Thursday, December 7, 2017

Golden Lentil Lemon Soup

Yield: 4 servings

2 tbsp coconut oil
1 onion, finely chopped
2 stalks celery, diced
1 carrot, diced
1 sweet potato, chopped
2 cloves garlic, minced
1-inch ginger, minced
1 tsp cumin
1 tsp turmeric
1/2 tsp red chilli flakes
salt and pepper
1 cup red lentils
2 tomatoes, chopped
4 cups water
1 can coconut milk
juice of 1 lemon
1/2 bunch cilantro, chopped

1. In a large pot, heat the oil over medium-low. Add onion and saute for a couple of minutes.
2. Add celery, carrot, and sweet potato and continue to saute for 5 more minutes.
3. Add garlic, ginger, and spices. Stir and saute for 1 minute.
4. Add the lentils, tomatoes, water, and coconut milk,,  and bring the soup to a boil. Reduce to a simmer and let cook for about 15 minutes or until the lentils are soft and the veggies are cooked through.
5. Add the lemon juice.
6. Blend partially with an immersion blender. Or place half the soup in a high speed blender, blend, and add back to remainder of soup.
7. Garnish with cilantro and serve over rice.

Apple Cinnamon Cookies

Yield: 15

1 red apple, grated
1 1/3 cups almond flour
2/3 cup shredded coconut
2 tsp cinnamon
1 tsp vanilla extract
1 tsp coconut oil, melted
2 eggs

1. Preheat oven to 350F. Line a baking sheet with parchment paper. 
2. In a large mixing bowl, combine all ingredients and mix well. 
3. Using your hands, form the mixture into "patties" and place on prepared baking sheet. 
4. Bake about 20 to 25 minutes, or until golden brown.

Banana Almond Butter Cookies

Yield: 15

1 1/4 cup almond meal
2 large, overripe bananas
1/4 cup almond butter (or sub other nut butter)
1/4 cup chocolate chips (optional)

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine almond meal, bananas, and almond milk. Mix until fully combined.
3. Add chocolate chips, if using, and stir to combine. 
4. Using a scoop or your hands, form into small balls and transfer to the prepared baking sheet. Press each cookie down firmly.
5. Bake for 11 to 13 minutes, until golden brown on top. Do not overcook.
6. Remove from oven and allow to cool on sheet for 5 minutes before transferring to a cooling rack.

Pumpkin Pie Overnight Oats

Yield: 2 servings

1 cup rolled oats
1 cup almond milk
1/2 cup plain nonfat greek yogurt (optional)
1/2 cup pumpkin puree
1/4 cup maple syrup
1 tbsp chia seeds
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
optional toppings: pecans, pumpkin seeds, maple syrup, cranberries, coconut

1. Combine all ingredients in a medium mixing bowl.
2. Pour into a glass jar/container and refrigerate for 4 hours or overnight.
3. Top with any additional toppings, if using, before serving.

Wednesday, December 6, 2017

Chocolate Olive Oil Cake

Yield: 1 9-inch round cake

1 1/2 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
1/2 tsp fine sea salt
3/4 cup sugar
3/4 cup dark brown sugar
1/2 cup olive oil
1 1/2 cups coffee (or water)
1 tbsp apple cider vinegar

3/4 cup semisweet chocolate chips
2 tbsp cocoa powder
3 tbsp olive oil
1 tbsp light corn syrup
pinch flaky sea salt

1. Preheat oven to 350F. Line the bottom of a 9-inch round cake pan with a fitted round of parchment paper.
2. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, salt, and sugar.
3. Add brown sugar and olive oil, and stir to combine.
4. Add coffee (or water) and vinegar and whisk until smooth.
5. Pour into prepared pan. Bake for 30 to 35 minutes, or until the top is springy and a tester inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter).
6. Cool cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a cooling rack to cool the rest of the way.
7. To make the glaze, in a medium bowl over a double boiler, combine all glaze ingredients. Stir gently until just melted and smooth. Pour over completely cooled cake and use a spatula to gently nudge it down the sides.
8. Cake will keep at room temperature for 2 to 3 days and up to a week in the fridge.

Wednesday, November 8, 2017

Kale, Fennel, Orange, and Pomegranate Salad

Yield: 2-3 servings

1 bunch dinosaur kale
1 tbsp olive oil
1 tbsp lemon juice
1/2 tsp salt
1 small fennel bulb, very thinly sliced
1 cup green cabbage, shredded 
1/4 cup green onion, chopped
1 orange, segmented
1 small beet, shredded
1/2 cup pomegranate arils

1/2 shallot, finely minced
zest and juice of 1 lemon
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp honey
salt and pepper

1. Wash, dry, and remove the center ribs from the kale. Cut it into thin julienne strips.
2. In a large mixing bowl, combine kale with olive oil, lemon juice, and salt. Massage it with your hands for 3 minutes, or until bright green and pliable.
3. To the bowl, add fennel, cabbage, and green onion, and mix well.
4. Top with orange segments, beet, and pomegranate arils.
5. To prepare dressing, combine all ingredients in a small jar and shake vigorously to emulsify.
6. Drizzle salad with dressing and serve.

Citrus Salmon Salad

Yield: 2 servings

1 cucumber, diced
2 oranges, segmented, juice reserved
1 avocado, diced
2 tbsp dill (or basil)
salt and pepper
8 oz salmon (fresh, canned, or smoked)

orange juice (reserved from segmenting)
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp honey
1 tsp dijon mustard
salt and pepper

1. In a medium bowl, combine cucumber, orange segments, avocado, dill, and salt and pepper. Toss to combine.
2. Top with salmon.
3. Prepare dressing by combining all ingredients in a small jar and shaking well to emulsify.
4. Toss salad with dressing and serve.