recipeWEDNESDAY: Genevieve's Sweet Pea and Asparagus Soup

Genevieve's Sweet Pea & Asparagus Soup

Serves 6

A nourishing blend of Springtime produce staples, sautéed leeks act to ground the body, sweet peas nourish with protein and fiber, and asparagus aids in cell renewal and detoxification.

4 cups organic unsweetened almond milk + 1 cup filtered water 

1 medium organic leek, top removed

1 bunch organic asparagus, woody stems removed

1 1/2 cups organic frozen sweet peas

1 1/2 cups organic frozen cauliflower florets, thawed

3-4 cloves organic garlic, minced

zest and juice of 1/2 organic lemon

2 tbsp. organic grass fed butter 

Slice leek in half, and slice into thin rings. Thoroughly rinse under water. In a heavy bottomed soup pot, add leeks, garlic, and butter and sauté on medium-low until translucent, about 5 minutes. Slice asparagus into bite sized pieces and add to pot. Stir and let cook additional 5 minutes. Add cauliflower, lemon zest, water and almond milk and bring to a low boil. Decrease heat, add in lemon juice, season with sea salt, and add peas. Remove from heat, and using a blender or immersion blender, carefully puree until smooth. Season to taste.

recipeWEDNESDAY: Sweet Potato Noodle Breakfast Bowl

• Sweet Potato Noodle Breakfast Bowl 

• 
  
• 1 large sweet potato
• 2 eggs
• 1 ripe avocado, sliced
• 1-2 tbsp avocado oil 
• Sea salt and pepper, to taste
• 
  
• After washing and peeling potatoes, spiralize them into noodles. Heat 2 teaspoon of the oil in a large pan over medium heat. Add in the potato noodles and cook till soft and allowing get slightly crispy. Add salt and pepper to taste. In a separate pan, heat avocado oil and make two lightly fried eggs. Dividing between two bowls, split sweet potato noodles. Scoop out half of diced avocado in each bowl and top each with fried egg. Season with additional salt and pepper if needed. 

recipeWEDNESDAY: Roasted Cauliflower Soup with Crunchy Kale and Pine Nuts

Roasted Cauliflower Soup with Crunchy Kale and Pine Nuts

1 head of cauliflower, cut into florets
6 tbsp olive oil
2 leeks, white part chopped
2 garlic cloves
6 c vegetable or chicken stock
4 tbsp pine nuts

1 large bunch of kale

Sea salt and pepper to taste

Preheat oven to 400. Line a baking sheet with florets. Sprinkle with 2 tbsp olive, salt and pepper and toss to coat. Spread out on baking sheet and place in oven. Roast for about 30 minutes, until cauliflower is browned and cooked through. In a large stock pot, add 2 tbsp olive oil and heat on medium heat. Add chopped leaks and garlic, cook until tender. Add in stock and roasted cauliflower. Allow soup to simmer for 5-10 minutes. Use an immersion blender to puree the soup until smooth. Turn heat to low. Taste soup and season as needed with additional salt and pepper. Take stems off of kale and chop into bite size pieces. Place kale and pine nuts on baking sheet. Sprinkle with remaining olive oil, salt and pepper. Add to oven and allow to cook until they are crispy. Ladle soup into a bowl and top with kale chips and toasted pine nuts. 

recipeWEDNESDAY: Apple Cinnamon Quinoa Bites

Apple Cinnamon Quinoa Bites

1 c cooked quinoa
1 c quick oats
1/2 tspn cinnamon
1/2 c apple sauce1 tbsp maple syrup
1 c chopped apples
2 eggs, lightly beaten

Preheat oven to 350 degrees. In a large bowl, add cooked quinoa, oats and cinnamon.  In a separate bowl, combine apple sauce, maple syrup, eggs and chopped apples. Whisk until well combined. Oil a mini muffin pan and scoop a spoonful into each cup. Spray your mini muffin pan (24 count) with non-stick cooking spray. Bake for 15-20 minutes.

recipeWEDNESDAY: Cauliflower Fried Rice

Cauliflower Fried Rice

2c riced cauliflower, fresh or frozen
1/2c green peas, fresh or frozen
1/3c carrots, julienned
1 garlic clove, minced
1 tsp fresh ginger, grated
1 tsp Braggs Liquid Aminos
1 egg
1 tbsp olive oil
sea salt and pepper, to taste

