Turmeric & Ginger Paste

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Spicy, bright, and so nutritious. This paste can be considered a fresh condiment—one you’ll reach for over and over. It’s perfect for adding a punch of flavor to grilled proteins and vegetables, and even freshly made soup.

This recipe yields 8 servings

INGREDIENTS

  • 4 ounces of fresh turmeric
  • 4 ounces of fresh ginger
  • 4 ounces of red onions
  • 3 fresh garlic cloves
  • 2 tablespoons olive oil
  • 1/4 teaspoon fresh ground red pepper
  • 4 ounces of fresh turmeric
  • 4 ounces of fresh ginger
  • 4 ounces of red onions
  • 3 fresh garlic cloves
  • 2 tablespoons olive oil
  • 1/4 teaspoon fresh ground red pepper

Directions

  1. Peel the turmeric, ginger, onion and garlic. Cut into small pieces.

  2. Add to a blender with the olive oil and pepper.

  3. Blend everything, leaving a few chunks so it’s not too fine.

TIPS
** Store in the refrigerator for up to 6 weeks.

 

Dill Pepper Sauce

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You could call this a worldly sweet-and-sour sauce, if you wanted to. There’s something about the way the dill, maple syrup, and cayenne work together to create the most interesting finish that’s mildly hot and perfectly sweet. We use this as a chicken marinade, but it also works as a sauce to top quinoa or vegetables. You can also let it cool to use as a salad dressing. 

This recipe yields 8 servings

INGREDIENTS

  • 1 yellow bell pepper
  • 1 red onion
  • 6 cornichons or dill pickles
  • 3 tablespoons tomato paste
  • 2-3 cups vegetable broth
  • 3 tablespoons maple syrup
  • 2 tablespoons pickle water
  • ¼ teaspoon cayenne pepper
  • 1 garlic clove
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 2 tablespoon olive oil
  • 1 yellow bell pepper
  • 1 red onion
  • 6 cornichons or dill pickles
  • 3 tablespoons tomato paste
  • 16 ounces vegetable broth
  • 3 tablespoons maple syrup
  • 2 tablespoons pickle water
  • ¼ teaspoon cayenne pepper
  • 1 garlic clove
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 2 tablespoon olive oil

Directions

  1. Finely chop the garlic and place in a bowl.

  2. Cut the yellow bell pepper, red onion and dill pickles into 1 inch cubes and add them to the bowl.

  3. Heat up olive oil in a small pot.

  4. Add bell peppers, cornichons/dill pickles, onions, and garlic.

  5. Sauté for two to three minutes.

  6. Whip the tomato paste into the vegetable broth and add it to the vegetables.

  7. Season it with pickle water, maple syrup, cayenne pepper, and salt and pepper.

  8. Let it cook for about 5 minutes until liquid has reduced and thickened.

 

Braised Tuscan Kale

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Kale often gets tossed into a healthy-but-boring category, which is a shame. Yes, this rich green leaf cabbage is filled with vitamins and minerals, but it also has endless flavor and potential. The braising here brings out its sweetness while also wilting it to a buttery softness. A perfect pairing for chicken or really any protein.

This recipe yields 4 servings

INGREDIENTS

  • 1 bundle of Tuscan Kale
  • 1/4 onion, sliced julienne
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon red wine vinegar
  • 1 bundle of Tuscan Kale
  • 1/4 onion, sliced julienne
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon red wine vinegar

Directions

  1. Take the kale off the stem and chop it into bite-sized pieces.

  2. Julienne the onion.

  3. In a skillet over medium heat, sauté the onions in olive oil. Once they are translucent and fragrant, add the Tuscan kale.

  4. Simmer or sauté for about 2 minutes, then season it with salt and pepper. 

  5. At the end, add a tablespoon of red wine vinegar.

 

Shenandoah Chicken Thighs

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There’s a trifecta to our favorite chicken thighs: Crispy skin. Rich juicy flavor. Fall-off-the-bone texture. These marinate in a garlicky balsamic-honey glaze that gives the meat a rich sweet-tangy-umami flavor that is unforgettable. We make these on repeat for parties and weekend family dinners.

