Half Moon Maple Almond, Buckwheat and Oat Biscuits

Reminiscent of shortbread, these cookies make a nice Christmas Gift. They are gluten free and loaded with healthy ingredients! A smear of melted good dark chocolate creates the half moon effect. Ground hazelnuts can easily be substituted for almond flour if desired.

 

 

Makes 36 cookies

Ingredients:

  • 1 cup of almond or hazelnut flour (either purchased or ground fine in a food processor or blender)
  • 1 cup of oat flour (11/2 cup of gluten free oats ground fine in a blender)
  • 1 cup of buckwheat flour
  • 1/2 tsp. of true cinnamon
  • 1/2 cup of maple syrup
  • 1/3 cup of avocado oil
  • 3/4 cup of organic dark chocolate chips or chunks

Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper.

In a medium sized bowl combine the almond flour, oat flour, buckwheat flour, and cinnamon. Stir to combine.

 

 

Mix the maple syrup and avocado oil together by hand in a measuring cup. Add to the dry ingredients stirring with a spoon and then with your hands to mix thoroughly.

 

 

 

 

The mixture will be moist but shouldn’t be sticky. Feel free to add an additional tbsp. or two of buckwheat flour to the batter if it is sticky. Lightly dust your work surface with oat flour. Divide the batter in half. Working with half of the batter to begin with, with a lightly floured rolling pin, roll  your ball of cookie dough into a 1/4 inch round. Using a 3 inch round cookie cutter cut into rounds. Gather up the scraps and roll out again until all of the dough has been used.

 

 

 

Arrange cookies on the parchment lined cookie sheet.

 

 

Bake for 12 minutes or until the bottoms are lightly browned. Remove from the oven and set on a cooling rack.

 

To coat with chocolate:

Set up a double boiler on your stove with a medium sized pot filled with a few inches of water, topped with a stainless steel bowl. Bring the water to a boil and then add your chocolate chips or chunks to the stainless steel bowl. Stir with a spatula until melted. With a spoon smear half of the cookie with melted chocolate and set aside to set. Cookies can be stored in the fridge for several weeks or you can make the cookies and freeze them before topping with chocolate just before serving!

 

 

 

Raw Chocolate Hazelnut Butter

Here is my now not so secret recipe for one of my top selling raw nut butters! It makes a great Christmas gift packaged in small mason jars. Although not as smooth as the one I make and sell (because it is stoneground) this butter is equally delicious and is ground in a food processor. Once processed if you have a vitamix you can puree the butter again to make it even smoother. I always sprout and dehydrate my hazelnuts to enhance their nutrient content and digestability however; you can also make this recipe with raw or lightly toasted hazelnuts. Toasting the hazelnuts really enhances the flavour as well. Raw cacao paste is available at natural food stores. It is essentially cacao nibs ground into a paste.

 

 

 

Ingredients:

makes 3, 1 cup mason jars  or 6 1/2 cup jars.

  • 6 cups of sprouted and dehydrated hazelnuts (or raw or toasted, see note below)
  • 1/2 cup of coconut sugar
  • 1 tsp. pure vanilla extract
  • 1/2 cup of melted cacao paste
  • pinch of salt

To sprout the hazelnuts soak them in water for 12 hours. Strain, rinse and then dehydrate at 117 F. for 24-36 hours until thoroughly dried.

To toast the nuts preheat your oven to 350 F. Spread hazelnuts onto a large cookie sheet. Roast for about 10 min. or until they begin to brown slightly and are fragrant. Remove from the oven. Allow to cool before rubbing the nuts gently between your palms to remove the skins.

In a food processor grind the nuts for about 2 minutes. They will break down and begin to release some of their inherent oils.

 

 

 

 

Set up a double boiler on your stove, a larger pot with a few inches of water in it and then a stainless steel bowl on top.

Chop up the cacao paste and place it in the stainless steel bowl over the boiling water. Stir until melted.

