Ingredients:

  • 1 pint jar
  • 4 small lemons, quartered but held together (like a flower) the last 1/2 “
  • sea salt, approximately 8 Tablespoons
  • approximately 1/2 cup fresh lemon juice
  • black peppercorns, garlic cloves, bay leaves (optional)

Here’s How:

  1. Clean your jar.
  2. Place 1 T salt in bottom of jar and if using extras, sprinkle about 4-5 peppercorns, 1 bay leaf and 1 garlic clove.
  3. Sprinkle salt on flesh of cut lemon generously and place flesh side down in jar, open like a flower petal and press down to release juice.
  4. Place another T of salt on rind of lemon in jar and repeat process until you can not fit any more lemons (a pint jar will hold about 4 small lemons.
  5. Be sure to end with salt on rind, and squish lemon juice out of lemon to cover top lemon. If needed, squeeze additional juice on top.
  6. Store jars on counter for 30 days before using.
  7. When using preserved lemons, you can rinse, remove any seeds that have remained, and follow recipes of your choosing.

Preserved lemons make excellent salad dressings, sauces, dips and go very well with fish, poultry and vegetables. They can be used in desserts as well.

A pint jar of preserved lemons makes an excellent gift, especially during the holiday season.

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Ingredients:

  • 2 cups unsalted tahini
  • 1 cup organic sugar
  • 1/2 cup xylitol
  • 1/2 cup filtered water
  • 1/8 tsp sea salt
  • 5 T coconut cream
  • 4 oz dark chocolate melted

Here’s How:

You will need a candy thermometer, 8/8 pyrex dish lined with parchment paper.

  1. Add sugar and water to a medium sauce pan and heat over medium heat until the candy thermometer reads 230.
  2. Warm the tahini with the salt by placing glass measuring cup in a pot of water.
  3. Melt chocolate in a double boiler and set aside.
  4. In a separate pot, melt the coconut cream.
  5. When the sugar water reaches 230, pour it into tahini mixture and stir as little as possible to blend.
  6. Stir in the melted coconut cream.
  7. Pour the mixture in parchment lined dish.
  8. Slowly swirl in the melted chocolate.
  9. Place in fridge to chill overnight.
  10. Cut into squares and enjoy!

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It feels like Winter which always makes me think of roasted vegetables. We are bringing a veggie dish to a friend’s house tomorrow evening so for tonight’s dinner, my husband and I tested out this recipe and tomorrow, I will have it super easy, as everything is cut up, so all I have to do is season and roast!

Ingredients:

Feel free to be creative with your veggie choices and combine similar densities on the cookie sheet so they cook evenly.

  • 1 leek, medium onion or 2 shallots
  • 12 whole garlic cloves
  • 2 cups crimini mushrooms, cut in half
  • 2 carrots, cut in diagonals and then 1/8″ slivers
  • 1 large beet, cut in 1/8″sticks
  • 2 small turnips, sliced in 1/8″ rounds and then either sliced in sticks or triangles
  • 1 cups broccoli florets
  • 1 cup brussel sprouts
  • 1 zucchini cut in sticks
  • 1/2 cup pitted kalamata olives (optional)
  • 3 T olive oil to drizzle on vegetables
  • salt and pepper to taste
  • 1 T white balsamic vinegar (optional)

Here’s How:

  1. Preheat oven to 425.
  2. Use 2 cookie sheets, and place each of the 3 consecutive ingredients on the cookie sheets so you will roast the onions thru the mushrooms on the first sheet, and the carrots, beets and turnips on the 2nd.
  3. Drizzle each batch with olive oil and salt and blend well with fingers.
  4. Place 2 of the 3 batches in the oven.
  5. When the onion mixture is done, place in a large bowl and roast the broccoli, Brussels and zucchini.
  6. Each tray will vary slightly in roasting time but anywhere from 10-15 minutes per tray.
  7. Flip veggies with a spatula to brown both sides.
  8. You will need to taste them for doneness and use your oven timer as you add more cooking time.
  9. Place all veggies in the same bowl, add the olives, fresh ground pepper and balsamic vinegar if desired.

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Ingredients:

  • 2 cans cannellini beans
  • 1/2-1 cup white wine
  • 1 medium onion diced
  • 2 garlic cloves, minced
  • 4 slices of pancetta, diced
  • 3 celery stalks, chopped
  • 2 carrots, chopped
  • 1-2 T ghee or extra virgin olive oil
  • 1/2 cup chopped tomatoes (canned is ok)
  • 1 tsp oregano
  • 2 tsp parsley
  • 1 tsp rosemary
  • 1/8 tsp red pepper flakes
  • 4 cups chicken or vegetable stock
  • 1 cup dry orzo, cooked al dente (could use gluten free, whole grain and any short shaped pasta you like)
  • 1/2 cup grated parmesan (optional)

Here’s How:

  1. Drain and rinse beans and place 1 can in a food processor and puree with 1/2-1 cup white wine.
  2. Heat stock and simmer.
  3. Saute onion until translucent, add garlic, pancetta and spices and cook until slightly browned. Set aside.
  4. Saute celery for 5 minutes, add carrots for another 7 minutes or until both are done.
  5. Add onion mixture and veggies to soup and then add crushed tomatoes.
  6. Add puree to soup, stir, add cooked pasta, season with salt and fresh ground pepper.
  7. Simmer for 15 minutes and serve.
  8. Top with grated parmesan if desired.

 

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Yield: 2 cups

Ingredients:

  • 1/2 cup each of walnuts, pecans, cashews and almonds
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/8 tsp cumin
  • 1/8 tsp red pepper
  • 1/8 cup water
  • 1/4 cup xylitol (tastes just like sugar but low on glycemic index)
  • 1/2 T ghee (clarified butter) You can use unsalted butter as well

Here’s How:

  1. Preheat oven to 350.
  2. Place nuts and spices in a bowl and stir.
  3. Heat water, ghee and xylitol, stir for 1 minute.
  4. Pour over nut mixture and bake on prepared cookie sheet or parchment paper and bake for 10 minutes at 350.
  5. Cool and store in airtight container.

These nuts are a tasty treat, lovely served with dark chocolates or pack them up in wax paper, then a ziplock bag with a ribbon and gift them for the holidays.

