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reset360™

circlecookbookSara Gottfried, M.D.

Congratulations on Being Part of the Reset360 Circle!We are thrilled that you’ve joined our elite Reset360 Circle and look forward to sustaining and deepening the results you’ve grown to expect in our work together at Reset360.com.

Among the benefits of the Reset360 Circle is a growing vault of delicious recipes, which we will periodically gather into a pretty cookbook for you. We want to make it easy for you to continue detoxing, making good food choices and swaps, and conserving your willpower for the healthy choices you most need.

Pizza made with cauliflower crust? Bone broth soup to heal my leaky gut? Reset360 Salad? Yes, please.

Enclosed you will find warming and cozy recipes plus the inspiration you need to keep eating a pound of vegetables every day. A few gentle reminders:

• If you’re still losing weight, keep net carbs 25-49 per day

• If you’re maintaining weight, keep net carbs 50-99 per day

Be sure to add fiber to your plate and shakes because it will increase your satisfaction, reduce your appetite, and help you manage your weight. Medicinal spices and herbs are my secret weapon to keep healthy food interesting and inspiring!

Many of these recipes are from Detoxers and fellow Reset360 Circle members. Please reach out and tell your story. Share your go-to recipes in our forum. Open up and share your gifts, and inspire others to practice a healthier lifestyle. It’s the ultimate

gift for people in your life and in our Circle. Your community wants to support you. Your loved ones want to support

you. We want to support you.

#Strongertogether.

XOXO

Sara Gottfried MD

Note from Dr. Sara

http://reset360.com/

Table of ContentsNote from Dr. Sara .........................................................................2

Part 1: Soups ......................................... 4

Chicken Bone Broth .....................................................................5

Bone-Building Chicken Soup ............................................6

Super Easy Creamy Tomato Soup ...............................7

Smoky Southwest Mixed Bean Soup ........................8

Carrot and Kale Soup ..................................................................9

Mexican Faux-tilla Soup ....................................................... 10

Part 2: Salads .......................................11

Reset360 Salad ................................................................................12

Butternut Squash Salad Croutons .............................13

Redbud and Violet Salad ......................................................14

Moroccan Kale Quinoa Tabouli ...................................15

Spinach Gomae Salad .............................................................16

Kale Salad with Quinoa and Chicken .................... 17

Lemony Fresh Kale Salad .....................................................18

Rainbow Quinoa and Garbanzo Bean Salad ...............................................................19

Part 3: Mains ....................................... 20

Pasta with Cauliflower ............................................................21

“Healthified” Scallops .............................................................. 23

Cauliflower Lettuce Cups ..................................................24

Cauliflower Crust Pizza with Basil Tomato Sauce and Pine Nut “Cheese” Sauce .................... 25

Korean Bulgogi Beef ................................................................26

Paleo Veal Bolognese ..............................................................27

Middle Eastern Lamb with Braised Eggs ..........28

One Pot Mung Daal Stew ...................................................29

Ann's Layered Meatloaf .........................................................30

Cabbage Patch Stew.................................................................31

Broiled or Grilled Fish ............................................................. 32

Mermaid's Delight ....................................................................... 33

Lacey's Ginger Zucchini & Turkey ............................ 35

Part 4: Sides ........................................ 36

Cauliflower Crust Grilled Cheese ..............................37

Cauliflower Fried Rice ............................................................39

Spice Merchant Cauliflower Couscous .............40

Everything Cauliflower Bagels or Rolls ...............41

Marinated Mushrooms and Mashed Rosemary Cauliflower ...................................42

Spice Roads Flatbread ............................................................43

Spicy Green Slaw ..........................................................................44

Jewels of the Nile Casserole ..........................................45

Cauliflower Steaks ......................................................................46

Cauliflower Tortillas .................................................................. 47

Vegan Cauliflower Pizza Crust.....................................48

Part 5: Dips, Spreads and Sauces .... 50

Garlic Scape Pistachio Pesto...........................................51

Hormone Reset Tomato Sauce ................................... 52

Cauliflower Hummus ..............................................................56

Pine Nut “Cheese” Spread .................................................54

Bean Dip ................................................................................................. 55

Sunflower Seed, Basil & Spinach Pesto .............56

Spinach Hummus .........................................................................57

Divine Trinity Sauerkraut ......................................................58

Hummus and Skillet Ratatouille .................................59

Part 6: Treats .......................................60

Raw Chocolate Chia Walnut Energy Bars .......61

Seedy Snack Balls ........................................................................62

Grain-free Banana Bread ....................................................63

Better Butter Cups ............................................64

Cocoa Almond Power Balls ............................65

Flower Power .....................................................66

Turmeric Latte ....................................................67

Lemon Cream ....................................................68

5-Minute Mug Brownie ....................................69

Dr. Sara’s Reset360 Cookbook 5

Chicken Bone Broth INGREDIENTS

1 chicken (misc. chicken bones, chicken feet, neck)

2 small onions or shallots

1 head of garlic

1 teaspoon peppercorns

1 or 2 bay leaves

2 tablespoons sea salt

2 tablespoons apple cider vinegar

4 quarts filtered water

1 bunch of fresh organic herbs

DIRECTIONS

• Put all the broth ingredients in a large stock pot and let sit for an hour.

• Bring to a boil and get rid of any foam that rises to the top.

• Cook on a very low flame for 8-12 hours, and then let cool.

• Separate the meat (if any) from the bones and strain the broth.

• Wash the fresh organic herbs well.

• Warm up a serving of strained broth to desired temperature (Do not boil).

• Put your serving of broth and a large handful of herbs (for extra minerals and taste) and enjoy!

1


Bone-Building Chicken SoupMAKES 6 SERVINGS AS A MEAL

INGREDIENTS

1 whole, grass fed, free-range chicken (ideally pastured)

4 quarts cold filtered water

2 tablespoons vinegar

2 large onions, coarsely chopped

3 carrots, peeled and coarsely chopped

4 celery stalks with leaves, coarsely chopped

4 peeled garlic cloves

2 well-washed coarsely chopped leeks

3 parsnips, coarsely chopped

3 bay leaves

4 to 5 fresh sprigs thyme, or 2 tsp. dried thyme

10 whole black peppercorns

1 bunch parsley

2 quarts chicken stock

2 cups cooked chicken

2 onions, chopped

3 cups celery, chopped

3 carrots, peeled and sliced

1 cup green beans

3 cups fresh spinach

6 cloves garlic, minced

1 teaspoon dried thyme

2 teaspoons sea salt

½ teaspoon freshly ground black pepper

DIRECTIONS

• Place chicken into a large pot with water, vinegar and all of the vegetables except the parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove foam that rises to the top.

• Reduce heat, cover and simmer for 6 to 24 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley (This will impart additional mineral ions to the broth).

• Remove the chicken, let cool and remove the meat from the carcass. Reserve for soup.

• Strain the stock and reserve in your refrigerator until the fat rises to the top and congeals. Skim of this fat and reserve the stock in covered containers in your refrigerator or freezer.

• For the soup, bring 2 quarts chicken stock to a boil and skim of any foam that may rise to the top.

• Add the meat, vegetables, and seasonings and cook until vegetables are just tender, 5-10 minutes. Taste and adjust seasonings. Don't forget you can sip broth like tea. This is especially lovely in the winter or if you don’t feel well. Since broth is simultaneously energizing and calming, it can take the place of morning coffee, afternoon tea, or even a nightcap. Carry some of your favorite bone broth in a Thermos and sip it throughout your day. You’ll discover the real meaning of “comfort food!”

2


Super Easy Creamy Tomato SoupCarol Olmsted

INGREDIENTS

1 small head of cauliflower

4 large tomatoes

2 tablespoons tomato paste

½ cup coconut milk

1 lime, juiced

4-6 fresh basil leaves to taste

A pinch of sugar substitute

Salt and pepper to taste

Chopped/diced tomatoes

DIRECTIONS

• Steam cauliflower.

• Blend/process cauliflower with coconut milk, chopped tomatoes, lime juice and basil leaves until smooth.

• Add sugar substitute, salt and pepper to taste. Garnish with chopped tomatoes.

3


Smoky Southwest Mixed Bean SoupJuliette Lacroix

SERVES 4

INGREDIENTS

1½ cups 13 bean mix (eg. Bob's red mill), soaked overnight

1 tablespoon coconut oil

3-4 cloves garlic, crushed and left to rest for 10 minutes

1 medium onion, finely diced

2 carrots, peeled and finely diced

2 stalks celery, finely diced

2 teaspoons chipotle chili powder

2 teaspoons cumin powder

2 teaspoons coriander powder

1 teaspoon smoked paprika

6 cups vegetable broth

2 teaspoons sea vegetable flakes (nori or dukes flakes or a combination)

2 large handfuls leafy greens (kale, spinach, swiss chard or a combination), finely sliced

2 tablespoons fresh chopped cilantro

½ a lemon, juiced

2 teaspoons smoked salt

1 teaspoon fresh ground pepper

DIRECTIONS

• In a large stockpot or pressure cooker, melt coconut oil over medium heat.

