Clean Colorful Cooking
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H E L L O !
My name is Ashley Reeves.
I am not a professional dietitian, chef, or trainer. I am just a 6 foot tall
mom of 3 wild little boys. I now use clean food packed full of nutrients
to gain the energy I need to keep up with my children, and have overall
health and happiness for myself.
I was overweight as a teen, and struggled with food addictions and
unhealthy habits for years. It wasn’t until I was in my early twenties that I
found the power in REAL food, and I have enjoyed learning and applying
these benefits in my life since.
I love sharing ideas, recipes, and my passion of cooking real food with
others. I hope this will be a place for beautiful & delicious food for you
and your family to enjoy together.
All recipes are grain free, dairy free, sugar free, gluten free.
Thank you for your support!
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T A B L E O F C O N T E N T S
6 Z U C C H I N I R O L L U P S
8 SW EET POTATO B UN SLI D ER S
1 0 G R I L L E D S H R I M P S A L A D
12 C AR NE ASAD A SW EET POTATO FR I ES
1 4 T U N A P I C O P E P P E R B O AT S
1 6 O V E N R O A S T E D G A R L I C A R T I C H O K E S
18 S WEET POTATO PES TO PI Z Z A
2 0 P U M P K I N C H I L I
2 2 P U M P K I N B A C O N S O U P
2 4 F R E S H F R U I T P I Z Z A
2 6 S T R A W B E R R I E S A N D C O C O N U T C R E A M
3 0 C I N N A M O N C O C O N U T G R I L L E D P E A C H E S
3 2 P U R E P U M P K I N C O C O N U T C R E A M D I P
34 SW EET POTATO CR US T QUI CH E
3 6 BU T T E R N U T S Q U A S H & R O A S T E D P I N E N U T S
3 8 P R O S C U I T T O & B A S I L B A K E D E G G S
E N T R È E S
S
W E E T S
L I T E
F A
R E
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40 B AK ED EGG & B ACON SWEET POTATO B OATS
4 2 “ C H I P S ” & S A L S A
44 ANTI PASTO TOM ATO CUP S
46 AVOCAD O & SUNFLOWER SEED S
4 8 P U M P K I N S E E D S
5 0 AV O C A D O D E V I L E D E G G S
5 2 P U M P K I N P A R S N I P M A S H
5 4 PI STACHI O B EET SALAD
5 6 L E M O N D I L L C U C U M B E R R A D I S H S A L A D
5 8 A R U G U L A P E S T O
6 0 C L E A N R A N C H D R E S S I N G
6 2 P I C O d e G A L L O
64 C LEAN M AY O
6 6 G U A C A M O L E
6 8 G A R L I C A I O L I
7 0 W H I P P E D C O C O N U T C R E A M
L I T E
F A R
E
D I P S / D R E S S I N G S
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Sweet Potato Burger
G R I L L E D P E S T O S A U S A G E
Z u c c hini R o l l U p s Ç
Ç
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1 italian sausage1 zucchini
avocado oil
sea salt2 tbsp arugula pesto sauce
Sliced zucchini into ¼” slices, 1 zucchini yields 3-4 slices.
