Recipes

Ingredients

2 Tbsp. ghee or olive oil

1 ½ cups diced onion

1 ½ pound thinly sliced carrots

2 Tbsp. peeled and minced fresh ginger

1- 2-inch-long piece lemongrass, pounded

4 cups of chicken bone broth

Celtic sea salt

Instructions

1. Heat ghee or olive oil in a large saucepan over medium heat. Add onion and cook until translucent, stirring occasionally.

2. Add carrots, ginger, and lemongrass, and stir to coat the vegetables with ghee or oil. Reduce heat to medium-low and cook for 10 minutes.

3. Transfer mixture to a blender and blend until smooth, blending in batches if necessary. Season with sea salt to taste and serve immediately. Enjoy!

4. If soup becomes cool while blending, warm gently before serving.

Serves 4-6

Inspired by www.epicurious.com/recipes/food/views/lemongrass-ginger-carrot-soup

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Lemongrass Ginger Carrot Soup

Servings

Servings

Ingredients

For Salmon

2 Tbsp. olive oil, plus more

1- 15.5 ounce can chickpeas (garbanzo beans), rinsed

½ teaspoon ground cumin

Celtic Sea salt

Freshly ground pepper

1 garlic clove, thinly sliced

1 small bunch mustard greens, ribs, and stems removed, leaves coarsely chopped

1 teaspoon honey

4 6-ounce skinless, wild-caught salmon fillets

For Vinaigrette

½ small shallot, very finely chopped

2 Tbsp. fresh lemon juice

1 teaspoon Dijon mustard

½ teaspoon honey

Kosher salt, freshly ground pepper

¼ cup olive oil

2 Tbsp. capers, rinsed, patted dry

Instructions

1. Preheat oven to 250⁰F. Brush a large baking dish with oil.

2. Combine chickpeas, cumin, and 1 Tbsp. oil in a medium bowl. Mash half chickpeas with a fork. Season with salt and pepper.

3. Transfer chickpea mixture to prepared baking dish.

4. Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook garlic, stirring until fragrant. Add mustard greens and cook, tossing until slightly wilted. Add honey and ¼ cup water, season with salt and pepper. Cook, tossing until greens are completely wilted. Transfer to the dish with chickpea mixture.

5. Season salmon with salt and pepper, arrange over greens and chickpea mixture. Drizzle with olive oil.

6. Place in oven and bake until salmon is opaque in the center, 30-35 minutes.

For Vinaigrette

1. Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil.

2. Heat olive oil in a small saucepan over medium-high heat. Cook capers until opened and crisp. Drain on paper towels.

3. Drizzle cooked salmon with vinaigrette and top with capers. Enjoy!

Serves 4

Inspired by www.epicurious.com/recipes/food/views/slow-cooked-salmon-chickpeas-and-greens-51224050

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Slow-Cooked Salmon, Chickpeas, and Greens

Servings

Servings

Ingredients

½ orange, peeled

2 Medjool dates, pitted

¼ cup almonds

1 banana, peeled, cut into 1-inch pieces

2 cups torn kale leaves

¼ cup unsweetened almond milk or coconut water

Instructions

1. Blend orange, dates, almonds, and 3 Tbsp. water in a blender on low speed, or until almonds are finely ground.

2. Increase speed to high and blend until mixture is no longer grainy.

3. Add banana, kale, almond milk, and ½ cup ice.

4. Blend until the drink is smooth and thick. Enjoy!

Serves 2

Inspired by www.epicurious.com/recipes/food/views/almond-kale-and-banana-smoothie

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Almond, Kale, and Banana Smoothie

Servings

Servings

Ingredients

½ cup semi-pearled farro

Kosher salt

1 large egg yolk

3 drained oil-packed anchovy fillets

2 Tbsp. fresh lemon juice

2 Tbsp. white wine vinegar

½ teaspoon sugar

¼ teaspoon Dijon mustard

2 garlic cloves, peeled, divided

¼ cup grapeseed oil

6 teaspoon olive oil, divided

1 teaspoon dried oregano

Freshly ground black pepper

½ head broccoli, stem peeled and trimmed, very thinly sliced lengthwise on a mandolin

½ small red onion, very thinly sliced, rinsed, patted dry

1 Persian cucumber, sliced 1/4 -inch thick

2 Fresno chiles, thinly sliced

¼ cup oil-packed sun-dried tomatoes, chopped

1 cup mint leaves

5 radishes, thinly sliced

2 oz. young Pecorino, shaved

Instructions 

1. Pulse farro in a food processor until half of the grains are cracked.

2. Cook farro in a medium pot of boiling salted water for 10-15 minutes, or until al dente.

3. Drain and rinse under cold water. Spread on a cold plate and chill.

4. Blend egg yolk, anchovies, lemon juice, vinegar, sugar, mustard, and 1 garlic clove in a blender.

5. Gradually stream in grape seed oil and 4 Tbsp. olive oil until dressing emulsified and creamy, then add oregano. Add salt and pepper to taste.

5. Toss broccoli and remaining 2 Tbsp. olive oil in a large bowl. Finely grate the remaining garlic clove and toss with broccoli. Let sit for 15 minutes.

6. Add onion, cucumber, chiles, sun-dried tomatoes, and cooled farro. Add dressing according to taste and toss gently. Add mint and toss again.

7. Serve salad topped with radishes and Pecorino. Enjoy!

Serves 4

Inspired by www.epicurious.com/recipes/food/views/cracked-farro-and-broccoli-salad

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Cracked Farro and Broccoli Salad

Servings

Servings

Ingredients

1 teaspoon finely grated lime zest

¼ cup fresh lime juice

1 teaspoon Dijon mustard

1 teaspoon honey

¼ cup olive oil

Kosher salt

Freshly ground pepper

10 ounces cauliflower florets, very thinly sliced lengthwise

1 Tbsp. plus 1 teaspoon nutritional yeast

2 cups (1-inch-wide strips) butter or romaine lettuce

2 cups curly endive, torn

2 ounces Parmesan, finely grated, divided

Instructions

1. Combine lime zest, lime juice, mustard, and honey in a large bowl, whisking constantly. Gradually add in oil; whisk until emulsified. Season with salt and pepper.
2. Add cauliflower and 1 Tbsp. nutritional yeast to dressing; toss to combine. Add lettuce, endive, and half of Parmesan and toss again. Season with salt and pepper.
3. Transfer salad to a platter and top with remaining Parmesan and remaining nutritional yeast. Enjoy!

Serves 4

Inspired by www.epicurious.com/recipes/food/views/shaved-cauliflower-salad

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Shaved Cauliflower Salad

Servings

Servings