Recipes

Miso Pumpkin Soup
miso_pumpkin_soup
1 tablespoon coconut oil
1 tablespoon spirulina
1 small yellow onion, chopped
1 clove garlic, chopped
2 teaspoons fresh ginger, peeled and grated
15 oz. pumpkin puree
3 tablespoons miso
3 cups bone broth or vegetable broth
1 tablespoon tamari
Seaweed sprinkles, or any favorite seaweed

Directions: In a large soup pot, heat oil over medium heat until it melts, then add onion. Cook 5 minutes, then add garlic and ginger and cook 3 minutes. Add pumpkin, miso, broth and tamari, stirring well. Cook on low, covered, for 20 minutes. Allow to cool, then puree. Garnish with seaweed sprinkles, nori or any favorite dried seaweed. Save half for tomorrow!


Seared Scallops and Cilantro Slaw

Seared Scallops and Cilantro Slaw

Scallops:
1 lb. wild-caught sea scallops, washed and patted dry
1 scallion, sliced
2 cloves of garlic, chopped
1 tablespoon grassfed butter
1/3 cup dry white wine

Slaw:
1 small head of cabbage, thinly sliced
1/2 onion, thinly sliced
1/2 cup chopped cilantro

Sauce:
1/2 cup soy-free vegenaise
1 tablespoon Braggs apple cider vinegar
1 teaspoon Dijon mustard
pinch of sugar
sea salt and pepper

Directions: Turn large skillet to medium-high heat and spray with non-stick oil. Sprinkle sea salt and pepper lightly onto both sides of scallops. Once pan is heated, sear scallops for 1 minutes on each side. Add scallions, garlic, butter and white wine and simmer on medium-low heat for 3 minutes (don’t overcook!). Meanwhile, prepare sauce for slaw and combine well with cabbage and onions, then mix in cilantro. Serve everything immediately. Cilantro is a wonderful herb to serve with seafood because of its chelating effect. So beautifully combined!


IMG_0006Arugula Salad with Acorn Squash and Pomegranate Vinaigrette

1 tablespoon coconut oil
1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed
sea salt and pepper
2 teaspoons maple syrup (optional)
1/2 cup whole pecans, chopped
1/4 teaspoon pumpkin pie spice
6 cups baby arugula
½  avocado, sliced
1 pomegranate, seeds removed

Pomegranate Ginger Vinaigrette (makes extra, save some for later in week!)
1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1/2 teaspoon freshly grated ginger
1/3 cup olive oil

Directions:  Heat a large skillet over medium heat and add coconut oil. Add squash pieces to the skillet and cook until golden, about 10 minutes per side. If desired, you can add the maple syrup to help the squash caramelize. Heat a small saucepan over low heat and add the pecans. Toast until they are slightly golden brown, about 5 minutes. Toss them with the pumpkin pie spice.  Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate seeds, pecans and squash pieces. Combine ingredients for dressing, then drizzle some on salad, storing remaining dressing in refrigerator.


 Leaky Gut Healer

Beet SmoothiePrep Time: 5-10 minutes, 1 serving

1 cup loosely-packed sprouts (and kind)
2 teaspoons coconut oil
½ cup pineapple
1 small raw beet, peeled and chopped
4 romaine lettuce leaves
water to blend

Directions: Blend all ingredients together.


Immunity-Builder

Prep Time: 5-10 minutes, 1 serving

1-inch piece of ginger, peeled and grated
½ cup goji berries, soaked at least 15 minutes
½ teaspoon turmeric
1 orange, peeled and seeded
2 collard leaves, stems removed
1 tablespoon ground flax seeds
water to blend

Directions: Blend all ingredients together.


Berry-Apple Breakfast

Prep Time: 10 minutes, 1-2 servings

1 apple, cored and coarsely chopped
1 cup berries
¼ cup raw pumpkin seeds, soaked overnight, if possible
2-3 dried figs, soaked 5 minutes
1 tablespoon ground flax seeds

Directions: Place all ingredients in food processor and pulse until ingredients are of a “chunky” consistency.


Savory Smoothie

Prep Time: 5 minutes, 1 serving

4 stalks of celery, washed and coarsely chopped
1 banana
1 cup/piece seasonal fresh fruit
4-5 sprigs parsley
water or ice to blend.

Directions: Blend all ingredients together.


Dewy Mountain Smoothie

Goji-Turmeric SmoothiePrep Time: 5 minutes, 1 serving

1 small cucumber, peeled and chopped
1 cup honeydew melon
juice from 1 lime
5 basil leaves
water or ice to blend

Directions: Blend all ingredients together.


Radiant Skin Smoothie

Prep Time: 5 minutes, 1 serving

2 stalks celery
1 medium cucumber, peeled and coarsely chopped
1-2 dates, pitted
Juice from 1 lime
5 basil leaves
2 tablespoons hempseeds
Water/ice to blend

Directions: Blend all ingredients until desired consistency.


