Ingredients: 1 cup white gluten-free miso paste 2 cloves garlic, (minced) ½ tsp unrefined sea salt 1 cup nutritional yeast 2 tbs extra virgin olive oil 2 tbs dulse granules 3 bunches curly kale, (trimmed off stems and torn into bite-sized pieces) Directions: Combine miso, garlic, salt, nutritional yeast, oil
Ingredients: 8 cups water 4 medium carrots, peeled and cut into large dice 3 medium celery stalks, large dice 1 medium yellow onion, small dice 1 bay leaf 1 tbs kosher salt, add more to taste 1/2 tsp freshly ground black pepper, add more to taste 1/2 tsp dried thyme
Ingredients: 2 tbs extra-virgin coconut oil 1 onion, chopped 1 tbs red curry paste, or to taste 2 lbs carrots, peeled and chopped in 1/2-inch chunks 1 (14-oz) can full-fat coconut milk 1 1/2 tsp sea salt, or to taste 1 1/2 cups / 360 ml of water, or to
Ingredients: 4 medium sized beets, scrubbed, cooked and cubed ¼ cup raw tahini paste ¼ cup lemon juice 1 small clove garlic, pressed ¼ tsp Celtic sea salt Directions: Place all ingredients in a food processor and pulse until smooth. Serve with crudités. Vegan/Veg/GF/DF/Paleo Borrowed and adapted from Elana’sPantry
Mix cabbage and salt together in a large glass bowl. Knead the cabbage and salt with your hands. This apparently breaks up the cellular structure of the cabbage which is necessary for fermentation. When the cabbage has become tender, put it into a vegetable fermenter. Pack the salted cabbage into the fermenter as tightly
In large saucepan or pot with lid, heat coconut milk, ginger, garlic, soy sauce or tamarin sauce, and lemongrass until boiling. Reduce heat, cover, and allow to simmer for ~30 minutes. Add fish, cover, and poach until done (typically about 45 min.); test occasionally to ensure you don’t overcook and
1 tbsp coconut oil 1/2 cup frozen peas 1 cup steamed broccoli 1 cup pumpkin, diced up in 2 cm chunks Salt to taste 1 tsp cinnamon 1/2 cup pepitas (I used walnuts in the pic first time making this & loved the crunch!!) Handful of coconut flakes Handful or
Cook a whole spaghetti squash until done. Cool and scoop out the interior. Put olive oil, crushed garlic, diced red onion into a non-stick pan on medium heat and sauté. Add zucchini, chopped mushrooms, and broccoli and sauté until tender. Add spaghetti squash and your favorite red sauce. Toss until
Pop the popcorn Add desired amount of roasted, crumbled nori Add butter or coconut oil and/or salt Add roasted nuts and a little honey for healthful crackerjacks Recipe adapted from Mendocino Sea Veg Co.
Preheat the oven to 325°F. In a small bowl, combine sage, rosemary, salt and pepper. Brush turkey breast all over with coconut oil. Loosen skin over breast meat with your fingers and work a little of the herb mixture underneath; smooth skin back in place. Sprinkle remaining herb mixture all
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