1 Cup Almond Milk (Preferably Homemade OR Original Unsweetened)
1 tbsp Raw Cacao Powder (raw cocoa powder, found any any health food store)
1 tbsp Raw Local Honey or Maple Syrup
2 tbsp Chia Seeds
A few drops of vanilla
Pinch of Sea Salt
Blend ingredients together well. Pour into a nice glass and let sit in refrigerator for 15 minutes. The chia seeds will absorb the milk and transform into a delicious and super health pudding! Great as a snack or a post-dinner treat. I also love to quadruple the recipe and pour into four 8-oz mason jars to keep in the fridge for a grab-and-go snack!
My good friend James made this for me for me once and I have been hooked ever since. Shakshuka originated in Tunisia and is now a beloved staple across Northern Africa and Israel. Eggs are my go-to for a lazy dinner, but by making them in this beautiful way, it does not feel lazy at all. Just easy, and delicious. Try it!
3 cloves garlic, minced
1 tbsp harissa powder or 2 tbsp paste
1 tsp cumin
1 28-oz can of Diced Tomatoes (I use San Marzanos which I love)
3 Red Bell Peppers, diced
3 cloves garlic
5 cage free, organic eggs
optional: I prefer this with a good baguette, but it is also delicious without if you are trying to minimize your bread!
optional: high quality feta cheese
Over medium heat, in a either a medium frying pan with higher sides or a large frying pan, add 2 tbsp olive oil and garlic and sautee for a minute or two. Add the spices and stir well, then add the red bell peppers. Continue to stir well so that...
Put the walnuts in a food processor with the blade in place, and process until chunky. Scrape the ground nuts into a bowl, and mix in the cumin, coriander, chili powder, and cayenne. Add the tamari and mix again. You now have your taco 'meat'!
On a plate of salad greens, sprinkle 2 tbsp of the taco 'meat' and add a handful of halved cherry tomatoes, 1/4-1/2 of an avocado, a few tablespoons of salsa, a squeeze of lime, some freshly ground pepper, and a sprinkle of nutritional yeast for a cheesy addition if you prefer.
If you are on the go, you can also make Burritos and wrap the ingredients above in a collard leaf. Also very delicious!
This broccoli is inspired by the broccoli from one of my favorite restaurants in Seattle. It was love at first bite. Enjoy!
1 head of broccoli, cut into florets
1.5 tablespoons of olive oil, divided
4 garlic cloves, minced
crushed red pepper
Preheat oven to 450. Toss broccoli in 3 tablespoons of oil in a large bowl to coat. Sprinkle with salt and pepper and transfer to a rimmed baking sheet. Roast 15 minutes. While it cooks, stir remaining 1/2 tablespoon oil, garlic, and red pepper in a small bowl. Drizzle garlic mixture over broccoli, toss to coat, and roast again until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper, and serve immediately.
1/2 tbsp raw honey or 1/2 dropper of liquid stevia
2 zucchini, julienned
6 carrots, julienned
1 package of Kelp Noodles
First, set your kelp noodles in a bowl of hot water. Then, mix together your dressing and set aside. After julienning your veggies, steam them however you prefer (I use a bamboo steamer). When the veggie noodles are tender, remove from heat. Drain your kelp noodles, squeezing out excess moisture with a paper towel, and place in a dry bowl. Add your cooked veggie noodles and dressing and toss well to combine. Top with a little extra cilantro and enjoy!
These are supposed to be a cookie, but they taste more like muffin tops to me because of the delicious cakey consistency of baked coconut flour.
1/3 cup coconut flour
1/4 cup coconut oil, melted
1/4 cup pure maple syrup
1 tsp vanilla extract
1/4 tsp sea salt
1/3 cup dark chocolate chips
Preheat oven to 350. Mix all ingredients (minus the chocolate chips) together in a medium bowl until well combined. It will seem runny at first, but the coconut flour will absorb the moisture and the batter will thicken as you stir. Fold in chocolate chips.
Spoon mixture onto greased or lined cookie sheet, and press the dough down into more of a cookie shape, as they will not melt down! Bake for 12-14 minutes, and allow to cool for 10 before enjoying.
Steam the brussels sprouts for 8 minutes. Once they are cool enough to handle, thinly slice them about 1/8 inch thick. (If you have a new food processor, you can use the slicing disk if yours came with one! Saves a LOT of time.)
Heat the oil in a large frying pan over high heat. Add the brussels sprouts and a pinch of salt and cook, stirring now and then, until their edges have started to brown. Remove the sprouts to a serving bowl, and squeeze the half lemon over them and add the sriracha and fish sauce. Stir well to coat and serve immediately!
** For a truly mind-blowing brussels sprout experience, top with a runny-yolked-fried egg. You're welcome.
1/4 cup good parmesan (or pecorino romano if you prefer to use non-cow dairy)
After cutting the zucchini into matchsticks, place it in a colander and set in the sink. Toss with 1 teaspoon salt. Let it sit 10 minutes, then squeeze well with paper towels to remove as much excess moisture as possible (do not rinse).
Toast almonds in a medium dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate and let cool.
Heat olive oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add zucchini and cook, tossing occasionally, until cooked, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds. Enjoy!
My mom has one way of cooking pretty much everything she makes, and it is what my Abuela taught her when she left for college. Sofrito means different things to different Latin American countries, but for Colombia, (I can hear my mom's words in my head) Cebolla, Cebollin, y Tomate-- onion, green onion, and tomato. Along with copious amounts of Cilantro of course. I threw these favorite flavors of mine together into my guac, and I am often told that it is the best guacamole that the taster has ever had. It is that good.
3 green onions
large handful of cherry tomatoes, cut lengthwise and then thinly sliced into half moons
as much cilantro as your heart desires, for me it is 1/3-1/2 cup, chopped
1-2 tbsp minced jalapeno
4 cloves garlic
2 tbsp lime juice
salt and pepper to taste
Mash avocados and add everything together. Taste and adjust salt, pepper, and lime as needed.