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 […]
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 […]
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 […]
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 […]
by Judy Griffin on April 1, 2014
Strawberry Pomegranate Quinoa Spinach Salad-Serves 4 Ingredients: 1 cup quinoa 4 scallions, thinly sliced on the base 1 cucumber diced 2 cups of baby spinach sliced in strips 1/2 cup chopped parsley leaves 1/2 cup chopped mint leaves 1 cup sliced strawberries 1 cup pomegranate seeds (Trader Joe’s has convenient containers of seeds) 3 […]
by Judy Griffin on March 15, 2014
Swiss Chard Roasted Beet Medley 1 tbsp Sunflower oil 1 -2 Tbsp Extra Virgin Olive Oil 2 cups of cooked Quinoa. 1 Bunch of Swiss Chard, stems removed & chopped 1 can of Eden Organic Black Beans, drained & rinsed 2 Roasted Golden Beets, chopped 4 cloves of garlic, chopped ¼ cup chopped sun […]
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 […]
by Judy Griffin on November 25, 2013
“Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today, and […]
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 […]