+ cherry pots

cherry pots

10 cherries, cut in half and pitted 7 tablespoons chilled canned coconut milk 2 teaspoons starch of your choice (optional) raw honey pumpkin seeds method    Chill can of coconut milk over night. Gently spoon out the thick cream on top, being careful not to get the thinner milk on the bottom. Place in a food processor mixing bowl with starch, if using. With… Read More

+ Japanese cucumber salad

Japanese cucumber salad

1/4 teaspoon Celtic sea salt 1/8 cup rice vinegar 1 tablespoon coconut aminos 1 teaspoon honey white and black sesame seeds for garnish 1/8 teaspoon sesame seed oil (optional) 1 large organic cucumber method    In a medium mixing bowl, combine salt, vinegar, coconut aminos, honey, and sesame seed oil (if using). Whisk until the honey has dissolved.    With a sharp knife or… Read More

+ sweet potato salsa

sweet potato salsa

1 sweet potato, diced 1/4 cup cilantro, finely chopped 15 cherry tomatoes, halved and/or quartered 1/2 cup pineapple, diced 1 avocado, halved and diced Celtic sea salt to taste method      Bring about a half inch of filtered water to a boil in a medium pot. Add diced sweet potato.  Steam for 3 to 5 minutes, until the potato begins to feel soft when… Read More

+ potato and cabbage salad

potato and cabbage salad

4 cups organic new potatoes, quartered and soaked 1/2 cup organic green cabbage, thinly sliced 1/2 cup organic red cabbage, thinly sliced dressing 1 teaspoon dried dill 1/2 cup organic full-fat coconut milk 1 tablespoon apple cider vinegar 2 teaspoons maple syrup 1/2 teaspoon Celtic sea salt 1/4 teaspoon pepper method    Fill a large saucepan three-fourths full of filtered water and heat to… 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.

+ 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

+ carob date balls

carob date balls

1/4 cup plus 2 tablespoons carob powder20 dried dates, pitted10 dried apricots1 cup raw pumpkin seeds1 cup raw buckwheat grouts1/4 teaspoon Celtic sea salt1 cup almond butter method    In a food processor, combine dates and apricots, blend for about 1 minutes or until they just start to break down, add carob powder, pumpkin seeds, buckwheat grouts, salt, and almond butter. Blend until the… Read More

+ lightly pickled radish

Lightly Pickled Veggies

3 cups white wine vinegar 3 cups filtered water 1 tablespoon pink peppercorns 6 teaspoons raw honey veggies we used: radishes cucumbers carrots method    In a large mixing bowl combine white wine vinegar, water, pink peppercorns, and honey. Mix gently.    Add desired sliced veggies to glass containers, pour vinegar mixture over veggies, and refrigerate overnight.

+ cauliflower mashed potatoes and red wine gravy

Cauliflower Mashed Potatoes and Red Wine Gravy

2 cups white sweet potatoes, peeled and chopped 3 cups organic cauliflower, chopped 1 teaspoon Celtic sea salt 1/2 teaspoon black pepper 3 tablespoons organic unrefined coconut oil 1 can of full fat coconut milk, thick part only, reserve water method    Fill a large saucepan three-quarters full with filtered water and bring to a boil. Add sweet potatoes and cauliflower. Reduce to a… Read More