Tag Archives: gluten free

Beet Green Salad with Radish, Goat Cheese, and Poppyseed Dressing

Everyone knows the health benefits of beets but what about the leafy greens of the beet? Did you know that beet greens are packed with nutrition too? AND they’re delicious!


Think of beet greens as a mix between spinach and swiss chard and prepare accordingly. Raw in a salad, added to a smoothie/juice, or satueed with spinach–all preparations are delightful for this underused green. I’ve prepared this fresh beet green-radish salad which would be a perfect appetizer, side dish or lunch! The recipe is easy to make and packed with flavor. Now you don’t have to wonder…am I allowed to eat these?

beet green salad

Beet Green Salad

Beet Greens, 1 bunch

Radish, 4

Vinegar (I used a combination of pear vinegar and orange-champagne…just because)

Olive Oil


Mustard (I used this)

Poppy seeds

Salt and Pepper

Goat Cheese (optional)

1. Rinse the beet greens and radish. Side note: It is important to use the greens within 2-3 days of buying them.

2. Chop greens, dice radish and put in a bowl.

3. Make vinaigrette: combine vinegar, salt and pepper, poppy seeds, mustard, and agave then stream in olive oil while whisking into a dressing.

4. Add the dressing to the salad. You can serve immediately or let it sit for up to a day in the fridge. If you let it sit, the vinaigrette will marinate and “cook” the greens for a well-developed flavor and texture.

5. Add goat cheese! (Optional if you’re keeping it dairy free)

Let me know what you think!


Carrot Salad with Cumin


This is a new favorite salad! The crunchy carrots with the toasty/nutty cumin and fresh herbs make it a perfect salad for any meal! I also got to use myย julienne peeler and fresh herbs from the garden ๐Ÿ˜€ Definitely add this one to your repertoire!



Shallot/Red Onion

Cumin Seeds, toasted then hand ground

Lemon, zest and juice


Olive Oil

Salt and Pepper

Cilantro, fresh

Mint, fresh

Parsley (flat leaf), fresh

1. Peel carrots.

2. Finely dice onion and add to a bowl with the lemon and let it sit for at least 10 minutes to ‘cook’ the onion. Then add salt, pepper, honey, and olive oil to make into a Lemon-Honey-Red Onion vinaigrette.

3. Carefully toast cumin seeds then grind to a mixed powder–theย mortar and pestle is always fun! Add cumin to the vinaigrette.

4. Combine carrots with the vinaigrette then fresh chopped herbs….massage the flavor in.

5. This can sit for up to 3 days…you want the crunchy carrot texture!

*This recipe was inspired by Shutterbean via Jamie Oliver.

Mango-Banana Lassi Smoothie

I was soooo excited by how this turned out! This smoothie is a perfect way to start your day because it is delicious, satisfying, and offers many health benefits, including:

Mango: Antioxidants, fiber, pectin, vitamin C, lowers cholesterol, vitamin A, vitamin E, normalizes insulin levels …..

Lemon: Alkanizes the body, vitamin C, liver stimulant, citric acid, antibacterial properties, contains anti-cancer compounds …

Banana: Potassium, fiber, vitamin B6, vitamin C, magnesium, manganese, natural energy boost, tryptophan (betters your mood and reduces stress)…

Turmeric: Anti-inflamatory, support healthy joint function, promotes radiant skin, improves digestion…



1 Mango

1 Lemon, juice

1 tsp. turmeric

1 cup milk (almond/coconut/hemp/cow–follow your preference)

1 frozen banana (Note: always keep a bag in the freezer!)

1. Mash mango pulp, lemon juice, and turmeric into a paste of sorts. (I prepared this in the evening to use for my morning smoothie…can be made and used immediately). FYI: This makes about 1 cup of mango paste so keep in a sealed container in the fridge.

2. Add 1-2 Tbsp mango paste to a blender with 1 cup of milk and the frozen banana.

3. Blend until a smooth and creamy consistency.

4. Pour in a glass and mmmm!

Tomato-Corn Gazpacho

Follow-up on Summer in a bowl Salad:

… It was such a great idea that I had to try it!



