INGREDIENTS:
12 cups finely shredded cabbage
5 Tbsp sliced green onions
½ cup Vegannaise (made with Grapeseed Oil)
½ cup plain organic Greek strained yogurt (full fat)
3 Tbsp apple cider vinegar
2 tsp Stevia
1 ½ tsp pepper
DIRECTIONS:
Mix cabbage and green onions. Set aside. Combine Vegannaise, yogurt, vinegar, Stevia, and pepper. Pour over cabbage and onions. Mix well. Refrigerate.
Serves 10 to 12
INGREDIENTS:
2 acorn squash
boiling water
2 apples, peeled, cored and chopped into ¼ inch pieces
½ cup dried cranberries
1 teaspoon cinnamon
2 tablespoons grapeseed oil (though if you can do dairy, butter works just as well)
DIRECTIONS:
Cut squash in half and with a spoon, remove pulp and seeds
In a large glass baking dish place squash cut-side down
Pour ¼-inch boiling water into glass dish
Place dish in oven and bake squash for 30 minutes at 350°
In a large bowl, combine apples, cranberries, cinnamon and grapeseed oil to make stuffing
Remove squash from the oven after 30 minutes
Turn halves over and stuff center of each squash half with apple mixture
Return to oven and bake for 30-35 minutes (or longer) until squash and apples are tender
(Serves 4) Recipe courtesy of elanaspantry.com
INGREDIENTS:
1 3/4 cups blanched almond flour
½ teaspoon celtic sea salt
2 tablespoons fresh rosemary, finely chopped
1 tablespoon olive oil
1 egg
DIRECTIONS:
In a large bowl, combine almond flour, salt and rosemary.
In a medium bowl, whisk together olive oil and egg.
Stir wet ingredients into almond flour mixture until thoroughly combined.
Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness.
Remove top piece of parchment paper.
Transfer the bottom piece with rolled out dough onto baking sheet.
Cut dough into 2-inch squares with a knife or pizza cutter.
Bake at 350° for 12-15 minutes, until lightly golden.
Let crackers cool on baking sheet for 30 minutes and serve.
Yield 24 crackers
Recipe courtesy of AlmondBoard.com
INGREDIENTS:
Chocolate
8 oz package organic cream cheese, softened
¼ teaspoon garlic powder
1 tablespoon Bragg’s Liquid Aminos
1 teaspoon dried parsley
½ teaspoon salt
1 cup organic sour cream
½ cup vegannaise (made with grapeseed oil)
1, 10 oz. pkg. frozen spinach (thawed and drained)
DIRECTIONS:
Combine all ingredients and mix well. Refrigerate 1-4 hours before serving.
NGREDIENTS:
1/3 cup roasted garlic puree (can make fresh or use garlic puree in jar)
1/3 cup fresh-grated raw parmesan cheese
1 (10 oz) box chopped frozen spinach, defrosted and squeezed dry
3 canned artichoke hearts, drained well and coarsely chopped
1 cup organic heavy cream
Sea salt and pepper to taste
1 ½ cups shredded raw jack cheese
DIRECTIONS:
Preheat oven to 375 degrees.
Combine all ingredients except jack cheese in a mixing bowl. Make sure squeezed spinach is well distributed.
Transfer entire mixture to a 1 quart crock dish and sprinkle top with jack cheese.
Bake in oven for 10-12 minutes or until cheese melts and dip is bubbling around sides.
Serves 6
Can be served with fresh cut veggies or grain-less crackers for dipping
