Keto Breakfast Egg scramble 2 egg yolks (save whites for other keto recipes!) 1 egg whites 4-5 T. butter Guacamole or avocado Herb Puree 1 turkey sausage link salt to taste To prepare: Scramble eggs in lots of organic pasture butter and season. Top with guacamole or avocado. Fry sausage according to package instructions.
An acidifying breakfast: Tofu scramble 3 oz. firm tofu 1/4 cup green pepper (chopped) 1/4 cup red pepper (chopped) 1 tsp. chopped onion pinch of cilantro pinch of garlic slice of lime 2 Tbsp. salsa 1/2 oz low-fat grated cheddar cheese 1/2 sprouted wheat tortilla.To prepare: Scramble tofu in a pan with a little olive
This recipe is fun for people of all ages, and a great way to avoid processed sugar during the holidays. For small children, you can use this as example of how food can be creative, fun and aesthetically pleasing as well as tasty to the palate! 2 apples 2 mangos fresh raspberries blackberries &/or blueberries
1 c. whole mung beans 1/2 medium red onion 1-2 T. fresh ginger juice of 1 lime 1/2 bunch cilantro 1 green chile (jalapeno) Soak the mung beans overnight and then rinse the beans and let sit in a sieve with a wet papertowel surrounding the beans. Rinse 2-3 times per day to keep moist.
Organic White or Blue corn tortillas* 1 large butternut squash 1 T coconut oil Juice of 3 limes. 1 T. chili powder 5 cloves garlic-diced or minced. 1 T. cumin 1 tsp. salt (or tamari) 2 t. oregano Chévre or cheddar-if allowed Green or red salsa (recipe below) * Substitutes: Instead of corn tortillas, try
Dry Ingredients : Four flour bean mix 2 ? cups Salt ?+teaspoon Unflavored gelatin 1 ?+ teaspoons Brown sugar or any sweetener 1 ? tbs Chopped hazelnuts ? cup (optional) Sesame seeds 1 tbs (optional) Poppy seeds 1 teaspoon (optional) Flax seeds 1 teaspoon (optional) Raisins ? cup (optional) Wet Ingredients : Honey 3 tbs
Pickled Ginger Cup fresh ginger root, thinly sliced Cup fresh turmeric root, thinly sliced (if available, otherwise double the ginger) Lemon juice to cover Tsp sea salt Glass jar with non-metal lid, 4 oz or 8 oz is a good size to start with Directions: Scrub the ginger and/ or turmeric to remove and dirt
Olive Oil Hazelnuts, chopped Garlic, minced Greens (Collard Chard or Spinach) Balsamic vinegar Freshly ground pepper Heat a skillet over medium heat. Heat a tablespoon or two of olive oil in the pan. Add a handful of chopped hazelnuts and sauté for a couple of minutes. Add a clove of minced garlic, then immediately add
Kale (or mustard greens, beet greens, chard or any greens) Olive Oil Onions, chopped Garlic, minced Mushrooms, sliced (best with portobello but any kind will do) Soy sauce Pepper Maple syrup Sauté onions in some olive oil until caramelized. Add garlic and mushrooms and sauté. Add greens chopped into 1 inch peices, add 1-2 tsp
This recipe is a high fat, high calorie dessert that’s great for cancer patients. The ginger is also an anti-natusea spice, good for those going through chemotherapy. Ingredients: 1 can coconut milk (full fat) 1 lime, zested 2 Tbsp fresh ginger, finely chopped Maple syrup or honey Dash of cream (optional) Place coconut milk in