Nutrition Guidelines and Recipes - Seattle Stem Cell Center
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Nutrition Guidelines
and Recipes
Your Life.
Your Cells.
Your Turn.
Dr. Tami, M.D.
Your body has an amazing ability to heal and
regenerate. Stem cells are like new reserves for a
new and improved level of cellular activity at every
level of your entire body.
I like to think of stem cells as seeds and that our
bodies are like the dirt. When gardening, dirt
matters! Here are some nutritional guidelines,
based on my research, to help your stem cells and
growth factors be the most productive possible,
and some recipes to make it easier.
I hope you enjoy! PS Please assume that getting
organic options are the best way to go even
though it does not say the word organic in the
recipes - it is assumed you will whenever you can.
support@seattlestemcellcenter.net
2
FOOD IS MEDICINE!
What you eat and what you do not eat can feed your cells (and
your satisfaction). Inflammation is the root cause of so many
conditions that take away the Vitality in our life and bodies. I
STEM CELL
want you to follow the guidelines presented here to help your
stem cells focus and proliferate. I want to reduce any
inflammation we can, feed your mitochondria and give the cell
building factories all the needed ingredients to make the most
NUTRITION
amazing and abundant amount of new cells possible.
Though the food guideline presented here would be very good
for you to follow for a lifetime it is of particular importance in the
GUIDELINES
first 2-4 months after a stem cell or stromal vascular procedure.
DO: SNACK FOODS:
Eat more vegetables! Seaweed
Fermented food and drink (Kombucha)
This is easier by having a smoothie once or twice per day that Raw veggies
is packed with brightly colored veggies. Nuts (maximum 4 ounces per the Whal’s protocol)
Golden Milk
Eat more sulphur containing vegetables such as broccoli,
cabbage, asparagus, brussels sprouts, turnips, radishes, garlic
– shoot for a minimum of 2 cups (literally!) per day DO NOT:
Eat gluten or gluten containing grains. Even if you are
Eat more dark and brightly colored vegetables such as lightly not allergic or sensitive to gluten I want you to eliminate
cooked leafy greens, (kale, collards, chard etc.), peppers, gluten completely as it is a very inflammatory food.
tomatoes, beets, squash – shoot for a minimum of 2 cups per • Eat or drink Dairy
day - dairy is also very inflammatory
• Eat eggs
Eat grass fed organic Organ meat – minimum twice per week • Soy
Eat 8 ounces of fish, meat or game daily (fish that is high in • All food or food like products that can live
omega 3 fatty acids such as salmon should be eaten at least
on the shelf.
twice per week)
• Sugar and Processed Foods
Eat more low glycemic, brightly colored fruit such as berries
(minimum 2 cups per day). Other fruits can be used as dessert Eat food that the bugs will eat if left out
(apples, pears, bananas) (bugs are smart!)
Cook with coconut oil or ghee
Use olive oil, walnut oil, flaxseed oil freely on salads etc. 3
Recipe
Recipe Index
Index
Breakfast Snacks
Chia Seed Pudding 5 Hummus Dip 17
Chickpea Savory Pancake 6 Zucchini Fritters 18
Coconut Cranberry Crockpot Quinoa 7 Pumpkin Gingerbread Muffins 19
Lunch and Dinner Smoothies
Green Minestrone 8 Kiwi And Coconut Quinoa Smoothie 20
Butternut Squash, Bean and Barley Stew 9 Avocado & Berry Power Smoothie 21
Lamb with Garlic, Lemon and Oregano 10 Green Veggie Smoothie 22
Spicy Kale and Coconut Stir Fry 11 Orange, Carrot And Coriander Refresher 23
Ginger Lime Halibut Salad 12 Almond Butter Matcha Smoothie 24
Bone Broth 13 Blueberry-Ginger Surprise 25
Baked Halibut with Spinach Salad 14 Avocado, Almond And Spinach Smoothie 26
Curry Salmon 15
The products used to make smoothies are:
Salmon Vegetable Stir Fry 16 Dr. Tami’s Lean Vanilla Protein and Dr. Tami's Fit Fiber.
