Bonfire Green Smoothie [video]

by drpaul

You will not believe how good this smoothie tastes despite looking like lawnmower juice! Feel free to add or subtract what you have on hand and what you like in terms of taste. Be careful to not go overboard on the fruit – this is a green (i.e. vegetable) smoothie designed to deliver great nutrient-dense antioxidants and phytonutrients from vegetables with the fruit added to sweeten and lessen any bitterness from the chard, kale and spinach.

For a fantastic breakfast, serve with either eggs, some Yambanana Bread, or some bacon (uncured – no nitrites or nitrates) or organic sausage.

1 large handful of spinach
2 kale leaves
1-2 chard leaves
1 banana
1 orange, peeled
1 avocado
1-2 tablespoons coconut oil-
1-2 cups purified water, or combination of water, coconut water, almond milk, hemp seed milk
Frozen berries, frozen pineapple chunks (available at Trader Joe’s), pomegranate seeds

Add all ingredients to Vita Mix blender and blend thoroughly (1-2 minutes)

Can be put into glass jars and refrigerated for up to 36 hours

NOTE: Any smoothie can be made into a meal replacement by simply adding the following:
1 organic raw or hardboiled egg*
1-2 tbsp lemon-flavored fish oil
*Use fresh, local and organic eggs (not mass-produced supermarket brands)

Timeless

Dr. Paul’s Paleo Yambanana Bread

by drpaul

This is such a delicious nutritious snack. It can be served warm (really good fresh out of the oven), topped with almond milk, fresh peaches, strawberries, blueberries – use your imagination! Make a batch on Saturday or Sunday, cut it into serving sizes and store in Tupperware in the freezer. Dr. Paul regularly eats this with almond milk poured over it as his mid-morning snack.

Add or subtract ingredients depending on what you like or have on hand; also, if nut allergies are an issue (or if your kid’s school considers it an act of bioterrorism to bring anything made with nuts to school), substitute coconut flour for the almond flour and skip the nuts.

2 large or 3 medium yams
4-5 bananas (not overly ripe)
8-10 organic eggs
3 tablespoons coconut oil (liquefied)
1-2 Tablespoon vanilla
4 teaspoons cinnamon
Pinch of nutmeg (optional)
1 ½ cup chopped walnuts
1 cup shredded coconut
1 cup almond flour
1/4 cup pure maple syrup
1/4 cup flax seed meal (optional)
1 teaspoon sea salt
Optional: add raisins, shredded carrot, and/or substitute frozen pineapple bits (thawed); you can also substitute canned pumpkin for the yams and add pumkin pie spices.

Steam yams until soft; let cool – can be done ahead (leave skins on)
Preheat oven to 350° F
Butter or coconut oil 9 x 14 baking dish; or line with parchment paper
Mash yams and bananas by hand in large bowl or pot, or blend in food processor
Add liquefied coconut oil and stir to mix
In separate bowl, beat eggs
Add vanilla, cinnamon, nutmeg and sea salt to egg mixture
Add egg mixture to yam/banana mixture & mix
Add almond flour and flax seed meal; stir to mix
Add walnuts and coconut; stir to mix
Pour mixture into buttered baking dish
Bake for 45 minutes until fork comes out clean

Timeless

Bonfire Egg Salad with Grapefruit

by admin

It’s a vital behavior to make extra food, planning ahead for leftovers for later meals and/or snacks. Egg salad is great for leftover snacks.

