Recipe of the Month for January

Best Lentil Soup Ingredients 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 4 medium carrots, chopped (2 cups) 2 celery stalks, chopped 6 small or 3 large kale leaves, stems finely diced, leaves chopped (8 cups) Heaping ½ teaspoon ground cumin 1½ teaspoons sea salt Freshly ground black pepper 4 garlic cloves, grated 1… Continue reading

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Recipe of the Month for December

Healthy Hot Chocolate Ingredients 2½ cups unsweetened almond milk 2 tablespoons cacao powder 1 tablespoon maca powder 2 tablespoons maple syrup, or to taste ½ teaspoon coconut oil Pinch of cinnamon Tiny pinch of sea salt Optional toppings: Coconut whip Shaved dark chocolate Instructions In a blender, mix the almond milk, cacao powder, maca, maple… Continue reading

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Recipe of the Month for November

Apple Muffins Ingredients Crumble Topping ½ cup all-purpose flour, spooned and leveled ⅓ cup brown sugar ¼ teaspoon cinnamon ¼ cup soft coconut oil For the Muffins ¾ cup plus 2 tablespoons all-purpose flour, spooned and leveled ¾ cup whole wheat flour, spooned and leveled ½ cup plus 2 tablespoons almond flour, spooned and leveled… Continue reading

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Recipe of the Month for October

Butternut Squash Croquettes Ingredients ½ a medium sized butternut squash, roasted until soft (about 1.5 cups of mash) ⅓ cup garbanzo bean flour 1 clove minced garlic ½ tablespoon olive oil ½ teaspoon cumin ½ teaspoon smoked paprika pinch of cayenne splash of maple syrup or agave (optional) ¼ cup chopped scallions, white and green… Continue reading

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Recipe of the Month for September

Sheet Pan Gnocchi Ingredients 1 pound store-bought potato gnocchi 1 bunch broccolini, ends trimmed, florets cut into big pieces and stems cut into ½-inch pieces 1 pint cherry tomatoes ½ small red onion, thinly sliced 2 garlic cloves, sliced 2 tablespoons extra-virgin olive oil ½ teaspoon sea salt ½ teaspoon fresh thyme leaves ½ teaspoon… Continue reading

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