 

 

 

 

 

With the food processor motor running, add the melted cacao paste, coconut sugar, vanilla and salt.

 

 

Continue to process until smooth. This can take up to 10 minutes. The mixture and your food processor can tend to heat up as you mix so feel free to give it a break. If you are using raw nuts it is best to keep the mixture from overheating to keep the enzymes in tact. Process for 3 minutes, give it a 15 min. break or so and repeat until your desired consistency is achieved. Allow it to cool before blending again in a vitamix blender if desired. Pour into mason jars, allowing the mixture to cool before sealing. The butter will remain fairly liquid at room temperature but will thicken up substantially in the fridge. It is delicious at room temperature drizzled on ice cream or desserts and chilled spread on toast or fruit slices.

 

 

Roasted Golden Beet Poke Bowl with Coconut Quinoa

While it may seem like a new trend, this simple Hawaiian dish has been around for centuries! I have given this traditional bowl a bit of a vegetarian make over. Even though it may be a far cry from Hawaii’s classics, roasted golden and red beets marinated in an asian vinaigrette are the perfect stand in for raw tuna or salmon. It boasts all of the amazing flavours of a perfect sushi bite, sweet coconut quinoa topped with pickled ginger, avocado, quick pickled onions, radish slices, toasted nori strips, drizzled in a sesame soy dressing and then topped with black sesame gomashio.  Gomashio is a Japanese condiment made from toasted ground sesame seeds and sea salt.

This may seem like a long list of steps however; you can make the gomashio and pickle the onions in advance (at least 2 hours). The gomashio is great to have on hand to sprinkle on salads, cooked grains or even popcorn! Left over pickled onions are also great in salads or on avocado toast.

 

 

The Pickled Onions:

  • 11/2 cups of apple cider vinegar
  • 1 tsp. pink himalayan salt
  • 1 medium sized red onion, peeled and thinly sliced

Combine all ingredients in a 2 cup mason jar. Press the onions down to submerge them in the pickling liquid. Allow to marinate for 2 hours or more.

 

 

Ingredients for the bowl:

serves 4

  • one recipe of  quick pickled onions
  • 2 avocados (ripe but firm enough to cut into cubes)
  • pickled ginger (found in the asian section of your supermarket)
  • black sesame gomashio (recipe follows)
  • 1 sheet of nori (The kind of sea week used to roll sushi)
  • a mixture of red and golden beets, peeled and cubed into 1/2 in. pieces to make a total of 3 cups
  • 3 Tbsp. avocado oil
  • 1/2 tsp. himalayan pink salt
  • 6 radishes, thinly sliced
  • fresh chopped cilantro
  • 4 cups of arugula
  • one recipe of soy sesame dressing (recipe follows)
  • 1 recipe of coconut quinoa (recipe follows)

To prepare the beets:

Preheat your oven to 350 F.

Peel and cube beets into 1/2 in. pieces. Toss with the 3 tbsp. of avocado oil and 1/2 tsp. of salt. Arrange on a cookie sheet. Roast for about 30 min. or until the beets are tender and lightly browned. Remove from the oven. Set aside while you prepare the sesame soy dressing.

 

 

 

The Sesame Soy Dressing:

  • 1/2 cup tamari
  • 3 Tbsp. toasted sesame oil
  • 1/4 cup of mirin (Japanese rice wine vinegar, available in the asian section of your grocery store)
  • 2 Tbsp. maple syrup
  • 1 clove garlic minced
  • a pinch of red chili flakes

Whisk the ingredients together in a small bowl. Toss 1/2 cup of the dressing with the roasted beets and allow to marinate while the quinoa cooks. Reserve the rest of the dressing to drizzle more on top of the finished dish.

 

 

The Coconut Quinoa:

  • 1 cup of quinoa
  • 1/2 cup of coconut milk
  • 11/2 cups of water
  • 1 Tbsp. of coconut sugar
  • 1 tsp. himalayan pink salt

Combine all of the ingredients in medium sized saucepan. Bring to a boil and then simmer for about 20 min. or until all of the liquid has been absorbed. I find that with the addition of coconut milk the quinoa takes a little longer to cook. Turn off the heat and allow to rest with the lid on for about 15 min. before fluffing with a fork. Prepare the rest of the ingredients.

