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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Quinoa Tabbouleh Salad

Quinoa Tabbouleh Salad
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The quinoa replaces traditional tabbouleh in this recipe, and is lovely combined with the parsley, mint and lemon flavors.
Quinoa Tabbouleh Salad
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The quinoa replaces traditional tabbouleh in this recipe, and is lovely combined with the parsley, mint and lemon flavors.
Ingredients
Servings:
Instructions
  1. Rinse the quinoa well and strain with a fine strainer.
  2. Cook quinoa in water—bring to a boil, reduce heat and simmer 20 minutes covered on low heat, set aside to cool.
  3. Combine cooled quinoa with remaining ingredients.
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Stevia Sweetened Lemonade

Stevia Sweetened Lemonade
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Stevia Sweetened Lemonade
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Ingredients
Servings:
Instructions
  1. In a large pitcher, add all ingredients and stir. Enjoy!
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Pan Fried Snapper

Pan Fried Snapper
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Pan Fried Snapper
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Ingredients
Servings:
Instructions
  1. Heat oil in large frying pan over medium-high heat.
  2. Sprinkle fillets with sea salt or Herbamare and cumin. Cook 3-4 minutes on each side or until done. Remove fillets from pan and keep warm.
  3. Add wine and lemon juice to the pan; bring to a boil. Reduce heat and simmer 2 minutes or until slightly thick, scraping the pan to loosen the browned bits.
  4. Stir in capers and parsley. Spoon sauce over fillets.
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Garden Kale Salad

Garden Kale Salad
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Garden Kale Salad
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Ingredients
Garden Kale Salad
Dressing
Servings:
Instructions
  1. Chop the kale into small pieces and add it to a large bowl. In a smaller, separate bowl whisk together the dressing. Add the dressing to the salad and gently massage it into the kale with your hands. This will soften it almost immediately. Then add the diced avocado and remaining ingredients. Gently toss together.
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Eggs Benny on Polenta with Heart Friendly Hollandaise, Artichokes and Red Onions

Eggs Benny on Polenta with Heart Friendly Hollandaise, Artichokes and Red Onions
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Eggs Benny on Polenta with Heart Friendly Hollandaise, Artichokes and Red Onions
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Ingredients
Eggs Benny
Servings:
Instructions
Eggs Benny
  1. Cut polenta crosswise into 8 slices. Heat 2 tsp olive oil over medium-high heat in a large frying pan. Add polenta slices; cook 3 minutes on each side or until lightly browned. Remove from pan and set aside. Fill the frying pan ¾ full with water and bring to a simmer. Reduce heat to low-medium and add lemon juice. When water is very hot but has ceased bubbling, crack each egg and pour into the water carefully. Allow the eggs to slowly cook in the hot water until the egg whites are no longer translucent and the yolks are cooked medium to well, depending on your preference. Meanwhile, sauté the red onions in olive oil under sweet and translucent. Add the artichokes and heat until warm. Place the onions and artichokes on the polenta triangles. Remove the eggs from the water using a slotted spoon and place on top of the triangles. Drizzle Heart Friendly Hollandaise sauce (see recipe below) over and serve with fresh fruit.
Heart Friendly Hollandaise
  1. Wisk all of the above ingredients together in a saucepan over low heat until well blended, creamy and warm. Spoon over Eggs Benny. Enjoy.
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Beet Borscht

Beet Borscht
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Beet Borscht
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Ingredients
Servings:
Instructions
  1. Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté until soft. Add carrots, beets, potatoes, and turnip and sauté for 10-15 minutes until vegetables start to soften. Add broth and bring to a boil; reduce heat and simmer for 15 minutes. Stir in lemon juice, dill and salt or Herbamare. Serve topped with Cashew Sour Cream.
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Apple Crisp with Coconut Dream Ice Cream

Apple Crisp with Coconut Dream Ice Cream
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Apple Crisp with Coconut Dream Ice Cream
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Ingredients
Filling:
Topping:
Servings:
Instructions
Preheat
  1. Preheat oven to 375 degrees
Filling
  1. Place all ingredients for the filling into a 7x11-inch baking pan. Gently stir together with a large spoon.
Topping
  1. In a small mixing bowl, stir together the quinoa flakes, brown rice flour, agave, cinnamon, and sea salt. Add oil and vanilla and stir together with a fork. Using your hands, crumble the topping evenly over the filling.
  2. Bake for about 40 minutes or until the juices are bubbling up and the topping is lightly browned.
Recipe Notes

Top with Larry and Luna's Coconut Dream (Vanilla Bean flavour) organic dairy free, agave sweetened coconut milk ice-cream (tastes like the real deal!)

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