Abby's

Volume 4 Issue 6

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From Our Café From Our Café From Our Café Beet Salad with Red Onions 6 to 8 Servings 2 pounds organic roasted red beets, medium-size 1 cup organic red onion 2 tsp organic red wine vinegar 2 tsp organic safflower oil or olive oil Roast the Beets Preheat the oven to 350 degrees. Remove the tops and roots of the beets, and then cut them in half. Place the cut beets on the baking sheet and toss with the safflower oil. Roast for 35 to 40 minutes. Then peel the beets, cut in slices, and mix with red wine vinegar, oil, balsamic vinegar, and salt. For garnishing, mix with organic basil and red onion. Coconut Blueberry Chia Muffins 12 muffins 1 cup Nutiva Organic & Dairy-free muffin mix ½ tsp sea salt 1 tsp baking soda ½ cup organic agave 1 cup organic coconut milk Preheat oven to 350 degrees. Sift the Nutiva mix, salt, and baking soda in a bowl. In a separate bowl, whisk agave, coconut milk, eggs, coconut oil and vanilla. Gently stir wet mixture into dry ingredients and mix in chia seeds. Fold in blueberries and pour batter into greased muffin tin, ¾ full. Bake for 25 minutes until muffins begin to turn golden and are cooked thoroughly. Immediately remove from tin and cool on rack. Grilled Asparagus 4 to 6 servings 1 pound organic asparagus 1 cup organic roasted garlic 4 tsp organic lemon juice Clean asparagus and remove the woody ends. Coat them oil and lemon juice, season with salt and pepper. Place the asparagus on a pre-heated grill, using high heat for 2 to 3 minutes or to desired tenderness. Roasted Garlic Heat the oven to 350 degrees. Drizzle the garlic with safflower oil. Roast in oven for 20 to 25 minutes. 6 organic eggs ¼ organic coconut oil 4 tsp organic vanilla extract ¼ cup organic chia seeds 1 cup organic blueberries 2 tsp organic basil 2 tsp organic balsamic vinegar ½ Himalayan Salt 4 tsp organic safflower oil or olive oil ¼ tsp organic ground pepper ½ tsp Himalayan Salt "We do not support the use of any chemicals, antibiotics, hormones, artificial colors, artificial flavors or G.M.O.'s in our foods" GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R VG vegetarian VG SF SF DF DF NF NF GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R VG vegetarian VG V DF DF NF NF GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R VG vegetarian VG SF SF DF DF NF NF GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R VG vegetarian VG V Page 22| Abby's Magazine - www.AbbysHealthAndNutrition.com

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