Chicken Broccoli Alfredo

4 Tblsp                  Butter
¼ cup                    Diced sweet onion
1 cup                     Heavy cream
1 cup                     Raw milk
1 tsp                      Garlic
1 tsp                      Herb of your choice (parsley, basil, thyme)
1 ½ cups               Shredded Asiago cheese
1/8 tsp                  White pepper
 4 cups                  Broccoli florettes
2 cups                   Diced and precooked chicken
Salt and pepper to taste
 
Melt butter in saucepan over medium heat.  Add onions and garlic; cook until onions are translucent.  Reduce heat and add additional spices and Asiago cheese.  Remove from heat once cheese has melted.  Slowly whisk in cream and milk.   Place chicken and broccoli in baking dish.  Pour cheese mixture over top.  Bake at 350 degrees for one hour or until internal temperature of 165 degrees.

Baked Sweet Potatoes with Apples

6                            Medium sweet potatoes (sliced or cubed) optional to remove skin
3                            Medium granny smith apples (sliced or cubed) remove skin if not organic
¼ cup                    Ghee or Butter
½ tsp                     Cinnamon
¼ tsp                     Nutmeg
Pre made Rum soaked raisins (optional)
 
Rum soaked raisins:  in small glass jar place ½ cup raisins and cover with your favorite rum.  Soak for three days before using.
Place sweet potatoes and apples in a glass baking dish.  Divide Ghee over top.  Dust with cinnamon and nutmeg.  Cover with raisins.  Cover and bake at 350 degree in oven for 45 minutes or until tender.

Quinoa and Black Beans

2 cups                   Prepared Quinoa
1 cup                     Prepared Black Beans – you may substitute any other legume such as Adzuki if you prefer
¼ cup                    Red Palm Oil, Ghee, or Butter
½ cup                    Onions chopped
½ cup                    Red peppers chopped
¼ tsp                     Ginger
½ tsp                     Cumin or Turmeric Seasoning
1 tsp                      Salt
 
Prepare black beans (presoaked overnight) separately from quinoa.  Beans will take longer to cook so adjust cooking times accordingly.  Prepare quinoa (soak for appropriate time) and add turmeric, ginger, and salt once water is boiling.
Sauté onions and peppers until tender. Combine ingredients and serve.
Leftovers may be chilled and served on a bed of greens

Lentil Soup

2 cups                                   Brown or Green lentils
8 cups                                   Chicken stock
2                                              Carrots
1                                              Onion chopped
2 stalks                                 Celery
8 oz                                        Kale
¼ cup                                    Butter
1 (14-16 oz) can                 Crushed organic tomatoes or 1 lb fresh tomatoes                            
2 cloves                                Garlic
½ tsp                                     Turmeric
Salt                                         to taste
Pepper                                 to taste
Seasoning to taste           oregano, basil
 
In a large pot heat oil and sauté garlic, onions and celery until tender.  Add carrots and other spices and stir for 5 minutes
Add lentils, tomatoes, and stock; bring to a slow simmer.  Reduce heat and cook for 45 to 60 minutes.   Add kale 5 minutes before serving.  Salt and pepper to taste

Chia Cream;       adapted from original recipe from Jacquelyn Downs
 
4 ½ Tblsp                             Chia Seeds
13.5 oz can                           Coconut Milk
1 Tblsp                                 Honey
1 Tblsp                                 Maple Syrup
½ tsp                                    Cinnamon
2 Tblsp                                 Ground nuts (optional) (presoaked)
 
Combine all ingredients in a bowl and let set for 30 minutes (stir occasionally).  Chill for 2 hours and serve with favorite fruit or other topping

Honey Cinnamon Glazed Pecans

2 cups                                   Presoaked and dried nuts
½ cup                                    Maple syrup
¼ cup                                    Honey
¼ tsp                                     Cloves or all spice (optional)
½ tsp                                     Salt
1 tsp                                      Cinnamon
                                              Coconut oil
 
Soak and dry/dehydrate 3 cups of your favorite nuts.    Combine:   ½ cup maple syrup, ¼ cup honey, 1 tsp cinnamon, ½ tsp sea salt in a bowl, mix well and add nuts, coat them thoroughly. Spread nuts on a parchment lined baking sheet that has been coated with coconut oil.  Nuts should be in a single layer only. Preheat oven to 350 degrees and bake for 12 to 15 minutes, stirring every 3 to 4 minutes.  Once you see bubbling they are done.  Remove from oven and transfer to another baking sheet to cool.  Gently separate as they cool to avoid clumping.

