Warm Curried Apples over Kale

It's that time of year and the very first signs of fall starting to appear. While in Austin, that may only mean 90 degree days instead of 100, we'll take it. The cooler weather has us spinning the spice rack looking for aromatic combinations that conjure up an autumnal attitude.

This 'recipe' is a simple one and yields big flavors in mere minutes. Not crazy about the idea of greens in the morning? This combo may change your mind.

• 1/2 apple, diced
• 1/2 TB coconut oil
• 1-2 tsp curry powder*
• 2 cups kale, cut into thin ribbons
• 2 TB water
• Himalayan Salt to taste

Heat 1/2 TB coconut oil over medium heat. Add diced apples, a touch of salt and curry powder. Stir until apples are heated through and curry is fragrant. Remove from pan and reserve. Add water to same pan, swirl around to collect the little bits of flavor leftover from the apples. When hot, add the kale, cover and steam for 2-3 minutes. If any water is leftover, drain and serve topped with the warm apples. 

Yummy with a sprinkling of hemp seeds, or if you eat dairy a dollop of high quality greek yogurt...a great place to experiment with proteins, especially if kicking off your day with this tasty little snack.

*Sensitive to nightshades? Check to be sure curry spice blends don't include chili powder and or sub out with a pinch of garam masala. 

TLC Greensicles

From the looks of our favorite foodie blogs and the plethora of pumpkin spice starting to show up in recipes, autumn has come knocking at some of your doorsteps. However, here in Austin, the dog days of summer often linger into September. What better way to cool down then nibbling on something sweet, ice cold AND green? (Not down with green? You may like our super easy Magic Melon) 

Stay cool LoveLifers. 

TLC GREENSICLES

Makes 10 popsicles

Ingredients:

• 2 cups of your Favorite Green Juice*
• 3 bananas
• 2/3 C nondairy, non-nut milk for P1 compliance (hemp milk is our favorite, but coconut would work well, too) 
• 3 tablespoons raw honey
• 2 apples, juiced (or 1 cup good quality apple juice, no sugar added)

Add juice and ingredients to a blender or food processor and blend until smooth. Pour into popsicle molds, insert sticks, and freeze overnight. To remove from popsicle mold, let it sit on your countertop for 5-7 mins and gently wiggle the popsicles loose. To store, keep in airtight container, and separate rows with parchment paper. 

* For our favorite TLC Green Juice, juice 1 cucumber, 2 kale leaves, 1/3 bunch parsley, 1 handful spinach & 1 celery stalk

Hemp Seed 'Ranch' Dressing

INGREDIENTS

• 2/3 cup water
• 1/2 cup hemp hearts
• 2 TB olive oil
• 1 TB apple cider vinegar
• 1/2 tsp Himalayan salt
• 1/2 tsp dried parsley
• 1/4 tsp black pepper
• 1/4 tsp dill
• 1/8 tsp tarragon

Blend all ingredients until completely smooth - works best in a blender or food processor vs shaking in a mason jar to really pulverize the hemp seeds. This is what creates the creaminess factor. Refrigerate for at least an hour to allow it to thicken. 

Grilled Veggies + Hemp Sauce

Simple, delicious and an excuse to pull out the grill. Pick a selection of your favorite veggies, toss in olive oil, salt and pepper to your taste, a handful of freshly chopped herbs (basil and tarragon are perfect for the summer), or a tablespoon of our seasonal mix included in your kit. We added fennel to zucchini and squash which took this dish to a whole 'nother level. After grilling we served bowls of veggies with hemp dipping sauce on the side but it would be great drizzled over the top as well.  

No grill? Roast the veggies on a baking sheet 400 degrees until browned on edges, about 10 minutes, check after 5 minutes, shake pan and continue checking every 3 minutes or so until desired level of doneness. 

