Blueberry Fields Smoothie Bowl

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Summer is in full force here in the Pacific Northwest, and as the temperatures are rising, I'm finding ways to cool off. I decided to go for a dip in bowl full of super-blue-foodie deliciousness, as I was recipe developing for some of my favorite people in Madrid. The result? A lip-smacking good bowl of deliciousness!

What You'll Need

1/4 avocado (80g)
1 1/4 cups fresh blueberries, frozen (125g)
1/4 cup blackberries
1 cup almond milk
1 tablespoon of cashew butter
1/2 teaspoon vanilla
1 tablespoon of coconut flakes
1 cup kale

Optional Toppings: Granola, coconut flakes, blueberries, edible flowers

What You'll Need To Know

Add ingredients to a high-speed blender and blend for 60-90 seconds. 

Mixture should be very thick. Scoop into a bowl and top with coconut flakes, granola and edible flowers (if available).


Valerie Fidan

Valerie is a San Francisco native who gave up the comforts of home to travel the world continuously. Now based in Portland, OR, Valerie is a Social Media Marketing Consultant, helping solo entrepreneurs and small business owners DIY their social media by teaching them the in’s and out’s of SMM. She enjoys health hacking recipes, a good cocktail, yoga, hikes, live shows, puns & dad jokes.

Sorbabes Raspberry Sorbet with Dark Chocolate Snowballs

Since first discovering Sorbabes, I've been hooked! They are a gourmet sorbet that eats just like ice cream. Maybe even better! 

If you've never tried them, they are the first and only sorbet to mix in chunky, delicious, gourmet toppings with seven unique flavor combinations. My favorite flavor has been the Raspberry Sorbet with Dark Chocolate. It is so good!

These have been so perfect for summertime! I'm always looking for ways to recreate my favorite childhood desserts. One that I used to love was Ice Cream Snowballs! They're a delicious treat to beat the summer heat. I decided to create my favorite childhood treat using the Raspberry Sorbet with Dark Chocolate flavor. And, let me just tell you... the Raspberry-dark chocolate combo rolled in coconut flakes is so delicious! 

This is such an easy dessert idea. Making these snowballs is a fun way to dress up your favorite Sorbabes flavor for a fun Summer dessert. I'm pretty sure the next time I host a BBQ or Summer dinner party, I'm going to incorporate a Sorbabes snowball bar and let guests make their own snowballs using any of the 7 flavors and other toppings to roll them in! 

Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs

What You’ll Need

1 pint Sorbabes Raspberry with Dark Chocolate, softened
3-1/2 cups sweetened shredded coconut (about 10 ounces)
 

What You’ll Need To Know

Scoop ice cream into 12 balls. 
Place on a baking sheet and freeze until solid. 
Roll in coconut. 

Yield: 6 servings

The post was sponsored by Sorbabes. As always, all opinions are my own.
 

Jackfruit "Pulled Pork" Tacos

Jackfruit "Pulled Pork" Tacos Plant-based vegan

I know what you're thinking...

WTF is Jackfruit?

If you’ve never heard of jackfruit before, don't worry, you're not totally out of the loop with this exotic fruit. This starchy member of the fig family is a staple in Southeast Asian and Brazillian cuisine and has become more popular especially with plant-based cooking. You can easily find Jackfruit in canned form, in pouches in the refrigerated section of the grocery store and om Thrive Market, or the actual fresh fruit at Asian supermarkets. 

Jackfruit is packed with potassium, fiber, and anti-inflammatory benefits; it’s not only a nutritional powerhouse but when cooked and shredded, it's a pulled pork texture and flavor doppelgänger. How great is that? 

The first time I had Jackfruit was over a decade ago when my mom found this larger than life fruit in China town in San Francisco. The fruit was so fragrant and sweet, very reminiscent to juicy fruit gum. Years later, I've enjoyed it raw and in its cooked form at Prasad, a vegan, entirely gluten-free cafe here in Portland. 

This Jackfruit "Pulled Pork" Tacos recipe is inspired by the "pulled-pork" wrap I've enjoyed at Prasad.

Jackfruit "Pulled Pork" Tacos
Jackfruit "Pulled Pork" Tacos
This Jackfruit "Pulled Pork" Tacos recipe is inspired by the "pulled-pork" wrap I've enjoyed at Prasad.
Jackfruit "Pulled Pork" Tacos
Jackfruit "Pulled Pork" Tacos
Jackfruit "Pulled Pork" Tacos

What You'll Need

Brine: 3-4 cups water, 1/8 cup sea salt

20 oz Jackfruit
1 tablespoon coconut oil
1/2 purple onion, minced
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon smoked Spanish paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
2 tbsp apple cider vinegar
3/4 cups water

Toppings:
1 avocado
1 cup microgreens
1 watermelon radish, sliced
6 almond flour tortillas (I used this brand)
lime, optional

What You'll Need To Know

In a small bowl, mix chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper. Store in an airtight container.

Brine Jackfruit for 10 minutes. Drain and pat dry. If using canned Jackfruit, make sure to used brined not in syrup. Drain as well and pat dry.

Heat coconut oil in a skillet over a medium heat. Add onions and cook until translucent, about 4-5 minutes.

Add the shredded jackfruit, 3/4 cups water, apple cider vinegar, and spice mix and mix together. Cover and cook for 10 minutes.

Stir, reduce heat to low and continue to cook for about 15-20 minutes or more, until the sauce is absorbed. 

Prep the toppings and heat tortillas on a skillet. Add jackfruit. microgreens, watermelon radish, and avocado.  

Recipe makes 6 tacos.

 

Side Notes: If you are using fresh Jackfruit, check out this YouTube video on how to pick the right Jackfruit, how to cut, etc.

Raw Cashew Protein Bars

https://kurejuicebar.com/

I love a good protein bar, but here is my issue: High-protein bars can come with huge price tags, at times as high as $4 per bar. And, unbelievable is the ingredient list on many of the bars: hydrolyzed gelatin, glycerin, soy protein isolate, high fructose corn syrup, fractionated palm kernel oil, and artificial sweeteners, flavors, colors, and preservatives. Gross! Your body is a temple, and you shouldn't add that crap to your body

These Raw Cashew Protein Bars are a take on Kure Juice's Kure Bars that you can make for yourself right at home. They are loaded with so many good-for-you ingredients and taste absolutely amazing!


