November 13, 2018 + dinner, for kids, gluten free, pasta, Recipes, vegan, vegetarian
rosemary and red wine mushrooms
4 tablespoon organic unrefined coconut oil 7 cups organic mushrooms, chopped 2 cups medium bodied organic red wine 1 tablespoon fresh rosemary, packed or heaping 1 medium organic yellow onion, chopped 4 cloves garlic, chopped and allowed to rest for 5 minutes 1/4 teaspoon black pepper 1 to 2 teaspoons Celtic sea salt 1 package gluten free pasta of your choice (we used red… Read More
October 3, 2018 + dinner, gluten free, lunch, Recipes, vegan, vegetables, vegetarian
sweet potato pad Thai
3 tablespoons organic unrefined coconut oil 1/2 cup red onion, sliced thin 1/2 sweet red pepper, seeded and sliced thin 1/2 sweet potato, peeled and julienned 1/4 cup filtered water 2 cups organic broccoli, cut into small pieces 1 large organic zucchini, julienned 4 tablespoons coconut amino acids 1 1/2 teaspoon sesame seed oil 1/2 teaspoon Celtic sea salt 1/2 teaspoon garlic powder 1… Read More
September 25, 2018 + dinner, gluten free, lunch, Recipes, salad, vegan, vegetarian
vegan Cobb salad
4 cups organic green leaf lettuce, gently chopped 1/2 cup organic cilantro leaves, lightly chopped 2 tablespoons organic dill, chopped 1 organic avocado, seeded and sliced 1 large organic tomato, diced 1 cup organic cucumbers, chopped 2 cups organic purple cabbage, thinly sliced 1/4 cup olives of your choice, optional 2 large organic potatoes, peeled and chopped 4 tablespoons organic unrefined coconut oil 1/2… Read More
October 30, 2017 + dinner, for kids, gluten free, lunch, Recipes, soup, vegan, vegetables, vegetarian
French onion soup
1/2 cup dried morels 4 1/2 cups filtered water or vegetable stock 1 large organic onion, sliced 1/4 teaspoon garlic powder 2 teaspoons Celtic sea salt 1/2 teaspoon fresh black pepper 1/2 teaspoon thyme 3 tablespoons coconut oil hard goat cheese, sliced (optional) method Sauté onion in coconut oil over medium heat for 15 to 20 minutes, or until onions caramelize. Add… Read More
October 16, 2017 + dinner, for kids, gluten free, quinoa, Recipes, vegan, vegetarian
new potatoes with peas
1 portabella mushroom, finely chopped 1 large leek, cleaned and sliced 4 cups organic new potatoes, cut in bite-sized pieces 1 cup organic fresh peas 1 cup full-fat coconut milk 2 tablespoons coconut oil 2 to 4 cups cooked quinoa ( optional ) method Fill a large kettle with filtered water and heat to a boil. Add potatoes and cook for 10 minutes… Read More
August 7, 2017 + dinner, gluten free, pasta, Recipes, vegetarian
summer pasta salad
Dressing: 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) Salad: 3 cups fresh organic broccoli florets 1/2 lb organic sugar snap peas 1 organic red bell pepper, diced… Read More
July 11, 2017 + dinner, gluten free, lunch, Recipes, salad, vegetables, vegetarian
salad platter
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 method Clean lettuce leaves and allow to dry…. Read More
July 4, 2017 + beans, dinner, gluten free, lunch, Recipes, vegan, vegetables, vegetarian
taco bites
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 method Rinse lettuce leaves and allow to dry while preparing the tomatoes, carrots, and asparagus. Rinse black beans. Gently… Read More
June 19, 2017 + dinner, gluten free, lunch, Recipes, soup, vegan, vegetarian
gazpacho
1 1/4 pounds ripe yellow tomatoes, stem ends trimmed 1 1/4 pounds ripe orange tomatoes, stem ends trimmed 1 four-inch piece English cucumber, peeled and seeded 1 garlic clove, minced 2 teaspoons red-wine vinegar 1 1/2 teaspoons sherry vinegar 1 1/2 teaspoons Celtic sea salt 5 tablespoons grapeseed oil Freshly ground pepper method Using the large holes of a box grater, grate yellow… Read More
June 12, 2017 + dinner, gluten free, lunch, Recipes, vegetarian
tri‑color potato salad
3 large organic white potatoes 3 large organic sweet potatoes 3 large organic purple potatoes 1 cup plain coconut yogurt 2 tablespoons red-wine vinegar 2 teaspoons dried tarragon 1/4 teaspoon smoked paprika 1/4 teaspoon dried basil Celtic sea salt and fresh ground pepper method Bring filtered water to a boil in a large kettle. Cut potatoes to medium-sized pieces and boil until slightly… Read More