Spice-Rubbed and Roasted Turkey

Yields

12 Servings

Ingredients

• 1 whole fresh turkey (20-24 pounds)

• 2 navel oranges, halved

• Lemon

• Coarse Salt

• 1/4 cup plus 2 tablespoons ground Aleppo pepper or paprika, plus more if desired

• 4 ounces (1 stick) unsalted butter, melted

• 1 cup dry white wine

• Persimmons, for garnish (optional)

• Fresh Sage, for garnish (optional)

• 1/4 teaspoon cumin and 1/2 teaspoon cayenne for a little "kick" if desired

Instructions

1. Chop the hazelnuts and spread on a cookie sheet.  Preheat over to 375 degrees.  Rinse inside and outside of turkey; pat dry with paper towels.

Transfer to a large roasting pan.  Let stand at room temperature for 1 hour.  Tuck wings under turkey.  Tie legs together with kitchen twine.  Squeeze 1 orange and lemon over turkey.  Season outside of turkey generously with salt and sprinkle with pepper.  Gently rub seasonings into turkey.

2. Heat juice of remaining orange, lemon, the butter, and wine in a small saucepan over medium heat until the butter melts.  Roast turkey, basting every half hour with melted-butter mixture until thermometer inserted into the thickest part of the thigh registers 165 degrees, 3 1/2 to 4 hours.  (Halfway through, rotate pan and cover with foil)

3. Let turkey stand for 30 minutes.  Transfer to a platter; reserve pan juices in roasting pan for Aleppo pepper gravy.  Carve turkey.  Garnish with persimmons and safe if desired.

Golden Milk

Ingredients

• 1 cup unsweetened coconut, rice, or almond milk

• 1/4-1/2 teaspoon turmeric paste (or just add powder OR, if possible, freshly peeled and grated turmeric)

• 1 teaspoon coconut oil

• Few shakes of freshly ground pepper

• Generous dash of vanilla

• Raw local honey or maple syrup to taste

• Sprinkle of cinnamon to taste

Golden Milk is flavored by black pepper, which enhances the absorption and the anti-inflammatory effects of the turmeric.  Plus, black pepper contains a number of essential nutrients, including manganese, vitamin K, and iron; it is often used to calm digestive issues.  The coconut oil helps your body actually absorb the nutrients from the other ingredients; plus it tastes great!

String Beans

Ingredients:

• 1 1/2 pounds green beans, trimmed

• 2 tablespoons macadamia nut oil or coconut oil

• 2 large shallots, thinly sliced

• 8 ounces shiitake and crimini mushrooms (I like to mix the two), stemmed and sliced

• 2 teaspoons Tamari (if desired in place of salt)

• 1/8 teaspoon sea salt

• 1/8 teaspoon freshly ground black pepper

Instructions:

Bring a large saucepan of lightly salted water to a boil over high heat.  Add the green beans, cover the pan, and return to a boil; cook for 2 minutes.  Drain and rinse under cold water to stop the cooking; drain again.

Heat the oil in a large non-stick skillet over medium-high heat.  Add the shallots and cook, stirring occasionally, until they begin to soften.  Add the mushrooms and cook, stirring occasionally, until the mushrooms are slightly browned, about 5 minutes.  Add the green beans and cook for 1 minute.  Add the Tamari or salt, and pepper; cook, stirring, until hot, about 1 minute.

**Optional: Occasionally I like to add in some shredded kale and daikon for extra veggies OR simply sauté the green beans and shallots in the oil and then use the"Healthy cream of Mushroom soup" recipe as a sauce on top of the green beans!  Voila!

Easy Detox Salad

Ingredients:

Salad

• 4 cups sliced green cabbage (add any type you like for variety!)

