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: Healthy Hot Chocolate

Healthy Hot Chocolate

3c unsweetened hemp milk
2tbsp honey or maple syrup 
1/4tsp cinnamon
1/4tsp sea salt
3tbsp cocoa powder

Place all the ingredients in a small sauce pan. Begin to heat on low to medium. Whisk ingredients till well combined and serve hot. 

recipeWEDNESDAY: Turkey and Sweet Potato Meatloaf

Turkey and Sweet Potato Meatloaf

1lb ground turkey
1 large sweet potato
2 cloves garlic, minced 

1-2c kale, chopped to bite size1tbsp honey

1tbsp Braggs Liquid Aminos1 egg
1/2c flaxseed meal
sea salt and pepper, to taste

Preheat oven to 400. In a large stock bot, begin to boil water. Peel and chop sweet potato, add to boiling water. Allow to cook until sweet potatoes can be pierced with a fork, then remove sweet potatoes into a large bowl. 

Mash sweet potato slightly then add remaining ingredients and mix until thoroughly combined. Place the mixture into a meatloaf pan. Bake for around 45 minutes. 

recipeWEDNESDAY: Apple Walnut and Brussels Sprout Bake

Apple Walnut and Brussels Sprout Bake

1 tart apple, diced
1 bunch brussels sprouts (approx. 10-15), halved
2/3c walnuts, chopped
3 strips turkey bacon, chopped
1/4c ghee or butter, melted
2 cloves garlic, minced
sea salt and pepper, to taste

Preheat oven to 400. Layer ingredients into deep 9x10 baking dish. Pour over melted ghee or butter and season with sea salt and pepper. Mix ingredients till well combined. Cook for 30-40 minutes or until brussels sprouts are cooked to your liking. 

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: Vegan Pumpkin Cheesecake

Vegan Pumpkin Cheesecake 

1 c packed medjool dates, pitted
1 1/2 c raw walnuts
1 1/2 c raw cashews
1 lemon, juiced
1/4 c full fat coconut milk
3 tbsp coconut oil, melted
1/2 c maple syrup
1/4 c pumpkin puree
1/4 tsp cinnamon

Sea salt, to taste

Cover cashews with water and allow to soak overnight. Add dates, walnuts and sprinkle of sea salt to food processor. Pulse until ingredients are roughly combined. After oiling a pie plate, spread date and walnut mixture to the bottom. Press into the bottom of the pan until firm pie crust is formed. Place pie plate in freezer. Drain cashews thoroughly and add to blender. Place lemon juice, coconut milk, maple syrup, pumpkin puree, cinnamon and sprinkle of sea salt in blender as well. Puree mixture until cashews are completely smooth. Adjust with ingredients if more liquid or more sweetness is desired. Take pie plate out of the freezer and scoop cashew mixture on top and smooth out. Allow to freeze until firm, about 4-6 hours. When serving, let thaw for 15 minutes ahead of time.

recipeWEDNESDAY: Genevieve's Warming Carrot Ginger Soup

 Genevieve's Warming Carrot Ginger Soup

With shorter days and colder nights, the transition into Autumn has - finally- arrived. The visual change in our physical environments is also occurring at a cellular level within our bodies, and thus, eating with the seasons will keep your overall health in balance. Incorporating root vegetables and spices, such as the carrots, ginger, and turmeric, we can support the body in attaining a grounded state. When in balance, the body’s energy or “chi” has equal components of both YIN and YANG, terms that describe the cooling/warming effects of certain foods.

Rich in warming YANG foods and the excess-moisture wicking turmeric, this delicious and hearty recipe blends vitamin-A packed carrots, the healing fats from coconut milk, detoxifying and immune boosting ginger, and anti-inflammatory turmeric into a Ginger Carrot Bisque that is the perfect addition to your Autumnal table. 

Grounding Ginger Carrot Bisque

Serves 4

1 lb. organic carrots, washed & chopped

1 box organic Full Fat Coconut Milk

1 small organic leek, washed and sliced 

2 tbsp. organic extra virgin olive oil OR coconut oil

1 tbsp. fresh ginger, finely minced

1 tsp. organic turmeric

1 tsp. organic dried thyme

AMP IT UP: 1 12-ounce bag frozen organic cauliflower + 1 14-ounce box organic cannellinni beans, rinsed & drained

In a heavy bottomed soup pot, add oil and leeks and cook on LOW until translucent, about five minutes. Add garlic, ginger, turmeric, and thyme, and season with sea salt. Cook additional five minutes, add carrots and 2 cups filtered water. Cover, turn heat to medium and cook for 20 minutes. Uncover, add coconut milk and cauliflower florets and beans, cover with lid again, and cook until carrots are tender, about 10 minutes. Transfer to a blender and puree until smooth, seasoning with sea salt to taste. 

