detox

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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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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Strawberry Pomegranate Quinoa Spinach Salad

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 […]

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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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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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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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Sunny Yellow Split Pea Soup

by Judy Griffin on May 20, 2013

Sunny Yellow Split Pea Soup 2 cups dried yellow split peas 8 cloves of garlic 1  large onion, chopped 2 tsp celtic sea salt 6 cups water 1/4 cup of fresh lemon juice (optional) 2 tbsp chopped fresh dill (or 2 tsp dried dill) Freshly ground  black pepper to taste Sprinkle with paprika  (optional) 1 […]

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