Spicy Herb Salad

Spicy Herb Salad

Ingredients:

For the Salad:

1.5 cups fresh mesclun

1.5 cups arugula

2 large handfuls chopped basil

1 cup sliced sundried tomatoes

1 ripe avocado, diced

5-8 radishes, sliced

1 handful kalamata olives

1 handful pea shoots

For the Dressing:

3 Tbsp dulse flakes

1 Tbsp cajun spice

1 Tbsp raw apple cider vinegar

juice of 1 lemon

splash of extra-virgin olive oil

Directions:

Add the mesclun, arugula and the chopped basil to a large bowl

Mix with the ingredients that make up the dressing

Make sure the salad is mixed well and adjust the seasonings to taste

Add the sundried tomatoes, avocado, pea shoots, radishes and olives last

Toss to mix well
 

Hearty Moroccan Salad

Hearty Moroccan Salad

Ingredients:

For the Chicken:

1⁄2 pound chicken breast or thighs

1⁄8 tsp cayenne pepper

1⁄8 tsp turmeric

1⁄2 tsp Redmond real salt or Celtic sea salt

1⁄2 tsp cumin

1⁄4 tsp ceylon cinnamon

1⁄4 tsp paprika

1⁄2 Tbsp fresh ginger, minced

1 Tbsp lemon juice

1 Tbsp dried parsley

For the Salad:

1 cup butternut squash, peeled and cubed

1 cup beets, peeled and cubed

2 Tbsp coconut oil

1⁄8 tsp Redmond real salt or Celtic sea salt

5 cups romaine lettuce

1 cup arugula

2 medjool dates, pitted and chopped

1 avocado, cubed

1 carrot, grated

2 Tbsp soaked almonds

2 Tbsp dried, unsweetened cranberries or goji berries

1⁄4 cup vinaigrette

For the Vinaigrette:

1 tsp dijon mustard

1⁄8 cup raw apple cider vinegar

1 tsp lemon juice

Pinch of Redmond real salt or Celtic sea salt

Directions:

Place all of the chicken ingredients in a glass dish and marinate in the fridge for 24 hours.

Preheat oven to 400 degrees.

Bake the chicken for 20 minutes, flipping once, until it’s cooked thru.

Let cool while you prepare the remainder of the salad. This can also be done the day before and stored in the fridge.

Toss the beets and butternut squash in the coconut oil and sea salt, then roast at 400 degrees for 10-12 minutes until tender. Remove from oven, then let cool.

Toss together the butternut squash, beets, lettuce, dates, avocado, carrot, almonds, and cranberries. Slice the chicken and place it on top, then drizzle with vinaigrette.

Chocolate Coconut Stacks

Chocolate Coconut Stacks

Ingredients:

1⁄2 cup coconut milk

1⁄2 cup coconut cream or coconut butter

1⁄2 cup pure maple syrup

1⁄3 cup raw cacao powder

3⁄4 cup nut or seed butter (almond, cashew, sunflower, sesame, etc)

1 tsp vanilla

2 cups unsweetened shredded coconut

1 cup soaked almonds, chopped

pinch of Redmond real salt or Celtic sea salt

Directions:

In a small saucepan add the coconut milk, coconut butter, maple syrup, cacao powder, and nut butter.

Stir all the ingredients together until smooth and warmed through.

Remove from heat and add the vanilla.

In a medium bowl, add the shredded coconut and almonds.

Pour the chocolate mixture over the coconut and almonds and stir to thoroughly combine.

Drop 1 Tbsp sized balls on a parchment lined cookie sheet and cool in the fridge until set.

Freezer Fudge

Ingredients:

1 cup nut butter - almond, coconut, cashew, walnut, pecan, or macadamia

1⁄4 cup coconut oil, softened

1 1⁄2 Tbsp raw honey or pure maple syrup

1⁄2 tsp Redmond real salt or Celtic sea salt

Directions:

Mix all the ingredients together in a bowl, until smooth and creamy - keep all ingredients at room temperature beforehand to ensure all ingredients are softened.

Transfer the mixture to a square baking dish lined with parchment paper, then smooth with a spatula.

Freeze until solid, about an hour.

Remove the fudge by lifting the parchment paper out of the pan, then cut into squares.

Return the fudge squares to a sealed container, and store in the freezer.

Grain-Free Blueberry Crisp

Ingredients:

4 cups blueberries

1⁄2 tsp ceylon cinnamon

1 cup almond flour

1⁄2 tsp Redmond real salt or Celtic sea salt

1⁄4 tsp baking soda

1 cup unsweetened shredded coconut

1 cup soaked walnuts, coarsely chopped

1⁄2 cup coconut oil, melted

1⁄4 cup raw honey or pure maple syrup

Directions:

Preheat oven to 350F.

