Category Archives: Recipes

Got Paleo, Vegan, Gluten-free, and Healthy Thanksgiving Guests?

No problem – we got recipes for you! Feeding your family on Thanksgiving seems to be getting more and more complex, but no need to pull out your hair. The healthy, vegan, gluten-free, and Paleo approaches actually have more overlap than you might expect. Our recipes emphasize whole, unprocessed, gluten and dairy free, plant foods, so they usually satisfy all or most of the above.

Meeting these diverse needs usually means making some substitutions in conventional recipes. For example;

  • Instead of white or brown sugar, we use whole food sweeteners like sucanat, coconut sugar, and maple syrup.
  • Instead of high glycemic index grain flours, we use gluten free whole grains or go grain free with almond flour.
  • Instead of butter, we use olive or coconut oil.
  • Instead of eggs, depending on the recipe, we use ground flax seed with water, cold or hot water, or arrowroot.

Since these ingredients are “more real”, your dishes will look a little more real and rustic. But they will be absolutely delicious, filling, satisfying, and good for your whole body (not just your tongue)! Your healthy, vegan, Paleo, and gluten free guests will be thrilled!

Easy Make Ahead Plan

  • T – 3 days: Cut up the vegetables, trim the Brussels sprouts, and make the balsamic glaze.
  • T – 2 days: Cook the wild rice and quinoa. Make the cranberry sauce.
  • T – 1 day: Make the soup and desserts.
  • Day of: Finish the vegetable and grain dishes and get set up!

We’d love to know what you and your guests think of these recipes! Comment below!

Also, just as an aside, all of these recipes fit into our Cleanse! We really are into using delicious food to heal and restore body, mind, and energy!

Cleansing Kitchari

This powerful cleansing meal from Ayurveda balances your doshas (energies)! Feel free to adjust the seasonings to your taste. Don’t let the long ingredient list scare you – the active prep time is minimal. Spices are anti-inflammatory and chock full of antioxidants. This meal is also rich in protein and fiber. Some people eat this for a few days as a very simple cleanse.

  • 1 cup split yellow moong beans (also spelled mung, and dahl)
  • ½ cup brown basmati rice
  • 1 Tbsp olive or avocado oil
  • 1 tsp black mustard seeds (or brown)
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 Tbsp ginger root, peeled and grated
  • 2 cloves garlic, minced or crushed
  • 1 Tbsp cumin powder
  • 1 Tbsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp fenugreek powder
  • 1 pinch hing – also called asafetida, optional
  • 1 tsp sea salt
  • 2 cloves
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 4 cups filtered water
  • 2 bay leaves
  • 1 piece of seaweed (such as kombu), optional
  • 1 cup chopped kale
  • 1/2 cup chopped cilantro

Wash split yellow mung beans and rice together until water runs clear. Heat the oil in a large pot on medium heat and add the mustard seeds, cumin seeds and fennel seeds and toast until the mustard seeds pop (2 – 3 minutes) add the remaining  spices (except the bay leaves). Stir for a few minutes.

Add beans and rice, carrot, and celery and stir again. Add water, bay leaves, and seaweed, and bring to a boil. Boil for 10 minutes. Turn heat to low, cover pot and continue to cook until beans and rice become soft (about 30 – 40 minutes).

Remove bay leaves and add the kale.  Cook until the kale becomes soft 2- 3 minutes. Add more salt to taste, if desired. Sprinkle on the cilantro leaves just before serving.




Super Food Tabouli

I keep running out of hemp seeds, and the other day wished for a way to buy hemp seeds in bulk. That wish manifested in ONE day – faster than anything else I’ve ever wished for! Doing a grocery store tour at Wegman’s, I saw on a low shelf a rather large 5 lb bag of hemp seeds, and felt as if I just won the jack pot! So now I don’t have to ration them or worry about running out ever again. I can get my protein, omega 3’s, minerals, fiber, etc so easily and with so many different meals, including smoothies. So today, I decided to use my hemp seeds for a super food tabouli. I made this like you’d make any other salad, not measuring anything really, just a handful of this, a sprinkle of that, and it came out perfect. Try it and enjoy!

Remember, everything is approximate.

  • 1 small bunch of fresh parsley, large stems removed, and roughly chopped
  • a few scallions, sliced
  • a handful of grape tomatoes, sliced in half
  • a quarter of an organic, English cucumber, diced
  • about a half cup hemp seeds
  • juice from a half of a lemon
  • a generous drizzle of cold pressed olive oil
  • a couple pinches sea salt
  • a sprinkle of pepper
  • a garlic clove, crushed
  • a sprinkle of oregano
  • a sprinkle of cumin
  • half of an avocado, cubed

Add all ingredients except avocado to bowl, and mix. Add more seasoning, to taste. Fold in the avocado. Enjoy!




