Pura Vida Original Recipes
In order to eat healthy we have to cook healthy!
Below are some of my favorite quick and easy recipes - all made from natural, whole, nutrient-dense, minimally processed foods. I pride myself on offering our members healthy whole foods recipes that contain no white flours, no white sugar, no trans-fats, and no artificial (fake!) foods. I use natural and organic animal products when available, and most often cook with gluten-free ingredients. I am happy to take requests for recipes you'd like to see, as well as any recipes you have that need a healthy makeover. Enjoy and happy cooking! ~Sara Kosick
Creamy Avocado Cilantro Dressing
eatingwell.com
1/2 ripe avocado
3/4 cup packed fresh cilantro
1/2 cup nonfat plain yogurt
2 scallions, chopped
1 clove garlic, quartered
1 tablespoon lime juice
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup packed fresh cilantro
1/2 cup nonfat plain yogurt
2 scallions, chopped
1 clove garlic, quartered
1 tablespoon lime juice
1/2 teaspoon sugar
1/2 teaspoon salt
Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender. Pulse until smooth. Enjoy!
Root Roast
1 medium sweet potato, peeled, cubed
2 medium beets, peeled, cubed
2 T olive oil
1 tsp fresh rosemary
Sprinkle salt & pepper
2 medium beets, peeled, cubed
2 T olive oil
1 tsp fresh rosemary
Sprinkle salt & pepper
Preheat oven to 375. Mix all ingredients in baking dish (casserole dish), and place in oven covered for 30 minutes. Uncover and let bake another 15-25 minutes depending on desired consistency/firmness. Enjoy with your favorite protein and a green salad!
Island Sweet Potatoes
3-4 small sweet potatoes or yams
1/2 can organic coconut milk (full fat for best flavor)
1 banana
1 t cinnamon
1 T grated fresh ginger
1/2 can organic coconut milk (full fat for best flavor)
1 banana
1 t cinnamon
1 T grated fresh ginger
Wash, peel, and chop potatoes into quarters and boil until soft. Mash potatoes & banana in mixing bowl; and mix in remaining ingredients. Serve hot & enjoy!
Kohlrabi Thai Salad
2-3 Purple Kohlrabi (peeled, shredded)
1 carrot (peeled, chopped)
1/4 white onion (finely chopped)
1 c spinach (finely chopped)
1/4 c chopped cliantro
1/2 red pepper (finely chopped)
1 t fresh grated ginger
1 T olive oil
1 t peanut sauce
1 t apple cider vinegar
1 T honey or agave nectar
salt & pepper to taste
1 carrot (peeled, chopped)
1/4 white onion (finely chopped)
1 c spinach (finely chopped)
1/4 c chopped cliantro
1/2 red pepper (finely chopped)
1 t fresh grated ginger
1 T olive oil
1 t peanut sauce
1 t apple cider vinegar
1 T honey or agave nectar
salt & pepper to taste
Combine all ingredients in mixing bowl, serve chilled in whole wheat wrap with tofu, or as a side salad to any meal!
Summer Peach & Kale Saute
3-4 large Kale leaves (washed and removed from stem)
1/4 c chopped white onion
1 organic peach (chopped)
1 T olive oil
1 t red wine vinegar
salt & pepper to taste
1/4 c chopped white onion
1 organic peach (chopped)
1 T olive oil
1 t red wine vinegar
salt & pepper to taste
Add olive oil to skillet, and saute onions for 2 minutes. Add kale, stir and saute for another 2 minutes. Add chopped peach and vinegar, and saute another minute or two. Remove from heat and serve as a side dish to your favorite dinner or enjoy as an afternoon snack.
Red, White & Green Eggs
2 farm fresh eggs
1/2 heirloom tomato (diced)
2 large Red Chard leaves (washed and removed from stem, torn in pieces)
2-3 basil leaves (finely chopped)
1 tsp olive oil
salt and pepper to taste
1/2 heirloom tomato (diced)
2 large Red Chard leaves (washed and removed from stem, torn in pieces)
2-3 basil leaves (finely chopped)
1 tsp olive oil
salt and pepper to taste
Fry your two farm fresh eggs over easy in olive oil and set aside. Toss your chard, tomato, and basil in the same skillet and saute just until slightly wilted (2 minutes), and top off your eggs with a healthy dose of vegetables.