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: Coconut Flour Zucchini Bread

Coconut Flour Zucchini Bread

1-2 small zucchini (enough to make 1 c shredded)
4 eggs
2 tbsp honey or maple syrup
1 mashed banana
1 tbsp coconut oil
1/2 c coconut flour 3/4 tsp baking soda
1 tsp cinnamon
1/2 tsp mutmeg
1/2 tsp Sea salt

Preheat oven to 350 degrees. After you shred the zucchini, allow the moisture to drain off. Whisks eggs, honey or maple syrup, oil, and banana together. Mix in all dry ingredients. Pour batter into a greased loaf pan. Bake for 45 minutes or until a toothpick comes out clean from center of the pan.

recipeWEDNESDAY: Broccoli Quinoa Bites

Broccoli Quinoa Bites

These could be a great breakfast or snack! We even will put some aside in the freezer and pack for last minute kid's lunches!

1 1/2 c broccoli florets
1 c cauliflower florets
3 eggs 
1 c cooked quinoa
1/2 c grated Pecorino Romano cheese
1/2 c shredded cheese of your choice (goat cheddar, Petit Basque or Manchego) 
1 tsp garlic, fresh or powder
Sea salt and pepper, to taste

Preheat oven to 350. Add broccoli and cauliflower to a food processor. Pulse till roughly cut. Add to a mixing bowl, whisk in the eggs into veggies. Add additional ingredients and combine thoroughly. Grease a muffin pan and scoop mixture into each cup. Bake for 15-20 minutes or until golden.

recipeWEDNESDAY: Strawberry Goat Ice Cream

 Strawberry Goat Ice Cream 

3 c goat milk
4 egg yolks
½ c honey
1 c pureed strawberries
1 tsp vanilla extract
Sea salt, to taste

Pour goat milk into a sauce pan. Beat egg yolks in a large bowl until they are smooth and lemon colored. Simmer the milk till hot, then remove from heat.

Pour the honey into the milk in a steady stream while whisking. When it is all mixed in, add a little of the milk mixture into the eggs, whisking constantly to temper them. Add the rest of the milk and honey mixture into your eggs. Stir in strawberries, vanilla and sea salt. Cover and chill in your fridge for a few hours until cold or overnight. When well chilled, pour it into your ice cream maker and process for about 30-40 minutes.

recipeWEDNESDAY: Basil Berry and Cucumber Smoothie

 Basil Berry and Cucumber Smoothie

4 basil leaves 
1 medium cucmber
1c mixed berries, fresh or frozen
1 frozen banana
1c hemp, almond or coconut milk

Blend ingredients well. Add ice if needed.

recipeWEDNESDAY: Raspberry Chocolate Chia Pudding

 Raspberry Chocolate Chia Pudding

6 tbsp chia seeds
2 c coconut or hemp milk
2 tbsp cacoa powder
1 tbsp maple syrup
sea salt, to taste

1.5 c raspberries

Place all ingredients (saving a few raspberries for garnish) in a blender and pulse just a few times. Place in a flat glass bowl and allow to chill overnight. For serving, scoop out and garnish with additional raspberries. 

recipeWEDNESDAY: Roasted Butternut Squash, Feta and Quinoa Salad

Roasted Butternut Squash, Feta and Quinoa Salad

1 1/2 c cooked quinoa
1 medium butternut squash, peeled and cubed
2tbsp olive oil
Sea salt, to taste
1/4 c feta cheese
1/4 c pine nuts, toasted 
1/2 lemon 

Preheat the oven to 400. Drizzle roasting pan with 1 tbsp olive oil and spread cubed butternut squash evenly. Sprinkle with sea salt. Put in heated oven and allow to cook for approximately 30 minutes, flipping half way through. Mix cooked quinoa and roasted butternut squash. Drizzle with remaining 1 tbsp of olive oil and juice from half lemon, then sea salt. Lastly top with crumbled feta and toasted pine nuts. Can be enjoyed warm or cold.

recipeWEDNESDAY: Sesame Baked Cauliflower

Sesame Baked Cauliflower 

2 tbsp avocado oil

1 1 /4 c almond or hemp milk

1 c all-purpose gluten free flour

1/2 tspn sea salt

1/2 tspn baking powder

1 large cauliflower

1/2 c Bragg's Liquid Aminos

1/2 c maple syrup

1/4 c rice vinegar

2 tspn sesame oil 

2 tspn fresh ginger, grated

2 garlic cloves, minced

1 tspn red pepper flakes, optional 

1-2 scallions, chopped

1 tbsp toasted sesame seeds

Preheat oven to 450°. Chop cauliflower into bite size pieces of the florets. Coat roasting pan with 1 tbsp of avocado oil. Stir hemp or almond  milk, gluten free flour, sea salt and baking powder together in small bowl. Dip cauliflower florets in mixture and coat entire floret. Remove any excess batter.  Arrange all florets in a single layer on roasting pan. Bake for 10 minutes. While cauliflower bakes, combine Bragg's Liquid Aminos, maple syrup, rice vinegar, sesame oil, ginger and garlic in a small saucepan (if you are choosing to make it spicier, ad red pepper flakes to taste as well). Place over medium heat and bring to a simmer. Allow to simmer until mixture starts thicken.  Remove cauliflower from oven and flip. Lightly brush florets with remaining tablespoon of oil. Return to oven and bake until they are crispy and golden brown. Remove from oven to coat with mixture, toss so sauce is evenly distributed.  Return to oven and bake for about 4 minutes. After removing from the oven sprinkle with scallions and toasted sesame seeds.