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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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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Pineapple Pumpkin Spice Soup

January 23, 2015/in Soups, Vegetarian Main Dish allspice, butter, cinnamon, garlic cloves, ginger root, nutmeg, pineapple, pumpkin, pumpkin seeds, serrano pepper, vegetable broth/by TN57gb0

Pineapple Pumpkin Spice Soup

Servings	Prep Time
10	1 hour

Cook Time

30 minutes

Servings	Prep Time
10	1 hour

Cook Time

30 minutes

Pineapple Pumpkin Spice Soup

Servings	Prep Time
10	1 hour

Cook Time

30 minutes

Servings	Prep Time
10	1 hour

Cook Time

30 minutes

Ingredients

29 oz pumpkin solid pack
1 cup pumpkin fresh, cubes
1 each pineapple fresh
32 oz vegetable broth
5 each garlic cloves
3 tsp serrano pepper fresh, chopped
2 tbsp ginger root fresh
1/2 tsp allspice ground
1 tsp nutmeg ground
1 tsp cinnamon ground
1/4 cup butter light, salted
1/2 cup pumpkin seeds roasted, unsalted

Servings:

Instructions

Turn oven on to 375 degrees. 1. Hollow out a whole pumpkin and save at least 1 cup of the meat (to make this soup easier, you can skip this step and just use the canned pumpkin). 2. Chop up whole pineapple, peel garlic to whole cloves, and peel ginger root/chop into 1-2 inch chunks. 3. In baking casserole pan, add 1 to 2 cups pumpkin meat, 1 to 2 cups of pineapple, cinnamon, serrano chili, garlic, ginger,and 1 cup vegetable broth. Bake for 30 minutes covered. 4. Let pumpkin and pineapple cool slightly. Add to food processor or blender and blend until smooth/ add in vegetablebroth as needed. If room, add some of canned pumpkin puree and blend until smooth. 5. If serving in carved out pumpkin, put the carved out pumpkin in the oven at 200 to warm up. 6. Transfer puree to a stock pot. Add the rest of the vegetable broth and pumpkin puree to a consistency of your liking. Add in the butter if you feel the flavor needs more richness. Simmer 20 minutes. Stir in nutmeg and allspice, Add salt and pepper to taste. 7. Transfer to hollowed out pumpkin. Sprinkle pumpkin seeds on top and serve!

Recipe Notes

complete nutrition notes

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Thai Chicken and Tofu Stir Fry

January 23, 2015/in Vegetarian Main Dish cabbage, cashews, chicken breast, chicken stock, garlic, ginger root, mark's peanut sauce, mung bean sprouts, peppers, rice noodles, romaine lettuce, safflower oil, sesame oil, tofu/by TN57gb0

Thai Chicken and Tofu Stir Fry

Servings	Prep Time
2	45 minutes

Servings	Prep Time
2	45 minutes

Thai Chicken and Tofu Stir Fry

Servings	Prep Time
2	45 minutes

Servings	Prep Time
2	45 minutes

Ingredients

4 tbsp mark's peanut sauce *see other recipe
2 tbsp safflower oil
1 tbsp sesame oil
6 oz chicken breast w/o skin, raw
1 tbsp ginger root fresh
1 tbsp garlic cloves, fresh
1/2 each peppers bell, red, sweet, fresh
1 each cabbage fresh, shredded
4 oz tofu extra firm
2 cups rice noodles dehydrated
4 oz chicken stock
1 each romaine lettuce fresh, head
1/4 cup mung bean sprouts fresh
2 oz cashews dry roasted, salted

Servings:

Instructions

Prepare/soften rice noodles. While noodles are cooking, thinly slice chicken breast. On seperate cutting board, mince ginger and garlic. set aside. Julienne red pepper and shred or chiffinade bok choy, cabbage, and romain lettuce. Roughly chop cashews. Add oils to wok or deep saute pan and heat on high heat. Add sliced chicken and cook about 2-3 minutes; about half way done. Add ginger and garlic and saute briefly for about 2 minutes. Add pepers, bok choy and cabbage and saute to barely soften, about 2 minutes. Dice tofu and add along with peanut sauce. Heat to loosen. Add rice noodles and chicken stock. Season to taste. Place lettuce on two plates and divide stir fry mix evenly on top of lettuce. Top with bean sprouts and cashews.

Recipe Notes

complete nutrition notes

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Mark’s Peanut Sauce

January 23, 2015/in Condiment, Vegetarian Main Dish brown sugar, canola oil, coconut cream, garlic, ginger root, hoisin sauce, peanut butter, sambal chili paste, soy sauce, water/by TN57gb0

Mark's Peanut Sauce

Servings	Prep Time
53	20 minutes

Cook Time

10 minutes

Servings	Prep Time
53	20 minutes

Cook Time

10 minutes

Mark's Peanut Sauce

Servings	Prep Time
53	20 minutes

Cook Time

10 minutes

Servings	Prep Time
53	20 minutes

Cook Time

10 minutes

Ingredients

2 tbsp canola oil
1 1/2 tbsp garlic minced
1 1/2 tbsp ginger root fresh
1 cup water
1/4 cup soy sauce low sodium
3/4 cup peanut butter natural, creamy, unsalted
1 1/2 tbsp brown sugar packed
1 tbsp hoisin sauce
1/2 cup coconut cream cnd
1 tbsp sambal chili paste

Servings:

Instructions

Peel and chop garlic and ginger finely. Heat oil in pan, add garlic and ginger and saute briefly to release aroma, about 3 minutes. Remove from heat and add to blender. Add remaining ingredients and mix thoroughly.

Recipe Notes

complete nutrition notes

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Detox Tonic

Ch-Eye Tea

Pineapple Pumpkin Spice Soup

Thai Chicken and Tofu Stir Fry

Mark’s Peanut Sauce

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