1. Mash avocado with a fork until very smooth.2. Add yogurt, tomato, cayenne. Blend until smooth. This may be done in a food processor, in a blender or with a fork.3. Add sea salt and fresh black pepper to taste.4. Serve chilled with mixed raw vegetables. Note: Best made a
1. Thinly peel the fresh ginger, grate and mix with water in a large saucepan.2. Bring to a boil and simmer for 4 minutes. Cover the pan and turn off the heat; leave for 24 hours.3. Strain the liquid through a fine mesh sieve. 4. Add the lime juice and maple syrup
1. Fill an extra-large mason jar with water, add 3 or 4 of your favorite tea bags and cover with lid.2. Place in sun for one full day and let the shining rays pour in heat and energy, bringing out the wonderful tea flavors.3. Sweeten if so desired with natural
1. Tear watercress into desirable size pieces.2. Mix with carrots in a salad bowl.3. Drizzle sesame oil and vinegar over salad and toss.4. Dice tofu into bite-size strips.5. Serve in individual salad bowls, sprinkle tofu on top of each and serve.
Preheat the oven to 400. Toss chopped cauliflower with a large 3 finger pinch of salt and enough oil to lightly coat. Spread onto a baking sheet and add halved cherry tomatoes. Roast at 400 for 12-18 minutes, flipping and stirring if necessary until lightly browned. Meanwhile, prepare the remaining
Heat oven to 425F. Use paper towel to dry halibut. Then, use hands to rub olive oil all over the fish Season with salt and pepper. Massage garlic on top and add dash red pepper flakes. Put parchment on a baking tray. Layer the fresh spinach, then fish on top
Heat a large stockpot over medium-low heat. Add the coconut oil and let heat for 1 minute. Add the diced onion and cook until translucent 3-4 minutes on low heat. Add garlic and ginger and cook 30 seconds or until fragrant (turning heat down or adding a splash of broth
Make dressing. Prep any other ingredients if needed. Add two Tbs. of dressing to bottom of jar. Starting with bell peppers and tomato on bottom and lettuce on top, layer in ingredients (note: always put crunchy vegetables on bottom, next grains or protein followed by soft vegetables and lettuce.) Save
Mix in an ice-cold cocktail shaker and give just a few quick shakes (more and it will get too fizzy) or prepare in a pitcher for a crowd (quadruple the recipe) and blend aggressively with a whisk. Feel free to reduce or increase the oil drops to suit your tastes. Garnish
Preheat oven to 375 degrees. Melt coconut oil and honey together in a small saucepan on medium heat. Cool; then stir in vanilla. Meanwhile, blend dry ingredients (nuts, seeds, coconut, cinnamon, nutmeg, arrowroot, and sea salt) together in a separate bowl. Pour the two mixtures together and blend well (clean
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