Fresh Summer Salad

I’ve been fully addicted to this salad lately. And it’s even better days 2, 3, 4. Ate it with roasted wild caught salmon today! 

All local farmers market ingredients make it 10x better too!

Grape tomatoes (cut them in half if you’re not lazy like me)
Mini cucumbers
Red onion
Parsley
Dill
Apple cider vinegar
Organic extra virgin olive oil
Sea salt
Black pepper
-mix well and refrigerate. 

roasted salad with dreamy tahini dressing

Roasted local carrots in a little ghee + sea salt & black pepper until soft + crispy.

For dressing:

1 T raw tahini

1 T acv

1 T lemon juice

1 T liquid aminos

2 T nutritional yeast

1 small garlic clove

Dash of pure maple syrup

-blend until very smooth

Toss local micro greens with leftover salmon (chicken or beans for your protein would be yummy too), chopped apple, roasted carrots, + dressing.

Sprinkle with sprouted pumpkin seeds & dried cherries or cranberries.

 

Warming spiced carrot pudding

I’ve been so into these deeply nourishing, traditional recipes lately. They feel so good in my body! This one is usually made with almonds and whole milk, but I don’t do well with dairy or almonds, so I substituted & it was delicious!

You’ll need:

3 c washed & chopped organic carrots

3 T ghee

1 t cardamom

1 t cinnamon

A few drops of stevia or dash of pure maple syrup

1 c milk of choice (I used a creamy walnut milk)

Pinch of sea salt

1/4 c soaked & rinsed organic brazil nuts

How to:

In a large saucepan, heat ghee and spices until fragrant. Add the rest of the ingredients and bring to a gentle simmer. Cover and cook until the liquid is absorbed. Add to a blender and blend until smooth. Taste for sweetness and add more sweetener if needed. 

Serve in bowls sprinkled with cinnamon.

Roasted cauliflower steaks with local greens and tahini sauce

The perfect winter vegetable dish!

Slice one large head of cauliflower into 1/4” steaks. Place on a parchment-lined baking sheet and drizzle with evo avocado oil & coconut aminos. Roast in an oven preheated to 400°F for 20 minutes, then flip and roast until browning.

In a blender, add:
1 clove garlic
Juice of 1 lemon
Pinch of sea salt
1/3 c raw organic tahini

-blend until smooth (add water as needed to desired consistency).

Once cauliflower is done, add a large handful of local greens to the top and roast a few more minutes.

Plate steaks and drizzle with tahini sauce + top with fresh parsley. Serve sprinkled with a few baruka nuts for a little crunch and your protein of choice on the side for a well balanced meal.

We ate with lemon roasted salmon + drizzled the tahini sauce over everything and it was amazing.

roasted zucchini-herb hummus

saturday snack bowl loaded with nutrients, fiber, and healthy fats featuring:

roasted zucchini-herb hummus

(bean free)

-in an oven preheated to 400°F, roast 3 medium sliced zucchini tossed with avocado oil & s + p for 35 minutes. cool for 15 minutes, then add to a blender or food processor with:

2 t evooo

1/4 c raw organic tahini

2 t cumin

s + p to taste

2 cloves garlic

1 T acv

2-3 c packed herbs (i used basil, parsley, & cilantro)

-pulse to desired consistency. enjoy with crackers, on a sandwich, or with veggies! we also made chicken wraps with this hummus & sprouts in a coconut flour tortilla & it was delicious!

tip: you can water it down a bit + add more vinegar and use it as a yummy, creamy salad dressing!

blueberry chicken salad with herbed lemon-tahini sauce

the goldenberries give it the perfect tartness and sweetness + the sauce is a dream. make extra for other dipping adventures. trust me.

