Amaranth and Polenta Porridge

Prep Time

5 minutes

Cooking Time

40 minutes

Yields

4 servings

Ingredients

• 3 cups water

• 1/2 tsp sea salt

• 1/2 cup polenta

• 1/2 cup amaranth

• 1/2 cup dried cranberries

• 1/2 cup pine nuts

• 1-2 tbsps honey

• 1/4 cup milk (or non-dairy milk)

Directions

1. Put the water into a pot with the salt.

2. Bring saltwater to a boil.

3. Add the polenta and amaranth.

4. Reduce heat and simmer, cover for about 30 minutes, and stir occasionally.

5. After 20 minutes, add in cranberries and stir.

6. When porridge is soft and creamy, remove from heat.

7. Add pine nuts, honey, and milk and enjoy!

Aduki Squash Stew

Prep Time

10 minutes

Cooking Time

60 minutes

Yields

4 people

Ingredients

• 1 pound winter squash (kabocha, butternut)

• 1 1/2 cups aduki beans, soaked

• 3 inches seaweed (kombu or wakame)

• 5 cups of water

• Sea salt to taste

Directions

1. Peel and cube squash into 2-inch squares (can leave skin on if edible).

2. Place washed beans and seaweed into pot.

3. Add water and bring to boil. Cover and simmer for 30 minutes.

4. Uncover and add squash cubes. Cover and simmer for 30 more minutes.

5. Uncover, add sea salt and stir until water evaporates.

Notes

Try with roots like carrot, parsnip and turnip. These roots don’t need more than twenty minutes to cook with beans.

Nori Ginger Tofu Scramble

Prep Time

5 minutes

Prep Notes

Cooking Time

5 minutes

Yields

4 servings

Ingredients

• 2 full sheets nori

• 1 tbsp extra virgin olive oil

• 1 package extra firm tofu

• 2 tsps freshly grated ginger

• 3 tsps nutritional yeast

• 2 tsps tamari

• Sea salt to taste

Directions

1. Using scissors, cut the nori sheets into very thin one-inch strips.

2. Heat oil in a skillet. Break the tofu into several pieces. Squeeze the water from each piece, feel free to do this over the sink or onto a paper towel, then crumble the tofu and add to the pan. Simmer for a few minutes until the tofu is heated.

3. Stir in the nori, ginger, nutritional yeast and tamari. Cook for an additional 5 minutes or until fully heated through. Season to taste with sea salt.

Notes

Sprinkle on toasted sesame seeds for added flavor.

Power Bombs

Ingredients

• 1 1/2 cups of raw mixed nuts and seeds

• 5 soaked medjool dates

• 1/2 cup unsweetened nut butter of your choice

• 1 tsp maple extract (vanilla is fine too.)

• 1/4 cup of unsweetened shredded coconut

• 1 TBS cinnamon

• 2-3 TBS raw cacao powder (depending on taste)

• 1/4 cup coconut oil

• 6 drops of organic liquid Stevia.

• 3 scoops of protein powder (optional)

Directions

1. Pulverize or finely chop the the nuts and dates (I use a Vitamix but you can use any type of blender/mixer or by hand!)

2. Melt the coconut oil add liquid Stevia to the oil.

3. Mix nuts and dates mixture, nut butter, cinnamon and coconut oil with Stevia then fold in your protein powder. Mix everything together.

4. Flatten mixture onto an 8×8 inch pan lined with parchment paper. Cut into small squares (or roll into balls), cover with parchment and refrigerate for two hours.

5. Store in the fridge to keep hard.

Notes

This is a perfect snack for after a workout or if you need a treat in between meals. Kids will love them too!

Home Touch Trail Mix

Prep Time

5 minutes

Cooking Time

20 minutes

Yields

10 people

Ingredients

• 2 cups almonds, raw

• 1 cup pecans

• 2 cups walnuts, raw

• 2 cups pumpkin or squash seed, raw

• 2 cups dried cranberries

• 1 tablespoon olive oil (optional)

Directions

1. In a bowl mix together almonds, pecans, walnuts and seeds.

2. Cover with water and soak overnight.

3. Preheat oven to 300 degrees.

4. Rinse and discard soaking water.

5. Add cranberries and add olive oil. Mix until everything is coated well.

6. Spread the mixture out evenly on baking sheet and place in the oven for about 20 minutes or until you can smell the roasting nuts and they start to turn a lot.

