Quinoa is warm and drying, which is a good balance for all the cold and moistening foods we tend to eat in the summertime like cucumber and watermelon. This recipe is a good one if you have leftover Quinoa, here’s what I added for a tasty meal: 1 can chopped hearts of palm 1 can great northern beans 1 small tomato, cubed 1/2 onion finely chopped 1/2 zucchini, small cubes Leftover marinated flank steak Dressing: 1 small garlic clove, minced, red wine vinegar, olive o

Serves 4 Ingredients 1/2 lb raw shrimp 1 tbsp toasted sesame oil 1 lime, juiced 2.5 cups romaine lettuce 1 cup purple cabbage, thinly shredded 2 large carrots, sliced thin 1/4 cup fresh cilantro, finely chopped 1/4 cup fresh mint, finely chopped 1/2 cup cashews 1/2 avocado, cut into cubes himalayan sea salt & pepper, to taste Directions Shred and slice the cabbage and carrots then put in a large bowl with the romaine lettuce. Add the cilantro, mint, and cashews t

Ingredients 4 cups bone broth 1 (15 oz) can unsweetened pumpkin puree (about 1.75 cups total) 1/2 cup full-fat canned coconut milk or heavy cream 1 tbsp maple syrup ½ tbsp olive oil 1 tbsp minced garlic 1 tsp ground ginger 1 sweet onion, diced 1 tsp Himalayan sea salt Instructions Heat grass-fed butter in a large pot over medium heat. Add onion and sauté for 5-10 minutes. Add garlic and ginger then cook for approximately 1 more minute while stirring. Add bone broth

Ingredients 1/2 c. plain unsweetened unflavored cashew milk 1 T. Instant Tapioca 1 T. Nutritional Yeast 1 t. fresh minced garlic 1/2 t. any oil, I used safflower oil 1/4 t. salt 1/4 t. onion powder additional 1/4 c. cashew milk Directions In a small saucepan, heat 1/2 c. plain cashew milk and add 1 T. instant tapioca. Bring to a boil, stirring tapioca, and let sauce boil for several minutes. Remove from heat, let cool down. Add additional 1/4 c. cashew milk, then

Ingredients: 3 tbsp pastured butter 3 cloves garlic, diced 4 organic sweet potatoes, skinned & chopped into bite-sized pieces 1 stalk organic celery 1 organic onion 3 large organic carrots 3 cups chopped organic spinach, red or white 1 ½ lbs raw grass-fed chicken thighs, chopped 4 cups grass-fed bone broth 2 tsp paprika 2 tsp thyme 2 tbsp fresh chopped parsley Sea salt & pepper to taste Directions: Saute onion, celery, carrots, and garlic in a pain with melte