Raw Coconut Macaroons

I didn't measure while I was making this recipe, but these measurements will bring you close to the cookies pictured. Adjust as needed.

Safe for diabetics, xylitol is a low-glycemic sweetener that can be good for your teeth. A sugar alcohol, it's treated differently than simple sugars in the body. Dates, figs or coconut sugar can be substituted if you have dogs (xylitol is toxic to them) or are sensitive to sugar alcohols.

• 1 ½ C almond flour

• ½ C cashews

• 3 T coconut butter

• ½ t sea salt

• 2 teaspoons xylitol or

  • 6 dates

  • 5 figs

  • 2 Tablespoons coconut sugar

• ½ t vanilla powder or extract (optional)

• 1 ½ C coconut flakes or chips

• a dash of cinnamon

• 2 Tablespoons coconut water

Toast 1/2 Cup of coconut chips or flakes in a toaster oven and set aside. Blend the remaining items (except for coconut water) in the food processor until ground. Add coconut water slowly and adjust until the batter sticks together when pressed between your fingers. Roll batter into balls and then roll onto the toasted coconut chips or flakes. These cookies can be refrigerated for up to 5 days. You may take them out about 15 minutes before enjoying to let them warm up.

BLUE HUBBARD SQUASH SOUP

1 Blue Hubbard squash (or Kabocha or 2 acorn) – you need 3-4 cups of flesh

3 tbsp coconut oil

1 tbsp olive oil

3 – 6 cloves garlic

2 cups veggie broth

1 can coconut milk

1 tsp turmeric

dash of dulse

dash of nutritional yeast

sea salt (1-2 tbsp) and black pepper to taste

Hubbard squash was known as the squash of the aristocracy due to its sought-after nutty flavor  and smooth, creamy texture.

Preheat convection oven to 375 degrees F. Cut squash and remove seeds (these can be toasted  while the squash bakes: coat in olive oil and salt and bake until crispy at the edges). Place on a  large baking sheet and roast for 30-45 min until soft.

Sauté coconut oil, garlic and spices for a few minutes in a large saucepan until fragrant. Add broth  and squash and simmer and salt to desired taste. Add coconut milk and stir. Remove from heat  and add an olive oil float. Transfer by cup to a blender (only 1/3 full as it can splash due to the  heat) and blend in batches, transferring to a clean bowl. When all is blended, return to saucepan to  reheat. Enjoy!

Socca

This recipe is simply an excerpt from David's Lebovitz's Socca Recipe because it just can't be improved. We use it to make quick crepe-like flatbread for wraps and dipping, and it's naturally grainfree!

In France these are made in wood-fired stoves which is probably truly spectacular - try it if you have one :) I let the batter rest for only 30 minutes and they turn out great.

"About three 9-10 inch (23cm) pancakes

From The Sweet Life in Paris

• 1 cup (130g) chickpea flour

• 1 cup plus 2 tablespoons (280ml) water

• 3/4 teaspoon sea salt

• 1/8 teaspoon ground cumin

• 2 1/2 tablespoons olive oil, divided

• freshly-ground black pepper, plus additional sea salt and olive oil for serving

1. Mix together the flour, water, salt, cumin, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature.

2. To cook, heat the broiler in your oven. Oil a 9- or 10-inch (23cm) pan with the remaining olive oil and heat the pan in the oven.

(I use a cast-iron skillet, but Tricia uses a non-stick tart pan.)

3. Once the pan and the oven are blazing-hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.

4. Bake until the socca is firm and beginning to blister and burn. The exact time will depend on your broiler.

5. Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt, pepper, and a drizzle of olive oil.

6. Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one."

COCONUT WHIPPED CREAM

14 ounces Coconut Cream (can)

3 tablespoons Powdered Sugar (optional)

1 teaspoon Vanilla Extract (optional)

Wisk together until desired thickness.

PUMPKIN SLAB PIE

From the recipes: Grain Free Pumpkin Slab Pie from MI Gluten-Free Gal and Gluten  Free Vegan Pumpkin Pie from Sarah Bakes Gluten Free

For the crust:

1 pkg Chebe Cinnamon Roll Mix (1-1/4 cups)

2 tbsp oil

1 egg

4 tbsp cold butter, cut into chunks

4 tbsp ice cold water

For the Filling:

2 1/4 cups pure pumpkin purée

3/4 cup full-fat coconut milk

1/2 cup cane sugar

1/4 cup pure maple syrup

1/4 cup cornstarch or tapioca starch

1 teaspoon pure vanilla extract

1-1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger or 1 teaspoon ginger juice

1/4 teaspoon ground nutmeg

non-dairy whipped topping for serving (optional)

In a large bowl, combine ingredients for the filling and whisk until completely combined. Cover bowl with saran wrap and refrigerate for one to two hours.

