It’s fall everyone!

And if there’s one thing we love about this time of year it’s that our bodies begin craving heartier, cozier, soul-warming foods. You know….. Like pumpkin cookies!

These cookies are naturally delicious - Made with aromatic spices, rolled oats and melty dark chocolate chips. Everybody loves them, including us!

Ingredients:

DRY

• 3/4 cup almond flour

• 3/4 cup rolled oats (gf)

• 1/4 cup finely shredded unsweetened coconut

• 1/4 cup vegan dark chocolate chips (We like HU Chunks.)

• 3/4 tsp baking powder

• 1/4 tsp sea salt

• 1 Tbsp pumpkin pie spice

• 1/2 cup coconut sugar

WET

• 1 batch flax egg (1 Tbsp flaxseed meal + 3 Tbsp water, refrigerate for 15 minutes)

• 2 Tbsp pumpkin puree

• 1 Tbsp almond butter

• 1 Tbsp maple syrup

• 2 Tbsp melted coconut oil

• 1 tsp vanilla extract

Directions:

In a large mixing bowl, stir together almond flour, oats, coconut, vegan chocolate chips, baking powder, salt, pumpkin pie spice, and coconut sugar.

To make the flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. in a small bowl. Let sit in your fridge for 15 minutes to set up and thicken.

To the flax egg, add the pumpkin puree, almond butter, oil, maple and vanilla and whisk to combine.

Add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough. Cover and chill in the refrigerator for at least 30 minutes or overnight.

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Scoop chilled dough into roughly 2-Tablespoon amounts and place onto prepared baking sheet. Press down slightly to form a disc. Leave about a 1-inch gap in between each cookie to allow for spreading.

Bake for 14-16 minutes or until the edges are slightly golden brown. Be careful not to burn towards the end.

Remove from oven and let cool for 5 minutes before serving. They will firm up the longer they cool

If you love this recipe, you might also like our Banana Breakfast Cookies.

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These lettuce wraps are filled with roasted cauliflower, mushrooms, crisp veggies and dressed in a creamy peanut sauce. {The sauce is everything!} It’s all the best thai flavors wrapped into a fresh and crisp gem lettuce leaf. We think it’s better than take-out!

Ingredients

1 head of cauliflower (chopped into florets)
5 tbsp olive oil, divided
1 tbsp grated ginger
4 garlic cloves, minced
2 tbsp red curry paste*
1 tbsp hoisin sauce
1 cup mushrooms, diced
2 carrots, julienned
1 head butter lettuce
1/4 cup green onions, diced
sesame seeds, cilantro, peanuts for garnish

Killer Peanut Sauce

1/4 cup smooth, natural peanut butter
1 tbsp soy sauce (or gluten-free tamari)
1 tbsp honey
1/2 tsp chili sauce
1 tbsp fresh lime juice
3 tbsp water

Instructions

Preheat the oven to 425 F and line a large baking sheet with parchment paper.

Combine the cauliflower florets with 3 tbsp oil and coat thoroughly. Spread the cauliflower onto the baking sheet and bake for 30-35 minutes or until lightly browned.

While the cauliflower is roasting prepare the peanut sauce. In a small bowl, whisk together all of the ingredients, adding more water if necessary to achieve a runny consistency. Taste and adjust seasonings.

Prepare the remaining ingredients by heating 2 tbsp oil in a large pan over medium heat. When the oil is warmed, add the grated ginger and garlic cloves, sautéing for 2-3 minutes or until fragrant. Add the curry paste and hoisin sauce and stir to combine. Add the mushrooms and bell pepper and cook for 2-3 minutes. Turn the heat down to low.

Remove the cauliflower from the oven and empty into the pan, along with the carrots. Stir everything together until it is thoroughly coated. Remove from heat.

Fill the lettuce cups with about 1/2 cup of filling, and top with green onions, sesame seeds, cilantro and peanuts. Drizzle with peanut sauce.

Creamy, nutty, and rich tasting, our vegan pesto will add protein plus healthy fats, and lots of flavor to your next meal or snack. We use it on everything…..from pasta, to soups, to salads and as a delicious dip with veggies.

Traditional pesto is made with garlic, pine nuts, salt, basil leaves, Parmigiano cheese and extra-virgin olive oil.

