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ALMOND FLOUR PANCAKES

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Benefits of Almond Flour

  • Almond Flour is low glycemic.
  • Almonds are an alkaline PH.
  • Almonds have no cholesterol.
  • Almonds are high in protein and fiber.

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 Ingredients

  • 1/2 C. finely ground organic almond flour.
  • 2 tbs. organic tapioca flour
  • 1 organic egg
  • 3 organic egg whites beaten until stiff.
  • 1/4 C. organic almond milk (Elmhurst)
  • 1 tbs. organic olive oil
  • 1tbs. organic agave syrup
  • 1 tsp. Simply Organic cinnamon
  • 1/2 tsp Simply Organic vanilla
  • 1/2 tsp Simply Organic orange flavor
  • 1/4 tsp. Sea Salt

Directions

  • Beat the 1 egg. Add the oil, milk, agave, cinnamon, vanilla, orange flavor, salt. Mix well.
  • Beat the egg whites until stiff. Fold the stiffly beaten egg whites into the almond flour batter.
  • Heat a skillet or grill on low, spray with oil and cook pancakes until golden.
  • Optional: Top the pancakes with your favorite fruit. I used cooked apples.

ALMOND FLOUR BREAD

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Benefits of Almond Flour

  • Almond flour is a favorable flour to use in baking because it is low glycemic.
  • Almonds are an alkaline food, helping maintain a healthy alkaline body PH.
  • Good for your heart, almonds contain no cholesterol.
  • Help yourself lose weight with a high fiber, high protein snack.

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 preheat oven to 350

Ingredients

  • 1 1/2 C. almond flour
  • 1/4 C. tapioca flour
  • 1/2 C. flax meal
  • 1/3 C. rice flour
  • 1/2 tsp. salt
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 teaspoon xanthan gum
  • 5 eggs (separated)
  • 1/4 C. oil (I used walnut oil)
  • 4 oz. unsweetened applesauce
  • 1 tablespoon raw honey
  • 1 tbsp. apple cider vinegar

 Directions

  • This is how I put it together using my vitamix.
  • Measure all the dry ingredients into a sifter.
  • Put the 5 egg yolks into the processor, mixing until light yellow.
  • Add to the yolks the oil, honey, applesauce and vinegar.
  • Allow that to mix well.
  • Now all the dry ingredients is measured out into the sifter so all I have to do is sift the dry ingredients into the processor and pulse to mix.
  • Mix the dry ingredients 1/3 at a time so it blends evenly.
  • In a separate bowl, beat the 5 egg whites until stiff.
  • Pour the batter from the processor into a bowl.
  • GENTLY fold the egg whites into the batter. Do not over mix.
  • The reason for all the sifting and the egg white beating is because almond flour is dense and heavier than regular flour.
  • We want the bread to rise and be fluffy as it can be, so, beat and sift.
  • Pour the batter into a oil sprayed 7 1/2 x 3 1/2 bread pan.
  • In a preheated 350 degree oven, bake 30-35 min.

Carrot Cranberry Salad

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Ingredients

  • 10 oz. organic shredded carrots
  • 1- 6 oz. container Kite Hill Greek Yogurt
  • 1/4 cup organic fruit juice (I used pineapple)
  • 1 pkg. Eden organic dried cranberries (Vitacost, iherb, Amazon)
  • 1/2 cup organic sliced almonds or chopped organic pecans (Terrasoul.com)
  • 1/2 teaspoon Simply Organic lemon flavor (iherb, Vitacost, Thrive Market)
  • 1/2 cup vegan mayonnaise (Follow Your Heart. Whole Foods)
  • 3 tbs. organic agave syrup
  • 1/4 teaspoon Simply Organic cinnamon

Directions

  • In a large serving bowl add the carrots, cranberries, and almonds.
  • Add the lemon flavor to the yogurt and mix well.
  • Add remaining ingredients: agave, mayo, yogurt and fruit juice to the salad and mix well.
  • Making the night before works great to let flavors blend and the cranberries to plump from the fruit juice.

Baked Sweet Potatoes with Rosemary

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 Ingredients

  • 8 cups cubed sweet potatoes
  • 1/3 cup olive oil
  • 1/2 teaspoon Simply Organic lemon flavor (Vitacost, iherb, Amazon)
  • 1/2 teaspoon Simply Organic dried rosemary leaves
  • sea salt
  • Black pepper

Directions

  • Add the lemon flavor and rosemary leaves to the olive oil and mix.
  • Pour the olive oil over the sweet potatoes in a large bar pan that is lined with parchment paper.
  • Toss and evenly coat the sweet potatoes with the oil.
  • Sprinkle with sea salt and black pepper.
  • Roast in a preheated 375 degree oven until tender, about 20 minutes depending on the size of the potato chunks.