Black Sesame Gomashio:

  • 2 cups of black or brown sesame seeds (hulls on)
  • 3 Tbsp. himalayan pink salt

In a dry skillet, roast the sesame seeds until they pop. Traditionally gomashio is made in a Japanese style pestle and mortar called a suribachi bowl but you can use a food processor or a pestle and mortar to crush the seeds along with the salt. Grind or process the  toasted seeds and salt until 95% crushed. Allow to cool before storing in an airtight container.

 

 

 

 

The Nori Strips:

Remove one sheet of nori from the package. Set one of your small burners on the stove on high. Using tongs, warm the nori over the burner until it begins to lighten in color. It will become crisper in texture as well. Cut into thin strips. Set aside to garnish.

 

 

 

 

The Final Assembly:

Divide the cooked coconut quinoa evenly amongst 4 bowls. Place 1 cup of arugula slightly off to the side of the quinoa in all four bowls. Top the quinoa with the marninated beets making sure to scoop a generous amount of the marinade into the bowls as well. Artfully arrange pickled ginger slices, pickled onions, avocado cubes, toasted nori strips, radish slices, chopped fresh cilantro and gomashio on top. Before eating toss the ingredients together with a fork so that you get a little bit of all of these amazing flavours in each bite!  Extra Sesame Soy dressing can be served on the side!

Enjoy!

 

 

Tacos with Chili Lime Roasted Squash, Guajillo Chili Cashew Cream and Quick Pickled Onions

 

Need I say more? We had these twice this week because they were so delicious! We also needed to use up the excess pickled red onions which are also delicious tossed in a salad or on avocado toast.  Make sure you use organic corn tortillas to avoid GMO corn.

 

 

Quick picked red onion: (make these two hours prior to preparing the tacos)

  • 11/2 cups of apple cider vinegar
  • 1 Tbsp. organic cane sugar
  • 11/2 tsp. of pink himalayan salt
  • 1 large red onion, peeled and thinly sliced

Combine the cider vinegar, sugar, and salt together in a 2 cup mason jar. Press the sliced red onion into the jar making sure that all of the slices are submerged in the vinegar mixture. Cover and let sit at least one hour but up to 2 hours before using. Store in the fridge. They are even better on day two!

Roasted Squash:

  • 1 large butternut squash, peeled and cubed into 1/2 in. cubes
  • 1 Tbsp. of avocado oil
  • 3 Tbsp. of tamari
  • 2 Tbsp. fresh lime juice
  • 1 tsp. of ground cumin
  • 1 tsp. of ancho chili powder

Preheat your oven to 400 F.  Cut the squash into 1/2 inch cubes.

 

 

 

 

Place on a large cookie sheet before tossing with oil, tamari, cumin, lime juice and ancho chili powder.

Roast for about 30 min., tossing a few times to ensure that the squash has browned on all sides. While the squash is roasting, prepare the cashew cream.

 

Guajillo Cashew Cream:

  • 2  dried guajillo chili peppers (or dried ancho peppers)
  • 1 cup of boiled water
  • 1/2 cup raw cashews
  • 1 tbsp. avocado oil
  • 2 Tbsp. fresh lime juice
  • 1/2 tsp. of himalayan pink salt
  • 3/4 cup of the chili soaking water

Stem and seed the dried chilis. Soak them in the 3.4 cup of boiled water for 10 min. or until softened. Drain, reserving the liquid.

 

 

 

 

In a blender combine the soaked drained chilis with 1/2 cup of cashews, 1 tbsp. avocado oil, 2 Tbsp. of fresh lime juice, 1/2 tsp. of salt and 3/4 cup of the chili soaking water. Puree until silky smooth. The sauce will be fairly spicy but mellowed by the rest of the ingredients!

