1 Qt Chicken Broth
1 Celery Stalk (chopped)
2 Bay Leaves
2 Cloves Garlic (minced)
A dash of Lemon Juice
2 Tbsp Butter
A couple pinches of Himalayan Salt and Lemon Pepper
Bring broth to a boil with garlic and bay leaves already in it. Add noodles and celery and turn heat to low. Once noodles are just past al dente transfer to a bowl, adding in butter, lemon juice, and seasoning. Give them a good toss until butter has melted. Top with a little more lemon pepper.
2 Diced Garlic Cloves
2 Tbsp Butter
Shaved Pepper Turkey
1 Cup Grated Coastal Cheddar
1 small Grated Potato (Squeeze out excess moisture)
Yellow and Red Bell Peppers sliced
A couple pinches Garlic Salt and Lemon Pepper
Beat eggs with the melted butter. Add half of grated potato, garlic, salt, and lemon pepper. Pour into greased skillet. Sprinkle remaining potato, cheese, turkey, peppers, and thyme on top. Bake on 350 for 20-30 min.
In a skillet, sauté with 2 Tbsp coconut oil:
3 Diced multi colored bell peppers
1-2 Cups quartered crimini mushrooms
2 Ears of corn (I cooked it on the ear and then shaved it off)
3 Cloves garlic
1 Tbsp Cumin
1 Handful of arugula
2 Medium sized tomatoes left whole
Lemon Pepper, Hepp's 7-fire salt, and sriracha salt to taste
Preheat oven to 350. Grease the bottom of a baking dish with coconut oil and begin lightly heating tortillas in a separate skillet with coconut oil. Make sure you don't overheat them to the point where they are crispy and break when you try to fold them.
Begin grading a white cheddar (I used Trader Joe's English Coastal Cheddar) until you have about two cups.
Take the first tortilla and sprinkle a pinch or two of the cheese and a few scoops of the veggies. (Leave the two whole tomatoes in the skillet.) Fold in both ends and then roll longways making sure you place the enchilada seam down in the baking pan. Once you finish the other enchiladas, carefully mash the two tomatoes in the skillet. Dump excess moisture and mix with curry sauce or season with other desired spices. Spread lightly and evenly over the whole gang and top with cheese and serrano peppers. Bake for 15-20 min.
Boil 1 cup of water with 1/2 cup honey (Wedderspoon Raw Manuka)
Add a few slices of ginger sliced longways. After it cools transfer to a glass jar and store in refrigerator. How simple.
Combine 1/4 oz of active dry yeast with 3 cups warm water and set aside.
In a large bowl combine 5 cups flour, approximately 1 Tbsp Himalayan Pink Salt. I added a few additional pinches of garlic salt as well.
Pour in the yeast water and mix until you can start kneading the dough. The great thing about this recipe is you don't have to do a lot of kneading. Begin folding in several pinches of chopped rosemary and about 1 1/2 cups chopped olives. I used Kalamata and Chalkidiki. Shape the dough into a ball and place on a piece of parchment paper in a bowl and cover with a cotton towel. Let rise for at least 2 hours.
Once the dough has risen place in an oven safe pot greased with olive oil. Cover and bake at 450 for about 30 minutes and then uncover for an additional 15 minutes. I filled a cast iron skillet with water and had it in the oven during the preheat as well as during the duration of the bread baking.
I recently discovered the Sunshine Daydream Powder at Lifehouse Tonics and Elixirs.
This powerful powder contains herbs and roots that benefit your mood, nervous system and energy levels. While it offers numerous perks for your health it has a bitter flavor and does not dissolve in cold water. I wanted to find a way to incorporate it into my superfood cocktails so I decided the best way was with ice. Below is the simple recipe for sneaking this energy boosting concoction into any drink!
In a small pot, bring 2 cups of water with one lemon's worth of juice to a boil. Leave the juiced lemon in the water as it heats. Mix in 2-3 tsp of the Sunshine Daydream mixture until it dissolves. Wait until it cools, and then pour into an ice cube tray. Garnish with rosemary or any other desired fruits or herbs.
Sunshine Daydream contains the following:
Sauté with 3 Tbsp olive oil in the bottom of a large pot:
1 Large Onion
4 Cloves Garlic
4 Yukon Gold Potatoes Cut into small chunks
1 Cup Diced Peppered Turkey Bacon
As the ingredients begin to caramelize, add 2 Qts desired broth ( I used organic chicken). Turn heat on high, add 3 diced carrots, 3 to 4 cups dried split peas, a few pinches of coarsely ground lemon pepper, and 5 pinches of Hepp's 7-Fire salt to give it a smoky flavor. Cover and let sit until it begins to boil and then turn heat to low. Cook until peas are soft. I even recommend making it a day in advance of serving. After all most soup is better after sitting for a day.
