Green Tea – Berry Freeze

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Adapted from Chakra Foods for Optimum Health by Deanna M. Minich, Ph.D., C.N.

Green Tea - Berry Freeze

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Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings

Ingredients
  

  • 1 cup water
  • 2 green tea bags
  • 2 cups frozen mixed berries
  • 11/2 organic coconut or soy milk
  • 1/4 cup pomegranate juice
  • raw honey to taste

Instructions
 

  • Boil water and add to tea bags. Steep for 5 minutes. In meantime, combine berries, milk, and juice in blender until smooth. Add tea to berry blend and honey for sweetness if desired. Drink as a smoothie or freeze to make a sorbet.

Berry Flush

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Adapted from Chakra Foods for Optimum Health by Deanna M. Minich, Ph.D., C.N.

Berry Flush

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Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Servings 2 serving

Ingredients
  

  • 1 organic apple cored
  • 1 cup organic strawberries
  • 1 cup organic blueberries
  • 1/2 cup organic blackberries
  • pinch cinnamon
  • 1/2 cup pomegranate juice

Instructions
 

  • Blend all ingredients in a blender or juicer.

Ginger Sesame Roasted Chickpeas

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Maria Tadic,RD, is a Stone Soup blogger and author of beanafoodie.com

Ginger Sesame Roasted Chickpeas

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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients
  

  • 2 cans (5.5oz) Garbanzo Beans rinsed and drained
  • 1 tbsp olive oil
  • 3 tbsp soy sauce
  • 1 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp black pepper
  • 2 tbsp sesame oil

Notes

1.  Lightly coat cookie sheet with olive oil. Place rinsed beans on cookie sheet in oven.  turn oven to 425 and set timer for 6 minutes.
2.  While oven is warming up and beans are drying in oven,  combine all other ingredients in medium size bowl.
3.   Transfer beans to mixture in bowl and coat evenly.  Spread onto cookie sheet, and place in oven for 30 minutes.  Check and toss every 5-10 minutes.  Chickpeas are done when golden brown and crunchy.

Greek Cardune

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Greek Cardune

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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Side Dish
Servings 8 servings

Ingredients
  

  • 4 cups immature burdock flower stalks sliced, parboiled 1 minute in salted water with dash of vinegar
  • 2 cups vegetable stock
  • 2 medium yellow onions diced
  • 1/4 cup oliv oil
  • 4 small tomatoes sliced
  • 2 cups organic carrots sliced
  • 2/3 cups basmati brown rice
  • 3 tbsp dried dill weed
  • 1 lemon juiced, and put 1/2 of lemon in sauce pan
  • 1 tsp iodized sea salt
  • 1/4 tsp Cayenne Pepper

Notes

Combine all ingredients in saucepan.  Simmer on low for 70 minutes, or until rice is tender.

Dark Chocolate Sorbet with Rasperry Coulis

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adapted from Phytopia cookbook by Barbary Gollman and Kim Pierce

Dark Chocolate Sorbet with Rasperry Coulis

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Course Dessert
Servings 4

Ingredients
  

  • 2/3 cup sugar
  • 2/3 cup cocoa powder
  • 1 1/2 cup water
  • 3/4 ounce bittersweet chocolate high quality
  • 1/4 cup orange juice fresh squeezed, organic
  • 1 tsp grated orange peel organic
  • 8 ounces unsweetened frozen rasberries thawed
  • 2 tbsp Raw Honey
  • 1 tbsp orange liqueur

Instructions
 

  • 1. Combine sugar and cocoa in heavy medium saucepan. Gradually whisk in water, then add chopped chocolate. 2. Cook over low heat until chocolate melts and sugar dissolves. Increase heat to medium-high and boil 1 minute, stirring constantly. 3. Remove from heat; stir in orange juice and peel. Pour mixture into 4 ramekins or other small serving bowls and freeze until sorbet consistency (overnight is best) 4. To make rasberry sauce- place berries, honey, and liqueur in blender. Blend until smooth. 5. To serve, top chocolate sorbet with rasberry sauce and garnish with orange peel.

