Springtime is salad time!

This is the time of year when we love eating fresh salads and spring produce. When it comes to salad, it’s all about the dressing (our secret sauce!) and homemade is always better than store-bought.

Today we are sharing some of our favorite Good Clean salad dressing recipes that are easy to make, full of zippy fresh flavors, and versatile enough to go with just about any type of salad! Enjoy!

Holy Hemp Salad Dressing

Our Holy Hemp Dressing is an easy way to jazz up any salad or bowl! It's nutty, savory, and a little sweet, with a delicious smooth and creamy texture. Use it as a dip for raw veggies, sushi rolls, or to dress a green salad

Ingredients:

·      1/4 cup chickpea miso

·      1/3 cup hemp seeds

·      1/3 cup rice wine vinegar

·      1/3 cup toasted sesame oil

·      1/3 cup cup olive or avocado oil

·      1 tbsp grated fresh ginger

·      1/2 tbsp pickled ginger

·      3 small garlic cloves

·      3/4 cup water (more or less to desired consistency)

·      Salt + pepper to taste.

In a high speed blender, combine all ingredients and blend on high, slowly adding water to reach your desired consistency.  This dressing will thicken as it cools - take that into account as you test. 

Lemon Tahini Drizzle

Of all of the homemade salad dressings out there, this Lemon Tahini Drizzle might be the one we make most often. It’s really versatile – it tastes just as good with tomatoes and cucumbers in the summer as it does with roasted sweet potatoes, cauliflower, or broccoli in the fall.

Ingredients:

·      2 tbsp tahini paste

·      1 lemon, juiced

·      2 tbsp olive oil

·      2 tbsp warm water

Combine all of the ingredients in a bowl and whisk well.

Tangy Citrus Vinaigrette

This elegant vinaigrette recipe is SO easy to make! With its zingy, bright orange flavor, it'll blow any store bought dressing out of the water.

Ingredients;

·      1/2 cup freshly squeezed orange juice

·      2 tbsp olive oil

·      1 tbsp Dijon mustard

·      1/2 tsp ground cinnamon

·      1 tsp maple syrup

·      Sea salt + pepper, to taste

Combine all of the ingredients in a bowl and whisk well.

Creamy Basil Dressing

With its vibrant herby flavor, this Creamy Basil Dressing is great on everything from salads and roasted veggies, to rice, Buddha bowls and more. Easy, versatile, and delicious, this is one you’ll make again and again.

Ingredients:

• 1 large handful basil leaves

• 2 tbsp olive oil

• 1 lemon, juiced

• 1 tbsp Dijon mustard

• 2 tbsp grated parmesan (omit if dairy free

• salt & pepper to taste

Combine all of the ingredients in a food processor and blend until smooth. You may need to add 1 tbsp water to loosen the dressing.

Did you make one of our salad dressing recipes? We would love to hear how it turned out! Snap a photo and share it with us @goodcleanfooddelivered. We love hearing from you!

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The Best Green Smoothie Recipe!

You know when you stumble across that super simple and satisfying smoothie? The one you can make day after day, feel so nourished and fortified, and never get sick of it? That’s what Chef Ts Power Greens is to us. Tara created this combo on a whim for post run nourishment and we can clearly remember the day she enthusiastically shared it with us at True Nature work session. That’s an unexpected combo, we thought, but cant wait to try it! We did, and to this day we have never tired of this tasty treat.

Get your greens on with Chef T’s delicious healthy green smoothie recipe made with immunity boosting mango, avocado for creaminess and a dose of heart-healthy fats, and leafy greens for ultimate nutrition. It’s full of iron, potassium and vitamins galore— and tastes like a tropical treat!

Simply delicious and perfectly green, this smoothie recipe is a staple on our Good Clean Menu and our secret recipe for starting the day feeling light, bright and FULL of natural energy. We hope you love it as much as we do. Enjoy!

