MFS Food Recipes

Please follow the protocol for Breaking the Master Fast System (MFS) after completing 1 week or more on full MFS to ensure safe transition back to eating and continued healing. Below are meal examples to inspire you when you break your MFS (details at the bottom of the page). Eat mindfully and enjoy all the tastes and textures. Plasma Love always flowing…

Washing produce: we suggest washing your purchased produce in ozonated water (here is the Ozone Generator we recommend). The ozonation process neutralizes 98% of pesticides and kills 100% of microbes. To ozonate produce, place them in a stainless-steel sink and fill with cold water, place air stone connected to silicon tube at the bottom of the sink, run ozone machine for 36 minutes, drain produce and eat. Otherwise, use alkaline water, baking soda, apple cider vinegar and/or lemon. Avoid washing personally grown and/or wild-crafted foods in order to keep the balance of nature intact, as wild animals do.

Click here for suggested Ceramic Knives, Wooden Cutting Board, Wooden Bowls, Wooden Chopsticks, and Wooden Spoons & Forks.

  1. Local Seeded Watermelon – Example Meal Size: ~1100 grams – Category: Mucusless.
  2. Watermelon Soup: cut watermelon into cubes, place into a pot, bring to a boil, simmer for 9 minutes, and serve.
  3. Mangos – Example Meal Size: ~600 grams – Category: Mucusless.
  4. Papayas – Example Meal Size: ~2 large fruits – Category: Mucusless.
  5. Local Cherries – Example Meal Size: ~1100 grams – Category: Mucusless.
  6. Fuyu Persimmons – Example Meal Size: ~3 fruits – Category: Mucusless.
  7. Local Concord Grapes – Example Meal Size: ~500 grams – Category: Mucusless.
  8. Italian White Grapes – Example Meal Size: ~500 grams – Category: Mucusless.
  9. Local Honey Crisp Apples – Example Meal Size: ~3-4 fruits – Category: Mucusless.
  10. Local Malus Apples – Example Meal Size: ~3-4 fruits – Category: Mucusless.
  11. Local Macintosh Apples – Example Meal Size: ~3-4 fruits – Category: Mucusless.
  12. Local Bosc Pears – Example Meal Size: ~3 fruits – Category: Mucusless.
  13. Spanish Clementines – Example Meal Size: ~9 fruits – Category: Mucusless.
  14. White Figs – Example Meal Size: ~20 fruits – Category: Mucusless.
  15. Black Figs – Example Meal Size: ~30 fruits – Category: Mucusless.
  16. Pomegranates – Example Meal Size: ~3 cups – Category: Mucusless.
  17. Egyptian Custard Apples – Example Meal Size: ~2-3 fruits – Category: Mucusless.
  18. Bananas – Example Meal Size: ~3 fruits – Category: Mucusless.
  19. Banana Ice Cream: peel ripe bananas and place them in an airtight plastic bag to freeze. To make the ice cream, place 3 frozen bananas in a blender or processor, and blend until they form a soft ice cream-like consistency. May add strawberries and/or blueberries for taste and colour.
  20. Sukkari Dates – Example Meal Size: ~15 fruits – Category: Mucusless. Click here to purchase.
  21. Ajwa Dates – Example Meal Size: ~15 fruits – Category: Mucusless. Click here to purchase.
  22. Peaches – Example Meal Size: ~6 medium fruits – Category: Mucusless.
  23. Local Damson Plums – Example Meal Size: ~900 grams – Category: Mucusless.
  24. Local Strawberries – Use as a snack – Category: Mucusless.
  25. Local Wild Blueberries – Use as a snack – Category: Mucusless.
  26. Local Black Mulberries – Use as a snack – Category: Mucusless.
  27. Passion Fruit – Use as a snack – Category: Mucusless.
  28. Arugula Salad – Ingredients: 4 cups of baby arugula, 3 mini cucumbers cut into circular slices, the juice of 1 lemon, 1 finely-chopped clove of fermented garlic (optional), and 1 teaspoon of mixed seaweed powders (optional). For seaweed powders, we suggest Dulse, Irish Moss, Kelp, and Bladderwrack (mix the powders together and store them in a large container). May also add Whole Leaf Dulse to your salad – Directions: place the arugula in a large bowl, add the rest of the ingredients, mix throughly, and serve – Servings: 1 – Category: Mucusless.
