by Sarah Tanner, ND | May 25, 2019 | Recipes
This salad can be made with any vegetables you have on hand in place of the peas, corn, and carrots– just be sure to cut them into small pieces to blend well with the pasta. 8 oz. small pasta (kamut orzo or letters for kids, small rice shells or orzo if you eat wheat)...
by Sarah Tanner, ND | May 19, 2019 | Recipes
½ C. dry quinoa 2 C. vegetable broth 1 can garbanzo beans (drained and rinsed) or 2 chicken breasts, cooked and chopped 1 c. cherry tomatoes cut in half 2 avocados diced 2 C. spinach 1 bunch cilantro (or parsley) ¼ C. onion 2 small cloves garlic Dressing: Juice of 2...
by Sarah Tanner, ND | May 12, 2019 | Recipes
Mix: 1 ½ cup flour (I use spelt – add more) 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon ½ tsp. salt Add : 2/3 cup oil (or less) ½ cup maple syrup 1 tsp. vanilla 2 eggs 2 cups blueberries Pour into muffin tins. Bake at 350’F until...
by Sarah Tanner, ND | May 5, 2019 | Dr. Sarah Tanner, Health
Your skin is your largest organ. It is also one of your main modes of detoxification along with the liver, kidneys and lymphatic system. Is it any wonder that we are always struggling for clear, healthy skin? Many suffer with acne, eczema, psoriasis and rosacea. Many...
by Sarah Tanner, ND | May 5, 2019 | Recipes
½ cup lemon juice 3 Tbsp olive oil 1 Tbsp oregano 1 Tbsp garlic powder 1 ½ tsp dried basil and pepper ½ tsp salt Mix together in a large bowl. Place chicken in the bowl, cover and let sit 3-24...
by Sarah Tanner, ND | Apr 28, 2019 | Recipes
2 tbsp extra virgin olive oil 1 each onion and sweet red pepper, chopped 3 cloves garlic crushed 1 tsp dried sage ¼ tsp each salt and pepper 3 cups cubed peeled butternut squash 3 cups vegetable stock 1 can white kidney beans, drained and rinsed Dash hot pepper sauce...
by Sarah Tanner, ND | Apr 22, 2019 | Recipes
1 lbs. chicken pieces 48 oz tomato juice 1 can whole mushrooms 1 can tomato sauce 1 green pepper 1 small can tomato paste 1 onion 1 large can tomatoes 3 cloves garlic – finely chopped Spices – see below Brown chicken – remove to Dutch oven. Add mushrooms, pepper,...
by Sarah Tanner, ND | Apr 17, 2019 | Recipes
1 – 3 to 4 lb chicken 2 lemons, quartered 1 lemon, thinly sliced 2 sprigs thyme 1 Tbsp dried or fresh thyme 2 cloves garlic 1 clove garlic, minced 2 Tbsp butter, softened Sprinkle salt and pepper Preheat oven to 350oF Fill cavity of chicken with lemons, 2...
by Sarah Tanner, ND | Apr 11, 2019 | Recipes
1 cup Thick nut milk or seed milk 1-2 Tbsp. Unbleached white, kamut or rice flour (I use oat) 1 Tbsp. Arrowroot powder (tapioca or potato starch) 2 tsp Natural light oil Several dashes cayenne pepper and sea salt to taste Beat all ingredients together with a wire...
by Sarah Tanner, ND | Mar 26, 2019 | Recipes
Serves 6 2 c. small cauliflower florets 2 Tbsp. Butter (vegan or regular) 1 med. red bell pepper, seeded and cut into strips 1 lg. onion, finely chopped 2 tsp. ground turmeric 2 tsp. chilli powder 2 c. hot chicken stock (I use the vegetarian kind) 1 c. Milk of choice...
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