Monthly Archives

January 2019

Recipes

Butternut Squash Soup

January 7, 2019

Butternut Squash Soup Category: Recipes Ingredients 1 large butternut squash 1 medium yellow onion, diced 4 cloves garlic, diced 1-inch piece ginger, diced, 4 carrots, chopped 2 celery stalks, chopped 2 1/2 cups low-sodium vegetable or chicken broth 8 cups water 2 tsp. Kosher salt, plus more to taste 1/4 tsp. ground black pepper, plus more to taste 1/3 cup coconut milk 1/2 cup toasted pumpkin seeds for garnish Instructions Preheat oven to 350 F. Poke holes in squash with…

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Health Recipes

Muhammara Red Pepper Dip with Red Beet Crystals

January 6, 2019
muhammara

Mmm is for muhammara! It may even be better than hummus. Traditionally, smoky roasted red peppers—the version from Aleppo uses the region’s distintive spicy peppers—are made into a spread and their flavor is mellowed using breadcrumbs, walnuts, and pomegrate molasses. Our twist on the classic muhammara omits the bread and substitutes Red Beet Crystals for pomegranate molasses to add a sweet and tangy flavor. Muhammara Red Pepper Dip Category: Health, Recipes Ingredients 1 cup walnuts 3 red bell peppers ¼…

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Recipes

Quinoa with Corn & Peppers

January 5, 2019

Quinoa with Corn & Peppers Category: Recipes Ingredients 1 cup quinoa 1 1/2 cups frozen white corn 1 1/2 cups water 1 vegetable bouillon cube 1 tbsp. coconut oil 1 large onion, diced 1 red pepper, diced 1 green pepper, diced 1 yellow pepper, diced 1 orange pepper, diced 1/4 cup Flora Olive Oil Instructions Rinse quinoa and place in small pot with corn, water, and bouillon cube. Bring to boil and reduce to lowest setting, covering the pot and…

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Recipes

Minestrone Rainbow Soup with Flax Bread

January 4, 2019

Like a mix-and-match minestrone, this soup covers the liver’s nutritional needs for cleansing. The ingredients can take a bit of effort to gather, chop and cook, or it can be simple. But, like many things in life, the more you put into the soup, the more you’ll get back. The only limit is the size of your pot. Aim to use at least five different colors of vegetables, to get the widest array of phytonutrients. Options: Using cooked chicken makes…

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Recipes

Paleo Snickerdoodles from Vibrant & Pure

January 3, 2019
snickerdoodle

Paleo Snickerdoodles Category: Recipes Ingredients Dough 1 egg or flax egg (1 tbsp ground flax + 3 tbsp water) 1 cup almond butter or cashew butter 3/4 cup coconut sugar 1 teaspoon baking soda 1 teaspoon vanilla extract 1/8 teaspoon sea salt Coating 2 teaspoons cinnamon 2 tablespoons coconut sugar Instructions Preheat oven to 350 degrees F. If you are using a flax egg, mix together ground flax and water and allow to sit for 5 to 10 minutes. In…

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Recipes

Pumpkin Hummus from Vibrant & Pure

January 3, 2019

Pumpkin Hummus Category: Recipes Ingredients 2 tablespoons tahini 1 15 oz. can chickpeas 2/3 cup pureed pumpkin 2 tbsp Flora Pumpkin Seed Oil 1/4 cup pumpkin seeds 1 lemon, juiced (2 tbsp) 2-4 garlic cloves, to taste 1/4 teaspoon cumin 1/4 teaspoon sea salt top with cayenne and/or paprika Instructions Blend all ingredients in a food processor or high speed blender. Serve with colorful radishes, cucumbers, and crackers. 6.4.5 https://www.florahealth.com/us/blog/pumpkin-hummus/ Adeline Waugh enjoys challenging the status quo by developing beautifully vibrant…

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