Cleanse Friendly Super Bowl Food!

One thing we pride ourselves on is that you can actually enjoy food on our cleanse! And I don’t mean, only eating something healthy that fills your belly, I mean really enjoying the taste of the food and feeling good after you eat it! You can even eat delicious, filling food at parties on the Ultimate Rejuvenation Cleanse. Case in point… this tasty layered bean dip that you can bring to your Super Bowl gathering this weekend! It has all the flavor of the unhealthy versions, without any of the junk. Go Pats!

Mexican Layer Dip

  • 1 small red onion, chopped
  • 1 jalapeno pepper, stemmed, seeded, and minced
  • 2 tomatoes, diced
  • ¼ tsp sea salt
  • 1 clove garlic, peeled and minced, or crushed
  • 2 Tbsp fresh cilantro, chopped
  • 2 tsp fresh lime juice
  • 1 recipe of refried beans (recipe below)
  • 1 recipe of guacamole (recipe below)

Mix ingredients from onion through lime juice in a medium bowl. Layer refried beans along bottom of casserole pan, followed by a layer of guacamole, and then the tomato mixture. Serve with Beanitos, sliced jicama, or flax crackers.

Refried Beans

  • ½ cup vegetable broth
  • 2, 15-oz cans pinto beans, rinsed or cooked from scratch
  • ¼ cup extra virgin olive oil
  • 1 small onion, chopped
  • 1 jalapeno pepper, stemmed, seeded, and minced
  • 1 poblano chili stemmed, seeded, and minced
  • ½ red pepper, stemmed, seeded, and chopped
  • ¼ tsp sea salt
  • 3 cloves garlic, minced
  • ½ tsp ground cumin
  • 2 Tbsp fresh cilantro, chopped
  • 2 tsp fresh lime juice

Blend broth and all but one cup of beans in food processor until smooth. Heat oil in 12- inch skillet. Sauté onion and peppers until softened. Add salt, garlic, and cumin stirring frequently until fragrant, about 1 minute. Add beans and stir until thoroughly combined. Reduce heat to medium and cook until beans are thick and creamy, about 5 minutes. Stir in cilantro and lime juice.


  • 2 ripe avocados
  • ½ tsp sea salt
  • Juice from ½ lime
  • ¼ cup diced red onion
  • 1 jalapeno pepper, diced (wash hands immediately after)
  • 2 cloves garlic, peeled and minced or crushed
  • 2 Tbsp chopped cilantro
  • Freshly ground black pepper, to taste
  • ½ cup diced fresh tomato

Cut the avocados in half. Remove seed. Scope the insides out with a spoon. Mash the avocado with fork, potato masher, or your hands. Add the remaining ingredients and mix with a large spoon. Serve with chili, refried beans, salad dishes, freshly cut veggies, or flax crackers.

Note: When you are done mashing, you can rub the avocado from your hands onto your face for an all natural, beautifying spa treatment. Leave on for 10-15 minutes. Remember to wash it off before going to the party!



Charlotte’s Charming Chai

This weekend at Serenity Yoga, we served Charlotte’s Chai, and everyone loved it! Here’s her unique and delicious take on chai tea, which includes nontraditional, healthifying ingredients like turmeric and clove infused oranges. Who does that? Charlotte, that’s who! And maybe now you too!

4 Tbsp loose rooibos tea (or 5 rooibos tea bags)
1 small whole orange or clementine
15 whole cloves
10 whole cardamon pods
1 inch sliver of fresh ginger
1/2 inch sliver of fresh turmeric
1 whole cinnamon stick

Push the whole cloves into the orange skin all around the orange. Crush the cardamom pods with a mortar and pestle. Fill your crock pot 3/4 full of water, and add all ingredients. Turn the crock pot on high. Enjoy a 75 minute yoga or mindfulness practice. The tea will be ready when you complete your practice. You can strain the tea into mugs or into a separate container.


Vegan Paleo Gluten Free

When making healthy, whole food recipes you realize how so many conventional ingredients can be substituted. You don’t actually need bread to make a stuffing. It’s more about the herbs, vegetables, and texture. The parsnip does a nice job replacing the usual bread cubes, but without all that refined, high glycemic, flour.

  • 1 bag parsnips, chopped (about 3 cups)
  • 2 carrots, chopped (about 1 cup)
  • 1 Tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 large leek, chopped
  • 2 ribs celery, chopped (about ½ cup)
  • 1 apple, chopped
  • 10 oz porcini or button mushrooms, chopped
  • 1 tsp fresh thyme leaves
  • 6 leaves fresh sage, chopped
  • Sea salt and pepper, to taste

Preheat your oven to 400F.