Raw Chocolate Ice Cream
3 bananas
3 T pure cocoa powder
2 T raw, unsalted tahini
8 packets of stevia
6 organic dates, pitted
3-4 cups ice cubes
3 T pure cocoa powder
2 T raw, unsalted tahini
8 packets of stevia
6 organic dates, pitted
3-4 cups ice cubes
Place bananas, cocoa powder, tahini, stevia, dates, and 1 cup of the ice in a blender. Slowly add the remaining ice cubes as long as the mixture is flowing and blending well. You may not need all cups of ice, and you may add a little coconut water to preferred consistency. Makes about 4 cups; ready to eat; freeze leftovers.
Open-Faced Pizza Sandwich (Gluten- Free)
2 slices Udi's gluten-free bread
2 slices 100% organic deli turkey
Handful of spinach
4 T tomato sauce
1 oz. mozzarella cheese, shredded
dried oregano, to taste
2 slices 100% organic deli turkey
Handful of spinach
4 T tomato sauce
1 oz. mozzarella cheese, shredded
dried oregano, to taste
Preheat oven to 400. Layer all ingredients on top of the two slices of bread open faced; cheese and oregano being sprinkled on last. Place on a baking sheet and in the oven for 5-10 minutes, until cheese is fully melted.
Seaweed Salad
2 oz. soaked arame seaweed
1/2 cup red bell peppers, chopped
1/2 cup pineapple, chopped
1/4 cup basil, sliced
1/4 cup soy sauce
3 T rice wine vinegar
2 t sesame oil
1/2 cup red bell peppers, chopped
1/2 cup pineapple, chopped
1/4 cup basil, sliced
1/4 cup soy sauce
3 T rice wine vinegar
2 t sesame oil
Mix all ingredients, toss and serve.
Homemade Almond Milk
1 cup raw almonds
2 cups water
2 dates, pitted
1 t vanilla
2 cups water
2 dates, pitted
1 t vanilla
Soak almonds in water for 8 hours. Drain almonds and add to a blender or food processor, along with the dates and vanilla. Slowly add 2-3 cups of water, depending on how much milk you want to make. Blend for 3-5 minutes. Pour contents into a cheese cloth of nut milk bag and strain liquid through. (I use a large bowl to strain into.) Will keep in the fridge for 4-5 days.
Tempeh Stir-Fry
1 package Tempeh*
1 c broccoli, chopped
1/2 c chopped red pepper
6 asparagus spears, chopped
1/2 c chopped yellow onion
1 T grated ginger
2 cloves garlic
1/4 c peanuts
1/4 cup cilantro
1 T peanut sauce
1 T low-sodium soy sauce
1 T olive oil
1 c broccoli, chopped
1/2 c chopped red pepper
6 asparagus spears, chopped
1/2 c chopped yellow onion
1 T grated ginger
2 cloves garlic
1/4 c peanuts
1/4 cup cilantro
1 T peanut sauce
1 T low-sodium soy sauce
1 T olive oil
In large sauce pan heat olive oil, ginger, onion, and garlic on medium heat for a few minutes. Meanwhile chop tempeh in 1 inch cubes, and add to stir fry along with broccoli, asparagus, and red pepper. Saute for 10-12 minutes or until Tempeh is golden brown on each side. Add peanut and soy sauce, stir for a few extra minutes. Serve in a bowl and garnish with peanuts and cilantro.
*Tempeh is fermented soy beans! Great source of protein, and healthy bacteria. Nutty, grainy taste.
*Tempeh is fermented soy beans! Great source of protein, and healthy bacteria. Nutty, grainy taste.
Butter Lettuce Buffalo Burger
1 grass-fed buffalo patty
2 large butter lettuce leaves
1/8 c gorgonzola
1/2 c chopped mushrooms
1/4 c chopped red onion
1 T low-sodium soy sauce
1 T olive oil
2 large butter lettuce leaves
1/8 c gorgonzola
1/2 c chopped mushrooms
1/4 c chopped red onion
1 T low-sodium soy sauce
1 T olive oil
Fire up the grill! Prepare chopped mushrooms and onion and saute in olive oil and soy sauce over medium heat until soft. When the grill is hot, add buffalo burger and cook about 6 minutes per side. Add the gorgonzola to the burger and allow to melt on the grill for a minute or two. The butter lettuce acts as your bun for reduced calories and a healthy substitute. Load your burger with the sauteed mushrooms and onions and enjoy. You may need an extra napkin! Great along with sweet potato fries.
