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CARROT CAKE BARS

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photo (3)

Ingredients

  • 2 cups organic Almond Flour (Terrasoul. Terrasoul.com or Amazon)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tbs. cinnamon
  • 1 vanilla bean
  • 1 1/2 cups ground carrots
  • 4 oz. applesauce
  • 4 eggs
  • 2/3 cups organic vegan butter
  • 1/2 cup coconut sugar
  • 2 1/2 tsp. stevia
  • 1 tsp xanthan gum
  • 1/2 cup dried cranberries or raisins
  • 1 teaspoon Simply Organic cinnamon
  • 1 teaspoon Simply Organic lemon flavor

Preheat oven to 350 degrees.

Spray an 8×8 square pan.

Sift all dry ingredients in a separate bowl. Beat eggs in a large mixing bowl with a hand mixer until creamy and light yellow. Add the vegan butter, applesauce, stevia, lemon and cinnamon and coconut sugar.  Beat on medium speed for 2 minutes. Add the dry ingredients 1/3 at a time, so it mixes thoroughly. Place batter in the 8×8 pan and bake for 20-25 minutes.

CREATING THE PERFECT YOGA PRACTICE or A PERFECT MORNING RITUAL5

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*Put yourself in a happy joyous mood. Get your favorite essential oil diffuser going with some Young Living Joy, Bergamot, and Orange essential oils. Produce magnetic energy bringing joy to the heart, mind, and soul with a few drops of Joy essential oil in the diffuser. Add Bergamot essential oil to release anxiety and become uplifted. Boost your immunity and relax with Orange essential oil.

*In order to boost your energy and keep your endurance up during practice and during the day do a couple of ounces of the super anti-oxidant drink, NingXia Red.

*Rub down all your major muscle groups with some drops of Young Living Cypress which you have added to a carrier oil. This will help relax all those muscles for an even more effective practice. Cypress will also help ground you, calm you, and soothe any anger you may be holding.

*Put a drop of Young Living Lavender oil under your nose to help keep your balance steady. This will especially be helpful during any balance poses. Lavender not only is balancing physically it is also emotionally balancing.  It is documented to improve concentration and mental acuity. It will calm and relax.

*Find the physical and mental strength you need for the perfect practice with a few drops of Frankincense on your chest and neck. This will also increase spiritual awareness, promote meditation, and uplift your spirits. Take it to the next level!

*Keep focused and help attention performance with some Young Living Peppermint on the back of your neck. This will not only open your sinuses but it may purify and stimulate the conscious mind.

*Before you begin, balance your energy with Young Living Valor essential oil.
Put a few drops in the palm of each hand. To release the energy in the oil, take your index finger and circle your finger clockwise, stirring the oil in the palm of your hand three times. Now, take each hand and hold on to the bottom of each foot. You will be holding left hand to left foot and right hand to right foot. Hold each hand in the arch of each foot. This will take no more than five minutes to balance. You usually will feel a pulse sensation when it is balanced.

*Keep the lavender close at hand to apply another drop under your nose if you do the alternate nose breathing exercise, Nadi Shodhana.

Ref. Essential Oils pocket reference

APPLE-FENNEL SAUCE

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applefennelsauce

Ingredients

  • 4 apples, peeled and cut into thin slices
  • 2 cups chopped fennel
  • 1 lemon, juiced
  • 1/8 cup agave
  • 3 dates, chopped
  • 1/2 teaspoon Simply Organic lemon flavor
  • 1/2 teaspoon Simply Organic maple flavor
  • 2 peeled and cubed oranges
  • 1 teaspoon Simply Organic Cinnamon
  • 1/2 – 1 tsp. stevia

Directions

*Put the apples, fennel, dates, oranges in a baking dish.
*In a measuring cup, measure the agave.
*Add to the agave the juiced lemon, lemon and orange flavors, cinnamon and stevia.
*Pour the mixture over the apples and fennel. Mix well. Cover to bake.
*Bake in 350 degree pre-heated oven for 30 min.
*Blend in vita-mix or blender after cooking time is finished.