Our version is packed with protein and full of vibrant greens. For the nuts, we love to use Baru Nuts - known as the “world’s healthiest nut”. These little gems are packed with fiber, protein and have antioxidant power. They also provide numerous minerals including potassium, calcium, magnesium, manganese, copper and zinc.

Protein Punch Pesto

1/2 cups baru nuts (almonds or walnuts would work here too)
1/2 cups fresh basil
1/2 cups spinach
3/4 cups arugula
1 1/2 cups sweet peas or edamame
2 cloves garlic peeled
3/4 cups lemon juice
2 T olive oil
1 tbsp Maldon salt to taste
1 tbsp white vinegar
1/2 cups water

Instructions
First food process the baru nuts until well ground (do not process to nut butter stage, just til crumbly.) Add all remaining ingredients to food processor and blend until smooth. About 2 to 3 minutes, stopping occasionally to stir and full incorporate. Add water to your desired consistency.

Click here for information on why we love Baru Nuts.

You might also love Golden Glow Hummus!

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This healthy hot chocolate is a delicious alternative to the powdered mixes we used when were kids.

The comforting blend of cocoa, almond milk, almond butter, maple syrup, cinnamon, vanilla and coconut oil provide the decadent texture and warming flavors that you’d expect from a cup of hot chocolate.

We love using almond milk in this recipe as its easy flavor blends perfectly with the rich cocoa powder. If you want a creamier and nut-free drink, try using coconut milk instead.

Ingredients:

• 1 1/2 cups almond milk (or coconut milk)

• 1 tablespoon maple syrup

• 1 teaspoon organic coconut oil

• 2 tablespoons of raw almond butter

• 1/2 teaspoon of vanilla extract

• Pinch of sea salt to taste

• Pinch of cinnamon

• 1 heaping tablespoon (or more) high quality cacao.

Directions:

In a milk frother, add all ingredients into the frother container and put the setting on steam to blend it all together.

If you don’t have a milk frother, use a Vitamix or high-speed blender until thick and smooth. Then pour into a small pot and gently heat on the stove top until warm.

If you love this recipe, you might also like our Good Clean Chia Latte

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Coming at you with another immune-boosting recipe perfect to nourish our bodies and keep our bellies happy too! We love this dahl served over rice with cilantro and lime wedges, but feel free to add a sliced jalapeño if you like things HOT. Naturally gluten free and high in plant protein, this is a recipe we make again and again.

The Best Ever Red Lentil Dahl

Ingredients:

• 2 tablespoons coconut oil

• 1 medium onion, chopped

• 3 large garlic cloves, minced

• 2 tablespoons freshly grated ginger

• 2-3 large carrots, peeled and finely diced

• 2 teaspoons curry powder (or more to taste, based on preference)

• 1 teaspoon ground cumin

• 1/2 teaspoon ground turmeric

• 1 1/2 cups dried red lentils, rinsed

• 1 can coconut milk (full fat)

• 2 cups low-sodium vegetable broth

• 1/2 teaspoon sea salt + fresh cracked pepper (to taste)

• 1 handful baby spinach (chopped)

• Cilantro and green onion for garnish (optional)
  

Instructions:
Heat a large pot over medium heat and add in oil. Add in chopped onion, and a pinch of salt. Stir to combine. Sauté over medium heat for 4-5 minutes, stirring occasionally, until onions have softened.

Stir in the garlic, ginger and carrots, and continue sautéing for 3-4 more minutes.

Add in the curry powder, cumin, and turmeric. Stir well. Cook for a minute, until fragrant.

Stir in entire can of coconut milk, red lentils, broth, and salt. Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for roughly 15-20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. Add a touch more broth if you prefer a thinner consistency.

Once lentils are cooked, turn off the heat and stir in the spinach. Combine it into the dahl well as the heat will help to wilt it.

Serve over basmati rice. Garnish with cilantro and green onions.

If you love this recipe, you might also like our Carrot Ginger Soup

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Our Good Clean Chai Latte recipe has the sweet and spicy flavor that you love, and it is so easy to make at home. We love a warm and cozy cup on a chilly fall morning, or served over ice as an afternoon pick-me-up. It’s dairy-free, naturally sweetened, and has wonderful health benefits to boot!

Chai Tea Health Benefits

Not only is chai tea delicious, but it also has many health benefits!

Good For Digestion: Cinnamon, ginger and cloves calm the stomach, and have properties that decrease bloating.