Fermented Red Cabbage

Made according to directions on Caldwell’s Starter Culture

Lemon Ginger Hemp Cookies    adapted from original recipe from our client
 
2 ½ cups                               Almond Flour
½ cup                                    Olive, coconut, or walnut oil
½ cup                                    Maple syrup
½ cup                                    Hemp Hearts
1 Tblsp                                  Lemon peel or fresh lemon zest
1 tsp                                      Ginger
1                                              Egg
1 tsp                                      Sea salt
1 tsp                                      Baking powder
1 tsp                                      Baking soda
 
Combine dry and wet ingredients in separate bowl.  Whisk ingredients together.  Bake at 350 degrees on greased baking sheet for 8 to 10 minutes.

Double Chocolate Gluten Free Coconut Cookies

¼ cup                                    Butter
¼ cup                                    Coconut oil
1/3 cup                                 Cocoa powder
3                                              Egg
1/3 cup                                 Rapadura or turbanado sugar
¼ tsp                                     Salt
¼ tsp                                     vanilla
¼ cup                                    Organic chocolate chips or carob chips
1/2 cup                                 Coconut flour
 
In a saucepan at low heat, melt butter, coconut oil and stir in cocoa powder.  Remove from heat and let cool.  In a bowl, combine eggs, sugar, salt, and vanilla.  Stir in cocoa mix and chips.  Whisk until all lumps are gone.  Let batter rest for 4 to 5 minutes to allow it to thicken slightly.  Drop batter by the spoonful on greased baking sheet.  Bake at 350 degrees for 14 minutes.

Gluten Free Peanut Butter Cookies

1 cup                                     Peanut butter (can substitute almond butter)
¾ cup                                    Turbanado sugar
1                                             Egg
½ tsp                                     Baking soda
½ tsp                                     Baking powder (aluminum free)
¼ tsp                                     Salt
½ cup                                    Semi sweet chips
½ cup                                    Peanuts / Almonds (optional)
 
Combine dry ingredients in large bowl.  Slightly beat egg and combine with nut butter.  Blend ingredients together.  Scoop with 1 oz ice cream scoop or from into balls by hand.  Place on ungreased baking sheet approximately 1 inch apart (will rise).  Bake for 12 minutes or until golden brown in 350 degree preheated oven.  Makes 4 dozen 1 inch cookies

½ cup                     Pamela’s pancake mix
¼ cup                     Buckwheat flour
2                             Eggs
½ cup                     Milk
1 Tblsp                   Coconut oil
½ cup                     Pumpkin (optional) reduce milk
1 tsp.                      Vanilla or almond extract
¼ tsp                       Salt
1 scoop                  Whey protein (optional) increase milk
                               
In large mixing bowl combine all ingredients with a whisk.  Adjust milk to create smooth batter. Cook on buttered griddle until golden brown on both sides. Serve with maple syrup, whipped butter, and fresh fruit.  Note:  may be frozen for later use.  Makes 6, 4 inch pancakes.

3 cup                      Pamela’s Baking Mix
1 Tblsp                   Cocoa
¼ cup                      Nutmeg
2 tsp                       Cinnamon
1 tsp                       Salt
¼ cup                      Coconut oil (melted)
½ cup                     Maple syrup
¼ cup                      Milk
2                              Eggs (slightly beaten)
2 cup                      Zucchini (shredded)
1/2 cup                 Carrots (shredded)
1/3 cup                 Raisins
 
In large bowl combine all the dry ingredients (Pamela’s baking mix, cocoa, nutmeg, cinnamon, and salt).  In separate bowl, beat eggs and then add coconut oil, maple syrup and milk, wisk together.  Combine all the ingredients with zucchini, carrots, and raisins.  Mix until smooth.  Place in ungreased 8x11 baking dish.  Bake at 350 degree for 35 minutes.