  29. Arugula/Tomato Salad – Ingredients: 4 cups of baby arugula, 3 mini cucumbers cut into circular slices, 1/2 pint of cherry tomatoes cut in halves, the juice of 1 lemon, 1 finely-chopped clove of fermented garlic (optional), and 1 teaspoon of mixed seaweed powders (optional). For seaweed powders, we suggest Dulse, Irish Moss, Kelp, and Bladderwrack (mix the powders together and store them in a large container). May also add Whole Leaf Dulse to your salad – Directions: place the arugula in a large bowl, add the rest of the ingredients, mix throughly, and serve – Servings: 1 – Category: Mucusless.
  30. Basil Salad – Ingredients: 4 cups of baby arugula, 3 sliced mini cucumbers, 9 basil leaves, 1/2 pint of cherry tomatoes cut in halves, the juice of 1 lemon, 1 finely-chopped clove of fermented garlic (optional), and 1 teaspoon of mixed seaweed powders (optional). For seaweed powders, we suggest Dulse, Irish Moss, Kelp, and Bladderwrack (mix the powders together and store them in a large container). May also add Whole Leaf Dulse to your salad – Directions: place the arugula in a large bowl, add the rest of the ingredients, mix throughly, and serve – Servings: 1 – Category: Mucusless.
  31. Spring Mix Salad – Ingredients: 4 cups of baby spring mix, 2 ripe tomatoes cut into wedges, the juice of 1 lemon, 1 finely-chopped clove of fermented garlic (optional), and 1 teaspoon of mixed seaweed powders (optional). For seaweed powders, we suggest Dulse, Irish Moss, Kelp, and Bladderwrack (mix the powders together and store them in a large container). May also add Whole Leaf Dulse to your salad – Directions: place the spring mix in a large bowl, add the rest of the ingredients, mix throughly, and serve – Servings: 1 – Category: Mucusless.
  32. Fattoush Salad – Ingredients: 1 head of romaine lettuce, 3 ripe tomatoes, 3 mini cucumbers, 2 green onion tops (the green part), 1 raw non-GMO corn, 9 dill sprigs, 1/4 teaspoon of sumac powder, the juice of 1 lemon, 1 fermented garlic clove (optional), and 1 teaspoon of mixed seaweed powders or 1 tablespoon of Sea Water (optional). For seaweed powders, we suggest Dulse, Irish Moss, Kelp, and Bladderwrack (mix the powders together and store them in a large container) – Directions: chop all vegetables, place in a large bowl, mix throughly, and serve – Servings: 1 – Category: Mucusless.
  33. Tabouli Salad – Ingredients: 1 parsley bunch, 3 ripe tomatoes, 3 green onion tops (the green part), the juice of 1 lemon, and 1 teaspoon of mixed seaweed powders or 1 tablespoon of Sea Water (optional). For seaweed powders, we suggest Dulse, Irish Moss, Kelp, and Bladderwrack (mix the powders together and store them in a large container) – Directions: chop the vegetables very small, place in a large bowel, add the rest of the ingredients, mix throughly, and serve – Servings: 1 – Category: Mucusless.
  34. Rainbow Salad – Ingredients: 8 cups of baby spring mix, 1/2 pint of cherry tomatoes cut in halves, 1 spiralized zucchini, 2 shredded carrots, kernels of 1 raw non-GMO corn cut off the cob, 9 chopped parsley sprigs, the juice of 1 lemon, 1 finely-chopped clove of fermented garlic (optional), 1 tablespoon of tahini (optional), and 1 teaspoon of mixed seaweed powders (optional) or 1 tablespoon of Sea Water (optional). For seaweed powders, we suggest Dulse, Irish Moss, Kelp, and Bladderwrack (mix the powders together and store them in a large container). May also add Whole Leaf Dulse to your salad – Directions: place the spring mix in a large bowl, add the rest of the ingredients, mix throughly, and serve – Servings: 2 – Category: Moderately Mucus-Forming (best avoided). 