Meanwhile, prepare the crust. Add the Chebe Cinnamon Roll mix to a food processor, along with the oil and egg. To that, add the cold butter. Pulse until a dry sand texture develops.

Slowly add the ice cold water to the processor, one tablespoon at a time. Process until a ball of dough forms. Lightly flour a work surface with grain free flour or tapioca starch. Roll the large portion of dough into a large rectangle, approximately 11 by 15 inches.

Transfer crust to an un-greased quarter sheet pan. Use your fingers to press into place, making sure dough forms up the sides of the pan. Place pan in refrigerator for 15-20 minutes for crust to chill. Doing so prevents the crust from shrinking as it bakes.

Preheat the oven to 425 degrees. Once oven is preheated, removed crust and filling from the refrigerator. Pour approximately half of the pie filling into the prepared crust. Bake the pie at 425 for 10 minutes. Then, immediately turn the temperature down to 350, and continue to bake for another 20-60 minutes. Check every 20 minutes. Bake until the outer edges of the slab pie are set, and the center is ever so slightly jiggly.

Chill in the refrigerator or set on the counter to cool.

GLUTEN-FREE CHERRY HAND PIES

From MI Gluten-Free Gal

Prepared Pie Crusts

Cherry Pie Filling

1 beaten egg

Course sugar crystals for decoration

For the crust:

1 pkg Chebe All Purpose Bread Mix (1-1/4 cups)

2 tbsp oil

2 eggs

4 tbsp cold butter (cut into chunks)

4 tbsp ice cold water

Use Chebe All Purpose Bread Mix to make two pie crusts. I use a stand mixer to cut in the butter an and make the dough. Roll the dough out to make two 9-inch crusts. You can use them both or freeze one for later. Preheat oven to 400 F degrees.

Cut out 3 1/2" round circles. I used only one pie crust, which resulted in 8 circles. Brush bottom crust with beaten egg. Then, top with 2-3 tbsp cherry pie filling. Take another circle of crust and lightly brush with beaten egg. Place egg side down on top of cherry filling. Using fork, crimp edges of the gluten-free cherry hand pie closed.

Brush top of hand pie with beaten egg and sprinkle with sugar crystals. Repeat steps with additional pie crust dough. Bake gluten-free cherry hand pies covered with brown paper bag for 25 minutes. You can remove bag during last three minutes of baking to achieve a darker crust.

GINGER CRANBERRY SAUCE

This year we are trying one from Pond Hill Farm.

Makes about 2 1/2 cups, serves 6

¼ cup grape seed or coconut oil

1 cup orange juice

1/2 cup coconut sugar, coconut nectar or date syrup

1/8 cup fresh ginger (peeled and minced) or 1 teaspoon ground ginger or 1 tablespoon ginger juice

2 ounces fresh or frozen and thawed cranberries

1 cup crystallized (candied) ginger, finely chopped, divided

1 tablespoon orange zest

a pinch of sea salt

dash of lemon and orange zest

Simmer ginger briefly in oil with salt. Pour juice and sugar into a medium saucepan and  heat over medium heat, stirring often, until sugar has dissolved. Add cranberries and  bring to a boil. Reduce heat and simmer for 10 minutes or until liquid thickens.

Add a third of the crystallized ginger and simmer, stirring often, until cranberries have  popped and sauce is thickened to desired consistency, about 10 minutes more…

Remove from heat, stir in orange zest and all but a few pieces of the remaining crystallized ginger. Set aside to let cool to room temperature. Garnish with reserved crystallized ginger and lemon zest.

PINEAPPLE BEETS

3-4 red beets

1 cup pineapple juice

Slice beets and sauté with pineapple juice, de-glazing pan with more juice from time to time. Simmer until soft.