Mix the chopped parsnips and carrots in a single layer in a roasting pan or two, drizzle with olive oil, sprinkle with salt and pepper. Place in the oven and roast for about 30-45 minutes, until tender, stirring halfway through.

While the vegetables are roasting, warm olive oil in a skillet over medium heat. Saute the garlic, leeks, and celery for 3 minutes. Add in the apple and mushrooms and cook for until tender, about 10 minutes.

Combine the roasted parsnips, carrots, and mushroom mixture in a large food processor. Add in the fresh thyme, chopped sage, and 1/2 teaspoon of salt and pepper. Pulse the vegetable mixture, enough so that it mixes together, but still has a chunky texture. Adjust seasonings to taste.

Rustic Pumpkin Cookies

Vegan Gluten Free

Most desserts contain gluten, processed sugar, and dairy, which don’t agree with many people. Not ours! White flour doesn’t cut it in our book. Instead, we use oats and buckwheat flour. Don’t be fooled by the name. Buckwheat is not wheat, and doesn’t contain gluten. It’s actually a seed that acts like a grain, known as a “pseudo grain”. The spices, coconut, and mango add natural sweetness, decreasing the need for sweeteners. We must warn you, these cookies are rustic looking! But they sure are delicious and make you feel good.

  • 3 cups rolled oats (be sure they’re labeled gluten free for strictly gluten free guests)
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup buckwheat flour
  • 1 cup unsweetened shredded coconut
  • 1 Tbsp real maple syrup
  • ¾ cup sucanat, coconut sugar, or your favorite sweetener
  • ½ cup refined coconut oil, warmed
  • 1 mango, peeled and pureed or ½ cup applesauce
  • 1 tsp vanilla
  • 1 can organic pumpkin puree (check ingredients that it only pumpkin)
  • 1 cup macademia nuts, roughly chopped in food processor (optional)
  • 1 cup dried cranberries

Pre heat oven to 375.

Blend oats in food processor to create oat flour. Add cinnamon, nutmeg, baking powder, baking soda, salt, buckwheat flour, and coconut, and pulse five times. Transfer to a mixing bowl.

In the food processor, combine maple syrup, sucanat, warmed coconut oil, vanilla, and pumpkin puree. Mix well.

Add wet ingredients to dry ingredients and mix. Fold in nuts and cherries.

Either drop tablespoons on baking sheet or roll dough into small balls and slightly flatten on the baking sheet. Bake for 25 minutes.

Note: You can mix some mini dairy free dark chocolate chips into the dough for a chocolate twist. However, most chocolate chips do contain refined sugar, so it reduces the health factor slightly.

Apple Raspberry Crisp

Vegan Gluten Free

Another gluten, dairy, and refined sugar free dessert! As you’ll see, you don’t actually need those inflammatory ingredients in desserts. This version is just as delicious as the others. The difference is, your body will love it too. We also added raspberries for a refreshing flavor combination, to add variety (which is so important in the nutrition world), and provide ellagic acid (a compound with chemopreventive powers. Enjoy in good health!

For the filling

  • 6 medium sized local apples
  • 2 cups raspberries
  • 1 Tbsp maple syrup
  • 1 tsp cinnamon
  • 1 Tbsp lemon zest
  • 1 Tbsp arrowroot

For the topping

  • 1 cup almonds
  • 1½ cups oats (be sure they’re gluten free if you have a gluten free guest)
  • ¼ cup refined coconut oil
  • ¹∕ ₃ cup maple syrup
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp sea salt

Preheat oven to 350 degrees.

For the filling

I like to keep the skin on the apples, but feel free to peel if skinless is your preference. Cut around the core or remove core with an apple corer. Dice into 1 inch pieces. Place in 13×9 inch glass baking dish. Add remaining filling ingredients and mix well. Set aside and let the natural juices release from the fruit while you put together the topping.

For the topping

Place almonds in food processor and pulse until finely chopped. Add oats and pulse a couple of times to blend. Add coconut oil and pulse 4–5 times until oil is evenly distributed. Add remaining ingredients and pulse 4–5 more times.

Evenly distribute the topping on top of the fruit and bake 45 minutes uncovered. If the fruit is bubbling up from the bottom, it is ready. If it isn’t bubbling, cover with aluminum foil so the topping doesn’t burn, and bake an additional 15 minutes, until the fruit bubbles.

Chef’s Tip: Make double the topping and pop in the freezer for another day.

Pumpkin Pie

Pumpkin Pie

Vegan Paleo Gluten Free

This vegan pumpkin pie is delicious and actually good for you. Turns out, you don’t need gluten, eggs, butter, or refined sweeteners for a yummy dessert! It tastes even better the next day. Below this recipe is another version made with eggs.

