- 2 Lemons
- 2 Small Cucumbers
- 2 Red Bell Peppers
- 1 Cauliflower Heads
- 2 Celery Stalks
- 1 oz. Fennel
- 5 oz. Fresh Kale
- 4 Medium Carrots
- 1 Onions
- 1 Red Onions
- 2 Spring Onions
- 9 Cherry Tomatoes
- 1 Small Rustic Baguette
- 1 oz. Fresh Mint Leaves
- 7 Garlic Cloves
- 3 oz. Fresh Parsley
- 6 oz. Quinoa
- 8 oz. Capellini Pasta
- 48 fl oz. Chicken Broth
- 2 fl oz. Balsamic Vinegar
- 1 oz. Dark Chocolate Chips (70%)
- 1 fl oz. Avocado Oil | Coconut Oil
- 8 fl oz. Light Cream
- 9 oz. Coconut Yogurt
- 1 oz. Sliced Almonds
- 8 Eggs
- 32 oz. Lean Stewing Beef
- 3 oz. Parmesan Cheese
Total time: 30 min
Servings: 2 c.
- 1 c. Quinoa, rinsed well
- Cook 1 cup of quinoa per package instructions.
Total time: 10 min
Servings: 2
Equipment: Stove
- 2 Red Bell Peppers
- 8 Eggs
- Heat a non-stick skillet over medium heat. Cut the bell peppers into four ½-inch thick rings.
- Place the bell pepper ring in the hot skillet. Crack egg into bell pepper ring; cook until bottom holds together and corners are browned, 2–3 minutes.
- Flip and cook until desired doneness is reached, 2–3 minutes more; season with salt and ground black pepper.
From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 100 min
Servings: 4
- 2 c. Cooked Quinoa
- 1 c. Fresh Parsley, minced
- 1/2 c. Fresh Mint Leaves, minced
- 1/4 c. Red Onions, minced
- 2 Spring Onions, green parts only, chopped small
- 1 c. Cherry Tomatoes, sliced in halves or quarters
- 2 Small Cucumbers, chopped small
- 1 Lemons, juiced
- 1/4 c. Extra Virgin Olive Oil
- 1/4 tsp. Sea Salt & Black Pepper, to taste
- Place the quinoa into a bowl, fluff with a fork, and let cool.
- Add the next 6 ingredients (parsley through cucumbers) to the bowl of fluffed quinoa.
- Add the remaining ingredients and gently toss together.
- Serve at room temperature, or refrigerate overnight and serve cold.
From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 130 min
Servings: 8
Equipment: Stove
- 1 tbsp. Avocado Oil | Coconut Oil
- 2 lb. Lean Stewing Beef, cut into chunks
- 1/4 tsp. Sea Salt & Black Pepper, to taste
- 1 Onions, diced
- 4 Medium Carrots, peeled and diced
- 2 Celery Stalks, diced
- 6 Garlic Cloves
- 2 tbsp. Fennel, chopped
- 3 tbsp. Balsamic Vinegar
- 6 c. Chicken Broth
- 2 c. Fresh Kale, chopped and destemmed
- In a large cooking pot over medium heat, heat oil and add meat, stir to coat in coil, and sprinkle in liberally with salt and pepper. Cook meat until browned on all sides, about 7–10 minutes. Remove meat from the pot and set aside.
- In the same heated pot, add the next 4 ingredients (onions through garlic) and cook until soft and fragrant, about 5 minutes. Add fennel and cook for another 1–2 minutes. Return meat to the pot along with the broth and vinegar. Bring to a boil, lower temperature to low, then over and cook for 2 hours and 15 min. Add kale and cook for 5 more minutes, or until they are wiltened and softened.
Total time: 15 min
Servings: 2
Equipment: Oven & Stove
- 2 tbsp. Butter
- 1 Garlic Cloves, crushed
- 2 tbsp. Fresh Parsley, chopped
- 1/2 Small Rustic Baguette
- 8 oz. Capellini Pasta
- 1 c. Light Cream
- 3 oz. Parmesan Cheese, grated
- 1 Lemons, finely grated rind
- 1/8 tsp. Salt & Black Pepper
- Preheat the oven to 400°F. Put the butter in a bowl and beat with the garlic and herbs.
- Cut the Granary baguette into thick slices and spread them thickly with the flavoured butter.
- Reassemble the baguette. The garlic herb butter will help to hold the slices together. Wrap in foil, support on a baking sheet and bake for 10 minutes.
- Meanwhile, cook the pasta in a large pan of lightly salted boiling water. Dried pasta will take 10–12 minutes, fresh about 3 minutes.
- Pour the cream into another pan and bring to a boil. Stir in the Parmesan and lemon rind. The sauce should thicken in 30 seconds or so.
- Drain the pasta, return it to the pan and toss with the sauce. Season to taste and sprinkle with a little shopped fresh parsley and more grated lemon rind, if you like. Serve with the hot herb bread.
To make the cauliflower rice more quickly, you can pulse the cauliflower in a food processor a few times instead of grating it. The pieces won't be as evenly sized, but it will save time.
Total time: 25 min
Servings: 4
Equipment: Stove
- 1 Cauliflower Heads, leaves and stem trimmed off
- 1 tbsp. Olive Oil
- 1/8 tsp. Salt & Black Pepper
- 1 tbsp. Salted Butter
- Grate the cauliflower on the large holes of a box grater into a large bowl.
- Warm a large skillet with a lid over medium-high heat. Add the olive oil and cauliflower and cook for 3–4 minutes, until the cauliflower looks wet.
- Cover the pan and remove it from the heat. Let the cauliflower sit for 10 minutes. Season it with salt and pepper, and add the butter. Fluff it with a fork and serve.
Total time: 5 min
Servings: 2
- 1 c. Coconut Yogurt
- 1 tbsp. Sliced Almonds
- 1 tbsp. Dark Chocolate Chips (70%)
- Combine all three. Serve and enjoy.