PORTOBELLO FRENCH BEAN CASSEROLE

Makes: 5 cups; serves: 4 to 6

MUSHROOM SAUCE

3 tablespoons olive oil

¼ cup diced onions

3 cups sliced white mushrooms or Portobello mushrooms

2 tablespoons chickpea flour

1 1/2 cups vegetable broth

1/8 teaspoon pepper

1/8 teaspoon garlic powder

Pinch dried thyme

1/3 cup vegan creamer (unsweetened)

In a 3-quart saucepan; heat the oil over medium-high heat. Cook onions with garlic  powder until translucent. Add flour and stir. Add 1 cup broth ¼ cup at a time and stir until broth is thickened. Add the mushrooms; cook, stirring, until softened, about 3  minutes. Stir in remaining broth, pepper, and thyme. Cook, stirring constantly, until soup  comes to a boil. Add the creamer and remove from heat, stirring until the cream is  warmed.

GREEN BEAN CASSEROLE

16 oz Fresh or frozen green beans (French-cut)

4 – 5 cups Mushroom Sauce

1 small can (8 oz) Water chestnuts (chopped)

Fried onions (1/8 cup)

Black pepper

Preheat oven to 350°. Layer green beans, water chestnuts, sauce, onions and pepper; then repeat, saving  some onions for later. Bake 40 minutes. Add remaining onions and bake for 5 minutes to brown.

BRUSSELS SPROUTS WITH CRANBERRIES AND BALSAMIC GLAZE

Brussels Sprouts

Red Onion

Olive oil

Cranberries

Balsamic Crème

Sauté Brussels Sprouts with red onion and olive oil. Add cranberries to warm and drizzle  with balsamic crème.

MASHED CAULIFLOWER

Serves 4

Mashed cauliflower tastes similar to mashed potatoes but with fewer carbs. Top with chopped  herbs like chives, dill or scallions.

1 head cauliflower

3-4 tablespoons vegan butter or butter flavored coconut oil

1 tablespoons extra virgin olive oil

Sea salt and ground black pepper to taste

Herbs for topping

Bring a large pot of salted water to a boil. Add cauliflower or potatoes and garlic and cook until  very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and  transfer cauliflower to a food processor. Add oil and reserved water, 1 tablespoon at a time, and  puree until smooth. (Or mash with a potato masher). Season with salt and pepper and serve.

CASHEW CREAM GRAVY

3 cups cashews, milled in blender (or almonds, soaked overnight)

2 cups Cremini and Shiitake mushrooms (sliced or chopped)

2 cups veggie broth

2 tbsp cassava or chickpea flour

3 cloves roasted garlic

1 shallot or 2 Cipollini onions

1 lemon (juiced)

1/2 to 1 cup water

1 tbsp nutritional yeast

1 tbsp sea salt (to taste)

1 tbsp poultry seasoning

Dried or fresh sage

In a medium saucepan, sauté mushrooms with onions, shallot and garlic until softened.  add flour and stir. Pour in broth and seasoning and bring to a simmer. Blend nuts, lemon  and water to make the cashew sauce. Add water until you reach a smooth consistency.  Remove saucepan from heat and add cream sauce, stirring until warmed. This gravy can  be rewarmed without worrying about separation. Sprinkle on some sage. You can also  blend in the blender for a smoother gravy.

GARLIC MASHED POTATOES

Serves 4

8 medium potatoes·

a massive amount of garlic (if tolerant)

1 to 3 tablespoons extra virgin olive oil

½ tablespoon truffle oil *optiona

Sea salt and ground black pepper to taste

Bring a large pot of salted water to a boil. Add potatoes and garlic and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer to a food processor. Add oil and reserved water, 1 tablespoon at a time, and puree until smooth (or mash with a potato masher). Season with salt and pepper and herbs to serve.

Veggie Thanksgiving 2021

People tend to ask what we eat as a vegan and gluten-free family for Thanksgiving. While we do eat eggs from a local farm to help make gluten-free baked goods, most if not all these recipes can be made without eggs. Our preferred egg replacer is from Ener-G.

Search Here for Recipes

Veggie Thanksgiving 2020

You may be wondering why our Thanksgiving recipes have no photos. Well, usually we host Thanksgiving and that entails quite a bit of running around. This year we paired down a bit, so some pictures will soon start arriving in these recipes… but for now, here’s how to make them.

