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Archive for February 2016

Rice Pudding

Rice Pudding (DF) Serves 2-3 Ingredients: 1 C Coconut Rice (leftover cooked rice) recipe and video 1 Can coconut milk minus ¼ C 1 Tbl. organic raw butter or coconut butter 1-2 Tbl Coconut Nectar OR 100% maple syrup ( depends on how sweet you like it. We used 1 Tbl.) ¼ tsp. vanilla extract…

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Coconut Yellow Rice

Coconut Rice (Serves of 4-6) Ingredients: 1 C Brown or White Basmati or short grain sprouted rice (use brown if cleansing) 1 TBL coconut oil 1/2 tsp. Turmeric ¼ tsp Celtic sea salt 1 can full fat coconut milk (13.5 oz) 1/3 c water Method: • Rinse rice and set aside. • Heat pot. When…

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Farmers Market Veggie Stir Fry

A great way to eat a variety of vegetables is to cook up our family’s favorite Farmers Market Veggie Stir Fry. Not everyone feels like they can eat the recommended 8-12 cups of the suggested amount of vegetables a person should eat in a day. Cooking up this wonderful Stir Fry is one fabulously delicious…

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Cranberry Orange Cinnamon Smoothie

Cranberry Orange Cinnamon Smoothie Ingredients: 1 cup cranberries, fresh or frozen 1 orange, juiced with pulp, (add orange zest for more orange flavor or 1/2 tsp orange extract) 2 dates, pitted 1 scoop vanilla protein powder 2 tbsp apple sauce, with cinnamon OR a fresh apple works great too! 1 tbsp coconut meat 1 tsp…

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Beyond Meat-Balls (Vegan)

  Beyond Meat-Balls (Vegan) Ingredients: 1 bag Beyond Beef crumbles (see picture) 1/4 cup gluten free bread, crumbled (Vegan GF bread) 3 tbsp chia seeds soaked in 1/4 C warm water 2 tbsp Majestic garlic sauce or Veganese or Garlic Aioli 2 tbsp minced onion 1/4 tsp Italian seasoning 1/4 tsp dried basil 1/4 tsp…

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