Ingredients
1 C Unsweetened almond milk
1/4 C Chia seeds
2 Tablespoons cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1 Tbsp honey or maple syrup
Directions:
Dressing:
1/3 cup nut butter (sunbutter, almond, peanut, cashew)
4 tablespoons lemon juice
1 tablespoons coconut aminos
1-2 tablespoons water
2 teaspoons apple cider vinegar
1 tablespoon freshly grated ginger
1 tablespoon turmeric powder
1 tablespoon honey or maple syrup
¼ teaspoon sea salt
1 head lacinato kale, destemmed and shredded
½ head purple cabbage
1 bunch cilantro
Directions:
Blend together all the ingredients in the dressing until smooth. Place the shredded kale, cabbage and cilantro in a bowl and toss with dressing.
Ingredients
1 C unsweetened almond or coconut milk
2 tsp peeled, grated ginger
2 tsp peeled, grated turmeric (or 1 teaspoon turmeric powder)
2 black peppercorns
Put all ingredients together in a saucepan. Stir well, and bring to a simmer. Cover and let simmer for 10 minutes. Strain and sweeten.
Ingredients:
2 bananas
2 cups wild blueberries
1 cup cilantro
1 cup fresh orange juice
1 small handful of Atlantic dulse
Optional: water or coconut water or fresh orange juice to blend
Directions: in a high-speed blender, blend all ingredients until smooth. If a thinner consistency is desired, add water.
Ingredients
3 C lentils, any type
7 C water or stock (more as needed)
1 Tbsp Olive oil or butter
1 cup chopped onion
1 cup minced celery
1 cup chopped carrots
1 Tbsp minced garlic
1 tsp salt
black pepper to taste
a few pinches of dried herbs (thyme, oregano, or basil)
2 medium-sized ripe tomatoes, chopped
2 Tbsp dry red wine (optional)
2 Tbsp fresh lemon juice
1 Tbsp brown sugar or maple syrup
Place lentils and water in a soup pot or Dutch oven. Bring to a boil, lower heat to a simmer, and let cook until lentils are soft (about 30 minutes). Add more water as needed, until the soup is your favorite consistency.
Heat oil or melt butter in a medium-sized skillet. Add onion, celery, and carrots, and sauté over medium heat for about 10 minutes. Add garlic, salt, pepper, and herbs of your choice, and sauté about 5 minutes longer. Transfer to lentils.
Stir in wine, if desired, lemon juice and brown sugar. Taste to adjust seasonings, then simmer for at least 15 minutes longer. Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced scallions or parsley on top.
Some essential items for your weekly shopping list:
Turmeric, Thyme, Cumin, Oregano, Basil, Curry Powder, Chili Powder, Cinnamon
Wild Blueberries. (Wyman’s Frozen-( available at Cosco, Bj’s, Aldi’s)
Chia seeds
Coconut milk (canned or carton), and/or Almond Milk
Coconut Oil
Chaga (mushroom) powder
Arugula, Spinach, Cilantro, Kale, Broccoli, Carrots, Purple Cabbage, Sweet Potatoes, Potatoes, Celery, Radishes, Red Onion, Lemons, Apples, Bananas, Papaya, Garlic, Ginger
Peppermint tea, Hibiscus tea, Chamomile tea (all available in convenient tea bags)
Applesauce
Maple Syrup, Raw honey
Some suggested tinctures for overall health: Ashwagandha, Nettle, Lemon Balm, Cat’s Claw
Some suggested supplements to have: Vit C, Zinc (as liquid zinc sulfate), Vit D3, B Complex, Selenium, L-lysine
Some herbs to have in capsule or powdered form: Turmeric (curcumin), Amla Berry, Barley grass juice powder
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