VEGGIE POT PIE

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veggie pot pie

Make ahead or even the previous day if need be.

Quinoa Nut Crust Ingredients

  • 2 cups cooked organic quinoa
  • 1 organic egg or 1 organic flax egg
  • 1/4 cup organic golden flax meal
  • 1/2 cup finely organic ground walnuts
  • 1/2 teaspoon Simply Organic oregano
  • Black Pepper to taste

Beat the egg. Add the black pepper and oregano to the egg and mix.
Mix together the flax meal, walnuts, quinoa.
Using spray oil pat firmly and evenly on the bottom and sides of a pie pan.
Pre-cook in a 400 degree oven for 15 minutes
Set aside.

Celery Root Topping

2 medium size organic celery root

3 tablespoons organic vegan butter (Nutiva. Thrive Market or Amazon)

1/4 cup organic nutritional yeast

*Pre-cook and prepare the celery root topping.
2 celery roots, washed, peeled and cubed into 1″ pieces
*Place the celery root in a large pot and cover them with water. Bring to boil, lowering flame, so it doesn’t boil over and cooking until tender. (Just like mash potatoes)

*Put celery root in a food processor or vita-mix with the vegan butter, nutritional yeast, salt and pepper to taste and blend until smooth. You may have to add a touch of almond milk. Be careful not to add too much and make the celery root soupy. Set aside.

Filling

  • 1 organic egg or flax egg
  • 2 cups Kite Hill Almond Ricotta
  • 3 cups cubed organic baby portabella mushrooms
  • 1/2 cup diced organic carrots
  • 2 cups fresh lightly sautéed organic spinach
  • 1 caramelized organic onion
  • 2 chopped organic cloves of garlic
  • 1/4 cup organic olive oil
  • 1 teaspoon Simply Organic Italian Seasoning
  • 1 tablespoon organic lemon juice

Prepare the spinach. Spray oil the pan and sauté the spinach lightly. Eliminate any water. Season with salt and 1 tablespoon lemon juice. You will need 2 cups. Set aside.

Put the 1/4 cup olive oil in a sautée pan. Heat the oil and add the onion. Allow it to cook very slow, on low until caramelized. Add the portabella mushrooms, carrots and garlic and sauté a few minutes.

In a separate bowl beat the egg.
Add the almond ricotta to the egg and mix well.
To the almond ricotta mixture add the portabella mushrooms, carrots, onion and garlic. Mix together.

Get the pie pan with the quinoa crust.

Pour the portabella-almond ricotta mixture into the pie pan on top of the quinoa crust.
Layer the sautéed spinach on top of the mushroom mixture.
Pipe the celery root mash on top of the entire pie. (I cut the very tip, corner off a zip lock bag to pipe the dollops on the pie.)

Bake 350 degree oven for 45 minutes.

BUTTERNUT SQUASH and ALMOND RICOTTA CHEESE GNOCCHI

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gnocchi

Ingredients

  • 2 cups firmly packed, 1/2 inch cubed, cooked butternut squash. (Cook the squash leaving it firm enough to cube so it has less water.)
  • 1 1/2 cups Kite Hill almond ricotta
  • 1 egg or one flax egg
  • 2 tbs. dried chives
  • Black Pepper to taste
  • Salt to taste
  • 3 cups organic gluten free flour (Namaste. Amazon)

Instructions

  • Place butternut squash, ricotta, egg, chives, salt and pepper in a food processor or vita-mix and blend until smooth.
  • Place the mixture into a mixing bowl.
  • Add 1/4 cup golden flax meal. Fold into the squash mixture.
  • 1 cup at a time add flour to the squash mixture. Get the dough to a rolling consistency by adding more flour if needed.
  • On a floured piece of parchment paper roll the dough into 1/2″ round logs. Dust the log with flour using a sifter and cut into 1/2″ pieces.
  • I have a cookie pan lined with parchment paper to transfer the little gnocchi to.
  • Boil a pot of water big enough to give the gnocchi room to cook. Add salt and a little oil to the water. When the water is boiling add the gnocchi to the water, careful not to crowd them. They will be cooked when they float to the top. Remove them with a slotted spoon and place them in a serving bowl. Add a little olive oil so they don’t stick.
  • Cook enough to eat that night. The rest of the raw gnocchi can go into the freezer on the cookie sheet to freeze. When frozen I transfer them to a plastic baggie.

