3 large slices of Turkey breast 1 - 2 peppers sliced (I used pablano tonight but red or green peppers work too) 1 large
organic onion sliced 1 - 2 tsp Organic Virgin Coconut Oil 1/2 — 1 tsp Cumin 1/2 -1 tsp Aleppo Pepper 1 tsp Ancho Chili Pepper Salt and Pepper to taste
1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet
organic onion sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1 carrot sliced very thin 2 baby bok choy, whites chopped and greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.
2 organic baby bok choy cleaned and sliced 1 stalk of organic celery sliced thin on angle 1
organic onion sliced 1 organic carrot julienned 1 tsp lemon grass 1 tsp black sesame seeds 1 tsp sesame seeds 1 tsp Wheat Free Soy Sauce 1 TB Virgin Coconut Oil 2 tsp canola oil
Not exact matches
Ingredients: 3 c. green cabbage finely
sliced 2 c. purple cabbage, finely
sliced 3 medium sized carrots, julienned 1 parsnip, julienned 1
organic Fuji apple,
sliced in thin wedges 1/4 c. green
onions, cut into thin
slices 1/4 c. unhulled sesame seed
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated
onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range
organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8
slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
1 pound
organic ground turkey or chicken breast 1/2 pound
organic ground pork 1
organic egg beaten 1/4 red
onion diced 1/2 -1 tsp minced garlic 1 - 2 tsp Boquet Garni — savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, and tarragon 1 tsp paprika 1 tsp Course Sea Salt 1/2 tsp Cracked black pepper Haas Avocado
slices Tomato slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oi
slices Tomato
slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oi
slices or salsa Romaine lettuce leaves Cooked Uncured
Organic Bacon
Slices Organic virgin coconut oi
Slices Organic virgin coconut oil OVCO
6 hard boiled
organic eggs, diced (boiled for 5 minutes) 2 TB
organic mayo (I use Spectrum
organic Mayonnaise, gluten free, no preservatives, contains soy) 1/2 anaheim pepper, diced 1 - 2
sliced green
onions 1 tsp Fine Herbs from Penzeys (chervil, minced parsley, french tarragon, chopped chives) 1 tsp celery seed 1/2 tsp celery salt pepper to taste
2 cups dry red lentils 1
onion diced 6 carrots
sliced in one inch chunks (peel if not
organic) 8 cups water 1 Tablespoon Herbes de...
1 yellow
onion, peeled and diced, or
sliced in crescents 4 carrots, cleaned and chopped, peel if not
organic 1/4 green cabbage, shredded 6 cups water 3 - 4 Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some of the other brands are too salty) 1 small piece...
2 cups dry red lentils 1
onion diced 6 carrots
sliced in one inch chunks (peel if not
organic) 8 cups water 1 Tablespoon Herbes de Provence
* 2
slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red
onion, peeled and thinly
sliced * 1/2 pound clean and dry
organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional
* 8 cups
organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not
organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably
organic, seeded and thinly
sliced lengthwise * green tops from 1 bunch of green
onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
2 tbsp of lard, coconut oil, or tallow 2 medium
onions, chopped 3
slices of bacon, chopped (optional) 4 garlic cloves, minced 1 pound of ground meat, I used
organic ground chicken 1 teaspoon ground coriander 2 - 3 teaspoons ground cumin 1 tsp of smoked paprika 3 cups of crushed tomatoes or plain roasted tomatoes, if using my homemade recipe, avoid the spices 3 cups of chopped vegetables.
Ingredients 1 russet potato, spiralized 1 tablespoon of olive oil 1/4 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 1/2 cup yellow
onion sliced 5 cups of chopped kale, washed well 1 cup of chopped bell pepper 2
organic, cage - free eggs 1/2 avocado (optional) salt and pepper to taste
Ezekiel sprouted grain tortilla with scrambled eggs, red
onion,
organic cherry tomatoes,
sliced avocado and Melinda's extra hot sauce
* 1 cup
organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably
organic,
sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3 tablespoons diced red
onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
4 tablespoons
organic high - oleic safflower oil, divided 1 large
onion, halved lengthwise then thinly
sliced 8 oz.
