Recipes

White Bean Avocado Wraps

 2 Tbsp raw cider vinegar
1 Tbsp olive oil
2 tsp. finely chopped chili pepper
1/4 tsp. salt
1/8 tsp. chili powder
2 cups shredded napa cabbage
¼ cup shredded carrots
1/4 cup chopped fresh cilantro
1 (15-ounce) can white beans, rinsed
1 ripe avocado
1/2 cup shredded cheese (optional) ¼ cup roasted red peppers
2 Tbs. minced red onion
4 whole wheat or gluten free tortillas

 Whisk vinegar, oil, chili powder and salt in a medium bowl. Add cabbage, carrots and cilantro; toss to combine. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese (if desired) and onion. To assemble the wraps, spread about 1/2 cup of the bean mixture onto wrap and top with about 2/3 cup of the cabbage slaw. Roll up. Repeat with remaining ingredients. Cut wraps in half to serve.     

Sarah's Detox Salad

1 small bunch broccoli, chopped finely

1 small bunch cauliflower, chopped finely  

½ cup shredded radish  

¼ cup shaved fennel  

¼ cup pomegranate seeds  

¼ pumpkin seeds  

½ avocado blended with the juice of 1 grapefruit  

Pinch sea salt  


Combine all ingredients and toss well.     

Oatmeal Carrot Bread

1 ¼ cups rolled oats

1 ¼ cups unsweetened coconut milk

Egg replacer for 2 eggs

¼ cup melted coconut oil 

2 Tbsp applesauce 

1 large carrot, grated finely 

½ cup chopped walnuts

½ cup shredded unsweetened coconut

½ cup coconut palm sugar 

2 Tbsp maple syrup 

1 ½ cups gluten free all purpose flour 

 ½ Tbsp baking powder

1 tsp sea salt

1 tsp cinnamon

½ tsp nutmeg 

½ tsp ground ginger     

Preheat oven to 400 degrees F. Grease the bread pan.    

Combine oats and milk in a large bowl and let stand for 15 minutes. After it has set, add egg replacer, oil, applesauce, palm sugar, maple syrup, grated carrot, chopped walnuts and coconut. Mix well.    

In a separate bowl combine flours, baking powder, salt, cinnamon, nutmeg and ginger. Mix to combine. Add the bowl of dry ingredients to the large bowl of wet ingredients and stir until well combined. Pour batter into bread pan. Bake for 60 minutes or until toothpick comes out clean.