• 2 skinless /boneless /organic chicken breasts

• I jar marinated artichoke hearts

• 1 small can sliced mushrooms

• 2 medium potatoes, peeled and chopped into chunks

• Salt

• Pepper

• 1 C Heavy cream

• 1/2 C truffle artichoke spread

• 4 tablespoons butter

1. Add the chicken breasts to a baking casserole dish (preferably glass or ceramic with its own lid).

2. Sprinkle the chicken breasts with salt and pepper.

3. Add the mushrooms evenly.

4. Add the artichokes evenly.

5. The last layer is the potatoes, spread evenly.

6. Then the butter in chunky tablespoons all over.

7. Lastly, the cream and truffle spread.

8. Cover and bake approximately 45 minutes.

Super easy, light, healthy and DELICIOUS.

This is a classic side dish that I have made many times over. Its quite simple , nutricious, vegan and delicious.
Ingredients

1 1/2 C brand ECOLITTE, brown basamti rice

3 C vegatable broth, ( brand better than bouillon is a favorite)

1/4 C butter

1/4 C olive oil

v8 juice 1 sm can

1 1/2 C chopped yellow / spanish onion

washed and chopped spinach, 2 bunches

1 C chopped parsley

Process

Chop and prepare the veggies

Meanwhile , in a deep stock pot , melt the better and when melted, add and brown the rice . ( browning the rice will give it a nuttier texture and flavor.)

When the rice is lightly toasted, add the olive oil then add the onion and saute with the rice iuntil transluscent.

When the onion looks right, add the parsley and spinach.

Continue to saute until the spinach is wilted and oozing it’s own juice. It should look about 50/50 rice to spinach at this point.
Then add the veggie stock and cover .

Turn down the heat ( which should have been on high to saute) to a medium flame for about 1/2 an hour and then add the can of V8 juice. The rice should be quite fuffly by now and have absorbed pretty much all of the stock/ juice. If the rice doesnt seem ready yet, add some water.

Reduce heat to low and cover again. Taste and add salt and pepper accordingly( himilayan salt preferred)

Done!

Ingredients

1 large egg plus 2 yolks

6 ounces best grade milk chocolate chips

2 tbls butter

1tsp vanilla extract

21/2c 1/2 and 1/2

1/2 c heavy cream

1/3 c light br sugar

2 tbls unsweetened cocoa powder

2 tbls cornstarch

1/4 tsp fine sea salt

whipped cream for garnish & chocolate shavings

step 1

In a small heatproof bowl , whisk together egg and yolks. Set aside

step 2

Place chocolate , butter and vanilla extract in a good processor or blender . Don’t mix

step 3

In a medium por, whisk together 1/2 & 1/2 , cream, brown sugar, cocoa and cornstarch. . At that point it will start to thicken and when it does immediately pull the pot off of the heat. ( Do not overboil the cornstarch!)

step 4

Pour a little of the hot cornstarch mixture into the eggs , stirring constantly to prevent curdling, them pour the eggs back into the pan with the remaining cornstarch mixture. Cook over low heat whisking constantly until the mixture returns to a bare simmer( which is one bubble) . Immediately pour it into the food processor and run the machine until the pudding is very smooth.

step 5

Pour into individual cups( I like teacups) and cover with plastic wrap. Refrigerate until firm , probably four hours. This can be made up to three days ahead.
decorate as you like;)!!

INGREDIENTS:

1 can of garbanzo beans
2 tablespoons minced garlic
1/2 teaspoon Himalayan salt
3/4 cup olive oil (or more to taste)
1 teaspoon tahini
Juice of 1 lemon (or more to taste)
8 pitted Kalamata olives

INSTRUCTIONS:

Rinse garbanzo beans thoroughly and add to VITAMIX (or similar blender) along with remaining ingredients. Blend thoroughly and enjoy.

INGREDIENTS:

8 c Filtered water

3 tbs BETTER THAN BOULLION

1 tbs butter

2 tbs chopped parsley

2 c chopped onion

2 c chopped carrots

2 c chopped celery

2 c halved cherry tomatoes

1 c chopped boiling potato

2 teaspoons chopped garlic

2 c chopped tomato puree

1 bay leaf

Himalayan salt to taste

Pepper to taste

1/4 c Olive oil

DIRECTIONS:

Saute celery and onion in olive oil until translucent.

Add remainder veggies except potatoes.

Stir constantly.

Add butter.

Add water and bouillon.

Add spices and chopped tomato puree.

Cover and Lower heat to low simmer for an hour.

Add potatoes, and cook 15 min. Shut off heat and let it sit for at least an hour before eating.