Can be served with gluten free pancake recipe listed above
1                              Fresh pineapple (cleaned and cored)
2                              Kiwi (peeled)
1-2 Tblsp                Cilantro (finely chopped)
1 Tblsp                   Lime juice
¼ tsp                       Cumin
¼ tsp                       Salt
1 small                    Jalapeno diced (optional)
               
Place ingredients in food processor and lightly mix.  Serve immediately.

6                              Medium-sized zucchini (about 2 lbs)
½ cup                     Olive oil
4cloves                  Garlic  (crushed)
4 tsp                       Fresh basil, or 1tsp of dried basil
2 Tblsp                   Freshly chopped parsley
8                              Eggs
1cup                       Breadcrumbs of your choice, soaked in ½ cup of milk
½ cup                     Freshly grated pecorino cheese salt and pepper
 
Trim ends of zucchini and cut into thin slices.  Heat olive oil in large pan and cook garlic, basil, and parsley for 1 minute.  Add zucchini and cook over moderate heat for 5 minutes, until the slices are tender and starting to turn golden brown.  Remove from heat and cool slightly. 
Beat eggs well and stir in bread crumbs (soaked) and pecorino cheese.  Season with salt and pepper.  Fold in cooked zucchini and pour into a well oiled shallow 9x13 inch baking dish.  Bake in a preheated 375 degree oven for 25 to 30 minutes, or until the top is golden and the center is set.  Serve at once.  Serves 6 to 8.

¼ cup                      Olive oil
2 lg                          Onions, thinly sliced
2 tsp                       Chopped fresh basil, or ½ tsp dried basil
4                              Eggs
¼ cup                      Small diced mozzarella cheese
                                Salt and Pepper to taste
 
Heat 2 tablespoons of olive oil in a frying pan and cook the onions and basil over moderate heat for 8-10 minutes, or until golden brown.  Remove from heat and cool slightly.
Beat the eggs with the mozzarella cheese and season with salt and pepper to taste.  Stir in the onions.  Heat the remaining olive oil in a large heavy frying pan and pour in the egg mixture.  Cook over moderate heat until the bottom is nicely browned.  Place under the broiler for 20 seconds until the top is set.  Slide the frittata onto a saucepan lid or plate. Place the frying pan over the uncooked side of the frittata and quickly flip it so the uncooked side is in the bottom of the frying pan.  Continue cooking until the bottom is golden.  Slide onto a serving platter.  Cut into wedges like a pie.

2 cup                      Oats
2 cup                      Coconut chips / flakes (unsweetened)
2 cup                      Almonds (raw soaked, slightly ground)
3 cup                      Sun flower seeds (raw soaked, slightly ground)
1 cup                      Coconut oil, melted
¾ cup                     Maple syrup or Honey
1 Tblsp                   Cinnamon
¼ tsp                       Salt
1                              Banana (ripe, mashed) (optional)
½ Tblsp                   Vanilla (optional)
½ cup                     Raisins (optional)
 
Presoak and grind almonds and sunflower seeds.  Mix all dry ingredients in large bowl.  Melt coconut oil and mix maple syrup, banana, vanilla, and spices together.  Combine ingredients making sure even distribution of mixture.  Spread on baking sheets approximately ½ inch thick and place in preheated oven (less than 100 degrees).  Slowly dry mixture by turning frequently for 30 minutes.  Store in sealed container in freezer.  Note:  can be made GAPS compatible.

1 cup                      Quinoa (precooked and chilled)
1 ½ cup                 Chicken (precooked and cubed)
½ cup                     Green onions (chopped)
½ cup                     Cucumbers (peeled & chopped)
¼ cup                      Parsley
2 Tblsp                   Pine nuts toasted (slightly ground)
½ cup                     Grapes (cut in quarters)
                                Radish (optional)
 
¼ cup                      White wine vinegar
1 ½ cup                 Olive oil
1 tsp                       Cumin
½ tsp                       Salt
¼ tsp                       Pepper
1 clove                   Garlic (minced)
 
