Watch as Jeremy from Alchemydoor.com shares an overview of some of the principles and practices for preparing for an ayahuasca ceremony. We also share 27 ayahuasca dieta recipes which were found on ayahuascaeasy.com.
Almond Milk, Coconut and Berry Smoothie:
1/2c unsweetened almond milk1 1/4c coconut water (unsweetened)1c blueberries- pref frozen2/3c raspberries-pref frozen 1 avocado3 tbsp fresh coconut meat if you have some on hand1/2 to 1 tsp super greens powderMETHOD:Simple – blend it all up!! Add more coconut water if the consistency is too thick.
Pumpkin Pie Smoothie:
1 cup steamed pumpkin or organic canned pumpkin1 cup thick organic coconut milk1/4 cup almond milk1/2 avocadoMETHOD:Just blend it all up and pour into a cup.
1/2 avocado6″ pc cucumberjuice of 1/2 lemon2 sm kale leaves2 lg stems of fresh mint1 sm firm pear1 cup unsweetened coconut water or filtered alkaline waterMETHOD:Just blend!
Another Green Smoothie:
6″ piece of cucumber3 medium Kale leaves, torn5 stems fresh mint3 stems fresh parsley1″ piece fresh ginger1 avocado1 cup coconut water (unsweetened)fresh juice of one limeMETHOD:Just blend and drink!
Fruit and Quinoa Porridge:
1 cup quinoa, rinsed3 cups unsweetened almond milk1 med apple chopped small (save some for garnish)1/2 cup raw walnuts, chopped4 tbsp raw sunflower seeds1 cup fresh organic blueberriesMETHOD:Add the quinoa and almond milk to a pan or pot and bring to the boil. Reduce to a low heat for 5 minutes.Add in the chopped apple, walnuts, seeds and fruit and mix it all up.Leave on the low heat until more liquid is boiled off or serve now if you like it more liquidy and runny.
Blueberry and Avocado Smoothie:
1/2 cup unsweetened organic almond milk2 tbsp chia seeds1 cup frozen organic blueberries1 organic avocado2 tbsp more almond milk for blending1 cup raw organic buckwheat groats, soaked w/ filtered water for 30-60 mins- rinse well and drainjuice of 1/2 organic lime1/2 tsp grated fresh organic gingerMETHOD:Combine 1/2 cup almond milk, chia and let stand for 5-10 mins until the milk thickens up. While your cooking your milk, place avocado & blueberries in blender. Then add chia mixture and blend well. Add almond milk for consistency. Combine buckwheat with lime and ginger and spoon on top of pudding. Add some mint as a garnish f you like.
Millet and Raspberry and Mint Breakfast:
1 cup millet2 cups filtered water1 1/2 cup unsweetened almond milksunflower seedschopped walnutsraspberriesfresh mintMETHOD:Place the millet and water in sauce pan and bring to boil. Reduce the heat to low, place lid on pan and simmer for 10-15 mins until water is fully boiled off. Turn off heat and let sit for 10 mins. Add 1 cup almond milk then turn heat back on for 1 min until almond milk the mixture becomes a little creamier. Spoon portions into open bowls and sprinkle with nuts, seeds, raspberries and chopped mint. Serve with almond milk.
Grapefruit and Walnut Salad:
1/2 head of curly leaf lettuce – cut into bite size pieces1/2 head of red leaf lettuce – cut into bite size pieces1-2 avocados sliced1 large grape fruit1/3 cup raw walnuts1 cup of pea shoots washed and dried1/4 c fresh mint chopped small and tossed with greensDRESSINGjuice of 1 large grapefruitjuice of 1 navel orangejuice of 1 large lemon1/4 tsp fresh grated gingerMETHOD:Combine the dressing ingredients in a measuring cup and wisk.Place lettuce greens & mint into a large bowl. Toss well with 2/3 of the dressing.Divide dressed greens between as many people as you are serving. Top each salad with avocado slices, grapefruit, walnuts and stack sprouts on top. Drizzle with more dressing and serve immediately.
