From Two Moms in the Raw: Simple, Clean, Irresistible Recipes for your Family's Health
Health-Helping Kelp Noodle Salad with Tamarind Dressing
¼ cup Pure Tamarind Paste (find a homemade recipe in Shari’s book!)
6 tablespoons coconut aminos
3 garlic cloves, minced
1 tablespoon finely minced peeled fresh ginger
Finely grated zest and juice of 1 lime
2 teaspoons bottled Asian chili garlic sauce or sambal oelek
1 (12-ounce) package kelp noodles, such as Sea Tangle brand, rinse, drained, separated, and fluffed
1 large carrot, peeled and shredded
1 large red bell pepper, thinly sliced
1 ¼ cups snow peas, trimmed and left whole, or thinly sliced
½ cup sliced fresh basil leaves
¼ cup packaged fresh cilantro leaves
In a large bowl, whisk the tamarind paste with the coconut aminos, garlic, ginger, lime zest and juice and chili garlic sauce. Add the kelp noodles, carrot, bell pepper, snow peas, basil and cilantro and toss. Serve immediately.
1 pound ground turkey
1 cup finely chopped baby spinach
1 small carrot, peeled and finely shredded
1 shallot, minced
5 garlic cloves, minced
1 teaspoon fine sea salt
¼ tablespoon freshly ground black pepper
2 tablespoons flax meal
2 teaspoons salt-free Italian seasoning
¼ cup chopped fresh flat-leaf parsley
1 ½ teaspoons dried (not ground) eleuthero
½ teaspoon ashwagandha
2 tablespoons extra-virgin olive oil
4 cups Fresh Tomato Sauce or good-quality store-bought marinara sauce
Cooked brown rice noodles or other organic, gluten-free noodles, for serving
In a large bowl, combine turkey, spinach, carrot, shallot, garlic, salt, pepper, flax meal, Italian seasoning, parsley, eleuthero, and ashwagandha and mix well. Form into walnut sized-balls.
In a large skillet, heat the oil over medium-high heat. Working in batches, brown the meatballs until golden, turning occasionally, 5 to 6 minutes total.
In a 4-quart saucepan, heat the tomato sauce until simmering, then gently lower the meatballs into the sauce. Simmer until the meatballs absorb some of the sauce and soften, 50 to 60 minutes. Serve over the noodles.
Crunchy Millet, Carrot, and Turmeric Muffins
Coconut oil cooking spray or baking spray
1 ½ cups almond meal or almond flour
¼ cup flax meal
¼ cup hemp seeds
¼ cup millet flakes
2 tablespoons millet, soaked and dehydrated
½ cup coconut palm sugar
1 teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 large eggs
¼ cup coconut oil, melted and slightly cooled
1 teaspoon pure vanilla extract
1 jumbo or 2 medium carrots, peeled and grated
2 teaspoons grated peeled fresh turmeric or ½ teaspoon dried
½ cup dried cherries or dried blueberries, coarsely chopped
½ cup walnuts, soaked and dehydrated, choppe
Preheat the oven to 350ºF. Spray a 6-compartment jumbo or 8-compartment regular muffin tin with coconut oil cooking spray or baking spray.
In a medium bowl, whisk together the almond meal, flax meal, hemp seeds, millet flakes, millet, coconut palm sugar, baking soda, salt, cinnamon, and nutmeg until incorporated.
In a small bowl, whisk together the eggs, coconut oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until well incorporated. Fold in the carrots, turmeric, dried fruit, and walnuts.
The Thinker's Mocha Soft Serve
5 unripe bananas, frozen
2 packets of Know Brainer mocha thinker's creamer
Puree frozen bananas in a blender with a touch of water (you may add more to achieve desired consistency).
Add creamer packets and continue to blend until soft serve takes on a nice light mocha color.
Freeze until serving and voila. ;)
TIP: Unripe bananas have less sugar than ripe ones, making this a healthy keto-ish dessert!