Ch-Eye Tea

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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
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Prep Time 20 minutes
Total Time 20 minutes
Course Drinks
Cuisine Mediterranean
Servings 2

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

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!

Morel Bisque

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Morel Bisque

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Cook Time 50 minutes
Total Time 50 minutes
Course Soup
Cuisine Mediterranean
Servings 6

Ingredients
  

  • 4 tbsp butter or ghee
  • 8 ounces morel mushrooms can use dried and rehydrate
  • 1 small onion minced
  • 2 tbsp flour
  • 3 cups low sodium vegetable broth
  • 2 cups half and half
  • 2 tbsp dry sherry
  • 2 tbsp parsley or chives minced
  • dash salt and pepper

Instructions
 

  • In skillet, melt butter and saute onions and whole morels for about 10 minutes. Stir in flour and cook 2 to 3 more minutes. Stir in broth until well blended. Add half and half. Simmer for 20 minutes- do not let boil. Cool 5 minutes. Blend in food processor or blender. Add the sherry, salt, and pepper to taste. Sprinkle chives or parsley on top.

Apricot and Almond Buckwheat Pilaf

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Apricot and Almond Buckwheat Pilaf

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Cook Time 30 minutes
Total Time 30 minutes
Course Side Dish
Servings 6

Ingredients
  

  • 3 tbsp olive oil
  • 1 small onion peeled and diced
  • 1 cup kasha or whole-grain buckwheat
  • 1/2 cup sliced almonds
  • 12 apricot halves dried or fresh
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 2-3 cups low sodium vegetable broth

Instructions
 

  • In a large skillet or saucepan, heat the olive oil over medium to medium low heat. Add the onion and cook for about 5 minutes until golden brown. Stir in the kasha, almonds, apricots, paprika, and pepper. Stir until the buckwheat is coated with the oil and the almonds are slightly toasted, about 1 minute. Carefully add the broth and bring to a gentle boil. Cover, reduce heat to a simmer, and cook for 10 minutes. Remove from the heat and let sit 5 minutes. Fluff with fork before serving.

The Heart Salad

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The Heart Salad

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Prep Time 20 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

  • 1 bag Spinach leaves 10-12 ounces
  • 1 ripe avocado diced into cubes
  • 1 cup sprouts Alfalfa, broccoli, or whatever sprouts you can find
  • 1 tbsp fresh dill
  • 1/2 cup strawberries sliced in half
  • 1/2 cup slivered almonds toasted
  • Dash Sea Salt
  • Dash black pepper

Dressing

  • 1/4 cup hemp oil
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup balsamic vinegar

Instructions
 

  • Wash spinach leaves and put into large serving bowl. Add avocado cubes, broccoli sprouts, and dill, and lightly mix throughout. Top with strawberries and almonds. Combine dressing ingredients in small jar. Shake and drizzle on salad to serve.

Sweet Potatoes and Roasted Bananas

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Sweet Potatoes and Roasted Bananas

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert, Side Dish
Servings 6

Ingredients
  

  • 1.5 pounds sweet potatoes Scrubbed
  • 3 medium bananas Peeled and cut in half across
  • 2 tsp coconut oil
  • 3 tbsp orange liqueur can use orange juice and/or rum
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cardamom
  • 1/8 tsp Cayenne Pepper
  • 1/4 tsp nutmeg
  • 1/4 tsp iodized sea salt
  • 3 tbsp organic brown sugar
  • 1 tbsp chopped cilantro optional

Instructions
 

  • 1. Preheat oven to 400 degrees. Use a sharp fork to pierce the potatoes in several places; place on oven rack with foil covered baking sheet on rack below to catch drips. Bake 50 minutes or until flesh is tender when pierced by fork. 2. While potatoes are baking, put bananas in a baking dish coated with coconut oil and bake until they are oozing caramel, about 20 minutes (you can put them in the oven along with the sweet potatoes). 3. Pour the orange liqueur over the bananas, scrape the brown bits off the bottom of the dish and mash the bananas well. 4. When potatoes are cool enough, peal and cut into chunks. Put in a miscuing bowl. Add bananas, spices, and brown sugar. 5. Mash or beat with mixer to desired consistency. 6. Serve in ramekins and garnish with cilantro.

