1 1/4 pounds ripe yellow tomatoes, stem ends trimmed
1 1/4 pounds ripe orange tomatoes, stem ends trimmed
1 four-inch piece English cucumber, peeled and seeded
1 garlic clove, minced
2 teaspoons red-wine vinegar
1 1/2 teaspoons sherry vinegar
1 1/2 teaspoons Celtic sea salt
5 tablespoons grapeseed oil
Freshly ground pepper
Using the large holes of a box grater, grate yellow and orange tomatoes, starting on the trimmed side, into a large bowl; discard skins. Using the small holes of the box grater, grate cucumber into bowl with tomatoes.
Add garlic, vinegars, salt, and oil. Season with pepper. Whisk well to combine. Refrigerate gazpacho until chilled, at least 1 hour (or up to 1 day).
3 large organic white potatoes
3 large organic sweet potatoes
3 large organic purple potatoes
1 cup plain coconut yogurt
2 tablespoons red-wine vinegar
2 teaspoons dried tarragon
1/4 teaspoon smoked paprika
1/4 teaspoon dried basil
Celtic sea salt and fresh ground pepper
Bring filtered water to a boil in a large kettle. Cut potatoes to medium-sized pieces and boil until slightly soft. While potatoes cook, combine yogurt, red-wine vinegar, tarragon, paprika, basil, salt, and pepper; whisk to combine and refrigerate.
Drain cooked potatoes and refrigerate until cool to the touch. Gently toss with dressing and serve.
Extra Tip: the white potatoes will take longer to cook than the sweet and purple potatoes. To achieve the same consistency of all potatoes, add the white potatoes first and allow to cook for several minutes. Then add purple and sweet potatoes.
6 rice-paper wrappers
2 large organic carrots, julienned
1 organic red bell pepper, julienned
7 spears of asparagus, tough ends removed, julienned
1 avocado, sliced
12 large organic basil leaves
To make the spring rolls: Soak one rice-paper wrapper in a large bowl of hot water until
pliable. Transfer to a work surface. Place 2 basil leaves, one-sixth of the carrots, asparagus, bell pepper, and a wedge of avocado on the wrapper near the edge closest to you. Fold the edge of the wrapper up and around the veggies, folding the sides in and rolling tightly to enclose the filling. Continue folding the wrapper around the veggies to make a roll. Repeat with remaining ingredients to make 5 more rolls.
carrot-ginger dipping sauce
3 organic carrots, coarsely chopped
2 teaspoons ground ginger
1/4 cup rice-wine vinegar
2 tablespoons coconut amino acids
1/4 teaspoon toasted sesame oil
1/4 cup grapeseed oil
1/4 cup water
Celtic sea salt and ground pepper
Using a food processor, purée carrots, ginger, rice-wine vinegar, coconut amino acids, and sesame oil until smooth. While the machine is running, add grapeseed oil and water slowly through the feed tube. Serve with spring rolls.
2 1/2 cups blanched almond flour
1/2 cup gluten-free oats
1/2 teaspoon almond extract
1 tablespoon vanilla extract
1/2 teaspoon Celtic sea salt
1 teaspoon baking soda
2 tablespoons chia seeds
1/2 cup pure maple syrup
1/2 cup organic unrefined coconut oil, warmed
In a large mixing bowl, combine almond flour, oats, coconut oil, almond and vanilla extracts, salt, baking soda, chia seeds, eggs, maple syrup, and coconut oil.
Fill muffin cups 3/4 full of batter. Bake at 350ºF for 20 to 25 minutes. Cool slightly and enjoy.
4 cups gluten-free oats
1 cup buckwheat groats
1 cup slivered almonds
3/4 cup organic unrefined coconut oil, warmed
3/4 cup pure maple syrup
1/2 tablespoon vanilla extract
2 teaspoons cinnamon
1/2 cup dried apricots, chopped
In a large mixing bowl, combine oats, buckwheat, vanilla, coconut oil, maple syrup, cinnamon, and apricots. Mix until all is incorporated. Pour onto a rimmed and lined baking sheet. Bake at 350ºF for 20 minutes, stirring once after 10 minutes. Store on the counter in a glass jar or container. Enjoy.