This recipe makes a delicious, hearty breakfast or snack that compliments both sweet and savory flavors.
⅓ cup unsalted sunflower seeds
⅓ cup unsalted pumpkin seeds
3 tablespoons flaxseed
3 tablespoons sesame seeds
2 cups white whole-wheat flour
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon baking powder
3 large eggs
1½ cups buttermilk
1 cup rolled oats
½ cup avocado oil or extra-virgin olive oil
2 tablespoons honey or pure maple syrup
This is less of a recipe than a helpful tip to pass on. My husband has been trying to reduce his carb intake, and our one downfall is tortillas. Well, we’ve discovered that collard greens make a fantastic substitute for tortillas (or sandwich bread) for anyone trying to reduce their carb intake (they’re also nice for gluten free diets). They’re tasty and sturdy to hold any fillings, and they’re absolutely chock full of nutrients.
Honest Fare has a great tutorial on how to prepare collard greens for using in wraps on their website (along with a nice recipe), here. Another nice thing about using collard greens is that they last a long time in the fridge, even when made in advance with fillings for lunches.
Turmeric is a fantastic anti-inflammatory spice, and this recipe is an easy (and delicious) way to add a bit more to your diet; plus this recipe only uses 5 ingredients, so it's simple to put together!
3 cups cooked quinoa (from 1 cup uncooked)
1 teaspoon coconut oil
Juice and zest of 1/2 a lemon (about 1 tablespoon juice, 1 teaspoon zest)
1 1/2 teaspoons turmeric powder
1/4 – 1/2 teaspoon salt
optional add-ins: chopped green onions, Thai basil, ground black pepper, cashews, etc.
If you've never had red quinoa, this recipe is a perfect way to serve it. Red quinoa has more fiber than regular white quinoa, and while both varieties are great for you, if you haven't tried the red variety, it's a real treat!
Quinoa is a wonderful, high protein ancient grain that is also gluten free. The Ancient Grains brand we carry is washed and pre-rinsed so it's ready to cook. Quinoa should always be rinsed before preparing, but since the grains are tiny it can be a real challenge with most colanders, so the kind we carry at the store saves you a step!
2 cups red quinoa
4 cups lower-salt chicken or vegetable broth
2 Tbs. vegetable oil
1 large yellow onion, chopped (about 2 cups)
1 Tbs. minced garlic
1 medium lemon, finely grated to yield 1 tsp. zest and squeezed to yield 2 Tbs. juice
2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup chopped oil-packed sun-dried tomatoes
1/2 cup chopped fresh basil
Raw apple cider vinegar is so healthy for you- it has benefits for weight loss, detoxification, it’s antibacterial, it can help with lowering blood sugar and cholesterol levels, and may even have protective effects against cancer. It’s been used for thousands of years for its many health benefits- it was even frequently prescribed by Hippocrates, the father of modern medicine, in 400 BC for a variety of health issues!
Apple cider vinegar can be an acquired taste for some. First, I’d say, don’t try to drink it straight- it’s too strong! Dilute it with water to make it easier to drink. This recipe is a great one to make apple cider more palatable, and its ingredients even add to ACV’s effectiveness.
This recipe makes a lot for convenience’ sake and can be kept in the fridge and sipped a few times throughout the day.
Ingredients:
• 2 glasses of water (15-30 oz.)
• 4 Tbsp. Bragg – Apple Cider Vinegar (with the mother, the chunks of stuff floating in the jar)
• 4 Tbsp. lemon juice
• 1 tsp. ground cinnamon
• 1 pinch cayenne pepper (optional)
• 4 Tbsp. honey (raw honey if possible)
Yes, I know spring is a far way off. Still, I cannot wait to see those buds popping out of the ground! The weather might not seem very springy, but this beautiful soup recipe has a freshness that just sings "spring"!
Ingredients:
1 sweet onion, diced
3 garlic cloves, minced
3 carrots, peeled and sliced
1 (28 ounce) can of diced tomatoes
2 (15 ounce) cans of cannellini beans, drained and rinsed
3 cups low-sodium vegetable stock
3 cups water
8 ounces of uncooked ditalini pasta
12 thin asparagus spears, stems removed and cut into thirds
1 cup of frozen sweet peas
1 (6 ounce) bag of fresh spinach
1/3 cup freshly grated romano cheese + more for topping
salt and pepper to taste
Zucchini is such a versatile ingredient, and it makes a fantastic substitute for lasagna noodles in this recipe for a delicious, grain free meal!
