Name: Green Tea - Berry Freeze
Total time: 10 min
Yield: 2 servings
Ingredients: 1 cup water; 2 green tea bags; 2 cups frozen mixed berries; 11/2 organic coconut or soy milk; 1/4 cup pomegranate juice; raw honey (to taste)

Green Tea – Berry Freeze

April 25, 2015/in Smoothies and Sport Drinks frozen mixed berries, green tea bags, organic coconut or soy milk, pomegranate juice, Raw Honey, water/by GboLey7

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

Green Tea - Berry Freeze

Servings	Prep Time
2 servings	10 minutes

Servings	Prep Time
2 servings	10 minutes

Green Tea - Berry Freeze

Servings	Prep Time
2 servings	10 minutes

Servings	Prep Time
2 servings	10 minutes

Ingredients

Servings: servings

Instructions

Boil water and add to tea bags. Steep for 5 minutes. In meantime, combine berries, milk, and juice in blender until smooth. Add tea to berry blend and honey for sweetness if desired. Drink as a smoothie or freeze to make a sorbet.

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Berry Flush

April 25, 2015/in Smoothies and Sport Drinks cinnamon, organic apple, organic blackberries, organic blueberries, organic strawberries, pomegranate juice Drinks/by GboLey7

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

Berry Flush

CourseDrinks

Servings	Prep Time
2 serving	5 minutes

Servings	Prep Time
2 serving	5 minutes

Berry Flush

CourseDrinks

Servings	Prep Time
2 serving	5 minutes

Servings	Prep Time
2 serving	5 minutes

Ingredients

Servings: serving

Instructions

Blend all ingredients in a blender or juicer.

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Ginger Sesame Roasted Chickpeas

April 25, 2015/in Gluten Free, Snacks black pepper, Cayenne Pepper, Garbanzo Beans, garlic powder, ground ginger, olive oil, onion powder, sesame oil, soy sauce/by GboLey7

Maria Tadic,RD, is a Stone Soup blogger and author of beanafoodie.com

Ginger Sesame Roasted Chickpeas

Servings	Prep Time
6 servings	5 minutes

Cook Time

40 minutes

Servings	Prep Time
6 servings	5 minutes

Cook Time

40 minutes

Ginger Sesame Roasted Chickpeas

Servings	Prep Time
6 servings	5 minutes

Cook Time

40 minutes

Servings	Prep Time
6 servings	5 minutes

Cook Time

40 minutes

Ingredients

2 cans (5.5oz) Garbanzo Beans rinsed and drained
1 tbsp olive oil
3 tbsp soy sauce
1 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp Cayenne Pepper
1/2 tsp black pepper
2 tbsp sesame oil

Servings: servings

Recipe Notes

1. Lightly coat cookie sheet with olive oil. Place rinsed beans on cookie sheet in oven. turn oven to 425 and set timer for 6 minutes.

2. While oven is warming up and beans are drying in oven, combine all other ingredients in medium size bowl.

3. Transfer beans to mixture in bowl and coat evenly. Spread onto cookie sheet, and place in oven for 30 minutes. Check and toss every 5-10 minutes. Chickpeas are done when golden brown and crunchy.

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Greek Cardune

April 25, 2015/in Local Ingredients, Sides, Veggies basmati brown rice, Cayenne Pepper, dried dill weed, immature burdock flower stalks, iodized sea salt, lemon, oliv oil, organic carrots, tomatoes, vegetable stock, yellow onions Side Dish/by GboLey7