See earlier post for Summer in a Bowl Salad

1. After combining all ingredients, simply blend to a soup consistency and serve cool/room temperature.

This would be perfectly paired with some Corn-Pineapple Relish and crusty bread for a light dinner!

Summer In A Bowl Salad

All of these ingredients came from the garden and every bite tastes like summer!





Lemon, juice and zest




Mint, fresh from garden

Basil, fresh from garden


1. Dice shallot and jalapeno and add to a bowl with lemon juice and salt. The acid will help “cook” the shallot and pull out the raw taste.

2. Dice tomato and cucumber and add to the bowl. Cut corn off of the cob and add in as well.

3. Wash herbs, chop then add to the salad.

4. Season with more salt, if desired.

Tip: This would also be a great base for a summery gazpacho! Follow above instructions then blend!



Cucumber-Carrot-Rice Vinegar Salad

This is a fresh summer side salad with an Asian flare.






Ginger, optional (grate frozen, 1/4 tsp)

Cilantro, optional addition

Rice Vinegar

Lime, juice


Black Sesame Seeds

1. Peel cucumber and carrot.

2. Cut thin slices of the cucumber, carrot, and scallion and add to a bowl.

3. Add vinegar, lime, agave, and sesame seeds.

*Best when sits overnight up to 3 days to “cook” the vegetables.

Brussel Sprouts with Dried Cherries and Almonds Salad


Sometimes a simple salad speaks for itself!


Brussel Sprouts

Red Onion

Raw Almonds

Dried Cherries




Olive Oil (optional)

Salt and Pepper, to taste

1. Thinly slice brussel sprouts…or use a mandolin.

2. Dice red onion and add to a bowl with lemon and salt and let it sit for a few minutes.

3. Chop almonds (or used sliced) and cherries.

4. Add honey and Dijon to the lemon and red onions and whisk in olive oil.

5. Add brussel sprouts, cherries and almonds to the onion-vinaigrette mixture.

Enjoy as is or as a side to a summer bbq! Would pair nicely with grilled chicken. ๐Ÿ™‚


Chocolate Fig Bars

Have you had a chocolate covered fig? That’s the inspiration for this treat!

chocolate fig bars





Coconut Oil

Coconut Flakes



Cocoa Powder

Coconut Oil

1. Soak figs in hot (boiled) water for 10 minutes.

2. Add soaked figs, coconut, pecans, coconut oil, and vanilla to food processor and blend until well incorporated.

3. Put parchment paper in a pan and press the fig dough evenly into the pan. Chill for at least 20 minutes.

4. Remove from fridge and slice the dough into bars. These are about finger length (I have small hands), 2 inches.

5. Make chocolate sauce by mixing equal parts of cocoa and agave, and 2x parts coconut oil.

6. Drizzle chocolate on the bars. Some bars get extra and coconut flakes on top…because sometimes you need extra chocolate ๐Ÿ˜‰

Keep in fridge or freezer.

Lemon Poppy Seed Macaroons

While watching GIRLS on Saturday night, my friend said “I want lemon poppy seed macaroons”. I replied: “I can totally make that”. And that is how this recipe came to be!

lemon poppy macaroons


1 1/2 c coconut flakes

Zest from 2 lemons

Juice from 1/2 lemon

2 Tb coconut oil

1/4 c agave (or maple)

1-3 Tb almond milk

1-2 tsp vanilla

1/2-1 tsp Himalayan sea salt

1 cup raw cashews, soaked

3-4 tsp poppy seeds

1. Soak cashews–at least 30 minutes, max 24 hours.

2. Put remaining ingredients in a bowl and mix together.

3. Add drained cashews to a food processor and blend. Add some almond milk to loosen it up. If you have a good food processor, the blend can get really creamy. Mine isn’t so great so its slightly chunky which I kind of like as added texture to the macaroons (looking for the bright side of a $40 food processor).

4. Add bowl of coconutty ingredients to food processor.

5. Pulse until all ingredients are well combined. Don’t over do it. You want the poppy seeds to remain whole and the coconut to keep its texture.

6. Refrigerate for at least 10 minutes.

7. Remove from fridge, form in balls, return to fridge/freezer.