Ingredients:

• 2 1/2 cups almond meal
• 1 tbsp gluten free flour 
• 1/4 tsp pink salt 
• 1/2 tsp baking soda 
• 1 tsp vanilla
• 1 tsp cinnamon
• 2 tbsp honey

• 1/4 cup melted coconut oil or ghee
• 2 eggs
• 1 cup fresh or frozen blueberries


Method:
Preheat oven to 350. Line a 12 count muffin tin. In a mixing bowl, add dry ingredients (almond flour, coconut flour, salt, cinnamon and baking soda) and stir to combine. Pour in coconut oil, eggs, honey and vanilla; mix well. Fold in blueberries. Distribute into muffin tin. Bake for 20-25 minutes. Allow to cool and enjoy!

Curry Powder is a mixture of spices, including turmeric, fenugreek, coriander, cinnamon and ginger. Mustard seed, cayenne pepper and cardamom are also often included in curry mixtures, and when preparing traditional recipes in Indian cuisine. The turmeric in curry contains curcumin, the substance that gives the spice it’s bright golden color, distinct flavor, and it’s anti-inflammatory properties. You can get the health benefits of turmeric by using curry powder in foods or taking turmeric capsules, that you can purchase in pharmacies and health food stores. Tell your doctor if you are planning to take turmeric in pill form, because while there are numerous health benefits, it is a natural anticoagulant that increases bleeding, slows blood clotting and creates a bleeding risk. If you are having surgery, don’t use curry powder and turmeric for at least two weeks before a scheduled operation. These spices may also interact with certain medications and should not be taken in combination with blood thinners like aspirin, clopidogrel, prescribed under the brand name Plavix, Warfarin, or Coumadin to name a few. There have even been multiple cases of bleeding reported with the use of turmeric and ginkgo biloba, garlic or saw palmetto. Studies show the active chemical compounds in turmeric to have anti-inflammatory effects in human cells, and has been shown to  be helpful in the treatment of rheumatoid arthritis, fibromyalgia and other conditions. As an added bonus, the curcumin in turmeric holds powerful and promising anti-cancer benefits, as curcumin seems to interfere with the life cycle of cancer cells. As a result, it fights off the onset and spread of cancer in the body, and reported as effective against many different types of cancer, such as leukemia, lymphoma, skin cancer, lung cancer and breast cancer.

Mangos have been used for centuries as medicine and food because they contain vitamins A, C and D along with beta-carotene to remove toxins, treat anemia, and heal the nervous system. Mangoes have a high ORAC score because of their high levels of natural antioxidants Research has shown they can improve heart, lower blood sugar and lipid levels, act as a mild diuretic, and there is some evidence that they can prevent tumor growths in some cancers.

Quinoa (KEEN-wah) is often referred to as a supergrain, due to it’s high fiber content and high-quality protein. One of the best reasons to enjoy quinoa is because it has a high-protein content, which makes it an excellent cholesterol-free and low-fat source especially for vegetarians and vegans. In fact, it contains more protein than any other grain, while also packing in iron and potassium. This superfood is classified as a whole grain and is naturally gluten-free. It cooks up like rice and has a mild, nutty flavor and a light, texture similar to rice or couscous. You can find it next to other grains in health-food stores and many supermarkets.

(Serves 2)

Ingredients:

• 1 large Chicken Breast, cooked and cubed
• 1 Cup Mango, cubed
• 1/2 Cup Peas
• 1/2 Cup Red Onion, chopped
• 1/2 Cup Carrots, chopped
• 2 Garlic Cloves, minced
• 1/2 Cup Almond Milk or other nut milk
• 1 Tsp. Ginger
• 2 Tsp. Curry, or more to taste
• 1/2 Tbsp. Cumin, or more to taste
• 1 Tsp. Olive Oil
• 1 Cup Organic Quinoa
• 2 Cups Vegetable Broth
• Sea Salt to taste

Directions:

• In a small pot, bring vegetable broth to a boil and cook quinoa according to package directions, then cover to keep warm and set aside.
• In a blender add mango, almond or nut milk, ginger, curry, cumin and salt, then blend until creamy to make a sauce, and set aside.
• In a large skillet over medium heat, add oil, garlic, onions, carrots, peas and chicken cooking for 3 to 5 minutes.
• Add the mango curry sauce, stirring frequently, and cook just long enough to warm the sauce.
• Dish out quinoa onto plates, top with Mango Curry mixture and serve.

 Nutritional Facts: (Serves 2)

• 483.5 Calories
• 12g Fat
• 56g Carbs
• 38g Protein

Provided by:
Vibrant Health~Vibrant Life
Michele Feltz
Holistic Health Practitioner
www.michelefeltz.com
262-719-5825
michele@michelefeltz.com

Serves 4

• 1/2 Cup Quinoa   ALWAYS rinse Quinoa thoroughly under cold water prior to using!!!
• 1 Cup Chopped Carrot
• 1/2 Cup Sliced Green Onions (about 3)
• 3 Tbsp. Chopped Fresh Parsley
• 15 oz. can Garbanzo Beans or Cannelloni Beans
• 2 Eggs
• 2 Tbsp. Fresh Lemon Juice
• 1 tsp. Cumin
• 2 tsp. Coriander
• 2 Tbsp. Toasted Sesame Seeds
• 2 Cloves Garlic
• Salt
• 2 Tbsp. Olive Oil 
• 1 Cup Plain Yogurt
• 1/4 Cup Tahini
• 1 Tbsp. Lemon Zest
• Fresh Chives to taste
• Salt

