Extraordinary Health Magazine Volume 41 - Page 15

Olive Tapenade Dip with Veggies
SERVES 4-6 ORGANIC INGREDIENTS :
• 1¼ cup Castelvatrano olives , pitted
• ¾ cup Kalamata olives , pitted
• ¼ cup pine nuts
• ¼ cup sundried tomatoes
• ¼ cup basil chopped
• ¼ cup parsley chopped
• 3 Tbsp . extra virgin olive oil
• 3 garlic cloves chopped
• ½ Tbsp . thyme leaves
• 1 tsp . lemon juice
• 1 tsp . lemon zest
PREPARATION : Place all ingredients except for the lemon zest into the food processor using the “ s ” blade and pulse until well combined but still textured . Stir in lemon zest . Serve with vegetables or crackers . Tapenade lasts 6-7 days refrigerated .
Loaded Oatmeal Cookie Smoothie
SERVES 1-2 ORGANIC INGREDIENTS :
• 2 cups unsweetened almond milk
• 2 scoops Dr . Formulated MD Protein Fit Chocolate ( or other MD chocolate protein )
• 2 Tbsp . ripe avocado
• 1 Tbsp . walnut or almond butter
• 6-8 drops liquid Stevia
• 1 tsp . cinnamon
• ¼ cup coconut flakes
• 5-6 ice cubes
Curry Butternut Squash Soup
PREPARATION : Place all ingredients into a blender and blend until smooth . Serve immediately and enjoy !
MAKES 12 ORGANIC INGREDIENTS :
• 1 cup gluten-free pancake mix
• 3½ cups cooked butternut squash ( no seeds )
• 1 can light coconut milk
• 1 cup vegetable broth
• 1 cup chopped yellow onion
• 2 Tbsp . finely chopped ginger root
• 4 garlic cloves , minced
• 2 Tbsp . tomato paste
• 2 Tbsp . Garden of Life Extra Virgin Coconut Oil
• 1Tbsp . curry powder ( use less if you don ’ t like it too spicy )
• 1 tsp . sea salt
• ½ tsp . cumin
• 1 15 oz . can garbanzo beans
PREPARATION : Place coconut oil in large pot and heat to medium high . Once oil has melted , add onion , garlic , ginger and sea salt and sauté for 5-to-7 minutes . Add tomato paste and reduce heat to medium and sauté for another 2-to-3 minutes . Add coconut milk , squash , vegetable broth , curry and cumin and mix well for 2-to-3 more minutes . Remove soup from heat , add protein powder , and use an immersion blender to blend soup or transfer soup in batches to a blender and blend until smooth . Lastly , add garbanzo beans and return soup to stovetop and let cook on lowest setting for another 20-to-30 minutes . Top with toasted pumpkin seeds if desired .
Extraordinary Health • Vol 41 13