Antioxidant-Rich: Black tea is the base of most chai tea, and is antioxidant-rich, (especially in flavonoids) which support heart health.

Reduced Caffeine: Yes, black tea does have caffeine, but it has half the amount of caffeine than a cup of black coffee.

Anti Inflammatory: Ginger and cinnamon are two of the main ingredients in our DIY chai spice - both are known for their anti-inflammatory properties.

Ingredients:
2 cups unsweetened almond milk (or milk of choice)
2 black tea bags (we like to use Darjeeling)
3/4 teaspoon ground cinnamon , or to taste
1/4 teaspoon ground ginger (or 1 tablesoon freshly grated)
1/8 teaspoon ground cloves
3 tablespoons maple syrup

Instructions:
Heat up the almond milk in a saucepan over medium-high heat, until it begins to bubble around the edges of the pan. Turn off the heat, and add the 2 tea bags to the pot of hot milk. Wait 3 to 5 minutes for the tea to steep, then remove the bags.

Add in the cinnamon, ginger, cloves, and maple syrup. Whisk to combine, stirring over medium heat, until the mixture is piping hot.

Adjust any seasoning to your taste and serve immediately, or you can cool in the fridge to be served over ice. Serve with a little fresh grated ginger and a sprinkle of cinnamon on top.

If you love this recipe, you might also like our Superfood Cinnamon Coffee Smoothie

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Sweet potato fries. Simply put - we love the them.

Sweet potatoes contain are an amazing source of Vitamin A, which is vital for strengthening your immune system to fight against infection. It also helps promote healthy, glowing skin! Like most of the orange fruit and vegetables it is also an incredible source of Beta-Carotene - A powerful antioxidant with anti-inflammatory properties.

Pairing these baked fries with our light and bright avocado dip makes them even more nutritious. Enjoy!

Ingredients:

For the Fries:

• 4 sweet potatoes, scrubbed clean | organic

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1 teaspoon salt

• 1/4 teaspoon black pepper

For the Avocado Dip:

• 2 avocados

• Juice of 1 lemon

• 2 Tbsp olive oil

• 1 Tbsp water

• Pinch of sea salt

Directions:

Heat the oven to 400.

Cut the sweet potatoes (no need to peel) into sticks 1/4 to 1/2 inch wide and toss them with olive oil.

Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on a rimmed baking sheet. (If you have to, divide into two baking sheets so that they are not touching.)

You are going to bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes.

In the meantime, prepare the avocado dip: Scoop out the avocado from the skin and add all the ingredients to your blender/food processor. Blend until smooth.

Enjoy the sweet potato fries with the dip!

If you love this recipe, you might also like our Best Ever Veggie Burger

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We love soups. We believe that soups are the one of the ultimate healing foods. Not only are the cozy and comforting, but they're also really nurturing for your gut. And just in time for cold and flu season - this Carrot Ginger Soup is full of immunity superpowers like vitamin-rich carrots, soothing ginger, healing garlic, and anti-inflammatory turmeric. What’s not to love?

A bowl of this soup pairs perfectly with a nice green salad, or avocado toast. Perfect on a chilly fall evening!

INGREDIENTS (Serves 4):

1 yellow onion
8-10 medium sized carrots
1.5 inch knob of fresh ginger
1 garlic clove
1 apple
4 cups vegetable broth
1 teaspoon turmeric powder
salt + pepper

TOPPINGS:

toasted sesame seeds
microgreens
toasted sesame oil
coconut milk

DIRECTIONS:

Preheat oven to 400 degrees.

Chop onion, garlic, apple and ginger and peel carrots. Place whole carrots on a baking sheet and drizzle with olive oil, salt and pepper. Toss and roast in oven for 20-25 minutes, or until they are fork tender.

While carrots are roasting, saute the onion in a soup pot with olive oil, salt and pepper until they become translucent. Add garlic, apple, ginger and turmeric and keep sautéing, adding in a splash of vegetable broth or olive oil if anything starts to stick to bottom of pan.

When carrots are finished roasting, chop into big pieces. Add them into pot with other vegetables as well as the rest of the broth. Simmer over low heat until broth comes to a boil, then turn off heat.

Using a hand blender or regular blender, blend until soup is smooth or to your desired consistency. If soup is too thick, add in a little more broth.