What You'll Need

1 cup flax meal
1 cup oats  
1/2 cup chia seeds
1/2 cup hemp seeds
1/2 cup cashew butter, unsweetened (I used Whole Foods 365 brand)
1/4 cup coconut shavings, unsweetened
4 scoops Vital Proteins collagen peptides  
1/8 cup cacao nibs
1/4 cup grade a maple syrup* 
1 tbsp organic ground cinnamon
1/8 tsp sea salt
2 tbsp maca (I used this brand)
3/4 cup almond milk, unsweetened 

*You can also use 6 soaked and pitted Medjool dates in place of the maple syrup

What You'll Need To Know

Add all dry ingredients to a food processor and process for 2 minutes. 

Add in wet ingredients (maple syrup, almond milk, cashew butter) and process for 2 more minutes.

Line a baking sheet with parchment paper and flatten out the mix. I used a cake pan  
2'' H x 13'' W x 9'' D 

Refrigerate for 1-1.5 hours and let it set before cutting into squares.

Store in an air tight container and refrigerate. These hold up for about a week in the refrigerator and about a month in the freezer (thaw out for a few minutes before eating!) 

Makes 24 servings!  

 

Summertime Sorbabes Parfaits

Summertime Sorbabes Parfaits

Summertime is definitely my favorite season of the year here in the Pacific Northwest. Coming from California where winter is mild and temps hardly ever dip below 50,  experiencing my first Portland winter had me longing for summer. The PNW transformers from staying indoors to enjoying outdoor activities as the weather gets nicer and everyone is out and about enjoying the sunshine. There are so many amazing things summer brings: farmer’s markets, early sunrises, and outdoor dining.

So, now that summer is here, and the weather is getting warmer and warmer, sometimes it's nice to enjoy a nice, cold bowl of the good stuff: ice cream. But, if you are anything like me with a handful of food intolerances, most ice cream is off limits. 

Recently, I came across Sorbabes, a gourmet sorbet that eats just like ice cream. They offer 7 delicious flavors with unique flavor combinations: Peanut Banana Sorbet with Chocolate Fudge, Pistachio Sorbet with Sea Salt Caramel, Coffee Almond Sorbet with Chocolate Bark, and Double Chocolate Hazelnut, Lemon Sorbet with Candied Zest, Juicy Orange Passionfruit Sorbet with Lychees, and Raspberry Sorbet with Dark Chocolate.

I've tried every flavor, and they are all SO GOOD! This company has successfully brought this simple, water-based, dessert up several notches to create pure awesomeness in every bite. They are the first and only sorbet to mix in chunky gourmet toppings. Think Ben & Jerry’s… but better! And, if you haven't given them a try yet, you'll also love that they are gluten-free, non-GMO, completely dairy-free and vegan that come in BPA-free containers.  

Over the weekend, I made these delicious, fruity sorbet parfaits to cool off from the triple digit temps, and let me just tell you... they were a hit in my household! Layered in a delicious sorbet with fresh fruits and nuts, this couldn't have been any better.

Summertime Sorbabes Parfaits
Summertime Sorbabes Parfaits
sorbabes
Summertime Sorbabes Parfaits
Summertime Sorbabes Parfaits

What You'll Need 

Parfait 1:
Sorbabes Raspberry Sorbet with Dark Chocolate
Sorbabes Lemon Sorbet with Candied Zest
Fresh Raspberries
2 tbsp Cacao Nibs
1 Fig, sliced
1/2 cup raspberries

Parfait 2:
Sorbabes Pistachio Sorbet with Sea Salt Caramel
2 tbsp Whole Pistachios 

Parfait 3:
Sorbabes Juicy Orange Passionfruit Sorbet with Lychees
1 Passion Fruit
1/4 cup Fresh Raspberries

What You'll Need To Know

Parfait 1:
In a glass, add sliced figs around the glass. Add in raspberries and add a scoop of the Lemon Sorbet with Candied Zest. Add in more raspberries and add a scoop of Raspberry Sorbet with Dark Chocolate.  Top with cacao nibs and more raspberries.

Parfait 2:
In a glass add in add in 1 scoop of Juicy Orange Passionfruit Sorbet with Lychees and then add 1 tbsp pistachios. Add in a 1 scoop of Pistachio Sorbet with Sea Salt Caramel and top with 1 tbsp pistachios.

Parfait 3:
In a glass add in add in 1 scoop of Pistachio Sorbet with Sea Salt Caramel with Lychees and then add 1/2 a passion fruit. Add in a 1 scoop of Juicy Orange Passionfruit Sorbet with Lychees and 1/2 passion fruit and raspberries.

Each parfait makes 1 serving.

The post was sponsored by Sorbabes. As always, all opinions are my own.

 

Valerie Fidan

Valerie is a San Francisco native who gave up the comforts of home to travel the world continuously. Now based in Portland, OR, Valerie is a Social Media Marketing Consultant, helping solo entrepreneurs and small business owners DIY their social media by teaching them the in’s and out’s of SMM. She enjoys health hacking recipes, a good cocktail, yoga, hikes, live shows, puns & dad jokes.

Cucumber Tomato Mint Salad with Microgreens

cucumber tomato mont salad with microgreens

This Cucumber Tomato Mint Salad with Microgreens is literally Summer in a bowl. And, it is SO GOOD!

It’s a cucumber-tomato mint salad tossed in olive oil, lemon juice, and sea salt topped with rainbow microgreens, watermelon radish, and avocado sprinkled with black sesame seeds. It's light, so simple and easy to make, and it's perfect for Summer!  You can eat this as a main or serve it as a side to grilled shrimps or salmon.

I've been loving the addition of microgreens to my meals lately. They are so good for! Did you know that researchers found microgreens like red cabbage, cilantro, and radish contain up to 40 times higher levels of vital nutrients than their mature counterparts? And, I'm sure you are wondering what they are exactly? Microgreens are young seedlings of edible vegetables and herbs harvested less than 14 days after germination. You can buy them at the grocery story or grow them at home through a kit like Hamama!

 

What You'll Need

2 tomatoes, chopped
2 Persian cucumbers, chopped
8 mint leaves, chopped
1/2 tbsp olive oil
sea salt, to taste
juice from 1 lemon
1 watermelon radish
rainbow microgreens
1 avocado
Black sesame seeds

What You'll Need To Know

In a bowl toss together tomatoes, cucumber, mint leaves, watermelon radish with olive oil, seas salt and lemon juice.

