Dr Sebi as a chef

Dr. Sebi Approved Recipes

The recipes on this page are a combination of my own creations as well as recipes using Dr. Sebi approved ingredients that I've found online. Enjoy.

Breakfast

Alkaline Blueberry Spelt Pancakes

These super tasty veggie fritters are really easy to make and quite filling.

Ingredients

  • 2 cups Spelt Flour (or any approved flour)
  • 2 tbsp hemp seeds
  • 1/2 cup Agave
  • 1/2 cup melted coconut oil
  • 1/2 cup Blueberries or other fruit
  • Any approved milk, i.e. nut milk, hemp milk
  • 1 tsp bromide powder (optional)
  • Spring Water
  • Grapeseed Oil

Directions

  1. In a large bowl add flour, hemp seeds, blueberries, coconut oil, agave,  bromide powder and mix together well. (add milk later as its cold and will solidify the coconut oil causing lumps)
  2. Stir milk in and well, use hemp seed milk or any other approved milk.
  3. If you prefer thinner pancakes add a bit of spring water or more milk.
  4. Heat up the pan or griddle then pour about 1 tsp grapeseed oil.
  5. Pour out pancakes to desired size and cook for 3 minutes on each side.

Lunch

Veggie Fritters

These super tasty veggie fritters are really easy to make and quite filling.

Ingredients

  • 1 Bell Peppers
  • 2 Onions
  • 200g Mushrooms
  • 1 tsp Sea Salt
  • Grape Seed Oil
  • 1 tbsp Onion Powder
  • 1 tbsp Oregano
  • 1 cup Chickpea (or spelt) Flour
  • 1 tbsp Basil
  • 1 pinch Cayenne

Directions

  1. Clean and chop/dice the vegetables, not too small but you don't want huge chunks.
  2. Add vegetables into a bowl and add seasonings onion powder, oregano, basil, sea salt, pinch of red pepper flakes or cayenne and stir everything together then let sit for 5 minutes.
  3. Add 1 cup of chickpea flour and stir well.
  4. Add about half a cup of spring water and stir, adding more flour or water as necessary to get the correct consistency. Everything should hold together nicely.
  5. Heat up the pan and drizzle with oil. Don't add too much oil as we aren't deep frying.
  6. Spoon some of the mix into the pan creating little mounds of your fritter mix.
  7. Let them cook for 2-3 mins, when you notice them getting crispy and brown underneath flip over and press down slightly to make them flatter.

Chickpea Burgers on Lettuce

These chickpea burgers are one of my favorites, they're crispy and delicious, a must try for all vegetarians and vegans out there.

Ingredients

  • 1 half cup Chickpeas
  • Flour (Spelt, Rye, Quinoa, or Garbanzo bean)
  • Sea Salt (to taste) 
  • Cayenne (to taste) 
  • Onion Powder (optional) 
  • 1 half Onions
  • Mushrooms (optional) 
  • Lettuce
  • Grape Seed Oil

Directions

  1. Wash the chickpeas and soak them overnight
  2. Boil the chickpeas on a low flame for about 30 minutes or until soft and drain the water.
  3. Use a fork or potato masher to mash up the chickpeas
  4. Add in your flour of choice, chopped onions and mushrooms and any other veggies you like such as bell pepper and tomatoes. Add your seasonings (sea salt, cayenne pepper, etc) and stir well.

    Taste the mixture to make sure it has the desired amount of seasonings before forming the dough. Now slowly add water to combine it all into a dough and knead it to the proper consistency. Alternatively, you can use a veggie puree in place of water for a greener burger. This works well with watercress.
  5. Once the dough has the right consistency form it into patties of your desired size.
  6. Heat some oil in a pan (I use grapeseed oil), when hot fry your patties on both sides for about 4-5 minutes on each side or until they brown. Keep the heat on medium or medium-low.
  7. Serve this on a piece of lettuce or if you like any type of burger bun or bread. I prefer to use lettuce as the burgers are quite heavy and using bread is a lot of grain.

    Optionally for a sauce, you can use hummus or blend up some cilantro and add the same spices as above and some sea moss gel to get it thicker.
  8. Grab a handful of cilantro and put it in the blender. Add a small amount of water and blend until it liquifies. Use as little water as possible. Once you have a liquid add your desired spices. I like sea salt cayenne pepper, onion powder, and dill weed.

    Then add a couple spoons of sea moss gel to thicken it up and pulse it again.

    You may have to keep adding the sea moss until its starts to thicken. Once it does just taste it to make sure it's to your liking. Adjust seasonings or add more cilantro pulse again till it's perfect and then serve.

Chickpea Burgers in Flatbread

This is variation of the chickpea burger using flatbread is a good option if you need something quick. It only uses garbanzo/chickpea flour rather than whole chickpeas so no overnight soaking etc., necessary.

