Some of our FAVORITE recipes

We always have new recipes in the office to share.
Please follow our blog Wellness Notes to see more...

All recipes are gluten free, sugar free, and dairy free

Dr. Jennah's Chicken Soup Recipe

1 medium Onion
Bunch of whole carrots (peeled & chopped)
Bunch of Celery (chopped)
1 clove garlic
1 bay leaf
Italian seasonings
Celtic Sea Salt (2-3 tsp or to taste)
Black pepper (1 tsp or to taste)
1 package spinach
1/2 gallon filtered water
2 lbs Chicken thighs & legs (bone-in with skin)

Optional: 1 package cooked Quinoa

In a large stock pot add chicken, onion, celery, garlic, bay leaf and enough filtered water to cover the meat and vegetables. Add salt, pepper and italian seasonings. Cook on medium until the chicken begins to fall off bone easily and carrots are fork tender (about 45-60 min). Turn off heat. Remove chicken from pot and de-bone using a fork and knife. Cut up chicken into pieces or shred. Discard the bones and skin and add the chicken pieces back to pot. Add the entire bag of spinach to pot and wait until wilts (about 2-4 min). Taste-test the seasonings and adjust as necessary.

Optional: Add a full package of cooked quinoa to the soup after it has finished cooking.

Chicken Mulligatawny Soup

Mulligatawny, which literally means “pepper water,” is an English interpretation of an Indian dish. It has seemingly limitless versions, but most have curry and a bit of chicken. We've added tart Granny Smith apples, plenty of spice and a touch of coconut milk.

12 servings, about 1 1/2 cups each | Active Time: 45 minutes | Total Time: 1 hour

Ingredients

• 6 chicken breasts and thighs (bone-in and with skin, washed)
• 1 large yellow onion, diced
• 4 large carrots, peeled and sliced thin
• 1 green bell pepper
• 1 red bell pepper
• 3 cloves garlic, minced
• 3 Granny Smith apples, cored & diced (with peel intact)
• 2 sweet potatoes (cubed)
• 1 1/2 teaspoons hot Madras curry powder, (see Tip)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons freshly ground ginger
• 2 fresh lemons (juiced)
• ½ to1tsp teaspoon salt (or to taste)
• ¼- ½ teaspoon freshly ground pepper (or to taste)
• Finely diced jalapeno peppers (add 1 tsp or more to taste-add more for increased spiciness) (optional)
• 1/3 cup Organic shredded coconut or flakes (no sugar added)
• ¼ cup fresh cilantro (leaves only-discard the stems)

Preparation

1. Put chicken in large stock pot with spring or filtered water (enough to cover chicken. Bring to a boil, reduce hit, simmer and cook 10-15 minutes
2. Add onion, carrots, garlic, bell peppers, spices (except cilantro). Cook 10 min. Add in just enough water to cover the vegetables.
3. Add apples and sweet potatoes to the pot.  Add more water if necessary, keeing in mind that once you remove the bones from the chicken, the pot will be less full.
4. Simmer until sweet potatoes are softened, but not mushy.
5. Check to see if chicken is cooked (about 30-40 min). The chicken should be white/cooked through, and will easily fall off bone. Remove chicken from pot, debone and de-skin the chicken on a plate. Shred the chicken with a fork while removiing it from the bone. Return chicken to the pot. Discard the bones and skin.
6. Add in fresh cilantro and coconut flakes.
7. Squeeze lemons into pot.
8. Adjust salt, pepper and other spices as needed.
9. Optional: add in jalapeno peppers while adding in the other vegetables

Tips: Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder soup.

Apple or Peach Cobbler

Grease your dish with coconut oil or butter. I used a deep ceramic pie dish or casserole dish.

Fill the dish with about six cups of fresh peeled sliced apples or peaches (4 apples or 6 peaches). You may need more or less depending on the size of your dish.

Puree the topping in the food processor or in a bowl with a fork:

1/2 cup walnuts
1/2 cup almond meal
1/2 cup coconut flour
1/4 cup ghee (which is casein-free) or coconut oil (or 2 tbsp of each, which is what I prefer)
Pinch of sea salt
1 tsp cinnamon
15-20 drops of liquid Stevia (NOW brand or Sweet Leaf brand)
¼ tsp of organic Vanilla extract (optional)
Optional: fresh pomegranate (1 total)

Put apples and pomegrantes (optional) in a 9 x 10 casserole dish. Mix walnuts, flour, ghee, sea salt, cinnamon, vanilla in a bowl or food processor. Crumble the topping over the apples and pomegranate. Drop in the stevia over the apple mixture. Add a ¼ water to bottom of pan.

Bake at 350 degrees. Stir after about 15 min. Cook for total of 30 minutes or until apples are softened.  Add more water or ghee/butter as needed to keep moist.

