Seven Layer Bean Dip with Bone Broth

Seven Layer Bean Dip with Bone Broth
Prep Time
20 minutes
Number of Servings
Serves 12
Ingredients

Layer One

  • 1 15-ounce can black beans, drained and rinsed
  • 1 scoop Organic Bone Broth Savory Herb 
  • [q:1/2] lime, squeezed
  • 1 tsp garlic powder
  • [q:1/2] tsp sea salt

Layer Two

  • 1 heirloom tomato, guts and membranes removed and diced
  • [q:1/2] red onion, diced
  • [q:1/2] lime, squeezed

Layer Three

  • 1 cup plain goat yogurt

Layer Four

  • One bunch of cilantro, finely chopped

Layer Five 

  • 1 cup guacamole

Layer Six

  • 1 bell pepper chopped, seeds and membranes removed

Layer Seven

  • 4 ounces raw sheep cheese, grated
Directions
  1. In a high-speed blender, add in black beans, Organic Bone Broth Savory Herb, lime juice, garlic powder, and sea salt. Blend until smooth and creamy.
  2. In an 8-inch glass bowl or 6-inch glass dish, line the bottom with the first black bean layer.
  3. In a small bowl, mix together tomatoes, onion, and lime juice. Add on top of black bean layer.
  4. Spoon goat yogurt evenly across tomato mixture.
  5. Evenly layer chopped cilantro on top of goat yogurt.
  6. Scoop guacamole over cilantro layer.
  7. Place chopped peppers on top of guacamole.
  8. Sprinkle raw sheep cheese on top. Keep refrigerated until ready to serve.

Fermented Garden Salsa

Fermented Garden Salsa
Fresh Flavors and Tangy Enzymes
Prep Time
1 to 2 weeks fermentation time
Number of Servings
Makes 2 quarts (Serves 16)
Ingredients
  • 1 large red or yellow onion, or a large bunch of green onions
  • 3 small bell peppers, trimmed and cored
  • 6 large garlic cloves, peeled and minced
  • [q:1/2] cup cilantro leaves, packed
  • [q:2 1/2] lb Roma tomatoes, cut into quarters
  • Juice of 1 lemon
  • 3 Tbsp sea salt
  • [q:1/4] to [q:1/2] tsp cayenne powder
Directions
  1. Prepare Salsa:
    1. Chop onions, bell peppers, garlic, cilantro, and tomatoes and combine in a large mixing bowl.
    2. Add lemon juice, salt, and cayenne and mix all ingredients together with a wooden spoon.
    3. Taste salsa for heat and salt.
      • Add more cayenne or salt if salsa tastes bland.
      • It should taste just a little bit salty; the flavor will mellow through the fermentation period.
  2. Prepare to ferment:
    1. Transfer salsa to 2 quart-size jars or 1 half-gallon jar with lids.
    2. Use a fermentation weight (ceramic or glass disks used for fermenting can be purchased) to weigh vegetables down.
    3. Cover tightly with a lid.
  3. Fermentation:
    1. Place in a warm spot to ferment for 1 to 2 weeks.
    2. Burp jars twice daily for the first week. To do so:
      1. Carefully and quickly open jar, listen for release of gas.
      2. Close jar back up with just a bit of the gases still remaining inside.

    During this period, pieces of the vegetables will release a fair amount of juice and separate a bit.

    You can give salsa a quick stir and add more weights to further submerge vegetables.

  1. Once salsa is tangy, bubbly, and well-fermented, transfer to cold storage (root cellar, basement, or unheated room), or use within 2 to 4 weeks.
Nutrition Info
28 Calories, 1 g Protein, 6 g Carbohydrates, 1 g Fiber, 277 mg Sodium, [nutrition:5] Vitamin C, [nutrition:1] Vitamin K