This recipe yields 4 servings

INGREDIENTS

  • 4 chicken thighs
  • 1 garlic clove, finely chopped
  • ¼ lemon, juiced
  • ½ cup soy sauce
  • ½ cup red wine
  • ½ cup aceto balsamico
  • ⅛ teaspoon of black pepper
  • ¼ cup of honey
  • 4 chicken thighs
  • 1 garlic clove, finely chopped
  • ¼ lemon, juiced
  • 120 grams soy sauce
  • 120 grams red wine
  • 120 grams aceto balsamico
  • ⅛ teaspoon of black pepper
  • 60 grams of honey

Directions

  1. In a large bowl, add soy sauce, red wine, aceto balsamico, garlic, lemon, honey and black pepper. Whisk together until honey has dissolved. Set aside a half cup of the marinade for later.

  2. Add the chicken thighs to the marinade, skin side down, and let it sit for about four to six hours (or overnight).

  3. Remove the chicken thighs from the marinade, and pat them dry.

  4. Preheat the oven to 350 degrees Fahrenheit/176 degrees Celcius.

  5. On the stove, heat an oven safe skillet to medium heat and add 2 tablespoons of olive oil. Sear the chicken thighs in the skillet for about two minutes per side. Next, transfer them to the oven and let them cook for about 30 minutes or until internal temperature reaches 165 degrees Fahrenheit.

  6. In a small pot, add the remaining half cup of marinade and a ¼ cup of aceto balsamic. Let it reduce until it almost caramelizes. Drizzle on top of the chicken and serve. 

 

Tri Colored Quinoa with Golden Beets and Raisins

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This nutrient-rich quinoa starts off in the same way our favorite soups do: with a hearty flavorful broth. The beets steep in the herby liquid, so when they’re done cooking, they’re flavorful jewels to toss into the quinoa. Add to it raisins and fresh cilantro, making for a final dish that is textured and delicious.

This recipe yields 8 servings

INGREDIENTS

  • 1 cup of tri-colored quinoa
  • 4-5 medium size golden beets
  • 1 cup golden raisins
  • 1/2 bundle of cilantro
  • Lemon, quartered
  • Bay Leaf
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon sea salt and pepper
  • 1 teaspoon coconut sugar
  • 1/2 teaspoon apple cider vinegar
  • 200 grams of tri-colored Quinoa
  • 4-5 medium size Golden Beets
  • 200 grams Golden Raisins
  • 1/2 bundle of Cilantro
  • Lemon, quartered
  • Bay Leaf
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon sea salt and pepper
  • 1 teaspoon coconut sugar
  • 1/2 teaspoon apple cider vinegar

Directions

  1. Cook beets in a broth made of water, quartered lemons, bay leaf, cayenne, salt, ground black pepper, coconut sugar and apple cider vinegar, approximately 45 minutes.

  2. Remove from water and cool. Save ¼ cup of broth. Once cooled, peel the beets and dice into bite-size pieces.

  3. Rinse quinoa in a mesh strainer  under cold, running water until the water runs clear (less than a minute).

  4. Cook quinoa according to package or appliance (such as rice cooker) instructions, ensuring all water is absorbed. Quinoa to water ratio is 1:2.

  5. Add beets, golden raisins, finely diced cilantro and beet broth to quinoa. Fold together and serve with a drizzle of good olive oil.

TIPS

**Keep beet broth for pickling, marinating or to use in vinaigrettes.

**If there’s time, soak quinoa overnight for easier digestion.

 

Sea Salt + Nutmeg Mashed Potatoes

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There’s a world of difference between good mashed potatoes and great ones. These are in the latter camp, thanks to the hint of nutmeg which elevates the earthy flavor of the root vegetable. Coconut yogurt lends a creaminess, making these a heart side for most any protein.

This recipe yields 4 servings

INGREDIENTS

  • 2 1/2 pounds of yukon gold potatoes
  • ¾ cup coconut yogurt
  • ¼ teaspoon nutmeg
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1000 grams of Yukon Gold Potatoes
  • 200 grams coconut yogurt
  • ¼ teaspoon nutmeg
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper

Directions

  1. Boil potatoes in salted water until soft.

  2. Strain potatoes, add coconut yogurt, salt and nutmeg. 

  3. Mash until smooth.

TIPS

**For those who eat dairy substitute coconut yogurt with ½ cup buttermilk and ¼ cup sour cream 

 

Honey Carrots

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There’s an almost magical quality to carrots in that they complement endless spices and proteins. Here we sauté them in olive oil and honey to bring out notes of caramel-y goodness.