• Add onions, carrots and celery, stirring until soft (5-8 minutes).

• Add crushed garlic, stirring until fragrant (1 minute or so).

• Add spices, stirring to combine until spices are fragrant (another minute or so).

• Add vegetable broth, sea vegetable flakes and bean mix to the pot.

• Using a pressure cooker: Cover and lock the lid, increase heat to high and bring to full pressure. Lower heat, just enough to maintain a steady flow of steam and cook for 14 minutes. Quick release the pressure, and remove the lid.

• On the stovetop: Bring the soup to a boil, then lower the heat to low and let simmer for an hour and a half. Test the beans at the end of this time to ensure they are done cooking.

• To finish: Add leafy greens, fresh cracked pepper and smoked sea salt, cooking for 5 minutes or so to wilt the greens and fully incorporate the flavors. Test the broth before adding the salt and adjust the amount accordingly - depending on the vegetable broth used, more or less salt may be required.

• Remove the pot from the heat and stir in the fresh cilantro and fresh squeezed lemon.

• Serve immediately, garnish with cilantro and fresh cracked pepper, as desired.

4


Carrot and Kale SoupRuth Smethurst

INGREDIENTS

1 medium sized onion, chopped fine

4 cloves of garlic, chopped fine or crushed

1” of ginger, chopped fine

1 tablespoon walnut oil

Pinch of rock salt

A couple of grinds of pepper

1 teaspoon turmeric

½ teaspoon paprika

3 large carrots, peeled and roughly sliced

4 cups water

2 big handfuls of red or green kale

Pine nuts or fresh parsley for garnish and extra flavor (optional)

DIRECTIONS

• Light fry onion, garlic, ginger, turmeric and paprika in walnut oil until just browned.

• Add carrots and water.

• Allow soup to calm boil (this is halfway between a manic bubbling pot and a light simmer), until the carrots are cooked.

• Add the kale and allow to simmer for 5 minutes.

• Remove from heat and mix in a food processor (optional - keeping it pulpy is delicious as well!)

5


Mexican Faux-tilla SoupSarah Rusby

INGREDIENTS

2 organic free-range chicken breasts on the bone, skin removed

6 cups water

24 ounces tomatillo salsa

3 cups sweet potato, chopped roughly

3 cups carrots, chopped roughly

2 tomatoes, diced finely

½ bunch of cilantro, leaves only

2 limes, juiced

2 handfuls of kale or other leafy greens

DIRECTIONS

• Put water and whole chicken breasts in a soup pot to boil.

• While the stock is cooking, chop the remaining ingredients.

• Place the carrots, sweet potato, and tomatillo salsa in the pot and simmer for 20 minutes.

• Remove chicken breasts and set out to cool.

• Use an immersion blender and puree stock and vegetables.

• Remove chicken from bone and shred with a fork.

• Return chicken to pot and add tomatoes.

• Cook for 10 more minutes.

• Add the kale and the lime juice.

6

Salads


Reset360 SaladINGREDIENTS

2 cups fresh kale

1 tablespoon extra virgin olive oil

½ avocado

½ cup alfalfa sprouts

¼ cup cooked quinoa (mixed with 1 tablespoon dry chia seeds, then soaked in filtered water)

¾ cup diced grilled chicken

1 tablespoon fresh mint, chopped

1 lemon, juiced

DIRECTIONS

• Massage kale with olive oil using both hands.

• Assemble remaining ingredients in a bowl and toss.

7


Butternut Squash Salad Croutons When you want a little bit of crispy carby goodness on top of your salad, try these “croutons” warm over shredded kale and lettuce with sliced red onion and a red wine vinaigrette.

MAKES 4-6 SERVINGS

INGREDIENTS

1 butternut squash


1 teaspoon salt

1 teaspoon cayenne pepper

½ teaspoon ground black pepper

DIRECTIONS

Preheat oven to 475° F.

• Peel butternut squash and remove seeds. Dice into ½” square pieces. Toss in a large bowl with oil and spices until each piece is well coated.

• Line a large baking sheet with aluminum tin foil and arrange squash in a single layer with plenty of room between each small piece.

• Bake at 475° F for 15 minutes. Flip croutons over using a spatula and bake for an additional 5-7 minutes or until golden -brown and tender on the inside instead.

• Enjoy over your favorite salad.

8


Redbud and Violet SaladBy Kerry Allen

INGREDIENTS

½ cup fresh redbud flowers

A handful of wild violets

Sliced garlic chives to taste (optional)

1 cup baby kale

1 cup baby spinach

¼ cup slivered red onions

½ cup avocado, cubed

2 tablespoons hemp hearts

2 tablespoons raw sunflower seeds

Hemp oil

Seasoned rice wine vinegar

2 tablespoons blue cheese

DIRECTIONS

• Gather redbud flowers in season fresh from the tree.

• Gather fresh violets from an area that has not been sprayed.

• Pick garlic chives from the garden if you have them.

• Rinse these in a fine mesh sieve, removing stems from flowers.

• After reserving a few violets and redbud flowers for garnish, toss the remainder in a salad bowl.

• Slice garlic chives and toss into bowl.

• Place kale and spinach in the salad bowl, tearing into smaller pieces if desired.

• Add slivered onions, cubed avocado, violets, redbuds, hemp hearts and sunflower seeds.

• Toss with hemp oil and rice wine vinegar.

• Garnish with remaining violets and redbuds and top with blue cheese.

9


Moroccan Kale Quinoa TabouliMAKES 6-8 SERVINGS

INGREDIENTS

1 cup dry red quinoa

6 kale leaves, stems removed

½ cup fresh parsley, chopped

2 medium cucumbers, peeled and finely chopped

½ cup olive oil

1 tablespoon harissa paste

1 tablespoon pickled lemon, diced

1 tablespoon sumac seasoning

1 teaspoon salt

1 teaspoon freshly ground black pepper

DIRECTIONS

• Add dry quinoa to a medium saucepan with 2 cups of water. Cover pan and bring to a boil. Reduce heat and simmer for 15-20 minutes or until liquid is absorbed and quinoa is tender.

• Chop kale leaves very finely using an ulu or very sharp knife. Kale pieces should be no larger than ¼ inch by ¼ inch.

• Combine quinoa, kale, parsley, and cucumbers in a large salad bowl. Toss together with olive oil and seasonings.

10


Spinach Gomae SaladRebecca Wellman

SERVES 4-6

INGREDIENTS

Dressing

2 medium cloves garlic

½ cup toasted sesame seeds

2 tablespoons Dijon mustard

1 tablespoons sesame oil

½ cup coconut aminos

1/3 cup apple cider vinegar

1/3 cup olive oil

8 tablespoons of nutritional yeast (optional, but recommended)

Salad

8 cups fresh baby spinach, packed

1 cucumber, sliced

1 avocado, sliced

1 cup cooked quinoa

Roasted chicken breast, sliced,

Fresh sashimi grade fish, or roasted salmon

Radish sprouts, parsley or any other garnish (optional)

Black sesame seeds (optional)

DIRECTIONS

• Add garlic to a small food processor and pulse to chop.

• Add sesame seeds and pulse to grind seeds a bit.

• Add Dijon mustard, sesame oil, coconut aminos, apple cider vinegar, and nutritional yeast if using. Pulse until all ingredients are blended and mixture is beginning to get smooth.

• Drizzle in olive oil until emulsified and dressing is smooth and creamy.

• In a large bowl, toss fresh spinach and quinoa with dressing (you may not need it all) and allow mixture to marinate for up to an hour.

• Separate spinach mixture between 4 serving bowls.

• Top with avocado, cucumbers, your chosen protein, sprouts and black sesame seeds.

11


Kale Salad with Quinoa and ChickenSharon Muse

MAKES 2-3 SERVINGS

INGREDIENTS

Salad

½ cup cooked quinoa

1 bunch of baby, or regular kale

1 tablespoon olive oil

Dash of Himalayan salt

½ cup shredded carrots

½ cup toasted sunflower seeds

½ dried cranberries (not during the sugar or fruit reset)

2-3 grilled chicken breasts, sliced

Avocado slices

Dressing

3 tablespoons olive oil

1 lemon, juiced

1 tablespoon, Dijon mustard

1 teaspoon honey (optional)

DIRECTIONS

• Mix salad ingredients together in a bowl.

• Mix dressing together and pour over salad.

