Red Cabbage Pumpkin Maple Slaw
1 green apple finely chopped 1 lemon juice only ½ red cabbage finely shredded ¼ green cabbage finely shredded 1 cup carrots shredded 6 scallions finely chopped ½ cup golden raisins ½ cup sliced almonds (save some for garnish) ¼ cup parsley finely chopped Dressing ½ cup extra virgin olive oil ¼ cup apple cider vinegar 2 tablespoons maple syrup 1 ¼ teaspoons stone ground Dijon mustard ½ teaspoon minced garlic ¼ cup pumpkin puree ½ teaspoon celery seed ¼ teaspoon Sandra’s Spice
Sweet and Sour Shrimp over Zucchini Ribbons
¼ cup dried porcini mushrooms (soak in broth for 20 minutes and drain) 1 lb raw shrimp ¼ cup low sodium soy sauce ¼ cup chicken or vegetable broth 2 tablespoons agave 3 tablespoons rice vinegar 2 teaspoons Thai roasted red pepper chili paste ½ teaspoon minced garlic 2 teaspoons roasted sesame seed oil ¼ teaspoon Sandra's Spice salt and ground black pepper to taste 2 zucchini ½ red onion chopped 1 teaspoon parsley finely chopped to garnish In a bowl add low sodium soy sauce, s
Chia Seed Lemon Pudding
1 cup unsweetened almond milk 1 ¼ cups nonfat vanilla yogurt 1 teaspoon lemon juice ¼ cup chia seeds 1 tablespoon honey ½ teaspoon Sandra’s Spice ½ teaspoon dried lemon rind ½ cup raspberries ½ cup blueberries In a medium sized mixing bowl, add almond milk, vanilla yogurt, lemon juice, chia seeds, honey, Sandra’s Spice, lemon rind and whisk until the ingredients are smooth and chia seeds are not sitting on the top. Cover and place in the fridge over night. When ready to serve
Exotic Spicy Brussel Sprouts
1 lb Brussel sprouts, chop of stalk, remove outer layer and cut in half ¼ cup chicken or vegetable stock 1 small onion chopped 3 teaspoons lemon oil 1 teaspoon apple cider vinegar 1 tablespoon honey ¼ teaspoon sea salt ¼ teaspoon black pepper 1 teaspoon curry powder ¼ teaspoon turmeric ½ teaspoon garlic powder ¼ teaspoon chili powder ¼ teaspoon ginger powder ¼ teaspoon cardamom ¼ teaspoon dried lemon peel ¼ cup halved walnuts ¼ cup halved pecans ¼ cup sliced almonds (save som
Autumn Harvest Soup
½ cup lemon oil 1 teaspoon mustard powder 1 teaspoon Sandra’s Spice ½ teaspoon clove ¼ teaspoon Himalayan sea salt (optional) ½ teaspoon black ground pepper 2 carrots chopped in quarters 2 parsnips chopped in quarters 1 sweet potato sliced into ¼ inch 1 teaspoon garlic finely chopped ½ inch fresh ginger finely chopped 1 onion roughly chopped 2 celery sticks finely chopped 1 fennel bulb finely chopped 1 tablespoon lemon juice 1 teaspoon apple cider vinegar 24 oz chicken or veg