Divide soup into bowls and top with toasted sesame seeds, a drizzle of toasted sesame oil, micro-greens and a splash of coconut milk (if you like it creamy). Enjoy!

When it comes to natural beauty, food is one of your most powerful tools……..It’s all about hydration, healthy fats and antioxidants when it comes to beauty from the inside out!

This Blueberry Beauty Smoothie is one of our favorite breakfast, lunch, or mid-day snacks to give your skin a beauty boost from the inside out.

Blueberry Beauty Smoothie

• 1 tbsp almond butter

• 1 cup almond milk

• 1 scoop protein powder (We like K’achava Vanilla)

• 1/2 tsp cinnamon

• 2 dates

• 1/2 cup frozen blueberries

• 2 tbsp hemp seeds

• Dash of vanilla

  
  Blend all ingredients together in a high speed blender and Enjoy!

Why are our Good Clean Zucchini Muffins the best healthy zucchini muffins ever? Because they’re easy to make, have the wonderful taste and texture and are gluten free, vegan, free from refined sugar and made with simple, whole ingredients. Yes!

Dry Ingredients:

• 2 cups gluten free oat flour

• 1/2 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1/4 teaspoon salt

Wet Ingredients:

• 1/4 cup + 2 tablespoons melted coconut oil

• 1/4 cup coconut sugar

• 1/4 cup pure maple syrup

• 1/2 flax eggs (4 1/2 teaspoons ground flaxseed and 1/4 cup + 1 1/2 teaspoons water, whisked together, set for 15 mins)

• 1 teaspoon pure vanilla extract

Fold-in ingredients:

• 1 1/4 cups grated zucchini (we like using a box grater)

• 3/4 cup vegan chocolate chips

• 1/4 cup chopped walnuts (optional)

Instructions:
Preheat the oven to 350°F. Place muffin liners into a standard, 12-muffin pan. Set aside.

In a medium bowl, whisk together all the dry ingredients.
n a large bowl, whisk together all wet ingredients.
Add dry ingredients to wet ingredients. Whisk until just incorporated, making sure no flour patches remain.

Thoroughly fold in zucchini, until zucchini is very well incorporated . The batter will be super thick. Fold in chocolate chips and optional walnuts.

Using a large scoop or spoon, scoop and drop batter evenly into the muffin pan. To make fewer, dome-top muffins, fill cups all the way with a slight mound on top; to make a larger quantity of medium sized muffins, fill cups 3/4 of the way.

Bake for 24-32 minutes, depending on how many muffins are made. (28 minutes for 8 big muffins.) It will bake on the lower end for 12 muffins. Insert a toothpick to check for doneness—when it comes out clean, it’s done.

Allow muffins to cool in the muffin pan, placed on a cooling rack for about 30 minutes. Then lift muffins out of the pan, transferring directly onto the cooling rack. Allow to finish cooling for 30 more minutes. Enjoy!

If you love this recipe, you might also like our Chocolate Banana Blender Muffins

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These sweet potato and black bean burgers are flavorful, filling, and full of plant-based protein. On top of that - They’re probably THE most popular veggie burger recipe from our Good Clean Kitchen! We love them served in a lettuce wrap, and paired with baked root veggie fries and a simple green salad.

Thank you Peggy Scharlin for the recipe inspiration!

Ingredients: Makes 6 burgers

• 3 sweet potatoes

• 2 cans black beans (3 cups)

• 1 cup sweet corn

• 1 red onion diced

• 1 cup brown rice flour

• 2 tsp cumin

• 1 tsp salt

• 2 tsp ground oregano

• 1 tsp chili powder

• Garnish with all of your favorite toppings. (Avocado and guacamole pair really well!)

Directions:

Preheat your oven to 375 degrees. Peal and chop the sweet potato into small cubes, drizzle with Extra Virgin Olive Oil and roast for 25-30 minutes, turning occasionally.

Meanwhile rinse and drain your beans and place in to a large mixing bowl. With a masher mash until roughly half the mixture becomes a paste.

In a frying pan add the onions and cook until caramelized. Place in mixing bowl with the spices and sweet corn.

Once the sweet potato is done, mash well before adding to mixing bowl, Mix well. Add the brown rice flour to bind and continue to stir. Shape into 8 large patties and place in the fridge to cool.

