Recipes
Raw Beet Dip with Greek Yogurt
Ingredients 1/2 lb. beets (ends trimmed, roughly chopped) 1 cup almonds, toasted in a dry skillet, plus extra for garnish 3 to 4 tablespoons fresh squeezed lemon or lime juice 1 tablespoon pomegranate molasses 1 teaspoon crushed red pepper flakes 1 garlic clove, peeled 1 teaspoon kosher salt ½ cup extra-virgin olive oil Freshly ground black pepper 1 cup Greek yogurt Torn pita, for serving 3 Persian cucumbers, quartered, for serving Instructions Put the beets, toasted almonds, 3 tablespoons lemon juice, pomegranate molasses, red pepper flakes, garlic, and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. (Scrape down the sides, and blend again, until the mixture is very smooth) Add the olive oil (blend again until smooth) Taste, and adjust the seasoning with salt, pepper, additional lemon juice, and pomegranate molasses Spoon Greek yogurt into a bowl, smoothing it with the back of a spoon. Spread the beet dip over top, smoothing again with the back of a spoon. Top with a generous drizzle of olive oil. Zest a lemon over top. Sprinkle with chopped or crushed toasted almonds Top with reserved lemon zest. Serve with pita and cucumbers for dipping.
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Raw Flax Crackers
Ingredients 1 cup sesame seeds 2 cups ground brown flaxseed 1 cup whole brown flaxseed 1 cup sunflower not ground 2 tbsp cumin whole not ground 1 tsp curry powder 1 tsp Himalayan sea salt 1 1/2 cups water 1 lemon include peel 4 stalks celery 1 large onion 2 large handfuls of kale or spinach 1 cup packed parsley 1 cup purple carrots optional Instructions Soak sesame seeds while preparing other ingredients. Place flaxseeds, cumin, curry, and salt in a large bowl and stir. Blend the remaining ingredients except sesame seeds and carrots, then stir into the mixture in the bowl. Drain and rinse the soaked sesame seeds, then stir into the dough. Stir in the grated carrots (optional). Allow to sit for at least 15 minutes so the flaxseeds make the mixture gelatinous. Stir dough and spread 1⁄8 to 1⁄4 inches thick on parchment, plastic, or teflex dehydrator sheets. Using a spatula, score the dough into the size crackers you want. Dehydrate at 105° F for 8–10 hours.
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Cacao Flax Energy Bites
INGREDIENTS 1 cup rolled oats 1/2 cup peanut butter 1/4 cup cacao powder 1/2 cup unsweetened shredded coconut 1/4 cup flax seed meal 1/4 cup agave nectar 1 tsp Nourishing Nutrients Mushroom Powder 1 teaspoon vanilla extract a pinch of salt Toppings: Nuts, Cacao powder, Dried Fruit Flakes INSTRUCTIONS Place all ingredients in a food processor or blender. Pulse to combine until a dough forms. Scoop out the dough into a medium bowl and roll out 1/2-1 inch balls. These bites will last in the refrigerator for 1 week/ longer in the freezer.
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Paleo Blueberry Almond Muffin
Ingredients 1¼ cups almond flour ¼ cup starch 1 tsp baking soda ¼ tsp sea salt 1 cup mashed sweet potato ½ cup unsweetened almond or cashew butter ⅓ cup coconut sugar 3 large eggs, room temperature 1 tsp pure vanilla extract 1 cup blueberries Crumble topping ¼ cup almond flour 2 tbsp coconut sugar 2 tbsp coconut oil Instructions Preheat oven to 350ºF. Lightly grease a muffin tray. Flour mixture: In a small bowl, combine almond flour, starch baking soda, and salt. Whisk well to remove lumps. Sweet potato mixture: In a large bowl, whisk together mashed potato, almond butter, coconut sugar, eggs and vanilla until well combined. Topping mixture: Mix together crumble ingredients, almond flour, coconut sugar, coconut oil. Add flour mixture to sweet potato mixture, stirring just until combined. Stir in blueberries. Divide batter among muffin cups and sprinkle with topping mixture. Bake until a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Let cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely. Store leftovers covered in the refrigerator.
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Pomegranate and Pear Salsa
INGREDIENTS 2 fresh pears 1 fresh pomegranate, seeded half a red onion, diced 1/2 cup chopped fresh cilantro leaves juice of half a lime INSTRUCTIONS Toss all ingredients together until combined. Season to taste with salt and pepper. Serve immediately
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Protein Oat Energy ball
Ingredients Oat Ball Base: 1 1/4 cups Bob's Red Mill Gluten Free Rolled Oats Other option: quick oats or a blend of half quick, half old fashioned 2 tablespoons “power mix-ins” Chia seeds, Flaxseeds, Hemp seeds or additional rolled oats 1/2 cup nut butter of choice 1/3 cup honey or maple syrup 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1/2 cup mix-ins see below for flavor options My Favorite options: CLASSIC CHOCOLATE CHIP: any nut butter honey, 1/2 cup chocolate chips ALMOND JOY: Replace 1/2 cup of the oatmeal with 1/2 cup unsweetened coconut flakes almond butter, any sweetener, 1/4 cup chocolate chips, 1/4 cup chopped almonds DOUBLE CHOCOLATE: Any nut butter any sweetener, 1/2 cup mini chocolate chips, ADD 2 tablespoons cocoa powder Instructions Large mixing bowl mix ingredients: oats, power mix-ins, nut butter, sweetener, vanilla extract, salt, mix-ins, and any other spices you'd like to add. Stir to combine. Mixture seems too wet, add more oats. Too dry, add more nut butter. Place the bowl in the refrigerator for 30 minutes to set Remove the bowl from the refrigerator and roll the dough into balls.
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Black Bean Salsa
INGREDIENTS 2 cups fresh corn 10 ounces cherry tomatoes 15-ounce can black beans 1/4 cup cilantro, chopped 1/4 cup lime juice (2 limes) 1/2 teaspoon cumin 1/2 teaspoon salt INSTRUCTIONS Salsa: Place corn (either from the cob or canned) on a baking sheet in a single layer and broil 5 minutes until tender and bright yellow. Dice the tomatoes. Drain and rinse the black beans Chop cilantro. Juice 2 limes. In a bowl, mix together corn, tomatoes, black beans, cilantro, lime juice, cumin, and salt. Stir to combine; taste and adjust.
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Red Pepper & Sundried Tomato Sauce "2 ways"
Ingredients 1 x large red capsicum 1/2 cup soaked sundried tomatoes (soaked for 2hrs) 1/2 cup soaked cashews (soaked for 2hrs) 1/2 tsp Nourishing Nutrients Organic Mushroom Extract 1/2 cup water. maybe a little more 2 Tbsp nutritional yeast 1 tsp onion powder 1/2 tsp of paprika 1 tsp apple cider vinegar 1 garlic clove 2 tablespoon nutritional yeast Instructions 1. Soaked the cashew nuts and sundried tomatoes for 2hrs, covered on the bench. 2. Once soaked, add all the ingredients into a high powdered food processor or blender. 3. Blend for 1-2 minutes. 1st Way- Healthy Dip Ingredients 1 x cucumber 1 x carrot 1 x red or green pepper Instructions 1. Slice all vegetable and present on a plate, serve with sauce on the side 2nd Way- Zucchini Pasta Ingredients 1 x large zucchini (yellow or green) Instructions 1.Peel the zucchini to remove the skin (optional) 2. Spiralize the zucchini to make long thin strips 3. Curl the zucchini noodles on a plate and serve the sauce ontop, Enjoy!
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