1 cup cooked rice 1/2 cup pumpkin puree 2 tablespoons almond or rice milk or water 1 egg, lightly whisked 1/3 cup flaked almonds 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves Liquid stevia (5 to 10 drops) 4 fresh dates, chopped
Preheat the oven to 425 degrees. Mix all ingredients together well and spead into a greased casserole dish. Bake approximately 20 minutes; until browned and cooked through. Serves 2.
Vegan Lemony Coconut Balls 1 ½ cups almond flour (almond meal) 1/3 cup coconut flour 1 tablespoon raw honey or maple syrup or yacon syrup or stevia drops ¼ cup melted coconut oil Juice from 3 lemons and grated rind from ½ lemon
Place all ingredients into a bowl and stir until well combined. Cover the bowl and leave it in the fridge for a couple of hours.
Once the mixture has hardened a little it will be easy to roll into balls. You can coat the balls in desiccated coconut if you like.
1/2 brown onion, chopped 2 large carrots, grated 1/2 medium sweet potato, grated 1 tablespoon olive or coconut oil 2 cloves garlic, crushed 1/2 red pepper, finely chopped 3 eggs 1 cup milk or rice milk substitute 2 large ripe tomatoes, sliced finely 2 tablespoons finely chopped fresh basil leaves Salt & pepper to taste
Preheat the oven to 375 degrees F. Saute the onion in the oil in a large oven safe skillet until softened.
Add all the vegetables and a little water to prevent them from sticking. Cook, stirring for around 10 minutes.
Whisk the eggs with the milk, salt and pepper. Pour the egg mixture evenly over the vegetables, then top with the chopped basil and sliced tomatoes. Place into the oven and bake until set (approximately 30 minutes).
Roasted Butternut Squash Salad
1 small butternut squash, peeled and chopped into one inch cubes 1/2 red onion, sliced 2 cloves garlic 1 tablespoon olive oil Salt, pepper and seasonings of your choice 1/2 cup cooked brown rice 1/3 cup currants 1/3 cup freshly roasted walnuts 2 stalks celery, chopped
Roast the chopped butternut, onion and garlic in the oven on a baking sheet. Drizzle with olive oil and seasonings first. Roast them until golden brown. Stir the vegetables once or twice while they are roasting to make sure they brown evenly.
Place the roasted butternut in a bowl. Chop the roasted garlic and onion and add them to the bowl. Add all remaining ingredients to the bowl, drizzle with extra olive oil, stir and serve. Serves 4.
Quinoa Stuffed Peppers
1 tablespoon olive oil, plus more for oiling the pan 1 red onion, chopped 1/2 pound sliced mushrooms 1 cup chopped carrots 7 bell peppers (1 cored, seeded and chopped; tops removed and reserved from remaining 6 then cored and seeded. Use different colors for a beautiful presentation!) 1/2 cup chopped parsley 1/4 pound baby spinach 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground cumin 1 cup uncooked quinoa, rinsed and cooked Salt and pepper to taste 1/2 cup roasted, salted cashews
Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed). Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine. Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.
Meanwhile, preheat oven to 350°F. Grease a 9- x 13-inch baking pan then set aside.
Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared pan. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve. Serves 6.
Endive, Pear and Walnut Salad
1/4 cup toasted walnut oil 1 tablespoon lemon juice 1 tablespoon white wine vinegar 1 teaspoon honey (optional) 1/2 teaspoon salt 8 cups bite-size pieces leafy green lettuce 2 Belgian endives, trimmed and thinly sliced 3/4 cup crumbled feta cheese 1 large Bosc pear, cored and thinly sliced 1/2 cup toasted walnuts Black pepper to taste
Put oil, lemon juice, vinegar, honey and salt into a large bowl and whisk together to make a dressing. Add lettuce, endive and cheese and toss gently to coat. Top with pears, walnuts and pepper and serve. Serves 6.