To cook: in a frying pan, drizzle olive oil and fry the burgers for 3 minutes on each side, place on a baking tray and cook at 190 degrees for a further 10-15 minutes until crisp.

Garnish with your favorite toppings.

Coconut Bliss Bars…..AKA Mounds!

The best and healthiest way to enjoy the chocolate coconut combination, these chocolate coconut bliss bars are low in sugar, and rich in high energy healthy fats.

These treats are the perfect afternoon pick-me-up!

Ingredients:

• 1 cup unsweetened shredded coconut

• 3 1/2 tbsp pure maple syrup

• 2 tbsp virgin coconut oil

• 1/2 tsp pure vanilla extract

• 1/8 tsp salt

• 3 oz chocolate chips (we use a vegan variety)

Instructions:

Put the first 5 ingredients in a food processor and blend until combined.

Using your hands, press the mixture into a pan. Press chocolate chips into top and freeze.

Slice while very cold, package, and keep refrigerated.

Meet our Golden Glow Hummus, the latest creation from our good clean kitchen!

This delicious “detox” dip is a nutritional powerhouse featuring good-for-your-gut ginger, metabolism boosting cayenne pepper, and turmeric…the ultimate anti-inflammatory spice. It’s bright, beautiful and full of glow inducing nutrients!

Ingredients:

• 15 1/2 ounce can of chickpeas, drained

• 2 golden beets, roasted (You can use red beets.…but your hummus won’t be golden!))

• 3 tablespoon olive oil

• 3 tablespoons tahini

• 2 tablespoon lemon juice (juice of 1 lemon)

• 1 teaspoon fresh grated ginger

• 1/2 teaspoon kosher salt (more to taste)

• 1/2 teaspoon ground turmeric

• 2 large clove of garlic (more to taste)

• pinch of cayenne

• pinch of Spanish paprika

Instructions:

Prepare the beets: Preheat the oven to 400. If the beets still have their leafy tops, cut off the tops close to the tops of the beet, leaving yourself enough to grip. Scrub the beets thoroughly, then wrap them loosely in aluminum foil with a drizzle of olive oil.

Place the wrapped beets on a rimmed baking sheet to catch drips. Roast for 50 to 60 minutes. (Beets are done when a fork or skewer slides easily to the center of the beet.) Allow to cool completely before peeling.

To prepare the hummus: Add all the ingredients to a food processor and blend until smooth. You may need to scrape down the sides of the bowl during processing.

Serve with your favorite vegetables and crackers!

Nothing beats the taste of fresh local peaches. This fuzzy fruit is delicious, full of flavor and fun to use in savory dishes! We love them because they are packed full of good for you nutrients - fiber, vitamin C, vitamin A, potassium, copper, manganese and magnesium!

This Just Peachy Salsa is the perfect on tacos, , burgers, salad or as an afternoon snack with some grain-free tortillas. Enjoy!

Ingredients:

• 2 peaches, large dice, no need to peel

• 1/2 bell pepper, chopped

• handful of cherry tomatoes, chopped

• 1/4 cup cilantro, chopped

• 1/4 cup basil, chopped

• 1 finely diced jalapeno, seeds removed (optional)

• 1 Tablespoon fresh lime juice

• sea salt and fresh pepper to taste

Combine all the veggies in a bowl and toss well.

Dice the peaches. We love a slightly larger dice for peaches to give them more of the center stage in this salsa.

Add cilantro, basil, jalapeno (if using), lime juice, salt and pepper. (Add more salt and pepper to taste if desired.) Fold everything together until well mixed and enjoy!

If you love this recipe you might also like our Good Clean Gazpacho

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Pasta Primavera is one of our pasta favorite dishes during the spring and summer months because it is made with lots of vegetables and fresh herbs. It is light, refreshing, colorful, and so delicious.

With roasted tomatoes, zucchini, corn and fresh herbs this classic pasta dish is a love letter to summer!

Ingredients:
2 pints cherry tomatoes, halved
4 shallots, thinly sliced
5 cloves garlic, peeled and crushed
1/4 cup extra virgin olive oil, plus more for serving
2 teaspoons salt
1 medium zucchini, chopped
1-1/2 cups fresh corn kernels, from 2 ears corn
12 oz fusilli or penne pasta (for gluten free, we love jovial brand)
1 teaspoon herbes de Provence
1/8 teaspoon crushed red pepper flakes
1/4 cup grated parmesan or vegan parm
1/2 cup tightly packed basil leaves, roughly chopped
1/3 cup pine nuts, toasted

Preheat the oven to 450°F. Line a baking sheet with parchment.

