Category Archives: Recipes

Roasted Root Vegetables

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Vegan Paleo Gluten Free

The dill adds a flavorful twist to this classic, and also helps to stimulate digestion!

  • 3 cups parsnips, ½-inch dice
  • 3 cups carrots, ½-inch dice
  • 1 medium rutabaga or turnip, ½-inch dice
  • 1 medium red beet, ½-inch dice
  • ¼ cup olive oil
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 Tbsp fresh dill, chopped
  • Juice of one lemon

Preheat oven to 400 degrees while you cut the vegetables. Place vegetables into 9×13 baking pan. Add oil, salt, and pepper to the prepared vegetables. Massage ingredients into vegetables Bake vegetables until golden (approximately 1 hour), turning vegetables every 15 minutes. Remove from oven. Stir in dill and lemon juice.

 

 

 

Roasted Brussels Sprouts with Balsamic Reduction

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Roasted Brussels Sprouts

Vegan Paleo Gluten Free

Roasting lends such a delectable sweetness to vegetables, and works especially well with Brussels sprouts. The outer leaves get browned and crispy. Plain, they are almost like healthy candy, but drizzled with the balsamic reduction, they are divine!

  • 2 cups Brussels sprouts, rinsed and ends removed
  • 2 Tbsp extra virgin olive oil
  • 1 tsp sea salt
  • ½ tsp black pepper

Preheat oven to 400 degrees. Cut Brussels sprouts in half lengthwise. Massage oil into the nooks and crannies of the sprout. Sprinkle with salt and pepper. Roast for 30 to 35 minutes turning once or twice during the roasting time. While sprouts are roasting, prepare balsamic reduction (recipe below). Remove sprouts from oven and drizzle with balsamic reduction.

Balsamic Reduction

  • 1 cup balsamic vinegar
  • 1 Tbsp maple syrup (optional)
  • ½ tsp sea salt

Turn on the oven vent or open a window. Place vinegar and optional maple syrup in heavy saucepan. Bring to a boil, reduce to simmer, and cook until reduced by half (about 15 minutes). Stir in salt and allow to cool.

 

Autumn Butternut Squash Soup

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Vegan Paleo Gluten Free

This is a perfect fall soup, with squash, pears, and root vegetables all in season. The ginger is warming for chilly days. So many flavors to please your palate, and not too filling before your big meal.

  • 2 Tbsp extra virgin olive oil
  • 1 cup peeled and diced onion
  • 1 stalk celery, diced
  • 1 small carrot, peeled and diced
  • 2 cloves garlic, minced or crushed
  • 1 tsp peeled minced fresh ginger
  • 2 Anjou pears
  • 2 small butternut squash, peeled, seeded, and diced (about 3 cups)
  • 5 cups vegetable stock
  • Juice from 1 orange
  • Juice from 1/2 lemon
  • Sea salt, to taste

In a large saucepan, heat the olive oil over medium heat. Add the onion, celery, and carrot, and sauté for 2 to 3 minutes, or until the onion is translucent. Add the garlic and ginger and sauté for 1 minute longer, stirring constantly.

Peel and dice one pear. Add to the pan with the squash and stock, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the squash is tender. Transfer half of the soup to a blender and puree until smooth. Pour back into the saucepan with the un-pureed mixture. Peel and dice second pear and add to pot. Add the orange juice, lemon juice, and 1/2 teaspoon salt. Stir and gently warm without boiling. Taste and add more salt if necessary.

Vegan Cheddar Cheese Spread

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Italian herb flatbread crackers with bacon cheddar cheese spread on a rustic wooden surface

If you’re having a cheese craving, but don’t want all the negative side effects of dairy, try this sumptuous vegan cheddar cheese!

Ingredients

1½ cups raw cashew pieces, soaked in water overnight, drained and rinsed
2 Tbsp sun dried tomatoes in oil (try to drain the oil a bit from the tomato pieces)
¼ cup nutritional yeast
1 Tbsp dry sherry (optional)
1 heaping Tbsp mellow white miso
1 Tbsp raw apple cider vinegar
1 tsp sea salt
1 tsp onion powder
½ tsp dry ground mustard powder
½ tsp smoked paprika
¼ tsp turmeric
dash cayenne pepper
½ cup organic coconut oil, warmed until liquified

Instructions

Place the soaked cashews, sun dried tomatoes, nutritional yeast, dry sherry, miso, apple cider vinegar, sea salt, onion powder, mustard powder, smoked paprika, turmeric, cayenne, and coconut oil in a food processor or high-speed blender and pulse until the mixture starts to form a paste, scraping down the sides as necessary.

Process until the mixture is completely smooth. If your food processor or blender is struggling to blend the mixture, add purified water, one tablespoon at a time to help it to keep turning over (to a maximum of three tablespoons of water).

Scrape the soft cheese into a container. Cover and refrigerate for 6 hours or until the cheese is firm. You can then spread the cheese onto healthy crackers for a satisfying snack! We like Flackers, Mary’s Gone Crackers, and brown rice crackers.

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Chai Tea

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Masala tea with spices.National indian traditional beverage with tea, milk and spices.

This is SO much yummier than the chai tea bags or concentrate available in stores. The amounts are approximate, so don’t worry about counting out the herbs. It makes your house smell wonderful!