 

 

 

 

I like to spoon the prepared cashew cream into a squeeze bottle as it is easier to distribute onto the tacos.

Garnishes:

  • Chopped avocado
  • finely sliced red cabbage or sauerkraut
  • fresh greens of choice
  • chopped fresh cilantro

To Assemble:

Oil a frying pan lightly and heat on medium. Warm the tortillas in the oiled pan for 5-10 seconds per side to soften. Set aside until you have warmed all of the tortillas.

 

 

Lay greens onto each of the corn tortillas first followed by a handful of roasted squash. Top with sliced or cubed avocado, quick pickled red onion, red cabbage or sauerkraut, guajillo chili cream, and plenty of freshly chopped cilantro

 

 

 

Tuscan Bean and Kale Soup with Crispy Quinoa and Kaniwa

One of my son’s referred to this soup as “A hug in a bowl”!  It must have something to do with the copious amount of really great Italian olive oil and the love that goes into making a soup stock from scratch! This is my version of a hearty soup that I had on a recent trip to Tuscany. Feel free to mix up the beans. In Italy they use a lot of pinto beans however I have made it with navy beans and chickpeas with equally delicious results.  Kaniwa is a cousin to quinoa and is more nutrient-dense. It has a grittier texture than quinoa and I find it more palatable to combine the two.  I have steamed the two together to create a crunchy topping that replaces croutons in the traditional version of this soup.

 

 

The Stock: (You can substitute the home made stock for 8 cups of store bought vegetarian broth)

Ingredients:

  • 8 cups of water
  • 2 roughly chopped carrots
  • 1 yellow onion, roughly chopped
  • a hand full of parsley stalks
  • 2 bay leaves

Combine all of the ingredients in a large pot. Simmer for about an hour. Set aside.

 

The Soup:

makes 6-8 servings

  • 1 large yellow onion, minced
  • 2 sprigs of fresh rosemary
  • 2 cloves of minced garlic
  • 1 tbsp. of extra virgin olive oil
  • 2 medium carrots, peeled and chopped
  • 3 cups of potatoes, cubed (no need to peel if you are using organic potatoes)
  • 2 heads of tuscan kale (this is the one that has a scaly appearance) Remove ribs and chop.
  • 1 398 ml. can of pinto beans, chickpeas or navy beans
  • 2 Tbsp. of extra virgin olive oil
  • 2 tsp. pink himalayan salt
  • lots of fresh cracked pepper

In a large pot heat 1 Tbsp. of olive oil. Saute the onions until translucent. Add the minced garlic, chopped carrot,  and the full sprigs of rosemary.

 

 

Stir to coat the vegetables with the olive oil. Add the potatoes.

 

 

Add 8 cups of your prepared broth to the pot along with the additional 2 tbsp. of olive oil.  Simmer over medium heat until the potatoes are tender. Add 2 tsp. of salt or more to taste. Keep in mind that if you are using a store bought stock that it might be salted. You may need to reduce the amount of salt added.  Add the chopped kale and the beans. Simmer until the kale is tender.

 

 

 

 

 

Season with lots of fresh cracked pepper. Remove from the heat while you prepare the Quinoa Kaniwa crumble.

 

The Quinoa Kaniwa Crisp:

  • 1/2 cup of quinoa
  • 1/2 cup of kaniwa
  • 1 tsp. salt
  • 3 tbsp. extra virgin olive oil
  • 3 heaping tbsp. of nutritional yeast ( a cheesy tasting flaked yeast that contains loads of protein and b vitamins)

 

 

In a medium sized pot combine quinoa and kaniwa with 1 3/4 cups of water and 1 tsp. of salt. Bring to a boil and then simmer for 15 min. or until all of the water has been absorbed. Allow it to sit covered for an additional 15 minutes before fluffing with a fork.

Preheat your oven to 350 F.