Over medium heat, warm olive oil up in a saute pan. Add cauliflower rice, saute until softened. Add peas, carrots, ginger and garlic. Saute until vegetables are tender. Season with liquid aminos and salt and pepper. Crack an egg into the pan, scramble and cook thoroughly. 

recipeWEDNESDAY: Sweet Potato Waffles with Mixed Berries

Sweet Potato Waffles and Mixed Berries

1 medium sweet potato
1 egg
1/2 tsp vanilla
1 tsp cinnamon
1/4 tsp sea salt
1 tbsp coconut oil
1/2 c fruit (blueberries, strawberries, raspberries, blackberries)
1 tbsp maple syrup

Preheat waffle iron. After washing and peeling sweet potato, use spiralizer to make long thin noodles. Heat half the coconut oil in the skillet then add the sweet potatoes. Cook these until mostly softened. Gently beat egg then add in vanilla, cinnamon and sea salt. Gently mix in sweet potato noodles and fruit till evenly coated. Once the waffle iron is hot, coat with coconut oil and cook waffle mixture. Take off iron and drizzle with maple syrup.

recipeWEDNESDAY: Veggie and Sausage Bake with Cauliflower Rice

Veggie and Sausage Bake with Cauliflower Rice

This recipe can be made with a variety of ingredients, which makes it a easy meal for anyone!

1 medium butternut squash
1lb ground turkey or chicken sausage
1 tbsp olive oil
1 c chopped kale or spinach
3/4 c uncooked quinoa
1 c shredded goat cheddar cheese
1/2 c heavy cream
1 tbsp butter
1 1/2 c riced cauliflower

 Preheat oven to 375.  Peel and chop butternut squash into small chunks. Place cubed squash in a shallow baking dish, sprinkle with 1 tbsp olive oil then season with sea salt and pepper. Bake for about 20 minutes, until squash can be pierced with a fork easily. While squash is cooking, brown sausage in a heated skillet with olive oil. If your sausage is not already seasoned, season to your taste. Once the sausage is mostly cooked through, add in kale or spinach till leaves are slightly wilted, set aside. Cook 3/4 cup quinoa as directed. Before all water has been absorbed into the quinoa, add in heavy cream and shredded cheese. Mix consistently until it is a thick creamy consistency. In a large deep dish baking pan, mix together butternut squash, greens and sausage with cream sauce. Toss till cheesy sauce is evenly coated. Bake for 10 minutes, until brown and bubbly. Meanwhile, heat butter in a sauté pan and add riced cauliflower with sea salt and pepper to taste. Cook for 10 minutes. Plate veggie and sausage bake over top of cauliflower rice.

recipeWEDNESDAY: Savory Broccoli

Savory Broccoli

2 tbsp. ghee or butter
2-3 cloves of garlic, chopped
2 large broccoli heads, diced and stems removed
1 tbsp. Bragg's Liquid Aminos
1 tbsp. maple syrup
sea salt and pepper, to taste

In a iron skillet, heat ghee or butter or medium heat. Add garlic and sauté slightly. Add broccoli to pan. Sprinkle Bragg's Liquid Amino and maple syrup over broccoli. Stir well to coat broccoli evenly. When broccoli is softened season with sea salt and pepper.

recipeWEDNESDAY: Beef Stroganoff with Zucchini Noodles

Beef Stroganoff with Zucchini Noodles

1 tbsp. olive oil
1 onion, chopped
1lb cubed beef
1 pint mushrooms, sliced
2-3 garlic cloves, minced
garlic powder, to taste
onion and herb seasoning, to taste
1/2 c sour cream, made from cream not milk

2 medium zucchinis
1 tbsp. ghee or butter
sea salt and pepper, to taste

Heat olive oil to medium, add onions and garlic, allow to cook until softened. Add beef and mushrooms, allow to cook till beef is mostly cooked through. Add seasonings, stirring occasionally. As beef is finishing, stir in sour cream. using a spiralizer, make zucchini noodles. Heat up butter or ghee in a pan, add noodles in. allow to sauté briefly, top with sea salt and pepper. First plate noodles and then topping with beef stroganoff.

recipeWEDNESDAY: Whipped Butternut Squash

Whipped Butternut Squash

1 medium butternut squash, peeled and diced

2 tbsp butter

2 tbsp maple syrup

sea salt, to taste

1/8 tsp cinnamon

1/4 c pomegranate seeds

1/4 c pecans, toasted

Steam butternut squash cubes, until tendered.  After draining, place in a food processor along with butter, maple syrup, sea salt and cinnamon.  Blend until well combined and then scoop into a serving bowl. Top with pomegranate seeds and toasted pecans, serve immediately.

