Summer Stone Fruit & Avocado Salad w/ Toasted Pecans
- 6-10 pieces Stone Fruit (Nectarines, Pluots, Plums work great)
- 2 Avocados (just barely ripe, still a bit firm)
- Arugula (to your taste, enough to bulk up the salad)
- 2-3 Green onions (more of less to your taste)
- 1 Cup Pecan pieces (toasted lightly)
- 2-4 Meyer Lemons
- 2 Tbs Olive Oil
- 1 Tbs Shallot (minced as small as you can get)
- Salt & Pepper to taste
- Place a cast iron skillet (or small sauté pan) on medium/low heat on the stove and add pecan pieces. Make sure to keep a close eye on these and stir/shake up often as you prep the rest of the salad so they will NOT burn.
- Cut assorted stone fruits & avocado into bite size pieces and place in large salad bowl. Make sure the avocados are not overly ripe as they will just mush up the salad.
- Add sliced green onion and arugula to salad bowl and mix around with fruit and avocado.
- In a small jar (or something that you can shake the dressing in) squeeze the lemons and add olive oil, shallots, salt & pepper. Shake, shake, shake until olive oil and lemon juice are combined.
- Pour dressing over salad, mix up and enjoy! Add toasted pecans last or just before serving to preserve their crunch. Add additional S&P as needed to taste :)
Green Goddess Soup
Serves 4 People
- 1 Onion
- 4-6 Cloves Garlic
- 1 Cup loosely packed Kale
- 1 Cup loosely packed Arugula
- 4-6 Cups fav. chopped Veggies (Zucchini, Broccoli, Cauliflower, Asparagus, etc)
- 4-6 Cups Chicken (or veggie) Broth
- 1 Can Coconut Milk
- 1 tsp. Coconut Oil
- 2 Tbsp. Grapeseed Oil
- Salt & Pepper to taste
- Chop favorite veggies (zucchini, broccoli and/or cauliflower are my favorites) into bite size pieces and place on a baking dish. Drizzle with grapeseed oil and a little salt & pepper. Place in a 375 degree oven for about 30-45 minutes until the veggies are browned and fork tender.
- While the veggies are roasting roughly chop the onion and garlic and begin to sauté in a pan with the coconut oil, about 5 mins. When they have nice caramelization on them add the kale and sauté until it is tender, another minute or so. Once the kale has cooked a bit with the onion and garlic add the arugula and chicken (or veggie) broth to the pan. Let simmer for a couple minutes and then turn off the heat.
- When the veggies are done roasting, take them out of the oven and add them to a blender (preferably a Vitamix) along with the onion/greens sautéed mixture. Begin to blend on low while slowly adding the coconut milk. Once all the coconut milk is added taste the soup for seasoning and add any S&P as needed. If the flavor is good blend on high speed until it becomes a unified bright green color. Eat immediately or place in a pot to heat for later :)
Summer Quinoa Salad
Serves 6 as side dish, 4 as main course
- 1 Cup quinoa
- 1.25 Cups water
- 1 tsp coconut oil
- ½ Cup diced cherry tomatos
- ½ Cup chopped cherries
- ½ Cup sliced cucumber (preferably Persian)
- ½ Cup chopped celery
- Small bunch red radishes, chopped
- 1 Medium orange pepper, chopped
- 1 Cup loosely packed baby spinach, chopped
- 2 green onions, sliced
- ½ cup pumpkin seeds (pistachio or sunflower seeds)
- ½ cup roughly chopped fresh herbs (parsley, cilantro, dill, basil)
- 2 Tbsp Ume Plum vinegar (red wine, or coconut)
- 4 Tbsp Extra Virgin Olive Oil
- 1 Tbsp minced shallot (optional)
- Pepper to taste
- Begin by rinsing and straining your quinoa. Place the quinoa in a pot with the coconut oil and toast until you get a fragrance from the quinoa, about 2-3 mins. Add the water and bring to a boil. Reduce heat to low, cover and simmer for about 15 minutes.
- While the quinoa is cooking chop & combine remaining ingredients, except the seeds, in a large bowl.
- In a small jar combine vinegar, oil, shallot and pepper. Shake until well combined
- When the quinoa is finished place in a bowl and allow to cool. You can place the quinoa in your freezer for a few minutes to speed up this process. When quinoa is cooled down to room temperature pour the dressing on top and mix until the quinoa is well coated, taste for flavor and add anything additional at this time. Dressing and quinoa can be prepared and mixed a day ahead to save time.
