Ingredients: 2 lbs fresh spinach 1 1/4 cup almond flour 1 tsp salt Sprinkle fresh ground black pepper 1/2 tsp baking soda 2 1/2 tbs ground curry 3 eggs 1/2 cup finely ground parmesan 1 cup full fat organic yogurt 3/4 cup spring onions, chopped 2 tbs ghee Directions: Set your oven to 375 F. Wash the
Ingredients: Salad 1 tsp minced garlic ½ lb raw shrimp, tails removed ½ tbs coconut oil ½ tsp chili powder ¼ tsp cayenne 1½ cups sliced avocados (2 small) 1 cucumber 4 cups chopped spinach or baby kale Fresh chopped cilantro for topping Peanuts for topping (non-Paleo, for Paleo
Take romaine head, escarole head, endive heads and cut all lengthwise through the center, leaving stem attached. Drizzle olive oil and grill on low heat until wilted. Move to a cutting board. Remove stems and chop all heads into bite-size chunks. Drizzle with balsamic vinegar or balsamic vinaigrette. Add salt
Combine ingredients together and mix. Let stand for 1 hour to develop flavor. Vegan/Vegetarian/GF/DF
Cook fresh spinach that has been cleaned and stemmed without added water in a covered pot for just a few minutes until tender and bright green. Transfer to a blender or processor and add 1/4 cup of water. Puree until very smooth and place in a small bowl. Season with
Mix all ingredients together and blend well (easiest with your hands so you can knead and squeeze the cabbage to tenderize and marinate it for a full five minutes). Ideally, refrigerate at least 2 hours before serving and then allow to warm up a bit for maximum flavor. The fruit
In a large bowl, whisk together oil, vinegar, mustard, chile flakes and salt. Add currants, toss well and set aside to let plump for 10 minutes. Add collard greens and toss to combine. Alternatively, heat the vinaigrette and currants in a large skillet. Add collards to the skillet and gently
Place all ingredients in a bowl and stir with a fork. Makes about 1/2 a cup. Vegan/Vegetarian/DF/Paleo
**You can chop these ingredients by hand but I think it’s easier in a food processor. Mince garlic in a food processor. Add ginger and shallot and pulse until finely grated. Add the vinegar and let stand for 15 minutes. Blend in the soy sauce and brown rice syrup, then
Peel and dice the shallots very fine and put them in a bowl with the mustard, vinegar, salt, and pepper. Let sit for 5 minutes. Then, whisk in the olive oil. Vegan/Vegetarian/DF/Paleo Adapted from Five Point Wellness.
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