3 Tablespoons *Butter infused Olive Oil
1 medium chopped onion 2 cups vegetable broth
4 cups of peas (fresh or frozen) hand full of fresh flat leaf parsley hand full of fresh mint leaves salt & pepper to taste
chopped fresh chives to garnish
In a heavy pot over medium heat cook onion in olive oil just until soft. Add vegetable broth and bring to a boil. Reduce heat and add peas and simmer till tender. Pour into blender and add parsley, mint, salt & pepper and puree till smooth. Add more broth if too thick.
Notes: Peas are fairly low in calories, contains almost every vitamin & mineral your body needs, high in fiber & protein. Peas also have a low glycemic index. Protein increases the levels of certain hormones that reduces appetite. Protein works with fiber to slow digestion. Fiber also feeds good bacteria important for gut health.
Parsley is known to detoxifies the body helps to ease strain on the kidneys. Mint helps with digestion.
RECIPE COURTESY OF SABRINA NAJARIAN
Recipe Courtesy of Sabrina Najarian - Health Coach Specializing in Integrative Nutrition
2 tsp butter olive oil or ghee, 1/2 cup coconut sugar, 2 Tablespoons balsamic vinegar, 1/2 tsp sea salt, 2 cups walnut halves Directions: Preheat oven to 350 degrees. Line baking pan with parchment paper. In a non-stick pan melt ghee or warm oil, add sugar, vinegar, salt and mix well. Pour walnuts into pan and coat well. Pour onto parchment lined pan and separate with fork. Bake for 15 or 20 minutes till a nice brown color. Remove from oven and cool. Optional: add a sprinkle of cayenne pepper when tossing for some heat.
1 1/2 cup Roasted Almond
2/3 cup Dry Cranberry
12 pitted Dates
1 Tablespoon Black Currant Balsamic
Grind Almonds fine in a food processor.
Add Cranberries and grind further, add pitted Dates and grind till well combined. Move the combined ingredients into a plastic bag along with a tablespoon balsamic vinegar and knead well till well mixed.
Use plastic wrap to make small balls and candy wrap with waxed paper.
Yield: 40-50 ½” balls
Vegan* Gluten Free*
Recipe Courtesy of Junko Geil