by Cindy Graham | Mar 8, 2020 | Cindy's Recipes |
Ingredients 2 cans beans, pinto, kidney or black, drained 1 large, (28 oz) can of roasted tomatoes, whole or diced 1 large onion, diced 1 stalk celery, sliced 1 – 2 cloves garlic, minced 2 Tbsp oil, (avocado, grapeseed, coconut or olive) 2 ½ Tbsp chili powder,...
by Cindy Graham | Feb 13, 2020 | Cindy's Recipes |
Pumpkin Pecan Scones Written by Cindy Graham I adore most everything pumpkin – pumpkin curried soup, cookies, bread, pie, pilaf and of course scones. This healthier version is quick and easy to make. Using coconut oil is a wonderful alternative for those...
by Cindy Graham | Feb 13, 2020 | Cindy's Recipes |
Strawberry Shortcake Written by Cindy Graham Cindy’s Strawberry Shortcake A healthy alternative to the classic favorite. I use whole spelt flour, whole sugar and non dairy milk and cream for this quick and easy wholesome treat. Ingredients for shortcake 2 cups...
by Cindy Graham | Oct 17, 2019 | Cindy's Recipes |
Written by Cindy Graham of Natural Health Asheville Makes 6 servings There’s logic behind the saying, “Cool as a cucumber”. Cucumbers have quite a wonderful cooling effect on the body, so refreshing on a hot summer day. This recipe combines our cool cucumber with...
by Cindy Graham | Oct 14, 2019 | Cindy's Recipes |
For the coconut curry sauce: 1 tablespoon oil 2 shallots 1 tablespoon fresh ginger, minced 2 tablespoons red curry paste 1 14-ounce can regular coconut milk 1/2 cup chicken or veggie broth 1 tablespoon demerara sugar A pinch of powdered stevia 1...
