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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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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Pasta with Pesto, Chicken and Broccoli

Pasta with Pesto, Chicken and Broccoli
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Pasta with Pesto, Chicken and Broccoli
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Ingredients
Servings:
Instructions
  1. Cook pasta according to package directions. While pasta is cooking, cut chicken into bite-sized pieces and cook in a frying pan over medium heat with a little coconut or olive oil. Set aside when thoroughly cooked. When pasta is a couple of minutes away from being finished, add broccoli in on top of cooking pasta and put the lid on. After a couple of minutes drain the cooked pasta and steamed broccoli and put in large bowl. Add pesto and chicken. Stir well. Enjoy.
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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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Carob Apple Cake

Carob Apple Cake
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Carob Apple Cake
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Ingredients
Servings:
Instructions
  1. Soak raisins in water for a few hours. For a treat use fruit juice, rum, sherry or brandy. Place sunflower seeds in a blender and grind to powder (meal). Mix carob powder, 1½ cups of shredded coconut, sunflower meal, and raisins.
  2. Peel apples and grate coarsely in a food processor. Mix in half the apple. Add the rest slowly while stirring until a thick consistency is obtained. You should be able to form into soft balls that hold together.
  3. Place a thin layer of shredded coconut at the bottom of a large pyrex dish. Pour the mix on top and press to make a 1 inch thick layer or, alternatively, roll into balls and roll them in coconut.
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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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Poached Pears

Poached Pears
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Poached Pears
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Ingredients
Servings:
Instructions
  1. In large saucepan heat juice, water, sugar and cinnamon over medium heat until sugar dissolves, about 5 minutes. Add pears. Cook, turning pears frequently, until tender, about 15 minutes. Using slotted spoon, transfer pears to cutting board. Reserve poaching liquid. Using sharp paring knife, slice each pear into fan shape while still keeping pear and stem intact. Place pears on 4 individual serving plates. Press down gently to fan the pear out. Cook poaching liquid over medium-high heat until slightly thickened and syrupy, about 5 minutes. Remove cinnamon stick. Spoon syrup over pears. Sprinkle with almonds.
  2. Serve chilled or warm.
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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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