VitaCrisp Crackers

Your Subtitle text
Recipes To Use With 
Dr. John's VitaCrisp

Cilantro Pesto

Raw Cilantro is said to remove heavy metals: heavy metal poisoning is rampant. It is a major cause of hormonal imbalances, cancer, thyroid problems, neurological disturbances, learning problems, depression, food allergies, parasites, etc. This is a great recipe that is not only easy to make but also really yummy and it helps you remove heavy metals from your body!

Raw cilantro is truly a healing food. Cilantro has been proven to chelate toxic metals from our bodies in a relatively short period of time. One friend suffering from high blood pressure due to mercury poisoning had her blood pressure return to normal after eating two teaspoons of this pesto daily for only a week. Two teaspoons of this pesto daily for 3 weeks is purportedly enough to increase the urinary excretion of mercury, lead and aluminum, thus effectively removing these toxic metals from our bodies. So whether you need to detoxify heavy metals from your body or just wish to use it as a preventative measure that tastes wonderful, 2 teaspoons a day is all you need to take. Consider doing this cleanse for three weeks at least several times a year. This pesto has now become a regular part of my diet. Combined with the benefits of the other ingredients, this recipe is a powerful tissue cleanser. ENJOY !!

Cilantro Chelation Raw Pesto:

  • 4 cloves raw garlic
  • 1/3 cup raw Brazil nuts (selenium)
  • 1/3 cup raw sunflower seeds (cysteine)
  • 1/3 cup raw pumpkin seeds (zinc, magnesium)
  • 2 cups packed fresh raw cilantro (coriander, Chinese parsley) (vitamin A)
  • 2/3 cup raw, cold-pressed flaxseed oil 4 tablespoons raw
  • fresh lemon juice (vitamin C)
  • 2 tsp dulse powder
  • Sea salt to taste
Process the cilantro and flaxseed oil in a blender until the cilantro is chopped. Add the garlic, nuts and seeds, dulse and lemon juice and mix until the mixture is finely blended into a paste. Add a pinch of sea salt to taste and blend again. Store in dark glass jars if possible. It freezes well, so purchase cilantro in season and fill enough jars to last through the year.


Creamy Pesto Sauce or Spread

  Delicious on Dr. John's Crackers

Can also be used as a salad dressing or over veggies

3/4 cup Cashew Seed Cheeze Yogurt (see below)

1/2 cup Basil leaves

2 Garlic cloves

1 Tbl spoon Extra-virgin olive oil (optional: for salad dressings)

1/4 cup Filtered water or Rejuvelac lemonade or whey (liquid left over from making seed yogurt

2 Tbl spoons liquid aminos (Braggs is one brand)

Add all ingredients together except water & oil & blend together  till smooth.

Thin mixture down with water, rejuvelac lemonade or whey to desired consistency & add oil if desired.

Basic Sun Almond Seed Cheese


A delicious yogurt-style non-dairy "cheese" made from cultured nuts & seeds. Use it in salad dressings or on top of Dr. John's crackers or as a dip for veggies. Flavor it with herbs, garlic, or spices for sauces & dips.

1/2 cup RAW sunflower seeds

1 cup RAW almonds

2 cups Filtered water or Rejuvelac lemonade (see recipe below)

2 tsp white miso

2 tsp fresh lemon juice

1. Finely grind the nuts and seeds in a food mill (or coffee grinder) until powdery fine. Transfer them to a blender.

2. Blend one cup of filtered water with the nut powder, then add the remaining ingredients and blend well.

3. Pour your seed yogurt into a jar, put a kitchen towel on top and let your "seed yogurt" ferment for 8 hours, minimum, yielding a delicious product.  You can let it ferment for 20 hours if you like a nice "sour" yogurt-style flavor. Let sit "to taste" that is right for you.

4. Spoon "cheese" off of the top and save "whey" (liquid at bottom) for salad dressings and other recipes. At this point the soft nut cheese is ready to use. To create a firmer cheese, put this mixture into a cheesecloth

and tightly secure the top. Let it drain over a bowl overnight until desired firmness is achieved. Season to taste.

Note: to make any of the seed cheeses creamier, substitute 1/4 cup organic RAW flax seeds for any of the nuts or seeds. Be creative, try adding 1/4 cup RAW pumpkin seeds, RAW walnuts or RAW pecans as a substitute for any of the nuts or seeds.


Rejuvelac Lemonade

Our basic Health Cocktail

Who would've guessed that sprouted wheat berries and filtered water could be the catalysts for fermentation (fermentation is controlled aging--certain temperatures and times of maturation are essential to obtain the desired results or cultures), yielding a wonderful rejuvenating drink loaded with B vitamins, live enzymes, protein and minerals. It is good for you and good to drink with your meals (one of the few liquids that won't interfere with digesting food). In fact, Rejuvelac Lemonade contains friendly lactic acid bacteria, the kind found in yogurt.

1/2 cup Sprouted wheat berries (soaked 24 hours and sprouted 2 days)

6 cups Filtered water

1. Put the fresh sprouted wheat berries and one cup of the filtered water into a blender. Blend on "chop" to break up the sprouts. Add one more cup of filtered water and then blend again.

2. Pour the blended mixture into a large glass jar, add the remaining water and cover with a kitchen towel. Stir twice daily to activate the mixture which helps to improve the taste. It will take three days before it is ready. It will have a tart lemon-like taste with a characteristic sauerkraut-like aroma-flavor. If it smells bad or does not have a tart lemon-like taste, discard it and start over. Spoiled Rejuvelac may have unfriendly bacteria rather than friendly bacteria, do not use it or drink it.

3. Enjoy this "alive" drink one cup a day to start. As your body becomes accustomed to its cleansing effects, increase your daily quantity as desired.

4. Strain the Rejuvelac mixture into a jar and store it in the fridge. (It will last about two weeks.) Refill the first starter batch with more filtered water, and cultivate another batch. This will only take two days and won't be as strong, but will still taste delightful and refreshing.


Live Catsup
3 Tomatoes
1/4 C. Raisins
3/4 C. Sun-dried Tomatoes (soaked)
1/4 C. Chopped Beet
Dash of Cayenne
2 t. Fresh Ginger
2 t. Celtic Sea Salt
1 T. Raw Apple Cider Vinegar

Blend ingredients in a high-powered blender (or whatever you have!) until deep red and smooth. Chill and serve.

Lucas Rockwood teaches live food preparation classes through Caravan of Dreams restaurant and can be reached at (646) 594-5483 or

Web Hosting