  35. Chickpea Salad – Ingredients: 1 cups of dried chickpeas (makes 4 cups when cooked), 4 very thinly chopped celery stalks, 12 chopped dill sprigs, 1/4 chopped red onion, the juice of 1 lemon, 1/2 teaspoon of cumin, 1/4 teaspoon of cayenne powder (optional), 1 teaspoon of mixed seaweed powders (optional) or 1 tablespoon of Sea Water (optional). For seaweed powders, we suggest Dulse, Irish Moss, Kelp, and Bladderwrack (mix the powders together and store them in a large container) – Directions: rinse the chickpeas, ozonate for 36 minutes, and soak in purified water overnight to allow it to sprout (this removes the enzyme inhibitors making it easier to digest). To cook, strain the soaked chickpeas, place in a saucepan, cover with 2 inches of purified water, bring to a boil, and simmer for 1-1.5 hours. Strain the chickpeas after cooking, place in a large bowl, let cool, add the rest of the ingredients, and mix thoroughly – Servings: 2 – Category: Moderately Mucus-Forming (best avoided). 
  36. Quinoa Salad – Ingredients: 1 cup of dried quinoa (makes 3 cups when cooked), 1 pint of cherry tomatoes cut in halves, 1 cup of chopped basil leaves, 1/2 cup of pitted oil-free black olives, the juice of 1 lemon, 1/4 teaspoon of cayenne powder (optional), 1 teaspoon of mixed seaweed powders (optional), and 1 tablespoon of Sea Water (optional). For seaweed powders, we suggest Dulse, Irish Moss, Kelp, and Bladderwrack (mix the powders together and store them in a large container) – Directions: rinse the quinoa, ozonate for 36 minutes, and soak in moderately-warm purified water for 1 hour to allow it to sprout (this removes the enzyme inhibitors making it easier to digest). To cook, strain the soaked quinoa, place in a saucepan, cover with ~1/2 inch of purified water, bring to a boil, turn off the heat, and let it sit for at least 30 minutes to allow the rest of the water to be absorbed. Keep the saucepan always covered while cooking. Place the quinoa in a large bowl to cool, add the rest of the ingredients, and mix thoroughly – Servings: 2 – Category: Moderately Mucus-Forming (best avoided).
  37. Buddha Bowl A – Ingredients: 1/2 pint of cherry tomatoes cut in halves, 3 mini cucumbers cut into circular slices, yellow sweet pepper cut into rings, 9 chopped cilantro sprigs, 4 cups of baby arugula mixed with the juice of 1 lemon and 1 finely-chopped clove of fermented garlic (optional), 1/2 cup of dried Irish Moss (see #57 below), 1/2 cup of turnips/beets pickles (see #59 below), 1 baked red onion (see #56 below), and 1 tablespoon of mixed seaweed powders (optional). For seaweed powders, we suggest Dulse, Irish Moss, Kelp, and Bladderwrack (mix the powders together and store them in a large container). May also add Whole Leaf Dulse to your salad – Directions: to prepare the Buddha Bowel, pack the vegetables into a nice bowl, sprinkle with seaweed powders, and serve  – Servings: 1 – Category: Mucusless.
  38. Buddha Bowl B – Ingredients: 1/2 pint of cherry tomatoes cut in halves, 3 mini cucumbers sliced longitudinally, 1/2 yellow sweet pepper cut into strips, 4 cups of baby arugula mixed with the juice of 1 lemon and 1 finely-chopped clove of fermented garlic (optional), 1/2 cup of dried Irish Moss (see #57 below), 1/2 cup of turnips/beets pickles (see #59 below), and 1 tablespoon of mixed seaweed powders (optional). For seaweed powders, we suggest Dulse, Irish Moss, Kelp, and Bladderwrack (mix the powders together and store them in a large container). May also add Whole Leaf Dulse to your salad – Directions: to prepare the Buddha Bowel, pack the vegetables into a nice bowl, sprinkle with seaweed powders, and serve  – Servings: 1 – Category: Mucusless.
