Healthy Whole-Food Recipes

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 full-fat organic coconut milk (Native Forest is my 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

1. 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.
2. Heat the ghee or oil in a large skillet over medium heat. Add the sun-dried tomatoes and onion, plus your protein if using, and sauté for 5 minutes.
3. Add the coconut milk and simmer on low for 10 minutes, stirring occasionally.
4. Add the greens and 1/2 cup of water. Cover and cook for 10 minutes, stirring occasionally.
5. Taste the greens for tenderness and seasoning, then add salt and pepper. Sprinkle with seeds if desired.

Ingredients

• 1 cup milk of choice (I prefer coconut milk, but nut milk or good raw cow or goat milk works if it fits 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 of sea salt
• 2 heaping tablespoons chia seeds
• 4 tablespoons raisins (optional)

Preparation

1. In a bowl, combine the milk, coconut flakes (if using), vanilla, cinnamon, cardamom, sweetener and salt. Mix well.
2. Add the chia seeds and stir again.
3. Let the bowl sit on the counter, stirring every 10 minutes or so, until the chia seeds turn jelly-like. It should be ready to eat within about half an hour and will have the consistency of cottage cheese. Add more milk if you prefer it less chunky.
4. Stir in the raisins, if using.

Ingredients

• 1 1/2 cups almonds (soaked and toasted in the oven is ideal)
• 1/2 cup walnuts
• 1/2 cup cacao butter or coconut oil, or a mixture of the two
• 1/2 cup crunchy almond butter
• 1/2 cup goji berries
• 1/4 cup shredded coconut
• 1/4 cup freshly ground flax
• A little vanilla extract
• A couple pinches of salt
• Handful of cacao nibs
• 6 drops liquid stevia (add, mix and taste to adjust to your liking)

Preparation

1. Pulse the nuts, ground flaxseed, 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 in warm water until soft enough to scoop or pour and measure.
3. Add the coconut oil or cacao butter to the food processor along with the remaining ingredients.
4. Pulse to create a coarse, pasty mixture.
5. Press the mixture into an 8 x 8 glass baking dish.

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
• 1/4 cup coconut oil, melted
• 1 1/2 cups carrots, shredded
• 3/4 cup walnuts, finely chopped

Preparation

1. Preheat the oven to 350°F and line a muffin tin with paper liners.
2. In a small bowl, combine the almond flour, baking soda, salt and cinnamon.
3. In a food processor, blend the dates, bananas, eggs, vinegar and oil. Transfer to a large bowl.
4. Blend the dry mixture into the wet until thoroughly combined, then fold in the carrots and walnuts.
5. Spoon the batter into the lined muffin tin and bake for 25 minutes.

Ingredients

• 1 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 tablespoon chopped mint
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/8 teaspoon sea salt

Preparation

1. Combine all ingredients.
2. Refrigerate before serving.