1 cup raw almonds 1/2 cup raw walnuts 3/4 cup pitted dates, packed 1 cup
unsweetened dried apple slices 1/4 cup raisins 1 teaspoon cinnamon 1/4 teaspoon sea salt
Not exact matches
* 2 lbs carrots * 1/4 cup
sliced almonds * 2 cloves garlic, minced * 2 tablespoons coconut oil * 1/2 cup feta cheese (optional) * 1/4 cup
dried cherries * 1/4
unsweetened shredded coconut * 2 tablespoons extra virgin olive oil * 1.5 tablespoons
apple cider vinegar * 2 tablespoons honey * handful of fresh mint leaves, thinly
sliced
1 large round eggplant,
sliced into 1/2 - inch rounds Sea salt as needed 1 cup
unsweetened almond milk 3/4 cup brown rice flour 1 teaspoon
apple cider vinegar Freshly ground black pepper to taste 2 cups breadcrumbs 1 Tablespoon each oregano, basil, and
dried parsley Olive oil spray 6 - 8
slices cheese or vegan cheese (optional) Pasta sauce of your choice, warmed 4 cups thinly
sliced fresh spinach 16 - ounce pasta of choice, cooked according to directions
1 cup whole spelt flour 1/4 cup fine corn flour 1/2 teaspoon baking soda 1 teaspoon sea salt 2 teaspoons
dried basil 1 cup quartered cherry tomatoes 1 garlic clove, grated (or 1/4 teaspoon garlic powder) 1/4 cup thinly
sliced scallions 1/2 cup grated zucchini 1/4 cup cooked corn kernels (I broiled my cob) 1/4 cup quality olive oil 1/4 cup plain,
unsweetened almond milk 1 teaspoon
apple cider vinegar
Ingredients: Slaw: 1/2 head red cabbage, shredded 4 scallions, thinly
sliced 1/4 cup chopped fresh parsley 1 cup pomegranate seeds 1/2 cup
dried unsweetened cranberries Dressing: 2 TBSP lemon juice 2 TBSP
apple cider vinegar 2 tsp each orange and lemon zest 1 TBSP maple syrup 2 TBSP olive oil Healthy salt options to taste Instructions: In... Read More»