Gluten Free Granola

March 30, 2015/in Gluten Free, Snacks crispy brown rice, flaxseeds, ghee, pecan halves, puffed rice cereal, pumpkin seeds, raisins, Raw Honey, sliced almonds, unsweetened coconut flakes/by GboLey7

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

Gluten Free Granola

Servings

6

Servings

6

Gluten Free Granola

Servings

6

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

Servings:

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!

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Red Whirl Smoothie

March 26, 2015/in Smoothies and Sport Drinks Frozen Rasberries, Frozen Strawberries, ice, organic plain yogurt, Raw Honey/by GboLey7

adapted from Chakra Foods for Optimum Health by Deanna Minich PhD

Red Whirl Smoothie

Servings

5 minutes

Servings

5 minutes

Red Whirl Smoothie

Servings

5 minutes

Servings

5 minutes

Ingredients

Servings: minutes

Instructions

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

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Orange Beet Salad with Dandelion Greens

March 26, 2015/in Gluten Free, Local Ingredients, Salad black pepper, Extra Virgin Olive Oil, feta cheese, Garbanzo Beans, ground cumin, iodized sea salt, Organic orange juice, Organic orange zest, Pickled Beets, pistachios, salad greens/by GboLey7

Orange Beet Salad with Dandelion Greens

Servings	Prep Time
5	15 Minutes

Servings	Prep Time
5	15 Minutes

Orange Beet Salad with Dandelion Greens

Servings	Prep Time
5	15 Minutes

Servings	Prep Time
5	15 Minutes

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

Servings:

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!

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Berry Wisdom Seeker Cobbler

March 24, 2015/in Dessert, Gluten Free, Treats almond flour, blackberries, blueberries, nutmeg, organic butter, Raw Honey, rolled oats, vanilla extract Dessert/by GboLey7

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

CourseDessert

Servings

4

Servings

4

Berry Wisdom Seeker Cobbler

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

CourseDessert

Servings

4

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

Servings:

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.

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Ch-Eye Tea

March 24, 2015/in Gluten Free, Recipes, Snacks Black Tea, cardamon, cinnamon, cloves, ginger root, Organic cow or soy milk, Raw Honey, water Drinks Mediterranean/by GboLey7

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

CourseDrinks
CuisineMediterranean

Servings	Prep Time
2	20 minutes

Servings	Prep Time
2	20 minutes

Ch-Eye Tea

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

CourseDrinks
CuisineMediterranean

Servings	Prep Time
2	20 minutes

Servings	Prep Time
2	20 minutes

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

Servings:

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!

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Morel Bisque

March 23, 2015/in Local Ingredients, Soups butter or ghee, dry sherry, flour, half and half, low sodium vegetable broth, morel mushrooms, onion, parsley or chives, salt and pepper Soup Mediterranean/by GboLey7

Morel Bisque

CourseSoup
CuisineMediterranean

Servings

6

Cook Time

50 minutes

Servings

6

Cook Time

50 minutes

Morel Bisque

CourseSoup
CuisineMediterranean

Servings

6

Cook Time

50 minutes

Servings

6

Cook Time

50 minutes

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

Servings:

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.

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Apricot and Almond Buckwheat Pilaf

March 23, 2015/in Gluten Free, Low Sodium, Sides apricot halves, black pepper, kasha or whole-grain buckwheat, low sodium vegetable broth, olive oil, onion, paprika, sliced almonds Side Dish/by GboLey7

Apricot and Almond Buckwheat Pilaf

CourseSide Dish

Servings

6

Cook Time

30 minutes

Servings

6

Cook Time

30 minutes

Apricot and Almond Buckwheat Pilaf

CourseSide Dish

Servings

6

Cook Time

30 minutes

Servings

6

Cook Time

30 minutes

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

Servings:

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.

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The Heart Salad

March 23, 2015/in Salad avocado, balsamic vinegar, black pepper, Extra Virgin Olive Oil, fresh dill, hemp oil, Sea Salt, slivered almonds, Spinach leaves, sprouts, strawberries/by GboLey7

The Heart Salad

Servings	Prep Time
4	20 minutes

Servings	Prep Time
4	20 minutes

The Heart Salad

Servings	Prep Time
4	20 minutes

Servings	Prep Time
4	20 minutes

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

Servings:

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.

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Sweet Potatoes and Roasted Bananas

March 6, 2015/in Gluten Free, Nutrition, Sides, Treats bananas, Cayenne Pepper, chopped cilantro, cinnamon, coconut oil, ground cardamom, iodized sea salt, nutmeg, orange liqueur, organic brown sugar, sweet potatoes Dessert, Side Dish/by GboLey7

Sweet Potatoes and Roasted Bananas

CourseDessert, Side Dish

Servings	Prep Time
6	20 minutes

Cook Time

60 minutes

Servings	Prep Time
6	20 minutes

Cook Time

60 minutes

Sweet Potatoes and Roasted Bananas

CourseDessert, Side Dish

Servings	Prep Time
6	20 minutes

Cook Time

60 minutes

Servings	Prep Time
6	20 minutes

Cook Time

60 minutes

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

Servings:

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.

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Gluten Free Granola

Red Whirl Smoothie

Orange Beet Salad with Dandelion Greens

Berry Wisdom Seeker Cobbler

Ch-Eye Tea

Morel Bisque

Apricot and Almond Buckwheat Pilaf

The Heart Salad

Sweet Potatoes and Roasted Bananas

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