Category Archives: Recipes

Smashed Purple Potatoes

Vegan Gluten Free Paleo

The purple pigments (called anthocyanins) in these potatoes are not that common, so we love to get it in however we can! Purple potatoes contain four times the antioxidants of regular potatoes. They are also rich in chlorogenic acid, which has been shown to reduce blood pressure and may help to prevent blood clots and thrombosis.

  • 2½ lb blue potatoes
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1 Tbsp fresh rosemary, chopped
  • 2 Tbsp olive oil (plus extra to oil the baking sheet)
  • 2 Tbsp chopped chives (for garnish, optional)

Preheat oven to 450. Bring a large pot of water to boil. Once water is boiling, carefully add the potatoes. Cook until potatoes can be easily pierced with a fork (approximately 20 to 30 minutes). Drain the potatoes and return pot to burner to remove excess moisture. Place whole potatoes on an oiled, rimmed baking sheet. Use a spatula to smash the potatoes a bit. Drizzle with oil, and add salt, pepper and rosemary. Bake until crispy on the outside (approximately 15 to 20 minutes). Garnish with chives. 

Cranberry Sauce

Vegan Paleo Gluten Free

Homemade cranberry sauce is so much better than that suspicious looking canned stuff. We also improve upon most other homemade sauce recipes by replacing empty calorie white sugar with unprocessed sugar that retains many of its nutrients. If you can’t find sucanat or coconut sugar, you can use another sugar of your choice.Try to get organic cranberries, as the conventional ones are heavily sprayed with pesticides.

  • 1 cup sucanat or coconut sugar
  • 1 cup water
  • 1, 12-oz bag organic cranberries
  • Zest of one orange
  • ½ tsp cardamom
  • Pinch cinnamon
  • Pinch cloves

Heat sucanat and water over medium heat until sugar has dissolved (a couple minutes). Add cranberries and stir. Cook cranberries in water mixture until cranberries pop (about 10 minutes). Remove from heat, add orange zest and cardamom. It is wonderful warm but when chilled, the pectin from the cranberries creates a jelly texture.

Quinoa Stuffed Squash

Vegan Gluten Free (and some Paleo people will eat quinoa)

We upgraded the usual stuffed squash filling with the superfood quinoa, a whole pseudo-grain rich in protein and minerals. We also swapped the butter with metabolism-friendly coconut oil (a bonus for your vegan guests) and opted for maple syrup, a whole food sweetener, to blend the flavors. If you can’t find a Blue Hubbard squash, 2 acorn squashes will work just fine.

For the squash:

  • 1 Baby Blue Hubbard Squash (or substitute 2 acorn squashes)
  • 2 Tbsp coconut oil
  • 2 Tbsp maple syrup
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 1 tsp sea salt
  • ¼ cup dried cranberries

For the quinoa:

  • 1 cup tri color quinoa, rinsed
  • 2 Tbsp extra virgin olive oil
  • 1 tsp cinnamon
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 2 cups water or broth
  • ¼ cup fresh cranberries
  • ¼ cup walnuts, toasted, chopped
  • ½ cup fresh parsley, chopped

Preheat oven to 400 degrees. Slice squash in half. Place cut side up in large baking dish with ¼ inch of water in the bottom. Add oil, syrup, spices and salt and rub into the squash. Cover with foil and bake for 50 minutes. Sprinkle cranberries on top and bake 10 minutes more, uncovered.

While squash is baking, prepare quinoa. Warm oil in a skillet, and add quinoa. Toss the quinoa to coat in oil and lightly toast it.  Add spices, and toss to coat. Add water or broth and cranberries. Cook 20 to 25 minutes. Remove from heat, and add walnuts and fresh parsley.

 

Festivus Rice

Vegan Gluten Free

This vegetable laden wild rice is delicious and satisfying with its many complementary flavors.

  • 2 cups vegetable broth or water
  • 1 cup wild rice
  • 2 Tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 1 apple, diced
  • 2 ribs celery, diced
  • 1 tsp dried thyme
  • 2 cloves garlic, minced or pressed
  • Sea salt
  • 1 lemon wedge
  • ½ cup dried cranberries
  • ½ cup roasted, salted, shelled pistachios
  • 1 Tbsp balsamic vinegar

Prepare the wild rice according to package directions. If you don’t have directions, boil the rice with 2 cups of broth, covered, for 45 minutes. Remove from heat, and allow to steam for 10 minutes with the cover on. Then fluff with a fork. If there is any remaining water in the rice, just drain it off.

While the rice is cooking, heat the olive oil in a large pan over medium heat. Sauté the diced onion, apple, and carrot until the onion in soft. Add the celery, thyme, garlic, and a teaspoon of salt, and sauté for a couple more minutes. Squeeze the lemon juice over the mixture. Add the cranberries, pistachios, rice, and vinegar. Stir to incorporate. Heat through. Taste and adjust seasonings if necessary.

Roasted Root Vegetables

Vegan Paleo Gluten Free

The dill adds a flavorful twist to this classic, and also helps to stimulate digestion!

  • 3 cups parsnips, ½-inch dice
  • 3 cups carrots, ½-inch dice
  • 1 medium rutabaga or turnip, ½-inch dice
  • 1 medium red beet, ½-inch dice
  • ¼ cup olive oil
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 Tbsp fresh dill, chopped
  • Juice of one lemon

Preheat oven to 400 degrees while you cut the vegetables. Place vegetables into 9×13 baking pan. Add oil, salt, and pepper to the prepared vegetables. Massage ingredients into vegetables Bake vegetables until golden (approximately 1 hour), turning vegetables every 15 minutes. Remove from oven. Stir in dill and lemon juice.

