Category Archives for Recipes

Fruity Water

It may sound simple enough but sometimes we just need a little reminder to liven things up. Add this or any variation of fruit to plain water and drink up.

Fruity Water

Ingredients

  • 1 lemon sliced
  • 1 lime sliced
  • 1 orange sliced
  • Filtered Water

Simple Steps

  • 1
    All all sliced fruit to a large pitcher adn top with fresh cold filtered water. 
  • 2
    Store in the refrigerator

Tip:  You can buy a bag (or several bags) of frozen chopped fruit and throw those into your cup, thromos, or uber-cool mason jar in the morning. They are already washed and cut and will keep your water colder longer.

Orange Hemp Seed Dressing

Just say yum to this fresh delicous and nutritious dressing!

Orange Hemp Seed Dressing

Ingredients

  • 1/2 cup Raw Hemp Seeds
  • 1/2 cup fresh squeezed orange juice
  • 1 clove of fresh garlic
  • Salt and pepper to taste

Simple Steps

  • 1
    Blen all ingredients together until smooth and creamy. 
  • 2
    Serve on top of your favorite mixed green salad or grain bowl.

Tip: Store extra dressing in an airtight container in the refrigerator for up to 5 days. 

Roasted Cauliflower with Tahini Sauce

Liven up your traditional cauliflower with a little spice and some Tahini Sauce.  The turmeric and paprika in this recipe gives it color that really pops!

Roasted Cauliflower with Tahini Sauce

Ingredients

  • 1 head of cauliflower (about 2 pounds), cleaned and sliced into 1" steaks
  • 1/2 cup of extra virgin olive oil (or better yet us homemade garlic oil)
  • 1 T ground Sea salt or kosher salt
  • 1 T ground turmeric
  • 1 t, sweet Spanish paprika
  • 5 cloves of garlic, thinly sliced
  • 1 t crushed red chili flakes
  • 1/2 cup of tahini
  • Juice of 1 lemon
  • 2 T warm water

Simple Steps

  • 1
    Heat the oven to 450 degrees F. 
  • 2
    Line a sheet pan with foil. 
  • 3
    In a bowl, combine the olive oil (or garlic oil if using), salt, turmeric, apperika, garlic, and chili flakes adn stir until combined. 
  • 4
    Place cauliflower on a large sheet pan so they are not overlapping. Brush both side of cauliflower with spice mixture. 
  • 5
    Place cauliflower in the oven and roast until tender and browned approximately 20 minutes.  Flip caulfower with a spatula and continue to roast until browned on both sides and starting to crisp.
  • 6
    After you turn cauliflower prepare the tahini sauce by combining the tahini, lemon juice and warm water until mixed and creamy.
  • 7
    Remove the cauliflower from the oven and place on a large platter.  Drizzle cauliflower with tahini sauce and serve immedately while hot.

Tip:  You can even more spice to this dish by adding it to the tahini sauce. A bit more hot chili flakes and papriki make for a beautiful presentation. You can even throw a bit of fresh chopped cilantro on top as a garnish if you want even more color (just like we did in the picture).  

Kale Chips

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Kale Chips
Kale chips are light and airy and give you the salty crunch you crave. My son polishes off a whole tray of these in one sitting.
Course Side Dish
Cuisine American, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine American, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Preheat Oven to 400 degrees
  2. Line a sheet pan with parchment paper
  3. Spread kale leaves on the sheet pan and roast in an oven at 400 degrees for 15-20 minutes turning halfway through cooking time until crisp.
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Chili Spiked Hominy and Black Beans

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Chili Spiked Hominy and Black Beans
Fresno Chili Spiked Hominy and Black Beans is the result of my search to use a new ingredient in a recipe this week. Hominy is made of dried maize, also known as corn. Typically hominy is used in soups and stews, but during the summer months I am always looking for ways to keep things fresh by adding ingredients from the garden. Choose a variety that has been simply processed with salt and lime. For black beans try to use no salt added canned or save money by cooking dried black beans and freezing them in pre-portioned containers. I used fresh Fresno Chilies from my garden but you can easily substitute the Fresno Chili with a Jalapeno. Feel free to add more or less chopped chili peppers to suit your own individual spice/heat preference.
Course Main Dish
Cuisine American, Mexican, Vegan
Prep Time 15 minutes
Passive Time 8 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine American, Mexican, Vegan
Prep Time 15 minutes
Passive Time 8 hours
Servings
servings
Ingredients
Instructions
  1. Drain and Rinse hominy. Drain and rinse black beans. Combine all ingredients in a large bowl and stir until combined. Serve warm or cold as a salad.
  2. Use the hominy and beans to top salad greens, or as taco filling. Make one day ahead. This dish tastes great after the ingredients have had a chance to marry.
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Jicama and Orange Salad

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Jicama and Orange Salad
Jicama is also known as the yam bean and is commonly found in markets across the USA. It is high in potassium and fiber and has a neutral fresh flavor.
Course Side Dish
Cuisine American, Mexican, Vegan
Prep Time 10
Servings
Ingredients
Course Side Dish
Cuisine American, Mexican, Vegan
Prep Time 10
Servings
Ingredients
Instructions
  1. Combine all ingredients in a large bowl. Serve chilled.
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Slow Cooker French Lentil Soup

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Slow Cooker French Lentil Soup
This recipe is based on the basic traditional French Lentil Soup recipe and replaces chicken stock with vegetable broth. Feel free to add more broth or water for a "soupier" consistency. This recipe is perfect for a weeknight dinner paired with a quick mixed green salad.
Course Main Dish
Cuisine American, Vegan
Prep Time 15 minutes
Passive Time 6-8 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine American, Vegan
Prep Time 15 minutes
Passive Time 6-8 hours
Servings
servings
Ingredients
Instructions
  1. Using a slow cooker, add the rinsed lentils, vegetable broth, water, tomato paste, shallots, onion, carrots, celery, rice, bay leaves, dried thyme, and cook on low for 6-8 hours.
  2. Just before serving add the salt and pepper, fresh tarragon, thyme leaves, sage, and kale. Stir to incorporate the fresh herbs into the soup. Let kale wilt and serve hot garnished with fresh chopped parsley.
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