Meals for Good Clean Eating

Dreamy Zucchini Pasta

Zucchini NoodlesPrep Time: 15 minutes, 2-3 servings

1 avocado, peeled and pitted
2 garlic cloves, chopped
¼ cup fresh parsley
½ cup fresh basil
2 tablespoons olive oil
1 cup thawed frozen or fresh peas
1 cup cherry or grape tomatoes, halved
2 medium zucchini (peeled if not organic)
Sea salt and pepper

Directions: Place avocado, garlic, parsley, basil and olive oil in food processor (or blender) and process until smooth, then add sea salt and pepper. Make “noodles” out of zucchini using vegetable peeler or spiralizer and place in a bowl. Gently toss zucchini pasta with 1 teaspoon of olive oil and a pinch of sea salt, then add peas and tomatoes and toss lightly. Pour sauce on top and toss until “noodles” are covered.


Chopped Salad

Prep Time: 10 minutes, 1 serving

1 celery stalk, chopped
1 small cucumber, peeled and chopped
½ cup thawed frozen or fresh peas
2 romaine lettuce leaves, chopped into bite-size pieces
½ avocado, peeled and sliced
Juice from ½ lemon

Directions: Toss all ingredients together, except avocado. Place avocado slices on top and sprinkle with lemon juice.


Salade Extraordinaire

Prep Time: 10 minutes, 1-2 servings

2 c. mixed greens (romaine, watercress, dandelion, arugula, parsley, etc.)
1 c. Sprouts
1 small cucumber, peeled and sliced
1/2 avocado, peeled, pitted and chopped
1 apple, chopped (peeled if desired)
4-5 almonds or walnuts, chopped

Directions: Toss all ingredients together and squeeze ½ lemon over top. Drizzle with hemp, olive or flax oil, very sparingly if desired.


Beautifying Gazpacho: (so-named because every time I eat it, I awaken with better skin!)

Prep Time: 5 minutes, 2 servings
1 cucumber, peeled
1/2 c. cherry tomato
1 c. arugula
1 c. water
1 clove garlic, chopped
Garnish: 1 T. chopped cilantro and/or ¼ avocado, peeled, pitted and diced.

Directions: Chop first 3 ingredients into pieces small enough to fit into blender. Place first 5 ingredients in blender and pulse until chopped but still chunky. Garnish as desired.


Orange and Walnut Quinoa

Prep Time: 20 minutes, 2 servings

1 cup quinoa
1 navel orange, juiced and zested
1/4 cup chopped toasted walnuts
1 1/4 cups low sodium vegetable broth
1 T. parsley, chopped
1 T. extra virgin olive oil

Directions: Rinse quinoa in a fine mesh strainer. Combine broth, juice from orange, oil and quinoa, bring to a boil. Cover and lower heat to low, cooking for 12 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork and toss in orange zest, parsley and toasted walnuts.


Radish Salad

Falafels and Radish SaladPrep Time: 10 minutes, 2 servings

1 small bunch radishes (about 4-6), shaved or sliced thinly
2 teaspoons olive oil
2 teaspoons apple cider vinegar
2 teaspoons fresh oregano, or 1 teaspoon dried
1 garlic clove, pressed or finely chopped
Pinch of salt and pepper

Directions: Place sliced/shaved radishes in a medium bowl. In a separate bowl, whisk remaining ingredients, then pour over radishes. Allow to rest at room temperature while preparing falafels.


Raw Falafels

Prep Time: 10 minutes, 2-3 servings

1 ½ cups cooked chickpeas, rinsed well and patted dry
¼ red onion
1 clove garlic, minced
½ cup packed fresh parsley
½ cup packed fresh cilantro
3 teaspoons lemon juice
2 teaspoons coriander
2 teaspoons cumin
½ teaspoon sea salt


Tahini Sauce

¼ cup tahini
1 tablespoon lemon juice
Pinch of garlic salt

Directions: In a food processor (preferable) or blender, process onion, garlic and herbs, scraping down when necessary. Add chickpeas and pulse until mixture is well-combined, but not pasty. Remove mixture and place in a mixing bowl. Add salt, spices and lemon juice. Form into 2-3 inch-wide patties and place on plate. Combine sauce ingredients and use as a drizzle or dip Serve with radish salad.


Sweet Potato Brownie  Sweet Potato Brownies

2 medium sweet potatoes, baked and skin removed
1 dozen pitted dates
1/2 cup coconut flour
1 1/4 cups almond meal
1/2 cup cacao powder
1/4 cup coconut oil
1/4 cup maple syrup

Directions: Preheat oven to 350. Process sweet potatoes and dates until smooth. Combine remaining ingredients in bowl and mix well. Add sweet potato mixture, then place in parchment-lined 9″cake pan. Bake for 20-25 minutes. Allow to cool before removing from pan. For an extra-rich addition, coat brownies with coconut crème…so decadent, but still healthy!


Pumpkin Pie Green Smoothie    Pumpkin Pie Smoothie

1/2 cup pumpkin or squash puree
juice from one orange
2 tablespoons pumpkin seeds
2 teaspoons coconut oil
3 dried figs, soaked 15 minutes
1 banana
4-6 romaine lettuce leaves
cinnamon and nutmeg to taste
water to blend

Directions: Blend all ingredients together.