Greek Cardune

Greek Cardune
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Servings Prep Time
8 servings 15 minutes
Cook Time
70 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
70 minutes
Greek Cardune
Print Recipe
Servings Prep Time
8 servings 15 minutes
Cook Time
70 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
70 minutes
Ingredients
Servings: servings
Recipe Notes

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

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Detox Tonic

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

Detox Tonic
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Servings Prep Time
2 20 minutes
Servings Prep Time
2 20 minutes
Detox Tonic
Print Recipe
Servings Prep Time
2 20 minutes
Servings Prep Time
2 20 minutes
Ingredients
Servings:
Instructions
  1. With intention, juice all fruits and vegetables in a juicer. Add cayenne pepper, stir, and drink mindfully.
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Moroccan Tajine

Moroccan Tajine
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Servings Prep Time
6 people 30 Minutes
Servings Prep Time
6 people 30 Minutes
Moroccan Tajine
Print Recipe
Servings Prep Time
6 people 30 Minutes
Servings Prep Time
6 people 30 Minutes
Ingredients
Servings: people
Instructions
  1. 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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Lemon Nut and Chia Pudding

Lemon Nut and Chia Pudding
Print Recipe
Servings Prep Time
4 10 minutes
Servings Prep Time
4 10 minutes
Lemon Nut and Chia Pudding
Print Recipe
Servings Prep Time
4 10 minutes
Servings Prep Time
4 10 minutes
Ingredients
Servings:
Instructions
  1. In serving bowl, blend all ingredients except chia seeds. Add seeds and mix. Refrigerate 20 minutes. Stir again, and put back in fridge for 8 hours or overnight. In ramekin, add pudding and top with sliced almonds and lemon wedge. Beautiful for breakfast or dessert!
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Roasted Beet Dip

Roasted Beet Dip
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Great with raw veggies, sweet potato chips, or pita chips!
Servings Prep Time
8 1 hour 20 min
Cook Time
1 hour
Servings Prep Time
8 1 hour 20 min
Cook Time
1 hour
Roasted Beet Dip
Print Recipe
Great with raw veggies, sweet potato chips, or pita chips!
Servings Prep Time
8 1 hour 20 min
Cook Time
1 hour
Servings Prep Time
8 1 hour 20 min
Cook Time
1 hour
Ingredients
Servings:
Instructions
  1. Roughly chop or quarter beets, depending on their size. On baking pan, lightly coat beets with 1/8 cup olive oil, salt, and pepper. Roast for 40 minutes. Chop garlic and chili pepper. Add to beets, along with the cumin and coriander. Roast another 20 minutes or until beets soften. Cool for 10 minutes. In food processor, combine all roasted ingredients and squeeze in lemon juice from lemon. While processer is running, slowly add in the rest of the olive oil. Chop Cilantro. Mix in and serve.
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