Intuitive Cooking

⬩ Fresh lettuce – Romaine, Butter, or Mixed Greens;

⬩ 1 Red Apple;

⬩ 1 Celery stock;

⬩ 8 Dates;

⬩ Add Walnuts to your liking!

⬩ Lemon Salad Dressing!

Combine ingredients and then toss with the lemon salad dressing recipe.

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⬩ 1 Cup Dehydrated Black or Pinto Refried Beans. Or, one can Refried Beans.  (If you can find the dehydrated ones you will be amazed at how much better they taste than the canned ones.  Keep an eye on the canned beans ingredients’.  They are better for you without natural flavorings, citric acid, canola or soy oil);

⬩ 1 Teaspoon Cumin;

⬩ 4 oz Can of Green Chilies;

⬩ Siete Brand Grain-Free Tortillas;

⬩ Fully cooked Diced or Shredded Chicken or Beef;

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Get playful with your toppings!

⬩ Veggie slaw is one of our favorites

⬩ 1 Small Bag of Organic Coleslaw Blend (be sure and check the ingredients for preservatives, you don’t want any!);

⬩ 1/3 Cup Tahini;

⬩ Enough water to thin the tahini for it to easily blend;

⬩ Juice of One Lemon;

⬩ ½ Teaspoon Garlic Powder;

⬩ ¾ Tablespoon Maple Syrup;

⬩ A good squirt of Sriracha to taste (Yellowbird Organic is my favorite. The ingredients are amazing!);

⬩ Salt and Pepper!

Or.... other favorite toppings are....

⬩ Sautéed zucchini ;

⬩ Diced red onion;

⬩ Diced tomatoes;

⬩ Lettuce;

⬩ Your favorite salsa;

To make the quesadillas rehydrate the beans according to the package directions or open the can of refried beans.  Mix in the cumin and green chilis. Heat a tiny bit of oil (avocado, coconut, or olive) in your skillet add the Siete grain free tortilla and soften for a minute and then flip to the other side.  Carefully spread he bean mixture, or the bean and meat mixture on the tortilla in the pan. Add the top tortilla and let cook for a minute or two and then flip your quesadilla for another minute.

Top with your favorite toppings!

To make the Veggie Slaw mix the tahini, water, lemon juice, garlic powder, maple syrup, siracha, and salt and pepper in a bowl.  When you have it to a blend able consistency, mix in the slaw.  Keep tasting for seasoning.

⬩ 2 Organic Boneless Skinless Chicken Breasts (cook them whole in the dish and then shred when done, or dice them into 1 inch chucks when raw…either works);

⬩ 1 13.5 oz Can of Lite Coconut Milk;

⬩ ½ Cup White or Yellow Onion;

⬩ 2 Medium to Large Yellow or Red Skin Potatoes (peeled and diced);

⬩ 3 Medium Carrots (diced);

⬩ 2 Cups Any Mushrooms of Your Choice;

⬩ ½ Bunch of Fresh Asparagus or 1 Cup of Frozen Peas (or both!);

⬩ 1 ½ Tablespoons Dried Thyme;

⬩ 1 Teaspoon Dried Rosemary (or a bouquet of fresh);

⬩ 1/8 Teaspoon (or more if you like it spicier) Cayenne Pepper;

⬩ 1/8 Teaspoon (or more if you like) Black Pepper;

⬩ ¾ Teaspoon Salt;

⬩ 2 Tablespoons Potato Starch;

⬩ Fresh Thyme and Parsley for garnish.

Sauté the chicken, onion, potatoes, and carrots in ¼ cup of the coconut milk for 7 to 10 minute on medium high. Just until they are softened a bit. You could use olive oil, but there is really no need and it just adds extra fat to your dish.  

Add mushrooms, thyme, rosemary, cayenne pepper, pepper, and salt. Give it a good stir and blend the spices well into the chicken and veggies.

Add the remaining can of lite coconut milk.  Cover the pot. Reduce heat to a simmer and cook until the chicken is cooked through and the potatoes and carrots are mostly soft.  This always depends on how long the potatoes and carrots take to mostly soften.  Start with 20 minutes and if they aren’t soft cook for another 10 to 15.

Add the chopped asparagus and/or frozen peas and cook for another 10 minutes.  

Remove about a ¼ cup of the liquid from the pot and mix until there are no lumps, 2 tablespoons potato starch. Add the thickener back to the pot and stir and cook for a few more minutes until the liquid has thickened. If you’ve by chance added a lot of veggie, you might not need to thicken the sauce.  You be the judge on how you like it!

Taste and then add more salt and pepper if necessary.

Spoon into bowls or on plates and garnish with fresh thyme and fresh parsley.

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⬩ 2 Cups of Raw and Unsalted Almonds soaked overnight in 4 Cups of Water;

⬩ Dates;

⬩ Vanilla;

⬩ Cinnamon;

⬩ Nutmeg.

Drain the water and put 2 fresh cups of water in your blender. Add the Almonds and blend until it is a liquid.

Strain the mixture through a nut milk bag and voilà you have almond milk.

For some sweetness put the strained milk back in the blender and add a couple of dates and some vanilla. Add cinnamon and a touch of nutmeg for a holiday treat. Blend until the dates are liquified.

If you are feeling super ambitious. Dehydrate the left over pulp into almond flour. It’s truly easy, peasy. Spread it out on a cookie sheet and dehydrate for 8 to 12 hours depending on the temperature of your dehydrator. I make mine at 140 degree (f) for 8 hours.

⬩ Watermelon;

⬩ Honeydew;

⬩ Cantaloupe or any other type of melon;

⬩ Lime.

Blend them into juice in your blender. Squeeze in a lime for an added kick.

Oh so fresh and delicious!!

⬩  2 bananas;

⬩  2 cups wild blueberries;

⬩  1 cup cilantro;

⬩  1 cup orange juice;

⬩  1 tsp barley grass juice powder;

⬩  1 tsp spirulina;

⬩  1 small handful of Atlantic dulse;

⬩  Optional: water or coconut water or fresh orange juice to blend.

In a high speed blender, blend all ingredients until smooth. If a thinner consistency is desired, add up to 1 cup of water.

⬩ 16 oz of water with ½ a freshly squeezed lemon;

Or

⬩ 32 oz of water with a whole freshly squeezed lemon.