Monthly Archives: July 2015

Chia Pomegranate Pudding

Chia Pudding
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Ingredients
  1. One can of Coconut Milk (light or regular)
  2. 1/2 Cup Organic Chia Seeds
  3. 2-3 Tbs Pomegranate Juice
Optional
  1. Vanilla Extract
  2. Drop of Stevia for sweetness
Instructions
  1. Mix all ingredients
  2. Place into individual ramekins
  3. Refrigerate for 4-24 hrs.
  4. Enjoy!
Risa Groux Nutrition http://risagrouxnutrition.com/

Avocado Black BeanSweet Potato

Avocado Black Bean Sweet Potato
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Ingredients
  1. Sweet Potato
  2. Avocado
  3. Black Beans
  4. Parsley for garnish
Instructions
  1. Bake the Sweet Potato
  2. Slice and top with mashed Avocado and Black Beans
  3. Garnish with Parsley
  4. Enjoy!
Risa Groux Nutrition http://risagrouxnutrition.com/

Coconut Cake with Lemon Curd

Coconut Cake with Lemon Curd
Gluten Free, Dairy Free Coconut Cake with Lemon Curd
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Cake Batter
  1. 1 cup of coconut flour
  2. 1/2 teaspoon Celtic sea salt
  3. 8 large pastured eggs
  4. 1 teaspoon of baking soda
  5. 1/2 cup of coconut yogurt
  6. 6 tablespoons unsalted butter or melted coconut oil
  7. 1/2 honey
  8. 1 tablespoon of vanilla extract
  9. 2 cups of berries
Lemon Curd
  1. 8 tablespoons unsalted butter or 6 tablespoons of coconut oil
  2. 1/2 cup of honey
  3. 4 large pastured eggs
  4. 3 large egg yolks
  5. 1/4 cup of organic lemon zest
  6. 1/2 cup freshly squeezed lemon juice (approx 6-8 lemons)
  7. 1/8 teaspoon of Celtic sea salt
Instructions
  1. Preheat oven to 350 degrees and adjust the rack to the middle position. Butter a 9” round cake pan and dust with coconut flour so the batter won’t stick. Place all the cake ingredients in the bowl of a food processor and blend until smooth. Pour batter into buttered cake pan ad bake for 40-45 minutes or until just turning brown on top and a toothpick comes out clean from the middle. Cool for 10 minutes, then run a knife around the edges and invert onto a cake platter. Cool completely.
  2. Melt butter in a double boiler over medium heat. Whisk together honey, eggs, yolks, zest, juice, and salt in a large measuring cup. Slowly, while constantly whisking, pour in egg mixture and continue to whisk for 6-8 minutes until thick like pudding. Pour curd through a fine mesh sieve (or cheese cloth) over a medium bowl, cover and chill in the refrigerator for 2 hours or until cold.
  3. Cut the cake in half. Spoon half of the cur mixture on top of the bottom cake layer and spread evenly. Top with 1 cup of berries. Place the second layer on top and repeat with curd and fruit.
Risa Groux Nutrition http://risagrouxnutrition.com/

Peach Cocktail

Peach Cocktail
Delicious Peach Cocktail
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Ingredients
  1. 4 Fresh Organic Peaches
  2. 1 Cup Pellegrino
  3. 2 Lime Rinds
  4. 1 Lime
  5. Quinoa Vodka to taste
Instructions
  1. Place everything in the blender and blend
  2. Pour into a cocktail glass
  3. Garnish with a lime wedge
Notes
  1. Add Vodka to taste!
Risa Groux Nutrition http://risagrouxnutrition.com/

Sara’s Lentil Burgers

Sara's Lentil Burgers
Serves 6
Yummy Vegan Lentil Burgers
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Ingredients
  1. 1 Cup cooked lentils
  2. 1 Cup shredded carrots
  3. 1 Cup shredded zuchinni
  4. 1/2 Cup chopped cilantro (or Italian parsley)
  5. 1 Egg (pastured or free range)
  6. 1 Tsp cumin
  7. 1 Tbsp coconut flour
  8. 1/2 Tbsp sea salt
  9. 1 Tbsp coconut oil or more as needed
Instructions
  1. In a mixing bowl, mash up lentils with your hands
  2. Add all the ingredients and mix together thoroughly and form patties
  3. Heat skillet on medium heat with coconut oil
  4. Cook patties for 8 minutes on each side
Notes
  1. Can be garnish with grilled/carmelized onions, avocado, guacamole and/or lettuce and tomatoes.
  2. Makes approx 6-10 depending on size
Risa Groux Nutrition http://risagrouxnutrition.com/