Coat the slices in avocado oil & sea salt
Grill them until soft or bake them at 400° for apprx 5 min,watch them close
While grilling, heat up the italian sausages and slice theminto 1’’ pieces, getting 4 pieces from one sausage
Spread Arugula Pesto sauce on the zucchini and roll upthe pieces of italian sausage onto the pesto sauce covered
zucchini and secure with a toothpick
Makes 4 rolls
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I N G R E D I E N T S
D I R E C T I O N S
Z U C C H I N I R O L L U P S
E N T R É E
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S w e e t Po tato
Bun S l i d e r s
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large sweet potato (bigger and
rounder the better)
avocado oil
sea salt & pepper
grass fed beef
guacamole
sugar free bacon
spinach
Pick the largest sweet potato you can find, the rounder inshape the better
Slice into 1/4’’ pieces, 1 potato yields 5-6 slices
Spread avocado oil on both sides
Place on a cookie sheet and salt & pepper to taste
Bake at 400° for 25 min
Pile meat, vegetable and sauce options of your own choice
Pictured: Bacon, Guacamole, Spinach Burger
Makes 2-3 sliders
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I N G R E D I E N T S
D I R E C T I O N S
WE E T P OTATO BU N S L I D E RS
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G R
I L
L E D
Z U C C H I N I
G A R L I C
Sweet Potato Burger
L e m o n Shrim p S a l a d
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G R I L L E D S H R I M P S A L A D
10 cooked shrimp
juice of 2 lemons
3 tsp minced garlic
1 zuccini
avocado oil
2 cups spinach
1/4 cup cherry tomatœs
2 TBSP purple onion
sea salt
olive oil
Marinate the shrimp in fresh squeezed juice of one lemon& 1 tsp minced garlic for 2 hours in a ziploc bag,refrigerate
Sauté the shrimp and chopped zucchini in enough avoca-do oil to cover the bottom of the pan & 1 tsp minced garlic
Put the grilled shrimp & zucchini on a bed of spinach
Top with diced cherry tomatœs and sweet onions
Mix olive oil, the juice of one lemon, and 1 tsp mincedgarlic together for the dressing
Makes 1 salad
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I N G R E D I E N T S
D I R E C T I O N S
E N T R É E
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S w e e t Potat o F r i e s
C A
R N E
A S A D A
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CA RN E A SA D A SW E E T POTATO F RI E S
D I R E C T I O N S
1 sweet potato
2 tbsp avocado oil
grass fed steak
minced garlic
sea salt
pico de gallo
guacamole
Slice the sweet potato length wise into desired size for fries
Toss potatœs in 2 tblsp avocado oil and sea salt
Bake at 400° for 20 minutes
Flip fries and bake 20 more minutes
Switch dial to broil to crisp up (keep a close eye so they don’tburn)
While the fries are cooking, prepare the rest of the toppings.(cook steak to desired wellness, pico de gallo, guacamole)
Combine topping over the fries, enjoy
Makes 1 generous serving
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I N G R E D I E N T S
E N T R É E
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P i c o Pepper B o a t s
TUNA A
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T U N A P I C O P E P P E R B O AT S
1 can tuna
1 cup pico de gallo
2 bell peppers
sea salt & pepper
Mix up tuna and fresh pico
Slice a pepper in half, remove seeds
Scoop tuna mixture into peppers
Salt & Pepper to taste
Makes 4 boats
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I N G R E D I E N T S
D I R E C T I O N S
E N T R É E
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O v e n G
arlic A r t i c h o k e s D
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OV E N R O A S T E D G A R L I C A R T I C H O K E S
4 artichokes
4 tbsp avocado oil
4 tbsp minced garlic
sea salt
melted ghee
clean mayo
Cut across the top of the artichokes removing all the pointededges of the leaves
Cut off the stem so it can sit flat on a surface
Pry the leaves open and drizzle avocado oil between theleaves
Using your hands, spread minced garlic across the top ofthe exposed leaves and in between leaves as well
Sprinkle with sea salt
Wrap each artichoke in tin foil and bake at 400° for 1 1/2hours
After its done, unwrap and enjoy
Dip the artichoke leaves in melted ghee mixed with garlicor Clean Mayo
Makes 4 artichokes
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I N G R E D I E N T S
D I R E C T I O N S
E N T R É E
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S w e e t Po ta
to P e s t o U
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WE E T P OTATO PE S TO PI Z ZA
I N G R E D I E N T S
1 large sweet potato
avocado oil
sea salt & pepper
arugula pesto sauce
fresh basil
artichoke hearts
bacon
spinach
CRUST:
Use a large, round sweet potato
Slice into 1/4’’ rounds, 1 potato will yield 5-6 slices
Spread avocado oil on both sides and salt & pepper to taste
Bake at 400° for 25 min
TOPPINGS:
Chop fresh basil, artichoke hearts, bacon, spinach
Spread pesto sauce and toppings on the sweet potato roundsand enjoy
Makes 5 mini pizzas
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D I R E C T I O N S
E N T R É E
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P u mpkin C h i l i L r
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1/2 onion
