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Cauliflower Hummus

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…

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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…

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Ginger 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…

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Creamy 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,…

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Amazing 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…

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Dairy Free Spinach Artichoke Dip

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…

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Carrot Ginger Soup

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…

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Easy Oatmeal Crackers (Gluten Free and Vegan)

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…

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Christmas Salad

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…

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