Gluten Free Granola

March 30, 2015/in Gluten Free, Snacks crispy brown rice, flaxseeds, ghee, pecan halves, puffed rice cereal, pumpkin seeds, raisins, Raw Honey, sliced almonds, unsweetened coconut flakes/by GboLey7

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

Gluten Free Granola

Servings

6

Servings

6

Gluten Free Granola

Servings

6

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

Servings:

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!

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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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Fall Fruit and Kale Salad

January 22, 2015/in Salad, Veggies Do it All Dressing, feta cheese, grapes, kale, onion, oranges, pumpkin seeds/by TN57gb0

Fall Fruit and Kale Salad

Servings	Prep Time
10	20 minutes

Servings	Prep Time
10	20 minutes

Fall Fruit and Kale Salad

Servings	Prep Time
10	20 minutes

Servings	Prep Time
10	20 minutes

Ingredients

8 cups kale kale, curly fresh, chopped
1/2 cup pumpkin seeds roasted, salted
1/2 cup onion red, chopped
5 ea oranges whole, fresh
2 cup grapes red, fresh
8 oz Do it All Dressing
1/2 cup feta cheese

Servings:

Instructions

Peel oranges and cut into bite size pieces. Cut grapes in half. Mix fruit with chopped kale, pumpkin seeds, feta cheese, and chopped onion. Add dressing, enjoy!

Recipe Notes

nutrition notes

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Gluten Free Granola

Pineapple Pumpkin Spice Soup

Fall Fruit and Kale Salad

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