by Sarah Tanner, ND | Oct 28, 2018 | Dr. Sarah Tanner, lifestyle, travel
I hope you enjoyed my blog on our trip to Newfoundland. I often bring my own food when I travel but am not always prepared to use as little waste as possible. This time I decided to make a conscious effort to make less waste. For this trip we traveled by ferry and...
by Sarah Tanner, ND | Oct 23, 2018 | Recipes
2 Vidalia onions (any other sweet onion) 4 – 6 fish steaks (salmon, halibut, tuna, shark, swordfish) 2 Portobello mushrooms, sliced or 1 package of slices or regular mushrooms Juice of one lemon 1 bunch fresh dill Black pepper to taste Lemon wedges to garnish Preheat...
by Sarah Tanner, ND | Oct 23, 2018 | Recipes
2 lbs(1Kg) turkey, ground 2 eggs (or 2 flax/chia eggs 1 TBSP ground seed to 3 Tbsp water) 1 – 1 ½ cup puffed kamut/millet/quinoa OR oats (grind to powder fine in blender) Season to taste: Onion powder Fresh chives, chopped Fresh parsley, chopped Fresh savory, chopped...
by Sarah Tanner, ND | Oct 22, 2018 | Recipes
½ cup pureed pumpkin 1 – 1 /2 cups coconut milk 3 dates or 1 Tbsp maple syrup 1 tsp cinnamon ½ tsp ginger or 1 Tbsp fresh ginger Pinch of nutmeg and cardamom Add a handful of spinach and walnuts if you have them! Blend and...
by Sarah Tanner, ND | Oct 14, 2018 | Recipes
4 cups cranberries 4 cups water 1/2 cup maple syrup Boil cranberries until popped and open, then drain them in cheese cloth. Put the juice back in a pot and add ½ cup maple syrup for 4 cups cranberries. (Don’t measure the juice again). Boil for 5 minutes. Drink...
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