Sweet Potato Fries
1 large sweet potato
1 T olive oil
1 t chili powder
salt and pepper to taste
1 T olive oil
1 t chili powder
salt and pepper to taste
Preheat oven to 375 degrees. Wash and peel sweet potato and cut into french fry strips. In a bowl coat the potato strips in olive oil, chili powder, and salt & pepper. Spread over a baking sheet and bake for 20 minutes, flipping the strips half way through. Fries will be soft not crispy, but yummy none-the-less!
Mango-Coconut Chutney
1 large mango, diced
3 green apples, chopped
1 c diced red onion
1 c shredded coconut
1/2 t cayenne
2 t allspice
pinch of salt
1 t cardamom
2 T agave
1 t turmeric
2 t lemon juice
3 green apples, chopped
1 c diced red onion
1 c shredded coconut
1/2 t cayenne
2 t allspice
pinch of salt
1 t cardamom
2 T agave
1 t turmeric
2 t lemon juice
Mix all ingredients in food processor until desired consistency. Add to grilled chicken, roasted vegetables, as a dipping sauce for your sweet potato fries, or as an appetizer with crackers and cream cheese.
Raw Blueberry Crumble
1 cup raw almonds, soaked overnight in water
6 pitted dates
1 t cinnamon
1/2 t nutmeg
2 c fresh blueberries
1-2 T agave (if extra sweetness is needed)
6 pitted dates
1 t cinnamon
1/2 t nutmeg
2 c fresh blueberries
1-2 T agave (if extra sweetness is needed)
Drain and chop almonds in food processor, add dates, cinnamon, and nutmeg and process until well mixed. Toss in a bowl with blueberries and drizzle with agave nectar to finish. Great substitute for cereals, healthy snacks, as a soy/wheat/dairy alternative. Can keep in fridge for up to 3 days.
Asian Cilantro Marinade/Dressing
1/2 C chopped cilantro
1 T chopped ginger
1-2 cloves chopped garlic
1/2 fresh squeezed lime
1 T soy sauce
1 T olive oil
1 T chopped ginger
1-2 cloves chopped garlic
1/2 fresh squeezed lime
1 T soy sauce
1 T olive oil
Mix all ingredients in bowl, may add more olive oil or soy sauce to preferred taste and consistency. Use as a dressing in your salads, on top of grilled chicken or seared tuna, or as a marinade for your favorite shrimp dish.
Mayo-less Tuna Salad
1 can water packed Albacore tuna
1/2 chopped tomato
1/4 chopped red pepper
handful chopped cilantro
1 T olive oil
1 t apple cider vinegar
1 t agave nectar
salt & pepper to taste
1/2 chopped tomato
1/4 chopped red pepper
handful chopped cilantro
1 T olive oil
1 t apple cider vinegar
1 t agave nectar
salt & pepper to taste
Drain tuna and pour contents into mixing bowl. Add all other ingredients, mix, and serve with rice crackers or over mixed greens!
Breadless Turkey Sandwich
1 red bell pepper
2 T hummus
1 c spinach
1 t olive oil
6 slices turkey
salt & pepper to taste
2 T hummus
1 c spinach
1 t olive oil
6 slices turkey
salt & pepper to taste
Wash and slice bell pepper lengthwise so that you have two halves. Sautee spinach in olive oil over medium heat for 2-3 minutes. Layer open-faced pepper with hummus, spinach, and turkey. Enjoy!.
Oven Baked Kale Chips
bunch Kale
2 T olive oil
1 T apple cider vinegar
half squeezed lemon
salt & pepper to taste
1 T apple cider vinegar
half squeezed lemon
salt & pepper to taste
Wash and dry kale, then remove leaves from the stem. Tear into pieces about the size of chips and put into mixing bowl. Hand mix in oil, vinegar, and lemon, and a little salt and pepper. Place on a baking sheet and bake at 375 for 10-15 minutes, until edges are crispy, not burned!
Wild Rice Casserole
1 c long-grain brown rice
1 c wild rice
1/2 c pine nuts
6 c water or low-sodium chicken broth
1/2 c sliced mushrooms
1/2 onion, chopped
1 block extra firm tofu, cubed
2 T low-sodium soy sauce
1/2 t each of basil, thyme, sea salt
1 c wild rice
1/2 c pine nuts
6 c water or low-sodium chicken broth
1/2 c sliced mushrooms
1/2 onion, chopped
1 block extra firm tofu, cubed
2 T low-sodium soy sauce
1/2 t each of basil, thyme, sea salt
Preheat oven to 350. Wash and rinse rice. Toast pine nuts over medium heat in frying pan (should be golden, just takes a few minutes). Spray casserole dish with cooking spray, place water and rice in casserole and arrange the remaining ingredients on top (don't mix in). Cover and bake until water is absorbed, takes about 1 and 1/2 hours. Garnish with parsley.