12


Lemony Fresh Kale SaladDeirdre Kohley

INGREDIENTS:

Salad

2 cups chopped kale

2 cups chopped mixed greens or romaine lettuce

1 cup chopped red bell pepper

1 cup chopped cucumber

½ cup slivered jicama

2 tablespoons chopped cilantro

2 tablespoons roasted pumpkin seeds

1 tablespoon sea salt to massage kale

Salt and freshly ground pepper to taste

Dressing

2 lemons, juiced

1 tablespoon lemon zest

2 chopped garlic cloves

½ cup lemon infused olive oil

DIRECTIONS

• Place kale in boiling water for 30 seconds and immediately plunge in ice bath. Dry or spin water out in salad spinner. Massage with salt and let stand 15 minutes. Rinse if less salt preferred.

• Finely chop kale, greens, red pepper, cucumber, and cilantro. Cut jicama into slivers.

• Toss all except pumpkin seeds together in a salad bowl.

• For the dressing, mix all ingredients in a shaker and shake well. Pour dressing on salad.

• Sprinkle with pumpkin seeds, with salt and pepper to taste.

13


Rainbow Quinoa and Garbanzo Bean SaladMelissa Hoepner

INGREDIENTS

2 cups cooked quinoa, cooled to room temperature

2 15-ounce cans garbanzo beans, rinsed and drained

1 small cucumber or ½ large cucumber, sliced thinly and then chopped

2 shallots, sliced into thin rings

1 orange bell pepper, diced

1 cup cherry tomatoes, halved

1 large handful of cilantro, chopped

1 large handful of mint, chopped

1 organic lemon, cut in half and very thinly sliced (rind included)

2-3 cups fresh baby spinach, chopped roughly

2 lemons, juiced

¼ cup extra virgin olive oil

1 teaspoon pink Himalayan salt

Freshly ground black pepper, to taste

½ teaspoon ground cumin

2-3 cloves garlic, chopped finely

DIRECTIONS

• Combine all ingredients and stir together gently and adjust seasonings to taste.

• If you can wait, cover and put in the fridge for an hour to let the flavors ‘marry’. This recipe is really flexible, you can add in many more veggies and herbs based on your tastes. Optional add-ins: sliced Kalamata olives, sliced green onions, fresh basil leaves, fresh chives. Keeps well in the fridge for 2-3 days.

14


Pasta with Cauliflower MAKES 4 SERVINGS

INGREDIENTS

1 onion, chopped (about 1½ cups)

2 tablespoons anchovies packed in oil, minced (about 6 anchovies)

Olive oil

1 cup fresh gluten free or grain free bread crumbs*

1 large head of cauliflower, core removed and discarded, florets coarsely chopped

5 cloves of garlic, minced

½ teaspoon of crushed red pepper flakes (more or less to taste)

Salt and freshly ground black pepper

3 tablespoons tomato paste

8 ounces quinoa or brown rice pasta (replace with Miracle Noodles Day 15-21)

1 15-ounce can of whole tomatoes, chopped, or diced tomatoes, including juice

¼ cup chopped Italian parsley

½ cup freshly grated Parmesan cheese (omit in Dairy free reset, starting day 16) *To make breadcrumbs, chop up about 3 slices of day old bread. Pulse in blender or food processor until you have small crumbs. You may want to use gluten free bread, and starting with the grain free reset on day 13, make grain free Paleo bread, such as from Against All Grain. But take care to limit coconut flour if you’re trying to lose weight to two servings per week.

15


DIRECTIONS

• Toast crumbs in a little olive oil in a skillet on medium heat until lightly browned. Remove crumbs from skillet and set aside.

• Heat 2 tablespoons olive oil in the skillet on medium, low heat. Add the onions, garlic and anchovies. Crush the anchovies with the back of a spoon so that they smear well with the onions. Cook for 5 minutes, until onions are soft. Remove from heat. While you are cooking the onions, put a large pot of salted water (1 tablespoon salt for 2 quarts of water) for the pasta on the stove to boil.

• Heat 4 tablespoons olive oil in a large skillet on medium, high heat. Add the cauliflower and stir infrequently, allowing the cauliflower edges to brown. Cook until the cauliflower florets are lightly browned, 3-5 minutes. Add red pepper flakes to the pan, and salt and pepper to taste. Dissolve tomato paste in ½ cup of water. Lower the heat.

• Add the tomato paste, tomatoes, onion, garlic and anchovies, and stir to combine well.

• Cook, uncovered, on low heat until the cauliflower is tender.

• Cook the pasta, uncovered, in salted boiling water until just al dente, according to the pasta package directions. Drain the pasta from the cooking water and add the cooked pasta to the cauliflower mixture. Stir in about half of the parsley and breadcrumbs, and Parmesan cheese, leaving the rest for garnish on top. Variations to this recipe include adding some toasted pine nuts or walnuts, a few raisins, and/or some saffron. Recipe adapted from: http://www.simplyrecipes.com/recipes/pasta_with_cauliflower/#ixzz3jwrdrCJF


“Healthified” Scallops MAKES 4 SERVINGS

INGREDIENTS

1 cup unsweetened coconut milk

2 tablespoons fresh lime juice

4 teaspoons fresh ginger, grated

2 garlic cloves, pressed

1 teaspoon fish sauce

2 tablespoons cilantro, chopped

2 tablespoon minced green onions, divided

4 cups cauliflower, riced

1 pound scallops

4 teaspoons coconut oil (or ghee or butter)

Celtic sea salt and pepper to taste

DIRECTIONS

Sauce

• In a medium skillet, combine the first 6 ingredients and boil until the sauce slightly thickens and is reduced to ¾ cup (8-9 minutes).

• Remove from heat and stir in cilantro and green onions.

• Season with salt and pepper.

Rice

• Place the cauliflower heads into a food processor and pulse until small pieces of “rice.”

• Sauté rice in 2 teaspoons of coconut oil until soft.

• Remove from pan and place on a serving plate and pour sauce over the rice.

Scallops

• Rinse the scallops in cold water and pat them dry thoroughly.

• Add the remaining oil to a 12 – 14” sauté pan on high heat.

• Salt and pepper the scallops.

• Once the oil in the pan begins to smoke, gently add the scallops, making sure they are not touching each other.

• Sear the scallops for 1½ minutes on each side. The scallops should have a ¼“ golden ring on each side, while being transparent in the center.

• Transfer the scallops to the plate with the rice and sauce and serve immediately.

16


Cauliflower Lettuce Cups INGREDIENTS



5 green onions, sliced

2 small red, bell peppers, finely diced

5 oz. shiitake mushrooms, chopped

2 large carrots, shredded (about 2 cups)

1 lime, juiced

2 tablespoon reduced sodium soy sauce or tamari

½ - ¾ teaspoon salt

1 head of cauliflower, shredded

1 head of iceberg or bibb lettuce for serving cilantro

Peanuts, chopped for toppings

Sriracha Peanut Sauce

½ cup natural salted peanut butter

1 cup light coconut milk

3 tablespoons agave nectar

½ teaspoon sea salt

1 tablespoon brown rice vinegar

1 tablespoon sriracha

DIRECTIONS

• Melt the coconut oil in a large skillet. Add the garlic and cook for 30 seconds.

• Add the onions and cook for another 3-4 minutes.

• Stir in the peppers, mushrooms, carrots, lime juice, soy sauce, and half of the salt.

• Cook, stirring frequently for 7 minutes.

• Pour in the shredded cauliflower and remaining salt (to taste) and cook for another 5 minutes.

• For the sauce: combine all sauce ingredients in a saucepan over medium heat.

• Bring to a boil and boil for 3-5 minutes, until thickened.

• Serve the cauliflower mixture in the rinsed and dried lettuce cups.

• Drizzle with peanut sauce.

• Sprinkle with cilantro and peanuts.

17


Cauliflower Crust Pizza with Basil Tomato Sauce and Pine Nut “Cheese” Sauce INGREDIENTS

1 medium head cauliflower, broken into florets

½ cup pine nuts

2 cloves garlic, roughly chopped

4 fresh basil leaves, roughly chopped or 1½ teaspoon dried basil

¼ cup ground golden flax seeds

1/3 cup hemp seeds

1 tablespoon lemon juice

½ cup sun-dried tomatoes, softened

1 teaspoon oregano

½ teaspoon Himalayan sea salt

½ teaspoon fresh ground pepper

¼ cup nutritional yeast (optional)

DIRECTIONS

• Place half the cauliflower in a food processor and pulse until finely chopped.

• Process the remaining cauliflower in the food processor.

• Add the previously chopped cauliflower to the chopped cauliflower in the food processor.

• Add pine nuts, garlic and basil. Pulse to combine.

