Weekly News & Insights

Submitted by Donna N.

INGREDIENTS:

1 package of silken tofu (soft can be used but not as creamy)

1/2 cup cocoa

1/2 cup maple syrup/agave nectar mixture

About 1/3 cup almond butter

2 bananas

About 1/3 Shredded coconut

Dash of vanilla

DIRECTIONS:

Blend all ingredients in a Cuisinart, Vitamix or blender of choice

Let set for several hours in fridge for flavors to blend.

Great for dipping fruit in, to mix in oatmeal or make a parfait with granola

Submitted by Donna N.

INGREDIENTS:

One can of organic diced tomatoes

ó small sweet onion- diced

1/3 bunch of cilantro

Salt and pepper taste

Juice of 1 lime

Dash of cumin

1 small jalapeno – cut white out of center to reduce heat (or just use a little cayenne for heat)

DIRECTIONS:

Puree above ingredients together and serve.

Submitted by Allison L.

INGREDIENTS:

3 Large Eggs-or Egg Replacement

1/4 Cup Coconut Flour

3/4 Cup Sunbutter or Almond Butter

1 1/2 tsp Cinnamon

1/2 Cup 100% Maple Syrup-Grade B preferred

2 tsp Nutmeg

1/2 Cup Pumpkin Puree (homemade or canned)

2 tsp baking powder

3 Tbs Softened Coconut Oil

1/2 tsp Lemon Zest

2 tsp Fresh Lemon Juice

1/2 tsp Ginger

1 tsp Vanilla Extract

1/4 tsp Sea Salt

DIRECTIONS:

1. Preheat oven to 350 F

2. Lightly grease a glass or metal loaf pan (about 8.5 x 4.5), then place a piece of parchment paper on the bottom of the pan.

3. In a high-speed blender or food processor, combine the eggs, sunbutter, maple syrup, pumpkin puree,coconut oil, lemon juice, and vanilla. Puree for 30 seconds until smooth and creamy.

4. Add the coconut flour, cinnamon, nutmeg, baking powder, lemon zest, ginger, and sea salt. Blend again for30 seconds until well combined.

5. Pour the batter into the prepared loaf pan. Bake for 40-45 minutes, until a toothpick comes out clean.

6. Remove the loaf from the oven and allow to cool in the pan for 15 minutes. Remove from the pan and cool completely before eating, about 2 hours. Store tightly wrapped in the refrigerator.

Submitted by Jan D.

PREHEAT OVEN TO 400 DEGREES

INGREDIENTS:

3 APPLES (HONEY CRISP OR ANY TYPE THAT IS SWEET & BAKES WELL)

4-5 STALKS OF CELERY

1 SMALL SWEET ONION (VIDALIA)

1 BAG OF DRIED CRANBERRIES

1 TBL HONEY (APPROX – YOU MAY WANT TO ADD MORE)

1 TBL EXTRA VIRGIN OLIVE OIL (APPROXIMATE)

DASH OF SALT (ONLY IF YOU WANT)

DIRECTIONS:

CHOP APPLES, CELERY & ONION INTO THE SIZE YOU WOULD USE FOR A STUFFING. PUT ALL INTO A LIGHTLY

SPRAYED BAKING DISH. MIX IN HALF OF THE CRANBERRIES AND ADD A DASH OF SALT (IF YOU WANT). DRIZZLE

HONEY & OLIVE OIL AND MIX LIGHTLY.

PLACE IN OVEN AND BAKE UNTIL SOFT. ADD THE REMAINING CRANBERRIES AND ENJOY.

Submitted by Trina H.

INGREDIENTS:

1 cup millet

1.5 tablespoons olive oil

3/4 pound Brussels sprouts - trimmed and roughly chopped

1/2 yellow onion - sliced

3 cups sliced mushrooms

1/4 cup cream (cashew sour cream from the party would be a great substitute!)

1 tablespoon fresh sage

2 tablespoons lemon juice (optional)

DIRECTIONS:

Toast millet in a medium pot over medium heat until golden brown. (3-5 minutes)

Add 2 cups water, bring to boil, cover, and simmer until liquid is absorbed (20-25 mins.)

Meanwhile, heat 1/2 tablespoon oil in a large skillet over medium high heat.

Add Brussels sprouts and onion to oil and cook to golden brown (5-ish minutes) and transfer to a large bowl.

Add remaining oil and mushrooms and cook until golden brown (5-ish minutes).

Submitted by Laura P.

INGREDIENTS:

Kale Leaves

2 Tbs. Olive Oil

Salt and Pepper

DIRECTIONS:

Tear kale leaves into bite size pieces

Combine/toss with olive oil

Season with salt and pepper to taste

Place leave in a single layer on cookie sheet

Bake at 350 degrees until crisp

Submitted by Donna N.

INGREDIENTS:

2 avocados – cut avocado in half and scoop out meat – keep pit

Juice of 1 lime

1/3 bunch of cilantro – more or less to taste

Salt to taste – start with tsp

ó small onion diced

Dash each of onion and garlic powder

*If you are following Dr. Mitchell’s “Extended Food List” – add 2 Roma tomatoes chopped and some cumin, and cayenne for heat

DIRECTIONS:

Mix all and puree or mash by hand with a fork.

Keep in bowl for 2-3 days with it pit to help keep it fresh

Submitted by Margaret S.

INGREDIENTS:

Green Beans

Garlic

Acorn Squash

Almonds

Raspberries

DIRECTIONS:

Sauté: Green Beans, Garlic, Acorn Squash, Almonds and Raspberries.

Add salt and pepper to taste.

Submitted by Donna N.

INGREDIENTS:

4-5 cups oats

1-2 cups nuts - mix of slivered almonds, cashew pieces, walnut pieces, pumpkin seeds

1/3 cup coconut oil

About 2/3 cup maple syrup/agave nectar blend

2 tbsp honey

1-2 tsp each of vanilla and almond extract

Shredded coconut – or flake

Cinnamon – to taste

Sea salt – to taste

DIRECTIONS:

Mix all and bake at 200-250 for about 2 hours

This is super versatile so you can play around with different ingredients you like. Just mix it all to a taste you like

and once you bake it, it only gets better. I like to use this for cereal with rice or soy milk in the morning.