Main RSS

Dairy-Free, Lunch, Main, Salads, Vegan, Vegetarian -

Ingredients 2 bunches curly leaf kale, washed, de-stemmed, and chopped 1 1/2 avocado 2 cloves garlic, crushed 1/4 cup nutritional yeast Juice from 1/2 a lemon 2 Tbsp apple cider vinegar 2 Tbsp olive oil 1 Tbsp tahini Salt & pepper to taste Cherry tomatoes halved 1/4 cup sunflower or pumpkin seeds Any other additional toppings you desire (goat cheese, feta, sprouts, etc.)   Directions Put kale, avocado, garlic, nutritional yeast, lemon juice, apple cider vinegar, oil, and salt and pepper in a large salad or mixing bowl. Massage everything together with your hands until the kale is limp and...

Read more

Dairy-Free, Gluten-Free, Lunch, Main, Salads -

Ingredients 1 head romanesco cauliflower 1 1/2 cups chickpeas 1/4 cup finely chopped red onion 1 avocado cut into cubes 3 Tbsp capers 4 oz salmon lox 2 cups fresh arugula Sprouts (garnish)   Directions  Prepare the romanesco. Cut off the leaves and send them to the compost. Then cut off the stem and cut it into chunks. Pull apart the top bit of the romanesco with your hands and cut any bigger bits in half. Bring 4 cups of water to a boil in a large pot. Add 2 tsp salt and the romanesco (including the stem). Boil for...

Read more

Gluten-Free, Lunch, Main, Salads, Vegetarian -

Salad Ingredients 1 1/2 cups melon cubed or balled (Galia, cantaloupe, honeydew, watermelon, etc.) 1/2 cup of fresh blueberries 1 cup finely chopped broccoli 1 bunch basil, chopped 1/3 cup goat cheese or feta 4 cups fresh greens, washed 1 cup arugula, washed   Dressing Ingredients 3/4 cup virgin olive oil juice and zest of 1 lemon 1/2 cup apple cider vinegar 1 Tbsp honey Sea salt and pepper to taste   Directions Washed all ingredients and toss together in a large salad bowl. For the dressing: Put all ingredients into a blender and pulse or shake in a mason...

Read more