• Add flax and hemp seeds. Pulse to combine.

• Add remaining ingredients and pulse to combine. Occasionally scrape down the sides.

• Using a non-stick dehydrator sheet, shape ½ cup mixture into 5-6 inch circles that are ¼ inch thick.

• Dehydrate at 145° F for 30 minutes and then lower the temperature to 115° F for 5 hours.

• Alternatively if you don’t have a dehydrator (this version is not raw):

• Preheat oven to 350° F. Shape circles with the dough and place on a lightly oiled parchment or silpat sheet.

• Bake for 20 minutes.

• Flip and bake for another 10 minutes.

18


Korean Bulgogi Beef Geek out with Dr. Sara: Skipping dessert alone will not keep you out of the woods for sugar consumption. Sugar finds its way into many marinades and sauces, especially at restaurants. This meat, popular at Korean barbeques, is traditionally marinated in a lot of sugar or honey., However, xylitol sweetener works just as well to create the sweet flavor of bulgogi. Xylitol is derived from sugar, yet it has an extremely low glycemic index and therefore does not spike insulin levels in your body.

MAKES 6-8 SERVINGS

INGREDIENTS

2 pounds tri-tip steak (triangular cut from tip of sirloin)

½ cup coconut aminos

4 tablespoons sesame oil

3 garlic cloves, minced

½ teaspoon fresh ginger, minced

1 small shallot, minced

½ teaspoon red pepper flakes

½ cup organic, hardwood- derived xylitol sweetener

½ teaspoon sea salt

Coconut oil cooking spray

DIRECTIONS

• Whisk coconut aminos, sesame oil, garlic, ginger, shallot, red pepper, xylitol, and sea salt together in a large bowl.

• Pound tri-tip with a mallet or the end of a thick wooden spoon until tender. Slice tri-tip with a very sharp knife against the grain into paper-thin or thinnest possible slices.

• Add meat to bowl and coat well with marinade. Cover and refrigerate for at least an hour.

• Heat a large skillet over medium-high heat and coat with coconut oil cooking spray.

• Working in batches, brown slices of beef for a few minutes on each side until cooked and slightly crispy.

• Serve with organic kimchi (pickled vegetable dish) for an authentic Korean flavor.

19


Paleo Veal Bolognese This recipe tastes great with grass-fed ground beef in place of veal. You can also use bacon fat if duck fat is unavailable.

MAKES 10-12 SERVINGS

INGREDIENTS

2 pounds grass-fed ground veal

3 tablespoons duck fat

6 cloves of minced garlic

1 large onion, finely chopped

4-5 celery stalks, finely chopped or minced

1 can of tomato paste

3 cups whole canned tomatoes, chopped

2/3 cup red wine

2 cans of full- fat coconut milk

1 cup finely chopped shiitake mushrooms

1 teaspoon dried oregano

1 teaspoon dried parsley

1 teaspoon dried thyme

1 teaspoon fresh sage, finely chopped


DIRECTIONS

• In a Dutch oven or large, wide saucepan with a lid, heat duck fat over medium heat and add veal until browned but not cooked through.

• Add onion, garlic, celery, and tomato paste. Cook until vegetables are soft and veal is cooked.

• Stir in red wine and allow to reduce.

• Add herbs, chopped tomatoes, and salt and pepper.

• Slowly stir in the coconut milk, about ¼ cup at a time, as you allow sauce to simmer for 1-2 hours. Allow to reduce and thicken before adding each ¼ cup of coconut milk.

• Serve over gluten-free pasta or spaghetti squash.

20


Middle Eastern Lamb with Braised EggsMAKES 6 SERVINGS

INGREDIENTS

1 tablespoon olive oil

1 large onion, finely chopped

4 cloves of minced garlic

1½ pounds ground lamb

1 tablespoon sumac spice

1 teaspoon ground cumin

4 tablespoons toasted pine nuts

2 teaspoons harissa paste

1 tablespoons minced preserved lemon peel

1 cup halved cherry tomatoes

½ cup chicken stock

4 large free- range eggs

¼ chopped cup cilantro leaves


Dressing

½ cup coconut cream

2 tablespoons tahini paste

Juice of 1 lemon

1 tablespoon water

DIRECTIONS

• Heat the oil over medium-high heat in a large frying pan with a tight- fitting lid.

• Add onion and garlic and sauté until softened.

• Add lamb and brown well.

• Season lamb with the sumac, cumin, ¾ teaspoon salt, and black pepper.

• Turn off heat, stir in the nuts, harissa, and preserved lemon and set aside.

• In a separate pan, char the cherry tomatoes for a few minutes until slightly skin is slightly blackened. Set aside.

• Prepare the yogurt sauce by mixing all ingredients together with a pinch of salt until thick. Set aside.

• When ready to serve, reheat meat with chicken stock and bring to a boil.

• Make 4 small wells in the mixture, and crack an egg into each. Cover pan and cook eggs over low heat for 3 minutes.

• Place tomatoes on top, avoiding yolks, recover, and cook for an additional 5 minutes.

• Remove from heat and sprinkle with sumac and chopped cilantro. Serve with a dollop of tahini sauce. Adapted with Permission from Yotam Ottolenghi and Sami Tamimi’s Braised Eggs with Lamb, Tahini, and Sumac. Yotam Ottolenghi and Sami Tamimi, Jerusalem, A Cookbook (Berkeley: 10 Speed Press, 2011), p. 204-205.

21


One Pot Mung Daal StewJuliette Lacroix

SERVES 4

INGREDIENTS

¼ cup coconut oil

¼ teaspoon asafoetida (also known as hing, optional)

1 tablespoon cumin

1 teaspoon mustard seeds

1 medium onion, finely diced

2-3 cloves garlic, crushed

1-1½ tablespoons fresh grated turmeric, or 1 teaspoon dried turmeric

1-1½ tablespoons fresh grated ginger, or 1 teaspoon dried ginger

7 cups warm water

2 teaspoons sea vegetable flakes (dulse or nori flakes are great)

½ cup split mung daal

½ cup red lentils

½ cup du puy or beluga lentils

½ cup quinoa

2 cups kale, finely chopped

1 tablespoon sea salt (or less, if you prefer)

1 teaspoon fresh ground black pepper

½ a lemon, juiced

2 tablespoons fresh cilantro, finely chopped

DIRECTIONS

Melt the coconut oil over medium heat until liquid. Add spices, and stir until mustard seeds start to pop. Add onions and cook until soft. Add garlic, turmeric and ginger (the latter two spices can be grated directly into the pot). Stir to combine and then add water, sea vegetable flakes, split mung daal, red lentils, du puy lentils, quinoa, and kale, and stir again to combine. Add sea salt and pepper. Using a Pressure Cooker:

Place the cover securely on top, and lock. Turn the heat to high, until under pressure and then turn the heat on the stove down to medium. Let steam for 10 minutes. Remove from heat, and quick release the pressure. Unlock the lid (facing away from you, to avoid a mung bean steam facial) and add the lemon juice. Give it a stir to combine and serve, garnished with fresh cilantro. On the Stovetop:

Cover the pot with a lid, and bring to a boil. Give the daal a stir, and lower heat to medium low, cooking for 30 minutes. For a thicker soup, allow the daal to cook without a lid for the last 10 minutes. Add lemon juice, and serve, garnished with fresh cilantro. Add the kale during the last 5 minutes of cooking.

This recipe is heavily adapted from the Mung Daal recipe in Vij's Indian Cuisine cookbook.

22


Ann's Layered MeatloafAnn Tirrell

INGREDIENTS

1 pound free range turkey, ground

1 egg

½ cup chopped Swiss chard

½ cup chopped onions

Dried tomatoes (not in oil, soaked in hot water)

½ head of cauliflower

½ cup broccoli, chopped into small pieces


Kimchi (optional)

Parsley (optional)

DIRECTIONS

• Heat oven to 350° F.

• Mix together turkey, egg, Swiss chard, tomatoes and onion and shape into loaf pan.

• Steam cauliflower and mash when soft.

• Sauté onions and broccoli in oil and mix into cauliflower and layer onto meat loaf.

Serve topped with kimchi or parsley and a spring mix salad with sliced radish and cucumbers.

23


Cabbage Patch StewSherry Clemens

INGREDIENTS

2 pounds ground turkey

1 can of organic black bean chili

1 14.5-ounce can fire roasted diced tomatoes, undrained

1 large onion, chopped

2 carrots

½ bunch celery

1 head of cabbage

6 cups chicken bone broth

1 tablespoon chili powder

1 tablespoon salt

Pepper to taste

DIRECTIONS

• Brown ground turkey in pot with ghee.

• When halfway done add chopped onions and salt. Continue cooking until meat is no longer pink and onions are translucent.