Combine the tomatoes, shallots, garlic, olive oil, salt on the prepared baking sheet. Toss with your hands or a spatula until the vegetables are evenly coated. Arrange the vegetables in a single layer and roast for 15 to 20 minutes, or until the tomatoes are just starting to brown. Remove the pan from the oven and add the zucchini and corn. Toss and spread into an even layer. Roast for 5 minutes, until the zucchini and corn are slightly tender.

Cook the pasta in salted water until al dente. Drain, add the pasta back to the pan. Add the roasted vegetables and all their juices to the pasta, along with herbes de Provence, red pepper flakes, parm, basil, and pine nuts. Toss well, then taste and adjust seasoning if necessary.

Spoon into pasta bowls and drizzle with olive oil, if desired.

If you like this recipe, you might also love our Pea Pesto Pasta

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A little something to boost your mood and sweeten your day! Sweet dark cherries and cacao blended with nut milk come together in the blender to make this healthy, rich and flavorful Chocolate Cherry Smoothie.

Why we love this: Cherries are high in vitamins and minerals such as potassium, calcium, vitamin A, and folic acid. They are also high in powerful antioxidants and a great source of fiber.

Ingredients:

• 1 cup frozen cherries (fresh and pitted also works well here)

• 1 cup unsweetened almond milk

• 2 tablespoons raw cacao powder (or cocoa powder)

• 1 medjool date (pitted)

• 1 scoop protein powder or 2 tablespoons almond butter, optional

optional toppings that we love:

• granola

• cacao nibs

• hemp hearts

Instructions: Toss the smoothie ingredients into a high speed blender and give it a good whirl! Add more almond milk if needed. If using fresh cherries, add a handful of ice to the blender.

Enjoy!

If you like this recipe you might also like our Forever Beautiful Breakfast Smoothie

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Today we are sharing one of our favorites!

This lovely pesto is fresh and green and full of zesty flavors! We use this pesto in a lot of different ways around our Good Clean Kitchen… Throw it in pasta, dip into it with veggies, toss it in a salad, smear it on a crusty piece of bread, and don't even bother trying to resist eating it straight from a spoon!

Ingredients

2 cups fresh basil leaves, packed
1/3 cup shelled pistachios
2 garlic cloves
1/4 cup olive oil
1 1/2 tablespoons lemon juice
1 teaspoon lemon zest (optional)
1/2 teaspoon salt, or to taste

Instructions:

Place the basil, pistachios, garlic, 1/4 cup olive oil, lemon juice, zest, and salt into the bowl of a food processor. Blend until smooth.

We love it served with toasted pistachios, a sprinkle of red chili flakes and drizzle of olive oil.

If you like this recipe, you might also love our Curried Red Lentil Hummus

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Millet + Golden Beet Burgers

Golden Millet Burgers + Root Veggie Fries

Recipe as written serves ~ 4

Burgers:

• 1 tbsp extra virgin olive oil

• 2 cups cannellini beans drained and rinsed

• 1/3 cups millet

• 1 medium red onions finely diced

• 5 cloves garlic finely chopped

• 1 tsp sea salt more to taste

• 1 medium golden beets grated using food processor

• 1 tbsp balsamic vinegar

• 1/3 cup fresh dill chopped

• freshly ground black pepper

• butter lettuce 

Parsnip, Carrot + Rutabaga Fries:

• parsnips

• carrots

• rutabaga

• sea salt

• onion powder

• paprika

  Slice parsnips, rutabagas and carrots into 'fries'. Toss with olive oil and spices.

  Lay in single layer on sheet pan and bake at 375° until beginning to crisp (about 20 minutes)

Pickled Red Onion:

• 1 large red onions: shaved

• red wine vinegar/water 50/50 mix to cover onions

• splash of maple syrup

• pinch of sea salt

  Thinly slice red onion (using mandoline or food processor). Place in a bowl and cover with 1:1 vinegar/water mixture. Add maple syrup and sea salt, allow onions to marinate for 30 minutes at least

Instructions

• Preheat oven to 375°. Line baking sheet with parchment paper and lightly brush with olive oil.