Divide into 2 or 4 portions and top with microgreens and 1/4 avocado sprinkled with black seasame seeds.

Recipe makes 2-4 servings.

Have you tried microgreens? How do you enjoy them? Share it here!

Raw Gluten-Free Cinnamon Donut Hole

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Treat yo self to some donut holes!

Who doesn't love donuts? I know I do, that's for sure!

Ever since I discovered I had a gluten intolerance in 2009 (and most recently an egg intolerance), donut life hasn't been the same. The gluten-free versions of the oh-so-loved fried confectionery aren't exactly the most decadent. And, that goes for 99.9% of gluten-free dessert food. I've come to terms with it, and I'm totally cool with it.

Luckily, with a bit of inspiration from Lee From America and Shut The Yam Up, I created these RAW GLUTEN-FREE CINNAMON DONUT HOLES! These donut holes definitely cure the craving for those fried, gluten-laden sweet treats, and are way better for you.

But, just because they're packed with so many good-for-you, wholesome ingredients, it doesn't mean eat'em all! 

These are still a treat. Eat in moderation!


Raw Cinnamon Donut Holes_glutenfree_vegan
Raw Cinnamon Donut Holes_glutenfree_vegan
Raw Cinnamon Donut Holes_glutenfree_vegan
Raw Cinnamon Donut Holes_glutenfree_vegan

What You'll Need

4 dates, pitted*
3/4 cup raw unsweetened shredded coconut + 1/4 cup for rolling
1/2 cup super fine almond flour (I used this brand)
2 tbsp coconut oil, melted
2 scoop collagen peptides (I used this brand)
2 tsp maca powder (I used this brand)
1/2 tsp ground cinnamon
1/8 tsp vanilla bean powder
Pink Himalayan salt, to taste
4-5 drops stevia (I used this brand)

What You'll Need To Know

In a food processor add the ingredients and process together creating a dough-like consistency. 

Roll into 1" size balls (I used a tablespoon spoon to scoop out) and roll in 1/4 cup shredded coconut.

Place on parchment or wax paper and place in the refrigerator until the dough sets. (Roughly 30-60 minutes)

* soaked dates ahead of time to soften up. They will blend a lot better!

Recipe makes roughly 9 balls.
 

Follow @ValerieFidan on Instagram for the latest bits + bites!.

Bombshell Balanced Bowl with Purple Cauli-Rice (Gluten-Free, Plant-Based, Paleo, Whole30)

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This fresh bowl has all my favorites—mushrooms, sweet potato, and avocado. It's also got a coconut purple cauliflower rice that is mouthwateringly delicious! This Bombshell Balanced Bowl can be whipped up in under 30 minutes and it's Whole30 approved. Plus, a delicious lunch or dinner whipped up in 30 minutes? Yes, please! 

What You'll Need

1/4 tbsp coconut oil

Lemon rosemary sea salt, to taste (I used SF Salt Company's Lemon Rosemary Blend)

dried oregano, to taste (I used Simply Organics)

1 head of purple cauliflower, riced

1/4 cup coconut shavings

2 tbsp coconut water

2 tbsp coconut aminos

sea salt, to taste

1/2 tbsp coconut oil

1/4 cup onion, chopped

6 mushrooms, halved

1/4 tbsp coconut oil

4 cups baby spinach

2 tsp apple cider vinegar

2 tsp coconut aminos and sea salt

1 avocado

black sesame

What You'll Need To Know

1. Preheat oven at 400F.

2. Peal, slice in medallions, and coat sweet potato with 1/4 tbsp coconut oil and season with lemon rosemary sea salt and oregano. Place in oven and bake for 20 minutes.

3. Using a iron skillet, heat up 1/4 tbsp coconut oil over a medium heat and cook up 1/8 cup chopped onion and 6 halved mushrooms for about 5-6 minutes.

4. In a second non-stick skillet heat up 1/2 tbsp coconut oil and cook up purple-pink riced cauliflower with 1 tbsp coconut flakes, sea salt, and 1 tbsp coconut water. Let it cook for about 7 minutes.

5. While this is all cooking, toss baby spinach with apple cider vinegar and coconut aminos and sea salt.

6. Plate 2 plates with cauli-rice, sweet potatoes, veggies, baby spinach, and top with 1/4 smallish avocado sprinkled with black sesame.

Makes 2 servings. 

Zoats: Zucchini + Oats

Zucchini + Oats = pure awesomeness. 😜 Zoats are on the rise as a fibre-filled and very Instagram-friendly breakfast. Ok, I get it, the mash-up might sound odd, but they are SO GOOD! You get that oat-y taste of a breakfast bowl that remains essentially unchanged, while the zucchini brings a punch of goodness, setting you up for the day before you've even started it. By adding a fiber-filled zucchini in with your oats first thing in the morning, you'll more than likely get as much as a third of your recommended daily intake with your breakfast.

Zoats: Zucchini + Oats #tiumeals #eatclean
Zoats: Zucchini + Oats #tiumeals #eatclean

The best part is that zoats are pretty easy to make! All you need to do is measure about 1/3 cups of oats, before grating in as much zucchini as you like. Next, add whichever milk you like with your bowl. Heat the hob and stir for a few minutes, before adding whichever sweetener you like and topping with your favorites.

Zoats: Zucchini + Oats #tiumeals #eatclean
Zoats: Zucchini + Oats #tiumeals #eatclean

What You'll Need

Zoats:
1/3 cup Bobs Red Mill Gluten Free Oat Bran
1 cup cashew milk
1/2 tbsp ground cinnamon
1 tbsp coconut shavings
a pinch of sea salt
1/2 grated zucchini
1/2 tbsp stevia

Toppings:
1/4 cup blueberries
1 tbsp wild friends cinnamon raisin peanut butter
1 tbsp coconut shavings
1/2 tbsp pumpkin seeds
1/2 tbsp shaved almonds
1 small banana, sliced

What You'll Need To Know

1. Combine ingredients and cook up in a sauce pan on a med-low heat and cook for 3-5 minutes.

2. Top with a sliced up banana, blueberries, wild friends cinnamon raisin peanut butter, coconut shavings and pumpkin seeds, shaved almonds.

