Hummus

Cauliflower Hummus

Ingredients

4 cups of steamed organic cauliflower florets
1/4 teaspoon of organic cumin
1/4 teaspoon of organic paprika
1/3 cup of extra virgin olive oil
Sea salt and cracked black pepper, to taste
2 cloves organic garlic, minced
3 tablespoons of organic sesame seed paste (Tahini)
3 tablespoons of organic lemon juice
Flat leaf parsley (organic) for garnish

 

Directions
Place cauliflower and garlic in food processor and process for 5-6 seconds. Next add olive oil, lemon juice, tahini, paprika, and cumin. Process all ingredients until completely smooth. Add salt and pepper, as desired. Transfer to a container and refrigerate or serve immediately. Garnish with chopped parsley (optional). Can be used as a dip for vegetables.

Makes about 2 cups of hummus.


Brownies

Cassava Brownie Loaf & Coconut Whipped Cream

Ingredients

1 cup organic cocoa powder, unsweetened
1/2 cup organic raw honey, maple syrup or coconut nectar
1/3 cup melted organic coconut oil or pasture raised ghee
1/3 cup organic sunflower butter or cashew butter, unsweetened
1 organic, pastured egg or 1 flax egg
1/2 teaspoon ground vanilla powder or 1 1/2 teaspoons organic vanilla extract
1/4 teaspoon baking soda
1/2 cup cassava flour
1/4 teaspoon sea salt
1/2 cup dark chocolate chips, melted
1 can Organic Heavy Coconut Cream (Let’s Do Organic brand)
Organic raspberries (for garnish)
Organic mint leaves (for garnish)

Directions

Chill can of coconut cream overnight. Remove 20 minutes before serving brownie. (see directions below)
Preheat oven to 350 degrees Fahrenheit. Using a brownie pan, glass baking dish or cast iron/ ceramic baking dish, grease bottom and sides with coconut oil or ghee.

Mix all the wet ingredients in a medium size bowl and set aside. Using a flour sifter, sift all dry ingredients into a medium size bowl. Whisk to incorporate. Next, add dry ingredients to wet ingredients bowl and stir well. Add melted chocolate and stir. Pour mixture into baking dish and bake for 20-22 minutes or until toothpick comes out clean.

Remove from heat and allow to cool completely. Cut into a long, log shaped cake.

To make whipped cream: Place coconut cream into a chilled bowl (stainless steel works best for this, in freezer for 1 hour before use). Using an electric mixer, beat cream until soft peaks form, about 4-5 minutes. You can add additional flavor by using 1/2 teaspoon of vanilla extract or a pinch stevia, for sweetness. Spoon whipped cream mixture onto brownie log and garnish with raspberries and mint.

Slice and enjoy!


Beet Hummus

Beet Hummus

Ingredients

1/3 cup extra virgin olive oil
1/2 teaspoon organic cumin powder
2 1/2 tablespoons of organic tahini ( sesame paste)
2 organic garlic cloves, smashed
1/3 cup organic lemon juice plus 2 tablespoons
2 teaspoons sea salt
Cracked black pepper, to taste
8 ounces of organic garbanzo beans ( chick peas) If garbanzo beans are previously salted, reduce salt from 2 teaspoons to 1 or 1 1/2 teaspoons
4-5 medium sized cooked organic beets, chopped

 

Directions

In a Vitamix or food processor, add the beans, tahini, lemon juice, beets, olive oil, garlic, salt and cumin. Blend/process on high until smooth, hummus-like, consistently is achieved. Remove from bowl and serve with raw vegetables. Drizzle with olive oil and sprinkle with fresh, cracked black pepper.

Makes about 2 1/2 cups.


Sweet Potato Fries

Sweet Potato Fries & Coconut Yogurt Dipping Sauce

Ingredients

3 tablespoons of avocado or olive oil
2 teaspoons of sea salt
2 teaspoons organic, ground coriander
2 teaspoons organic, ground cumin
Cracked black pepper, to taste
3 organic sweet potatoes ( medium to large size works best)
6 ounces of unsweetened coconut yogurt
1 tablespoon of organic, fresh lemon juice
Flat leaf parsley ( organic) for garnish

 

Directions

Preheat oven to 450 degrees Fahrenheit.

Wash and scrub the potatoes to remove excess dirt but do not peel them. Dry thoroughly. Cut them in half, lengthwise then again in long strips, about 1/2 inch thick and the length, around 3-4 inches.

Next, place all the cut potato strips into a bowl. Add oil first then toss. Next, add dry spices and salt & pepper. Toss to coat evenly.

On a baking sheet, arrange potato slices so they are spread flat, about 1-2 inches apart from each other in a single layer.

Bake in the oven for 20 minutes then remove and toss them using tongs. Place back in the oven for another 10-12 minutes, or until slightly crispy on the edges. Remove from heat and serve with dipping sauce.

To make dipping sauce: in a small dish, add the unsweetened coconut yogurt mixed with 1 tablespoon of lemon juice, and 2 tablespoons of parsley and stir to incorporate. Serve on the side of the fries.

Makes 4-6 servings

 

 


Roast Cauliflower Steak

Roasted Cauliflower Steaks

Ingredients

1/3 cup organic olive or avocado oil
2 cloves organic garlic, finely chopped
1 large head of organic cauliflower
1 & 1/2 teaspoons organic turmeric powder
2 tablespoons of fresh, organic lemon juice
1 tablespoon plus 1 teaspoon organic Adobo ( Frontier brand makes a great one)
Cracked black pepper, to taste
Sea salt (optional) as the Adobo has sea salt in it already

 

Directions

Preheat the oven to 400 degrees F.
Line a baking sheet with unbleached parchment paper.

