Summer Time Favorite

This is such a simple salad, but it really hits the spot on a hot summer day. I love anything that combines my two favorite veggies: avocado and tomatoes.

tomatoes

Ingredients

  • Bowl of super greens (spinach, kale, arugula [rocket], watercress (stems removed), Swiss chard, mache, and tatsoi)
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1 small avocado, cubed
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp raw apple cider vinegar
  • Sea salt and pepper, to taste

Directions

  • Combine super greens with tomatoes and avocado in a large bowl.
  • To make the dressing, whisk together the olive oil and apple cider vinegar in a separate bowl, then season wtih salt and pepper to taste.
  • Pour the dressing over the salad and toss gently.

Springtime Favorites

Carrots have many wonderful nutrients, but like fruit, they contain a lot of natural sugar. Thanks to their sweetness, they are great substitute for fruit in a green juice-but be careful not to add too many. I love this recipe’s combination of carrots and cilantro.

CarrotCilantroGreenJuice

Ingredients

  • 4 to 5 small carrots, tops and bottoms removed
  • 1 cucumber
  • 4 to 5 kale leaves
  • Handful of cilantro (coriander) leaves (from 3 to 4 stems) (optional, but recommended)
  • 1/4 lime, peeled

Directions

  • Wash the carrots, cucumber, kale, and cilantro.
  • Cut the long stems off the cilantro leaves.
  • Run all ingredients through your juicer, and scrape off foam (if desired).

Meatless Monday

Collard greens are a wonderful alternative to romaine leaves for the purpose of making wraps, but they are thicker and stiffer so you need a tiny bit of steam to make them pliable. To prepare, just wash and use the entire leaf.

collardgreens

Ingredients

  • 4 collard green (or cos) leaves
  • 2 tbsp raw miso paste
  • 1 medium carrot, thinly sliced or shredded
  • 1/2 red bell pepper (red capsicum), thinly sliced
  • 1 celery stalk, thinly sliced or shredded
  • 1/4 cucumber, finely chopped
  • 1 avocado, thinly sliced
  • 1 large basil leaf, torn into bits (or several small ones)

Directions

  • Wash the collard green leaves, then steam them ever so slightly by dipping them very briefly in boiling water, approximately thirty seconds. (If you’re using romaine [cos], don’t steam.) This cook time should be just long enough to make them pliable for forming wraps, but not long enough to lose nutrients to the heat.
  • Coat each leaf with 1/2 tablespoon miso paste.
  • Distribute carrot, red pepper, celery, and cucumber evenly onto each leaf.
  • Top each leaf with avocado slices, and sprinkle with torn basil.
  • To eat, wrap the sides of each leaf inward to cover the filling, and enjoy!

Refreshing Afternoon Beverage

Fresh ginger root is wonderful in vegetable stir-fry dishes, and it adds a touch of spice to any green juice or smoothie.  You can find it year-round in the produce section of your local market.

sweet greens juice

Ingredients

  • 1/2 Fuji apple
  • 1/2 pear
  • 5 kale leaves
  • 5 celery stalks, bottoms removed
  • 1/4-inch (0.6 cm) piece ginger root
  • 1/4 lemon, peeled, remainder reserved for morning lemon water (optional)

Directions

  • Wash the apple, pear, kale, celery, and ginger.
  • Cut and core the apple and pear, and cut into pieces that will fit through your juicer.
  • Run all ingredients through your juicer, scrape off foam (if desired), and enjoy!

Springtime Favorites

Strawberry green juice is a favorite at my house.  It’s a great juice to offer while hosting friends and family for brunch! Strawberries are chock-full of vitamin C and many other essential nutrients and antioxidants. For parents out there, this green juice comes kid-tested, as my son Cooper loves it.

StrawberryGreenJuice


Meatless Monday

Bok choy is very satiating, especially when I’m craving Asian food. Plus, it is one of the easiest greens to prepare as it requires minimal trimming.

raw bok choy

Ingredients

  • 1/2 head of bok choy, roughly chopped
  • 2 to 3 green (spring) onions, thinly sliced
  • 1 small avocado, diced
  • 1/4 cup (30g) raw almond slivers
  • 1 tbsp black sesame seeds
  • 3 tbsp extra-virgin olive oil
  • 1 1/2 tbsp coconut vinegar
  • 1 tbsp raw soy sauce (nama shoyu)
  • 3 tbsp maple syrup
  • 1/4-inch (0.6 cm) piece ginger root, minced
  • 1/2 garlic clove, minced

Directions

  • Arrange bok choy on a platter. Add green onions, avocado, almonds, and sesame seeds.
  • To make the dressing, whisk together the olive oil, coconut vinegar, soy sauce, maple syrup, ginger, and garlic.
  • Drizzle over bok choy platter and serve.


