Archive for the Recipes Category

Easy Gluten Free Pancake Mix (and gluten free baking flour) Ingredients 1 c almond flour 3/4 c coconut flour 1 cup oat flour, gluten-free* 1 cup buckwheat flour (ground from raw buckwheat groats)* 1/4 cup organic yellow cornmeal, gluten free 3/4 tsp xanthan gum 1 tsp pink himalayan sea salt 1 Tbsp baking powder, aluminum-free 1/2 Tbsp

COCONUT WATER KEFIR Recipe from Amanda Feifer  http://phickle.com/coconut-water-kefir-recipe/   This is my favorite coconut water keifer recipe. It is simple and works great. Ingredients 1/2 cup water kefir grains–I get mine here: http://www.yemoos.com 3 cups coconut water (not coconut milk)– I like Zico Directions: Place your kefir grains in a quart jar Pour the coconut water into the jar

Cucumber Salad     Cucumbers are growing out of my garden like CRAZY! I have had to get a little creative in order to use them up. Of course I add them to my smoothies and salads, but making a salad using cucumbers is a great way to use 2 of them at once! Cucumbers are so

Peach and Pineapple Smoothie   I am in LOVE with peaches and I am LOVING peach season! I love peaches in my salads, on the grill, and in my smoothies. Here is my favorite peach green smoothie recipe, and remember to use organic and nonGMO ingredients when possible: 1 banana 1 peach 1/2 c pineapple (frozen is

Healthy Vegan PB & Grape Jelly Protein Smoothie Ingredients 1 cup organic kale (stems removed) ½ cup organic red grapes 2 tablespoons organic peanut, almond butter or sunflower butter 1 tablespoon fresh organic mint 2 1/2  cups filtered water 1 scoop vegan protein 2 T brown flax 2 handfuls of ice Preparation 1. Rinse the kale and mint leaves

Raw Vegan Caesar Salad Modified by Emilie McBride   Ingredients for Salad 1 head of Romaine + 2 c spinach + 2 c shredded purple cabbage 1 cup Cherry tomatoes, halved + 1/2 red onion thinly sliced 1 tablespoon raw dulse or kelp flakes (optional but recommended) Pink himalayan sea salt and fresh ground pepper to taste Ingredients

Cream of Celery Soup Ingredients 4 tablespoons unsalted, grass fed butter 12 celery ribs, chopped 1 pound russet potatoes, peeled, quartered, and sliced thin 2 onions, chopped 2 tablespoons sugar 2 teaspoons dried sage Salt and pepper 2 tablespoons gluten-free flour 6 cups vegetable broth 1 bay leaf 1/2 cup coconut creme* *Prepared coconut creme can be purchased

Beets with Lemon and Almonds Ingredients 1 1/2 pounds beets, trimmed and halved horizontally 1 1/4 cups water Salt and pepper 3 tablespoons white vinegar 1 tablespoon packed light brown sugar 1 shallot, sliced thin 1 teaspoon grated lemon zest 1/2 cup whole almonds, toasted and chopped 2 tablespoons chopped fresh mint 1 teaspoon chopped fresh thyme

Banana-Pineapple & Vanilla Ice Cream Banana-Pineapple & Vanilla Ice Cream 4 frozen bananas + 1 cup frozen pineapple 3/4 c coconut mik 1 T gluten-free vanilla extract 1 tsp pink himalayan sea salt. 1. Add frozen bananas to a high-speed blender with coconut milk, vanilla extract, and sea salt. 2. When blended, add in the frozen pineapple.

Beet Salad with Toasted Walnuts and Orange Ginger Dressing 2 cups mixed greens (spinach, swiss chard, dandelion greens) 2 med. beets peeled and grated 1/4 red onion sliced 1/4 c fresh orange juice 2T fresh lemon Juice 1T grade B maple syrup 1 1/2 t finely grated ginger 1/2 c feta (optional) 1/2 c toasted walnuts 1/4