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  • 1 pint white vinegar
  • 1 cup home grown grapes
  • 1 stick cinnamon
  • 1 pint mason jar

Here’s How:

  1. Place washed whole grapes in pint jar with cinnamon stick with  and fill with vinegar.
  2. Cover and let sit on the counter for 30-60 days.
  3. Strain liquid and use you would any vinegar; especially delicious in salad dressings.

Shrub or Drinking Vinegar Recipe:

  1. Place vinegar in small heavy sauce pan and bring to simmer.
  2. Add 1/2 -1 cup sugar, stir until dissolved and simmer for 10 minutes.
  3. Pour into bottles and use as seasoning for cooking, or drizzle vinegar into a glass of sparkling water and enjoy as a non-alcoholic cocktail.

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Ingredients:

  • 2 garlic cloves
  • 1/2 ” square fresh ginger
  • 4 apricots
  • 4 pieces crystallized ginger
  • 1/2 cup roasted almonds
  • 1/2cup almond butter
  • 1 T grated lime rind
  • 1 T fish sauce
  • 1 1/2 tsp harissa
  • 2 T liquid aminos or tamari
  • 1/4 cup water
  • 1 T lime juice
  • fresh ground salt and pepper to taste
  • 1 T olive oil

Here’s How:

  1. Place first 5 ingredients in food processor and blend.
  2. Add remaining ingredients except olive oil and blend again.
  3. Add oil, blend and voila!

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This is a refreshing way to enjoy a non alcoholic cocktail, especially in the warmer weather. Shrubs have been imbibed for centuries and are coming back around. fun to create and tasty to drink!

Ingredients:

  • 1 pint white vinegar
  • 1 cup cherry tomatoes
  • 6-8 fresh basil leaves
  • 1 pint mason jar

Here’s How:

  1. Place washed whole cherry tomatoes in pint jar with fresh basil and fill with vinegar.
  2. Cover and let sit on the counter for 30-60 days.
  3. Strain liquid and use you would any vinegar; especially delicious in salad dressings.

Shrub or Drinking Vinegar Recipe:

  1. Place vinegar in small heavy sauce pan and bring to simmer.
  2. Add 1/2 -1 cup sugar, stir until dissolved and simmer for 10 minutes.
  3. Pour into bottles and use as seasoning for cooking, or drizzle vinegar into a glass of sparkling water and enjoy as a non-alcoholic cocktail.

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It’s autumn which means Mushroom season in the moist Northwest…Yum!

Ingredients:

  • 12-15 fresh shiitake mushrooms, sliced
  • 7 garlic cloves, sliced or chopped
  • 1 T ghee
  • salt and pepper to taste
  • 1/4 cup white wine (optional)

Here’s How:

  1. Clean by gently brushing dirt off and slice mushrooms and set aside.
  2. Slice or chop garlic and set aside.
  3. Heat a skillet, then add ghee and add both garlic and mushrooms together.
  4. Stir for 1-2 minutes on medium high heat.
  5. Add wine and salt and pepper and turn down to medium to medium low and cover for another 5 minutes or until done.
  6. Serve in a small bowl.

This dish goes well with Sautéed Kale, Roasted Carrots and turkey bacon for breakfast, lunch or dinner.

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Ingredients:

  • 6-8 fresh sweet carrots
  • 2 tsp coconut aminos or tamari
  • 2 tsp maple syrup
  • 1/4 cup chopped roasted nuts of your choice (filberts, almonds, walnuts, pecans)
  • salt to taste
  • a sprig of parsley (garnish)

Here’s How:

  1. Quarter carrots length wise and place in a bowl for tossing.
  2. Sprinkle with liquid aminos and maple syrup.
  3. Season with salt and toss.
  4. Place on greased cookie sheet and roast at 400 for 12-15 minutes.
  5. Garnish with parsley
  6. Serve on a white small plate so orange color pops.

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For breakfast, we had this simple kale, with roasted carrots, turkey bacon and sautéed fresh shiitakes with lots of garlic. Yum!

Ingredients:

  • 1 bunch lacinato kale
  • 4-5 garlic cloves, chopped (optional)
  • 1 T ghee
  • sprinkle of liquid aminos or wheat free Tamari
  • sea salt and pepper to taste

Here’s How:

  1. Wash kale leaves and remove from stems by starting on bottom end, holding stem with finger tips of one hand, grabbing both sides of kale leaves with other and briskly sliding down the stem, removing the leaf.
  2. Complete removal of stems of all leaves, and discard or save for another saute or soup stock.
  3. Chop leaves and set aside.
  4. Chop peeled garlic and set aside.
  5. Heat large skillet and when hot, add ghee and garlic if using.
  6. Add kale right away, sprinkle with liquid aminos and cover on medium heat for 4-5 minutes or until tender and done.
  7. Season with salt and pepper and place in a lovely small platter, piled high.

 

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These tasty treats are the next best thing to chocolate in my book and I like to have one as an evening treat instead of the stimulation that chocolate might offer.

Ingredients:

  • 1/2 cup cashews
  • 1/2 cup almonds (or you can choose whatever nuts you like)
  • 1-1 1/2 t lime zest
  • juice of 1 lime
  • 1/4 cup coconut oil
  • 1 T honey, or sweetener of your choice
  • 1 T coconut flour
  • 1 T almond flour (or omit one of them, and do 2 of 1 kind)
  • pinch of sea salt
  • 2/3 cup shredded unsweetened coconut to roll balls in

Here’s How:

  1. Place nuts in food processor and grind till a coarse consistency.
  2. Add remaining ingredients except for shredded coconut and grind.
  3. Make balls whatever size you enjoy (I like them the diameter of a nickel) and roll in shredded coconut.
  4. Chill and store in airtight container in fridge.

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Ingredients:

Soup:

  • 7 cups chicken broth
  • 4-5 shallots, chopped
  • 7-9 garlic cloves, chopped
  • 1/2-1 cup dry white wine
  • 1 bunch escarole, chopped
  • 1/4 cup chopped parsley
  • 1/8 tsp crushed red pepper flakes
  • salt and pepper to taste
  • sprinkle of fish sauce (optional)
  • a touch of parmesan for serving

Meatballs:

  • 1 lb grass fed lean ground beef
  • 1/3 cup grated pecorino
  • 1/2 tsp sea salt
  • 1 tsp dried herbs, oregano, basil, etc.
  • 1 egg

Here’s How:

  1.  Make chicken stock either fresh, with cartons or cubes and simmer.
  2. Saute shallots for 3-5 minutes, then add garlic and slightly brown.
  3. Add to soup pot with white wine and simmer.
  4. Make meatballs in whatever size you prefer and sauce in hot skillet until browned on each side but only slightly cooked in the inside as the soup will further cook them.
  5. Place in soup pot and be sure to pour broth on saute pan to get extra “goodies” for flavor and richness.
  6. Add escarole and parsley and season with salt and peppers, both fresh ground black and red pepper flakes.
  7. Serve and enjoy.
  8. Top with grated parmesan if desired.

