Recipes

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Ingredients:  

1 Can of Coconut Milk 

3/4 cup Orange Juice 

2 teaspoons Vanilla Extract  

1/8 teaspoon Sea Salt 

1 cup Long Grain Basmati Rice 

2 tablespoons Agave Sweetener 

1 teaspoon Cinnamon  

1 teaspoon Ghee 

1 inch Ginger 

1 teaspoon Orange Zest

Watch Chef Shelley Marie

Ingredients:  

1 lbs Carrots 

1.5 lbs Red Potatoes 

1lbs Cauliflower 

1 cup Peas 

14 oz can Red Tomatoes 

1 qtr Onion (purple preferred)

1 Inch Ginger 

3 cloves of Garlic 

14 oz Coconut Milk 

1 tbsp Garam Masala 

1 tsp Curry 1 tsp Coriander 

Salt and Pepper to taste 

1/4 cup Ghee or Coconut Oil 

Salmon or Protein of Choice 

Cheesecloth to strain veggies

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Whole wheat pasta or gluten free   

1/4 onion, chopped   

2 garlic cloves, chopped  

 1 tbsp ghee  

2 zucchinis, cubed  

1/4 vegan mozzarella  

Salt & pepper to taste (tt) 

 Fresh basil to top  AND a cup of cherry tomatoes, halved. I used the variety on different colored cherry tomatoes.     

Directions:                            Click for video    Saute garlic and onions in ghee for 4/5 minutes on medium heat. Next add tomatoes (this makes the sauce). The ghee and tomatoes make the sauce. However, you can add a little pasta water to thicken the sauce.  Cook for 3 minutes. Then add zucchini cook for 4/5 minutes. Lastly, fold in cooked pasta and top with a cheese & basil. BAM!