This recipe yields 4 servings

INGREDIENTS

  • 4-5 medium rainbow carrots
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt & black pepper
  • 2 tablespoons red wine vinegar
  • 800 grams of rainbow carrots
  • 50 grams of Honey
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt & black pepper
  • 2 tablespoons red wine vinegar

Directions

  1. Cut carrots into quarters, lengthwise.

  2. In a sauté pan heat up olive oil to sauté the carrots, seasoning with salt and fresh ground pepper. 

  3. Add honey and caramelize for about 4 minutes, then add red wine vinegar and set aside until ready to serve.


 

Golden Raisin Chutney

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Chutney, a jam-like spread that originated in India, is known for both its ability to add flavor and interest to a dish. This version is made with sweet and savory components—golden raisins and shallots—that marry to make a spread that is bright and fruity with a touch of acid. Plus, the jalapeno leaves a hint of heat on the palette.

This recipe yields 4 servings

INGREDIENTS

  • 1 shallot, finely chopped
  • 1 cup of golden raisins, chopped
  • 1 sprig of Thyme, finely chopped
  • 3 tablespoons of apricot jam*
  • ½ jalapeño, finely chopped
  • 1 tablespoon ghee
  • 1 shallot, finely chopped
  • 200 grams of golden raisins, chopped
  • 1 sprig of thyme, finely chopped
  • 100 grams of apricot jam*
  • ½ jalapeño, finely chopped
  • 1 tablespoon ghee

Directions

  1. Sauté fine diced shallots and jalapeños in butter until translucent. Add apricot jam and chopped golden raisins. Continue cooking for another 5 minutes.

  2. Season with lime juice, fresh black pepper and a hint of fresh thyme.

TIPS

*Try to use an apricot jam that is made without added sugar.

 

Golden Trout with Raisin Chutney

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Trout doesn’t always get the culinary attention it deserves, which is a shame. You can’t beat the clean flavor and perfect texture of this freshwater fish, which is an ideal vehicle for most any spice or flavor combination. Here we pair the trout with a vibrant, sweet raisin salsa. When sourcing your trout, choose wild and not farm-raised.  

This recipe yields 4 servings

INGREDIENTS

  • 4 boneless, skinless, filet of trout
  • 1 tablespoon of ghee
  • Pinch of ground cayenne pepper
  • 1 tablespoon olive oil
  • ½ lime, juiced
  • 4 boneless, skinless, filet of trout
  • 1 tablespoon of ghee
  • Pinch of ground cayenne pepper
  • 1 tablespoon olive oil
  • ½ lime, juiced

Directions

  1. Heat up a sauté pan with olive oil for fish.

  2. Sauté fish for 1 minute on each side. Season with salt, pepper and a touch of cayenne pepper powder. 

  3. Add a tablespoon of ghee and sprinkle with a little lime juice. 

  4. Transfer fish to a sheet pan and top with raisin salsa. 

  5. Put in the oven at 300 degrees for approximately 5 minutes.

  6. Serve with mashed potatoes and honey carrots.

 

Gingerbread Cupcakes

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We call these cupcakes but they’re just as suited for the label muffin. Excellent for dessert or served with ghee and a hot cup of coffee in the morning, these baked treats showcase the best warming spices of the season. 

This recipe yields 12 cupcakes

INGREDIENTS

  • 2 ½ cups almond flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅓ cup molasses
  • 1 teaspoon vanilla
  • 2 eggs
  • ½ lemon, juiced
  • ⅓ cup coconut oil
  • 212 grams almond flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 113 grams molasses
  • 1 teaspoon vanilla
  • 2 eggs
  • ½ lemon, juiced
  • 113 grams coconut oil

Directions

  1. Preheat oven to 350 degrees fahrenheit. 

  2. In a large bowl mix together all the dry ingredients.

  3. In a separate bowl, mix together all the wet ingredients. 

  4. Slowly incorporate dry ingredients into the wet ingredients either with a whisk or a spatula. 

  5. Line a cupcake tin with cupcake papers. Fill ¾ of the way to the top. 

  6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. 

  7. Serve plain or with your frosting or glaze.

 

Holiday Breakfast Casserole

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This is one of those recipes that requires a minimal amount of prep work and the rest takes care of itself. Filled with nutrient-rich spinach, sweet potatoes, and Brussels sprouts, the finished casserole is fluffy and decadent, perfect for a holiday breakfast. And while it’s delicious served hot straight from the oven, we leave ours out so people can help themselves to seconds and thirds well into the morning.

