Carrot Ginger Cleanser

A light and delightful bevvie, packed with beta carotene and superfoods to start the day right.

Carrot Ginger Cleanser

5-6 organic carrots

1 inch piece fresh ginger, peeled

1 tbs MCT oil

1 tsp cinnamon

½ tsp turmeric

pinch of sea salt

filtered water

1. Put all ingredients in blender and cover with filtered water.

2. Mix to desired consistency.

3. Enjoy!

Spiced Squash Custard

Simple and satisfying breakfast, snack or dessert.

Spiced Squash Custard

2 cups cooked and pureed winter squash
1/2 cup organic, full-fat coconut milk
3 tbs grass-fed beef gelatin
2 tbs grade b maple syrup or honey (AIP), or 1 tsp stevia
1 tsp cinnamon powder
½ tsp clove powder
½ tsp freshly grated nutmeg (avoid for AIP)
½ tsp ginger powder
Pinch of sea salt

1. Place all ingredients in blender, except gelatin, and mix.
2. Add gelatin and gently incorporate.
3. Pour into serving vessels. Garnish with desired spice.
4. Refrigerate to set for 30 minutes.
5. Enjoy!

Roasted Garlic Dip

Upgraded hummus.

Roasted Garlic Dip

1 head cauliflower, broken into small florets

1 large onion, sliced

1 head garlic

8-10 tbs olive oil

Juice of 1.5 lemons

Sea salt to taste

1   1. Preheat oven to 375 degrees.

     2. Spread cauliflower florets, onion slices and entire head of garlic on a large backing sheet (may need 2), drizzle with oil and sea salt, and roast for 45 mins to until browning and caramelized.

     3. Allow to cool then place all ingredients in blender, adding garlic cloves, lemon juice and salt to taste.

4   4. Scoop into bowl and garnish with olive oil, lemon juice, and remaining roasted garlic cloves. Serve with veggie sticks. Enjoy!

Dulse “Bacon” bites

The bacon of the sea. Perfect soup or salad garnish, or as a mineral rich snack.

Dulse “Bacon” bites

1 package dulse seaweed
avocado or coconut oil for frying

1. Rip dulse into bite size pieces by hand.
2. Heat skillet over medium and cover bottom of pan with oil.
3. Once oil is hot, place dulse pieces in skillet and fry until crisp.
4. Serve over salad, as a soup garnish (pictured with squash soup), or plain as a snack.

Crispy Nori Chips

A tasty and mineral rich snack.

Crispy Nori Chips

1-2 sheets toasted nori seaweed
sea salt to taste
avocado or coconut oil for frying

1. Rip nori sheets into bite size pieces by hand.
2. Heat skillet over medium and cover bottom of pan with oil.
3. Once oil is hot, place nori pieces in skillet and fry until crisp.
4. Season with salt and serve.

Classic Meatballs

A gut-healing upgrade to the classic meatball.

Classic Meatballs
About 12 meatballs

2 lbs grass-fed ground beef
1-2 tbs onion powder or 1 cup onion, finely diced and sautéed in coconut oil
1-2 tbs grass-fed gelatin
5 garlic cloves, minced
2 tbs oregano (optional)
1-2 tsp sea salt
Fresh Italian herbs for garnish

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Mix all ingredients together in a large bowl. Form into 12 equal size balls.
3. Bake for 20-25 minutes until cooked through.
4. Serve over roasted spaghetti squash with marinara sauce (optional), extra virgin olive oil, fresh Italian herbs, and a green salad. Can store in glass container in the fridge or freezer.

Borscht

A warming, veggie-filled, vegan-friendly soup.

Borscht 

4 cups chopped Beets
1 lg Onion, diced
3 lg Carrots, chopped
5 cloves Garlic, minced
2 tbs Coconut oil
3-4 cups Bone broth or filtered water
3 Bay leaves
Sea salt to taste

1. in large pot, heat coconut oil and sauté onions and garlic until fragrant.
2. Add remaining ingredients, and more or less liquid if desired.
3. Bring to a boil then lower to simmer and allow to cook until veggies have softened, approx. 45 minutes.
4. Puree if preferred or serve chunky.
5. Garnish with fresh herbs or grass-fed yogurt or sour cream.
6. Enjoy hot or chilled.

Berry-Lemon Gummies

Perfect snack or dessert, I like them without sweetener.

Berry-Lemon Gummies


• 1/2 cup lemon juice
• 2 cups blueberries (fresh or frozen)
• 1-2 tbs raw honey or 1 tsp Stevita stevia (optional)
• 4 Tbsp Great Lakes grass-fed beef gelatin
• Pinch of sea salt

1. Place lemon juice, sweetener (if using), salt and blueberries into high speed blender and mix until smooth. May add water to thin.
2. Add gelatin to the blender and blend at low speed to combine.
3. Pour mixture into molds, or a 9x9 glass dish, and refrigerate for at least 30 minutes.
4. Enjoy!