1 tbsp avocado oil
1 lb ground beef
1 - 6 oz can tomato paste
1 - 14.5 oz can diced tomatœs
1/8 cup chili sauce
1/2 cup beef broth
1 tsp sea salt
1 tsp pumpkin pie spice
1 large pumpkin (optional)
Chop onion and sautee in pan with oil
Once onions are translucent, add ground beef
After meat is throughly cooked, mix in tomato paste,diced tomatœs, chili sauce, beef broth, sea salt andpumpkin pie spice
If you don’t cook in a pumpkin, let simmer on medium
heat for 30 min
Optional:Clean out a large pumpkin, and add all ingredients intothe empty pumpkin
Cook chili in the pumpkin at 350° for one hour
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I N G R E D I E N T S
D I R E C T I O N S
P U M P K I N C H I L I
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P U M P
K I N B A C O N S O U P
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P U M P K I N B A C O N S O U P
15 oz canned pumpkin
1 cup chicken broth
14 oz canned coconut milk
1/2 tsp sea salt
1/2 tsp ground ginger
1/2 tsp nutmeg
1/8 cup fresh sage
1/8 cup bacon crumbles
Over medium heat combine pumpkin, chicken broth, coconut milkand spices
After letting it simmer on medium for twenty minutes dish up
Top with chopped sage, bacon and a swirl of coconut milkMakes 2 servings
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I N G R E D I E N T S
D I R E C T I O N S
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E N T R É E
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F r uit
P iz z a
_
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R E S H F R U I T P I Z Z A
watermelon
coconutblueberries
mango
peachesbanana
Slice watermelon rounds 1’’ thick
Slice the rounds into quarters
Top with fresh fruit of your choice (see ingredients for ideas)
Makes 4 fruit pizzas
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I N G R E D I E N T S
D I R E C T I O N S
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C O
C O N U T C R E
A M
S t ra wber r i e s
q
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T R A W B E R R I E S A N D C O C O N U T C R E A M
1 cup fresh sliced strawberries 1 cup whipped coconut cream
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I N G R E D I E N T S
D I R E C T I O N S
Slice fresh strawberries
Pour coconut cream on top
Makes 1 serving
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SWE E TS
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M A N G O P I N E A P P L E C O C O N U Tk k
S M OOOOT H I E
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M A N G O P I N E A P P L E C O C O N U T S M O OT H I E
1 mango
1 cup pineapple
1 cup coconut water
1/2 cup ice
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I N G R E D I E N T S
D I R E C T I O N S
Blend all ingredients together
Makes 1 smoothie
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SWE E TS
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G R
I L L E D P E A C H
E S
C i n n a mon C o c o n u t
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C I N N A M O N C O C O N U T G R I L L E D P E A C H E S
2 peaches
1/2 cup whipped coconut cream
1 tsp cinnamon
coconut oil
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I N G R E D I E N T S
D I R E C T I O N S
Slice fresh peaches in half, remove pit
Brush peaches with melted coconut oil
Heat grill on high and cook until golden brown
Top with fresh whipped coconut cream
Makes 4 peach halves
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SWE E TS
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P u r e Pum p k i n
C O
C O
N U T C R E A M D
I P
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P U R E P U M P K I N C O C O N U T C R E A M DI P
1 cup pumpkin puree
1 cup full fat coconut milk
(canned)
1 ripe banana
6 pitted medjool dates
1 tsp pumpkin pie spice
1 tsp vanilla
3 apples for dipping
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I N G R E D I E N T S
D I R E C T I O N S
Blend all ingredients together
Refrigerate for at least 1 hour
Slice apples for dipping
Makes 2 cups
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SWE E TS
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C R U S T
Q U
I C
H E
S W
E E T
P O T A T O
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WE E T POTATO CR U ST Q U I CHE
one sweet potato
2 ½ tbsp ghee
5 eggsI cup chopped broccoli
1 cup chopped prosciutto
3 green onions
1/2 tbsp sea salt1/4 tsp paprika
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I N G R E D I E N T S
D I R E C T I O N S
Mince one sweet potato in a food processor
Combine with 2 ½ tbsp ghee
Press into pie pan bake at 450° for 20 min until golden brown
While the crust is baking, mix all other ingredients together
Pour mixture into baked sweet potato crust and bake at 350 for 30minutes
Makes 1 quiche
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with bacon
& R
O A S T E D P I N E N
U T S
B u t t e r nut S qu a s h
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B U T T E R N U T S Q U A S H & R O A S T E D P I N E N U T S
2 cups cubed butternut squash
2 slices prosciutto
1/8 cup pine nuts
1 tbsp avocado oil
sea salt & pepper
1/2 cup spinach
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I N G R E D I E N T S
D I R E C T I O N S
Combine cubed butternut squash and diced prosciutto