This recipe yields 8 servings

INGREDIENTS

  • 1 package of bacon
  • 2 sweet potatoes, cut into rounds
  • 3 cups brussels sprouts, quartered
  • 1 cup spinach
  • 20 cherry tomatoes, halved
  • 1 yellow onion
  • 2 garlic cloves, minced
  • 12 eggs
  • 3 tablespoons purified water
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon coconut oil, divided
  • 1 package of bacon
  • 2 sweet potatoes, cut into rounds
  • 3 cups brussels sprouts, quartered
  • 1 cup spinach
  • 20 cherry tomatoes, halved
  • 1 yellow onion
  • 2 garlic cloves, minced
  • 12 eggs
  • 3 tablespoons purified water
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon coconut oil, divided

Directions

  1. Preheat the oven to 375 degrees fahrenheit. Toss sweet potatoes and brussel sprouts in coconut oil and sprinkle them with sea salt. Roast in the oven for about 30 minutes or until tender with a fork. 

  2. Chop bacon into bits and cook in a skillet until crispy. Remove from the skillet and set aside, leaving the bacon fat in the skillet. Add onion and garlic to bacon fat and cook until caramelized.

  3. Add spinach to the skillet. Cook until just wilted.

  4. Whisk eggs and water in a bowl.

  5. In a glass baking dish, add a bottom layer of sweet potatoes. Follow with a layer of brussel sprouts, then the onion, garlic, and spinach mixture. Pour egg mixture over top. Top with slices of tomato.

  6. Bake in the oven for 30 minutes.

     

 

New Year’s Pork and Sauerkraut

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Pork and Sauerkraut is a longstanding New Year’s Day tradition meant to bring good luck into the coming months. But it’s also one of our favorite meals for all its savory, zesty, and slightly sweet components. When you get good-quality, organic pork it marries perfectly with the creaminess of the red potatoes and bright acidity of the sauerkraut. Each bite is layered and satisfying.

This recipe yields 6 servings

INGREDIENTS

  • 4 lbs pork loin
  • 2 lbs sauerkraut
  • 10 red potatoes, halved
  • 2 onions, quartered
  • 4 apples, quartered
  • 1 tablespoon sea salt
  • 2 teaspoons pepper
  • 1 tablespoon olive oil
  • 4 lbs pork loin
  • 2 lbs sauerkraut
  • 10 red potatoes, halved
  • 2 onions, quartered
  • 4 apples, quartered
  • 1 tablespoon sea salt
  • 2 teaspoons pepper
  • 1 tablespoon olive oil

Directions

  1. Preheat the oven to 350 degrees Fahrenheit. 

  2. Season pork loin with salt and pepper. 

  3. Add olive oil to a large heavy bottom pan over high heat. Sear pork loin on all sides to lock in the juices.

  4. Once browned, remove pork from the pan and turn off the heat.

  5. Add potatoes, apples, and onions to the pan. 

  6. Place the seared pork loin on top, then cover the whole pot with sauerkraut. 

  7. Cook in the oven for 2 hours at 350 degrees Fahrenheit. 

Tips

**Be sure to use pork loin (not tenderloin) for this recipe. Bone-in country-style pork ribs also work well. 

**If making a large batch, create layers so the pork sits between potatoes, apples, onions  and sauerkraut. Sauerkraut should always be the top layer.

**It is not necessary to drain the sauerkraut. That extra juice will help keep the pork from drying out. 

 

Pumpkin Pie with Pecan Coconut Crust

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​​We gave this classic Thanksgiving dessert the PrimaFoodie treatment by packing it with extra antioxidant-rich spices and sweetening it with maple syrup. Finishing it is a decadent pie crust made of pecans and shredded coconut.

This recipe yields 1 pie

INGREDIENTS


  • For the Crust:
  • 2 cups chopped pecans
  • ½ cup unsweetened shredded coconut
  • ¼ cup maple syrup
  • 2 tablespoons coconut oil
  • ½ teaspoon cinnamon
  • ¼ teaspoon vanilla
  • ¼ teaspoon sea salt

  • For the Topping:
  • 1 can pumpkin puree
  • ½ cup coconut cream
  • ½ cup maple syrup
  • 3 eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon grated lemon zest
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt

  • For the Filling:
  • 16 ounces chopped pecans
  • 4 ounces unsweetened shredded coconut
  • 2 ounces maple syrup
  • 2 tablespoons coconut oil
  • ½ teaspoon cinnamon
  • ¼ teaspoon vanilla
  • ¼ teaspoon sea salt

  • For the Topping:
  • 15 ounces pumpkin puree
  • 4 ounces coconut cream
  • 4 ounces maple syrup
  • 3 eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon grated lemon zest
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt

Directions

  1. Add pecans to a food processor and chop until they form a rough sand texture.

  2. Add the rest of the crust ingredients and process until the mixture sticks together between your fingers. Approximately 30-45 seconds.

