The Hallelujah Diet’s Portobello BLT sandwich and lemon coconut truffles are two recipes to make when following this diet. The Hallelujah diet focuses on eating a plant-based diet of raw, organic foods and natural juices.
To make the Portobello BLT sandwich, mix 4 tablespoons of grapeseed oil, 1 tablespoon of maple syrup, 1/2 teaspoon each of smoked paprika and salt, and a dash of cayenne and black pepper. Pour the mixture over 2 thinly sliced Portobello mushroom caps, toss them gently, and allow the mushrooms to soak for 15 minutes. Sear each side of the mushroom caps in a non-stick skillet until golden, or about two to three minutes per side. Prepare a sandwich with slices of wholegrain bread spread with vegetable mayonnaise and filled with Portobello mushrooms, avocado, tomato and lettuce.
To make lemon coconut truffles, grind 1 cup of pre-soaked and dried raw cashews down to a fine meal in a food processor. Add in 1 cup of unsweetened shredded coconut, and process again to mix. Next, add 1 cup of pitted dates, 1/2 tablespoon of vanilla extract, 1/4 cup of lemon juice, 1/4 teaspoon of sea salt and the zest of 1 lemon. Process this mixture while slowly adding between 2 and 3 tablespoons of water, ensuring not to make the mixture too wet. Roll the mixture into 1-inch balls, and roll the balls into extra-shredded coconut. Then, let them set in the refrigerator for a few hours.