• 4 cups sliced red cabbage

• 4 cups sliced kale

*Note: I prefer to slice all of the leafy veggies as thinly as possible OR I even chop them all up in a food processor

• 1/2 cup chopped parsley

• 1/2 cup chopped cilantro

• 1/2 cup toasted pumpkin seeds (I prefer them raw or sprouted)

• 1 small pomegranate

Dressing

• 6 tablespoons extra virgin olive oil

• 4 tablespoons freshly squeezed lime juice

• 2-3 tablespoons water

• 1 tablespoon raw almond butter or tahini (I prefer tahini for this)

• 1 garlic clove, peeled

• 1/2-inch piece fresh ginger

• 1/2 teaspoon sea salt

Instructions:

1. Place all of the ingredients for the salad to a large bowl and toss together.

2. To make the dressing, add all ingredients to a blender and blend until smooth.  Pour dressing over salad and toss together.

This is a healthy way to lightly detox and remain nourished year-round.

Cabbage, kale, and roasted seeds, topped off with a fresh dressing - one of my FAVS!!

Easy Egg Muffins

Ingredients:

• 9 large eggs

• 2 cups loosely packed baby spinach, chopped

• 1 cup cooked quinoa

• Salt

• Pepper or other herbs and spices

• Get creative with adding in a variety of herbs and spices to this one! I love it with curry powder!

Instructions:

Heat oven to 350° and coat a 12-cup muffin tin with cooking spray. In a large bowl, stir together all ingredients. Season with salt and pepper. Pour egg mixture into muffin cups. Bake 20 to 25 minutes, until muffins are cooked through. Cool completely before storing in an airtight container in the fridge for up to 4 days. Alternatively, egg muffins will keep in an airtight container in the freezer for up to 3 months. Reheat muffins in the microwave, or in a 400° oven or a toaster oven on high for 5 minutes.

Chia Seed Breakfast Pudding

Ingredients:

• 3 tablespoons whole chia seeds

• 1/4 teaspoon ground cardamom AND cinnamon

• 1/2 cup warm filtered water or warm nut milk

• 1/2 cup organic low-glycemic berries (blackberries, blueberries and raspberries)

• 2 tablespoons hemp seeds (can substitute toasted or raw pumpkin or sunflower seeds)

• 2 tablespoons unsweetened coconut flakes (optional)

Instructions:

In a soup or cereal bowl, combine the chia seeds, cardamom, and cinnamon. Then, pour the warm water or nut milk over the mixture. Let rest to firm up, about 20 to 30 minutes. In the meantime, wash the fruit and slice into bite-sized pieces, if needed. Top the thickened chia seed pudding with the berries, coconut flakes and any seeds. This easy breakfast option can be prepared ahead of time and you can double the recipe for more. Enjoy!

Whole food breakfast Smoothie

 (Inspired by Dr Mark Hyman)

Ingredients:

• 1 Cup frozen blueberries

• 2 tbsp. almond butter

• 2 tbsp. pumpkin seeds

• 2 tbsp. chia seeds

• 2 tbsp. hemp seeds

• 4 whole walnuts

• 3 whole brazil nuts

• 1 or 1/2 banana (i prefer when it’s frozen)

• 1 tbsp. extra-virgin coconut oil

• 1/2 cup unsweetened almond milk

• 1 cup water

• Plenty of cinnamon

Instructions:

Combine all of the ingredients in a blender. Blend on high speed until smooth, about 2 minutes. If the shake is too thick, add more water until you reach a thick but drinkable consistency. Serve chilled.

Glorious Green Smoothie

Ingredients:

• 2 cups dark leafy greens

• ½ cucumber, roughly chopped

• ½ avocado

• 1 teaspoon grated ginger

• 1 tablespoon mint leaves

• ½ cup blueberries

• 3 tablespoons pumpkin seeds

• 2 tablespoons hemp seeds

• 1 tablespoon chia seeds

• Juice of ½ lemon

• 2 cups filtered water

Instructions:
Pop all of these beautiful ingredients into a blender and blend until smooth. Divide into two glasses and enjoy with your favorite person!