Both Products can be bought online at www.drtami.com
4
Chia Seed Pudding
INGREDIENTS:
For the chia pudding: Suggested toppings:
• 3 cups unsweetened • Granola
almond milk • Fresh fruit
• 1/2 cup chia seeds • Coconut flakes
• 1-3 tablespoons of pure • Pure maple syrup
maple syrup, to taste • Cinnamon
• Nuts and seeds
1 Whisk the almond milk, chia seeds, and sweetener
together in a large bowl. Let sit for 5-10 minutes and
then whisk again (this helps prevent clumping).
2 Cover and chill in the fridge for 2.5-3 hours, or
overnight. It helps to stir the mixture every so often
during this time, but don't worry if you can't.
3 Stir well before serving. Portion into bowls and add
your desired toppings.
4 Leftovers will keep in an air-tight container in the fridge
for 3-5 days.
Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined
sugar-free, soy-free, delicious!
5
Chickpea Savory Pancake
INGREDIENTS:
• 1 green onion, finely • 1/8 teaspoon freshly ground
chopped (about 1/4 cup) black pepper
• 1/4 cup finely chopped red • 1/4 teaspoon baking powder
pepper • pinch red pepper flakes
• 1/2 cup chickpea flour (also (optional)
known as garbanzo flour or • 1/2 cup + 2 tablespoons water
besan)
• For serving: salsa, avocado,
• 1/4 teaspoon garlic powder hummus, cashew cream
• 1/4 teaspoon fine grain sea (optional)
salt
1 Prepare the vegetables and set aside. Preheat a 10-inch skillet
over medium heat.
2 In a small bowl, whisk together the chickpea flour, garlic powder,
salt, pepper, baking powder, and optional red pepper flakes.
3 Add the water and whisk well until no clumps remain. I like to
whisk it for a good 15 seconds to create lots of air bubbles in the
batter.
4 Stir in the chopped vegetables.
5 When the skillet is pre-heated (a drop of water should sizzle on
the pan), spray it liberally with olive oil or other non stick cooking
spray.
6 Pour on all of the batter (if making 1 large pancake) and quickly
spread it out all over the pan. Cook for about 5-6 minutes on one
side (timing will depend on how hot your pan is), until you can
easily slide a pancake flipper/spatula under the pancake and it's
firm enough not to break when flipping. Flip pancake carefully and
cook for another 5 minutes, until lightly golden. Be sure to cook
for enough time as this pancake takes much longer to cook
compared to regular pancakes.
Chickpea flour is high in protein and it’s naturally gluten-free. 7 Serve on a large plate and top with your desired toppings.
This pancake is dense and filling.
6
Breakfast
Coconut Cranberry Crockpot Quinoa
INGREDIENTS:
• 3 cup – coconut water
• 1 cup – quinoa, uncooked
• 1 teaspoon – vanilla extract
• 3 teaspoon – honey
• 1/8 cup – coconut flakes
• 1/8 cup – almonds, sliced
• 1/4 cup – cranberries, dried
1 Soak the quinoa for a minimum of 4 hours. Rinse well.
2 Place all ingredients into the slow cooker and stir.
3 Cook on low for 4 hours or on high for 2 hours
Prep Time: 10 minutes Cook Time: 2 - 4 hours
7
Green Minestrone Vegan
INGREDIENTS:
• 2 teaspoons olive oil • 1/2 pound green beans,
• 1 medium yellow onion, trimmed and cut into bite-
diced sized pieces
• 3 whole celery stalks, diced • 1 pound small-shaped
• 2 to 3 cloves garlic, minced rice-pasta, like shells
• 1 teaspoon fresh thyme (1/2 • 6 ounces greens, like
teaspoon dry) spinach, kale, or chard, cut
into ribbons
• 1 bay leaf
• 1 (15-ounce) can white
• 6 cups vegetable broth
beans, like Great Northern or
• 1 pound waxy red potatoes cannellini, drained and rinsed
(4-5 small potatoes), cut into
• Salt and pepper to taste
bite-sized pieces
1 In a large soup pot, warm the olive oil over medium heat. Add
the onion, celery, and 1/4 teaspoon of salt, and cook until the
onion and celery are soft and translucent, 8 to 10 minutes. Stir
in the garlic, thyme, and bay leaf, and cook until the garlic is
fragrant, about 30 seconds.