Mango Salsa

Mango Salsa
Prep Time
20 minutes, plus 20 minutes sit time
Number of Servings
Serves 6
Ingredients
  • 2 cups peeled, pitted, and cubed ripe mango
  • 1 cup diced red bell pepper
  • 1 jalapeno pepper, stemmed, seeded, and finely chopped
  • [q:1/4] cup chopped red onion
  • 3 Tbsp freshly squeezed lime juice
  • 1 tsp white vinegar
  • 1 tsp honey
  • [q:1/4] cup chopped cilantro
  • Salt and freshly ground black pepper to taste
Directions
  1. In a medium bowl, combine mango, bell pepper, jalapeno pepper, and red onion.
  2. In a small bowl, whisk together lime juice, vinegar, honey, and cilantro. Pour over mango mixture and toss together.
  3. Let salsa sit in the fridge for 20 minutes so flavors can meld.
  4. Serve over grilled, sautéed, or poached chicken or fish.
Nutrition Info
50 Calories, 1 g Protein, 12 g Carbohydrates, 10 g Total sugars (1 g Added sugars), 2 g Fiber, 0 g Total fat (0 g sat), 196 mg Sodium, [nutrition:5] Vitamin C, [nutrition:1] Vitamin B6, Folate

Dark Chocolate Fondue

Dark Chocolate Fondue
Ingredients
  • [q:1/4] cup non-fat milk
  • [q:1/4] cup unsweetened cocoa powder
  • [q:1/8] cup sugar
  • 1 oz dark chocolate
  • Bananas, melon, strawberries, raspberries, kiwi (any fruit you desire) 
Directions
  1. Slice fruit and place on a plate. Cover with plastic wrap and refrigerate while you make the fondue.
  2. In a medium saucepan, whisk together the cocoa powder and sugar.
  3. Gradually pour in milk and whisk well to make a paste.
  4. Place the saucepan over a low heat and cook, stirring constantly, until simmering.
  5. Remove from heat and whisk in the chocolate and stir until the chocolate is melted. The mixture will thicken as it cools slightly.
  6. Transfer chocolate to a fondue pot, and keep warm. Serve with cut fruit for dipping.

Sun-Dried Tomato-Basil Hummus

Sun-Dried Tomato-Basil Hummus
Prep Time
10 minutes
Number of Servings
About 2 cups (serves 8)
Ingredients
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 2 garlic cloves, chopped
  • [q:1/4] cup tahini (sesame seed paste)
  • [q:1/3] cup lemon juice
  • 4 Tbsp extra-virgin olive oil, divided
  • 2 Tbsp water
  • [q:1/4] cup chopped fresh basil
  • [q:1/4] cup chopped sun-dried tomatoes (soak in boiling water for 10 minutes and then drain)
  • Salt and freshly ground black pepper to taste
Directions
  1. In a food processor or high-speed blender, add chickpeas, garlic, tahini, lemon juice, 2 tablespoons of the oil, and the water. Blend until creamy.
  2. Transfer mixture to a bowl. Stir in basil and chopped and drained tomatoes.
  3. Season with salt and pepper. Transfer hummus to a serving bowl.
  4. Drizzle with remaining 2 tablespoons of the oil. Serve with gluten-free crackers, baked tortilla chips, and sliced raw vegetables.
Nutrition Info
180 Calories, 4 g Protein, 15 g Carbohydrates, 3 g Fiber, 12 g Total fat (2 g sat, 7 g mono, 3 g poly), 196 mg Sodium, [nutrition:1] Vitamin B6, Vitamin C, Folate, Manganese, Phosphorus

Lite Hummus Dip

Lite Hummus Dip
Prep Time
15 minutes
Number of Servings
Makes [q:1 1/4] cups
Ingredients
  • 1 can (15 oz) chick peas, rinsed and drained
  • 1 to 2 cloves finely minced garlic (or to taste)
  • 1 Tbsp sesame tahini
  • 6 to 8 Tbsp low-sodium vegetable broth or water
  • 1 to 2 Tbsp fresh lemon juice
  • [q:1/2] tsp extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • Hot pepper sauce (optional)
  • Paprika
Directions
  1. In a blender or food processor, place chick peas, garlic, tahini, broth or water, lemon juice, and oil. Blend on high speed until mixture is smooth.
  2. Add salt, pepper, and hot pepper sauce to taste, if desired. Pour mixture into serving bowl. Dust lightly with paprika.
  3. Serve with cut-up raw vegetables and pita bread or gluten-free crackers.

