Ants on a Log

by admin

This is a great snack – kids love ‘em!

raw almond butter
organic raisins
celery stalks

  • 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.

Bonfire Adventure Trail Mix

by admin

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 walnuts
raw almonds
raw hazelnuts (filberts)
raw sunflower seeds
raw pumpkin seeds (‘pepitas’)
raw pinenuts (‘pignolias’)
raw macademia nuts (expensive)

raw cacao nibs
unsulphured raisins
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.

Chili Roasted Carrots

by admin

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)

Grilled Artichokes

by admin

2 Artichokes
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.

Dried Pear Crisps

by admin
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.

Heirloom Tomato Salad

by admin

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
avocado slices
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.

Kale Crisps

by admin

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

Honey Apple Cole Slaw

by admin

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)

Roasted Cauliflower with Apples

by admin

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