by Cathy Vogt | Nov 2, 2015 | Recipes, Salads & Sides
Prep Time: 30 minutes | Cook Time: 15 minutes | Serves: 4 This salad keeps well in the refrigerator for a few weeks. Try serving some of this salad with dressing tossed into leftover cooked rice with some lentils or cannellini beans for a lovely entrée salad on top of...
by Cathy Vogt | Nov 2, 2015 | Recipes, Soups & Stews
Serves: 6-8 Ingredients 2-3 Tbsp coconut oil 1 onion, chopped 1 stalk celery, small dice 2 carrots, peeled, small dice 3-4 garlic cloves, minced 1 cup red lentils, rinsed (can also soak overnight) 6 cups vegetable stock or water 1 -2” square Kombu 2-3 sweet potatoes,...
by Cathy Vogt | Nov 2, 2015 | Recipes, Salads & Sides
Serves: 6 Ingredients 1 lb. cucumbers, peeled if the skins are tough and sliced very thin ½ cup radishes, sliced very thin 1 tsp. sea salt ¼ cup Arame, soaked for 10 minutes in cold water 1 each red onion, thinly sliced ½ cup fresh cilantro chopped 2 Tbsp lemon...
by Cathy Vogt | Nov 2, 2015 | Breakfast Fuel, Drinks, Recipes
Prep: 20 minutes | Serves: 4 Ingredients 2 cups- cucumber, peeled and chopped 1 each- lemon, juiced 1 each- lime- juiced Pinch of salt Maple syrup to taste Water and ice cubes Fresh mint sprigs Method Place cucumbers, lemon juice, lime juice, salt in blender. Blend...
by Cathy Vogt | Nov 2, 2015 | Recipes, Soups & Stews
Serves: 6-8 Ingredients 1 Tbsp. – olive oil or unrefined coconut oil ½ cup- onion, minced 2 cloves- Garlic, minced 1 cup- Carrots, peeled and diced 3 cups- sweet potatoes, peeled and diced 1 cup- Almonds ¼ tsp- Cinnamon ½ tsp- Thyme 3 quarts Vegetable or chicken...
by Cathy Vogt | Nov 2, 2015 | Recipes, Sweet Treats
Prep Time: 10 minutes | Cook Time: 2 hours | Yields: 60-75 chips These yummy little chips are a nice snack or addition to a simple salad-make lots they disappear quickly. Ingredients 4-5 large apples (granny smith, gala or other crisp varieties) 2 Tbsp. natural sugar...