Greek Cardune

CourseSide Dish

Servings	Prep Time
8 servings	15 minutes

Cook Time

70 minutes

Servings	Prep Time
8 servings	15 minutes

Cook Time

70 minutes

Greek Cardune

CourseSide Dish

Servings	Prep Time
8 servings	15 minutes

Cook Time

70 minutes

Servings	Prep Time
8 servings	15 minutes

Cook Time

70 minutes

Ingredients

4 cups immature burdock flower stalks sliced, parboiled 1 minute in salted water with dash of vinegar
2 cups vegetable stock
2 medium yellow onions diced
1/4 cup oliv oil
4 small tomatoes sliced
2 cups organic carrots sliced
2/3 cups basmati brown rice
3 tbsp dried dill weed
1 lemon juiced, and put 1/2 of lemon in sauce pan
1 tsp iodized sea salt
1/4 tsp Cayenne Pepper

Servings: servings

Recipe Notes

Combine all ingredients in saucepan. Simmer on low for 70 minutes, or until rice is tender.

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Dark Chocolate Sorbet with Rasperry Coulis

April 16, 2015/in Treats bittersweet chocolate, cocoa powder, grated orange peel, orange juice, orange liqueur, Raw Honey, sugar, unsweetened frozen rasberries, water Dessert/by GboLey7

adapted from Phytopia cookbook by Barbary Gollman and Kim Pierce

Dark Chocolate Sorbet with Rasperry Coulis

CourseDessert

Servings

4

Servings

4

Dark Chocolate Sorbet with Rasperry Coulis

CourseDessert

Servings

4

Servings

4

Ingredients

2/3 cup sugar
2/3 cup cocoa powder
1 1/2 cup water
3/4 ounce bittersweet chocolate high quality
1/4 cup orange juice fresh squeezed, organic
1 tsp grated orange peel organic
8 ounces unsweetened frozen rasberries thawed
2 tbsp Raw Honey
1 tbsp orange liqueur

Servings:

Instructions

1. Combine sugar and cocoa in heavy medium saucepan. Gradually whisk in water, then add chopped chocolate. 2. Cook over low heat until chocolate melts and sugar dissolves. Increase heat to medium-high and boil 1 minute, stirring constantly. 3. Remove from heat; stir in orange juice and peel. Pour mixture into 4 ramekins or other small serving bowls and freeze until sorbet consistency (overnight is best) 4. To make rasberry sauce- place berries, honey, and liqueur in blender. Blend until smooth. 5. To serve, top chocolate sorbet with rasberry sauce and garnish with orange peel.

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Detox Tonic

April 16, 2015/in Gluten Free, Smoothies and Sport Drinks Cayenne Pepper, ginger root, lemon, organic apple, organic carrot, organic celery stalk, organic spinach/by GboLey7

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

Detox Tonic

Servings	Prep Time
2	20 minutes

Servings	Prep Time
2	20 minutes

Detox Tonic

Servings	Prep Time
2	20 minutes

Servings	Prep Time
2	20 minutes

Ingredients

1 organic apple red or green, cored
1 organic carrot
1 organic celery stalk
1/2 inch ginger root peeled
1/2 whole lemon
1 handful organic spinach
1 pinch Cayenne Pepper

Servings:

Instructions

With intention, juice all fruits and vegetables in a juicer. Add cayenne pepper, stir, and drink mindfully.

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Divine Broth

April 16, 2015/in Gluten Free, Low Sodium, Soups burdock root, lemon juice, organic carrot, organic green onion, organic stalk celery, parsley, Sea Salt, water Soup/by GboLey7

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

Divine Broth

CourseSoup

Divine Broth

CourseSoup

Ingredients

5 cups water RO or purified
1 organic carrot sliced
1 organic stalk celery diced
1/2 cup parsley chopped
1 organic green onion finely sliced
1/4 cup burdock root chopped
1 tbsp lemon juice freshly squeezed
sprinkle Sea Salt

Servings:

Instructions

Boil water and add all ingredients listed. Gently simmer for 30 minutes. Serve warm.