In small bowl prepare dressing of white wine vinegar, olive oil, cumin, salt, and pepper.  Set aside.  Precook quinoa according to directions and cool.  In preheated skillet (no oil), gently roast pine nuts (3 minutes) until golden brown, cool.  In large bowl combine the quinoa, chicken, green onions, cucumbers, parsley, pine nuts, and grapes.  Drizzle over salad ingredients and toss.  Refrigerate before serving.  Serves 10 to 12

4                              Granny Smith Apples (peeled, cored, sliced)
 
1cup                       Rolled oats or quinoa flakes
¼ cup                      Maple syrup or honey
¾ tsp                       Cinnamon
¾ tsp                       Nutmeg
1/3 cup                 Butter, ghee, or coconut oil
½ cup                     Rapadura sugar (optional)
 
Place cut apples in baking dish.  Combine all the remaining ingredients and place on top of apples and heat for 35 minutes at 375 degrees.  Serves 8 to 10

12                           Eggs
1 cup                      Butter, coconut oil, or Ghee
½ loaf                     Gluten free bread (6 to 10 slices)
2-3 cup                  Milk
2 cup                      Onion (diced)
2 cup                      Green pepper (diced)
2 cup                      Red pepper (diced)
3 cup                      Zucchini (shredded)
2 cup                      Mozzarella cheese
1 ½ cup                  Basil
6 clove                   Garlic
2 Tblsp                   Parsley
1 tsp                       Salt
½ tsp                       Pepper
 
Soak bread in 1 ½ cups of milk in large baking dish.  Beat eggs together with remaining milk.  Sautee onions and peppers in butter until translucent.  Combine all ingredients in baking dish. Bake at 350 degrees for 35 to 40 minutes or until top is golden brown and the center is set.  Serves 12 to 15.

1 lb                         Potatoes (peeled)
¼ cup                      Olive oil
1 Lg                         Onion, thinly sliced
Pinch                      Hot red pepper flakes
4                             Eggs
¼ tsp                       Salt         
 
Boil potatoes for 15 minutes in lightly salted water until just tender.  Drain, cool slightly, and cut into thin slices.
Heat half of the olive oil in a large frying pan and cook the onions and hot pepper over a moderate heat for 3 minutes.  Add the potatoes and cook for 5 minutes or until they start to turn golden.  Remove from the heat.
Beat eggs with the salt and fold in the onions and potato mixture.  Heat remaining olive oil in a large heavy frying pan and pour in the egg mixture.  Cook over moderate heat until the bottom is nicely browned.  Place under broiler for 20 seconds to set the top.  Flip the frittata and cook on the other side until the bottom is browned.  Slide onto a plate and cut in wedges like a pie

1 cup                      Peanut butter (can substitute almond butter)
¾ cup                     Turbanado sugar
1                              Egg
½ tsp                       Baking soda
½ tsp                       Baking powder (aluminum free)
¼ tsp                       Salt
½ cup                     Semi sweet chips
½ cup                     Peanuts / Almonds (optional)
 
Combine dry ingredients in large bowl.  Slightly beat egg and combine with nut butter.  Blend ingredients together.  Scoop with 1 oz ice cream scoop or from into balls by hand.  Place on ungreased baking sheet approximately 1 inch apart (will rise).  Bake for 12 minutes or until golden brown in 350 degree preheated oven.  Makes 4 dozen 1 inch cookies

1 (2-3 lb)                Butternut squash (peeled, cubed, and seeds removed)
2 Tblsp                   Butter
4                              Carrots (peeled and chopped)
1 Lg                         onion (chopped)
2                              Celery stalks (peeled and chopped) peeling celery will make soup smooth and avoid stinginess
6 cup                      Chicken soup stock
1 pack (8 oz)         Cream cheese
½ tsp                       Salt
¼ tsp                       Pepper
¼ tsp                       Nutmeg (optional)
¼ tsp                       Curcumin (optional)
 
Cut all ingredients into 1 inch chunks.  In large stock pot, melt butter and sauté onions (5 minutes).  Add squash, carrots, celery, and enough stock to cover all the ingredients (3 cups).  Bring to a simmer and cook until all the ingredients are tender (30 minutes).  Remove ingredients and puree in food processor or use immersion mixer in pot to create smooth consistency.  Puree cream cheese and remaining stock and add to pot.  Return to low heat and add seasonings.