1 organic rotisserie chicken, shredded (skin too!)
1 c diced organic celery
1/2 c organic blueberries (grapes are yummy too)
1/2 c chopped parsley (i always include stems)
1/2 c chopped baruka nuts (any nut works, i just looove the flavor of these here)
1/2 c dried organic golden berries

-mix in a large bowl. in a glass jar, add:

1/4 c raw organic tahini
1/4 c lemon juice
1/4 c acv
1 T dijon
1 t black pepper
1/2 t sea salt
1 T dried herb/s of choice

-put on a lid and shake well to mix. pour over salad and toss well.
-serve in wraps, with crackers, on toast, or eat right out of the bowl.

holiday hummus with persimmon-pomegranate fruit salad topping

(veggie based/bean free)

dreamiest fancy fall snack or side dish & so easy to make!

fruit topping:
1/2 c fresh pom arils
1/2 c gooey ripe persimmon, diced
1/4 c chopped parsley
1 T evooo
1/2 t sea salt
1/4 t black pepper
1 T sesame seeds

-combine all ingredients in a small bowl. 

hummus:
2 heads steamed cauliflower
3 cloves raw garlic
1/2 c raw organic tahini
3 T raw organic coconut butter
1/4 c evooo
1/2 t sea salt
2 T turmeric (i added turmeric for the bonus nutritional factor but it isn’t necessary)
1 T cumin
1/4 t black pepper
juice of 1 lemon
2 t acv

-place all ingredients in a blender or food processor and blend until smooth.

-transfer to a serving dish & top with fruit mixture. drizzle with evooo + flaked sea salt & serve with your favorite crackers or dipping bread. celery + cucumbers are delicious too!

creamy & crispy parsnip fries

new favorite roasted veggie around here. they’re crispy on the outside & gooey on the inside!

how to:
slice 2 large washed organic parsnips into fries, lay out on a parchment lined baking sheet and drizzle in evo avocado oil, sea salt, & black pepper.
cover evenly and space them out pretty good to get them nice and crispy. bake in an oven preheated to 400°F for 15 minutes, stir, and bake another 15. you want them golden and slightly crispy.
dunk in homemade sugar free ketchup, ranch, or your favorite homemade hummus!

local rainbow carrot winter salad with chestnuts, charred longan, and rosemary-citrus glaze

tastes more like a dessert than a salad but every bit as nutritious!

longan is a delicious dried fruit that is commonly use in Chinese medicine as a blood builder-which we need in wintertime! the taste is sweet and slightly smoky, and is great for savory as well as sweet dishes.

you’ll need:

3 c thinly sliced rainbow carrots

1/2 c dried longan fruit (broiled in a pan a few minutes until slightly charred. if you can’t get longan, dried dates are delicious as well!)

1/2 c roasted chestnuts, sliced

sea salt & black pepper to taste

-combine all ingredients in a large bowl.

glaze:

1/2 c freshly squeezed grapefruit juice

1/4 c full fat organic coconut milk

3 T fresh rosemary leaves

sumac, sea salt & black pepper to taste

-combine in a saucepan, bring to a boil, then reduce to a simmer until thickened. pour over salad mixture and serve!

(even better day 2)

sweet potato toasts with mashed avo, instant pot buttery shredded chicken, sprouts, pom, & sumac

super messy & super delicious!

chicken:

in your instant pot add 4 organic pasture raised boneless skinless chicken breasts, 1 c organic bone broth, & seasoning of choice. put the lid on and cook on high pressure for 10 minutes. turn pot off and let pressure release naturally (it’ll take about 10 min to pressurize, 10 min to cook, & 10 min to release pressure). open the lid, drain half the liquid and shred chicken in pot with 2 forks.

sweet potato toasts:

while chicken is cooking, slice a large sweet potato into 1/2” thick rounds and lay out on a baking sheet. drizzle with evo avocado oil & sprinkle with s + p. roast @400F for 20ish minutes until cooked through and golden.

assemble:

spread each sp toast with mashed avo (mashed with lemon juice, s + p), add chicken and homegrown sprouts and sprinkle with sea salt, black pepper, and sumac. + add sprouted pumpkin seeds & pomegranate to top!

sweet potato toasts with herbed coconut yogurt, smoked salmon, & roasted shiitake

whoa! these are delicious!