How To Make Chef T’s Power Green Smoothie:

Ingredients:

1 cup almond milk, unsweetened (or almond milk/coconut water blend)
3/4 cup frozen mango
1/4 cup frozen avocado (We use Whole Foods frozen cubes)
1/4 frozen banana + heaping 1 tbsp peanut butter
1/2 to 1 tsp Your Super Super Greens Powder (depending how green you like yours to taste)
1 date
1 cup kale or spinach


Place all ingredients into a high-powered blender and blend until smooth. Sprinkle a few unsweetened coconut shreds or crushed peanuts on top and enjoy!

Chef T Is In The House!

Eating with the shifting seasons (an ode to ayurveda):

Are you noticing a change in your cravings? Wanting more crisp salads than you were a month ago? We are approaching the sprouting of Spring and our palates are certainly starting to follow suit…

This has a lot to do with the warmth and weather outside - and eating with the changes in the season can help our digestion thrive and keep us aligned and energized throughout the year.

We have been focusing on transitional foods in the Good Clean Kitchen. Recipes that can be enjoyed warm or cold to best suit this shift into Spring. No matter the season, smoothies make their way into our cups for super snacks and fabulously fueled breakfasts.

Ayurveda in the Spring

In Ayurveda, late winter and early spring is a Kapha (watery season )of warming temperatures lasting from February to mid-May. Snow melts, temperatures warm and our internal systems reflects those of mother nature. Spring is a time of cleansing and renewal and our dietary choices can support this beautiful shift. Right now we are in the in between, one day is warm and gorgeous, the next we are back under a blanket of billowy snow. We can fuel our systems and nurture ourselves with mindful nourishing foods for the season.

GROUNDING SWEET POTATO SMOOTHIE:

This smoothie features our beloved sweet potato and is a great way to make use of last nights unfinished spud.

Grounding, satiating and most nourishing, this smoothie is made with delicious roasted sweet potato, protein packed almond butter, hormone balancing cinnamon, and the beloved vanilla bean. Naturally sweetened with dates and blended to perfection - the smoothie soothes and satisfies even on a lingering winters morning.

How to make it:

Ingredients: (serves 2)

1 medium sweet potato (pre baked)

1 Tbsp. almond butter

1/2 tsp. cinnamon

1 cup unsweetened almond milk

1/2 tsp. vanilla or fresh vanilla bean

2 juicy Medjool dates

Sprinkle of Himalayan sea salt

1/4 cup water (plus more to desired consistency)

Chopped raw almonds, for garnish (optional)

Optional 1 to 2 tablespoons of vanilla protein powder (link to our current favorite here) {https://www.kachava.com/}

Optional topping: sprinkle with chopped almonds, oats + cinnamon or a few dark chocolate chips!

Combine all ingredients in a high speed blender and blend until well incorporated and creamy. Sip savor and be well!

Did you make this recipe? We would love to hear how it turned out! Snap a photo and share it with us @goodcleanfooddelivered. We love hearing from you!

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Our Super Slaw Salad is a great way to eat the rainbow - and it’s as delicious as it is healthful.

This dish is a spring specialty in our Good Clean Kitchen! It’s packed full of crisp cabbage, carrots, bell peppers, tasty edamame, sesame seeds, crunchy sesame seeds and fresh cilantro. The Sesame Ginger Dressing is super tasty and honestly one of our favorite dressings. It’s the “special sauce” for this slaw recipe, and for many other salads on our menu.

The great thing about the recipe is that you can use of many of the pre-prepared veggies that are available at the market - like shredded coleslaw, cut jicama, grated carrots, and shelled edamame. This slaw pairs well with baked tofu, any simply prepared fish or chicken dish, or is wonderful on it’s own.

This recipe makes a lot, so you will have plenty leftover for lunch!

Super Slaw With Sesame Ginger Dressing

For the Slaw

• 1 bunch curly green kale, finely chopped

• 2 cup purple or green cabbage, shredded (or use a combination of both colors!)