1 can
organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red
onion diced 2 green
onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice of 1 large lime 1/3 cup
Organic unrefined and unfiltered extra virgin olive oil
Ingredients: 1 Tbsp olive oil 1/2 large
onion, chopped 2 cups shiitake mushrooms, chopped 1/3 cup shelled edamame, cooked 1 small carrot, chopped 1/2 tsp Italian herbs 5
organic eggs 2 Tbsp almond milk or other milk Salt and pepper to taste 1 green
onion,
sliced (optional)
1 can
organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red
onion diced 2 green
onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice of 1 large lime 1/3 cup
Organic unrefined and unfiltered extra virgin olive oil
1 can
organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red
onion diced 2 green
onions sliced (white and green parts) 1 cup cooked red quinoa Handful -LSB-...]
1 head of
organic tatsoi 1
organic spring
onion, thinly
sliced 2
organic avocados,
sliced 1 cup sugarsnap peas, chopped 1 cup
organic mung bean sprouts 1/2
organic cucumber, cut into sticks 8 sheets nori seaweed, cut into small squares 1 handful roasted
organic sesame seeds 1 handful
organic cilantro, chopped
Organic wasabi
Organic soy sauce / tamari
1 batch pizza dough 1/4 cup pesto 1
organic zucchini, thinly
sliced 1 fennel bulb, thinly
sliced 1 Japanese eggplant, thinly
sliced 4 tablespoons olive oil Salt and pepper to taste 1 tablespoon fresh thyme, chopped 1 pound
organic chanterelle mushrooms, cleaned 1/2 cup red
onion, thinly
sliced 4 Roma tomatoes, thinly
sliced 6 sun - dried tomatoes 1 tablespoon fresh parsley, chopped 1/4 teaspoon red chile flakes (optional)
ingredients BACON LATTICE WRAPPED TURKEY: 1 turkey (12 - 15 pounds) 1 small red
onion (peeled, quartered) 1 orange (quartered) 1/2 bunch thyme 3 sprigs sage 2 pounds thick cut bacon (about 25
slices) 1 and 1/2 cups
organic chicken stock (plus more if needed) MAPLE HERB BUTTER: 1 stick unsalted butter (softened) 2 tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups
organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black pepper
ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly
sliced) 1 yellow
onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly
sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups
organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt
12 ounces
organic vegetable broth 1/2 cup water 1 8 - ounce package Twin Oaks extra-firm Italian herb tofu (or other firm tofu of your choice), cubed 1 red pepper, chopped 1 small white
onion,
sliced 1/2 cup fresh cilantro, chopped 1/4 cup fresh basil, chopped 1/4 cup fresh chives, minced 1 tablespoon Sriracha hot sauce * (optional) 1 tablespoon red pepper flakes (optional) 2 jalapeños 1 teaspoon salt 2 teaspoons white pepper 1 cup cooked brown rice
I just made some crockpot beans and substituted dried tomatoes for the ketchup called for in the traditional dry mustard, brown sugar, molasses mix, with some chicken and apple
organic sausage
slices sauteed with
onion.
