Flax Bread

Ingredients
2 cups flax meal
1 teaspoon baking soda
1-2 teaspoons lemon juice
¾ teaspoon Celtic sea salt
1 tablespoon pure maple syrup or honey or 7-10 drops Stevia
5 eggs, whisked
½ cup water
⅓ cup olive oil

Directions
1. Preheat oven to 350˚F.
2. In a large bowl combine flax meal, baking soda, lemon juice and salt.
3. In a smaller bowl, mix together sweetener, eggs, water and oil.
4. Stir wet ingredients into dry, mix well, and let stand for 2-3 minutes to allow the batter to thicken.
5. Pour batter into square baking dish.
6. Bake for 30-35 minutes or so until a knife comes out clean or crust springs back
to-the-touch.
7. Remove from oven and cool.

Recipe by Leigh Wagner PhD, MS, RD

Lemon Parsley Pesto

Ingredients
2 cups loosely packed Italian (“flat leaf”) parsley
¾ cup combination of cashews and walnuts or pecans
1 lemon juiced
1/8 teaspoon sea salt
Black pepper, to taste
¼ - ½ teaspoon lemon zest*
¼ - 1/3 cup olive oil

Directions
1. Wash and de-stem herbs. Blend all ingredients except olive oil in blender or small food processor.
2. Carefully open vent of food processor and add olive oil slowly (while food processor is on) to incorporate oil.
*zest is only the outer yellow edge of the skin of the lemon, not the white rind

Recipe by Leigh Wagner PhD, MS, RD

Green Sesame Sunflower Salad

GF, GrF, DF, V, Vegan

 Ingredients
Salad
1 head of broccoli or 2 broccoli crowns
1 bunch Swiss chard, leaves removed and chopped into bite-sized pieces, tender stems finely chopped
½ small red onion, finely chopped
½ cup sunflower or pumpkin seeds
½ - 1 medium apple, diced or chopped
*Optional: Sesame seeds

Dressing
1/3 cup sesame oil or combination of sesame and olive oils
1/3 cup apple cider vinegar (Bragg’s is a good brand)
1-2 teaspoons natural sweetener (raw honey, pure maple syrup) or 5-8 drops Stevia
1 tablespoon soy sauce, wheat-free tamari, coconut aminos, or Bragg’s aminos
½ - 1 teaspoon ground ginger
*Leftover dressing can be used for salads or marinade

 Directions 
1.  Prepare all salad ingredients and place in a large bowl.
2. Mix dressing ingredients over salad ingredients and add more, to your liking. You can determine your preference for dressing amount. Leftover dressing may be used for side salads, marinades or dressings for another day.

*This tastes better if you stir periodically

Recipe by Leigh Wagner PhD, MS, RDN

Corn and Tomato Salad with Fresh Herbs

Gluten free, dairy free, vegetarian, vegan 

Ingredients

4 ears of corn – shucked and cleaned of silk
1 pint (2 cups) cherry tomatoes
½ bunch cilantro chopped
3 green onions, sliced
Juice of 2 limes or 2-3 Tablespoons lime juice
Salt and pepper to taste

 Directions  

1. With water, wash and drain all fresh produce.

2. If tomatoes are large, cut in half.

3. Cut corn kernels off of cob. Hold corncob upright with flat end on cutting board and cut straight down with knife.

4. Chop cilantro. Cut tough stems from cilantro and use leaves and upper stems. Roll cilantro and tender stems and chop.

5. In a large bowl, combine all ingredients. Mix well. Add salt and pepper to taste.

Variations

Add chopped cucumber, red or green bell pepper and/or green beans
If you like spicy food, add a dash of cayenne pepper or 1 finely chopped jalapeno pepper
Substitute basil, mint and/or parsley for cilantro.
Add 1 can of rinsed garbanzo, white and/or black beans

 Recipe by Leigh Wagner PhD, MS, RDN

Basil Cucumber Salad

GF, GrF, DF, V, Vegan

Ingredients
2 medium cucumbers, cut into thin slices (may choose to peel first)
½ cup thinly sliced basil
2 to 3 cloves garlic, chopped
¼ - ½ teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
2 teaspoons pure maple syrup
Salt to taste

 Directions  
1.  In a medium-sized bowl toss together the sliced cucumbers, basil, garlic, and chili flakes. In a small separate bowl, whisk together the coconut vinegar and coconut nectar. Pour over cucumbers. Season with sea salt to taste. The salad is best served after the cucumbers have marinated for about an hour. Leftovers can be stored in the refrigerator for up to 4 days.

Yield: 4 to 6 servings

Recipe by Leigh Wagner PhD, MS, RDN