Posts Currently viewing the category: "Grain Free"

Mango Salsa

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2 mangoes, chopped ((I love Altufo or honey mangoes for this recipe))1 small sweet onion, chopped1/2 cup fresh cilantro, chopped1 lime, juiced1/2 fresh jalapeno, diced ((optional)) Mix all ingredients together in a bowl and enjoy! This recipe pairs super well with my Sun Dried Tomato Tapenade on a potato “bread” with Cashew…(Read More)

Tapenade1 cup sun dried tomatoes, packed ((Not in oil))1/4 cup dried olives ((Not in oil or vinegar. See link below for recommended brand.))1/8 cup lemon juice1/2 cup filtered water1-2 cloves garlicA few sprigs fresh parsleyAppetizer4 large Russett potatoes, thinly sliced length-wise2 cups fresh spinach1 cup mango salsa ((see…(Read More)

Lemon Balm Popsicles

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Lemon Balm Popsicles 6 Tbsp loose leaf lemon balm or 3 teabags2 1/2 cups filtered water4 Tbsp raw honey2 Tbsp frozen wild blueberries per popsicle1 Tbsp lemon juice ((optional)) Boil the water.Add tea and allow to steep for 10 minutes for a strong brew.Add honey and stir until dissolved.Add tea mixture…(Read More)

6 medium golden potatoes, steamed & chilled, chopped into 1/2 inch slices1/2 red bell pepper, chopped1 scallion, diced ( (or sub sweet onion, diced))1 lemon, juiced1/4 cup fresh dill, chopped1/2 tsp Himalayan pink salt Add all ingredients to a bowl. Toss until well combined…(Read More)

1/2 small head red cabbage, sliced thin1 medium carrot, shredded1/2 cup walnuts, chopped2/3 cup raisins ((organic preferred))1/2 cup fresh cilantro, chopped1 orange, juiced1 lime, juiced2 Tbsp toasted sesame oil1/2 tsp salt ((optional)) Add all ingredients to a bowl and toss until well combined.This recipe is even better if…(Read More)

2 cups pineapple ((fresh or frozen))1 cup kale, packed1 cup spinach, packed1 handful cilantro1 cup orange juice ((preferably fresh))1/2 cup water1 inch ginger Add all ingredients to blender.Blend until smooth. This recipe makes about a 32oz smoothie. It’s so refreshing and energizing. The ginger has a nice warming effect. It…(Read More)

4-6 medium Russet potatoes4 medium golden potatoes1/3 cup steaming water, veggie stock, or water1 tsp garlic powder1 tsp onion powder1/2 tsp saltjuice of half a lemon Bake RussetsBake the Russet potatoes at 425 degrees for about 45 minutes or until soft and cooked through. Be sure to pierce the top of the…(Read More)

Garlic Cashew Cream

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1 cup cashews ((If you don't have a high speed blender, consider soaking the cashews for about an hour))1/2-1 cup filtered water ((use more or less if you want a thick "cheese" or a thinner "drizzle"))1 lemon, juice of, freshly squeezed1-2 cloves garlic1 tsp…(Read More)

1 medium to large head of cauliflower, cut into floretsBatter3/4 cup chickpea flour ((also known as garbanzo bean flour))3/4 cup filtered water1/4 cup fresh lemon juice1 tsp onion powder1 tsp cayenne ((use more or less depending on your spiciness preference and how hot your cayenne is))3/4 tsp salt1/4…(Read More)

1/2 cup dry kidney beans, cooked ((or sub 1 can cooked beans))1/2 cup dry pinto beans, cooked ((or sub 1 can cooked beans))2 cups water if using dry beans1 pint grape tomatoes, halved ((preferably organic))1 red pepper, chopped ((preferably organic))1 yellow pepper, chopped ((preferably organic))2 medium sweet onions…(Read More)

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