Detox Tonic

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Adapted from Chakra Foods for Optimum Health by Deanna M. Minich, Ph.D., C.N.

Detox Tonic

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Prep Time 20 minutes
Total Time 20 minutes
Servings 2

Ingredients
  

  • 1 organic apple red or green, cored
  • 1 organic carrot
  • 1 organic celery stalk
  • 1/2 inch ginger root peeled
  • 1/2 whole lemon
  • 1 handful organic spinach
  • 1 pinch Cayenne Pepper

Instructions
 

  • With intention, juice all fruits and vegetables in a juicer. Add cayenne pepper, stir, and drink mindfully.

Divine Broth

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Adapted from Chakra Foods for Optimum Health by Deanna M. Minich, Ph.D., C.N.

Divine Broth

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Course Soup

Ingredients
  

  • 5 cups water RO or purified
  • 1 organic carrot sliced
  • 1 organic stalk celery diced
  • 1/2 cup parsley chopped
  • 1 organic green onion finely sliced
  • 1/4 cup burdock root chopped
  • 1 tbsp lemon juice freshly squeezed
  • sprinkle Sea Salt

Instructions
 

  • Boil water and add all ingredients listed. Gently simmer for 30 minutes. Serve warm.

Flax-Zucchini Muffins Of Joy

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Adapted from Chakra Foods for Optimum Health by Deanna M. Minich, Ph.D., C.N.

Flax-Zucchini Muffins Of Joy

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10

Ingredients
  

  • 11/2 cup brown rice flour
  • 1 cup flaxseed meal
  • 2 tsp tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 cup raisins
  • 1 cup pecans chopped
  • 1 cup Raw Honey
  • 11/2 cup zucchini shredded
  • 3/4 cup organic soy milk
  • 2 eggs beaten
  • 1 tsp vanilla
  • organic coconut oil

Instructions
 

  • Turn oven to 375 degrees F. In a large bowl, mix together dry ingredients. In a separate bowl, combine zucchini, honey, soy milk, beaten eggs, and vanilla. Pour combined liquid ingredients into dry ingredient mixture. Stir by hand until ingredients are moistened. Grease medium-sized muffin pan with organic coconut oil. Fill each muffin well about 3/4 full with muffin batter. Bake for 15-20 minutes or until slightly brown. Allow to cool before eating. Stores well in the freezer.

Seafood on Creole Greens

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adapted from The Phytopia Cookbook by Barbara Gollman and Kim Pierce

Seafood on Creole Greens

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Prep Time 20 minutes
Total Time 20 minutes
Servings 8

Ingredients
  

  • 8 cups mixed greens such as red leaf lettuce, romaine, arugala
  • 2 medium cucumbers peeled and sliced
  • 1 medium red onion julienned
  • 8 mushrooms Sliced or quartered; try mini portabella, enoki, or shitake
  • Creole Dressing See Recipe at tailorednutritionllc.com
  • 2 tbsp capers
  • 12 small new potatoes quartered and roasted with 4 garlic cloves at 400 degrees for 20 minutes or until tender
  • 4 cloves garlic roasted with potatoes; see above
  • 1 pound shrimp boiled, peeled, and deveined
  • 1/2 avocado sliced (optional)
  • 4 tomatoes quartered
  • 12 Kalamata Olives

Instructions
 

  • 1. In a large salad bowl, combine greens, cucumber, onion, and mushrooms. Toss with about 3/4 of dressing. 2. Divide salad on serving plates, and top with capers, potatoes, shrimp, tomatoes, olives, and avocado, if desired. Drizzle with remaining dressing.

Mango Ginger Flow Smoothie

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Mango Smoothie

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Prep Time 10 minutes
Total Time 10 minutes
Servings 2

Ingredients
  

  • 1/2 ripe Mango peeled and sliced
  • 1 cup orange juice fresh if possible
  • 1/2 tbsp flaxseed meal can use chia seeds instead
  • 1 tbsp protein powder optional
  • 1 tbsp fresh ginger peeled and sliced
  • 1/2 cup ice

Instructions
 

  • Add all ingredients to blender. Blend and serve