RAW POWER BALLS

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Eating raw has more nutrients that cooked food because there is no heat to destroy the vitamins and minerals. Eating raw keeps the enzymes in tact so the nutrients can be utilized. Raw will give you a great energy boost that lasts. This recipe, in particular, of raw fruits, nuts and seeds will keep you quite regular.

In a very large bowl combine the following-

  • 1 cup each: Organic Raw Walnuts, Almonds, Pecans, Pumpkin Seeds
  • 1/4 cup each: Organic Hemp Seeds, Chia Seeds, Flax Seeds
  • 1/2 cup Organic Flax Meal
  • 10 each cut up: Organic dried apricots, dates, and prunes
  • 3/4 cup each: Organic cranberries, cherries and blueberries (I used Edens Dried Fruit)
  • 3 tbs. Raw Organic Cocoa Powder
  • 1 teaspoon Simply Organic lemon
  • 1 tbs. Simply Organic Ground Cinnamon
  • 4 tbs. Organic Agave Syrup

Directions

  • Have a second big bowl ready. With your hands you will be tossing all the ingredients together.
  • In small batches grind up the ingredients. I use my Vitamix which does a quick, beautiful job.
  • You will want to grind them up well because as you grind up, especially the nuts, the oils will come out and almost create a nut butter.
  • This is important so you will be able to make them into balls and they will not crumble.
  • Then that is exactly what you want to do, make them into balls when you get it all ground up, of course.

Now, do not think that you have to follow this exactly. If you like something more than something else, change it up! Leave things out, add more of something else, it’s okay. I keep the balls in the fridge in a covered glass bowl. This is a great grab and go. I have crumbled them into hot cereal and into yogurt.

 

Cauliflower/Celery Root Mash

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Benefits of Celery Root

  • Celery root is rich in vitamins A,C,K, and E. Celery root has many therapeutic properties. It supports the digestive system and improves the function of the liver and bladder.
  • Helps as an anti-inflammatory with arthritis pain and swelling. Celery root is high in fiber.

Ingredients

  • 1 head of organic cauliflower
  • 3 organic celery roots
  • 2 cloves organic minced garlic
  • 1/4 cup organic chopped shallots
  • 1 cup organic vegetable broth
  • organic olive oil to saute
  • sea salt
  • 1/2 cup Kite Hill sour cream
  • 1 tablespoon organic lemon juice
  • 2 tbs. organic chives
  • 2 tablespoons vegan butter (Nutiva. Thrive Market or Amazon)

Directions

  • Prepare the cauliflower by washing it and separating it into small pieces
  • Wash and peel the celery root. Cut it into chunks (like potatoes)
  • In a pot with a lid saute in olive oil the garlic and shallot until soft
  • Add the chicken broth and the cauliflower and celery root
  • Cover the pot and cook until tender
  • Do not throw away any of the broth.
  • In a food processor or vita mix,  spoon in the veggies. If some liquid comes with, that’s fine.
  • Add to that the Kite Hill sour cream, lemon and vegan butter. Pulse until it resembles mash potatoes.
  • If necessary add some of the broth that you cooked the veggies in.
  • Garnish with the chives.

LEMON CHICKEN

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Chicken is higher in protein, lower in fat or calories than beef or pork. Good for those wanting to shed a few pounds while the vitamins B6 and B3 boost energy. It is rich in niacin and selenium which help prevent cancer and the selenium helps keep thyroid function normal.

Ingredients

  • 1 lb. chicken breast
  • organic Gluten free flour or tapioca flour
  • 4 cloves organic garlic (minced)
  • 1/4 cup organic olive oil
  • 1/4 cup organic white wine
  • 1/4 cup organic chicken broth
  • 1/2 teaspoon Simply Organic Lemon flavor
  • Juice of 1organic lemon
  • Sea salt to taste
  • 1/2 # raw organic baby spinach
  • 2 tbs organic chives
  • Crushed red pepper

Directions

  • You will want to butterfly the chicken breast. Cut the butterfly in half. This will allow it to cook faster and more evenly. Soak 30 minutes in salt water.
  • Drain the chicken and dry them off with paper towels.
  • Dust each piece of chicken, front and back with the flour. This will help the liquids to thicken.
  • In a large 12 inch skillet with a lid, add the olive oil and heat up.
  • Add chicken and start to brown the chicken for just a short time before adding the wine and broth and lemon flavor.
  • Cover and cook the chicken about 15 minutes.
  • Pour the juice of the lemon, sea salt to taste and crushed red pepper over the chicken.
  • On top of the chicken in the skillet add the raw spinach, cover and allow to wilt. This takes a few minutes.
  • On a serving platter first place the cooked spinach then chicken on top.

