Recipes

Scrumptiously Stuffed Acorn Squash

by Judy Griffin on November 22, 2015

Scrumptiously Stuffed Acorn Squash Serves 4 Ingredients: 2 acorn squash 1 cup of chopped walnuts 1 ½ cup of fresh cranberries ¼ cup Maple Syrup (Grade B or A) ½ cup freshly squeezed orange juice 2 tsp coconut oil, melted 3 tsp cinnamon Directions: Pre-heat oven to 400 degrees and bake for 35-45 minutes until […]

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Fall is the perfect time to make a simmering pot of chutney. Taking advantage of the season’s abundance of apples, pears and stone fruits, chutney is a versatile condiment, often associated with Indian dishes. It’s blend of sweet and savory flavors pairs especially well with pork, however it is amazing with chicken, fish and marinated […]

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Healthy Margarita

by Judy Griffin on May 5, 2015

  Ingredients: Serves 4 ½ c. freshly squeezed orange juice (blood oranges are best) ½ c of freshly squeezed pink grapefruit juice ½ c of freshly squeezed limes (about 4 limes) or (2 Tbsp Real Lime Juice) 2 Tbsp Raw Honey 1 cup high quality Tequila 1 cup Club Soda 3-5 cups ice Coarse salt […]

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Mint Chocolate Chip Shamrock Shake

by Judy Griffin on March 16, 2015

  Ingredients: 1 cup almond milk 1 cup of baby spinach 2 bananas 1 kiwi 2 tsp of Cacao Nibs (Chocolate Chips also fine) ½ tsp Pure Vanilla Extract 1/8 tsp of Young Living Peppermint Essential oil (you can also use peppermint extract) Directions: Add 1 cup of almond milk to a blender. Add spinach, […]

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Luscious Raw Chocolate

by Judy Griffin on February 7, 2015

Recipe: Raw Chocolate Truffles (courtesy of Chef Karolina) Chocolate can be so seductive! Makes about 30 small truffles. Lasts up to 2 weeks in the fridge. Ingredients: 1 cup raw cacao powder 1 cup cashews ½ cup maple syrup (Grade A) Have water on hand to mix Directions: Mix cashews in a food processor. Add […]

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Beet it Carrot Ginger Soup

by Judy Griffin on December 6, 2014

Beet it Carrot Ginger Soup Ingredients: Serves 4 3 medium beets, peeled & chopped 1 tbsp coconut oil (has a higher cook point than olive oil) 1 cup onion, chopped 1 lb. carrots, chopped 1 tbsp fresh ginger, minced 1 clove garlic, minced 6 cups of vegetable stock 1/2 cup of Fresh orange juice Celtic […]

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Watermelon Freeze

by Judy Griffin on July 30, 2014

Watermelon Freeze Ingredients: makes 4-6 servings. 6 cups cubed chilled watermelon 2 cups coconut water  *(water is fine) 1 lime, freshly juiced Directions: Put all ingredients in blender. Blend until smooth. Garnish with a sprig of mint and a slice of lime  Watermelon Citron Freeze-For a refreshing cocktail replace 1 cup of coconut water with […]

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Grilled Shrimp with Apricot Coconut Mustard Sauce

by Judy Griffin on June 30, 2014

Grilled Shrimp with Apricot Coconut Mustard Sauce               Ingredients: 1 pound Wild Caught Uncooked  Shrimp (about 20 shrimp-deveined & butterflied) 8 Dried Apricots 2 c. Orange Juice 1/3 c Apricot Preserves 1 tbsp Dijon Mustard ½ tbsp whole grain mustard 1 tsp Lemon Juice 1 tsp white pepper 2 […]

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Ravishing Raw Cashew Cheese Cupcakes

by Judy Griffin on June 10, 2014

  Serve  these delicious, dairy-free, no-bake cashew cheese cupcakes when you desire an indulgent nutrient dense dessert. Quantity varies depending on size of  cupcake pan. If using the red container pictured below it makes 30 mini cupcakes.  See photo  where I used different sizes. If you have extra you can use it as a yummy […]

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Sauteed Fiddleheads

by Judy Griffin on April 17, 2014

“Spring comes little, a little. All April it rains. The new leaves stick in their fists; new ferns still fiddleheads. But one day the swifts are back. Face to the sun like a child You shout, ‘The swifts are back!’”  – Anne Stevenson Ingredients: 1 Bunch Fiddleheads 2 cloves Garlic, crushed & chopped 1 tbsp […]

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