Toss in avocado oil & salt and pepper
Spread all the ingredients out on a baking sheet and roast at 400°for 15 min
Add Pine nuts onto the baking sheet and roast all ingredients
together for 10 more minRemove from oven
Toss with some fresh spinach
Makes 1 generous serving
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B R E A K F A S T
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P r o s c uitto & B a s i l
B A K E D
E G G S
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P R O S C U I T T O & B A S I L B A K E D E G G S
2 slices prosciutto
2 eggs
sea salt & pepper
1 cup fresh spinach
1 tbsp avocado oil
1 tbsp chopped basil
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I N G R E D I E N T S
D I R E C T I O N S
Slice prosciutto into 1’’ strips
Wrap 2 slices of prosciutto around the inside of a cupcake tin cup
Crack a whole egg into each cup
Season with salt & pepper
Bake at 375° for 20 min While eggs are baking sauté fresh spinach in avocado oil
When eggs are done, place on spinach and garnish with fresh basil
Makes 2 eggs
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B R E A K F A S T
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S W
E E T P O T A T O B O
A T S
B a k e d Egg B a c o n q
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BA KE D E GG & BA CON SWE E T P OTATO BOATS
1 sweet potato
1 egg
2 slices bacon
1/2 bell pepper
1/2 cup spinach
1 tbsp avocado oil
1 tsp minced garlic
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I N G R E D I E N T S
D I R E C T I O N S
Poke a few holes in the sweet potato
Microwave sweet potatœs for 3 min
Bake sweet potatœs for 15 more min in the oven at 425°
After it’s baked and soft- cut open and break one egg into thecenter of the sweet potato
Bake again at 425° for 15 min
While egg is baking, sautée bacon, peppers, and spinach inavocado oil and garlic
Once egg is baked in the sweet potato- top with the sautéedveggies and enjoy
Makes 1 boat
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B R E A K F A S T
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( w i t h f r e s h p i c o & g u
a c )
q C h i ps S a l s a
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C H I P S ” & S A L S A
carrot chips
mini sweet peppers
guacamole
pico de gallo
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I N G R E D I E N T S
D I R E C T I O N S
Slice carrots (or use pre-cut)
Sweet peppers, chop off the top & slice in half
Scoop guacomole and pico to enjoy
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T O M A T O
C U P
S
A N T I P
A S T O
#
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A NT I PA S TO TOM AT O C U P S
1/2 cup artichoke hearts1/2 cup olives
1 cup sliced salami
1/4 cup fresh basil2 large tomatœs
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I N G R E D I E N T S
D I R E C T I O N S
Slice tomato in half, scoop out the inside and save
Dice up artichoke hearts, olives, sugar free salami, fresh basil
Combine diced ingredients with the tomato juices
Spoon mixture back in the tomato
Makes 4 cups
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L I TE F A RE
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v
& s u n f l o w e r s e e d s
=
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AV O C AD O & S U N F L OW E R S E E DS
avocadosalted sunflower seeds
sea salt & pepper
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I N G R E D I E N T S
D I R E C T I O N S
Slice avocado in half
Remove pit
Place a spoonful of sunflower seeds in place of the pit
Scoop out with a spoon to eat
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L I TE F A RE
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g
p u m p k i n s e e d s
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avocado oil
sea salt
pumpkin seeds
Wash seeds, brush with avocado oil & sea salt
Bake at 350 for 10 min
Broil for 1 min to add extra crisp
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I N G R E D I E N T S
D I R E C T I O N S
P U M P K I N S E E D S
L I TE F A RE
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D E V I L E D
E G
G S
A V O
C A D
O
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AV O C AD O D E V I L E D E G G S
4 eggs
1 avocado
sea salt & pepper
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I N G R E D I E N T S
D I R E C T I O N S
Peel boiled/baked eggs
Slice the egg in half
Remove yolks and mash with 1 avocado
Place mixture in plastic bag
Cut small corner of the bag off
Squeeze mixture into the egg
Top with salt & pepper to taste
Makes 4 deviled eggs
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L I TE F A RE
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P u m p k i n Par sni p M a s h
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P U M P K I N P A R S N I P M A S H
3 parsnips
1 tbsp avocado oil
1 cup canned pumpkin
1/2 cup coconut milk
2 cloves minced garlic
8 sage leaves
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I N G R E D I E N T S
D I R E C T I O N S
Chop parsnips into small pieces and boil for 20 minutes to soften
Drain water and place parsnips over heated avocado oil
Mash softened parsnips
Add pumpkin, coconut milk, garlic and chopped sage leaves
Cook for 15 min over low heat
Enjoy!
