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)

*EXTRAS
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