THANKSGIVING MENU 2020

STARTERS

 Garnish Tray with a Mixture of Olives, Garlic Mushrooms, Marinated Artichokes, Sweet Gherkins & Cornichons

 (Blue Hubbard) Butternut Squash Soup

MAIN COURSE

Quorn Meatless Roast (frozen)

Chebe Gluten-Free Cheese Rolls (boxed)

Simple Mills Almond Bread (boxed)

Miyoko’s Cultured Vegan Butter

Seared Portobello Spears

Garlic Mashed Potatoes

Shiitake Cashew Cream Gravy

Brussels Sprouts with browned butter and onions

Corn (frozen)

Gf vegan Macaroni and Cheese (frozen)

Gingered cranberry sauce with pomegranate pear pudding

DESSERT

GF Brownies (boxed) Thanks Grandma Gloria!

Egg Nog

BLUE HUBBARD SQUASH SOUP

 ×        1 Blue Hubbard squash (or Kabocha or 2 acorn) – you need 3-4 cups of flesh

×         3 tbsp coconut oil

×         1 tbsp olive oil

×         3 – 6 cloves garlic

×         2 cups veggie broth

×         1 can coconut milk

×         1 tsp turmeric

×         dash of dulse

×         dash of nutritional yeast

×         sea salt (1-2 tbsp) and black pepper to taste

Hubbard squash was known as the squash of the aristocracy due to its sought-after nutty flavor and smooth, creamy texture.

Preheat oven to 375 degrees (convection). Cut squash and remove seeds (these can be toasted while the squash bakes, coated in olive oil and salt, until crispy at the edges). Place on a large baking sheet and roast for 30-45 min until soft.

Sauté coconut oil, garlic and spices for a few minutes in a large saucepan until fragrant. Add broth and squash and simmer and salt to desired taste. Add coconut milk and stir. Remove from heat and add an olive oil float. Transfer by cup to a blender (only 1/3 full as it can splash due to the heat) and blend in batches, transferring to a clean bowl. When all is blended, return to saucepan to reheat. Enjoy!

TRUFFLE MASHED POTATOES WITH CAULIFLOWER

 Serves 4

Mashed cauliflower tastes similar to mashed potatoes but with fewer carbs. Top with chopped herbs (fresh chives)

 ×         1 medium head cauliflower and 4-5 potatoes, trimmed and cut into small florets and chunks (about 6 to 7 cups) or you can sub 5 more potatoes for the cauliflower

×         a massive amount of garlic (if tolerant)

×         1 to 3 tablespoons extra virgin olive oil

×         ½ tbsp. truffle oil

×         Sea salt and ground black pepper to taste

 Bring a large pot of salted water to a boil. Add cauliflower, potatoes and garlic and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor. Add oil and reserved water, 1 tablespoon at a time, and puree until smooth. (Or, mash cauliflower with a potato masher). Season with salt and pepper and serve.

SHIITAKE CASHEW CREAM GRAVY

 ×         3 cups cashews, milled in blender (or almonds, soaked overnight)

×         2 cups Cremini and Shiitake mushrooms

×         2 cups veggie broth

×         2 tbsp cassava or chickpea flour

×         3 cloves roasted garlic

×         1 shallot or 2 cipollini onions

×         1 lemon, juiced

×         1/2 to 1 cup water (for smooth consistency)

×         ½ tbsp nutritional yeast

×         1 tbsp sea salt (to taste)

×         1 tbsp turkey poultry seasoning

×         a dash of pitta churna

×         fresh sage, dried

In a medium saucepan, sauté mushrooms with onions, shallot and garlic until softened. add flour and stir. Pour in broth and seasoning and bring to a simmer. Blend nuts, lemon and water to make the cashew sauce. Add water to desired consistency. Remove saucepan from heat and add cream sauce, stirring until warmed. This gravy can be rewarmed without worrying about separation. Sprinkle on some sage from the garden and enjoy with mashed potatoes.

PORTOBELLO FRENCH BEAN CASSEROLE

Makes: 5 cups; serves: 4 to 6

 MUSHROOM SAUCE

 ×         3 tablespoons olive oil

×         ¼ cup diced onions

×         3 cups sliced white mushrooms or portobellos

×         2 tablespoons chickpea flour

×         1 1/2 cups vegetable broth

×         1/8 teaspoon pepper

×         1/8 teaspoon garlic powder

×         Pinch dried thyme

×         1/3 cup vegan creamer (unsweetened)

In a 3-quart saucepan; heat the oil over medium-high heat. Cook onions with garlic powder until translucent. Add flour and stir. Add 1 cup broth ¼ cup at a time and stir until broth is thickened. Add the mushrooms; cook, stirring, until softened, about 3 minutes. Stir in remaining broth, pepper, and thyme. Cook, stirring constantly, until soup comes to a boil. Add the creamer and remove from heat, stirring until the cream is warmed.

