Grilling meat at high temperatures can cause carcinogens in the meat. The meat drippings on the grill can also make the grill smoke carcinogenic. It also reduces the nutritional value.
For healthier grilling
* Cleanyour grill before cooking to remove the leftover charred pieces
* Use a marinade with the following ingredients as can cut down on the carcinogens created: garlic, lemon, wine, apple cider vinegar
* Grill at lower temperatures (325)
* Marinate meats in grapeseed oil or avocado oil instead of olive oil
Vegetables do not develop carcinogens when grilled so grill more veggies!
Grill pineapple to use as bun for burger (turkey, veggie, or meat)
Grill radicchio and pull apart “cups” to fill with quinoa salad or other filling
Bunny Dogs-marinate carrots in ghee and grill and garnish like hot dog in romaine leaf or gf bun
1 Ripe Avocado (peeled and pitted)
1 handful blueberries or strawberries
1 Tbsp coconut cream (Skim off top of thicker cream of can of coconut milk)
1 Tbsp coconut milk ( bottom of can of coconut milk)
1 tsp chia seeds
1 tsp spirulina, chlorella, maca or other powdered superfood
Put all ingredients in a vitamix or blender and blend until smooth. Serve topped with fruit, goji berries, nuts or granola.
Tips: if your avocados are going bad freeze them in a small ziplock to use in this recipe. As to not waste the rest of coconut milk you can freeze that too for future use. You can also use kiwi, orange, banana or other fruit instead of berries.
1 cup plain yogurt
1 cup fresh pineapple
1 small orange peeled
¼ inch piece of fresh ginger peeled
¼ tsp turmeric powder
1 tsp local honey
½ T bee pollen (optional)
Place all ingredients in a blender with a handful of ice and blend until smooth.
Replace yogurt with 1 cup almond milk and ½ frozen banana for creamy texture.
1 large handful dandelion greens
4 stalks celery
2 apples (cored and pitted)
Wash and cut all ingredients to fit juicer and juice.
1 cup plain or vanilla yogurt (coconut or almond milk yogurt for non dairy option)
½ cup fresh strawberries
1 small orange, peeled
Handful goji berries
1 T bee pollen
1 tsp local honey (or more for sweeter flavor)
Place all ingredients in a blender with a handful ice. Blend until smooth.
1 cup almond milk
1 frozen banana
1 T almond butter
1 T Maca powder (energy and hormonal balance)
1 T cocoa or cacao
½ tsp vanilla
½ tsp cinnamon
Directions: chuck all the stuff in the blender with ice and blend until smooth. Calm down and enjoy.
1 ½ cups Almond Milk (see recipe for homemade almond milk)
2 Tablespoons of raw almond butter
1 cup fresh cherries (pitted and stems removed)
1 frozen banana
1 tsp vanilla
Add all ingredients to a blender with ice and blend until smooth.
*Any kind of organic milk will do.
*Add 1 Tablespoon of chia seeds for added thickness and Omega 3’s.
*Add 1 Tablespoon cocoa or cacao instead of vanilla to make into cherry almond chocolate.
*Add more ice if using a fresh banana.
*Add local honey for sweeter flavor.
2 Tablespoons ghee or butter
1 large onion, diced
5 cloves garlic, chopped
2 bunches of asparagus (ends only)
5 cups vegetable broth
2 cups fresh spinach
½ tsp salt
Directions: Melt the ghee in a soup pot over medium low heat. Add the onions and garlic and saute for 5-6 minutes until onions begin to sweat (give off liquid) and turn soft and translucent. Keep heat low enough to keep garlic from browning. Add asparagus ends and cook until soft, stirring occasionally. Add broth. Bring to a boil then reduce heat to a simmer. Simmer for 45 minutes. Remove from heat and add fresh spinach. When cooled, puree soup with an immersion blender or in small batches in a blender. Blend until smooth. Adjust flavor with salt and pepper.
This recipe uses Cassava flour which is made from Yuca (pronounced Yoo-ka). Yuca is a large root vegetable that looks similar in size and shape to a sweet potato.
3 overripe bananas
½ cup coconut sugar
½ cup coconut milk, canned
2 T coconut oil, melted
2 tsp vanilla extract
1 ½ cups cassava flour
1 tsp baking soda
Pinch of sea salt
2 tsp cinnamon
Directions: Preheat oven to 350 degrees. In a large bowl, mash the bananas by hand or with an electric mixer. Mix in the eggs. Add the coconut sugar, coconut milk, coconut oil and vanilla and combine thoroughly. In a smaller bowl combine the cassava flour, baking soda, salt and cinnamon. Slowly mix the dry mixture into the wet mixture until fully combined. Pour the batter into a standard size loaf pan lined with parchment paper. Bake for 1 hour and 15 minutes. Test with a fork to make sure the center of loaf is fully cooked. Let cool. Enjoy with a spread of butter or nut butter. I like mine with sunflower butter.