recipeWEDNESDAY: Stuffed Artichokes

Stuffed Artichokes

4 fresh artichokes
3/4c sheep ricotta cheese
1 clove minced garlic
1c homemade breadcrumbs
1/2c grated Pecorino Romano cheese
few sprigs of chopped parsley
1tbsp olive oil
2tbsp butter
juice of 1/2 lemon
sea salt and pepper, to taste

Preheat oven to 400. After washing artichokes, cut off the stems and tops. Using a spoon, remove as much of the choke as you can. Drizzle with oil and steam artichokes in a steaming basket for 30 minutes, until slightly softened. Mix together ricotta, garlic, bread crumbs, cheese, parsley, sea salt and pepper. Stuff mixture into all the petals. Place on a baking sheet, drizzle melted butter over the tops and bake for 10 minutes, till cheesy is melted and bubbly.

recipeWEDNESDAY: Spinach Quiche with Sweet Potato Crust

Sweet Potato Crusted Spinach Quiche

6 small sweet potatoes

1 tbsp olive oil

1c spinach

1 garlic, minced

4 eggs

1/2c heavy cream

1c  grated goat cheddar or crumbled chevre 

Small handful of chopped fresh herbs

Sea salt and pepper, to taste

Preheat oven to 375. Peel sweet potatoes and slice thinly, using a mandolin or a food processor. Grease a pie dish with olive oil and then line with sweet potato slices, overlapping. Brush with additional olive oil, season with salt and pepper. Place in the oven and cook for 15 minutes. In a large bowl whisk eggs and cream together. Mix in spinach, garlic and cheese. Pour egg mixture onto sweet potatoes. Top with herbs, sea salt and pepper. Return to oven and cook for 40 minutes. 

recipeWEDNESDAY: Borscht

Borscht

Many people have sworn off beets from a young age, pickled, sweetened and cooked to death. We encourage you to give them a fresh try! This is a yummy and warming soup that fits perfectly for the fall season. 

3 large beets, julienned

3 russet potatoes, julienned

2 tbsp olive oil

sea salt and pepper

1/2 onion, chopped (as you may have noticed we use little onion as they thicken the lymph)

6c homemade vegetable broth

1 tbsp chopped, fresh dill

1 tablespoon of red wine vinegar

sea salt and pepper to taste

sour cream (we are fans of european style made with cream, not milk) 

*This is just 1 version of borscht, others call for carrots, tomatoes and cabbage. Give them all a try!

In a large stock pot, warm olive oil then add chopped onion. Cook until softened then add julienned beets and potatoes. Allow to cook on medium heat until slightly softened and add vegetable broth. Reduce the heat and simmer for 20 minutes or until vegetables are cooked. Season with sea salt and pepper. For serving, sprinkle with vinegar, dill and top with sour cream. 

recipeWEDNESDAY: Cauliflower Rice

Cauliflower Rice

1 small head cauliflower

1tbsp olive oil

1 clove of garlic

½tsp sea salt

Trim cauliflower to the florets. Using a food processor, grate the cauliflower using. Heat the oil in a large pan, add garlic and cook to slightly softened. Add the cauliflower and cook, stirring occasionally, until the cauliflower rice is tender and slightly golden brown, about 6-9 minutes. Season with salt.

recipeWEDNESDAY: Quinoa Pizzas

Quinoa Pizzas

 

1c quinoa
water, for soaking and blending
1-2 cloves of garlic
½tsp sea salt
2tbsp avocado oil

Place quinoa in a medium bowl and cover with water by several inches. Allow to soak for at least 8 hours. After soaked thoroughly, drain water and rinse well. Preheat oven to 450. Add quinoa plus 1/4c water to blender along with garlic and sea salt. Blend until smooth, sometimes more water is needed. Mixture should be consistency of pancake batter. Place a large cast iron skillet into the hot oven. Allow to heat for 5-10 minutes. Remove from oven and add the oil to the skillet and heat for another 3 minutes. Remove the pan from the oven carefully and use brush to make sure oil is evenly coating pan. Pour the batter into the center of the pan and tilt it to create and even layer on the bottom. Return to oven and bake for 20 minutes. Remove from the oven and carefully flip crust over, bake for additional 10 minutes. When crust is finished, you can save for a later time or immediately use with toppings. 

