Serves 2 Ingredients 3 avocados 3 tomatoes 2 handfuls of fresh spinach 2 tsp freshly squeezed lemon juice A pinch of Himalayan Crystal Salt or Celtic Sea Salt Freshly ground pepper A small amount of water (depending on how liquid you like the soup to be) Instructions Cut the tomatoes into small pieces. Put all... Continue Reading →
Edamame Hummus
Ingredients 16 oz. bag of edamame 1 can (15 oz.) chickpeas, drained 2 cloves garlic, peeled 1/4 lemon 2 tbsp. tahini 1/2 tsp. sea salt 1/4 cup olive oil Add all the ingredients into the Blendtec blender and blend on soup setting until creamy Serve with Whole Grain Pita (recipe) Per Serving: 96 calories; 4... Continue Reading →
Whole Grain Pita
Ingredients 2 cups warm water (110F) 1/ 2 tbsp. yeast 1 tbsp. honey 2 cups whole wheat flour 2 cups all-purpose flour 1/ 2 tbsp. sea salt 1 tbsp. olive oil Pre-heat oven to 500°F. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place. Place water, yeast and honey into a bowl.... Continue Reading →
Vegan Cupcakes
Cupcake Ingredients 2/3 cup hemp or soy milk 1 teaspoon apple cider vinegar 2/3 cup agave nectar 1/3 cup safflower oil 2 teaspoons vanilla extract 1 cup all-purpose flour 1/3 cup whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon baking soda Pinch of fine sea saltFudge Frosting 1/2 cup (4 ounces) Earth Balance... Continue Reading →
Veg and Fruit Recipes from Reboot Program
Baked Zucchini with Tomatoes and Herbs 5 small Zucchini 4 Scallions, sliced, white and green parts separated 1 small Onion, chopped 2 Plum Tomatoes, coarsely chopped 2 Tbsp. Celery Leaves (from inner stalks), chopped 4 Tbsp. Basil Leaves, chopped, plus extra for garnish 1/4 cup Olive Oil 1 tsp. Sea Salt 1/2 tsp. fresh ground... Continue Reading →
Rosemary and Lavender Baby Taters
Level:Intermediate Servings:4 Cook Time:20 min. Ready in:1 hr. 15 minIngredients:1 pound mixed baby potatoes (Red Bliss, Viking Purple, Yukon Gold or Fingerling)1 tablespoon good quality fruity olive oil2 drops culinary grade rosemary essential oil (or 3/4 teaspoon finely chopped rosemary leaves)3 drops culinary grade lavender essential oil1 clove garlic3/4 teaspoon sea salt for divided use1/2... Continue Reading →
Sweet Beet Salad
Level:Easy Servings: 4 Cook Time:30 min. Ready in:1 hr. 45 min.Ingredients5-6 beets2 cups water1 small red onion, peeled and sliced into thin half moons2 tablespoons fresh dill, mincedJuice of 1 lemon1/4 cup olive oil1/4 tsp. sea saltBring beets and water to a boil.Simmer for 30 minutes or until tender. Cool.Remove beet skins.Cut beets in half... Continue Reading →
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