Rainbow Salad with Avocado and Lemon dressing:
Makes 2 large bowls of salad and dressing.Arugula & Baby spinach greens1 yellow beet, grated or spiral cut2 carrots, ribboned w/ peeler1/4 red onion, thinly sliced6 slices yellow pepperpea shoots1 avocadomicro green or sprouts1 avocado, slicedchopped or slivered raw pistachiosDRESSING:2 juiced lemon1 avocado1 1/2 tsp chopped red onion6 basil leaves6 stems fresh dillMETHOD:In each salad bowl place a generous handful of arugula, then top with beets and add the other veggies.Then add with the pea shoots, micro greens and finally top with pistachios. For the dressing, place all ingredients in a blender and process until creamy. Pour it into a side dish and spoon it on the salad as you like.
1/2 head of your favorite lettuce.handful spinachhandful of baby kale, torn10 stems parsley, chopped10 stems cilantro, chopped1 handful pea shoots1 handful sprouts, broccoli, alfalfa, radish etc.1/2 carrot, julienned or grated6 cherry tomatoes, halved1/2 cup thinly sliced red cabbage6 radishes, quartered1/2 stalk celery, sliced1/2 watermelon radish, slivered1/2 avocado, slicedDRESSING:Drizzle with lemon.METHOD:Place greens on the plate and arrange all the veggies around the edge adding the pretty radish in the center. Serve with dressing and toss salad well.Meals with grains, beans and lentils:
Quinoa and Roasted Tomato Salad:
2 dozen cherry tomatoes sliced in half lengthwiseolive oil drizzle1 cup quinoa soaked in 2 cups of water for 15 mins1 cup chopped flat green beans blanched 2-3 mins1 cup sliced baby carrots blanched for 2-3 mins10 chives chopped10 basil leaves chopped1 1/2 tbsp fresh squeezed lemon juiceMETHOD:Place tomatoes on parchment, drizzle lightly with olive oil. Roast carefully on BBQ or in oven for approx 20-30 mins.Drain quinoa thru fine sieve and rinse. Place 2 cups of fresh water and quinoa in med sized sauce pan on high heat and bring to boil, then reduce to med low and simmer for 15 mins. Remove from heat to let it absorb water. After resting for about 10 mins, if any water remains, drain well. Place in large bowl and allow to cool.After blanching carrots and beans run under cool water to stop cooking and allow to cool, then add to cooled quinoa.Add cooled roasted tomatoes and chopped herbs to mixture.Combine olive oil, lemon juice.Add dressing to quinoa mixture and combine gently.
Lentils with Tomatoes and Green Sprouts:
1/2 cup sprouted lentils1 1/2 cups of water1/3 cup minced shallot or white onion1 tbsp extra virgin coconut oil1 cup diced tomato1 tsp fresh grated ginger2-4 tbsp filtered water2 cups fresh spinach, chopped2 cups baby kale, choppedMETHOD:Start with cooking the sprouted lentils in the water. Bring to a boil, then cover and reduce heat to low and simmer for up to 20 mins. When the water is nearly all absorbed turn off heat and leave covered until ready to use.In a pan add onions and cook over medium low heat until onions are translucent.Add tomatoes, 2 tbsp water heating until bubbling and then reduce to low and simmer fo 10 minutes.Add the grated ginger and stir well.Toss in the fresh chopped greens, 2 more tbsp of water and melt the greens into the mix stirring heating thru for about 1-2 mins.Now add the cooked lentils and stir to combine.Serve!
