5 oz organic grass-fed cream cheese
2 tbsp organic grass-fed ghee
1 cup Parmigiano Regiano, grated
Organic garlic powder
Celtic sea salt
Blend all ingredients over medium low heat in saucepan on stovetop. Whisk to blend until smooth. Toss with prepared Miracle Noodles or organic “zoodles”.
2 tbsp organic grass-fed ghee
1 cup original Vegenaise
Juice from 1 organic lemon
Blend all ingredients over medium low in saucepan on stove top. Whisk to blend until smooth.
1 tbsp organic/grass-fed ghee
1 lb grass-fed ground beef or bison
Splash of organic, gluten-free, low-sodium Tamari Sauce
Heat saucepan at medium heat. When hot, add ghee.
While pan is heating, form meat into patties. Add patties to melted ghee and saute several minutes. Flip burgers and add a splash of Tamari to each. Cooking to desired doneness, preferably medium-rare for best flavor.
Head of organic cabbage
Drizzle of organic extra-virgin/1st cold-pressed olive oil
Celtic sea salt or Herbamare seasoning blend
Preheat oven to 300 degrees
Cut cabbage in half. Cut out core. Separate and cut large leaves.
Toss leaves with drizzle of olive oil
Arrange in a single layer on 2 wire racks set on rimmed baking sheets.
Bake for 25 to 30 minutes, until leaves brown
Remove from oven and allow to cool completely. May store in an airtight container for up to 3 days.
1 pkg frozen organic riced cauliflower
1 large organic egg
1/2 cup organic/grassfed mozzarella cheese, shredded
1/2 cup Parmigiano Regiano, grated
Organic garlic powder, onion, and oregano seasonings to-taste
Preheat oven to 450 degrees
Heat cauliflower in a skillet until heated through
Add cauliflower and remaining ingredients into food processor and process until a dough forms
Place dough on a nonstick baking sheet and form the shape you want. Season
Bake for 8-11 minutes
Remove from oven, add desired toppings and bake for an additional 5-7 minutes
8 organic chicken wings, halved
Organic coconut aminos sauce
1/2 tsp raw organic sesame seeds
Grill wings over medium-low heat, turning occasionally and brushing with coconut aminos for approx 20 – 25 min. Sprinkle with sesame seeds and serve with additional sauce for dipping.
2 organic avocadoes
Chipotle Chili seasoning
Generous splash of organic lime juice
Mash all ingredients together and allow to sit for 15 minutes prior to serving.
Dark Chocolate Truffles
2 cups 100% non-alkalized cocoa powder (preferably organic, fair trade)
3 tbsp organic/grass fed ghee (clarified butter)
1 tsp organic vanilla extract
¾ cup Lakanto or Swerve natural sweetener
4 oz organic coconut cream or almond milk
Generous pinch of sea salt
Mix all ingredients together in a large bowl until well blended.
Using a melon scoop, scoop out balls of the chocolate and roll by hand to make round truffle balls. Truffles can be rolled in cocoa powder, chocolate nibs/chips, almond flour or implanted with a roasted pecan, almond or walnut. May be eaten plain.
Makes approximately 35 truffles
2 ripe organic avocados, cubed
10 oz organic coconut milk/cream (full fat)
1/3 cup organic unsweetened cocoa powder (non-alkalized)
¾ – 1 tsp Sweet Leaf Stevia liquid
Splash of organic vanilla extract
1 – 2 ice cubes
Fresh organic strawberries, halved (optional)
Blend avocadoes and coconut milk until smooth. Add remaining ingre-dients and blend until thick and creamy.
Garnish with strawberry halves.
Refrigerate or freeze for at least 30 minutes prior to serving.
1 tbsp organic extra-virgin, 1st cold pressed olive oil
1 pat organic ghee
1 small organic onion, sliced
3 cloves organic garlic, minced
4 wild-caught Alaskan cod filets (6 to 8 ounces)
pinch of Celtic sea salt
Fresh ground pepper to-taste
pinch of paprika or chili powder for color
Heat sauté skillet over medium – medium-high heat. When hot, add ghee.
When melted, add onion and sauté for 1-2 minutes, until soft. Add garlic and sauté for 1 minute.
Season fish and add to pan, seasoned side down. Season top of fish and cook approximately 5-7 minutes. Flip and sauté an additional 2 minutes. Remove from pan and plate.
Top with velvet lemon sauce.
Serves 4
½ cup organic chicken broth
Juice from 1 organic lemon
½ cup Vegenaise
Pinch of Stevia
2 tbsp organic nutritional yeast
Re-heat skillet used for fish. Add chicken broth and scrape up remaining bits from fish. Add lemon juice and sauté for 1 minute. Add pinch of Stevia and stir in Vegenaise and nutritional yeast. Cook until hot and bubbly.