INGREDIENTS

1.5 C of rice

**Get the Classic Enriched Calrose Classic Rice Medium Grain (365 Everyday Value Brand).
This is indispensable to the success of the recipe. The wrong type of rice will not cook out right.

3 C of water
When the water cooks down to almost zero ( you should be stirring constantly with the flame on med / high) you need to add 6 C water right away.
1/2 liter whole milk
1 C full cream ( 1 container unsweetened) )
4 C sugar
2 tsp vanilla
1/4 lb butter
1 egg, beaten
Ground Cinnamon

INSTRUCTIONS

Turn on oven to 350 degrees and prepare a low baking dish, greased with butter.

Add rice to the pot with water and bring to a boil on high, stirring frequently.

When the water is almost all gone, add another 6 cups and bring to a boil again, then turn the flame to low. Keep stirring frequently, as the rice will stick quickly.

The rice should be very, very soft by now and getting gluey. If not, you need to add more water and continue to cook until it is. At this point you add the litre of milk, continue to stir until very thick, probably 1/2 an hour.

When the litre of milk is almost gone (it will cook down), it is time to add 1 cup of the cream). If the mixture is too dry, add as much as you need to keep it ‘loose’ but not like soup. Turn the flame to medium.

Add butter and sugar. Keep stirring constantly, turn the fire/flame quite low.

Taste. The rice/milk mixture should be very very gooey, sticky, sweet and thick.

If the sugar is not enough to your taste, add more. The sugar ‘ melts’ and the recipe usually takes more than planned upon.

If the mixture tastes as you wish, thickness and sweetness, add the vanilla.

You should have a heatproof (Pyrex) mixing bowl handy with the beaten egg in it near the stove.

Turn off the stove.

Take one full cooking spoon full of the rice mixture and add it to the beaten egg, beating very very quickly to incorporate the egg and the rice mixture together without cooking the egg. Once it is all blended, add another spoonful and repeat. Continue to do this until the egg and rice mixture fill half of the bowl.

Turn off the flame and add all of the bowl mixture to the pot mixture. Stir very very well so that it is all blended.

Now you can pour the pot mixture — which is all of the rice pudding — to the baking dish. It should fill it almost to the brim. Once the mixture has settled, take the powdered cinnamon and sprinkle generously across the top.

Now take the dish and place it in the oven to cook for approximately 1/2 an hour, no more.

Remove the pudding to cool.

Ingredients:

1 package ground turkey
1/4 Spanish onion, chopped
2 tbsp chopped garlic
1/2 tsp Himalayan salt
1/2 tsp lemon pepper
1/4 cup Uncle Bob’s 10 Grain cereal
1 egg

5 small carrots, peeled and chopped
1/4 tsp tarragon
1/4 tsp marjoram
1/4 tsp thyme

Directions:

Mix all ingredients well and form into two inch balls by rolling in between palms. Grill in olive oil, turning frequently to evenly brown.

INGREDIENTS

Cold pressed olive oil

Uncooked, deveined shrimp

Elephant garlic

Shallot

Green pepper

Green onion

1 tablespoon Worcestershire Sauce

1 tablespoon soy sauce

Dash of Tabasco

Lemon Pepper

Himalayan salt

iNSTRUCTIONS

1. Add 1/4 C of  first press, cold pressed virgin olive oil to frying pan on high heat.

2. Add chopped shallots, garlic , green pepper and green onions to hot oil.

3. Saute until half cooked, then add shrimp.

4. When shrimp is 3/4 cooked, add condiments/spices and continue to stir until JUST cooked. 

*DO NOT OVERCOOK. IT WILL MAKE THE SHRIMP TOUGH.:) 

I make this every day in Santa Barbara. Fresh from the tree. Organic. Homemade.

INGREDIENTS

Mashed avocado

Chopped shallot

Himalayan salt

Lemon juice

Finely chopped tomato (or a bit of salsa)

Finely chopped garlic

INSTRUCTIONS

Add all ingredients to taste.

INGREDIENTS

1 c blueberries

1 c rasberries

4 ounces coconut water

4 ounces almond or pea milk

1 scoop protein powder ( vegan)

1 scoop Simple Greens

1 teaspoon vitamin C powder

1 scoop chia seeds

1/4 tsp cinnamon powder

1 scoop marine based collagen

1 packet powder form probiotics (5 billion microorganisms)

INSTRUCTIONS

Throw everything into your Vitamix “et voila:))

You will have a 12 ounce smoothie. If you want it for two, just double the liquid.

NOTES

* You can buy all of the ingredients at Whole Foods except Simple Greens, which you can buy at your homeopaths or online.