Broccoli and Quinoa Salad:
3 cups cooked quinoa- see method below5 cups raw broccoli, cut into small florets and stems2/3 cup raw nuts – cashews, almonds or pine nuts2 tablespoons fresh lemon juice (usually 1 med. lemon)1/4 cup almond milk (unsweetened)sliced avocadoMethod:Cook the quinoa by using: 2 cups water and 1 cup rinsed quinoa and bring to boil and then simmer for about 10 mins untill water is mostly absorbed.Then set aside with lid on for a wee bit to soften further and absorb remaining liquid. Stir and then allow to cool. Pour off any excess liquid.Bring a pot of water to boil.Add the broccoli and allow to turn bright green with just 1-2 mins of cooking time.Drain and then run cool water over to stop it from cooking further.Then set aside 3 cups of this cooked broccoli for use later.Now, combine remaining ingredients except the almond milk in a food processor and blend creating a finely blended mixture. Add the milk and mix it until combined but not too pureed. Combine this mixture with the remaining 3 cups of broccoli.Grab a plate and add toppings of sliced avocado combined with a generous heap of mixed greens. Try for 50% mixed greens and 50% quinoa salad.
Vegetable Quinoa Patties with side salad:
1 cup of dry quinoa, cooked in 2 cups water.1 very large sweet potato, peeled, diced, steamed, mashed.1 cup finely diced red onion1/2 cup finely diced red pepper1/3 cup chopped fresh cilantrojuice of one limeMETHOD:In large mixing bowl, place cooked quinoa and mashed sweet potato.Saute onions and red pepper. Allow to cool and then add to mixing bowl. Add the remaining ingredients to bowl. Stir to combine them all. Heat a pan on medium and form mixture into patties. Gently turn into pan. Brown gently on both sides. Remove from heat and put directly onto dining plate.Repeat until you have enough for as many as you are serving.Handle with care as they break easily these patties.
On an Ayahuasca diet you can once in a while add some fish. Maybe once per week is sufficient.
Salmon and Lemon Pesto:
6 fillets of wild salmon with skin on2- 12″ long cedar plank soaked for 30-60 mins in water.1 1/4 cups roughly chopped parsleyjuice of one lemon juicezest of 1 lemon1/2 c raw nuts (pine, walnut or cashew or a combination).METHOD:Combine all the pesto ingredients in a food processor. Mix well. Pesto should not be runny.Rinse and then pat the salmon dry. Remove cedar plank from soaking tub and lightly pat surface dry. Place salmon on plank skin side down.Spread pesto generously on the surface of the fish.Place planked fish on pre-heated bbq grill with lid closed.Grill until it flakes and a butter knife inserted in center portion is hot when removed. This is about 10-20 mins depending on size and thickness of fish.Remove from grill and then from plank and allow to stand for a couple minutes.Serve with some cooked broccoli or a side salad.Vegetable based meals:
Roasted Seasonal Vegetables:
2 bunches radishes – halved1 dozen brussel sprouts – halved8-12 sunchokes, cut in 1″pcsgolden beets – quarteredcarrots, sliced length wise in half or quarters depending on sizesweet peppers – halved and seeded1/2 acorn squash, seeded and diced into 1″ pcsMETHOD:Preheat the oven to 350 farenheit.Begin washing and chopping your vegetables. Toss all chopped veggies. Place the vegetable mixture on two shallow roasting pans or trays and roast for 40-60 mins until just fork tender.
Marinated Kale and Roasted vegetables:
1 med sweet potato, 1/2″ – diced1 large beet – 1/2″ diced1 onion – 1/2″ diced5 cups kale, ribs removed and chopped into bite sized piecesjuice of 1 lime1 avocado, pitted and dicedMETHOD:Preheat oven to 350 farenheit. Toss sweet potato and lay one end of a baking tray lined with parchment paper. Repeat with onions. Pour alongside the potatoes in a bit of pile so they cook slower that the rest. Do the same with the beetroots. You can mix them all together if you don’t mind the beetroots bleeding into everything else. Roast the veggies for 30 mins or until fork tender. While they are cooking, place lemon juice into a large deep bowl and add the remaining ingredients . Massage till the avocado is completely creamed through the greens and they have softened, ie approx 1-2 mins. Divide onto plates and top with roasted veggies.
