Cilantro-Cabbage Slaw

Cilantro-Cabbage Slaw
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Cilantro-Cabbage Slaw
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Ingredients
Servings:
Instructions
  1. Place all ingredients into a medium-sized mixing bowl and toss together. Top your stew with a large spoonful or two of the slaw. Source: www.nourishingmeals.com
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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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Raw Caramel Dip

Raw Caramel Dip
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Raw Caramel Dip
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Ingredients
Servings:
Instructions
  1. Place the cashews into a small bowl and cover with water. Let soak at room temp for about 2 to 3 hours. Place the pitted dates into a separate small bowl and cover with water. Let soak for about 2 to 3 hours.
  2. To make the dip, drain and rinse the cashews then place them into a blender or Vita-Mix along with the dates (save the water), maple syrup, vanilla, and salt. Add about 6 to 8 tablespoons of the date soaking water and blend. Blend until ultra smooth, scraping down the sides if needed.
  3. Scoop out into small bowls and serve with sliced fresh apples. Source: www.NourishingMeals.com
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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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Quinoa-Salmon Burgers with Yam Fries

Quinoa-Salmon Burgers with Yam Fries
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Quinoa-Salmon Burgers with Yam Fries
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Ingredients
Quinoa-Salmon Burgers
Yam Fries
  • 4 to 5 large yams peeled
Servings:
Instructions
Quinoa-Salmon Burgers
  1. Put all ingredients except the salmon and quinoa in a food processor and pulse until finely minced. Add the salmon and quinoa and pulse again until well mixed. Form into patties and place onto a plate.
  2. Heat a large skillet over medium to medium-high heat. Add a tablespoon or so of coconut oil and place a few patties in the skillet. If your pan is hot it should only take 2 to 3 minutes per side to cook. If your pan is not quite heated it will take about 5 minutes per side and they may stick a little. Source: www.NourishingMeals.com
Yam Fries
  1. On a chopping board, cut yams into fries, toss in olive oil, sea salt, and black pepper. Roast @ 375 on a large cookie sheet (don't crowd them) until done (15-20 minutes).
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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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Pecan Truffles

Pecan Truffles
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Pecan Truffles
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Ingredients
Servings:
Instructions
  1. Place the pecans, cinnamon, and sea salt into a food processor fitted with the "s" blade. Process until nuts are very finely ground.
  2. Then add the pitted dates and coconut oil. Process again until well mixed. Check to see if you can form a truffle by rolling some of the mixture in your hands. If it falls apart then add the maple syrup and process again.
  3. Scoop out the mixture by the large spoonful and roll into balls. Then roll in shredded unsweetened coconut. Store in the fridge for up to 10 days.
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Raspberry Balsamic Salad Dressing

Raspberry Balsamic Salad Dressing
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Raspberry Balsamic Salad Dressing
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Ingredients
Servings:
Instructions
  1. Put all the ingredients except the olive oil in a Magic Bullet or Blender and blend well. Add the olive oil and blend for a second.
  2. Pour the dressing over your favorite salad. Transfer remaining dressing to a glass jar. Will last 7 to 10 days in the refrigerator.
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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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Cashew Sour Cream

Cashew Sour Cream
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Cashew Sour Cream
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Ingredients
Servings:
Instructions
  1. Cover cashews with water and soak overnight.
  2. Drain off soaking water and place nuts in a food processor. Add salt, cold water vinegar and lemon juice. Puree for 3-4 minutes or until smooth and creamy.
  3. Use in any recipe that calls for sour cream. Keeps in the refrigerator for 1 week.
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