Chilled Watermelon “Soup”
Chilled Watermelon “Soup” 6 cups seedless watermelon ½ cup coconut cream 1 jalapeño or serrano pepper, seeded and chopped 2 limes, juiced 1 teaspoon freshly grated ginger Pinch of sea salt Place ingredients in a blender or food processor and blend until smooth. Pour into a large
Plant Stuffed Portobello Mushrooms
Plant Stuffed Portobello Mushrooms 4 whole portobello mushrooms 2 cloves garlic 2 cups cooked garbanzo beans 1 cup mushroom bits, finely chopped ½ sweet onion, finely diced ½ cup crumbled feta 1 cup shredded baby spinach ¼ cup pine nuts 1 tablespoon extra-virgin olive oil 1 teaspoon cumin Sea salt to
Cucumber Tea Sandwiches with Herb Goat Cheese
Herbed Goat Cheese Spread 2 garlic cloves cheese 4 ounces creamy goat cheese 2 tablespoons plain, whole milk Greek yogurt 10-15 fresh basil leaves 2 teaspoons fresh thyme, chopped 2 teaspoons fresh rosemary, chopped 1 teaspoon fresh parsley, chopped Pinch of sea salt and fresh cracked black pepper
Black Bean Quinoa Veggie Burger
Black Bean Quinoa Veggie Burger 2 cups black beans, drained 1 cup red quinoa, cooked 1 cup riced cauliflower ½ cup chopped scallions or onions 2-3 cloves garlic, minced 1/4 cup chopped cilantro or parsley 1 tablespoon extra-virgin olive oil 1 tablespoon red beetroot powder 1 teaspoon of sea
Roasted Red Beet Hummus
Roasted Red Beet Hummus 2-3 cloves garlic, peeled 1 beet, roasted* 1-2 cups garbanzo beans, cooked 2 tablespoons tahini 1 Tbsp extra-virgin olive oil 1 fresh lemon, zest, and juice 1 teaspoon cumin ¼ teaspoon of sea salt Fresh cracked pepper to taste Fresh chopped parsley for garnish Edible flowers for