Veggies we used:

• 1 large fennel bulb, cut into wedges (tip: save the fronds for a killer veggie stock!) 
• 3 zucchini, cut about 1/2 inch thick
• 2 yellow squash, cut
• Mushrooms (if participating in our programs, hold off until Phase 2 to include)  

Place veggies in bowl and toss with:

• 1 TB of olive oil (maybe a little more if veggies you are using are bigger, we're not looking to soak in oil, rather just enough to thinly coat) 
• Salt and pepper to taste
• 2 TB of freshly chopped basil

Hemp Seed Dressing: 

• 1/2 C hulled hemp seeds
• Small handful of fresh basil
• 1 tsp apple cider vinegar
• 2 Tbsp extra virgin olive oil
• Himalayan to taste
• 1/3 C filtered water (more if a thinner consistency is desired)

Dressing recipe courtesy of Chef Yvette Franco of Natural Epicurean Culinary Arts.

Hemp Seed Kale Chips

My 93 year-old grandfather eating his first kale chip and loving it.
Corona Beer in koozy, not Phase 1 compliant. ;)

Are you in Phase 1 and looking for family weekend crowd pleaser? These will do the trick. There are tons of kale chip variations floating around the web but this one is a favorite for us because it uses Hemp Seed Butter - makes the chips especially satiating. But you can easily make them with Kale, olive oil, salt and a sprinkling of hemp seeds if you like. The trick is to be sure the kale is washed and thoroughly dried before putting in the oven and cook till they're browning on the edges for max crunch factor. 

*Update: Both Greenling and Whole Foods now offer pre-washed and chopped kale making this recipe even more of a snap! 

INGREDIENTS:

• 1 head of kale, rinsed and thoroughly dried (or else chips will not crisp up)
• Extra Virgin Olive Oil 
• Hemp Seed Butter or Tahini 
• Himalayan Salt to taste

INSTRUCTIONS:
Preheat oven to 400 degrees. Roughly chop kale. Lay kale in a single layer on a baking sheet and drizzle with olive oil. Spread several dollops of hemp seed butter with the back of a spoon throughout the chips (it's okay if it's not entirely even). Roast chips in oven until crisp, about 10-15 minutes. Keep a good eye on the chips near the end as they can quickly go from crispy to burnt. Salt to taste as soon as you remove from oven. 

Spring Recipe Sneak Preview: Asparagus Ribbon Salad

INGREDIENTS

• 1 bunch fresh asparagus, rinsed, stems and tips removed
• 2 cups watercress, arugula or salad greens of choice

DRESSING:

• 2 Tbsp extra-virgin olive oil
• 1 Tbsp apple cider vinegar
• 1 scant tsp honey
• 1 tsp dry mustard
• 1 tsp Dash of Spring (included in your kit) 
• Sea salt and freshly ground black pepper to taste

Optional:

• Diced Avocado
• Hemp or Lightly toasted Sunflower Seeds

INSTRUCTIONS
Using a vegetable peeler, start from the top of the spear, and gently shave downward, to create a thin ribbon. Continue shaving into ribbons until spear is mostly used up. Slice tips of asparagus in half.

Combine dressing ingredients in a jar covered with a tight-fitting lid and shake to combine. Taste to adjust seasoning. Toss asparagus with the dressing until fully coated. Let marinate for 15 to 20 minutes. (Also excellent the next day)

Toss the marinated asparagus with salad greens. 

Sprinkle the asparagus-arugula mixture with the seeds, avocado, fresh black pepper. 

Lisa Rice's Love Cleanse Burgers

A huge thank you to past client Lisa Rice for creating a seriously tasty recipe we know our clients are going to love. These chickpea burgers are so delicious we had a hard time keeping them around for the photo shoot! Not only are they entirely Phase 1 compliant, the burgers freeze beautifully making them an ideal recipe to batch cook the weekend before your cleanse to use throughout the week for lunches.