  3. Line a pie plate with parchment paper and press the pecan mixture into the bottom.

  4. Using an electric beater, whisk filling ingredients together.

  5. Pour filling into pie crust. 

  6. Bake at 350 for 35 minutes or until the filling is set. 

  7. Allow it to cool completely then refrigerate for 24 hours before serving.  

 

Classic Turkey Gravy

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​​Whether it's for Thanksgiving or any other day calling for a turkey dinner, a perfect rich gravy is a must. This version relies on natural arrowroot for a thick and silky consistency. The fresh herbs enlivens the overall flavor resulting in a gravy that is hearty and bright. 

This recipe yields 8 servings

INGREDIENTS

  • 2 cups turkey broth
  • 3 tablespoons turkey drippings
  • 1 tablespoon duck fat or ghee
  • 2 tablespoons arrowroot powder
  • 2 tablespoons water
  • ¼ teaspoon onion powder
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper (as needed)
  • 16 ounces turkey broth
  • 3 tablespoons turkey drippings
  • 1 tablespoon duck fat or ghee
  • 2 tablespoons arrowroot powder
  • 2 tablespoons water
  • ¼ teaspoon onion powder
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper (as needed)

Directions

  1. In a small bowl, make a slurry by whisking the arrowroot and water together until dissolved. Set aside. 

  2. Add broth, drippings, duck fat, onion powder and herbs to a pot. Stir vigorously until fully heated.

  3. Slowly add in arrowroot mixture stirring constantly until it’s reached a desired thickness. 

  4. Serve immediately. 

TIPS

**This gravy is meant to be eaten the day of its making, as it doesn’t reheat well. 

 

Rosemary and Thyme Beef Stew

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​​The time and thyme are two stars of this comfort dish, with the former being the key to tender bites of beef. The richness of the bone broth adds depth and flavor, resulting in a stew that is layered and delicious. 

This recipe yields 6 servings

INGREDIENTS

  • 2 ½ lbs chuck roast, cubed
  • 2 cups beef bone broth
  • 1 yellow onion, roughly chopped
  • 4 garlic cloves, chopped
  • 4 carrots, chopped
  • 4 celery, chopped
  • 1 lb bag of fingerling potatoes, quartered
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 tablespoon apple cider vinegar (ACV)
  • 1 tablespoon of sea salt (divided)
  • 2 teaspoons fresh black pepper
  • 2 ½ lbs chuck roast, cubed
  • 16 ounces beef bone broth
  • 1 yellow onion, roughly chopped
  • 4 garlic cloves, chopped
  • 4 carrots, chopped
  • 4 celery, chopped
  • 1 lb bag of fingerling potatoes, quartered
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 tablespoon apple cider vinegar (ACV)
  • 1 tablespoon of sea salt (divided)
  • 2 teaspoons fresh black pepper

Directions

  1. Cube the chuck roast and season with 2 teaspoons of sea salt and 1 teaspoon of black pepper. 

  2. In a dutch oven or heavy bottomed pan on high heat, brown the chuck roast on all sides to lock in the juices.

  3. Once the roast has been browned on all sides, add onion, garlic, rosemary, thyme, and broth to the pot. Bring to a boil and then immediately reduce heat to a simmer. Cover and cook for an hour and a half.

  4. Add carrots, celery, potatoes, ACV, sea salt and black pepper. If needed, add more bone broth so meat and vegetables are submerged in liquid. Allow it to simmer for an additional hour and a half.

  5. Check the meat after 3 hours. If it is still tough, continue cooking low and slow until the meat is so tender that it falls apart.

  6. Remove rosemary and thyme sprigs before serving. 

 

Pumpkin Pancakes with Ginger + Nutmeg

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We'll take any conventional pancake recipe and raise you a gluten-free and decidedly more delicious version—with pumpkin, at that. The warm notes of cinnamon, nutmeg, and ginger make for an autumn breakfast you'll want to make over and over.

This recipe yields 8 pancakes

INGREDIENTS

  • 3 tablespoons coconut flour
  • ⅛ cup cassava flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 3 eggs
  • ½ cup pumpkin puree
  • ½ cup of almond milk (or non-dairy milk of choice)
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil
  • ½ lemon, squeezed
  • ½ teaspoon vanilla extract
  • 3 tablespoons coconut flour
  • ⅛ cup cassava flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 3 eggs
  • 64 grams pumpkin puree
  • 2.25 ounces almond milk (or non-dairy milk of choice)
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil
  • ½ lemon, squeezed
  • ½ teaspoon vanilla extract

Directions

1. Combine all the dry ingredients into a bowl and stir with a fork or pastry blender.

2. In a separate bowl, beat eggs, pumpkin, nut milk, maple syrup, vanilla, and lemon. Add coconut oil and mix well.

3. Add the dry ingredients to the wet and whisk.

4. Heat a skillet to medium/low heat and scoop ¼ cup of batter into the pan. Allow it to cook low and slow. About 3 - 5 minutes on each side. 