 

GINGER CRANBERRY SAUCE

 Makes about 2 1/2 cups, serves 6

×         ¼ cup grapeseed or coconut oil

×         1 cup orange juice

×         1/2 cup coconut sugar, coconut nectar or date syrup

×         1/8 cup fresh ginger, peeled and minced

×         1/4 tsp ground ginger

×         12 ounces fresh or frozen and thawed cranberries

×         1 cup crystallized (candied) ginger, finely chopped, divided

×         1 tablespoon orange zest

×         pinch of sea salt

×         dash of lemon and orange zest

Simmer ginger briefly in oil with salt. Pour juice and sugar into a medium saucepan and heat over medium heat, stirring often, until sugar has dissolved. Add cranberries and bring to a boil. Reduce heat and simmer for 10 minutes or until liquid thickens. Sauce will thicken while it cools.

Add a third of the crystallized ginger and simmer, stirring often, until cranberries have popped and sauce is thickened to desired consistency, about 10 minutes more…

Remove from heat, stir in orange zest and all but a few pieces of the remaining crystallized ginger. Set aside to let cool to room temperature. Garnish with reserved crystallized ginger and lemon zest.

 We serve this alongside our jellied canned cranberries, of course.

 

EGG NOG

 (from Wrigleyville Dental’s Newsletter)

 ×         4 egg yolks

×         1/2 cup coconut sugar

×         2 cans full-fat coconut milk

×         1 tsp freshly grated nutmeg

×         1/4 tsp cinnamon

×         dash of almond milk (for thinning)

Beat yolks for a couple minutes, then gradually add coconut sugar. Let sugar dissolve and set aside. In a saucepan, simmer coconut milk on low heat, then add spices.

Begin to mix eggs again on low hear and slowly add a spoonful of the coconut milk mixture. Repeat until about a cup has been transferred.

Now add the egg and coconut milk mixture back into the saucepan. Simmer the mixture for a few minutes then turn off heat and allow to cool.

Refrigerate to chill and thicken. When ready to serve, add almond milk to thin to taste and sprinkle the top with freshly grated cinnamon and nutmeg.

Best Banana Bread Ever!

This bread is based on the Zucchini Bread recipe in “The Plantpower Way” by Rich Roll & Julie Piatt. They use a mix of 6 tablespoons ground flax seeds and 1/2 cup water in place of the eggs for a vegan version.

• 2 eggs

• 1 small apple

• 1/4 cup water

• 1/4 cup coconut oil

• 5 dates

• 1/2 cup coconut sugar

• 1/2 tsp vanilla

• 3 - 4 frozen bananas

• 1 teaspoon baking soda

• 3/4 tablespoon baking powder

  Flour mix: * 2-1/2 cups of premixed gluten-free flour can also be used

• 1 cup cassava flour

• 1/2 cup almond flour

• 1/2 cup arrowroot

• 1/4 coconut flour

• 1/4 cup coconut milk powder *optional

• 1 teaspoon Pamela’s gum-free baking binder *optional

  Spices

• 1-1/2 teaspoon cinnamon

• 1-1/2 teaspoon pumpkin pie spice

• 1 teaspoon sea salt

1. Preheat oven to 350 degrees F

2. Place eggs in food processor

3. Slice apple and blend with eggs and 1/4 cup water

4. Add dates, sugar, vanilla and bananas and blend

5. In a separate bowl, sift or mix together baking soda, baking powder, flours, spices and Pamela’s baking binder (if using)

6. Fold into the wet mixture (or just blend it in with the food processor)

7. Bake in the oven for 50-55 minutes in a baking pan (shorter time for muffins - start at 20 minutes and test for doneness)

8. Enjoy your homemade banana bread!

Chickpeas and Chard

Inspired by 101 Cookbook's Lemony Chickpea Stir-Fry Recipe

If you’ve never soaked beans before… do it. You won’t regret it. Beans contain zinc, magnesium, and iron, but they also contain phytic acid which prevents these minerals from being absorbed in our bodies. By soaking your beans in hot water for 18 hours, you reduce the phytic acid content; and the taste puts those canned beans to shame.

