Kalamata Massaged Kale Salad

Massage one large bunch of kale (chopped) with 1/2 cup kalamata olives and juice, s&p, and lemon juice.

Add watermelon radish

cucumber

red pepper 

and 2 chopped anchovies 

Spirulina Mylk

2 cups almond milk

1 teaspoon spirulina powder

2 tablespoons maple syrup

1.2 teaspoon cinnamon

1 teaspoon vanilla 

pinch of sea salt

Roasted Sweet Potatoes and Raw Vegan Garlic Dip

Cube sweet potatoes.  Place them on a baking sheet and drizzle with olive oil and sea salt.  Bake at 350 until crispy on the outside and soft on the inside (about 30-45 minutes).

For your dip:

Blend

! cup cashews (soaked overnight)

1/2-1 cup olive oil

juice of 1 lemon

1 large clove of garlic

a tablespoon of fresh oregano 

a tablespoon of red wine vinegar

sea salt to taste

Spicy Thai Salad Dressing

The juice of two limes

olive oil to taste olive oil

1 tablespoon sesame oil

1 tablespoon tamari

1 pinch coconut sugar

1 tablespoon fresh ginger, minced

1⁄2 garlic clove.

Meyer Lemon Yogurt With Raspberries

1 cup plain Icelandic yogurt (unsweetened)

a drizzle of maple syrup

a sprinkle of pink sea salt

meyer lemon zest

fresh raspberries

chia seeds

Grain Free Savory Tea Cakes With Avocado Mash and Crispy Shallots

Tea Cakes:

1 cup almond flour

1 cup chickpea flour

1 egg

1 teaspoon sea salt

black pepper to taste

coat cask iron pan with olive oil and fry like pancakes.  Removes cakes and add more oil to pan.  Add one shallot sliced to oil and fry until crispy.

Avocado Mash:

One avocado

juice of one lemon

s&p to taste

Add avocado mash to each cake.  Top with Shallots.

Spicy Sesame Cucumbers

Whenever I eat at Tasty Hand-Pulled Noodle in Chinatown I try to recreate their cucumber salad.  I can never quite get it to taste the same but this version is pretty damn good.

Two English cucumbers sliced

1 tablespoon sesame seeds

1/2 cup tamari 

2 teaspoons sesame oil

1 tablespoon red pepper flakes

Juice of one lemon

1/2 table spoon fresh ginger

1 clove garlic (minced)

sea salt to taste

Baked Honey Crisp Apple Overnight Oats

In a mason jar combine:

1/2 cup rolled oats

1/2 cup unsweetened cashew milk

1 tsp cinnamon 

pinch of sea salt

maple syrup to taste

Mix, cover, and place in refrigerator overnight.

for apple topping toss one sliced Honey Crisp apple with honey, coconut oil, cinnamon, and a pinch of sea salt.  Mix and bake at 400 until apple is cooked all the way through.  Remove oats from refrigerator and top with apple mixture and coconut chips for garnish.

Salted Chocolate Chia Smoothie Bowl

In a Blender:

1 frozen banana, 1 tbsp cacao nibs, 1 tbsp chia seeds, 1 date, a splash of almond milk, and a pinch of sea salt.

Blueberry-Lemon Honey Loaf

1 1/2 cups stoneground whole wheat flour

1 tsp baking soda

1 cup honey

2 large eggs

1/2 tsp salt

2 tsp vanilla extract 

1 cup melted butter

1 tbsp lemon zest

1 cup blueberries

Preheat oven to 350 degrees.  Combine all dry ingredients (flour, baking soda, salt) in a large mixing bowl.  In a separate bowl combine all wet ingredients (honey, eggs, vanilla, butter).  Slowly pour dry ingredientsinto wet mixture.  Stir until smooth.  Add lemon zest and blueberries into mixture and pour into a greased loft pan.  Bake for about 1 hour or until top of loaf is golden brown.

Maple Banana Bread

DON'T THROW OUT YOUR OLD BROWN BANANAS THAT ARE TOO GROSS TO EAT STRAIGHT UP!  MAKE BANANA BREAD! The browner the banana, the sweeter the banana, the better it is for banana bread. This recipe is a classic without any bullshit ingredients.  what you need:

• 1/2 cup butter or coconut oil
• 2 egg
• 1/2 cup maple syrup 
• 1/2 cup coconut sugar
• 5 over ripe bananas
• 1 1/2 cups stone ground organic whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon baking today
• 1 teaspoon vanilla extract 

In one bowl combine flour, salt, and baking soda.  In separate bowl combine butter or oil with eggs, syrup, and sugar.  Whisk until smooth.  Chop 4 bananas and add to wet ingredients.  Mix thoroughly.  Add wet ingredients to dry ones.  Add vanilla and yes you guessed it... mix until smooth.  Pour badder into a greased and floured loaf pan.  Slice one banana and lay the pieces on top.  Drizzle a bit more maple syrup on top and bake at 350 for an or or until the top is slightly brown and crispy.  HOORAY!

