bean-free cauliflower curry hummus

this tasty dip replaces chickpeas with lightly-steamed cauliflower for a creamy & nutritious dish. 

1 head cauliflower, steamed until slightly soft
2 T raw tahini
juice of 2 lemons
3 T evoo
4 whole garlic cloves
2 t curry powder
1 t reishi mushroom powder (optional)
1/2 t sea salt

-add everything to a high speed blender and blend until smooth. taste for seasoning and enjoy with veggies, crackers, chips, sandwiches, anything! 

cleansing miso shiitake mushroom and leek soup

because i live a fairly healthy lifestyle, this spring i have not felt the need to do a large cleanse/detox like i usually do every spring. instead, my body has been craving naturally cleansing foods to maintain a steady detox daily.

lots of soups, smoothies and teas have been the bulk of my diet the past couple months and i am feeling amazing! this change in season is so refreshing and exciting!

this soup is wonderfully warm, light and cleansing on your whole system. also perfect for these crazy rainy spring days!

ingredients:
4 c bone broth
1 small head napa cabbage, shredded
2 leeks, sliced (white parts only)
1 c shiitake mushrooms, sliced
2 large carrots, diced
1 inch ginger, sliced into large pieces
1/4 c **organic** miso of choice (the brand i love pictured)
1/2 t red chili flakes

fresh parsley and rinsed kelp noodles to serve

-heat broth to a boil and add cabbage, mushrooms, carrots, leeks and ginger. simmer for 30-40 minutes until all veggies are soft. remove from heat, remove ginger chunks & add miso and chili flakes-stir well. place kelp noodles in bowls and pour soup over top, add fresh parsley and serve right away.

baked (or raw) spiced plantain chips

switch up your gmo corn chips with this high fiber snack! these banana doppelgangers are rich in resistant starch, a prebiotic that promotes the growth of good bacteria.
these are quick and easy to make, and you can bake them or to keep them raw, simply dehydrate them at 115F until crispy. I've used both methods and they both taste great + have a perfect crunch!

ingredients:
3 peeled green plantains
1 tablespoon melted coconut oil
½ teaspoon ground turmeric
¼ teaspoon ground cumin
¼ teaspoon coriander
½ teaspoon Himalayan rock salt or other sea salt

-preheat oven to 350°F and line a baking sheet with parchment paper.
-peel plantains by cutting off the top and running a knife alongside. the peel is very thick and the plantains are very woody. once peeled, slice on an angle. place sliced plantains in a large bowl & toss with melted oil & spices until all slices are covered evenly.
-spread coated plantain slices onto prepared baking sheet & transfer to the oven to bake for 15 minutes before rotating to the other side and baking for another 10 minutes. check to make sure all are nice and crispy, then allow them to cool completely. store in a plastic container on the counter for a couple of days, or the freezer for 1–2 months.

adrenal nourishing deep green pesto with green tea kelp noodles

how many of us are over worked, over stressed, and have burnt out adrenals? these days, it's most of us.

it is essential to get whole foods into our diet that deeply nourish our thyroid and adrenals to ensure maximum function.

in this yummy pesto you will find many of those foods: 

dark leafy greens

sea vegetables

herbs

adaptogens 

healthy fats 

nutritional yeast

use it as a spread, a sauce for your favorite noodles, or a dip for crackers and veggies. i mixed it with kelp noodles and added wild caught salmon on top-mmm!

to make, add all ingredients to a food processor:

1/4 c raw pine nuts 

1/4 c nutritional yeast

1/4 c evoo

1/4 c acv

2 c kale

2 c spinach

1 c fresh basil

1 handful parsley

3 cloves garlic

1 t blue green algae

1 t cordyceps mushroom powder

1 t holy basil powder 

1/2 t sea salt 

-pulse all ingredients until almost smooth. taste for flavor. store in an airtight container for up to a week. 

red curry kelp noodle bowls in coconut broth with perfect vegan, grain & nut free coconut flour flatbread

ingredients:
1 small onion, diced small
3 tablespoons coconut oil
1 garlic clove, minced
juice from 1 lime, divided
1 cup carrots, sliced small
2 cups cauliflower florets
3 tablespoons thai red curry paste, divided
2 cups coconut milk
chopped fresh cilantro 
1 package kelp noodles
sea salt + ground black pepper, to taste

heat the coconut oil over low heat in a medium sauce pan and sauté onions & garlic until translucent. add in half the lime juice, a pinch of sea salt, garlic and 1 tablespoon red curry paste. stir and cook for a minute more. then add in the carrots and cook for 3 more minutes. lastly, add the cauliflower and 1/2 cup coconut milk. simmer on low for 15 minutes or until veggies are tender. pour in remaining coconut milk, curry paste, pinch of sea salt, cilantro & lime juice. simmer until veggies are soft. 
to assemble the bowls: rinse your kelp noodles and cut into smaller pieces into a bowl. pour curry over top and garnish with cilantro, lime juice & pepper.

delicious & versatile garlic flatbread:

perfect to pair with soup or dunk in hummus & 100% allergen free!
I even made a batch the other day and left out the savory spices to use it as a pancake/crepe. because these are very high in fiber, they are so satisfying! 

ingredients:
½ cup coconut flour 
1 Tablespoon psyllium husk powder 
2 pinches sea salt
1 cup hot water
optional ingredients:
½ teaspoon garlic powder
¼ teaspoon ground cumin
minced dried or fresh herbs

-heat the water to just below a boil. whisk together all other ingredients and then mix in the water until it starts to come together. let it rest a few minutes, then roll into 6 even balls. flatten with your hands, or roll between parchment paper until 1/8-1/4 inch thick. bake on a parchment lined tray at 350F for 15-20 minutes, or cook up individually in a greased skillet until done. 

warm orange-cinnamon-walnut chia pudding: crockpot style!

mm like sticky rice pudding, but better! and better for you. 

plus, aren't crockpot recipes the bomb?

Ingredients:

1/2 c chia seeds

2 cups coconut milk

1/2 c coconut butter 

1 tablespoon rice malt syrup

zest of 1 Orange + 3 drops orange essential oil (optional)

1 t vanilla bean powder

1 t cinnamon, ground

stevia to taste

raw walnuts (or nut of choice, or berries!) to serve

-combine all ingredients into your slow cooker. stir to combine.

-cover and cook on low for 6 hours or high for 3 hours. stir once or twice towards the end of the cooking time. once finished, serve in bowls topped with chopped nuts, bee pollen, orange slices, cacao nibs, sea salt flakes, etc!

raw cultured curry cashew cream cheese + cultured cheese crisps

this vegan cream cheese is packed full of protein and healthy fats, a great alternative to the original. use it as a dip, spread, salad topper, or dehydrate it in thin sheets to make tasty cheesy cracker/crisps to dunk or crumble on top of your favorite dish.

ingredients:

1 cup raw cashews, soaked overnight, rinse & drained
1/3 cup nutritional yeast flakes
1/4 teaspoon sea salt
1/3 cup water (or more if necessary)
1 t curry powder (optional) or herbs of choice
2 capsules of probiotic, opened 

-place all ingredients in a food processor an process until smooth. use as a replacement for cream cheese, ricotta cheese, and savory spreads.