Drizzle over fish.
1 tbsp organic extra-virgin, 1st cold pressed olive oil
4 wild-caught Alaskan cod fillets
Celtic Sea Salt
Fresh Ground Pepper
Pinch of Stevia
Pinch of parsley, paprika and/or chili powder
4 tbsp organic ghee, melted
4 cloves organic garlic, minced
Drizzle of organic lemon juice
Sea Salt
Heat skillet at medium. Drizzle in olive oil and when pan is hot, add cod fillets. Salt & pepper to taste and add a pinch of Stevia to slightly sweeten. Saute fish until flaky, approx 3 minutes on each side.
While fish is cooking melt 4 tbsp ghee in a small sauce pan. When melted, turn heat to very low or off. Stir in minced garlic and squeeze in lemon juice to-taste. Add a pinch of salt and serve alongside prepared cod fillets.
Serves 4
** NOTE: Butter sauce may be drizzled over fish prior to serving, if desired. Fillets may also be poached in organic chicken broth or white miso broth, with a pinch of Stevia.
2 4oz Wild Alaskan Salmon Fillets (Sockeye is best if available)
Organic Dijon Honey Mustard (or another favorite)
Vegenaise
Fresh Dill weed
Celtic sea salt
Cayenne Pepper
Garlic Powder
Pre-heat broiler.
Arrange salmon on an oven-proof plate or pan, skin side up. Spread exposed side with mustard. Season with remaining ingredients and broil for 7 minutes. Flip fish over (remove skin if desired – should just peel away) and repeat mustard and seasoning process. Broil for an additional 2 minutes. Remove from oven, plate and serve.
Serves 2
2 tbsp organic extra-virgin, 1st cold pressed olive oil
3 large cloves organic garlic, minced
4 6-8oz Wild Alaskan salmon fillets (remove skin if desired)
1 tsp Celtic sea salt
Fresh ground pepper
2 tbsp fresh organic dillweed
Drizzle of reduced-sodium Tamari Sauce
½ cup good quality red wine
1 pat organic butter
1 tbsp organic honey mustard
Heat olive oil at medium heat in large skillet. While pan is heating rub dillweed, salt and pepper into salmon fillets. Add garlic to hot skillet and sauté for approximately 1 minute.
Add salmon fillets and sauté for 5 to 7 minutes. Turn carefully with spatula and drizzle with Tamari sauce. Cook an additional 1 – 2 minutes. Salmon should be served medium rare at best and should not be overcooked. Remove and plate fish.
Add red wine to pan and allow to reduce 1 – 2 minutes. Add butter and turn off heat. Whisk in honey mustard. When well blended, pour sauce over salmon. Serve with sprig of dillweed or parsley.
Serves 4
1 cup trimmed and thinly sliced raw organic rhubarb
(cut thick stalks in half lengthwise before slicing)
6 organic apricots, finely diced
3 organic figs, finely diced
1/4 tsp chopped fresh organic thyme
1 tbsp raw local honey
Celtic sea salt
Fresh ground black pepper
Heat large skillet at medium-high heat. When hot add olive oil. Add chicken tenders and season. Cook for approximately 8 minutes before turning each tender.
Once tenders are turned, drizzle with Bragg’s Liquid Aminos and cook for 6-7 more minutes.
While chicken is cooking, prepare Compote:
In a medium bowl, combine rhubarb, apricots, figs and thyme. Stir in honey, salt and pepper until combined. Cover and refrigerate for a minimum of 1 hour or up to 24 hours to allow flavors to meld.
Plate chicken and top with Compote. Serve.
Serves 4
1 750-ml bottle organic Red Zinfindel, Shiraz
1/4 cup minced organic shallots
1 tsp organic ghee
Pinch of Sweet Leaf Stevia
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
2 pounds ground organic, grass-fed and finished beef
1 teaspoon Celtic sea salt
1/2 teaspoon fresh ground black pepper
Organic, extra-virgin 1st cold pressed olive oil
Goat cheese – enough for four slices, one per hamburger
Boil wine, shallots, rosemary and thyme in a medium saucepan until reduced to 3/4 cup, about 20 minutes. Remove from heat. Add ghee and agave; whisk until melted and well blended.
Mix beef with sauce in large mixing bowl, reserving ¼ cup of sauce for basting. Form into four 5-inch round burgers. Brush grill rack with oil. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with wine, shallot, rosemary, thyme mixture. Continue grilling burgers until cooked to desired doneness, brushing occasionally with wine mixture, about 4 minutes longer for medium-rare. Place slice of goat cheese on burger after last turn and grill until cheese melts.
Serve over fresh greens.