Stir-Fried Noodles & Bok Choy
1 box rice noodles (thin)
1 T soy sauce
1 T teriyaki sauce
2 T dry sherry
1 t minced ginger
2 t olive oil
1 bunch chopped bok choy
1/2 c thickly sliced mushrooms
1 sliced green onions
shrimp or chicken, optional
1 T soy sauce
1 T teriyaki sauce
2 T dry sherry
1 t minced ginger
2 t olive oil
1 bunch chopped bok choy
1/2 c thickly sliced mushrooms
1 sliced green onions
shrimp or chicken, optional
Cook pasta in pan of lightly salted boiling water for 5 minutes. Drain well and set aside. Mix soy sauce and teriyaki sauces, sherry and ginger in small bowl. Heat oil in large frying pan (or wok). Add bok choy and mushrooms and stir fry for 2 minutes. Pour in sauce, add the pasta and stir-fry for another 2 minutes. Garnish with green onion. Add shrimp or chicken, if desired.
Raw Marinara Sauce
1 ripe tomato
1/2 red bell pepper
5 whole sun-dried tomatoes
2 basil leaves
1 stem fresh oregano
1 stem fresh parsley leaves
1 T olive oil
1 clove garlic
1/4 t onion powder
1/4 t sea salt
pinch black pepper
pinch cayenne pepper
1/2 red bell pepper
5 whole sun-dried tomatoes
2 basil leaves
1 stem fresh oregano
1 stem fresh parsley leaves
1 T olive oil
1 clove garlic
1/4 t onion powder
1/4 t sea salt
pinch black pepper
pinch cayenne pepper
Mix all ingredients in a food processor and you're ready to go! Enjoy as a vegetable dip with carrots and cucumbers, on top of spaghetti squash, or your favorite pasta. Serves 2.
Healthy Enchiladas
2 organic boneless, skinless chicken breasts
2 zucchinis, shredded in ribbons
2 carrots, shredded in ribbons
1 c frozen spinach
1 yellow onion, chopped
8 corn tortillas
2 c jack cheese
1 can Hatch Green Chile Sauce
1 T olive oil
2 zucchinis, shredded in ribbons
2 carrots, shredded in ribbons
1 c frozen spinach
1 yellow onion, chopped
8 corn tortillas
2 c jack cheese
1 can Hatch Green Chile Sauce
1 T olive oil
Preheat oven to 350º. Grill chicken for 5-6 minute per side, and slice into strips, set aside. Shred or chop all vegetables and sautee in olive oil for 5-10 minutes. Heat tortillas in microwave for 10 seconds. Pour 1/4 can of green chile in bottom of a casserole dish, and get assembly line ready on your counter: tortillas, veggies, grilled chicken, and cheese. Fill and roll tortillas and place in casserole dish, once they are all in pour the remainder of the can of green chile on top and add a light coat of cheese. Bake in over for 15-20 minutes, or until cheese has completely melted. Top with plain Greek yogurt instead of sour cream! Serves 3-4.
Spinach and Beet Salad
2 c spinach
3 beets; 2 red, 1 golden
1 T goat cheese
1 orange
2 cloves garlic
1 T olive oil
Handful of raw hazelnuts
salt & pepper
balsamic vinaigrette dressing
3 beets; 2 red, 1 golden
1 T goat cheese
1 orange
2 cloves garlic
1 T olive oil
Handful of raw hazelnuts
salt & pepper
balsamic vinaigrette dressing
Preheat oven to 400º. Peel and chop beets into quarter-size pieces; chop garlic; and put in casserole dish with olive oil. Add the zest of half an orange to the casserole dish, along with salt and pepper. Put in the oven for 45 minute or until beets are soft. Put spinach, goat cheese, hazelnuts, and chopped orange slices in a salad bowl. Add roasted beets and balsamic dressing. Toss and serve!
