Featured Recipes
Herbed Mushroom Coconut Soup
In a soup pan, bring the vegetable stock and coconut milk to the boil. Add galangal, lemongrass, kaffir lime leaves and bird’s eye chilli. Simmer for several minutes. Then add the mushrooms and cook for 3-4 minutes. Remove from heat and season with miso paste and lime juice. To serve, garnish with coriander leaves.
Chilled Cucumber and Dill Soup
Combine all ingredients and blend until puree then sprinkle ground black pepper. Serve 20 g per shooter glass, garnish with dill sprig.
Breakfast Parfait
Place four, footed, clear parfait or martini glasses on your work surface. Layer the fruit, granola, and yogurt into each glass, making two layers per serving of each ingredient. Serve immediately.
Cactus Flower Omelet
Heat a small skillet over medium-high heat. Add the oil and when hot, add the onion and cook, stirring, for 15 seconds. Add the asparagus and bell pepper, and cook, stirring, for 15 seconds. Add the spinach and stir well. Add the lentils and cook, stirring, for 30 seconds. Reduce the heat to low. Add the eggs and cook undisturbed until they start to set and pull away from the sides of the pan, 45 seconds to 1 minute.
Lemon-Glazed Blueberry Scones
Heat the oven to 350°F. Sift the flour, sugar, and baking powder into a medium-size bowl. Cut in the butter, using a pastry knife or by pinching with your fingers, until the butter and dry ingredients form small crumbs. Mix the milk, egg, and zest together and then add to the dry ingredients along with the blueberries. Using your hands, mix until you form a soft dough (being careful not to crush the blueberries in this process).
Roasted Corn Soup
Hold the ears of corn over an open flame in the kitchen or on a grill outside until the kernels have a golden brown look to them. (Use the remaining stalk end as a handle, or insert a large fork into the cob.) Once cooled, cut off the kernels and set them aside; you should have about 4 cups. Reserve one of the corncobs.
Lentil & Portobello Roll-Ups
Spray a deep-sided sauté pan lightly with nonstick cooking spray. Add the onions and sauté over medium-high, stirring frequently, until the onions are soft and fragrant, about 5 minutes. Add the potatoes, mushrooms, and garlic and cook another 10 minutes, stirring frequently. (Don’t let the garlic burn.)
Chicken Hummus
Place garbanzo beans, salt, garlic, olive oil and lemon juice in food processor. Puree till smooth (add a little water, if necessary, till reaching the consistency of peanut butter). Add pine nuts, cilantro and diced chicken. Mix and chill till ready to serve.
King Ranch Chicken Soup
Add the rest of the oil, onion, garlic, celery and carrot to the soup pot. Saute for about 5 minutes or until the onion is very soft and translucent. Add the sweet pepper and saute a few minutes longer. Stir in the flour to coat the veggies, then add the broth, green chiles, tomatoes and bay leaf. Bring to a boil, reduce heat and simmer for about 15 minutes.
Swiss Chard and Quinoa Breakfast Bowl
Cook the quinoa according to package directions (I just boil it for 15 minutes in an excess amount of water, drain well, cover to let steam 5 minutes, season with salt, then fluff with fork). In a large, nonstick saute pan, heat the olive oil. Add the garlic and brown very lightly. Add the Swiss chard, a pinch salt, and 2 tablespoons water. Cook, turning occasionally with thongs, until Swiss chard is all awesome wilty and liquid is evaporated (this gets some of the bitterness out of this bitter green and softens the ribs). Set aside.
Baked Stuffed Pear
Cut your pears in half and scoop out the middle section. Bake in 400 oven for 20-25 min until fork tender. In small fry pan sauté raisins, granola, butter and organic brown sugar until mixed through about 2-3 minutes. Stuff in the middle of pears and place under broiler right before serving. Serve warm with vanilla ice cream, whip cream or plain or vanilla greek yogurt. Also delicious without any topping!
Roasted Jalapeño Butter
Roast jalapeño pepper per directions here. Once cooled, remove seeds if desired and dice. Combine all ingredients in a bowl until well mixed. Place butter on a piece of plastic wrap and roll tightly into a log. Refrigerate at least 2 hours. Slice into discs and serve! (This is delicious with warm cornbread or over shrimp!)
Beetroot Ravioli with Cashew Cream Cheese
Prepare Marinade: Combine olive oil, squeeze of lemon, salt, and pepper in a bowl. Add sliced beets and marinate for at least 1 hour to overnight. Prepare Ravioli: Lay half of the sliced, marinated beets on a flat surface (these are the bottom layer of your ravioli). Using a spoon, scoop one tablespoon of the Cashew Cream Cheese in the center of each beet slice (you could also use a pastry bag). Cover the cheese with another sliced beet to complete the ravioli.
