This versatile salad can be served over a bed of greens, on crackers, or rolled up in a paleo wrap.
- 2 chicken breasts, chopped or sliced
- 1-2 stalks celery, chopped (or carrots, julienne cut)
- 1/2 cucumber or zucchini, chopped
- 1/2 green apple, chopped (or pear)
- 2T red onion, minced
- 3 large dates, minced (or handful of dried black currants)
- 1 bunch flat leaf parsley, cilantro, or basil, chopped
- handful of Pecans, chopped (or walnuts, almonds, or pumpkin seeds)
- combine all ingredients in a large bowl and toss with curry avocado spread. Add extra olive or avocado oil to thin out as needed.
- chill for an hour or serve immediately
This recipe is the result of much experimentation and produces a decadent chocolate treat. The brownies stay moist at room temperature for up to a week, but can be refrigerated or frozen for longer term storage. They won’t last long though, so delicious…
- 3/4 cup raw cacao powder
- 3/4 cup coconut nectar or crystals*
- 2 cups almond butter
- 1/8 cup coconut manna, softened
- 1 T + 1 t vanilla
- 1/4 cup Lakanto Monkfruit crystals
- 1/2 t + 1/8 t sea salt
- optional: chopped walnuts
* If using coconut palm sugar crystals, measure 3/4 cup crystals into liquid measuring cup and add water to the 3/4 cup line. Stir to dissolve crystals in water.
- Preheat oven to 325 degrees.
- mix together everything but the Lacanto and salt in a large mixing bowl
- Add Lakanto and salt; stir to incorporate
- pour mixture into greased 9×12 pan and bake for 15 minutes.
- remove from oven and allow to cool completely.
- Cut into squares and enjoy!
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.
- 16 oz purified water
- 5 drops peppermint essential oil
- 5 drops tea tree oil
- Empty BPA-free bottle
Combine ingredients in the bottle and shake before each use. Swish a mouthful around before or after brushing and spit out (don’t swallow).
- 4c purified water
- 2T bonito flakes (optional)
- 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
- For broth (Dashi): Bring water and bonito flakes to boil, simmer for 10 minutes, and then strain out bonito flakes. Add mushrooms and kombu to the broth, bring 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.
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.
- 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
- combine all ingredients in a large stock pot and bring to a boil.
- reduce heat and simmer for a minimum of 2 hours (3 is better)
- pour broth through a fine mesh strainer and/or use a nut milk bag to extract broth from pulp
- taste and add salt and lime as needed
- store in fridge or freeze in ice cube trays for use in cooking.
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.
- 1 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)
- If using flax eggs, combine 3 T flax seed meal with 9 T (just over 1/2 cup) hot water, stir and set aside
- If pulp has any “chunks”, run the mixture through a food processor to break them down.
- Combine everything except eggs and pulp in a large bowl and mix thoroughly
- Add pulp and mix thoroughly
- Add eggs and mix thoroughly, mixture should stick together (add additional water if it’s still too dry)
- With hands form about 16 2″ latkes
- Add oil to a large frying pan and brown latkes over medium heat, roughly 5 minutes per side
- 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)
- 3 T ground cinnamon
- 1 T ground nutmeg
- 2 t ground ginger
- 1 ½ t ground allspice
- 1 ½ teaspoons ground cloves
Mix everything together in a small bowl and store in an airtight container