Category Archives: Salads & Sides


Print Coleslaw Ingredients 2 cups shredded Red cabbage, 2 cups shredded Green cabbage 1 cup grated Carrots 3 TBSP Veganaise 3 TBSP Raw Yogurt or Amasai 1 TBSP Dijon Mustard 2 tsp Apple Cider Vinegar Salt, freshly ground pepper, to taste Instructions Combine Veganaise, Yogurt, Mustard and Vinegar in a large bowl. Season with salt and pepper. […]

Slow Cooked Stuffing

Print Slow Cooker Stuffing Yield 6-8 servings Ingredients 3 Italian sausages, removed from casing (for variety use a mix of hot and mild) 2 Tbsp ghee 2 cups mushrooms, sliced ½ yellow onion, diced 2 stalks celery, diced (about ¾ cup) 3 cloves garlic, crushed 1 granny smith apple, peeled and diced 2 yams, peeled […]

Sautéed Kale

Print Sautéed Kale     Ingredients 2 bunches kale, stems removed and leaves cut into ¼ inch strips 4 cloves garlic, minced 1 Tbsp lemon juice 3 Tbsp cooking fat or olive oil sea salt and freshly ground black pepper, to taste Instructions Heat a large skillet over a medium heat and cook the garlic […]

Paleo Cranberry Sauce

Print Paleo Cranberry Sauce Ingredients 1 – 10 oz package cranberries, fresh or frozen 2/3 cup water frozen pineapple or orange juice concentrate, to taste (pineapple juice will be a bit sweeter than orange juice) Instructions Empty package of cranberries into sauce pan. Add water. Bring to boil over medium heat. (If berries are frozen, this […]

Gluten Free Roasted Sweet Potatoes with Rosemary-Dr Hagmeyer

Print Gluten Free Roasted Sweet Potatoes with Rosemary Ingredients 1 lbs sweet potatoes or yams, cut into 1 inch cubes 1 large sprig rosemary, leaves picked 3 Tbsp cooking fat or olive oil 5 cloves garlic, skin still on, but smashed Sea salt and pepper, to taste Instructions Preheat oven to 425 degrees. In a […]