CE Recipes Sacred Servings

Sacred Servings

red lentils

Moroccan-Spiced Red
Lentil Soup

Yields: 4 servings


4 cups water
1½ cup red lentils
1 tsp sea salt
1 medium-size organic carrot, chopped
in bite-size pieces
2 soft, dried apricots, chopped, or 1 Tbsp
golden raisins or 2 dates, chopped
¼ tsp ground cloves
¼ tsp ground turmeric
¼ tsp ground coriander seeds or ½ tsp
crushed coriander seeds
½ tsp cinnamon
½ tsp coarsely ground black pepper
1 tsp smoked paprika
1 tsp crushed or ground cumin seeds
2 tsp extra-virgin, cold-pressed olive oil


Bring water, carrots, apricots and all spices
and seasonings to boil. Add red lentils, stir
once and set heat to low. Cover pot with
lid. Cook for 20 to 25 minutes, remove
from heat. Add olive oil and allow to sit for
five minutes before serving.
Optional toppings for each bowl: finely
chopped red onion, red pepper flakes, fresh
cilantro and/or a sprinkle of turmeric.




spring fever salad

Spring Fever Salad with
Flowers and Fruit

Yields: 4 servings
1 head romaine or green leaf lettuce
8 medium-large organic strawberries,
thinly sliced, or 2 small packages of fresh
organic raspberries
Handful of fresh, chemical-free flowers from
the garden or store’s produce section:
nasturtium, pansies and/or calendulas;
gathered wild: spring violets and
dandelion blooms
In-the-Bowl Dressing:
Juice from one fresh tangerine
1 part organic apple cider vinegar
to 2 parts avocado oil
Dash of sea salt
Add avocado oil, apple cider vinegar
and salt into a large bowl, swirl around
twice. Tear (don’t chop) lettuce and add
to the preliminary dressing. Squeeze
tangerine juice over lettuce and toss lightly
until well-dressed. Place strawberry slices
over salad. Sprinkle (don’t toss) flowers
on top or artfully place where desired.
Serve immediately.



chocolate banana muffins

Whole-Grain Dark
Chocolate-Banana Muffins

Yields: 12 muffins

½ cup organic whole-wheat flour, sifted
(protein-rich, gluten-free option: 1 cup
organic brown rice flour and ½ cup
organic soy flour or 1 cup organic brown
rice flour and ½ cup garbanzo flour)
½ cup unsweetened cocoa powder
½ cup coconut sugar, evaporated cane
juice or turbinado
½ tsp salt
3½ tsp fresh baking powder
1 cup water or unsweetened non-dairy milk
(or half of each to make a cup)
2 tsp extra-virgin, cold-pressed olive oil or
cold-pressed sunflower oil
2 organic eggs, beaten (for vegan option:
¼ to ½ cup unsweetened apple sauce)
2 tsp natural vanilla extract
1½ mashed ripe bananas
2 tsp molasses
1 tsp ground cinnamon
¼ tsp cloves
¼ tsp dried ginger
2 dashes of nutmeg
1 dash of allspice (optional)


Pre-heat oven to 400° F and grease muffin
tin with sunflower or olive oil (or line with
cupcake papers). Sift flour and cocoa powder
into bowl. Add baking powder, salt, sugar
and spices; mix well. Combine water/milk,
vanilla, molasses, oil and eggs (or apple
sauce), and add to dry mixture. Stir, lifting
the spoon high with each stirring to get air
into the mixture. Do not beat or overmix.
Leave it a bit lumpy.
Fold in bananas. Fill muffin cups half to
three-quarters full and bake for 25 to 30
minutes or until wooden toothpick comes
out clean. Place muffin tin on wire rack and
allow to cool for 15 minutes before removing
each muffin by hand (avoid turning tin
over to get muffins out, or the extra-moist,
fruit-filled muffins might come apart).
Optional treat: Dip muffin tops into melted
coconut oil and roll in coconut sugar or
coconut oil and roll in coconut sugar or
turbinado. Add a sprinkle of cinnamon.

Recipes by Marlaina Donato, author of
several books and a composer. Connect at
AutumnEmbersMusic.com.



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