From Living Without Gluten
- 1/2 pound gluten-free pasta
- 1 cup grilled, roasted, or steamed asparagus cut into bite-sized pieces
- 1 (14-ounce) can artichoke hearts, not marinated, drained, coarsely chopped
- 1 bunch chopped arugula
- Zest of fresh lemon
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 tablespoon red wine vinegar
- Juice of one lemon
- 6 tablespoons olive oil
- 1/2 teaspoon dried tarragon, or 1 1/2 teaspoons fresh tarragon
- Cook 1/2 pound gluten-free pasta in boiling salted water according to manufacturer’s directions, being careful not to overcook. Test the pasta a few minutes before the recommended cooking time to ensure a good result. After cooking the pasta, rinse it under cold water to stop the cooking. Drain well and toss with 1 teaspoon olive oil to keep the pasta from sticking.
- To make the vinaigrette, whisk together all ingredients except the oil. Drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly. Set aside.
- Combine remaining salad ingredients and fold them into cooled pasta. Drizzle vinaigrette over pasta. Toss gently until salad is lightly coated with dressing. Serve cold, or at room temperature.
- 1 scoop Chocolate Thunder (Forevergreen)
- 1/2 cup coconut milk-chilled
- 1/2 cup cold water
- 1/4 cup frozen cherries
- 1 oz. Black Cherry Rejuvenate (Premier Research Labs)
- 1 oz. Ale Drink (Premier Research Labs)
Mix all ingredients in a blender. You’ll love this full meal replacement with protein, essential fats, carbohydrates, digestive health, and essential nutrients from the Chocolate Thunder.
- 2 teaspoons of Nano Green Tea (Premier Research Labs-available at Individualized Nutrition Services)
- 64 ounces of cold water
- 2 drops of Lemon Essential Oil
- 3 drops of Lemongrass Essential Oil
- 6-10 leaves of Peppermint
Mix ingredients with a plastic spoon and serve chilled. This is so refreshing on a hot day and very healthy! The Green Tea is concentrated extract–potentized antioxidant with polyphenols, and Resveratrol– a potent antioxidant, anti-aging compound. Lemon and peppermint are anti-microbials and immune stimulants good for the liver, and Lemongrass is an anti-inflammatory, anti-microbial, and immunostimulant.
- 1 stalks celery
- 6 leaves spinach
- 1-2 apples, cored
- 1 lemon
- 1-2 inches of fresh ground ginger
Mix all in a blender or juicer with about 8 oz. of water.
From Living Light Culinary Arts Institute
- 1 cup whole, raw almonds, soaked 8-12 hours, drained, and rinsed
- 1 1/2 cups water
- 3 pitted dates, soaked (Medjool brand is best)
- 1/2 teaspoon vanilla extract (alcohol free is best)
Place 1 1/2 cups of the water and the almonds, dates, and vanilla in a blender. Blend on high speed until very smooth. Add the remaining 1 cup water and blend until smooth. To separate the milk from the almond skins, and pulp, squeeze the blended mixture through a double layer of cheesecloth or through a sprout bag. Serve at room temperature or chilled. Store in the refrigerator for up to five days. This can be used as a base for smoothies or cereal.
Low-Carb Coconut Smoothie
- 1 13.5-ounce can coconut milk or 1 cup Almond Milk
- 1-2 tablespoons protein powder (goat protein, whey, or rice protein)
- 1 tablespoon organic, cold processed, coconut oil
- 1 tablespoon ground flax seeds
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon stevia powder
- 8-10 ice cubes
Place all ingredients but ice in a blender and process at high speed until well combined. Add ice after the coconut oil is blended so that it won’t clump. You may use more or less ice, depending on how cold you like a smoothie.
- 2 large whole carrots
- ¼ orange bell pepper sliced
- 1 apple, cored and chopped
- 2 lemons, juiced (fresh squeezed oranges can be substituted)
- 1 teaspoon of fresh ground ginger
- 1 teaspoon Stevia
- 2 Tablespoons Flaxseed Meal
Mix all in a blender or juicer with about 8 oz of water.
Recipe from Christine Andrew, CNC
- 1 cup peaches
- ½ cup raspberries
- ½ banana
- ½ cup milk, or coconut milk
- ½ cup vanilla yogurt
- (optional) 1 scoop whey protein
Blend together with ice cubes in a blender.
- 1 cup plus 2 tablespoons granulated sugar or Xylitol
- 2 cups water
- 1 pint fresh blueberries
- 1 1/2 cups freshly squeezed lemon juice (about 10 large lemons, including pulp, but not seeds)
First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring until the mixture boils. Lower the heat and allow the syrup to simmer for another minute. Remove from heat and let cool. In a blender or food processor, puree the blueberries with 2 tablespoons of sugar. In a pitcher, combine the cooled syrup, lemon juice and blueberry puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water.
Makes base for 12 servings.