+ spring rolls

spring rolls

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

spring rolls

spring rolls

method

    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

method

   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.

+ almond chia muffins

almond chia muffins

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
3 eggs
1/2 cup pure maple syrup
1/2 cup organic unrefined coconut oil, warmed

almond chia muffins

almond chia muffins

method

   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.

+ cinnamon oat granola

cinnamon oat granola

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

cinnamon oat granola

cinnamon oat granola

method

   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.

+ carob buckwheat granola

carob buckwheat granola

2 cups raw buckwheat groats
2 cups gluten-free oats
3/4 cup raw pumpkin seeds
1 tablespoon vanilla extract
1/2 teaspoon almond extract
1/2 cup coconut flakes
1/2 cup organic unrefined coconut oil, warmed
1/2 cup pure maple syrup
1/2 teaspoon Celtic sea salt
1/4 cup carob powder

carob buckwheat granola

carob buckwheat granola

method

   In a large mixing bowl, combine buckwheat, oats, pumpkin seeds, vanilla, almond, coconut flakes, coconut oil, maple syrup, salt, and carob powder. Mix until all is incorporated. Pour mixture 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.

+ tomato free dahl

tomato free dahl

2 tablespoons organic unrefined coconut oil
1 shallot, diced
5 garlic cloves, chopped and allowed to rest for 5 minutes
1 inch fresh ginger, peeled and finely shredded
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground mustard
2 teaspoons turmeric powder
1 teaspoon garam masala
2 cups filtered water
1 can organic full fat coconut milk
1 cup mushrooms, finely chopped
1 cup green lentils, uncooked
2 tablespoons fresh organic lemon juice
1 cup organic chopped fresh spinach
Celtic sea salt and pepper to taste

dahlmethod

   In a large pot over medium heat melt the coconut oil. Add the shallots and garlic and sauté for 5 minutes. Add the ginger, cumin, coriander, mustard, turmeric, and garam masala, sautéing for 2 minutes. Add the water, coconut milk, mushrooms, and lentils, cook over low heat for 20 to 30 minutes until the the lentils are soft and it has thickened. Stir in lemon juice, spinach, and salt and pepper. Cook for 5 more minutes, serve and enjoy.