Ingredients

  • 1 cup Garbanzo Bean Flour
  • 1/2 cup Onions, diced
  • 1/2 cup Green Peppers, diced
  • 1/2 cup Kale, diced
  • 1 Plum Tomato, diced
  • 2 tsp. Basil
  • 2 tsp. Oregano
  • 2 tsp. Onion Powder
  • 2 tsp. Sea Salt
  • 1 tsp. Dill
  • 1/2 tsp. Ginger Powder
  • 1/2 tsp. Cayenne Powder
  • 1/4 to 1/2 cup Spring Water
  • Grape Seed Oil

Directions

  1. Wash and dice the vegetables.
  2. Mix together all of the seasonings and vegetables in a large bowl followed by the Garbanzo bean flour.
  3. Slowly add water and mix until you can form the mixture into a patty. If it's still too loose add some more flour.
  4. Add oil to the skillet and cook the patties on medium-high heat for around 3 minutes on each side until both sides are browned.
  5. Serve on an alkaline flatbread.

Enoki Mushroom Pasta

This enoki mushroom take on pasta is made with butternut squash and tomato puree, it has a unique sweetness enhanced nicely by the coconut oil to give it a richness of its own.

Ingredients

  • 2 round slices Butternut
  • Squash
  • 300g Enoki Mushrooms
  • 1 handful Plum Tomatoes
  • 1 Bell Peppers
  • Onions
  • 1 tablespoon Coconut Oil
  • Sea Salt (to taste)

Directions

  1. Peel and cut up your butternut squash then boil them until soft. Once soft pour out the excess water and using a fork mash squash into a paste.
  2. Juice your tomatoes and add them to the smooth butternut squash paste, this helps to thin the squash paste and adds flavor to it (quicker than boiling down tomato sauce on the stove). You can add Irish moss jelly at this time if you’d like but it’s not necessary.
  3. Add your mushrooms, bell peppers and onions into the pan, let it simmer for 2-5 minutes.
  4. Finally add some sea salt to taste and a dash of star anise if you have it. Let it cool down for 5 – 10 minutes and add the coconut oil, allow it to melt and stir it in, this creates a really rich flavor.

Banana Home Fries

Delicious green bananas home fries, they’re crispier and yummier with none of the starch.

Ingredients

  • 6 Burro Bananas
  • 1 Onion
  • 1 Bell Pepper
  • Sea Salt (to taste)
  • Cayenne (to taste)
  • Grape Seed Oil

Directions

  1. Peel the bananas and cut them into small squares and put to one side.
  2. Chop the onion and bell pepper and put to one side.
  3. Heat up a pan and put the bananas in on a low-medium heat for 2-3 minutes or until they begin to brown and then turn them. There's no need to cook every side of them just start stir them once they brown.
  4. Add the chopped onion and bell pepper, cayenne pepper and sea salt along with any other seasonings you like.
  5. Stir them in and cook down until you reach the desired texture. Alternatively you can the onion and bell pepper earlier if you prefer to caramelize the onions.

Enoki and King Oyster Mushroom Soup

This mushroom soup is a simple Asian style cuisine that will warm you up in the winter. It’s tasty, filling, best of all it’s quick and easy to make.

Ingredients

  • 1 King Oyster Mushroom
  • 1/4 pound Enoki Mushrooms
  • Bell Peppers
  • 200g Watercress (or any greens you want)
  • 4 tablespoons Irish Moss Gel (optional)
  • Sea Salt (to taste)
  • 1 tbsp Grape Seed Oil

Directions

  1. Wash all vegetables and cut up the king oyster mushroom into chunks. You can cut crosswise into 2 inch chunks and then cut each chunk lengthwise.
  2. Pull apart enoki mushroom bundle into small bundles. These mushrooms come stuck together which is how they grow so pull them part into smaller bundles. No need to separate them all.
  3. Cut up the bell pepper and leafy greens into bite size pieces.
  4. Bring a pot of spring water to a boil, optionally add 3-4 tablespoons of sea moss gel and stir it in and break it up. This makes the soup thicker.
  5. Once the water is boiling reduce heat to low and add mushrooms and veggies. Allow to simmer for 5 minutes.
  6. Salt to taste and and a tablespoon of grape seed oil.

Desserts

Irish Moss Papaya Jelly

This is a simple and delicious recipe for papaya jelly that combines papaya with our Irish moss gel.

Ingredients

  • 1 Papaya
  • 3 tablespoon Irish Moss Gel
  • 1-2 handful Strawberries

Directions

  1. Cut open the papaya and remove the seeds. Scoop out the papaya fruit and place it into a blender.
  2. Add Irish moss gel and any desired fruit for some sweetness (which papaya often loses when combined with the Irish moss). Note that fruits with high water content will require more Irish moss to get it to firm up so just use a few (5 or 6 strawberries). Add star anise (optional).
  3. Blend for 1-2 minutes or until smooth. Taste the mixture to check for desired sweetness. Note the taste will be a little different after it becomes firm due to the relation of taste and texture.
  4. Pour the mixture into a container, cover and refrigerate overnight. By morning the mixture should have become firm like jelly thanks to the Irish moss gel.

Banana Nut Vegan Ice Cream

This is a delicious home made banana vegan ice cream that can be made with a few simple ingredients and uses coconut jelly and Irish moss gel as thickener.