• Cook millet – leave al dente so it has a bit of crunch.

• Cannellini beans in a large bowl and mash with a potato masher (not completely, leave chunky); set aside. 

• Warm olive oil in a large skillet over medium heat. Add onions, and sauté for 5 minutes or until browning. Add garlic and salt, and cook for another few minutes. Stir in grated beets and continue cooking for another 6-8 minutes or until beets are cooked. Add balsamic vinegar and remove from heat. 

• Add to mashed beans along with chopped dill and mix well to combine. Season to taste with salt and pepper. 

• Use an oiled ⅓ cup measurer to shape mixture into cakes. Place on prepared tray, and brush top and sides of each cake with olive oil. 

• Bake for 15 minutes, rotate tray, and continue baking for another 15 minutes or until brown on the bottom. Remove from oven and allow to cool. 

Nice Cream is healthy, vegan ice cream made with a base of frozen bananas only. Today we're sharing our favorite nice cream recipes for the summer! It’s a delicious way to beat the heat!

Here’s how to do it:

Banana Nice Cream

• 2 ripe bananas, sliced and frozen

Directions:

Add bananas to the food processor and blend.

Occasionally scrape down the sides and continue to blend until smooth, approximately 3-5 minutes.

Scoop into a bowl and enjoy immediately as a soft serve! For firmer ice cream, place in an airtight freezer-safe container and freeze for at least 1 hour.

Notes:

For a creamier texture, add coconut milk. To make the ice cream easier to scoop after freezing, you can add about 1 tbsp of vodka. (No, not a typo!) Serve with your favorite toppings such as:

• Granola

• Fresh Berries

• Honey

• Spices (cinnamon or cardamon)

• Nut butter

Here are some of our favorite Nice Cream flavors:

Mint Chip

• 2 Ripe Bananas, sliced and frozen

• 1/4 cup Fresh Mint, chopped

• 1/4 cup Organic Dark Chocolate, chopped

Strawberry Banana

• 1.5 Ripe Bananas, sliced and frozen

• 1 cup Strawberries, divided *For a chunkier texture. set aside 1/4 cup of the strawberries to roughly process at the end

Matcha Green Tea

• 2 Ripe Bananas, sliced and frozen

• 1.5 tsp Green Tea Powder

Chocolate Banana

• 1.5 Ripe Bananas, sliced and frozen

• 2 tbsp Cocoa Powder *For a chunkier texture, mix in 1/4 cup of organic dark chocolate chips or chopped nuts

If you like these recipes, you might also love our Layered Love Bars

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If you’ve ever ordered from GCF you know that we are big fans of meal prep, and today we are sharing one of our favorite make ahead recipes: The Black Bean + Sweet Potato Salad

Black beans and sweet potatoes go great together. In fact, it’s one of our favorite combinations for Mexican style dishes. This dish works perfectly in tacos, quesadillas and burritos or as a healthy topping for nachos!

Ingredients:

•     1 lb sweet potatoes

•     1/2 small red onion

•     3 tablespoons olive oil, divided

•     1/4 teaspoon salt

•     Juice and zest from 1 lime

•     1 clove garlic, minced

•     1/2 teaspoon chili powder

•     1 cup cooked black beans, drained and rinsed if using canned

•     1/2 cup cilantro

•     1/4 cup pepitas

•     1/2 avocado, chopped (for serving)

•     1 cup chopped romaine or arugula (for serving)

Preheat oven to 400˚ F. Peel sweet potatoes, cut into 1/4 inch cubes and place on a sheet tray. Chop onion into 1/4 inch pieces and add to the tray. Drizzle 1 tablespoon olive oil on top and add 1/4 teaspoon of salt. Toss until sweet potatoes are well coated. Spread into a single layer and roast until sweet potatoes are tender and starting to brown, 35 to 40 minutes.

While the sweet potatoes are roasting, combine remaining 2 tablespoons olive oil in a jar with the lime juice, 1 teaspoon lime zest, minced garlic, and chili powder. Shake well.

Once sweet potatoes are done, transfer to a bowl. Add in the black beans, pepitas, and cilantro. Drizzle with the dressing and toss until salad is combined while potatoes are still warm. (Serve tossed with romaine lettuce and avocado if using.)

If you love this recipe, you might also like Lisa’s Quinoa Tabbouleh

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