 

 

 

Scoop the cooked quinoa and kaniwa onto a large cookie sheet. Toss with 3 tbsp. of olive oil and the 3 heaping tbsp. of nutritional yeast. With your hands mix well to combine. Place in the 350 degree oven for about 30 min. stirring several times throughout to make sure that it is evenly crisped.

To Serve:

Fill bowls with soup and top with a few tbsp. of Quinoa Kaniwa Crisp. Left over crisp can be stored in an air tight container. It is also delicious sprinkled on salads for texture and added nutrition.

 

Roasted Chili Lime Acorn Squash with Toasted Pumpkin Seeds and Dried Cranberries

 

Roasted acorn squash tossed in a chili, lime, and cilantro vinaigrette is the perfect accompaniment to a fall or holiday meal. You can use any squash apart from spaghetti and butternut. Kabocha is another one of my favourites!

 

The Squash

Ingredients:

serves 4-6

  • 2 acorn squash seeded and sliced into 1 inch thick slices
  • 3 tbsp. of olive oil
  • 3 tbsp. of tamari
  • 1/2 cup of toasted raw pumpkin seeds (toasted in a skillet over medium heat until browned)
  • 1/4 cup of fruit juice sweetened dried cranberries

Preheat your oven to 400 degrees F. Cut the squash in half and then scoop out the seeds with a large spoon. Cut the squash into 1 in. thick slices.  On a large cookie sheet, toss the squash with the olive oil and tamari. Rearrange the squash so that it sits individually on the cookie sheet. Reserve the pumpkin seeds and cranberries to garnish.

 

Bake for about 30 min. flipping the squash half way through. It should browned on both sides and tender when pierced with a fork. While the squash bakes, prepare the dressing. (recipe follows)

 

 

The dressing:

  • 1/4 of fresh squeezed lime juice
  • 1/2 tsp. pink himalayan salt
  • 1 clove of minced garlic
  • 1/2 cup of extra virgin olive oil
  • 1/4 tsp. red chili flakes
  • 1/4 cup fresh, chopped cilantro

Whisk all of the ingredients together in a small bowl. Set aside.

 

 

To serve, toss the roasted squash with the vinaigrette. Serve on a platter topped with toasted pumpkin seeds and dried cranberries!

 

 

 

Slim Bits with Salted Caramel Coconut Butter Icing

I have teased you enough with photos of these raw “donut holes” over the last few months, here is the recipe! The base of the icing is coconut butter which is essentially raw dried coconut ground into a butter. I make my own in my stone grinder but I will give instructions to either make it in a high speed blender or a food processor. You will need either a Vitamix, a Blend Tech Blender, or a food processor to make the coconut butter from scratch. You can also purchase coconut butter in your local health food store. The caramel flavour comes from Medicine Flower Extracts. They have a line of all natural extracts that can be purchased either on line or at specialty stores in the city. I know that Bite Market in Calgary carries them. If you can’t find the extract you can simply use vanilla extract. The coconut sugar gives the icing a caramel- like flavour and colour on its own.

 

 

The Donut Holes:

makes 12

  • 2/3 cup of gluten free rolled oats
  • 2/3 cup of raw cashews soaked in water for at least 2 hours and then drained
  • 2/3 cup of soft medjool dates, pitted
  • 1/8 tsp. of pink himalayan salt
  • 1 tsp. pure vanilla extract
  • 1 Tbsp. chia seeds

In a food processor, grind the oats to a coarse flour.

 

 

Add the soaked and drained cashews to the oat flour along with the dates, chia seeds, salt and vanilla.

 

Process until the mixture comes together as a fairly stiff dough.

 

 

By hand, form into 1 inch balls and then set in the freezer while you prepare the icing. The donut holes are best dipped in the icing frozen. The icing will go on much thicker if the holes are frozen.