Rinse blueberries well, then place them in the 2-quart baking dish. Sprinkle cinnamon on top.

Mix almond flour with sea salt and baking soda in a large bowl, until well mixed. Stir in the unsweetened shredded coconut and walnuts.

Melt the coconut oil, in a small pan over low heat, then add the honey to just barely melt the honey enough to mix it in.

Stir the melted mixture into the almond flour mixture until well-blended, then crumble the almond flour mixture over the berries.

Bake for about 30 minutes until topping is golden brown.

Cut into squares to serve

Grain-Free Banana Bread

Ingredients:

4 ripe bananas

4 pasture-raised eggs

1⁄4 cup nut or seed butter (almond, cashew, sunflower, sesame, etc)

4 Tbsp coconut oil

1⁄3 cup coconut flour

1 Tbsp ceylon cinnamon

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla

pinch of Redmond real salt or Celtic sea salt

Directions:

Preheat oven to 350

Combine bananas, eggs, nut butter, and coconut oil in a high powered blender or food processor and mix well (if using a mixing bowl you need a good hand-mixer).

Add in coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt. Mix well.

Pour batter in a silicon pan and spread it evenly (or use a well greased loaf pan).

Place in oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean

Remove from oven and flip bread out onto a cooling rack. Let cool.

Slice and serve.

Optional additions:

Chocolate Banana - Stir in 1/2 cup of Enjoy Life dark chocolate chips

Chocolate Blueberry - Stir in 1 cup of fresh blueberries and 1/2 cup of cocoa powder

Pumpkin Pecan - Reduce the nut butter to 2 Tbsp and add 1/4 cup of pumpkin puree and 1 cup of roughly chopped pecan pieces

Crustless Pumpkin Pie

Ingredients:

1 cup soaked almonds

1 cup pure maple syrup

1 16 oz. can organic pumpkin puree (or use fresh puree)

2 tsp pumpkin pie spice (or use 2 tsp of homemade pumpkin pie spice from: 1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp allspice, 1/2 tsp nutmeg, 1/8 tsp cloves).

Directions:

Simply throw all of the ingredients into a high-powered blender and blend until completely smooth and creamy.

Pour the filling directly into a greased pie pan, for a crustless pumpkin pie, or into a pre-made crust, if you prefer the traditional version.

Bake at 400F for 15 minutes, then reduce the temperature to 350F and bake for an additional 30 minutes. The pie will be significantly darker when it is ready, thanks to the caramelized maple syrup.

Allow to cool, then chill in the fridge for at least 2 hours before serving.

Chocolate Avocado Pudding

Ingredients:

1 avocado

2 Tbsp raw cacao powder (the more the chocolatey-er)

1 Tbsp raw honey or pure maple syrup

1 Tbsp collagen powder

1 tsp nut or seed butter (almond, cashew, sunflower, sesame, etc)

1⁄4 cup or more homemade nut mylk or pasture-raised raw milk (depends on the size of the avocado)

Directions:

Add all ingredients to a high powered blender or food processor and blend until smooth

No Bake Granola Bars

Ingredients:

1 cup almonds

1⁄2 cup sunflower seeds

1⁄2 cup pumpkin seeds

1⁄4 cup chia seeds

1⁄2 cup unsweetened coconut flakes

1⁄4 cup raw honey or pure maple syrup

1⁄4 tsp vanilla

2⁄3 cup almond butter

1⁄2 tsp Redmond real salt or Celtic sea salt

1 Tbsp coconut oil

1 cup dark chocolate

1⁄4 cup homemade nut mylk

Directions:

Preheat oven to 325

Grease a large glass dish with coconut oil and set aside

On a parchment lined cookie sheet, spread out your seeds (except for chia), almonds, and coconut flakes

Toast them in the oven at 325 for 7 minutes

Remove and transfer to a food processor

Add salt and pulse until just broken up

Transfer to a large glass bowl and add in chia seeds

In a medium saucepan, pour in your honey/maple syrup, vanilla, and almond butter.

