Ginger is a multi-faceted healing plant long known for it’s amazing benefits. The taste of fresh ginger is like nothing else. Most restaurants serve ginger dressing loaded with damaged oils and sugar. This recipe is sugarless and has an advanced plan and core plan option.
1 inch fresh ginger root, peeled and cut into ‘coins.’ – (about 10 slices of fresh ginger)
1/3 cup olive oil
1/4 cup sesame oil
1/3 fresh lemon juice (approximately the juice of one lemon)
1 – 2 cloves garlic
1/4 teaspoon ground black pepper
1/2 teaspoon turmeric powder
3/4 teaspoon sea salt
Core plan option: 1 large carrot, cut into ‘coins’.
Put all ingredients except for the olive oil in a blender. Blend until smooth then add in the olive oil slowly to help the dressing emulsify
This is a great recipe packed with nutrient dense ingredients. You will be pleasantly surprised with this one!
Advanced & Core Plan
4 anchovy fillets (packed in olive oil), minced
Zest from 1 lemon plus 1 tablespoon lemon juice
3 tablespoons olive oil
Pinch of red pepper flakes
1 bunch kale, stems removed and torn into small pieces
1 organic egg, hard boiled
grated parmesan cheese, optional
Whisk together anchovies, lemon zest and juice, and oil in a bowl. Season with salt and red pepper flakes. Add kale and toss to combine. Massage the oil mixture into the kale for about 3 minutes. Press egg through a fine sieve into a separate bowl. Mix into kale or sprinkle on top before serving.
This is amazingly hearty and replaces the traditional lasagna dish perfectly and has two options for “noodles”. Impress your friends with this one!
Advanced & Core Plan
Option 1: ZUCCHINI
2-3 organic zucchini
Use a mandolin to slice the zucchini longways into “noodles”.
Option 2: CREPES
You can make the crepes ahead and either store them in the fridge or freezer. Crepes can be a little tricky to make because they are very thin and fragile. The great thing about using them in this recipe is that it doesn’t really matter what they look like. You will be cutting them up anyway. Use this opportunity to practice making them. The trick is to have the skillet hot enough and to disperse the batter very thinly over the bottom of the skillet.
6 large organic eggs
1 cup unsweetened almond milk or 1/2 cup coconut milk + 1/2 cup water
3 tablespoons coconut flour, sifted
2 teaspoons melted coconut oil or butter
1 teaspoon arrowroot powder
¼ teaspoon sea salt
Coconut oil or butter for pan
(makes about 10 crepes)
Whisk all of the ingredients together in a bowl. Let the batter sit while you heat a skillet. (preferably cast iron or non-toxic enameled surface). Pour ¼ cup of the batter into the hot pan and turn in a circular motion to spread the batter evenly and thinly around the pan. . You do not want to have any open spots. Cook for about a minute or until the edges start to lift. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15-20 seconds and then remove.
Add a bit more oil to the pan each tome and continue with the remaining batter, stacking the crepes on a plate as you work.
2 lbs grass fed ground beef
2 jars organic pasta sauce (check ingredients for sugar and additives)
8 oz. organic ricotta cheese (optional) OR melt 1 cup fontina cheese plus 1/2 cup cream cheese (optional)
4 cups organic mozzarella cheese, shredded
Heat oven to 350 degrees.
Heat a large skillet and brown ground beef until no longer pink. Drain off fat. Add pasta sauce and stir to mix. Set aside.
When ready to assemble the lasagna, put a layer of meat sauce on the bottom of a 9×13 glass baking dish. Add a layer of zucchini or crepes, cutting as necessary to make a layer. spread with ricotta or fontina mixture, if using and sprinkle with shredded mozzarella. Add another layer of meat sauce, zucchini or crepes, ricotta or fontina mixture, and mozzarella. Keep layering until all ingredients are used up. End with meat sauce and cheese on the top. Bake at 350 degrees for about 30 minutes or until cheese is bubbly on top. Remove from oven and cut with a sharp knife and use a spatula to remove from the pan.
This is a great, refreshing smoothie. Experiment with the flavors because the fresh ingredients are very versatile.
1 large pear, any variety
2 ounces orange juice (preferably fresh squeezed) or pineapple juice
2 tablespoons fresh squeezed lime juice
stevia to taste
dash of fresh grated ginger (optional)
1 cup crushed ice
8-10 slices cooked turkey bacon, diced
2 cloves garlic, minced
8 ounces organic cream cheese, softened
4 ounces organic blue cheese, crumbled
1/4 cup organic heavy whipping cream
2 tablespoons chopped almonds (Optional)
2 spring onions, chopped (Optional)
Beat the softened cream cheese until smooth. Add heavy cream and blue cheese and mix well. Fold in the bacon and garlic.
Put the mixture in a baking dish and sprinkle with almonds. Bake 25-30 minutes until melted and bubbly.
Serve with chopped veggies
Core & Advanced Plan
Serves about 4
4 large organic chicken breasts, butterflied or 8 organic chicken cutlets
jerk seasoning (check ingredients, most have brown sugar in them)
Drizzle chicken with olive oil and sprinkle with sea salt. Rub in jerk seasoning (for best flavor, be generous with the spice)
Cook on a preheated grill pan until done
1 head cauliflower
1/4 – 1/2 cup nutritional yeast
3 tablespoons olive oil
sea salt and black pepper to taste
Cut cauliflower into florets and mix with the other ingredients. Put on a baking stone or dish and cook at 450 degrees for 20-30 minutes or until browned.
organic zucchini (remember, this is one of the most genetically modified foods)
grass-fed heavy cream
Cut the zucchini into thin strips longways. Stack 2-3 and cut into linguini-esque ribbons. Heat the butter in a skillet and add zucchini ribbons. Cook until slightly tender. Add heavy cream and jerk seasoning to taste to make a jerk sauce.
Core and Advanced Plan
About 3 cups of fresh berries
1/2 cup almond flour
1/2 cup erythritol (like Swerve)
1/4 tsp sea salt
Put the berries into four half-pint canning jars. Combine the almond flour, sweetener, and salt. Whisk it together with a fork and pour it on the fruit, and then top with a generous pat of organic butter. Put the jars in a square baking dish. Bake it at 350 for one hour.
Let the jars cool completely then put the lid on and store in the fridge for up to a week. You can also top with cocoa nibs, stevia sweetened whipped cream, or chopped nuts.