1 portabella mushroom, finely chopped
1 large leek, cleaned and sliced
4 cups organic new potatoes, cut in bite-sized pieces
1 cup organic fresh peas
1 cup full-fat coconut milk
2 tablespoons coconut oil
2 to 4 cups cooked quinoa ( optional )
Fill a large kettle with filtered water and heat to a boil. Add potatoes and cook for 10 minutes or until they are slightly soft when pierced by a fork. Add the peas and cook for 2 more minutes. Strain peas and potatoes and set aside. Add the coconut oil, portabella mushroom, and leek to the kettle and sauté for 5 to 7 minutes or until softened. Add potatoes and peas back to the kettle. Add coconut milk and stir gently to combine. Serve with a side of quinoa.
2 organic Roma tomatoes, sliced
1/2 of an organic cucumber, sliced
10 kalamata olives
6 large leaves of organic green leaf lettuce, chopped
3 cups organic arugula, chopped
1/2 cup goat cheese (optional)
In two large bowls, combine chopped lettuce and arugula. Add cucumber, tomatoes, olives, and goat cheese. Toss to combine. Drizzle with light dressing of your choice; a Greek vinaigrette or balsamic vinegar with olive oil both compliment the salad nicely.
1/2 cup almonds
2 cups green olives
1/4 cup fresh basil
1/8 cup capers
Juice of one lemon (about 3 tablespoons)
3 tablespoons grapeseed oil
Roast almonds in a dry skillet over medium-high heat until fragrant. Transfer to a food processor.
Add all other ingredients and pulse until chunky and well mixed. Blend a little longer for a smoother texture. Store tapenade in the fridge for up to one week.
1 can organic coconut milk
seeds of 1/2 of a vanilla bean
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons raw honey or maple syrup (more or less to taste)
1/2 teaspoon almond extract
dash of Celtic sea salt to taste
In a medium saucepan, combine coconut milk, vanilla bean seeds, cinnamon, nutmeg, honey, and almond extract. Whisk gently to combine. Salt to taste. Heat on medium low until warm.
2 cups almond flour
2 1/2 cups dates, pitted
1 cup raw cacao powder
1 cup raw unsalted almonds, roughly chopped
1/2 cup dried pears
1/2 cup dried apricots
¼ teaspoon Celtic sea salt
Add the almond flour, cacao and salt to a food processor. Pulse to combine.
Add the dates, pears, and apricots one at a time through the feed tube of the food processor while it is running. The resulting mixture will appear similar to cake crumbs, but will easily stick together when formed into a ball. If the mixture does not hold together well, add more dried fruit of your choice.
In a large bowl, combine the fruit and cacao mix with the chopped almonds. Form into bite sized-balls. Store in an airtight container.