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. […]

Berry Lavender Mousse

Makes about 5 cupsIngredients:1 cup cashews, soaked 2 – 8 hours, then drained and rinsed1/3 cup coconut cream1 1/4 cup coconut water1/3 cup coconut oil1 1/2 cup halved strawberries1 cup blackberries3/4 cup raspberries2 – 3 drops lavender oil4 TB honey Add cashews, coconut cream and coconut water to blender.Blend until smooth and creamy – look […]

Baba Ghanoush

(eggplant spread, makes about 2 cups) Eggplant contains chlorogenic acid, one of the most potent free-radical scavengers found in plants. Benefits of chlorogenic acid: anti-cancer, antimicrobial, anti-LDL (bad cholesterol), and anti-viral. It is also high in fiber. If you don’t like garlic, you can modify the amount specified. This recipe comes from the book “Rawmazing” by Susan […]

Roasted Root Veggies

a great recipe for cooler days! Ingredients: 1 pound yellow potatoes, cut into 1 ” cubes 1 sweet potato, peeled and cut into 1″ cubes 2 large carrots, peeled and cut into 1″ pieces 1 large beet, peeled and cut into 1″ cubes 1 large red onion, cut into 1″ chunks 3 TB avocado oil […]