• 1 jicama, cut into matchstick pieces

• 2-3 carrots, shredded

• 1 red bell pepper, thinly sliced

• 1 cup cooked and shelled edamame

• 1/2 cup cooked brown rice or jasmine rice

• 1/4 cup toasted sesame seeds

• 1/2 cup loosely packed chopped fresh cilantro

• Optional toppings: chopped peanuts, scallions, avocado

For the dressing

• 1/4 cup honey

• 1/4 cup olive oil

• 1/4 cup unseasoned rice vinegar

• 1 tablespoon tamari or coconut aminos

• 1 teaspoon toasted sesame oil

• 1 tablespoon natural peanut butter (We like 365 Whole Foods Brand - No stir!)

• 1/2 teaspoon salt

• 1 tablespoon minced fresh ginger

• 1 large garlic clove, minced
  

Instructions

In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.

Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary ( We usually add a bit more salt.) Serve cold. This slaw is best served fresh, but leftovers will keep in a covered container in the refrigerator for a few days.

You May Also Like:

Spring Grapefruit + Celery Salad

Classic Chopped Salad

Pea Pesto Pasta

Did you make this recipe? We would love to hear how it turned out! Snap a photo and share it with us @goodcleanfooddelivered. We love hearing from you!

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Start Your Day With A Healthy Boost!

If you’re anything like us, there’s a good chance you fall asleep at night looking forward to the next day’s cup of coffee. And since we’re all about starting the day as vibrant and energized as possible, we’ve been experimenting with a few ways to make that cup of coffee healthier, and sneak in a dose of super charged nutrition while we’re at it.

Read on to check out our favorite ways to brew up a special cup coffee—the benefits (and added flavor) are just too good…..From boosting mood and energy to protecting your heart, to improving mental clarity, we’re all for adding these 6 natural boosts to our daily caffeine routine. Sip, savor and enjoy!

6 Healthy Ingredients To Add To Your Morning Coffee

Cinnamon: One of our favorite spices and a powerful medicinal herb. Cinnamon is well known for balancing blood sugar and has one of the highest antioxidant levels of any spice. It’s also rich in manganese, iron, and calcium –which help to boost your immune system. We use Ceylon Cinnamon, also known as “true cinnamon”.

To serve: Stir 1/2 teaspoon of cinnamon into your cup of coffee, or brew your coffee with 1 teaspoon of cinnamon mixed right into the grounds. You can also brew your coffee with a cinnamon stick so the spice has extra time to infuse.

Cacao: We think chocolate and coffee together is heavenly, and definitely our favorite combo! Cacao is the organic, raw form of cocoa or chocolate, and has many more health benefits. Cacao has been shown to reduce cortisol levels, it’s very high in antioxidants, and rich in minerals like magnesium, calcium, zinc, and iron – all important for helping us feel more calm and awake.

To serve: Stir 1 tablespoon of raw cacao into your cup of coffee for a boost in dietary fiber, antioxidants, and magnesium.

Vanilla Extract: If you like your coffee a little sweet, try a few drops of pure vanilla extract. Vanilla is a well know antioxidant and anti-bacterial and anti-inflammatory. It has also been proven to relieve digestive issues, joint pain, and stress. (The aroma is actually relaxing!)

To serve: Add a few drops of pure extract to your cup or pot of coffee. You can also add a vanilla bean to your coffee grounds so the flavor infuses as it brews.

Coconut Milk: Coconut milk is the perfect non-dairy creamer for coffee. It provides that silky texture, plus a healthy dose of vitamins C, E, and B, antioxidants, magnesium, and iron—all of which promote a healthy brain and a healthy heart.

To serve: Add a tablespoon or two of organic, unsweetened coconut to black coffee. If you want it extra sweet, you can add some maple syrup—vanilla extract and cinnamon are great with it, too!

Ghee: You’ve probably heard of bulletproof coffee or butter coffee - It’s been touted in the health and wellness world as a coffee drink that will give you more energy, mental clarity, wake up your metabolism, and keep you feeling full. Lately, we have been loving our Good Clean version made with ghee. Ghee helps cut down acidity and inflammation in the body. It also contains the good kind of fat- butyric acid and Omega-3s, which is good for your gut health. Both of these healthy fat add-ins will wake up your metabolism, and keep you feeling full. It’s also a great source of energy when you need it most!

