Refresh and revive your plate with the following recipes. Stay tuned for additional recipes, recipe of the week subscription and seasonal ideas.
Kale and Quinoa Superfood Salad
Here's a great way to add more dark leafy greens to your diet. Quinoa is one of the most protein-rich ingredients we can eat, containing twice as much fiber as any other grain… in fact, quinoa is not actually a grain at all, it's a seed! Kale is a great addition to this dish, high in calcium, antioxidants and phytonutrients, dark leafy greens are known for their anti-inflammatory benefits. Be creative and add any other toppings to this salad that you happen to have or enjoy!
2 cups quinoa
4 cups mushroom broth (use dried, soaked shiitake mushrooms)
4 packed cups kale, chopped into bite-sized pieces
Juice of 3 large or 4 small lemons
½ cup chopped nuts or seeds of choice (e.g. walnuts, almonds, or sesame seeds)
2 avocados, chopped
1 cup red onion, minced
2 cups pomegranate seeds (or chopped seasonal fruit)
1. Cook the quinoa in the mushroom broth (can use rice cooker or stove). Simmer for 20-25 minutes, covered, until all of the water is absorbed.
2. In a large bowl, massage the kale with lemon juice until it reaches the softness that you like, usually about 5 minutes.
3. Fold in the cooked quinoa, then stir in most of the nuts, add the avocado in gently, then most of the pomegranate seeds. Sprinkle your
remaining nuts and pomegranate seeds on top.
White Bean and Broccoli Burgers
These white bean broccoli burgers are packed with protein, fiber, and flavor, making them perfect for any lunch or dinner. The patties are also super easy to freeze and save for another day - just wrap them individually and store in the freezer.
1 yellow onion, peeled and minced
3 cloves garlic, peeled and minced
1/2 cup finely diced broccoli
3 tablespoons tahini (or ground toasted sesame seeds)
2 (15 ounce) cans cannellini or navy beans, drained well
1 1/2 cups gluten-free quick cooking oats
1 teaspoon sea salt
1. Preheat oven to 350°F. Line a baking sheet with parchment.
2. In a large skillet over medium heat, combine onion, garlic, broccoli, and a pinch of sea salt. Sauté with a small amount of water (if needed) until veggies are soft and onions are translucent. Remove from heat, stir in tahini.
3. Add beans to a large mixing bowl, mash using a fork or potato masher. Add skillet mixture, oats, and sea salt, stirring to combine completely.
4. Using hands, form mixture into patties about 4 inches across, 3/4 inch thick.
5. Place patties on prepared baking sheet, bake at 350 °F for 25 minutes.
Sweet Potato Waffles
1 tablespoon flax meal + 2.5 tablespoons water
1½ cups old-fashioned rolled oats
¾ cup sweet potato, mashed (about 1 medium potato)
½ cup almond milk
2 tablespoons arrowroot powder
1 tablespoon baking powder
2 teaspoons vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg ½ teaspoon salt
3/4 cup nuts or seeds (cashews, almonds, or walnuts)
1/2 cup water
Pinch sea salt
1. In a small bowl, add flax meal and water. Set aside for 10-15 minutes.
2. Preheat waffle iron; lightly brush with coconut oil, or spray with non-stick spray.
3. In a blender or food processor, grind oats into flour-like consistency. Add flax mixture, sweet potato, almond milk, 2 tablespoons arrowroot, 2 teaspoons vanilla, cinnamon, and salt. Blend until smooth.
4. Pour batter into the waffle iron. Cook each waffle for 8-10 minutes, until it is your desired crispiness. Repeat 1-2 more times, depending on the size of your waffles.
5. While the waffles are cooking, add blueberries, 1 teaspoon tapioca starch, 1 teaspoon vanilla, and ⅓ cup water to a small saucepan. Bring to a boil; reduce heat to low and simmer for 5-7 minutes, stirring constantly, until a thick sauce forms. Lightly mash the blueberries to incorporate them into the sauce; add more water if necessary.
