Kale Pesto and Avocado Bruschetta
Kale Pesto and Avocado Bruschetta 2 cloves garlic, peeled 15 fresh basil leaves 1 cup fresh kale leaves, stems removed ¼ cup pine nuts ¼ cup goat cheese 1 tablespoon extra-virgin olive oil Sea salt and pepper to taste Sliced sprouted grain bread, quartered and toasted Avocado slices Basil or
Radish and Endive Raw Spring Salad
Radish and Endive Raw Spring Salad 3 heads red or white California endive (On-deeve) with leaves separated and chopped 10 radishes, thinly sliced 2 scallions, chopped 1 avocado, diced 2 tablespoons fresh squeezed lemon juice ¼ teaspoon sea salt Fresh cracked pepper to taste In large salad bowl,
Simple Sweet Potato Soup
Simple Sweet Potato Soup 2 pounds organic sweet potatoes, peeled and diced 2 cups organic, low sodium chicken or vegetable broth 1 cup unsweetened coconut milk 2 tablespoons coconut butter ¼ teaspoon cayenne pepper ¼ teaspoon sea salt ¼ teaspoon freshly cracked pepper ¼ cup toasted walnuts 2 tablespoons
Spicy Edamame Hummus
Spicy Edamame Hummus 1 ½ cups shelled edamame ½ cup fresh English peas 2 cloves of garlic, peeled 2 tablespoons tahini 1 tablespoon extra-virgin olive oil Juice of 1 lemon ½ teaspoon cumin ¼ teaspoon cayenne pepper Sea salt and fresh cracked pepper to taste Bring 6 cups water to
Fig and Caramelized Onion Bruschetta
Fig and Caramelized Onion Bruschetta 2 tablespoons extra virgin coconut oil 1 sweet onion, halved and thinly sliced 1/8 teaspoon sea salt 1 tablespoon aged balsamic vinegar 1 pound fresh figs, diced 1 baguette, sliced thin 4 ounces creamy goat cheese Fresh chopped rosemary to garnish Heat 2 tablespoons