Curried Lentils

Ingredients:

• 1 Tbsp Coconut Oil

• 1 medium Onion, sliced

• 1 Tbsp minced Garlic (3-4 cloves)

• 1 Tbsp minced Ginger Root

• ¾ cup Red Lentils

• 1 ½ cup organic Coconut Milk

• 1 ¼ cup Water

• 2 Handfuls of Kale, stems removed

• 1 ½ tsp Curry Powder

• 1 tsp Coriander

• ½ tsp Turmeric

• ½ tsp Cumin

• ⅛ tsp Cardamom

• ½ tsp Sea Salt

Instructions:

Heat oil in a pan over medium high heat. Add the onion and cook for 7-8 minutes until they start to brown. Add the garlic and ginger. Cook for a minute. Add the spices and a splash of water to form a paste. Stir.
Stir in the lentils, then add the water and coconut milk. Bring to a boil, then reduce heat to low and add the kale. Cover with a lid. Let simmer for 20 minutes or until lentils are soft. Serve with rice or quinoa even better.

Fast and Easy Matcha Smoothie

Ingredients:

• 1½ cups coconut water OR coconut milk

• 2 hand fulls baby spinach

• 1 frozen banana

• 1-2 teaspoons matcha green tea powder depending how strong you like it

• 1 teaspoon vanilla and cinnamon

• 1 cup ice

Directions:

Put all ingredients in a blender and blend until smooth.

Springtime Matcha Overnight Oats

Ingredients:

• ½ cup gluten free oats

• ½ cup coconut yogurt

• ¼ cup filtered water or 3/4 cup unsweetened almond milk

• 1 heaping tablespoon chia seeds or 3 Tbs hemp seeds

• 1 teaspoon matcha tea

• ¼ green apple, grated

• 1 tablespoon chopped walnuts

• ¼ teaspoon chopped lemon zest

• 1 chopped date (optional sweetener) or stevia if desired. I also like to add cinnamon

Directions:

An easy and energizing breakfast option!

1. Add oats, milk, matcha powder and chia seeds together into your mason jar or tupperware.

2. Shake well.

3. Add vanilla and cinnamon.

4. Stir until mixed well.

5. If you wish, all additional ingredients may be stirred in to rest overnight. Otherwise, save them for step 7!

6. Leave in refrigerator over night.

7. The next morning, layer the additional ingredients between the oats to create a mason jar parfait or add them fresh on top to enjoy.

Matcha Latte

Ingredients:

• 1 teaspoon high quality matcha

• 1/2 cup hot water (hot, but not quite boiling)

• 1 cup cashew milk

(*optional: add 1 heaping teaspoon vanilla bean ghee, if you want to make it brain boost style!)

Directions:

1. First, mix 1 teaspoon of matcha with 1/2 cup hot water in a little bowl and whisk it up until all clumps are gone. If you are using ghee, add it in at this time to let it melt before blending.

2. Pour the matcha and water contents into the high speed blender along with 1 cup of cashew milk. Blend on high for about 20 seconds.

3. Drink it hot OR pour over ice and enjoy!

 I hope you all enjoy this matcha latte recipe, let me know you have any questions!

Cashew Milk

Ingredients:

• 1 cup raw cashews (soak overnight)

• 4 cups filtered water

• 2-4 tablespoons raw honey (OR the other sweeteners I mentioned above)

• 1 teaspoon vanilla extract

• small pinch of himalayan pink salt

**use more or less honey depending on how sweet you want it, I recommend using 2 tablespoons, then tasting and adding more if needed.

Directions: 

1. Soak cashews in enough water so that they're completely submerged. You'll want to let them soak at least six hours, or overnight.

2. Drain the water from the soaked cashews and give them a rinse. Add the soaked cashews to your blender with 4 cups of filtered water, 3 tablespoons honey, 1 teaspoon vanilla extract and pinch of salt.

3. Blend on high for 30 seconds to 1 minute until creamy.

4. Using a nut milk bag or cheesecloth, pour the milk into the bag/cloth and squeeze out all the liquid (that's your milk) so that you only have pulp left. You can save the pulp to use in recipes. Sometimes if i blend it well enough i don’t even squeeze out the milk and just leave it as is all together which makes for a much richer creamier and thicker beverage. Once again, personal preference!