INGREDIENTS

• 2 cups cooked chickpeas (or 1 15 oz. can) rinsed and drained
• 1 T olive oil
• 1 celery stalk, chopped small
• 1 carrot, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 3/4 tsp himalayan salt
• 1/2 tsp fresh ground black pepper
• 2 pinches hing/asofetida Optional: If you use, make sure to get gluten-free, some brands contain wheat)
• 1/2 cup roughly chopped cilantro leaves *
• 2 T ground flax
• 1 T Happy Hemp

INSTRUCTIONS
Preheat oven to 400°.

Heat olive oil in sauté pan on medium high. Saute celery a few minutes until slightly soft. Add carrots and sauté another minute. Add spices, salt and pepper and saute one more minute. Turn off heat and stir in cilantro until it wilts. Put chickpeas in pan and mash with potato masher or fork until partially mashed (so some whole chickpeas remain and the mixture is chunky - not smooth like hummus!). Mix flax and hemp in with beans and veggies.

Lightly oil a cookie sheet or baking pan with olive oil. Using a 1/2 cup measuring cup, make patties with bean mixture and place on cookie sheet. Should make about 5 patties. Lightly spray of brush with olive oil. Bake in oven 15 minutes until golden.

Enjoy with side salad or folded into toasted nori with sunflower spouts, lettuce or other veggies.

Variation:
Omit cumin, coriander and cilantro, and replace with 1 tsp dried thyme, 1/2 tsp dried oregano, and 1/2 cup chopped fresh basil.

*Cilantro can be inflammatory for some; if you have past knowledge this herb doesn't work for you, please omit. Otherwise, keep it mind as you eat these tasty burgers and stay open to it's possible impact. 

4 For Soup

Cold winter months demand warm bowls of soup and they can be especially comforting while we're cleansing. We kept this recipe super simple so it can be made quickly. Just kicking off your Love Cleanse? Wash and prep some veggies at the beginning of the week and use the peels, tops, ends with some high quality water to make your own veggie stock. Soak some beans overnight, cook, drain and store in the refrigerator. You'll have everything you need to create a comforting cup on the fly! 

INGREDIENTS

• 2 cups of Roasted or Steamed Veggie of Choice (a few of our favorites include broccoli, parsnips, butternut squash, and asparagus)

• 2 cups of homemade Veggie Broth*

• 1 cup of cooked white beans, soaked overnight

• 1 TB of our Nightshade Free Curry Blend (included in your TLC Kit)

INSTRUCTIONS
Combine beans, veggies and curry in blender (reserving a handful of the veggies for finishing garnish and texture). Pulse several times. Add 1 cup of broth and blend until creamy, adding more until desired consistency is reached. Add reserved veggies. The NSF Curry is really what makes this soup sing so don't hold back! 

Making your own vegetable broth while cleansing is important as most brands on the market contain nightshades in the form of tomatoes. If you're a home juicer, homemade broth is also a great way to use up the juice pulp. Simply strain through a fine mesh sleeve before cooking. 

SWAP! Steph's Rocking Beans

"I've been living off this recipe!

Combine:

• 1/2 yellow onion - browned
• 1 jalapeño
• Handful of chopped cilantro
• 1/2 chopped red pepper
• 1 can diced organic tomatoes
• 1 can organic, low sodium, black beans *
• 1 can organic, low sodium, pinto beans
• 1 can organic, low sodium, drained kidney beans

I put the top on and bring to quick boil, then slow simmer.

Enjoy with a full avocado.

It's super cheap and one batch gives me 5 lunches!" - Love, Steph: past LoveLife client

Thanks Steph!

*LLM Note: This recipe is excellent for those of you testing nightshades. Experiencing digestive discomfort? Opt for 1/2 cup each of dried, soaked beans in place of the canned version.

Crispy, Delicious Fish, and Compliant too!