16 oz                      Chick peas (drained and rinse well if canned)
1 tsp                       Garlic
¼ cup                      Tahini butter
1 Tblsp                   Olive oil
½ cup                     Lemon juice
¼ tsp                       Cayenne pepper
¼ cup                      Roasted red pepper
½ tsp                       Salt
 
                                Celery, carrots, pepper strips
                                Crackers or chips
 
Combine all ingredients in food processor until desired consistency is achieved.  Serve chilled with vegetables for dipping. 
Note:  Hummus makes a great replacement for mayonnaise if thinned with extra oil.

1 lb                         Brown rice elbow macaroni
¼ cup                      Cream
1 ½ cup                  Milk
2 cup                      Asiago cheese (shredded)
3 Tblsp                   Butter
1 cup                      Peas or broccoli crowns    
½ cup                     Mozzarella (shredded)
                                Dijon mustard (Optional)
 
Precook pasta according to directions (reduce cooking time by 2 minutes) so pasta is slightly undercooked.  In a medium saucepan combine cream, milk, butter, Dijon mustard, and asiago cheese. Warm ingredients to point that cheese is starting to melt.   Place cooked pasta, peas, and mozzarella in butter coated baking dish.  Pour heated ingredients over the top.  Top with mozzarella cheese.  Place in 350 degree oven for 35 to 45 minutes.  Serves 10 to 12

1 ¼ cup                 Lentils (dried)
4 oz                         Green beans
1 Lg                         Onion (diced)
2 Lg                         Carrots (sliced thin)
1/2 cup                 Cilantro
4oz                          Kale
 
1Tblsp                    Tomato paste
½ tsp                       Ginger
1 clove                   Garlic
1tsp                        Cumin or Turmeric seasoning
3 Tblsp                   Olive or coconut
½ tsp                       Cayenne pepper
¼ tsp                       Salt
                                Rice (optional)
Combine tomato paste, ginger, garlic, cumin, oil, and ¼ cup water in small skillet.  Cook until most of the liquid has evaporated.
In separate pan combine lentils and 5 cups water, bring to a boil, cover and simmer over low heat (20 minutes) until lentils are slightly tender.  Add the green beans, carrots, and cilantro.  Cook until the vegetables are tender (15 minutes).  Add the seasoning ingredients previously prepared, kale and simmer for 5 minutes.  Serves 6 to 10
May be served over a bed of rice.

3 lb                         Sweet potato (peeled, diced)
1                              Onion (chopped)
1 Tblsp                   Parsley (chopped)
¼ lb                         Bacon (cooked, drained, crumbled)                
3 Tblsp                   White Wine Vinegar
 
2 ½ Tblsp               Dijon mustard
1 ½ Tblsp               Honey
½ cup                     Olive oil
¼ tsp                       Salt
 
                                Mustard greens / mixed greens (optional)
 
Peel and cut sweet potatoes into 1 inch cubes.  Bake sweet potatoes on sheet in the oven at 325 degrees for 35 minutes or until slightly tender (should not be fully cooked), cool.  In small bowl combine white wine vinegar, Dijon mustard, honey, salt, and olive oil. In larger bowl place sweet potatoes, onions, parsley, and bacon.  Add dressing and gently toss.  May be served over a bed of steamed mustard greens or fresh greens.  Serves 8 to 10

2 lb                         Whitefish (cut into 4 oz portions)
½ lb                         Pecans (pre-soaked, medium ground in food processor)
1 cup                      Orange juice
1 oz                         Lemon juice
½ lb                         Butter
 
Cut whitefish into 4 oz portions and place in baking pan.  Place orange juice, lemon juice, and butter in a sauce pan and simmer for 10 minutes reducing quantity of fluid.  Pour over fish.  Cover and place fish in 350 degree oven for 60 minutes.  Serves 6

Adapted From:  Isa Chanora Moskowitz & Teri Hope Romero
                             ISBN: 978-1-569254-264-3

Preparation time:  About 30 minutes, not including cooling the cooked quinoa

Ingredients for the Quinoa:

