Recipe Archive

Recipe Archive

Zucchini Soup with Yogurt & Tarragon

  Olive Oil 1 Onion 2 Stalks Celery 2 Carrots 2 Zucchinis 2 Yellow Squash 8 C Vegetable Stock 6 C Water 1 Bay Leaf 1.5 T Salt 1.5 T Pepper ¼ C Cream 1 T Butter Plain yogurt 3 Sprigs Tarragon   Dice onion, carrots and celery and sautee with olive oil in a […]

Arugula Salad with Strawberry Rhubarb Bottle of Sunshine Vinegar Dressing

2 C arugula (washed and dried) 2 C chopped romaine ½ C goji berries 1/2 avocado (cut into chunks) 2 T extra-virgin olive oil 2 T  bottle of sunshine drinking vinegar 1 t nutritional yeast 1/2 t dijon or honey mustard Salt and freshly ground black pepper to taste   For main dish, optional: ½ C walnuts, chopped ½ C shredded […]

Golden Tahini Cake

1 C steel cut oats – soaked in boiling water for 20 minutes and drained 2/3 C olive oil 1 C maple syrup 3 eggs 1 t salt 1.5 t vanilla extract 2 T golden root adaptogen boost 1/2 C chopped dates 1.5 C tahini, raw 1/2 C unsweetened chocolate chopped or carob chips, optional […]

Warming Squash Tagine

Ingredients: For the Tagine: 2 tbsp olive oil 1 onion, peeled, finely chopped 2 garlic cloves, peeled, finely chopped ½ tsp cayenne pepper 1 tsp ground ginger 1 tsp ground coriander 2 tsp ground cumin 1 cinnamon stick 1 tsp ground turmeric 1 butternut squash, peeled, seeds removed, cut into 1cm/½in cubes 1 8 oz […]

Simple Summer Salad and Rose Mocktail

INGREDIENTS 5 cups baby arugula, washed 1.5 cups edible flowers  3 – 4 ounces crumbled farmer’s cheese (you can sub feta or goat cheese if you can’t find) 1/2 red onion, sliced 4 – 5 radishes, thinly sliced 1/2 red apple, thinly sliced (more or less) Chives (to taste) for the dressing: 2 tablespoons orange […]

Cold Season Cleansing Tea

Cleansing Tea 1″ slice of fresh ginger 1/2″ slice of turmeric root (or 1/4 teaspoon turmeric powder) 1/2 small fresh chili (or a pinch of chili powder) 1/2 lemon sprig of basil, mint, rosemary or lemon verbena (any fresh herb you may have growing in your kitchen) or you can go the spice route, cinnamon, […]

Stuffed Butternut Squash

Ingredients Servings: 1 squash 1 medium butternut squash 150 g tempeh or tempeh bacon – crumbled 105 ml water 9 sprigs thyme 50 g cranberries or 2 T cranberry jam 40 g dried onions ¼ teaspoon nutmeg ½ teaspoon smoked paprika 1 T fresh sage (finely chopped) 200 g toasted almond flakes ½ tsp chili flakes 3 T chopped garlic 1 small orange (zested) ½ teaspoon wholegrain mustard 200 g kale olive oil salt and pepper 1 garlic head   Directions: Preheat […]

Pumpkin Bread with Jamaican Allspice (yeasted)

This recipe is for a bread machine with a gluten free setting. WET Ingredients: 1 C pumpkin puree 3 eggs – room temperature – not fridge temperature 5 date balls 4 T olive oil 2 T maple syrup or honey 2 t vinegar 140 ml water – room temperature   DRY Ingredients 200 gr Pamela’s […]

Roasted Pumpkin with Cheese Fondue

1 x 15 inch gluten free (or gluten-full) baguette – slice in ½ inch slices 2  medium sized sugar pie pumpkins salt 1 ½ C heavy cream 1 C veggie stock ½ t nutmeg ½ t black pepper 6 oz grated gruyere cheese (can sub gouda or other similar cheese) 6 oz grated emmental cheese […]

Grilled Peaches with Warm Ricotta

Grilled Peaches with Warm Ricotta   5 ripe peaches   1 T Fresh Rosemary   Olive Oil   1 C Ricotta   1 T Honey   Salt & Pepper to Taste   Heat grill to medium. Rinse peaches and cut in half along their seams, removing the pits. Pinch rosemary off the stem, and chop […]

Sautéed Fiddlehead Ferns with Toasted Pumpkin Seeds

2 cups fiddlehead ferns 2 tablespoons butter (you can substitute with olive oil) 1 lemon 1 clove garlic, minced 1 dash sea salt 1/8 cup pumpkin seeds   Wash fiddleheads well and remove the stems. Heat butter in a skillet and add the garlic. Sautee until translucent, and then add the fiddleheads. Cook for about […]

Roasted Beets with Thyme

Ingredients: 4 beets, peeled and halved or quarter depending on size (about 1/2″ chunks) 3 T. olive oil 1 t. dried thyme leaves (2 t. if using fresh) 1 pinch of Himalayan or sea salt to taste Goat Cheese or Ricotta Salata (optional topper) toasted walnut halves, chopped (optional vegan topper)   Preheat oven to […]

Pumpkin Spice Granola and Pumpkin Smoothie

Pumpkin Spice Granola Makes 8 cups Ingredients: 4 cups oats ½ cup flax seeds 1 cup pumpkin seeds 1 cup sunflower seeds 1 cup dried coconut 1 cup dried cranberries or cherries 5 T  honey 1/3  cup pumpkin seed oil 1/3 cup water 1 ½ t  ground cinnamon 1 ½ t  ground ginger 1 t […]

Savory Summer Tomato Tart

Serves 6 – 8 Ingredients For The Crust: You may substitute a pre-made crust, see Method below for instructions. 2 1/2 C all purpose flour, or substitute your favorite gluten free flour Pinch of Kosher Salt 1 1/2 sticks diced cold unsalted butter, may substitute all or 1/2 with coconut oil (I like a 50/50 […]

Sea Kelp Noodle Veggie Stir Fry with Sesame and Coconut Aminos

Stir Fry: 12 oz package kelp noodles 1 cup mushrooms, sliced 2 cups broccoli florets 3 large carrots, chopped 1 cup red or yellow pepper, sliced ½ cup snap or snow peas 1-2 tsp coconut or olive oil Sauce: 1/3 cup coconut aminos (substitute for soy sauce, found in most health food stores) 2 tbsp […]

Mushroom, Fennel & Leek Quiche

Begin your skin renewal process this January with our detoxifying and exfoliating Luminous Face Scrub, featuring black walnut hull, honey and burdock root, then continue with our Green Tea & Reishi Face Serum, formulated with proven botanicals to strengthen skin and restore a healthy glowing complexion. At night, utilize our most intensely hydrating therapy, the […]

Julie’s Gluten Free Carob Zucchini Cake

With the end-of-summer Aspen harvest upon us, my refrigerator was filling up with green goodness including an abundance of zucchini accumulated from my enthusiastic gardening friends. On this particular Sunday, Robbie and I had been invited to dinner (my contribution was dessert) but I completely lacked the motivation to go shopping for ingredients to follow […]