Walnut Truffle/Blondies (Raw Vegan Dessert)

As with all of our desserts there is no added sugar and it’s totally raw!

Chop in food processor until fine:

3½ cups soaked & dehydrated walnuts then add:
1 T vanilla, ½ t stevia and 1 T water
Process and pulse until mixture forms a ball
(Do not over process)

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Sheet Pan Garlicky Shrimp & Veggies

INGREDIENTS

1/4 c. extra-virgin olive oil, plus more for drizzling

3 cloves garlic, grated

1 tsp. crushed red pepper flakes

1/4 c. chopped fresh parsley, plus more for garnish

kosher salt

Freshly ground black pepper

1 lb. shrimp, peeled and deveined

2 onions, peeled and cut into wedges

1 head broccoli, cut into florets

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Cashew Chicken with Cauliflower Rice

INGREDIENTS

1 head cauliflower, cut into florets

1 tbsp. extra-virgin olive oil

kosher salt

1/4 c. sweet chili sauce

3 tbsp. low-sodium soy sauce

1 tbsp. sriracha

1 clove garlic, minced

Juice of 1 lime

1 tbsp. sesame oil

2 red bell peppers, sliced

1 large zucchini, sliced into half moons

1 lb. boneless skinless chicken breasts, cut into cubes

1/2 c. raw cashews

Scallions, for garnish

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Flank Steak with Watermelon Salad

INGREDIENTS

1 tbsp. brown sugar

1 tsp. garlic powder

1 tsp. chili powder

flank steak

2 tbsp. balsamic vinegar

1/4 c. extra-virgin olive oil

kosher salt

Freshly ground black pepper

4 c. arugula greens

1/4 c. Chopped red onion

1 c. croutons

2 c. watermelon, cut into chunks

1/2 c. feta

Sea salt (such as Maldon)

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Balsamic Grilled Steak Salad with Peaches

INGREDIENTS

1 lb. skirt steak, trimmed of fat

1/4 c. balsamic vinegar

1 clove garlic, minced

1 tbsp. brown sugar

1 tbsp. vegetable oil

kosher salt

Freshly ground black pepper

1/4 c. extra-virgin olive oil

Juice of 1 large lemon

6 c. baby arugula

2 peaches, thinly sliced

1/3 c. crumbled blue cheese or feta

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Green Goddess Bowl with Chicken and Quinoa

INGREDIENTS 

1 c. quinoa 

2 pt. cherry tomatoes 

Extra-virgin olive oil, for drizzling 

kosher salt 

1/2 c. chopped fresh parsley 

1/2 c. chopped fresh dill, divided 

1/2 c. chopped green onions, divided 

2 tsp. anchovy paste 

1/2 c. mayonnaise 

1 tbsp. white vinegar 

2 small cloves garlic, chopped 

2 tbsp. skim milk 

1 c. crumbled feta 

2 c. shredded grilled chicken 

1 c. shredded red cabbage 

DIRECTIONS 

  1. Preheat oven to 450°. In a large saucepan, cook quinoa according to package instructions, about 15 minutes. 
  2. Meanwhile, line a sheet pan with parchment paper. Place cherry tomatoes with stems on pan; drizzle with olive oil and season with salt. Roast until just blistered, 8 to 10 minutes. 
  3. Make dressing: In the bowl of a food processor add parsley, 1/4 cup dill, 1/4 cup green onions, anchovy paste, mayonnaise, vinegar, garlic and milk and pulse until well blended. 
  4. Make dressing: In the bowl of a food processor add parsley, 1/4 cup dill, 1/4 cup green onions, anchovy paste, mayonnaise, vinegar, garlic and milk and pulse until well blended. 
  5. In a large mixing bowl, add quinoa, feta, chicken, cabbage, remaining 1/4 cup dill and 1/4 cup green onions; toss together. Serve with tomatoes and side of green goddess dressing. 

Eggplant Pizza Bites

INGREDIENTS

2 large eggplants, cut into 1/2″ rounds

Extra-virgin olive oil, for brushing

kosher salt

Freshly ground black pepper

1 c. marinara

1 c. shredded mozzarella

1/2 c. mini pepperoni

1/2 c. shredded Parmesan

1/4 c. finely sliced basil

DIRECTIONS

  1. Preheat grill to medium-high. Brush both sides of eggplant with olive oil and season with salt and pepper.
  2. Grill eggplant until tender and slightly charred on both sides, 3 to 4 minutes per side. Top each round with marinara, mozzarella and mini pepperoni. Keep the eggplant on the grill to allow the cheese melt, about 30 seconds more. Remove eggplant from grill. Top with Parmesan and basil and serve.