Shredded Kale Salad with Pecan Parmesan and Cranberries
Vegan, gluten-free, grain-free, soy-free
YIELD: 4 SMALL BOWLS
FOR THE SALAD & DRESSING:
2 medium bunches destemmed Lacinato/dinosaur kale, finely chopped (8 cups chopped)
2 large garlic cloves
1/4 cup fresh lemon juice (from 1 lemon)
3-4 tablespoons extra virgin olive oil, to taste
1/4 teaspoon fine grain sea salt
1/4 teaspoon freshly ground black pepper (just eyeball it)
1-2 handfuls dried sweetened cranberries, for garnish
FOR THE PECAN PARMESAN:
1 cup pecan halves, toasted
1.5 tablespoons nutritional yeast
1 tablespoon extra virgin olive oil
2 pinches fine grain sea salt
Directions:
Preheat the oven to 300F. Spread the pecans onto a baking sheet and toast in the oven for 8-10 minutes
until fragrant and lightly golden.
Remove the stems from the kale and discard (you can save for smoothies if you are hard core!). Finely
chop the kale leaves (the smaller, the better!).
Wash the kale and spin dry. Place dried kale into a large bowl.
For the dressing:
In a mini food processor or blender, process the garlic until minced. Now add the lemon, oil, salt, and
pepper and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it
into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is
coated perfectly.
For the pecan parm:
Rinse out the mini processor and pat dry. Add the pecans into the processor and process until the pecans
are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until
it's a coarse crumb. Be sure not to over-process - we still want a nice crunchy texture here, not powder.
Sprinkle the pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and
place in the fridge for 30-60 minutes to soften. I don't recommend making this salad the day before and
letting it sit in the fridge overnight.
Gluten-Free Mini Cornbread Muffins
Yield: about 36 mini muffins
Ingredients:
3/4 cup cornmeal
1/2 cup brown rice flour
1/2 cup arrowroot powder
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar (or less for less sweetened cornbread)
2 eggs
1 cup almond milk (or milk of choice)
1/4 cup butter or coconut oil, melted and cooled slightly
2 ears fresh corn removed from cob
Preheat the oven to 400F. Grease a mini muffin pan or line with mini liners and set aside.
In a medium bowl, combine the cornmeal, brown rice flour, arrowroot powder, baking powder, salt, sugar
and corn.
In another bowl whisk together the eggs and almond milk. Whisk in the butter.
Pour the wet ingredients into the dry and stir until thoroughly combined.
Scoop the batter into the prepared muffin pan. Bake for 16-18 minutes or until a toothpick inserted into
the center comes out clean.
Cozy Millet Bowl with Mushroom Gravy and Kale
Yield: 2 servings
Ingredients:
1/2 cup uncooked millet (makes ~2 cups cooked)
1/2 tsp extra virgin olive oil
2 cups chopped sweet onion (1 medium onion)
3 garlic cloves, minced
4 cups sliced crimini mushrooms
1.5 tbsp minced fresh rosemary
2 tbsp nutritional yeast
1.5 tbsp low-sodium tamari (soy sauce)
2 tbsp arrowroot powder
1 & 1/4 cup vegetable broth
1 cup fresh chopped kale, stems removed
Add broccoli, carrots, celery, cauliflower, Brussels sprouts
Freshly ground black pepper & kosher salt, to taste
1. Toast millet (optional): In a pot or skillet with a lid, toast the millet over medium heat, stirring frequently,
until it starts popping. Be careful you don’t burn it. The goal here is a light toast. Remove from heat. Cook
millet: Bring a medium-sized pot of 1 cup water, a pinch of salt, and 1/2 cup uncooked millet to a low boil.
Reduce heat to low and cover with tight-fitting lid (with no air holes). Simmer for 15-20 minutes or so.
Remove from heat and let sit for 5 minutes covered. Remove lid and fluff with fork. Set aside.
2. Meanwhile, grab a large skillet and heat oil over medium heat. Add in chopped onions, celery, carrots
and garlic and sauté for about 5 minutes.
3. Add the sliced mushrooms and sauté for about 12 minutes longer, stirring as necessary. Now stir in the
rosemary, nutritional yeast, and tamari. Cook for a few minutes.