To serve: The key to a creamy cup of butter coffee is to blend in a blender. Add a small amount of ghee to your coffee and blend. This drink is extra delicious with a dash of almond milk (you don’t need much), cinnamon and cacao added in.

Cacao Butter: For a vegan version of bulletproof coffee - we think this version is even tastier and more nutrient rich than the original. Making a bulletproof coffee with cacao butter or cocoa butter gives you a creamy coffee with a rich chocolatey flavor and aroma. Cacao butter is another Omega-3 fatty acid rich and high-antioxidant food, containing a significant amount of polyphenol and flavanoid antioxidants that are associated with many health benefits that include lowering inflammation, glowing skin, improving heart health, and improved immunity. Recipe for vegan bulletproof coffee below!

How To Make Vegan Bulletproof Coffee

Ingredients

• 1 ounce organic raw cacao butter (cocoa butter)

• 2 tablespoons extra-virgin organic coconut oil

• 2 tablespoons almond butter

• 1/4 cup oat milk (other milk alternatives would also work)

• 2 cups coffee

Instructions

Heat the cocoa butter, coconut oil and almond butter on the stove top over medium heat, until melted. Stir in the oat milk and gently heat until warm, about 30 more seconds. Add in the coffee and blend everything together with a handheld milk frother or a in a high speed blender until creamy.

Pour into 2 mugs and serve immediately.

Healthy Alternatives To Morning Coffee

Coffee just isn’t your thing? We actually have a few favorite alternatives to start your day off strong.

Four Sigmatic “coffee”: Our all time favorite coffee substitute is made from - of all things - mushrooms! We know it sounds crazy, but certain mushrooms are natural energy boosters and have incredible health benefits. (More details here.) We love the Four Sigmatic Golden Latte and Chai Latte Blends, especially when we are taking a break from caffeine for awhile.

.Good Clean Matcha Latte: If you haven’t tried our matcha latte yet, you’re about to become addicted! It’s a healthy alternative to our regular caffeine fix, but will still give you a clean energy boost to jump start the day. It’s packed with antioxidants that help us to not only gain our focus in the morning, but also lead to clear skin and aid in fighting off illness. Study.

How To Make a Matcha Latte:

Ingredients:

• 2 cups water

• 1 small piece of ginger, peeled (1-2 inches)

• 1/2 teaspoon whole cardamom

• 1 cinnamon stick

• 1/4 cup coconut cream

• 1 teaspoon matcha powder

• 1 date

• 1/2 teaspoon vanilla

Pour water into small saucepan. Add cinnamon, cardamom, peeled ginger, and a pinch of sea salt to water.

Bring water to a boil over high heat. Immediately turn heat to low and cover. Simmer for 15-20 minutes.

Using a mesh strainer over a glass bowl, strain liquid and discard ginger, cardamom, and cinnamon. Pour the liquid back into the saucepan. Now, add the matcha powder and using a matcha whisk, stir until fully combined.

Add coconut cream, vanilla and the date to the matcha. Heat over low, whisking continuously until the milk is heated through.

Once heated, put the matcha tea and date into the blender. Blend on high for 2-3 minutes.

How do you start your morning? Let us know about your fave morning routine + drink. We love to hear from you!

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Muesli Magic: The Original Breakfast Of Champions

Muesli (/ˈmjuːzli/ MEWZ-lee; in English sometimes museli is a cold oatmeal dish based on rolled oats and ingredients like grains, nuts, seeds and fresh or dried fruits.

What Europe’s been eating for eons -long before overnight oats became en vogue. The nutritious delicious meusli. Store bought brands are laden with sugar and unnecessary additives and they’re expensive! We love to whip up a big ole batch for a pantry staple to please the palette.

Over night oats mixed with yogurt and healthy add-ons - this quick and yummy breakfast is perfect for busy mornings and will keep you feeling energized!