  39. Buddha Bowl C – Ingredients: 1 head of romaine lettuce cut horizontally in half, 1 medium carrot sliced longitudinally, 1/2 spiralized zucchini, 2 small baked beets, 1/2 zucchini cut lengthwise into thin slices for baking, 1/2 bunch of spinach to steam (see #52 below), 1 cup of tabouli (see #33 above), and 1 cup of alfalfa sprouts (see #61 below) – Directions: use a Sprializer to make zucchini noodles. To bake the beets and zucchini, preheat the oven to 450°F, and bake the beet roots (for 1 hour) and zucchini (for 30 minutes). Once cooked, cut the beets into halves and roll the zucchini slices into rolls. To prepare the Buddha Bowel, pack the vegetables into a nice bowl, and serve  – Servings: 1 – Category: Mucusless.
  40. Buddha Bowl D – Ingredients: 1 head of romaine lettuce cut horizontally in half, 2 mini cucumbers sliced longitudinally, 1/2 yellow sweet pepper cut into strips, 1 medium carrot sliced longitudinally for baking, 1 baked sweet potato, 2 small baked beets, 1/2 small eggplant cut lengthwise into thin slices for baking, 1 cup of pea sprouts (see #62 below), 1/2 bunch of spinach to steam (see #52 below), and tomato sauce (see #46 below) – Directions: to bake the carrots, sweet potato, beets, and eggplant, preheat the oven to 450°F, and bake the carrot slices, sweet potato and beets for (for 1 hour) and the eggplant slices (for 30 minutes). Once cooked, cut the beets into halves and roll the eggplant slices into rolls. To prepare the Buddha Bowel, pack the vegetables into a nice bowl, and serve  – Servings: 1 – Category: Mucusless.
  41. Buddha Bowl E – Ingredients: 2 cups of baby spinach, 1 cup of shredded carrots, 4 sliced mushrooms, 1/2 yellow sweet pepper cut into strips, 1/2 spiralized zucchini, 1/2 cup of turnips/beets pickles (see #59 below), 1/2 pint of cherry tomatoes cut in halves mixed with 1/2 ripe avocado, 9 chopped cilantro sprigs, the juice of 1 lime, and 1 tablespoon of Sea Water (optional) – Directions: use a Sprializer to make zucchini noodles. To prepare the Buddha Bowel, pack the vegetables into a nice bowl, sprinkle with seaweed powders, and serve  – Servings: 1 – Category: Moderately Mucus-Forming (best avoided). 
  42. Zoodles with Marinara Sauce – Ingredients: 4 spiralized zucchinis (zoodles), and tomato sauce (see #46 below)– Directions: spiralize zucchinis using a Sprializer and place in a bowl. Mix with the tomato sauce, and serve – Servings: 2 – Category: Mucusless.
  43. Zoodles with Pesto Sauce – Ingredients: 4 spiralized zucchinis (zoodles), 3 fresh basil bunches, 2 fermented garlic cloves, 5 walnuts, 1 tablespoon of hemp seeds, 1 tablespoon of nettle seeds, 1/4 cup of purified water (preferably  GANS/Plasma Water) and 1 tablespoon of Sea Water (optional) – Directions: spiralize zucchinis using a Sprializer and place in a bowl. Blend the rest of the ingredients together to make the pesto sauce, place on top of zucchini noodles, and serve – Servings: 2 – Category: Moderately Mucus-Forming (best avoided). 
  44. Sweet Potato Soup – Ingredients: 4 sweet potatoes, 1 red onion, 1 chopped fermented garlic clove, the juice of celery bunch/fresh rosemary/fresh thyme/ginger root/turmeric root, 1/4 teaspoon of cayenne powder (optional), 1/2 cup of purified water (preferably  GANS/Plasma Water) and 1 tablespoon of Sea Water (optional) – Directions: preheat the oven to 450°F, and bake the sweet potatoes (for 1 hour) and red onion (for 30 minutes). Meanwhile, juice the celery/rosemary/thyme/ginger/turmeric (we suggest using a Slow Masticating Juicer, which reduces the oxidation and spoilage of food that happens with speed juicers). Then, using a blender or food processor, blend the baked sweet potatoes and red onion with the juice, chopped fermented garlic, cayenne powder, purified water, and Sea Water. Re-heat, and serve – Servings: 2 – Category: Mucusless.
