Recipes

Gluten-free

Coconut Chia Pudding with Spring Fruits

Ingredients:

  • 48 oz. coconut milk
  • 1 cup chia seeds
  • ½ cup agave/maple syrup
  • Cinnamon or nutmeg to taste
  • Your choose of how you’d like to finish the pudding. Maybe some bright fruity coulis and mint.

Method:

  1. Combine all ingredients and whisk until seeds are evenly dispersed.
  2. Let sit to thicken over for an hour, whisk periodically to avoid clumping.
  3. Keep in mind there’s no right or wrong but ideally the texture is pudding-like. If its too thin: whisk in small amounts of chia and allow mixture to thicken before adding more. Chia is incredibly easy to work with so if the mixture is too thick: just add more coconut milk.
  4. Enjoy!
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Bacon Wrapped Strawberries from Kelly Elle

Ingredients:

  • 10 strawberries, hulled
  • 5 slices of bacon
  • 10 small toothpicks
  • ½ cup balsamic vinegar

Method:

  1. Preheat oven to 350°F. Cut bacon slices in half. Place strips of bacon flat in a glass casserole dish. Bake in oven for 20 minutes. Remove from oven and let sit for a few minutes. Line a plate with a paper towel and place bacon on paper towel to absorb excess fat. Drain bacon fat into a glass jar and keep in the refrigerator to use throughout the week.
  2. Wrap the strawberries with the bacon slices, securing the ends with a small toothpick. Place on backing sheet and bake in oven for another 5-10 minutes, until the bacon is crispy. Remove from oven and set aside.
  3. In a small saucepan, heat the balsamic vinegar over medium heat, stirring occasionally. The balsamic vinegar will begin to reduce and thicken, creating a glaze. Remove from heat and pour the glaze over the bacon wrapped  strawberries. Enjoy!
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Wild Blend Pilaf

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, finely chopped
  • 1 cup Lundberg Organic Wild Blend
  • 3 cups chicken or vegetable stock
  • ½ cup pecan halves
  • ¼ cup dried cranberries
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground pepper

Method:

  1. Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, about 45 minutes. Remove from heat (with lid on!) and steam for 10 minutes. Fluff with fork. Drain any excess liquid. Transfer to a bowl.
  2. While rice cooks, preheat oven to 400 degrees. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.
  3. Add toasted pecans, cranberries, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Hemp Pesto

Ingredients:

  • 3 cups of basil, stems and all, or any other green like parsley or arugula
  • 1/2 cup hemp seed (or any other nut)
  • 1-2 garlic cloves
  • 1/4 teaspoon salt
  • 1/4–1/2 cup extra virgin olive oil
  • Lemon juice (to taste)
  • Black pepper (to taste)

Method:

  1. Combine everything except olive oil and lemon juice in a blender or food processor.
  2. Grind these ingredients together to a desired consistency and then add olive oil and lemon juice.
  3. Mix well.
  4. Serve warm or chilled, try adding 1/2 cup of parmesan and add it to your favorite pasta!
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Kevin Kidd’s Nectarine Sorrel Salad

Recipe by our Executive Chef, Kevin Kidd.

Ingredients:

  • 4 oz. sorrel
  • 4 oz. mixed greens
  • 2 nectarines
  • 2 avocado
  • 4 oz. goat cheese
  • 2 oz. almond
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • salt and pepper to taste

Method:

  1. Wash and dry mixed greens and sorrel, set aside.
  2. Wash avocado and nectarine, slice each into preferred sizes, mix gently and set aside.
  3. Toast almonds to a golden brown, set aside.
  4. Mix oil and vinegar, gently with greens and sorrel. 
  5. Season lightly with salt and pepper.
  6. Top with avocado, nectarine, goat cheese, and almonds.
  7. Enjoy!
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Berry Smoothie

A refreshing mango-berry smoothie perfect for the beginning of spring and summer!

Ingredients:

  • 1 cup mango chunks
  • 1/2 cup strawberries
  • 1/2 cup raspberries
  • 1 cup orange juice
  • 1 cup pineapple, cut into pieces
  • 2 cup ice cubes

Method:

Combine all ingredients and blend in a blender until smooth. Enjoy!

