Archive for the ‘Recipes’ Category

Healthy Raw Granola

Friday, February 10th, 2012

Yield: 1 cup (2 servings)


1/4 cup soaked raw almonds
1/4 cup soaked raw sunflower seeds
1/4 cup soaked raw walnuts
4 pitted medjool dates, unsoaked, chopped
1/4 tsp ground cinnamon
1/4 C Coconut Flakes
1/2 tsp nutmeg
1/2 cup Almond Milk


1. Place almonds, sunflower seeds, and walnuts into a food processor fitted with the S blade and pulse briefly, just until coarsely chopped.
2. Add dates, cinnamon, and Coconut Flakes. Process briefly to mix.
3. Store in a sealed container in the refrigerator. Granola will keep for up to 2 days.
4. When ready to serve transfer to small bowl and combine with fruit. Serve immediately with the Almond Milk.

Coconut Key Lime Breakfast

Friday, February 10th, 2012


1 Tb Coconut Flakes

1/2 Tb Agave

6 Oz Plain Yogurt ( I use Plain Coconut Yogurt)

1 Tb Chia Seeds

1 tsp Organic Bee Pollen

1/4 C Flax Granola ( I use my homemade one with pecans inside)


In a Bowl mix Coconut Flakes, Agave, Lime Juice, and Yogurt

Mix Bee Pollen, Flax Granola, and Chia Seeds ( This is your topping)


Salmon Cakes

Thursday, February 24th, 2011

1 (14 Ounce) can Wild Alaskan Salmon
1/4 cup minced chives
1 large egg
1 cup almond flour
sea salt to taste
1 ripe mango
1/2 sweet vidalia onion
1/2 red pepper
3-inch piece ginger root
Juice of one lemon

1. Preheat oven 350* F
2. In a medium bowl, combine salmon, chives, beaten egg, nut flour, and sea salt.
3. Mix well; form into patties
4. Place on a well oiled baking sheet; bake 15-20 minutes
5. To make salsa, peel and chop mango into small pieces; place in a medium size bowl
6. Mince red pepper and onion in bowl
7. Peel and grate ginger, extracting juice by pressing the fiber against the side of a shallow dish; pour juice into bowl of mango mixture
8. Juice the lemon; add to mango mixture; mix well.
9. Cover and cool until ready to serve.

Apple, Carrot, Ginger Salad

Thursday, January 27th, 2011

Shredded Turnip, Apple and Carrot Salad

6 small purple-top turnips, peeled, ends trimmed
2 small carrots, peeled
1 large Granny Smith apple, peeled and cored
1 tablespoon freshly squeezed lemon juice
1 tablespoon onion, finely chopped
3 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1-1/2 teaspoons sugar
1 tablespoon fresh parsley, chopped
Salt and freshly ground black pepper to taste

2 apples
Juice of 1/2 lemon
2 carrots
1/4 cup dried cranberries
12 walnut halves
1/2 cup extra-virgin olive oil
1 teaspoon fresh ginger juice
1/4 cup golden balsamic vinegar
1 teaspoon ume plum vinegar

1-Peel the apples. Core and chop the apples into bite-size pieces. Place in a medium size bowl; toss with lemon juice.
2-Peel & grate the carrots; add apples along with walnut halves.
3- Grate fresh ginger and squeeze fresh remaining juice extract.
4-In a small bowl, whisk together the oil, ginger juice, balsamic vinegar, and plum vinegar; pour over apple salad. Toss to mix well; options are to get over bed of greens, on a wrap, or plain.

Simple Parsley Pesto Sauce

Thursday, January 27th, 2011

1/3 cup fresh walnuts
3 cloves garlic
2 cups curly leaf parsley (no stems)
2 cups fresh basil leaf
1/2 cup extra-virgin olive oil
1/2 teaspoon sea salt

1-Add walnuts to food processor and grind to a pulp.
2-Add garlic to food processor; continue to grind.
3-Add parsley and basil in batches, along with a tablespoon of oil, continue to grind.
4-As ingredients break down, continue to add oil and salt to mixture until you have a thick paste.
5- Adjust consistency by adding more oil to make a sauce that is not too thick, yet loose and not runny.

**Quick Tip**

Use as a dip with your favorite vegetables, or as a sauce on pasta or fish.

Comforting Carrot & Sweet Potato Soup

Friday, December 31st, 2010

Try out this delicious soup recipe at home on any cold winter night. It is super easy to make with no chopping required.

Recipe is borrowed from “Detox for Women”.

(Makes 4 servings)


2 sweet potatoes

2 cups baby carrots

1 cup water

2 cups Pacific low-sodium vegetable broth

1/2 teaspoon celtic sea salt

1 packet stevia

1/4 teaspoon cumin

1/2 teaspoon coriander powder

1/4 teaspoon minced ginger

1/4 teaspoon garlic


1. Bake the sweet potatoes and boil the carrots until soft.

2. In a blender, mix all ingredients and process until smooth.

3. Pour mixture into large saucepan and heat to taste.

Anytime Fruit & Nut Bars

Friday, December 31st, 2010

The whole idea of Anytime Bars is right in the name; you never know when hunger is going to strike, and you want to be ready to take advantage of those moments to nourish yourself. These are great as a portable snack whenever you are on the go.

