by Sarah Tanner, ND | Aug 15, 2018 | Recipes
6 cans Ginger ale Zevia 1.4L Ocean Spray Cranapple (100% juice) Juice of 2 lemons 3 TBSP maple syrup 1 quart sliced strawberries Mix together. If needed, add ice, but it will dilute. Keep cold as long as...
by Sarah Tanner, ND | Aug 12, 2018 | Recipes
1 lb ground chicken (preferably organic) ¼ cup herbs (parsley, chives, dill, garlic chives, tarragon) 1 egg, lightly beaten ½ cup onion, chopped (sweet variety) ½ cup crushed rice or nut crackers (ex.Mary’s Organic crackers) 1 clove garlic, minced sea salt and pepper...
by Sarah Tanner, ND | Aug 11, 2018 | Recipes
2 cups quinoa, cooked and cooled 2 cups cucumber, chopped peeled and seeded ¼ cup scallion, sliced both white and green parts ¼ cup cilantro leaves, chopped 2 – 3 tbsp extra-virgin olive oil 2 tbsp lime or lemon juice, fresh squeezed (or cider or balsamic...
by Sarah Tanner, ND | Aug 10, 2018 | Recipes
½ cup paprika 2 Tbsp cumin 2 Tbsp chili powder 2 Tbsp black pepper 1 tsp cayenne pepper Combine all ingredients and store in an airtight container in a cool dry place away from light and heat. You can use rubs on fish, seafood and meats 30 minutes before grilling or...
by Sarah Tanner, ND | Aug 8, 2018 | Recipes
¼ cup Paul Newman’s Own Oil & Vinegar Salad Dressing 1 can (19 oz) black beans, rinsed & drained 1 tsp ground cumin salt & pepper to taste 2 cups frozen corn kernels, thawed & dried (so they don’t stick to the pan) 2 oz smoked mozzarella (or other...
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