Ingredients:
3 medium zucchini
2 1/2 cups tomato pasta sauce
14 oz firm tofu
1 tsp salt, plus extra for the zucchini
1/2 tsp onion powder
1/4 tsp garlic powder
1/3 cup nutritional yeast or parmesan, optional
1 cup shredded mozzarella (Daiya vegan shreds are a fantastic dairy free option)
To make this recipe even easier, you can substitute Tofutti's "Better Than Ricotta" that we have available in our store's refrigerated section.
Flax seeds are full of good fiber and omega-3 fatty acids! These make a delicious, hearty breakfast that satisfies for hours.
1/4 cup ground golden flax seed meal
1 large egg
1 Tablespoon nut milk or use water
1 teaspoon lemon juice or 1/2 teaspoon apple cider vinegar
1/4 teaspoon baking soda
1/4 teaspoon vanilla extract
tiny pinch sea salt
optional: dash of cinnamon & nutmeg
optional: a little sweetener of your choice
add to skillet/pan: a little organic vegetable shortening or any cooking fat/oil
If you haven’t heard of golden milk, also sometimes known as golden turmeric tea, you’re in for a treat! Turmeric and ginger are wonderful, comforting, anti-inflammatory spices, and this recipe is an easy way to add more anti-inflammatory compounds to your diet.
We’ve posted our favorite recipe below, though there is also an easy, blender version below that. Try them both and see which is your favorite!
• 1 cup unsweetened non-dairy milk, preferably coconut milk beverage or almond milk
• 1 (3-inch) cinnamon stick
• 1 (1-inch) piece turmeric, unpeeled, thinly sliced, or 1/2 teaspoon dried turmeric
• 1 (1/2-inch) piece ginger, unpeeled, thinly sliced
• 1 tablespoon honey
• 1 tablespoon virgin coconut oil
• 1/4 teaspoon whole black peppercorns
• Ground cinnamon (for serving)
Here is another recipe for golden milk that we like since it’s so simple (everything is mixed together in a blender and then heated on the stovetop).
Also, if you would like to try golden milk without the hassle of a recipe, we do carry prepared golden milk powder by Jarrow called Golden Tea at the store which is dairy free and can be served mixed with hot water or the milk of your choice.
Miso is fermented soybean paste. It's full of beneficial probiotics and is helpful for digestion and for bringing the body back into balance. We recommend using organic, non-GMO miso paste, like the one we have in our refrigerated section.
Ingredients
This is another helpful article: 7 Delicious Ways to Use Miso Paste
These are beyond delicious and are an incredibly healthy, guilt-free snack or side dish.
Ingredients
Serves 4 as a snack
1 large zucchini, sliced into rings
1 cup / 4 oz. almond flour (I used Bob’s Red Mill)
1 egg
1 teaspoon fine grain sea salt (I like Celtic Sea Salt)
1 teaspoon garlic powder
1 teaspoon thyme
¼ teaspoon ground black pepper
This recipe is a fantastic, light soup that is great for detoxing after the indulgences of the holidays. It's also low in calories so it's helpful if you're trying to lose a few extra pounds.
INGREDIENTS
This recipe combines hemp, flax, and chia seeds for an amazing granola full of beneficial nutrients! It’s also fantastic when combined with our homemade yogurt recipe to make your own parfaits!
Dry Ingredients:
• 3 cups crisp brown rice cereal (gluten-free)
• 3 cups gluten-free rolled oats
• ½ cup shelled hemp seeds
• ½ cup brown flax seeds
• ¼ cup chia seeds
Wet Ingredients:
• ½ cup brown rice syrup (or honey)
• 2 tablespoons flax oil (or other oil)
• 1 tablespoon molasses
• ½ tablespoon vanilla extract
A friend of mine turned me on to this awesome recipe and I had to share it. Most people think making yogurt is too difficult to be attempted, or that you need a special machine to do it (I actually had a yogurt maker once upon a time, but it was literally twenty different parts to clean and keep track of- nobody has time for that).
This recipe uses a crock pot and makes a huge amount of yogurt (or Greek yogurt) for only the cost of a gallon of milk. I also love this recipe because you know everything that is going into it- no carrageenan, no artificial chemicals or preservatives, just milk- I’d recommend using organic.
The recipe below makes a gallon of yogurt, which will stay good for several weeks. Both my friend and her mom always have this in their fridge and have never had it go bad. I was worried at first since it seemed like a gallon of yogurt was such a large amount, but she says it’s actually a wonderful thing since it can be eaten with abandon for breakfast or even as an addition to recipes.
