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...
by Sarah Tanner, ND | Aug 1, 2018 | Recipes
¼ cup extra virgin olive oil 2 ½ Tbsp lemon juice fresh 2 Tbsp parsley freshly chopped 1 clove garlic minced sea salt to taste pepper to taste Mix all together. This marinade is suitable for fish, poultry, meat and...
by Sarah Tanner, ND | Aug 1, 2018 | Recipes
Juice of ½ lemon Juice of ¼ lime 3 dates 2 cups water 1 tsp agave nectar 1 tsp coconut oil Pinch sea salt Combine and blend. Makes 3 cups Keeps refrigerated 3 days. I have found that with the coconut oil unless you drink it right away it hardens up so I usually leave...
by Sarah Tanner, ND | Aug 1, 2018 | Recipes
1 (9”) pie shell, baked (use my nut and seed crust or an oat based crust like https://www.oatmealwithafork.com/5-ingredient-no-roll-pie-crust-gluten-free-nut-free/ and use coconut sugar in place of the granulated sugar) ½ c. coconut sugar ¼ cup maple syrup ¾ c. cold...
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