Cara Cara Juice

Cara cara oranges are super popular right now.  They're popping up in every store in my neighborhood.  They're smaller, a bit sweeter, and a bit more mild than a regular orange... and although the ones I'm using today are orange, cara caras are usually pink on the inside (v pretty!).  Try this combo next time you break out your juicer:

• juice of 3 cara cara oranges
• 1 cup of pineapple
• half a lemon
• a bit of ginger (optional).  

Definitely cut it with seltzer for a chiller experience or add a slash of tequila or vodka for a wayyy chiller experience.

Marinated English Cucumber

Lazy pickles.  They go well with almost anything.  I eat them straight up as a snack, I put them on sandwiches, on salads, I actually got Indian take out the other night and ate these with my saag and samosas.  Put them on anything.  They're awesome.

• One large english cucumber Chopped into bite sized pieces 
• a handfull of dill
• 1 1/2 cups pickle juice or white vinegar
• juice of one lemon
• pinch sea salt
• pinch black pepper
• 1/4 cup olive oil

Put ingredients in a large mason jar and shake.  Leave in the fridge for an hour minimum and up to two days.

Rainbow Chard Salad with Shallot Dijon Vinaigrette

Chard is rich in fiber, Vitamin A and C, and a plethora of other essential nutrients.  Rainbow chard specifically is delicious and absolutely gorgeous.  Its like spinach's hot cousin (no disrespect, spinach!) with a super earthy taste but it is vibrantly colorful.  This recipe is a really great winter side dish that could work on any dinner table but I usually just mow down a whole bowl to my face for lunch.

DRESSING

• 3 shallots thinly sliced
• juice of one large lemon
• 2 table spoons apple cider vinegar
• 1/4 cup olive oil
• pinch salt
• pinch course black pepper
• one teaspoon dijon mustard
• a drizzle of maple syrup (honey works too!)

Combine ingredients in a mason jar.  Seal it and shake it.  The dressing is best when it has time to meld.  If you plan ahead and make it the day before that's ideal but not necessary. It's super delicious either way.

SALAD

Chop one bushel of chard into small pieces.  Drizzle pan with olive oil and sautee greens until slightly wilted with a dash of salt.  Meanwhile, toast about a cup of walnuts until dark brown.  Combine chard, dressing, and nuts.  Enjoy!

Paleo Chocolate Cake

Its gluten free and refined sugar free. Its crazy rich and perfectly sweet.  I use all organic ingredients for this bad boy and I encourage you to do the same!  I'm so proud of this recipe.... there's actually one cake in my fridge and one cake in my freezer right now :)

• One cup cacao powder
• One cup maple syrup
• 1/4 pound coconut oil
• One teaspoon salt
• One teaspoon vanilla extract
• 4 organic eggs
• 1/2 cup cacao chunks (add last)

Mix wet ingredients and dry ingredients in separate bowls.  Slowly add dry ingredients to bowl containing wet ingredients while stirring with a large fork or electric mixer.  When everything is mixed and smooth add your cacao chunks.  Pour mixture in a small Pyrex baking dish that has been greased with coconut oil and bake at 350 for about 25 minutes or until a knife stuck into the middle of the cake comes out clean.  Serve with any garnish.  The photo above has coconut cream, cherries, and a bit of mint.  Hooray!

Broiled Pears with Blackberries and Coconut Yogurt

Here's a sweet and simple little treat that's incredibly aromatic and very pretty to look at.  It's mild enough to make for breakfast yet elegant enough to serve for dessert and the taste has a lot of depth to it.  You're gonna love it. This recipe is for one serving. Double it if you're hangin' with a bud!

• One Bosc pear
• 2 tablespoons maple syrup
• One teaspoon apple pie spice (or just cinnamon)
• Pinch of salt
• One table spoon coconut oil
• Half cup blackberries
• One cup vegan coconut milk yogurt (buy any organic brand or make your own... recipe for that coming soon!!!) 

Coat your sliced pears with spice, syrup, salt, and coconut oil mixture and place them in a small baking dish.  Broil them until golden brown and crispy on top (also until your kitchen smells delightfully of cinnamon).

While pears are in the oven lightly muddle the berries and combine 3/4 of them with the yogurt.  Place mixture in a small serving dish.  When pears are ready let them cool for just a few minutes.  Layer the pears on top of the yogurt, add the rest of your muddled berries, and then add orange zest... and you're done!