Curly Beet and Sweet Potato Salad

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Who wouldn’t want to eat this colourful and fun salad?  The bonus, it is deliciously jam packed with nutrients from eating these veggies in their raw form.

Salad:

2 large sweet potatoes

1 bunch red beets (3-4)

4 green onions (sliced)

1/2 cup pumpkin or sunflower seeds

 

Garlic-Lime Vinaigrette:

1/3 cup olive oil

1/4 cup fresh lime juice

1 clove garlic minced

2 tbsp. maple syrup

sea salt and pepper

  • Mix all ingredients for vinaigrette in a jar and shake up until well mixed.  Store in fridge until ready to use.
  • Peel the sweet potatoes and beets.  Using your veggie spiralizer, process into separate bowls  (NOTE:  if you do not have a veggie spiralizer you could use a julienne peeler or a regular veggie peeler and slice into strips)
  • Pour 1/2 the dressing in the bowl with the sweet potato and the other 1/2 in the bowl with the beets.  Allow this to marinade for and 1-2 hours, or even overnight.
  • Right before serving, add the beet ribbons and the sweet potato ribbons together.  Do not over stir, the beet juice will turn everything pink!
  • Slice green onions diagonally and add this to the salad along with seeds.

 

Chocolate Covered Cherry Smoothie

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1 cup coconut or almond Milk

1/2 cup ice cubes

1 handful fresh spinach leaves

1 cup frozen cherries

1/2 banana or avocado

1 medjool date (optional depending on how sweet you would like it)

1 tbsp. raw cacao powder

1/2 tsp maca powder (optional)

1 tsp vanilla extract

1 tbsp. hemp seeds

  • Blend and enjoy!

 

Mint Chip Smoothie

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1 cup almond milk or coconut milk

1/2 avocado or banana,  frozen

2 handfuls spinach leaves

2 medjool dates, pitted

1 tsp vanilla extract

1 tbsp hemp seeds

1 – 2 drops peppermint essential oil, food grade

1 tbsp cacao nibs

1 tbsp cacao powder (optional)

  • Add all ingredients into blender except for the cacao nibs, add those in the last 10 seconds of processing
  • Enjoy!

 

 

 

Curry Powder

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3 tbsp coriander seeds

2 tbsp cumin seeds

2 tbsp turmeric

1 tbsp mustard seeds

2 1/2 tsp fennel seeds

8 whole cloves

1 1/2 tsp ground ginger

1 1/2 tsp black peppercorns

1/4 tsp ground nutmeg

1/4 tsp cayenne

  • Preheat oven to 250F
  • In a bowl, combine all ingredients
  • Spread out on a pan and toast for 20 minutes on middle rack.  Check often, you don’t want spices to burn
  • Let cool to room temperature
  • Grind spice mixture in batches with a spice grinder or coffee grinder and strain through a sieve into a bowl
  • The curry powder will keep six months in a tightly sealed jar in a cool, dark place

Pumpkin Pie Smoothie

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Pumpkin Pie Smoothie

1 cup almond milk

1/2 banana (frozen)

1/4-1/2 small zucchini (about 1/2 cup)

1/2 cup pumpkin puree – homemade or canned organic

1-2 medjool dates (depending on how sweet you like)

1 tsp vanilla extract

1 tbsp. sesame seeds

1/2 tbsp. maca powder (optional)

1 tsp pumpkin pie spice or 1 tsp blend of cinnamon, nutmeg, ginger

  • Blend and enjoy!

Second Chance Croutons

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Second Chance Croutons

3-4 pieces of stale bread, cut into 1/2 inch squares

2 cloves garlic, minced

1 tbsp dry oregano

2-3 tbsp olive oil

  • In a bowl toss together bread, olive oil, garlic and oregano
  • Transfer to a pan and on medium heat and stir occasionally to avoid burning
  • Once evenly toasted, remove from heat

Tropical Green Smoothie

Tropical Smoothie
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Ingredients:

  • 1 cup water or coconut water
  • 1 orange, peeled
  • 1 frozen banana or ½ avocado
  • 1 cup fresh spinach
  • 2 stalks celery
  • ¾ cup frozen mango
  • 1 tsp vanilla extract
  • 1 tbsp hemp seeds
  • 1 tsp coconut oil

Directions:

  1. Put all ingredients in a blender
  2. Blend
  3. Enjoy!

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp
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Strawberry Rhubarb Filling:

  • 3 cups strawberries, sliced
  • 3 cups Rhubarb, sliced
  • ¾ cup Coconut sugar
  • 3 tbsp Arrowroot Starch

Rhubarb

Crumble Topping:

  • 1/2 cup buckwheat flour
  • 1/2 cup brown rice flour
  • 3/4 cup rolled oats
  • ½ cup slivered almonds
  • ¾ cup Coconut Sugar
  • ¾ cup organic butter or coconut oil

Directions:

  1. Preheat oven to 375 F
  2. Mix strawberries, rhubarb, coconut sugar and arrowroot starch and spread into an 11 x 9 inch glass baking dish
  3. In a medium mixing bowl, combine all topping ingredients, then crumble evenly over fruit.  Might have to get your hands dirty
  4. Bake for 45 minutes, or until lightly browned and bubbling