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Flax-Zucchini Muffins Of Joy

April 16, 2015/in Gluten Free, Snacks baking powder, baking soda, brown rice flour, cinnamon, eggs, flaxseed meal, ground cardamom, organic coconut oil, organic soy milk, pecans, raisins, Raw Honey, salt, vanilla, zucchini/by GboLey7

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

Flax-Zucchini Muffins Of Joy

Servings	Prep Time
10	20 minutes

Cook Time

20 minutes

Servings	Prep Time
10	20 minutes

Cook Time

20 minutes

Flax-Zucchini Muffins Of Joy

Servings	Prep Time
10	20 minutes

Cook Time

20 minutes

Servings	Prep Time
10	20 minutes

Cook Time

20 minutes

Ingredients

11/2 cup brown rice flour
1 cup flaxseed meal
2 tsp tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ground cardamom
1/2 cup raisins
1 cup pecans chopped
1 cup Raw Honey
11/2 cup zucchini shredded
3/4 cup organic soy milk
2 eggs beaten
1 tsp vanilla
organic coconut oil

Servings:

Instructions

Turn oven to 375 degrees F. In a large bowl, mix together dry ingredients. In a separate bowl, combine zucchini, honey, soy milk, beaten eggs, and vanilla. Pour combined liquid ingredients into dry ingredient mixture. Stir by hand until ingredients are moistened. Grease medium-sized muffin pan with organic coconut oil. Fill each muffin well about 3/4 full with muffin batter. Bake for 15-20 minutes or until slightly brown. Allow to cool before eating. Stores well in the freezer.

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Creole Dressing

April 6, 2015/in Dressing brown sugar, cream sherry, dijon mustard, garlic, horseradish, lemon juice, salt, spicy mustard/by GboLey7

Creole Dressing

Servings	Prep Time
6	10 Minutes

Servings	Prep Time
6	10 Minutes

Creole Dressing

Servings	Prep Time
6	10 Minutes

Servings	Prep Time
6	10 Minutes

Ingredients

2 Cloves garlic Minced
1 tbsp lemon juice
2 tbsp spicy mustard preferably with mustard seeds
4 tsp dijon mustard
1 tbsp horseradish
1/4 cup cream sherry
1 tsp brown sugar
1/4 tsp salt

Servings:

Instructions

Place all ingredients in glass jar with lid. shake and serve.

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Seafood on Creole Greens

April 6, 2015/in Non-Vegetarian Main Dishes avocado, capers, Creole Dressing, cucumbers, garlic, Kalamata Olives, mixed greens, mushrooms, new potatoes, red onion, shrimp, tomatoes/by GboLey7

adapted from The Phytopia Cookbook by Barbara Gollman and Kim Pierce

Seafood on Creole Greens

Servings	Prep Time
8	20 Minutes

Servings	Prep Time
8	20 Minutes

Seafood on Creole Greens

Servings	Prep Time
8	20 Minutes

Servings	Prep Time
8	20 Minutes

Ingredients

8 cups mixed greens such as red leaf lettuce, romaine, arugala
2 medium cucumbers peeled and sliced
1 medium red onion julienned
8 mushrooms Sliced or quartered; try mini portabella, enoki, or shitake
Creole Dressing See Recipe at tailorednutritionllc.com
2 tbsp capers
12 small new potatoes quartered and roasted with 4 garlic cloves at 400 degrees for 20 minutes or until tender
4 cloves garlic roasted with potatoes; see above
1 pound shrimp boiled, peeled, and deveined
1/2 avocado sliced (optional)
4 tomatoes quartered
12 Kalamata Olives

Servings:

Instructions

1. In a large salad bowl, combine greens, cucumber, onion, and mushrooms. Toss with about 3/4 of dressing. 2. Divide salad on serving plates, and top with capers, potatoes, shrimp, tomatoes, olives, and avocado, if desired. Drizzle with remaining dressing.

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Green Tea – Berry Freeze

Berry Flush

Ginger Sesame Roasted Chickpeas

Greek Cardune

Dark Chocolate Sorbet with Rasperry Coulis

Detox Tonic

Divine Broth

Flax-Zucchini Muffins Of Joy

Creole Dressing

Seafood on Creole Greens

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