View our recipes in each category.

Entrées

Garlic Chicken Stir Fry with Quinoa, Peppers and Basil

Yield: 6-8 Servings

Ingredients:

• 1 cup Organic Quinoa, prepared with chicken stock
• 2 cups Organic Chicken Broth
• 1 1/2 pounds of Boneless, Skinless Chicken Breast Tenders
• 4 tablespoons Olive Oil
• 1 small onion, thinly sliced
• 1 red bell pepper, sealed and thinly sliced
• 1 yellow bell pepper, seeded and thinly sliced
• 5 cloves garlic, thinly sliced
• 20 leaves fresh sweet basil, julienne
• Salt and pepper to taste
  

1. Cut chicken into one-inch pieces.
2. Heat large nonstick skillet over high heat and add the oil.
3. Add chicken and saute for 5 minutes or until golden brown.
4. Add onions, bell peppers; saute for one or two more minutes
5. Add garlic and saute until peppers become slightly limp, but still bright for about one to two minutes
6. Season with salt and pepper
7. Remove the pan from heat
8. Add basil and Quinoa
9. Toss until basil wilts

Turkey Chili

Yield: 6-8 Servings

Ingredients:

• 1 can of each: Organic kidney, pinto, black, white, adzuka, and garbanzo beans
• 1 cup of lentils
• 1/2 cup of chopped cilantro or parsley
• 1 1/2 lbs. of ground organic turkey
• 2 tbsp. of chili powder
• 1 cup diced celery
• 2 cups organic vegetable broth
  

Preparation:

1. Place all ingredients in the crock pot
2. Cook in Medium heat, roughly 4-8 hours

*Vegetarian Option: Substitute organic turkey with 2 cups of lentils

Chicken Soup

Yield: 6-8 Servings

Ingredients:

• Whole chicken cut up and washed, (bone in)
• 6-8 cloves of garlic
• 1 onion cut up
• 1 box of organic chicken broth
• Equal parts water
• Cabbage chopped
• Broccoli chopped
• Celery chopped
• Zucchini chopped
• Spinach
• Parsley chopped
• Optional:
  • Asparagus
  • Leek chopped
  • Green Beans
  • Brussels sprouts
  • Chives chopped
  • 1 cup of Lentils
• Celtic sea salt
• Braggs Amino Acids
• White and black pepper

Directions:

1. Bring to a boil: chicken, garlic, onion, broth and water in a large pot for 10 minutes
2. Set to simmer and add vegetables
3. Add remaining seasonings just before serving.
   

*Vegetarian Option: Substitute chicken with 2 cups of Lentils and chicken broth with vegetable broth

Kale Chips

Yield: 6 Servings

Ingredients:

• Bundle of curly leaf kale
• 1 Tbs Extra Virgin Olive Oil
• 1 tsp Sea Salt
• *Optional: 2-3 cloves of garlic, thinly sliced

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. Remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry the kale. Drizzle kale with olive oil and sprinkle with sea salt.
   *Optional:
   • throw garlic on kale as well if desired
3. Bake until the edges brown, but are not burnt. 10 to 15 minutes.
   

Healthy Salad Dressing Recipes

Umeboshi Dressing

• 1 c. olive oil
• 6 Cloves of garlic
• 4 tsps. Umeboshi Plum Paste
• 1/8 tsp. sea salt
  

Blend in blender, I like to leave it out for 24 hours to richen the taste, then keep refrigerated.

Cashew-Dill Dressing Recipe

WHIZ in blender 10 minutes:

• 1/2 c. cashews
• 1 c. water

STIR in:

• 1/2 tsp. dill weed
• 2 tbsp. lemon juice
• 2 tsp. parsley
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 2 tsp. onion powder

SERVE cold. May also cook to make a spread.

French Dressing Recipe

• 1/3 c. cooked brown rice
• 1 c. + 2 tbsp. roasted red pepper soup
• 1/4 c. tahini
• 6 tbsp. honey
• 1 1/2 tbsp. paprika
• 1/2 c. lemon juice (fresh is best)
• 1/4 tsp. garlic powder
• 1 1/2 tsp. onion powder
• 1 1/2 tsp. salt
• 3/4 c. water

BLEND all ingredients. Keeps well in refrigerator for about 1 week. May need a little
more water before serving. Makes 3 cups.

Poppy Seed Dressing Recipe

• 1 1/2 tbsp. chopped onion
• 1/2 c. raw cashews, rinsed
• 1/2 c. water
• 3 tbsp. fresh lemon juice
• 3 tbsp. orange juice
• 1 tbsp. honey (opt.)
• 1/2 tsp. celery seed
• 1 tbsp. poppy seeds
• 3/4 tsp. salt
• 1/2 tsp. paprika

BLEND all ingredients, except poppy seeds, until smooth. STIR in poppy seeds. Keep
refrigerated. May need to thin with additional water to desired consistency.

