by Sarah Tanner, ND | Jan 23, 2019 | Recipes
1 8 oz pkg rice vermicelli ¼ c vegetable broth (or water) 3 Tbs coconut aminos or tamari (soy sauce) 2 Tbs Chinese cooking wine or sherry or water 1 Tbs plus 1 tsp coconut sugar or honey 2 Tbs avocado oil ½ lb shiitake or white button mushrooms, stemmed and thinly...
by Sarah Tanner, ND | Jan 21, 2019 | Recipes
2 ½ cups large flake rolled oats or quinoa flakes ¾ cup pumpkin seeds ¾ cup sunflower seeds 1/3 cup sesame seeds ¾ cup uncooked quinoa ¼ cup unsweetened, flaked coconut 1 cup maple syrup (or less, I found it quite sweet) 1 tsp pure vanilla extract 2 tsp ground...
by Sarah Tanner, ND | Jan 1, 2019 | Recipes
(Originally from Reader’s Digest, adapted by Sarah Tanner) ½ c.honey/maple syrup ½ c. natural soy milk 1 egg (or ¼ cup flax egg or 1 egg replacer) 3 Tbsp. Canola oil or unsweetened applesauce 1¼ c. spelt flour (or Kamut or any flour) ¾ c. ground flaxseed 1 tsp. baking...
by Sarah Tanner, ND | Nov 30, 2018 | Recipes
Serves 4 4/ 6 oz salmon fillets 2 Tbsp extra virgin olive oil 3 Tbsp balsamic vinegar 1 red pepper, cut into 1/3 “ strips 3 med tomatoes cut into 1/3 “ strips 1 med red onion, cut into 1/3” strips ½ cup chopped fresh basil freshly ground pepper Prepare barbecue racks...
by Sarah Tanner, ND | Nov 23, 2018 | Recipes
From Tante Dayle Ingredients: 1 – 3 to 4 lb chicken 2 lemons, quartered 1 lemon, thinly sliced 2 sprigs thyme 1 Tbsp dried or fresh thyme 2 cloves garlic 1 clove garlic, minced 2 Tbsp butter, softened Sprinkle salt and pepper Directions: Preheat oven to 350oF. Fill...
by Sarah Tanner, ND | Nov 13, 2018 | Recipes
2 ½ lbs spareribs cut in 2 inch pieces ¾ cup honey or maple syrup ¾ cup water ½ tsp garlic powder or 2 cloves of garlic ¼ cup soy sauce or coconut aminos 1 tbsp. vinegar 2 tbsp oil In large saucepan, cover spareribs with water and bring to a boil until meat is cooked....
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