+ warm pea salad

Warm pea salad with avocados

warm pea salad with avocado

2 cups frozen organic green peas
8 organic cherry tomatoes, halved
1/2 avocado, sliced
1 tablespoon warmed organic coconut oil
1/2 lemon
Celtic sea salt, ground pepper, & chia seeds

method

In a medium saucepan, bring water to a boil. Add green peas and cook for 2 minutes. Strain peas and pour into a bowl. Add tomatoes, avocado, salt, pepper, and chia seeds. Drizzle with coconut oil or olive oil and fresh lemon juice. Toss and serve. 

Extra Tip: to keep your peas from overcooking, run them under a bit of cool water in the strainer.

+ aparagus panzanella

asparagus panzanella

asparagus panzanella

1 pound thin, medium asparagus

1 organic cucumber, peeled and cut

8 organic cherry tomatoes, cut in half

6 organic button mushrooms, quartered 

1 small organic yellow tomato, cut into wedges

3/4 cup Kalamata olives, pitted

2 cups almond bread, torn into 1-inch chunks

3 tablespoons organic coconut oil

Celtic sea salt and fresh ground pepper

method

    Heat oven to 300°. Arrange bread on a baking sheet and toast in the oven for 10 to 12 minutes or until lightly brown, flipping the squares once.

    Heat 1 tablespoon coconut oil in a medium saucepan on medium heat. Snap off and discard the tough ends of asparagus. Cook asparagus and mushrooms in the oil for 5 to 7 minutes, until asparagus is bright green and just tender. In a large bowl, combine asparagus, mushrooms, cucumber, tomatoes, olives, and bread; toss to combine. Drizzle with remaining coconut oil.

+ almond butter

almond butter

2 cups organic raw almonds
1/2 teaspoon Celtic sea salt

 

almond butter

almond butter

method

    Add almonds and salt to a food processor. Process for 10 to 20 minutes, stopping to wipe down sides periodically, until the almonds are smooth and creamy. Note: the process will go through several stages. First the almonds will become almond meal, then they will start to thicken into a larger ball, after that they will start to become smooth. Blend longer to achieve the very rich, creamy texture of almond butter. Please be sure to use only a food processor to make almond butter. Even a strong commercial blender or Vitamix will not process the nuts properly, possibly burning them and ruining the blender.  The addition of any liquid (such as vanilla extract) will greatly decrease the shelf life of your almond butter.  Good additives are cinnamon, nutmeg, or ginger.

+ cucumber strawberry vitamin wate

cucumber strawberry vitamin water

1 cup organic grapes, sliced in half
1/2 organic cucumber, sliced
1 1/2 cups organic strawberries, sliced in half

cucumber strawberry vitamin wate

cucumber strawberry vitamin wate

method

    Combine the grapes, cucumber, and strawberries in a container with a lid. Fill the container with filtered water, cover, and refrigerate overnight. Drink throughout the day and enjoy.

+ rosemary and red wine mushrooms with pasta

rosemary and red wine mushrooms

4 tablespoon organic unrefined coconut oil
7 cups organic mushrooms, chopped
2 cups medium bodied organic red wine
1 tablespoon fresh rosemary, packed or heaping
1 medium organic yellow onion, chopped
4 cloves garlic, chopped and allowed to rest for 5 minutes
1/4 teaspoon black pepper
1 to 2 teaspoons Celtic sea salt
1 package gluten free pasta of your choice (we used red lentil pasta)

rosemary and red wine mushrooms with pasta

rosemary and red wine mushrooms with pasta