Gluten Free Granola

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Adapted from Chakra Foods for Optimum Health by Deanna M. Minich, Ph.D, C.N.

Gluten Free Granola

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Servings 6

Ingredients
  

  • 1 cup puffed rice cereal
  • 1/2 cup crispy brown rice prepare brown rice, then saute in pan for 5-10 minutes with small amount of olive oil until crisping
  • 1/4 cup flaxseeds
  • 1/8 cup unsweetened coconut flakes
  • 1/4 cup sliced almonds
  • 1/8 cup pecan halves can also use chopped pecans
  • 1/4 cup pumpkin seeds
  • 1/4 cup raisins
  • 1/4 cup Raw Honey
  • 1/4 cup ghee may use butter

Instructions
 

  • Preheat oven to 375 degrees F. Melt ghee and honey together and pour over mixture in medium bowl. Spread contents onto cookie sheet that preferable has a lip (ex/jelly roll pan). Bake 20 minutes or until slightly brown. Store at room temperature. Great with yogurt!

Red Whirl Smoothie

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adapted from Chakra Foods for Optimum Health by Deanna Minich PhD

Red Whirl Smoothie

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Servings 5 minutes

Ingredients
  

  • 2 cups Frozen Strawberries
  • 1 cup Frozen Rasberries
  • 8 ounces organic plain yogurt
  • 2 tbsp Raw Honey
  • 1/2 cup ice

Instructions
 

  • Mix all ingredients in blender. Add more ice or thin with coconut water if desired.

Orange Beet Salad with Dandelion Greens

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Orange Beet Salad with Dandelion Greens

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Prep Time 15 minutes
Total Time 15 minutes
Servings 5

Ingredients
  

  • 1 16 oz jar Pickled Beets Drained
  • 1 15 oz can Garbanzo Beans Drained and Rinsed
  • 1 tbsp Organic orange zest
  • 1/4 cup Organic orange juice Fresh squeezed
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 tsp ground cumin
  • 1/2 tsp iodized sea salt
  • pinch black pepper
  • 4 cups salad greens suggest try dandelion greens, spinach, arugala
  • 1/3 cup feta cheese optional
  • 1/4 cup pistachios

Instructions
 

  • Mix beets and garbanzo beans in medium bowl. In a small bowl, mix together orange zest, juice, olive oil, cumin, salt and pepper. Combine with beet mixture. Plate greens, and top with beet and orange mixture, then pistachios and cheese. So simple and so yummy!

Berry Wisdom Seeker Cobbler

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adapted from Deanna M. Minich, Ph.D., C.N. book on Chakra Foods for Optimum Health

Berry Wisdom Seeker Cobbler

adapted from Deanna M. Minich, Ph.D., C.N. book on Chakra Foods for Optimum Health
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Course Dessert
Servings 4

Ingredients
  

  • 2 cups blueberries
  • 1 cup blackberries
  • 1/4 cup Raw Honey microwave for 30 seconds
  • 1/4 tsp nutmeg
  • 1/4 tsp vanilla extract
  • 1 cup rolled oats marked gluten free
  • 3 tbsp almond flour
  • 1.5 tbsp organic butter softened

Instructions
 

  • Preheat oven to 350 degrees F. Gently mix berries, melted honey, nutmeg, and vanilla in a medium bowl. Place in an 8 inch baking pan. Using same medium bowl, mix together remaining ingredients until crumbly. Spoon over top of fruit mixture. Bake 35 minutes or until golden brown on top.

Ch-Eye Tea

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adapted from Deanna M. Minich, Ph.D., C.N. book on Chakra Foods for Optimum Health

Ch-Eye Tea

adapted from Deanna M. Minich, Ph.D., C.N. book on Chakra Foods for Optimum Health
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Prep Time 20 minutes
Total Time 20 minutes
Course Drinks
Cuisine Mediterranean
Servings 2

Ingredients
  

  • 2 tea bags Black Tea Darjeeling is a great choice
  • 1 cup water
  • 1/4 inch ginger root Slice thin
  • 1 stick cinnamon
  • 6 pods cardamon crushed with side of knife
  • 5 whole cloves
  • 2 cups Organic cow or soy milk
  • 1 tbsp Raw Honey

Instructions
 

  • In a sauce pan, bring water, tea, ginger, cinnamon, cardamom, and cloves to a boil- turn heat down to simmer for 10 minutes. Add milk. Strain into mug (can strain with a coffee filter or cheese cloth). Add honey to taste. Enjoy!

