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Recipes Session One DVD Appendix

(Back to Eden Series 2 - with Kaye Sehm)

Grapes Appendix Contents

Chicken Style Seasoning

  1. 1 c yeast flakes
  2. 2 T Celtic sea salt
  3. 2 T onion powder
  4. 1 T celery salt
  5. 12 t garlic powder
  6. 1 t sweet paprika
  7. 1 t mixture sage, oregano and rosemary
  8. 112 T dried parsley flakes

Blend very briefly all but parsley flakes. Stir in parsley flakes and store in an air-tight container in a cool place.


An excitotoxin is a toxic molecule that stimulates nerve cells so much that they are damaged or killed. Excitotoxins are found in many processed foods. Click Here to read an article by Kaye Sehm on Excitotoxins.

Vegetarian Lasagne

Saut� until tender in a little water:

  1. 2 sticks celery, chopped finely
  2. 2 zucchinis, sliced finely
  3. 2 grated carrots, medium to large
  4. 1 large onion, sliced
  5. 1 green capsicum, chopped finely

Then add and simmer gently for about 30 minutes.

  1. 2 or 3 x 425g cans of tomato puree
  2. 2 grated Granny Smith apples or 2 T honey
  3. 3 T tomato paste
  4. 2 t sweet paprika
  5. 2 t Italian herbs
  6. 2 T chopped fresh basil (or 2t dried)
  7. 1 t garlic powder
  8. 1 t oregano
  9. 2 t Celtic sea salt
  10. 1 T virgin olive oil

Place in blender ingredients for the cheesy sauce:

  1. 1 cup sunflower seeds or raw cashews
  2. 12 red capsicum, cut in chunks
  3. 1 t garlic powder
  4. 2 T lemon juice
  5. 1 t onion powder
  6. 2 cups water
  7. 2 t Celtic salt
  8. 14 c yeast flakes
  9. 2 T cornflour
  10. 1 pack lasagne sheets
  11. 1x300 - 400g block tofu, crumbled

Blend together ingredients for the cheesy sauce until smooth and creamy. Layer vegetable sauce, lasagne sheets, tofu and cheesy sauce in baking dish. Continue layering until 1 cm from brim of dish. Finish with a layer of cheesy sauce. Place in oven and bake for approximately 50-60 minutes at 190o. Serves 8-10.

Spanish Omelette

  • 1 medium onion chopped
  • 2 cloves garlic crushed
  • 1 medium red capsicum chopped
  • 1 c water
  • 1 c rice flour
  • 1 c raw cashews
  • 1 box silken tofu or 300g firm tofu
  • 2 T chicken style seasoning (see recipe)
  • 2 t onion powder
  • 1 t Celtic sea salt
  • 1 large potato boiled and cubed
  • 2 T fresh parsley chopped

Saut� in water the onions, garlic and capsicum. Place in the blender, water, raw cashews and seasonings, adding tofu last. Blend well until smooth. Combine all ingredients in a bowl. Stir in the flour, parsley and cubed potato. Fry in a non-stick pan for approx 5-10 minutes each side or until cooked.

Important Information

This DVD series of 'Back to Eden' is comprised of 2 DVDs.

Each DVD is intended as a health education presentation based on published natural health literature, long standing holistic health practice used by physicians and other health practitioners committed to the appropriate use of holistic health solutions, as well as the experience and observations of the presenter, Kaye Sehm, over the years of her involvement in the treatment of illness with simple natural remedies.

These DVDs and the further information provided on this website should not be used by viewers to replace a patient relationship with qualified health professionals, including medical physicians.

Persons who are ill or on prescribed medication who wish to explore the benefits of natural remedies for themselves, should do so under the direction of a registered and qualified health practitioner familiar with the effects of natural remedies and prescribed medication reduction or cessation.


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