Ingredients1 pound of green beans, stemmed and trimmed1 red bell pepper, seeded and cut into thin strips½ of an onion, cut into thin strips1 teaspoon coconut oil2 clove garlic, mincedRed pepper flakes, to tasteSea salt
Ingredients3 large peeled sweet potatoes, chopped into small cubesHimalayan Salt, to tasteFreshly ground black pepper, to taste½-1 cup water1 cup chopped onions1 clove garlic, minced1 cup chopped celery1¼ cups peeled and diced carrots1 cup frozen
Ingredients:1 ½ cups organic brown basmati rice, soaked overnight1 can full fat coconut milk1 ½ cups water ½ tsp coconut oil1 clove garlic, minced1 tsp ginger, minced1 bay leaf1 pinch turmeric powderSalt to tasteDirections:Warm medium
Creamy Savory Cashew Sauce & Dip (This is a great spread on buckwheat bread and a yummy dip for everything!) 1 cup raw cashews, soaked for >4 hours or overnight1/2 to 1 cup of raw
Ingredients 2-3 sweet potatoes2 beets2 cups any kind of winter squash3 cloves garlic, chopped2 Tsp. green onions, cilantro, or parsley, chopped½ Tsp. Coconut Oil½ tsp. garlic powder ½ tsp. dried herbs, basil, parsley, etc.
Ingredients: 5 lbs of shredded cabbage, about 2 large head of lettuce (Use the food processor to shred the cabbage and the other optional veggies)3 Tspn of sea salt Optional: I also added 3 carrots shredded,
