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 […]
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.
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 […]
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 […]
HarDarshan’s Power Bowl
Ingredients: 4 cups kale, washed and de-stemmed. 1 TB olive oil 1 avocado peeled and sliced. 1/2 cup carrot strips 1 cup black beans, cooked. 1/2 cup purple cabbage, sliced thinly 1/2 cup sweet potato, cut into ribbons Dressing: 2 TB olive oil 1/2 lemon, juiced sea salt and cracked black pepper to taste On […]
Swiss Chard Spring Rolls
Rolls 10 big swiss chard leaves handful of cilantro 2 medium carrots 1/4 red cabbage, shaved 1 avocado Thai Peanut dip 2 1/2 TB gluten free soy sauce 1 TB peanut butter 1 garlic clove, minced 1 inch ginger, minced juice of 1/2 lemon 1 pinch chili flakes Method Take each swiss chard leaf, remove […]
Raw Vegetable Noodles
Serves 2 Ingredients: 2 zucchini, cut into noodles with a spiralizer or vegetable peeler 2 carrots 1/4 cup shredded red cabbage 3 shiitake mushrooms, thinly sliced 2 asparagus stalks, washed and shaved lengthwise 1 tsp. peeled and grated fresh ginger root 1 tsp. toasted sesame oil, or more to taste 2 TB. gluten free tamari […]
Purple Radish Ravioli
Ingredients: “Pastry” 28 slices of purple daikon radish (or use turnip or white daikon) 1/2 tsp. Himalayan salt Filling 1 3/4 oz. cashews or macadamia nuts 3/4 oz. sunflower seeds 3/4 oz. pine nuts 1 tsp. lemon juice 2 TB nutritional yeast 30 fresh basil leaves 1/2 tsp. Himalayan salt pinch of black salt (optional) […]
