1/3 fennel bulb, finely sliced
2 handfuls arugula, spinach or mixed lettuces
1/3 cup radicchio, finely sliced
1/3 apple, finely sliced
1 Tbsp olive oil
juice of lemon
sea salt to taste
Combine all ingredients and adjust seasoning/dressing. Adding avocado, chickpeas, feta, chicken or salmon will make this side dish more meaningful and possibly, an entree, when aiming for a lightish dinner or lunch.
2 cups frozen peas
1/2 cup fresh mint leaves
juice of 1/2 lemon
1 garlic clove
Bring two cups of water and a pinch of salt to boil and add peas. Cook for 1 minute and transfer peas to ice bath. Let sit for a few minutes and drain.With a hand immersion blender or in a food processor combine all ingredients and blend.
1 cup millet
2 cups water
3 carrots, peeled, diced
1 Tbsp butter
1/2 tsp sea salt
1 Tbsp sage, chopped
To prepare millet, follow directions on the bag – combine water and millet, bring to boil and simmer until water is absorbed and grain is fluffy. In the meantime, steam carrots (or cook in boiling water until soft). Using a blender, purée carrots to desired creaminess. Combine carrots with millet, adding butter, salt and desired seasonings. Sage or an another herb will give this mash a bit of an edge.
4 medium size beets, peeled & finely grated
1/4 cup olive oil
60 ml orange juice (approximately juice of 1 orange)
1/2 cup ginger, peeled & finely grated
1 cup raisins
5 Tbsp light honey
1 1/2 tsp vanilla extract
1 tsp cinnamon
1 tsp nutmeg
4 eggs, separated
1/4 cup (coconut) sugar
2 tsp baking powder
2 1/2 cups cornmeal
Preheat oven to 350F. Line two round cake pans with parchment paper. Mix together all ingredients from list except for last 4. Beat egg yolks and sugar until creamy and combine with cake mixture. Combine cornmeal and baking powder in separate bowl and add to batter. In another separate bowl (glass, not plastic) beat egg whites until stiff peaks form. Carefully fold into batter and split mixture between cake pans. Bake for 30-35 minutes or until tooth pick comes out dry. Serve with layers of whipped cream. Also delicious served with goat yogurt!
For a dairy-free option, try cashew cream. Rinse and soak 1 cup of raw cashews for 2-4 hours. Discard water and transfer nuts into blender. Add, 1/2 tsp vanilla extract, 1 Tbsp clear honey and water to just barely cover the nuts. Blend on high speed until desired consistency. Adjust for sweetness.
1 c sun butter (or almond)
4 Tbsp coconut oil
6 Tbsp unsweetened cocoa powder
6 Tbsp maple syrup
1 c rolled oats
1 c unsweetened coconut flakes
1/2 c ground flax seeds
1/4 Tbsp Maldon sea salt
Line 8″x8″ baking pan with parchment paper and set aside. On low heat, combine oil, syrup and cocoa. Once well combined, add nut butter and allow to melt into the rest of the ingredients. Remove from heat and add in remaining ingredients (except salt), mixing well. Press into the baking pan and sprinkle with salt. Allow to cool down a bit before refrigerating or freezing. Cut into bars prior to serving.