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Ingredients:

  • 1/2 cup raw almonds
  • 1/2 cup dried apples
  • 1/2 cup dates, pitted
  • 1 1/2 tsp cinnamon

Here’s How:

  1. Place all ingredients in food processor and mix until completely blended.
  2. Roll into balls in between your hands, approximately the diameter of a nickel.
  3. Store in airtight container in the fridge.
  4. You will have approximately 15-20 chews

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Ingredients:

  • 1 large shallot,  chopped
  • 1 small fennel bulb, chopped
  • 3-4 garlic cloves
  • 3-4 stalk celery, chopped
  • 3-4 large carrots,  chopped
  • 1 cup halved baby tri-color potatoes
  • 1 T ghee or avocado oil
  • 1-2 cartons organic chicken broth
  • 1 bay leaf
  • 1 can  tomato paste (6 oz)
  • 1 can tomato sauce (15 oz)
  • 1 can crushed tomatoes (14 oz)
  • 1 cup white wine
  • 1/2 lb salmon or white fish of your choice
  • 1/2 lb large shrimp (or 2 differing kinds of fish of your choice)
  • 5 fresh basil leaves,  chopped
  • 1/4 cup chopped parsley
  • juice  of 1-2 limes
  • salt and pepper to taste
  • sprinkle of fish sauce
  • herbs of your choice, (1/4-1/2 tsp of each) 21 seasoning salute, basil, oregano, thyme

Here’s How:

  1. Cut up all vegetables and place them aside in piles.
  2. Heat large soup pot and place ghee or oil in it
  3. Add shallots and saute for 5 minutes and then add fennel and garlic for another 5 minutes.
  4. Then add celery for 3 minutes,  carrots for 5 minutes and potatoes for another 7 minutes.
  5. Add chicken broth, wine, tomato ingredients, bay leaf and dried spices.
  6. Heat a skillet, add a tsp of fat, and cook the salmon covered for 4 minutes and flip for another 3 minutes. It doesn’t need to be all the way done yet. When  it cools, remove skin, check for bones and cut into bite sized pieces.
  7. Place shrimp in soup pot and cook for 7 minutes at a simmer.
  8. Add fresh herbs, lime juice, salmon and salt and pepper to taste.

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Ingredients:

  • 3 cups almond flour
  • 3/4 tsp baking soda
  • A little less than 1/2 tsp sea salt
  • 1/3 cup maple sugar or organic sugar
  • 3 organic eggs
  • 3 T olive oil or melted ghee
  • 3 T honey
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 1 cup frozen blueberries

Here’s How:

  1. Preheat oven to 375.
  2. Grease a 12 muffin tin or use paper liners.
  3. Mix dry ingredients (first 4 listed) in a bowl and set aside.
  4. In a separate bowl, beat eggs.
  5. Add oil slowly, then honey and extracts.
  6. Mix wet and dry together.
  7. Fold in blueberries.
  8. Place in greased muffin tin.
  9. Bake for 10-15 minutes and watch carefully the last 5 minutes (you may want to turn down oven to 350).
  10. Cool on wire rack.

These muffins are tasty and nutritious and high in protein, low in carbs and calories. Yum!

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Ingredients:

  • 6 eggs
  • 3/4 cups almond butter
  • 1/4 cup coconut oil or ghee
  • 1 tsp apple cider vinegar
  • 2 T honey or maple syrup
  • 1/4 cup ground flax seeds
  • 3 T almond flour or garbanzo flour or combination
  • 1/2 tsp sea salt
  • 1 tsp baking soda

Here’s How:

  1. Preheat oven to 350
  2. Line a loaf pan with parchment and grease or simply grease the pan
  3. Mix first 5 ingredients with an electric mixer or immersion blender
  4. Mix dry ingredients in a separate bowl
  5. Mix dry into wet and pour into loaf pan
  6. Bake for approximately 30 minutes or until toothpick comes out clean
  7. Cool completely before storing in an airtight container for a week in the fridge.
  8. You may toast but due to all the eggs, go lightly as it will burn easily.

 

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Ingredients:

  • 6 eggs
  • 2-3 cloves ofgarlic and 1/2 large onion sautéed (optional)
  • 1-1 1/2 cups slightly sautéed broccoli
  • 3 slices turkey bacon, crispy
  • salt and pepper to taste

Here’s How:

  1. Preheat oven to 400.
  2. Cook bacon for 15 minutes or until crispy.
  3. When done, turn down oven to 375.
  4. Saute onion, then garlic and add broccoli and cook al dente.
  5. Whisk eggs together, add salt and pepper and all of the ingredients
  6. Bake in greased muffin tins at 375 for 15 minutes or until egg completely cooked.

 

 

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Ingredients:
  • 1 1/4 cups corn meal or flour
  • 3/4 cup gluten free flour
  • 1/2 tsp sea salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 eggs
  • 1 1/4 cups buttermilk or a combination of milk (organic cow, almond or coconut milk) and greek yoghurt to be the volume of 1 1/4 cups and the consistency of thick milk or loose yoghurt
  • 1/4 cup honey
  • 1/4 cup ghee, butter or coconut oil

Here’s How:

  1. Preheat oven to 400.
  2. Grease muffin tin or use liners. Or, grease a large cast iron skillet or pyrex dish.
  3. Mix dry ingredients in one bowl and wet ingredients in another bowl. Start by lightly whisking eggs and then add the rest of the wet ingredients.
  4. Fold the wet into the dry, mixing as little as possible.
  5. Spoon into muffin tin and bake for approximately 15 minutes, depending upon your oven.
  6. Serve with ghee, butter, jam, nut butters and whatever you are having them with, (chili, frittata, lentil soup and more)