Testing fish for the first time after your Cleanse? Break out your hemp seeds, your pumpkin and even your chia to get a compliant fish dish on the table in no time. Most breaded fish recipes call for eggs, flour and bread or cracker crumbs. By using the seed trio, you'll amp up the protein per serving, avoid ingredients you may not have integrated yet and still achieve a crispy, nicely textured fish dish.

INGREDIENTS: 

• Filet of fish (your choice. Trout, salmon, halibut, cod all work well here) 
• 1/4-1/2 c. pumpkin seeds
• 1 tsp seasonal blend from kit
• Himalayan salt and black pepper to taste
• 2 tablespoons of chia seeds
• 1/3 c. water
• 1/4 c. hemp seeds

INSTRUCTIONS:

Preheat oven to 350 degrees. 

Over low heat, lightly toast the pumpkin seeds until you start to hear them pop, they'll have turned a nice, golden brown. Allow seeds to cool and transfer to a cutting board. Roughly chop the seeds. If you are making more than one filet, you can opt for a blender or food processor here although we like the resulting texture achieved with just a knife. 

Mix pumpkin seeds, seasoning and if using, salt and pepper.

In a second small bowl combine the chia seeds and water. Set aside until the chia has gelled (these will take the place of your eggs). 

Finally, in a third bowl, place your hemp seeds (these will take the place of the flour in most breaded fish recipes.) 

So now you have three bowls of seeds: pumpkin, chia and hemp. 

First, start by dipping the fish into the chia and spreading the mixture evenly over the filet. Second, place the filet into the hemp seeds, pressing the seeds into the fish on both sides. Thirdly, dip the fish into the pumpkin seed spice mixture and again, press the seeds into a thick coating around the fish.

Place the filet on a well oiled baking sheet and bake for 15-30 minutes dependent on the thickness of the fish. 

Cooking with Tea: Coconut Roobios Squash

Did you know there are more ways to enjoy tea than just sipping a warm cup of it? Nah, not just pouring it over ice, we're talking about cooking with it! If you’ve never thought about cooking with tea, you’re not alone. However, tea’s popularity in restaurant kitchens around the country is on the rise - it’s a great way to add a ton of flavor without additional oils or possible inflammatory seasonings.
Choosing non-caffeinated herbal teas also allows for a fresh way to spice up your dishes and stay compliant during your Love Cleanse. Just be sure to check the label for any ingredients you may be avoiding. Citrus in the form of orange and lemon peel are common additions to be on the lookout for. An added bonus, many herbal teas are high in antioxidants amping up your already healthy dishes to a whole ‘nother level.
We’ve been experimenting in the kitchen and are particularly fond of this Roobios infused squash recipe. Try it as written or add a few cups of veggie broth, a splash of coconut milk and blend away for an earthy, decidedly tasty squash soup - perfect for cooler weather! 

COCONUT ROOBIOS SQUASH:

INGREDIENTS:

• 1 tablespoon Roobios tea + a 1-2 teaspoons more

• 2 tablespoons coconut oil*

• 1 medium butternut or acorn squash

• Himalayan salt to taste

INSTRUCTIONS
Preheat oven to 450 degrees. Heat coconut oil over medium heat. Once warmed through and easily swished about the pan, add Roobios tea. Heat 30 seconds more and remove from heat. Allow oil and tea to sit for 5-10 minutes. If need be return to heat for a few seconds if the oil has begun to harden. Pour oil through seive to remove tea leaves.
While the oil is infusing, peel squash and slice into ½ inch slices. Or do like did, give the wash a quick rinse and leave the skin on for pretty plate presentation - your call. Crush remaining Roobios with Himalayan salt.
Brush the squash slices with infused oil, season with the salt/tea blend. Bake until edges are beginning to brown and squash is soft in the middle, about 30 minutes, give or take a few depending on your oven.
Serve warm. 

