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Recipes
Celery Soup
By vdub
Mix in VM
- 1 cup ground cashews
- 1/4 cup of the ground zucchini
- 1/2 about 1/2 bunch of celery
- 4 cups water
- salt to taste
- I did add 1 T of a vegan chick like seasoning.
Cream of Spinach Soup
By vdub
Blend
- 1 avocado
- 1 tomato
- 1 handful spinach
- 1/2 a cucumber
- 1 clove garlic
- Dash of cumin
- Dash of sea salt
- Water as necessary to blend (See instructions)
Quinoa Winter Salad
By vdub
Served over supergreens like baby kale, spinach and beet greens, this hearty salad makes a fresh and flavorful meal
- 1 cup multicolored quinoa, cooked
- 2 cups roasted squash cubes
- 2 stalks celery, chopped
- 3 green onions, minced
- 1/2 cup toasted pumpkin seeds
- 1/2 cup dried cranberries
- 1 tbs. fresh sage, minced (or 1 tsp. dried)
- Zest and juice of one orange
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
Kale Dressing
By vdub
Put on steamed veggies, potatoes, etc
- 1 c almond butter
- 1 c coconut water
- 1/4 c fresh lime juice and zest
- 2 cloves garlic
- 1 " fresh peeled ginger
- 2 T tamari
- 4 dates soaked in water
- 1/2 t red pepper flakes
Oatmeal Raisin Cookies - grain free
By vdub
Preheat the oven to 350°F
- 1/4 cup palm shortening, unsalted grassfed butter, or ghee
- 1 large egg at room temperature
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 4 teaspoons cinnamon
- 3/4 teaspoons nutmeg
- 1 cup blanched almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons finely ground flax seeds*
- 3/4 cup finely shredded coconut (I think Let’s Do Organic reduced fat is best for texture)
- 1/2 cup raisins**
- omit for SCD
- may use chocolate chips, cranberries, or currants
Pizza with a Cauliflower Crust
By vdub
Instructions Pre-heat oven to 400° F
- 1/2 head cauliflower (about 2 cups riced)
- 1 clove garlic, minced
- 1 cup part-skim shredded mozzarella cheese
- 1 egg, beaten
- 1 teaspoon basil
- 1 teaspoon oregano
Mashed Chickpea and Avocado Sandwich
By vdub
In a medium size bowl, add chickpeas and roughly mash with the back of a strong fork
- 1 1/2 cups cooked chickpeas or 1 can (15oz.), drained and rinsed
- 1 avocado, seed removed
- 1 small carrot, diced
- juice of 1 lemon
- dollop of hummus, optional
- dash or two of garlic powder
- mineral salt & fresh cracked pepper, to taste
Rainbow Kale Slaw
By vdub
In a large bowl, combine kale, cabbage, orange segments, onion, bell pepper and sunflower seeds
- 1 bunch lacinato (a.k.a. dinosaur) kale, thick stems removed and leaves thinly sliced
- 4 cups shredded red cabbage (about 1 small head, quartered and cored)
- 2 navel oranges or Clementines, peeled and segmented
- 1 small red onion, thinly sliced
- 1 large red bell pepper, cored, seeded and thinly sliced
- 1/3 cup sunflower seeds
- 1/4 cup Dijon mustard
- 1/4 cup freshly squeezed orange juice (from about 1 small orange)
- 1/4 cup balsamic vinegar
- 1/2 teaspoon ground black pepper
Kale Waldorf Salad
By vdub
Place kale in a large bowl
- 4 cups packed finely chopped raw kale, preferably dinosaur kale
- 1 large red apple, such as Fuji or Honeycrisp
- 1 cup thinly sliced celery
- 1/2 cup walnuts, toasted and chopped, divided
- 1/4 cup plus 2 tablespoons raisins, divided
- 2 tablespoons Dijon mustard
- 2 tablespoons water, more if needed
- 1 tablespoon red wine vinegar
- 1/8 teaspoon sea salt
Magnesium Foot Scrub
By vdub
Instructions In a small bowl, mix all ingredients and add essential oils or scents until desired scent is achieved
- 1 cup of epsom salt
- 1/4 cup olive oil or almond oil
- 1 teaspoon liquid castille soap (optional, makes texture slightly smoother)
- 10-15 drops of essential oils (or more- optional)