Decadent Truffles

  • 3/4 cup Raw, Local HoneyImage
  • 1/2 cup Organic Coconut Oil
  • 1 cup Finely Shredded Coconut 
  • 2 cups Raw Cacao
  • (Optional: a big pinch of Celtic Sea Salt)

Blend together the honey and coconut oil first. Once it has mixed, add the coconut and cacao and blend until well combined. Place blender in the refrigerator to allow the mixture to cool, and then remove. Scoop out the mixture with a spoon, roll it into balls, then rolling them into some extra cacao (my favorite!) or coconut flakes, and place on a lined sheet and into the refrigerator to cool. After an hour or so, you can transport them into a container to store in the refrigerator. 

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Roasted Root Veggie & Goat Cheese Salad

This salad tastes so good it seems sinful! The way the flavors of the sweet root vegetables come together with the creamy goat cheese over the bitter greens is amazing. Try this for a clear example that healthy eating can feel indulgent!

  • Root Vegetables, I use carrots, parsnip, turnip, and rutabaga, you can also add yamsImage
  • Small White Onion
  • Goat Cheese
  • Olive Oil
  • Honey
  • Fresh Sage (or dried)
  • Dried Parsley
  • Apple Cider Vinegar
  • 1 Package of Arugula

Preheat oven to 400. Peel all of your veggies and chop into 1 inch chunks. Place in a bowl and then separately, in a small cup, whisk together 2 tbsp Olive Oil, 1 tbsp Local Honey, 1 tsp fresh, minced sage, salt and pepper. Pour the mixture over your veggies and mix well, then spreading them across a cookie sheet. Place in the oven and cook for 45 minutes, mixing/flipping the veggies half way through. Once they are done, remove to cool slightly. In a small cup, whisk together the dressing of olive oil, apple cider vinegar, parsley, salt, and pepper. Arrange a nice bed of arugula and top with your veggie mix. Top with your crumbled goat cheese and dressing and enjoy! 

Chipotle Sweet Potato Soup

  • 2 tbsp Extra Virgin Olive OilImage
  • 1 Large Red Onion, finely diced
  • 4 cloves of Garlic, finely minced
  • 5 springs of cilantro
  • 3/4 tsp Cumin
  • Sea Salt
  • Chipotle Peppers in Adobo Sauce — 1-2 peppers, chopped, 1 tbsp sauce
  • 2 Sweet Potatoes, peeled and diced
  • 6 cups Chicken or Vegetable Broth

Heat oil in a large pot over medium heat. Add onion, garlic, cilantro, cumin, and a big pinch of salt and cook until softened but not browned, stirring occasionally. Add chipotle and sweet potatoes and stir to combine, then adding the chicken or veggie stock. Turn up the heat to high and once the soup comes to a boil, lower to a simmer and cook until sweet potatoes are soft, about 30 minutes. Remove the cilantro and puree the soup either in a powerful blender or with an immersion blender.

Pumpkin Chocolate Chip Blondies

(From the wonderful elanaspantry.com)Paleo-Pumpkin-Bars6450

  • 1/3 cup Coconut Flour
  • 1/4 tsp Sea Salt
  • 1/2 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 4 Eggs
  • 1 cup fresh roasted pumpkin (will not work with canned pumpkin)
  • 1/3 cup good quality honey
  • 1/4 cup Coconut Oil
  • 1/2 cup Chocolate Chunks/Chips

Preheat oven to 350. In a food processor, combine coconut flour, salt, baking soda, and cinnamon. Pulse in eggs, pumpkin, honey and oil until well combined. Stir in chocolate chips by hand. Pour into an 8 x 8 inch baking dish. Bake for 30 minutes or until a knife can be inserted and removed with no batter sticking to it. Cool and serve.

Quinoa, Squash, Avocado & Microgreen Timbale Stacks

(From ‘The Beauty Detox Foods’ by Kimberly Snyder)Quinoa_Squash_Avocado_and_Microgreen_Timbale_Stacks-624x416_grande

  • 2 cups butternut squash, peeled and cubed
  • 2 tsp coconut oil
  • 1/2 tbsp dried rosemary, crushed
  • sea salt
  • freshly ground black pepper
  • 1 cup quinoa, soaked overnight and rinsed well
  • 2 cups low sodium vegetable broth
  • 1.5 tbsp lime juice
  • 2.5 tbsp minced fresh parsley
  • 1 tsp minced fresh basil
  • 1/4 cup finely minced purple cabbage
  • 1 large or 2 small avocados, diced
  • several handfuls of microgreens or clover sprouts, to top

Preheat oven to 375F and grease a baking sheet with coconut oil. Toss the cubed squash with the coconut oil, rosemary, sea salt and pepper to taste. Bake for 20 minutes, then stir and bake for another 20 minutes.