6 ounces
organic mozzarella cheese * 1 cup fresh
sliced spinach 2 tablespoons
organic feta cheese 1 can (2.25 ounces)
sliced black olives 1/3 diced
onion 1/2 cup quartered artichoke hearts 1 large mushroom (
sliced) 1 cooked chicken breast (Optional, non keto - friendly ingredient: 5
sliced sun - dried tomatoes)
Ingredients 1/2 head of green cabbage 1/2 head of red cabbage 1/2 of small red
onion,
sliced thin 1 pink lady apple, cored and
sliced thin 1 tablespoon of red wine vinegar Sea salt Fresh ground pepper 1/4 cup of
organic mayonnaise (or 4 tablespoons of olive oil) 1/4 cup dried
organic cranberries
ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED
ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow
onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
onions (peeled, thinly
sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups
organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
Ingredients 3 - 4 cups variety of
organic root vegetables (beets, carrots, parsnips, kohlrabi, rutabaga, etc.), chopped 1
organic red
onion,
sliced into eighths olive oil salt and pepper
6
organic tomatillos, chopped 2 cloves
organic garlic, minced 2 medium
organic cucumbers,
sliced, seeded and coarsely chopped 2
organic green bell or poblano peppers, seeded and coarsely chopped 1 medium
organic white
onion, chopped 1
organic green Anaheim chile, roasted, seeded and chopped 2
organic jalapenos, roasted, seeded and chopped 1/4 cup fresh
organic parsley or cilantro, chopped 2 tablespoons
organic white wine vinegar 1 tablespoon
organic lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon
organic hot sauce (or more to taste) 1 teaspoon
organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon freshly ground
organic black pepper 4
organic ripe tomatoes, cut into thick
slices organic sour cream (optional garnish)
1 can yellowfin tuna in olive oil thin
slices of cucumber,
sliced in half crosswise slivers of red
onion, to taste salad greens of your choice, preferably
organic plain chevre, or soft goat cheese, crumbled
1/2 cup plus 1 teaspoon
organic high - oleic safflower oil 1/2 cup white whole wheat flour 3 medium
onions, chopped (about 3 cups) 3 stalks celery, chopped (about 2 cups) 3 medium green peppers, chopped (about 3 cups) 3 portobello mushroom caps, gills scraped off, chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages,
sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan
* 2 large
onions, peeled and
sliced * one 4 1/2 pound brisket, preferably local and grass - fed * 1/4 cup apple cider vinegar * 1/4 cup wheat - free tamari or soy sauce * 1/4 cup Worcestershire sauce (I used Annie's brand which is all natural / vegan) * 1/4 cup strong black coffee (I mixed 1 teaspoon
organic freeze - dried coffee with 1/4 cup water) * 1/4 cup all natural barbeque sauce * 3 tablespoons pure maple syrup * 3 tablespoons favorite hot sauce
sweet potato vermicelli noodles) * 2 tablespoons
organic coconut oil (or olive oil) * 2 tablespoons toasted sesame oil, divided * 1 medium
onion, peeled and
sliced thin * 2 cloves garlic, peeled and minced * 2 cups baby spinach * 3 carrots, peeled and julienned * 3 scallions (green parts only),
sliced * 5 mushrooms, trimmed and
sliced (I used
organic button mushrooms) * 1/2 medium zucchini, peeled and julienned * 1/2 package (4 oz.)
1/2 lb dried spaghetti 1 large
onion, finely chopped 4 garlic cloves, finely
sliced 2 tbsp Ancient
Organics Ghee 2 fresh red chiles, finely chopped 16 anchovy fillets 2 fennel bulbs, finely chopped, tops reserved for garnish 1 tsp crushed red pepper 1/2 cup raisins 1/3 cup capers 1/2 cup pine nuts, toasted 1 cup flat leaf parsley, chopped zest & juice 2 lemons
Slow Cooker Vegetable Broth Recipe 1 medium or large white or yellow
onion, peeled and cut - up 1
organic celery heart or about 6 stalks celery, trimmed and cut into chunks 4 big
organic carrots, peeled and cut into chunks 4 big cloves garlic, peeled and thickly
sliced 2 bay leaves 2 teaspoons sea salt (I use Celtic sea salt) 1 teaspoon whole black peppercorns 1/8 teaspoon dried thyme or a few fresh thyme sprigs 6 cups fresh cold water