5. Serve with maple syrup.

 

TIPS

**Although the batter has the consistency of a regular pancake mix, it will take longer than expected to cook. In order not to burn them, cook them low and slow. 

 

Cilantro Jalapeño Lime Dressing

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When you blend buttery avocado with fresh ginger and lime, incredible things happen—like this versatile dressing. Rich in omegas and antioxidants, this adds a hit of heat to salads and fresh vegetables thanks to the jalapeño.

This recipe yields 4 servings

INGREDIENTS

  • 1 avocado
  • 1 jalapeño, seeds and pith removed
  • 1 garlic clove
  • ½ inch fresh ginger, grated
  • 1 handful of cilantro
  • 2 limes, juiced
  • ⅓ cup olive oil
  • ½ teaspoon sea salt
  • 1 tablespoon honey
  • Water, as needed
  • 1 avocado
  • 1 jalapeño, seeds and pith removed
  • 1 garlic clove
  • ½ inch fresh ginger, grated
  • 1 handful of cilantro
  • 2 limes, juiced
  • 113 grams olive oil
  • ½ teaspoon sea salt
  • 1 tablespoon honey
  • Water, as needed

Directions

1. Place all ingredients into a food processor and blend for about 45 seconds.

2. Add water or olive oil for desired consistency.

3. Serve on top of salad or as a dip. 

 

Creamy Honey Dijon Dressing

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​​A good quality Dijon is a magic ingredient to always keep in hand. The hearty flavor adds an unparalleled texture to fresh greens, which are abundant in the summer. Plus, honey’s sweetness envelopes the garlic, resulting in our favorite version of the beloved dressing.

This recipe yields 4 servings

INGREDIENTS

  • 2 tablespoons dijon
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 small garlic clove
  • Salt and pepper to taste
  • 2 tablespoons dijon
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 small garlic clove
  • Salt and pepper to taste

Directions

Blend in a mini food processor and serve. For a thinner consistency, add water or olive oil as desired.

 

Velvety Balsamic Dressing

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A store bought dressing? There are no excuses for one, in our opinion. Especially when you see how easy it is to make this velvety balsamic drizzle that adds a brightness to any favorite greens. We love ours on the thicker side, particularly because it doubles as a dip for fresh cut vegetables.

This recipe yields 4 servings

INGREDIENTS

  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 garlic clove
  • 2 tablespoons dijon
  • Salt and pepper to taste
  • 113 grams olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 garlic clove
  • 2 tablespoons dijon
  • Salt and pepper to taste

Directions

1. Mix all ingredients in a mini food processor. For a thinner consistency, add water or olive oil as desired.

2. Drizzle over salad.

TIPS

**When buying balsamic vinegar, read the ingredients. Make sure there are no added ingredients, such as “caramel colors.”

 

Roasted Rhubarb with Cinnamon and Dates

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Dates yield an incredible layered sweetness to any dish. Here they complement the tartness of the fresh rhubarb and the nuttiness of the cinnamon, resulting in a sticky, sweet dish that is perfect to enjoy for breakfast or as an after dinner treat.

This recipe yields 4 servings

INGREDIENTS

  • ½ cup (5-6) Medjool dates, chopped
  • ½ teaspoon vanilla extract
  • 2 tablespoons honey
  • 3 medium rhubarb stalks, chopped into cubes
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 cup water
  • 136 grams (5-6) Medjool dates, chopped
  • ½ teaspoon vanilla extract
  • 2 tablespoons honey
  • 3 medium rhubarb stalks, chopped into cubes
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 236 ml water

Directions

1. Preheat the oven to 350 degrees.

2. Add dates, vanilla, honey, and water to a pot and bring to a boil. Immediately turn down to a simmer and cook for 5-10 minutes to allow the liquid to reduce and thicken into a chunky paste.

3. Place rhubarb in a bowl and toss with date paste and cinnamon. 

4. Spread out on a baking sheet and roast for 25-30 minutes.

Tips

** Serve on top of coconut yogurt.