Recipes

A delicious treat that is low in sugar, won’t make you gassy or bloated, and may actually be somewhat healthy for you! Amazing!

Crust:

• 2 cups blanched almond flour
• ½ teaspoon salt
• 2 Tbs melted coconut oil
• 1 large egg

Curd:

• 3 eggs
• ¼ cup raw honey
• ¼ cup coconut oil
• Zest of 2-3 lemons (about a ½ cup)

Instructions:

1. Preheat the oven to 350 degrees. Line the bottom of a 9 inch tart pan with parchment paper. Grease the sides with oil
2. In a small food processor, pulse the almond flour and salt until combined (I like to add a dash of cinnamon as well). Add the oil and egg and pulse a bit more until dough forms. It should be sticky
3. Transfer the dough to the center of the tart pan. Using a sheet of plastic wrap or greased palms, press the dough out into an even crust, coming ¼ to ½ inch up the sides. Bake in the oven for about 10 minutes or until firm and beginning to brown. Remove and let cool.
4. For the curd, in a medium saucepan, whisk the eggs and honey until smooth. Set the pan over medium-low heat. Add coconut

Mung Bean Salad

Mung beans are an important food in Chinese Medicine. They help clear heat and toxins from the body and are an ideal ingredient to use in the hot, humid late summer months.

Ingredients:

• 1 cup uncooked mung beans
• ½ cup diced red onions
• 2 cups cherry tomatoes, cut in half
• 1 cucumber, cubed
• 2 avocados, cubed
• 2 ears of corn, cooked and cut off the cob
• 1 Tbsp. lemon juice
• 3 Tbsp. apple cider vinegar
• 3 Tbsp. olive oil
• Salt & pepper

1. Rinse and cook mung beans in a saucepan with plenty of water, simmering for about 40 min. You want the mung beans to be soft but not mushy. Drain and let slightly cool.
2. Toss the cooked mung beans with all the of vegetables.
3. Mix the lemon juice, vinegar and olive oil together. Pour over the salad and toss to coat. Season to taste with salt and pepper.

Recipe by Deb Read More

Looking for a fresh and cooling summer side dish but tired of all the same salads?

This Caribbean salad features cucumber, pineapple, and tomato and all are so cooling on those hot days we have been having. As an extra boost to the coolness, this side dish also features mint. Read More

As I write this, one of the first hot, sultry days of the season is upon us here in Minnesota. High temps–high humidity tropical, but with pine trees instead of palm trees. Some love it, some hate it, everyone has their opinions, but you can’t argue the need to replace the body fluids lost from sweating on days like these. Instead of turning to leading brand sports drinks for hydration, consider making your own! It’s super easy and affordable and you’ll get a did-it-myself boost to boot.

Electrolytes are minerals essential for many of our basic body functions, and when our levels become too low we can get dehydrated, dizzy, and muscle cramps. Coconut water, sea salt, and raw honey all feature in this recipe for their essential mineral content, including potassium and sodium. Keep a batch of this on hand to stay hydrated this summer and beyond:

Ingredients: 

3 cups coconut water

1 cup water

½ cup fresh lime or lemon juice

¼ teaspoon sea salt

2 tablespoons raw honey

8 drops ConcenTrace trace mineral drops (optional)*

Instructions:

Combine all ingredients in a pitcher or large jar and store in the refrigerator.

*If you want to add to the Read More