7. Cool and store in air tight glass container.

Notes

Try any nuts and dried fruit you like. The nuts and seed do not have to be soaked or can be soaked for a few hours, but doing so helps their digestibility.

French Fries

Ingredients

• 3 medium carrots

• 3 medium parsnip

• 2 sweet potatoes

• 3 tablespoons (or more) melted coconut oil, olive oil or ghee

• a generous few pinches of unrefined sea salt (I prefer pink Himalayan)

• 2 teaspoons paprika, fresh ground black pepper (I also like to add cinnamon and a pinch of cayenne but that's up to you)

Directions

• Preheat oven to 400. Slice the parsnips, sweet potatoes, and carrots into thin French Fry strips (not too thin or they may burn).

• Place slices in a single layer on a baking sheet, making sure they're not overlapping too much. Drizzle a generous amount of oil over them and toss with your hands a few times until they are well coated. Sprinkle with sea salt, paprika, fresh black pepper, etc.

• Place in the oven and bake for 15 minutes. Check and stir or turn a bit to prevent sticking. Bake another 5 to 10 minutes or until tender and dark golden.

Easy Baked Apricots

Ingredients

• 8 oz dried Turkish apricots

• 1/3 cup water

• 2 tablespoons butter (or ghee)

• 1 tablespoon raw honey

• For the filling:

• 1/2 cup crushed walnuts

• 1/4 cup raw honey

• ½ cup water for baking

• Crushed pistachio nuts for garnish

• *Bonus addition if it suits you: Plain whole Greek yogurt to drizzle on top after baking.

Directions

1. Preheat oven to 350 F

2. Soak the dried apricots in warm water for 10 minutes, if they are hard. Drain the water. If already soft enough to split open, you can skip this.

3. Combine the crushed walnuts and honey in a small bowl as the filling.

4. Split open the apricots with a small knife, making sure one end is still intact.

5. Stuff each apricot with a teaspoonful of crushed walnut and honey mixture and slightly close it up.

6. Grease a baking tray with olive oil or butter and place the stuffed dried apricots on it.

7. Pour the water over the tray.

8. Place a tiny dab of butter on the top of the each stuffed apricot.

9. Drizzle 2 tablespoons of honey over the apricots (if desired) and bake in the oven for 20 minutes.

10. Place then on a serving dish and sprinkle the crushed pistachio nuts on top. EASY!!

Cucumber Raita

Yields

4 Servings

Ingredients

• 1/2 English Cucumber, diced

• 1 1/4 c 2% or full fat greek yogurt or plain kefir

• 1 tbsp. lemon

• 1/2 tsp fragrant olive oil

• 1/2 tsp salt or to taste

• 1/8 tsp ground cumin

• 2 tbsp. chopped mint, plus a few nice sprigs for garnish

Directions

Place yogurt in a medium bowl. Add diced cucumbers. Season with salt, cumin, lemon, olive oil and mint. Stir to combine. 

Cashew Cream, 2 ways

Prep Time

5 minutes

Prep Notes

Soaking Time: 2 hours

Cooking Time

10 minutes

Yields

10 servings

Ingredients

Sweet:
1 cup raw cashews
1/4 cup rice or soy milk
1/2 tsps vanilla extract
2 tsps maple syrup
Dash of cinnamon and nutmeg

Sour:
1 cup raw cashews
Juice of 1/2 lemon
1-2 tsps apple cider vinegar
A pinch of sea salt
1/2 cup unsweetened nondairy milk or water

Directions

1. Soak cashews in water for 2 hours.

2. Drain and add to a blender or food processor with all other ingredients.

3. Blend until well combined.

4. Taste and adjust as necessary.

Notes

Carrot and Parsnip Fries

Prep Notes

Yields

4 Servings

Ingredients

• Carrots, peeled and cut into sticks

• Parsnips, peeled and cut into sticks

• 1 tsp Cumin, ground

• 1 tsp Coriander, ground

• 1 tsp Cayanne pepper

• 2 T Smoked Paprika

• 2 tsp Ginger, grated

• 1 clove Garlic, grated

• 2 tsp Salt

• 2 tsp Black Pepper, ground

• 1/4 c Olive Oil or Coconut Oil

• 1/4 c Lemon Juice

• 1 Scallion, sliced thinly

• 2 tbsps. Cilantro, chopped

• 1/2 c Kalamata Olive, sliced

Directions

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or aluminum foil. In a medium bowl, combine all dry spices, ginger, garlic, olive oil, lemon, salt and pepper. Whisk to form a dressing. Toss the chopped carrots and parsnips into the dressing and lay flat on the lined baking sheet. Cook for 45 minutes, stirring occasionally, or until they are golden brown. Once they are finished baking, toss with fresh cilantro and thinly sliced scallions. 

