Asparagus and Farro salad

Serves: 4-6

1 Cup Farro, dry

1 Bunch, Asparagus

1/4 Red onion, shaved

1 Cup, Red chard leaves,  chiffonade

1/2 Cup Pine nuts,toasted

1 Yellow bell pepper, small diced

2 Lemon, juiced

1 Tbsp Olive Oi

1/4 Tsp, Turmeric powder

10 Basil leaves, chiffonade

1/2 Cup Shaved Parmesan *optional*

Directions:

  1. Place 1 cup Farro 1/4 tsp turmeric in a sauce pan with three cups of wayer and bring to a boil. reduce to low boil and cook for 15 minutes. Turn off heat lets stand covered for 5 minutes
  2. Trim and discard the stems of the asparagus. Cut the tips off and slice the body on the bias.
  3. Bring a pot of salted water to a boil and blanch the asparagus (cook for 1 minute) then immediately shock in ice bath.
  4. Drain the asparagus and toss together all the ingredients season with salt and pepper and enjoy.
  5. Parmesan can be served on the side or tossed in.  I find if you are to hold the salad in the fridge for an extended period of time, it is best save the parmesan and to toss the  in prior to service.

Vegan Stir Fry: Broccoli, Sweet Potato and Cashew

Servings: 4

Ingredients:

3 Cups Broccoli, florets

1 Sweet potato, medium size, cut like match sticks

1 Cup Cashew, raw

1 Onion, large dice

1 Tbsp Coconut oil

2 Tbsp Liquid Amino

1 Tbsp Ginger, minced

1 Tsp Garlic, minced

1/2 Tsp Turmeric, minced

1 Tbsp Basil, fine chiffonade

1 Tbsp Cilantro, fine chiffonade

1 Tbsp Red chili/garlic paste*optional*

1 Cup Farro

Directions:

 Farro

  1. Place 1 cup of dry farrow in a sauce pan with 3 cups of water.
  2. Bring to a boil and reduce heat to medium boil, cook for 15 to 20 minutes to desired texture and serve on the side.

Stir-Fry

  1. Steam broccoli for 5 minutes and reserve.
  2. In a large sauté pan or wok heat the coconut oil on high.
  3. When coconut oil has melted and pan is warm add the ginger, garlic and turmeric cook until aromas released.
  4. Add the onion and cook until translucent.
  5. Add the sweet potatoes and cook for five minutes while stirring.
  6. Add broccoli, cashews and liquid amino toss, cook for about 3 minutes.
  7. Add the basil and cilantro toss and serve.

Roasted Yukons, Turmeric, Garlic and Kale

Serves 4

6 Yukon Gold potatoes, medium size B

1 Cup Kale, chiffonade

1/2 Onion, red, sliced

1 Garlic, clove sliced

2 Tbsp Coconut oil

1/4 Tsp Turmeric, julienne

1 Tsp Oregano

Directions:

  1. Preheat oven to 400 degrees
  2. Rise and dry the potatoes and cut into quarters
  3. Melt 1 Tbsp coconut oil on a 12×16 baking sheet
  4. Toss the potatoes in the coconut oil and lay flat, bake for 45minutes and reserve
  5. In a large sauté pan add 1 Tbsp coconut oil, the garlic and turmeric
  6. When the turmeric and garlic start to fry add the red onion and cook on medium heat until lightly golden brown
  7. Add the kale and quickly wilt
  8. Add the potatoes and oregano and toss
  9. Season with salt and pepper to taste

 

Stuffed Red Bell Peppers with Roasted Cauliflower Coulis

Serves 4

2 Red Bell Peppers, large

4 Garlic cloves. 2 smashed 2 minced

2 Portobello mushroom caps, diced

1 Onion, yellow, medium diced

1/2 Cauliflower, small, florets

2 Cup vegetable stock

1 Cup Broccoli, trimmed of stem

1/3 Cup quinoa

1/4 Cup pumpkin seeds, raw & no shell.