Roasted Spiced Sweet Potatoes & Pears
2 pounds sweet potatoes, peeled and cut into 1-inch chunks 1/4 cup sherry vinegar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 2 pears, cored and cut into 1-inch chunks
Preheat oven to 400°F. Line a baking sheet or large roasting pan with parchment paper. In a large bowl, toss sweet potatoes with vinegar, cinnamon, ginger, nutmeg and cloves. Transfer potatoes to baking sheet with a slotted spoon. (Set aside bowl with remaining vinegar spice mixture for use with pears.) Bake about 30 minutes.
Meanwhile, place pears in reserved bowl with vinegar spice mixture and toss until evenly coated. Add pears to baking sheet with potatoes and continue to bake until pears are golden and potatoes are fork-tender, about 25 minutes. Serves 6-8.
Low Carb Hash Browns
This is for a high protein breakfast that will help reduce sugar cravings throughout the day.
1 cup grated zucchini (squeeze out excess moisture) 2 eggs, beaten 1 tablespoon grated onion 1 clove garlic, minced (optional) 1/2 teaspoon ground cumin 1/2 teaspoon sweet paprika 1 tablespoon olive oil or organic coconut oil Salt and pepper to taste
Combine all ingredients except oil together in a bowl; mash them well with your hand.
Heat the oil in a frying pan. Divide mixture in half as two hash browns. When one side is cooked, flip over and cook the other side. Serves 1.
Wild Salmon Collard Wraps
8-10 ounces wild salmon, cut into 6 even strips (roughly 1/2 thick and 4 inches long) 3 large collard greens 2 nori sheets (each sheet cut into 8 rectangles) 1 carrot, thinly sliced 1 small fennel bulb, thinly sliced 1 large chunk of ginger, minced 1 garlic clove, minced ¼ cup sesame oil ⅛ cup brown rice vinegar 1 tablespoon wholegrain mustard 1.5 tablespoons wheat free tamari cilantro leaves for garnish sunflower sprouts for garnish To make the Marinade: Whisk together the sesame oil, rice vinegar, mustard, and tamari. Stir in minced garlic and ginger. Place the sliced salmon into a bowl and add enough marinade to cover the fish. Marinate for 20-30 minutes
To Make the Collard Wraps: Remove the stalk from the collards to give you 2 separate leaf pieces. Lay them onto your work surface, dark/shiny side down. Place 1-2 nori sheets on the middle of the collard leaf. Place 1 salmon strip onto the nori. Top with some carrots, fennel, cilantro leaves, and sprouts. Drizzle some of the marinade over everything. Roll the collards up (like a sushi roll)
To Cook: Place salmon rolls onto a steamer dish. Steam for approximately 5-6 minutes. Serve alone or with brown rice and lime wedges. Serves 2.
Grain-free nut bars
1/2 cup natural almond butter 1/4 cup honey 1 teaspoon vanilla 2 tablespoons coconut oil 5 medjool dates, finely chopped 1 cup raw almonds 1/2 cup raw pecans 1/2 cup raw sunflower seeds 1/2 cup shredded, unsweetened coconut 1/4 cup cacao nibs or dried cranberries (optional)
Combine the first 4 ingredients together in a saucepan over low heat. Once the mixture has melted together, place all the other ingredients except the shredded coconut and nibs or cranberries in a food processor. Process until the mixture resembles course sand. Place all ingredients together in a bowl and stir well.
Pour the mixture into a pyrex dish and refrigerate until set. Once the mixture has set, cut it into slices.
Black Bean Chipotle Burgers
1½ cups black beans, rinsed & dried 1-inch piece of kombu 2 cups chopped yellow onions 1 tsp chipotle chile powder 3 bay leaves 2 tsp salt pinch of freshly ground pepper 1½ cups brown rice 3 cups water 1 TB extra-virgin olive oil, plus more as needed 1 cup raw pumpkin seeds 1 TB smoked paprika 1 red onion and avocado, sliced, and fresh lettuce for serving
Put the beans in a saucepan or bowl and add cold water to cover by about 2 inches. Cover and soak for at least 6 hours or overnight in the refrigerator. Drain and rinse.