Ingredients

8 cups filtered water
1 inch ginger, peeled and sliced
1 stick cinnamon
20 cardamom pods, crushed with a mortar and pestle
½ tsp fennel seed
20 cloves
2 bags oolong or rooibos tea
1 Tbsp raw organic honey (omit for Level 1)
¼ cup unsweetened almond milk (optional)

Instructions

Add water and spices to a saucepan. Bring to a boil, and simmer for 10-15 minutes. Add in teabags (with paper tags removed). Allow to steep 5 minutes. Strain out the spices and tea. Pour in to a mug. You can add almond milk and raw organic honey if you like.

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Lentil Salad

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This fiber, protein, and nutrient rich salad is so easy to prepare, and totally addictive!

Ingredients

1 cup red lentils, soaked overnight, drained, and rinsed
1 onion, chopped
1 tomato, chopped
1 cucumber, peeled and chopped
¼ cup extra virgin olive oil
⅛ cup raw apple cider vinegar (such as Bragg’s, found in health food section)
Freshly squeezed lemon juice
Sea salt, to taste
1 head romaine lettuce

Instructions

Mix the lentils, onion, tomato, cucumber in a medium bowl. Pour the oil and vinegar over the salad and mix well. Season with sea salt and a squeeze of lemon. Toss again. Let marinate in refrigerator for a few hours. Chop the romaine, and arrange on a plate. Top with the marinated lentil mixture.

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Hot and Sour Soup

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Another one of Chef Charlotte’s absolute gems! It’s filling, full of nutrients, and low calorie. Even kids love this soup!

Ingredients

8 cups broth
¼ cup seaweed, sliced thinly (kombu or kelp)
3 Tbsp Chinese rice wine
¼ cup raw apple cider vinegar
2 Tbsp ume plum vinegar
2 Tbsp tamari
1 tsp sea salt
1 package extra firm organic tofu, cut in ¼-inch squares
¼ head cabbage, chopped
1½ cup shiitaki mushrooms, sliced
3 cloves garlic, peeled and minced
½ tsp white pepper
1 tsp crushed red pepper
2 cups kale, de-stemmed and torn into bite size pieces
6 scallions, chopped (for garnish)

Instructions

Add broth to large soup pot. Add seaweed, rice wine, apple cider vinegar, ume plum vinegar, tamari, and salt. Allow to simmer while you chop vegetables and tofu. Add tofu and cabbage. Simmer 10 minutes. Add mushrooms and simmer 5 minutes. Add garlic, pepper, and kale. Turn off heat and let sit until kale is wilted about 5 minutes. Garnish with scallions.

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Super Food Pudding

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This “pudding” doubles as a dessert or breakfast! The chia seeds are so full of nutrients that we consider them a super food. They energize you better than coffee, but won’t impact your sleep. They also contain omega 3 fatty acids, minerals, and protein.

Ingredients

¼ cup chia seeds
1 cup milk of choice (I used unsweetened almond milk)
1½ cup strawberries (fresh or frozen will work)
3 Tbsp raw cacao powder
2-3 Tbsp pure maple syrup

Instructions

Combine all ingredients into a high powered blender. (If using frozen strawberries, allow to thaw first.) Blend on high until smooth and creamy. If mixture seems too thick, add a little extra milk. Transfer to a bowl and chill for about 30 minutes before serving.

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Kale Rejuvenation Slaw

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This is Chef Charlotte’s award winning salad, that everyone who’s ever tried it loves! You will enjoy an amazing energy boost, glowing skin, and satisfaction.

Ingredients

1 large bunch kale
Juice of one lemon
¼ cup fresh parsley
2 Tbsp extra virgin olive oil
1 tsp sea salt
½ cauliflower head, broken up into very small florets;
1 red beet, shredded
1 yellow beet, shredded
1 carrot, shredded
1 apple, shredded
½ small red onion, finely chopped
1 avocado, diced
¼ cup raisins
¼ cup sunflower seeds

Instructions

Remove stems from the kale. Cut kale leaves into bite-sized pieces. Blend the lemon juice, parsley, oil, and sea salt together until smooth. Pour over the kale and massage it into the leaves until the kale is bright green and tender. Add cauliflower, beets, carrot, apple, and onion to kale and toss. Fold in avocado, and gently toss. Sprinkle with seeds and raisins.

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Cherry Garcia Raw Chocolate Smoothie

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If you’re looking for a delicious, quick, easy, and incredibly nutrient dense breakfast option, look no further! Hemp seeds provide protein and omega three fatty acids, the cacao powder is through the roof with antioxidants and even chemicals that make you happy, cherries reduce inflammation and pain, coconut oil helps your metabolism and nourishes your brain and skin, and much, much more. And why not satisfy your chocolate craving first thing?

Ingredients

¼ cup hemp seeds
1 ripe banana, peeled and sliced
½ tsp vanilla extract (preferably the glycerin based one)
1 tiny sprinkle sea salt
1 Tbsp raw maple syrup
2 Tbsp raw cacao powder
½ – 1 cup water
4-5 ice cubes (depending on how cold you like it)
¼ cup frozen cherries
1 Tbsp raw coconut oil (optional)
1 tiny sprinkle of cayenne pepper (optional)

Instructions

Blend all ingredients together until smooth.

Note: We heartily endorse the Vitamix blender for the smoothest smoothies!