Detox Tonic

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

Detox Tonic

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Prep Time 20 minutes
Total Time 20 minutes
Servings 2

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

Instructions
 

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

Divine Broth

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

Divine Broth

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Course Soup

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

Instructions
 

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

Flax-Zucchini Muffins Of Joy

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

Flax-Zucchini Muffins Of Joy

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10

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

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.

Spring Quiche with Spinach, Asparagus, and Goat Cheese

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Spring Quiche with Spinach, Asparagus, and Goat Cheese

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Servings 40 minutes

Ingredients
  

  • 1 pie crust
  • 2 cups spinach fresh
  • 2 large shallots thinly sliced
  • 10 medium asparagus spears
  • 4 large eggs Free Range
  • 5 ounces Goat Cheese
  • 1 tsp iodized sea salt
  • 1/2 tsp black pepper
  • 1 tsp hot sauce
  • 3/4 cup organic heavy cream
  • 3/4 cup Organic cow or soy milk
  • 1 tbsp dill freshly chopped

Instructions
 

  • 1. Preheat oven to 375 degrees F. 2. In large skillet, heat oil at med high heat. 3. Add shallots and saute until softened. Remove from heat. 4. in medium bowl, whisk eggs and add salt, pepper, hot sauce, cream, and milk. 5. In Pie crust, first place fresh spinach. top with oil and shallot saute, then with egg mixture. dab down the spinach if poking up. 6. Sprinkle goat cheese on top 7. Place in oven for 20 minutes. 8. In meantime, place asparagus on baking sheet. add olive oil and sprinkle with pepper and salt. Place in oven along with quiche for 15 minutes. Remove from oven. 9. Once quiche cooks 20 minutes, remove from oven and place asparagus on top, alternating direction of asparagus, and pushing it slightly into quiche. May sprinkle more goat cheese on top if desired. 10. Return quiche to oven for about 15 minutes or until set in middle. 11. Remove from oven and allow to cool slightly. Sprinkle with chopped dill, cut and serve.

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!

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.