4th of July Chia Seed Pudding with Strawberry Puree

Happy Independence Day, good ole US of A! This chia pudding is downright delicious. Chia Seeds + hemp seeds + coconut milk + a strawberry mint puree + blueberries. YUM! This is so good and perfect for a spirited 4th. Extra credit for any healthy dessert/appetizer/snack doubles as patriotic table decor, too, amiright? BOOM!

Chia-Seed-Pudding-with-Strawberry-Mint-Puree-Blueberries_1.jpg
Chia Seed Pudding with Strawberry Mint Puree Blueberries_2
Chia Seed Pudding with Strawberry Mint Puree Blueberries_2

What You'll Need

1/4 cup chia seeds
1 cup unsweetened almond milk
1 tablespoon hemp seeds
1/2 teaspoon stevia or 1/2 tablespoon honey
vanilla bean powder, a dash
6 medium strawberries
1/4 cup blueberries
5 mint leaves

What You'll Need To Know

1. Pour 1 cup of almond milk in a cup or Mason Jar.

2. Add the chia seeds, vanilla and hemp seeds and stir vigorously. Let sit and stir vigorously in 20 minutes.* If you don't stir, the chia seeds will just form a large clump on the bottom.

3. Place in the fridge overnight.**

4. Place the strawberries and 4 mint leaves in a food processor and blend until smooth.

5. Add the strawberry puree to the chia seed cup or jar.

6. Top with blueberries and enjoy!

* If you are crunched on time, you can skip the second stir and just stir vigorously when you are ready to eat it.

** Chia Seed Pudding is ready to eat after 2 hours, but gets thicker over.

Makes 2 servings.

Walnut Lentil Burgers with Tarragon

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Lately, I've been into the whole SoulCycle craze, and have been loading up on even more high protein and nutrient dense foods, like these savory lentil burgers. Lentils are one of my favorite foods. I enjoy lentils in soups and other foods. They're just so delicious and packed with tons of protein. A must for any vegetarian. This was the inspiration of this recipe: Walnut Lentil Burgers with Tarragon. These burgers are an easy way to get solid nutrition in your diet. The lentils and quinoa form a complete protein, which means that they contain all nine essential amino acids. Walnuts are high in omega-3 fatty acids; Mushrooms provide essential B vitamins; and Tarragon is rich in phytonutrients. Just what you need for a healthier, happier you.

What You'll Need

2 cups quinoa, cooked 1 1/2 cups brown or green lentils, cooked (about a 15 oz. can) 1 egg (Vegan: 1 tablespoon freshly ground flax seed and 3 tablespoons warm water) 1/4 cup raw walnuts, chopped 1 tablespoon tarragon, chopped 1 cup button mushrooms, chopped 1/2 medium onion, chopped 4 garlic cloves, diced 1/4 cup flat leaf parsley, chopped 1/2 teaspoon sea salt 2 tablespoons of sallflower oil

These ingredients together pack in a mouth full of flavor. The Tarragon helps bind and enhance the flavors of all the ingredients, and is a wonderful aromatic.

walnut lentil burgers, gluten-free, vegetarian, healthy, burger, healthy burger, lentil burger, recipe
walnut lentil burgers, gluten-free, vegetarian, healthy, burger, healthy burger, lentil burger, recipe

Why Coconut oil? Olive Oil is good for you, but cooking with it isn't. All vegetable oils are susceptible to heat damage—much more so than the whole foods from which they were pressed or extracted. But in the case of extra virgin olive oil, the susceptibility is especially great. I made the switch from olive oil, and I've been using coconut oil for the past two months. In culinary use, coconut oil compares favorably with other vegetable oils with its high smoke point. These lentil burgers are so easy to make. You'll want to make sure that your lentils are cooked and drained, and the cooked quinoa is cool before forming the patties. In a skillet, heat about a tablespoon of coconut oil. Sautée onions until translucent. Add the walnuts, mushrooms, parsley, garlic, tarragon and sea salt. Sauté for about 5 minutes. Transfer to a large bowl. In the bowl of a food processor, process the lentils (be sure to rinse and drain them if you're using canned), 1 cup of quinoa and egg. You'll want to pulse in the food processor just enough to break up the lentils and quinoa so they start to stick together—about 20 times max. Don’t over-process.

You can easily make this recipe 100% vegan by replacing the egg with 1 tablespoon of freshly ground flax seed and 3 tablespoons warm water, approximating the texture to create a binding effect of an egg.

walnut lentil burgers, gluten-free, vegetarian, healthy, burger, healthy burger, lentil burger, recipe
walnut lentil burgers, gluten-free, vegetarian, healthy, burger, healthy burger, lentil burger, recipe

Transfer to the bowl with the veggies and add the remaining 1 cup of quinoa. You'll want to make sure to mix well and form into patties, 1/4 cup at a time (I used a 1/4 cup measuring cup). Heat a skillet to medium low heat and add a tablespoon of oil. Cook the patties, about 4-5 at a time, for 3-4 minutes on each side, until a golden brown crust forms. Let them cool a little before serving. This recipe makes 12 lentil walnut burger patties, and are perfect for Meatless Monday's. I like to eat them on their own, or wrapped up in Swiss Chard, but feel free to top them with your favorite condiment, if necessary. I love using Hamilton Creek Food's Just Mayo. It's a great vegan, plant-based mayo that tastes exactly like the real stuff, and it adds great flavor to the Swiss Chard and burger patties.They are equally as tasty serving them on a sprouted grain bun (for the gluten eating folks!) or gluten-free bread with your typical burger fixings (lettuce, avocado, tomato, red onion, etc.).

walnut lentil burgers, gluten-free, vegetarian, healthy, burger, healthy burger, lentil burger, recipe

Got leftovers?  Just throw them in a 250-degree oven to warm them up.

 

Ingredients

2 cups quinoa, cooked

1 1/2 cups brown or green lentils, cooked (about a 15 oz. can)

1 egg (Vegan: 1 tablespoon freshly ground flax seed and 3 tablespoons warm water)

1/4 cup raw walnuts, chopped

1 tablespoon tarragon, chopped

1 cup button mushrooms, chopped

1/2 medium onion, chopped

4 garlic cloves, diced

1/4 cup flat leaf parsley, chopped

1/2 teaspoon sea salt

2 tablespoons of coconut oil

Instructions

In a skillet, heat about a tablespoon of coconut oil. Add the walnuts, mushrooms, parsley, garlic, tarragon. Sauté for about 5 minutes.

