The Sixth Day of Christmas My True Love Made For Me…

This is a great dip to serve with veggies such as celery, carrots, cucumbers and bell peppers or with your favorite flat bread or rice crackers.  Its packed with lots of antioxidants and has anti-inflammatory benefits.

Artichoke and Green Olive Tapenade

Ingredients

• 1 cup artichokes
• 3/4 cup green olives
• 1/2 cup parsley
• 1 clove garlic
• 8 raw almonds
• 1 tbsp olive oil

Directions

• Blend all ingredients in a food processor and enjoy with your favorite veggies, flatbread or crackers!

Juiced: The E-Book

In Honor of Fellow Chiropractor Jack Lalanne I decided to share this book

Someone who I admire put this awesome book together and I wanted to share it with our readers.

58 pages of solid information on juicers, juicing tips and recipes! Enjoy and share!

Juiced-Ebook

Homemade Vegetable Broth

Ingredients

• 2 medium yellow onions sliced
• 2 medium carrots, peeled and sliced
• 5 stalks celery, sliced
• 3 cloves garlic cut in half
• 1 medium potato cut into 1-inch chunks
• 4 bay leaves
• 2 tsp whole black peppercorns
• 8 sprigs parsley
• 16 cups water

Directions

• Place all ingredients in a large pot
• Bring to boil over high heat
• Reduce to simmer and cook for another 2 hours
• Strain and discard solids
• Cool and refrigerate for upto 3 days
• Stir before using if broth separates

recipe courtesy of wholefoods.com with adjustments made by me!

Chick Pea Salad

Ingredients:

• 2 cups cooked or 1 15 oz can garbanzo beans (BPA-free), preferably organic
• 1 – 2 cloves garlic minced or pressed
• 1 medium tomato diced
• 2-3 tbsp red onion diced
• 2 tbsp parsley finely chopped
• 1 tbsp fresh lemon juice
• 3 tbsp extra virgin olive oil
• sea salt and pepper to taste
• Optional:
• 6 kalamata olives sliced

Directions

• Combine all ingredients in a large salad bowl

Prep time: 15 min
Serves: 4

recipe courtesy of whfoods.org with adjustments made by me!

Chickpea-herb Burgers

Ingredients

• 1 tbsp coconut oil
• 1 can chickpeas, drained and rinsed
• 1/2 cup grated onion
• 2 cloves garlic pressed
• 3 cups shredded carrots
• 1/2 cup rolled oats
• 1/4 cup unblanched almonds
• 1/4 cup sunflower seeds
• 2 tbsp flax seeds
• 2 tbsp chopped parsely
• 2 tbsp basil leaves
• 1 tbsp fresh thyme leaves
• 1 egg
• sea salt and black pepper to taste
• fresh lemon juice to taste
• red chili powder to taste

Directions

• In a food processor, puree, oil, chickpeas, onions, garlic, and carrots
• Add rolled oats, almonds, sunflower seeds, flax seeds, parsley, basil, thyme and egg
• Process until finely chopped and mixture holds together
• Season to taste with sea salt, black pepper, lemon juice and red chili powder
• Form mixture into approx 8-10 patties
• Arrange patties on baking sheet and bake in preheated oven at 370 F for 5-10 min on each side
• Alternatively you can shallow fry these in coconut oil in a skillet until slightly brown on each side

Tabouli Salad – Gluten Free!

Ingredients

• 3 cups parsley chopped
• 1  cup cooked quinoa
• 1/4 red or white onion diced finely
• 1 large tomato diced
• 1/2 cucumber diced
• 2 tbsp mint leaves finely chopped
• 3 tbsp olive oil
• 1/2 fresh lemon squeezed
• 1-2 cloves garlic
• sea salt and black pepper to taste
• Optional: black kalamata olives

Directions

• Mix lemon juice, olive oil, garlic, sea salt and black pepper in a bowl
• Add the above dressing to the parsley
• Once quinoa has cooled, add to the rest of the ingredients

Prep time and Cook Time: 20 min

Serves: 4

Artichoke and Green Olive Tapenade

Ingredients

• 1 cup artichokes
• 3/4 cup green olives
• 1/2 cup parsley
• 1 clove garlic
• 8 raw almonds
• 1 tbsp olive oil

Directions

• Blend all ingredients in a food processor and enjoy with your favorite veggies, flatbread or crackers!