Combine in a large bowl:
2 Cups Flour
1 Tbsp Baking Powder
4 Pinches of ground Himalayan Pink Salt
Add in a little over 1/2 cup of soft, but not melted coconut oil. Mix with a fork until the the mixture is crumbly. Add in about 1/2 cup of cashew milk and a dash of cinnamon.
Form into biscuits with hands and bake for 10-15 minutes on 450*
In a skillet, sauté minced sweet onions with mushrooms cut into quarters with diced garlic, jalapeños, sesame oil, and celtic salt.
In a separate skillet over medium heat, pan fry udon noodles with turmeric, garlic and olive oil. Salt to taste. Arrange on sweet gem lettuce and garnish with lime juice and black lava salt.
For the batter combine:
2 Cups Flour
1 Tbsp Baking Powder
4 Pinches Garlic Salt
3 Pinches Hepps 7-Fire Salt
4 Pinches finely chopped dill
Lemon Pepper to taste
1 Bottle of Beer (I used a light beer, Stella Artois)
Once mixed together, coat sliced potatoes and cod with mixture and place into vegetable oil that has been on high heat for 5 minutes. Test by flicking some water into the oil to see if it bubbles. Once potatoes and fish are frying turn oil down to medium and cook until golden brown flipping sides if necessary. Place on paper towel to absorb excess oil.
In a food processor, blend an entire head of cauliflower. Then cook the riced cauliflower in a skillet on medium heat with minced garlic, dried basil, oregano, a tbsp of coconut oil and salt to taste. Sometimes I use turmeric for flavor and to give it a cornmeal crust appearance if I'm making a deep dish. Preheat the oven to 400. Slice about 6-8 pearl tomatoes in half and drizzle with olive oil, smoked salt, rosemary, and cracked pepper.
Pop these guys in the oven while the cauliflower is cooking. Once the cauliflower puree is ready, squeeze out excess moisture, mix in an egg, about 1 oz Chevre and form the crust on a parchment lined cooking sheet. Bake at 400 for about 30-40 min. Halfway through pull out the tomatoes and mash with a fork, still leaving the sauce with some rustic chunks. Drain the excess moisture.
Once the crust is lightly browning pull out and top with tomatoes, Brie Chevre, slivered dates, fresh rosemary, pepper and pumpkin seeds.
2 Handfulls of fresh basil
1 Cloves of garlic
3 Pinches of smoked salt
5 Tbsp olive oil
Blend ingredients in a blender or food processor until it's the desired consistency. Add in more oil or basil if necessary.
Slice a radish and sautée with garlic, lemon pepper, oil and bread. I used a dense, thin German bread I found at World Market. Once the garlic is toasted and radish is tender, spoon pesto onto bread, add radish, and garnish with Black Hawaiian Salt.
4 cups vegetable stock
1 onion, diced
2 celery stalks including leaves
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 pound potatoes, cut into 1rustic chunks
Hepp's Smoked Salt and freshly ground black pepper
With 2 Tbsp coconut oil, sauteé the diced onion, potatoes and celery in a skillet. Add clam juice, veggie stock, Bay leaves and cream and let simmer. Start stirring in cornstarch slowly until you reach desired consistency. Season with about 5 pinches of smoked salt and pepper. Lastly, add in diced clams and let simmer until potatoes are tender.
Combine 4 Tbsp coconut oil, 1 cup warm water, a few dashes of garlic salt and 2 1/2 cups flour. Add in 3 to 4 Tbsp pesto and 2 Tbsp chia seeds. I made my own pest by combining a large handful of basil leaves with about 1/2 cup of coconut oil, 1 clove garlic, and a pinch or two of grated parmesan.
Combine everything in a large mixing bowl and begin to knead the dough for 10 to 15 minutes. Pinch off a bit of dough, roll into a ball and then flatten out with hands. Roll out the dough the rest of the way using a rolling pin and flour to keep from sticking. Cook the tortilla in a skillet on medium heat with coconut oil. The tortilla should cook pretty fast depending on thickness so keep a close eye on it as you prepare the next.
*Also once I've placed the dough in the skillet, I spritz it a couple times with a water bottle to help with moisture.
1 Tbsp coconut oil
1 Tbsp sesame oil
1 Tbsp fresh grated ginger
1 Tbsp low sodium soy sauce
A drizzle of honey.
Toss with 2 cups shredded red cabbage and chopped almonds.
Sautée diced chicken with sun dried tomatoes, fresh basil, rosemary and olive oil over low heat. In a separate skillet, toast one small pesto chia tortilla and flip when one side begins to brown. Sprinkle fresh shredded smoked mozzarella and parmesan on that side along with the chicken mixture. Place second tortilla on top and flip, adding some olive oil to the skillet.
