ALL ORGANIC INGREDIENTS
5 TBSP Bone Broth
1/2 tsp Orange zest
1/3 Cup fresh Orange juice
1 TBSP Coconut Aminos
1/4 tsp Red chili flakes
1/4 Cup fresh cilantro, chopped
1/2 TBSP Ginger powder
1-1/2 TBSP Avocado Oil
Blend all ingredients together. Shake well before serving.
Add to your favorite salad mix or sautéed veggies.
1 Cup Kidney beans
1 Cup Brussel Sprouts
2 Cups Zucchini and/or Yellow Squash
1-2 Garlic Cloves
1 Green Onion
2 TBSP Avocado Oil
1 tsp Minced Onion
Himalayan Sea Salt
1-2 tsp Turkey Spices
Cut Garlic and let sit 5 minutes
Quarter Brussel Sprouts, wash good. Spray with Coconut oil and toss with salt. Air fry about 5 minutes, check after a few minutes and shake bucket.
Spiralize Zucchini. You can steam it or air fry about 2-3 minutes to keep crunchy texture, if you can handle raw veggies.
Soak and rinse beans, if using canned beans, wash and drain well.
Combine all ingredients and mix well.
This contains lots of fiber, so half this recipe is a great serving size.
Avocado Leek Salad
Vegan, Gluten Free
Happily serves 2
ALL ORGANIC INGREDIENTS
1 Avocado
2 TBSP Avocado Oil
2 Cups Leeks
1 Cup Kidney Beans
1 Garlic Clove
1-2 TBSP Lemon Juice
Himalayan Sea Salt
1 tsp minced onion
Cut Garlic and let sit 5 minutes.
Cut down the center of the leek, they can collect dirt there. Wash well.
Dice and air fry for about 5 minutes.
Soak and cook Kidney beans. IF using a can, rinse and drain.
Dice Avocado.
Add Lemon juice, and spices and mix all well.
Keep avocado pit if you are saving half the recipe later, it helps keep it fresh.
ALL ORGANIC INGREDIENTS
1 Avocado
1 Garlic clove
1 Jalapeño
1 handful Cilantro
1 Cup Unsweetened Almond milk
1/3 Cup Lime juice
¼ Cup Avocado Oil
¼ tsp Himalayan Sea salt
¼ tsp White Pepper
Cut Garlic, Let sit 5 mins.
Chop Jalapeño and cilantro.
Add all ingredients except Almond Milk to high power blender and blend until smooth.
Add Almond Milk in slowly until desired consistency.
Top with Micro green Sprouts and pour over Salad
ALL ORGANIC INGREDIENTS
1 Avocado
1 Garlic clove
½ Jalapeño
½ cup Cilantro
¼ cup Plain Coconut yogurt
1/4 cup Lime juice
¼ cup Avocado Oil
¼ tsp Himalayan Sea salt
¼ tsp Pepper
½ tsp Cumin
Optional: 1 tsp lime zest
Cut Garlic, Let sit 5 mins.
Chop Jalapeño and cilantro.
Add all ingredients except avocado oil to vitamix or food processor and blend until smooth.
Add avocado oil in slowly until desired consistency.
Keep avocado pit in the bottom of the dressing to help keep fresh.
1 Cup Quinoa
1 Cup Cauliflower or Broccoli
2 Cups Bone Broth
1/2 Cup water
1/2 Cup Nutritional Yeast
1 tsp garlic
1 tsp minced onion
Himalayan Sea Salt
Rinse and Cook Quinoa about 10-15 mins in the bone broth.
Steam cauliflower/Broccoli in a separate pan, drain off the water.
Add the water and Nutritional yeast to the quinoa. Mix well.
Add cauliflower/broccoli and spices.
Stir and add cracked pepper if desired.
Thyroid stimulating Virgin Mint Mojito
Gluten Free, Dairy Free, NON-alcoholic
Happily Serves 4
ALL ORGANIC INGREDIENTS
1/2 Cup Lime Juice
32 oz Coconut Water
1 Bunch Mint leaves
1/2 tsp ground ginger
Stevia to taste
Blend all ingredients together, including mint leaves.
Drink 8 oz first thing in the Morning or after exercise or Sauna Treatment.
ALL ORGANIC INGREDIENTS
2 Cups cauliflower
1/4 Cup Coconut Milk, unsweetened
4 TBSP Nutritional Yeast
2 TBSP Avocado Oil
1/4 Cup Lemon Juice
1 Garlic Clove
1-2 tsp Sea Salt
Black pepper to taste
Cut and press garlic, let it 5 mins.
Steam Cauliflower about 10 Minutes. You can buy it whole or buy it “Riced”.
Drain cauliflower if there is any excess water, and add it to the food processor.
Add the rest of the ingredients and blend until smooth.
Valentine’s Chocolate Treats
Gluten Free, Dairy Free
Happily Serves 10
ALL ORGANIC INGREDIENTS
Filling:
1 Avocado
3 Tbsp Coconut Butter
3 Tbsp Unsweetened Cacao powder
6 drops liquid Chocolate Stevia
1 TBSP Maple Butter
Chocolate Coating:
1/2 cup coconut oil melted
1/2 cup unsweetened Cacao powder
2 drops liquid Chocolate Stevia
Unsweetened Finely Shredded coconut
Combine all filling ingredients in a food processor, process until combined. Remove and set in refrigerator about 30-60 minutes to set.
Remove from refrigerator. Roll into 1 inch balls.
For coating:
Combine coconut oil, Cacao powder, shredded coconut and stevia.
Dip the balls in the coating.
Place on a parchment paper and put in refrigerator about 30 minutes, until solid.
2 Purple Sweet Potatoes
14 Medjool Dates
1 1/2 Paleo Nut Flour
4 TBSP Raw CACAO Powder
3 TBSP Maple Butter
1/4 tsp Himalayan sea salt
Soak Date about 1-4 hours. Remove seeds.
Peel Sweet Potatoes. Slice/cut and steam for about 15 mins or until soft.
The smaller the pieces, the faster it will cook, the less nutrients you’ll lose.
Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
Mix all other ingredients in a bowl, then add cream mixture. Stir well.
Bake for 20-30 mins on 350 until the toothpick comes out dry.
Allow to cool 10 mins for the brownies to gel together.