Recipes

Cilantro Pesto

Cilantro Pesto | Recipe from Michele Swetesich-Leon
Yields approx: 1 Cup

Ingredients (Use organic where possible)

  • 2 cups fresh Cilantro (leaves & stems), packed
  • 2 garlic cloves, minced
  • 1/3 cup Pine nuts (substitute chopped walnuts, almonds or use a combination of these nuts)
  • 1/2 cup extra virgin olive oil
  • 1/2 cup fresh grated hard cheese (Asiago, Parmesan, Romano or combination of these)
  • Salt (Himalayan) and pepper to taste

 Directions  (food processor or blender)

  1. Place cilantro and nuts in food processor; pulse several times.
  2. Add garlic and cheese and pulse again several times. ...
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Lemon Chia Seed Muffins

Lemon Chia Seed Muffins 
(low-carb, nut-free, dairy-free, grain-free, gluten-free, refined sugar-free, Paleo)

Prep Time 15 mins  Cook Time:  30 mins  Serves: 6

Ingredients  (Use organic where possible)

⅓ cup (33g) coconut flour
¼ cup (29g) tapioca flour
1 tablespoon (10g) chia seeds
¼ teaspoon Himalayan salt
⅛ teaspoon baking soda
1 tablespoon lemon juice
2 teaspoons lemon zest
2 tablespoons (25g) coconut oil, melted
½ cup (123g) coconut milk, full fat
3 tablespoons (52g) maple syrup
1 teaspoon vanilla extract
3 eggs, room temperature

Directions

 Preheat the oven to 350°F and line a muffin pan with nonstick paper baking ...

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Unicorn Nice Cream

Unicorn Nice Cream (Vegan)

Ingredients (Use organic where possible)

Nice Cream Base
4 bowls of coconut whipped cream* 
1 Cup Strawberries
1 Cup Mangos
1/8 tsp Spirulina
1 Cup Blueberries
Freeze-dried Strawberries and Mangos.

Coconut whipped topping alternatives:

* Click here for a healthier alternative coconut whipped cream to make instead of the store bought coconut whipped topping.

Option 2 use ...

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Celery-Fennel Salad

Celery-Fennel Salad with Blue Cheese and Walnuts
Serves: 8

Ingredients  (Use organic where possible)

  • ½ cup chopped walnuts
  • 1 medium shallot, halved lengthwise, divided
  • 2 tablespoons whole grain mustard
  • 1 teaspoon sugar
  • ½ cup sherry vinegar or red wine vinegar, divided
  • ⅓ cup Extra Virgin Olive Oil
  • Himalayan salt, freshly ground pepper
  • 6 dried Turkish figs, very coarsely chopped
  • 1 fennel bulb, core removed, very thinly sliced
  • 6–8 celery stalks, very thinly sliced
  • 4 ounces blue cheese, crumbled

Directions 

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden ...

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