Wild Greens & Seaweed Soup

Wild Greens & Seaweed Soup

1.5 onions, chopped
1.5 Tbs extra virgin olive oil
3 potatoes, cubed
1 carrot, chopped
1 parsnip, chopped
1/2 cup wild greens (dandelion, mustard, beet)
1.2 cup dried seaweed (arame, hijiki, dulse)
6 cups dashi or water

Saute onions in oil until browned then add the rest of veggies and cook until tender. Add water and let simmer overnight, or may be served immediately.

Veggie Latkes

Veggie Latkes

2 pounds potatoes (or sweet potatoes, turnips, parsnips, carrots, zucchini…)
1/2 large onion, chopped
8 large pastured eggs
6 tablespoons sprouted flour
4 teaspoons sea salt
1 tsp pepper, to taste
1.5 cup coconut oil
Yogurt cream or Sour cream
Applesauce or Lacto-Fermented Peaches

Wash potatoes then shred using a food processor or box grater. Using a cheesecloth, squeeze out potato juices as much as possible. In large bowl, mix potatoes, onions, eggs, flour, salt, and pepper. Heat coconut oil in a large pan and ladle about a tablespoon of potato mixture into the pan. Press gently to form a small patty size latke. Fry until crispy golden brown on both sides and remove onto paper towels to absorb extra oil. Serve with yogurt cream, applesauce, or lacto-fermented peaches!

Raw Herb Salad

Raw Herb Salad

1 bunch cilantro
1 bunch parsley
1 red onion
2 tomatoes
1 avocado
1/2 c. almonds
1/2 lemon, juiced
1-2T extra-virgin olive oil
fresh habanero or jalapeno pepper, to taste
raw honey, to taste

Pulse cilantro, parsley, onion, tomato, avocado, peppers, and almonds in a food processor, adding oil, honey, and juiced lemon at the end. Enjoy!

Quinoa Tabouli

Quinoa Tabouli

1 cup quinoa, soaked & sprouted
2 cups water
1/2 tsp sea salt
1 large cucumber, diced
1 tomato, diced
1/2 cup parsley, finely chopped
2 stalks green onions, chopped
1/2 cup chives, finely chopped

Cook quinoa and sea salt in water until translucent. Remove from heat and let sit 10-15 minutes until fluffy. Once cool, add cucumber, tomato, parsley, ad green onions. Add Mint Garlic dressing and chill in fridge before serving.

MINT GARLIC DRESSING

1/4 cup fresh lemon juice
1-2 cloves minced garlic
1 Tbsp fresh mint leaves, minced.
1/2 cup cold pressed extra virgin olive oil

Blend first three ingredients, then slowly add oil to emulsify.

Potato Leek Soup

Potato Leek Soup

1 Tbsp cultured butter
2 large leeks, chopped
5 cups potatoes*, diced
1 stalk celery, chopped
4 leaves kale, chopped
1 tsp rosemary, to taste
1 tsp thyme, to taste
salt and pepper to taste

Enough water to cover veggies by 2″ 1 cup raw or organic whole milk Saute leeks in butter until soft. Add in the remaining veggies and add enough water to cover 2” above the vegetables. Cook until vegetables are soft. Add salt, pepper, rosemary, and thyme. Add 1 cup whole milk. Use an immersion blender or food processor to puree soup until desired smoothness.

*Substitute turnips or parsnips for the potatoes if desired!

Mint Cucumber Salad

Mint Cucumber Salad

2 cucumbers, pressed
2 Tbsp. fresh mint, minced
2 tsp. extra-virgin olive oil
1 tsp. lemon juice
1 clove garlic, crushed
dash cumin
dash black pepper

To press cucumbers, slice cucumbers and toss with 1 tablespoon of salt. Let drain for 1-3 hours using a heavy weight to help drain. Once cucumbers are pressed, mix rest of salad together and enjoy!

Israeli Salad

Israeli Salad

1 tomato
1 cucumber
1 stalk green onion
1 lemon
2T extra-virgin olive oil
salt and pepper, to taste
fresh dill or parsley, diced

Dice all vegetables into super small pieces and combine into a large bowl. Squeeze lemon over salad and add herbs, oil, salt, and pepper to taste. Enjoy!

Ginger Squash Soup

Ginger Squash Soup

1-2 Tbsp unrefined coconut oil
1 acorn squash, skinned and chopped
2 medium carrots, chopped
2 medium onions, chopped
2 celery sticks, chopped
3 garlic cloves, minced
Large piece of ginger root (3-4 inches long), grated
Water to cover
Sea Salt to taste
Minced parsley
Creme fraiche

Saute carrots, onions, celery and garlic in oil. Add squash and ginger. Cover with water and simmer for 30 minutes. Puree and add water to consistency. Serve garnished with parsley and creme fraiche.

Carrot Raisin Salad

Carrot Raisin Salad

2 carrots, grated
2 Tbsp. golden raisins
2 Tbsp. fresh mint
2 tsp. lemon juice
2 tsp. extra-virgin olive oil
dash salt

Soak raisins for ~10 min to plump. Drain then mix all ingredients together!

Broccoli w/ Garlic Butter & Cashews

Broccoli w/Garlic Butter & Cashews

1 lb broccoli*, cut small
1/4 c butter
1 tsp brown sugar
2 Tbsp Soy Sauce or Tamari
1 tsp ume plum vinegar
1/3 c raw cashews, chopped
2 cloves garlic

Steam broccoli until tender. In a separate pan, melt butter and saute garlic for 1 minute. Mix in soy sauce, sugar, vinegar, and cashews. Bring to bubbling then reduce heat to low and simmer to thicken slightly. Pour sauce over broccoli and stir to coat.

*You can also substitute cauliflower for the broccoli or use a mix of both!