Wild Rice Stuffing

November 23, 2015/in Gluten Free, Sides, Veggies apples, brown rice, Carrots, celery, chicken or turkey stock, chopped pecans, cranberries, eggs, garlic, low sodium vegetable broth, oat flour, olive oil, onions, salt, thyme, wild rice 0 stars/by GboLey7

Higher in protein and fiber than regular stuffing, and just as tasty!

Wild Rice Stuffing

Servings

10

Servings

10

Wild Rice Stuffing

Servings

10

Servings

10

Ingredients

1 cup brown rice uncooked
2 cups wild rice uncooked
2 tbsp olive oil
2 cups onions diced
2 cups Carrots diced
2 cups celery diced
to taste salt
2 cloves garlic minced
4 cups low sodium vegetable broth
2 cups apples diced
1 cup chopped pecans optional
2 tbsp thyme fresh, minced
8 ounce cranberries
4 eggs
1/4 cup chicken or turkey stock
2 tbsp oat flour can make from old fashioned oats

Servings:

Instructions

1. Turn oven on to 350 degrees F. Place a large pot over medium heat. Add the oil. When hot, add onions, carrots, and celery. cook, stirring occasionally, until soft, about 15 minutes.
2. Add garlic and salt. Cook, stirring frequently, for one more minute. add broth. bring to boil. Stir in wild rice and brown rice and reduce to medium-low. Simmer, covered, until the rice is tender, about 35 minutes.
3. While rice is cooking, mix the apples, pecans, cranberries, thyme and a pinch of salt in large bowl.
4. In a medium bowl, beat together the eggs, chicken or turkey stock, and oat flour. add salt if needed
5. Pour the liquid over the apple mixture and mix. Add in rice mixture when rice is tender. Pour the whole mixture into a oven safe casserole dish and bake for 1 hour. Let cool for 10 minutes before eating.

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Bone Broth

November 16, 2015/in Gluten Free, Smoothies and Sport Drinks, Soups apple cider vinegar, Bones, Carrots, celery, onions, parsley, Sea Salt, water Drinks, Soup 0 stars/by GboLey7

Why is bone broth so healthy?? Answer:

1. Heal and seal your gut. The gelatin in bone broth protects the gut by supporting mucosal lining, and by providing proteins that support the immune system.

2. Protect your joints. Taking glucosamine supplements to help with joint pain has been common knowledge for years, but it turns out that bone broth has glucosamine too. But unlike pills, the broth also includes a host of other goodies that help keep your joints happy, healthy, and pain-free. The chondroitin sulfate in bone broth has been shown to help prevent osteoarthritis.

3. Look younger. Bone broth is a rich source of collagen. You can find collagen in all kinds of “plumping” products these days, but why stick it on the outside when you can drink it? Not only is drinking it cheaper, but it can make your skin, hair, and nails look just as radiant.

4. Sleep better, and feel better. The glycine in bone broth has been shown in several studies to help people sleep better and improve memory by supporting neurotransmitter formation.

5. Immune support. Mark Sisson, author of The Primal Blueprint, actually calls bone broth a “superfood” thanks to the high concentration of minerals. He says that the bone marrow can help strengthen your immune system. (Something that won’t surprise your grandma who always made you her famous chicken soup when you got sick!) A Harvard study even showed that some people with auto-immune disorders experienced a relief of symptoms when drinking bone broth, with some achieving a complete remission.

6. Stronger bones. The phosphorus, magnesium, and calcium in the bones seeps out into the broth leaving you with the essential building blocks for healthy bones.

7. It’s very economical! What else were you going to do with those chicken carcasses, soup bones, and veggies going bad in your fridge?

Bone Broth

CourseDrinks, Soup

Servings

8

Servings

8

Bone Broth

CourseDrinks, Soup

Servings

8

Servings

8

Ingredients

4 lb Bones free range chicken bones, beef marrow/ any organic bones labelled 'soup'- may even use fish heads
1/2 cup apple cider vinegar
4 quarts water
3 stalks celery
3 medium Carrots halved
3 medium onions quartered
1 bunch parsley
1 tbsp Sea Salt

Servings:

Instructions

1. Place bones, vinegar, and water in large stew pot. Let sit for one hour. Add more water if needed to cover bones.
2. Transfer pot to stove top. On medium heat, add celery, carrots, and onions. Bring to boil, and skim any film from top; discard.
3. Reduce to simmer. Cover and cook for 24-72 hours (can turn off burner overnight, put pot in fridge, and restart in morning if you prefer)
4. For the last 10 minutes, add the parsley.
5. Cool broth in refrigerator for 30 minutes to 1 hour. Strain broth and discard bones and vegetable remnants.
6. May store in fridge for up to 7 days. May freeze broth in ice cube trays, or freezer safe containers for up to 6 months.
Use in soups, stews, smoothies, or drink on it's own.

