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cucumber salad with lemon vinegarette

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Aug 26 2017

This simple salad is a great cool salad for a summer’s day or to pair with spicy foods, like hot wings. 1 cucumber, spiralized or shaved with a veggie peeler 1 carrot, grated handful of raisins small handful of chopped herbs like cilantro, dill or fennel 2T vanila vinegar 1/4c grapeseed oil zest of one lemon salt Using an immersion blender in a rounded bowl, pour thin stream of oil into vinegar with blender running. Add in lemon zest, cuke, carrot, raisins, herbs and salt. Toss. You can serve immediately or chill up to 5 hours to serve later.

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stuff tossed in stolen sesame cashew sauce

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Jul 22 2017
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To be honest, I don’t have this one down yet, but it’s so amazing that I need to post and then work it out so that it doesn’t get lost. So, there’s this chain restaurant in the midwest called Big Bowl and they have this outlier dish on their appetizer menu. For, like, $5 you get a dish of cold noodles in a (to die for) sesame peanut sauce, with julienned cucumber and cilantro, to mix in as you see fit. After a bit of day drinking on a hot day, it is my absolute favorite dish to eat. But […]

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the plantain post

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May 30 2017
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Plantains become very worth exploring when you’re trying to be compliant with a whole30 or paleo lifestyle. They’re handy stuff, fry, roast, pulverized and turned into tortillas, mashed and probably far more. The key to understanding their versatility is in their ripeness. Plantains continue to ripen after they’ve been harvested, so when you get them they could be in any stage of ripeness from green to black. When plantains are green, they’re hard, starchy and potato like. These are used for tostones, which are kind of like thick potato chips which tend to be served as dippers for things like […]

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gingery cucumber mango salad

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Mar 15 2017
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This vibrant and summery salad goes really well with seafood. (serves 2-4 : 10 minutes to make) 1 cucumber, spiralized into thin ribbons 1/2 mango, cut into thin bite sized strips 1/2 red onion, coarse chop 2T cilantro 3T mayo 1T apple juice 1T vanilla vinegar 1T fresh grated ginger 1t honey (optional) salt to taste Whisk together dressing ingredient. Add in veg and toss.

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Creamy Creamless Cream of Mushroom Soup

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Mar 14 2017
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As I continue my journey into not feeling like crap, I’ve been amazed at how the “can’t haves” have transformed into a stunningly deep relationship with food. I’ll write more on this later, but this soup is truly soul filling. It takes about a half hour to make and serves 8 – 10 depending on serving size. Creamless Cream of Mushroom Soup 16oz sliced brown mushrooms 8-12oz specialty mushroom (shiitake, portobello, porchini, oyster) 6oz small, thin mushrooms (like enoki or chanterelle, thinly sliced) 6c chicken or vegetable stock (homemade is best) 1c cashews bacon grease* 1T white wine vinegar** 1t […]

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Carrot Salad

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Mar 14 2017

Don’t know why but I had this going through my head for weeks before finally making it – well worth the wait. It’s a really light dressing, if you want it thicker add in more mayo. Dressing 1/4 c olive oil mayo 2T orange juice 1 1/2 t vanilla vinegar (stick a vanilla bean in some white balsamic vinegar for a month or so) 1/2t mustard 3 drops orange extract salt Salad 8 carrots, peeled and grated 2 handfuls of mixed baby greens 1/2c red onion, coarsely chopped 1/4c pecans 1/3c dehydrated apples 2-4T cilantro, chopped (could also use fennel […]

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side kale

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Jan 05 2017
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1 bunch kale, cut into largish pieces olive or coconut oil 1/2 c organic apple or pear juice 1 – 2t mustard 1T coconut aminos (or a smaller amount of soy sauce, if you partake in the soy) sriracha (optional & if you are a sriracha person, just use how much you want to) large pinch salt 1T fresh squeezed oj (I prefer Trader Joes brand) Heat up a skillet with oil. When oil is shimmering add in kale and saute until dark green. Add in apple juice, mustard, coconut aminos, siracha. Sprinkle with salt. Stir a bit to combine. […]

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Jan 04 2017

Grain Free Rosemary Garlic Flatbread (Paleo, nut free)

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creamy cauliflower + cauliflower soup

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Mar 24 2015
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Main Bits 2 heads of cauliflower 3c vegetable broth 1c cashew cream 3T bacon grease (or other fat, I think bacon grease gives the soup a nice earthy flavor) 1t apple cider vinegar 1t mustard powder 1t onion powder salt & pepper to taste Garnish Possibilities bacon, crumbled roasted cashews green onion stems, chopped chives, chopped rice seasoning, like Shiso Fumi Furikake flake salt pepper Preheat oven to 450°f;. Break down half of one of the heads of cauliflower into small florets. Toss on a baking sheet and roast for 10 – 15 minutes, or until browed. Meanwhile, break down […]

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