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Medela Centers: Recipes

Green Garden Ayurvedic Soup

October 17, 2017

Yummy, easy to digest, deeply nourishing soup that is good any time of year. Possible to sub veggies for whatever is in season. Ingredients: 8 cups water 1 cup cooked Cannellini beans (leave out if you are doing the Health Reboot) 1 Leek, chopped 1 yellow onion, diced 2 cups chopped celery root or celerac (outside of root cut away, and then cubed) 1  …   Read More »

Brazil Nut Parmesan

October 17, 2017

This is a savory addition to salads and soups. Ingredients: 1 cup brazil nuts (may also sub almonds) 1 clove garlic 1 tbsp flax meal 1 tbsp stone ground Dijon mustard 1 tbsp nutritional yeast 1 tsp salt Directions: Press garlic and put in food processor with all other ingredients. Process and watch brazil nuts fluff up nicely. Keep in glass container  …   Read More »

SOULslaw

October 17, 2017

Salad Ingredients: 2 cups shredded cabbage (I like to do combo or green and purple cabbage) 1 cup finely shredded kale 1 cup shredded zucchini 1 bunch fresh basil 1 bunch fresh cilantro ½ cup chopped macadamia nuts Dressing: 2 tbsp lemon juice 2 tbsp apple cider vinegar 2 tbsp coconut aminos or coconut garlic sauce 2 tbsp olive oil 2 cloves garlic,  …   Read More »

Doddzy’s Detox Salad

October 17, 2017

Ingredients: 5 leaves of kale chopped small (makes 1 cup lightly packed) 4 cups red or green cabbage 1 cup loosely packed Basil 2 tablespoons of finely chopped parsley 2 celery sticks finely chopped 1/2 cup hemp seeds 2 tbsp pumpkin seeds 2 tbsp sunflower seeds 1 tbsp flax seeds Dressing: 3 tbsp Lemon juice 3 tbsp Olive oil 3 tbsp Coconut aminos or  …   Read More »

Steph’s Fave Lentil Soup

October 17, 2017

Ingredients: 4 cups water 1 cup green lentils 1 leek, finely chopped (just the white part in case you are unfamiliar with leeks) 1 carrot, chopped into your favorite bite-sized size 1 zucchini, chopped same way as above 5 collard leaves, destemmed and finely chopped 2 cloves garlic, chopped ½ tsp oregano ¼ tsp ground cumin ¼ tsp cinnamon ¼ tsp paprika Small  …   Read More »

Miso Dressing

September 28, 2017

Ingredients: 9 oz black sesame oil 3 TBSP tahini 1 TBSP Ginger Coconut Aminos by Coconut Secret. 2 Cloves garlic 1 large shitake mushroom Juice of 2 lemons 8 cilantro leaves 1 green onion Directions: Blend together well until mixture is combined and emulsifies. Makes 1 cup.     …   Read More »

Chipotle Cheese

September 28, 2017

Recipe courtesy of Jenny Ross. Ingredients: 2 cups pine nuts 1 1/2 cup water Juice of 1 lemon 1 Roma tomato 1 large dried chipotle pepper 2 tsp. chili powder 2 cloves garlic 1 tsp Celtic sea salt Directions: In a Vitamix or food processor combine all ingredients and blend until creamy. If you like spice, you may add 1 tsp. of cayenne powder.     …   Read More »

Asian Infusion

September 28, 2017

This recipe is inspired by Jenny Ross, and is a savory taste sensation that is extremely healthy for you with immune stimulating mushrooms and detoxifying herbs. Ingredients 4 zucchini made into “zoodles” 2 cups reishi, maitake or shitake mushrooms marinated in sesame oil and fresh chopped garlic 1 ripe avocado – chopped 1 cup  …   Read More »

Almond Cheese

September 28, 2017

Another non-dairy cheese to help make your body more alkaline. Makes 2 cups. Recipe thanks to Jenny Ross. Ingredients: 2 cups almonds (soaked 8 hours) 4 TBSP cold pressed extra virgin olive oil 2 Roma tomatoes Juice of 1 lemon 2 cloves of garlic 2 tsp healthy salt option 2 tsp chili powder 1 1/2 cups water   Directions: Rinse and drain almonds. Combine  …   Read More »

Tahini Cheese

September 28, 2017

Many of us crave cheese products during our Metabolic Optimization Program, even though dairy is one of the most common sensitivities people have. This raw food recipe from Jenny Ross may help you scratch the cheese itch without inflaming you. Many of her recipes include ingredients we don’t want you to eat during the first month of your program  …   Read More »

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