Smoothie Time
Solar Plexus Smoothie
Ingredients:
1 cup plain yogurt
1 cup fresh pineapple
1 small orange peeled
½ banana
¼ inch piece of fresh ginger peeled
¼ tsp turmeric powder
1 tsp local honey
½ T bee pollen (optional)
Directions:
Place all ingredients in a blender with a handful of ice and blend until smooth.
Vegan Option:
Replace yogurt with 1 cup almond milk and ½ frozen banana for creamy texture.
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Goji BEE
Ingredients:
1 cup plain or vanilla yogurt (coconut or almond milk yogurt for non dairy option)
½ cup fresh strawberries
1 small orange, peeled
Handful goji berries
1 T bee pollen
1 tsp local honey (or more for sweeter flavor)
Directions:
Place all ingredients in a blender with a handful ice. Blend until smooth.
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Spring Time Recipes
Asparagus Soup
2 Tablespoons ghee or butter
1 large onion, diced
5 cloves garlic, chopped
2 bunches of asparagus (ends only)
5 cups vegetable broth
2 cups fresh spinach
½ tsp salt
Dash pepper
Directions: Melt the ghee in a soup pot over medium low heat. Add the onions and garlic and saute for 5-6 minutes until onions begin to sweat (give off liquid) and turn soft and translucent. Keep heat low enough to keep garlic from browning. Add asparagus ends and cook until soft, stirring occasionally. Add broth. Bring to a boil then reduce heat to a simmer. Simmer for 45 minutes. Remove from heat and add fresh spinach. When cooled, puree soup with an immersion blender or in small batches in a blender. Blend until smooth. Adjust flavor with salt and pepper.
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Gluten Free Banana Bread
This recipe uses Cassava flour which is made from Yuca (pronounced Yoo-ka). Yuca is a large root vegetable that looks similar in size and shape to a sweet potato.
Ingredients:
3 overripe bananas
3 eggs
½ cup coconut sugar
½ cup coconut milk, canned
2 T coconut oil, melted
2 tsp vanilla extract
1 ½ cups cassava flour
1 tsp baking soda
Pinch of sea salt
2 tsp cinnamon
Directions: Preheat oven to 350 degrees. In a large bowl, mash the bananas by hand or with an electric mixer. Mix in the eggs. Add the coconut sugar, coconut milk, coconut oil and vanilla and combine thoroughly. In a smaller bowl combine the cassava flour, baking soda, salt and cinnamon. Slowly mix the dry mixture into the wet mixture until fully combined. Pour the batter into a standard size loaf pan lined with parchment paper. Bake for 1 hour and 15 minutes. Test with a fork to make sure the center of loaf is fully cooked. Let cool. Enjoy with a spread of butter or nut butter. I like mine with sunflower butter.
Healing Broths
Vegan Potassium Broth
6 russet potatoes -peels only
2 stalks celery-chopped
2 medium sized carrots-chopped
1 medium sized onion-chopped
3 cloves garlic-whole
1 maitake mushroom- chopped
4 leaves kale -chopped
stick of kombu (seaweed)
water
salt and pepper or other seasonings to taste (parsley, turmeric, etc.)
Directions: Place all ingredients in large soup pot, cover with water and simmer for 2 hours. Strain broth and discard vegetables.
Harvest Time Recipes
Beet Carrot Soup
3 Tbsp coconut oil
2 medium onions, diced
1/2 tsp sea salt
1 tsp cumin
1 tsp caraway
1 tsp coriander
pinch red pepper flakes
3 medium size beets, cleaned and diced
2 large carrots, cleaned and diced
6 cups vegetable broth or bouillon
1 Tbsp lemon juice
yogurt and dill garnish (optional)
Heat the coconut oil on medium heat until melted. Add onions and a 1/4 tsp sea salt. Saute about 4 minutes until onions are turning golden and you begin to smell them. Stir in cumin, caraway, and red pepper flakes and saute until well combined. Add the beets, carrots and 1/4 tsp sea salt and stir a minute or two to combine the veggies and the spices. Add the vegetable broth and bring to a boil. Reduce heat to a simmer, cover and cook until beets and carrots are tender, about 25 minutes. Let cool and puree with emulsion blender or regular blender. If using a regular blender let soup cool and transfer in small batches until its all pureed to a smooth consistency. Add lemon juice. Adjust the seasoning to your liking. Add more red pepper flakes for more heat. When serving, add a spoonful of yogurt and a sprinkle of dill as a garnish if you feel like getting fancy.
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Sweet Potato Turmeric Stew
2 Tablespoons coconut oil
1 medium sized onion diced
2 cloves of garlic chopped
2 tsp fresh ginger chopped fine
¾ tsp ground turmeric or ¼ tsp fresh chopped fine
¼ tsp crushed red pepper
1 cup destemmed finely chopped kale
2 sweet potatoes diced
5 cups veggie broth
1 tsp salt
Fresh ground pepper to taste
Coconut aminos to taste (sweet and salty )
Melt coconut oil on medium heat. Add onions and sauté til fragrant and translucent, about 3 minutes. Add garlic, ginger, turmeric, crushed red pepper sautée 3 more minutes. Add sweet potato and stir to combine with spices. Add 5 cups veggie broth and bring to boil. Reduce heat to simmer. Simmer ten minutes until sweet potatoes are tender. Add kale and simmer another ten minutes. Add salt and pepper. Adjust taste with coconut aminos to add salty/sweet flavor. Enjoy ❤️
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Apple Fig Crisp
3 cups fresh figs
2 large apple
1 cup dry oats
1/2 cup almond flour
2 Tablespoons shredded coconut
1/4 tsp cinnamon
1/4 tsp salt
1/4 cup chopped walnuts
1/2 cup local honey
2 Tablespoons melted coconut oil
2 tsp vanilla extract
Directions: Preheat oven to 350 degrees. Grease 8 inch square pan with coconut oil. Thinly slice the figs and place them in pan. Peel, core and thinly slice the apples and place in the pan. Toss to combine. Place oats, almond flour, shredded coconut, cinnamon, salt, and walnuts in a bowl and combine. In a small saucepan combine coconut oil, honey, and vanilla and melt on low heat until evenly mixed. Spoon 2 T of honey mixture directly on fruit. Pour the rest into the bowl with the dry ingredients and mix with wooden spoon. Spoon the crumble onto the fruit spreading evenly. Bake for 20 minutes. Cool before serving.
