Crush mineral tablet. In a pitcher, add water, salt, crushed mineral tablet, juice, and honey. Stir or shake to mix at room temperatureuntil honey dissolves. Store in fridge until ready to use.
You can use tea or coconut water in place of tap water.
You can use other juices, such as pineapple, or even lemon or lime. You want to use 100% real organic juice if possible.
Dice shallots and set aside. Chop raw bacon.
Place saute pan on medium heat. Add bacon to pan and saute just until crispy. Remove bacon from pan. Add herbs and saute 2-3 minutes. Add shallots and saute 1 more minute. Add in greens and vinegar. Saute until greens turn bright green. Add bacon back
to pan. Toss and serve.
In large skillet or wok, sauté greens in 1/4 cup oil at medium low heat (hemp oil should not be used at high heat).
When bright green, turn off heat and add squash.
Dressing: In blender, combine other 1/4 cup of oil, vinegar, thyme, turmeric, and almonds. Blend until smooth. Add more vinegar or oil if needed.
To serve, place greens and squash mixture on plate. Top with quartered or sliced hard boiled egg, and drizzle with dressing.
Chop herbs finely and mix with salt and pepper in small bowel.
Slice Sweet potatoes thinly (preferrably with a Mandolin on a thin setting). Coat a large sheet pan with olive oil. Laysweet potatoes on coated pan (do not layer the sweet potatoes onto eachother unless you don't mind less crispy chips).
Sprinkle half of herb mixture on top of sweet potatoes. Bake 10 minutes at 375 degrees. Check chips and turn pan or chips for even baking if needed. Sprinkle the rest of herb mixture on top. Bake another 10 minutes or until crispy. Enjoy!
Preheat oven to 300 degrees. Remove large kale stems and coarsely chop. Toss kale with 1 tablespoo
n oil, curry, and coriander (to brighten flavor, also add 1-2 tablespoons vinegar). Coat cookie sheet with 1 tablespoon oil. spread kale out evenly on cookie sheet.
Bake for 20-30 minutes until crispy
In large serving bowl, add chopped broccoli, finely diced red onion, apple, and parsnip. add tahini and mustard. Mix. Add pepper, salt, more tahiini or mustard to taste.
In blender, puree 1/2 of sliced cucumber (could also throw the cucumber skins in the blender, especi
ally if organic), and lemon juice.
While still running blender, add hemp oil slowly. Add pepper.
Rinse and quarter the artichoke hearts.
In serving bowl, add cucumber, watercress, artichoke, celery, red onion, and top with dressing. Can
crumble on top: cajun season
tofu, tempeh, or feta cheese.
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!
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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.
Pipe Cleaner Smoothie
in Smoothies and Sport DrinksPipe Cleaner Smoothie
Ingredients
Instructions
Notes
Natural Sports Drink
in Smoothies and Sport DrinksNatural Sports Drink
Ingredients
Instructions
Notes
Sauteed Greens
in Sides, VeggiesSauteed Greens
Ingredients
Instructions
Notes
Warm Winter Salad
in Salad, VeggiesWarm Winter Salad
Ingredients
Instructions
Notes
Sweet Potato Chips
in Sides, Snacks, VeggiesSweet Potato Chips
Ingredients
Instructions
Notes
Kale Chips
in Snacks, VeggiesKale Chips
Ingredients
Notes
Savory broccoli tahini slaw
in Salad, VeggiesSavory broccoli tahini slaw
Ingredients
Instructions
Notes
Watercress and Cucumber Salad
in Salad, VeggiesWatercress and Cucumber Salad
Ingredients
Instructions
Notes
Fall Fruit and Kale Salad
in Salad, VeggiesFall Fruit and Kale Salad
Ingredients
Instructions
Notes
Roasted Beet Dip
in SidesRoasted Beet Dip
Ingredients
Instructions