Transfer to a large bowl. In the bowl of a food processor, process the lentils (be sure to rinse and drain them if you're using canned), 1 cup of brown rice and egg. Pulse in the food processor just enough to break up the lentils and quinoa so they start to stick together—about 20 times max. Don’t over-process.

Transfer to the bowl with the veggies and add the remaining 1 cup of brown rice. Mix well and form into patties, 1/4 cup at a time (I used a 1/4 cup measuring cup).

Heat a skillet over medium-low heat and add a tablespoon of oil. Cook the patties, about 5 at a time, for 3-4 minutes on each side. Let them cool a little before serving.

Notes

I like to eat them on their own, or wrapped up in Swiss Chard, but feel free to top them with your favorite condiment, if necessary. They are equally as tasty serving them on a sprouted grain bun or gluten-free bread with lots of toppings (lettuce, avocado, tomato, red onion, etc.).

Recipe makes 12 serving.

Zucchini Noodles With A Creamy Alfredo Sauce (Vegan/Gluten Free)

If you haven't tried zucchini noodles, take note. In the past six months, I've changed my diet quite drastically. Especially living in Costa Rica for 3 months and now in Portland. I've been eating more raw (about 90% raw) and no more lactose (I've recently learned that I have a sensitivity to dairy).

If there is one thing that I love it's zucchini, and making this tasty vegetable into noodles. It is a great alternative to grain pasta, and a great paleo substitute. Avocados are great for making sauces because they are naturally thick and creamy You can add a little heat to this dish by sprinkling in some crushed red pepper, but I prefer it nice and simple. You'll love that it is full of flavor, simple and under 10-minutes to make, and most importantly, super healthy and nutritious.

This dish is also raw. So, no cooking involved!

With A Creamy Alfredo Sauce (Vegan-Gluten Free)

What You'll Need 2 zucchini 1/2 onion 1 vine tomato, chopped 1/2 avocado Juice from 1-2 lemons Salt, to taste Black pepper, to taste 1 tablespoon Nutritional yeast (I used Minimalist Baker's Parmasean Cheese Recipe) 1 cup spinach

Tools You'll Need: Blender, Vegetable Spiralizer or Julienne Peeler.

Note: This recipe makes 1-2 servings, depending on how hungry you are. Double, tripple the recipi is you have more mouths to feed. :-)

What You'll Need To Know

Julienne or spiral slice your zucchini and place in a mixing bowl. Add a few dashes of sea salt to the zucchini and toss to coat. Next, place all of the sauce ingredients except the spinach in a food processor and blend until smooth. Save a few tomoato pieces to garnish.(Start with the juice of one lemon. If it's too thick, add the second or a little water). Taste and add additional salt and pepper if desired Mix the sauce in with the noodles, and add the spinach leaves, garnish, and serve.

Simple, right?

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

Zucchini Noodles With A Creamy Alfredo Sauce (Vegan/Gluten Free)
Recipe Type: Vegan
Cuisine: Raw, Gluten Free, Vegan
Prep time:
Total time:
Serves: 1-2
Ingredients
  • 2 zucchini
  • 1/2 onion
  • 1 vine tomato
  • 1/2 avocado
  • Juice from 1-2 lemons
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon Nutritional yeast
  • 1 cup spinach
  • <h3>What You'll Need To Know</h3>
  • Julienne or spiral slice your zucchini and place in a mixing bowl. Add a few dashes of sea salt to the zucchini and toss to coat. Next, place all of the sauce ingredients except the spinach in a food processor and blend until smooth. (Start with the juice of one lemon. If it's too thick, add the second or a little water). Taste and add additional salt and pepper if desired Mix the sauce in with the noodles, and add the spinach leaves and serve.
Instructions
  1. Julienne or spiral slice your zucchini and place in a mixing bowl. Add a few dashes of sea salt to the zucchini and toss to coat. Next, place all of the sauce ingredients except the spinach in a food processor and blend until smooth. (Start with the juice of one lemon. If it's too thick, add the second or a little water). Taste and add additional salt and pepper if desired Mix the sauce in with the noodles, and add the spinach leaves and serve.

 

Green Papaya Zucchini Collard Green Warps

Lately, I've been really big int Collard Greens. This leafy green has replaced my obsession with kale. They are very versatile, and prefect for wraps. COLLARD GREEN WARPS

If you are looking for a fresh, healthy recipe bursting with vibrant color and loads of nutrition, then you have come to the right place. This Green Papaya Zucchini Collard Green Warps recipe is so simple and full of flavor.

Collard Greens  Veggie Wrap

What You'll Need

1/4 Green Papaya 1 Zucchini 1/2 cup Cherry tomatoes, sliced 4 Collard Green Warps 1 avocado, mashed 1 carrot 1/4 cup apple cider vinegar Salt, to taste 1/2 teaspoon powder Cheyenne pepper (optional) 1 tablespoon Vegan Parma Cheese (get the recipe from Minimalist Baker)

If you don't want to make the vegan parma from scratch, you can also use Parma! Vegan Parmesan It is essentially the same thing.

What You'll Need To Know

Start by creating "noodles" with the green papaya, carrot and zucchini with a spiralizer. You can also use a cheese grater for this. In a mixing bowl, add the the green papaya, carrot, zucchini noodles, apple cider vinegar, salt and vegan parma in a a bowl. Mix together until the veggies are nicely coated and let it sit for a bit. Next, mash the avocado in a bowl using a fork.

Lay the collard leaf on a flat surface and spread a light layer of mashed avocado in the middle of the leaf. Follow with adding a layer of the veggie noodles and sliced cherry tomatoes. Sprinkle more Vegan Parma Cheese over the top then fold the collard leaf to make a wrap. Take a look at this collard wrap tutorial from Choosing Raw. This is exactly how I wrap mine. Cut in half and enjoy!

Collard Greens  Veggie Wrap

Collard Greens  Veggie Wrap

Collard Greens  Veggie Wrap

Collard Greens  Veggie Wrap

Collard Greens  Veggie Wrap

Cauliflower Couscous Bowl

Cauliflower Couscous Bowl, gluten-free, vegan, vegan recipe, gluten-free recipe, healthy recipe,  healthy cooking One of my favorite ways to prepare cauliflower is to rice it so it looks like couscous. It is a healthy and nutritious, and not to mention gluten-free.