For the Rice:
In a pot of boiling water, put a medley of Brown, Red, and Black Rice. Once it is cooked, drain excess water if there is any and flavor with the juice of 1/2 lemon, 3-2 Tbsp coconut oil, 2 Tbsp Sesame oil, fresh rosemary, and Himalayan Pink Salt.
For the Black Currant Teriyaki Sauce:
1 Cup Water
1/4 Cup Soy Sauce
5 Tbsp Brown Sugar
3 Tbsp Gourmet Blends Black Currant Balsamic
2 Tbsp Honey
Garlic Salt to Taste
In a small sauce pan, combine above ingredients on medium/low heat. After these ingredients have been combined and heated, dissolve 2 Tbsp Cornstarch into 1/4 cold water and pour into sauce pan. Turn heat down to low, stirring occasionally as you prepare the chicken.
For the Chicken:
Turn the heat to high and drizzle 3 Tbsp of Gourmet Blend's Lemon Olive Oil. Once the skillet is hot put in 4-6 chicken tenders, pour one Tbsp of Gourmet Blend's White Balsamic over each tender, season with lemon pepper, cover the skillet and turn heat on low.
Skewer the chicken once it is cooked but still tender, place it on top of rice and drizzle the Black Currant Teriyaki. Garnish with lemon, sesame seeds, and black hawaiian salt.
Whisk 4 egg whites with a couple tablespoons of coconut milk and ground pepper. Pour into small skillet on low heat. Sprinkle shredded gruyere, diced cilantro, mushrooms, and rosemary on top.
To make the hollandaise sauce use a double boiler and whisk 4 egg yolks over barely simmering water with ground pepper, and 1/2 lemons worth of juice.
For the cashew cream cheese blend a handful of cashews, 1 tbsp of coconut oil, 1 tsp of honey, and 2 tbsp coconut milk.
Pan sear the salmon in some olive oil, lemon juice, garlic salt and pepper. About 3 minutes on each side on high heat.
1/2 Cup Dates
3 Tbsp cacao powder
1 Tsp vanilla
Pinch of salt
Pinch of cinnamon
1 Cup soaked cashews
2 Tbsp coconut oil
2 1/2 Tbsp coconut sugar
1 Tsp vanilla
In a food processor, combine the ingredients for the cookie, set aside, and then do the same for the filling. If you don't have a food processor and want to use a blender, add about 1 1/2 Tbsp coconut oil to the cookie mixture and 2 Tbsp coconut milk to the filling mixture. Once both are blended, form the cookie by hand, add a heaping of the filling, and top it with another cookie. Freeze or refrigerate. Boom. Raw Vegan Oreos.
Add pappardelle to a pot of boiling water seasoned with garlic salt. Turn down to medium. In a skillet sauté diced chicken sausage, about 1/3 cup of diced fennel, radish, spinach, and 2 cloves diced garlic in coconut oil. Season with lemon juice, fresh ground pepper, and coriander. Once the pasta is cooked, drain and rinse with cool water to keep from sticking. Toss in skillet with other ingredients adding more lemon juice or seasoning if necessary.
Pan fry the tilapia with coconut oil, a handful or two of shredded cabbage, lemon juice, cumin, pepper and garlic salt for about 6 minutes each side on medium heat.
For the pico de gallo combine 1/2 diced red onion, 3 diced tomatoes, a handful of diced cilantro, 1/2 a lemon, orange and limes worth of juice. Season with salt, pepper and minced garlic.
For the tartar, mix 1 cup mayo, 1 tbsp pickle juice, dill, dried basil and horseradish. Season with garlic salt and ground pepper. Garnish tacos with avocado, spinach and red leicester cheese (I used one with chili and red bell pepper to add some spice).
For the mashed potatoes I used about 10 baby golds. After boiling them until they were soft, I drained them and quickly added 2 slices of smoked gouda cheese, 3/4 cups coconut milk, about 1 1/2 Tbsp turmeric, some cilantro, lemon juice, garlic salt, and ground pepper.
For the pesto I blended 2 cups fresh basil leaves, 1/4 cup garlic olive oil, 1/4 cup coconut oil, a handful of cashews, 1/2 coconut milk, 1/3 cup parmesan, a diced garlic clove and a pinch or two of salt and pepper.
And last but not least, for the pan seared salmon, I covered it in coconut oil and seasoned lightly with lemon pepper. I put it in the skillet that I had preheated on medium heat along with some diced garlic and lemon juice. I immediately turn it to high and flipped it after about 3 minutes, Leaving it on the other side for closer to 6 minutes. Once that's all done the only thing left is to assemble the team.