Raw Apple Cider Horseradish

Ingredients:

- horseradish
- raw apple cider vinegar
- pinch of salt

Directions:


Peel and chop horseradish and place in food processor.

Process in food processor with s-blade until ground.

Add enough apple cider vinegar to moisten the horseradish (but not soak it!).

And process it some more.

Place in a glass jar and store in refrigerator.   I'm not sure exactly how long it will keep but I have typically used mine up within approximately 10-days. 

There are many ways to enjoy this preparation.  A teaspoon on a bed of sauteed greens is just one of them!

Watermelon-Mint Refresher

Ingredients:

- frozen cubed seedless watermelon
- water
- stevia
- several sprigs of fresh mint

Directions:

Place frozen watermelon in blender.   Add water, mint and stevia, then blend til smooth.  You may need to add more water to get it blended.

Serve with a sprig of mint on top and enjoy!

Lemon Ginger Ale Beverage

Ingredients:


- One lemon
- small piece of ginger
- stevia, to taste
- water

Directions:


Peel yellow skin off lemon, leaving as much of the white, nutritious flesh as possible.  Cut lemon in half.  Use paring knife to remove the seeds that are noticeable. 

Peel ginger.

Place ginger, lemon, water, and stevia in blender and blend on high until thoroughly processed (approximately 30 seconds, depending on the blender).

Pour into glass and enjoy!

Mango Delight

Ingredients:

- Frozen mango
- stevia, to taste (optional)
- water


Directions:

Break mango into pieces small enough for blender to handle.  Place in blender and add enough water to blend.  I use a Vitamix blender and use the tamper to help, if necessary.  Blend on high and add stevia to taste.

 Pour into a glass and enjoy with a spoon or straw! 

Bunnicula's Carrot Top Soup Medley

Ingredients:

- 1 bunch multi-colored carrots with tops
- onion
- 3 bay leaves
- 3 tbs. olive oil
- 1/2 tbs. italian seasoning
- 1/2 tbs. turmeric powder
- 1/2 cup red lentils (optional, leave out for lower-carb version)
- 3 celery stalks
- several cloves of garlic
- fresh herbs, I used holy basil leaves
- moringa leaves
- cayenne pepper, to taste
- sea salt or Himalayan salt, to taste
- water, to cover
- 1 cup cooked quinoa


Directions:


Remove carrot tops and peel carrots.

 Chop onion and stir-fry in olive oil with bay leaves.

Add lentils and other (dry) herbs.

Add several cups water, and bring to a simmer...

Chop carrots and celery and add to soup, let cook several minutes.

Chop (washed) carrot top greens and add to soup.

Lastly, add moringa, holy basil leaves, and quinoa.

Salt to taste...

... and enjoy!

Baked Almond Flour Chicken Nuggets

Ingredients:

- 2 boneless, skinless chicken breasts
- 1 egg, whisked
- 3/4 cup ground almonds
- spices of choice (I used italian seasoning, turmeric, mustard powder, cayenne pepper, salt), to taste


Directions:

Preheat oven to 325 degrees.  Using kitchen scissors, cut up chicken into evenly sized pieces and place in a separate bowl.  Whisk the egg in another bowl, and mix the ground almonds with the spices on a large plate. 

Dip the chicken, one piece at a time, in the egg, then roll in the almond mixture, coating completely with the almond flour.  Place chicken in a greased oven dish, leaving spaces between each piece.

Place in oven and bake for approximately 17 minutes.  Serve with a side of veggies and enjoy (these are so yummy!)!!

Cacao Nib Blondies (Delicious and Nutritious!)

Ingredients:

⅓ sesame oil
1 can navy beans
stevia powder, amount varies depending upon what type/brand you use and your preferred taste.  I used approximately ½-1 tsp Kal stevia powder.
2 eggs
1 cup cooked quinoa
¼ cup ground almonds and 1/2 cup maca powder (or 1/2 cup ground almonds)
2-3 tsp. vanilla extract
½ tsp baking powder
⅓ cup cacao nibs
½ cup nuts of choice (I used walnuts)

Directions:

Preheat oven to 350 degrees and oil an 8x8 inch pan.

Put all ingredients, besides cacao nibs and nuts, in a food processor and process until smooth.

Stop processor, then add cacao nibs and mix in with a spoon.  Pour into pan and smooth out with a spatula.  Evenly distribute nuts (I broke the walnuts into smaller pieces first) evenly across top and press into batter.  

Bake for 25-30 minutes.  Allow to cool, cut to desired size and enjoy!

 

This recipe was inspired by this recipe:  http://recipes.steviva.com/recipe/gluten-free-brownies-no-added-sugar-low-glycemic
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