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Moroccan Meatball Tagine w/ Lemon & Olives


A wonderfully aromatic North African lamb casserole with a citrus tang via BBC Good Food.

Ingredients:

  • 3 onions, peeled
  • 500g minced lamb
  • zest and juice 1 unwaxed lemon, quartered
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • pinch cayenne pepper
  • small bunch flat-leaf parsley, chopped
  • 2 tbsp olive oil
  • thumb-sized piece ginger, peeled and grated
  • 1 red chilli, deseeded and finely chopped
  • pinch saffron strands
  • 250ml lamb stock
  • 1 tbsp tomato purée
  • 100g pitted black kalamata olives
  • small bunch coriander, chopped
  • couscous or fresh crusty bread, to serve

Method:

  1. Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
  2. Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
  3. Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Red Lentil Soup with Lemon

Recipe from The New York Times.

Time: 45 minutes

 Ingredients:

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon kosher salt, more to taste

1/4 teaspoon ground black pepper

Pinch of ground chili powder or cayenne, more to taste

1 quart chicken or vegetable broth

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro.

 Method:

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Yield: 4 servings.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Baked Chinese New Year Cake


Recipe from Chow.com.

Chinese New Year cake is known in Mandarin as nian gao which translates to “higher year.” Eating a piece of it is supposed to improve your luck in the coming year. Similar in texture to mochi, our nontraditional version is a baked coconut cake that has a moist, almost bouncy quality.

Ingredients:

  • 2 tablespoons shredded, sweetened coconut
  • 4 large eggs
  • 1 pound sweet rice flour (about 3 cups)
  • 3 cups whole milk
  • 2 1/2 cups granulated sugar
  • 3 tablespoons unsalted butter, melted, plus extra for coating the baking dish
  • 1 teaspoon coconut extract
  • 1/4 teaspoon fine salt

Method:

  1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
  2. Place the coconut in a single layer on a baking sheet and bake until toasted and golden brown in color, about 5 minutes; set aside.
  3. Place the eggs in a large bowl and lightly beat to break up the yolks. Add the remaining ingredients and whisk until smooth, about 2 minutes. Pour the mixture into the prepared dish and bake for 25 minutes. Sprinkle with the toasted coconut, rotate the dish, and bake until the edges are just starting to brown and the top is just set (a bubble may form, but it will flatten as the cake cools), about 20 to 25 minutes more.
  4. Remove from the oven and let cool for 30 minutes before serving. Wrap leftovers tightly with plastic wrap and refrigerate.
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Red Lentil Coconut Curry

Recipe from Julia Hellerman of Julia’s Kitchen.

4-6 servings

Ingredients:

3 cups split red lentils

1 Tablespoon plus 1 teaspoon coconut oil for sautéing

2 medium onions, chopped

4-5 medium carrots, diced

4-5 stalks celery

3-4 cloves garlic, finely minced

pinch asophoetida

1 strip kombu

1/4 cup curry powder

1/2 package creamed coconut, dissolved in a large measuring cup of hot water

1 inch ginger, grated (no need to peel!)

¼ cup tomato paste

3 cups chopped cauliflower

4 cups chopped spinach

sea salt and lemon or lime juice to taste

Method:

  1. Soak red lentils 8-12 hours in filtered water.
  2. Heat a large soup pot to medium heat.
  3. Add coconut oil and swirl around the pan.
  4. Add chopped onions and cook 5-6 minutes until translucent.
  5. Add chopped carrots and celery and continue to cook 4-5 more minutes.
  6. Clear a space in the center of the pan, add 1 teaspoon coconut, add minced garlic, and cook until fragrant, about 45 seconds.
  7. Meanwhile, drain and rinse lentils.
  8. Add lentils to cooked vegetables with water to cover by 3 inches and bring to a boil.
  9. Add asophoetida, and kombu and turn heat to a high simmer for about 20 minutes, or until lentils have started to break down, stirring often.
  10. Add the dissolved coconut cream, tomato paste, curry powder, and cauliflower, turn heat down, and continue to cook, stirring often, for 10 more minutes.
  11. Stir in the chopped spinach and season with salt and fresh lemon juice to taste.
  12. Enjoy as is or over cooked grains! 
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.