• 1 cup quinoa, well rinsed and drained
• 1 cup pineapple juice
• 1 cup cold water
• ¼ teaspoon soy sauce

Ingredients for the Stir-fry:

• 4 ounces cashews, raw and unsalted
• 3 Tablespoons coconut oil
• 2 scallions, sliced thinly
• 2 cloves garlic
• ½-inch piece of ginger, peeled and minced
• 1 red bell pepper, seeded and diced
• 1 cup frozen green peas
• 10 ounces fresh pineapple, cut into bite-size chunks (about 2 cups)
• 3 Tablespoons soy sauce
• 3 Tablespoons vegetable stock
• Lime wedges for garnish

Instructions for the Quinoa:

1.       Combine the quinoa, juice, water, and soy sauce in a medium-size pot.  Cover, place over high heat, and bring to a boil.  Stir a few times, lower the heat to medium-low, cover, and cook for 12 to 14 minutes until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent.

2.       Uncover, fluff, and let cool.

For best results, place the quinoa in an airtight container and refrigerate overnight.  If you’re in a hurry, chill the covered quinoa for at least an hour.  When ready to use, break up any chunks of the cold quinoa with a fork.

Instructions for the Stir-Fry:

1.       Use the largest skillet you have (at least 11 inches in diameter) or a wok.  Have all of your ingredients chopped and easily within reach.  Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, 4 to 5 minutes.

2.       Remove the cashews from the pan, raise the heat to medium, and add the coconut oil, scallions, and garlic.  When the garlic starts to sizzle, add the ginger.  Stir-fry for about 2 minutes, then add the bell peppers and peas.  Stir-fry for another 3 to 4 minutes, until the bell pepper is softened and the peas are bright green.  Stir for another minute before adding the pineapple and quinoa.

3.       In a measuring cup, combine the soy sauce and vegetable stock.  Pour over the quinoa mixture.  Stir to incorporate completely and coat the quinoa.  Continue to stir-fry 10 to 14 minutes, until the quinoa is very hot (it helps to use two spoons/spatulas to scoop the quinoa around).

Serve with lime wedges and additional soy sauce, to season individual servings to taste.  This dish may be served cold.

From:  Internal Bliss, page 91

Ingredients:

• 1 cup Pumpkin Seeds
• 1 cup Sunflower Seeds
• 1 cup Coconut Flakes or Shreds
• ½ cup Honey, warmed
• Pinch of Salt
• 2 teaspoons Cinnamon
• ½ Tablespoon Real Vanilla
• 1 cup Dried Fruit, any variety (cut up if large)

Instructions:

1.       Preheat oven to 350°F/180°C.

2.       Grease a large jellyroll pan.

3.       Mix all ingredients, excluding dried fruit.  Toss well.

4.       Spread on a baking sheet.

5.       Bake for 30 minutes, stirring every 5 minutes.

6.       Remove from oven and stir in dried fruit.

Continue to stir every few minutes during the cooling process.
(For storage, keep in an airtight container at room temperature.)

Adapted From:  Internal Bliss, page 115

Ingredients:

• ½ cup Ghee
• 1 onion diced
• 3-4 Celery stalks, chopped
• Salt to taste
• 2 teaspoons rubbed Sage Leaf
• 1 teaspoon Thyme
• 2 cups Chestnuts, chopped
• 1-2 cups Turkey Meat, already cooked, cut into bite-sized pieces
• 2 Carrots, diced

Instructions:

1.       Melt the ghee in a large, heavy skillet.  Add the onions and sauté about 5 minutes, until they become translucent.

2.       Add the salt and spices, continue to cook and stir until they are well combined.

3.       Add the celery and continue to sauté until soft.

4.       Add the chestnuts and turkey and stir until heated through.  Adjust seasoning and serve hot.

To turn this into a side dish for cooked turkey, replace the turkey meat with a grated cauliflower.  The cauliflower will need to cook for 3-5 minutes to become soft.