2 Add broth, potatoes, and 1 teaspoon of salt to the pan.
Increase the heat to high and bring the soup to a boil. Lower
heat to medium-low and simmer the soup for 5 minutes. Add
the green beans and simmer for another 5 to 10 minuets, until
both the potatoes and the green beans are tender.
3 While the soup is simmering, bring a pot of salted water to a
boil and cook the pasta to al dente. Drain and set aside.
4 When the vegetables are tender, stir the greens and the white
beans into the soup. Simmer until the greens are wilted and
tender, 1 to 3 minutes. Taste and add additional salt and
pepper if needed.
A soup that knows no season! Warm and comforting, but
still filled with produce from the farmers market. 5 To serve, add a scoop of pasta to each bowl and ladle the soup
over top.
8
Butternut Squash, Bean and Barley Stew Vegan
INGREDIENTS:
• 6 cups butternut squash, • 2 carrots, chopped
peeled and chopped • 2 celery ribs, chopped
• 1 cup dry kidney beans • 4 garlic cloves
(or mixed beans) • 1 tbsp. chili powder
• ½ cup pearl barley (or Italian seasoning for a
• 28 oz. can fire-roasted non-spicy version)
diced tomatoes • 2 tsp. ground cumin
• 6 cups vegetable broth • 2 tsp. paprika
• 1 onion, chopped • 1 bay leaf
• 1 green bell pepper, • Salt and pepper
chopped
1 Soak the beans overnight in water. Alternatively you
can use boiling vegetable broth when you start the
recipe if you forget to soak the beans.
2 Add everything to the slow cooker and stir. Cook on
low for 8 hours or until beans are tender. Taste and
season with salt and pepper.
Filling and delicious, a great winter warmer.
9
Lamb with Garlic, Lemon and Oregano
INGREDIENTS:
• 3.5 pound boneless lamb • 1 lemon, cut into large
leg, trussed wedges
• Olive oil • 1/4 cup beef bone broth or
• 5 garlic cloves, sliced beef stock
• 1 head of garlic, skin on, • Steamed vegetables, to
extra serve
• 3 teaspoons dried oregano • Salt Flakes, to season
or mixed herbs
1 Heat a large non-stick frying pan over medium-high
heat and spray with oil spray. Rub the lamb with a little
olive oil and sprinkle with salt and cracked black
pepper. Cook the lamb, turning occasionally, until
browned on all sides. Transfer to a plate.
2 Use a sharp knife to cut deep slits in the meat (don't
cut all the way through) and fill with the garlic slices.
3 Slice the extra head of garlic in half through the middle
and place in the bowl of a slow cooker. Top with the
lamb. Sprinkle lamb with the oregano. Add the lemon
and stock to the bowl. Cover and cook until lamb is
tender. Transfer lamb to a plate, cover and rest for 10
minutes. Slice and divide between serving plates.
Drizzle with remaining cooking juices and serve with
steamed vegetables.
Prep Time: 15 minutes Cook Time: 4 or 8 hours
10Spicy Kale and Coconut Stir Fry Vegan
INGREDIENTS:
• 2 tablespoons coconut oil or • ¼ teaspoon fine grain sea
quality vegetable oil salt
• 2 big cloves garlic, pressed • ¾ cup large, unsweetened
or minced coconut flakes* (not
• ½ bunch green onions, green shredded coconut)
and white parts, thinly sliced • 2 cups cooked and chilled
• Optional: 1 cup thinly sliced brown rice
vegetables, like bell pepper, • 2 teaspoons reduced-sodium
carrot or brussels sprouts tamari or soy sauce
• 1 medium bunch kale • 2 teaspoons chili garlic
(preferably Lacinato but curly sauce
green is good, too), ribs • 1 lime, halved
removed and leaves finely
• Fresh cilantro, for garnish
shredded
1 Heat a large wok over medium-high heat. Add one
tablespoon of oil to the pan and add the garlic, onions and
optional additional vegetables. Cook, while stirring, for 30
seconds or longer, until fragrant or until the vegetables are
tender. Add the kale and ¼ teaspoon salt. Continue to cook,
stirring frequently, until the kale is wilted and tender, which
will just take a couple of minutes.