Serves 2-4

• 2 T mix of extra-virgin olive oil and sunflower oil

• 1 small onion or a couple shallots (sliced)

• 1 cup cooked chickpeas (I soak for 18 hours and cook for 1 hour)

• 2 potatoes (peeled & cubed)

• 2 chard leaves (stems removed – great for juicing – and sliced into 1” strips)

• 1 small zucchini (optional)

• ½ of a Roma tomato (optional)

• zest and juice of ½ of  a lemon

• ½ T turmeric

• ½ T oregano

• ½ T cumin

• 1 T onion flakes kosher salt to taste

Heat 1 T of the oil mixture in a large skillet over medium-high heat and stir in a pinch of salt, 1 small onion (sliced), 2 cubed potatoes and 1 C cooked chickpeas. Add ½ T each of turmeric, oregano and cumin with 1 T of onion flakes. Sauté until the chickpeas are deeply golden. Stir in the chard and cover. Warm for 2 minutes more. Pour everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining 1 T of the oil mixture, add zucchini and sauté until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest from half of a lemon, taste, and season with a bit more salt if needed. Top with ½ a Roma tomato before serving. Enjoy!

Truffled Beans and Greens

Inspired by Whole Foods Greens and Beans Ragout

The veggies of this dish can be replaced with any veggies you may have on hand and it turns out nicely. Some ideas include: broccoli, green beans, parsnips or sunchokes.

• 1/2 of a large onion (chopped)

• 2 cloves garlic (sliced) (optional)

• 12 ounces fresh shitake mushrooms (sliced) (optional)

• 2 large carrots (peeled and sliced)

• 2 large potatoes (peeled and diced)

• 1 marinated artichoke heart (cut into chunks)

• 1 C navy or cannellini beans

• 1 bunch chard or kale (stems removed and leaves thinly sliced)

• 1/2 C veggie broth

• 1 ½ T sunflower oil

• 1 ½ T olive oil

• 1 t truffle oil

• 1 T dried thyme

• 1 T nutritional yeast

• 1/4 t ground white or black pepper

• dash of Pitta churna (optional)

• Kosher salt to taste

In a large high-sided skillet over medium-high heat, saute 1/2 of a large onion and 12 oz of fresh shitake mushrooms or garlic in the 3 T sunflower and olive oil mixture for 7 to 8 minutes or until tender. Add 2 carrots, 2 potatoes (peeled and sliced), 1 T dried thyme and 1/4 C broth. Simmer until broth is absorbed.  Add 1 artichoke heart (cut into chunks) and deglaze with the remaining 1/4 C veggie broth.  Add nutritional yeast, salt and pepper (and kale if using) and stir. Then add the beans and chard. Cover and cook 5 minutes or until greens are wilted and heated through. Drizzle with 1 t truffle oil. Let rest for 3 minutes before serving.

Blood of the Earth

We call this juice the Blood of the Earth because of its ruby color and because it's mostly beets. Red Beets are fantastic detoxifiers of your liver, kidneys and gall bladder and consuming beets helps to stabilize blood sugar. Don't skimp on the lime here. It adds a sherberty tang to this juice that you will love.

Makes 16 oz

• 3 apples

• 2 medium-sized beets

• 1 handful of fresh blueberries

• juice of 1 lime (squeezed into juicer or juice - no peel)

Feed all items through your juicer and be sure to stir before serving to get a good froth. Enjoy!

Cauliflower Rice

Inspired by Kim Lyon's Fast-Acting Summer Detox Menus (thanks Mom!)

This is a fantastic alternative to rice. It makes your curries feel like curry rather than stew. We've also used it in place of pasta and as a side on its own. Cauliflower is said to prevent cancer (and increase overall health) by supporting three important systems in your body: the detox system, the antioxidant system, and the inflammatory/anti-inflammatory system. Reducing inflammation has changed the way my body functions: increased my energy, regulated my sleep patterns and elevated my mood. Thanks cruciferous vegetables!

• 1/2 - 1 head cauliflower, sliced for the food processor (you can juice the green parts)

• 1 t olive oil (optional)

• herbs to taste (optional)

• salt to taste (optional)

In a food processor, use the grater-blade or pulse the cauliflower until it looks like rice. Transfer to a microwave-safe bowl and heat for 2-5 minutes (do not add water). Let rest for a minute or so and enjoy with your favorite sauce or with olive oil, herbs and seasoning!