Greek Salad

Recipe

1 cucumber, chopped
2 handfuls cherry tomatoes, chopped
1/2 bell pepper, any color, chopped
1/2 cup kalamata olives, chopped or whole
1/2 cup green onions, chopped (lightly placed in cup)
lemons juice, to taste
1-2 tbsp olive olive oil
salt, to taste
Optional garnish: Feta (baked tofu for dairy free)*

Directions:
Chop all of the vegetables and place in a bowl. Lastly, squeeze lemon juice over the top, add a drizzle of olive oil, and salt to taste.

* For the vegan feta, I crumbled up gluten free and dairy free baked tofu and tossed the crumbs in a tsp of coconut oil and a generous sprinkling of salt. It offers a great texture.

Blueberry Coconut Pudding

What is it like? 

- Rich 

- Blueberry 

- Coconut-y

Recipe

3-4 servings, 10 minutes prep, 0 minutes cooking

1/2 cup coconut cream
1/2 cup blueberries, fresh or frozen and thawed
4 oz silk tofu
1 tbsp coconut oil
1 tbsp honey OR 5 medjool dates
1/4 tsp cinnamon
1 tsp lemon juice + zest, optional

Directions:

1. Warm up the coconut cream and blueberries (about 30-60 seconds in the microwave or gently on the stovetop until hot to the touch).
2. Place all ingredient in a blender and blend for about 30 seconds.
3. Pour into serving sized cups or bowls, cover, and refrigerate until cold. It is best the next day, but can be served same day.

TIPS
This recipe is best with tart, flavorful blueberries.
Cinnamon is said to have many evidence-based health benefits, such as reducing inflammation and decreasing the risk of heart disease.
If you do not have blueberries, you can try other flavors of fruit!

The best dairy free and gluten free Crepe Recipe

What is it like?

- Tender

- Moist 

- Perfect for filling

See the Mushroom Filling recipe below the crepe recipe!

Recipe

Makes about 6 crepes, 10 minutes prep, 15 min cooking

2 eggs
1 cup low fat coconut milk or water
1 cup cashew flour (I bought it at Trader Joe's)
2 1/2 tbsp potato starch
1/4 tsp psyllium powder
1/4 tsp salt
about 1 tbsp coconut oil or preferred oil for cooking

Directions:

1. Place all of the ingredients in the blender and blend until well combined, about 30 seconds.

2. Allow to rest in the fridge for at least 1 hour, or until the next day.

3. Place a wide, shallow pan over medium heat. Nonstick works the best, but you can use a different pan with additional oil. Add 1/2 tsp preferred oil to the pan and about 1/4 cup of batter. The crepe will begin cooking immediately after it hits the pan, so quickly tilt the pan so that the batter spreads evenly into a thin layer. If the crepe is too thick, add a little more water for the next one (a tsp at a time). Once the crepe looks firm on top, flip the crepe and cook for about 30 more seconds. Transfer to a plate to serve.

TIPS:

• For savory crepes you can add black pepper, a spice, or a dried (1/4 tsp) or fresh herb (1/2 tsp), like parsley or thyme. For sweet crepes you can add 1 tsp vanilla and/or a dollop of your favorite sweetener.

• I used to cook whole wheat crepes and the leftovers would become discolored. What is great about this recipe is that they look and taste fresh after sitting in the fridge overnight. Reheat in the microwave or on the stovetop.

Mushroom Filling for Crepes

Recipe

Makes 4 crepes, 10 minutes prep, 5 minutes cooking

5 oz mushrooms (maitake are excellent but you can use white, crimini, shiitake, or preferred type)
extra virgin olive oil, as needed (about 3 tbsp)
2 oz smoked salmon, optional*
2 cloves garlic, optional
1/4 tsp dreid or fresh thyme
dash of salt

Directions:
Wash the mushrooms and allow to drain. Slice the mushrooms and sauté with garlic, thyme and salt over medium heat in a wide pan with 1 tsp olive oil until they are tender, about 5 minutes. Cook them in two batches so that they do not steam.
Place 1/4 of mushroom filling on a crepe with 1/2 oz salmon divided into very small pieces, and drizzle 1-2 tsp olive oil over filling. Roll up the crepe or fold it in quarters and serve warm.

*If you do not use salmon, you may want to add vegan cheese or regular cheese if you can tolerate it.

TIPS:
Do not over cook your mushrooms! You can test them as they sauté by removing one, allowing it to cool and then tasting it. It should have a bite to it. If it is totally limp, it will have lost a lot of its flavor and appeal.

Shiitake and Diakon Miso Soup

What is it like? 

- Healthy & Purifying

- Simple, easy-to-make meal

- Loads of veggies

Recipe

About 1 cup chopped daikon radish root, purple or white
daikon radish greens, sliced
8 oz shittake mushrooms, sliced
2 cloves garlic, crushed, optional
1  anaheim pepper or other green pepper, sliced
optional: 1/4 tsp dried oregano, 1/4 tsp dried thyme, 1/4 tsp dried dill
1-2 tbsp miso (make sure it is gluten free), to taste
4 cups stock (your choice) or enough to cover the vegetables
1-2 tbsp coconut or grape seed oil

Directions:

1. Sauté the daikon radish root over medium heat with 2 tsp oil until browned. Allow it to sauté for several minutes without stirring it to help them brown.
2. Add the dried herbs and radish greens and sauté until they wilt, tossing them every 2 minutes or so (you may to add a little extra oil).
3. While they cook, over medium heat sauté the sliced mushrooms in a separate pan in two batches with a couple teaspoons of of oil.
4. Once the green have wilted add the chicken stock and miso and bring to a simmer. Then add the sautéed mushrooms and cook for a few minutes, until the daikon radish root is tender.
    

Serve as is, or include toasted bread along side this dish. To make a more full meal it can be served with almost any grain, such as rice, quinoa, or millet with a side of pickled vegetables or

Notes:
These greens have a nice bite to them, offering wonderful peppery flavors and also a nice crunchy, yet tender vein.

Vegan Pizza!

Recipe coming soon!