anti-inflammatory

Raw Dark Chocolate Sauce

by Judy Griffin on February 1, 2014

Ingredients: 1 cup Raw Cacao Powder * 1 cup Raw Honey 1 cup almond Butter Mix together in a blender or food processor.  Serve with fruits for dipping. *Use carob powder if allergic to chocolate. Popcorn & Chocolate Sauce– I’ve been loving this lately                                       1 cup organic popcorn kernals 1 Tbsp Coconut Oil Celtic Sea […]

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Gluten-free Blueberry Muffins

by Judy Griffin on January 26, 2014

Serves 6-12  Adapted from The Blood Sugar Solution Cookbook 1 tsp extra virgin coconut oil 1 cup almond meal 2 tsp Baking Powder (aluminum free) 2 tsp ground cinnamon 1/4 tsp sea salt 4 large eggs 1 Tbsp unsweetened applesauce 1 1/2 Tbsp Raw Honey 1 Tbsp Pure Vanilla Extract 1 cup frozen blueberries Directions: Preheat […]

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Overnight Chicken Stock in a Crock

by Judy Griffin on January 6, 2014

Get more bang for your buck and make this stock after you roast a chicken. Find my recipe for Tasty & Simple Roast Chicken here Ingredients: Your leftover chicken carcass 1 onion, peeled and loosely chopped Celeriac Root or 2 ribs of celery, chopped 1 carrot, chopped (no need to peel) 1 potato, chopped (great […]

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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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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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Kicking Pumpkin Black Bean Soup

by Judy Griffin on October 30, 2013

  Kicking Pumpkin Black Bean Soup Ingredients: 4 garlic cloves, minced 1 Tbsp coconut oil 1 yellow onion, diced 1 red pepper, diced ~ about 1 cup 1 yellow pepper, diced ~ about 1 cup ½ teaspoon cayenne pepper 1 teaspoon ground cumin 1 tsp turmeric ½ small jalapeno pepper seeded & finely minced (if […]

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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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Summer Loving Smoothie

by Judy Griffin on July 7, 2013

                  Ingredients: 1 /4 Red Beet 2 cups of Rainbow Swiss chard stems 1 cup of water 1 cup pea shoots 1 cup of dandelion greens ½ mango ½ cup frozen or fresh raspberries ½ cup strawberries. 1 Banana 1 Tbsp pf Chia Seeds 1 tbsp honey […]

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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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Coconut Almond Apricot Berry Energy Bars

by Judy Griffin on June 7, 2013

Prep time: 10 minutes Cooking time: 20 minutes 12 servings Ingredients: ¾ cup unsulfured apricots, minced 2 cups raw almonds ¼ cup of unsulfured dried berries, minced 1 cup unsweetened coconut flakes 1/3-cup local honey Directions:  Pre-heat oven to 350 degrees.  Line a 9 ½ x 11 glass baking dish with parchment paper or grease with coconut […]

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