Harvest Stuffing

Harvest Stuffing Adapted from the Compassionate Cook Serves 8 1 C shredded carrots 1 C diced celery ½ – 1 C diced onion ¼ C butter (sub coconut oil or a dairy free alternative like Earth Balance soy free spread) 1 tsp poultry seasoning ¼ tsp pepper ½ – 1...

Mashed Cauliflower

From detoxinista.com Serves 4 2 Medium-sized head of cauliflower, chopped into florets (about 3 lbs.) 5-6 roasted garlic cloves 2 teaspoon fresh thyme leaves 2 teaspoon fresh chives, chopped salt and pepper, to taste Fill a large saucepan with about an inch of water,...

Roasted Carrot Hummus

Gluten Free Magazine Serves 8 1 pound carrots, peeled, chopped into 1 inch pieces 2 teaspoons extra virgin olive oil   1 (14 oz) can garbanzo beans, rinsed and drained ¼ C tahini Juice of half lemon 1 clove garlic, minced 2 T extra virgin olive oil 1 tsp grated...

Raw Chocolate Macaroons

Raw Chocolate Macaroons Makes about 30 balls 2 cup finely shredded unsweetened coconut (more to coat balls) 1/2 cup coconut oil 4-5 tablespoon cocoa powder  (Dagoba is a good brand or I used Raw CACAO)  1/4 cup honey, or maple syrup (or more to taste, not too much...

Sizzling Chicken Fajitas

Sizzling Chicken Fajitas Serves 4-6 Before you begin: Get all ingredients out. Start rice. Boil water for rehydrating pepper. Blender, Griddle pan on high heat for fajita veggie mix. Medium frying pan on medium-high heat for chicken. Large pan on medium heat for beans...

Paleo Breakfast Mini Muffins

Makes 28/2 inch mini muffins 2 C blanched almond flour 1 tsp cinnamon 1 tsp ground allspice 1/2 tsp baking soda 1/2 tsp salt 1/4 C honey 1/4 C Nutiva coconut/palm shortening (or lard or butter (room temperature)) 2 eggs 1 tsp pure vanilla extract 3/4 C peeled, cored...