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Mar 31, 2017

Sweet Potatoes Studded with Braised Cabbage

A great dish for weekly dinners, the components of this dish can be made ahead of time and assembled just prior to serving. Bake sweet potatoes and cook the cabbage in advance and store them in the fridge for up to four days for a quick, easy dinner that takes minutes to prepare. For best results, make the sauce right before serving and ladle it piping hot over the stuffed sweet potatoes.

4 Sweet potatoes
4 cloves garlic, minced
1 onion, diced
1 tablespoon coconut oil
1 red cabbage, shredded
1/2 teaspoon sea salt
1/2 lemon

For Sauce:
1 tablespoon olive oil
1 tablespoon raw honey
1 tablespoon lemon juice
1 tablespoon grated fresh ginger

For Garnish:
4 tablespoons minced parsley

Preheat oven to 400 F. Bake sweet potatoes on a baking sheet for 45-60 minutes, or until easily pierced with a fork.

In a large pan, saute garlic and onions in 1 tablespoon of coconut oil over medium-high heat for 5-10 minutes, stirring occasionally, until the onions are translucent and soft. Add the cabbage and sea salt, along with 1/2 cup of water. Cover and cook over medium heat for 30 to 40 minutes until the cabbage is tender, continuing to stir occasionally and adding a splash of water as needed to moisten.

Split open sweet potatoes and mash each side slightly with a fork. Stuff as much braised cabbage into the openings as possible.

For 4 servings, double the ingredients of the sauce, Add all ingredients to a small sauce pan. Heat the mixture over medium-high heat until it bubbles slightly. Continue stirring for 1 to 2 minutes until the sauce is well combined and slightly thickened. Pour over the sweet potatoes. Garnish with parsley, enjoy!

Cilantro Pesto

2 cups packed cilantro
1/4 cup walnuts
1/2 lemon, juiced
2 garlic cloves
2 tablespoons olive oil
1/8 teaspoon sea salt

Place all ingredients in a food processor and process until well combined. Scoop pesto into a small bowl and enjoy as dip, salad dressing or sauce.

Lemon Balm Tea

This lemon balm tea is soothing and mild. Having lemon balm before bed will help calm your nerves and give you a better night's sleep.

2 tablespoons lemon balm
1 teaspoon lemon zest
1/2 teaspoon minced fresh thyme leaves
1 teaspoon lemon juice

Mix the lemon balm, lemon zest and thyme together. Boil 4 cups of water. For each serving, use 1 teaspoon of the blend per 1 cup of hot water. Steep for 5 minutes or more. Add 1/2 teaspoon lemon juice to each cup just before serving.

*If a stronger, more medicinal tea is desired, use 2 teaspoons or up to 1 tablespoon of the tea blend per serving.

From Life-Changing Foods Anthony William

Berries and Cream

1 cup blueberries
1 cup blackberries
1 cup raspberries
1 cup strawberries
2 13.5 ounce cans full-fat coconut milk, refrigerated
1/3 teaspoon grated ginger
1 teaspoon maple syrup
Lemon juice (from about 1/4 lemon)
1 2-inch piece vanilla bean pod, split lengthwise
1 teaspoon lemon zest
4 leaves fresh mint, minced

Rinse berries, mix together , and divide evenly into 2 bowls. Open the cans of coconut milk, being careful not to shake them. Coconut milk naturally separates in the can, leaving a thick, heavy layer on top. Scoop out the solid cream from each can and place it in a small mixing bowl. (You will need 1/2 cup of cream). Discard the thin liquid that remains. Using a fork, whisk together the coconut cream, ginger, maple syrup, lemon juice, and the scraped seeds from the vanilla bean pod.* Whisk until the mixture is well combined and smooth. Scoop a generous dollop of cream over the berries in each bowl. Top with lemon zest and mint.

*Save the exterior of the vanilla bean pod for use blended into a smoothie or dessert.

From Life-Changing Foods Anthony William

Salsa Avocado Boats

2 avocados
1 1/2 cup diced tomato
1 cup diced cucumber
1/4 cup diced onion
1/4 cup minced cilantro
1 garlic clove, minced
1 lime, juiced
1/8 cup minced jalapeno
1/8 teaspoon seal salt
1/8 teaspoon cayenne or red pepper flakes (optional)

Halve the avocados and remove pits. Combine all the remaining ingredients in a small bowl. Scoop salsa into the center of each avocado.

From Life-Changing Foods Anthony William

Apricot Bars

1 cup dried apricots
1/2 cup dates, pitted
1/2 cup almonds
1/4 cup coconut

Place all the ingredients in a food processor and process until well combined. Line a baking tray with parchment paper and press the mixture into a large, flat rectangle about half an inch thick. Chill in the freezer for at least 30 minutes before cutting into bars. store bars in the refrigerator for up to 1 week or in an airtight container in the freezer for up to 1 month.

From Life-Changing Foods Anthony William

Cinnamon Licorice Root Tea

2 tablespoons dried licorice root
1 teaspoon orange zest
1 teaspoon ground cinnamon
1/2 teaspoon whole cloves
(Makes 4 cups)

Mix all the ingredients together in a small bowl. Boil 4 cups of water. For each serving of tea, use 1 teaspoon of the blend in 1 cup of hot water*. Steep for 5 minutes or more.

*If a stronger, more medicinal tea is desired, use 2 teaspoons or up to 1 tablespoon of the tea blend per serving.

From Life-Changing Foods Anthony William