The Sauce

  • 3 heads of roasted garlic
  • 1/4 cup each of olive oil, raw pecans, nutritional yeast seasoning
  • 1 cup arugula
  • Juice of 1 lemon
  • 1/2 teaspoon Simply Organic lemon flavor
  • Sea Salt to taste

Instructions

  • In a mini food processor squeeze the garlic from the bulb then add all the rest of the ingredients. Blend until smooth.
    This sauce will be enough for about 3 cups of gnocchi.

RAW CARROT BARS

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CARROT BAR FILLING

2 cups organic carrots grated

5-6 tbs. of raw organic almond butter

1 tsp. Simply Organic Orange Flavor

1 cup dried organic cranberries

8 organic dates

1 cup finely ground raw organic pecans (Terrasoul. Terrasoul.com or Amazon)

1 teaspoon Simply Organic cinnamon

1 tablespoon organic agave

2 teaspoons Simply Organic vanilla

1 cup organic pineapple drained very well (Native Forest. Amazon)

*Grind the dates and pecans to make a paste. Put them in a mixing bowl.

*Add the carrots, agave, vanilla, cinnamon, orange flavor, almond butter. Mix well.

*Add in the pineapple. Mix.

*Spread on top of the Crust (see below)

*Cover with plastic wrap and keep in the freezer.

CRUST:

1 1/4 cup finely ground walnuts
3 tbs. ground organic golden flax meal (Spectrum on Amazon)
1 tbs. Organic coconut butter, butter flavored (Nutiva, Amazon)
1 tsp cinnamon 
*Mix all ingredients together well, especially paying attention to the coconut butter so there are no chunks.
*Press down firmly into a square baking dish.  Lay a piece of parchment paper on the crust to press down evenly.  (I used the Pampered Chef stone, square pan).
ZUCCHINI BAR FILLING:
2 cup grated zucchini (squeeze some of the liquid out).

8 dates

1 tbs. Organic agave 
1/2 cup finely ground raw organic pecans
1/2 cup finely ground raw organic pumpkin seeds
1 tsp. Simply Organic cinnamon
3 tbs. Organic, raw sprouted pumpkin seed butter or almond butter. (Jiva. Amazon)
1 cup chopped organic pineapple chunks well drained (Native Forest 14oz can. Amazon)
1 vanilla bean (slit the bean down the middle and scrape out the black seeds) or 1 tbs organic vanilla (Simply Organic Amazon)
*Grind up the dates, pecans and pumpkin seeds to make a paste. I used a cusinart to grind them.
*In a mixing bowl, Mix the ground ingredients with pumpkin butter, pineapple chunks, cinnamon and vanilla.
*Spread on top of the crust in the square baking pan. 
*Cover with plastic wrap. Keep these bars in the freezer.
They will cut better and will never freeze solid because of all the nut oils. Let them firm up in the freezer so they are easy to cut.

PASTA e FAGIOLI

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pasta

Ingredients

  • 4 cups cooked Organic Great Northern beans
  • *My Grandmother always used dried Great Northern beans. Soak the beans overnight. The next day she would then cover the beans with water, throw in a whole stalk of celery and fresh rosemary (I used 3 – 2 inch sprigs), cover the pot with a lid, and cook until tender (about an hour). If the water evaporates, add more water. You can use some of the bean stock as your broth. If you want use canned beans.
  • 1 cup chopped organic onion
  • 1 cup diced organic celery
  • 1 whole bulb of organic roasted garlic (You can roast this ahead of time.)
  • 1/4 cup organic olive oil
  • 3 cups of organic broth
  • 3 cups diced fresh organic tomatoes
  • Fresh organic Basil
  • Fresh organic Rosemary
  • 2 tablespoons organic lemon juice
  • Gluten Free Organic Pasta (Jovial. Thrive Market, Vitacost, Amazon)

Directions

Sautée the onions and celery in 1/8 cup of olive oil.
Add 3 cups broth, Cooked Great Northern Beans, chopped tomato, and fresh rosemary.  Simmer 20 minutes.