Eggs Zydeco
In a large sauté pan, sauté sausage over medium heat in olive oil until cooked through. Add peppers, celery and onion and sauté until onions are translucent. Add garlic, blackening spice, salt, cayenne pepper and tomatoes. Continue sautéing until mixture is golden. Add tomato juice, water, lemon juice and zest. Bring to a simmer for 10 to 15 minutes, or until slightly thickened.
Raw Chocolate Bomb
Blend all ingredients together. Put in a glass and garnish with sliced banana, strawberries, raw granola and mint.
Raw Gingerbread Bites
In a food processor, pulse almond meal, spices and salt until evenly mixed. Add molasses and dates, and process until combined. Transfer dough into a small bowl and add almond milk as needed, one teaspoon at a time, as you use the back of a spoon to press the mixture together. When the dough clumps and comes away from the sides of the bowl, pinch off small pieces and roll into 1-inch balls. Coat some, or all, of your dough balls in raw hemp seeds.
Strawberry Banana Ginger Smoothie
Place all ingredients in the bowl of a blender and pulse until very smooth and no ice chunks remain. Pour into glasses and serve.
Bell Pepper Turkey Cups {for holding veggie dip & hummus}
Cut tops off of peppers and reserve. Remove seeds. Cut one into thin strips. Cut reserved tops into thin strips too. Cut a “head” shape into the 3 remaining peppers. Slice a few slices off of a small carrot or carrot tip. Slice diagonally to make “beaks.”
Shrimp Diablo
Heat olive oil in a soup pot at medium-low heat. Add garlic, half of parsley, crushed red pepper and cook for about 3 minutes, stirring occasionally. Add chopped tomatoes, sugar and cook for 7 minutes, stirring. Pour wine. Sprinkle with black pepper, saffron, salt and continue cooking for 30 minutes. Add shrimp and another half of the parsley and cook for the last 5 minutes.
Sweet potato and pumpkin crumb cake
Preheat oven to 350 degrees. Combine all the dry ingredients in a small bowl. In a separate large bowl, whisk together all the wet ingredients. Pour the dry ingredients into the wet and mix just until combined. Add in the dates. Pour into cake pan sprayed with non-stick cooking spray. Sprinkle crumb topping over cake. Bake for about 35-40 minutes or until toothpick placed in center comes out clean.
Slow Cooker Thai Curried Chicken Soup
Salt and pepper the chicken breasts. Set aside. Place the garlic, gingerroot, and peanut oil in a large skillet over medium-high heat and cook for 1–2 minutes, until tender. Stir in the chicken and cook while stirring 5–8 minutes, until browned and no longer pink. Place the cooked chicken in the slow cooker. Add the remaining ingredients to slow cooker except vegetables. Stir to combine. Cook on low for 6 hours. Add vegetables including jalapeno and let cook another 30 minutes, until they soften. garnish with sliced green onions and lime wedges.
Fire-Roasted Salsa Sisters
Heat up the grill and put the jalapenos, onion and tomato directly over the heat to roast. Turn as they cook so all sides are roasted. The skins on the peppers should turn black and charred on all sides, the tomatoes should be soft with the skins cracked, and the onion should be lightly brown. Once they are cooked on all sides, remove from the grill. Do NOT peel the peppers, but do pull the peel off the tomato and onion. Put the tomato, jalapeno, and onion into a blender or food processor with the rest of the ingredients and pulse till everything is very finely chopped and mixed well. Store in a covered container in the fridge.
Wild Blueberry Mousse Cake
Grind all ingredients together in a food processor except the vanilla. Add vanilla or water starting with 1 teaspoon. Pulse briefly. Add just enough that the mixture holds together when pressed in your hand. Do not overprocess of the oil will come out of the walnuts. Press evenly into the bottoms of 7 – 10 mini mason jars or other containers (depending on how much crust you want in each).
Cinnamon Baked Apples with Paleo Granola
Preheat the oven to 350 degrees F. Core the apples and place them in a shallow baking dish. In a small bowl, combine the cinnamon, nutmeg, vanilla, dried cherries (or raisins), granola and optional nuts or seeds. Spoon mixture into the center of the apples, ensuring there is filling through the whole core. Slice a very thin ring, just through the peel, all the way around the apple about midway to help the apple transfer heat and bake optimally. Drizzle juice over the centers of the apples and mixture, and let the remaining juice create a small bath in the base of the dish. Bake for 30 minutes or until the apples are tender.