May 10, 2017 + dinner, gluten free, lunch, soup, vegan, vegetables, vegetarian
hearty butternut squash soup
4 cups filtered water 4 cups butternut squash, peeled, deseeded and chopped 2 tablespoons organic unrefined coconut oil 4 garlic cloves, chopped and allowed to rest for 5 minutes 2 green onions, chopped 2 cups organic celery, chopped 4 cups organic cauliflower, chopped 2 teaspoons Celtic sea salt 1/2 teaspoon pepper 1/2 teaspoon smokey paprika method Place butternut squash in a separate pot… Read More
fiesta bowl
quinoa 1 cup uncooked quinoa 2 cups filtered water 1/2 lime 1/2 teaspoon ground ginger 1/2 teaspoon sesame seed oil spiced black beans 1 can organic black beans 1/2 teaspoon garlic powder 1/2 teaspoon turmeric 1/4 teaspoon black pepper fresh cilantro, if desired method Heat water to a boil in a medium saucepan.Add quinoa, stir, and reduce heat to low. Cook for 20… Read More
naan
1/2 cup almond flour 1/2 cup tapioca flour 2 tablespoons coconut flour 1 cup organic coconut milk 1/4 teaspoon Celtic sea salt coconut oil for frying method In a medium bowl, whisk almond flour, tapioca flour, coconut flour, coconut milk, and salt. Let sit a few minutes to thicken. Heat coconut oil in a frying pan on medium heat for several minutes…. Read More
December 20, 2016 + dinner, lunch, quinoa, Recipes, vegan, vegetables, vegetarian
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
tomato soup
7 large tomatoes, cored 1/4 cup fresh basil leaves 2 cloves of garlic, roughly chopped 3 tablespoons organic coconut oil 1 to 2 cups canned coconut milk (optional) 2 teaspoons Celtic sea salt or more to taste 1 teaspoon black pepper method Bring a large pot of filtered water to a boil. Gently drop in cored tomatoes. Allow to sit in the… Read More
October 10, 2016 + dinner, gluten free, lunch, Recipes, vegan, vegetables, vegetarian
sweet potato pad Thai
3 tablespoons organic unrefined coconut oil1/2 cup red onion, sliced thin1/2 sweet red pepper, seeded and sliced thin1/2 sweet potato, peeled and julienned 1/4 cup filtered water2 cups organic broccoli, cut into small pieces1 large organic zucchini, julienned4 tablespoons coconut amino acids1 1/2 teaspoon sesame seed oil1/2 teaspoon Celtic sea salt1/2 teaspoon garlic powder1 teaspoon fresh grated ginger method Heat coconut oil… Read More
black bean quinoa salad
1 can organic black beans, drained and rinsed4 cups cooked white quinoa (about 2 cups raw)1 organic red pepper, seeded and chopped1/4 cup organic sweet onion, finely chopped1/4 cup organic cold pressed olive oil1/8 teaspoon spicy paprikaJuice of 2 limes method In a large mixing bowl combine black beans, quinoa, corn, and red pepper; mix well. Add olive oil, paprika, and lime juice;… Read More
September 13, 2016 + dinner, gluten free, lunch, Recipes, vegan, vegetarian
sweet potato pad thai
3 tablespoons organic unrefined coconut oil1/2 cup red onion, sliced thin1/2 sweet red pepper, seeded and sliced thin1/2 sweet potato, peeled and julienned 1/4 cup filtered water2 cups organic broccoli, cut into small pieces1 large organic zucchini, julienned4 tablespoons coconut amino acids1 1/2 teaspoon sesame seed oil1/2 teaspoon Celtic sea salt1/2 teaspoon garlic powder1 teaspoon fresh grated ginger method In a large… Read More
March 1, 2016 + dinner, lunch, Recipes, salad, vegetarian
Brussels Sprout Salad
2 bags Brussels sprouts, ends and outer leaves removed 1 large organic carrot, peeled method In a food processor with the shredder attachment, shred the Brussels sprouts and carrot. Pour into a large mixing bowl and toss to combine. Transfer to a serving bowl, top the salad with the savory crouton topping, drizzle with goji berry dressing (only add dressing if you are… Read More