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Moroccan Tajine

February 18, 2015/in Vegetarian Main Dish Carrots, Cauliflower florets, celery, cilantro, cinnamon, coriander, Diced Tomatoes, garlic, ground cumin, Harissa Sauce, honey, lemon, olive oil, onion, Pine nuts, salt, Tempeh- Original or Wild Rice Flavor, turmeric, Turnip/by GboLey7

Moroccan Tajine

Servings	Prep Time
6 people	30 Minutes

Servings	Prep Time
6 people	30 Minutes

Moroccan Tajine

Servings	Prep Time
6 people	30 Minutes

Servings	Prep Time
6 people	30 Minutes

Ingredients

2 tbsp olive oil
1 tbsp cinnamon
1 tsp ground cumin
1 tsp coriander
1/2 tsp turmeric
1 large onion Diced
4 cloves garlic Minced
1 8 ounce package Tempeh- Original or Wild Rice Flavor Cubed
2 14.5 ounce cans Diced Tomatoes
3 Large Carrots Cut in 1/4 inch coins
3 Stalks celery Cut in 1/2 inch pieces
1 Large Turnip Peeled, cut in 1/2 inch cubes
1 lemon Sliced in rounds
2 Cups Cauliflower florets
1 tbsp honey
salt To Taste
2 tbsp cilantro Minced
3 tbsp Pine nuts Lightly toasted
Harissa Sauce To Taste

Servings: people

Instructions

1. Coat a large Dutch oven with olive oil and place at low heat. Add cinnamon, cumin, coriander, and turmeric. Stir spices until fragrant, about 3 minutes. Add onion, garlic and ginger; increase heat to medium and sauté about 3 minutes. (cover if vegetables start to stick). 2. Meanwhile, place enough water in a small saucepan to cover the cubed tempeh. Boil water, then add tempeh. Cook 5 minutes. Drain well. 3. To the Dutch oven, add tomatoes, carrots, celery, turnip,and lemon slices. Cover and simmer about 10 minutes. Add the cauliflower and tempeh; simmer 10 to 15 minutes, until all vegetables are tender. Remove and discard lemon rounds. Add honey and salt to taste. Garnish with cilantro and pine nuts; serve with harissa sauce. Note- Serve it over fruited cous-cous or quinoa.

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Pipe Cleaner Smoothie

January 23, 2015/in Smoothies and Sport Drinks avocado, banana, celery, coconut water, ice cubes, lime, parsley, pineapple/by TN57gb0

Pipe Cleaner Smoothie

Servings	Prep Time
2	10 minutes

Servings	Prep Time
2	10 minutes

Pipe Cleaner Smoothie

Servings	Prep Time
2	10 minutes

Servings	Prep Time
2	10 minutes

Ingredients

1 each celery fresh, stalk, medium
1/2 cup pineapple fresh, chunks
1 each avocado average, fresh
1 each banana fresh, medium
1/2 each lime fresh, medium
1/2 cup parsley fresh, chopped
1 cup ice cubes
2 cups coconut water

Servings:

Instructions

In blender, add all ingredients. Blend until smooth. Enjoy!

Recipe Notes

complete nutrition notes

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Watercress and Cucumber Salad

January 22, 2015/in Salad, Veggies artichoke hearts, black pepper, celery, cucumber, hemp oil, lemon juice, red onion, watercress/by TN57gb0

Watercress and Cucumber Salad

Servings

8

Servings

8

Watercress and Cucumber Salad

Servings

8

Servings

8

Ingredients

3 cups cucumber w/o skin, sliced
2 tbsp lemon juice fresh
2 tbsp hemp oil
1 tsp black pepper
6 cups watercress greens, fresh, chopped
14 oz artichoke hearts
2 stalks celery fresh
1/2 cup red onion chopped

Servings:

Instructions

In blender, puree 1/2 of sliced cucumber (could also throw the cucumber skins in the blender, especi ally if organic), and lemon juice. While still running blender, add hemp oil slowly. Add pepper. Rinse and quarter the artichoke hearts. In serving bowl, add cucumber, watercress, artichoke, celery, red onion, and top with dressing. Can crumble on top: cajun season tofu, tempeh, or feta cheese.

Recipe Notes

complete nutrition notes click here

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Wild Rice Stuffing

Bone Broth

Moroccan Tajine

Pipe Cleaner Smoothie

Watercress and Cucumber Salad

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