Try with these pizza toppings: spreadable goat cheese, buffalo mozzarella, arugula, kale, roasted butternut squash, thinly sliced lemons, grilled chicken or steak. Enjoy using your creativity!

recipeWEDNESDAY: Corn and Goat Cheese Fritters

Corn and Goat Cheddar Fritters

2 tbsp. olive oil
1 red bell pepper, finely chopped
1c organic corn kernels
2/3c cornmeal
3tbs oat flour
1/8 tsp. baking soda
1/2c heavy cream with 1tbsp vinegar
1 egg
1c shredded goat cheddar cheese
5-6 fresh basil leaves, chopped
1 avocado, sliced
sea salt and pepper, to taste


Heat 1tbsp of olive oil in a frying pan, then sauté bell peppers. Once pepper softens, add corn and cook for about 3 minutes. Allow mixture to cool. In a medium bowl, combine the cornmeal, flour, baking soda, and seasoning. In a small bowl, combine the cream plus vinegar and egg, blend well. Add  wet and dry ingredients, and stir until just combined. Then fold in the vegetables, cheese, and chopped basil. Heat remaining olive oil over medium heat, begin cooking fritters as you would pancakes. Cooking thoroughly on each side for about 2 minutes, or until slightly browned. Serve immediately with sliced avocado on top.

recipeWEDNESDAY: Grilled Greens and Beets

Grilled Greens and Beets

1 head of bibb lettuce
1 head of radicchio
4 leaves curly kale
4 leaves tuscan kale
1/4c olive oil
4 tsp apple cider vinegar
1tbsp dijon mustard
2 cloves of garlic, mined
4 small beets
sea salt and pepper to taste

Preheat grill to medium high. Trim all greens, removing any woody stalks. Wash and dry all greens thoroughly. Spread all greens out and drizzle with olive oil, use hands to spread oil until all leaves are lightly coated. In a separate bowl mix vinegar, mustard and minced garlic. Add greens to heated grill and allow to cook on both sides till they become crispy. Once they have cooked, transfer to a large plate. Using a mandolin, shave beets thinly over grilled greens. Drizzle dressing on top and season with salt and pepper.

recipeWEDNESDAY: Beet Risotto

Beet Risotto

4c homemade chicken broth

3 medium beets

4tbsp butter

1 1/2c arborio rice

4tspn Champagne vinegar

3tbsp heavy cream

sea salt and pepper, to taste

1/2c fresh goat cheese, crumbled

small handful of parsley, chopped
 

Heat broth along with 5 cups of water to a simmer.  Wash and peel beets, then using a food processor shred them. In a sauté pan, melt butter and add shredded beets. Season with sea salt and pepper, continue to cook until slightly soft. Add rice and 1/3 of water broth mixture and half of the vinegar. Stir consistently. Once liquid has been absorbed continue to add more broth water. Simmer for approximately 20 minutes, then add cream, remaining vinegar and season again. Serve hot and top with crumbled goat cheese and parsley.              

recipeWEDNESDAY:Summer Quinoa Salad

Summer Quinoa Salad
 

This is a great dish for picnics and parties. It also makes for a lighter lunch on hot summer days!

1 1/2c cooked quinoa
1c julienned carrots
1c diced sugar snap peas
1/2c finely chopped kale
1/2c soaked garbanzo beans
juice of 1/2 lemon
1/4c olive oil
a few sprigs of fresh oregano
sea salt and pepper to taste


After quinoa has cooled, add carrots, peas, kale and beans. Add lemon juice, olive oil and remaining seasonings. Mix until ingredients are thoroughly combined. Lightly stir in crumbled goat cheese. Top with toasted pumpkin seeds. Refrigerate and serve chilled.

recipeWEDNESDAY: Salmon and Veggie Kabobs

Salmon and Veggie Kabobs

 

1 1/2 lbs wild salmon fillet

1 tbsp fresh oregano, chopped

2 tsp sesame seeds

1 tsp ground cumin

sea salt and pepper to taste

avocado oil

1 lemon

2 bell pepper

6-7 white bella mushrooms 

1 zucchini

Soak kabob sticks in water. Heat grill to medium. Remove skin from salmon and cut into 1 inch cubes. Cut lemon, peppers, mushrooms and zucchini into cubes. Begin assembling kabobs, spearing a mixture of all cubed ingredients through stick. Brush finished kabobs with avocado oil. Use remaining ingredients to season. Place on heated grill, turn once. Leave until fish is cooked thoroughly.