 

 

Salted Caramel Coconut Icing:

  • 4  heaping cups of raw dried unsweetened coconut ribbons ( or 11/3 cups of purchased coconut butter warmed to a liquid)
  • 1/2 cup of coconut sugar (powdered)
  • 8-10 drops of Medicine Flower Caramel Extract or 1 tsp. of pure vanilla extract
  • 1/4 tsp. pink himalayan salt

To powder the coconut sugar, blend a few cups in a high speed blender until powdered. You will need to powder more than the 1/2 cup that you need in order to get it moving in the blender. Remove it from the blender and set it aside.

If you are making your own coconut butter, place the 4 heaping cups of raw dried coconut ribbons into your blender. Blend on high for a few minutes using the tamper to push it into the blade to ensure that all of it is incorporated into the mix. The coconut will quickly liquify. Be careful here not to let the coconut over-heat. Once it is blended into a smooth paste stop the blending process to add the rest of the ingredients. You should end up with about 11/3 cups of coconut butter.

If using a food processor, let the processor run until the coconut is smooth and liquified.

If using purchased coconut butter, warm it over low heat until liquified and proceed with the next step in a blender or food processor.

Add the powdered coconut sugar, caramel or vanilla extract and salt. Blend or process again until the coconut butter is warmed and well combined. As the mixture warms in the blender or food processor the coconut sugar will blend into the icing.

 

 

 

 

 

The Salted Caramel Icing can be poured into a container with a lid to use later or can be used right away in its liquid form to coat the Slim Bits. If left at room temperature it will solidify and will need to be warmed to use.

 

 

To Ice the Slim Bits:

Pour or spoon the Salted Caramel Icing into a small saucepan and warm over low heat. Stir well. Turn off the heat.

Remove the frozen Tim Bits from the freezer and one at a time, dip the donut holes into the icing. Using a spoon roll the donut around to make sure it is well coated.

 

 

 

 

 

Place the iced donut hole onto a parchment lined cookie sheet to set. I like to drizzle a little more of the icing over top once they are on the parchment. Sprinkle with true cinnamon and either allow the icing to set at room temperature or in the fridge. As you remove them from the parchment you can clean up the edges by breaking off the overflowing coconut butter. Store in a sealed container in the fridge for up to 10 days. I guarantee they won’t last that long!

 

 

 

 

 

 

 

Pumpkin Mousse with Candied Ginger and Maple Almonds

When my family requested a curry for Thanksgiving I wanted to come up with a festive but lighter dessert that would sit well on top of a heavy curry! This fluffy mousse was perfect topped with a small scoop of cashew ice cream (I love the So Delicious brand), a few slivers of candied ginger, and a smattering of toasted maple almonds.

 

 

Ingredients:

  • 1 cup of raw cashews soaked in water for 2 hours
  • 1/2 cup of melted coconut oil
  • 1 large can (796ml) of organic pumpkin puree or the equivalent amount of pureed roasted fresh sugar pumpkin.
  • 2 tsp. of pumpkin pie spice
  • 1/2 tsp. of cardamom powder (ground fresh from the whole pods is always best) *
  • 1 tsp. of true cinnamon
  • 1 tsp. of vanilla extract
  • 1/2 cup plus 2 tbsp. of maple syrup
  • several chunks of crystallized ginger to garnish
  • one recipe of maple almonds (recipe follows)

 

*  If using whole cardamom pods, gently crush the pods with a pestle to expose the seeds.

 

 

Remove the husks and then crush the seeds with your pestle into a fine powder.

 

 

 

Drain and rinse the soaked cashews.

 

 

 

In a high speed blender combine the cashews with the melted coconut oil until smooth and creamy.

 

 

 

 

Add the pumpkin puree, pumpkin pie spice, cardamom powder, cinnamon, vanilla, and maple syrup to the cashew cream and blend until smooth and well combined.

 

 

Spoon the mixture evenly into 6 1/2 cup mason jars or 12 1/4 cup mason jars.

 

 

Place the filled jars in the refrigerator to set while you prepare the almonds.

To make almonds:

You can either dehydrate these for 12 hours prior to preparing the mousse or just toast them on a parchment lined baking sheet in a 350 degree oven.

