by Cathy Vogt | Feb 2, 2016 | Recipes, Soups & Stews
Prep Time: 20 minutes | Cook Time: 40 minutes | Serves: 8 Red lentils are the star ingredient in this thick and rich soup, high in protein, with a dose of anti inflammatory turmeric that adds a bright yellow color. Ingredients 1 Tablespoon, coconut oil 1 each, leek,...
by Cathy Vogt | Dec 26, 2015 | Inspired Eating, Leafy Greens, Recipes, Salads & Sides, Small Dishes
Holiday meals are oh so delicious and often decadent meals of too much of a good thing, (fat, sugar, salt and refined carbohydrates). With a plant forward approach to menu planning you can enjoy the high flavor foods and still feel great afterwards. Beautiful salads,...
by Cathy Vogt | Dec 5, 2015 | Sweet Treats
Ingredients 1/2 cup- Org. refined coconut oil, refined or grass fed butter (softened to room temperature) 2 teaspoon- vanilla extract 1 cup- gluten free graham crackers, crushed (2/3 of 8 oz. package) 3/4 cup- organic natural sugar or zylitol, fine 1 cup- organic...
by Cathy Vogt | Nov 29, 2015 | Breakfast Fuel, Recipes, Small Dishes
Ingredients 2 cups- Almond milk, unsweetened 1 cup- cranberry apple sauce, unsweetened 3 Tablespoons- maple syrup, honey or xylitol 1 cup- apple, grated 1/2 cup- chia seeds, white 2 Teaspoon- cinnamon, ground pinch- nutmeg pinch- salt 1 Tablespoon- vanilla extract 1/4...
by Cathy Vogt | Nov 20, 2015 | Dressings & Spreads, Recipes, Small Dishes
Prep Time: 15 minutes | Cook Time: 45 minutes | Serves: 4-6 What can you do with that leftover baked yam? Make a delicious spread to serve with crackers for an easy appetizer or bring it along to your next holiday party. Serve it with a roasted vegetable board and...
by Cathy Vogt | Nov 5, 2015 | Recipes, Salads & Sides
Ingredients 2 ea. Medium fennel bulbs ¾ cup- Extra dry white wine or stock could be substituted 2 Tbsp.- Extra virgin Olive Oil 1 ea.- Large shallot or small onion, minced 1 tsp. Coriander seeds Salt and Freshly ground black pepper Method Trim Fennel bulbs with a...
