This Catalonian dish can be a delicious vegetarian addition to any meal, or add serrano ham to create adish fit for carnivores. Ingredients: 2 cups water 1/2 teaspoons salt 2 pounds Swiss chard, stems removed and leaves coarsely chopped (Chard can be substituted for spinach.) 1/4 cup olive oil 1/4 cup pine nuts 1/4 cup raisins, soaked in hot water and covered for one hour Over high heat, bring water to a boil. Add salt and Swiss chard. Cover and
Ingredients: Salsa: 1 avocado, peeled, pitted and chopped 4 Tbsp. lime juice 1 cup chopped peaches 1 cup red or green bell pepper 2 green onions, finely chopped 1/4 cup chopped fresh cilantro 1/2 tsp. chopped garlic 1/4 tsp. sea salt 1/8 tsp. ground black pepper The Rest: 1 lb. wild-caught salmon filets (or go with chicken if you are nervous about toxins in seafood. Wild-caught is your best bet for salmon.) 1/4 tsp. sea salt 1/8 tsp. ground black
Ingredients: 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks 1 teaspoon sea salt and pepper, or to taste 1 1/2 tablespoons olive oil 2 tablespoons gfcf curry powder (make your own) 1/2 onion, thinly sliced 2 cloves garlic, crushed 1 (14 ounce) can coconut milk 1 (14.5 ounce) can stewed, diced tomatoes 1 (8 ounce) can tomato sauce 3 tablespoons honey 1.Season chicken pieces with sea salt and pepper. 2.Heat olive oil and curry powder in a large
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: 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
The recipe is based on one by Matt Amsden in RAWVolution. The cherries can be replaced with pretty much any combo of berries. These were delicious, and very filling. We took them when we went on vacation and they made a great on the run breakfast. Ingredients: 2 cups raw almonds 1 cup raw walnuts ( I used pecans, since I am allergic to walnuts, and it was yummy.) ¾ cup flax seeds 3 cups cherries 1½ cups raisins Preparation