Quinoa with Black Beans and Grilled Chicken

Ingredients

2-3 grilled chicken breasts
1 tsp olive oil
1 onion, chopped
3 cloves garlic, peeled and chopped
¾ cup uncooked quinoa
1 ½ cups vegetable broth
2 tsp ground cumin
½ cayenne pepper
Salt and pepper to taste
1 cup frozen corn kernels
2 (15oz) cans black beans, rinsed and drained
½ cup chopped fresh cilantro
Roasted red peppers
2-3 jalapeno peppers (optional)
2 limes, freshly squeezed

Directions

Heat the oil in a medium saucepan over medium heat.  Stir in the onion and garlic, and sauté until lightly browned.

Mix quinoa into the saucepan and add vegetable broth.  Season with cumin, cayenne pepper, salt and pepper.  Bring the mixture to a boil.  Cover, reduce heat, and simmer 20 minutes.

Stir frozen corn into the saucepan and continue to simmer about 5 minutes until heated through.  Mix in the black beans, jalapeno peppers, cilantro, and roasted red peppers.

Add grilled chicken and freshly squeezed lime juice.

Dr. Jennah’s Raw Chocolates

Ingredients

1 cup raw cacao powder or unsweetened cocoa
¼ to 1/3 cup coconut oil
¼ cup raw cacao nibs
½ cup organic unsweetened shredded coconut (plus 1/8 cup additional to sprinkle on top)
1 can coconut milk
1 tsp organic unsweetened vanilla extract
2-3 dashes of cinnamon
Pinch of Celtic or Himalayan sea salt
10 drops Stevia-NOW brand (for unsweetened variety) or 1/4 cup Raw Honey
¼ cup raw almond butter (optional)
¼- ½  cup Raw almonds (optional)

Preparation

Combine cacao powder, cacao nibs, coconut, cinnamon, and sea salt.  Drain the clear liquid from the can of coconut milk. Wisk for about 1 min and add in vanilla extract and honey. Slowly add the coconut milk mixture to the dry chocolate mixture. Melt the coconut oil and fold into the chocolate mixture.

Fill 15 molds with chocolate mixture (I like the heart shaped molds!) and push one almond into the chocolate center of each mold (optional).  Add extra shredded coconut to the top of each chocolate.

Freeze for 15 minutes or Refrigerate for 30 minutes

Green Smoothie Recipes

Basic Recipe:
2-3 sweet fruits, e.g. apple or pear – blend first to form a tasty base
1 vegetable fruit or a celery stalk – add next for extra minerals (ie: summer squash or zucchini)
One tray of organic baby greens like sunflower or salad mix, or one packet of pre-washed organic greens, or a handful of farm greens or wild edibles.
1/2 cup to 1 cup water

Always blend the fruit first

Variations:
2-3 cups any greens of your choice, 2 cups papaya, 2 oranges

1 handful lettuce leaves, 1 handful mint, 4 bananas, 1/2 cup water

Winter Smoothie

1 cup organic frozen berries (any kind), 2 cups fresh spinach, 1/4 inch fresh ginger, water

Spring/Summer Smoothies

Ripe bananas, frozen mangoes, frozen wild blueberries, and several large leaves of kale
(extra frozen mango gives lovely thick consistency you eat with a bowl + spoon)

1/2 bunch romaine lettuce, 1 cup strawberries, 2 bananas, water

4-5 kale leaves, 4 apples, 1/2 lemon juiced, water

2 big handfuls mixed baby greens, 2 pears, 2 mangoes, 1 cup fresh or frozen blueberries

Choc-almond-mint:  2 cups spinach, 10-12 mint leaves, 3 bananas, 2 Tbs. carob powder, 1 cup water, 1 large tbsp almond butter

1 handful of spinach, 2 bananas, 2 pears, 1 apple, 1 avocado, 10 mint leaves 1 cup water

1 small handful of spinach, 2 cups arugula, 2-3 mangoes, 1 cup water

1/2 head romaine lettuce, 1 small pineapple, 1 large mango, 1-inch fresh ginger

1 handful wild greens (e.g. dandelion), 1 small handful mint leaves, 3 cups honeydew melon

3-4 stalks celery, 2 ripe persimmons, 1 banana

1 handful chard leaves, 5-6 kale leaves, 3 large bananas, 1 cup water

1 handful parsley, 3 cups of peeled papaya

Kale Chips

1 bunch of rinsed kale

1-2 tsp Organic Coconut Oil

1/2 tsp Celtic Sea salt

 

 

Remove stems from kale and rip leaves into bite sized pieces. Place on a cookie sheet. Drizzle with coconut oil and sea salt. Cook in 350 degree oven for 10 minutes until krispy but not burnt. Cool and enjoy!