Adapted From:  Nourishing Traditions, page 433

Ingredients:

• 3 pounds coarsely ground beef or lamb
• 4 Tablespoons extra virgin olive oil or lard
• 2 cups beef stock
• 2 onions, finely chopped
• 2-4 small green chilies, hot or mild, seeded and chopped (optional)
• 2 cans tomatoes, briefly chopped in food processor
• 3 cloves garlic, peeled and mashed
• 1 Tablespoon ground cumin
• 2 Tablespoons dried oregano
• 2 Tablespoons dried basil
• ¼-½ teaspoon chili powder
• 4 cups basic black or kidney beans, cooked
• Tortilla chips
• Chopped green onions
• Piima cream or crème fraiche
• Avocado slices
• Chopped cilantro

Garnish Options (choose as few or as many as you would like):

Instructions:

1.       Brown meat until crumbly in a little olive oil or lard in a heavy pot.

2.       Add remaining ingredients except garnishes and simmer about 1 hour.

3.       Serve with garnishes

From:  Myra L. Bergmann

Ingredients:

• 1 bunch Broccoli
• 1 medium cauliflower
• 1 medium small onion
• ¾ slices bacon crumbled (not cured with sugar for those on the Gaps Diet)
• ½ cup Safflower mayo from Health By Choice or make your own
  (Internal Bliss, page 21)
• 2 tablespoons Sugar/Sweetener (suggest Slim Sweet)
• 2 tablespoons Bragg Apple Cider Vinegar (gently shake to mix in “Mother”)

Ingredients for Dressing:

Instructions:

Mix together.  Taste test as you go.

I add the dressing immediately before serving as the taste starts to deteriorate.

Adapted From:  Nourishing Traditions, page 92

Ingredients for Sauerkraut:

• 1 medium cabbage
• 1 Tablespoon sea salt
• 4 Tablespoons whey (if not available, use an additional 1 Tablespoon sea salt)
• ½ cup chopped celery
• ½ cup shredded carrots
• ½ cup chopped green peppers
• ½ cup chopped onions

Ingredients for Salad:

Optional: SlimSweet to taste

Instructions for Sauerkraut:

1.       In a bowl, mix cabbage with caraway seeds, sea salt and whey.

2.       Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices.

3.       Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage.  The top of the cabbage should be at least 1 inch below the top of the jar.

4.       Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.  The sauerkraut may be eaten immediately, but it improves with age.

Instructions for Salad:

1.       In a bowl, mix Sauerkraut, celery, carrots, green peppers and onions.

2.       Add SlimSweet to taste.  Serve.

In a large bowl combine the following ingredients:

¾  teaspoon Sea Salt

¼ cup coconut oil

¾ cup raw honey

Add several drops of minerals of your choice (I use Ionic Minerals)

Mix Throughly.

In a blender or Vita Mixer add:

2 cups of coconut flakes

1 cup of raw nuts (previously soaked and dehydrated) My favorites are almonds and hazel nuts.

Mix together until as fine as possible.

Add mixture into the previous mixture in the bowl, and add ¼ cup of chia seeds.

Next, make another batch of:

1 cup nuts

2 cups coconut flakes

Mix this into the bowl as well.

Make sure that your mixture has an adhesive quality. Be sure that it clumps. If it doesn't, add extra honey - 1 to 2 tbsp. at a time until the mixture clumps.

 

Use a melon ball scooper or spoon, and drop onto the shiny sheets of a food hydrator and heat at 135° for seven hours. If you do not have a food dehydrator, place in your oven on a cookie sheet at the lowest setting for three to five hours.

 ENJOY!!!!!

Ingredients:

2 cups spelt flour

2 cups Maple Nut (wheat free) granola

½ cup oat bran

1 cup rice bran

½ cup raw wheat germ

1 cup chopped walnuts

1 cup sunflower seeds

½ cup pumpkin seeds

2 tsp. baking soda

1 tsp. baking powder (aluminum free)

In a pan, heat the following ingredients for five minutes:

2 cups Monuka raisins

½ cup Plantation blackstrap molasses

5 cups of any juice, water or almond milk

1 tsp. vanilla

2 Tbsp. coconut oil (No preservatives)

Optional:

½ cup dried apples or peaches

1 Tbsp. lecithin liquid

Add heated ingredients to the dry ingredients above, and mix well together. Put in a buttered muffin tin, and bake for 40 minutes at 350°. This recipe yields 3 dozen muffins.