2 Add the remaining two teaspoons of oil to the pan. Pour in
the coconut flakes and cook, stirring frequently, until the
flakes are lightly golden. Add the rice to the pan and cook,
stirring occasionally, until the rice is hot, about 3 minutes.
3 Pour the contents of the bowl back into the pan. Add your 2
teaspoons of tamari (or soy sauce) and hot sauce (chili
garlic sauce). Stir to combine, then transfer the contents to
serving plates or back to your bowl. Squeeze the juice of ½
of a lime over the dish. Garnish with a sprinkling of torn This dish is a relatively quick weeknight meal that features
cilantro leaves and wedges of lime, with jars of chili garlic a healthy dose of kale and Thai flavors.
sauce, sriracha and/or red pepper flakes on the side. 11
11Ginger Lime Halibut Salad
INGREDIENTS: DRESSING:
• 6 cups chopped romaine • 1/4 cup extra virgin olive oil
lettuce • 1/8 cup lime juice
• 1/2 cup chopped fresh • 1 tablespoon fresh lime
cilantro zest
• 1 cup shredded carrots • 1 tablespoon grated ginger
• 1 pound cooked halibut, • 1/2 tablespoon maple
shredded into chunks syrup
• 1 large avocado, peeled, • 1 clove garlic, minced
and sliced • Sea salt and black pepper
1 In a large bowl mix the first 5 ingredients, (lettuce
through avocado).
2 In a small bowl whisk the remaining ingredients. Pour
the dressing over the salad and serve.
12Bone Broth
INGREDIENTS:
• 2-5 pounds of bones • 2 Tablespoons of Apple
• 1 onion Cider Vinegar (to bring out
• 2 carrots the nutrients)
• 2 stalks of celery • Pinch of sea salt
• Garlic and Parsley in the
last 30 minutes if desired
Adaptation of the recipe from Nourishing Traditions
Places to get good quality bones:
• Save the bones when you roast a chicken or turkey
(pasture raised)
• Local butcher (be sure to ask for grass fed beef bones is
using beef)
• Online from companies like US Wellness Meats
1. Cover the bones with 5 gallons of filtered water and
apple cider vinegar and let sit for half an hour in the cool
water.
2. Add vegetables and salt
3. Cook in Crock pot or bring to boil and then simmer in
large stock pot
Cooking Times:
1. Beef: 48 hours
2. Chicken: 24 hours
3. Enjoy within 4-5 days.
Can put in ice cube trays and freeze for later!
13Baked Halibut with Spinach Salad
INGREDIENTS (Serves 4):
Halibut: Side salad:
• 1 clove garlic, minced • 8 cups spinach
• 2 tablespoons olive oil • 3 cups sliced strawberries
• 1 teaspoon dried basil • 1 cup dried cherries
• 1 teaspoon sea salt • 1 avocado, sliced
• 1 teaspoon freshly ground
black pepper
• 2 tablespoons fresh lemon
juice
• 1 large, resealable, plastic
bag
• 5 (6 ounce) halibut fillets
• 1 tablespoon olive oil (for
coating grill grate)
1 In a small bowl, combine the first 6 ingredients (garlic
through lemon juice).
2 In a large, resealable, plastic bag, place the halibut
fillets and pour the marinade over the fish. Refrigerate
for one hour, turning occasionally.
3 Preheat grill to high heat and lightly oil grate. Remove
halibut filets from marinade and drain off the excess.