4. In a small bowl, whisk together the broth and arrowroot until clumps are gone, and then stir into the
mushroom mixture. Stir in kale. Cook for another 5-6 minutes or so, until slightly thickened. Add broccoli,
cauliflower and brussel sprouts. Leave lid on to lightly steam veggies for a few minutes while portioning
millet into two bowls, then serve the mushroom gravy on top.
Wintery Spring Rolls
Yield: about a dozen rolls.
Dipping sauce:
2 cups soaked cashews or almonds or peanuts (you can use almond butter or peanut butter as well)
¼ cup orange juice
2 tbs tamari
4 strawberries (optional)
5 basil leaves
Pinch of chili flakes
Blend together until smooth
Ginger Onion Paste:
2 spring onions, finely sliced
2 red spring onions, finely sliced (or equiv. red onion / shallots)
3 tablespoons grated, peeled ginger
1/2 teaspoon fine grain sea salt
6 tablespoons sunflower oil
For spring roll assembly:
Ginger Onion Paste (above)
crisp, crunchy lettuce (baby gems / romaine/arugula/spinach)
1 small bunch fresh cilantro, basil, mint, washed / dried
Shredded carrots
Avocado
Mung bean sprouts
rice paper wrappers
Toss the rice glass noodles in the ginger paste
Make the ginger onion paste and glass noodles: Place the onions and ginger in a mortar and pestle.
Sprinkle with the salt, and pound until the onions are quite bruised, but not paste-like. Heat the oil in a
small saucepan until hot (hot enough that you could saute something in it). Add the onion mixture to the oil,
remove from heat, and transfer to a jar to cool. I like to drain off (and save) most of the oil before using it
here in the rolls, leaving just the paste. Boil a pot of water, place two packages of glass noodles in pot, stir
for 30 seconds until soft, rinse in cold water immediately. Toss in ginger paste.
Assemble the spring rolls:
You're going to want to keep all your ingredients crowded into 1/3 of the available surface of the
wrapper.
In bowl of hot water, dip each rice paper wrapper for just 3 seconds. Resist over-soaking, even if the
paper is a bit stiff it will continue to absorb water as you assemble the wrap. Then add a small portion of
the glass noodles, lettuce leaf, veggies, mint, basil, mung beans, cilantro. Avocado, and shredded carrots.
Then, tuck and roll.
Moroccan Carrot Chickpea Salad
Yield: 6 Servings
Dressing:
1 tablespoon cumin seeds
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon fine sea salt, plus more to taste
1/8 teaspoon cayenne pepper
Salad:
2 or 3 shredded or grated carrots
2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed)
2/3 cup dried pluots, plums, or dates cut into chickpea-sized pieces
1/3 cup fresh mint, torn
lots of toasted almond slices
Cooked brown rice
To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a
minute or two. Blend together with the olive oil, lemon juice, honey, ground cumin, salt, and cayenne
pepper.
In a medium bowl, combine the carrots, chickpeas, dried pluots, mint, almonds and brown rice. Gently toss
until everything is evenly coated. Serve immediately, or cover and refrigerate until ready to serve. (You
can toss this salad, minus the almonds, hours in advance. Remove from the refrigerator 30 minutes before
serving.)
Broccoli Dal
Yield: 4-5 cups
Ingredients:
1 cup red lentils, uncooked (masoor dal)
2/3 cup sweet onion, chopped finely
1 tsp ground cumin
2 tsp mustard seeds
2 tbsp extra virgin olive oil (or other light-tasting oil)
4.5 cups chopped fresh broccoli (shaved stems and florets)
4.5 cups vegetable broth
Kosher salt, to taste
2 cups almond milk, unsweetened/unflavored (or milk of choice)
2 tbsp fresh lemon juice
1 tsp red pepper flakes
1 tsp + 1/4 tsp Garam Masala
1 tsp Tumeric
Paprika, to garnish
Directions:
1) In a medium sized pot, sautee onion, cumin and mustard seeds and lentils until just browned. Be
careful not to burn this mixture and reduce heat if necessary. The lentils will have softened very
slightly, but will remain quite firm.
.
2) Add 4.5 cups of vegetable stock. Simmer on low.