• 1 English Cucumber, cut in matchsticks

1. In a small saucepan, bring 1 cup water to a boil. Add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, about 12ish minutes. Set aside to cool for now.
2. In a bowl, whisk together the yogurt, tahini, lemon zest, a pinch of salt and pepper and chives if you have them. Cover and put in the fridge.
3. In a blender or food processor, pulse carrots and parsley. Add green onion, garbanzos, sesame seeds, lemon juice, eggs, garlic clove, coriander and cumin. Season with salt and fresh ground pepper. Pulse until roughly combined, add quinoa, and another few pulses. I prefer it chunky. Taste for seasonings. Allow to set in fridge for an hour. It will be fine resting overnight if you really like to plan ahead. 
4. Heat a cast iron skillet over medium high heat with 1 Tbsp. of the oil. Scoop the mixture out in about 2 Tbsp. size portions, roll and flatten into patties. Sear them in the saucepan for about 3 minutes on each side, with a slight press of the spatula between to thin the patty a bit. Use the remaining oil when the pan becomes dry about the third batch.
5. Can eat at room temperature over some matchstick cucumbers, with a drizzle of the yogurt tahini sauce on top. 

Provided by:
Vibrant Health~Vibrant Life
Michele Feltz
Holistic Health Practitioner
www.michelefeltz.com
262-719-582

Ingredients

• 1/2C Almonds
• 1/4C Soft pitted dates

• ½ tsp.Vanilla extract

• 1/2tsp Lemon extract (if unavailable, add a little extra lemon zest)

• Zest of one lemon

• 1tsp fresh lemon juice

• 1 1/2T Maple Syrup

• 2T Ground flaxseed

• 2T Lucuma Powder
• 1/2C Quinoa Flakes (+ 1/4C for rolling)

Methods/steps

1. Pulse almonds in a food processor until coarsely ground.
2. Add dates through to lucuma and process until a sticky dough forms. It should stick together when pinched between finger and thumb.
3. Add quinoa flakes and pulse briefly to incorporate.

4) Shape mixture into 12 macaroons and flatten slightly.
4. Roll in remaining quinoa flakes

Provided by:
Vibrant Health~Vibrant Life
Michele Feltz
Holistic Health Practitioner
www.michelefeltz.com
262-719-5825
michele@michelefeltz.com

Serves 2

Ingredients

• 4 large carrots, cut lengthwise into quarters
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 teaspoon red pepper flakes
• 1 avocado, sliced
• Juice of 1 lemon
• ½ cup/3 oz/90 g arugula (rocket)
• 1 bunch of spinach leaves
• Pink salt to taste

Directions

• Preheat the oven to 375°F/190°C/gas 5.
• Place the carrots in a mixing bowl and add ½–1 tablespoon olive oil, cumin, red pepper flakes, salt and toss until the carrots are evenly coated.
• Spread the carrots out on a roasting pan and roast in the oven for 25–30 minutes until browned. Give the carrots a stir halfway through.
• Prepare the simple lemon dressing by mixing the lemon juice with the remaining olive oil and salt to taste.
• Remove the carrots from the oven, combine with the greens and avocado, and toss with the dressing. Serve and enjoy!

Yield: 5.5- 6 cups

Ingredients:

• 1 tsp olive oil
• 2 large garlic cloves, minced
• 1 sweet onion, diced
• 3 celery stalks, diced
• 1 bay leaf
• 1 & 1/4 tsp ground cumin
• 2 tsp chili powder
• 1/2 tsp ground coriander
• 1/4-1/2 tsp smoked sweet paprika, to taste
• 1/8th tsp cayenne pepper, or to taste
• 14 oz. diced tomatoes
• 5-6 cups vegetable broth, more if desired
• 1 cup red lentils, rinsed and drained
• fine grain sea salt to taste
• 2 handfuls torn kale leaves or spinach

1. In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more.
2. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer.
3. Stir in the tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy.
4. Stir in kale or spinach and season to taste adding more spices if you wish.

Read more: http://ohsheglows.com/2012/11/07/spiced-red-lentil-tomato-and-kale-soup/#ixzz32Dif4xs5

 Ingredients:

• 2 organic avocados cut into pieces
• 1 cup Quinoa, red or tri-colored 
• 1 medium tomato, cut into pieces
• ¼ cup diced red onion
• Fresh Basil Leaves, torn or minced

Dressing Ingredients:

• 1/3 cup organic extra-virgin olive oil
• ¼ teaspoon cayenne pepper
• 1 garlic clove, minced
• Juice of two Limes
• Sea Salt/Himalayan Pink Salt 

*Always rinse Quinoa thoroughly prior to using to remove the toxic residue that this seed produces.

Add rinsed quinoa to two cups of water or vegetable broth and bring to a boil, reduce heat and simmer 12-15 minutes until liquid is absorbed and seeds have opened (as they will expose a tail that should be curled not straight as this would be the indication that you’ve cooked them too long).  Cool completely.

Mix the dressing ingredients together in a small mixing bowl with a whisk.  Mix all remaining ingredients in a large mixing bowl.  Toss with the dressing and serve room temperature or chilled.

As I always recommend, use only fresh, organic ingredients when possible and adjust ingredients to your liking and taste.  Enjoy!

Courtesy of:

Vibrant Health~Vibrant Life
Michele Feltz
Holistic Health Practitioner
www.michelefeltz.com
262-719-5825
michele@michelefeltz.com