Basil Vinaigrette Dressing
Ingredients:
½ c + 2 Tbsp Olive Oil
3 ½ Tbsp Apple Cider Vinegar
3 Cloves of Garlic
½ tsp Red Pepper Flakes
1 tsp Salt
1 tsp Fresh Ground Black Pepper
1 tsp Dried Oregano
1 tsp Dried Basil
1 ½ Fennel Stalks w/ Fronds, Sliced
1 ¼ Sweet Onion (1 sliced for salad, ¼ for dressing)
1 c Fresh Basil Leaves, packed
1 Head Kale, chopped
1 Romaine Heart, chopped
1 pint Cherry or Grape Tomatoes
2 Persian Cucumbers, sliced
1 Lemon, chopped (rind and seeds removed)
Instructions:
1.) Add olive oil, vinegar, cloves of garlic, red pepper flakes, salt, black pepper, dried oregano and
basil, fennel, ¼ onion, and fresh basil to blender.
2.) Blend until smooth.
3.) Prepare salad w/ chopped kale and romaine, tomatoes, cucumber, onion, and lemon.
4.) Pour dressing over salad and toss to coat.
Superfood Tomato Sauce
2c Strained Tomatoes
1 Pack Roasted Beets (8-9 ounces)
¾ Fennel sliced
1 Pint grape/ cherry tomatoes
1 Onion chopped
5 Cloves garlic
1/2C Fresh basil chopped
1 Small Star Anise
1 tsp Oregano
½ tsp Red Pepper Flakes
1 ½ tbsp Butter
2 tsp Onion Powder
2 tsp Balsamic Vinegar
1 tsp Garlic Powder
2 tsp Dried Basil
½ C water
Salt & Pepper to taste
1.) Add the strained tomatoes, beets , fennel, tomatoes, onions, garlic, basil in a blender and blend on medium high for 2 minutes
Add the ingredients to a pot with the rest of the ingredient and simmer on low heat for 30 minutes, Leave it to cool and then empty it into mason jars for storage and use when needed.
Grandma's Secret Meatballs!
3/4C Strained Tomatoes
1 egg
1/2C Fresh Fennel
1 tsp Garlic Powder
1 Tbsp Onion Powder
2 tsp Dried Basil
½ tsp Chili Powder
¼ tsp Cayenne Powder
½ tsp Fennel Seeds
1 - 1 1/2 tsp Salt
Pepper Taste
1lb Grass-fed Ground Beef
1 c Ground Sprouted Oatmeal
½ c Romano Cheese
Add the tomatoes, egg, fennel, garlic and onion powder, basil, chili, cayenne, fennel seeds salt and pepper in a blender
In a bowl combine the beef, oatmeal, and Romano cheese + the contents from the blender.
Add butter to fry pan and heat to medium heat. Form meat into balls and pan-fry in butter, turning every few minutes until done.
Spicy Lentil Soup
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4 c Chicken Stock (homemade) recipe below
3 large cloves of garlic
½ C Olive oil
~ 4 spring fresh thyme
1 chopped onion
3 stalks celery
3 carrots
4 large sliced mushrooms
½ bunch of organic kale
1 1/2 c strained tomatoes
1 ½ c sprouted lentils
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
2 ½ tsp turmeric
1 pinch red pepper flakes
¼- ½ tsp cayenne pepper
2 chopped Jalapenos minus seeds
Fresh ground pepper and water as needed
How to make chicken stock:
Bring bones from 15-18 chicken wings (meat already removed from the bones) to a boil with 6-7 Cup water. Reduce heat and simmer on low for 5-6 hrs. This should give you approximately 4 c broth.
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For the soup:
1.) In a blender blend the garlic + olive oil and fresh thyme leaves only
Chop onion, celery and carrots and saute in olive oil , garlic, thyme mixture
2.) Remove bones from chicken stock.
3.) Add the cooked vegetables to the chicken stock. Add in the strained tomatoes , lentils, garlic powder, onion powder, cumin, turmeric , cayenne pepper , red and black pepper.
4.) Bring to a boil, reduce heat to low-medium and allow to cook for ~30 min.
5.) Evaluate the consistency. Water can be added to adjust the consistency tp desired thinner/ thickness of soup.
6.) Add 4 large mushrooms sliced, kale, and salt to taste
7.) Cook for an additional ~10 minutes and enjoy!
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Chili
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2# Ground beef cooked in homemade taco seasoning (1 1/3 Tbsp Chili Powder, 1/2 tsp Garlic Powder, 1/2 tsp Onion Powder, 1/4 Crushed Red Pepper, 1/2 tsp Oregano, 1/2 tsp Paprika, 2 tsp Cumin, 1 tsp Salt, 1 tsp Black Pepper - use the entire seasoning)​
2 Tbsp Butter
2 Cans Navy Beans
1 Can Crushed tomatoes
1/2 (8 oz) Salsa (Ex. Newman's Medium Salsa)
1 Tbsp Molasses
1 Tbsp Balsamic vinegar
1/2 Cup water
1 Tsp Capers
1 sweet onion
4 cloves garlic
1 small block mozzarella
2 Tbsp olive oil
1/2 tsp Oregano
1 tsp chili powder
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
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Melt butter in a pan and use to sauté ground beef with taco seasoning.
