3 medium organic apples, diced into 1/2 inch pieces
1 c. coconut flakes
1/2 c. cashew pieces
1/4 c. chia seeds
2 T. flax seeds
1/4 c. coconut oil
1 T. honey
1 T. cinnamon
1 stevia packet
1 tsp vanilla extract
1 tsp sea salt
This granola gets crunchy as the apples dehydrate and then cool. It is sweet, salty and delicious served over plain, organic, grass fed yogurt or with almond milk.
In a medium sauce pan, over low heat, melt the coconut oil and honey until just combined. Add vanilla, cinnamon, stevia, sea salt and stir to combine. Add in all other ingredients and stir to coat. Place in an even layer on two dehydrator trays or on a sheet pan. Use a dehydrator set to 160 degrees Fahrenheit, for 12 hours, rotating trays halfway through cook time. Also, could be done in an oven set to 160 degrees Fahrenheit or lowest temperature. If your oven does not go this low, lessen cook time and stir more often.
This potato salad is dairy free and egg free, but full of flavor lent from garlic, shallots, and a hint of lemon. Makes a great summer side dish to pretty much anything. 🙂
about 16 red potatoes cooked in salted, boiling water until tender
1/4 c. minced shallot
5 garlic cloves, grated
1/2 c. chopped parsley
1/2 c. extra virgin olive oil
1/2 c. apple cider vinegar
3 tsp sea salt
zest from half a lemon
juice from 1 lemon
dash black pepper
Clean red potatoes and place in a large pot. Cover with water and a hefty pinch of sea salt. Bring to boil and cook until tender, 10-15 minutes. Drain and let cool, until cool enough to handle. Meanwhile, prepare dressing by combining remaining ingredients into a bowl, mix thoroughly. Cut potatoes into eighths and return to boiling pot. Cover with dressing, stir to coat. Refrigerate for 1 hour to overnight and serve.
I topped a salad of mixed greens, cucumber, and radish with this dressing. It was such a deliciously unexpected summer lunch that I felt like I was treating myself.
1 c. chickpeas, preferably cooked from fresh
1/4 c. water
1/4 c. tahini
1/4 c. extra virgin olive oil
1/4 c. apple cider vinegar
zest and juice from 1/2 lemon
1 large garlic clove grated
1 tsp sea salt
1/4 tsp cumin
dash ground black pepper
1/4 c. parsley
Put everything, but the parsley in a Vitamix or high powered blender. Blend until smooth and creamy. Add parsley and pulse a couple of times to coarsely chop parsley into the dressing. Use as a salad dressing, or dip for veggies, chicken, or lamb.
1 pear, cored and sliced thin
2 plums, cored and sliced thin
1/2 c. mixed nuts, some of the nuts coarsely chopped and some finely chopped
(this nut blend includes walnuts, almonds, cashews, hazelnuts, and pistachios)
1/4 c. dark brown cane sugar
1/4 c. arrowroot powder
2 T. coconut oil
1/4 tsp sea salt
1/4 tsp cinnamon
Preheat oven to 375 degrees Fahrenheit. In a casserole dish or pie plate place pear and plum. Toss lightly with your fingers to combine them. In a separate, small bowl combine all other ingredients. Stir until the coconut oil is dispersed and the mixture is crumbly. It should hold together pretty easily when pressed into your palm. Sprinkle mixture over pears and plums pressing the mixture into palms and crumbling as you go to make some larger clumps and some smaller crumbly clumps. Bake for 20-25 minutes. Let cool slightly before serving. Yield 4 people.
1/2 of a cucumber, seeded and most of the tough skin removed
1 c. coconut water
basil, about 10 leaves
2 T. flax seed
Cut fruit and vegetables into big chunks so that the blender or Vitamix has an easier time. Put everything into Vitamix, start on low and gradually increase speed to high, then turn to max speed and let ingredients pulverize until smooth. Serves 1.
1 mini cucumber, cut into half moons
1/2 c. of watermelon, cut into 1/2 inch cubes
1 spring fresh mint, leaves removed, minced
1/8 tsp. jalapeno, minced (less or more depending on your heat tolerance)
1/2 tsp. sherry vinegar
drizzle of extra virgin olive oil
sea salt to taste
Combine everything and stir gently to coat. Taste. Add a touch more sea salt to bring out flavors if needed. Made for one, but easy to quadruple. Goes well with anything grilled.
My sister-in-law makes some fantastic green beans using a similar technique, but I have snow peas to cook, so snow peas it is. Her beans and these snow peas are garlicky, spicy, smokey, salty, and perfect as a side dish to pretty much anything.
Heat pan over medium heat. Add coconut oil and sliced garlic with a touch of salt. Cook for 30 seconds. Add snow peas, a pinch of sea salt and a pinch of red pepper flakes. Saute for 2 minutes stirring beans to coat with oil, then put a lid on and cook covered for 5-7 minutes. You do not need to stir the snow peas once covered, it adds a nice flavor if they develop a little char on the underside. Snow peas will turn bright green when cooked, they will be “teeth tender” but still contain a slight give, do not over cook.