Roasted Cauliflower Soup
Roasted Cauliflower Soup 1 large head cauliflower, trimmed and cut into florets 4 garlic cloves, peeled 2 tablespoons extra virgin olive oil, divided ½ teaspoon sea salt Fresh cracked black pepper to taste 2 shallots, chopped 4 cups low-sodium vegetable broth 1/4 cup coconut milk ½ teaspoon sea salt Fresh
Roasted Butternut Squash Soup with Fresh Ginger and Turmeric
Roasted Butternut Squash Soup with Fresh Ginger and Turmeric 4-5 cups butternut squash, diced 2 small ripe pears, peeled and diced 2 tablespoons avocado oil, divided Pinch of sea salt and fresh cracked pepper 1-2 shallots, sliced 4 cups low sodium vegetable broth 1/2 cup unsweetened coconut
Grilled Peach and Burrata Brushcetta
Grilled Peach and Burrata Bruschetta 4 fresh peaches, halved and pit removed 1 tablespoon avocado oil 1 tablespoon aged balsamic vinegar Pinch of sea salt 1 fresh baguette, sliced thin 1 tablespoon extra virgin olive oil 1 ball of burrata cheese, torn or sliced 1 cup fresh arugula ¼
Garden Millet Veggie Burger
Garden Millet Veggie Burger 1 cup millet, rinsed 2 cups sweet potato, peeled and diced 2 cups water 15 ounces low sodium cooked white northern beans, drained ½ cup raw pumpkin seeds (or sunflower) ½ cup shredded carrots 1 tablespoon extra virgin olive oil 1/2 teaspoon Spike seasoning
Spicy Watermelon Gazpacho
Spicy Watermelon Gazpacho 4-5 cups seedless watermelon flesh, rough chopped 2 ripe garden tomatoes, quartered and rough chopped 1 English cucumber, peeled and rough chopped 1 Serrano pepper, seeded and rough chopped 1 lime, juiced 1 teaspoon freshly grated ginger ½ cup fresh cilantro leaves 5 fresh basil leaves ¼