Posts by Sara Brecht
Sweet Potato Salad with Bacon
By Naomi Wahls Modified by: IHHC Ingredients: Kosher salt 3 Large sweet potatoes-peeled and cut into chunks Mustard Vinaigrette* see recipe below 1 Red Fresno chile, seeded and minced 2 Tbsp coarse ground mustard 2 Garlic cloves, minced 1⁄4 C Rice vinegar 1⁄4 C Olive or avocado oil Kosher salt 4 Slices uncured bacon- cooked until…
Read MoreButternut Squash Curry
Wahls Paleo Recipe Modified by: IHHC Ingredients: 1 Tbsp of fat (ghee, avocado or coconut oil) 2 Onions chopped 2 C of mushrooms sliced 1 thumb of fresh ginger, about a tablespoon, minced 5 Cloves of garlic minced 2 Tbsp of curry paste or powder 2 C Bone broth (any flavor) 1 14-oz. can of…
Read MoreGinger Pumpkin Butternut Squash Soup
Author:Kathy PatalskyModified by:IHHC Ingredients: 1 C. Canned organic pumpkin (or use fresh roasted if you have on hand) 4 C. Butternut squash cubes 1 Tbsp Ginger powder 1/3 C. Maple syrup 2 Tbsp. Dairy free buttery spread or Ghee (add more for a richer, more buttery soup) 1/2 tsp. Pink sea salt 1/4 tsp. Cinnamon…
Read MoreAllergen Free French Toast
Author: Justforall Modified by: IHHC Ingredients 8 slices GF bread, ( day old /stale works best) 2 Tbs. sugar 1 tsp. vanilla 1 tsp. cinnamon 1 C. Just Egg ½ C. milk (almond or coconut creamer is a good option) Coconut oil or non-dairy buttery spread Your favorite toppings (maple syrup, berries, powdered sugar…) Directions…
Read MoreKale Sausage Skillet
Ingredients: 3 C. Kale-any variety 2 Tbsp. Avocado Oil or Olive Oil ½ tsp. minced garlic ½ medium red onion Salt & pepper to taste 2 Gluten & Dairy free Sausage links (I used a sweet spicy blend) Instructions: Wash and spine the kale. Dry it thoroughly. Slice the sausage links. Put oil, garlic,…
Read MoreVegan Stuffed Zucchini
Gluten-free, Dairy-free, Soy-free, Egg-free, Nut-free AUTHOR: DETOXINISTA.COM MODIFIED BY: IHHC Ingredients Stuffed Zucchini 4 medium zucchini 1 Tbsp. extra-virgin olive oil or avocado oil 1 red onion-diced 1 red bell pepper-diced 1 clove garlic- minced 1/2 tsp. ground cumin 1/2 tsp. fine sea salt 1/4 tsp. chili powder 5 C. black beans-cooked (or a 15 oz. can, drained) fresh cilantro (for garnish) corn or cassava root chips (I use Siete brand) Tahini “Cheese” Sauce…
Read MoreVegan Zucchini Gratin
Author: Minimalist Baker Modified By: IHHC Ingredients: For the Vegan Parmesan Cheese: 3/4 C. raw cashews 3 Tbsp. nutritional yeast 3/4 tsp. salt 1/4 tsp. garlic powder For the Gratin: 2 medium zucchini (sliced in thin rounds~ I used 1 yellow and 1 green) 1 small bundle asparagus 1/2 medium yellow or white onion (cut into…
Read MoreCreamy Sriracha Cashew Dip
Author: Spork Foods Modified by: IHHC Ingredients: 1 cup roasted un-salted cashews ¾ cup un-sweetened non-dairy milk (I use Malk brand) ½ teaspoon sea salt 3 tablespoons lemon juice 1 tablespoon brown rice syrup 1 cup Siracha flavored vegan mayonnaise (I use Follow Your Heart brand) 2 teaspoons Sriracha sauce, for garnish *Optional Instructions Add cashews,…
Read MoreAmazing Vegan Creamy Artichoke Dip
Author: Miyoko Modified by: IHHC Ingredients: 2 Tbs. oil or dairy free buttery spread (I use Miyoko’s European Style Cultured Butter) 1 onion, diced into small pieces marinated artichoke hearts, drained 5oz of a vegan cheese spread (I use Miyoko’s Classic Double Chive Vegan Cheese Wheel) Salt and pepper to taste Instructions: Heat the oil…
Read MoreVegan Ranch Dressing: (dairy, egg, nut, allergy-free)
Author: Debra Worth Modified by: IHHC Ingredients 1/4 C. organic raw hemp heart seeds 1/3 C. water 1 tsp. organic garlic powder 1/2 tsp. organic dried ground mustard 3/4 tsp. salt 2 tsp. organic onion powder 1 Tbsp. organic wine vinegar 1 organic medjool date (optional – see Recipe Notes) 1/2 C. avocado oil (any…
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