Put the beans, kombu, onions, chipotle powder, bay leaves, 1 teaspoon of the salt, and the pepper in a large saucepan. Add water to cover by 3 inches and bring to a boil. Decrease the heat, cover, and simmer until the beans are tender, about 1½ to 2 hours. Most of the liquid should be absorbed by the beans, but add a bit more water if they seem too dry. Drain the beans, reserving the cooking liquid. Discard the kombu and bay leaves.
Meanwhile, put the rice and a pinch of salt in a saucepan and add the water. Bring to a boil, then decrease the heat, stir once, cover, and simmer until all of the water is absorbed and the rice is tender, 35 to 40 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Heat the olive oil in a sauté pan over medium-high heat. Add the pumpkin seeds, paprika, and the remaining 1 teaspoon of salt and season with pepper. Cook the pumpkin seeds, stirring and shaking the pan, until they are lightly toasted, 3 to 5 minutes. Set aside to cool.
Combine the rice, beans, and pumpkin seeds in a large bowl. Transfer half of the mixture to a food processor fitted with the metal blade and process until smooth, adding the reserved cooking liquid from the beans as needed to keep the mixture moist enough to stick together. Return the mixture to the bowl, mix everything together, and form patties about 3½ inches in diameter and 1 inch thick.
To bake the burgers, preheat the oven to 350°F. Brush a baking sheet with olive oil and put the burgers on it. Brush the burgers with oil and bake until browned, 20 to 30 minutes, turning the burgers halfway through cooking. To pan-fry the burgers, coat a sauté pan with olive oil and heat the pan over medium heat. Add the burgers and cook for about 4 minutes per side. Serve over fresh lettuce, sliced onion and avocado.
Makes 6-8 burgers
Roast pumpkin & spinach salad
2 cups pumpkin, peeled & chopped into bite sized pieces 2 cups washed & dried baby spinach leaves ½ cup toasted pecans ¼ cup goji berries or dried cranberries 1 TB olive oil and 1 TB lemon juice for dressing Salt and freshly cracked pepper
Roast the chopped pumpkin in a moderate oven until cooked and lightly browned. Spray the pumpkin with olive oil and sprinkle a little salt on top.
Once the pumpkin is cooked, allow it to cool. Place all salad ingredients, including the pumpkin into a large bowl. Drizzle with olive oil and lemon juice and toss gently.
Serves 4 as a side dish.
Apple, Sprout & Carrot Salad
2 cups fresh alfalfa sprouts or sunflower sprouts 2 carrots, shredded 1 rib celery, diced 1 granny smith apple, cored and diced 2 tbsp. lime juice ¼ tsp. garlic-lemon seasoning 1 tbsp. toasted sesame oil ½ tbsp. soy sauce 1 tbsp. toasted sesame seeds
In a bowl, combine the alfalfa sprouts, carrots, celery, and apple. To make the dressing, mix the lime juice, garlic-lemon seasoning, sesame oil and soy sauce. Pour over the sprout mix and top with toasted sesame seeds. Makes 4 appetizer salads.
Gluten-Free Stuffed Mushrooms
24 large button mushrooms, cleaned and stems removed ¼ cup white onion, minced 2 Tbsp. olive oil ½ cup cooked brown rice ½ cup cooked quinoa 2 carrots, grated and peeled ½ cup pine nuts, finely chopped 2 Tbsp. organic salsa 1 tsp. sea salt 2 chives, finely chopped
Preheat the oven to 350°F and spray baking dish with nonstick baking spray. In a small skillet over medium heat, cook the onion in olive oil until soft and translucent, about 6 minutes. Add cooked brown rice, quinoa, carrots, pine nuts, salsa and sea salt. Cook until warm, about 3-4 minutes, and remove from heat. Using a spoon, transfer the mixture into each mushroom cap and place stuffed mushrooms in a single layer in the baking dish. Bake uncovered for about 15 minutes. Garnish with fresh chives. Serve warm. Makes 24.