6. Serve waffles warm with non-dairy yogurt, coconut whipped cream, nuts, maple syrup, or other topping of choice!
Cauliflower Tacos with Avocado Cilantro Sauce
One of the best taco creations ever made - introducing spicy cauliflower tacos with a creamy, avocado cilantro sauce on top. Not only does one serving of cauliflower give you 77% of your daily dose of Vitamin C, it also is a great source of manganese, vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, and potassium.
½ cup brown rice flour (or your favorite whole-grain flour)
¾ cup unsweetened non-dairy milk, divided
1½ teaspoons onion powder, divided
1 teaspoon garlic powder
½ teaspoon salt, divided
½ teaspoon pepper, divided
1 medium head of cauliflower
¼ - ½ cup of your favorite hot sauce (omit if sensitive to nightshade
½ ripe avocado
½ cup cilantro, chopped
½ lime, juiced
½ teaspoon garlic, minced (about 1 clove)
6-8 tortillas (I used sprouted grain tortillas)
Toppings: red cabbage, chopped cilantro, lime wedges, jalapeno slice
1. Preheat oven to 425 degrees Fahrenheit. Lightly grease a baking sheet with cooking spray, or use parchment paper.
2. In a large bowl, add flour, ½ cup non-dairy milk, 1 teaspoon onion powder, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper. Whisk to
3. Remove the leaves and stem of the cauliflower and break it up into bite-size florets. Add the cauliflower to the flour mixture and toss until
evenly coated. Spread the florets in an even layer on the baking sheet.
4. Bake at 425 for 30 minutes, then remove. Pour the hot sauce over the cauliflower, toss until evenly coated, then bake for 10 minutes.
5. To make the sauce, add avocado, cilantro, lime juice, garlic, ¼ cup milk, ½ teaspoon onion powder, ¼ teaspoon salt, and ¼ teaspoon pepper to a blender, food processor, or use hand blender. Blend until smooth.
6. Assemble the tacos by adding a scoop of cauliflower onto each tortilla. Drizzle with avocado cilantro sauce and any add optional toppings you like (e.g. chopped green onions, grilled onions, slivered cabbage, salsa,
beans, or rice)
Lemon Berry Cheeze Cake
Enjoy this tangy lemon cake for a festive feast, for Flag Day, Father's Day, or for any good reason!
1 cup raw nut of choice (cashews, macadamia nuts, blanched almonds, or walnuts)
1 cup coconut cream (the hardened portion at the top of full fat coconut milk)
2 tablespoon arrowroot or kudzu
2 large lemons, juiced and zested
Pinch sea salt
1/4 cup (60 ml) maple syrup, to taste
1 cup rolled oats
2 cups toasted nuts of choice
1/4 teaspoon sea salt
4-5 dates, pits removed
1. Add raw nuts to a mixing bowl and cover with boiling hot water for 1 hour, then drain thoroughly.
2. In the meantime, line an 8x8 inch baking dish with parchment paper. Add oats, toasted nuts, sea salt, and dates to a high speed blender or food processor, and mix on high until a dough-like consistency is formed.
3. Squeeze the mixture between two fingers and see if it sticks together like dough, instead of it crumbling. If too dry, blend a bit more.
4. Transfer mixture to parchment-lined baking sheet or pyrex baking dish, and spread evenly. 5. Then place parchment paper on top and use a flat-bottomed object or your fingers to press crust down firmly until it's evenly distributed and well-packed.
6. Preheat oven to 375 degrees. Toast crust in oven for 10 minutes, then remove from oven.
7. Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup.
8. Mix on high until very creamy and smooth. Taste and adjust flavor as needed. It should be very lemony, and not overly sweet.
9. Pour filling over the nut crust and spread into an even layer. Tap on counter to remove any air bubbles.
10. Bake for 20-23 minutes or until the edges look very slightly dry and the center appears soft, but not liquid-y.
11. Let cool for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) - at least 2 hours, preferably overnight.
12. To serve, slice fresh strawberries and place blueberries and strawberries in a design over the top. Serve and enjoy!