- Place dressed quinoa into the large bowl with veggies & herbs, mix until combined.
- Sprinkle with pumpkin seeds just before serving.
Summer Fruit Infused Tea
Green Tea (~4 bags depending on size of pitcher)
Ice (desired amount for colder beverage)
1 cup thinly sliced strawberries
2 thinly sliced sweet limes (can sub meyer lemon)
1 handful basil leaves
- Fill a pitcher 2/3 full with brewed green tea cooled down to room temperature
Add sliced strawberry, sweet limes, and crunched up basil leaves (this allows the most flavor to seep out)
Let sit for at least an hour, adding ice cubes just before serving.
Pumpkin Sunflower Seed Pate
- Pumpkin Seeds, 1 cup
- Sunflower Seeds, 1 cup
- Yellow Onion, 1 medium size
- Garlic, 2-4 cloves
- Coconut oil, for sautéing
- Olive Oil, 2-4 Tbsp
- Cilantro, large handful
- Sweet Lime, juice from 1-2
- Cumin, couple shakes to taste
- Salt & Pepper, couple shakes to taste
- Water, enough to cover seeds for soaking
- Crunchy veggies for dipping, I like all the bell pepper colors!
Soak pumpkin and sunflower seeds in water for 2 hours. Drain and rinse the seeds. Heat up a pan, add a teaspoon of coconut oil, chopped onion and garlic. Sautee until slightly brown. Add the soaked seeds, cumin, S&P and allow then to 'crisp' up a bit, could take up to 10 minutes. Careful not to turn the heat up too high, the oils in these seeds are heat sensitive and we don't want to turn them rancid! Place sautéed seeds, etc. into food processor along with cilantro, sweet lime juice, and a touch olive oil. Blend until desired consistency is reached. Don't overuse olive oil to 'thin' out, switch to water. Serve with fresh veggies for dipping!!!
Super Power Green Juice: Serves ~2-4
- Celery, 2-3 stalks
- Carrot, 1 whole (do NOT peel)
- Ginger, 2 inches (skin taken off with spoon)
- Cucumber, ~6 inches (Persian or English with skin left ON)
- Apple, 1 whole (granny smith or your fav variety)
- Mint, handful
- Kale, 1-2 cups (mostly leaves, some stems to avoid overly bitter flavor)
- Sweet Limes, juice from 2
Place all veggies and lime juice into blender to the top. Add water until it reaches 1/2 way up the blender. Begin blending until it reaches a uniform green color :) Drink with pulp! Enjoy!!
Asparagus Miso Soup: Serves ~4-6
Fermented soybeans contain an abundance of beneficial bacteria and isoflavones, which can protect against cancer and possibly halt the production of fat cells
- Asparagus, Small bunch of baby stalks (thinner the better)
- Leeks, 3-4 inches
- Green Onion, 1 small bunch
- Garlic, 2-4 cloves
- Roasted Nori Seaweed, 1-2 sheets
- Red Miso Paste, 2-3 Tbsp by taste
- Veggie Broth, (low sodium) Can be a blend of veg broth and water
- Coconut oil, for sautéing
- Toasted Sesame Seed, for garnish
Chop up asparagus, leeks and garlic, place in a soup pot and sauté with coconut oil until a little brown, about 5 mins. Add veggie broth/water mixture and bring to light boil. Simmer just a couple minutes to get asparagus to desired texture. When this is reached, turn heat OFF. Add miso paste and stir well until it is all dissolved. Rip up nori and add to individual soup bowls before serving. Garnish with Green onion and toasted sesame seeds. Enjoy!!
Roasted Chicory Root and Dandelion Tea: Serves ~2-4
Chicory root has a mild laxative effect, increases bile from the gallbladder, and decreases swelling. Chicory is also a rich source of beta-carotene
- Roasted Chicory root
- Roasted Dandelion root
- Dried (or fresh) Ginger root
To brew a large press pot full place a couple heaping tablespoons of chicory, slightly less dandelion and even less ginger root inside. Pour boiling water over to fill press pot. Let sit for a couple minutes.. The longer it sits, the more concentrated it gets. You can usually get a couple brews from the same pot! Brewed strongly, this is used often as a coffee replacement and is naturally caffeine free :)