This is SUPER easy and crowd pleasing. It makes a nice appetizer cut into smaller pieces or a great entree with a salad. Change up the squash for another seasonal vegetable, zucchini, fresh corn or tomatoes are perfect!
Winter Squash Flatbread with Goat Cheese
1 pound store-bought pizza dough, preferably wheat, thawed if frozen 1 pound delicata, acorn or butternut squash, seeded, and sliced 1/4 inch thick (if using butternut be sure to peel it) 1/2 medium red onion, sliced 1/4 inch thick 8-10 large fresh sage leaves 2 Tablespoons balsamic vinegar Good quality olive oil, as needed 8 oz of goat cheese, crumbled salt and pepper to taste cornmeal for the pan 1/3 cup pistachios, chopped
One of my favorite go-to “pasta” recipes. It is raw, plant-based, full of nutrients and yummy! I think we are all trying to be a bit more carb conscious. Though I am an avid carb lover, I try to pick and choose, white flour pasta is not usually in the list anymore (every once in a while though!). You can make this recipe as is or use the zucchini method for pretty much any sauce, works especially well with a warm sauce as it will wilt the “pasta” just enough. If you are trying to sell it to fussy kids; peel off the dark green part of the zucchini, they will never know what hit em!
The sauce itself is divine just on a spoon!
Zucchini Pasta with Tomato Basil Sauce
“Pasta”~ 4 large zucchini, ends trimmed 2 Tablespoons olive oil 1 Tablespoon lemon juice a few pinches of dried oregano 2-3 cloves of garlic, finely chopped
Sauce~ 1 ½ cups sun dried tomatoes (not packed in oil) 1/2 cup raw cashews 4 medium pitted dates (Place all 3 in a jar together and soak at least 4 hours or overnight 3 medium cloves garlic 1 ½ cup tomatoes, quartered A good handful basil leaves 1 Tablespoon lemon juice or balsamic vinegar 2 Tablespoons olive oil 1 teaspoon salt
3 Tablespoons coconut oil, ghee or olive oil 1 medium yellow onion, small dice 4 large cloves garlic, sliced thin 2 inch knob of fresh ginger, rough ends removed and finely chopped 1 heaping Tablespoon ground turmeric 1 Tablespoon coriander seed 2 teaspoons cumin seed 1 can of organic chopped tomatoes 1 can chick peas with the water 1 can Kidney beans, drained 1 can full fat coconut milk salt to taste splash of red wine vinegar or lemon juice if necessary
~makes 4-6 servings
Heat the oil in a high sided saute pan on high, add onions, garlic and ginger. Turn the heat down to medium-high and saute for about 5 minutes stirring occasionally. Add your spices and continue to cook for another 3-4 minutes, stirring frequently to keep the spices from burning, they should become quite fragrant. Add the tomatoes; juice and all, the chick peas including the liquid from the 1 can and the coconut milk. Turn the heat down to medium-low, cover and leave to simmer for about two hours, stirring occasionally. If too much of the liquid reduces you can add a splash of filtered water. (more…)
These rolls are the perfect snack, or even a light meal if you add something on the side. They are raw, full of super foods and incredibly delicious…one of my all time favorite recipes. I have requests from clients and for cstrings all the time and you will find the fixins in my fridge quite often. The best part is that you can get the veggies ready (except for the avocado) and roll to order, they will keep for 2-3 days covered with a damp paper towel and some plastic wrap.
Raw Nori Rolls
2 small carrots, julienne 1 medium zucchini, julienne 1 large cucumber, peeled, seeded and julienne 1 large red bell pepper, seeded and sliced thin the long way 1 large avocado, cut in half seeded and sliced the long way About 2 cups red cabbage, thinly shredded About 4 green onions, julienne 1/2 cup pickled ginger 1/2 bunch of cilantro leaves and stems, ends trimmed and picked into smaller pieces nori sheets Dipping sauce (recipe below)
Makes about 6-8 rolls
Fill a small dish with filtered water and set it next to your work station.Arrange all of the veggies on a plate or a cutting board. Lay the nori sheet (shiny side down) on a counter or cutting board with the wide side closest to you. Arrange veggies in a long line across one sheet of nori; starting with the carrots and moving down the list so that the ends of the veggies are hanging off the side of the nori wrapper.
Roll the nori up like a burrito while using your finger tips to pull the veggies toward you to keep the roll tight. When you get almost to the end; hold the roll with one hand and dip your finger in the bowl of water and wet the end of the nori sheet and quickly finish rolling. The water will make the sheet stick together.
Allow the roll to sit while you repeat with the remaining veggies. When you are finished; cut each roll into 6-8 pieces using a sharp knife. Turn them on their side so that the inside of the roll is facing up. Serve with the dipping sauce- recipe follows.
Tips & Notes:
Change up the veggies and cilantro and use some shredded lettuce, sweet potato (cut with a vegetable peeler) or red bell pepper.
Substitute the cilantro for some mint or basil.
If you do not plan to eat them all at once you can store the cut up veggies in a container in the fridge and then just grab a bit and quickly roll one up when you’re hungry! Cut the avocado at the last minute.
Nori~ is rich in vitamin A, protein, B vitamins, calcium, and iron…Yay!
Spicy Coconut Dipping Sauce
1/4 cup coconut oil 4 Tablespoons lemon or lime juice 2 Tablespoons ginger 1 medium clove garlic 4 medium dates or 2 Tablespoons honey 1 Tablespoon nama shoyu, soy sauce, Tamari, or amino acids 1 heaping Tablespoon white miso paste, optional 1 Tablespoon water splash of Siracha or a bit of fresh chili pepper
Place in a blender and blend on high until smooth and serve as a dipping sauce or a salad dressing.
*Gluten-free folks: Please make sure the ingredients you are using note “gluten-free”. Items to watch for are the nori sheets, miso paste, and Tamari (gluten-free soy sauce).