Recipes

Ingredients: 2 heads mixed green lettuce 1 medium green onion, sliced 3 tablespoons tahini 1/3 sun dried tomatoes 2 tablespoons apple cider vinegar sea salt & pepper to taste 6 hard boiled organic eggs, sliced Instructions: In large bowl add lettuce, onions, and sun dried tomatoes. In seperate smaller bowl combine other ingredients. Toss with lettuce and top salad with eggs.

Ingredients: 1 Head cauliflower 2 cups grape tomatoes (halved) 1 cup cilantro (chopped) 1/8 cup lemon juice 1/8 cup lime juice 1/2 tbsp garlic powder Celtic salt and pepper to taste Instructions: Mince cauliflower in a food processor. Add halved tomatoes. In large bowl mix in other ingredients.  

Ingredients 8 organic eggs 1 medium head of broccoli, chopped 1/2 large onion, diced 2 medium zucchini, diced 1 tsp Celtic salt 1/2 tsp freshly ground black pepper 1 tbsp fresh parsley, chopped Instructions Preheat oven to 350 degrees F. In a small bowl, whisk eggs with salt and pepper. Stir in the chopped veggies. Grease a dish with coconut oil spray. Pour the mixture into the dish and bake for 30-35 minutes. Garnish with parsley.

Ingredients: 1/2 cup raw ground cashews 2 teaspoons extra virgin coconut oil 1 medium onion, diced 1 large head cauliflower, cut into 1/2-inch pieces 1 (14-ounce) coconut milk 2 tablespoons curry powder 2 teaspoons ground turmeric 1/2 teaspoon stevia 1/2 teaspoon ground cinnamon Celtic Sea Salt 1/3 cup chopped cilantro Instructions: Put cashews in a blender and blend until finely ground. Add 1 cup of water and blend for 3 minutes. Pour the ground cashew mixture  into a bowl. In a large pot, heat the coconut oil over low heat. Add the onions and sauté until golden. Add the cauliflower, coconut milk, cashew milk, curry powder, turmeric, cumin, stevia, cinnamon and salt. Add enough water to cover. Bring to a low boil, reduce heat and simmer until cauliflower is tender, about 10 minutes.