  45. Beet Soup – Ingredients: 6 beetroots, 1 red onion, 1 chopped fermented garlic clove, the juice of beet stems/celery bunch/fresh rosemary/fresh thyme/ginger root/turmeric root, 1/4 teaspoon of cayenne powder (optional), 1/2 cup of purified water (preferably  GANS/Plasma Water) and 1 tablespoon of Sea Water (optional) – Directions: preheat the oven to 450°F, and bake the beet roots (for 1 hour) and red onion (for 30 minutes). Meanwhile, juice the beet stems/celery/rosemary/thyme/ginger/turmeric. Then, using a blender or food processor, blend the baked beets and red onion with the juice, chopped fermented garlic, cayenne powder, purified water, and Sea Water. Re-heat, and serve – Servings: 2 – Category: Mucusless.
  46. Raw Tomato Soup – Ingredients: 4 ripe tomatoes, 1 green onion top (the green part), 3 fresh basil leaves or 9 parsley or cilantro sprigs, the juice of 1 lemon, 1/8 teaspoon of cayenne powder (optional), and 1 teaspoon of mixed seaweed powders or 1 tablespoon of Sea Water (optional). For seaweed powders, we suggest Dulse, Irish Moss, Kelp, and Bladderwrack (mix the powders together and store them in a large container) – Directions: for the tomato soup, we suggest using this Slow Masticating Juicer, which has a setting that allows the pulp to pass through, thus reducing oxidation and spoilage of food that happens using speed blenders. Otherwise, you may use a blender or food process to blend the tomatoes. Then, add the cayenne, seaweed powders or Sea Water. Finally, chop the green onion top and the basil, parsley or cilantro, and add on top of the soup. Add the rest of the ingredients, mix, and serve – Servings: 1 – Category: Mucusless.
  47. Plasma Pizza – Ingredients: crust (1 cauliflower head, 1 teaspoon of oregano and 3 tablespoons of Plasma Pudding), toppings (1 baked red onion, 15 fresh basil leaves, 1 yellow sweet pepper cut into thin rings), tomato sauce (see #46 above) – Directions: for the pizza crust, preheat the oven to 450°F, trim the outer leaves off of the cauliflower, cut in half, place on a baking tray, and bake for 1 hour. Once cauliflower is cooked, carefully transfer into a bowl, let cool, and blend in a blender or food processor (it gets the consistency of mashed potatoes when blended), add the oregano and Plasma Pudding, and blend again. Then, spread the dough on a baking sheet on a tray and place in the 450°F oven for 40 minutes on one side. Then, place another baking sheet and tray on top of the cooked dough, flip, and cook the other side for another 20 minutes. While cooking the cauliflower, place the red onion with the skin on the baking tray, bake for 30 minutes, transfer to a plate, let cool, peel off the skin, and slice into strips. Once the pizza crust is cooked, spread the tomato sauce on top (strain the tomato sauce to drain any liquid). Finally, top the pizza with the basil leaves, yellow sweet pepper rings, and onion strips – Servings: 2 – Category: Mucusless.
  48. Vegetable Nori Rolls – Ingredients: Nori Sheets, 3 cups of arugula or spinach, 3 mini cucumbers, 1 yellow sweet pepper, and 1 cup of alfalfa sprouts (see #61 below) – Directions: Julienne cucumbers and sweet pepper. Lay out the nori sheet diagonally (one corner up) with the shiny side up. Place the arugula or spinach, alfalfa sprouts, cucumbers, and sweet pepper in the top centre. Fold the bottom up and the left side across, and roll to the right. Wet your fingers to dampen the shiny side. Hold the roll for a few seconds until it sticks – Servings: 1 – Category: Mucusless.
  49. Side: Baked Sweet Potatoes – Ingredients: 2 sweet potatoes – Directions: preheat the oven to 450°F, place the sweet potatoes on a baking tray, and bake for 1 hour – Servings: 2 – Category: Mucusless.
