Recipes

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 Ingredients:

1 pound fresh collards or other greens roughly chopped

 2 tablespoons ghee or coconut oil 

6 sun-dried tomatoes, sliced

1 large yellow onion, peeled and roughly chopped

1 cup canned coconut milk (full-fat organic, Native Forest is the brand of choice)

1 teaspoon salt freshly ground pepper sesame seeds or pumpkin seeds for sprinkling (optional) optional protein for a complete meal: cubed tempeh, chicken, or sausage

Preparation: Fill a large pot half-full with water and bring to a boil. Add the chopped greens. Reduce the heat to low and cook  for 10 minutes, stirring occasionally. Drain and set aside. Heat the 2 tablespoons of oil or ghee in a large skillet over medium heat. Add the sun-dried tomatoes, onion,  and if using protein, add now. Saute for 5 minutes. Add coconut milk and simmer on low for 10 minutes, stirring  occasionally. Add the greens and 1/2 cup of water. Cover and cook for 10 minutes, stirring occasionally. Taste the  greens for tenderness and seasoning. Add salt and pepper. Sprinkle with the seeds, if desired.

 CHIA “RICE” PUDDING

Ingredients: 1 cup milk of choice (I prefer coconut milk, but feel free to use some nut milk or a good raw cow or goat milk if that’s within your diet.)

2 tablespoons coconut flakes (optional) 

1 / 2 teaspoon vanilla extract

1 teaspoon cinnamon

¹⁄8 teaspoon cardamom

1 tablespoon coconut or palm sugar or 1 scant tablespoon raw honey

pinch sea salt

2 heaping tablespoons chia seeds

4 tablespoons raisins (optional)

Preparation: Add the milk, the coconut flakes (if using), the vanilla, cinnamon, sweetener and salt in a bowl. Mix well to  incorporate the ingredients. Now add the chia seeds and stir again. Let the bowl sit on the countertop and stir  every ten minutes or so until the chia seeds have become jelly-like. It shouldn’t take longer than half an hour  to be ready to eat. The mixture will be the consistency of cottage cheese. (You can add more milk if you prefer  it less chunky.) Now you can add the raisins, if using 

FLAXIE MAXIE

 Ingredients:

1½ cups almonds (soaked and toasted in the oven is ideal) 

½ cup walnuts 

½ cup cacao butter or coconut oil or a mixture of the two

½ cup crunchy almond butter

½ cup goji berries 

¼ cup shredded coconut 

¼ cup fresh ground flax 

a little vanilla extract

a couple pinches of salt 

handful of cacao nib

6 drops liquid stevia (add the stevia, mix and taste to bring it to your liking)

Preparation 1. Pulse nuts, ground flaxseeds, coconut, nut butter and salt in a food processor until coarsely  ground. 2. Gently melt the coconut oil or cacao butter by placing the glass jar into warm water to soften  enough to scoop or pour and measure. 3. Add coconut oil or cacao butter (or desired mixture) to food processor along with remaining  ingredients. 4. Pulse to create a coarse and pasty mixture. 5. Press mixture into an 8 x 8 glass baking

CARROT BANANA MUFFINS

 They’re jam packed with nutrients ~ a perfect treat for your school or work lunch box.  Ingredients:

2 cups blanched almond flour

2 teaspoons baking soda

1 teaspoon sea salt

1 tablespoon cinnamon

1 cup dates, pitted

3 ripe bananas

3 eggs

1 teaspoon apple cider vinegar

¼ cup coconut oil, melted

1 ½ cups carrots, shredded

¾ cup walnuts, finely chopped

 Preparation: Preheat oven to 350F. Line a muffin tin with paper liners. In a small bowl, combine almond flour, baking soda, salt, and cinnamon. In a food processor, combine dates,  bananas, eggs, vinegar and oil. Transfer mixture to a large bowl. Blend dry mixture into wet until thoroughly combined. Fold in carrots and walnuts. Spoon mixture into paper lined muffin tins. Bake for 25 minutes. Yields 18 muffins.  Recipe by Elana Amsterdam  © Functional Nutrition Alliance.

QUINOA TABBOULEH SALAD (one of my favorites)

Ingredients:

I cup cooked organic quinoa

1 cup peeled and diced cucumber

1 cup diced tomatoes

1 cup chopped parsley (I also like to use cilantro)

1/4 cup feta cheese

1 TBSP. chopped mint

1 TBSP olive oil

1 TBSP lemon juice

1/8 TSP sea salt

Combine all ingredients and refrigerate.  Makes 4 servings.  I usually double the recipe, since it is so good as a side dish.