• Add chili powder and mix thoroughly.

• Stir in remaining ingredients.

• Simmer for 1 hour covered.

24


Broiled or Grilled FishKim Weers

INGREDIENTS

Fish, either snapper, halibut, etc.

1½ teaspoons minced or grated ginger (or more to taste)


2 tablespoons bottled sherry vinaigrette

3 tablespoons coconut aminos or bragg

1½ tablespoons sunflower oil

DIRECTIONS

• De-bone and cut the fish into strips about 1" wide and marinade in rest of ingredients for at least 2 hours or overnight.

• Thread on skewers.

• Dip into sesame seeds if desired (plain or toasted)

• Broil or grill, turn once, baste occasionally

25


Mermaid's DelightWarm Kelp Noodles with Snap Peas, Bunape Mushrooms, and Malabar Black Pepper Cream Sauce

Joanne Warfield

MAKES 2 LARGE SERVINGS

INGREDIENTS

1 package of kelp noodles

1 teaspoon baking soda

Warm water to cover

Noodle marinade

1 teaspoon of your favorite citrus - lemon juice, yuzu juice or lime juice.

¼ cup wheat-free Tamari

1 tablespoon pistachio, walnut, or toasted sesame oil

3 drops liquid stevia

Cream sauce

1 cup cashews (soaked overnight) or, as an alternative, use soaked sunflower seeds (or ½ cup of each).

¾ cup filtered water

½ tablespoon organic black peppercorns

Zest of 1 lemon

¼ cup citrus juice (lemon, lime or yuzu juice)

½ tablespoon nutritional yeast

½ teaspoon Himalayan red salt

¼ teaspoon chili sauce

1 2” piece of preserved Persian Meyer lemon, rinsed and patted dry (optional)

Snap peas and bunape mushrooms

1 cup sugar snap peas, sliced at an angle about ¼” thick

1 cup white bunape mushrooms

1 cup brown bunape nushrooms

2 tablespoons coconut oil

Splash of citrus juice

Sprinkling of garam masala

A few drops of toasted sesame oil (Cut off the growing base from the mushroom so you are left with little buttons with stems. The bottom is edible but not the shape you want. Reserve for other dishes).

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DIRECTIONS

• Rinse noodles thoroughly and drain. In a medium-size mixing bowl, cover with warm water and mix in baking soda. Let sit for 15 to 20 minutes and then thoroughly rinse and drain. If using immediately, pat dry with a kitchen towel.

• Combine noodle marinade ingredients to mix evenly and let stand for 1 hour. Stir occasionally, as the liquid drops to the bottom. Add to prepared noodles.

• Blend all cream sauce ingredients in a high-powered blender until smooth and creamy. Adjust flavor to taste. Place in jar in refrigerator until ready.

• Lightly sauté mushrooms in coconut oil at a medium heat until just soft. Toss with tongs so mushrooms are evenly coated and lightly cooked. After 5-8 minutes add citrus juice and garam masala; stir to integrate. Turn heat off and drizzle in toasted sesame oil, then stir. Let stand for a few minutes then set aside.

• In the same pan, on low heat, sauté the peas to coat and add the marinated noodles. Stir and cover with the lid. Wait a few minutes, then stir a couple of times until the peas are just translucent. Turn heat off and let stand covered.

• Using tongs, place noodles on a plate. Add mushrooms, and sprinkle peas over noodles. Add a few tablespoons of the cream sauce on top.


Lacey's Ginger Zucchini & Turkey Lacey Fulton

INGREDIENTS

2 tablespoons toasted sesame oil

1½” fresh ginger, peeled and grated

3 garlic cloves, crushed

2 medium zucchinis, sliced into quarter rounds

3 tablespoons almond butter

5 tablespoons coconut aminos

12 ounces organic ground turkey or chicken, pre-cooked

2 ounces lightly chopped cashews for garnish

½ cup cilantro for garnish

2 stalks green onions, chopped for garnish

Lime slices

Salt and red pepper flakes to taste

DIRECTIONS

• Warm sesame oil in a medium frying pan on medium-low heat.

• Add the garlic and ginger and allow to warm and become fragrant.

• Add the zucchini and allow to cook down enough to add juice to the pan, but not get soggy.

• Combine the coconut aminos with the almond butter and stir into the pan, coating the zucchini.

• Add the turkey and stir till well coated and warmed.

• Serve in individual bowls, topping with the cashews, onion, cilantro and a squeeze of lime juice and a pinch of salt.

27


Cauliflower Crust Grilled CheeseINGREDIENTS

Cauliflower crust “bread” slices

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)

1 free-range organic egg, lightly beaten

½ cup / 1.7 ounces / 50 grams shredded mozzarella cheese

½ teaspoon fine grain sea salt

¼ teaspoon ground black pepper

Grilled cheese

1 tablespoon butter, room temperature

1/3 cup / 3 ounces / 85 grams sharp cheddar cheese, grated/shredded, room temperature

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DIRECTIONS

Cauliflower crust “bread” slices

• Preheat oven to 450°F (220°C) and place a rack in the middle of the oven.

• Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.

• In a food processor “rice” the cauliflower florets (it should be evenly chopped but not completely pulverized).

• Transfer cauliflower rice (about 3 cups) to a microwave-safe dish and microwave on high for 8 minutes, until cooked.

• Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid. Be careful, as it will be very hot). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough, impossible to use as slices of bread.

• Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, salt, and pepper and mix well.

• Spread cauliflower mixture onto the lined baking sheet and shape into 4 squares.

• Place in the oven and bake for about 16 minutes until golden.

• Remove and let cool 10 minutes before peeling them of the parchment paper (be careful not to break them!)

Assemble cauliflower crust grilled cheese

• Heat a pan over medium heat.

• Butter one side of each slice of cauliflower crust bread (preferably the top part).

• Place one slice of bread in the pan, buttered side down, sprinkle with the cheese and top with the remaining slice of cauliflower crust bread, buttered side up.

• Turn the heat down a notch and cook until golden brown, about 2 to 4 minutes.

• Gently flip and cook until golden brown on the other side, about 2 to 4 minutes. Makes 2 grilled cheese sandwiches Nutrition facts: One grilled cheese yields 374 calories, 29 grams of fat, 8 grams of carbs and 23 grams of protein. Pro tip: The first time you try making cauliflower pizza crust, make sure you allow yourself both time and patience. After you get the hang of it, it’ll be a snap. Personalize yours. I always add a bit of fresh lemon zest to mine, while my daughters like a pinch of nutmeg and Darling Husband likes basil in his. Recipe by http://www.theironyou.com/2014/05/cauliflower-crust-grilled-cheese.html?m=1


Cauliflower Fried RiceMAKES 4 SERVINGS

INGREDIENTS

1/3 cup chopped onion

1 clove garlic

2 tablespoons butter or coconut oil

4 cups cauliflower, into rice

3 tablespoons Tamari sauce

1 teaspoon fish sauce

2 tablespoons minced fresh parsley

1/8 teaspoon pepper

1 egg, lightly beaten

DIRECTIONS

• Place cauliflower florets in a food processor.

• Pulse until small pieces of “rice.”

• In a skillet, sauté onion and garlic in butter until tender.

• Stir in the cauliflower rice, Tamari sauce, parsley and pepper.

• Cook over medium-low heat for 5 minutes, stirring occasionally.

• Add the egg; cook and stir until egg is completely set, about 3 minutes.

Nutritional comparison (per serving)

Traditional Fried Rice = 301 calories, 7g fat, 6g protein, 41.7 carbs, 1g fiber

“Healthified” Fried Rice = 106 calories, 7g fat, 5.1g protein, 7.3 carbs, 3g fiber

Recipe by Maria Emmerich of Maria MindBodyHealth

29


Spice Merchant Cauliflower Couscous RECIPE MAKES 4-6 SERVINGS

INGREDIENTS

1 large cauliflower (about 1½ pound of cauliflower florets)

5 ounces raw cashew nuts

3 ounces sultanas (golden raisins)


4 tablespoons lemon juice

2 tablespoons minced parsley

½ teaspoon za’atar

½ teaspoon cumin

1 garlic clove, crushed

¼ teaspoon finely shredded lemon zest

Salt and freshly ground pepper

DIRECTIONS

• Place the sultanas in a bowl and pour warm water over them. Leave the sultanas for about 15 minutes, until plump. Drain and discard the water.

• Heat a cast iron skillet over medium heat. Reduce the heat to medium low, add the cashew nuts and toast them for about 8 minutes, until lightly golden and gently charred. Stir frequently to make sure that cashew nuts do not burn. Let the cashew nuts cool. Cut the cashew nuts into smaller pieces (or simply crush them with your hands).