 

 

 

Roasted Brussels Sprouts with Balsamic Reduction

Roasted Brussels Sprouts

Vegan Paleo Gluten Free

Roasting lends such a delectable sweetness to vegetables, and works especially well with Brussels sprouts. The outer leaves get browned and crispy. Plain, they are almost like healthy candy, but drizzled with the balsamic reduction, they are divine!

  • 2 cups Brussels sprouts, rinsed and ends removed
  • 2 Tbsp extra virgin olive oil
  • 1 tsp sea salt
  • ½ tsp black pepper

Preheat oven to 400 degrees. Cut Brussels sprouts in half lengthwise. Massage oil into the nooks and crannies of the sprout. Sprinkle with salt and pepper. Roast for 30 to 35 minutes turning once or twice during the roasting time. While sprouts are roasting, prepare balsamic reduction (recipe below). Remove sprouts from oven and drizzle with balsamic reduction.

Balsamic Reduction

  • 1 cup balsamic vinegar
  • 1 Tbsp maple syrup (optional)
  • ½ tsp sea salt

Turn on the oven vent or open a window. Place vinegar and optional maple syrup in heavy saucepan. Bring to a boil, reduce to simmer, and cook until reduced by half (about 15 minutes). Stir in salt and allow to cool.

 

Autumn Butternut Squash Soup

Vegan Paleo Gluten Free

This is a perfect fall soup, with squash, pears, and root vegetables all in season. The ginger is warming for chilly days. So many flavors to please your palate, and not too filling before your big meal.

  • 2 Tbsp extra virgin olive oil
  • 1 cup peeled and diced onion
  • 1 stalk celery, diced
  • 1 small carrot, peeled and diced
  • 2 cloves garlic, minced or crushed
  • 1 tsp peeled minced fresh ginger
  • 2 Anjou pears
  • 2 small butternut squash, peeled, seeded, and diced (about 3 cups)
  • 5 cups vegetable stock
  • Juice from 1 orange
  • Juice from 1/2 lemon
  • Sea salt, to taste

In a large saucepan, heat the olive oil over medium heat. Add the onion, celery, and carrot, and sauté for 2 to 3 minutes, or until the onion is translucent. Add the garlic and ginger and sauté for 1 minute longer, stirring constantly.

Peel and dice one pear. Add to the pan with the squash and stock, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the squash is tender. Transfer half of the soup to a blender and puree until smooth. Pour back into the saucepan with the un-pureed mixture. Peel and dice second pear and add to pot. Add the orange juice, lemon juice, and 1/2 teaspoon salt. Stir and gently warm without boiling. Taste and add more salt if necessary.

Vegan Cheddar Cheese Spread

Italian herb flatbread crackers with bacon cheddar cheese spread on a rustic wooden surface

If you’re having a cheese craving, but don’t want all the negative side effects of dairy, try this sumptuous vegan cheddar cheese!

Ingredients

1½ cups raw cashew pieces, soaked in water overnight, drained and rinsed
2 Tbsp sun dried tomatoes in oil (try to drain the oil a bit from the tomato pieces)
¼ cup nutritional yeast
1 Tbsp dry sherry (optional)
1 heaping Tbsp mellow white miso
1 Tbsp raw apple cider vinegar
1 tsp sea salt
1 tsp onion powder
½ tsp dry ground mustard powder
½ tsp smoked paprika
¼ tsp turmeric
dash cayenne pepper
½ cup organic coconut oil, warmed until liquified

Instructions

Place the soaked cashews, sun dried tomatoes, nutritional yeast, dry sherry, miso, apple cider vinegar, sea salt, onion powder, mustard powder, smoked paprika, turmeric, cayenne, and coconut oil in a food processor or high-speed blender and pulse until the mixture starts to form a paste, scraping down the sides as necessary.

Process until the mixture is completely smooth. If your food processor or blender is struggling to blend the mixture, add purified water, one tablespoon at a time to help it to keep turning over (to a maximum of three tablespoons of water).

Scrape the soft cheese into a container. Cover and refrigerate for 6 hours or until the cheese is firm. You can then spread the cheese onto healthy crackers for a satisfying snack! We like Flackers, Mary’s Gone Crackers, and brown rice crackers.

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Chai Tea

Masala tea with spices.National indian traditional beverage with tea, milk and spices.

This is SO much yummier than the chai tea bags or concentrate available in stores. The amounts are approximate, so don’t worry about counting out the herbs. It makes your house smell wonderful!

Ingredients

8 cups filtered water
1 inch ginger, peeled and sliced
1 stick cinnamon
20 cardamom pods, crushed with a mortar and pestle
½ tsp fennel seed
20 cloves
2 bags oolong or rooibos tea
1 Tbsp raw organic honey (omit for Level 1)
¼ cup unsweetened almond milk (optional)

Instructions

Add water and spices to a saucepan. Bring to a boil, and simmer for 10-15 minutes. Add in teabags (with paper tags removed). Allow to steep 5 minutes. Strain out the spices and tea. Pour in to a mug. You can add almond milk and raw organic honey if you like.

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Lentil Salad

This fiber, protein, and nutrient rich salad is so easy to prepare, and totally addictive!

Ingredients

1 cup red lentils, soaked overnight, drained, and rinsed
1 onion, chopped
1 tomato, chopped
1 cucumber, peeled and chopped
¼ cup extra virgin olive oil
⅛ cup raw apple cider vinegar (such as Bragg’s, found in health food section)
Freshly squeezed lemon juice
Sea salt, to taste
1 head romaine lettuce

Instructions

Mix the lentils, onion, tomato, cucumber in a medium bowl. Pour the oil and vinegar over the salad and mix well. Season with sea salt and a squeeze of lemon. Toss again. Let marinate in refrigerator for a few hours. Chop the romaine, and arrange on a plate. Top with the marinated lentil mixture.

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