Ingredients: 1 cup fresh oregano leaves 1 cup green onions, coarsely chopped 4 Tbs. fresh cilantro, coarsely chopped 2 small garlic cloves Juice of two lemons 3/4 Tbs. melted coconut oil, ghee or extra virgin olive oil 1 tsp. fine grind celtic sea salt 4 organic chicken breasts 1. Combine first eight ingredients (everything but the chicken breasts) in a food processor bowl and process until minced 2. Place chicken in a casserole dish and spread fresh herb mixture over
Ingredients: 1 1/2 c Cut-up cooked chicken 4 Tbsp Ghee/margarine 2/3 c Finely chopped onion 1 pk (10 oz) frozen chopped Broccoli, thawed and Drained 1 1/3 c Rice Milk/milk substitute/water 3 Eggs 3/4 c Ozma Mix 1/4 ts Pepper 1/8 ts Dried thyme leaves Heat oven to 400 degrees. Mix the ghee, chicken, onions and broccoli in a greased (with palm shortening) pie plate, 10 x 1 1/2 inch. Beat remaining ingredients with wire whisk or hand beater until well
Ingredients: 1 cup coarsely chopped organic strawberries (conventional strawberries can have up to 8 different pesticides used on them.) 1 tbsp orange juice 1 green onion, finely chopped 1 tsp. gfcf Dijon-style mustard (Annie’s naturals is a good brand, but check the label anyway because not everything they make is allergen-free.) 2 Tbsp. dried currants 2 Tbsp. red wine vinegar Mix all ingredients. Chill and serve with grilled chicken or fish.
Ingredients: 2 15 oz cans kidney beans 1 tsp ghee/oil 1 cup of allergen-free salsa (I love Desert Pepper brand!) Cook beans in ghee/oil, mashing while cooking. When heated add salsa. Heat for one minute. Serve with chips or raw veggies.
Ingredients: 2 egg yolks, room temperature 1 teaspoon of allergen-free dijon style mustard, Annie’s is a good brand ( or make your own!) 1 ½ tablespoons lemon juice ¾ – 1 cup extra Virgin Olive oil or sunflower oil for a milder taste, or a combination. Pinch of sea salt. Blend all ingredients in a blender, or food processor, except the oil. The oil must be added one drop at a time. Some food processors have an attachment that lets
Ingredients: 1 teaspoon gfcf Dijon style mustard (or make your own) 2 tablespoons plus 1 teaspoon red wine vinegar ½ cup extra virgin olive oil 1 tablespoon expeller pressed flax oil ½ teaspoon finely chopped fresh parsley ½ teaspoon finely chopped fresh basil ½ teaspoon finely chopped fresh oregano 1 clove garlic, mashed in garlic press Mix ingredients, adding oils in a thin stream, stirring all the while with a fork, until oil is emulsified. Use immediately.
Ingredients: 2 cans chick peas (or 3 cups soaked and cooked), drained & rinsed 2-3 cups Parsley 2 large green onions, cut in large pieces 6 Tbs. tahini 6 Tbs. lemon juice ~1tsp salt (to taste) if desired: cumin & cayenne to taste Place garlic green onions and parsley into food processor/blender and mince Add chick peas, tahini, lemon juice and salt. Puree until it reaches desired thickness (some like it chunky some like it smooth – kiddos usually like it
Ingredients: 1/2 cup vinegar (we use rice vinegar because of allergies – most vinegars should work OK) 1/3 cup dry mustard 1/4 cup water 3/4 cup brown sugar or if you want it less sweet, 1 T honey. 2 eggs, beaten In medium saucepan, mix together rice vinegar and mustard. Use whisk, it really makes a difference. Add rest of ingredients and bring to a slow boil. Be sure to stir constantly. Cook and stir about 10 minutes. Makes two
Ingredients 2 cups mayo (watch for allergens!) 2 Tbs. dill (or more to taste) salt to taste Mix mayo, dill and salt. (That’s it!)
Ingredients: 2 cups dried apricots 1 3/4 cup apple juice (divided) 2 teaspoons arrowroot powder pinch sea salt Place apricots in small pan with 3/4 cup apple juice. Simmer about 15 minutes, or until soft and most of the liquid is absorbed. Puree in food processor or mash well with a spoon. Pour remaining 1 cup apple juice into pan. Add arrowroot and stir until dissolved. Turn heat to medium-low. Stir in apricot puree. Simmer 2 to 3 minutes, or