Name: Greek Cardune
Prep time: 15 min
Cook time: 70 min
Yield: 8 servings
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

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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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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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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Lemon Nut and Chia Pudding

January 23, 2015/in Treats almond milk, almond oil, almonds, brown sugar, chia seeds, lemon, maple syryp/by TN57gb0

Lemon Nut and Chia Pudding

Servings	Prep Time
4	10 minutes

Servings	Prep Time
4	10 minutes

Lemon Nut and Chia Pudding

Servings	Prep Time
4	10 minutes

Servings	Prep Time
4	10 minutes

Ingredients

1 tbsp almond oil
1 tbsp brown sugar packed
2 tbsp maple syryp
1 each lemon fresh, medium
1 cup almond milk
1/4 cup chia seeds
1/4 cup almonds sliced

Servings:

Instructions

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!

Recipe Notes

complete nutrition notes

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Roasted Beet Dip

January 22, 2015/in Sides beets, black pepper, cilantro, coriander, cumin, garlic, lemon, olive oil, salt, serrano chili pepper/by TN57gb0

Roasted Beet Dip

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

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

4 lbs beets fresh, whole
1/4 cup olive oil extra virgin
1/2 tsp salt table, iodized
1 tsp black pepper ground
3 cloves garlic fresh
1 ea serrano chili pepper
3/4 tsp cumin seeds
3/4 tsp coriander seeds
1/3 cup cilantro leaves, fresh
1 ea lemon fresh, medium

Servings:

Instructions

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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Greek Cardune

Detox Tonic

Moroccan Tajine

Lemon Nut and Chia Pudding

Roasted Beet Dip

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