Morel Bisque

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Morel Bisque

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Cook Time 50 minutes
Total Time 50 minutes
Course Soup
Cuisine Mediterranean
Servings 6

Ingredients
  

  • 4 tbsp butter or ghee
  • 8 ounces morel mushrooms can use dried and rehydrate
  • 1 small onion minced
  • 2 tbsp flour
  • 3 cups low sodium vegetable broth
  • 2 cups half and half
  • 2 tbsp dry sherry
  • 2 tbsp parsley or chives minced
  • dash salt and pepper

Instructions
 

  • In skillet, melt butter and saute onions and whole morels for about 10 minutes. Stir in flour and cook 2 to 3 more minutes. Stir in broth until well blended. Add half and half. Simmer for 20 minutes- do not let boil. Cool 5 minutes. Blend in food processor or blender. Add the sherry, salt, and pepper to taste. Sprinkle chives or parsley on top.

Apricot and Almond Buckwheat Pilaf

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Apricot and Almond Buckwheat Pilaf

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Cook Time 30 minutes
Total Time 30 minutes
Course Side Dish
Servings 6

Ingredients
  

  • 3 tbsp olive oil
  • 1 small onion peeled and diced
  • 1 cup kasha or whole-grain buckwheat
  • 1/2 cup sliced almonds
  • 12 apricot halves dried or fresh
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 2-3 cups low sodium vegetable broth

Instructions
 

  • In a large skillet or saucepan, heat the olive oil over medium to medium low heat. Add the onion and cook for about 5 minutes until golden brown. Stir in the kasha, almonds, apricots, paprika, and pepper. Stir until the buckwheat is coated with the oil and the almonds are slightly toasted, about 1 minute. Carefully add the broth and bring to a gentle boil. Cover, reduce heat to a simmer, and cook for 10 minutes. Remove from the heat and let sit 5 minutes. Fluff with fork before serving.

The Heart Salad

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The Heart Salad

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Prep Time 20 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

  • 1 bag Spinach leaves 10-12 ounces
  • 1 ripe avocado diced into cubes
  • 1 cup sprouts Alfalfa, broccoli, or whatever sprouts you can find
  • 1 tbsp fresh dill
  • 1/2 cup strawberries sliced in half
  • 1/2 cup slivered almonds toasted
  • Dash Sea Salt
  • Dash black pepper

Dressing

  • 1/4 cup hemp oil
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup balsamic vinegar

Instructions
 

  • Wash spinach leaves and put into large serving bowl. Add avocado cubes, broccoli sprouts, and dill, and lightly mix throughout. Top with strawberries and almonds. Combine dressing ingredients in small jar. Shake and drizzle on salad to serve.

Sweet Potatoes and Roasted Bananas

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Sweet Potatoes and Roasted Bananas

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert, Side Dish
Servings 6

Ingredients
  

  • 1.5 pounds sweet potatoes Scrubbed
  • 3 medium bananas Peeled and cut in half across
  • 2 tsp coconut oil
  • 3 tbsp orange liqueur can use orange juice and/or rum
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cardamom
  • 1/8 tsp Cayenne Pepper
  • 1/4 tsp nutmeg
  • 1/4 tsp iodized sea salt
  • 3 tbsp organic brown sugar
  • 1 tbsp chopped cilantro optional

Instructions
 

  • 1. Preheat oven to 400 degrees. Use a sharp fork to pierce the potatoes in several places; place on oven rack with foil covered baking sheet on rack below to catch drips. Bake 50 minutes or until flesh is tender when pierced by fork. 2. While potatoes are baking, put bananas in a baking dish coated with coconut oil and bake until they are oozing caramel, about 20 minutes (you can put them in the oven along with the sweet potatoes). 3. Pour the orange liqueur over the bananas, scrape the brown bits off the bottom of the dish and mash the bananas well. 4. When potatoes are cool enough, peal and cut into chunks. Put in a miscuing bowl. Add bananas, spices, and brown sugar. 5. Mash or beat with mixer to desired consistency. 6. Serve in ramekins and garnish with cilantro.