Looking for a holiday worthy dish or just really enjoying this tea party? Top the squash slices with a small dollop of coconut cream mixed with more Roobios. Drizzle with the lightest kiss of honey and leave those marshmallow laden casseroles in the dust!
*Avoiding coconut? Because you won’t be heating the oil to a very high temp, swap out with an olive oil.
Other ways to experiment with tea:

• Swap out plain water in your morning grain recipes for tea-infused water instead. Try Honeybush Tea and amaranth for a lightly sweet way to start your day. Or try this Osmanthus tea variety - when steeped for a brief couple of minutes, this tea reveals an almost peach-like flavor.

• Infuse an olive oil with your favorite tea and try drizzled over your grains. Roobios Quinoa anyone?

• A surprisingly delicious pairing, licorice tea and asparagus make for a whole new flavor experience. We know, it sounds crazy but the pairing feels meant to be. We steamed the asparagus with some lightly brewed licorice tea and topped with some fresh tarragon for a truly unique dish.

• Fresh mint is an old friend of Mediterranean chefs. Why not try cooking the mint flavor directly into the grains for a fresh spin on our Quinoa Tabouleh?

• Black teas like lapsang souchong can add serious, smoky depth to meat and fish dishes when used as a rub or marinade but do contain caffeine, so you'll want to hold off until after your Cleanse.

Have you found a tasty tea combo? We would love to hear about it - share with us on our Facebook!

Sikil P'ak

Rich, deep, earthy flavors make this pumpkin seed dip perfect for fall. Have any late summer tomatoes from the garden? They would make a perfect addition! 

• 1 1/4 cup raw, green, hulled pumpkin seeds
• 2-3 small to medium tomatoes
• Handful of chopped cilantro
• Pinch of cumin
• Himalayan Salt to taste
• Warm water as needed

If desired:

• Add a jalapeño or two if a spicier final product is desired (check the pepper for spice level before throwing into the blender)
• Lime juice, if citrus works for you, is a lovely way to brighten up this dip.
• Garlic lovers, feel free to add 1-2 cloves

Over medium heat, lightly toast the pumpkin seeds, taking care not to burn by continuously stirring. This will bring out their natural oils and hence, lots of flavor. When slightly fragrant and beginning to brown, take off heat and transfer to high powered blender or food processor. Blend until powdery. 

In same pan, over high heat roast tomatoes until black spots appear on skin and tomato flesh is soft (about 8 minutes or so). Again, we're layering serious flavors here and the tomatoes take on a lovely, earthy quality when even very lightly roasted. If using jalapeño add to tomatoes and let blacken a bit as well. 

Remove tomatoes from heat. When cooler to the touch, peel and add to blender with seeds, cilantro, cumin, Himalayan salt. Add a tablespoon of warm water to get started and blend all ingredients. Continue to add water by the tablespoon as needed until you reach a creamy consistency. Dip shouldn't be at all runny, but loose enough to be able to use as a dip or spread. Although, thinned out further would probably make a great sauce for some steamed veggies! 

Seeds are natural thickeners and if the next day after being refrigerated, you find the dip is too thick for your taste simply add a bit of water and either stir or blend. Topping with a bit of fresh olive oil, cilantro and a few pumpkin never hurts either.

Serve your favorite selection of fresh veggies, seed crackers or corn chips. 

Makes about 1 1/2 cups of dip.

Magic Melon

Remember Magic Shell sundaes when you were a kid? The combination of cold and crackling sweet was just the ticket for beating the heat. Thanks to LLM client, Elizabeth, we're bringing the all-grown up version of those childhood delights to you.  It's really much more of a method than a recipe considering you really only need two ingredients. 

• Watermelon, sliced however you please, chilled in the freezer for 30 minutes - 1 hour
• Extra Virgin Coconut Oil (2 of our favorites are Artisana Raw Organic and Nutiva) 

If you're house is anything like our lovely summer oven, your coconut oil may already be liquid at room temperature. If not, melt a couple tablespoons of the oil over very low heat until melted, 20-30 seconds is probably all you need. 

