Healthy eating is the new way of life during this period of time in our lives. Staying healthy, eating healthfully and a healthy lifestyle are important every day. Here are some healthy recipes for your Spring delight. Want to be vegan? This is a great way to start!
Cauliflower-Broccoli Curried Hummus
1 1/2 cups cauliflower florets
1/2 cup broccoli florets
3-5 garlic cloves
1-1/2 tsp. curry powder
1 tsp. cumin
1/2 lemon, juiced
Pinch cayenne pepper
1/4 cup extra virgin olive oil, divided
1/4 Tbsp. fennel seeds, crushed
Preheat the oven to 350 degrees. On a prepared tray, mix the cauliflower and broccoli in half the olive oil and sea salt. Add the garlic cloves to the tray and roast for about 15 minutes on the middle rack. The florets should be slightly charred and cooked through, but not too mushy. The garlic should be a paste.
In a food processor, combine all the ingredients and spices and blend until a smooth consistency. Top with mixed seeds, zest from the juiced lemon and fresh coriander.
Artichoke and Black Olive Gluten Free Pasta
4 ounces (or more) cassava flour pasta of your choice – penne, seashell, linguine
2 ½ tablespoons extra virgin olive oil
3 tablespoons pastured butter
2 cloves garlic
1 sprig fresh basil, chopped
1 sprig fresh oregano
1 sprig parsley
1 (8 ounce) can artichoke hearts, drained and quartered
1/2cup sliced black olives
Bring a pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.
Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, oregano, parsley, artichoke hearts, and black olives and cook 5 minutes, until heated through. Mix with the cooked pasta to serve.
Boozy Chocolate Delight
1 cup ice
½ cup almond or coconut milk
¼ cup instant hot dark chocolate mix
1 fluid ounce apricot brandy
½ tsp. bourbon vanilla extract
½ tsp. powdered coriander
Pinch of cinnamon
Place ice, milk, instant hot dark chocolate mix, apricot brandy, coriander, cinnamon and vanilla extract in a blender. Blend until smooth, about 2 minutes.
Vegan Key Lime Pie with Avocado
1 cup pecans
Pinch of salt
2 Tbsp date paste
1 Tbsp of vanilla
Key lime filling:
1 cup fresh squeezed lime juice
1/2cups coconut sugar
1/2 cup coconut milk
1.5 cups avocado
2 Tbsp vanilla
1/4 tsp salt
1 cup coconut oil
Cashew whipped cream:
1.5 cups water
1 cup dry cashews
1/4 cup coconut sugar
1/4 teaspoon salt
1/2 cup coconut oil
The fastest and best way to make date paste is to process pitted dates in a food processor.
Dates range between being really dry and really moist. If they’re dry, you may need to add more water.
In a food processor, add the pecans, salt, and date paste, and process until the crust starts to rise on the sides of the processor bowl.
Add the vanilla. You will need to clean the sides as you go
Lightly grease the entire inside of the pan with coconut oil and distribute the crust evenly on the bottom of the pan and lightly compact by hand.
Key lime filling
In a high-speed blender, add the lime juice, coconut milk, coconut sugar, avocado, vanilla, and salt.
Blend until you have a smooth cream and then add the coconut oil.
Continue blending until the mixture is completely blended.
Pour the filling on top of the prepared crust. Set in the fridge for about an hour or until firm.
Cashew whipped cream
In a high-speed blender, combine the cashews, water, coconut sugar, and salt.
Blend until you have a smooth cream, then add the coconut oil.
Continue blending until the mixture is completely blended, then pour two cups on top of the key lime filling. Let the whole pie sit in the fridge for at least six hours or overnight.
Whether you have a sweet tooth or a boozy tooth, these recipes will keep you busy this Spring. They’re delicious, healthy, different and there is something for everyone. Get creative in the kitchen this Spring and start cooking. Give your palette a treat or two!