6-8 hard boiled organic eggs (cook for 9 minutes after water begins to boil)
2-3 tablespoons organic mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
Fresh cracked pepper to taste
1/2 peeled grapefruit per person, broken into sections/slices
Optional ingredients:
left over steamed vegetables (i.e. broccoli, green beans, etc.), chopped
diced celery
Chopped red or orange bell pepper
shredded zucchini
shredded carrot
chopped fresh spinach, kale, chard, or broccoli

Hard boil the eggs by cooking for 9 minutes after water begins to boil (use the timer on your oven or phone to prevent over-cooking); rinse in cold water; Dr. Camilla taught me the 9 minute rule to cook the eggs perfect;
Peel eggs, rinsing to remove all pieces of egg shell; place in medium size mixing bowl
Chop eggs
Season with sea salt and fresh cracked black pepper
Add remaining ingredients and mix well
Serve with 1/2 grapefruit

Timeless

Flax Date Muffins

by admin

1 egg
1/3 cup molasses
1 cup almond milk
3/4 cup ground flaxseed meal (available at Trader Joe’s)
1/2 teaspoon salt
1 cup chopped dates
1 1/2 cups almond flour or mix of almond and coconut flour
1 teaspoon baking soda
Optional: 1/2 teaspoon cinnamon; 1 teaspoon grated orange; 1 teaspoon vanilla extract

mix wet ingredients
mix dry ingredients
combine wet and dry ingredients and put into muffin tins
bake at 375 till golden brown!

Timeless

Carrot, Flax and Almond Flour Muffins

by admin

DRY INGREDIENTS:
1 cup almond flour
1/4 cup organic raisins or currants
2-3 tablespoon shredded organic coconut
1/3 cup walnuts, chopped
1 teaspoon baking soda
1 tsp cinnamon
1/4 teaspoon allspice
1/4 teaspoon sea salt

FLAX MIXTURE:
1-½ tablespoon freshly ground flax seeds (you can buy them as flax meal or blend them yourself in a coffee grinder or a Vita Mix blender.)
1/3 cup unsweetened organic apple juice
1 teaspoon vanilla

WET INGREDIENTS:
2 Tbsp coconut oil
1 1/2 C finely shredded carrots
5 tablespoons raw honey

Preheat oven to 375F.
Lightly coat a cupcake baking pan with coconut oil spread evenly with a paper towel. Combine apple juice and ground flax
Let mixture sit to get sticky,
Grate carrot and prepare the remaining ingredients
Mix all DRY ingredients to a large mixing
Add the wet ingredients to the flax mixture and stir together
Add wet and dry ingredients and mix thoroughly
Pour/spoon batter into muffin pans and bake for 10-12 minutes

Timeless

Ants on a Log

by admin

This is a great snack – kids love ’em!

raw almond butter
organic raisins
celery stalks

Fill the celery stalks with the raw almond butter (try stirring in some olive oil to make it ‘smoother’)
Cut stalks into 3” “logs” and then place raisins on top
NOTE: Can be packed into a Tupperware container to take to work or in the car
Eating this with a hard boiled egg or two can be a meal itself or to add a protein punch and preventing getting hungry beforel your next meal.

Timeless

Bonfire Adventure Trail Mix

by admin

This is one of the most nutritious snack foods you can make; keep some in Ziploc baggies or Tupperware in your car, at your desk, in your backpack or briefcase – never be without some raw nuts (no roasted or salted nuts allowed – raw is what provides quality nutrition and no gas!).

RAW NUTS (use some or all of these – your choice):
raw walnuts
raw almonds
raw hazelnuts (filberts)
raw sunflower seeds
raw pumpkin seeds (‘pepitas’)
raw pinenuts (‘pignolias’)
raw macademia nuts (expensive)

*EXTRAS
raw cacao nibs
unsulphured raisins
dried Goji berries
dried figs, chopped

* Don’t go overboard on these EXTRAS – think of them as ‘spices’ for your mix, not a source of indulgence.When buying dried fruit, look for ones labeled ‘unsulphured’, as sulfites are chemical preservatives.

Mix whatever combination of nuts and ‘extras’ that suit your taste – each batch you make will have its own personality.

Timeless

Chili Roasted Carrots

by admin

2 tablespoons canola oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 pounds carrots (10-12 medium), cut into 1/4-inch diagonal slices
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice