+ creamy sage chanterelle soup

creamy sage chanterelle soup

1/2 teaspoon ground sage 1 teaspoon garlic powder 1 teaspoon pepper 1/4 teaspoon turmeric powder 2 teaspoons dried tarragon 2 cups coconut milk 4 cups vegetable stock 1 cup bok choy, chopped 1 1/2 cups new potatoes, cubed and soaked for 1 hour 1 cup corn 1 tablespoon cornstarch, mixed with 1/4 cup cold filtered water 1/4 cup water 2 cups chanterelle and portabella… Read More

+ steamer bowl

steamer bowl

2 cups organic broccoli, cut into bite sized pieces 1 large sweet potato 1 cup organic purple cabbage 1 cup organic mushrooms, diced 1 cup uncooked quinoa 2 cups filtered water method    In a medium saucepan bring water to a boil. Add quinoa, reduce to a simmer and cover. Cook for 10 to 15 minutes or until quinoa is about halfway cooked. If… Read More

+ marinated olives

marinated olives

1/2 cup organic olive oil 1/4 teaspoon garlic powder 1/2 teaspoon dried rosemary 1/2 teaspoon dried oregano 1/4 cup green olives 1/4 cup black olives 1/4 cup Kalamata olives method      Add olive oil and spices to a small saucepan. Heat on very low heat for 15 minutes. Add olives; mix to combine. Heat for another 5 minutes. Serve and enjoy.

healing hot toddy

1/2 teaspoon fresh ginger, finely grated 1/4 teaspoon fresh turmeric, finely grated 2 small fresh mint leaves 1 tablespoon raw honey 1 tablespoon organic fresh lemon juice hot water method     Grate ginger and turmeric. Place spices and mint leaves inside a tea ball or infuser. Pour lemon juice and honey into a heat-proof cup or mug; add tea ball. Pour hot filtered water… Read More

+ healing hot toddy

healing hot toddy

1/2 teaspoon fresh ginger, finely grated 1/4 teaspoon fresh turmeric, finely grated 2 small fresh mint leaves 1 tablespoon raw honey 1 tablespoon organic fresh lemon juice hot water   method     Grate ginger and turmeric. Place spices and mint leaves inside a tea ball or infuser. Pour lemon juice and honey into a heat-proof cup or mug; add tea ball. Pour hot filtered… Read More

+ soft-boiled egg and wild rice salad

soft-boiled egg and wild rice salad

4 cups organic green leaf lettuce, chopped 2 cups organic arugula, chopped 1/2 bunch asparagus, ends removed 2 tablespoons organic coconut oil 1 cup organic purple cabbage, chopped 1 cup organic carrots, julienned 1/2 cup cooked wild rice 2 eggs   Fill two large salad bowls with lettuce, arugula, cabbage, and carrots. Toss to combine. Sprinkle wild rice over the salad.    Heat coconut… Read More

pensée magazine’s Thanksgiving menu 2016

            pensee-thanksgiving-menu-2016

+ pumpkin brownies with apple date frosting

pumpkin brownies with apple date frosting

brownies 3 cups blanched almond flour 1/2 teaspoon baking soda 2 tablespoons carob or cocoa 3/4 cup pure pumpkin purée 1/2 cup pure maple syrup 1/2 teaspoon cinnamon 1/8 teaspoon cloves 1/4 teaspoon fresh grated nutmeg 2 teaspoons vanilla extract 1/2 teaspoon Celtic sea salt method     In a large mixing bowl combine almond flour, baking soda, carob, pumpkin purée, maple syrup, cinnamon, cloves,… Read More

+ creamy cauliflower spinach soup

creamy cauliflower spinach soup

4 cups organic cauliflower, cut into medium pieces 3 tablespoons organic unrefined coconut oil 1/2 cup organic yellow onion, finely chopped 3 organic garlic cloves, finely chopped 2 cups organic carrots, chopped 4 cups filtered water 3 tablespoons sweet curry powder 1 teaspoon garlic powder 1/2 teaspoon smokey paprika 1 teaspoon Celtic sea salt 1/2 teaspoon black pepper 1/2 teaspoon ground ginger 1 tablespoon… Read More

+ appetizer platter

appetizer platter

8 large organic carrots, peeled and sliced 4 organic baby cucumbers, sliced 2 organic apples, sliced gluten free crackers of your choice gluten free pretzels of your choice olives dip/hummus roasted pumpkin seeds other options: pears grapes celery radish peppers chips and salsa method    Using a large platter or cutting board, arrange the food in different spots for everyone to reach easily no… Read More