4 lb (ish)
organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow
onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms,
sliced 8 - 10 cloves of garlic,
sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
8 tbsp Ancient
Organics Ghee 1 small yellow
onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly
sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp
organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
One 14 oz block extra firm tofu 1/2 cup thinly
sliced red
onion 1/2 cup
sliced green
onions 3 cloves garlic, minced 1 Tablespoon fresh grated ginger 1/2 — 2/3 cup wheat free tamari or soy sauce 1 pear, cored and shredded 1/4 cup toasted sesame oil 1/4 cup
organic sugar 1/4 cup mirin 2 Tablespoons rice vinegar 1 teaspoon black pepper 1 teaspoon Korean red chili flakes (gochugaru)(more to taste) High heat oil, for grilling
1/2 tsp cumin seeds 200mL extra virgin olive oil — use the good stuff because you will really taste it 2 yellow
onions,
sliced 5 cloves garlic, minced 2 red bell peppers, seeded and
sliced into 1 cm wide strips 1 yellow and 1 orange bell pepper, prepared as above 2 jalapenos, roughly chopped 2 tbsp
organic raw sugar 2 bay leaves 1.5 tbsp dried coriander Handful fresh parsley (be generous) 4 large or 6 small tomatoes, roughly chopped Salt and pepper to taste
-- 3 lbs
organic * potatoes, peeled — 4 large rutabagas, cubed — 1 bulb garlic, peeled and crushed — 1 large red
onion, chopped — 1 large yellow
onion, chopped — 1 leek,
sliced — 6 cups water / homemade vegetable broth — 2 tbsp dill weed — 1 tbsp cilantro — 1 tbsp parsley — 2 tsp paprika
1 1/2 cups chopped carrots 2 cups chopped sweet bell peppers (a mixture of yellow, red and orange — no green) 1 large
onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or
sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can
organic crushed tomatoes 2 — 14.5 cans
organic diced tomatoes 1 cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp
onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
2 - 3 cups chopped romaine lettuce 1/4 cup cooked quinoa (feel free to substitute freekeh or other grain if you have it on hand) 1/4 cup black beans (cooked and drained, or canned and drained) 1/4 cup chopped
organic mango (fresh preferred, or frozen is fine) 1 fresh tomato, diced 1 green
onion,
sliced on the bias 10
organic blue corn chips, crushed 1/2
organic avocado, diced 1/4 cup chopped cilantro 2 tablespoons fresh salsa
WEEKDAY Breakfast: 2 scoops of Optimal Protein Powder with 120 ml of rice milk, 1/2 cup of
organic frozen fruit, 113 g of Greek yoghurt, 1/2 a teaspoon of stevia and cinnamon sprinkled on top Morning tea: Power cake — one rice cake with 1 tablespoon of raw sunflower seed butter, topped with
sliced fruit Lunch: Optimal Cleanse shake Afternoon tea: Home - made turkey jerky with
sliced apples Dinner: Chicken quinoa (170 g cubed chicken, prepared with chicken stock), with
onion, bell pepper, garlic, basil, sea salt and pepper
To use it in a meal, sauté
sliced onions and bell peppers in low sodium
organic vegetable broth over medium heat.
Ingredients 4
organic, skin free chicken pieces (breast or thigh) 1/2 cup green peas, shelled 1/2 cup sugar snap peas, trimmed and cut in half 1/2 cup snow peas, trimmed and finely
sliced lengthwise 1/2 cup bean shoots 2 tablespoons fresh coriander, chopped 2 tablespoons Vietnamese mint, chopped 500 grams dried rice noodles 1/2 red
onion, finely
sliced 1/4 cup cashew nuts
1 large butternut squash, peeled and cubed 1.5 tbsp extra virgin olive oil 1
onion, chopped 4 cups chicken broth Sea salt and pepper to taste 4
organic chicken sausages,
sliced and heated
Ingredients: 1 cup diced green cabbage 1/2 cup diced red cabbage 1 green apple —
sliced 1 TBSP diced white
onion 2 TBSP chopped walnuts 2 TBSP Goji Berries For the dressing: 1 TBSP Mustard 1 tsp Manuka honey or local, raw
organic honey 1 TBSP apple cider vinegar 1 TBSP flax oil 1/2 tsp fennel seeds Pinch of ground cayenne pepper Pinch of sea salt Instructions: Mix... Read More»