Ingredients: Coconut oil 2 large onions, chopped 1 garlic clove, minced 6 3/4 vegetable stock 2 cups wild rice 2 cups long-grain brown rice 2 cups dried cranberries 1/2 cup fresh parsley, chopped 2 tbs fresh thyme, minced 1 1/2 cups hazelnuts, toasted, husked, coarsely chopped 1 cup green onions,
Ingredients: Heirloom tomato Chickpeas Basil Balsamic vinegar Extra virgin olive oil Sea salt Fresh cracked pepper Directions: Combine ingredients to your taste and enjoy, making sure to sue the highest quality, organic, freshest ingredients to ensure it tastes as good as it looks. Vegan/Veg/GF/DF Borrowed and adapted from
Ingredients: 1/2 cup quinoa, covered with water and soaked at room temperature for 5-6 hours 1/2 cup raw walnuts, pecans, or almonds, chopped 1/4 cup unsweetened shredded coconut 1 tsp ground cinnamon 1/4 tsp sea salt 2 tbs unsweetened applesauce 1 tbs ground flaxseed 15 drops liquid stevia (optional) Directions:
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
Cut red bell peppers in half and remove seeds. Place the peppers skin side up on a cookie sheet on the top rack of your oven. Broil until the skins are completely black. Remove and cool. Wash the burnt skin from the peppers. In a blender, add the peppers and
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
Fill a large bowl with water and lemon juice. Stir well. Cut stems from artichokes to sit flat on your work surface. Peel stems with a paring knife. Transfer artichokes and stems to bowl with lemon water. Working with one artichoke at a time, carefully use a serrated knife to
Preheat the oven to 425°F. In a large bowl, whisk together all ingredients except asparagus. Add asparagus and toss to coat well. Transfer asparagus and sauce to a small baking dish and roast until tender, 10 to 12 minutes. Vegan/Vegetarian/GF/DF/Paleo (substitute with apple cider vinegar) Recipe adapted and taken from
Combine the tomatoes and oil in a skillet. Bring to a boil. Add the remaining ingredients and cook at reduced heat until thickened. GF/DF/Paleo Borrowed and Adapted from Emerils
Mix carrots, cucumber, cabbage and pepper or tomato separately with a portion of dressing. Put four piles, one of each vegetable, on large plates. Sprinkle with parsley. Serve immediately. Vegan/Vegetarian/DF/Paleo Adapted from “Nourishing Traditions.”
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