by Sarah Tanner, ND | Jun 14, 2019 | Recipes
2 large cucumbers peeled 1 red bell pepper diced ½ small red onion diced 3 large tomatoes chopped 1 stalk celery diced sea salt to taste pepper to taste Peel and chop cucumbers and chopped tomatoes. Dice onions, bell peppers and celery. Mix together in a bowl and top...
by Sarah Tanner, ND | May 25, 2019 | Recipes
This salad can be made with any vegetables you have on hand in place of the peas, corn, and carrots– just be sure to cut them into small pieces to blend well with the pasta. 8 oz. small pasta (kamut orzo or letters for kids, small rice shells or orzo if you eat wheat)...
by Sarah Tanner, ND | May 19, 2019 | Recipes
½ C. dry quinoa 2 C. vegetable broth 1 can garbanzo beans (drained and rinsed) or 2 chicken breasts, cooked and chopped 1 c. cherry tomatoes cut in half 2 avocados diced 2 C. spinach 1 bunch cilantro (or parsley) ¼ C. onion 2 small cloves garlic Dressing: Juice of 2...
by Sarah Tanner, ND | May 12, 2019 | Recipes
Mix: 1 ½ cup flour (I use spelt – add more) 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon ½ tsp. salt Add : 2/3 cup oil (or less) ½ cup maple syrup 1 tsp. vanilla 2 eggs 2 cups blueberries Pour into muffin tins. Bake at 350’F until...
by Sarah Tanner, ND | May 5, 2019 | Recipes
½ cup lemon juice 3 Tbsp olive oil 1 Tbsp oregano 1 Tbsp garlic powder 1 ½ tsp dried basil and pepper ½ tsp salt Mix together in a large bowl. Place chicken in the bowl, cover and let sit 3-24...
by Sarah Tanner, ND | Apr 28, 2019 | Recipes
2 tbsp extra virgin olive oil 1 each onion and sweet red pepper, chopped 3 cloves garlic crushed 1 tsp dried sage ¼ tsp each salt and pepper 3 cups cubed peeled butternut squash 3 cups vegetable stock 1 can white kidney beans, drained and rinsed Dash hot pepper sauce...
Recent Comments