6 leaves of organic lettuce
2 organic carrots, julienned
1/2 organic English cucumber, sliced
20 organic cherry tomatoes
4 farm fresh eggs, hard boiled
1 avocado, sliced
1 organic lemon, halved
3/4 cup black beans
1/2 cup mixed olives
1 tablespoon balsamic vinegar
1 tablespoon grapeseed or coconut oil
Celtic sea salt and ground pepper
Clean lettuce leaves and allow to dry. Rinse black beans, peel eggs, and pat dry lettuce if needed. Arrange lettuce on two large plates, and top with remaining ingredients, dividing all ingredients equally between the two plates. Drizzle balsamic vinegar and oil on salads and squeeze lemon over each plate. Season with salt and pepper.
10 organic cherry tomatoes, sliced in half
5 spears of asparagus, tough ends removed & sliced lengthwise
1/2 cup black beans
1 large carrot, julienned
6 leaves of butter or Boston Bibb lettuce
1/2 lemon or lime
homemade taco or tandoori seasoning to taste
Rinse lettuce leaves and allow to dry while preparing the tomatoes, carrots, and asparagus. Rinse black beans. Gently towel-dry lettuce if needed, and arrange leaves on a plate. Place one tablespoon of black beans in each lettuce cup, arranging asparagus, carrots, and
tomatoes on top of the beans. Squeeze lemon or lime over each lettuce cup and sprinkle with homemade taco or tandoori seasoning.
1 cup old-fashioned oatmeal
1 cup coconut flakes
1/2 cup ground chia seed
1/2 cup nut butter
1/3 cup raw honey
1 teaspoon vanilla
1/2 cup dairy–free chocolate chips (optional)
Place all ingredients in a medium bowl and mix thoroughly. Chill in the refrigerator for one half hour for easier rolling if desired. Roll into balls of any size according to your preference. Store in an airtight container.
helpful tip: The honey holds the ingredients together. Substituting other sweeteners will compromise the stability of the mixture.
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.