YIELD: 6-8 servings INGREDIENTS: 2 tablespoons olive or coconut oil 1 medium onion, chopped finely 2 Tablespoons minced fresh ginger 2 garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon ground turmeric (or 2 teaspoons fresh grated) ½ teaspoon garam masala (or ground coriander) 1 teaspoon sea salt 2 cups water 1 ½ cups red lentils 1 – 14 oz. can coconut milk 1 medium head cauliflower, cut into 1 inch florets ½ bunch fresh cilantro, chopped INSTRUCTIONS: In a large skille
INGREDIENTS: 1 tablespoon rose petals (where to buy) 1 teaspoon whole chaste tree berry, crushed (use a grinder or pestle and mortar) (where to buy) 1 teaspoon hibiscus flowers (where to buy) 1 teaspoon crushed star anise, about one star 1 teaspoon cinnamon chips (where to buy) 1 teaspoon maple syrup, honey, coconut nectar or 1 drop of stevia INSTRUCTIONS: Steep all the herbs and spices for 10 minutes in 4 cups of hot water, add the sweetener and enjoy hot or cold. SOURCE: Ho
YIELD: 6 servings INGREDIENTS: 4 to 5 whole heads of garlic 1/4 cup olive oil 4 TBSP butter or ghee 2 onions sliced 1 tsp dried thyme or 2 tsp fresh 1 tsp dried oregano 1 tsp dried basil 1/2 tsp salt 1/2 tsp black pepper 1 quart chicken broth 2 cups canned coconut milk or other milk of choice FOR GARNISH (OPTIONAL): 2 TBSP fresh parsley minced 1/4 cup fresh chives chopped 1 fresh lemon cut into wedges INSTRUCTIONS: Preheat the oven to 350°F. Cut the heads of garlic in half ac
YIELD: 6 servings INGREDIENTS: 6 oz no yolk noodles (you can use Ronzoni Healthy Harvest, or brown rice pasta for gluten free) 1 tbsp butter 1 medium onion, minced fine 3 tbsp flour (gluten free use rice flour) 1 3/4 cups fat free chicken broth 1 cup 1% milk 1 oz sherry (optional) 10 oz sliced baby bella mushrooms 1 cup frozen petite peas (thawed) 2 (5 oz) cans tuna in water, drained (I used albacore) 4 oz 50% reduced fat sharp cheddar (I used Cabot) butter flavored cooking s
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