What you’ll need to make your muesli:

1/2 cup oats (use quick oats for immediate satisfaction)
1/2 apple, chopped
1/2 cup yogurt or coconut yogurt
1/3 cup almond milk (or more, to desired consistency)
1 tablespoon honey
OPTIONAL ADD-INS:
1/2 tablespoon chia seeds
1/2 tablespoon flax seeds
1/2 tablespoon unsweetened coconut flakes
1 tablespoon dried cranberries or gogi berries
1/2 teaspoon cinnamon
1/2 tablespoon pumpkin seeds
1 teaspoon coco nibs
OPTIONAL TOPPINGS:
Coconut flakes
Pecans, walnuts or almonds
Berries

how to make meusli:

In a cereal size bowl mix oats, apples, yogurt, almond milk and honey. Add your choice of optional add-ons.
Allow to soften for 5 minutes, or if using thick oats you can allow to soak overnight.

Our favorite superfood toppings:

Cacao Nibs, coconut flakes, goji berries, mulberries, turmeric, ginger or hemp hearts!

Dish yours up, get creative and enjoy! Let us know how it goes…

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Our Grapefruit and Celery Salad is like spring time in a bowl!

This is a very sassy salad! There is a lot of flavor, and a lot of crunch. Adding just a tiny, tiny pinch of sugar mellows out the grapefruit’s bite, and brings out the flavor of the celery.

The natural juice from grapefruit, along with a drizzle of olive oil, salt and pepper forms the dressing.

Surprisingly, these flavors just works so well together. It’s a little sweet, a little sour, and salty, plus crunchy, savory, and quite snappy. (How’s that for a description?)

How to Peel and Segment Grapefruit

Most citrus like oranges and mandarins are easily enjoyed by simply peeling or slicing, but when serving in a salad like this one, it’s definitely prettiest when the outer white pith of each of the sections is removed. It’s easy to do!

Simply slice off the top and bottom of the fruit and stand it on one of the flat ends. Use a sharp knife to slice the skin and membrane from the fruit. Slice the fruit into rounds or segments. Here’s a little tutorial from Martha Stewart on how to do it!

Grapefruit, Celery and Peanut Salad

Ingredients

• 6 stalks celery, chilled

• 1 grapefruit, chilled

• Pinch sugar

• Extra-virgin olive oil, of finishing quality

• Kosher salt and freshly ground black pepper

• 2 cups watercress or arugula

• Parmesan cheese

• Peanuts for garnish

Instructions

1. Slice the celery thinly at an angle using a sharp knife or a mandoline.

2. Cut the ends of the grapefruit then stand it on one flat end to carefully slice away the peel. Cut into slices or segments.

3. Toss the sliced grapefruit and celery into a bowl.

4. Season with a pinch of sugar, olive oil, salt and pepper. Shave a little bit of Parmesan with a vegetable peeler or use a drizzle of vegan parm. 

5. Place a handful of greens on a serving plate. top with the grapefruit and celery salad. Add the peanuts on top, just before serving or serve on the side.

6. And don’t forget: This salad is best served very cold. Eat immediately, or keep chilled in the fridge until you are ready to serve. 

If you like this recipe, you might also love:

Good Clean Grapefruit Margarita

Fennel, Apple, Arugula Salad

Spring Time Asparagus Soup

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Date Night Done Right! A Healthy Charcuterie Board For Two.

They say you eat with your eyes first, and nowhere does that feel more true than the simple yet elegant charcuterie board. What makes an awesome spread? Variety! A plethora of colors, flavors and textures - sweet and salty, crunchy and soft. These boards traditionally contain cured meats and heavy cheeses, but you can easily substitute with bright veggies and fruits and our favorite vegan brands to build a healthy charcuterie board around delicious plant-based foods. It makes the perfect no-cook dinner for two. A little sweet, a little savory and served with lots of love.

Here are some ideas to get you started!

What to include on a charcuterie board:

Raw Veggies: We always love to use mini sweet red and yellow bell pepper and sliced Persian cucumbers. Other great choices include carrots, broccoli, cherry tomatoes, and radishes. Radicchio and endive are a great vehicle for dips. Go for a variety of colors that will pop on the board.