1/4 Cup kale, chiffonade

1/4 Cup cranberries, dried

 

2 Tbsp coconut oil

1/4 Tsp, oregano

1/4 Tsp garlic powder

Himalayan Salt and Cracked Black Pepper

Directions:

  1. Set broiler on high
  2. Slice red bell peppers in half length wise, remove seeds and stem
  3. Season red bell pepper, with salt, pepper and 1 tsp coconut oil, oregano, place 6 inches under broiler until edges blacked and pepper softens about 15minutes and reserve.
  4. Place 1/3 cup of quinoa in sauce pot with 2/3 cup of vegetable stock.
  5. Bring to a boil, reduce to a simmer and cook for 10 minutes or until water is absorbed, set aside
  6. Place 1 tsp of coconut oil on sauté pan on medium high heat
  7. Add 2 cloves garlic minced, and onion cook until light brown
  8. Add the broccoli florets and portobello mushroom, cook until light brown
  9. Return quinoa, kale and dried cranberries to the sauté pan with heat off, stir and season with salt and pepper
  10. Stuff the bell peppers well with the mixture
  11. Add the bell peppers on top and bake at 350for 10 minutes

Cauliflower Coulis:

  1. Preheat oven to 400 degrees
  2. Toss the florets of cauliflower on the sheet tray with garlic powder and roast for 15 minutes, set aside
  3. Large dice 1/2 the onion and sauté with 2 gloves of garlic smashed
  4. Heat a sauce pan and place 1 tsp of coconut oil
  5. Add the onions and garlic and cook until brown
  6. Add the cauliflower and the remaining 1 cup of vegetable stock, bring a boil and reduce to simmer for 15 minutes,
  7. Puree in vita mix and reserve in a ceramic baking dish

 

 

Brussels and Butternut Squash

Serves 4

1# Brussel Sprouts
1.5 cup Butternut squash, large dice
1/4 cup Cranberries
1/4 cup Almonds, lightly toasted
1/4 tsp Honey,raw
1 Tbsp & 1 Tsp Coconut Oil
1/8 tsp Rosemary, dried
Himalayan Salt, Cracked Black Pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Trim brussel sprouts stem and slice in half lengthwise.
  3. Place 1 Tbsp coconut oil on 12×16 baking sheet allow to melt.
  4. Toss the brussel sprouts in the melted coconut oil, lay flat side down and bake for 30 minutes
  5. Heat 1 tsp of coconut oil in sauté pan with rosemary.
  6. When pan warm and rosemary fragrance released add the butternut squash.
  7. Cook on medium high heat, stirring occasional allowing all side to brown. Make sure squash is cooked enough allowing  you a easy bite through with little resistance.
  8. Add the brussel sprouts, cranberries, almonds and raw honey to the pan and lightly sauté for 5 minutes.
  9. Season with salt and pepper TT.

This can be served alone or as an accompaniment to any meat, fish or game!

Fire Roasted Poblano and Cashew Chili

Serves: 4/12oz or 6/8oz

28oz crushed tomato
2 cup vegetable stock
2 Poblano peppers
1 yellow pepper, medium diced
1 medium onion, medium diced
2 Tbsp Garlic, minced
1 Tbsp Red chili powder
2 Tsp Cumin powder
1 Tbsp Cilantro, fine sliced
1 Tbsp Coconut oil
1 cup Cashews raw, chopped
12oz Kidney beans

1. Burn the skin on the poblano pepper over an open flame or under the broiler in the oven.
2. Once burnt place in mixing bowl and cover with plastic wrap to steam. When cooled strip the burnt skin off. Remove the seeds and steam and rinse before use.
3. Heat the coconut oil in a pot on medium/high
4. When the oil is hot add the garlic and onion, reduce heat to medium and cook until onion begins to brown
5. Add the yellow bell peppers, cook until translucent.
6. Add the vegetable stock and bring to a simmer for 5 minutes
7. Add the tomatoes, cumin, chili powder and tomatoes,diced poblanos and allow to simmer for 10 minutes
8. Add the cashews and kidney beans and simmer for 10 minutes
9. Finish with cilantro, bring to boil, turn off heat and season with salt and black pepper

Coconut Cranberry Steel Cut Oats

Serves 4 – 8oz portions

Ingredients

1 cup gluten free steel cut oats

3 cups of water

1/4 cup dried cranberries

1/4 cup coconut shredded, unsweetened

1/3 cup walnuts, toasted

2 Tbsp Raw honey *optional*

Direction

  1. place oats and water in a sauce pan
  2. bring to a boil, reduce to simmer
  3. Allow oats to cook for a bout 10 minutes, stirring occasionally
  4. add the walnuts, coconut and cranberries, stir well
  5. turn heat to low for 5 minutes
  6. add honey per taste, or allow individuals to add at own discretion.

This recipe can be made the night before and heated with warm water over two or three mornings, for a quick breakfast options.