To your healthy life.
INGREDIENTS
2 cups roasted cubed delicata squash (use squash of you choice)
1 – 15oz can organic sweet potato purée
1 cup organic vegetable broth
4 tbs butter organic flavored coconut oil
1 tbs organic turmeric powder
1 – 5.7 oz can Native Path organic coconut cream
Add all ingredients to food processor or VitaMix. Blend and serve. It can be garnished with sage leaves, chopped nuts or pumpkin seeds
INGREDIENTS
3 organic beets
1 organic bunch of radishes
4 organic watermelon radish
5 stalks organic celery
2 heads of organic garlic
1 organic red onion
4 cups organic apple cider vinegar
4 cups water
2 1/2 cups organic date sugar
2 organic cinnamon sticks
12 whole organic cloves
2 tablespoons organic pickling spice in a piece of cheesecloth
THE PROCESS
Cut the ends of the beets. Put them in a pot, cover them with water.
Bring to a boil then turn down to medium/low heat and cook until firm but can be pierced with a knife easily. Drain the beets when done and cover them with cold water to cool. Peel them and cut into bite sized pieces.
Cut the celery and carrots into sticks.
Cut the radishes into bite sized pieces.
Cut the onion into 4ths.
Peel the garlic cloves.
In a pot add the vinegar, sugar, water, spices. Bring to a boil. Turn down and simmer on low for 10 minutes.
In one big glass jar, or separate little glass jars put in the veggies to the top.
Add the vinegar all the way to the top, covering the vegetables. (Take out the spices if you want)
Refrigerate at least overnight for flavor.
Keep in the refrigerator.
INGREDIENTS
3-4 tablespoons Thrive Market organic olive oil
1/2 cup raw Terrasoul organic walnuts
1/2 cup raw Terrasoul organic pecans
5 oz organic shiitake mushrooms
1 organic roasted red pepper
1 tablespoon Terrasoul organic flax meal
2 tablespoons Micro ingredients organic nutritional yeast
2 tablespoons organic Muir Glen tomato paste
1 teaspoon Simply Organic garlic powder
1 teaspoon Simply Organic Italian seasoning
THE PROCESS
Soak the walnuts and pecans, covered in boiling water.
Soak them for 1 hour.
In a skillet put the olive oil. Heat it up and add the onion. Sauté until soft.
Put them in a mixing bowl.
Chop the mushrooms up very fine.
Chop the red pepper. Add them to the mixing bowl.
To the mixing bowl add the flax meal, nutritional yeast, tomato paste, garlic powder, Italian seasoning, and salt and pepper to taste.
Drain the nuts. Pat dry with paper towels.
Grind the nuts in a food processor. Add the ground nuts to the rest of the ingredients.
Mix together, thoroughly.
Refrigerate for an hour.
MAKE THE BURGERS
Heat a few tablespoons olive oil in a skillet. Make the burgers so they are firm.
Put them gently in the oil. Don’t turn them over right away. Allow them to cook, medium heat, on the first side for at least 10 minutes. Turn them over and allow the other side to cook, browning nicely. Don’t worry about overcooking, they will take some time to cook so they will stay firm.
INGREDIENTS
Juice of 1 lemon
1/8 cup organic cream of balsamic (Isola)
1 teaspoon salt
1/4 cup organic olive oil
3 tablespoons organic agave or raw honey
1 teaspoon organic garlic powder
1 tablespoon organic Dijon mustard
Dash crushed organic red pepper
*Use an immersion blender to mix all the dressing ingredients.
1 organic mango
1/4 cup organic orange juice
1 tsp organic orange peel
1/8 tsp crushed red pepper or more to taste
2 tbs organic lemon juice
2 tbs honey I used Raw Wedderspoon Manuka Honey (Amazon, Thrive Market, Whole Foods)
1/2 tsp Himalayan sea salt
1/3 cup Organic Olive Oil (Thrive Market Brand)
In a food processor add all the ingredients and blend. Pour into the green bean salad.
Best if refrigerated overnight.
Preheat oven 200 degrees (my stove has dehydrator option I put it at 200 degrees) OR use a dehydrator
INGREDIENTS
1# organic ground meat (93-96% lean)
1 stalk organic celery
1 tablespoon Simply Organic parsley
1 tablespoon organic nutritional yeast
THE PROCESS
*Put the meat in a strainer and let the liquid drain.
*In a food processor process the celery stalk, very fine.
*On a piece of parchment paper put the meat, celery, nutritional yeast, and parsley together. Work it all together with your hands.
*With another piece of parchment paper on top press it down into a very thin rectangle.
*Use a pizza cutter or knife and make strips.
*Carefully separate the jerky so they are not touching.
*This will allow the jerky to dry out evenly.
