1/3 cup olive oil
2/3 tablespoon red wine vinegar
1 tablespoon raw honey
2-3 cloves garlic, minced
¾ teaspoon Tabasco (8-12 drops)
½ teaspoon – 1 tablespoon ground ginger
2 teaspoons sesame seeds
soy sauce to taste (substitute coconut amino acids for gluten free)
3 cups fresh organic broccoli florets
1/2 lb organic sugar snap peas
1 organic red bell pepper, diced
1 organic green onion, chopped
1 box bow tie noodles, cooked
(substitute corn noodles for gluten free)
Mix dressing in a glass measuring cup. Ingredient proportions are flexible. Toss vegetables, noodles, and dressing in a bowl. Chill 2-3 hours (or more – the longer the recipe marinates, the better it gets).
This recipe is easily modified to suit your dietary needs. Use whole wheat or gluten-free pasta, and organic (or locally sourced) vegetables. Additionally, you could add grilled chicken, beef, venison, or beans, etc.
2 cups canned coconut milk (1 can)
1/2 cup unsweetened coconut milk
1/3 cup chia seeds
2 tablespoons honey or coconut nectar
1/2 cup chopped raw cashews
1/2 cup chopped fresh pear
1/4 cup small pumpkin seeds
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Mix all ingredients in a glass bowl or large jar with a tight-fitting lid. If using a jar, stir well with a spoon, then cover and shake to mix. Place covered jar or bowl in the refrigerator.
Allow to chill overnight, shaking the jar occasionally (or stirring if using a bowl), until chia seeds are plump and soft.
2 teaspoons vanilla rooibos tea
1/4 teaspoon lavender
2 cups hot water
8 cups ice water
fresh mint leaves for garnish
Fill a large tea ball with rooibos tea and lavender. Allow to steep in 2 cups hot water for 10 to 15 minutes or until desired strength is achieved. Pour concentrated tea into a large pitcher; add ice water and mint leaves. Relax, breathe deeply, and enjoy.
6 leaves of organic lettuce
2 organic carrots, julienned
1/2 organic English cucumber, sliced
20 organic cherry tomatoes
4 farm fresh eggs, hard boiled
1 avocado, sliced
1 organic lemon, halved
3/4 cup black beans
1/2 cup mixed olives
1 tablespoon balsamic vinegar
1 tablespoon grapeseed or coconut oil
Celtic sea salt and ground pepper
Clean lettuce leaves and allow to dry. Rinse black beans, peel eggs, and pat dry lettuce if needed. Arrange lettuce on two large plates, and top with remaining ingredients, dividing all ingredients equally between the two plates. Drizzle balsamic vinegar and oil on salads and squeeze lemon over each plate. Season with salt and pepper.
10 organic cherry tomatoes, sliced in half
5 spears of asparagus, tough ends removed & sliced lengthwise
1/2 cup black beans
1 large carrot, julienned
6 leaves of butter or Boston Bibb lettuce
1/2 lemon or lime
homemade taco or tandoori seasoning to taste
Rinse lettuce leaves and allow to dry while preparing the tomatoes, carrots, and asparagus. Rinse black beans. Gently towel-dry lettuce if needed, and arrange leaves on a plate. Place one tablespoon of black beans in each lettuce cup, arranging asparagus, carrots, and
tomatoes on top of the beans. Squeeze lemon or lime over each lettuce cup and sprinkle with homemade taco or tandoori seasoning.