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  • Home
  • Contact Us
    • Hours
    • Fees
    • Request an Appointment
    • Review Us
  • Meet Us
    • About Dr. Nancy
  • Events
  • Videos
  • Resources
    • Online Resources
    • Health Concerns
    • FAQ's
    • Products
    • Sustainability
  • Success Stories
  • Recipes
    • Holiday Recipes
    • Snacks
    • Drinks
    • Breakfast
    • Entrees
    • Sides
    • Desserts

Appetizers 

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Sweet Potato Fries 

Ingredients:
  • Organic Sweet Potatoes (about 5)
  • Toss in  Olive or Avocado Oil (enough to cover sweet potatoes)
  • 2 tsp of  Vanilla (optional)
  • Sprinkle Sea Salt
  • Sprinkle  Nutmeg
  • Sprinkle Ground Cloves
  • Optional seasoning - garlic powder, paprika, cumin, chipotle powder

Cut the sweet potatoes into rectangle fries
Put in a large bowl and drizzle Oil and Vanilla
Add Seasoning (can add some seasonings after fries are cooked as well)
Cook in oven at 400 degrees for 30 min (you will want to flip them have way through)


Parsnip Fries

Ingredients:
  • About 4 Parsnips (can be peeled)
  • Olive or Coconut Oil
  • Garlic Powder or 1-2 minced garlic cloves
  • Rosemary (fresh or dried)
​
Cut the parsnips into rectangle fries
Put in a large bowl and drizzle Oil on them
Add Garlic and rosemary
Cook in oven at 375 degrees for 15-25 min​ or until golden brown (you will want to flip them have way through)

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VEGAN SPINACH ARTICHOKE DIP

Prep Time:   10 min
Cook Time:   20 min
Total Time:   30 minutes
Yield:   Serves 10 

INGREDIENTS
  • 1 ½ cups    raw cashews,  soaked
  • 2 – 4  tablespoon   nutritional yeast   
  • 1  ½ teaspoons   garlic powder     or   2 – 3   garlic cloves, minced
  • 1 teaspoon   sea salt, plus more as needed
  • fresh cracked   pepper, to taste
  • juice of   1    small   lemon   or   1 – 2 teaspoons apple cider vinegar
  • 1 ½ cups   unsweetened plain almond milk ( or your favorite) or water
  • 10 – 14 oz.   spinach, frozen or fresh (see notes)
  • 1 can (14oz.)   artichoke hearts in brine, drained and finely chopped
To serve
  • sliced Gluten Free baguette 
  • pita chips
  • crackers
  • veggie sticks

​INSTRUCTIONS
  • Preheat oven to 400 degrees F.
  • Soak Cashews:  Soak, covered with 1 inch of very hot water for 10 minutes to help soften them up so they blend ultra creamy. If you have nut sensitivities, soak the cashews in cool water for 2 – 3 hours to aid in digestion.
  • Prep:   Dice the artichoke hearts and prep the spinach.
  • Cashew Cheese:   Using your blender, add the soaked cashews, nutritional yeast, garlic powder, lemon juice, salt and pepper, and liquids to the bowl and process until nice and smooth, about 3 minutes or so. Taste for flavor, adding more of anything as needed.
  • Assemble:  In a small or medium sized baking dish, add the spinach and artichoke hearts, pour the cashew cheese overtop and mix to combine. Wipe along the rim of the baking dish before baking for clean finish if you like.
  • Bake:  Place in the oven, covered for 10 minutes, remove cover and bake another 10 minutes. Feel free to adjust the cover at any time to your preference (for me, sometimes I leave it covered the entire time).
  • Serve:  Serve as is or give a good stir before serving. This dip is great warm or at room temperature, and is delicious scooped up with a sliced GF baguette, pita chips, crackers, or fresh vegetable sticks.
  • Store:  Leftovers can be kept in the refrigerator for up to 4 days, in a covered container. Reheat in preheated oven set to 375 degrees for 10 – 15 minutes, or until warmed through.
 
  • NOTE -     Spinach:   If using frozen, let thaw and squeeze the excess water before using. From fresh, steam the spinach first, give a rough chop, drain any excess water.


Kale Chips

Ingredients:
  • Kale (about 1  bushel) 
  • Olive Oil (have enough to lightly cover kale)
  • Garlic Powder or minced garlic (1-2 minced garlic cloves)
  • Sesame seeds (optional- sprinkle some over kale) 

Peel or cut the kale off the stem
Put it in a large bowl and mix with olive oil and garlic
Put on baking sheet
​Cook in oven at 375 degrees for 15-20 min

Roasted Chickpeas
​
  • 1 can of chickpeas
  • Avocado or    Olive Oil
  • Powdered Garlic or Minced Garlic
  • Sea Salt
  • To make spicy - add chili flakes, paprika, and/or chipotle power

Strain chickpeas and rinse them off
Put chickpeas in bowl and drizzle on olive oil
Sprinkle on salt and garlic (or about 1 minced garlic)
There are 2 ways of making these, I prefer the first method
       1.    Put in pan with oil and garlic              
               Cook slowly and turn occasionally
               Cook until they're golden brown
       2.    Put on baking sheet and cook in oven at 375 degrees for about 20 min
               Turn occasionally and cook until they're golden brown 

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**Roasted Chickpeas are a perfect addition to a salad to make it a warm, protein rich meal 


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