Jerk-Spiced Shrimp


1 TBSP agave/honey 1 TBSP paprika 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp ground red pepper 1/4 tsp ground thyme 1/8 tsp ground allspice 2 TBSP grape seed 1 1/2 lb peeled and deveined large shrimp Sprayable grape seed oil


Prepare grill to medium-high heat. Combine the first 7 ingredients. Combine . . . → Read More: Jerk-Spiced Shrimp

Chicken Kabobs


1 small onions 1/4 cup lemon juice 1/4 cup grape seed oil 2 TBSP ground coriander 2 TBSP cumin 1 TBSP caraway 1 TBSP paprika 4 cloves garlic, minced 2-inch piece of fresh ginger, peeled (or use ground, season to taste) 1 tsp salt 2 1/2 lbs boneless, skinless chicken breast, thighs, cut . . . → Read More: Chicken Kabobs

Baked Salmon

From Nourishing Traditions by Sally Fallon


1 1/2-2 lbs wild salmon filet 1/2 lemon 2 TBSP melted unsalted organic butter 1/4 tsp paprika 1/2 tsp sea salt


Set salmon, skin side down, in a buttered baking dishes. Squeeze on lemon juice, the brush with butter. Sprinkle on paprika and sea salt. Bake at . . . → Read More: Baked Salmon

Chilled Spaghetti Squash Salad With Herbs and Shrimp


1 spaghetti squash (about 2 lbs) halved lengthwise and seeded 2 cloves of garlic, minced 1 serrano pepper, seeded and minced 1/2 tsp sea salt 2 TBSP freshly squeezed lime juice 1/4 cup honey/agave 1 carrot, cut into thin matchsticks 3 scallions, thinly sliced 1 red pepper, thinly sliced 1/2 cup freshly chopped basil . . . → Read More: Chilled Spaghetti Squash Salad With Herbs and Shrimp

Vegetables Medley with Chiles

From Clean Starting: Inspiring You to Eat Clean and Live Well by Tarry Walters


Roasting is a way to prepare a variety of winter vegetables, from roots and tubers to squashes and cabbages. The addition of habanero peppers gives this dish extra hear, which is always welcome on a cold day. If habaneros are . . . → Read More: Vegetables Medley with Chiles

Indian Salad

From Nourishing Traditions by Sally Fallon


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


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

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