Rise and Shine Cereal

Save Print Rise and Shine Cereal Author: Diane and Andy Recipe type: Breakfast Prep time:  5 mins Total time:  5 mins Serves: 1 serving   Make breakfast the night before – an easy routine to get into. Ingredients ½ cup of oats, amaranth, or steel cut oats 1 T Hemp hearts 1 T Chia 1 cup of nut…

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Coconut Milk

Save Print Coconut Milk Prep time:  10 mins Cook time:  30 mins Total time:  40 mins Serves: 4 cups   A delicious treat! Can be added to smoothies or enjoyed as an afternoon treat. Ingredients 1 cup dried unsweetened coconut 4 cups warm water Experiment with coconut and almond (or other nut) combo. Make the same…

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Chia Seed Pudding

Save Print Chia Seed Pudding Author: Bryn Recipe type: Snack or Breakfast Prep time:  10 mins Cook time:  2 hours Total time:  2 hours 10 mins Serves: 8 servings   Chia seeds provide Omega 3 FA, Anti-oxidants, Fiber and Protin and hold up to 10x their weight in water, so can help hydrate the body. Add a teaspoon…

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Roasted Cauliflower with Chickpeas

Save Print Roasted Cauliflower with Chickpeas Author: Bryn Recipe type: lunch Prep time:  15 mins Cook time:  35 mins Total time:  50 mins Serves: 4 servings   Ingredients 1 head of cauliflower 1 can (rinsed) or 1½ cups of cooked chickpeas 3 T olive oil 1 clove garlic, smashed and diced ½ tsp paprika ½ tsp turmeric ½…

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Basic Almond Milk

  Save Print Almond Milk Recipe type: Nut milk for soups, shake and smooties Prep time:  10 mins Total time:  10 mins   Ingredients 1 cup of raw almonds, soaked for 3 hours in purified water 1 teaspoon vanilla powder or extract 1tsp maple syrup 3 cups water Instructions Ideally, soak nuts for two hours in…

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Seventh Heaven Soup

Save Print Seventh Heaven Soup Author: Life Food Recipe Book | Annie & David Jubb Recipe type: Lunch or Dinner Soup Serves: 4   An absolute winner! Easy to prepare with a rich deep flavor. Note: it does include tomato so you’ll want to enjoy this in the early or late phases (Days 1-5 and 24-28) Ingredients ¼…

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Energy Smoothie with Almond Butter and Cardamom

Save Print Energy Smoothie with Almond Butter and Cardamom Author: Adapter from Clean by Alejandro Junger Recipe type: Smoothie   Ingredients ¼ cup almond butter 2 cardamom pods or 1 teaspoon ground cardamom 1½ cups pure water 1 cup frozen peaches ½ 1 packet Stevia or 1 tsp maple ½ cup water Instructions Place all ingredients in…

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Berry Smoothie with Coconut Milk and Cinnamon

Save Print Berry Smoothie with Coconut Milk and Cinnamon Recipe type: Smoothie   Ingredients 2 cups mixed blueberries and raspberries 2 cups coconut milk (carton) or ¼ cup canned coconut milk or ½ cup coconut meat 1 teaspoon cinnamon ¼ cup water or more if needed Opt: add 1-2T ground flax seed (adds healthy oils and…

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Curried Lentil Soup

Save Print Curried Lentil Soup Author: Bon Appetit | December 2010 Recipe type: Lunch Cuisine: Indian Serves: 6   A wonderful rich lentil soup. The flavors are highlighted with fresh lemon. Ingredients 3 TBS olive oil 1 medium onion, chopped 1 medium carrot, finely chopped 2 large garlic cloves, chopped, divided in two 2 TBS curry powder 1 cup…

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Acorn Squash Wedges

  Save Print Acorn Squash Wedges Author: Adapted from Living Without Recipe type: Lunch Serves: 16   Two large acorn squash, baked until slightly charred and cut into wedges, will serve a crowd when served as part of a buffet menu. Drizzle finished squash with additional olive oil and toasted pepitas before serving for a festive side dish.…

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Winter Greens Salad with Squash & Cranberry Vinaigrette

  Save Print Winter Greens Salad with Squash & Cranberry Vinaigrette Author: Adapted from Eating Well Recipe type: Lunch Serves: 12   Ingredients 1 small kabocha squash or 3 delicata squash, halved and seeded ½ cup walnut oil or extra-virgin olive oil ⅓ cup white balsamic vinegar or white-wine vinegar 1 small shallot, minced 1 medium clove garlic,…

