This is a great snack – kids love ‘em!
raw almond butter
- Fill the celery stalks with the raw almond butter (try stirring in some olive oil to make it ‘smoother’)
- Cut stalks into 3” “logs” and then place raisins on top
- NOTE: Can be packed into a Tupperware container to take to work or in the car
- Eating this with a hard boiled egg or two can be a meal itself or to add a protein punch and preventing getting hungry beforel your next meal.
This is one of the most nutritious snack foods you can make; keep some in Ziploc baggies or Tupperware in your car, at your desk, in your backpack or briefcase - never be without some raw nuts (no roasted or salted nuts allowed – raw is what provides quality nutrition and no gas!).
RAW NUTS (use some or all of these – your choice):
raw hazelnuts (filberts)
raw sunflower seeds
raw pumpkin seeds (‘pepitas’)
raw pinenuts (‘pignolias’)
raw macademia nuts (expensive)
raw cacao nibs
dried Goji berries
dried figs, chopped
* Don’t go overboard on these EXTRAS – think of them as ‘spices’ for your mix, not a source of indulgence.When buying dried fruit, look for ones labeled ‘unsulphured’, as sulfites are chemical preservatives.
Mix whatever combination of nuts and ‘extras’ that suit your taste – each batch you make will have its own personality.
2 tablespoons canola oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 pounds carrots (10-12 medium), cut into 1/4-inch diagonal slices
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
- Position rack in lower third of oven; preheat to 450ºF.
- Combine oil, chili powder, cumin and salt in a medium bowl.
- Add carrots and toss well to coat.
- Spread out on a rimmed baking sheet.
- Roast the carrots, stirring once, until tender and golden, 20 to 25 minutes.
- Toss the carrots with cilantro and lime juice. Serve immediately. (EW)
2 cloves garlic
oil of your choice
sea salt, to taste
- Cut artichokes in half
- Steam for 20-30 minutes
- Mix oil and garlic, and drizzle combination over artichokes
- Place artichoke halves on the grill (or oven) 10-15 minutes.
1 TBS agave
1/4 tsp ground ginger
1/4 tsp cinnamon
20 paper thin pear slices (from 1 pear)
- Preheat oven to 275°F.
- Mix agave and spices in small bowl.
- Place pear slices on rack set over baking sheet.
- Sprinkle with spiced agave mix.
- Bake until almost dry, about 1 hour.
- Cool. Store airtight up to 2 days.
1/2 cup dried Goji berries
1 cup raw cashews
1/4 cup raw cacao nibs
- Mix together
- Store in Ziploc or Tupperware
2 lbs fresh tomatoes (vary if possible use yellow and red, heirloom tomatotes make this the best)
1 clove fresh garlic
1/2 purple onion sliced into thin rings
handful fresh basil leaves
3 tbs avocado, macadamia nut or extra virgin olive oil
2 tbs apple cider vinegar
sea salt to taste
fresh ground black pepper
fresh local herbs ( optional)
- Wash tomatoes. Remove green crowns.
- Cut tomatoes into one inch chunks and place in a bowl.
- Add chopped garlic, sliced onions, and shredded basil leaves.
- In a small jar mix the oil, vinegar, salt and pepper. You may also add seasonal herbs, fresh mint is my favorite to the dressing, Shake and mix into tomatoes.
- Add sliced avocado when prepared to serve.
You won’t believe how yummy this crunchy-salty, yet nutritious snack is – it’s addicting!
1 bunch kale, torn into bite size pieces
1 tablespoon sea salt
2 tablespoons olive oil
2 cloves garlic, minced
- Preheat broiler and move rack to middle of oven
- Toss all ingredients into large mixing bowl
- Mix well to coat kale with olive oil, salt and garlic
- Spread onto baking/cookie sheet
- Bake in broiler over for 8-9 minutes until crispy – KEEP AN EYE ON IT, it can burn easily
- You may have to pull baking sheet from oven and redistribute kale pieces to get them evenly cooked
2 cups packaged coleslaw mix (or make your own by combining chopped green and purple cabbage, shredded carrots, and maybe some orange bell pepper)
1 unpeeled tart apple, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup flaxseed oil
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon celery seed
- In a bowl combine the coleslaw mix, apple, celery and green peppers.
- In a small bowl, whisk remaining ingredients.
- Pour over coleslaw and toss to coat. (PALEO)
I really don’t care for cauliflower but I LOVE this dish – it’s really tasty! - Dr. Paul
1 head of organic cauliflower, cut into small florets
1 organic apple, chopped
3 tablespoons grapeseed oil
1 handful slivered almonds
sea salt to taste
- Heat oven to 350° F
- On a rimmed baking sheet, toss the cauliflower, apples, grapeseed oil, almonds and sea salt
- Roast, tossing once, until the cauliflower is golden brown and tender, approximately 25 minutes