For the crust

  • 1¼ cups almond flour
  • ½ tsp sea salt
  • 1 tsp cinnamon
  • 2 Tbsp coconut oil, softened
  • 4-6 Tbsp ice water

For the filling

  • 15 oz canned pumpkin puree
  • 2 Tbsp arrow root powder
  • ½ cup full fat coconut milk
  • ½ cup maple syrup
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp cloves
  • ¼ tsp cardamom (optional)
  • ½ tsp sea salt

Preheat oven to 350 degrees. Place flour, salt and cinnamon in a food processor and pulse 4 to 5 times. Add coconut oil and pulse until blended. Add water, one tablespoon at a time, and pulse until dough forms a ball. Press dough into a greased 9-inch glass pie dish.

In a food processor*, combine pumpkin puree and spices, pulse 4 to 5 times. Add coconut milk, maple syrup, and arrowroot. Blend until smooth. Pour filling into pie crust. Bake at 350 degrees for 1 hour. Allow to cool 1 to 2 hours. For a more solidified pie, refrigerate for 1 hour.

* No need to clean the food processor between making the crust and pie filling.

Pumpkin Pie (with eggs)

Paleo Gluten Free

This pumpkin pie is delicious and actually good for you. No need for guilt at the dessert table!

For the crust

  • 2 cups almond flour
  • ½ tsp sea salt
  • 1 tsp cinnamon
  • 2 Tbsp coconut oil, softened
  • 1 large egg at room temperature

For the filling

  • 15 oz canned pumpkin puree, or 1.5 cups roasted pumpkin or squash puree
  • 3 large eggs room temperature
  • ½ cup full fat coconut milk
  • ½ cup maple syrup
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp cloves
  • ¼ tsp cardamom (optional)
  • ½ tsp sea salt

Preheat oven to 350 degrees. Place flour, salt and cinnamon in a food processor and pulse 4 to 5 times. Add coconut oil and pulse until blended. Add egg and pulse again until dough forms a ball (4 to 5 times). Press dough into a greased 9-inch class pie dish.

In a food processor*, combine pumpkin puree and spices, pulse 4 to 5 times. Add coconut milk, maple syrup, and eggs. Blend until smooth. Pour filling into pie crust. Bake at 350 degrees for 45 minutes. Allow to cool 1 to 2 hours. For a more solidified pie, refrigerate for 1 hour.

* No need to clean the food processor between making the crust and pie filling.




Roasted Sweet Potato Casserole

Vegan Paleo Gluten Free

Hold the marshmallows! This casserole contains nothing but the good stuff. It is free of refined sugar, gluten, and dairy, and is even more delicious than conventional sweet potato casseroles. We also added pomegranate seeds for a little pop of freshness as well as some serious anti-aging nutrients!

For the Maple Nut Topping:

  • ¾ cup pecans or walnuts
  • 3 Tbsp maple syrup
  • 6 Tbsp almond flour
  • 1 tsp cinnamon
  • ½ tsp cardamom
  • 1½ Tbsp refined coconut oil

For the Sweet Potato Casserole:

  • 4 medium sweet potatoes, cubed
  • 3 Tbsp sucanat, coconut sugar, or your favorite sweetener
  • 3 Tbsp maple syrup
  • 6 Tbsp coconut oil
  • 1 tsp cinnamon
  • 1 Tbsp freshly grated ginger (or substitute 1 tsp dried ginger)
  • ½ tsp nutmeg
  • ½ tsp cardamom
  • ½ tsp sea salt
  • 1 tsp almond extract (vanilla can be substituted)
  • Seeds from ½ pomegranate (or ½ cup POM pomegranate seeds)

Maple Nut Topping

While sweet potato is steaming, place nuts in food processor and pulse 3 to 4 times.

Add remaining ingredients, and pulse until well blended (about 5 -10 times). Time saving tip: You don’t need to clean the food processer between topping and potatoes.


Preheat oven to 375 degrees. Place cubed potatoes in a steamer basket, with a couple inches of water in the pot. Bring to a boil, reduce heat to simmer, and cover. Steam for about 15 minutes, or until fork tender.

Drain the potatoes and add to food processor, along with the rest of the ingredients up to pomegranate seeds. Pulse until blended (about 5 – 10 times). Sprinkle with the pomegranate seeds. Spoon sweet potato mixture into the casserole dish and evenly top it with the Maple Nut topping. Bake for approximately 30 minutes. (Check that nuts don’t burn. If they are browning too quickly, cover with foil.) Remove from oven and allow to cool for 10 minutes.