Walnut Mint Pesto

Yields

2-4 Servings

Ingredients

• 2 c Mint

• 1/2 c Parsley

• 1/2 c Basil

• 1/2 c Spinach

• 1/2 c Walnuts, toasted

• 1 clove Garlic

• 1 c Olive Oil

• 1/2 c Lemon Juice

• 1 tsp Salt

Zucchini Noodles: 

• Zucchini, thinly sliced on a mandolin or peeled with a vegetable peeler

Directions

Cut the zucchini and set aside. Combine all the fresh herbs, spinach, walnuts, garlic, lemon juice and salt in a food processor or blender. Slowly stream in the olive oil until it is all blended. Toss with the zucchini and serve immediately. Garnish with any leftover herbs.

Vegan Caesar Dressing

Prep Time

15 minutes

 

Prep Notes

Cooking Time

Yields

6 servings

Ingredients

• 1/3 cup slivered or sliced almonds

• 3 cloves garlic

• 3/4 cup silken tofu

• 1/4 cup olive oil

• 3 tbsps lemon juice

• 1 tbsp capers

• 1 tbsp caper brine

• 1/2 tsp mustard powder

• Sea salt to taste

Directions

1. Pulse almonds in a food processor until crumbly and place in an airtight container.

2. Blend garlic, tofu and oil in the food processor until creamy.

3. Add lemon juice, capers, caper brine and mustard powder and pulse until blended.

4. Add mixture to the almonds and whisk to combine.

5. Cover and chill in the fridge for a minimum of 30 minutes.

Simple Fall Recipe: Pesto

Ingredients

• 2 cups dry roasted (or toasted) almonds, pine nuts or walnuts (I also have great nut-free pesto recipes!)

• 4 cups fresh basil

• 2 teaspoons fresh chopped mint or 1 teaspoon dried mint. (Fun to try with mint though i have made this with and without)

• 3 cloves (or could use 1-2 and still tastes great)

• 1/2 cup olive oil

• Sea salt and black pepper to taste

• Optional: if you want to add cheese use 1/2 cup grated Parmesan-reggiano or Romano cheese and add less salt)

Directions

1. Combine the herbs with nuts, pulse a few times (if you are using walnuts or almonds instead of pine nuts, pulse them a few times first before adding the basil). Add the garlic (and cheese if using). Pulse a few more times.

2. Slowly add the olive oil in a constant stream while the blender or food processor is on. Stop to scrape down the sides and add a bit of water if necessary or a squeeze of lemon. Add a pinch of sea salt and freshly ground pepper to taste. It should be a creamy smooth texture.

3. Store in an air-tight container in the fridge for 4-5 days or freeze for later

4. Mix in spoonfuls to whatever you have around that need a little something (greens, zucchini, beets, pasta, rice, toast, etc). Have fun with trying it on something new!!

Pumpkin Seed Dressing

Prep Time

5 minutes

Yields

4 people

Ingredients

• 1 cup roasted pumpkin seeds

• 2 tablespoons fresh parsley, minced

• 3 tablespoons scallions

• 2 teaspoons umeboshi paste

• 1/2 cup water

Directions

1. Place all ingredients in a blender and purée until creamy.

Notes

Serve over steamed vegetables, salad, or noodles.