Meatless Monday

A popular pastime among our friends and family is sushi night. Several of us converge on a house and make an evening of it. As the resident vegan, I am charged with making all the vegetable sushi, and this recipe has become a crowd favorite.

avocado

Ingredients

  • 2 to 3 nori seaweed sheets
  • 1 Fuji apple, thinly sliced
  • 1/2 avocado, thinly sliced
  • 1 medium carrot, thinly sliced or shredded
  • Handful of basil leaves (6 to 7 leaves)
  • Raw agave nectar, for drizzling
  • Sea salt, to taste

Directions

  • Cut the nori sheets into thirds with kitchen scissors and place on a cutting board with the shiny side down.
  • Distribute apple, avocado, and carrot evenly onto each nori sheet.
  • Add a bit of ripped basil leaf onto each sheet and follow with a drizzle or raw agave nectar.
  • Season with a touch of salt to taste.
  • Wet the edge of one nori sheet and roll  up tightly. Repeat with remaining sheets, and serve.

Healthy Thanksgiving Casserole

When you are a vegan, you learn that it is bests to bring your own dish to Thanksgiving gatherings. Our founder, Shauna Martin, was introduced to this wonderful plant based casserole by her dear friend, Jennifer Anderson.  The casserole is always a huge hit! Allow yourself about forty-five minutes baking time, but it takes less than ten minute to prep. SweetPotatoAsparagusCasserole

 

Ingredients

  • 2 sweet potatoes, peeled and cubed
  • 1 bunch of green asparagus, cut into 3-inch pieces
  • 3 to 4 garlic cloves, minced
  • Handful of fresh thyme leaves (from 2 to 3 sprigs), finely chopped
  • 1 to 2 plant-based sausages (such as Field Roast brand)
  • 3 to 4 tbsp extra-virgin olive oil
  • Sea salt and pepper, to taste

Directions

  • Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius)
  • Arrange the sweet potatoes in a glass casserole dish.
  • Arrange the asparagus on top, then sprinkle with garlic and thyme.
  • Break up the sausage into bite-size chunks and sprinkle over the top.
  • Drizzle olive oil over the casserole, distributing evenly across the surface. Season with salt and pepper.
  • Place foil over the casserole and bake for 45 minutes or until the sweet potatoes are soft. Remove foil and bake a few more minutes until everything is a bit crispy.

Raw Butternut Squash Soup

Time for some delicious raw soup! Our founder, Shauna Martin, was determined to re-create the wonderful flavors of her autumn butternut squash with spinach in the form a raw soup. If you’ve been using a Vitamix, you should now be deeply in love. It’s a fantastic tool for making soups. If you don’t have one, use a high-speed blender. With the weather getting colder, you may want a little something warm in your tummy, you may heat the soup a bit on the stove without cooking away all the nutrients. The raw food temperature limit is 115 degrees. Enjoy!

raw butternut squash soup

Ingredients

  • 1/2 small butternut squash, peeled and cubed
  • 1/2 medium avocado or 1 small avocado
  • 1 cup (235ml) filtered water
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp maple syrup
  • 1 garlic clove
  • Sea salt and pepper, to taste
  • Handful of dried cranberries (for garnish)

Directions

  • Combine the butternut squash, avocado meat, water, olive oil, maple syrup, and garlic in a high-speed blender or Vitamix.
  • Blend on High until smooth, adding more water as needed until it reaches desired consistency.
  • Season with salt and pepper to taste.
  • If you would like a warm soup while keeping it raw, pour into a saucepan on the stove and heat over the lowest possible temperature. Stir constantly until the soup is warm to the touch, and remove immediately. Ladle into a bowl and garnish with pepper and dried cranberries.

Meatless Monday

These tacos are so fun and should hit the spot for Tex-Mex night. A Texas staple, guacamole is also wonderful raw, vegan dip. It works perfectly as the filling in a romaine lettuce wrap. If you’re in a hurry for dinner, most grocery stores now carry premade fresh guacamole that will save you the time of making it on your own. Be sure that it is freshly made and not something in a vacuum-sealed package, which will not be fresh or necessarily raw.
RawGuacamoleTaco

Ingredients

  • Guacamole
    • 2 avocados, chopped
    • 2 roma tomatoes, chopped
    • 1/4 red onion, finely chopped
    • 1 to 2 garlic cloves, finely chopped
    • 1/2 jalapeno, seeds removed and finely chopped
    • 1/2 bunch of cilantro (coriander), leaves only, chopped
    • Juice of 1/2 lime
    • Sea salt and pepper, to taste
    • Dash of cayenne pepper (optional)
  • Tacos
    • 4 to 5 heart of romaine (cos) leaves
    • 2 to 3 tbsp raw pumpkin seeds
    • 1 cup (50g) sprouts (any kind)

Directions

  • Combine avocado, tomatoes, onion, garlic, and jalapeno in a small bowl. Stir with a fork until the avocado is chunky.
  • Add the cilantro and lime juice, then season with salt and pepper to taste.
  • If you like spice, add a dash of cayenne and mix well into guacamole.
  • Arrange the romaine leaves on a plate, and add a scoop of guacamole on each leaf. Top with pumpkin seeds and sprouts.
  • To eat, fold up the sides of the leaf like a taco, and enjoy.