam or sweet potato slices
fresh Jicama-cut into French fry slices
red bell pepper slices
zucchini slices
yellow squash slices

Place on bed of fresh arugula or spinach. Serve with Herb Cheese Dip (recipe below) or Creamy Dill Dressing (p.259 in Shorter’s Health Manual).

HERB CHEESE DIP – Page 254
3/4 c. almonds
1/4 C. red onion stalk
1 T. fresh or dried dill
1 clove garlic
1/4 C. pine nuts
2 T. fresh or dried parsley
1 T. nutritional yeast flakes
2 T. Bragg’s Liquid Aminos or SS Beef-like Seas. (p. 277 in Shorter’s Health Manual)

Process in food processor until smooth.

ZUCCHINI HUMMUS – Page 256 (Mid-Eastern) This recipe gets 5 stars!
In a blender or food processor add:
2 cloves garlic
1 c. sunflower seeds
2 T. fresh lemon juice
1 t. sea salt
1/4 t. paprika
1 medium zucchini, peeled and chopped
1/4 C. raw tahini or regular tahini
2 T. water
2 T. extra virgin cold pressed olive oil

Mix in the food processor on high until creamy.

BROCCOLI ARTICHOKE PITA PIZZA – Page 288 (Italian) (Note: gf* option, use brown rice tortilla or gf flat bread or gf bread)
Preheat oven at 400°F
1) Brush ww* pita with extra virgin olive oil (puffy part face down)
2) Cover pitas almost to the edge (12 inch) with SS Zesty BBQ Sauce – See page 304 (recipe below)
3) Add SS Real Cheezy Cheese – See page 282 (recipe below)
4) Add tiny washed, drained and steamed broccoli floret pieces, and artichoke hearts and cut in small pieces.
5) Add toppings: sliced olives, Slice American Cheese – See page 283 (recipe below)
6) Bake at 400°F for approx. 10 min. or til brown on top.
7) Place on cooling rack then serve. Refrigerate well overnight for serving a Sabbath meal the next day. (Stack no more than 2 layers).

SISTER SHORTER’S ZESTY BBQ SAUCE (GF) – Page 304
4 cups of Marinara Sauce – See page 286
1/4 c. honey
2 T. onion powder
2 t. garlic powder
1 T. Wright’s Smoke Flavor (opt.)
1/4 c. molasses
1/4 c. tomato paste
1/4 c. or less extra virgin oil
pinch of cayenne
1 t. salt (may add less)

Simmer in a medium pot on low for 20 to 30 min.

SS REAL CHEEZY CHEESE Page 282 (No nuts)
Put in a blender and blend:
2 c. water
⅓ c. extra virgin olive oil
2 T. tapioca or arrowroot starch
2 t. salt
1 t. garlic powder
1/3 c. ww pastry flour or gf flour
2/3 c. nutritional yeast flakes
1/4 C. sweet red peppers
2 T. lemon juice
1 t. onion powder
1/4 C. sesame tahini

NOTE: Pour into saucepan and cook over medium high heat until thickened, stirring almost constantly or use as dip or in recipes. Pour into storage container and refrigerate.

SLICE AMERICAN CHEESE – Page 283 (Time 20 min. Slice, Grate, Bake!)
Soak 4 T. agar flakes with 2 c. water for 5 minutes, then bring to a boil. (Do not boil away, only boil until agar is clear.)
Blend:
½ c. nutritional yeast
1 c. water
3/4 c. cashew nuts
1 c. tomato paste
3 T. onion powder
1/3 c. virgin coconut oil (contributes to hardness when cold)
1 T. garlic powder
3/4 T. sea salt
1/2 t. paprika
3 T. lemon juice
1 T. tahini

Add agar mixture. Blend until smooth. Pour into bread pan like container that has been sprayed with olive oil. Refrigerate for 4-5 hours. Slice or grate.

CRISP ONION RINGS – Page 258
Slice 5 medium to large onions and separate into single rings. Put into a bowl and coat well with:
1/4 c. nutritional yeast flakes
2 t. garlic powder
2 T. BAKON® Yeast (Torula)
1 T. smoked paprika
2 T. extra virgin olive oil
3 T. Bragg’s Liquid Aminos or substitute

Place on paraflexx sheets in dehydrator at 115°F overnight. Space racks so air will circulate well. Dry for approximately 12-15 hours, or until crispy.

* gf = Gluten-free
*ww = whole wheat