All Summer I’ve been enjoying carrots in a rainbow of colors- any kind will work for this recipe of course but I found the purple to be particularly vibrant and beautiful.
1 bunch of purple carrots, tops removed
1 Tbsp organic butter, melted
1 Tbsp dried or fresh rosemary
truffle salt, to taste
freshly cracked black pepper, to taste
Preheat oven to 400. Slice carrots and toss with butter and rosemary. Place a piece of parchment paper over a baking tray, layer on the carrots, and bake for 20 minutes. Season to taste.
I’ve recently fallen in love with creamy, dreamy goat and sheep yogurts. I love them unsweetened, silky and tart, they make a lovely dessert or simple breakfast. In this recipe I blend a container with fresh herbs and spicy garlic for a bright, flavorful dressing that is great over baby greens, zucchini noodles, dipping veggies, or spreading on sandwiches in place of mayo.
1 small container plain goat or sheep yogurt
1 small handful fresh chives
1 small handful fresh basil
1 small handful fresh tarragon
2 garlic cloves
juice of 1 lemon
sea salt, to taste
Blend until creamy.
Carrot Cereal has been the only thing satisfying my cereal cravings for quite some time now but it wasn’t quite giving me the hearty satisfaction that a bowl of granola used to give. All I knew when I began this little experiment was that it needed to have cacao nibs and that I was going for a no sugar, no grain recipe. The addition of garam masala was a last minute surprise and it made for the most uniquely delicious granola I’ve ever had! Be warned though- this is made from almost entirely nuts, seeds, and oil. You can’t sit down to a cup of it like you might with an oat-based granola. I tried. It hurt. I’d definitely recommend using a sprinkling of this to top some coconut yogurt or having a small bowl with almond milk as a sweet and savory dessert.
3 cups unsweetened shredded coconut
1/2 cup roughly chopped hazelnuts
1/2 cup roughly chopped almonds
1/4 cup pumpkin seeds
1/2 cup cacao nibs
2 Tbsp sesame seeds
2 Tbsp chia seeds
1/5 tsp ground garam masala
1/3 cup coconut oil
2 packets NuNaturals stevia
1/2 tsp vanilla bean
big pinch of sea salt
Preheat oven to 300 degrees. Mix ingredients thoroughly and layer onto a parchment paper laden baking dish or pan. Bake for 40 minutes, stirring occasionally.
This might be the best egg salad I’ve ever had! It’s simple and oil free making it easier to digest, especially if wrapped in crispy fresh lettuce leaves instead of dry slices of bread. Also, if you’ve never had duck eggs, like I used for this recipe, you’re in for a real treat- they are rich and creamy and have forever spoiled me from buying chicken eggs again!
4 free-range chicken eggs or 3 duck eggs
1/2 cup re-hydrated sun dried tomatoes
big pinch of dried rosemary, thyme, and basil
1 tsp garlic powder
1 Tbsp dijon mustard
truffle salt and freshly cracked black pepper
Bring a small pot of water to a boil and gently drop in eggs. Cook for 10 minutes. Remove eggs from hot water and allow to cool. Once cool, remove the eggshells and mash with the remaining ingredients.
Filed under eggs, Recipes
Hello friends! I’m here with the second recipe video of my new channel- you may notice that I’m presenting recipes that have been posted here on the blog before but after this little series is completed you can count on some new creations. Check out the video below for Raw Vegan Greek Pasta Salad and subscribe to see more!
I’ve been putting this off for far too long! Here is the first in a little series called “Silence of the Greens”! If you like it, subscribe to my new Youtube channel, there will be more to follow!
This dressing is decadent and versatile, we had it over a medley of colorful, crisp veggies with a side of soft, steamed broccoli.
2/3 cup almond butter
1/3 cup tahini
2/3 cup water
1/4 cup white miso
2 Tbsp lemon juice
2 Tbsp apple cider vinegar
a thumb size of fresh ginger, peeled
2 cloves garlic, peeled
a drizzle of toasted sesame oil
salt, pepper, and red pepper flakes to taste
Blend until creamy, add more water if dressing is too thick.