5. Store milk in an airtight jar for up to 5 days in the refrigerator.

Moroccan Vegetable Stew

Cooking Time: 35 minutes

Yields: 3 servings

Ingredients:

8 oz. tempeh, crumbled
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. garlic powder
½ tsp. ground black pepper
1 inch fresh ginger, grated
¼ tsp. cayenne pepper
2 medium sweet potatoes, diced into half-inch cubes
2 cups Brussels sprouts, halved
6 cups vegetable broth, low sodium
3 Tbsp. tomato paste
1 cup unsweetened coconut milk (light, refrigerated version)
1 bunch kale, stems removed and cut into 1 inch pieces
1 Tbsp. arrowroot (to thicken)
Sea salt (to taste)

Directions:

1. Mist the bottom of a large pot with nonstick cooking spray.

2. Add the tempeh crumbles and sauté until golden brown, about 8-10 minutes.

3. Add all of the spices. Stir continuously for a few minutes, until fragrant.

4. Add the cubed potato and Brussels sprouts.

5. Pour in the vegetable broth and add tomato paste.

6. Cover pot with a lid, and simmer until the vegetables are tender, about 20 minutes.

7. Once the Brussels sprouts and sweet potato are cooked, add the coconut milk and kale.

8. In a small bowl add the arrowroot  and one tablespoon of the stew broth. Mix the arrowroot and broth together to make a paste.

9. Add the paste back to the stew and stir.

10. Cook for additional 2-3 minutes to allow the flavors to come together and the stew to thicken.

11. Prior to serving, taste and adjust the seasonings as necessary. Leftovers can be refrigerated in an airtight container for up to one week, or frozen for one month.

Yummy Healthy Chocolate Chip Cookies

Ingredients:

1/3 cup coconut flour
1/3 cup dark chocolate chips
2 whole eggs
1/4 cup organic, cold-pressed virgin coconut oil
1/4 cup raw honey
1 tsp vanilla extract
pinch of sea salt

Instructions:

1. Preheat your oven to 350°

2. Grease a baking tray or line it with baking paper.

3. Mix the coconut flour, salt, eggs, coconut oil, honey, and vanilla extract together thoroughly with a whisk.

4. Continue whisking and you’ll notice the mixture change consistency from runny to slightly thicker as the coconut flour begins to soak up the moisture from the wet ingredients. If the mixture remains runny then you might want to add a small amount of extra coconut flour until the right consistency is achieved.

5. Add in chocolate chips and make sure they’re evenly distributed throughout the cookie dough.

6. Use a tablespoon or dessert spoon to portion out the cookie dough onto your baking tray. Around a dozen cookies should do the trick.

7. Pat down cookie "dough” with your hands to form them into the shape you desire.

8. Place cookies into the center of the oven and bake for around 10-15 minutes, depending on the texture you want. If this is your first time baking with coconut flour then aim for around 12 minutes and check to make sure the outsides of your cookies have turned an inviting golden brown color.

9. Remove from the oven, fill your lungs with sweet, warm, cookie goodness, and leave them to cool on a wire rack for 10 minutes if you have one.

Grain Free Chocolate Chip Cookies

Makes 1 dozen cookies

Ingredients:

¼ cup palm shortening, ghee, or grass-fed butter
¼ cup coconut palm sugar
2 tablespoons honey
1 large egg, room temperature
2 teaspoons vanilla
1½ cups blanched almond flour
2 tablespoons coconut flour
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup dark chocolate pieces (just chop up a dark chocolate bar)
¼ cup Enjoy Life chocolate chips or other you like

Instructions:

1. Preheat oven to 350 degrees.

2. In a food processor, cream the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.

3. Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.

4. Stir in the chocolate chips by hand.

5. Place golf-ball sized balls of dough on a cookie sheet lined with parchment or a SilPat. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them.

6. Bake for 9-12 minutes, until slightly golden around the edges.

3 Ingredient Cookie Dough Bites

Makes approximately 15 tablespoon sized balls

Ingredients:

1 cup raw organic cashews
1 cup fresh medjool dates, pitted
2-3 Tablespoons raw cacao nibs
Hemp seeds for added fiber and protein if desired

Directions:

1. Put the cashews into a high-speed blender or food processor and blend until they are very small pieces. Then, add in the dates and blend to combine. If using a high-speed blender, you may need to stop the blender to stir the mixture, making sure the dates get diced into smaller pieces.