  50. Side: Steamed Asparagus – Ingredients: 1 bunch of asparagus, purified water, the juice of 1 lemon, 1 finely-chopped clove of fermented garlic (optional), and 1 tablespoon of Sea Water (optional) – Directions: trim the dry ends off the asparagus, fill a saucepan with 1 inch of purified water, place a metal steamer basket in the pan, bring the water to a boil, add the asparagus, cover the pan, and steam until the asparagus spears are bright green and tender (~4 minutes for thin asparagus & ~8 minutes for thick asparagus). Mix the the lemon juice, garlic, and Sea Water. When the asparagus is ready, carefully transfer to a plate, and dribble with the lemon juice, garlic, and Sea Water mix – Servings: 2 – Category: Mucusless.
  51. Side: Steamed Spinach – Ingredients: 2 bunches of spinach, purified water, the juice of 1 lemon, 1 finely-chopped clove of fermented garlic (optional), and 1 tablespoon of Sea Water (optional) – Directions: fill a saucepan with 1 inch of purified water, place a metal steamer basket in the pan, bring the water to a boil, add the spinach, cover the pan, and steam for 3 minutes (or until wilted). Mix the garlic, lemon juice, and Sea Water. Mix the lemon juice, garlic, and Sea Water. When the spinach is ready, carefully transfer into a bowl, and dribble with the lemon juice, garlic, and Sea Water mix – Servings: 2 – Category: Mucusless.
  52. Side: Baked Cauliflower – Ingredients: 1 cauliflower head, a few finely-chopped parsley sprigs, the juice of 1 lemon, 1 finely-chopped clove of fermented garlic (optional), and 1 tablespoon of Sea Water (optional). Directions: preheat the oven to 450°F, trim the outer leaves off of the cauliflower, cut in half, place on a baking tray, and bake for 1 hour. Set the oven to broil and broil it for another 5 minutes (until it acquires a beautiful golden brown colour). Mix the the lemon juice, garlic, and Sea Water. Once cauliflower is cooked, carefully transfer into a bowl, let cool, separate it into florets, and dribble with the lemon juice, garlic, and Sea Water mix. Garnish with parsley – Servings: 2 – Category: Mucusless.
  53. Side: Baba Ganoush – Ingredients: 1 medium size eggplant, 1 tablespoon of tahini, a few finely-chopped parsley sprigs, the juice of 1 lemon, 1 finely-chopped clove of fermented garlic (optional), and 1 tablespoon of Sea Water (optional). Directions: preheat the oven to 450°F, place the eggplant on a baking tray, and bake for 1 hour (until fully softened). Once cooked, carefully transfer to a plate, let cool, split into halves, peel off the skin, scrape the flesh out from the skin, and place it into a bowl (discard the skin and excess liquid). Mash the eggplant with a fork until smooth, add the tahini, parsley, lemon juice, garlic, and Sea Water – Servings: 2 – Category: Moderately Mucus-Forming (best avoided).
  54. Side: Local Raw Non-GMO Sweet Corn & Romain Lettuce – Category: Mucusless.
  55. Side: Yellow Sweet Pepper – Directions: core the pepper and cut into strips  Category: Mucusless.
  56. Side: Baked Red Onions – Directions: preheat the oven to 450°F, place the red onions with the skin on a baking tray, and bake for 30 minutes. Once cooked, carefully transfer to a plate, let cool, peel off the skin, slice into strips, and serve – Category: Mucusless.
  57. Side: Irish Moss – Ingredients: 1 cup of dried Irish Moss – Directions: rinse the Irish Moss from salts and debris, ozonate for 36 minutes, soak for 1-2 hours in purified water, drain, and serve – Category: Mucusless.
  58. Side: Nori Sheets – Ingredients: 6 nori sheets – Directions: cut the nori into small rectangular pieces using scissors, place in a small bowl, and serve – Category: Mucusless.
  59. Side: Turnips/Beets Pickles – Ingredients: 6 turnips, 3 beets, 9 tablespoons of Sea Water, 4 cups of apple cider vinegar, and 4 cups of purified water – Directions: cut the turnips and beets into small cubes, mix the rest of the ingredients to make a solution, then place the turnips and beets in a glass jar and add the solution on top to cover the turnips and beets. If not enough solution, then add water. It takes about 3 weeks at room temperature for it to be ready. Open the jar every 1-2 days to let the air out. Once ready, place in fridge – Category: Mucusless.
