5 leaves of Kale
½ c. Almond Milk
1 tsp. Fresh Ginger
Blend on high for 5 minutes or until desired texture
5 leaves of Kale
½ c. Almond Milk
1 tsp. Fresh Ginger
Blend on high for 5 minutes or until desired texture
1/4 of a medium sized watermelon (About 8 cups of largely chopped pieces)
3-4 sprigs of fresh peppermint
1/2 teaspoon of sea salt
2 Tablespoons of protein powder (optional)
Combine in a blender until well mixed. Produces about 5.5 cups. Chill, serve and enjoy!
1 Tbs Flax Seed
2 cups lightly packed Kale
1 1/2 cups Strawberries cut in half
1 1/2 cup Blueberries (use more or frozen for a more purple color)
2 whole Apricots pitted and cut in quarters
3/4 cup Almond Milk (or another dairy-free milk)
1 Serving plain Brown Rice Protein
Blend and serve.
2 lbs baby red beets
2 lbs chioggia beets
2 lbs golden beets
3 tbsp sea salt
3 tbsp olive oil
3 tbsp banyuls vinegar
8 oz. walnut halves
1 tbsp olive oil
2½ oz. walnut oil
1 tbsp maple syrup
½ tsp sherry vinegar
½ tsp dry mustard
1 orange, supremed or sectioned
6 oz. arugula or as pictured red ribbon sorrel
Preheat the oven to 375° F. Wash and scrub fresh beets. Leave one-inch stem on beets.
Place beets in baking dish and toss with olive oil, salt and pepper.
Put enough water in the bottom of the pan to cover beets up to about one quarter of the way.
Cover with tight plastic wrap and tin foil. Bake for 45-60 minutes.
When beets are cool, take a wet cloth and under running cold water, slide the skin off of the beets.
Vacuum seal beets in olive oil, salt, pepper and banyuls vinegar for 4-10 hours. Or allow to marinate for 24 hours if not vacuum sealed.
For vinaigrette: Whisk together olive oil and banyuls vinegar. Salt to taste.
For walnut chutney: In food processor combine walnuts, olive oil, walnut oil, sherry vinegar, dry mustard and process.
To serve: Toss dressing with arugula and sprinkle with walnut chutney. Cut beets lengthwise in half and place around salad. Garnish with orange segments.
6 cups coarsely chopped seedless watermelon
5 ripe tomatoes, cored and quartered
1 tbsp. sweet smoked paprika
1 clove garlic, smashed
½ cup whole toasted macadamia nuts
3 tbsp. balsamic vinegar
1 tsp. minced chipotle
½ sweet white onion, finely diced
1 cucumber, seeded and diced
salt to taste
1. Blend 2 cups of watermelon in a blender until liquified. Add the rest of the watermelon, tomatoes, paprika, garlic, macadamia, balsamic vinegar and chipotle sauce and blend until smooth. Taste and season with salt. Chill for at least 1 hour.
2. Spoon into serving bowls and garnish with the onion and cucumber dice.
8 ounces rice stick noodles
1 tablespoon canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 bunch scallions, white and green parts separated, thinly sliced
½ head white cabbage, halved, cored and cut into ½-inch dice
Kosher salt and freshly ground black pepper
2 medium red bell peppers, cut into ½-inch dice
2 cups shredded carrots
4 tablespoons soy sauce
4 tablespoons rice vinegar
1 tablespoon sesame oil
½ cup packed basil leaves, cut into ¼-inch strips
Place the noodles in a large bowl and fill it with hot water to cover. When the noodles have softened, after about 15 minutes, drain, return to the bowl and set aside.
Heat a wok over medium-high heat. Add the oil and swirl to coat the pan. When
the oil is hot, add the garlic, ginger and scallion whites and stir-fry until aromatic,
about 30 seconds. Add the cabbage and stir-fry until wilted, about 1 minute. Season
with salt and pepper, add the peppers and carrots, and toss. Add 2 tablespoons of
the soy sauce and the vinegar, toss, remove from the heat, and adjust the seasoning
with salt and pepper, if necessary.
Add half of the vegetables, the remaining 2 tablespoons soy sauce, the sesame
oil and basil to the noodles. Mix well and season with salt and pepper.
Transfer the noodle mixture to a large serving platter, top with the remaining
vegetables and garnish with the scallion greens. Serve immediately. Serves 6.
3 cups macadamia nuts
2 tablespoons unpasteurized miso
1/4 cup finely chopped purple onion
2 ~ 3 finely chopped green onions
2 tablespoons finely chopped basil
2 tablespoons finely chopped parsley
1 dash of Ume plum vinegar
2~3 cloves of finely chopped fresh garlic
Place all ingredients in a high powered blender until smooth. Strain through a cheese cloth overnight to drain the excess moisture. Refrigerate once complete. It is best to make a day ahead of time to let the flavors blend together. It lasts for a couple of weeks in the refrigerator.
• 4-5 medium tomatoes
• 1 clove of garlic
• 1 shallot
• 2-3 leaves of basil
• 1/2 tsp of oregano
• Salt to taste
Wash and cut the tomatoes into chunks. Add all other ingredients into the Vitamix and blend until smooth. You can keep blending to warm up the soup or pour into a pot.