Sorry - I keep forgetting to take a picture of this lol

Ingredients

  • 5 Burro Bananas
  • Coconut Jelly
  • 3 tbsp Irish Moss Gel
  • 7 Walnuts
  • Date Sugar (optional)

Directions

  1. Soak the nuts for a few hours or over night, strain and remove any flaky skins for smoother texture.
  2. Scoop out your soft coconut jelly from a fresh coconut and place into blender - blend until smooth.
  3. Peel the bananas and place into blender. Blend together with the coconut jelly until smooth.
  4. Add 3-5 tablespoons of Irish moss gel then blend until smooth.
  5. Add a dash of date sugar to sweeten if you like and blend.
  6. Pour the mixture into a bowl for storage and strain the water from your walnuts and chop into small pieces. The size of pebbles should work fine. They should chop rather easily after being soaked.
  7. Pour your walnut pieces into your ice cream mix and stir to spread the nuts evenly. Use the back of a spoon to level the surface of your mixture.
  8. Cover and place in the freezer for 4- 6 hours. Don’t freeze it too long or it becomes too hard. If you do leave it in too long just take it out and let it thaw for a bit before eating. It can also be cooled in the fridge or eaten at room temperature. It’s very sweet and the walnuts give it a nice crunch.

Milk recipes

Walnut Milk

Walnut milk can be made easily but takes some time for preparation as you need to soak the nuts overnight. Here’s a simple way to make it, feel free to scale up the quantities if you want to make more, i.e. 200g walnuts to 1.5 liter (1.5 quarts) water.

Ingredients

  • 100g walnuts
  • 750ml spring water

Directions

  1. Soak nuts in water overnight.
  2. Rinse the nuts.
  3. Add to blender with water (750ml) and blend.
  4. Strain and squeeze with a nut milk bag.
  5. Place in the fridge to chill.

Bromide Hemp Seed Milk

This combines Dr. Sebi’s bromide powder with hemp seed milk to make for a fantastic and healthy drink with anti-inflammatory properties. If you suffer from the likes of bad breath, pulmonary illnesses, respiratory issues, or dysentery this will certainly be of aid.

If you’ve tried Dr. Sebi’s Bromide Plus Powder you’ll know that it can have an unpleasant smell or aftertaste.

The active ingredient being Bladderwrack (a type of seaweed) gives it a fishy or ocean smell. This recipe is designed to make it taste much better.

Ingredients

  • 3 cups Water
  • 2 tbsp Hemp Seeds
  • 1 tbsp Bromide Powder
  • Dates (about 4)

Directions

  1. Rinse the hemp seeds and blend with 2-3 cups of water (hot or cold) until thoroughly blended. This will give you hemp seed milk.
  2. Remove the seeds from your dates and put in a container. For a sweeter taste use more dates. If you really have a sweet tooth I recommend using 6. However, if you like you can also leave the dates out.
  3. Strain the hemp seed milk into a container with the dates in. This will allow your dates to soften a little before blending them.
  4. Be sure to clean the grit and other remnants out of your blender as you’ll likely be left with the pieces of hemp seeds at the bottom it - wash these out and wash out your strainer.
  5. Add the hemp seed milk and dates back the the blender and pulse a few times to chop the dates up. Then put your blender on to blend everything up smoothly.
  6. Add 1-2 tablespoon of Dr. Sebi's Bromide Plus and a dash of star anise if you want. Continue blending for another 30 seconds to a minute.
  7. Serve your delicious drink and enjoy hot or cold.

Cheese recipes

Vegan Nut Cheese

The texture of this vegan cheese is similar to a ricotta but just slightly firmer even holding the shape of the container it’s made in. It can also be used as a cheese spread and makes a great hummus.

I’ve found this recipe is best made with walnuts. Pine nuts would also work but they are no longer on the approved food list

The walnut cheese has more of a gritty texture and kind of a beige color but still has a nice flavor and stores in the fridge for about 5 to 7 days. It can also be frozen and kept for a month or longer.

Ingredients

  • 100g Walnuts
  • Spring water
  • 3 tbsp Irish Moss Gel
  • 2 tbsp Tahini Sesame Paste
  • 2 tsps Sea Salt (to taste)
  • 1 tsp Coconut Oil

Directions

  1. Soak the nuts overnight, strain and remove any flaky skins for smoother texture.
  2. Place nuts into a blender starting with a quarter cup of water. Keep a cup of water nearby so you can add more while blending. Pulse the nuts into bits first and then blend them adding water slowly as you need until you get a creamy liquid. It should be the consistency of a Ranch salad dressing or close to it.
  3. Add 3 tablespoons of Irish moss gel and blend until smooth. You should see the texture change a little.
  4. Add 2 tablespoons of sesame paste, 1/2 tablespoon of coconut oil (optional) and a teaspoon of salt. Blend and mix well.
  5. Taste the mixture and add a little more salt if it’s bland. The sesame paste and the salt give it the cheesy flavor.
  6. Once you’ve reached the desired flavor pour your mixture into a container and cover. Put it in the fridge to set. After several hours or by the next day it should firm up . If you’re gentle enough with it you’ll even be able to slice it.
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