*Put the parchment paper on an oven proof grate and into the middle of the oven.
*Allow the meat to dehydrate until completely dry. It can take 3-6 hours depending on the thickness of the meat.
*Store the jerky in a bag in the refrigerator. If you make more jerky for more than for a week freeze the surplus.
CRUST
Preheat oven to 400
Turn down oven to 350 degrees
*With a blender, beat together the almond ricotta, agave syrup, stevia, lemon juice and vanilla. Add the flour and mix until combined.
*In a separate, small mixing bowl whip up the aqua faba along with 1 teaspoon cream of tartar. Mix with rotary beaters on high. It will form stiff peaks. Fold into the cheese cake batter.
*In the same small aqua faba mixing bowl, whip up the coconut cream along with 4 tablespoons agave powder. When this is the consistency of whip cream, fold this into the cream cheese batter.
*Pour cheese cake batter on top of crust.
Bake 350 degree oven for 35 minutes
Cool in fridge, best overnight. Top with fresh berries.
INGREDIENTS
1 – 15 oz can organic garbanzo beans
1 – roasted organic red pepper
1 – roasted organic onion
1/4 cup organic lemon juice (Italian Volcano. Amazon)
1/4 cup organic olive oil (Thrive Market brand)
1/4 cup raw organic pumpkin seeds (GoRaw.com., Vitacost or Iherb or Amazon)
1 clove organic garlic chopped
Dash Simply Organic red pepper flakes
1 teaspoon Simply Organic cumin
1/2 teaspoon sea salt
1 tablespoon white sesame seeds
2 tablespoons organic nutritional yeast (microingredients. Amazon)
PREPARE
Roast the red pepper (cut in half) and onion (cut into 3rds) in the oven on Roast at 400 degrees. Coat the veggies in olive oil.
*open, drain and always save the liquid from the garbanzo beans.
Add to a high speed blender or food processor all of the above ingredients and blend until smooth.
TOMATO/CUCUMBER/GREEN OLIVE SALAD
INGREDIENTS
3-4 organic baby cucumbers
Sweet baby organic tomatoes
Organic Green olives cut up (365 Whole Foods)
Organic Olive oil (Thrive Market brand)
Dried Simply Organic oregano
Sea salt and pepper to taste
In a bowl slice cucumbers, baby tomatoes and olives.
Drizzle with olive oil.
Sprinkle on some oregano, salt and pepper.
Put the salad around a platter with the hummus inside.
Click herehttp://amazon.com to visit Amazon.
Click herehttp://thrivemarket.com
Preheat oven 350°
INGREDIENTS
3 ripe organic bananas
1/4 cup organic cocoa (Terrasoul. click herehttp://amazon.com)
1/2 cup organic almond butter
1 teaspoon Simply Organic vanilla (click herehttp://amazon.com)
1 teaspoon stevia
1/2 tablespoon Terrasoul organic flax meal (click herehttp://amazon.com)
1/2 cup chopped Terrasoul organic walnuts (click herehttp://amazon.com)
PREPARE a parchment lined, lightly sprayed with olive oil, cookie sheet.
With an immersion blender, blend all the ingredients except walnuts.
Fold in the walnuts.
DROP spoonfuls of cookie batter a few inches apart onto the cookies sheet.
BAKE in the oven for 15 minutes. Allow cookies to cool completely.
2 cups organic Elmhurst almond milk Click here http:/thrivemarket.com
2 tablespoons organic apple cider vinegar
1/4 cup organic butter OR Nutiva butter flavored coconut oil
1 ripe banana
1 teaspoon Simply Organic vanilla
1 tablespoon baking powder
1/4 teaspoon sea salt
1/4 cup organic coconut sugar
1 tablespoon honey
1/2 cup organic coconut flour
1 1/2 cup organic Nameste gluten free flour
In a measuring cup mix the milk and apple cider vinegar. Set aside.
Into a blender add the melted butter, banana, vanilla, coconut sugar, and honey. Pulse blend.
To the wet ingredients in the blender add the almond milk. Pulse blend.
Finish adding the flour, baking powder and sea salt.
Blend until smooth.
Heat up the waffle maker.
Put a spoon full of batter in the center of each waffle section.
Cook until lightly brown. Top with your favorites.
STRAWBERRY COMPOTE
1 small package of fresh organic strawberries
1/4 cup sparkling juice (Martinelli) OR you can use fruit juice of your choice
1 teaspoon Simply Organic vanilla extract
1 tablespoon raw honey
1 tablespoon organic ground flaxseed
Cut up organic strawberries.
In a saucepan add strawberries, juice, vanilla and honey. Simmer for about 10 minutes. Add flax to thicken, stirring often for about 5 minutes or until thickened.