3) While this mixture is cooking, take your rinsed broccoli and peel a stem or two with a veggie
peeler. Roughly chop the stem. Roughly chop the florets until you have about 4.5 cups of broccoli.
Place the chopped stems and florets into a food processor and process until very fine.
4) Now place the broccoli into saucepan. Stir well. Add kosher salt to taste- start by adding just a
small amount of salt. How much salt you need will depend on whether your vegetable broth was
salted or not. Cover and cook this mixture on low for 10 minutes, checking it frequently and
adding extra water if necessary.
5) After about 10 minutes or so, add in the almond milk, lemon juice, turmeric, garam masala, red
pepper flakes, and additional salt (to taste) if necessary. Cook on low for another 5 minutes. You
can add a bit of water if it thins out too much. Adjust seasonings and serve immediately garnished
with Paprika and lemon wedges.
Easy Flaked Almond "Tuna" Salad
Yield: 6 Servings
Ingredients:
1 cup raw almonds, soaked
2 celery stalks, finely chopped
2 green onions, finely chopped
1 garlic clove, minced
1 diced apple
3 tablespoons vegan mayo (I used soy-free veganaise)
1 teaspoon Dijon mustard
1/2-1 tablespoon fresh lemon juice, to taste
1/4 teaspoon fine grain sea salt, or to taste
Freshly ground black pepper, to taste
Pinch of kelp granules (optional)
1. Soak almonds in a bowl of water for 3-9 hours until plump. Drain and rinse well.
2. Add almonds into a food processor and process until finely chopped. It should look a bit like flaked
tuna. Place into a medium mixing bowl.
3. Add the chopped celery, green onion, garlic, mayo, mustard, apple and lemon into the bowl. Stir well to
combine. Season to taste with salt and pepper. Add a pinch of kelp granules if desired.
You can also serve it in a pita, with crackers, or on top of a salad. Refrigerate leftover salad for up to 3
days.
Raw Pecan Pumpkin Butter
Yield: 3 cups
Ingredients:
1 cup raw pecans, soaked
1 cup almond milk
3/4 cup canned pureed pumpkin
2 tablespoons chia seeds
1 tablespoon coconut oil
2 teaspoons pure vanilla extract
1.5 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2-3 tbsp maple syrup or other liquid sweetener, to taste
Directions:
Place pecans in a bowl and cover with water by a couple inches. Let pecans soak for a few hours. Drain
and rinse the pecans well and then place in the blender.
Add the rest of the ingredients into the blender and blend on highest speed until the dip is smooth. Add
sweetener to taste.
Store leftover dip in an air-tight jar or container in the fridge for 1-2 weeks.
No sugar/dairy/gluten breakfast cookies
1 1/2 cups gluten free rolled oats (use whatever type of oats you like)
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond meal (or nutmeal of your choice)
( If you want to make it nut free you could use a flour, just adjust the wet ingredients to get the right
consistency)
1/2 cup mixed nuts, finely chopped
1 cup dried fruit (of your choice or chocolate chips or berries)
3 ripe bananas, mashed ( or substitute applesauce, or 2 eggs)
1/4 cup coconut oil (or oil of your choice)
1 teaspoon vanilla extract
Preheat oven to 375 f line baking sheet with parchment paper.
In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and
cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick
together in big batches.
In another bowl, combine coconut oil, mashed banana and vanilla extract. Pour wet ingredients over dry
ingredients and stir until well combined.
Simply form balls with your hands and flatten slightly.
Bake for about 20 minutes or until edges are golden brown.
Detox Salad
Yield: 10 cups (lots for the whole week!!)
Ingredients:
2 heads broccoli (1 bunch), stems removed
1 head cauliflower, stems removed
2.5 cups shredded carrots
1/2 cup sunflower seeds
1 cup currants
1/2 cup finely chopped fresh parsley
1/2 cup raisins
4-6 tbsp fresh lemon juice, to taste
kosher salt, pepper to taste (1/4-1/2 tsp salt and lots of pepper)