Liver and Walnut Pate with Young Living Lemon Essential Oil

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10 Health Benefits of Eating Chicken Liver by K. Kristie

  1.  Helps prevent anemia
  2.  Promotes good eyesight
  3.  Helps promote fertility (folate)
  4. Promotes health tissues (Riboflavin)
  5. Keeps thyroid healthy (Selenium)
  6. Helps body fight stress (Pantothenic Acid)
  7. Keeps immune system healthy (iron)
  8. Helps prevent pellagra (Niacin)
  9. Promotes healthy skin and nails (Protein)
  10. Helps keep teeth and bones healthy (Phosphorous). Not so yucky after all!

Ingredients

  • 4 large minced garlic cloves
  • 1 tbs. finely chopped shallots
  • olive oil for sautéing
  • 2 tbs. lemon juice
  • 1 lb. chicken livers
  • 1 tsp. bouillon
  • 1/2 cup water
  • 1 cup walnuts
  • 1/4 cup roasted flax seed
  • 1/4 cup raw hemp seed
  • 3 tbs. dried chives
  • 1/2 tsp. dried thyme
  • 1 tbs. ancho chile powder
  • 4-6 drops Young Living Lemon Essential Oil

Directions

  • Saute in the olive oil the garlic and shallot
  • Add chicken livers and brown the liver
  • Mix the bouillon, fresh lemon juice and water, stir together then add the liquid to the chicken livers
  • Cover and cook the livers through
  • In a food processor add the walnuts, flax seed, hemp seed, chives, thyme, ancho chile powder, lemon essential oil
  • Pulse until blended
  • Add the chicken livers and the liquid that cooked with the chicken livers to the food processor and finish it off so it resembles a pate

For additional information and uses of the oils mentioned here, please click here.

Kale Sausage Soup with Young Living Lemon Essential Oil

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MindBodyGreen Top 10 Benefits of Eating Kale by Alison Lewis

  • Low calorie, high fiber and 0 fat
  • High in iron
  • High in Vitamin K
  • Filled with powerful antioxidants
  • Great anti-inflammatory food
  • Great for cardiovascular support
  • High in vitamin A
  • High in vitamin C
  • High in calcium
  • Great detox food

 Ingredients

  • 1 cup chopped onion
  • 6 cloves chopped garlic
  • 4 stalks chopped celery
  • 1-1/2 cups cut up carrots
  • 1 red pepper diced
  • 2 qts. chicken broth
  • sea salt to taste
  • crushed red pepper
  • 1 bay leaf
  • 1/4 cup finely chopped fresh parsley
  • 12-16oz. chicken Italian sausage (this would be raw sausage that should be browned before putting it in the soup)
  • I used Bilinski’s (already cooked) Italian Herb Chicken Sausage 12 oz. made without casing. Just cut it up in the soup.
  • 2 cups finely chopped up kale
  • 1-2 tbs. olive oil with 4-6 drops Young Living Lemon Essential Oil

Directions

  • Sautee onion, garlic and celery until soft
  • Enter in carrots and the pepper and let it sauté  a bit
  • Add the chicken broth and bay leaf, salt and pepper to taste
  • Simmer on low for 45 Minutes
  • Take the olive oil and Lemon oil and work it into the kale with your hands
  • Put the Kale and the Sausage pieces in the soup
  • Add the cut Parsley
  • Allow to simmer another 45 Minutes  Done. Eat.

For additional information and uses of the oils mentioned here, please click here.

Raw Vegetable and Sprout Wrap

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7 Reasons to Eat Sprouts Right Now From MindBodyGreen by Katrine van Wyk

  1. Cancer fighting
  2. Cleansing
  3. Fat burning
  4. Digestive aid
  5. Sight
  6. Plant protein powerhouse
  7. Better nutrient availability

This really is not a recipe it’s just  simple, quick, and nutritious. Eat it up.

Here’s the list of makings:

  • Gluten free tortilla
  • Raw red pepper (or your favorite color)
  • Raw baby spinach
  • Mixed vegetable sprouts
  • Several roasted cloves of garlic
  • Baked sweet potatoes with rosemary
  • (these were peeled, cubed, coated with olive oil, and sprinkled with rosemary leaves and baked ’till tender)
  • Dairy substitute cheese (I used daiya, jalapeno& garlic havarti style wedge)
  • Spread the non-dairy cheese on the tortilla. (The daiya brand cheese alternative spreads easy)
  • Load up the tortilla with all the other ingredients. Fold it in half, spray both sides and grill.
  • Load up yours with whatever veggies you like. Grilled onions, olives, grated zucchini, carrots, jicama, cooked butternut squash……