Sweet Greens Salad
3-4 large sweet potatoes
2-3 cups fresh cut green beans
1 bunch chard
2-3 cups spinach
2 cloves garlic
1/2 lemon
1 t honey
1/2 t cinnamon
1/4 t ground cloves
1 T olive oil
salt & pepper
Turkey, mashed potatoes, gravy, marshmallow & sweet potato casserole, green bean casserole, salad, dinner rolls, cranberry sauce, stuffing...the list goes on! Why not combine some of your favorite turkey dinner recipes into one and cut down on your total caloric intake for this incredible celebratory meal. Try this salad instead of your many casserole dishes!
2-3 cups fresh cut green beans
1 bunch chard
2-3 cups spinach
2 cloves garlic
1/2 lemon
1 t honey
1/2 t cinnamon
1/4 t ground cloves
1 T olive oil
salt & pepper
Turkey, mashed potatoes, gravy, marshmallow & sweet potato casserole, green bean casserole, salad, dinner rolls, cranberry sauce, stuffing...the list goes on! Why not combine some of your favorite turkey dinner recipes into one and cut down on your total caloric intake for this incredible celebratory meal. Try this salad instead of your many casserole dishes!
Cut and wash green beans, steam until tender, set aside. Peel and cut sweet potatoes into bite size pieces. Saute over medium heat in half the olive oil, stirring occasionally until brown on each side and soft. (12-15min). Once cooked, add spices (cinnamon, cloves) and salt and pepper to taste and set aside. Wash the greens, removed stems and cut leaves into small strips. Heat remaining oil over medium heat, add garlic and cook for 1 minute before adding greens. Sautee until wilted. (5-10 minutes). Combine potatoes, green beans, and cooked greens in large bowl. Add honey and lemon juice, stir and serve! Makes 6-8 servings.
Tempeh Tostada Salad
1 lb tempeh, cut in strips
1 bunch red leaf lettuce
1/2 red onion
2 diced tomatoes
1 avocado, diced
1/2 c diced cilantro
1 small red bell pepper, diced
1/4 c feta cheese
1-2 c crumbled corn chips
Dressing:
3 T olive oil
2 T cider vinegar
1 t mustard
1 t paprika
1 T agave nectar
1 t sea salt
1 bunch red leaf lettuce
1/2 red onion
2 diced tomatoes
1 avocado, diced
1/2 c diced cilantro
1 small red bell pepper, diced
1/4 c feta cheese
1-2 c crumbled corn chips
Dressing:
3 T olive oil
2 T cider vinegar
1 t mustard
1 t paprika
1 T agave nectar
1 t sea salt
Cut tempeh into strips and saute in olive oil until golden brown. Meanwhile chop all salad ingredients and mix in a mixing bowl. Fold in tempeh, homemade dressing and serve. Serves 4.
Thai Beef Salad
12 c water
1 1/2 lbs lean beef tenderloin
3 bay leaves
salad ingredients
2 large bag/boxes of baby arugula & spinach
1 c fresh mint leaves
1 c fresh cilantro leaves
2 bunches of radish, washed and thinly sliced
1 medium red onion
2 T lemon zest
dressing
1/4 c olive oil
1/4 c fresh lime juice
1 T low-sodium soy sauce
1 t agave nectar
1 1/2 lbs lean beef tenderloin
3 bay leaves
salad ingredients
2 large bag/boxes of baby arugula & spinach
1 c fresh mint leaves
1 c fresh cilantro leaves
2 bunches of radish, washed and thinly sliced
1 medium red onion
2 T lemon zest
dressing
1/4 c olive oil
1/4 c fresh lime juice
1 T low-sodium soy sauce
1 t agave nectar
Combine all salad ingredients and set aside. In large soup pot, bring 12 cups water to a boil, add bay leaves and beef. Cover and simmer for 20 minutes, until beef is medium rare, and remove from pot. Let sit for 15 minutes. Slice beef in 1/2 inch thick strips, add to salad, and add dressing.
Rainbow Chard with Pine Nuts & Feta
1 bunch rainbow chard
2 T olive oil
1/4 c pine nuts
2 cloves garlic
1/4 c feta
salt & pepper to taste
2 T olive oil
1/4 c pine nuts
2 cloves garlic
1/4 c feta
salt & pepper to taste
Chop chard in thin ribbons and sautee with the pine nuts, garlic, and olive oil for about 5-6 minutes. Add in feta and salt and pepper to taste. A great side dish to any lunch or dinner menu!
