Recipe

Serves: 1.5 cups A bean-free hummus that’s easy to digest, and bursting with sun-dried tomato flavor! Serve with your favorite veggies as a dip or as a sandwich spread. Ingredients 1 cup diced zucchini, peeled if you like 7 sun dried tomato halves, softened in warm water and chopped 2 tablespoons fresh lemon juice 1 garlic […]

Ingredients 2 cups pineapple 2 apples 1 lemon (peeled if not organic) 2 cucumbers 6 stalks celery 1 head of romaine 1 small bunch cilantro 1 small bunch mint 3 stalks chard or kale Instructions Run each ingredient through a juicer one at a time. Stir well and serve.   Have an 8 oz. glass

Ingredients: One can chickpeas, drained and rinsed (you can also use dried chickpeas, just soak them overnight first) 1/2 tsp salt (or to taste) 1/2 tsp garlic powder 1/2 tsp paprika Directions: Preheat oven to 400 degrees. Toss chickpeas, salt, and spices together in a small bowl until the chickpeas are evenly coated. Spread chickpeas

Serves 4 1 pound yellow and/or red beets, rinsed, trimmed, and halved 2 tablespoons extra-virgin olive oil 9 cups arugula, watercress, or baby spinach 4 oz. Capriole Fresh Goat Cheese or other goat cheese 1/3 cup broken walnuts, toasted Lemon Vinaigrette (recipe follows) Lemon Vinaigrette 1/2 cup olive oil 1 teaspoon finely grated lemon peel 1/3 cup lemon juice 4 cloves garlic, minced 1 tsp. sugar 1/4 tsp. salt

Serves 4 Ingredients For the Fajita Marinade: 2 tablespoons extra virgin olive oil
 1 tablespoon fresh lime juice
 2 teaspoons chili powder
 2 teaspoons cumin
 1/2 teaspoon garlic powder
 1/2 teaspoon dried oregano
 1/4 teaspoon sea salt
 1/4 teaspoon ground black pepper
 1/4 teaspoon crushed red pepper flakes For the Kabobs: 1 pound boneless, skinless

Serves 4 Ingredients 2 – 6 oz. boneless, skinless chicken breasts, cut into bite size pieces 2 tsp. curry powder 1 ½ cups dry green lentils, rinsed 1 cup nonfat plain Greek yogurt 1/2 cup chopped fresh cilantro Pinch sea salt and fresh ground black pepper 2 tsp. extra virgin olive oil 2 cloves garlic,

Gluten-Free, Dairy Free Ingredients  2 teaspoons walnut oil 1 small yellow onion, chopped 1 clove garlic, finely chopped 2 teaspoons finely chopped fresh ginger 1 teaspoon red curry paste, more to taste 2 teaspoons light brown sugar 1/2 teaspoon sea salt 4 cups butternut squash, peeled and cut into 1-inch pieces 2 cups low-sodium gluten-free

Gluten & Diary Free Serves: 4 Ingredients 2 cups organic Brussels sprouts, trimmed, halved 1 ½ cups baby Portobello or button mushrooms, quartered 3 medium carrots, peeled and cut into thin sticks 1 teaspoon extra virgin olive oil 2-3 tablespoons apple cider vinegar or apple juice 3 cloves of garlic, minced 1 teaspoon rubbed sage

Gluten-Free Serves 4-6 Ingredients 1½ to 2 pounds wild salmon fillets, boneless and skin on 3 teaspoons melted grassfed butter 1 garlic clove, crushed 1½ tsp paprika 1 tsp sea salt ½ tsp onion powder ½ tsp oregano ½ tsp cumin ½ tsp chili powder ½ tsp cracked pepper ¼ tsp thyme ¼ tsp cayenne

Ingredients 1 ripe avocado ¼ lemon, juiced ¼ teaspoon garlic powder ¼ teaspoon black pepper ¼ teaspoon Himalayan salt 3 Tablespoons extra virgin olive oil Instructions Combine all ingredients except oil in the bowl of your food processor and blend until pureed. Scrape down the sides several times to insure all the avocado is pureed.