Take the chilled watermelon and either spoon the oil over the melon slices as pictured here or carefully lay each one down in the pan to lightly coat. Let sit for 60 seconds - if you can resist! The liquidized coconut oil will harden over the chilled melon into that crispy magic shell. 

We like these guys nice and simple but they would be delicious with a few tablespoons of raw shredded coconut added into the liquid oil or maybe even some cacao nibs if chocolate works for you. 

SWAP! Quick Greens & Beans Soup

"I make this soup with whatever beans, greens or broth I have in the house.  Some homemade, some not. It's based off a Martha Stewart recipe I found." - Candy, LLM client  

Ingredients

1 1/2 teaspoons fresh lemon juice (optional)* 
2 teaspoons olive oil
2 scallions, thinly sliced
1 garlic clove, minced
1/2 teaspoon dried oregano
14 ounces vegetable broth
1 can or 1 cup white beans, rinsed and drained
2 cups chopped kale
Coarse salt and ground pepper

Directions
In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.

Stir in broth, kale and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan if dairy works for you or sprinkle some lightly toasted pumpkin seeds for extra crunch (one of our favorite ways to jazz up a bowl of soup!) 

*Please omit if participating in our seasonal cleanses or if you are part of an Ultimate program and have not yet tested citrus.

Thank you Candy! 

Wrapper's Delight with Collards

These collard green wraps are like little supercharged veggie burritos. Lightly steamed and stuffed with vibrant, crunchy  veggies, garbanzos beans and hemp seeds the wraps are colorful, tasty and packed with protein -  thumbs up all around! 

The recipe listed here is for the veggie+bean combo but we've also had great success stuffing these babies with salmon + cucumbers + greek yogurt + dill as well as shredded chicken + hummus + carrots + cilantro. For a heartier version, try incorporating some grains. Quinoa would make for an excellent lunch wrap if carbs work well for you midday. Let your creativity and fridge contents lead the way and let us know what you come up with! 

INGREDIENTS:

• 2 collard green leaves, washed and steamed for 1 minute 
• 1/2 cup shredded red cabbage *
• 1 tsp sesame, coconut or olive oil
• 2 tsp rice vinegar or apple cider vinegar 
• 1/3 cup garbanzo beans
• 1/2 avocado, mushed as if making guacomole
• 1/2 cucumber sliced lengthwise (3 inch pieces or so) 
• Several strips of red bell pepper
• 1-2 tsp hemp seeds
• Himalayan salt to taste 

INSTRUCTIONS:

Toss the shredded cabbage, oil and vinegar of choice with hemp seeds and Himalayan salt to taste. Set aside as you prep the other veggies to allow to marinate and soften.

Lay out all of your ingredients in front of you for easy asselmbly. With the back of a spoon, gently press down the spine of each collard leaf. This will split the rib in half allowing you to roll the leaf. 

Once you have your leaves prepped, start layering your stuffing ingredients into the middle of the leaf (on top of the flattened spine). Smear a spoonful of avocado into each one, sprinkle half the beans, and all veggies, ending with the cabbage. Follow the how to wrap guide below and serve with your favorite hummus! 

*For some, raw cabbage can create digestive discomfort. You may find a light steam on the cabbage helps to minimize it's impact. You could also entirely omit the cabbage and opt for a crunchy lettuce like Romaine in it's place. 

SWAP! Coconut Brussels Sprouts

This month's SWAP! recipe comes from former LoveLife client, Ashley Falvey and it's one of those finger-licking, can't get enough varieties. We never thought of combining coconut milk with Brussels but this recipe proves they are a match made in foodie heaven. 


