Fresh Raspberry Chia Pudding
Ingredients: 2 TB Chia seeds 3/4 cup plant based milk 1 TB maple syrup 1/2 fresh raspberries Press the raspberries through a sieve with the back of a spoon to release all the juice, with a bowl underneath to catch the juice. Discard the remaining pulp. Add the plant milk, maple syrup and chai seeds […]
Matcha Tahini Sauce
Ingredients1/2 cup plus 2 TB tahini1/2 tsp. matcha powder1 tsp. lemon juice1 TB each finely chopped parsley and cilantro1/2 cup plus 2 TB water1 diced garlic clove1/2 tsp. salt.Combine all ingredients in a bowl and whisk until smooth and creamy.Then, enjoy on veggies, falafel, or thin to make a delicious salad dressing!
Warm Spring Salad
Serves 2 Ingredients:1 eggplanthandful of small rainbow tomatoes1/3 oz of toasted pine nuts3 sun dried tomatoes10-15 leaves of baby spinachfew leaves of fresh basil Cut the eggplant and season with salt and pepper and grill on a pan for 5-6 minutes.Cut the rainbow tomatoes in half and the sun dried tomatoes into small pieces.Arrange the […]
A Warm Spring Salad
Serves 2 Ingredients:1 eggplanthandful of small rainbow tomatoes1/3 oz of toasted pine nuts3 sun dried tomatoes10-15 leaves of baby spinachfew leaves of fresh basil Cut the eggplant and season with salt and pepper and grill on a pan for 5-6 minutes.Cut the rainbow tomatoes in half and the sun dried tomatoes into small pieces.Arrange the […]
Immune Booster Juice
serves 2 4 oranges1 lemon1 inch piece of fresh ginger root1/4 tsp. turmeric powder Juice the oranges and lemon and finely grate the ginger root. Whisk the ginger and turmeric powder into the juice and enjoy! Helpful for keeping yourself healthy in these last weeks of winter!
Roasted Root Vegetables
A great recipe for cooler days! Ingredients: Preheat oven to 425 degrees. Slide an 18″x 30″ rimmed, ungreased baking sheet into the oven so it gets nice and hot. Toss the cut veggies with the oil and rosemary in a large bowl. Sprinkle with salt, pepper, and thyme leaves, toss some more! Put the veggies […]
Buckwheat Tabouli
A wheat free version of a great dish!Prep time: 30 min., plus time for sprouting buckwheatServes 3-4 Ingredients: For tabouli: For dressing: Prepare the dressing by blending all ingredients in a blender until smooth. Combine tabouli ingredients in a bowl and mix with the dressing.
Cheezy Spinach Almond Soup
Serves 2 – 32 cups packed spinach1 1/4 cups roughly chopped tomatoes1/2 cup almonds, soaked for 8 hours1/4 avocado1 garlic clove1 TB nutritional yeast1/4 cup tightly packed fresh parsley1/4 cup tightly packed fresh dill1 tsp. light miso or 1/2 tsp. salt or more to tastewater until desired consistency is reachedBlend all ingredients until smooth!A quick […]
Cauliflower Nori Rolls
Ingredients:4 sheets raw nori1/2 head cauliflowerAvocadothinly sliced or grated vegetables such as carrots, cucumbers, sprouts Directions:In a food processor, grind cauliflower until grainy.Place a thin layer of cauliflower on nori sheet. Spread to edges, side to side, and within 1 -2 inches from top and bottom.Place avocado slices and veggies in center of cauliflower. Roll […]
Carrot Cake Bites
Ingredients:1/2 cup pitted dates1/2 cup black raisins2 cups almond flour1/2 cup cashew butter1 1/2 tsp vanilla extract1 tsp. ground cinnamon1 large carrot, shredded (heaping 1/2 cup, packed)1/2 cup toasted coconut flakes1/2 cup pecans, roastedfinely shredded coconut flakes for coating (optional) Blend dates and raisins in a food processor until blended.Add cashew butter and vanilla extract. […]
