Leaves of Life
614.888.HERB (4372) 614.888.HERB (4372)

614.888.4372

Office Address

7720 Rivers Edge Dr.
Suite 121, Columbus, OH 43235

Hours of Operation

Monday-Thursday 9:30am-6:00pm
Fridays 9:30am-4:00pm

Category: Grain-Free

Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Paleo, Recipes

Hamburger Salad

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Photo courtesy of Leaves of Life

Ingredients:

  • Lettuce, chopped
  • Tomato, chopped
  • Onion, chopped
  • Crumbled hamburger, cooked (turkey, grass-fed beef, or bison)
  • Bubbie’s fermented dill relish
  • Dijon or yellow mustard
  • Salad dressing of choice

Instructions:

  1. Assemble salad
  2. Top with warm burger
  3. Dress the salad and enjoy!

Tips: Try different dressings and toppings to mimic the same flavors you enjoy on a burger. A sun-dried tomato vinaigrette can help approximate ketchup, and a creamy Annie’s Goddess dressing helps to stretch the mustard flavor without over-salting.  If these options won’t work for whatever reason, olive oil and vinegar, salt and pepper are remarkably tasty. If you prefer a cheeseburger and you tolerate cheese, top with some shredded, grass- fed cheddar.

Dairy-Free, Detox, Elimination Diet, Gluten Free, Grain-Free, Paleo, Uncategorized

Baked Chicken “Wings”

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Photo courtesy of Leaves of Life

Ingredients:

  • 6-8 boneless, skinless chicken thighs (or 3-4 breasts split in half)
  • 1/8-1/4 cup Frank’s Red Hot (aged cayenne pepper sauce)
  • Salt and herbs to taste (rosemary, pepper, garlic, thyme are all great choices)

Instructions:

  1. Spread chicken out flat in baking dish
  2. Evenly coat with Frank’s Red Hot sauce
  3. Sprinkle salt and herbs on top
  4. Bake at 375 for 30 minutes or until cooked through

Tip:

Take advantage of the hot oven to roast some cauliflower or other veggies at the same time, and maybe a sweet potato, too!

Reserve the extra juices to drip over fresh veggies when you plate it up!

Dairy-Free, Gluten Free, Grain-Free, Healthy Desserts, Recipes

Chocolate Chia Pudding

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Photo courtesy of Leaves of Life

Ingredients:

  • 1 cup milk (cashew, coconut, hemp, etc)
  • 4 dates
  • 2-1/2 tbsp cacao powder
  • ½ tsp stevia
  • ½ tsp vanilla
  • 6 tbsp chia seeds

Instructions:

  1. Blend milk and dates in high speed blender until smooth.
  2. While running on low speed, add cacao, stevia, vanilla and lastly, chia seeds.
  3. Allow to sit a few minutes and reblend gently 2-3 times until chia seeds stay suspended.
  4. Pour into serving or storage container.
Dairy-Free, Gluten Free, Grain-Free, Paleo, Recipes

Multi-Seed Crackers

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FullSizeRender (4)
Fantastic snack! Photo courtesy of Patty Shipley.

Recipe courtesy of Bistro One Six

Ingredients
  • 1 cup water
  • ½ cup Bob’s Red Mill Organic Raw Whole flax seeds
  • ½ cup Bob’s Red Mill Whole Seed chia seeds
  • ½ cup Bob’s Red Mill Simply Raw sunflower seeds
  • ½ cup Bob’s Red Mill Simply Raw pumpkin seeds
  • ½ teaspoon Maldon sea salt
  • Your choice of seasonings such as black pepper, chili, onion or garlic powder, oregano, rosemary, or thyme.

Tip: When choosing your seasonings, pay attention to labels to keep the recipe totally gluten free.

Instructions
  1. Preheat the oven to 350°F.
  2. In a large bowl, mix all the ingredients together plus whatever additional seasonings you might want and stir until combined.
  3. Let sit 10 minutes to allow the flax and chia seeds to become somewhat gelatinous.
  4. Line a baking sheet with a piece of parchment and spray with cooking spray. Spread mixture out, pressing until the sheet is less than ¼ inch thick.
  5. Bake for 30 minutes. Remove from oven and slice into crackers (a pizza cutter is super-handy).
  6. Carefully turn the crackers over and put them back in the oven for an additional 20-30 minutes.
  7. Stored in an air-tight container they will stay fresh for a week.
Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Paleo, Recipes

Sassy Summer Salad

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salad
Sassy spring salad – plated up and ready to eat!

