1/2 cup dried morels
4 1/2 cups filtered water or vegetable stock
1 large organic onion, sliced
1/4 teaspoon garlic powder
2 teaspoons Celtic sea salt
1/2 teaspoon fresh black pepper
1/2 teaspoon thyme
3 tablespoons coconut oil
hard goat cheese, sliced (optional)
Sauté onion in coconut oil over medium heat for 15 to 20 minutes, or until onions caramelize.
Add water, dried morels, garlic powder, salt, pepper, and thyme to onions. Bring to a boil; reduce heat and simmer 30 minutes.
Spoon soup into bowls and garnish with optional goat cheese. Enjoy.
1 cup oat flour
1/2 cup tapioca flour
1/4 cup ground chia seeds
1/2 cup arrowroot starch
1/2 cup quinoa flour
1 teaspoon salt
2 teaspoons baking soda
1 tablespoon xanthan gum
3 tablespoons raw honey
1 1/4 cup warm water (between 110 – 115º F)
1 tablespoon active dry yeast
3 eggs at room temperature
1/4 cup coconut oil
2 teaspoons apple cider vinegar
In a small mixing bowl, combine the honey and the warm water; mix until the honey is dissolved. Add yeast and stir to combine. Allow to set for 10 minutes.
Combine oat flour, tapioca flour, ground chia seeds, arrowroot, quinoa flour, salt, baking soda, and xanthan gum in a large mixing bowl.
In a separate mixing bowl, whisk together the eggs, oil, and vinegar. Add to dry ingredients and mix well to combine. Add yeast mixture and mix for about 2 minutes to combine.
Cover dough with a kitchen towel and leave to rise in a warm place for one hour. Preheat oven to 375ºF. Grease a loaf pan with coconut oil and place dough in pan. Bake for 35 to 40 minutes.
Remove from the oven and allow to cool. Enjoy!
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.