RECIPES

Brine Leather
Brussel Sprouts Chips
East Indian Scramble
Fire Shots
Garlic Brine Marinade

Green Detox Smoothie
Picklebacks
Red Brine Vinaigrette
Red Glazed Caramelized Onions
Spicy Carrot Hummus
Sweet and Tanty BBQ Sauce
Tomatillo Curtido Salsa

East Indian Scramble

Ingredients:

Your favorite Egg Replacer
East Indian Brine
1-2 slices of a hearty seedy bread.

Directions:

  1. Mix together your favorite Egg Replacer, but replace ⅓ of the added water with the East Indian Brine.
  2. Scramble your eggs.
  3. Toast your bread slices.
  4. Serve hot.

Picklebacks

Ingredients:

1 ounce of tasty Whiskey
1 ounce of cold Traditional Brine

Alternative: 1 bottle of your favorite cold lager

Directions:

  1. Pour out 1 ounce of your favorite Whiskey in one shot glass, and one ounce of cold Traditional Brine in another shot glass.
  2. Consume the Whiskey, and then follow with the Traditional Brine.
  3. Alternatively, instead of Whiskey, combine your favorite cold lager with one ounce of Traditional Brine.

Notes:

  • Garnish your Whiskey with a delicious gherkin pickle.

Red Brine Vinaigrette

Ingredients:

3 Tablespoons Red Brine
2 Teaspoons Dijon mustard
2 Teaspoons minced shallots
Salt and Pepper to taste
8 Tablespoons Olive Oil

Directions:

  1. Whisk together the Red Brine, dijon mustard, minced shallots, salt, and pepper.
  2. Slowly whisk in the 8 tablespoons of Olive Oil into the vinegar and mustard mixture until an emulsion forms.

Notes:

  • Keep refrigerated in an airtight container. Use within 1 week.

Spicy Carrot Hummus

Ingredients:

1 16 ounce can of Garbanzo beans
1 to 2 Tablespoons of Tahini paste
1/2 Teaspoon of Cumin
4 to 5 Tablespoons of the Spicy Carrot Brine
1 to 2 Tablespoons of Extra Virgin Olive Oil
Ground Black Pepper to Taste

Optional: ⅛ Teaspoon of Paprika and/or Parsley sprigs for garnishment

Directions:

  1. Open and drain the can of Garbanzo beans. Discard the liquid.
  2. Combine drained Garbanzo beans, Tahini, Cumin, ground Black Pepper, and Spicy Carrot Brine in a blender. Blend until smooth.
  3. Pour the Hummus into a shallow bowl, and smooth over top.
  4. Drizzle the top with Extra Virgin Olive Oil.
  5. Optional: garnish the top with Paprika and Parsley sprigs.

Notes:

  • Store in an airtight container in your refrigerator for up to one week, or keep frozen for up to a month.
  • Add more brine, tablespoon by tablespoon for a richer, brinier, and garlicky flavor, but keep in mind that the additional brine will make your dip thinner.

French Onion Dip

Ingredients:

½ cup Coconut Yogurt

2 tablespoons of Garlic Gut Shots

A little more than ½ cup of Curtido

 

Directions:

  1. Drain Curtido to remove excess brine. Finely mince Curitdo, and then mix with the Coconut Yogurt. Stir in Garlic Gut Shots.
  2. Refrigerate for 1 hour.

 

Notes:

  1. Store in an airtight container in the refrigerator for up to three weeks.

Fire Shots

Warning: Not for the faint of heart. Very spicy mixture. Proceed with caution.

One of my favorite for cold and flu season

Ingredients:

  • 1 cup Garlic Gut shots
  • 1 cup Green Detox Gut shots
  • 3-6 cloves of fresh garlic juice
  • About 1/8 cup fresh ginger juice
  • 1-3 tsp cayenne
  • ½ cup fresh oregano
  • ⅛ cup fresh turmeric juice, or 3 tsp dried
  • 1 small onion, juiced
  • 1 lemon, juiced

 

Instructions:

  1. Add all ingredients into a blender and blend.
  2. Put in airtight container and store in fridge.

 

Notes:

  • A little goes a long way. I take as needed, in small doses, of 1-2oz.