Homemade Lemon Hummus

Homemade Lemon Hummus
for satisfying snacking!
Prep Time
15 minutes
Number of Servings
4 cups
Ingredients
  • 4 cups cooked garbanzo beans (chickpeas)*
  • [q:1/2] cup sesame tahini
  • [q:1/4] cup extra-virgin olive oil
  • [q:1/3] cup water
  • Juice of 2 to 3 lemons
  • 3 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Salt and freshly ground black pepper
Directions
  1. Add beans, tahini, oil, water, lemon juice to taste, garlic, spices, and salt and pepper to taste in the bowl of a food processor or container of a high-speed blender.
  2. Process until smooth and creamy, pausing, if necessary, to scrape down the sides with a spatula.
  3. Transfer mixture to a storage container. Chill until ready to serve.
Nutrition Info
143 Calories, 5 g Protein, 13 g Carbohydrates, 4 g Fiber, 9 g Total Fat; [nutrition:2] Molybdenum, Copper, Manganese

Fresh Peach Salsa

Fresh Peach Salsa
Prep Time
15 minutes
Number of Servings
8
Ingredients
  • 2 cups peeled, diced pitted peaches (about [q:1 1/2] lbs)
  • 1 cup diced red bell pepper
  • [q:3/4] cup peeled, diced cucumber
  • [q:1/4] cup chopped fresh cilantro
  • 2 Tbsp fresh lime juice
  • 2 tsp minced fresh jalapeño, or more to taste
  • Salt and freshly ground black pepper to taste
Directions
  1. Mix all ingredients together in a medium bowl.
  2. Serve any way you can imagine!
Nutrition Info
26 Calories, 1 g Protein, 7 g Carbohydrates, 1 g Fiber, 1 mg Sodium

Tzatziki

Tzatziki
Prep Time
10 minutes prep time + 3 hours drain time
Number of Servings
4
Ingredients
  • 1 cup (scant) plain Greek yogurt
  • [q:1/4] of a long cucumber, grated, excess liquid squeezed out
  • 1 garlic clove, crushed
  • 1 Tbsp finely chopped dill
  • [q:1/2] tsp lemon juice, or to taste
  • 1 Tbsp extra-virgin olive oil, or to taste
  • Salt and freshly ground black pepper
Directions
  1. Line a sieve with muslin or paper towels, set it over a bowl, and pour yogurt into it. Leave to drain for a couple of hours, or overnight, in the fridge. Discard liquid.
  2. Add cucumber, garlic, and dill. Pour in lemon juice and oil gradually, seasoning as you do, tasting until flavors are perfectly balanced. Chill until ready to serve.
Nutrition Info
Per serving (1/4 cup): 70 Calories, 3 g Protein, 5 g Carbohydrates, 4 g Total fat (1 g sat, 3 g mono), 113 mg Sodium 

Spicy Avocado & Quinoa Salsa

Spicy Avocado & Quinoa Salsa
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/4] cup quinoa, thoroughly washed
  • 2 avocados, chopped
  • 1 large ripe tomato, seeded and finely chopped
  • Handful of cilantro, chopped
  • 2 Tbsp extra-virgin olive oil
  • Pinch of sugar (optional)
  • [q:1/2]  1 red chile, seeded and chopped (depending on how fiery you like it)
  • [q:1/2] small red onion, chopped (optional)
  • Juice of 2 limes, divided
  • Sea salt and freshly ground black pepper
Directions
  1. Cook quinoa in boiling water for 10 to 12 minutes or until tender. Drain and cool.
  2. Meanwhile, put rest of ingredients in a bowl with half of the lime juice. Season well with salt and pepper and then stir in quinoa.
  3. Taste for seasoning and add extra lime juice or salt and pepper as required.
Nutrition Info
Made with [q:1/2] teaspoon sugar: 286 Calories, 4 g Protein, 0 mg Cholesterol, 23 g Carbohydrates, 4 g Total sugars (1 g Added sugars), 9 g Fiber, 22 g Total fat (3 g sat), 303 mg Sodium, [nut:3] Vitamin B6, Vitamin C, [nut:2] Vitamin E, Vitamin K, Folate, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Magnesium, Phosphorus, Potassium, Zinc
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