  60. Side: Fermented Garlic – Ingredients: 6 garlic heads, & 3 cups of apple cider vinegar – Directions: place the garlic heads with the skin in a glass jar, and add the apple cider vinegar on top to cover. Keep in a dark area at room temperature. The longer you let it ferment, the better (best to ferment it for at least 4  years). It turns black over the years. We suggest using Plastic Storage Caps for the jars, as metal caps tend to rust over the years – Category: Mucusless.
  61. Side: Kimchi – Ingredients: 2 Napa cabbage (Chinese cabbage), 6 carrots, 1 daikon radish, 1 bundle of green onions, juice of 1 bunch of celery, 6 cloves of fermented garlic (see #60 above), 6 tablespoons of Gochugaru (Korean Chili Flakes), 1/4 cup of Sea Water, 1 cup of Apple Cider Vinegar, 1 handful of peeled ginger, and 3 tablespoons of mixed seaweed powders (we suggest DulseIrish MossKelp, and Bladderwrack mixed together and stored in a large container) – Directions: cut the Napa cabbage and green onions into 1-inch strips, and the carrots and daikon radish into matchsticks. Juice the celery (we suggest using a Slow Masticating Juicer, which reduces the oxidation and spoilage of food that happens with speed juicers). To make the kimchi paste, blend the fermented garlic, Gochugaru, sea water, apple cider vinegar, peeled ginger, and seaweed powders. Then, add the celery juice to the mixture. Place the cut vegetables in a large mixing bowel, add the kimchi paste on top, and mix everything with hands (using gloves) until all vegetables are evenly coated with paste (it is best to do this in sections). Pack the kimchi into a jar and cover. It takes a few days at room temperature for the kimchi to be ready. Open the jar daily to let the air out and taste. Once ready, place in fridge – Category: Mucusless.
  62. Side: Alfalfa Sprouts – Ingredients: 1 tablespoon of dry Alfalfa Seeds and purified water (we recommend GANS/Plasma Water). For this process, we recommend a Kitchen Seed Sprouter – Directions: soak the dry seeds for 3-12 hours in 1 cup of purified water. After soaking, drain the water, place one of the seed-trays on top of the basin tray, and spread the seeds evenly in the seed-tray. Then, pour 2 cups of purified water in the seed-tray. The water will automatically siphon through to the basin tray. Water the seeds 2-3 times daily (make sure the basin tray is drained before each watering). Cover the top tray with the lid to keep the seeds moist. Place the sprouter away from sunlight. The sprouting process takes about 3-5 days (it is faster in warmer temperatures). After sprouting, you may store in a sealed-container in the fridge for a few more days – Category: Mucusless.
  63. Side: Mung Bean Sprouts – Ingredients: 1 tablespoon of dry Mung Bean Sprouts and purified water (we recommend GANS/Plasma Water). For this process, we recommend a Kitchen Seed Sprouter – Directions: soak the dry seeds for 6-12 hours in 1 cup of purified water. After soaking, drain the water, place one of the seed-trays on top of the basin tray, and spread the seeds evenly in the seed-tray. Then, pour 2 cups of purified water in the seed-tray. The water will automatically siphon through to the basin tray. Water the seeds 2-3 times daily (make sure the basin tray is drained before each watering). Cover the top tray with the lid to keep the seeds moist. Place the sprouter away from sunlight. The sprouting process takes about 3-5 days (it is faster in warmer temperatures). After sprouting, you may store in a sealed-container in the fridge for a few more days – Category: Mucusless.
  64. Plant Based Party – Baked Sweet Potatoes/Raw Non-GMO Corn/Zucchini Noodles/Tomato Sauce/Pesto Sauce
  65. Plasma Pizza Party – Plasma Pizzas/Raw Non-GMO Corn/Arugula Salad
  66. Vegetable Wraps Party – Zucchini Noodles with Cherry Tomatoes/Nori Sheets/Spinach/Arugula/Celery sticks/Yellow Sweet Pepper/Steamed Asparagus
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