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Ingredients:

  • 1 cup almond butter
  • 2 T ghee (clarified butter)
  • 1/3 cup maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 1/3 cup cocoa powder
  • 1/2 tsp baking soda

Here’s How:

  1. Preheat oven to 325
  2. Place parchment paper in 8/8″ pyrex dish and grease paper
  3. Mix cocoa and baking soda together and set aside
  4. Mix all wet ingredients together
  5. Add dry to wet and mix well
  6. Place in baking dish, carefully spreading evenly with spatula
  7. Bake 20 minutes
  8. Let cool and cut into pieces

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Marinade for Grilled Meat: Steak, Ribs, Poultry

Ingredients: 3 pounds meat of your choice; sirloin steak, ribs or poultry  1/3 cup olive oil  2 cloves garlic – minced 2 tablespoons white wine vinegar  1/3 cup soy sauce (wheat free) 1/4 cup honey  1 teaspoon black pepper Here’s How: Mix marinade by placing everything but oil in a glass measuring cup and whisk […]

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Red Lentils with Capers and Sun-dried Tomatoes

Ingredients: 1/2 medium onion chopped 1 T ghee or avocado oil 2-3 garlic cloves, chopped 2 cups red lentils 1 1/2 cups chicken, veggie broth or water 1/2 cup white wine 1/2 cup chopped sun-dried tomatoes 1/4 cup capers salt and pepper to taste Here’s How: Heat skillet, add fat, and saute onion until slightly […]

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Preserved Lemon Sauce/Dressing

Ingredients: 3 garlic cloves 1 preserved lemon with seeds removed 1 heaping T light miso 1/4 cup white balsamic vinegar 1/4 cup filtered water 1/2 cup extra virgin olive oil salt and pepper to taste Place garlic in food processor and chop. Add lemon and chop Add miso, vinegar and water and mix until smooth […]

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Barbecued Wild Coho Salmon

Serves 2-3 Ingredients: 3/4 lb salmon fillet 1/4 cup tamari 1 T fish sauce 1/2 T sesame oil 1 T chipotle chili sauce 2 T port Here’s How: Marinate fish in above mentioned ingredients in a plastic bag in a bowl for a minimum of 30 minutes. Grill on medium heat on barbecue, skin side […]

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Coe’s Blueberry Crisp (Grain and Gluten Free)

Ingredients: 1 8″ pyrex pie pan or small pyrex rectangular dish (approx. 6/10″) 4 cups blueberries 2 T date sugar 1 T arrowroot 1 tsp fresh lemon juice 1/2 tsp cinnamon 3/4 cups almond flour 3 T date or coconut sugar 1/2 cup unsalted butter, softened 1/4 tsp sea salt 1 cup raw nuts, almond, […]

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Preserved Lemon Sauce

Ingredients: 1 whole preserved lemon 4 ounces 1/3 cup lemon juice 1/4 cup plus 2 tablespoons extra virgin olive oil 2 tablespoons mild honey 2 tablespoons water 1 large clove of garlic peeled and chopped fine Here’s How: Pick out and discard any seeds from the lemons. Place the lemon into a food processor with a steel knife or into a high speed blender. Add lemon […]

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Savory Turkey Muffins

Ingredients: 1 lb ground turkey 2-3 eggs 2 cups kale 1/3 onion 3 garlic cloves 1/2 tsp sea salt 3-4 fresh basil leaves (optional) 1 T taco seasoning or any seasonings of your choice and adjust to taste 1/2 tsp cumin (optional) 1/3 cup parmesan cheese, grated on top, after 20 min in the oven […]

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Frozen Yoghurt

Ingredients: 2 cups greek nonfat plain yoghurt (Trader Joe’s has a great one that is the highest in protein I have found) 2 -3 T almond butter 1/3 cup dark chocolate chips (optional) 1-2 packets stevia or 10-12 drops of liquid stevia (I like Vanilla Creme by SweetLeaf) You can use 1 T of honey […]

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Asian Style Salmon

4 servings: Ingredients: 1/12-2lbs salmon (depending on portion size) 3-4 garlic cloves, pressed 1 T grated ginger 2 T tamari 1 T rice vinegar 1/4 cup honey or maple syrup fresh ground pepper 2 green onions, sliced thinly ground sesame seeds to taste Here’s How: Preheat oven to 375 or turn on gas grill to […]

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Easiest Tahini Dip

Ingredients: 1/2 cup tahini (roasted or raw) 1 T umeboshi plum paste 3/4 cup filtered water Here’s How: Place tahini and umeboshi in a glass bowl and slowly mix in water with a fork until creamy and smooth. Refrigerate and serve. This is delicious as a salad dressing or dip for veggies and chips and […]

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Champagne Vinaigrette

Ingredients: 2 garlic cloves, pressed 1 1/2 tablespoons dijon Mustard 1/4 cup champagne vinegar 2 tablespoons fresh lemon juice 1 tablespoon honey or sweetener of your choice (a dash of stevia is an option for low carb) 2 or 3 dashes hot sauce, or cayenne 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 […]

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Zucchini Salad, serves 4

Zucchini Salad Ingredients: 2-3 zucchini’s, spiralized 3 garlic cloves 1/4 minced red onion or 4 green onions, chopped 2/3 cup cup cherry tomatoes, if small, keep whole, if large, slice in half 1/2 cup crumbled sheep’s milk feta 3 T olive oil 1-2 T balsamic vinegar sea salt and fresh round pepper to taste 1/4 […]

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Almond Butter Parsley Dip

Ingredients: 2 garlic cloves 2 green onions 1/2 bunch parsley 1 cup almond butter 1/2 small can of tomato paste 2 T fish sauce 1 T balsamic vinegar 1 T rice vinegar fresh ground pepper to taste Here’s How: Place first 3 ingredients in food processor and pulse. Add remaining ingredients and pulse again until […]

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Cauliflower Bagels

Follow recipe for Charla’s Cauliflower Tots http://healingthehunger.com/charlas-inspir…uliflower-tots/ Shape into bagels by forming balls (recipe should make about 6 bagels) Press slightly and create bagel hole Sprinkle with seeds of your choice: poppy, sesame, crushed almonds, fennel, coarse These bagels can be cut and smeared with spread of your choice; nut butter, ghee, cream cheese, etc […]