INGREDIENTS (organic where possible):

• Brussel sprouts (16 oz)
• 5 medium-size garlic cloves (un-peeled) *
• Extra virgin olive oil
• Himalayan or sea salt
• Cracked pepper
• Coconut milk

TOOLS: 

• 14 x 9 pyrex glass bakeware (or similar)
• Basting brush
• Small mixing bowl
• Aluminum foil
• Knife and cutting board

INSTRUCTIONS:

1. Preheat oven to 450
2. Place garlic cloves in aluminum foil, drizzle with olive oil and add a pinch of salt.  Seal up garlic in foil and place in the oven for ~20 min.
3. Cut brussel sprouts in half (length-wise) and place in glass bakeware
4. Drizzle Brussels sprouts with olive oil and sprinkle with salt.
5. Place in oven for ~25 min (or until lightly browned on edges)
6. Remove garlic from the oven and let cool for about 5 min.  Squeeze garlic out of cloves into the small mixing bowl (you might want to use something to shield your fingers from the garlic because it can be very hot). Add olive oil to garlic and mix throughly.
7. Remove brussel sprouts from the oven and baste with the garlic and olive oil mix. Then drizzle with coconut milk and return the brussel sprouts to the oven for another 5-10 minutes.
8. Remove brussel sprouts, drizzle a bit more coconut milk and olive oil (if necessary), then return to oven for another 5-10 minutes (or until browned).

*Omit if you are avoiding garlic. 

Thank you Ashley! 

SWAP! Steph's Tips for Success

This month’s client inspiration comes from Steph Lewis, a Hustler with Austin's flat track roller derby, The Texas Rollergirls. Currently on week 4 of her LoveLife Method Program, Steph's kitchen explorations have us doing our own grand slams and we’re excited to share Steph’s Tips with you!

A juicing aficionado, Steph (known as Scrape Myrtle on the track) already has some great habits. But she's missed her corn chips and Micheladas, a pastime she formerly enjoyed with her derby girls after intensive nights at the rink.

What’s motivating her to hold the brew? Her eye for clever replacements along with some early blooming motivation, including: colleagues stopping her in the hall to ask why she’s glowing? Oh my. Plus - improved sleep, decreased pain, a happier belly and de-puffing of some formerly puffy eyes.

Here are replacements for some of Steph’s favorites. 

• Corn Chip Replacement: Jicama--cut like steak fries--dipped into guacamole.
• Simulated Corn Chips: Brussel Sprout leaves. Prepared like kale chips, the waxy leaves give a heartier "chip" when baked.
• Ice Cream treat: Hold the trash, you’ll never look at overripe bananas the same. Peel, slice, place in a plastic baggie and freeze. Once they are frozen, blitz them in the food processor with a dab of cinnamon or hemp milk. Voila.
• Juice Time Saver: Wanna juice but don’t have time? Prep your produce over the weekend--each ingredient chopped, cleaned and stored--pull them out ea/morning, juice is ready in 5 minutes flat.

THANKS STEPH! 

Raw "Queso" from Lisa

We love this recipe sent to us by LLM client, Lisa (originally printed in Edible Austin from Daily Juice's café). Not only is it downright delicious, it packs in the plant protein and is entirely raw. A far cry from the processed cheese version served up at TexMex places around the globe. 

Dubbed "Casheso" around our test-kitchen, it was eaten up by adults and kids alike. Serve with a variety of fresh veggies or your favorite corn chips (we especially love Garden of Eatin's Blue Corn chips). We used the tiny bit of leftovers as a spread on sprouted tortillas the next day and imagine it would be crazy good as a topper for our snack of the month, Lydia's Sunflower Seed 'Bread'. 

INGREDIENTS:

• 1 cup raw cashews
• 2 red bell peppers, seeded and roughly chopped 2 cloves garlic
• 1/8 c lime juice
• 1 TBSP raw apple cider vinegar
• 2 TBSP olive oil
• 1 tsp salt
• 1/2 tsp cumin
• 1/2 cup nutritional yeast
• purified water if/as needed to

INSTRUCTIONS:
Soak cashews in water for at least 2 hours, drain. Place everything in Vitamix, beginning on low and increasing speed as mixture comes together. Look for a smooth queso-like consistency.

