Category Archives: Recipes

Gluten Free Fudge Brownies

The perfect treat!  These stay moist at room temperature for up to a week, but also freeze well for longer term storage.  They won’t last long though, so delicious…

Ingredients

  • 3/4  cup coconut nectar
  • 3/4 cup raw cacao powder
  • 2 T coconut manna, heaping
  • 1 T coconut oil (softened but not liquid)
  • 3 T Lakanto Monkfruit crystals
  • 2 T coconut palm sugar
  • 2 cups almond butter
  • 1 T + 1 t  vanilla
  • 1/2 t + 1/8 t sea salt
  • optional: chopped walnuts

Directions

  • Preheat oven to 300 degrees.
  • mix together ingredients in a large mixing bowl
  • pour mixture into greased 9×12 pan and bake for 16 minutes.
  • remove from oven and allow to cool completely.
  • Cut into squares and enjoy!

 

Mouthwash

This stuff is easy to make and works as well as the “natural” store-bought versions.   The essential oils used in the recipe have strong anti-microbial properties and a refreshing taste.

Ingredients

  • 16 oz purified water
  • 5 drops peppermint essential oil
  • 5 drops tea tree oil
  • Empty BPA-free bottle

Directions

Combine ingredients in the bottle and shake before each use.  Swish a mouthful around before or after brushing and spit out (don’t swallow).

 

 

 

 

Miso Soup

Ingredients

  • 4c purified water
  • 4-5 small to medium dried shiitake mushrooms
  • 2 strips kombu dried kelp (about 20 square inches)
  • 1T cut Wakame
  • 1t natto fermented beans (dried or fresh)
  • 2-3 T Chickpea Miso (I use South River brand)
  • 2-3 scallions, greens only, coursely chopped

Directions

  • For broth (Dashi):   Bring water, mushrooms, and kombu to a boil and then simmer for 2 hours.  Or use crockpot on high setting for 2 hours.
  • Meanwhile, place wakame and natto (if dried) in a small dish and cover with water to rehydrate
  • When broth is done, remove pot from heat and allow to cool slightly.  Discard kombu strips.  Remove and thinly slice mushrooms if needed, then add back to pot.
  • Add a small amount of broth to Miso, stir to dissolve, then add back to pot.
  • Add rehydrated wakame and natto to the pot, and stir in scallions.

Do not boil soup once Miso and Natto are added since this will destroy the probiotic benefit of the soup.  Use gentle heat as needed when serving leftovers.  Soup keeps well in fridge for several days.

 

 

 

 

Thai Infused Veg (pulp) Broth

This recipe is adapted from the Reboot with Joe website and makes use of the vegetable pulp left over from juicing.  Any mixture of pulp can work, including cabbage, zucchini, carrots, celery, green beans, kale and other greens etc.  The broth is tasty and is great as a warm beverage, as a soup base, or in other dishes that call for vegetable or chicken broth.

Ingredients:

  • 2 qt purified water
  • 2 c pulp
  • handful cilantro
  • 2 garlic cloves, crushed
  • 2 sticks lemongrass, minced
  • 1″ nub ginger root, peeled and minced
  • 1 t lime juice (or to taste)
  • 2 chili peppers, chopped  OR 1/2 t chili flakes (optional for spicy broth)
  • sea salt to taste

Directions:

  1. combine all ingredients in a large stock pot and bring to a boil.
  2. reduce heat and simmer for a minimum of 2 hours (3 is better)
  3. pour broth through a fine mesh strainer and/or use a nut milk bag to extract broth from pulp
  4. taste and add salt and lime as needed
  5. store in fridge or freeze in ice cube trays for use in cooking.

 

Root-Veg (pulp) Latkes

Latkes are traditionally potato pancakes, and this is a healthy variation.  This recipe makes use of the leftover pulp from juicing root vegetables, and is adapted from a recipe found on the Reboot with Joe website.  The juice recipe is below, as well.

Latkes

  • rootveglatkes31 red onion, minced
  • 1/2 cup chopped parsley
  • 2 T chia seeds
  • 2 garlic cloves, minced or crushed
  • 1/5 t sea salt
  • 1 t cumin
  • 1/4 t thyme
  • 1/4 t cinnamon
  • 1/8 t cayenne
  • 2-3 T kalamata olives, minced (optional)
  • 2 eggs or 3 flax eggs
  • Roughly 2 cups juicing pulp (from recipe below)

Directions:

  1. If using flax eggs, combine 3 T flax seed meal with 9 T (just over 1/2 cup) hot water, stir and set aside
  2. If pulp has any “chunks”, run the mixture through a food processor to break them down.
  3. Combine everything except eggs and pulp in a large bowl and mix thoroughly
  4. Add pulp and mix thoroughly
  5. rootveglatkes2Add eggs and mix thoroughly, mixture should stick together (add additional water if it’s still too dry)
  6.  With hands form about 16 2″ latkes
  7. Add oil to a large frying pan and brown latkes over medium heat, roughly 5 minutes per side
  8. Transfer latkes to a baking sheet and bake at 400 until heated through, about 5 minutes per side

Root Veg Juice

Put the following items through the juicer and save the pulp.  Makes roughly 16 oz of juice and 2 cups pulp.

  • 1 large sweet potatoes, peeled
  • 1 large beet
  • 1 parsnip
  • 1 large carrot
  • juice of 1/2 lemon (optional)

Coconut Squash Soup

Ingredients

  • coconut oil
  • 1 large leek, green top removed, white section cut into ½ inch pieces
  • 1 green apple, peeled, cored and sliced
  • 2 T minced ginger
  • 1 3-4 pound acorn or winter squash, peeled, seeded, and cut into large chunks
  • 1 cans full fat coconut milk (save a few tablespoons for garnish)
  • 16 ounces vegetable or chicken broth
  • sea salt, to taste
    Garnish:
    1 avocado, cut into small chunks
    toasted pumpkin seeds

Directions

  • Heat a large Dutch oven over medium heat.  Sauté the leeks and sliced apples for 3-4 minutes, or until soft and lightly brown.
  • Add ginger and saute for 1 minute
  • Add the chopped squash, coconut milk, and broth
  • Cover, bring to a boil, then lower the heat and simmer for 20 minutes.
  • Turn off the heat and allow the soup to cool slightly, then puree with an immersion blender until smooth and creamy.
  • Salt to taste then serve.  Garnish with toasted pumpkin seeds, avocado and a drizzle of the coconut milk.