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Charla’s Inspired Cauliflower Tots

Ingredients: 1 head cauliflower 1-2 garlic cloves 2 eggs 1/2 tsp sea salt 2 t almond flour 2 T coconut flour Here’s How: Preheat oven to 400. Place 1/3 of cauliflower florets in food processor and pulse till ground fine. Remove ground cauliflower and place in a bowl and then continue until it is all […]

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Fermented Slaw

Ingredients: 1 large head white cabbage, shredded (by hand or food processor) 3 grated carrots Note: I love this fermented slaw made very simply with white cabbage, carrots and salt but if you want more variety, add any and all of the following ingredients. 1/4 head red cabbage, shredded 1/2 medium onion thinly sliced in […]

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Cornbread or Corn Muffins

Yield: 12 muffins or 1 skillet of cornbread Ingredients: 1/2 cup white whole wheat flour 1/2 cup unbleached white flour 1 cup corn flour 2 tsp baking powder 1/2 tsp sea salt 1/4 cup ghee or unsalted butter 1 1/2 cup buttermilk 1/4 cup molasses 1 egg 1.    Preheat oven to 400. 2.   Combine dry […]

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Julie’s Escarole Meatball Soup

This soup created by my dear “Italian” friend Julie is not only tasty and nutritious but the escarole offers such a wonderful texture that satisfies to the bone. Ingredients: Soup: 2 T ghee or avocado oil 3 garlic cloves 5 shallots 7 cups chicken broth 2 heads escarole 1 tsp dried basil (if fresh, use […]

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Dick’s Tart Cherry Gummies for Sleeping

Ingredients: 2  cups tart cherry juice, unsweetened 1/2 cup unflavored gelatin (Zint gelatin made from grass fed beef; order from Amazon.com) 1 tsp ascorbic acid (vitamin C powder) 1/3 cup honey Here’s How: Warm honey with gelatin and tart cherry juice. Stir in ascorbic acid. Pour into molds that hold 1/2 T each. Take 2 […]

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Nina’s Chicken Salad

Here’s a  recipe when you have roasted a chicken and you want to do something easy and tasty with the leftovers. 2 large chicken breasts, cooked (poached or baked) 4 stalks celery 1 carrot 1 cup sugar snap peas 1/3 cup red onion 1/3 cup dried plums, apricots, or cranberries 1 T taco seasoning (Trader […]

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Homemade Kombucha

Kombucha  is a delicious, satisfying and easy to make beverage that originated in China over 2,000 years ago. It is known to… improve digestion promote weight loss increase energy support the immune system cleanse and detoxify the body reduce joint pain and it’s a cancer preventative! All you need is a scoby (which is a […]

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Shredded Cross Rib Roast

Ingredients: 4 lbs cross rib roast 2 tsp kosher salt fresh ground pepper 1 T ghee (or organic unsalted butter) 1 large onion, sliced 6 large garlic cloves, whole 1 cup red potatoes, chunked (optional for low carb) 5 carrots cut in 4″ lengths 5 celery cut in 4″ lengths 1 1/2 cups green beans […]

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Broiled Salmon

Ingredients: 1 large fillet, about 18 ounces 1 T olive oil 1 large garlic clove, pressed 1 T ghee or butter 1 T worcestershire sauce 4 T white wine salt and pepper to taste fine herbs of your choice (dill, oregano, basil, etc) sliced lemon Preheat the oven’s broiler and set the oven rack about […]

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Satisfying Chocolate Chunks

Ingredients: 7 oz 85% chocolate* (organic preferable) 3 T coconut cream concentrate* 1 T coconut oil 1 packet stevia or 7 drops of liquid stevia 1 tsp vanilla  or almond extract (optional) 1/2 cup toasted chopped almonds (or walnuts or pecans) 1/2 cup chopped dried cherries or other chopped dried fruit of your choice (optional) […]

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Split Pea Soup

Ingredients: 2 cups split peas (can be a mixture of dahl, green or yellow split peas) 7 cups filtered water one yellow onion, chopped 5 cloves of garlic, chopped 4-6 carrots, chopped 4-6 celery stalks, chopped 3 cups kale, chopped other veggies of your choice: zucchini, peppers, green beans, cauliflower 2-3 T better than bouillon […]

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Ren and Coe’s Favorite “Avo” Salsa

2 large avocados 4 T fresh lime juice 2 ears of fresh corn 1/4 cup finely chopped red onion 1/2 cup finely chopped cilantro or parsley 2 large tomatoes diced or 1 cup medium salsa 1/8 tsp cayenne 1/4 tsp cumin Coarse salt and fresh ground pepper to taste Here’s How: Dice avocado in 1/4″ […]

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Nina’s Pesto

Ingredients: 4 cups fresh basil leaves (from about 3 large bunches) 1 cup arugula 1/2 cup olive oil 1/3 cup pine nuts or walnuts 2 garlic cloves 1/2 cup freshly grated Parmesan cheese (nutritional yeast for vegan/paleo) 3/4 teaspoon coarse kosher salt or 1/2 tsp sea salt You will need a small pot of boiling […]

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Chocolate Avocado Pudding/ Sorbet

Have dessert first! Avocados are loaded with healthy fat, vitamins and minerals. This dessert is rich, creamy and satisfying. It works as pudding or sorbet. All you need to do is freeze it for sorbet and if you change your mind, you can let it thaw for pudding. 2 avocados 1/4 cup cocoa powder 2 […]

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Veggie Burger Without Grains

These burgers take a bit of preparation, but not an overwhelming amount. They are tasty and satisfying and once you mix up a batch, they are super easy to bake. They freeze well  by first wrapping in saran and then tinfoil, individually. Yum! Ingredients: 1 T coconut oil 5 garlic cloves, minced 1 medium head […]

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Raspberry Coconut Muffins

Ingredients: 1/4 cup unsweetened coconut 2 tablespoons plus 3/4 cup all-purpose flour, divided 2 tablespoons plus 1/2 cup brown sugar, divided 4 tablespoons chopped macadamia nuts, divided 2 tablespoons avocado oil, divided 1 cup whole-wheat pastry flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 1/2 teaspoon ground cinnamon 1 large egg […]

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Welcome to Fresh Ideas!

