Blog Article Archive

Month: March 2016

Veggie-Lox (Vegan Smoked Salmon)

Posted on by Dr. Brenda Tapp

Ingredients:

  • 1 cup organic carrot pulp
  • 1 tbsp lemon juice
  • 2 tbsp olive oil-packed
  • 1/4 cup chopped parsley
  • 1/4 cup finely chopped red onion
  • 2 tbsp dulse flakes (You can find dulse, a seaweed, at your health food store. In order to make dulse flakes, dry it in a warm oven and grind into a powder.)
  • 1/2 tsp salt
  • Dash of liquid smoke

Directions:

  1. Mix together all ingredients.
  2. Adjust condiments (lemon, olive oil, and salt) to taste.

Recipe Source: Jen’s Recipes. Unknown Source.

Paleo Bar Heaven

Posted on by Dr. Brenda Tapp

Ingredients:

  • 3 tbsp organic coconut oil
  • 1/4 cup carob powder or organic cocoa
  • 1/2 cup raw organic ground nuts (almonds, cashews or walnuts)
  • 3/4 cup unsweetened shredded organic coconut
  • 1 tbsp raw organic honey (optional or add more to taste)
  • Parchment paper

Instructions:

  1. Melt the honey and coconut oil in a saucepan over medium heat.
  2. Once combined, add the carob, ground nuts and coconut and mix together.
  3. Pour mixture onto a small baking sheet or square pan covered in parchment paper. Form into a square when cool enough to touch.
  4. Refrigerate until hardened. Cut into bars.

Recipe Source: Jen’s recipe book.

Quinoa Chocolate Cupcakes

Posted on by Dr. Brenda Tapp

Ingredients:

  • 2 cup cooked quinoa, cold
  • 1/3 cup milk (substitute almond milk)
  • 4 large eggs
  • 1 tsp pure vanilla extract
  • 3/4 cup butter, melted and cooled
  • 1 1/2 cup organic cane sugar (substitute 1 cup honey)
  • 1 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Direction:

  1. Combined all ingredients in food processor. Blend well.
  2. Bake in 350 degree oven for 20 minutes.
  3. Store in refrigerator.