Recipe borrowed from “The Cancer Fighting Kitchen”.


1 cup raw pecan halves

1 cup whole raw almonds

2 tablespoons spelt flour

2 tablespoons finely ground flaxseeds

1/4 teaspoon sea selt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 cup old-fashion rolled oats

1 cup pitted dates

1 cup dried apricots

1 organic egg

5 tablespoons maple syrup

1 teaspoon vanilla extract


1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

2. Lightly oil a 9-inch pan.

3. Spread the pecan and almonds in a single layer on a sheet tray and toast for 7 to 10 minutes, until aromatic and slightly brown.

4. Turn down oven to 325 degrees.

5. Combine spelt flour, all-purpose flour, flaxseed, salt, baking soda, and baking flour in a food processor. Process for 5 seconds to combine.

6. Add pecans, almonds and pulse for 5 times to coarsely chop the nuts.

7. Add the oats, dates, and apricots and pulse 10 to 15 times, until the mixture is well chopped but still coarse.

8. In a large bowl combine egg, maple syrup, and vanilla together until thoroughly combined. Add the fruit and nut mixture and use your hands to mix until thoroughly combined. Add the fruit and nut mixture and use your hands to mix thoroughly, being sure to separate any clumps of fruit.

9. Spread the mixture into the oiled baking pan in an even layer and bake for 25 to 30 minutes, until set and golden brown.

(Makes 25 Bars)

Chilled Holiday Eggnog!

Friday, December 31st, 2010

This creamy, holiday drink is not only delicious and good for you but dairy free too!

Recipe borrowed from “Wellness with Rose Cookbook.”

(Serves 4)


2 cups Almond Cream, unsweetened*

1/2 cup date paste (dates blended with a little water)

2 tablespoons grade B maple syrup

2 frozen bananas

2 teaspoons vanilla extract

1/2 teaspoon nutmeg plus extra for sprinkling

1/4 teaspoon cinnamon


Blend all ingredients except bananas. Add bananas and blend.

Serve immediately with additional sprinkle of nutmeg.

*To make Almond Cream, soak 1 1/2 almonds in water for 8 hours, drain, and rinse.

Then, blend the almonds with 3 cups of water and strain.

Delicious Ways to Cook Winter Squash

Friday, December 3rd, 2010

ACORN: This small, dark green squash with deep ridges has bright orange, sweet flesh. Simply halve, remove the seeds, and brush the inside with oil; then bake at 375 degrees for 40 to 50 minutes. For more flavor add a sprinkle of salt, pepper, coriander, and nutmeg. You can also stuff it with some sauteed kale or brown rice and your choice of seasoning.

BUTTERNUT: An elongated, light tan squash, butternut has a dense, creamy, and sweet orange flesh that requires more cook time unless cubed. For no-fuss prep, simply peel, chop, and roast at 400 degrees for 45 minutes. You can eat the cubes plain with sea salt and pepper, or add to soups and casseroles. Also try simmering cubes in a stockpot  for 15 minutes; then saute with onion and garlic until soft.

SPAGHETTI: Cut this pale yellow, oval squash into halves or quarters and bake at 375 degrees for 30 to 40 minutes. Remove the spaghetti-like strands from the shell and serve with sauce, mix into casseroles and other vegetable dishes, use as noodles in stir-fries or as a substitute for pasta.

DELICATA: This succulent squash tastes similar to sweet potatoes, it requires little or not additional flavoring. To work with its natural sweetness, cut in half and then lightly drizzle with agave, raw honey, or maple syrup and bake for 45 minutes at 375 degrees for a tasty side dish.

Delicious Cranberry Walnut Zucchini Bread

Tuesday, November 23rd, 2010

Cranberry Walnut Zucchini Bread

Dry Ingredients

  • 1 Cup Sorghum Flour
  • 1/2 Cup Tapicoa Flour
  • 2 teaspoons Baking Flour
  • 1/2 teaspoon Baking Soda
  • 3/4 teaspoon Xanthan Gum
  • 1/2 teaspoon Sea Salt
  • 1 teaspoon Cinnamon
  • 1 Cup Succonaut Sugar
  • 1 medium sized Zucchini (skinned and grated)
  • 1/2 cup chopped Walnuts
  • 1/2 dried Cranberries

Wet Ingredients

  • 1/3 Cup Olive Oil
  • 1 teaspoon Lemon Juice
  • 2 Egg Whites
  • 1/4 Cup Coconut Milk
  1. Preheat oven 350 Degrees
  2. Line 9”Loaf pan with parchment paper oil lightly
  3. In large mixing bowl mix all dry ingredients with a whisk
  4. Add all Wet Ingredients
  5. Add 3/4 amount of grated Zucchini, Walnuts, and Cranberries
  6. Use Spatula to put batter into loaf pan
  7. Add 1/4 remaining zucchini to the top of the loaf
  8. Bake 50-60 Min. Test with tooth pick no batter or crumbs should emerge
  9. Enjoy!!!!