Stir over medium heat until mixture melts together

Immediately pour into your bowl of dry ingredients and mix well

Transfer mixture to your large greased dish and press down firmly with a spatula to make compact and even

Now it's time to make the chocolate covering

Melt 1 cup of chocolate with 1/4 cup of nut milk in the same pan you melted your liquids in

Stir constantly until it all melts together

Pour over your bar mixture and place in the fridge for at least 20 minutes before cutting and serving

Pumpkin Chia Pudding

Ingredients:

1.5 cups homemade nut mylk or pasture-raised raw milk

1/2 cup pumpkin puree

2 Tbsp nut or seed butter (almond, cashew, sunflower, sesame, etc)

1 Tbsp raw honey or pure maple syrup

1 tsp vanilla

1 tsp ceylon cinnamon

1/4 tsp nutmeg

1/8 tsp ground ginger

1/8 tsp ground cloves

pinch of Redmond real salt or Celtic sea salt

1/4 cup chia seeds

Directions:

Blend all ingredients, except chia seeds, until smooth.

Place the blended mixture into a resealable large jar then add chia seeds. Stir to combine evenly. 

Place in refrigerator overnight or for at least 4 hours. Stir jar once in between to make sure mixture doesn't become too gelatinous.

Pour some extra nut milk on top and enjoy.

Plantain Chips

Ingredients:

Coconut oil - enough to just lightly coat the bottom of a large frying pan

2 plantains, peeled and sliced into 1/4-1/2 inch rounds (the thinner the better and closer to a crispy potato chip)

Redmond real salt or Celtic sea salt, to taste

Optional - dash of allspice

Directions:

Heat pan over medium low and add oil.

Place plantains flat in one even layer in the pan, and cook until golden brown before flipping to other side.

Flip and cook another 3 minutes until golden brown.

Transfer to a plate and serve warm.

Veggies and Cashew Dip

Ingredients:

2 cups raw cashews soaked at least 30 minutes to soften them

4 Tbsp fresh squeezed lemon juice

1 1⁄4 tsp Redmond real salt or Celtic sea salt

2 Tbsp extra virgin olive oil or avocado oil

1/2 cup filtered water (add more as needed to reach desired consistency)

Directions:

Strain out the soak water from the cashews, then add the softened cashews to a high speed blender (you REALLY need a high speed blender like a Vitamix for this) or food processor.

Add all other ingredients to the blender except for the olive oil.

Blend on high, adding additional water as needed to ensure that it’s not too thick. Note: It should be pourable, but not too runny. Better to have too little water than too much.

While it’s blending (or temporarily stop the blending if you don’t have a safety plug on your lid to open and add ingredients) slowly add the oil and blend for 15 more seconds.

Pour into a jar or glass container. Chill if desired and store additional dip in the refrigerator.

Serve with fresh chopped veggie sticks

Lemon Blueberry Gummies

Ingredients:

3⁄4 cup freshly squeezed lemon juice

1 cup frozen blueberries

3 Tbsp raw honey

1⁄4 cup pasture-raised gelatin powder

Directions:

Place lemon juice and blueberries in a blender and blend on high until completely mixed.

Pour into a saucepan.

Add the honey and gelatin and whisk together. You will have a thick paste.

Turn the heat on low, and continue to whisk the mixture for 5-10 minutes, until it becomes thin and everything is incorporated.

Take off the heat.

Pour into silicone molds or a small baking dish. Set in the refrigerator for at least 1 hour to firm.

If you used a small baking dish as a receptacle, cut into bite-size squares. Otherwise, remove gummies from their molds and enjoy!

Coconut Apple Bites

Ingredients:

1 green apple, cored and diced

1⁄2 cup coconut cream or coconut butter

3 Tbsp coconut oil

2 tsp ceylon cinnamon

pinch of Redmond real salt or Celtic sea salt

2 Tbsp coconut oil for cooking

Directions:

Place a medium skillet over medium heat.

Add 2 tablespoons of coconut oil to the pan.

Once hot, add diced apples and begin to cook down, making sure they don't burn.

Once apples are soft, add the cinnamon and a dash of salt.

Add the remaining coconut oil and coconut butter and stir to combine.

Add a bit more cinnamon if needed.

Now use a spoon to scoop out 1-2 tablespoons of your chunky mixture into a silicone liner in a muffin tin. Repeat until mixture is gone.

Place in fridge for at least 20 minutes before eating.

Store in the fridge.

Makes about 9 discs.

Orange, Beet and Fennel Salad

Ingredients:

2 medium red beets, tops trimmed

2 medium golden beets, tops trimmed

3 blood oranges

1 medium navel orange

1 Tbsp fresh lemon juice

1 Tbsp fresh lime juice

1⁄2 small fennel bulb, very thinly sliced

1⁄4 red onion, very thinly sliced

1/4 cup fresh cilantro, chopped

Extra-virgin olive oil, for drizzling

Redmond real salt or Celtic sea salt, to taste

Directions:

Preheat oven to 400°.

Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.

Meanwhile, peel oranges. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and navel orange crosswise into thin rounds. Place sliced oranges in bowl with the segments.