A collection of simple, healthy recipes and ideas for incorporating easy, nourishing ways of living into your life. Food is one of the most immediately gratifying, sensual pleasures we are graced to experience. Let’s embrace it’s beauty – and nourishment. Search by Category (at left) – these recipes are simple enough for every day, but […]

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Simple Stuffed Chicken Breast

Ingredients: 2 large boneless chicken breasts 3 cups raw spinach 2 garlic cloves, chopped 1/2 cup ricotta or blended cottage cheese salt and pepper to taste Here’s How: Preheat oven to 350.  Place chicken breasts in skillet with 2″ of water, cover and steam for 8-10 min until almost done. (slightly pink) Slice chicken breast […]

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Sparkling Water and Bitters

A nice start to any evening! Pull out your favorite wine glass and before having your wine, hydrate with a glass of sparkling water flavored with bitters. There are many flavors to choose from. Bitter herbs  are actually great aids to digestion. They stimulate  enzymes your body needs to digest food efficiently so not only […]

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My Husband’s Favorite Mayonnaise

Ingredients: 1 1/4 cup extra virgin olive oil or avocado oil 1 organic egg 1 1/2 T apple cider vinegar 1 large clove garlic, minced 1 T dijon mustard 1/2 tsp sea salt 1 pinch paprika (optional) Combine all ingredients  except 1 1/4 cup olive oil in a glass jar and  let sit to room […]

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Krispy Kale Chips

Ingredients: 1 bunch of green or red curly kale 1 -2 T extra virgin olive oil Seasoning options: garlic granules to taste (optional) 5 T stone ground mustard fresh ground pepper (optional) or 2 T nutritional yeast 1/2 tsp sea salt Here’s How: Preheat oven to 250 degres. Wash and dry Kale and tear into […]

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Thai Peanut Sauce

Ingredients: 1 1″ piece of fresh peeled ginger 2 garlic cloves 1/2 cup peanut butter 2 T reduced sodium wheat free tamari 1/2 T fish sauce 1 1/2 T fresh squeezed lime juice 2 tsp brown sugar (xylitol or sucanat) 1/2 tsp red pepper flakes or chili paste with garlic 1/3 cup warm water Place […]

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Mirenna’s Lemon Bars

Use a 9 x 13 pan and preheat oven to 350 INGREDIENTS: 1 cup unsalted butter, softened 1 ¾ cups white sugar, separated 2 and 1/3 cups white flour, separated 1 and 1/2 teaspoon vanilla extract 1/2 teaspoon salt 4 large eggs 2/3 cup (~4-5 small lemons) freshly squeezed lemon juice 2 heaping teaspoons lemon […]

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Roasted Turkey Breast

Preheat oven to highest temperature Ingredients: 1 turkey breast 1/2  onion sliced into crescents 3-5 garlic cloves sliced 1 tsp paprika 1/2 tsp rosemary Here’s How: Grease 9/13 baking dish or cookie sheet. Place onions and garlic on sheet. Season turkey with herbs and place on top of onion and garlic. Place in oven, uncovered […]

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Live Nuts

4 cups raw nuts (almonds, walnuts, pecans) 1 heaping T sea salt Place nuts and salt in a large bowl and cover with filtered water, making sure the water is several inches above the nuts. Leave on the kitchen counter overnight. Drain in a colander and place on a cookie sheet. Your oven temperature needs […]

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Nina’s Chocolate Fudge

    Ingredients: 1 cup cocoa powder 1/2 cup honey (maple syrup for vegan) 6 T coconut cream concentrate (Tropical Traditions) 2 T coconut oil 1/2 cup water 1 tsp vanilla extract 2/3 cup chopped walnuts or pecans (raw or roasted) Optional: Add a pinch or two of sea salt, and/or 1/2 tsp cinnamon, 1/4 […]

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Val’s Light Mojito

This refreshing summer drink is a great alternative and a lighter version than the traditional. Why not reduce the sugar load and save a few calories too! Ingredients: 2 slices cucumber 1 peeled slice of ginger 1 lime wedge squeezed 1 sprig of mint leaves 1 shot of vodka in 8oz glass of your choice […]

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Donia’s Mexican Chili

Ingredients: 1 lb lean ground beef, turkey or chicken 1/2 small onion, chopped 2-3 cans of kidney beans 4 garlic cloves, chopped 2-3 onions chopped (2 cups) 1/2 red pepper, chopped 6-8 pieces bacon (turkey or regular) crisped and chopped 1  15 oz can chopped seasoned tomatoes 1/4 tsp oregano 1/2 tsp paprika 3-5 tsp […]

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Cannellini Parsley Dip

This dip is more interesting than typical hummus as the beans and parsley mixture are made separately and presented with the parsley mixture on top of the bean mixture. Cannellini beans offer a creamier consistency than garbanzos. Ingredients: For Parsley 1 cup parsley 1/2 – 1 cup cilantro (depending on taste for cilantro) 1 large […]

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Pumpkin Coconut Dip

This dip is especially enjoyable during the holiday season starting with Halloween on through the Winter season. Ingredients: 1 15 oz can organic pumpkin 1/2 can coconut cream (Trader Joe’s) 1 T yellow curry paste 1 tsp tom yum paste 1 T fish sauce (wheat free tamari for vegan and gluten free) 1 T fresh […]

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Artichoke Olive Dip

Ingredients: 1 cup pitted olives, (kalamata or your favorite) 1 can or 16 oz artichoke hearts (rinsed if oily or canned) 3/4 cup basil leaves or parsley 3 T extra virgin oil 1 T fresh lemon juice 1-2 cloves garlic, minced 1/4 tsp sea salt 1/4 cup sun-dried tomato 1 T lemon rind Here’s How: […]

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Peanut Coconut Sauce

Ingredients: 1/2 cup peanut butter 2T fresh lime juice 1-2 cloves garlic, minced 1 tsp freshly minced ginger 2 tsp fish sauce (wheat free tamari or soy sauce for vegan and gluten free) 1/2-1 T chili paste with garlic 3 T coconut cream concentrate 2 T organic wheat free tamari or soy sauce for vegan […]

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Chocolate Flourless Torte

Ingredients: 10 oz dark or bittersweet chocolate (60-72%) 3/4 cup (6 oz) unsalted butter 2 tsp vanilla extract 5 large eggs (room temperature) 1 cup sugar (xylitol for low carb) Preheat oven to 325 degrees. Grease a springform pan that is 8-9″ in diameter and 3″ deep. Place chocolate and butter in a double boiler […]

