Swiss Chard Pesto
Ingredients:
1 clove garlic
1/2 cup brazil nuts
¼ cup walnuts
3 T of olive oil
1 T of nutritional yeast
3 cups chopped fresh swiss chard
1/4 tsp salt
Pinch of pepper
Directions: Put garlic in your food processor and pulse until finely chopped. Add nuts, 2 T olive oil, nutritional yeast, chard, salt and pepper and process until smooth consistency. Add remaining olive oil while processing to thin consistency. Toss with warm or cold zucchini noodles topped with cherry tomatoes and a splash of lemon juice.
Options: Pesto can be made with pumpkin seeds if someone has a nut allergy. It can also be made with basil, parsley, kale, arugula or any combination of greens. Nutritional yeast is used as a vegan option instead of parmesan to still get a hint of cheese flavor. Feel free to use your favorite gluten free noodles instead of zucchini. Pesto is a great way to use up extra greens and it freezes well.
Quinoa Swiss Chard Burgers - Gluten Free
Ingredients:
2 cups cooked quinoa
3 cups swiss chard, finely chopped
½ cup parsley, finely chopped
½ cup red onion, finely chopped
⅓ cup cassava flour
3 eggs
2 medium cloves garlic, minced
2 tablespoons lemon juice
½ tsp salt
Dash of pepper
1 tsp dijon mustard
Directions: Put all the ingredients in a bowl and mix until thoroughly combined . Let the mixture sit in the fridge for 30 minutes to harden. Make small patties. Heat grapeseed or avocado oil to medium heat. Fry patties until golden brown on both sides approximately 5- 6 minutes a side. Store in refrigerator for up to three days or store in freezer for several months.
Substitutions: If you have another GF flour you like to work with instead of cassava feel free to substitute. Swiss chard could be replaced by kale or spinach or another green. Serve over your favorite green, I prefer arugula. Top burgers with avocado, tomato or your favorite topping.
Asparagus Soup
Ingredients:
2 Tablespoons ghee or butter
1 large onion, diced
5 cloves garlic, chopped
2 bunches of asparagus
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.
Avocado Energizer
Ingredients:
1 Ripe Avocado (peeled and pitted)
1 handful blueberries or strawberries
1 Tbsp coconut cream (Skim off top of thicker cream of can of coconut milk)
1 Tbsp coconut milk ( bottom of can of coconut milk)
1 tsp chia seeds
1 tsp spirulina, chlorella, maca or other powdered superfood
Directions:
Put all ingredients in a vitamix or blender and blend until smooth. Serve topped with fruit, goji berries, nuts or granola.
Tips: if your avocados are going bad freeze them in a small ziplock to use in this recipe. As to not waste the rest of coconut milk you can freeze that too for future use. You can also use kiwi, orange, banana or other fruit instead of berries.
Dandelion Juice
Ingredients:
1 large handful dandelion greens
4 stalks celery
½ lemon
2 apples (cored and pitted)
1 cucumber
Directions:
Wash and cut all ingredients to fit juicer and juice.