Spiralized Spring Salad

This salad is the perfect light salad for spring.  I finally got a spiralizer and was excited to cut up all the veggies for a simple dinner. This salad is perfect for lunch by its self or you can bulk it up with some protein like organic pasture raised chicken or tofu if keeping vegan/vegetarian.  Give this one a try.  The dressing is amazing!

Ingredients: 

·      2 cucumbers, chilled

·      2 large carrots

·      1 tsp. Kosher salt

·      2 TBSP rice vinegar

·      1 TBSP fresh lime juice (about half a lime)

·      1-2 TBSP honey, to taste

·      1 tsp. Toasted sesame oil

·      pinch of red pepper flakes, to taste

·      ½-1 TBSP toasted sesame seeds (I used white and black, but either would work fine on their own)

·      1 scallion, sliced

·      2 TBSP fresh cilantro, chopped (optional)

Directions

1.    If you have a spiralizer, use it to cut the cucumbers and carrots into long noodles. (My carrots weren't big enough to fit in my spiralizer, so I used a jullienne peeler instead -- if you don't have a spiralizer, a tool like this will do in a pinch, or you can slice the carrots and cucumber thinly with a knife.)

2.    Place the spiralized cucumber into a strainer and toss with 1 tsp. kosher salt. Let the cucumber drain for 15-20 minutes to remove excess water.

3.    Meanwhile, in a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red pepper flakes, and sesame seeds.

4.    Once the cucumber has drained for a bit add to large bowl with shredded carrots and slowly add dressing.  Enjoy rite away or can store up to 24 hours in airtight container.  

Creamy Spring Time Asparagus Soup

It's asparagus season and I love to cook with these yummy veggies because they are loaded with Nutrients. Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.  This soup is the perfect night time dinner when you want to ease your digestive system into rest for the night.  If you are thinking about going clean and re-booting your system this is the perfect clean soup to try.  

Ingredients:

·     1.5 Pounds of Asparagus, ends trimmed 

·     6-7 stalks of celery roughly chopped

·       1 yellow onion

·       2 cloves garlic

·       2 cups of broth (bone broth, veggie or sea broth)

·       1 can organic light coconut milk

·       1 tbs ground cumin

·       1tbs ground turmeric 

·       2 tsp sea salt

·       Fresh ground pepper to taste

In a large pot over medium to high heat pour 1-2 tbs of olive oil in the bottom of the pot.  Add the roughly chopped celery and onion and let simmer with a pinch of salt for a few minutes or until onions look translucent.  Next, add the chopped and trimmed asparagus and let the veggies cook down for a few minutes.  Add all the spices and then slowly add the broth of choice and coconut milk. Place lid on pot and let the soup cook for 15 minutes or until veggies are easy to cut through.  Next, turn the heat off and pulverize the soup to make creamy with a hand held device or a high-speed blender.  Once all blended enjoy with a side of fresh tortillas, flat bread or by itself.

Vanilla Crunch Granola

Making granola at home fills the house with the most amazing smells.  This granola can be adapted to what ever you have in your pantry.  I added buckwheat grouts to this recipe and loved the added texture.  Add milk or eat with coconut yogurt and enjoy! 

Ingredient:

·      2 ½ cups gluten free rolled oats

·      1 cup buckwheat grouts (soaked for 30 minutes and then dried)

·      1 cup pecans, roughly chopped

·      ½ cup unsweetened coconut flakes

·      1/3 cup sunflower seeds

·      1/3 cup golden raisins

·      1/3 cup pure organic maple syrup or honey

·      ½ cup melted then cooled coconut oil

·      1 tsp. vanilla extract

·      1 ½ tsp. ground cinnamon

·      2 tbs hemp seeds

·      2 tbs chia seeds

Preheat oven to 350 degrees F. and line a large baking tray with parchment paper.  In a large bowl mix all dry ingredients together and set to the side.  Heat up coconut oil until melted and then add in maple syrup and vanilla.  Mix wet ingredients into the dry and stir until granola looks well blended and sticky.  Place granola evenly onto baking tray and throw in the oven.  Bake for 20 minutes before rotating baking tray and bake for another 10-15 minutes.  Edges should be golden brown.  After baking let the granola cool for 30 minutes so that big chunks can form.  After cooling break granola into clusters and store in an airtight container. 

***Soaking the buckwheat is important to break down some of the natural phytic acid it has and improve digestibility.  It’s also important to let the buckwheat groats dry before adding into the granola mixture because it will leave your granola a little soggy if left wet.