Grill filets 5 minutes per side or until fish is easily
flaked with a fork.
4 For the salad mix spinach with sliced strawberries,
dried cherries, and the sliced avocado, placed on top.
Serve the salad on the side of the fish.
14Curry Salmon
INGREDIENTS (Serves 4):
• 2 pounds wild Salmon filets
• 1/2 cup lime juice
• 1 teaspoon paprika
• 1/2 teaspoon curry powder
• Sea salt and freshly ground pepper to taste
1. Preheat oven to 350.
2. Lay salmon on parchment paper, drizzle with
lime juice, sprinkle with paprika, curry, sea
salt, freshly ground pepper, to taste, and wrap
the salmon loosely inside but leaving no
openings in the packet.
3. Place salmon packet on a cookie sheet and
bake for 25 minutes or until salmon flakes
easily with a fork.
15Salmon Vegetable Stir Fry
INGREDIENTS:
• 2 tablespoons coconut oil, • Sea salt and freshly ground
divided black pepper to taste
• 1 pound skinless chopped • 1 teaspoon dried thyme
salmon • 1 tablespoon chili powder
• 1 large sweet potato, • 4 tablespoons coconut
peeled and chopped aminos
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup chopped mushrooms
1 In a large skillet over medium heat, heat the coconut
oil. To the skillet, add the sweet potato, onion and
garlic. Cook for 10 minutes, until sweet potato is
tender. To the skillet add the salmon and the remaining
ingredients and stir. Reduce heat to low and cook for 5
minutes, until salmon is warm and vegetables are
tender.
16Hummus Dip Vegan
INGREDIENTS:
• 4 cups canned chickpeas, drained, rinsed
• 3 garlic cloves, crushed
• ½ cup olive oil
• 2 tablespoons tahini paste
• 1 teaspoon ground cumin
• Juice of 1 lemon
• 1/4 cup water
1 Place the chickpeas, garlic, olive oil, tahini paste,
cumin and lemon juice in a food processor and
process until combined. Add 1/4 cup of water and
process again until quite smooth.
2 Place hummus in a bowl, drizzle with more olive oil
and serve with vegetable sticks.
Hummus – so easy, so delicious!
17Zucchini Fritters Vegan
INGREDIENTS:
• ½ cup gluten free flour
• 2 tsp curry powder
• 1 tsp baking powder
• 1 cup mineral water
• Sunflower oil, to deep-fry
• 4 baby zucchinis (or 2 regular zucchinis),
cut into batons
• Green olives and lemon wedges, to serve
1 Sift the flour, curry powder and baking powder into a
large bowl and season. Make a well in the centre and
whisk in enough mineral water to make a very runny,
smooth batter.
2 Half-fill a saucepan with sunflower oil and heat to
190°C (if you don’t have a deep-fryer thermometer, a
cube of bread will turn golden in 30 seconds when oil
is hot enough). In batches, dip the zucchini into the
batter, allowing any excess to drip off, then carefully
lower into the hot oil and fry until crisp and golden.
3 Remove with a slotted spoon and drain on paper
towel. Season with sea salt and serve immediately
with green olives and lemon wedges.
18Pumpkin Gingerbread Muffins
WET INGREDIENTS: DRY INGREDIENTS:
• 1 tablespoon chia seeds • 1 2/3 cups whole-grain spelt
• 3 tablespoons water flour
• 1 cup unsweetened pumpkin • 1 tablespoon pumpkin pie
purée spice
• 1/3 cup grapeseed oil or • 1 teaspoon baking soda
melted coconut oil • 1 teaspoon baking powder
• 3 tablespoons pure maple • 1/2 teaspoon fine sea salt
syrup • Heaping 1/2 cup toasted
• 1/2 cup packed brown sugar chopped walnuts (optional)
• 1/4 cup blackstrap molasses
1 Preheat the oven to 350°F. Line a muffin pan with large paper
liners.
2 In a medium bowl, whisk together the chia seeds and water. Set
aside for a few minutes to thicken.