Carrot Ribbon Pasta Bowl with Coconut Almond Satay
5 to 6 cups (packed) Carrot Ribbons 1/2 cup PLUS 2 Tbsp Almond Butter (you can either purchase or make this yourself) 1 TB Date Paste 1 TB Apple Cider Vinegar OR Lime Juice 3 TB minced Green Onion OR minced Garlic to taste 1 tsp Curry powder 1/2 tsp pressed Ginger 1/4 tsp Cayenne powder 2 Tbsp Coconut Aminos (optional) 1/4 c Coconut Cream, melted (you can either make this or use store bought) 1/4 c Water Salt to Taste
Assembling your Pasta Bowl:
1 c packed chopped Spinach 1/2 c dried Crimini Mushrooms 1/4 c minced Mint 1/4 c mined Cilantro 1/4 c minced Chive
How to make Carrot Ribbon Pasta:
1) Grabbing one end of the Carrot (preferably the end with a stem that you would otherwise cut off - this will act as a convenient "handle" while you rotate it)
2) Proceed to peel downwards on your veg, rotating it as you go
3) Continue peeling the veggie until you've reached the core or until you can no longer get ribbons
Coconut Almond Satay Sauce:
1) Whisk all of the above ingredients together evenly. 2) Transfer to an air tight container and place sauce in the fridge to chill for 20-30 minutes (or more) so the flavors can fully develop. Your sauce will thicken as it chills.
Assembling your Pasta Bowl:
1) In a mixing bowl combine the following: All of the Carrot Ribbon Pasta and all remaining herbs and veggies
2) Once you've tossed together all of the above veggies you can add the Satay sauce. Mix into your veggies roughly 1/2 to 3/4 cups of the Coconut Almond Satay Sauce
3) Tenderizing the Carrots: Let your veggies sit for about 5 minutes after they've been dressed with the sauce -- this is where the magic happens! Your carrots will naturally tenderize and become so gorgeously wonderful!
Slow-Bake Kale Chips
fresh kale, washed and roughly chopped extra virgin olive oil sea salt
Preheat oven to 200 degrees F. Drizzle kale with olive oil until coated. Bake for 1 hour or until lightly browned and crispy. Season with sea salt.
Strawberry Fruit Roll Ups
3 cups washed, stemmed strawberries (it is fine to substitute other berries or frozen berries) 1 tablespoon honey
Preheat the oven to 250°F and line a large baking sheet with parchment paper. Place the strawberries and honey in a blender and puree until smooth.
Pour the mixture onto the baking sheet and spread it into a large rectangle with the back of a spoon or spatula (my rectangle was 11 x 15 inches), making sure that the mixture is spread completely even.
Bake for 2 to 3 hours, until the fruit leather is dry and not sticky to the touch. Remember, cooking times will vary depending on how thick you spread your mixture and how much water (juice) is naturally in the fruit.
Every oven is different, so the cooking time may be less than 2 hours if your oven tends to be hot. (If using a dehydrator: Pour the mixture on a lined dehydrator sheet and dehydrate the fruit leather at 135°F for 5 to 6 hours.)
Allow the fruit leather to sit and cool to room temperature. It takes several hours for the fruit to soften up; when you first take the leather out of the oven the edges will be a bit dry and crisp, but if you allow it to sit overnight it softens up nicely.
Use a knife, pizza cutter, or kitchen shears to cut the fruit leather into 8 long strips.
DISCLAIMER: Paige Hall is not a medical doctor & does not diagnose, cure, or prescribe medication. She assists people in correcting imbalances in their lives & assists the body to release its own healing ability. When the mind/body/spirit is in balance, the body’s innate natural energy heals itself. Paige recommends that clients continue to see their regular medical doctors and follow their advice. Her work is a complement to regular allopathic medicine. Paige’s guidance, readings, & energy work, is not a substitute for conventional medical diagnosis or treatment for any medical, or psychological, condition. For such issues, you should seek the proper licensed physician or healthcare professional.