Hint from Lisa: "I leave it on high until it becomes slightly warm, mimicking a warm cooked dish."

No Vitamix? No worries. This dip comes easily comes together in a blender or food processor. Eat at room temperature or stir in a small amount of hot water to lightly warm before serving.

Thanks Lisa! 

Let's Fava!

Spring is in full effect and with it comes a bevy of beautiful green filling our gardens and groceries. Fava beans are an all too often overlooked springtime delight and right now is the time to buy them fresh! In long, strange pods that make them ideal for tossing on the grill, these fuddy duddy beans get a fresh update. Add a few other ingredients and you have an impressive salad or snack straight from the pod, like giant edamame.

FOR THE GRILL

• 1 pound of fresh fava beans, in pods
• 1-2 TB Olive Oil
• Himalayan Salt to taste

INSTRUCTIONS:

While grill is heating, toss bean pods with olive oil and salt.  

Grill pods until outsides start to blacken and blister, turning once. 

Allow to cool just a bit (they taste great warm) and sprinkle with a bit more salt. Serve as is for people to extract their own beans or remove all the beans for recipe below.

WATERCRESS & FAVA BEAN SALAD
Between the fresh tartness of the watercress and the creaminess of both the avocado and fava beans, this salad hits the right texture notes while the dressing elevates it to a whole 'nother level.

INGREDIENTS:

• 2 TB apple cider vinegar
• 1 TB grated sweet onion 
• 1/4 cup finely grated, peeled green apple
• 2 tsp coconut aminos or soy sauce
• 2-3 TB olive oil
• 6 cups watercress (thin stems and leaves only; from 1 large bunch)
• 1 firm-ripe avocado, diced
• 1 cup of fresh fava beans

Combine vinegar, grated onion, apple, aminos/soy sauce and olive oil in small bowl. Gently mix 2 TB of dressing with diced avocado and toss remainder with watercress and fava beans. Serve avo mixture on top of each plate of salad or alongside as watercress is a more delicate green and can be weighed down by the avocado. 

SWAP! Hot Love Soup's Cauliflower and Chickpea Curry Soup

Vegan & Oil Free! 

Note from Katie, Founder and Soup-maker of Hot Love Soup:

"This soup is one of my all-time favorites. It is always a hit. I love making it because I just know that everyone is going to love it, which inspires me to me put even more good juju and love into making the soup! Love really is an ingredient in soup-making. Without it, it just doesn't taste and feel as good. Believe it!"


INGREDIENTS:

• 2 medium Onions chopped
• 2 inch piece of Ginger, peeled and finely chopped,
• (or 1/2 tsp powdered ginger)
• 4 cloves of Garlic chopped
• 3 rounded teaspoons of Curry Powder (to taste)
• 1 teaspoon of cumin
• 1 teaspoon of coriander
• 5 c. fresh chickpeas (2 cups dried, rinsed and soaked overnight, cooked separately), or instead use 2 (15 oz.) cans of chickpeas drained and rinsed
• 1 Large head of cauliflower 
• 1 28 oz can of diced Tomatoes
• 8 cups of vegetable broth (make your own...it's fun!)
• Himalayan sea salt and black pepper to taste
• 1 cup of lite coconut milk 
• Lots and lots of LOVE and intention!

INSTRUCTIONS:

1. Sauté the chopped onion in a splash of water for 5 to 7 minutes until golden. (You will need to add additional water as the onions cook.) 
2. Stir in Curry Powder, garlic and other spices and cook for another 2 minutes. (You may need another splash of water.)
3. Add Tomatoes and simmer for 5 minutes.
4. Add Broth, chickpeas and cauliflower.
5. Simmer until cauliflower is tender.
6. Add coconut milk.
7. taste and add salt and pepper if needed

Serve with a large slice of your favorite bread.
 

Thanks Katie! 
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