+ new potatoes and peas

new potatoes with peas

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 )

new potatoes and peas

new potatoes and peas

method

   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.

+ light Greek salad

light Greek salad

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)

light Greek salad

light Greek salad

method

    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.

olive basil tapenade

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

avocado, cucumber, and tapenade

avocado, cucumber, and tapenade

method

    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.

+ spiced coconut milk

spiced coconut milk

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

spiced coconut milk

spiced coconut milk

method

    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.

+ raw brownie bites

raw brownie bites

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

raw brownie bites

raw brownie bites

method

        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.