INGREDIENTS: Red bell pepper Green onions Red cabbage Carrot Zucchini noodles TOPPING: 1 garlic clove 1 chunk ginger Juice from 1 ½ limes ¼ cup of water ¼ cup of Teddie Peanut Butter 2 tsp sesame oil 2 tsp low sodium soy sauce 2 tsp rice vinegar INSTRUCTIONS: Make peanut sauce by blending all topping ingredients...
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INGREDIENTS: 1 head cauliflower, cut into pieces 3 carrots, coursely chopped 1 cup coursely chopped celery 2 leeks, coursely chopped 2 garlic cloves, minced No-salt seasoning blend, adjusted to taste 2 cups carrot juice (2 pounds carrots, juiced) 4 cups water ½ tsp nutmeg 1 cup River Queen salted fancy...
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INGREDIENTS: Kale Cauliflower Squash Olive Oil Coconut Oil Organic brown rice Teddie Smooth Peanut Butter, unsalted INSTRUCTIONS: Sauté kale in olive oil. Roast squash and cauliflower in coconut oil. Cook brown rice and plate. Add kale, squash and cauliflower to bed of brown rice and top with Teddie Smooth Peanut Butter.
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INGREDIENTS: Kale Spinach Vidalia Onion Mushrooms Red Pepper Chicken Zucchini (sliced into spears) Sweet potatoes (sliced into fries) 1 beefsteak tomato (sliced) 2 tbsp Teddie Smooth Peanut Butter INSTRUCTIONS: Sautée kale, spinach, vidalia onion, mushroom and red pepper. Grill chicken, zucchini spears and sweet potato fries. Plate everything and add sliced tomatoes. Add Teddie Smooth...
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INGREDIENTS: Kale Sunflower oil Squash Whole grain pasta Avocado Ezekiel English muffin 2 tbsp Teddie Chunky Peanut Butter INSTRUCTIONS: Sauté kale in sunflower oil. Roast squash. Combine kale and squash with whole grain pasta. Serve with sliced avocado and an Ezekiel English muffin topped with Teddie Chunky Peanut Butter!
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