3 In a large bowl, whisk together the dry ingredients.
4 In the same bowl as the chia mixture, whisk together the wet
ingredients until smooth.
5 Add the wet mixture to the dry ingredients and stir until just
combined. No patches of flour should remain. Be sure not to over
mix the batter as spelt is a delicate flour. The batter will be quite
thick.
6 If using, stir in the chopped walnuts. You can also reserve some
for garnish on top
7 Divide the batter equally between the 12 muffin liners. They
should be about 3/4 full or a bit more. Add any reserved walnuts
on top and gently push down (optional).
8 Bake the muffins for 20 to 24 minutes until a toothpick comes out
clean.
9 Cool the muffins in the pan for 5 to 10 minutes, and then transfer These muffins rise beautifully and they are so light and
each muffin onto a cooling rack until completely cool. Serve with fluffy! You’re going to love them.
homemade almond milk.
19Kiwi and Coconut Quinoa Smoothie
INGREDIENTS:
• 2/3 cup Coconut Yogurt
• 1/8 teaspoon grated ginger
• 2 kiwifruit, peeled
• 2 tablespoons quinoa flakes
• Small handful baby spinach
• 1 scoop Dr. Tami’s Lean Protein: Vanilla
1 Blend all ingredients until smooth and frothy.
2 Serve immediately and enjoy!
3 To ensure you don't get hungry in 2 hours
and to help you lose weight, add one scoop
of Dr. Tami’s Fit Fiber.
Combine kiwifruit, coconut yogurt and quinoa flakes in
one delicious breakfast smoothie.
20Avocado & Berry Power Smoothie
INGREDIENTS:
• 1/2 firm ripe avocado, peeled
• 1 cup frozen mixed berries
• 1 1/2 cups milk (almond, rice or coconut)
• 2 teaspoons honey
• 1 scoop of Dr. Tami’s Lean Protein: Vanilla
1 Place all ingredients in a blender and blend
until smooth and creamy.
2 Divide between 2 glasses, serve immediately.
3 To ensure you don't get hungry in 2 hours and
to help you lose weight, add one scoop of Dr.
Tami’s Fit Fiber.
Add avocado to your everyday berry smoothie to give
it a richer, creamier consistency.
21 Perfect for breakfast on the go!Green Veggie Smoothie
INGREDIENTS:
• 1 cup spinach, trimmed, chopped, tightly
packed
• 1 cup chopped kale, trimmed, chopped, tightly
packed
• 1/2 cup celery, chopped
• 1/2 teaspoon cinnamon
• 1 green apple, cored, chopped
• 1 pear, cored, chopped
• 2 large bananas, frozen and roughly chopped
• 2 cups filtered water
• Fresh mint to serve
• 1 scoop of Dr. Tami’s Lean Protein: Vanilla
1 Place all ingredients in a blender on high
speed and blend until smooth.
2 Top with fresh mint to serve.
3 To ensure you don't get hungry in 2 hours and
to help you lose weight, add one scoop of Dr.
Tami’s Fit Fiber.
Get a turbo-charged hit of greens every morning with this
delicious smoothie. Adapt the recipe to suit what’s in season.
22Orange, Carrot and Coriander Refresher
INGREDIENTS:
• 3 oranges, peeled
• 2 large carrots
• 1 green apple, quartered
• 2 coriander sprigs with roots, washed
• 1 scoop of Dr. Tami’s Lean Protein: Vanilla
1 Process the oranges, carrots, apple, protein
powder and coriander in a juicer.
2 Pour into glasses and add ice to serve.
3 To ensure you don't get hungry in 2 hours
and to help you lose weight, add one scoop
of Dr. Tami’s Fit Fiber.
This refreshing orange, carrot and coriander juice
recipe will put some zing in your day.
