Leaf Preparation: Heat a large pot with water until gently boiling. Reduce heat to medium and add collard leaves in a stack, blanching until a vibrant green, about 7 to 10 minutes (until stem is just pliable), flipping about half way through. Delicate balance. Needs to be easy to chew,
Place all ingredients in a powerful blender and blend until thick and smooth. This will take a minute or two. You will likely need to stop a few times to push ‘chunks’ further down and scrape the sides. Serve with sliced vegetables. This will get tastier with each day in
Steep 1 tbsp of roasted chicory root (or your combined blend with roasted maca/dandelion root) in a large mug/cup of boiling water for 7-10 minutes. Sweeten with stevia to taste (optional). Top with almond milk latte foam (optional). Vegan/Veg/GF/DF/Paleo Borrowed and adapted from YumUniverse
Ingredients: 2 large avocados, cut and peeled 3 tbs freshly squeezed lime juice (can substitute lemon) 3-4 tbs light olive oil (light refers to flavor and color, not calories) 1 tbs minced shallots or green onion 1 tbs minced parsley 1 tsp Dijon mustard or to taste Salt and pepper
Ingredients: 1 cup pumpkin seeds, rinsed and dry ½ tsp garlic powder ½ tsp salt ¼ tsp cayenne powder ½ oz olive oil Directions: Preheat oven to 375-degrees F. In a bowl combine all ingredients until seed are coated well. Spread evenly on a baking sheet and bake until toasted
Preheat the oven to 425°F Put the bones in a single layer in a roasting pan and roast for 30 minutes. Remove the pan from the oven and let the bones cool until they are comfortable to handle. Decrease the oven temperature to 325°F and grease six 4-ounce or four 6-ounce
Ingredients: 1 cup chickpea flour, preferably sprouted 1 medium lemon, juiced 1¼ cups water 3 tbs olive oil, plus additional for greasing the pan ½ tsp unrefined sea salt Directions: Dump the chickpea flour into a medium-sized mixing bowl. Stir in the lemon juice and water. Cover the bowl, and
Ingredients: Starter culture 2 tsp unrefined sea salt 3 lb beets (peeled and cut into ½-inch cubes) Directions: Whisk starter culture and sea salt into 1½ quarts filtered water until well-dissolved. Place beets into a 1-gallon vegetable fermenter or fermentation crock. Cover with liquid ingredients until the crock is full
Ingredients: 1 tbs coconut oil 1 tbs mustard seeds 1/2 tsp turmeric 1-3 tbs curry paste or curry powder, mixed with a splash of oil and 1/2 tsp tomato paste 1 onion, finely chopped 1 clove garlic, minced 1 thumb-sized piece of ginger, julienned or grated ~5 cups cooked long-grain
Ingredients: 2 bell peppers 4 eggs 1 cup white mushrooms 1 cup broccoli ¼ tsp cayenne pepper Salt and pepper, to taste Directions: Preheat oven to 375 degrees Fahrenheit. Dice up your vegetables of choice. In a medium sized bowl, mix eggs, salt, pepper, cayenne pepper, and vegetables. Cut peppers
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