Cauliflower Couscous Bowl, gluten-free, vegan, vegan recipe, gluten-free recipe, healthy recipe,  healthy cooking

What You'll Need

1/2 green bell pepper, chopped 1/4 onion, chopped 4 garlic cloves, minced a handful of cilantro, chopped pepper, to taste salt, to taste 1/2 cup asparagus, chopped 1/2 tablespoon cumin

Cauliflower Couscous Bowl, gluten-free, vegan, vegan recipe, gluten-free recipe, healthy recipe,  healthy cooking

You'll first want to start by cooking the onions until they are fragrant and translucent. Then, you will want to add in the bell pepper, asparagus, garlic and cilantro and cook until the asparagus are slightly tender. Add cumin, salt and pepper.

Cauliflower Couscous Bowl, gluten-free, vegan, vegan recipe, gluten-free recipe, healthy recipe,  healthy cooking

It’s amazing how the texture and the look of the cauliflower looks like real couscous when it’s “riced.” But, you’ll want to be careful not to over mix; you don’t want to puree the cauliflower at all. Once you have the “couscous” ready, toss the mix with the rest of the ingredients, but not too much so it stays fluffy.

Cauliflower Couscous Bowl
Ingredients
  • 1/2 green bell pepper, chopped
  • 1/4 onion, chopped
  • 4 garlic cloves, minced
  • a handful of cilantro, chopped
  • pepper, to taste
  • salt, to taste
  • 1/2 cup asparagus, chopped
  • 1/2 tablespoon cumin
Instructions
  1. Pulse cauliflower in a food processor until it’s “riced” and the size of couscous. Careful not to over mix, you don’t want to puree the cauliflower at all.
  2. Next, you'll want to start by cooking the onions until they are fragrant and translucent. Then, you will want to add in the bell pepper, asparagus, garlic and cilantro and cook until the asparagus are slightly tender. Add cumin, salt and pepper.
  3. Toss everything together in a bowl and enjoy.

 

Endive Salad with Cara Cara

endive salad, endives, cara cara oranges, goji berries, lemon vinaigrette, avocado, seasonal, fare, gluten-free, vegetarian  A couple of weeks ago, my friend Laura and I meet up for dinner at a newer restaurant on the Peninsula, Gusto Social Bites, featuring the culinary talents of renowned Chef George Morrone, formerly of Aqua and Fifth Floor. The menu changes seasonally, reflecting fare that in in season. The dishes are inspiring. Noshing there is what inspired this recipe--Endive Salad with Cara Cara Oranges. This recipe is simple to prepare, and a perfect salad or starter. endive salad, endives, cara cara oranges, goji berries, lemon vinaigrette, avocado, seasonal, fare, gluten-free, vegetarian

What You'll Need

2 endives 1 cara cara orange 1 avocado 1 tablespoon goji berries goat cheese crumbles salt, to taste lemon vinaigrette (learn how to make it here: basic lemon vinaigrette

endive salad, endives, cara cara oranges, goji berries, lemon vinaigrette, avocado, seasonal, fare, gluten-free, vegetarian

To make this salad, you will first want to peal off the leaves of the endives and place them in a bowl. You'll also want to peal the Cara Cara and take each individual slices apart. Place these in the same bowl as the endives, and drizzle the lemon vinaigrette over the two ingredients. By hand, mix and rub the Cara Cara and endives so that they are nicely coated. At this point I also sprinkled some salt—this will help bring out the flavors and bind the sweet and tartness together. endive salad, endives, cara cara oranges, goji berries, lemon vinaigrette, avocado, seasonal, fare, gluten-free, vegetarian  I plated the salad on a flat plate to showcase the food by lining up and stacking the endives and placing the Cara Caras near or next the endives to create a balance of each. After, I sprinkled in the avocado, followed by the goat cheese and goji berries. (My goal was to create an attractive food presentation)

endive salad, endives, cara cara oranges, goji berries, lemon vinaigrette, avocado, seasonal, fare, gluten-free, vegetarian

Endive Salad with Cara Cara
Prep time:
Cook time:
Total time:
Ingredients
  • 2 endives
  • 1 cara cara orange
  • 1 avocado
  • 1 tablespoon goji berries
  • goat cheese crumbles
  • salt, to taste
  • lemon vinaigrette
Instructions
  1. Remove the leaves of the endives and peel the Cara Cara orange, taking apart the orange pieces. Place in a bowl and drizzle with the lemon vinaigrette. Sprinkle salt and rub the leaves and orange so that they are coated evenly.
  2. Plate your leaves by lining them Up and stacking. Place the Cara Cara on the plate to create a balance of the two ingredients.
  3. Next, place the avocado evenly and sprinkle in the goat cheese and goji berries

.

Kale Cara Cara Salad with Hemp Seeds

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Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed I can't stop eating kale lately. Raw kale. We're buying four huge bunches each week, and eating every last bit. If you see me in Whole Foods, I'm the girl with a cart full of kale. (Really.) Anyway, these green juices (like my kaleaide green juice) and salads are responsible for the insane amount of kale we're eating. I've always been a kale lover--in a salad or blended up as a juice. Aside from the kale itself, we've put chopped celery, carrots and cucumber in, then we tried diced green apples, and now that we're in the peak of citrus season, chopped blood oranges or Cara Cara oranges. Cara Cara oranges...they're mildly tart, sweet and absolutely delicious. More so than any other citrus, in my opinion. We love them, especially in this kale salad.

When making this salad in the past, I've used two different dressings - one being my basic lemon vinaigrette and the other is a balsamic vinaigrette, which you can make really easily by substituting the lemon juice for balsamic vinegar (or even fig balsamic vinegar) in that recipe. Both dressings really compliment the kale and oranges.

Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed

What You'll Need

1 bunch kale (green or tuscan, preferably) 1 cara cara oranges 1 tablespoon hemp seeds lemon vinaigrette or balsamic vinaigrette 1 radish, thinly sliced goat cheese crumbles (optional)

Technically, hemp seeds are really not seeds at all. They are actually a fruit. Tiny and round, sort of like itty bitty sunflower seeds, they have a pleasing, mild and slightly nutty flavor. Unlike sunflower seeds they aren’t crunchy but instead are a bit more like sesame seeds, but even softer in texture. Hemp seeds sort of taste like pine nuts, but have an even mellower, milder flavor.

Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed

Begin by rinsing the kale and chopping it into bite-sized pieces. Slice the cara cara oranges about 1/2 inch thick, then cut the rind and pith away from each slice. Cut each slice into quarters, then toss with the kale and vinaigrette. Sprinkle in the hemp seeds and radish, and garnish with goat cheese. Serves 3-4.

Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed

If you aren't a citrus fan, then just add any fruit or veggies you like. Make sure to chop the kale into bite-sized pieces, so that you can chew them easily.

Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed

What To Love

  • This salad is full of flavor and densely packed with nutrients.
  • Hemp seeds are an incredible vegan source of biologically available and easily digested protein. For those who are allergic to soy, hemp seeds are a great vegan alternative. Hemp seeds contain all 10 essential amino acids.
  • Kale is low in calorie, high in fiber and has zero fat. It is also high in iron, Vitamin ,A, C, and K; it is also a powerful antioxidants.

 

Kale Cara Cara Salad with Hemp Seeds
Cuisine: Salad
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
  • 1 bunch kale (green or tuscan, preferably)
  • 1 cara cara oranges
  • 1 tablespoon hemp seeds
  • lemon vinaigrette or balsamic vinaigrette
  • 1 radish, thinly sliced
  • goat cheese crumbles (optional)
Instructions
  1. Begin by rinsing the kale and chopping it into bite-sized pieces.
  2. Slice the cara cara oranges about 1/2 inch thick, then cut the rind and pith away from each slice. Cut each slice into quarters, then toss with the kale and vinaigrette.
  3. Sprinkle in the hemp seeds and radish, and garnish with goat cheese. Serves 3-4.

 

Berry Vanilla with Chia Seeds Smoothie

Berry-Vanilla-Smoothie.jpg

Berry Vanilla Smoothie, gluten-free, berry vanilla, vegan, healthy recipe, recipe, smoothie recipe I love smoothies. The thing to watch out for though, is that most smoothies that you’d get at a restaurant or juice shops are loaded with unhealthy sugary additives (like ice cream or frozen yogurt) which you really don’t need to make smoothies taste good. When done right, smoothies are a great way to get a ton of nutrients without adding sugar or compromising fiber. This Berry Vanilla with Chia Seeds is one of my favorite recipes that I have been making for years. This recipe is not only healthy, it's berry delicious. You may substitute the raspberries or blackberries for any other berries or fruit. I love adding the chia seeds to this because the chia seeds provide Omega-3 Fatty Acids, fiber, and minerals.

It is extremely easy to make your own smoothies at home: all you need is a blender, a few ingredients, and 5 minutes.

Berry Vanilla Smoothie, gluten-free, berry vanilla, vegan, healthy recipe, recipe, smoothie recipe

What You'll Need

1/2 cup raspberries 1/2 cup blueberries 1/2 cup blackberries 1 tablespoon chia seeds 2 cups coconut water 12 ice cubes

If you freeze your berries ahead of time, you can omit the ice cubes.

Berry Vanilla Smoothie, gluten-free, berry vanilla, vegan, healthy recipe, recipe, smoothie recipe

You'll want to place all of the ingredients in a blender, mix and enjoy!

Berry Vanilla Smoothie, gluten-free, berry vanilla, vegan, healthy recipe, recipe, smoothie recipe

What To Love:

  • Chia seeds are rich in polyunsaturated fats, especially omega-3 fatty acids. Chia seeds' lipid profile is composed of 60 percent omega-3s, making them one of the richest plant-based sources of these fatty acids -- specifically, of alpha-linolenic acid, or ALA. The omega-3s in chia seeds can help reduce inflammation, enhance cognitive performance and reduce high cholesterol.
  • Berries in general are considered low in terms of their glycemic index (GI), making them a perfect add-in to smoothies.
Berry Vanilla Smoothie
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • 1/2 cup blackberries
  • 1 tablespoon chia seeds
  • 2 cups coconut water
  • 12 ice cubes
Instructions
  1. You'll want to place all of the ingredients in a blender, mix and enjoy!

 

Chia Seed Pudding

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CHIA SEEDS,  PUDDING,  VANILLA, CUSTARD/PUDDINGS, gluten free, vegan, vegetarian, healthy, gluten-free recipe, vegan recipe Chia seeds are quickly gaining popularity for their powerful health benefits. Rich in protein, minerals and fiber, chia seeds also contain 500% more calcium than milk and the same amount of omega-3s as wild salmon. It’s not difficult to see why chia seeds are the new super seed. I've had chia seeds in juice and coconut water (amazing!), which is what inspired this recipe: Chia Seed Pudding. This pudding is healthy enough for a morning breakfast or for an after dinner guilt-free dessert.

CHIA SEEDS,  PUDDING,  VANILLA, CUSTARD/PUDDINGS, gluten free, vegan, vegetarian, healthy, gluten-free recipe, vegan recipe

What You'll Need

1 1/2 cups (355 ml) almond milk (or your favorite flavored milk) 1/4 cup black chia seeds 1 teaspoon vanilla bean powder (or vanilla extract) 1 tablespoon raw agave syrup A pinch of salt Garnish: Raspberries (or your favorite berry)

The salt is not there for the taste of salt. A pinch of salt helps with the ionization process so the taste buds can pick up the taste of the vanilla.

CHIA SEEDS,  PUDDING,  VANILLA, CUSTARD/PUDDINGS, gluten free, vegan, vegetarian, healthy, gluten-free recipe, vegan recipe

To make this pudding, I mixed the seeds into almond milk and let the mixture set over night. The chia seeds naturally become gelatinous once in liquid. There is no heat. There are no additional thickening agents or cooking required. Truly a "raw food" recipe.

CHIA SEEDS,  PUDDING,  VANILLA, CUSTARD/PUDDINGS, gluten free, vegan, vegetarian, healthy, gluten-free recipe, vegan recipe

This pudding has a smooth vanilla note flavor that is lightly sweetened with agave, and a texture that resembles a tapioca or rice pudding.

