Spinach, Kale Phyllo Pie

Spinach, Kale Phyllo Pie
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Spinach, Kale Phyllo Pie
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Ingredients
Servings:
Instructions
  1. Mix all of the ingredients except the phyllo and olive oil together in a bowl. Set aside.
  2. Layer 6-8 sheets of phyllo pastry, brushing the top of each sheet with olive oil before setting the next on top. Pour the mixture over the phyllo and spread out evenly. Top with 6-8 more phyllo sheets, repeating the brushing with olive oil between each sheet.
  3. Bake at 375˚F for 30 mins.
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Chipotle Black Bean and Yam Stew

Chipotle Black Bean and Yam Stew
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Chipotle Black Bean and Yam Stew
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Ingredients
Servings:
Instructions
  1. Heat a large 6 or 8-quart pot over medium heat. Add coconut oil then add onions and saute for 5 to 7 minutes. Then add the spices, salt, yams, and garlic and saute a minute or two more. Add the black beans and water (or bean cooking liquid). Simmer uncovered for 10 to 15 minutes or until yams are barely tender but not yet cooked. Timing will depend on what size you dice your yams. Add the diced peppers and simmer for 10 minutes more. Taste and adjust salt and spices if necessary. Remove from heat and add lime juice. Top with Cabbage slaw and serve with pumpkin cornbread.
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Slow-cooked Lamb with Garlic, Lemon & Rosemary

Slow-cooked Lamb with Garlic, Lemon & Rosemary
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Slow-cooked Lamb with Garlic, Lemon & Rosemary
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Ingredients
Servings:
Instructions
  1. On a chopping board, pat the lamb dry with paper towels. Finely grate half the zest off the lemon and grind into a paste with the garlic, rosemary, oil, salt and pepper using a mortar and pestle. Rub the paste all over the lamb. If you like, let it sit on the countertop for half an hour or so, or refrigerate for a few hours or overnight.
  2. Put the lamb into the CrockPot. Add about half a cup of liquid. Squeeze the juice of the lemon over top. Cover and cook on low for 6-8 hours.
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Artichoke Dip

Artichoke Dip
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Artichoke Dip
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Ingredients
Servings:
Instructions
  1. Preheat oven to 350˚F. Blend all ingredients except the artichokes, spinach and parsley in a food processor until smooth. Add the artichokes, spinach and parsley and pulse chop until mixed well. Pour in a baking dish and bake for 20 minutes, cool slightly and serve with organic, non-GMO tortilla chips.
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Red Lentil Soup

Red Lentil Soup
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Red Lentil Soup
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Ingredients
Servings:
Instructions
  1. Heat the coconut oil in a large cooking pot (large enough to hold 8L of soup). Add the onions and sauté until soft.
  2. Add the garlic, ginger, and curry powder and sauté a minute or so more.
  3. Add the lentils, carrots and chicken stock. Bring to a boil, then turn down to medium-low and simmer, covered, for 1 hour.
  4. Add the chopped kale and lemon juice. Allow to sit for 5 minutes away from heat. Enjoy.
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Homemade Pestos

Homemade Pestos
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Homemade Pestos
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Ingredients
Servings:
Instructions
  1. Add all ingredients to food processor.
  2. *Harvesting Nettles: When you pick nettles be sure to wear long pants, long sleeves, and thick gardening gloves, and cut the plants with scissors, because if you don’t, you will get stung. Also, pick the top third of the nettle plant and to only pick when it is still young, to ensure the freshest, tastiest leaves that have the highest nutritional value and best medicinal properties. Also, the plant will still be able to grow and then you can harvest it again. Older plants tend to be more bitter and fibrous. For handling them, use tongs. Nettles will last in a bag in your fridge for about two weeks. Cooking, food processing, freezing and/or drying nettles will get rid of their sting.
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Thai Chicken Basil Salad Rolls with Almond Cilantro dipping sauce

Thai Chicken Basil Salad Rolls with Almond Cilantro dipping sauce
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Thai Chicken Basil Salad Rolls with Almond Cilantro dipping sauce
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Ingredients
Salad Rolls
Almond Cilantro Dipping Sauce
Servings:
Instructions
  1. Put all the ingredients for the dipping sauce in a bowl and mix well. Set aside.
  2. Bring a large pot of water to boil, then turn off and add noodles, stirring for about 1-2 minutes until they soften. Rinse in cold water and drain well.
  3. Place all the prepared ingredients for the salad rolls on the table for do-it-yourself salad wraps.
  4. Place a large bowl filled with warm water in the middle of the table. Take a rice paper wrap out and dip it in the warm water for no longer than 30 seconds (the wrap will continue to soften as you begin adding the fillings). Start with a very small amount of noodles and each filling in your wrap (don’t overfill it or it will be hard to close). Wrap up like a burrito, tucking the ends in.
  5. Use a spoon to scoop up the dipping sauce and pour it over your salad roll (I find this easier than dipping it in the sauce, whereby some of the contents fall out into the dip). Enjoy!
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whole Roasted Chicken, Mashed Yams & Gluten Free Gravy

whole Roasted Chicken, Mashed Yams & Gluten Free Gravy
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whole Roasted Chicken, Mashed Yams & Gluten Free Gravy
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Ingredients
Roasted Chicken
Mashed Yams
  • 5 to 10 large yams scrubbed well
Gluten Free Gravy
Servings:
Instructions
Roasted Chicken
  1. Put the rosemary sprigs and Herbamare into the cavity of the chicken. Stuff the garlic gloves under the skin of the breasts.
  2. Mix the tobasco with the Veganase and rub over the whole chicken.
  3. Cook at 325˚F for 2 ½ to 3 hours (1/2 hour for every pound).
Mashed Yams
  1. Dice the yams, leaving the skins on, and boil until tender, 30-45 mins,
  2. drain, add 2 Tbsp Earth Balance spread, ¼ cup homemade almond milk and 1 tsp Herbamare. Mash together.
Gluten Free Gravy
  1. Wisk the Arrowroot together with the cold water until a paste is formed. Add to the cooking juices and heat in a saucepan, stirring continuously and patiently until the sauce thickens, at least 5 minutes. The more cooking juices you use, the thinner your gravy will be.
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Romaine Lettuce wraps with Shrimp Avocado and Mango Salad

Romaine Lettuce wraps with Shrimp Avocado and Mango Salad
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Romaine Lettuce wraps with Shrimp Avocado and Mango Salad
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Ingredients
Salad
Dressing
Servings:
Instructions
  1. Combine all of the ingredients except the romaine in a medium bowl.
  2. Add the dressing. Scoop onto lettuce leaves and wrap up like a taco. Enjoy.
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Grilled Rosemary Chicken with Tomato-Avocado Salsa

Grilled Rosemary Chicken with Tomato-Avocado Salsa
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*Make the salsa after you take the chicken off the grill
Grilled Rosemary Chicken with Tomato-Avocado Salsa
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*Make the salsa after you take the chicken off the grill
Ingredients
Grilled Chicken
Tomato-Avocado Salsa
Servings:
Instructions
Grilled Chicken
  1. Combine first 4 ingredients in a large bowl. Sprinkle chicken with salt and pepper, and add to the bowl. Marinate in the refrigerator 30 minutes to 2 hours. Heat grill. Remove chicken from marinade, discarding marinade. Grill 3 minutes on each side or until done. Serve with the Tomato-Avocado salsa.
Tomato-Avocado Salsa
  1. Combine first 4 ingredients in a large bowl, stirring with a wisk. Add remaining ingredients and stir gently.
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