In the 1/8 cup olive oil add lemon juice. After removing the garlic from the bulb, mash it into the oil.

Add cooked pasta. (Leave the pasta on the el dente side) and the mashed garlic oil mixture to the soup.
Garnish with the fresh Basil.

RAW ZUCCHINI BARS

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Crust

  • 1 1/4 cup finely ground organic walnuts
  • 3 tbs. organic ground flax meal
  • 1 tablespoon Organic butter flavored coconut oil
  • 1/2 tsp organic ground cinnamon

Mix all ingredients together well, especially paying attention to the coconut butter so there are no chunks. Pat down firmly into a square baking dish. (I used the Pampered Chef stone, square pan). You can use a piece of parchment paper to pat down the crust.

Filling

  • 2 cups grated zucchini (squeeze some of the liquid out).
  • 8 organic dates no pits!
  • 1/2 cup finely ground organic raw pecans
  • 1/2 cup finely ground raw organic pumpkin seeds
  • 1 teaspoon Simply Organic cinnamon
  • 3 tbs. raw organic almond butter
  • 1 cup chopped dried apricots (my favorite Made in Nature).
  • 1 vanilla bean (slit the bean down the middle and scrape out the black seeds).
  • 1 tsp Simply Organic lemon flavor

Grind up the dates to make a paste. Mix in lemon flavor. Add all the rest of the ingredients. Spread on top of the crust in the square baking pan. Keep these bars in the freezer.

They will cut better and will never freeze solid because of all the nut oils.

LIVER FLUSH

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This provides support for the organs to perform their functions,
Enzyme support (Designed to move digestive system to an alkaline environment)
This is a four day program.

To get started you will need:

  • 2 oranges – peeled
  • 1/2 grapefruit – peeled
  • 1/2 lemon – peeled
  • 1 1/2 – 2 inches of ginger root – peeled
  • 1/2 tablespoon of whole cloves
  • 1 tablespoon of pure maple syrup
  • 1 – clove of peeled garlic
  • 3 strands of parsley
  • 1 pinch of cayenne pepper
  • 2 oz. of water

*Blend for 2 minutes
*Strain out all the pulp
*Place back in the blender
*Add 2 tablespoons of extra virgin olive oil
*Blend for an additional 40 seconds
Makes 10-14 oz.

Instructions:
*Upon waking, brush your teeth.
*Drink 8 oz. of water.
*Make your liver flush and drink it all at once.

DO NOT HAVE ANY OF THE FOLLOWING FOR THE ENTIRE FOUR DAYS:
No Fried Foods
No Alcohol
No Caffeine
No Dairy Products

The liver is the main organ responsible for detoxification in the body. The liver flush cleanse supports the liver and gall bladder and enzyme support; thus to prevent illness associated with toxic accumulation.
www.Thecleanse.com

BRAD LIKED THIS STIR FRIED QUINOA

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quinoastirfry

Ingredients

  • 2 cups cooked Quinoa
  • 1 cup finely chopped organic onion of choice
  • 2 large organic garlic cloves, minced
  • 4 tbs. Organic Wheat Free Tamari
  • 10 oz. Organic shiitake mushrooms
  • 1 cubed organic zucchini
  • 1 cut up stalk of organic baby Bok Choy
  • 1 cup shredded organic carrots
  • 1/2 cup slivered organic almond
  • 1/4 cup organic broth
  • 1 tablespoon organic lemon juice
  • Organic olive oil to stir fry.

Directions

Pour Olive oil in a wok or frying pan. Add the onion and garlic. Sautée until softened. Add the rest of the veggies. Stir fry adding the broth and lemon juice. Cook the veggies slightly, keeping them on the crisp side. Add the 2 cups of quinoa, almonds and the Tamari. Mix well, add a little more broth if too dry.