Roasted Garlic & Sweet Potato Soup
4 large sweet potatoes
1 large yellow onion
1 T olive oil
4 cloves garlic
4 c low-sodium chicken or vegetable broth
1-2 c water
1 large yellow onion
1 T olive oil
4 cloves garlic
4 c low-sodium chicken or vegetable broth
1-2 c water
Preheat oven to 350 degrees and roast garlic for about 30 minutes covered in foil. Peel and cut sweet potatoes into quarters. Boil in large pot until soft, about 15-20 minutes. Meanwhile heat olive oil in saute pan, add onion and sautee until clear and soft. In a food processor combine sweet potatoes, garlic & onions until smooth. (May add a little water to help blend.) Pour in broth and water until desired consistency (May have to transfer to a larger blender if you have a small food processor.) Reheat on stove until thoroughly heated and serve.
Flax Banana Nut Bread
3 overly ripe bananas, mashed
1 egg
1 t vanilla
3 T flax meal
1/2 c dried currants
1/2 c walnuts
1/2 c whole golden flaxseeds
1 3/4 c Pamela's Baking Mix
1 egg
1 t vanilla
3 T flax meal
1/2 c dried currants
1/2 c walnuts
1/2 c whole golden flaxseeds
1 3/4 c Pamela's Baking Mix
Combine all wet ingredients in mixing bowl before adding the seeds, nuts, currants, and flour. Bake at 350º for 50 minutes.
Hearty Almond Muffins
1 1/2 c almond meal (or flour)
1/4 c buckwheat
1/4 c flax meal
1/4 t salt
1/4 t baking soda
1/2 t cinnamon
3 T honey
1 ripe banana
2 T almond milk
1 1/2 T softened butter
1 egg
1 c frozen berries
1/4 c buckwheat
1/4 c flax meal
1/4 t salt
1/4 t baking soda
1/2 t cinnamon
3 T honey
1 ripe banana
2 T almond milk
1 1/2 T softened butter
1 egg
1 c frozen berries
Mash banana and whip together all wet ingredients. Stir in remaining ingredients, folding in the frozen berries last. Place in muffin cups and bake at 350º for 45 minutes.
Pumpkin Chai Breakfast Bread
2 c wheat flour
1 t baking soda
1/2 t sea salt
1 t ground cinnamon
1 t fresh ginger
1/2 t cardamom
3/4 c maple syrup
2 large eggs
1 cup pumpkin
1/2 c melted butter
1 can pumpkin puree
1 t baking soda
1/2 t sea salt
1 t ground cinnamon
1 t fresh ginger
1/2 t cardamom
3/4 c maple syrup
2 large eggs
1 cup pumpkin
1/2 c melted butter
1 can pumpkin puree
Mix all wet ingredients first, then add in flour, baking soda, and spices. Preheat oven to 350, place batter in greased bread pan and bake for 45-55 minutes. A delicious holiday breakfast bread.
Quinoa Dessert
1 c quinoa
4-5 dates, chopped
2 c grape juice
1/2 c raisins
1 t cinnamon
4-5 dates, chopped
2 c grape juice
1/2 c raisins
1 t cinnamon
Combine all ingredients in a pot and cook together over medium heat until liquid has soaked into the grain (about 20 minutes). Serve hot or cold, add sliced banana for added topping.
Homemade Granola
3 c raw oats
1/3 c shaved coconut
¾ c slivered almonds
½ c pumpkin seeds
½ T cinnamon
1 c mixed dried fruits (raisins, cranberries, apricots, currants.)
¼ c canola oil
¼ c pure maple syrup
2 T agave nectar
2 t vanilla
1/3 c shaved coconut
¾ c slivered almonds
½ c pumpkin seeds
½ T cinnamon
1 c mixed dried fruits (raisins, cranberries, apricots, currants.)
¼ c canola oil
¼ c pure maple syrup
2 T agave nectar
2 t vanilla
Preheat oven to 325º. Heat oil, syrup & vanilla in saucepan until pippin' hot. Mix all dry ingredients and stir in oil mixture. Spread over flat cookie sheet and bake for 30-45 minutes, stirring occasionally.
Vidalize Smoothie
¾ c plain Kefir
½ c mixed berries
1 peeled orange
1 c spinach
1 T flax oil
¼ c water
crushed ice
½ c mixed berries
1 peeled orange
1 c spinach
1 T flax oil
¼ c water
crushed ice
Mix all ingredients in blender & enjoy! Add more or less water for preferred consistency.