September 25, 2018 + dinner, gluten free, lunch, Recipes, salad, vegan, vegetarian
vegan Cobb salad
4 cups organic green leaf lettuce, gently chopped
1/2 cup organic cilantro leaves, lightly chopped
2 tablespoons organic dill, chopped
1 organic avocado, seeded and sliced
1 large organic tomato, diced
1 cup organic cucumbers, chopped
2 cups organic purple cabbage, thinly sliced
1/4 cup olives of your choice, optional
2 large organic potatoes, peeled and chopped
4 tablespoons organic unrefined coconut oil
1/2 teaspoon black pepper (optional)
1 teaspoon Celtic sea salt (optional)
organic cold-pressed olive oil
vegan Cobb salad
method
Place the potatoes, coconut oil, pepper, and salt in a mixing bowl; toss to combine. Pour onto a rimmed and lined baking sheet and bake at 400ºF for 30 to 40 minutes or until the potatoes are soft and becoming crispy.
On two individual plates or one large serving plate, arrange lettuce, avocado, tomato, cucumbers, cabbage, potatoes, and olives in groups. Garnish with cilantro and dill. Drizzle with olive oil. Enjoy.
September 17, 2018 + bars, dessert & baking, for kids, gluten free, Recipes, vegetarian
raw date and goji berry bars
Bottom layer
1 cup gluten-free oats
1 cup blanched almond flour
1/4 cup organic unrefined coconut oil
2 tablespoons raw honey
1/2 teaspoon Celtic sea salt
Middle layer
1 cup dried apricots
2 tablespoons chia seeds
1/4 cup goji berries
3 tablespoons organic full-fat coconut milk
Top layer
1 cup dried dates, pitted
5 tablespoons organic full-fat coconut milk
1 teaspoon camu powder (optional; a great calcium source)
2 tablespoons carob powder
raw date and goji berry bars
method
Combine oats, almond flour, coconut oil, honey, and salt in a food processor. Blend until incorporated and mixture starts to stick together. Pour the crust mixture into an 8×8 parchment-lined pan and press down to make flat and even.
For the middle layer, place apricots, chia seeds, goji berries and coconut milk in a food processor and blend until smooth. Spoon over the crust and spread evenly.
For the top layer, place dates, coconut milk, camu powder, and carob powder in the food processor and blend until smooth. Spoon over the middle and spread evenly.
You can keep bars covered on the counter for several weeks. Enjoy.
September 17, 2018 + bread, breakfast, dessert & baking, for kids, gluten free, Recipes, Uncategorized, vegetarian
buckwheat banana bread
3/4 cup buckwheat flour
1 cup blanched almond flour
1/4 cup coconut flour
1 cup gluten-free oats
1 teaspoon baking soda
2 tablespoons ground chia seeds
1/4 teaspoon Celtic sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup organic coconut milk
1 cup mashed bananas
1/4 cup raw honey
1/4 teaspoon almond extract
buckwheat banana bread
method
In a large bowl, combine buckwheat flour, almond flour, coconut flour, oats, baking soda, ground chia, salt, cinnamon, and nutmeg. Add bananas, coconut milk, honey, and almond extract. Stir well to combine. Pour into a coconut oil-greased bread pan and bake at 350ºF for 45 minutes, or until the center feels firm to the touch. Enjoy with a drizzle of honey, chocolate shavings, almond butter or simply as-is.
September 4, 2018 + drinks, for kids, gluten free, Recipes, Uncategorized, vegan, vegetarian
ginger-peach coconut water
1 organic peach, peeled, pitted, and sliced
1 2-inch piece of ginger, peeled and thinly sliced
3 cups coconut water, chilled
juice of 1/2 lime
ginger peach coconut water
method
Combine all ingredients in a blender and mix well. Garnish with lime, peach, and ginger to serve.
October 30, 2017 + dinner, for kids, gluten free, lunch, Recipes, soup, vegan, vegetables, vegetarian
French onion soup
1/2 cup dried morels
4 1/2 cups filtered water or vegetable stock
1 large organic onion, sliced
1/4 teaspoon garlic powder
2 teaspoons Celtic sea salt
1/2 teaspoon fresh black pepper
1/2 teaspoon thyme
3 tablespoons coconut oil
hard goat cheese, sliced (optional)
mushroom french onion soup
method
Sauté onion in coconut oil over medium heat for 15 to 20 minutes, or until onions caramelize.
Add water, dried morels, garlic powder, salt, pepper, and thyme to onions. Bring to a boil; reduce heat and simmer 30 minutes.
Spoon soup into bowls and garnish with optional goat cheese. Enjoy.