Tomatillo Curtido Salsa

Ingredients:

1 pound of husked and rinsed fresh tomatillos

½ White Onion, diced

2 tablespoons of cilantro, chopped

½ teaspoon of cumin

½ teaspoon sea salt

 

Directions:

  1. Roast tomatillos in oven at 400 degrees Fahrenheit for 10-15 minutes. When they are squishy, remove them from the oven, and cool them down. Remove all the seeds, and put all tomatillo flesh in a blender with cilantro, cumin, and salt.
  2. Blend all ingredients to desired pulpiness, and pour into a bowl. Mix in onion, and serve.

 

Notes:

  1. Store in an airtight container in the refrigerator for up to one week.

Sweet Heart Potatoes

Ingredients:

2 Yams

1 cup of Pecans halved

Brussel Sprouts

Edible Alchemy Mushroom Seasoning

1 tbsp Garlic Gut Shots

 

Dip:

 

1/3 cup Edible Alchemy Coconut Yogurt

1 tbsp Garlic gut shot

Salt to taste

Pepper to taste

Nutritional Yeast to taste

Half a Lemon

Directions:

 

Preheat oven to 425. Cut all brussel sprouts in half, cube yams. Toss yams, sprouts, and pecans in the garlic sauce of choice. Oil up pan and spread ingredients out evenly. Sprinkle Edible Alchemy Mushroom Seasoning to taste. Roast until vegetables are soft and a little crispy.

Combine dip ingredients in a bowl and enjoy with roasted yams!! Yum

KimChi Bloody Mary

Ingredients:

1/4 cup (2 ounces) tomato juice

3 tablespoons (1 1/2 ounces) vodka

1 teaspoon Worcestershire sauce

2-3 Tablespoons KimChi Gut Shots (or your favorite gut show)

About 1 cup ice cubes

1/4 teaspoon fresh lemon juice

1 stalk celery

1 lemon wedge (optional)

 

Directions:

    1. Combine all ingredients in a shaker
    2. Fill with ice and shake
    3. Pour and enjoy!

Red Glazed Carmelized Onions

Ingredients:

 

2 Large Yellow Onions

2 Teaspoons of Olive Oil

1 Tablespoons of Red Gut Shot

Black Pepper to Taste

 

Directions:

 

  1. Thinly slice onions into rings.
  2. Add the Olive Oil to a 2 quart sauce pan, and then add the onions. Mix to coat.
  3. Heat over medium to medium low. You don’t want to burn the onions.
  4. Stir your mixture every 3-5 minutes for about 25 minutes. You may need to add a little more oil to prevent the onions from burning as they become more caramelized.
  5. When they turn a caramel color, add the Gut Shots, and keep cooking until most of the water is evaporated.
  6. Add as a topper for your salads, burgers, and/or sandwiches.

 

Notes:

 

  • Store in an airtight container in the refrigerator for up to one week.

KimChi Brussel Sprouts Chips

Ingredients:

 

1 Pound of Brussel Sprouts

Olive oil spray

2 Tablespoons of KimChi Gut Shots

2 Teaspoon of agave

Black Pepper to Taste

3 Tablespoons of Olive Oil

1 Tablespoons of Sesame Oil

Optional: Black and White Sesame seeds for garnish

 

Directions:

 

    1. Heat oven to 375 F.
    2. Wash and dry the Brussel Sprouts. Pull off the leaves of the Brussel Sprouts.
    3. Place a nonstick mat or parchment paper on a baking pan, place Brussel Sprout leaves on pan, and lightly coat with Olive Oil Spray.
    4. Cook the Brussel Sprout leaves until crispy.
    5. Whisk together KimChi Brine, agave, and black pepper to taste.
    6. Slowly whisk in both oils in KimChi Brine mixture.
    7. Optional: Toast sesame seeds in oven at 375 F for 8 to 10 minutes or until fragrant. Be Careful not to scorch the seeds.
    8. Mix together Brussel Sprout Chips with Kim Chi mixture. Place on a serving dish, and enjoy.

 

  • Optional: Garnish the top with toasted sesame seeds.