23Almond Butter Matcha Smoothie
INGREDIENTS:
• 1 pear, cored and diced
• 1 cup packed baby spinach leaves
• 1½ Tbsp almond butter
• 1 tsp matcha (green tea powder)
• 1 tsp honey
• ¾ cup unsweetened almond milk
• 1 scoop of Dr. Tami’s Lean Protein: Vanilla
1 Add all ingredients to a blender.
2 Blend until smooth, 1 to 2 minutes.
3 Pour into a glass and serve.
4 To ensure you don't get hungry in 2 hours and
to help you lose weight, add one scoop of Dr.
Tami’s Fit Fiber.
The combo of sweet pear and almond butter makes this
velvety, fiber-packed drink taste anything but green.
24Blueberry-Ginger Surprise
INGREDIENTS:
• 1/2 cup frozen blueberries
• 2 teaspoons fresh ginger, finely chopped or
grated
• 2 cups kale or spinach
• 1 cup unsweetened coconut milk
• 1 tablespoon chia seeds
• 4-5 ice cube
• 1 scoop of Dr. Tami’s Lean Protein: Vanilla
1 The surprise is the fresh taste of ginger! Use a
small piece of ginger, and use the back of a
spoon to peel. Grate or finely chop the flesh.
2 In a blender, blend together all the ingredients
until smooth.
3 To ensure you don't get hungry in 2 hours and
to help you lose weight, add one scoop of Dr.
Tami’s Fit Fiber.
A yummy surprise for ginger lovers.
25Avocado, Almond and Spinach Smoothie
INGREDIENTS:
• 1 cup spinach, trimmed, chopped, tightly
packed
• 1 cup almonds, soaked overnight
• 1 large avocado
• 3 dates
• 2 cups water or coconut water
• 1 scoop of Dr. Tami’s Lean Protein: Vanilla
1 Place all ingredients in a blender on high
speed and blend until smooth.
2 Add ice and serve.
3 To ensure you don't get hungry in 2 hours and
to help you lose weight, add one scoop of Dr.
Tami’s Fit Fiber.
26• http://ohsheglows.com/2015/07/22/basic-chia-seed-pudding/
Many of the recipes in this booklet were • http://ohsheglows.com/2013/09/15/jumbo-chickpea-pancake-a-high-
protein-filling-vegan-breakfast-or-lunch/
inspired by an existing recipe that I have • http://www.thekitchn.com/recipe-easy-gre-15249
• http://ohsheglows.com/2015/10/28/pumpkin-gingerbread-muffins-
tweaked to make into a more healthy vegan/
• http://www.delicious.com.au/recipes/zucchini-fritters/d59d813e-4de5-4699-
option. a916-
16979503470d?current_section=recipes&adkit_ref=/recipes/collections/ve
gan-recipes/58fbed76-feee-48f2-a013-36ce929ccfc3
• http://www.taste.com.au/recipes/5103/hummus
• http://cookieandkate.com/2014/spicy-kale-and-coconut-stir-fry/
Here are the links to the original recipes. • http://www.superhealthykids.com/coconut-cranberry-crockpot-quinoa/
• http://www.slenderkitchen.com/recipe/slow-cooker-butternut-squash-
bean-and-barley-stew
• http://www.taste.com.au/recipes/21558/slow+cooked+lamb+with+garli
c+lemon+and+oregano
• http://www.taste.com.au/recipes/39869/kiwi+and+coconut+quinoa+sm
oothie
• http://www.taste.com.au/recipes/33986/avocado+berry+power+smooth
ie
• http://www.taste.com.au/recipes/34697/orange+carrot+and+coriander
+refresher
• http://www.taste.com.au/recipes/32011/green+vegie+smoothie
• https://www.healthysmoothiehq.com/chocolate-almond-avocado-
smoothie
• http://www.prevention.com/food/nut-butter-smoothie-recipes/slide/2
• http://www.marthastewart.com/965191/green-ginger-peach-smoothie
www.seattlestemcellcenter.net
27Recipe IndexI HOPE YOU ENJOYED THIS COOKBOOK!
309 W Republican St. Seattle, WA 98119
Phone: 1-800-817-9377
support@seattlestemcellcenter.net
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