Below are some of our favorite recipes that are not only healthy, but delicious!

 

 

 

 

Berry Healthy Muffins

Ingredients:

  • 2 cups flour ( I use 1 cup unbleached white and 1 cup wheat)
  • ½ cup sugar (I use raw or turbinado sugar)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt (I use sea salt)
  • 1 ½ cups of fresh or frozen berries (raspberries or blueberries)
  • 2 eggs lightly beaten
  • 1 cup Almond milk (regular milk or sour cream would also work)
  • ½ cup oil (I use coconut oil, melted)
  • ½ teaspoon vanilla extract

 

Directions:

  1. In large bowl, mix the flour, sugar, baking powder and soda, and salt; add berries and toss gently.
  2. Combine eggs, milk, oil and vanilla, mix well.
  3. Stir dry into wet ingredients and mix until just moistened.
  4. Line muffin tin with paper liners. Fill cups 2/3 full. Bake at 400 for 18-22 minutes.
  5. Toothpick will come out clean from center when done.
  6. Let cool for 5 minutes before transferring to wire rack.

*Do not thaw berries out if frozen

09 Feb 2012
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Avocado Salad

Ingredients:

  • 3 avocados, diced
  • 2 medium sized tomatoes, seeded and diced
  • 1 can black beans, drained and rinsed
  • 1 cup corn
  • 1/3 cup finely chopped cilantro
  • 2 cloves of garlic, minced (optional)
  • 1 TBS lime juice
  • 1 tsp cumin
  • dash of cayenne (optional)
  • Kosher salt to taste

Directions:

Carefully stir all ingredients together. Chill. Serve as a side dish or with tortilla chips.

 

08 Feb 2012
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Fresh Salsa

Ingredients:

  • 2 tomatoes
  • ½ sweet onion
  • ½ lime
  • ¼ tsp garlic
  • Handful of fresh cilantro
  • 1-2 jalapenos to taste
  • A squirt of the juice from jalapenos
  • Salt and pepper to taste

Directions:

Chop all ingredients well, or use food processer and mix well.

Serve on tacos or with chips!

 

07 Feb 2012
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Conjee Recipe

Conjee is an old Asian recipe that is very easily digested and very soothing. It makes a great breakfast porridge, and is especially good to eat when one is sick.

Ingredients:

  • 1 cup brown rice
  • 6 cups of water

Directions:

Cook in a crock pot for 5 to 6 hrs ( or on the stove on low ). Cook until the rice is very soft and absorbed by most of the water.

This is good plain, or with almost anything added to it. Nuts, fresh or dried fruits, spices, etc.
06 Feb 2012
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