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Nina’s Thai Lemon Grass Soup with Chicken or Salmon

Ingredients: 1 T ghee or oil 3 shallots 2 T fresh ginger 1 stalk lemon grass, minced (if you do not have it,use tom yum paste) 1 tsp tom yum paste (instead of lemon grass) 2 tsp red cury paste (1 tsp if using tom yum paste) 1 zucchini sliced in small pieces 2 stalks […]

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Candied Roasted Pecans

Ingredients: 2 cups pecans 1 tsp cinnamon 1/2 tsp cumin 1/2 tsp garlic granules 1/4 tsp onion granules 1/8 – 1/4 tsp cayenne powder 1/4 tsp sea salt 1/2 packet stevia 1 egg white Preheat oven to 275 degrees. Place nuts in a bowl and coat with egg white. Mix all spices in a separate […]

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Mango Smoothie

Ingredients: 1 1/2 cups frozen cubed mango chunks juice of 1 1/2 limes 1/2 cup plain Greek yoghurt 1/8 tsp of cardamom 1 cup buttermilk 1-2 T maple syrup and/or honey 2 sprigs of mint for garnish Put all ingredients except lime and sweetener in blender. Blend till smooth. Taste, and add lime and sweetener […]

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Peanut Butter Smoothie

Ingredients: 7 ice cubes 2 T organic peanut butter 1 frozen banana (break into chunks) 2 good sprinkles of cinnamon 1/2-3/4 cups unsweetened coconut milk 1 T honey 1. Place all ingredients except honey in Vitamix or hefty blender and puree until smooth. 2. Add honey and blend for 5-10 seconds. 3. Pour smoothie into […]

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Good 4 U Chocolate Cherry Bars

Ingredients: 3 oz 70% or 85% dark chocolate 1/3 cup pistachios, roasted 1/3 cup almonds, roasted 1 cup pitted medjool dates 1/8 tsp sea salt 1/2 tsp vanilla extract 1/2 cup dried cherries 1. Place a piece of wax paper in an 8×8″  pan. The paper should drape over edges at least 2″. 2. Put […]

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Dianne’s Rosemary Almond Crackers

The consistency of these crackers is more like a “normal” cracker than the flax recipe. Plus, the rosemary adds a nice touch. Ingredients: 1 1/2 cups almond meal 1/2 cup chopped roasted almonds 1 egg ( for Vegan, omit and add 1/3 cup water) 4 T fresh rosemary 1 tsp  sea salt 1 T olive […]

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Pistachio Pesto

Ingredients: 1/2 cup shelled pistachios 1 cup fresh basil leaves 1 T lemon juice 1/2 cup olive oil 1/4 tsp sea salt fresh ground pepper to taste 1-1/2 T water 1. Place all ingredients in food processor and pulse until blended. Add a touch more lemon juice and sea salt if needed. 2. Refrigerate in […]

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Simple Spinach Egg Soup

For a really quick, warm and satisfying meal try this delicious soup. Ingredients: 8-10 cups chicken broth* 2 bunches (or 1 large bag) spinach 2-3 shallots 4-6cloves garlic 1-2 t olive oil or ghee (clarified butter) 1 can cannellini beans (optional) 3-4 eggs 1/2 cup white wine (optional) 1/2 cup shredded parmesan (optional)  Heat chicken […]

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Chocolate Walnut Chewy Cookie

These cookies are flourless and super easy to make. 1 1/4 cups  walnuts 1 1/4 cups confectioners sugar 1/8 tsp sea salt 1/4 cup plus 2 T quality cocoa powder 2 egg whites 1/2 T vanilla extract 1.  Bake walnuts on a cookie sheet for 7-9 minutes at 350. Cool. Chop fine. 2. Mix sugar, […]

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Easiest Tasty Good 4 U Chicken Soup

This is a warming, satisfying and nutritious dish! Serves 3-4 people. Ingredients: 4 cups water 1 T ghee or avocado oil 1/4 onion, chopped 3 garlic cloves 4 tsp chicken bouillon (you can use powder, little cubes, or liquid concentrate) * 2 carrots, sliced in bite sized pieces 2 celery stalks, sliced in bite sized pieces […]

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Low and Slow – And There’s More…

Low And Slow May Be The Way To Go When It Comes To Dieting  This was a piece that ran on NPR recently. I like it. It’s a catchy title on  many levels. It conjures up the tortoise and the hare – and in this fast paced, overstimulating, highly stressful world, the tortoise – low […]

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Overnight Oatmeal Muffins

The oats and buttermilk soak overnight, which gives the muffins a creamy, chewy texture. Ingredients: 1 cup rolled oats 2 cups buttermilk 1 2/3 cups whole wheat pastry flour or almond meal 3/4 cup sweetener; sucanat, brown sugar, xylitol or 3 packets of stevia 2 T butter, ghee, or vegetable oil ( I often use […]

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Nina’s Vinaigrette Salad Dressing

Ingredients 2-3 pressed garlic cloves 1 heaping T Grey Poupon mustard 1/2 cup balsamic vinegar 1/8 cup seasoned rice vinegar 1/2 cup extra virgin olive oil 1/2 tsp salt fresh ground pepper to taste Place all ingredients in jar with lid. Shake, chill and use as salad dressing. This dressing will keep in the fridge […]

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Mirenna’s Favorite Salad

This salad is festive and practically a meal in itself. Add a chicken breast, salmon or turkey burger and you’re all set! Ingredients: 1-2 heads of romaine lettuce 1 cup feta cheese (sheep milk preferable) 1 cup apple chunks or sliced strawberries 1/2 cup dried cranberries 1/2 cup roasted pecans 1 cup Nina’s Vinaigrette Dressing […]

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Better Chocolate Banana Icecream

Who doesn’t love ice-cream, especially on a warm summer evening? Here’s a non-dairy, tasty, healthy, easy to prepare recipe for chocolate ice-cream lovers! Yields 2 servings. Ingredients: 2 frozen bananas 2 T organic peanut butter 2 T cocoa powder 2 tsp vanilla extract cinnamon to taste (optional) coarse sea salt sprinkled on top (optional) Get […]

