Recipes
Recipes
by Dr. Kellyann
on Dec 19 2013
Prep time: 5 min • Cook time: 25 min • Yield: 6-8 servings
Ingredients
1 pound cranberries
1 ½ cup filtered water
1 Fuji apple, cored and cut into a ¼ “dice
1 cup walnuts, coarsely chopped
1 lemon, juice and zest
¾ - 1 cup honey, to taste
¼ teaspoon black pepper
Directions
Rinse the cranberries with cold water and drain in a colander.
Place the cranberries in a heavy pot over medium heat and add the filtered water; Bring it to a boil. The cranberries will soften and pop open when they are cooked.
Adjust the heat a little lower.
Stir in all the remaining ingredients. Stir well to combine.
Simmer for approximately 11 - 15 minutes or until the apples have softened a little.
Remove from the heat and let the sauce cool for 30 minutes before serving. The sauce tastes the best if it’s made a day or 2 before serving
Recipe Courtesy of Celia Fern
Recipes
by Dr. Kellyann
on Oct 05 2013
Prep time: 5 min • Yield: 4 servings
Ingredients
2 avocados
2 tomatoes, diced
1/2 a medium cucumber, diced
1 bunch (about 2 ounces) chives, diced
1 tablespoon apple cider vinegar
4 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon coconut aminos
Dash of cayenne pepper
Directions
Halve the avocados and remove the pits. Use a spoon to scoop out the flesh.
In a large bowl, mash avocado with the back of a fork and then mix in the tomatoes, cucumber and chives. Spread this mixture into the avocado shells.
Combine the vinegar, olive oil, garlic, coconut aminos, and cayenne and pour over the avocado halves.
Vary It! You can also mix some canned tuna into the avocado mixture for a more-balanced snack!
Recipes
by Dr. Kellyann
on Sep 23 2013
Prep time: 5 min • Cook time: 20 min • Yield: 4 servings
Ingredients
¼ cup macadamia nut oil or coconut oil
2 cloves garlic, crushed
One 14.5-ounce can diced tomatoes
1 tablespoon balsamic vinegar
¼ teaspoon dried basil
1 pound broccoli, trimmed and cut into spears
Salt and pepper to taste
Directions
Heat the oil in a large skillet over medium heat.
Add the garlic and cook for a few minutes, stirring constantly.
Pour in the tomatoes with their juices, the vinegar, and the basil and simmer until the liquid has reduced by half.
Place the broccoli on top of the tomatoes and season with a little salt and pepper.
Cover and simmer over low heat for 10-minutes or until the broccoli is tender. Don't over cook the broccoli it should be vibrant green.
Pour the cooked broccoli into a serving dish and toss to blend with the sauce before serving.
Notes If you use coconut oil, the dish will take on a bit of coconut flavor. If you use the macadamia nut oil, it will have a richer, buttery taste.
Recipes
by Dr. Kellyann
on Sep 21 2013
Prep time: 5 min • Yield: 10 servings
Ingredients
¼ cup coconut oil
2 teaspoons cayenne pepper
3 sweet potatoes, peeled and thinly sliced
Directions
Preheat the oven to 400 degrees.
Combine the oil and cayenne pepper in a medium bowl. Add the sweet potatoes and toss to coat them with the oil mixture.
Spread the sweet potatoes in a single layer on a parchment-lined baking sheet.
Bake for approximately 20-minutes, flipping halfway through, until the sweet potatoes begin to brown. Check frequently to avoid burning smaller pieces. They will shrink in size and crisp up as they cook.
Let the chips cool for about 3-minutes before serving.
