Appetizers

Author: Anita Tee Modified by IHHC Ingredients (Makes 6 Servings) 2 Tbsp. Olive oil 3 C. Cauliflower florets 2 Tbsp. Water ½ tsp. Salt 2 Garlic cloves 1 Tbsp. Organic tahini paste (optional if tolerable) ¾ tsp. Salt Additional 3 Tbsp. olive oil for serving Extra olive oil for serving Smoked paprika Directions In a microwave safe…

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…

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,…

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…

Author: Dr. Axe Modified by: IHHClinic Time: 40 minutes  INGREDIENTS: 2 large beets, washed and sliced One 15oz can chickpeas, drained and rinsed 1½ C. tahini 2 cloves garlic, smashed Juice of 1 lemon Sea Salt and Pepper to taste 1 Scoop Nitro Beet Collagen Protein Powder  DIRECTIONS: Preheat oven to 400 F. Place the beets…

A creamy and delicious baked vegan spinach artichoke dip, served warm from the oven and made from scratch with cashew mozzarella. Naturally vegan, dairy-free, and paleo! Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 3 cups Calories 111 kcal Author Yup, it’s Vegan Modified by IHH Clinic Ingredients For the…

Ingredients 2 pounds carrots, chopped 2 onions, peeled and chopped 5-7 cups bone broth** (I use Pacific brand organic chicken original flavor)*** 3 Tbs. fresh ginger, grated 3 garlic cloves, chopped sea salt, black pepper and onion powder to taste 2-3 Tbs. ghee, or vegan buttery spread Directions Place carrots, bone broth, ginger and garlic…

Ingredients 1/2 cup certified gluten free old-fashioned oats 5/8 cup gluten free flour blend (I used the King Arthur Gluten Free Multi-Purpose Blend) 1/2 teaspoon garlic powder 1/4 teaspoon salt 1 1/2 Tablespoons vegan buttery spread melted (I used Miyoko’s European style cultured buttery spread)*** 1/2 teaspoon honey or agave nectar 1/4-1/2 cup water the amount may vary depending on the flour you use large flake sea salt for sprinkling Directions Preheat the…

This mix of colors and flavors are very festive for the holiday season. Ingredients: 1/2 bunch kale-rinsed well 1/2 bunch swiss chard (red or green will work) – rinsed well + sliced into thin ribbons 1/3 cup pomegranate seeds (about the amount from 1 medium pomegranate) 3/4 cup frozen red globe grapes, sliced* 2 mandarin…