• Break the cauliflower into florets, making sure to leave behind as much of the stem as possible. Chop the florets into smaller pieces. Transfer the cauliflower into food processor in batches, and pulse until the pieces are finely chopped and resemble couscous. Be careful not to over-process.

• In a large sauté pan, heat three tablespoons of olive oil over medium heat. Add the cauliflower couscous to the pan and cook for about 7 minutes, stirring frequently.

• Remove the couscous from the heat and let it cool. Add the sultanas, cashew nuts, za’atar, cumin, parsley, garlic, lemon zest, lemon juice, and the remaining two tablespoons of olive oil. Season with salt and pepper.

• Leave the couscous for about 15 minutes for the flavors to combine. Serve at room temperature. Recipe by www.food52.com

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Everything Cauliflower Bagels or Rolls INGREDIENTS

1 head of cauliflower, riced (about 3 cups)

2 tablespoons almond flour

1 tablespoon coconut flour

1 tablespoon organic corn meal (can substitute with more almond flour)

2 free range, organic eggs

½ teaspoon garlic powder

¼ teaspoon Himalayan sea salt “Everything” Topping

½ teaspoon poppy seeds

1 tablespoon sesame seeds

1 teaspoon dried, minced garlic

1 tablespoon dried, minced onion

½ teaspoon Himalayan sea salt

DIRECTIONS

• Preheat oven to 400° F.

• In a food processor, or using a hand grater, pulse/grate cauliflower until rice consistency.

• In a bowl combine eggs, cauliflower rice, almond flour, coconut flour, corn meal, garlic powder, and salt.

• In a separate bowl combine “everything” topping ingredients.

• Lay parchment paper on a baking sheet.

• Make 4 even sized balls and lay onto parchment paper.

• Sprinkle “everything” topping and slightly press them into the top.

• Bake for 15-20 minutes, or until bread-like consistency (it might be longer depending on the size you make).

• Optional: broil on high for 3-5 minutes after baking.

• Optional: for extra crisp, remove from baking sheet and do the broiling step with the buns directly on the oven rack.

• Remove from baking sheet and let cool directly on a cooling rack.

• Serve with your favorite sandwich ingredients. Please note: cauliflower sizes vary. If yours is big, and it seems like it needs a little extra to make them firm, add an additional egg and tablespoon of flour.

31


Marinated Mushrooms and Mashed Rosemary Cauliflower *Requires a dehydrator

INGREDIENTS

Mushrooms

3 large portobello mushrooms, sliced 1/3” thick

1/3 cup extra virgin olive oil

1/3 cup nama shoyu

1 tablespoon agave (or the liquid sweetener of your choice)

Cauliflower Mash

1 large head of cauliflower


1/3 cup pine nuts

1 teaspoon rosemary, coarsely chopped

2 tablespoons filtered water


DIRECTIONS

Mushrooms

• Mix marinade ingredients.

• Pour over mushrooms and let marinate for at least 4 hours, (can be done the night before).

Cauliflower Mash

• Cut all florets of at the stem and slice them thinly.

• Place slices and any loose pieces in a bowl and sprinkle with 1 tablespoon olive oil and salt and pepper.

• Spread the cauliflower on a dehydrator sheet with no overlapping pieces.

• Dehydrate at 116° F for 2 hours.

• Place in a food processor with the pine nuts remaining oil and water.

• Process until pureed.

• Add rosemary and blend well.

• Add salt and pepper to taste.

• Spoon cauliflower mash onto plates and garnish with marinated mushrooms on top.

32


Spice Roads FlatbreadJoanne Warfield

Tools: Dehydrator or Convection oven that can be set at 118° F or lower.

INGREDIENTS:

1 cup quinoa flakes

¾ cup ground flax

½ cup of ground pepitas

½ cup of ground almond meal

½ cup or ground chia seeds

½ cup ground sesame seeds

1 tablespoon psyllium

½ tablespoon Himalayan pink salt

½ tablespoon hot curry powder

½ tablespoon turmeric powder

½ teaspoon chipotle chili powder

½ teaspoon jalapeno powder

2 tablespoons fresh lemon zest (fine)

4 tablespoons hemp seeds

1½ cups coconut water (adjust as needed.)

DIRECTIONS

• Mix all dry ingredients with the fork to incorporate.

• Add liquid.

• Knead all the ingredients as you would with bread, thoroughly working everything together. Form a ball, pat down and let it sit in the bowl covered with the cloth for about an hour so the moisture can penetrate through out dry ingredients.

• Divide ball into three and make into balls. Place each ball (one at a time), in the center of a silicone dehydrating sheet. Pat it down so it's flat and with your fingers press in any breaks around the edges so it's evenly shaped. Put another silicone sheet on top and rolled out with a rolling pin, starting from the center and going out in each direction until it's uniform and about ¼ to 1/8 of an inch thick. If there are big breaks around the edges you can simply press it in with your finger.

• Place the dough (on the silicone sheet) on a dehydrator rack and put it in the dehydrator. Repeat with the other two balls. Set temp to 125° F for an hour and then turn down to 118° F for about 6-8 hours, then turn over** and place on the rack without the silicone sheet to finish drying about another four or five hours at 105° F. You can check status during drying; break off a piece to determine if it's done. It should break easily and not be as dry as a cracker.

**When you turn it over you can score it for the size crackers you want before you dry the rest. I just cut them after.

Sun-dried Tomato Option:

• Cut sun-dried tomatoes into small pieces and poke them through the surface of the dough.

33


Spicy Green SlawMK Hahn

INGREDIENTS

2 avocados

2 limes, juiced

Salt, pepper, garlic powder, cumin and cayenne pepper to taste

Olive or avocado oil

1 package of coleslaw mix

Handful of diced cilantro

1 cucumber, julienned

1 red onion, julienned

1 red pepper, diced

1 head of cauliflower, roasted

Handful of pumpkin seeds

A few mixed nuts (optional)

A few dried cranberries (optional)

1 hard-boiled egg, diced (optional)

DIRECTIONS

• Mash and blend avocados, lime juice, salt, pepper, garlic powder, cumin and cayenne pepper with enough olive oil to loosen.

• Combine with the vegetables and pumpkin seeds.

• Let it set overnight, then add the nuts, cranberries and egg when you serve.

34


Jewels of the Nile CasseroleHeidi Elias

INGREDIENTS

¾ cup dried chickpeas, soaked overnight

1 onion

1 large sweet potato

1 zucchini

1 cup mushrooms

1 cup cauliflower

2 cups spinach

1 teaspoon coconut oil

¼ cup chopped almonds


Sauce

½ cup of tahini

½ lemon, juiced

Salt, pepper and paprika to taste

2 cloves minced garlic

1¼ cup water

DIRECTIONS

• Sauté chopped onion in coconut oil. Season with salt and pepper and set aside.

• Cut sweet potato, zucchini, mushrooms and cauliflower into bite-size pieces. Place these along with the spinach leaves, sautéed onions, and drained and rinsed chickpeas into a casserole dish.

• Mix all sauce ingredients in a separate bowl stirring well until smooth (it should have a watery consistency).

• Add sauce to the casserole, mixing very well. Sprinkle chopped almonds on top.

• Bake at 350° F for 45 minutes.

35


Cauliflower Steaks *Requires a dehydrator

INGREDIENTS

2 cauliflower heads

1-2 tablespoons of erythritol or xylitol or stevia, or a blend

½ cup olive oil, cold pressed

¼ cup nama shoya

DIRECTIONS

• Slice the cauliflower into ½“ slices and place in a glass pan.

• Blend together the agave, olive oil and nama shoya.

• Pour marinade over the cauliflower steaks and flip to coat. Some florets may break of, but they can be marinated too.

• Marinate for 1 hour in the refrigerator.

• Dehydrate on screens for ½ hour at 140° F, then reduce heat to 115° F and finish dehydrating for 4-5 hours.

• Remove from screens and serve.

36


Cauliflower Tortillas MAKES 6 SMALL TORTILLAS

INGREDIENTS

¾ head cauliflower

2 large eggs

¼ cup chopped fresh cilantro

Juice from ½ lime (add the zest too if you want more of a lime flavor)

Salt and pepper, to taste

DIRECTIONS

• Preheat the oven to 375° F and line a baking sheet with parchment paper.

• Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.

• Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes.

Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested, as it is very hot.

• In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 6 small “tortillas” on the parchment paper.

• Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set.

• Place tortillas on a wire rack to cool slightly.

• Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas. *You can munch these by themselves, make quesadillas with them, or add some taco filling and fold it like a taco.

Recipe by RecipeGirl.com (lightly adapted with permission from The Slim Palate Cookbook by Joshua Weissman, copyright 2014, Victory Belt Publishing, Inc.)