  • 1 cup of raw almonds (soaked overnight and first dehydrated if you are going for the dehydrator option, otherwise just raw almonds is fine.)
  • a few tablespoons of maple syrup
  • a pinch of sea salt
  • 1/2 tsp. true cinnamon

Preheat your oven to 350 degrees F. In a small bowl combine the almonds with maple syrup, sea salt and cinnamon. Mix well to coat. Spread the maple coated almonds onto a parchment lined baking sheet and bake until the almonds are toasted and the maple syrup has mostly evaporated. (about 25 min.) Remove from the oven and allow to cool. Once cooled, chop into smaller pieces. If using the dehydrator, spread the mixture onto a teflex sheet and dehydrate at 117 degrees F. for 12 hours.

 

 

To serve, add a scoop of ice cream of your choice, a sprinkling of maple almonds and a tsp. or so of chopped crystallized ginger!

 

 

Kohlrabi Granny Smith Apple Slaw

Kohlrabi is a rather odd looking vegetable that has taste and texture somewhere between broccoli stems and cabbage!  I planted way too much this summer and as it took over half of my green house I was continually looking for new and creative ways to eat it! It pairs beautifully with tart granny smith apples and a creamy cashew, lime, and mint dressing. I used a mandolin to slice the apples and kohlrabi but if you don’t have one you could grate them coarsely. I love to serve this salad with Tempeh Tacos with Pineapple Kim chi!

 

 

Ingredients:

Serves 4 as a side salad

  • 1 fist sized kohlrabi, peeled
  • 1 large organic granny smith apple

With a mandolin, slice the kohlrabi and the apple into thin strips. (use the blade that creates about 1/8 in. strips) Combine in a medium sized bowl. Set aside while you prepare the dressing.

 

 

 

 

 

 

 

 

 

 

 

 

The Dressing:

  • 1/2 cups of raw cashews
  • 1/2 cup of water
  • 1/2 tsp. pink himalayan salt
  • 1 tsp. maple syrup
  • 1 Tbsp. avocado oil
  • juice of one lime (about 2 Tbsp.)
  • 1/4 cup of chopped fresh mint
  • 2 sliced green onions
  • lots of fresh cracked black pepper

Combine the cashews, water, salt, maple syrup, avocado oil, and lime in a high speed blender. Blend until silky smooth.Toss the apple and kohlrabi with the prepared dressing. Stir in the mint and green onion. Serve topped with lots of freshly cracked black pepper!

 

 

Roasted Beet Salad with Apples and Raspberry Sauerkraut

Make a big batch of Raspberry Chipotle Sauerkraut (see my recipe) and give this recipe a try! Beets roasted in a bit of olive oil and tamari, and then tossed with chopped apple and sauerkraut harmonize perfectly to create this simple salad that doesn’t even have to be dressed. A hand full of chopped parsley is the perfect garnish along with crumbled macadamia style goat cheese (see Kale with Hazelnuts, Pear, and Macadamia “Goat Cheese” in Honey Balsamic Vinaigrette for the cheese recipe) or crumbled Goat Cheese.

 

 

Ingredients:

  • 2 cups of peeled, chopped beets
  • 2 Tbsp. tamari
  • 3 Tbsp. olive oil
  • 2 gala apples, cored and chopped
  • 1/2 cup of Raspberry Chipotle Sauerkraut (See recipe)
  • fresh cracked pepper
  • 1/2 cup chopped parsley
  • crumbled Macadamia Style Goat Cheese or Goat Cheese (Optional and not pictured)

Preheat your oven to 350 F. Toss the chopped beets with the tamari and oil in a medium sized bowl. Spread onto a cookie sheet and bake for about 1/2 hour, tossing a few times throughout until tender. Remove from the oven and allow to cool while you chop the apples. Toss the cooled beets with chopped apples, and sauerkraut. Serve topped with lots of fresh cracked pepper and chopped parsley. The Goat Cheese (either dairy or non) is optional!

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