2. Take the mixture out of the blender and place in a bowl. The mixture will be sticky! Use your hands to fold in the chocolate chips so they spread evenly throughout the mixture.

3. Take a tablespoon of the cookie dough and roll around in your palms, forming a ball.

4. Repeat until all of the cookie dough is used.

Vegan Zucchini Brownies

INGREDIENTS:

1 cup organic almond butter
1 1/2 cup organic zucchini (peeled and finely grated)
1/3 cup organic maple syrup
1/3 cup organic raw cacao powder
1/3 cup organic applesauce
1 teaspoon organic ground cinnamon
1 teaspoon organic vanilla extract
1/2 teaspoon organic ground nutmeg
1 teaspoon baking soda
1 cup Enjoy Life chocolate chips

DIRECTIONS:

1. Peel and grate the zucchini. Important: Make sure you squeeze as much liquid from the zucchini as possible. This will keep them from becoming soggy.

2. Put all ingredients in a large mixing bowl and stir until well combined. (If using a flax egg, prepare it separately with 1 tablespoons of ground flax + 3 tablespoons of water).

3. Pour into an 8 x 8 glass baking dish.

4. Bake at 350 degrees for 30 - 35 minutes or until toothpick comes out clean.

Fudgy Date Brownies (Gluten-Free)

Prep time: 15 minutes.

Bake time: 20 minutes.

Total time: 35 minutes.

Makes 16 brownies.

Ingredients:

1 cup pitted Medjool dates
3/4 cup hot water
3/4 cup almond flour
1/2 cup unsweetened cocoa powder
1/2 tsp. baking powder
3 Tbsp. honey/maple
2 tsp. pure vanilla extract
Pinch of sea salt

Directions:

1. Preheat oven to 350 degrees.
2. Pour the hot water over the dates in a bowl and allow to sit for 10 minutes. Drain the water from the dates and place the dates in the bowl of a food processor or in a blender. Process the dates until they are smooth, scraping down the sides of the bowl as needed.
3. Add the almond flour, cocoa powder, honey, vanilla and sea salt to the food processor or blender. Process again until smooth, scraping down the sides of the bowl as needed.
4. Spread the mixture into an 8x8-inch pan, greased with coconut oil. Bake for 20 minutes, and allow to cool before cutting.
5. Cut brownies into 16 square pieces. Store in an airtight container in the refrigerator for up to 5 days.

Moist Chocolate Zucchini Bread (nut free)

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Ingredients:

1 medium zucchini, shredded (equal to 1.5 cups shredded zucchini)
2 eggs, whisked
¾ cup sun-butter (or nut butter if you prefer)
⅓ cup raw honey (or maple if you prefer)
¼ cup cocoa powder
2 tablespoons coconut flour
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
pinch of salt

Instructions:

1. Preheat your oven to 375 degrees.

2. Shred your zucchini. Use the shredding attachment on your food processor or take the long and boring route using a cheese grater. Whichever works.

3. Once yours zucchini is shredded, you need to remove the excess liquid. And zucchinis have a lot of it! (What I did was place a couple paper towels down on the counter, throw the zucchini on top, then place another paper towel on top of the zucchini and squeeze. The more you squeeze, the more liquid will come out. Genius. Use more paper towels as needed, but be sure to squeeze until the zucchini feels water-less.)

4. Place zucchini in a bowl with the rest of your ingredients. Use a large spoon to mix well until all the ingredients are combined and you have a deep chocolate color.

5. Pour your ingredients into a loaf pan. IMPORTANT NOTE: I used 2 mini loaf pans that were about 5×3.

6. Place in oven to bake for 25-35 minutes or until a toothpick comes out clean when you poke it. Mine took almost 35 minutes to completely cook through.

7. Let cool, cut and serve!