37


Vegan Cauliflower Pizza Crust (Dairy-free, Soy-free, Egg-free, Grain-free)

SERVES 2

INGREDIENTS

1 pound cauliflower florets (fresh or frozen)

3 tablespoons ground chia or flax seeds, divided

6 tablespoons water

½ cup almond meal

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon dried oregano

DIRECTIONS


• Line a baking sheet with parchment paper.

• Place the cauliflower florets in the bowl of a large food processor, fitted with the “S” blade, and pulse until a rice-like texture is created.

• Pour the cauliflower “rice” into a large saucepot and add enough water to cover and bring to a boil.

• Cover and reduce heat and allow to cook for 5 minutes.

• Drain the liquid and then transfer the cooked cauliflower rice into a freezer-safe container.

• Place in the freezer to cool for 10 minutes.

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• Meanwhile, mix together 2 tablespoon of ground chia or flax seeds with 6 tablespoon of water to create a vegan “egg.” Set aside and allow this mixture to thicken.

• Remove the cooled cauliflower rice from the freezer and transfer it to the center of a thin dishtowel. Use your hands to squeeze the rice in the dishtowel to remove all excess moisture from the cauliflower.

• You can skip the cooking and cooling process by using frozen cauliflower. Allow the frozen cauliflower to thaw in your refrigerator overnight, which creates a “cooked” texture without the extra work. Pulse the thawed cauliflower to create the rice, and then drain well using a dishtowel.

• Place the drained cauliflower in a large bowl and add in the vegan egg mixture, the almond meal, the additional ground flax or chia seeds, salt, garlic and oregano.

• Stir well to mix.

• Press the mixture into the parchment-lined baking sheet. If you use a quarter baking sheet, the crust fills the entire pan. If you are using a larger baking sheet, simply use your hands to shape the crust into the desired size,

keeping the crust to ¼” thick.

• For best results, press the crust together firmly, making sure that there are no “thin spots” where it might crack.

• Bake at 400°F for 30 minutes, until the top is lightly golden and dry to the touch.

• You can use the pizza crust as is, but it won’t be firm enough to lift with your hands.

• For a better texture, use an additional piece of parchment paper to flip the entire pizza crust, then return it to the pan to bake for an additional 15 minutes.

• Once the crust is firm and dry, add your favorite pizza toppings and return it to the oven briefly for 5-10 minutes. Pro tip: Because this recipe is labor intensive, you can triple the recipe and freeze leftover crusts for future use. Recipe adapted from: http://detoxinista.com/2014/02/vegan-cauliflower-pizza-crust/

Dips, Spreads and Sauces


Garlic Scape Pistachio PestoINGREDIENTS

1 bunch of kale, stems removed and cut up

1 bunch of fresh basil, stems removed

3 tablespoons Garlic Scape Paste (recipe below)

½ cup toasted, shelled pistachio nuts

½ cup extra virgin olive oil or walnut oil


Scape Paste

Wash, dry and cut up 5 scapes in inch long pieces.

Add 2-3 tablespoons of olive oil and process in a food processor.

The paste can be frozen for future use.

DIRECTIONS

• Blanch the kale in boiling water for 1 minute then strain it and rinse it with cold water. Squeeze as much water out of the kale as possible.

• Combine the kale, basil, pistachios, oil, garlic scape paste and salt and pepper in a food processor with the “S” blade. Process the mixture until it is smooth. Add additional salt and pepper if necessary.

39


Hormone Reset Tomato Sauce INGREDIENTS

2 medium tomatoes, chopped

½ cup sun-dried tomatoes, softened

1 teaspoon oregano

Pinch of Himalayan sea salt

Pinch of fresh ground pepper

DIRECTIONS

• Place all ingredients in a high-speed blender and blend until smooth.

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Cauliflower Hummus INGREDIENTS

2 cups steamed cauliflower

1 tablespoon almond butter

2 cloves of garlic

1 teaspoon red pepper flakes

3 tablespoons extra virgin olive oil

Pinch of salt

Splash of lemon juice

Sprinkle of paprika to garnish

DIRECTIONS

• Combine all ingredients except the paprika, in a food processor and blend.

• Add additional red pepper flakes for additional spice.

• Using a rubber scraper, transfer the hummus to a serving bowl.

• Garnish with paprika and serve.

41


Pine Nut “Cheese” Spread INGREDIENTS

1 cup pine nuts

¼ cup nutritional yeast

1 clove garlic

1 tablespoon light miso

Juice of ½ a lemon

Pinch of Himalayan sea salt and pepper

DIRECTIONS

• Place all ingredients in a food processor and blend. Be careful not to over-blend or you will get a nut butter consistency.

Assembly:

INGREDIENTS

1 sweet onion, thinly sliced Nama shoyu or Braggs liquid aminos

2 tomatoes sliced Fresh basil leaves

DIRECTIONS

• Toss sliced onions with nama shoyu, Braggs aminos or soy alternative of choice.

• Place onions on dehydrator screen with tomato slices. Dehydrate for 2 hours. Can be done while crusts are dehydrating. Don’t let the onion or the tomato get too dry.

• Spread a layer of pine nut “cheese” spread, and then layer tomato sauce onto the crusts.

• Top with basil leaves, onions and tomatoes.

42


Bean DipLisa Palmer

ONE SERVING IS ¼ CUP

INGREDIENTS

1 can of black beans rinsed and drained.

1 cup cucumber, seeded, peeled and chopped in small chunks

½ cup sliced green onions

¼ cup cilantro

2 limes, juiced

¼ cup olive oil

1 medium tomato seeded and chopped

1 teaspoon salt

½ teaspoon cumin

1/8 teaspoon cayenne pepper or to taste

DIRECTIONS

• Mix all ingredients and chill for 2 hours before serving.

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Sunflower Seed, Basil & Spinach PestoJoanne Warfield

This is delicious as a dip or a spread and can be used to top your favorite steamed or sautéed veggies. The sprouted sunflower seeds are lighter than walnuts and less expensive than pine nuts.

INGREDIENTS

1-2 cloves garlic

1½ cups soaked sunflower seeds

¼ cup hemp seeds

Zest of one lemon

8 tablespoons of lemon juice

7 tablespoons organic olive oil

2 cups loosely packed baby spinach

1 big pinch basil leaves

Dash of Himalayan red salt

DIRECTIONS

• Soak sunflower seeds a minimum of two hours, and then thoroughly drain. If still wet, pat dry with a towel.

• Put garlic in empty food processor and chop until fine. You may need to scrape down sides and repulse.

• Add sunflower seeds and hemp seeds and pulse mix (between chop and grind). Stop to scrape sides down to incorporate and continue pulsing. The mix will be a rough chop at this point.

• Add lemon zest, lemon juice, olive oil, baby spinach, basil leaves and Himalayan red salt.

• Push the greens down into the mix and begin to blend, scraping down the sides as you go. It may take a few stops to incorporate the mixture by hand and blend until it runs smoothly. Stop blending when the mixture is fairly smooth and even in texture.

• Put in your favorite serving bowl and garnish with a few leaves of basil.

Serve with spears of Persian cucumber, celery and baby Roma tomatoes.

44


Spinach HummusElizabeth Lake

INGREDIENTS

1 14-ounce can of chickpeas, drained

5 ounces fresh spinach leaves

2-3 tablespoons Turkish seasoning (Penzey’s Spices)

2-3 tablespoons tahini

2 tablespoons lemon juice

1-2 teaspoons freshly ground pepper

2-3 tablespoons olive oil

DIRECTIONS

• In a food processor or blender, combine the chickpeas, spinach, garlic, Turkish seasoning, tahini, lemon juice and pepper.

• Add olive oil and combine to pulse until it reaches the consistency you like.

45


Divine Trinity SauerkrautChristina Mercy

It is said the divine trinity is garlic, ginger, and onion.

INGREDIENTS

1 organic purple cabbage

1 organic green cabbage

Organic white onion, fresh ginger, fresh garlic

2 tablespoon kosher or sea salt

Fresh turmeric (optional)

DIRECTIONS

• Sterilize 2 large mouth mason jars.

• Chop all ingredients and place in a large bowl with salt

• Using a wooden mallet or wooden meat tenderizer, press down all ingredients. Keep pressing for about 10 minutes until the mixture becomes the consistency of sauerkraut and liquid begins to form.

• Place in sterilized jars making sure to cover with the formed liquid and store in a cool dark place for 3 to 4 days, then refrigerate.

