Indian Salad

From Nourishing Traditions by Sally Fallon

Ingredients

3 large tomatoes, peeled, seeded and chopped 1 bunch green onions, finely chopped 1 cucumber, peeled, seeded and finely chopped 1 bunch cilantro chopped 1 TBSP freshly grated/ or ground ginger 1 jalapeno pepper, seeded and chopped juice of 2 lemons Directions

Mix all ingredients. Cover and refrigerate . . . → Read More: Indian Salad

Basic Hummus

From Nourishing Traditions by Sally Fallon

Ingredients

1 can/ 3 cups basic chickpeas (rinsed if canned) cooked if not canned 3 cloves garlic, mashed 1/4 cup tahini 1 TBSP flax seed oil 1/2 cup fresh lemon juice pinch of cayenne pepper Directions

Place chickpeas in a food processor. Add remaining ingredients and process until smooth. . . . → Read More: Basic Hummus

Strawberry Sencha Fresca

Ingredients

1/2 lb washed, hulled strawberries 1 TBSP lemon juice 1 TBSP honey 1 spring mint leaves (about 12 leaves) 2 cups iced caffeine free green tea

Directions

Put all ingredients, except for the green tea, into a blender. Blend the strawberries, mint leaves and honey on the “blend” setting until the mixture is . . . → Read More: Strawberry Sencha Fresca

Grilled Sweet Potato Medallions in a Garlic Rosemary Butter Sauce

From Life As A Plate

Ingredients

1 large (2 small) sweet potatos, washed and sliced into 1/2-inch rounds 2 TBSP butter, melted 1 tsp finely diced fresh rosemary 1/4 tsp. garlic powder sea salt, sprinkled on top Directions

Wash and slice the sweet potatoes into 1/2-inch rounds and place on foil sheet. Melt the butter . . . → Read More: Grilled Sweet Potato Medallions in a Garlic Rosemary Butter Sauce

Spaghetti Squash

From allrecipes.com

Ingredients

1 spaghetti squash, halved lengthwise and seeded 2 TBSP grape seed oil 1 onion, chopped 1 clove garlic, minced 1 1/2 cups chopped tomatoes 3 TBSP sliced black olives 2 TBSP chopped fresh basil

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place spaghetti squash . . . → Read More: Spaghetti Squash

Roasted Cauliflower

Ingredients

1 head of cauliflower grape seed oil sea salt pepper garlic powder or fresh Directions

Preheat oven to 400 degrees. In a gallon size ziploc baggie put a head of cauliflower, grape seed oil, garlic, salt and pepper. You want to put just enough out to coat all the cauliflower, the amount of garlic . . . → Read More: Roasted Cauliflower

Squash and Sun Dried Tomato Soup

Ingredient

1 butternut squash 2 medium onions, peeled and chopped or 2 leeks trimmed, washed and sliced 3 TBSP butter 1 cup sun dried tomatoes 1 quart chicken stock 1/4 tsp finely chopped basil Sea salt (to taste) 1/4-1/2 tsp dried chile flakes Directions Cut squash in half, lengthwise, and place, cut sides down, in . . . → Read More: Squash and Sun Dried Tomato Soup

Honey Lemon Tea

From allrecipes.com

Ingredients

1 cup water 4 tsp honey 1 tsp fresh lemon juice

Directions

Pour water into a mug. Add honey and heat in the microwave for 1 minute and 30 seconds. Stir in lemon juice, mixing until honey is dissolved.

Red Snapper Mexican Style

From Nourishing Traditions by Sally Fallon

Ingredients

4 red snapper filets 2 TBSP lime juice 3 TBSP grape seed oil 1 medium onion, thinly sliced 2 ripe tomatoes, peeled, seeded, and chopped 1 bunch cilantro, chopped 1 tsp fresh chile pepper, diced 2 cloves garlic, peeled and mashed pinch of cinnamon sea salt

Directions

Rub . . . → Read More: Red Snapper Mexican Style

Spiced Eggplant-Lentil Salad with Mango

Ingredients

4 TBSP grape seed oil 2 1/2 tsp (or to taste) chili powder, divided 2 1/2 tsp (or to taste) curry powder, divided 2 medium eggplants (3/4 lbs each) trimmed and cut into 1-inch cubes 1/3 cup lemon or lime juice, plus more if desired 1/4 cup prepared salsa 1/4 cup honey 1/4 tsp . . . → Read More: Spiced Eggplant-Lentil Salad with Mango

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