CHIA SEEDS,  PUDDING,  VANILLA, CUSTARD/PUDDINGS, gluten free, vegan, vegetarian, healthy, gluten-free recipe, vegan recipe

Chia Seed Pudding
Cuisine: Healthy
Prep time:
Total time:
Serves: 3
Ingredients
  • 1 1/2 cups almond milk
  • 1/4 cup chia seeds
  • 1 teaspoon vanilla bean powder (or vanilla extract)
  • 1 tablespoon raw agave syrup
  • Pinch of salt
  • Garnish: Raspberries (or your favorite berry)
Instructions
  1. Mix ingredients together in small bowl. Let sit overnight, top with your favorite berries and enjoy!

 

Carrot Ginger Bisque

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipeI love soup. Warm, comfy and healing for the soul. Lately, I've been making lots of soups since winter has now arrived here in California after weeks of endless sunshine and 70 degree weather. And, there is nothing better on a soggy, rainy day than a creamy warm soup to warm the heart. Which is what sparked the idea for this soup: Carrot Ginger Bisque. A smooth bisque of carrots and sweet potatoes with mellow notes of coconut milk and a tart ginger kick is perfect for cold days. This soup is simple enough to whip up for a weeknight meal. Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe

What You'll Need

7-8 Carrots, peeled and sliced 1 Tomato 1 Medium Sweet Potato. peeled and sliced 1/2 Onion, chopped 4 Garlic cloves, diced 2 tablespoons grated fresh ginger 3 Cups water 1 tablespoon oil 1 teaspoon curry powder 1 cup coconut milk or almond milk

Salt, to taste Garnish: Toasted Coconut Chips Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe The blend of these ingredients create a velvety mouthful of flavor. The natural sweetness of the carrots and sweet potato is complemented by the tart kick of ginger and balanced by the coconut milk.

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe The only extra tools you'll need is either a blender or an immersion hand blender. When blending hot liquids remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions.

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe This soup gets its wonderfully creamy texture from purèed carrots and sweet potatoes rather than heavy cream and butter.

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe What's so good about this soup? Not your ubiquitous carrot soup, this dish possesses layers of flavor that complement its healing properties. Carrots and sweet potatoes are rich in vitamin A and beta-carotene, which helps promote vision and support a healthy immune system. They are also a good source of fiber. This soup is simple enough to whip up, making this a wonderfully nutritious beginning to a meal or a perfect lunch.

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe

Carrot Ginger Bisque
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 7-8 Carrots, peeled and sliced
  • 1 Tomato
  • 1 Medium Sweet Potato. peeled and sliced
  • 1/2 Onion, chopped
  • 4 Garlic cloves, diced
  • 2 tablespoons grated fresh ginger
  • 3 Cups water
  • 1 tablespoon oil
  • 1 cup coconut milk or almond milk
  • 1 teaspoon curry powder
  • Salt, to taste
  • Garnish: Toasted Coconut Chips
Instructions
  1. Heat oil in a large saucepan over medium-high heat. Add onions; saute 3 minutes or until tender. Add in the tomato, followed by sweet potato, carrots, ginger, and curry powder; cook 2 minutes. Add water and coconut milk; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
  2. Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.
Notes
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

 

Gluten-Free Creme of Cauliflower Soup

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cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe
cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe

After a few weeks of warm weather, it looks like winter is finally here in California. This chilly weather has me craving soup more than usual. It's no secret that I'm obsessed with soups. And if there is one vegetable that I've been enjoying this winter is Cauliflower--soups, salads, roasted. (I'll have more recipes soon!)

The other day while grocery shopping at Whole Foods, a soup caught my eye--Creme Cauliflower soup. I personally love cauliflower since it is a very non fussy vegetable, I knew I was up for the challenge once I saw that there was wheat listed in the ingredients. I headed home and decided that Cauliflower soup is what I would make for dinner. Perfect for a chilly night in.

cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe
cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe

Without a recipe, and just a few ingredients I would have to improvise. To my surprise it turned out simply delicious.

What You'll Need

1/2 yellow onion, chopped 3 shallots 6-8 garlic cloves 1 roma tomato 1 (16-ounce) Organic Cauliflower 1/2 cup white wine 1 1/2 cups unsweetened Almond Milk 1/2 teaspoon fine sea salt 1 tablespoon juice and 1 teaspoon zest from 1 lemon, divided 1/4 cup finely chopped flat-leaf parsley 1 tablespoon Safflower Oil 3 cups water 1 tablespoon rosemarry 1 teaspoon pepper Garnish: Rosemarry, Parsley leaves, Poppyseeds

I love using Safflower Oil since it's great for cooking in high heat.

cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe
cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe

This Cauliflower soup is showy enough for your next dinner party but takes less than 50 minutes from emptying the grocery tote bags to steamy sipping. The best part is that this soup has less the calories and fat.

cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe
cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe

Gluten-Free Creme of Cauliflower Soup

Prep time:

20 mins

Cook time:

30 mins

Total time:

50 mins

Serves:

50

Ingredients

  • 1/2 yellow onion, chopped
  • 3 shallots
  • 6-8 garlic cloves
  • 1 roma tomato
  • 1 (16-ounce) Organic Cauliflower
  • 1/2 cup white wine
  • 1 1/2 cups unsweetened Almond Milk
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon juice and 1 teaspoon zest from 1 lemon, divided
  • 1/4 cup finely chopped flat-leaf parsley
  • 1 tablespoon safflower oil
  • 3 cups water
  • 1 tablespoon rosemary
  • 1 teaspoon pepper
  • Garnish: Rosemary, Parsley leaves, Poppy seeds

Instructions

  1. First, you'll want to cut up the Cauliflower into small pieces and set aside. Next, you'll want to dice up half a medium onion, three shallots, and 6-8 garlic cloves.
  2. In a large tall pot, heat up a tablespoon of safflower oil on a medium heat, cooking the yellow onions, shallots, and garlic, stirring often, until softened and light golden, about 4-5 minutes.
  3. Add in the tomatoes and cook for 1-2 minutes.
  4. Stir in white wine, salt, cauliflower, parsley, rosemary and pepper and bring to a boil.
  5. Add in water and reduce heat to medium-low, cover and simmer until very tender, about 30 minutes. Working carefully, use an immersion blender or traditional blender (allowing steam to escape) to purée soup until very smooth; stir in lemon juice. In a small bowl, combine rosemary, thyme, poppy seeds and lemon zest. Pour soup into soup bowls, top with mixture and serve.

Serving size:

4

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