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.
Heaven in a bowl, the perfect almost-Summer treat.
1 can full fat coconut milk
6 Tbsp maca (raw or roasted)
6 Tbsp cacao nibs
6 Tbsp tahini (raw or roasted)
Pour coconut milk into ice cream maker and process according to ice cream maker directions. Swirl remaining ingredients into completed ice cream.
My favorite item at the Farmers Market this year has been pea shoots and it turns out they make a delightful green juice! Paired with jicama and ginger this juice is slightly sweet and as spicy as you want it.
1 bunch of pea shoots
one lemon, peeled
1 large chunk of ginger
My dietary experiments have gone through multiple evolutions, taking twists and turns here and there, juice fasting, cleansing, branching out to try things I’ve never had before, and going through stretches of just not caring. I grew up vegetarian and some things that I really missed when I got into a simpler, cleaner way of eating were beans and tofu. So after several years of cleansing and leaving them out I started eating them again for a period…and it was alright. I don’t digest them well and they weigh me down after awhile but I can’t say I won’t ever eat them again. I’m currently avoiding them because fussing with digestive upset isn’t of interest to me and greeeeeeens and green juice are way higher on my list of things that make me feel good.
However, my wifey made a special request and cooking for her is one of my favorite things on the planet. I basically threw this together with ingredients we had lying around and it was a huge hit. In cases like this I always have to ask “Is it good? Like blog-worthy good?” – and this one got the go ahead. Brit likes spreads like this for sandwiches, wraps, and pitas and today used a portion as dipping sauce for home baked potato wedges.
1 can black beans, drained
1 handful of cilantro
1 clove garlic
juice of 1 lemon
sea salt and cayenne, to taste
Blend to desired consistency.