Serves 4
½ cup organic extra-virgin, 1st cold pressed olive oil
1/3 cup raw organic apple cider vinegar
3 cloves organic garlic, minced
1 tbsp honey Dijon mustard
Pinch of Stevia, or to-taste
4 cups organic arugula
½ cup organic kalamata olives, sliced
2 organic avocados, diced
Chopped fresh herbs such as tarragon, chive, or basil
Whisk oil, vinegar, garlic, mustard and Stevia together in bottom of large salad bowl.
Add arugula and then olives and avocados.
Toss with herbs and serve.
Serves 4 – 6
For the Creamy Tahini Dressing:
3 tbsp raw organic tahini
2 tsp organic extra-virgin, 1st cold pressed olive oil
2 tbsp raw organic apple cider vinegar
2 tbsp organic reduced-sodium tamari or Braggs Liquid Aminos
Pinch of Stevia
Squirt of honey Dijon mustard
For the salad:
1/2 medium head organic cabbage, shredded
1 cup raw organic arugula
1 cup raw organic cucumber, sliced
10 small organic radishes, thinly sliced
2-3 raw organic green onions diagonally sliced
1/3 cup organic sesame seeds (for garnish)
Whisk dressing ingredients until blended, in bottom of large salad bowl. Taste and adjust seasoning. If the dressing is too thick, add a bit of water until you reach consistency similar to that of a mayonnaise.
Add salad ingredients and toss with the dressing. Sprinkle with sesame seeds if desired. Serve at once or keep refrigerated up to an hour.
Serves 4 – 6
7 oz bag organic Romaine/Arugula salad blend
1 bulb organic fennel, trimmed, halved & cut into thin wedges
2 organic apples, cored & sliced
½ cup organic dried blueberries
½ cup raw walnuts, chopped
¾ cup original Vegenaise
Dollop of honey Dijon mustard
Dash of garlic powder, to-taste
Dash of dried dillweed, to-taste
Plate salad greens.
Top with fennel wedges, apple slices, dried blueberries, and walnuts.
Whisk together Vegenaise, honey Dijon mustard, garlic powder and dill weed. Spoon over salad.
Toss just before serving.
Serves 6
1 large head organic lettuce
½ cup chopped organic chives
1 organic Gala Apple
½ cup dried organic cherries
½ cup raw walnut pieces
½ cup organic raisins
½ cup organic blue cheese
½ cup organic extra-virgin, 1st cold pressed olive oil
2 tsp organic honey Dijon mustard
Splash of Tamari Sauce
Pinch of Stevia
3 large cloves garlic – minced
Sea salt to taste
¼ cup fresh dillweed
Fresh ground pepper to-taste
Arrange salad ingredients in individual bowls or in large bowl. Mix dressing ingredients. Let sit for approx 15 min or more to blend. Pour over salad greens.
Serves 4
1 lb. small baby shrimp, cooked
1/2 cup Vegenaise
2 tsp. organic extra-virgin, 1st cold pressed olive oil
Splash of raw, organic apple cider vinegar
1 tsp. sea salt
4 small organic avocados
Pinch of chili powder
Pinch of granulated garlic
Fresh ground black pepper
8 green pimento stuffed olives, sliced
Cut avocados in half and remove fruit from shell. Retain shells.
Wisk together vinegar, oil, chili powder, garlic, sea salt and pepper in a medium to large mixing bowl. Mash the avocados into the mix. Fold in shrimp well and Vegenaise. Refrigerate and allow flavors to marinate – approx 30 minutes.
Fill avocado shell halves with mixture. Decorate with the sliced olives. Serve as an appetizer or side dish to a luncheon salad.
Serves 8
1 small organic onion-chopped
1 carton organic grape/cherry tomatoes – halves
3 cloves organic garlic, minced
2 original Vegenaise
1 tsp pastured/organic sour cream
Pinch of Sweet Leaf Stevia
Dillweed to taste
Cayenne pepper to taste
Celtic sea salt & fresh ground pepper
2 small heads of organic Boston Lettuce – torn (also called Butter Lettuce)
½ cup organic/pastured uncured bacon, cooked & crumbled
1 small organic cucumber – chopped
Mix onion and tomato with 1 minced garlic clove and cover in an air-tight container to allow flavors to marinate for a minimum of 15 minutes. Set aside.
Spoon Vegenaise and sour cream into bottom of large salad bowl. Stir and mix in remaining garlic, seasonings and a pinch of Stevia. Top with lettuce, cucumber and bacon. Add onion & tomato mixture & remaining seasonings. Toss until all leaves are coated.
Serves 4
OPTIONAL: You may add other raw vegetables and other greens and/or garlic & oil home-made croutons.
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