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Go with the Flow

Weekly Recipes
A cup filled with almonds

Crispy Almonds
Yields 4 cups

4 cups blanched almonds
2 teaspoons sea salt or Herbamare®
filtered water

Soak almonds in salt and filtered water for at least 7 hours or overnight. Drain in a colander. Spread on two stainless steel baking pans and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, stirring occasionally, until completely dry and crisp. Store in an airtight container.

Recipe courtesy of Sally Fallon, author of Nourishing Traditions

Spinach Dip

Navy Bean and Spinach Dip

1 can navy beans, drained
1 pound fresh spinach
5 cloves garlic
2 Tablespoons extra virgin olive oil
1 lemon
1/2 teaspoon cumin, freshly ground
1/2 teaspoon coriander, freshly ground
salt, to taste

Heat a large, heavy-bottom sauté pan over medium heat. Add olive oil and whole garlic cloves, and sauté for 4 minutes. Add spinach and cook until wilted, working in batches if the pan is not big enough. Place beans, spinach, garlic, lemon and spices in food processor and blend to desired consistency (add water for a thinner dip.) Serve with fresh vegetables or gluten-free pita for dipping.

Recipe courtesy of Jason Longman of Atlanta, Georgia

Guacamole on a plate

Serves 4

2 medium avocados, mashed
1/2 purple onion, diced
1/3 very ripe tomato, diced
1 Tablespoon lemon juice or lime juice
1 Tablespoon garlic chili flavored flaxseed oil (or plain)
1 Tablespoon mayonnaise
1/4 teaspoon Herbamare® (or salt)
2 green onions, diced

Mix all ingredients in a bowl. Place chopped green onion on top. Refrigerate if not serving immediately.

Recipe courtesy of Nicki Rubin


This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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