Healthy Recipes

Directions

1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes.
2. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
3. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth.
4. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
5. Let cool slightly and pour the soup into a blender, or use a hand blender in the pot. If your soup is too thick, add up to 1 cup more broth and blend.

* Season to taste and serve with chopped parsley and toasted pepitas, if desired.

» Recipe inspiration: Love & Lemons

Directions

1. Preheat oven to 325 degrees
2. Grease the muffin pan with coconut oil
3. Mix / beat the eggs as you would to make scrambled eggs and add salt & pepper
4. Chop the basil, spinach and onion and add egg mixture
5. Pour the mixture in muffin pan
6. Bake for 20-25 minutes

» Makes 4 muffins!

Directions

1. Scoop 8 oz. coconut yogurt into a large bowl
2. Mix in vanilla and honey
3. Layer blueberries, coconut yogurt and strawberries in a serving glass
4. Top with nuts

» Enjoy!

Directions

1. Combine all ingredients in a quart container
2. Refrigerate at least 15 minutes for best flavor

» It’s Summer! Get outside!

Directions

1. Place all ingredients in a slow cooker with enough water over by one inch
2. Cook on low for 8-10 hours
3. Skim off any film off the top
4. Pour the broth through a strainer and discard solids
5. Store in the fridge for 3 days or up to 3 months in the freezer

(Variation: Substitute chicken or fish for beef bones)

» Recipe inspired by Dr. Anna Cabeca

Directions

1. Combine all ingredients in a quart container
2. Refrigerate
3. Drink anytime you experience cravings

Variations:

1. Replace watermelon with berries or citrus slices
2. Add unsweetened cranberry or pomegranate juice for color
3. Try adding fresh herbs like mint or basil
4. Add 4 tablespoons organic apple cider vinegar per quart✴

✴ To aid digestion

Directions

1. Combine all ingredients in a bowl & blend well
2. Best to make in advance so flavors can blend

Variations:

1. Add shredded zucchini
2. Replace nuts with toasted pumpkin seeds
3. Replace apple with grapefruit slices

✓ Use prepackaged coleslaw mix to save time and effort

Directions

1. Combine all ingredients and process in a blender or food processor
2. You may need to add a bit of water, or you can add coconut aminos as well, depending on consistency

Variation:

1. Add a cooked beet for color

✓ Refrigerate and serve with cut up veggies

Directions

1. In a food processor or high speed blender, grind the parsley, garlic, almonds and jalapeño until you have got a house paste
2. Add the olive oil and pulse just to blend
3. Transfer mixture to a bowl and add the vinegar, season with salt & pepper to taste

✓ Serving suggestions: Great on fish or chicken and roasted vegetables