Recipes For Sharing

The holidays are a time of merriment, gratitude, gathering and food! At Toolbox Genomics, we wanted to take this opportunity to thank all our fans by sharing some of our practitioner’s favorite recipes. We hope you enjoy them as much as we do!

Dr Elisa Song shares one of her favorite recipes for a great low-sugar treat that feeds your good gut bugs, nourishes your brain with healthy fats, and is super fun and tasty to eat! 

Chocolate Chia Avocado pudding

Ingredients:

• 2 medium avocados

• 1/2 cup unsweetened vanilla coconut milk

• 1/4 cup unsweetened cocoa powder

• 1/4 cup full fat plain Greek yogurt (or non-dairy substitute if dairy-sensitive)

• 4 pitted Medjool dates (better to chop these up a bit so they blend more smoothly

• 1 tbsp coconut sugar

• 1 tsp vanilla extract

• 2 tbsp chia seeds

• Raw honey to desired sweetness (not too much!)

• 1/2 tsp sea salt

Directions:

1. Add all the ingredients into a blender or food processor and blend until combined (put dates on the bottom)

2.  Add the extra tablespoon of milk as needed.

3.  Serve on a plate/bowl, shape into a poop emoji and decorate with candy eyeballs if desired

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Dr Erika Gray shares one of her favorite Thanksgiving recipes to add some color to your plate! She says that her family omits the turnips so don’t be afraid to experiment with the recipe to fit your family.

Beet, Carrot & Apple Salad

Original Recipe: Better Homes & Gardens

Ingredients:

• Zest and juice of 1 orange

• Zest and juice of 1 lime

• 2 tablespoons sherry vinegar

• ¾ cup extra-virgin olive oil

• Sea salt and fresh ground black pepper

• 1 pound beets, peeled and cut in matchsticks

• 2 large carrots, peeled and cut in matchsticks

• 1 Granny Smith apple, cored, peeled and cut in matchsticks

• 1 turnip, peeled and cut in matchsticks

• 1 bunch flat-leaf parsley, stems removed

Directions:

1. In a large bowl, combine the orange zest and juice, lime zest and juice, and vinegar. Slowly whisk in the olive oil, then season with salt and pepper to taste.

2. In the same bowl, layer beets, carrots, apple, and turnip. Season with additional salt and pepper to taste. 

3. Toss salad right before serving, then top with parsley leaves.

4. To cut matchsticks: Use a mandolin or a food processor that has either a julienne blade or large shredding blade.

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Tricia Nelson shares two of her favorite pumpkin based recipes, perfect for a crisp fall day!

Perfect Pumpkin Pancakes

Ingredients: 

• 4 eggs

• 2/3 can of pumpkin

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 2 tablespoon coconut flour

• 2 tablespoons coconut oil

• Dash of cinnamon

• Vanilla-flavored Sweetleaf brand Stevia (or plain stevia)

• Crushed walnuts (optional)

Directions: 

1. Mix everything but only 1 tablespoon of coconut oil together

2. Use the other tablespoon of coconut oil to grease the pan

3. Eat with or without maple syrup (moist enough to eat without)

Creamy Pumpkin Smoothie

Ingredients: 

• 8 oz. of unsweetened cashew, almond, coconut milk

• ½ C. of unsweetened canned pumpkin

• 1 scoop of protein powder (any kind: whey, rice, pea, hemp, bone broth

• powder, etc.)

• Dash of cinnamon

• A dash of powdered or liquid stevia

• ½ an apple (optional - for additional sweetness and fiber)

• A few ice cubes

Directions:

1. Blend ingredients in a blender and Enjoy!

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Dr Joel Evans shared one of his go-to recipes. He likes it because it features two things he loves, seafood and spice! He says he will often substitute with scallops and always adds fresh avocado or guacamole to the finished product.  

Spicy Wild Prawn Stir-fry

Original Recipe: Vital Choice

For the Marinade: 

• 1 chili pepper, finely chopped

• 1 clove garlic, crushed

• 1½  tsp fish sauce (optional)

• Juice of ½ lime

• 7 to 8 oz raw, peeled wild prawns

For Stir Fry:

• 2 tbsp macadamia nut oil or EVOO

• 1½ inch piece ginger, shredded

• 8 scallions, roots and very tops removed, finely sliced

• 1 pepper (red or yellow), sliced in strips

• 3 oz sliced water chestnuts

• 2 head bok choy, chopped into quarters

• 3½ oz beansprouts

• Handful of cashews

• 1 clove garlic, finely chopped

• 1 tbsp soy sauce

• Pepper to taste

Directions:

1. Place all marinade ingredients in a bowl and mix together well. Add the prawns/shrimp making sure they’re fully coated with the marinade. Leave to the side.

2. To begin making the stir fry, heat a tbsp of oil in a wok on a high heat, then add the ginger and spring onions, frying them for about 1 minute. Next, add the chopped pepper and fry for another minute until they soften.

3. Add the waterchestnuts, bok choy, beansprouts, cashews and garlic. Toss in the wok until the bean sprouts and bok choy soften and wilt. Then, add the soy sauce and a dash more pepper for an extra kick.