Roasted Sweet Potato and Black Bean Tacos with Goat Cheese

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From Grace Dickinson at FoodFitnessFreshAir.Com

Roasted Sweet Potato and Black Bean Tacos with Goat Cheese

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Prep Time 30 minutes
Total Time 30 minutes
Course Main Course, Main Dish
Cuisine Mexican
Servings 4

Ingredients
  

  • 3 Medium sweet potatoes cubed
  • 1/2 tsp smoked paprika
  • 1/8 plus 1/4 tsp salt
  • 1 Large onion diced
  • 4 Cloves garlic minced
  • 1/2 Tbsp Chili Powder
  • 1/2 tsp cumin
  • 1/8 tsp Cayenne Pepper
  • 1 15 ounce can black beans drained and rinsed
  • 8 Small Corn Tortillas
  • 5 Ounces Goat Cheese crumbled
  • 1/2 Cup cilantro chopped
  • 1 lime cut into wedges

Instructions
 

  • 1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, and place sweet potato cubes on top. Toss with smoked paprika, 1/2 T olive oil, and 1/8 tsp salt. Bake 20 to 25 minutes, or until sweet potatoes are soft. 2. Meanwhile, heat remaining 11/2 T olive oil in a large skillet over medium-high heat. Add onion and garlic and saute for 6 to 8 minutes, until onion is translucent, stirring frequently. Add chili powder, cumin, cayenne pepper, and 1/4 tsp salt, and saute for 60 seconds, until fragrant. Add beans, and reduce heat to medium-low. Cook beans for 10 minutes to let the flavors meld, stirring occasionally. Remove from heat. 3. Wrap tortillas together in aluminum foil and heat in oven for 3 to 5 minutes, or until warm. Remove and top with a spoonful of sweet potatoes and beans. Divide goat cheese crumbles between tacos, and add cilantro leaves. Finish with a squeeze of lime.

Easy Ranch Dressing

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Easy Ranch Dressing

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Prep Time 10 minutes
Total Time 10 minutes

Ingredients
  

  • 3/4 cup organic plain yogurt use Greek yogurt for more protein
  • 2 tsp dried dill weed
  • 2 cloves garlic minced
  • sprinkle salt and pepper to taste
  • 2 tbsp parmesan
  • 1/3 cup Extra Virgin Olive Oil

Instructions
 

  • 1. Add all ingredients except olive oil to blender or food processor and blend until smooth (may need to add a little water to make a smooth texture, depending on the yogurt you use). 2. Slowly with blender or food processor running, add olive oil so it emulsifies. 3. Can store in fridge for up to one week.

Moroccan Tajine

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Moroccan Tajine

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Prep Time 30 minutes
Total Time 30 minutes
Servings 6 people

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

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.

Rosemary Roasted Cauliflower and Pine Nuts

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Rosemary Roasted Cauliflower and Pine Nuts

Great right out of the oven or chilled overnight for the next day!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4

Ingredients
  

  • 1 head Cauliflower
  • 3 cloves garlic minced
  • 1/8 cup Extra Virgin Olive Oil
  • 1/4 cup Pine nuts
  • 1 tsp Sea Salt
  • 1.5 tsp black pepper

Instructions
 

  • Preheat oven to 425 degrees F. Break cauliflower apart into bite-size pieces. In medium bowl, mix all ingredients, making sure the cauliflower is evenly coated with the oil. Place in a shallow baking pan or on a baking sheet and bake uncovered 20 to 25 minutes or until lightly browned. This dish may be served warm, or cold. Both are delicious!

Notes

Nutrition Analysis

Pumpkin Chocoloate Chip Mini Muffins

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Pumpkin Chocoloate Chip Mini Muffins

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24

Ingredients
  

  • 1 cup flour all purpose, white, unbleached
  • 1/2 cup flour whole wheat
  • 1/4 cup wheat germ or ground flax seed
  • 2 tsp baking powder double acting
  • 2 tsp cinnamon ground
  • 1/4 tsp iodized sea salt
  • 1 cup pumpkin solid pack
  • 2 each eggs large, raw
  • 1/2 cup brown sugar packed
  • 1/2 cup milk 2%
  • 1/3 cup coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips semi sweet, mini

Instructions
 

  • 1. Preheat oven to 350 degrees. Lightly oil or coat 24 mini muffin cups with nonstick cooking spray and set aside. 2. Whisk together the all-purpose flour, whole wheat flour, ground flaxseed, baking powder, cinnamon, and salt in a large bowl. 3. In a separate bowl, whisk the pumpkin, eggs, brown sugar, oil, milk, and vanilla until well combined. Pour the liquid ingredients over the dry ingredients and stir until just combined. Stir in the chocolate chips. 4. Spoon the batter into the prepared muffin cups. Bake 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. transfer the pan to a wire rack and cool 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. When making 12 full-size muffins, bake for 20-23 minutes.

Notes

complete nutrition notes