Salad Ingredients:

  • Mixed greens
  • Your favorite summer berries
  • Pecan pieces
  • Crumbled coconut crisps (suggestion – Dang from Whole Foods, found in or near the bulk aisle)

Salad Instructions:

  1. Combine salad ingredients in whatever ratios you prefer.
  2. Toss with the dressing and serve immediately.

Tip: If you need to put your salad together in advance, put the dressing on the bottom of a salad bowl, next add your berries, then put the greens and crunchies on top. Toss only when you’re ready to serve. This buys you time and avoids soggy greens and coconut crisps!

vinegar and oil
Infused vinegars and oils add flavor depth!

Dressing ingredients:

  • Persian Lime infused olive oil (2 parts)
  • Coconut infused white vinegar (1 part)
  • Honey ginger infused white vinegar (1 part)
  • ½-1 tsp cinnamon (to taste–optional)

Dressing instructions:
Combine dressing ingredients in a sealed jar and shake thoroughly.

Tip: Remember, you can always add more cinnamon, but you can’t take it out!

Tip: I have found the most important part of the dressing recipe is the flavor-infused vinegar.  Just mix equal parts plain olive oil with a fruit- or other flavor-infused vinegar and shake!

Dairy-Free, Detox, Elimination Diet, Fat Free Vegan Low Sugar, Garden Gluttony, Gluten Free, Grain-Free, Paleo, Recipes

Zucchini Bake

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zucchini bake
Photo and recipe courtesy of Leaves of Life.

Ingredients:

  • 2 medium zucchinis, one sliced lengthways and one sliced crossways
  • Peppers sliced into large rings
  • 1/2 cup salsa
  • 2-3 tbsps chopped fresh basil
  • 1 large tomato, sliced
  • Drizzle of olive oil
  • Salt and pepper and dry oregano to taste

Instructions:

  1. Make one layer of round zucchini slices
  2. Top with a layer of pepper rings
  3. Make a layer of lengthwise zucchini slices
  4. Spread basil evenly over top and add another layer of round zucchini slices
  5. Finish with a layer of tomato slices, olive oil and fresh salsa
  6. Bake at 375 for 30 minutes or until bubbly and golden on top

Tips:

Try some flavor infused olive oil for a little extra oomph.  Lime or lemon infused or Tuscan herbs would work well here.

Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Recipes

Roasted Veggie Salad w/Hummus

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salad beet

salad hummus
Photos and recipe courtesy of Leaves of Life

Ingredients:

  • Pile of mixed baby greens
  • Mushrooms, sliced or halved
  • Carrots, sliced into fourths or sixths
  • Red, yellow or orange bell peppers, sliced into strips
  • Zucchini, sliced into strips
  • Cherry tomatoes, halved
  • 2-3 tbsp olive oil
  • Salt to taste
  • Hummus and salad dressing of choice

Instructions:

  1. Reserve cherry tomatoes and zucchini to add partway through the cooking process
  2. Toss remaining veggies in olive oil and spread out on a cooking sheet
  3. Sprinkle with salt
  4. Roast at 400 degrees for 25 minutes, stirring 2-3 times, and adding tomatoes and zucchini about halfway through
  5. Add to salad and top with several tbsp of hummus and dressing

Tips

Add some roasted chick peas or lightly toasted nuts for crunch.   Top with chicken or fish or serve those on the side.  Try Tessamae’s salad dressing from Whole Foods–made with olive oil and 100% natural ingredients.  Beet hummus adds color and flavor depth.  Add some chopped raw cucumbers, tomatoes or other veggies to amp up the antioxidants and switch up the flavors.  Other veggies that are nice for roasting if you have them: green beans, asparagus or green onions.  Keep in mind that green beans take longer to roast than asparagus and stagger their additions to the mix accordingly.  Changing up the contents keeps the flavors fresh!

Dairy-Free, Gluten Free, Grain-Free, Healthy Desserts, Paleo, Recipes

Paleo Pumpkin Pie

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Paleo-Pumpkin-Pie-3670
Photo and recipe courtesy of Elana’s Pantry

Pie Crust Ingredients:

  • 2 cups almond flour
  • ¼ tsp sea salt
  • 2 tbsp coconut oil
  • 1 egg
  1. Place flour and salt in food processor and pulse briefly
  2. Add coconut oil and egg and pulse until mixture forms a ball
  3. Press dough into a 9-inch pie dish

Filling Ingredients:

  • 14-16 ounces pumpkin puree (fresh or canned)
  • 3 eggs
  • ½ cup coconut milk
  • ½ cup honey
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp sea salt
  • 1 Paleo pie crust, unbaked
  1. In a food processor combine pumpkin puree and eggs
  2. Pulse in coconut milk, honey, cinnamon, nutmeg, and salt
  3. Pour filling into Paleo pie crust
  4. Bake at 350° for 45 minutes
  5. Allow to cool, then refrigerate for 2 hours to set up