Meanwhile, cook the quinoa in the vegetable broth for about 12 minutes, or until soft and fluffy. Add to a mixing bow land mix in the lime juice, parsley, basil, and cabbage. Season with a bit of sea salt and pepper, to your taste. Set aside.

Assemble timbales. Take an 8 ounce ramekin, and grease lightly with coconut oil. Use one-third of the squash and pack in gently. Next add one third of the diced avocado, and then push one third of the quinoa mixture down into them. Press down again.

Gently flip the ramekin upside down onto a plate. Repeat the drill three times. Top each ramekin mixture with a generous portion of microgreens or clover sprouts, arranged in a beautiful way.

Anchovy & Lemon Dressing

(From ‘It’s All Good’ by Gwyneth Paltrow & Julia Turshen)unnamed

  • 8 olive oil-packed anchovies
  • 5 tbsp lemon juice
  • 3/4 cup extra virgin olive oil
  • sea salt
  • freshly ground black pepper

Combine the anchovies and lemon juice in a powerful blender and blitz until totally combined. With the machine running, slowly add the olive oil. Season to taste with salt and pepper. This dressing is so wonderful over arugula or any bitter green, but my favorite way is poured over sauteed brussels sprouts!

Salmon Burgers with Pickled Ginger & Cilantro

(From ‘It’s All Good’ by Gwyneth Paltrow & Julia Turshen)

  • 1 pound salmon fillet, skin discarded, cut into 1 inch cubes
    salmon-burgers-3
  • 2 tbsp drained pickled ginger
  • 1/2 small red onion, roughly chopped
  • 1/3 cup cilantro leaves
  • 2 tsp soy sauce (or tamari for gluten-free)
  • 2 tsp toasted sesame oil
  • 1 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp coconut oil
  • Sriracha Mayo

Place salmon on a sheet pan or a plate and stick it in the freezer for 15 minutes, just until it gets very cold but isn’t frozen solid. While you’re at it, place the bowl and blade from your food processor in the freezer too. Blitz the ice cold salmon in 2 batches, using your ice-cold food processor blade, until completely minced but not a paste (pulse each batch for a second or 2 about half a dozen times). The cold temperature helps you grind the salmon evenly without its turning into a paste or, worse, starting to cook from an overheated machine.

Place the ground salmon in a large mixing bowl. Put the pickled ginger, red onion, cilantro, soy sauce, sesame oil, salt and pepper in the food processor’s bowl and pulse the mixture until it’s very finely chopped. Add these aromatics to the salmon and use a rubber spatula or your hands to thoroughly combine. Form the mixture into 4 patties. At this point, it’s ideal to refrigerate the burgers for at least 1 hour or as long as overnight, to really get the flavors into the salmon, but they’ll still be A-OK if you don’t have that extra time.

When you’re ready to cook, heat a grill or grill pan over medium-high heat. Rub the burgers with the coconut oil and cook until browned and firm to the touch, about 5 minutes per side. Serve with the Sriracha Mayo.

Grilled Salmon with Grilled Lemon Vinaigrette

(From ‘It’s All Good’ by Gwyneth Paltrow & Julia Turshen)Screen Shot 2013-09-26 at 9.23.46 PM

  • Four 6-ounce fillets of salmon
  • 2 tbsp extra virgin olive oil plus 1/2 cup for the vinaigrette
  • sea salt
  • 2 lemons, halved
  • 2 tbsp finely chopped Italian Parsley
  • 2 tbsp finely sliced chives
  • Freshly ground black pepper

Heat a grill or grill pan over high heat. Coat the fish with the 2 tbsp olive oil and sprinkle with salt. Grill until firm to the touch and nicely browned, about 4 minutes on each side, depending on the thickness. Be sure to grill the lemons at the same time for the vinaigrette! Grill them alongside the salmon, cut side down, until they’re softened and just beginning to char. Transfer the salmon to a serving platter and let it rest while you prepare the vinaigrette. Squeeze the grilled lemons into a bowl (they should yield about 1/3 cup smoky, slightly sweet juice). Whisk in the 1/2 cup olive oil, stir in the herbs, and season to taste with salt and pepper. Pour the vinaigrette over the salmon and serve immediately.

Sriracha Brussels Sprouts

  • 4 cups Brussels Sprouts, trimmedP1020558
  • 3 tbsp Coconut Oil
  • Sea Salt
  • 1/2 Lemon
  • 2 tsp Sriracha
  • 1/2 tsp Fish Sauce

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!