Intuitive Cooking

Grow your frēq by what you eat.

Loving your body means feeding it with high vibe nutritious foods. Organic, delicious, and full ofingredients you can actually pronounce. Food has a frequency that affects your personal frēq. What frēq do you feel called to eat?

Our Freq-in Favs:

Give Thanks Fresh Holiday Salad

Serves:
5
Ingredients:

Fresh lettuce – Romaine, Butter, or Mixed Greens

1 Red Apple

1 Celery stock

8 Dates

add Walnuts to your liking!

Lemon Salad Dressing!

Preparation:

Combine ingredients and then toss with the lemon salad dressing recipe.

Quesadillas

Gluten Free, Dairy Free, Vegan (if you choose) Quesadilla

Serves:
4
Ingredients:

1 cup dehydrated black or pinto re-fried beans. Or, one can refried beans.  (If you can find the dehydrated ones you will be amazed at how much better they taste than the canned ones.  Keep an eye on the canned beans ingredients’.  They are better for you without natural flavorings, citric acid, canola or soy oil)

1 teaspoon cumin

1 small 4 oz can of green chilies

Siete brand grain-free tortillas

Fully cooked diced or shredded chicken or beef

Get playful with your toppings!

 

Veggie slaw is one of our favorites

1 small bag of organic coleslaw blend (be sure and check the ingredients for preservatives, you don’t want any!)

1/3 cup tahini

Enough water to thin the tahini to make it blend able

Juice of one lemon

½ teaspoon garlic powder

¾ tablespoon maple syrup

A good squirt of Sriracha to taste (Yellowbird Organic is my favorite.  The ingredients are amazing!)

Salt and Pepper!

 

Or.... another favorite topping is....

Sautéed zucchini

Diced red onion

Diced tomatoes

Lettuce

Your favorite salsa

Preparation:

To make the quesadillas rehydrate the beans according to the package directions or open the can of refried beans.  Mix in the cumin and green chilis. Heat a tiny bit of oil (avocado, coconut, or olive) in your skillet add the Siete grain free tortilla and soften for a minute and then flip to the other side.  Carefully spread he bean mixture, or the bean and meat mixture on the tortilla in the pan. Add the top tortilla and let cook for a minute or two and then flip your quesadilla for another minute.

 

Top with your favorite toppings!

 

To make the Veggie Slaw mix the tahini, water, lemon juice, garlic powder, maple syrup, siracha, and salt and pepper in a bowl.  When you have it to a blend able consistency, mix in the slaw.  Keep tasting for seasoning.

One Pot Chicken

or Not Chicken Crustless Pot Pie

Serves:
4
Ingredients:

⬩ 2 organic boneless skinless chicken breasts (cook them whole in the dish and then shred whendone or dice them into 1 inch chucks when raw…either works);

⬩ 1 13.5 oz can of Lite Coconut Milk;

⬩ ½ cup white or yellow onion;

⬩ 2 medium to large yellow or red skin potatoes (peeled and diced);

⬩ 3 medium carrots (diced);

⬩ 2 cups any mushrooms of your choice;

⬩ ½ a bunch of fresh asparagus or a cup of frozen peas (or both!);

⬩ 1 ½ tablespoons dried thyme;

⬩ 1 teaspoon dried rosemary (or a bouquet of fresh);

⬩ 1/8 teaspoon (or more if you like spicier) Cayenne Pepper;

⬩ 1/8 teaspoon (or more is you like) Black Pepper;

⬩ ¾ teaspoon salt;

⬩ 2 Tablespoons potato starch;

⬩ Fresh Thyme and Parsley for garnish;

Preparation:

Sauté the chicken, onion, potatoes, and carrots in ¼ cup of the coconut milk for 7 to 10 minute on medium high. Just until they are softened a bit. You could use olive oil, but there is really no need and it just adds extra fat to your dish.  

 

Add mushrooms, thyme, rosemary, cayenne pepper, pepper, and salt. Give it a good stir and blend the spices well into the chicken and veggies.

 

Add the remaining can of lite coconut milk.  Cover your pot. Reduce heat to a simmer and cook until the chicken is cooked through and the potatoes and carrots are mostly soft.  This always depends on how long the potatoes and carrots take to mostly soften.  Start with 20 minutes and if they aren’t soft cook for another 10 to 15.

 

Add the chopped asparagus and/or frozen peas and cook for another 10 minutes.  