Whisk dry herbs, garlic, oil and lemon juice together in a small bowl. Make sure all ingredients are incorporated evenly. Set aside.

Next, pull off the outer leaves of the cauliflower and trim the stem. Position the base of the cauliflower down and slice right into the center, to divide it directly in half. Take one half and cut into 1 inch slices, in the same fashion. Do the same with the other half. You should get roughly 4 or 5 “steaks” out of one head.

Place the cauliflower slices down on the sheet.  Spoon oil mixture onto each side of steaks and rub in, to saturate each piece.

Roast in oven for 15-20 minutes. Pull steaks out from oven and turn them over. Return to the oven to roast another 15 minutes or until golden with light to medium brown edges. Remove from oven and serve.

Makes 4 servings


Collard Green Wraps

Collard Green Wrap

Ingredients

2 organic collard leaves, washed, dried and stems trimmed
1/2 cup organic hummus
2 tablespoons of Nutritional Yeast flakes
1/2 cup english cucumber, peeled and sliced into 3 inch thin strips
2 organic carrots, peeled and sliced into 3 inch thin strips
1/2 cup of organic zucchini, sliced into 3 inch thin strips
1/2 cup organic purple cabbage, shredded/sliced thin
1/2 organic avocado, cut into 1 inch thick, long slices

 

Directions

Place the collard leaves down on a plate or cutting board, lying flat and open. Spread the hummus down the middle of both leaves, then add avocado slices and sprinkle one tablespoon nutritional yeast in each wrap. Next, add even amounts of cabbage, carrots and zucchini to each leaf. Take one end of leaf, wrap over veggies and tuck underneath tightly, making sure nothing will fall out. Cut the wrap in half.

Makes 2 servings

 

 


Blueberry Coconut Ice Cream

Blueberry-Coconut Ice Cream

Ingredients

2 cups of organic blueberries, fresh or frozen
1/4 cup organic maple syrup ( grade B) or organic raw honey
1 tablespoon lemon juice, organic
1/4 teaspoon Himalayan pink sea salt
24 ounces of full fat, organic coconut milk
1 teaspoon organic vanilla extract

 

Directions

In a Vitamix or similar type high speed blender, add all ingredients and blend on high for 2 minutes or until completely smooth. Pour the mixture into a freezer safe container or bowl, and cover. Freeze for 1 hour. Take it out of the freezer and stir it briskly, for about 1 minute. Return to the freezer for an additional 3 hours. Serve with mint leaves or sprinkle fresh ginger on top.

Makes 6 servings.


Zucchini Noodles

Zucchini Noodles

Ingredients

6 medium sized organic zucchini, ends trimmed
1 teaspoon sea salt
1/2 teaspoon organic cracked black pepper
2 tablespoons extra virgin olive oil or avocado oil

 

Directions

If you have a vegetable spiralizer, use according to directions of the device. Alternatively, if you do not have a spiralizer, you can use a vegetable peeler. To do this, you would slice the zucchini lengthwise. Slice long thin strips, making sure to stop when you reach the seeds.

Next, place the noodles in a colander and toss with 1/2 teaspoon of sea salt and let sit in order to drain excess water, about 20-30 minutes. Once water is completely drained, transfer the noodles to a paper towel to dry any leftover water.

Using a large skillet over medium heat, add 2 tablespoons of avocado or olive oil. Add the noodles, black pepper, and toss gently for about 3-4 minutes. Remove from heat and toss with creamy avocado sauce, found here http://dariningelsnd.com/creamy-avocado-sauce/

 

Makes about 3 servings


Watermelon Limeade

Watermelon Mint Limeade Cooler

Ingredients

8-8 ounce cups of filtered water
8 ounces of fresh organic lime juice
2 teaspoons of grated lime zest
( microplanes work best for this)
1/4 cup finely chopped organic mint leaves and 7-8 whole mint leaves, for garnishing
3 tablespoons of raw organic honey
6 ounces of organic watermelon juice

 

Directions

In a small glass, add 4 ounces of hot water, honey, chopped mint and lime zest, dissolve complete by stirring vigorously. Set aside.

In a large pitcher, add water, watermelon juice and stir. Next, using a strainer, pour honey mixture through the strainer into the pitcher and stir to incorporate. Serve over ice and garnish with mint leaf.
Makes about 12 servings.


Sautéed Fiddleheads

Sautéed Fiddleheads

Fiddleheads have a very short season in which they are available, that would be the Spring time only. They have a similar taste to asparagus and go well with just about anything. Super high in vitamins & minerals, fiddleheads are also an excellent source of plant based protein.

 

Ingredients

2 cups of fresh organic fiddleheads, ends trimmed and washed thoroughly. These can get pretty gritty so make sure to get in all the nooks and remove the dirt before cooking.
2 tablespoons of avocado oil
1 tablespoon of extra virgin olive oil
1/2 teaspoon sea salt, or to taste
Cracked pepper, to taste
2 cloves organic garlic, finely chopped
1 organic lemon squeezed of its juice OR 2 tablespoons of coconut vinegar
2 tablespoons of Nutritional Yeast (optional for sprinkling on as garnish)

Directions

In a large pot of boiling water, add cleaned fiddleheads and cook for 6-8 min. Do not overcook. Fiddleheads should be slightly tender when removed from water. Be sure to drain all the water before adding to sauté pan.

After completely draining them of excess water, add olive and avocado oil to a large size skillet, and add the fiddleheads. Sauté for 2 minutes on medium-high heat. Add garlic, salt, pepper, and sauté for 3-4 minutes. Remove from heat and add lemon juice or vinegar. Mix to incorporate. Sprinkle Nutritional Yeast before serving, if desired.
Enjoy!

Makes 4 servings.