1. Slice zucchini and summer squash in discs about 1/4 inch thick. Steam with sprouts for about 5 minutes or until desired tenderness.2. Toss with tarragon, ghee and salt in a bowl.3. Serve with a lemon wedge. Note: Try fresh herbs like parsley, dill, cilantro or mint for a totally
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
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
Heat oil in a saucepan on medium heat. Add onion and sauté for ~4 minutes. Add snap peas and saute about 3 minutes more, until they are bright green. Add zest, herbs, seeds, scallions, and fruit (if using). Saute 2 minutes just to warm and blend. Add cooked quinoa, blend
Ingredients: 1/2 cup raw almonds 1/2 cup raw walnuts 1 tsp ground cinnamon 1/4 tsp sea salt 1/2 cup raisins 1 cup grated carrots (about 2 medium carrots, grated) 1 tbsp unsweetened applesauce 1 tbsp virgin coconut oil, melted 1 tsp finely grated lemon zest Directions: Line an
Ingredients: 2 oz wakame seaweed 1/4 cup rice vinegar 1 tbs fresh lime juice 1 tbs yellow miso paste 1 tbs finely grated ginger Stevia 1/2 cup vegetable oil 1 tsp toasted sesame oil salt, for seasoning 6 thinly sliced, small Persian cucumbers (or 1 large seedless cucumber) 2 thinly
Ingredients: 3/4 cup plain Greek yogurt 1/4 tsp salt, plus more to taste 1 handful arugula, chopped 1 small bunch chives, minced 8 oz mung bean sprouts (or equiv. cooked mung beans), about 2 cups 1 big handful of well-toasted, sliced almonds 1 ripe avocado, chopped good extra virgin olive
Ingredients: 1 medium beet, peeled and chopped 3 medium carrots, well scrubbed and chopped 1 medium blood orange (or any juice orange), rind, pith and seeds removed ½ a lemon, rind, pith and seeds removed 2 inch piece/10g turmeric root 1 inch piece/10g fresh ginger Pinch of cayenne pepper Pinch
Ingredients: 4 cups pecans, almonds, peanuts (non-paleo), macadamia nuts, walnuts or even pumpkin seeds 1 tbs sea salt (plus extra to sprinkle on nuts after they’ve soaked) Enough filtered water to cover Directions: Mix above ingredients together in a glass bowl, stir and leave on the counter overnight, at least 7
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