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Rice with Braised Squash & Greens

  Save Print Rice with Braised Squash & Greens Author: Adapted from Eating Well Serves: 4   Ingredients 2 teaspoons extra-virgin olive oil 1 medium onion, chopped 3 cloves garlic, minced Pinch of crushed red pepper 1½ cups vegetable broth 1 pound butternut squash, peeled and cut into ¾-inch cubes (3 cups) 1 small bunch Swiss chard,…

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Brussels Sprouts with Chestnuts, Pine Nuts & Sage

  Save Print Brussels Sprouts with Walnuts, Pine Nuts & Sage Author: Adapted from Eating Well Recipe type: Lunch Serves: 12   Adjust this recipe for fewer people. It’s warm and delicious on a late fall or winter day. Ingredients 2 pounds Brussels sprouts, trimmed and halved 2 tablespoon extra-virgin olive oil 3 tablespoons vegetable stock ¾ cup…

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Brussels Sprouts with Walnut-Lemon Vinaigrette

  Save Print Brussels Sprouts with Walnut-Lemon Vinaigrette Author: Adapted from Eating Well Recipe type: Lunch Serves: 4   Ingredients 1 pound Brussels sprouts, trimmed and quartered 2 tablespoons walnut oil 1 tablespoon minced shallot ¼ teaspoon freshly grated lemon zest 1 tablespoon lemon juice 1 teaspoon whole-grain or Dijon mustard ¼ teaspoon salt Freshly ground pepper, to…

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Sauteed Beets and Beet Greens with Red Onions and Garlic

  Save Print Sautéed Beets and Beet Greens with Red Onions and Garlic Author: Adapted from Fine Cooking Recipe type: Lunch Serves: 4   Ingredients 2 Tbs. extra-virgin olive oil ½ small red onion, thinly sliced 3 large cloves garlic, thinly sliced 4 medium beets (about 12 oz. without greens), trimmed, peeled, halved, and sliced into ¼-inch-thick half-moons…

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Green Beans with Almonds and Garlic

  Save Print Green Beans with Almonds and Garlic Author: Adapted from Fine Cooking Recipe type: Lunch Serves: 6-8   Ingredients 1-1/2 lb. haricots verts (thin French green beans) or green beans, trimmed 4 Tbs. pure olive oil ½ cup slivered almonds 1 tsp. minced or pressed garlic (1 medium clove) 1 Tbs. fresh lemon juice (from 1…

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Cabbage & Carrot Stir-Fry with Toasted Cumin & Lime

  Save Print Cabbage & Carrot Stir-Fry with Toasted Cumin & Lime Author: Adapted from Fine Cooking Recipe type: Lunch Serves: 6   Ingredients 1-1/2 tsp. cumin seeds 2 Tbs. olive oil ¾ tsp. ground coriander ½ tsp. freshly cracked black peppercorns 6 cups thinly sliced green cabbage (about ⅔ medium cabbage) 2 cups julienned or grated carrots…

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Beet and Quinoa Tabbouleh

  Save Print Beet and Quinoa Tabbouleh Author: Adapted from Fine Cooking Recipe type: Lunch Serves: 4-6   Ingredients For the vinaigrette: Sea salt and pepper Juice of 1 lemon or lime 6 Tbs. olive oil 2 Tbs. chopped flat-leaf parsley 1 Tbs. chopped cilantro 1 Tbs. chopped chives 1 Tbs. chopped mint For the tabouli: 2 Tbs.…

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Minty Quinoa Tabbouleh

  Save Print Minty Quinoa Tabbouleh Author: Adapted from Fine Cooking Recipe type: Lunch Serves: 8 cups   Ingredients 1-1/2 cups quinoa Kosher salt 1-1/2 cups seeded and finely diced tomato (from about 1 large tomato) – optional 1 cup finely chopped fresh flat-leaf parsley (from about 2 bunches) 1 cup peeled, seeded, finely diced cucumber (from about…

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Vegetable Curry and Black Rice

  Save Print Vegetable Curry and Black Rice Author: Adapted from Fine Cooking Recipe type: Lunch Serves: 4   Optional: Serve with roasted chick peas on the side. Ingredients For the rice: 1 cup black rice or basmati rice 2 cups water 1 tsp. salt 2 olive oil 1 tsp. saffron threads (opt) ¼ cup chopped pistachios 1…

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