Zucchini Noodles with Basil and Pesto:
Note: This recipe does contain some garlic and olive oil which is generally a no-no on an Ayahuasca diet. I have included this one despite these ingredients because I generally treat the Ayahuasca diet as an 80/20 type affair, ie sometimes I cheat a little. I find this OK in certain circumstances but you may not. Go with what you feel on this one.2- 6 to 8 inch zucchinis1 cup of basil leaves.3 tbsp raw hemp hearts.1/4 c pine nuts and or raw walnuts or cashews.1/4c olive oil and bit for consistency.METHOD:If using spiral slicer, trim both ends of zucchini straight so as to line up evenly and flush between the blade. Begin winding and the spaghetti like noodles will start to come out. Set noodles aside.For the Pesto: Combine the basil, olive oil, nuts in a food processor and combine until and even consistency is achieved. Add a wee bit extra oil if needed for consistency.Toss the noodles with the pesto to avoid a watery residue as the zucchini loses it’s moisture.
Some of the previously mentioned desserts, noted as Smoothies above, could also be eaten as desserts.
Dragon Fruit, Pomegranate & Macadamia Fruit Salad:
4 cups fresh greens.1 dragon fruit, skin removed and dicedseeds of 1 fresh pomegranate1/2 cup raw macadamia nuts1 avocado, sliced.METHOD:Divide greens between 2 large bowls and top with remaining ingredients.
Banana and mango fruit salad:
2 bananas1 mangoMETHOD:Chop up the banana and skin and chop the mango and mix in a bowl. Simple:)
Green Veggie Soup with Avocado and Cilantro:
1 avocado1 small zucchini2 stalks celery2 cups raw spinach1/4 cup fresh parsley1/2 cup fresh cilantro2 slices green pepper1/8 cup raw onion1/4 cup raw almonds – preferably soaked over night and rinsed1 1/2 cups filtered waterjuice of 1/2 to 1 lemon1 small watermelon radish for garnish, diced smallMETHOD:Place all the ingredients in the blender and process to desired consistency and warmth (if you have a VitaMix). If you have a regular blender you can pour into a pan and warm over low heat until warm enough to enjoy but not hot. Add a squeeze of lime juice to brighten the flavor if you wish, garnish with radish and down it!
Hearty Vegetable Soup:
1 onion3 large carrots3 potatoes1 cup diced autumn squash of your choice2 large tomatoes4 ribs celery2 small zucchini1 red pepper1/2 cup fresh chopped parsley, additional 2 tbsp for garnishFor Broth– additional veggies required1/4 onion1/4 small cabbage2 small zucchinis4 carrots4 ribs celery1/2 red pepperfiltered waterMETHOD:Run all broth vegetables through a juicer and set aside. Get a large pot add diced onion and 2-3 tbsp filtered water, steam fry for a few minutes until onions are translucent. Add broth and one cup of filtered water. Heat the broth and then add carrots & potatoes & squash. Simmer for 5 mins. Now add celery and zucchini and simmer for 5 mins. Then add peppers and tomatoes then simmer for 5 more mins.Add a little bit more water, 1/2 cup if broth seems too little. Ladle into bowls and garnish with fresh chopped basil and parsley.
Strawberry Almond Steamer:
2 cups organic almond milk, homemade if you have.10 fresh or frozen organic strawberries.METHOD:In a pan gently warm almond milk untill just hot to the touch. Pour almond milk into your blender and add remaining ingredients and blend until creamy and smooth. Drink!Cold Drinks (not smoothies):
1 apple (may leave out if you wish for no sweetness)1 lemon peeled3/4 large English cucumber or one small2 large kale leavesMETHOD:Run all ingredients through juicer, stir, test for flavor and enjoy.
Carrot and Lemon Juice:
5 peeled carrots, ends trimmed, 1 lemon peeled (peel all citrus fruit prior to juicing).METHOD:Place in juicer and drink ASAP.