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Chicken Chili

Yield: 6-8 servings Ingredients: 1 1/2 lbs ground chicken (dark meat) 2 cans organic kidney beans 1 12 oz. can of tomato sauce 2/3 packet of taco seasoning (Trader Joe’s) 1 onion finely chopped 2 garlic cloves, chopped 3-4 stalks of celery finely chopped 2-3 carrots finely chopped 1/2 cup red wine salt to taste […]

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The Power of a Special Friend

No matter what our age, we all need at least one special friend; someone with whom we can share our deepest feelings, thoughts, and questions. None of us have to  do it alone. We need to be heard, reflected back, no answers necessary, simply reflections. We often know the next step if we give ourselves […]

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German Pancake

This is a fun, nutritious meal – especially fun for kids, both little and big! Serve this fresh out of the oven as it’s a visual treat to see it “puffed up”! Ingredients: 1/2 cup unbleached white flour 1 tsp sea salt 2 eggs 1 T unsalted butter 1/2 cup buttermilk, coconut milk, rice milk […]

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Delicious Raw Fruit Pie

Ingredients: 1 1/2 cups coconut 1 1/2 cups cashews or almonds 1/2 cup pitted dates 1 1/2 cups apple butter 2 peaches, sliced thin 1 cup blueberries a drizzle of honey 1. Combine coconut and nuts in food processor and pulse till crushed. 2. Add pitted dates and pulse till blended. 3. Press mixture into […]

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How Excess Sugar Affects Our Bodies

Last night we celebrated my daughter’s 15th birthday, so I made one of our favorite recipes: Lemon Layer Cake from Cooking Light (with a few modifications). They describe it as a “Chocolate Lover’s substitute” – and, as a chocolate lover, I must say it’s irresistible! So, due to my indulgence (which I oh so enjoyed […]

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Dianne’s Gluten Free Raw Crackers

These raw, crunchy, savory crackers are not only tasty and satisfying but excellent to keep “things moving”! Ingredients: 1 cup dark flax seeds 1 cup golden flax seeds 3 cups water 1 cup raw sunflower seeds 1 cup raw pumpkin seeds 1 T sea salt Preheat oven to 170 degrees or lowest possible temperature. Place […]

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Mango Rasberry Sorbet

This frozen treat is easy to prepare, cooling on a hot summer eve, and filled with anti-oxidants! This recipe takes less than 5 minutes to prepare and yields 3 – 4 servings, 1/2 cup each. Ingredients: 1 cup frozen mango chunks 1 cup frozen raspberries 3 T nonfat Greek yoghurt 2 tsp vanilla extract 2 […]

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Chocolate Peanut Butter Balls

Ingredients: 1 cup peanut butter 1 cup of pitted medjol dates and juice sweetened cranberries ( half and half or if you prefer, only dates) 2 pinches of salt 3 T quality cocoa powder 2 tsp vanilla extract 1/4-1/2 cup coconut milk, vanilla or unsweetened 1/2 cup shredded coconut (optional) Here’s How: 1. Place all […]

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Healing the Hunger Healthy Tips

Let’s start with Planning Ahead. This is a vital strategy on so many levels. It all boils down to two simple tactics: Eat frequently (every 2-3 hours) to prevent out of control eating. (Plus it will give you a sense of control because you choose what to eat.) Create a list, go grocery shopping, and […]

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Herbed Cheese Spread

1 large garlic clove 1 tsp dried basil or 2 T chopped fresh or frozen 1/4 cup chopped green onion 1 1/2-2 cups low-fat cottage cheese 1/2 cup feta Place first 3 ingredients in food processor and chop fine. Add cheeses and pulse till blended but chunky. Spoon into hollowed red cabbage for something special […]

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Baked Oatmeal

This dish can be stored in the refrigerator, portioned out and reheated in the microwave. It contains more protein than a bowl of oatmeal due to the added egg. Plus, it has a satisfying consistency and can be conveniently cooked ahead. 2 cups quick-cooking oats (uncooked) 1/3 cup sweetener of your choice, such as sucanat, […]

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Parsley Bean Dip

Ingredients: 1 cup parsley 2 garlic cloves 1 can cannellini beans 1/4 cup olive oil 1/2 tsp cumin 1/2 tsp chili paste with garlic 2 tsp umeboshi plum paste 1 T rice vinegar 1 T balsamic vinegar Place  garlic and parsley in food processor and pulse till finely chopped. Add rest of ingredients and blend […]

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Healthy Tips for Dealing with the Doldrums

Wintertime in the Pacific Northwest includes numerous wintery gray days. It’s so easy to drip down into feeling “Blah!” Clearly, we wouldn’t feel up if we didn’t feel down – but that awareness doesn’t ease the discomfort of the doldrums. So, what does help? For me, it’s taking some positive action – even when it’s […]

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Dark Chocolate Brownies

These brownies are so satisfying that I have to be strategic about when I make them. It’s hard to eat just one.  If you love brownies, and are concerned about overindulging, serve them for a gathering. But be sure to snag one, as they will disappear quickly! 10 T unsalted butter (1 1/4 sticks) cut […]

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Luscious Leeks

This is a great dish to serve for a special dinner… It is attractive, unique and delicious. Enjoy! Ingredients: 6 medium or 4 large leeks 3 T olive oil divided 1 T unsalted butter or ghee (or avocado oil for vegan) 1/2 tsp salt and fresh ground pepper 1/4 cup white wine 1 cup chicken stock […]

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Holiday Gift Ideas

Go green and light on the spending by creating homemade gifts that are inexpensive and meaningful. I love to give practical gifts, especially these days. Look for some attractive wooden, plastic or metal trays that could be part of a gift. Marshalls and Goodwill have economical prices on some great finds. Trays are great for […]

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Live Nuts

There are many spiced holiday nut recipes out during the holiday season. Here’s one that is really good, clean and simple – without all the extra spices. Give it a try… Ingredients: 2 cups raw almonds 2 cups raw walnuts 2 cups raw pecans 1 1/2 T salt Here’s How: 1. Blanch almonds by placing them […]

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Millet Yam Bake

Here’s a great gluten-free recipe that is not only delicious, but it’s also satisfying, warming, and chock full of nutrition! It’s a very Thrifty filling dish for guests or hungry teenagers as well! Yams have a high fiber content and can help lower LDL (bad) cholesterol levels, prevent colon cancer, and help with constipation. They are loaded […]

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