Makes 4 servings
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L I TE F A RE
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P I S T
A C
H I O
B E E T S
A L
A D
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PI S TA CHI O BE E T SA L A D
3 beets
1 tbsp avocado oil
2 tbsp pesto
2 tbsp crushed pistachios
sea salt
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I N G R E D I E N T S
D I R E C T I O N S
Wash & scrubs beets, remove greens & tips
Brush beets with oil and wrap in tin foil Bake at 400° for 60 min
Skin should easily peel off, if not cook a little longer
Slice and quarter
Refrigerate for 30 min
Toss beets with pesto, and crushed pistachios
Makes 1 serving
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L I TE F A RE
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LEMON • DILL • CUCUMBER • RADISH
Salad
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1 cucumber8-10 radishes
1 lemonfresh dill
Chop & slice cucumbers and radishes
Toss in the freshly squeezed juice from the whole lemon
Add fresh dill to taste
Serves 2
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I N G R E D I E N T S
D I R E C T I O N S
L E M O N D I L L C U C U M B E R R A D I S H S A L A D
L I TE F A RE
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A R U G U L A P E S T O
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A R U G U L A P E S TO
1 cup arugula
1 cup pine nuts
1/2 cup fresh basil
3/4 cup extra virgin olive oil
juice 1/2 lemon
1 tsp sea salt
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I N G R E D I E N T S
D I R E C T I O N S
Combine all ingredients in food processor
Makes 1 1/2 cups
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^ ! C l e
a n R anch D r e s s i n g
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C L E A N R A N C H D R E S S I N G
1 cup clean mayo
1/2 cup canned coconut milk
1/2 tsp onion powder
1 tsp garlic powder
1 tsp fresh dill
1/2 tsp sea salt
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I N G R E D I E N T S
D I R E C T I O N S
Mix all ingredients together, refrigerate for 30 minutesÅ
D I P S / D R E S S I N G
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P I C O D E G A L L O
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P I C O d e G A L L O
1 purple onion
4 roma tomatœs
bundle of cilantro
lime juice
sea salt
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I N G R E D I E N T S
D I R E C T I O N S
Combine all ingredients togetherÅ
D I P S / D R E S S I N G
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! ! C l ean M a y o
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CLEAN MAYO
1 room temp egg1/2 fresh lemon juice
1/2 tsp sea salt
1/2 tsp dry mustard1 cup avocado oil
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I N G R E D I E N T S
D I R E C T I O N S
Break egg first, add lemon juice, salt & mustard directly on top ofthe egg and use an immersion blender to mix it up
Slowly add the avocado oil, slow is key! The slower, the better
Take about 3 minutes to get it to the desired consistency
Optional: With hand held immersion blender, places all ingredientsin upright jar, and blend for 1 minute
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D I P S / D R E S S I N G
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G uacamo l e
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G U A C A M O L E
3 avocados
1 lime
sea salt
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I N G R E D I E N T S
D I R E C T I O N S
Mash up avocados with the juice of the lime, sea salt to tasteÅ
D I P S / D R E S S I N G
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G A
R L I C
A I O L I
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G A R L I C A I O L I
1 room temp egg yolk
1/4 tsp salt
1/3 tsp dijon mustard1 1/2 tsp lemon juice
1 tsp white vinegar
3/4 cup avocado oil
1/2 tsp minced garlic
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I N G R E D I E N T S
D I R E C T I O N S
After all ingredients are whisked together take 3/4 cup avocado oiland slowly drip in the bowl while whisking quickly all theingredients, slowly is key
After about 3 minutes whisking, it whips up to the a creamy sauceconsistency
Finally whisk in 1/2 tsp minced garlic and you’re done
Use as dip with grilled sprouts
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D I P S / D R E S S I N G
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W h i p p ed Coconut C r e a m
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W H I P P E D C O C O N U T C R E A M
canned coconut milk
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I N G R E D I E N T S
D I R E C T I O N S
Place a can of coconut milk in the refrigerator for one hour
Once removed, open and scoop out the separated thick coconut fatfrom the water
Use a hand mixer to whip the coconut fat
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D I P S / D R E S S I N G
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L E G A L S T U F F
Copyright © 2014 by Ashley Reeves & Courtney Rose
All rights reserved. No part of this publication may be reproduced, distrib-uted, or transmitted in any form or by any means, including photocopying,
recording, or other electronic or mechanical methods, without the prior
written permission of the owners (Ashley and Courtney), except in the case
of brief quotations embodied in critical reviews and certain other noncom-
mercial uses permitted by copyright law.
For permission requests, write to [email protected]