Monthly Archives: October 2016

Autumn Quinoa

 Ingredients:
~1 cup of uncooked organic quinoa (I use white but any color is fine)
~2 cups organic butternut squash, cubed
~1 cup of organic baby shitake mushrooms
~1/2 cup Italian parsley, torn or chopped
~2 ½ tablespoons of olive oil
~1/2 teaspoon cinnamon
~Sea salt and pepper to taste

Directions:
Place butternut squash and mushrooms in a bowl and mix with ½ tablespoon of olive oil. Place on a baking sheet and roast at 350 for 45 minutes. Cook quinoa and place in a bowl. When roasted butternut squash and mushrooms are done, mix them in the bowl with quinoa and add parsley, remaining olive oil, cinnamon and pepper.

If enjoying after cleansing, feel free to add ¼ cup toasted pecans or pine nuts.

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Cucumber Dill Salad

Ingredients:
~6 Persian organic cucumbers
~1 ½ -2 tablespoons fresh dill, torn or chopped
~2 tablespoons of red onion, thinly sliced
~2-3 tablespoons rice wine vinegar
~Seal salt to taste

Directions:
Wash cucumbers and discard both tips. Slice into thin circles and place in a bowl. Mix in the dill, red onion, rice wine vinegar and sea salt. Refrigerate for at least 1 hour and serve chilled. The longer it marinates, the better.

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Gluten Free Zucchini Bread

Ingredients:
~1 ½ cups of blanched almond flour
~2 teaspoons of cinnamon
~1 teaspoon of baking soda
~1/2 teaspoon of nutmeg
~1/2 teaspoon of sea salt
~3 pastured eggs
~1/4 cup of raw and local honey
~1 ripe banana
~ 1 cup packed zucchini, shredded with skin on

Directions:
~Preheat oven to 350 degrees. Combine all the dry ingredients in a small bowl.
~In an electric mixer, place all wet ingredients in the mixer bowl then beat on medium for 1-2 minutes until frothy and combined. Add the zucchini and beat again just enough so that it’s mixed.
~Slowly add the dry ingredients with the mixer running until all the has been fully mixed together.
~Place the batter into a greased bread pan. Bake for 35-45 minutes until the middle is set and a toothpick comes out clean.

Optional: Can add ¼ cup of Enjoy Life mini chocolate chips, nuts or your choice or make into muffins.

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Newport Beach Protein Peanut Butter Balls

Ingredients:
~2 cups of raw gf rolled oats
~1 cup of unsweetened coconut flakes/shreds
~1 cup of organic chunky peanut butter (or almond butter)
~1/2 cup cacao nibs (or Enjoy Life mini chocolate chips)
~1/4 cup of maple syrup
~1/2 scoop Newport Beach protein powder

Directions:
Mix it all together in a bowl and mold into a balls. Refrigerate for 3 hours.

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Roasted Carrots

Ingredients:

  • 1 bundle of organic carrots on the stem
  • 1 teaspoon olive oil/grape seed oil
  • Pinch of sea salt
  • 1 teaspoon of fresh dill off the sprig

Instructions:

  1. Wash, cut stems and peal the fresh carrots
  2. Toss with oil to coat and season with dill and sea salt
  3. Place on a baking sheet and roast at 350°F for 20-30 minutes
  4. Garnish with fresh dill

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Sautéed Mushrooms

Ingredients:

  • 2 small cartoons organic mushrooms (button, crimini, any variety you chose)
  • 3-4 fresh thyme sprigs (1/2 tablespoon)
  • 2 cloves of garlic minced
  • 1 tablespoon coconut oil
  • 1 tablespoon ghee or organic pastured butter

Instructions:

  1. Remove stems from mushrooms and cut in quarters
  2. Sauté minced garlic in a pan with coconut oil for 1 minute
  3. Add mushrooms, ghee and thyme and sauté until mushrooms are soft (about 3-5 minutes on medium heat)
  4. Add Celtic sea salt to tastedsc_2778