kelp granules or Herbamare (optional), to taste
Pure maple syrup, to drizzle on before serving
1. In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into large bowl.
2. Now process the cauliflower (no stems) until fine and add into bowl. Do the same with the carrots.
3. Stir in the sunflower seeds, currants, raisins, and parsley. Add lemon juice and seasonings to taste.
4. Drizzle with maple syrup to taste.
Sun-dried Tomato and Spinach Quiche
For the crust:
1 tablespoon ground flax + 3 tablespoons water, mixed together
1 cup whole almonds, ground into flour
1 cup gluten-free rolled oats or buckwheat groats, ground into flour
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 tsp kosher salt
1 tbsp coconut oil or olive oil
1-2.5 tbsp water, as needed
For the quiche:
13 eggs
1 cup milk of choice (not sweetened)
1 leek or yellow onion, thinly sliced
3 large garlic cloves, minced
3 cups (8-oz) sliced cremini mushrooms
1/2 cup fresh chives, finely chopped
1/2 cup fresh basil leaves, finely chopped
1/3 cup oil-packed sun-dried tomatoes, finely chopped
1 cup baby spinach
2 tbsp nutritional yeast
1 teaspoon dried oregano
3/4-1 teaspoon fine grain sea salt
Black pepper, to taste
Red pepper flakes, to taste
Directions:
Preheat oven to 350F and lightly grease a round 10-inch tart pan. Alternatively, you can use a 9-inch
glass pie dish if desired.
For the crust: Whisk together flax and water mixture in a small bowl and set aside so it can gel up.
In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt.
Add in the flax mixture and oil. Stir until mostly combined, adding the remaining water until the dough is
sticky (about the consistency of cookie dough). The dough should stick together when you press it between
your fingers.
Crumble the dough evenly over the base of the tart pan (or pie dish). Starting from the centre of the pan,
press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few
fork holes in the dough so air can escape.
Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to touch. Set aside to cool while
you finish preparing the filling. Increase oven temperature to 375F.
For the filling:
In a skillet, add oil and saute the leek (or onion) and garlic over medium heat for a few minutes. Stir in the
mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the
mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano,
salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.
Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to
taste if desired. In a bowl mix eggs, milk and whisk in all other prepared ingredients. Pour mixture into
baked crust and smooth out with a spoon until even.
Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. For best results,
cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. The crust may crumble
slightly when sliced warm, but not to worry.
Wrap up leftovers and refrigerate for 3-4 days. Leftover quiche can be reheated in the oven on a baking
sheet for about 15-20 minutes at 350F.
Raw Pad Thai
Yield: 6-8 Servings
Ingredients:
1 package kelp noodles (12 oz./340 g)
½ head purple cabbage
2 carrots
1 zucchini
1 bunch green onions
1 each red and yellow bell pepper
a few handfuls mung bean sprouts
1 bunch cilantro (reserve a little for garnish)
Raw Pad Thai Sauce (see below)
black sesame seeds (or almonds, pumpkin seeds, cashews etc.)
lime wedges for serving
Directions:
1. Remove kelp noodles from package and rinse very well under cold running water. Set aside and let
drain.
2. Prepare all the vegetables. Slice the cabbage as thinly as possible (a mandoline is helpful). Using a
vegetable peeler, slice the carrots into ribbons. Julienne the zucchini, or use a mandoline or spiralizer to
obtain long, noodle-like strips. Slice the bell peppers, green onions, and chop the cilantro, including the
stems. Add the mung bean sprouts if desired. Add marinated mushrooms. Toss all together in a very large
bowl.
3. Just before serving, pour the dressing over and fold to coat. Garnish with sesame seeds (or any
nut/seed you like), extra cilantro and lime wedges.
Raw Pad Thai Sauce
Ingredients:
1 ½ cup cashews, soaked
1 inch ginger root, peeled
1 clove garlic
½ red chili pepper, seeds removed
1 Tbsp. maple syrup
1 ½ Tbsp. tamari
juice of 2 limes
1 tsp. ground turmeric
10 coriander seeds
1 Tbsp. cold-pressed olive oil
2 cups (or as needed)
Directions:
1. Soak cashews for at least 4 hours, overnight is best.
2. Drain and rinse cashews well. Place in a blender (Vitamix is best if you have one). Add all other
ingredients and only 1 cup water. Add the remaining cup of water as needed until desired consistency is
reached. The sauce should be thin enough to pour, but thick enough to coat the vegetables and kelp
noodles. Season to taste. Store leftovers in the fridge.