 

Remove about a ¼ cup of the liquid from the pot and mix until there are no lumps, 2 tablespoons potato starch.  Add the thickener back to the pot and stir and cook for a few more minutes until the liquid has thickened.  If you’ve by chance added a lot of veggie, you might not need to thicken the sauce.  You be the judge on how you like it!

 

Taste and then add more salt and pepper if necessary.

 

Spoon into bowls or on plates and garnish with fresh thyme and fresh parsley.

Almond Milk

Serves:
Ingredients:

⬩ 2 cups of raw and unsalted almonds soaked overnight in 4 cups of water;

⬩ Strained milk;

⬩ Dates;

⬩ Vanilla;

⬩ Cinnamon;

⬩ Nutmeg;

Preparation:

Drain the water and put 2 fresh cups of water in your blender. Add the Almonds and blend unti it is a liquid.

Strain the mixture through a nut milk bag and voilà you have almond milk.

For some sweetness put the strained milk back in the blender and add a couple of dates and some vanilla. Add cinnamon and a touch of nutmeg for a holiday treat. Blend until the dates are liquified.

If you are feeling super ambitious. Dehydrate the left over pulp into almond flour. It’s truly easy, peasy. Spread it out on a cookie sheet and dehydrate for 8 to 12 hours depending on the temperature of your dehydrator. I make mine at 140 degree (f) for 8 hours.

Melon Juice

Serves:
Ingredients:

⬩ Watermelon;

⬩ Honeydew;

⬩ Cantaloupe or any other type of melon;

⬩ Lime;

Preparation:

Blend them into juice in your blender. Squeeze in a lime for an added kick.

Oh so fresh and delicious!!

Heavy Metal Detox Smoothie

Serves:
Ingredients:

⬩  2 cups of frozen wild blueberries

⬩  1 cup cilantro

⬩  1 tsp spirulina

⬩  1 tsp barley grass juice powder

⬩  1 tbsp Atlantic dulse

⬩  2 bananas

⬩  1 orange

⬩  1 cup water (optional)

Preparation:

Blend together and enjoy!

Lemon Water

Serves:
Ingredients:

⬩ 16 oz of water with ½ a freshly squeezed lemon

Or

⬩ 32 oz of water with a whole freshly squeezed lemon

Preparation:

Quesadillas

Gluten Free, Dairy Free, Vegan (if you choose)

Serves:
4
Ingredients:

⬩  2 organic boneless skinless chicken breasts (cook them whole in the dish and then shred when
done or dice them into 1 inch chucks when raw…either works)

⬩  1 13.5 oz can of Lite Coconut Milk

⬩  ½ cup white or yellow onion

⬩  2 medium to large yellow or red skin potatoes (peeled and diced)

⬩  3 medium carrots (diced)

⬩  2 cups any mushrooms of your choice

⬩  ½ a bunch of fresh asparagus or a cup of frozen peas (or both!)

⬩  1 ½ tablespoons dried thyme

⬩  1 teaspoon dried rosemary (or a bouquet of fresh)

⬩  1/8 teaspoon (or more if you like spicier) Cayenne Pepper

⬩  1/8 teaspoon (or more is you like) Black Pepper

⬩  ¾ teaspoon salt

⬩  2 Tablespoons potato starch

⬩  Fresh Thyme and Parsley for garnish

Put the Frēq in What You Eat:

Rise and Raise Your Vibe:

Our Morning Routine by Medical Medium

Read more about the benefits here

Lemon Water

Heavy Metal Detox Smoothie

Celery Juice

Most Used Kitchen Tool:

Vitamix

We use our Vitamix’s every day! It’s the easiest way to get lots of fruits and veggies down the hatch.

Our Philosophy:

We do our best to follow Anthony Williams’, The Medical Medium, food protocols to fuel our freq. Read more here.

Our Favorite Snacks

Winter time

Medical Medium’s Apple Pie Smoothie

Our Favorite Snacks

Summer time

Afresh peach, frozen raspberry, and banana smoothie, or frozen watermelon and passion fruit blended into deliciousness. Fresh summer fruits and veggies are always a winner for me.

Our Favorite Snacks

Any Time

Homemade hummus with veggies.

Things We Thought We’d Hate, but LOVE

Arugula in smoothies

Curiosities

Things We Thought We’d Hate, but LOVE

Arugula in smoothies