Remove meat from pan. Add olive oil and sauté onions and garlic.
Add the beef, onions and garlic, and all other ingredients to a pot and bring to a boil. Reduce to medium-low heat and cook for 25 minutes.
Chop an 8 oz. block of mozzarella and add to pot. Stir as cheese melts to fully incorporate the cheese.
Once cheese is fully incorporated, enjoy!
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Lentil Dip
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1 cup sprouted lentils
2-3 cloves of garlic
Juice of 1 and 1/2 lemon
1 cup sesame seeds
1/2 cup of water
1/4 cup olive oil
2 Tsp Chili powder
2 Tsp Paprika
2 Tsp Salt
1 Tsp Black pepper
2 Tsp Cumin
1/2 Tsp Cayenne pepper
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Place the lentils in a pot, submerge with water, and bring to boil. Reduce heat and simmer until lentils are tender, then set lentils aside.
In a food processor place the sesame seeds with garlic, lemon, water and olive oil as well as all the spices and blend it until you achieve the Tahini consistency. You may need to add additional water. When done, pour the lentils on top of the Tahini paste in the blender, blend until you have a creamy consistency, may add lentil water to achieve a desired consistency.
Serve with vegetables sticks or healthy chips :)
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Whole Grain Carrot Zucchini Bread
Ingredients:
2 c Whole Grain Pancake/ Waffle Mix (Preferably Sprouted Grain)
2 tsp Cinnamon
1 ¼ tsp Ras el Hanout
½ tsp Ground Nutmeg
¼ tsp Ground Ginger
½ tsp Salt
1 c Grated Carrots
1 c Grated Zucchini (Do NOT Press the Water Out)
2 Eggs
¼ c Coconut Oil (liquid)
½ c Brown Sugar
¼ c Raw Cane Sugar
1 tsp Vanilla
Zest of 1 Lemon
¾ c Walnuts, chopped
Instructions:
1.) Pre-heat oven to 350 degrees. *If your coconut oil has solidified, you can leave the jar of
coconut oil on top of the stove as it preheats, and it will be a liquid by the time you are ready to use it.
2.) Grate carrot, zucchini, and lemon zest into fine pieces and add to an empty mixing bowl.
3.) To the carrot/ zucchini/ lemon zest add all spices (cinnamon, ras el hanout, ginger, nutmeg, and salt).
4.) Into the same bowl, crack in both eggs, and mix with a fork until thoroughly combine
Once combined, add in the vanilla extract and the coconut oil. Mix.
5.) Next, add both sugars (brown and raw cane) into the bowl. Mix until thoroughly combined.
6.) To the same bowl add in the pancake mix, and stir w/ fork until no lumps of dry flour are seen.
7.) Stir in chopped walnuts.
8.) Allow batter to rest in bowl for 10 min. Meanwhile, butter and then line a 1.5 quart loaf pan with parchment paper.
9.) Pour batter into lined loaf pan and bake at 350 degrees for approx. 50 min, or until a toothpick inserted comes out clean.Allow to cool in the pan for 10 min before lifting out the bread w/ the parchment paper.
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Not Your Average Collards
1.) Make sauce: 2 tsp each of molasses, Worcestershire sauce, and balsamic vinegar + 2 tsp sesame seeds, 1 tsp garlic powder, 1/4 tsp Chinese 5 spice, 1/4 tsp cayenne
2.) Sautee in olive oil 1 onion sliced and 3 cloves garlic chopped over medium heat.
3.) Whole onions and garlic are sauteeing, slice one small head of collard greens and 3-4 white mushrooms.
4.) Add collard greens and mushrooms to the pan with the onions and garlic, pour the sauce over, mix everything with tongs, and leave to sautee ~5 min.
5.) Meanwhile chop 1/2 c green onion (scallions), 3/4 pistachios (Can leave pistachios whole if desired), and 1/2 of a large tomato.
6.) Add the onion, pistachios and tomato to the pan and mix together.
7.) Season with salt, pepper, and sumac to taste, and sautee another 2 min.
8.) Garnish with more sesame seeds and enjoy!
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The Only Wing Recipe You'll Ever Need!
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place wings on the baking sheet and season with garlic powder, salt, pepper, coriander and cayenne. Place a dab of grass-fed butter on each wing and place in the oven. Allow to cook until golden brown, flipping wings twice throughout cooking. Wings take ~45-60 min to cook.
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