 

Garlic Gut Shot Marinade

Ingredients:

 

¼ cup Olive Oil

1 Tablespoon of Herbes de Provence

Black Pepper to taste

¼ cup Garlic (or your favorite) Gut shots

 

Directions:

 

  1. Whisk together Olive Oil and Herbes de Provence in a small saucepan. Heat until Olive Oil is warmed.
  2. Cool Olive Oil and herb mixture.
  3. Whisk in Black Pepper and Garlic Gut Shot to Olive Oil and herb mixture.

 

Notes:

 

  • Keep refrigerated in an airtight container for up to one week.

Kale & Cabbage Slaw

INGREDIENTS:

8oz baby kale , thick stem removed and shredded

About 8oz red cabbage, shredded

6oz grated or julienned carrots

1/4 sliced red onion

½ bunch parsley leaves, roughly chopped

2 tablespoons sliced almonds

2 tablespoons hemp seeds

 

DRESSING:

1 tablespoon olive oil

1 tablespoon dijon mustard

1 tablespoon coconut yogurt (optional)

3 tablespoon Traditional (or your favorite) gut shot

Pink himalayan salt & fresh cracked pepper to taste

 

INSTRUCTIONS:

Dressing:

  1. Add all dressing ingredients into a small bowl and whisk together. Set aside.

 

Salad:

  1. Add all chopped/sliced ingredients together in large bowl.  
  2. Add dressing and toss to coat.
  3. Best if set aside for 10-15 minutes before serving.

Serves 2-3

Chickpea Waldorf Salad

INGREDIENTS:

Dressing

1/2 cup Edible Alchemy coconut yogurt

2 tablespoons Traditional (or your favorite flavor) Gut Shot

1 teaspoon Dijon mustard

1/2 teaspoon pink Himalayan sea salt

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon freshly ground black pepper

 

Salad

1 (14-ounce) can chickpeas, drained and rinsed

4 cups of your favorite lettuce combination

1 medium fuji apple, chopped into 1/4-inch chunks

1 cup red grapes, sliced in half

1/2 cup diced red onion

¼ cup celery, finely chopped

1/4 cup chopped parsley

1/2 cup toasted walnuts, roughly chopped

 

INSTRUCTIONS:

Dressing

  1. Combine all ingredients in a small bowl and whisk until smooth

 

Salad

  1. Combine chickpeas, apple, grapes, onion, parsley, and walnuts, in a large bowl.
  2. Add dressing and toss until evenly coated.

Refrigerate for about 30 minutes before serving, or up to 5 days.

Tomato and Cucumber Quinoa Salad

INGREDIENTS:

 

Dressing

  • ⅛ cup Edible Alchemy coconut yogurt
  • 3 tablespoons Garlic (or your favorite flavor) Gut Shot
  • Salt and pepper to taste

 

Salad

  • 2 Medium Size beefeater tomatoes
  • 6 Persian cucumbers
  • 2 cups prepared quinoa
  • ½ cup sliced green onion
  • ¼ cup cilantro
  • ¼ cup chopped parsley
  • ½ cup toasted pepitas

 

INSTRUCTIONS:

Dressing

  1. Combine all ingredients in a small bowl and whisk until smooth

 

Salad

  1. Combine all salad ingredients in a large bowl.
  2. Add dressing and toss until evenly coated.

 

Refrigerate for about 30 minutes before serving, or up to 5 days.

Tart Potato Salad

INGREDIENTS:

Dressing

  • ¼  cup Edible Alchemy coconut yogurt
  • 4 tablespoons garlic (or your favorite flavor) Gut Shot
  • 3 teaspoons Dijon mustard
  • ½ cup sliced olives
  • Sea salt and pepper to taste

Salad

  • 5-6 Potatoes
  • 1/2 cup diced red onion
  • ¼ cup celery, finely chopped
  • 1 cup cubed extra firm tofu (optional)

INSTRUCTIONS:

Dressing

  1. Combine all ingredients in a small bowl and whisk until smooth

Salad

  1. Cut potatoes in 1-1½“ cubes
  2. Bring a pot to boil and add potatoes, then boil until tender
  3. Combine all salad ingredients in a large bowl
  4. Add dressing and toss until evenly coated.

Refrigerate for about 30 minutes before serving, or up to 5 days.

Phone: (619) 535-9320
San Diego, CA 92101