46


Hummus and Skillet RatatouilleMaggie Huffman

INGREDIENTS

1 yellow onion

1 teaspoon minced garlic

1 eggplant

2 medium zucchinis

2 medium yellow squash

2 cups tomatoes or 1 can organic diced tomatoes (no sugar added)

¼ cup olive oil

1-2 teaspoons thyme

1-2 teaspoons basil


1-2 teaspoons smoky seasoning, such as Cajun or chipotle

1 cup hummus (¼ cup per serving)

Diced green, red and/or yellow bell peppers (optional)

DIRECTIONS

• Finely chop onions and mince garlic.

• Cut the eggplant, zucchini and squash into 1” cubes.

• Dice tomatoes to medium pieces.

• Heat olive oil in large, deep skillet.

• Add in onions and stir occasionally for 3 minutes.

• Add garlic and continue cooking for 3 minutes, until onions are semi-translucent.

• Add eggplant, and continue to stir and cook on medium high for about 5 minutes, until eggplant is starting to get soft.

• Add zucchini and squash, and peppers (if desired).

• Cook about 5 more minutes on medium high, stirring occasionally so veggies cook evenly.

• Add tomatoes (if using canned tomatoes, don’t drain).

• Stir to evenly distribute.

• Add lots of pepper and smoky seasoning and cook for about 3 more minutes or until tomatoes are done. Salt to taste.

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Treats


Raw Chocolate Chia Walnut Energy BarsMAKES 10 BARS

Prep time: 15 minutes

INGREDIENTS

1½ cups pitted plump Medjool dates (Warning: pinch each date carefully to be sure the pit has been removed! An errant pit will stop your food processor cold!)

1/3 cup raw unsweetened cacao powder

1/3 cup whole chia seeds

¾ teaspoon organic vanilla extract, optional

1 cup raw walnut pieces

Coconut or almond flour for dusting (optional)

DIRECTIONS

• Place dates in bowl of food processor; puree until thick paste forms. If the dates are on the dry side, you may need to add small amounts of warm water to moisten them up--and make it easier to mix in the other ingredients. But, be careful to do this slowly, and not overdo it.

• Add cacao powder, chia seeds, and vanilla, if using. Pulse until all ingredients are combined.

• Add walnuts; pulse until nuts are finely chopped and well distributed through date mixture.

• Spread large sheet of wax paper on work surface, and dust lightly with flour, if using

• Transfer date mixture to wax paper, and press mixture into ½” thick rectangle. Wrap tightly with the waxed paper, and then with foil. Chill overnight.

• Unwrap block, and cut into 10 bars. Dust edges and sides with flour, if using, to prevent sticking. Wrap each bar in waxed paper & store in the refrigerator.

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Seedy Snack BallsINGREDIENTS

1 cup pitted dates

2 tablespoons raw cacao powder

2 tablespoons chia seeds

2 teaspoons cinnamon

2 tablespoons unsweetened shredded coconut

½ cup of raw pumpkin seeds

½ cup of raw sunflower kernels

1 tablespoon unsweetened shredded coconut (to roll the balls in)

1-2 tablespoons extra pumpkin seeds (to roll the balls in) choose one or both (optional)

DIRECTIONS

• Food process the dates until they become a sticky paste.

• Add all other ingredients and food process until combined (the mixture will be crumbly)

• Roll the mixture to form 12 small balls.

• Place the extra coconut into a small plate and roll each ball in the coconut. OR do the same with the pumpkin seeds.

• Refrigerate in an airtight container until it's snack time.

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Grain-free Banana BreadMAKES 8-10 SERVINGS

INGREDIENTS

4 ripe bananas

4 eggs

¾ cup xylitol or ½ cup stevia

1½ tablespoon melted coconut oil

1 cup coconut flour

1 tablespoon baking powder

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

½ teaspoon salt

1 organic 90% cacao dark chocolate bar, crushed into pieces (optional)

or ½ cup raisins (optional)

or ½ cup crushed walnuts (optional)

Coconut oil cooking spray

DIRECTIONS


• Mash bananas with a fork in a large bowl. Add eggs and whip together with bananas until creamy.

• Stir in all other ingredients (except cooking spray) and mix until well combined.

• Spray a glass bread pan with a thin coating of coconut oil cooking spray.

• Pour batter into pan and bake at 350° F for 30-35 minutes.

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Better Butter CupsAraceli "Lulu" Goodman

INGREDIENTS

¼ cup almond butter

¼ cup coconut butter

Pinch of sea salt

2 squares unsweetened baking chocolate

¼ cup toasted shredded coconut

1 tablespoon cacao nibs

DIRECTIONS

• Mix coconut butter and nut butter together, and add salt.

• Gently melt the two baking chocolate squares and lightly coat the bottom and slightly up the sides of 4 silicone muffin liners.

• Freeze for 5 minutes.

• Pour the butter mixture among the 4 silicone muffin liners over the now hardened chocolate.

• Freeze for 5 more minutes and sprinkle with toasted coconut and/or cacao nibs.

• A couple of drops of stevia could be added to the unsweetened chocolate if desired.

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Cocoa Almond Power BallsHeather Horsfall

INGREDIENTS

6 tablespoons almond butter

1 teaspoon coconut oil

1 teaspoon butter

4 tablespoons cocoa

4 tablespoons unsweetened coconut

1 tablespoon hemp hearts

1 tablespoon roasted salted sunflower kernels

4 tablespoons chopped cashew pieces

4 tablespoons toasted slivered almonds

DIRECTIONS:

• Melt the butters and oil over low heat.

• Add cocoa and blend.

• Add all of the remaining ingredients, except the slivered almonds, and stir until blended.

• Toast the slivered almonds until golden brown. You can do this by stirring them in a frying pan over medium heat. Place the almonds in a bowl and let them cool.

• Divide the chocolate almond mixture into four balls and roll in the almonds and place in the freezer until ready to serve.

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Flower PowerMary Pritchard

INGREDIENTS

1 cup of organic almond butter or a nut butter of your choice

1/3 cup of coconut oil

Unsweetened chocolate chips (as many as you want)

DIRECTIONS

• Use a silicone flower shaped mold pan or a mini muffin pan.

• Place a layer of the chocolate chips on the bottom of each section of the mold you use.

• Heat the nut butter and coconut oil until the coconut oil is melted.

• Stir the nut butter mixture until it is nice and smooth.

• Pour the nut butter mixture over the chocolate chips.

• Freeze for an hour or more - until hardened.

• Store and serve right out of the freezer.

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Turmeric LatteSharon Kell

INGREDIENTS

1 cup prepared green or herbal Tea (hot or iced)

¼ cup coconut, almond or nut milk

1 teaspoon turmeric powder

½ teaspoon cinnamon powder

¼ teaspoon ginger powder

Dash of black pepper

½ tablespoon collagen powder

DIRECTIONS

• To enjoy hot: Place all ingredients in a blender. Use the "soup" setting for a heated, frothy latte.

• To enjoy iced: Add desired amount of ice to your blender. Place all ingredients into blender and blend to a creamy, iced consistency.

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Lemon CreamRosemary Engle

MAKES ABOUT 7 HALF CUP SERVINGS

INGREDIENTS

½ of a 14-ounce can of coconut milk (about 7 ounces)

8 ounces of fresh, firm non-GMO organic tofu

7 ounces avocado - about one medium/large Hass avocado

3/8 teaspoon sea salt

5 tablespoon organic lemon juice

4 tablespoon xylitol (or mix of erythritol and ½ teaspoon stevia)

½ teaspoon orange extract

DIRECTIONS

• Blend all in vitamix until smooth.

• Chill in individual ½ cup ramekins, or in serving bowls.

• Variation: for 'Chocolate Cream', don’t use the lemon juice and orange extract. Instead, substitute 4 tablespoons of cocoa, 1½ teaspoons of vanilla extract and ½ teaspoon of coconut extract.

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5-Minute Mug BrownieAlexa Croft

INGREDIENTS

5 tablespoons unsweetened non-dairy milk

1 tablespoon coconut oil, plus extra for greasing

1 teaspoon vanilla extract

15 drops liquid stevia concentrate

2 tablespoons coconut sugar

2 tablespoons Mochiko flour (aka sweet rice flour)

1½ tablespoons cocoa powder

1 tablespoon coconut flour

1/8 teaspoon baking powder

Pinch of salt

1-2 teaspoons chopped walnuts (optional)

1-2 teaspoons chocolate chips (optional)

DIRECTIONS

• Grease a small mug.

• In a microwave-safe bowl, warm or liquefy the milk and oil, just until the oil is melted.

• Add the vanilla, stevia, sugar, rice flour, cocoa powder, coconut flour, baking powder, and salt to the milk mixture. Whisk until smooth.

• Pour batter into greased mug and top with nuts and chocolate chips.

• Microwave on high for 2 minutes and 15 seconds or until the top is firm to touch and bounces back.

• Allow to cool 2-3 minutes.

• As with traditional brownies, the longer it cools the firmer it gets.

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