Side Dishes


Homemade Seed Crackers

  • 1 cup of Brown Rice
  • 1 cup quinoa
  • 1 Tbsp Flax seeds
  • 1 Tbsp. Chia seeds
  • 1 Tbsp. Hemp seeds
  • 2 Tbsp Cornstarch
  • 1 Tbsp. Gluten Free Flour


  1. Cook brown rice and quinoa separately
  2. Mis them together 
  3. Add seeds
  4. Mis in Cornstarch
  5. Add a bit of water and a flour (add enough o make it doughy)
  6. Flatten it out on a butting board and cut into strips
  7. Put them in a dehydrator (or really low in the oven) for about 6 hours until dried out

Roasted Garbanzo Beans

  • 1 can of garbanzo beans or 1 cup dried, soaked and cooked
  • 2 Tablespoons of coconut Oil
  • spices if you want (salt, paprika, chili powder, rosemary, thyme, etc.)


  • open can of garbanzo beans, rinse then pat dry.
  • Toss in oil and salt for 2 minutes
  • Spread beans in even layer on a baking sheet
  • Drizzle remaining oil mix over beans
  • Roast at 400 for 20-30 minutes
  • Done when golden brown
  • sprinkle spices if desired

Garlic Sweet Potato Tots

  • 1 large Sweet Potato, peeled and diced
  • 1 clove of garlic, minced
  • 1/4 teaspoon ground sage 
  • Pinch of rosemary
  • 1 pinch of salt
  • 1 Tbsp. ground flaxseed mix with 3 Tbsp. water
  • 2 Tbsp. Coconut Flour


  1. Preheat oven to 400
  2. Bring a pot of water to bowl and add the sweet potato
  3. Cook until a fork can pierce through but still firm (about 10 minutes)
  4. Place sweet potatoes and remaining ingredients in a food processor, pulse until combined (not completely smooth)
  5. Take 2 Tbsp of mixture and form into a tater tot shape
  6. Repeat with remaining mix and put on a greased baking sheet
  7. Bake for about 10 minutes on both sides

Sweet Potato Fries Recipe

  •  2 Sweet Potatoes (or more depending on how many people you are feeding)
  •  Grape Seed Oil or Coconut Oil
  •  Salt


  1.    Peel Sweet Potatoes and Slice into  stick slices
  2.    In a frying pan, heat oil on high
  3.    When oil very hot, throw in sweet potatoes
  4.    Let cook to crispy
  5.    Add salt

Sautéed Brussel Sprouts

  • Brussel Sprouts, cut in half
  • 1 medium onion, chopped
  • 4 cloves of garlic, chopped
  • Coconut oil
  • salt and pepper


  1. Heat coconut oil in a pan. Add onion and garlic. Saute for a few minutes
  2. Add brussel sprouts and saute for a bit
  3. Add 1/2 cup of water so the brussel sprouts are half under 
  4. Put a lid on and steam until cooked to your liking
  5. Salt and pepper to taste

Broiled Cabbage

  • Cabbage
  • Oil (Coconut, grape seed, avocado)
  • Salt 
  • Pepper
  • Optional ~ herbs like dill, caraway, basil


  1. Preheat oven 400
  2. Slice cabbage in circles about 1/2 inch thick
  3. oil a baking sheet, place cabbage on oil and oil the top of the cabbage slices. sprinkle with spices and salt and pepper
  4. Place in the oven for 35-40 minutes or until the middle and the sides are tender and golden brown

Broccoli and Quinoa 

  •   3 cups of Broccoli florets, Steamed for 3 minutes
  •   1/4 cup sunflower seeds
  •   1/4 cup red onions
  •   1 cup quinoa, cooked


  •     1/4 cup Vegenaise
  •     1 Tbsp. Apple Cider vinegar
  •     1 Tbsp. Gluten-free mustard
  •     a pinch of salt 
  •     squeeze of lemon


  •     Combine all ingredients in a bowl
  •     Make dressing in a separate bowl. 
  •     Pour dressing over broccoli mixture.
  •     Garnish with Cilantro or Parsley
  •     Add salt and pepper to tas

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