Golden Gravy

Prep Time

5 minutes

Cooking Time

15 minutes

Yields

4 people

Ingredients

• 1 medium onion, finely diced

• 1 cup vegetable stock

• 3 tablespoon olive oil

• 3 tablespoons almond flour

• 2 ounces ghee

• Sea salt

• Freshly ground pepper to taste

Directions

1. In a skillet, sauté the onion in the olive oil until brown.

2. Add the ghee and lower heat.

3. As the ghee melts, add the flour, stirring constantly to keep it from burning.

4. After the flour browns, add vegetable stock until gravy thickens.

Dulse Dressing

Prep Time

5 minutes

Yields

1 person

Ingredients

• 1/2 cup water

• 2-3 tablespoons tahini (sesame paste)

• 1 tablespoon umeboshi paste

• 1/2 cup dulse flakes

• 3 scallions, finely chopped (optional)

Directions

1. Warm the water, add tahini and stir until creamy.

2. Stir or blend in umeboshi paste. Mix thoroughly.

3. Stir in dulse and/or scallions.

Creamy Herb Dressing

Prep Time

15 minutes

Prep Notes

Cooking Time

n/a

Yields

8 servings

Ingredients

• 1/2 cup silken tofu

• 2 garlic cloves, sliced

• 1/4 cup flat-leaf parsley

• 2 tbsps fresh oregano

• 1/2 cup buttermilk

• 1 tbsp lemon juice

• 1/2 tsp sea salt

• 1/4 tsp black pepper

Directions

1. Purée tofu in a food processor.

2. Add garlic, parsley and oregano and pulse 4-5 times.

3. Add buttermilk, lemon juice, salt and pepper.

4. Purée until all ingredients are combined.

5. Cover and refrigerate.

Notes

This can be kept in an air-tight container for up to two weeks. Be sure to shake the container well before use. Use on salads for a bright and decadent summer salad. Try adding to grain salads, potato salad, or cold pasta dishes.

Sprouted Lentil Salad

Prep Time

5 minutes

Prep Notes

Ingredients

• 4 cups sprouted lentils

• ½ red onion, minced

• ¼ cup minced parsley

• 4 handfuls of spinach, chopped into bite-sized pieces

• 2 Roma tomatoes, diced

• 2-3 tablespoons red wine vinegar, to taste

• 3-4 tablespoons olive oil, to taste

• Sea salt to taste

• ½ cup cubed or crumbled cheese (sharp cheddar or feta)

Directions

1. Combine all ingredients except cheese in a large bowl. 

2. Let sit for at least 30 minutes before serving to allow flavors to meld.

3. Add cheese and serve.

Notes

Red Cabbage Coleslaw

Ingredients

• 4 cups thinly sliced red cabbage (about ½ of an average-sized head)

• 1 tsp. unrefined sea-salt

• 1 medium-sized cucumber, (peeled and seeded if you like), and thinly sliced (about 1 cup)

• 1 cup fresh spinach

• 1 red bell pepper, thinly sliced (add slivered carrots too if you want!)

• 1 to 2 tsp. minced jalapeño pepper

• ¼ cup apple cider vinegar + 1/4 cup olive oil

• 2 tsp. maple syrup, or more to taste (optional)

• 2 tsp. minced fresh ginger, (optional)

• 1 cup chopped fresh cilantro (I love this but leave out if you don't-- same goes for adding scallions or red onion)

Directions

1. Mix cabbage with salt in medium bowl. Place plate on top of cabbage, and weight with heavy can. Let stand 30 minutes to soften cabbage.

2. Stir in cucumber, spinach, red bell pepper and jalapeño.

3. Mix vinegar, maple syrup, olive oil and ginger, if using, in small bowl.

4. Add to cabbage mixture, and mix well. Let stand 30 minutes at room temperature to allow flavors to blend before serving.

Quinoa Salad

Yields

4-6 Servings

Ingredients

• 1 c Red Quinoa

• 2 c Vegetable stock or water

• 2 c Cauliflower, roasted

• 2 c Dinosaur Kale, cleaned and chopped

• 1/2 c Sliced Almonds, toasted

• 1/2 c Golden Raisins, rehydrated

• 1/4 c Parsley, chopped

• 1/4 c Mint, chopped

Dressing: 

• 1/4 c Lemon Juice

• 1/4 c Apple Cider Vinegar

• 1/2 c Olive Oil

• 1 tbsp. Whole grain Mustard

• 1 tsp Salt

• 1 tsp Pepper

Directions

In a medium sauce pan bring vegetable stock and quinoa to a boil, then cover and reduce to a simmer fo 15 minutes or until all the liquid has been absorbed. Set aside and allow to completely cool. 

In a small bowl combine the ingredients for the dressing and whisk together until combined, set aside. In a large bowl combine the cooled quinoa, kale, almonds, cauliflower, herbs and mix until combined. Add the dressing and serve immediately.