Add lemon juice and lime juice.

Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges.

Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil.

Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld.

Garnish salad with cilantro.

Crunchy Creamy Salad

Ingredients:

For the Salad:

1 bunch of romaine lettuce, roughly chopped

1⁄4 red cabbage, shredded

1 fennel bulb, sliced

1 carrot, chopped or shredded

2 celery stalks, chopped

For the Dressing:

3 green onions, roughly chopped

1 avocado, peeled and pitted

1⁄4 cup freshly squeezed lemon juice

1⁄8 tsp Redmond real salt or Celtic sea salt

Directions:

In a large bowl, combine salad ingredients.

In a blender or food processor, blend dressing ingredients.

Drizzle the creamy citrus dressing over the salad and toss to combine.

Chicken and Brussels Salad

Ingredients:

1/2 lb of brussels sprouts (about 2 cups once sliced)

1 granny smith apple, sliced into matchsticks

1⁄2 cup quartered green grapes

1⁄2 cup chopped almonds

1 cooked chicken breast or 3 thighs, chopped

1 large shallot, minced

1 lemon, juiced

1 orange, juiced

1/4 cup extra-virgin olive oil

Directions:

Squeeze the juice of the lemon and orange into a small bowl with the shallot.

Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent) and season with celtic sea salt and pepper. Set aside.

Using a mandoline or grater, shave the brussels sprouts (not including the steams) into thin slices to make a shredded/slaw texture.

In a large bowl, combine the brussels sprouts, apple, grapes, almonds, and chicken.

Add the citrus dressing and toss to combine.

Cabbacado Salad

Ingredients:

1 head savoy cabbage, shredded

1 small red onion, thinly sliced

3 carrots, grated

1 handful parsley, chopped

2 oranges, juiced

4 Tbsp extra-virgin olive oil

2 tsp coconut vinegar

2 tsp Redmond real salt or Celtic sea salt

1 avocado, cubed

Directions:

Combine cabbage, onion, carrots, and most of the parsley.

Combine the juice from the oranges, olive oil, coconut vinegar, and salt in a small bowl.

Toss the dressing with the cabbage mixture

Add avocado and the rest of the parsley on top

Carrot and Sweet Potato Chili

Ingredients:

2 Tbsp coconut oil

1 onion, chopped

8 cloves garlic, minced

1 Tbsp fresh thyme

2 cups carrots, cut into large chunks

4 cups sweet potatoes, cut into large chunks

4 cups bone broth

1 tsp Redmond real salt or Celtic sea salt

2 pounds grass-fed ground beef or wild game

1-2 avocados, sliced

cilantro or parsley for garnish

Directions:

Heat coconut oil in a large pot.

Add the onion and cook for a few minutes, until translucent.

Add the garlic and thyme and cook for another couple of minutes, stirring.

Add the carrots and sweet potatoes and cook for 5 minutes, or until gently browned.

Add the bone broth and sea salt and bring to a boil, cover and then simmer for 20 minutes, until the vegetables are soft.

Meanwhile, cook the ground meat in a skillet until thoroughly cooked throughout and browned. Set aside.

When the vegetables are finished, add the ground beef and stir to combine.

Continue cooking for another 15 minutes covered at a simmer.

Serve each bowl garnished with avocado slices and fresh cilantro or parsley.

Nourishing Bone Broth

Ingredients:

2 pounds of bones from a pasture-raised source - use a mixture of cartilage-rich connective tissue bones and marrow bones

1 onion

2 carrots

2 stalks of celery

2 Tbsp raw apple cider vinegar

1 Tbsp Redmond real salt or Celtic sea salt

1 tsp peppercorns

Optional: 1 bunch of additional herbs and 2 cloves of garlic for the last 30 minutes of cooking

Directions:

Aim for 2 pounds of bones per gallon of water

If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. Place them in a roasting pan and roast for 30 minutes at 350.

Then, place the bones in a large stock pot or crock pot.

Pour filtered water over the bones and add the vinegar.

Let sit for 20-30 minutes in the cool water. The vinegar helps make the nutrients in the bones more available.

Roughly chop and add the vegetables (except the herbs and garlic, if using) to the pot. Add salt and pepper.

Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done. These are the simmer times:

Beef broth: Up to 48 hours

Chicken broth: Up to 24 hours

Fish broth: Up to 8 hours

During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. Check it every 20 minutes for the first 2 hours to remove this.

During the last 30 minutes, add the garlic and herbs, if using.

Remove from heat and let cool slightly.

Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in glass jars in the fridge for up to 5 days, or freeze for later use.

It also comes in handy to pour some of the broth into ice cub trays and freeze them in the freezer for single portion use