Ingredients:
Directions: Rinse off vegetables and push through juicer of choice. Drink immediately after juicing. Makes 1 serving. Ingredients:
Directions: Put almond milk, Dandy Blend, Anandamide, and vanilla stevia in a blender with ice. Bend until thoroughly mixed and ice incorporated. Pour and enjoy! Makes 1 serving. Low Glycemic, Vegan, Egg Free, Detox Friendly, Clear Change, Heart Healthy Glycemic friendly, Grain Free, Dairy Free, Gluten Free, Egg free Ingredients:
Put chia seeds, almond milk and vanilla stevia in a 1-quart glass jar with a lid. Tighten the lid and shake well to thoroughly combine. Or, stir together seeds, almond milk and vanilla stevia in a bowl. Refrigerate overnight. When ready to serve, stir well. Spoon into bowls and top with fruit and coconut. Makes 2 servings. Calories: 280 Protein: 3g Carbohydrates: 24g Fat: 8g Fiber: 7g Low Glycemic, Vegan, Egg Free, Detox Friendly, Clear Change, Heart Healthy Glycemic friendly, Grain Free, Dairy Free, Gluten Free, Egg free Zucchini fritters can be made in advance, stored in the fridge or freezer for quick meals. Keep this recipe in mind for busy days when you know you need a great snack on hand!
Ingredients:
Directions: Place grated zucchini in a large bowl. Add salt and gently toss so that the salt covers the zucchini and let sit for 10 minutes. Use a clean dish towel or paper towel to soak as much moisture from the zucchini as possible. Then, add the rest of the ingredients and mix well. Heat coconut oil in a large skillet over medium high heat. Scoop 2 tablespoons of batter for each fritter. Flatten the fritters with spatula, and cook so that each side is golden brown. This dish can be served warm with a topping of greek yogurt or cashew cream and a nice side salad. Make large batches and freeze in serving sized ziplock baggies to take on the go snacks or lunches. Makes 4 servings. Calories: 218 Protein: 8g Carbohydrates: 16g Fat: 7g Fiber: 4g Ingredients:
2 pounds green beans, trimmed 2 teaspoons extra-virgin olive oil 1 medium onion sliced in long, thin wedges 1/4 teaspoon salt Ground pepper to taste 1/4 cup toasted pine nuts 5-10 dehydrated or fresh figs 1 grated beet (optional) Directions: 1. Sauté onion with olive oil in a large sauté pan until golden . 2. Slice figs in ½ or 1/4 sized equal pieces and add to the onions, let figs get a light crust. 3. Add pine nuts and allow them to slightly brown. 4. Add green beans, stir occasionally for even heat, cover and let cook until slightly tender. Makes 8 servings. Calories: 99 Protein: 5g Carbohydrates: 10g Fat: 5g Fiber: 5g Ingredients:
Directions: Sauté onion in large sauté pan with olive oil. Add cauliflower and peas to browned onions. Stir in spices and coconut cream. Let simmer until cauliflower is slightly tender. Serve and enjoy Makes 4 servings. Serving size: 1 cup Calories: 130 Protein: 4g Fat: 5g Fiber: 8g This recipe is great for your immune system and great for your waistline!
Ingredients:
Directions: In a large soup pot, sauté the onion and leek in olive oil until golden. Add pumpkin puree, vegetable broth, coconut cream and mix with wisk until uniform. Add spices and continue to wisk as the soup simmers for 20 minutes. Serve in bowls and top with pumpkin and sunflower seeds. Makes 4 servings. Calories: 180 Protein: 3g Carbohydrates: 14g Fat: 8g Fiber: 4.5g This salad is a quick and easy fix when you are looking for something with extra pizazz. The arugula is slightly spicy and tangy, balanced with the sweetness of the apples. Gourmet flavors made easy!
Salad Ingredients:
Lemon Vinaigrette Dressing Ingredients:
Directions: Start by blending the ingredients for the dressing until homogenous. If you like this dressing, make a large batch of it by doubling the recipe and store in the refrigerator. Next, combine arugula greens with apple slices, chopped figs, and pine nuts in a large salad bowl. Then cover the salad with dressing and mix well. Serve and enjoy! Makes 2 servings Calories: 185 Protein: 3g Carbohydrates: 17g Fat: 12g Fiber: 7 g |