Vegan

Sweet Potato & Kale Quinoa Medley

by Judy Griffin on January 30, 2014

Sweet Potato & Kale Quinoa Medley Ingredients: 1Tbsp of Sunflower oil 2 tbsp Extra Virgin Olive Oil 2 Garlic cloves. thinly sliced 1 bunch of Kale 3-4 Sweet Potatoes, peeler 1 16 oz. can Black Beans, rinsed & strained (Eden Organic) ¼ cup sun dried tomatoes, chopped 1 red onion chopped Celtic Sea Salt & […]

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Bountiful Butternut Apple Soup

by Judy Griffin on December 19, 2013

                Bountiful Butternut Apple Soup Makes 6 to 8 servings Ingredients: 1 Medium Butternut Squash 1 quart water 3 apples chopped 2 leeks, finely chopped 1 tbsp. Coconut oil 1-2 tsp. cinnamon 1 tsp. coriander Celtic Sea Salt or Himalayan  Salt  to taste Freshly-ground black pepper, to taste […]

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Gluten Free Whole Grain Cranberry Stuffing

by Judy Griffin on November 23, 2013

                  Gluten Free Whole Grain Cranberry Stuffing Ingredients: 1 loaf Gluten Free Whole Grain Bread 1 egg* (omit and use substitute for vegan option) 2 Tbsp of olive oil 1 bag of  fresh whole cranberries 1 cup celery, finely chopped 1 cup of shredded carrots 1 cup […]

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Portobella & Yellow Pepper Collard Wraps

by Judy Griffin on November 4, 2013

              Portobella & Yellow Pepper Collard Wraps Serves 4 Prep & Cook Time: About 30 minutes Ingredients: 2 medium Portobello mushrooms, (about 4 ounces each) 2 Tbsp olive oil 2 medium yellow peppers, thinly sliced 1 jumbo sweet onion (Vidalia), thinly sliced ½ tsp sea salt ¼ tsp coarsely […]

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Roasted Butternut Rainbow Salad

by Judy Griffin on November 1, 2013

  Ingredients: Serves 4 1 small butternut squash-about 2 pounds 4 cups baby spinach (about 8 oz) 2 tablespoons extra-virgin coconut oil 1 tsp ground turmeric 1 tsp minced fresh ginger 1 tsp cinnamon 1 teaspoon Celtic salt ¼ red onion, finely chopped ¼ cup dried cranberries ¼ cup crushed pecans  seeds of 1 pomegranate […]

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Vegan Caramel Apples

by Judy Griffin on October 26, 2013

Don’t you just love it when you learn how to upgrade a traditional treat into an even tastier delight? Dr. LJ’s Natural Wellness helped me do just that.  Vegan Caramel Apples                   Vegan Caramel Apples Ingredients: 1 cup medjool dates 1/3 to ½ cup vanilla almond milk […]

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Hearty (gluten & grain-free) Pumpkin Pancakes

by Judy Griffin on October 9, 2013

 Hearty (grain & gluten-free) Pumpkin Pancakes Hearty (grain-free) Pumpkin Pancakes 1 cup of cashews 3 eggs * 2 tbsp coconut yogurt ½ cup of pumpkin 1 date, pit removed 2 Tbsp coconut milk 1½ tsp ground cinnamon ½ tsp baking soda ½ tsp vanilla extract pinch of celtic sea salt 1-2 tbsp extra virgin coconut […]

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Fried Eggplant with Tomato Basil Bruschetta

by Judy Griffin on July 31, 2013

Ingredients 2 Farm fresh Eggplants, sliced thinly 2 eggs (you may need additional batter) 1/4 c. water 2 c. Whole Wheat or Whole Grain Organic Bread Crumbs  (I use Trader  Joe’s Organic Bread Crumbs. You can also make with Gluten Free Bread Crumbs) 4 or more tbsp of Grape Seed Oil (add more as needed […]

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Quinoa Fiesta Romaine Wraps

by Judy Griffin on June 20, 2013

Quinoa Fiesta Romaine Wraps Makes 6 servings Ingredients: 4 cups cooked quinoa 2 cups edamame 1 zucchini peeled & chopped (cucumber is fine) 1 red onion, diced 1/4 c raw apple cider vinegar 1/2 c. olive oil 2 Tbsp. fresh lime juice-2 limes 1 tsp Celtic Sea Salt 4 Tbsp. fresh cilantro 1/2 Red Pepper, […]

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Zucchini Pasta with Basil Walnut Pesto

by Judy Griffin on June 6, 2013

Zucchini Pasta with  Basil Walnut Pesto 6 zucchinis 1 cup walnuts 2 cup packed fresh basil leaves ¼ cup of fresh parsley (not essential) 2 cloves garlic 1/8c. lemon juice ½ c. olive oil (1/4c oil+1/4cwater for less fat) 1 Tbsp of raw honey celtic sea salt Serves 4-6 Tools: Spiralizer or Vegetable peeler Get […]

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