how to:
grab a large sweet potato & slice into 1/2” rounds. lay out on a baking sheet and add washed shiitake mushrooms to the sheet as well. drizzle everything in evo avocado oil & sprinkle with s + p. roast @400F for 20ish minutes until cooked through and golden.

in a bowl, combine 1 c yogurt of choice (i used pure young thai coconut yogurt), chopped dill + chives + capers, splash of lemon juice, 1/4 t hing, & s + p.

spread yogurt onto roasted sweet potatoes and top with a slice of wild caught, sugar free smoked salmon, roasted mushrooms, spirulina crunchies, fresh herbs, & a sprinkle of sea salt + black pepper.

nightshade-free gazpacho

almost every night at dinner on our recent boat trip to croatia they served some sort of cold soup and it has got me craving some savory, salty soup! + chilled is the way to go in 116f az weather. such an easy & quick way to get in so many veggies & essential summer nutrients!

1 serving:
1/2 avocado
2 large handfuls dark leafy greens
1 whole large cucumber
juice of one lemon
1 c organic homemade bone broth
1 T organic evoo or ev avocado oil
handful of fresh cilantro, basil, & mint
pinch of black pepper

-blend until smooth in a high speed blender.
-i topped it off with wild caught salmon, flax crackers, & a drizzle of coconut aminos.

world’s best zucchini fries

also world’s easiest!!

we’ve made these dairy free, egg free, grain free zucchini fries like 5 times in the past couple weeks cause dev keeps requesting them! seriously too easy. give it a go:

3 washed zucchini, cut into slices 1/4” thick

4 T nutritional yeast
1-2 T acv
2 T ev. avocado oil
1/2 t hing spice (or your fav spices)
1 t dried basil
1/4 t sea salt
1/4 t black pepper

-preheat oven to 425F.
-mix all ingredients together and coat zucchini spears. lay out on a parchment lined baking sheet and bake for 15-25 minutes until done to your liking.
-dev likes to dunk them in a little primal kitchens ranch dressing. 

creamy brazil-dill dream sauce with fresh turmeric and lime

dunk, drizzle, dress. this sauce is so versatile and so good i could eat it plain. top a taco, lather a sandwich, you get it.

1/2 c soaked brazil nuts or cashews
1/4 c lime juice
1/4 c packed fresh dill
2 t ashwagandha
2 t chaga mushroom
2” peeled piece of fresh turmeric
1/2 t cumin
1/2 t coriander
1/2 t fennel
1/2 t black pepper
1/2 t sea salt
bone broth/water/evoo/avo oil to desired consistency (i left mine pretty thick!)
-add all ingredients to a blender and blend until very smooth. 

stores in the fridge an airtight jar for 2-3 days.

spring time roasted tarragon-mustard asparagus

for a cleansing spring delight!

greens of all kinds are essential in the spring! bitters aid the body in detoxing and letting go of excess winter fat.

give yourself a quick 15 minutes and make this up:
preheat oven to 425F.
wash 1 bunch of organic asparagus and break off bottom inch.
place on a baking sheet and drizzle with organic extra virgin avocado oil, lemon juice & zest, sea salt, black pepper, mustard, & dried or fresh tarragon.
bake for 12-18 minutes until golden.
serve with fresh parsley and a drizzle of raw tahini.

butternut squash bruschetta toasts with turmeric-brazil nut "cream cheese"

for a bread-less "toast" that will nourish and satisfy!

toasts:

1 large butternut squash, stem cut off and the neck of the squash sliced into 1/2" thick rounds (no need to peel-you can eat the skin!)

-place squash rounds on a baking sheet, sprinkle with sea salt + pepper and bake at 400F for 30 or so minutes until soft and golden on top. 

cream cheese:

1/2 c raw organic brazil nuts, soaked overnight

1/2 c nutritional yeast

1 t turmeric

s + p to taste

2 T lemon juice

1 T acv

-add all ingredients to a high speed blender and blend until very smooth and creamy.

-spread a layer of cream cheese on squash toasts and top with avocado, tomatoes, kraut + parsley. drizzle with a bit of balsamic vinegar and a sprinkle of black sea salt + eat!