Tahini Salad Dressing Recipe

• 1/2 c. tahini
• 1 c. water
• 1/3 c. lemon juice
• 1 clove garlic, pressed or chopped
• 1 tbsp. Instant Clear Gel

BLEND first five ingredients until garlic is well blended. SPRINKLE Instant Clear Gel
into dressing while blender is creating a swirling motion. If Instant Clear Gel is not
available, use cornstarch and cook to thicken.

Five-Spice Adzuki Beans

Yield: 2-3 Servings

Ingredients:

• 1/2 cup adzuki beans, dry
• 3 cups water or organic vegetable broth
• 1/2 cup-1 whole yellow onion, slivered long
• 1/2 tsp-1 tsp Braggs Amino Acids
• 1 tsp tamari
• 2 TBS organic apple juice
• Black pepper to taste
• 1/2 cup lima beans

1. Bring water or broth to boil and add beans.
2. Reduce heat and let simmer. Let cook for 25 minutes, then add the onion, Braggs Amino Acids, tamari and apple juice.
3. Let cook for 15 minutes more and then add the lima beans. Cook for 5-10 minutes or until beans start to fall apart.
4. Let cool for 5 minutes. Serve over while or brown rice.

Delicious Pakistani Dhal

Ingredients:

• 1 cup dry red lentils
• 3 cups water
• 1 diced onion
• 2-3 diced or crushed garlic cloves
• 1/2 peeled and chopped ginger root
• 1/2 can of chopped tomatoes
• 2 tsp curry powder
• 1/4 tsp red chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 4-5 TBS cooking oil
• Salt and pepper to taste

1. Heat water in pot until boiling.
2. Add lentils and boil for one minute. Reduce heat and simmer lentils until they resemble a thick paste.
3. While lentils are simmering, heat oil in frying pan. Add onion, garlic and ginger.
4. Fry until soft. Add curry, chili, cumin, coriander, salt and pepper and saute for 2-3 minutes.
5. Add tomatoes and saute for another 3-5 minutes.
6. Add fried spice mixture into lentil paste, stir and cook an additional 15-20 minutes.

*Vegetable stock can be added for additional taste.

Just-Got-Home-From-Work Quick Lentil Stew

Yield: 4 Servings

Ingredients (use vegan versions):

• 1 small onion, diced
• 3 garlic cloves, minced
• 1/2 cup carrots, cut thin
• 2 cans cooked lentils
• 3/4 cup no-chicken broth
• Salt and pepper to taste
• Spike! Seasoning to taste or Bragg's Amino Acids
• 1 TBS olive oil

1. Heat olive oil in a 2 quart saucepan. Add salt, pepper, onion, garlic and carrots.
2. Stir and cover until carrots are slightly tender and onions are translucent.
3. Stir in the lentils and Spike! or Braggs's Amino Acids, let simmer for 5 minutes and add broth.
4. Simmer for another 5 minutes and enjoy!

White Bean Kale Soup

Yield: 3 Quarts

Ingredients:

• 3 cups onion, diced
• 2 cups celery (including the green tops), diced
• 2 TBS olive oil
• 2 TBS garlic, minced
• 1 TBS ginger, minced
• 8 cups vegetable stock
• 6 cups Kabocha or Butternut squash peeled, deseeded and cut into 1-inch cubes
• 6 cups kale, de-stemmed, and roughly chopped
• 2 tsp dried basil
• 2 tsp dried thyme
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1-15 oz. can baby butter beans, drained and rinsed
• 1-15 oz. can Great NOrthern beans, drained and rinsed
• 1-15 oz. can of Adzuki beans, drained and rinsed

1. In a large pot, saute the onion and celery in olive oil for 5 minutes to soften.
2. Add the garlic and ginger and saute for an additional 2 minutes.
3. Add the vegetable stock, Kabocha or Butternut squash, kale, basil, thyme, cumin, salt and pepper and bring to a boil.
4. Cover the pot, reduce heat to low and simmer 15-20 minutes or until the vegetables are tender.
5. Taste and adjust seasonings as needed

Shakes

Protein Powder Shake

Ingredients:

• 2 Scoops Optimal Protein Powder
• 8 oz Unsweetened Almond Milk
• 2 Tbsp Almond Butter
• 1 Cup of Ice
• Pinch of Stevia

1. Mix together scoops of Optimal Protein Powder, unsweetened almond milk, raw almond butter and a pinch of Stevia to sweeten.
2. Add ice.

Last Modified: 2009-10-06 11:45:22