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Issue 109: Crowd Pleasers

Red Meat Chili 
Serves 8    

1 ½ pounds of ground organic, free-range chuck, venison or buffalo
48 ounces of organic tomato juice
1 onion, chopped
3 cans kidney beans, drained
1 can Italian style diced tomatoes
chili powder
salt & pepper to taste

Brown meat in a skillet. In a large pot, bring tomato juice, chopped onion, drained kidney beans and diced tomatoes to a boil and then turn down to simmer. Add browned meat after it has been drained. Add chili powder, salt and pepper to taste. Cook on low for 30 minutes. Serve.

Recipe courtesy of Nicki Rubin

Delectable Yogurt & Avocado Dip
Serves 8

4 ripe avocados, peeled and chopped
1 cup of whole, plain probiotic-rich yogurt
4 Tablespoons fresh cilantro, chopped
2 Tablespoons ground cumin
½ teaspoon Celtic sea salt
1 garlic clove, minced
½ cup finely chopped onion
3 Tablespoons fresh lime juice

Place all the ingredients in a food processor or blender and process until smooth. Serve with sprouted tortillas, pita or chips.

Recipe courtesy of Extraordinary Health Team

Banana Bread
Serves 8-10

½ cup coconut oil
½ cup honey
½ cup rapadura or sucanat
2 eggs, beaten
5 ripe bananas, mashed
2 cups spelt or kamut flour
1 teaspoon baking powder
½ teaspoon salt
3 Tablespoons organic whipping cream (may substitute whole organic milk)
½ teaspoon vanilla
½ cup chopped walnuts

Preheat oven to 350 degrees. In a large bowl, beat coconut oil, honey, and rapadura. Add eggs and mashed bananas. Add dry ingredients. Add cream and vanilla. Stir in walnuts. Pour in greased 9x13 loaf pan. Bake for 1 hour at 350 degrees. 

Recipe courtesy of Nicki Rubin


This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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