Cut 3-5 more basil leaves into strips and add some arugula. Stir until it has wilted.
2 teaspoons olive oil
1 medium onion, dice
2 garlic cloves, minced
1 Tablespoon of harissa (or more, to taste)
1 teaspoon of ground cinnamon
1/2 teaspoon of ground coriander
1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
2 cups of canned chopped tomatoes
1 19-ounce can of chickpeas (garbanzo beans), drained and rinsed
1 cup frozen petite green peas
1/4 cup chopped flat-leaf parsley
Kosher salt and fresh black pepper, to taste
In a Dutch oven or heavy stock pot, heat the oil over medium heat. Sauté the onion until translucent and just starting to brown. Add the garlic and cook for 1 minute, stirring frequently to keep the garlic from burning.
Stir in the harissa, cinnamon, and coriander, and cook for 30 seconds to release the fragrance from the spices. Add the squash and tomatoes, stir to incorporate the spices, and add 2 cups of water. Bring to a boil, then reduce heat to simmer, cover, and cook for 30 minutes, stirring a few times.
Add the chickpeas, green peas, and parsley, and continue to cook, uncovered, for 10 minutes. Taste, and adjust seasoning with salt and pepper. Serve hot, over couscous or rice.
1 large onion or 2 small, cut into 1-inch dice
2 large carrots, cut into ½-inch dice
3 ribs celery, cut into 1-inch dice
4 cloves garlic
Extra-virgin olive oil
2 bay leaves
2 sprigs of thyme
3 pounds grated cauliflower
2 cups tomato paste
3 cups hearty red wine such as Syrah
In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with olive oil. Add the pureed veggies and season generously with
salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and the
mixture becomes nice and brown, stirring frequently, about 15 to 20 minutes.
Spread the grated cauliflower on to a cookie sheet and brown in a 350°F oven approximately 10
minutes, then add to pot with browned vegetable puree.
Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until
the wine has reduced by half, another 4 to 5 minutes. Add water to the pan until the water is
about 1 inch above the cauliflower. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally.
As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don’t be shy about adding water during the cooking process, you can always cook it out. If you try to add all the water in the beginning, you will have boiled cauliflower sauce rather than a rich, thick meaty sauce. Stir and taste frequently. Season with salt, if needed. Simmer for 3½ to 4 hours.
4 beets, peeled
1 cup applewood chips
½ cup raw cashews or cashew pieces, soaked 12 hours, rinsed and drained
¾ cup almond or hemp milk
2 tablespoons freshly squeezed lime or lemon juice
1 teaspoon apple cider vinegar
1 teaspoon raw agave nectar or sugar
¼ teaspoon salt
1 tablespoon chopped dill
6 orange segments
Roast beets in a tabletop smoker (or an outdoor barbecue grill) for approximately 1 hour at 350?F, or until you can cleanly insert a paring knife. Let cool, then dice.
Combine the cashews, milk, citrus juice, vinegar, nectar or sugar, salt and dill in a blender and process until smooth. Pour mixture into a small saucepan. Cook over medium-low heat, stirring with a whisk until thickened. Cool in the pan, stirring occasionally to release steam.
Scrape the cream out of the pan into a glass container with a lid. Seal and store in the refrigerator until cold.
To serve, spoon the cream onto a plate, top with the orange segments and smoked beets. Garnish with dill leaves. Serves 2.
2 tablespoons Madras curry powder
1 tablespoon chai tea
1 tablespoon Assam tea, or other black tea
½ teaspoon sugar, divided
1 teaspoon salt, divided
½ cup Greek yogurt
1 tablespoon olive oil
1 head of cauliflower, broken down into
6 pieces dried apricots, medium dice
Mint, small leaves only
In a medium saucepan set over low heat, combine the Madras curry powder, chai tea and black tea, and toast for about 5 minutes. Add half of the sugar and salt, then transfer to a spice grinder and pulse the mixture into a fine powder.
Place the Greek yogurt, 1 tablespoon of water, olive oil and the remaining salt and sugar into a bowl and whisk together.
Preheat oven to 450?F. Toss the cauliflower flourets in olive oil, and roast them on a sheet pan for approximately 12 minutes, or until tender and browned. They should be crispy at the edges and al dente at the core. Sprinkle the chai curry spice on top of the roasted cauliflower flourets.
To serve, spread the seasoned Greek yogurt onto four plates, and top with the cauliflower flourets. Place the diced apricots and mint around the florets. Serves 4.
2 onions (red and yellow)
2 cloves of garlic
1 bunch celery (stalks and tops)
1 sweet potato or yam
2 red potatoes
1 bunch swiss chard (stalk and leaves)
1 bunch kale
a generous amount of spinach
anything fresh and green
sea salt to taste
(in the fall, you can add turnips, parsnips or beet greens)
fresh or dried herbs to taste: oregano, basil, sage, thyme, rosemary, parsley
Sauté in a little extra virgin olive oil the leeks, onion, garlic and celery. Add carrots, sweet potato or yam, red potatoes and cover with a generous amount of pure water. Bring to a
gentle boil. Add Swiss chard, kale, spinach and anything else green. Add the fresh herbs. Simmer for about two hours. Let cool then strain out the vegetables. Serve at desired temperature. Sip and enjoy! This broth is full of vitamins and minerals and soothes the soul.