Ranch Dry Seasoning

​Ingredients:
3 tbsp garlic powder
6 tbsp dried parsley
3 tbsp dried minced onion
3 tbsp mineral salt
3/4 tsp black pepper

Mix all of the ingredients and store in an airtight container. Makes about 1 cup of dry seasoning mix.

Ranch Dressing
Ingredients:
3/4 cup organic mayonnaise
1/2 cup 0% Greek yogurt
1 tbsp dry Ranch seasoning mix.

Directions:
Add all ingredients to a blender and blend well. Store in a mason jar with a secure lid in the refrigerator. Great for salads or for dipping veggies.

 Ingredients:
1-1/2 to 2 lbs lean ground turkey
1 green bell pepper, diced
1 onion, diced
5 stalks celery, diced
4 cloves garlic, minced
1 tbsp either grassfed butter or coconut oil
3-3/4 cups chicken broth or water
3 tbsp dried parsley
2 to 2-1/2  tsp creole seasoning (I like to use Wildtree)
1-1/2 tsp ground sage
1-1/2 cups quinoa, rinsed
1 (15 oz) can red beans, drained and rinsed

Directions:
#1. Brown the turkey. Drain the fat & rinse under very hot water to remove extra fat. Return to the skillet. Add the diced onion, bell pepper, garlic, celery plus 3/4 cup of the chicken broth. Cook over medium heat until the veggies are tender.
#2. Add the parsley, creole seasoning  and sage and mix well. Add the quinoa and the remaining 3 cups of chicken broth. Place a tight fitting lid on the skillet and bring to a quick boil. Reduce the heat to low and cook for another 15-20 minutes.
#3. Once the quinoa is cooked, fluff and add beans, tossing everything together. Serve in lettuce shells or in a bowl and enjoy!

Ingredients:

1/2 cup tahini
1/2 cup filtered water
1/4 cup Apple Cider Vinegar
2 tbsp tamari or Bragg's Liquid Aminos
1 doonk Pure Stevia Extract
1/8 tsp cayenne pepper
Black pepper to taste

Directions:
Add all of the ingredients to a blender and blend well. Store in a resealable jar in the refrigerator. This dressing is wonderful on a salad as well as a condiment for seafood or grilled chicken.

Makes about 1 cup

Ingredients:
1/2 cup organic mayonnaise
1/2 cup 0% plain Greek yogurt
2 tsp Apple Cider Vinegar
3-4 tsp Grey Poupon Dijon mustard
1-2 tbsp sweetener (agave or raw honey)

Directions:
Add all of the ingredients to a blender and blend well. I store mine in a pint sized mason jar in my refrigerator.

Makes 4 Servings
Prep time: 25 minutes
Cook time: 35 minutes

Ingredients:
1 cup sweet/white onion, julienne
1-2 tbsp Poblano pepper, diced
1/3 cup celery, diced
1/3 cup carrot, peeled and diced
1-1/2 cup cauliflower, Chopped into 1-1/2 inch pieces
2 tsp fresh ginger, grated
1-2 cloves fresh garlic, minced
1 tsp curry powder
1/2 tsp cumin
1 tsp fresh cilantro
1/8 tsp cayenne pepper
1-1/2 tsp sea salt
1 tbsp coconut or olive oil
3/4 cup vegetable broth
1 tbsp lemon juice, fresh squeezed
1/2 cup culinary coconut milk
1-15 oz can of chickpeas, rinsed

Preparation:
​Julienne the onions, dice the poblano pepper and celery. Peel and half the carrot, then dice. Grate the ginger and mince the garlic (I use a garlic press). Cut the cauliflower into 1-1/2 inch pieces.

In a stock pot, heat coconut oil over medium heat. Once the oil is hot, add the pepper, onion, garlic, ginger, carrot and celery.  Saute vegetables until tinder, about 8-10 minutes (cover pot if needed).

Add the cauliflower, chickpeas, vegetable broth, and all spices. Bring to a simmer (do not boil) for 20 minutes stirring as needed.

Once the cauliflower is tender, stir in the coconut milk, lemon juice, and cilantro. Bring pot back to a simmer for 3-5 minutes so the liquid can thicken slightly.

Remove from heat and eat warm. Delicious when served with hot steamed Basmati or Jasmine rice.