When she first told me about how she’s been doing this, I said it seemed like a lot of steps, but she said not to be scared off by that, that it’s mostly time that the yogurt just needs to sit unattended, and that the actual work is very little (and is worth it when you think how a tiny container of Greek yogurt costs $1 or more).
The things you’ll need:
1 gallon of milk (I’d recommend using organic whole milk)
½ cup of plain yogurt to use as your starter
Crock pot
A kitchen thermometer
The only tip we have to add to the recipe is that after you cool the milk and before adding the starter yogurt would be to skim off the layer of film that forms on top of the milk. It’s not necessary, but my friend said it’s better to skim off the film than mix it in to keep the yogurt uniformly smooth.
I love tabouli salad (it’s a Middle Eastern salad that is so refreshing and healthy!), and this is a neat spin on it. Usually tabouli contains bulgur wheat, but this recipe uses shelled hempseeds instead of the wheat- a neat idea that had never even occurred to me.
Ingredients:
• 1 cup fresh parsley
• 1/2 cup fresh mint leaves*
• 1/4 teaspoon sea salt (I used 1/4 + 1/8 teaspoon)
• 4 medium yellow vine or Jersey tomatoes, chopped (I used 2-3 large red tomatoes)
• 1 cup shelled hemp seeds
• 2 tablespoons hemp oil (I used olive oil)
• 2 tablespoons freshly squeezed lemon juice
*If I can’t find mint leaves, usually I’ll just substitute the mint for a bit more parsley, or even some fresh spinach. Another nice option is adding a bit of green onions to this recipe. I also usually add a bit more olive oil and lemon juice.
I absolutely love pumpkin pie, and this is a perfect version for guests who are dairy free. The recipe also includes an easy recipe for pie crust, though we do have frozen pre-made gluten free pie crusts available at the store if needed. Also, this recipe uses a whole can of pumpkin (maybe it's just me, but it drives me insane when a recipe only uses a partial can of pumpkin).
Crust:
Filling:
Who doesn't love stuffing on Thanksgiving- or at any time, really. Here are two great gluten-free stuffing recipes- the first is more elaborate, and the second is a great basic recipe that is easy to customize (though in truth, even with all the gourmet stuffing recipes everywhere, it's the basic recipes that have always been my favorites).
Ingredients
1 loaf of Udi’s Whole Grain Gluten Free Bread
1 loaf of Udi’s White Sandwich Gluten Free Bread
1/4 cup of fresh flat-leaf parsley
3 tablespoons of fresh sage
Salt and pepper to taste
1 cup of unsalted butter or margarine
2 onions (or 1 large onion)
1/2 cup of chopped fennel
1/2 cup of chopped celery
2 large eggs, lightly beaten
1 cup low sodium chicken broth
1/2 cup heavy cream
1 loaf gluten-free sandwich bread, diced into 1-inch cubes
1 large yellow onion, peeled and diced
2 stalks celery, diced
2 tablespoons chopped fresh sage
2 large eggs
3 cups chicken stock, heated (feel free to use vegetarian broth if desired)
We also have gluten free and vegetarian gravy mixes available at the store.
If you haven't eaten Brussels sprouts recently, it's time to give them a try- they're full of vitamins and minerals as well as potent anti-cancer nutrients. Miso is a fermented soybean paste found in the refrigerated section at the health food store. It's delicious and gives this recipe a wonderful and unexpected savory flavor.
Makes 4 servings
Ingredients:
1 pound Brussels sprouts
1 ½ tablespoons olive oil
2 ½ tablespoons white miso paste
1 tablespoon maple syrup
1 tablespoon cider vinegar
1 teaspoon low sodium tamari or soy sauce
½ teaspoon Sriracha or other hot sauce (optional)
I am all about microwave mug cooking. I won't pretend it's the most gourmet way to bake, but you just can't beat a single serving dessert that's ready in five minutes or less from start to finish.
Ingredients:
2 tablespoons coconut flour
½ teaspoon baking powder
½ teaspoon pumpkin pie spice
1 egg
2 tablespoons pumpkin puree
2 tablespoons melted coconut oil
1.5 tablespoons maple syrup
¼ teaspoon vanilla extract
These are simple to put together and make a great, quick fall breakfast. They store well too!
Ingredients:
Optional add-in ideas: white chocolate chips, regular chocolate chips, raisins, chopped walnuts
