Easy Plant-Based Burger
Easy Plant-Based 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 or
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
Farmers Market Quinoa Salad
Farmers Market Quinoa Salad 1 cup quinoa, rinsed 2 cups water 3 tbsp extra virgin olive oil 1/2 tsp Spike seasoning or sea salt and pepper to taste 1-2 Heirloom tomatoes, diced 1 peeled cucumber, seeded and diced 3 scallions, chopped 1 cup fresh arugula, rough chopped 1/2 cup
Creamy Zucchini and Avocado Soup
Creamy Zucchini and Avocado Soup 2 tablespoons avocado oil 1 Vidalia onion, finely chopped 2-3 garlic cloves, chopped 2-3 medium zucchini, diced 4 cups low sodium vegetable broth 1/4 teaspoon cayenne 1/4 teaspoon ground cumin ¼ teaspoon sea salt Freshly ground black pepper to taste 1 avocado, seeded 1 cup fresh