Fresh Fruit: Apple slices and red grapes are classic choices. Other great options include strawberries, blueberries, pears, and mandarin oranges. When in season, fresh figs are out favorite. As with the veggies, the more colorful the better.

Dried Fruit: Adding a few dried fruits will offer the perfect contrast to the flavors and textures on the board. We love figs and apricots. Raisins, dried cranberries, and dried cherries would also be delicious.

Olives: Our favorites for a charcuterie board are Kalamata and Castelvetrano. Choose whichever olives you like, or leave them off if you're not a fan.

Vegan Cheese: We have a few favorites, Violife Feta Cheese and Treeline French Style. Both are delicious with dried apricots or topped with a dash of honey and thyme to make it feel more special. If you want to make your own, check out this recipe for Vegan Cheese Dip from one of our favorite recipe blogs, Fit Foodie Finds.

Hummus or Other Dips: Our Classic Hummus is always a hit, or choose any dip you like including tzatziki, olive tapenade, baba ganoush, red pepper dip, etc.

Nuts: We love Brazil nuts and pistachios on the board for variety. Walnuts or marcona almonds are also great options.

Bread: A take-and-bake loaf of bread is a fun idea - and the smell of fresh baked bread will make the whole house feel warm and cozy. Just bake for 10 minutes, slice and serve on the board. You could also use a fresh baguette or ciabatta from the bakery. Our favorite gluten-free choice is Kim + Jack’s. peasant loaf.

(Or) Crackers: Choose your favorites! We love Simple Mills Sea Salt + Almond Crackers.

Meat as a treat: we don’t often include veggie based “meat” but on this board, if it feels like a fit, Field Roast makes some excellent and pretty artisanal plant based sausages.

Sweet Treats: For a dark chocolate finish we love Hu Chocolate Chunks or their salty dark chocolate bar broken into imperfect bites.

HOW TO ASSEMBLE A CHARCUTERIE BOARD:

We like to find a beautiful platter or rustic cutting board, add in some simple ramekins, a couple of spreading knives and you are good to go! Don’t overthink it, just let your creative juices flow!

Garnish goes a long way: Fresh flowers and a few sprigs of rosemary will definitely gives the board a more festive and special feel!

What to drink: Traditionally you would serve charcuterie with wine. If you are looking for a clean crafted libation, shop these no sugar added wines with our friend Paula at Scout & Cellar. Beer instead? We love Samuel Smith Organic Lager. And if you’re feeling bubbly - this is our Good Clean favorite. More of a mocktail mood? We can’t wait to try the non-alcoholic distilled spirits from Seedlip and these sexy botanical concoctions from Kin Euphorics. Cheers!

Did you make this recipe?

If you make a Good Clean Charcuterie Board let us know what you think! Leave a comment and don’t forget to take a picture. We love seeing what you come up with! Happy cooking.

Hey there….Welcome Lasagna Lovers!

If you’ve ever looked for a delicious vegan, gluten-free lasagna, look no further than our Good Clean Veggie Lasagna. We included a vegan cashew cream, making this recipe delicious, dairy-free and packed with nutrition. The cashew cream has a similar consistency to the traditional melty combination of mozzarella and ricotta, and the flavor is out of this world. (Thank you Cookie & Kate for the inspiration!)

Why we love this:

Cashews contain a lot of beneficial nutrients and minerals including vitamins E, K, B6. They also contain essential minerals our bodies need in order to function properly, like zinc, magnesium, iron, and selenium.

We use butternut squash, carrots, spinach and zucchini along with some gluten free lasagna noodles in this recipe. The extra veggies add more nutritional value, as well as flavor. We like to sneak in greens to our recipes whenever possible….if you’re serving this to your kids, they won’t even notice the veggie power!

Note:

If you don’t have a heavy-duty blender, you’ll need to soak your cashews for a few hours before blending. If you have a Vitamix or similarly powerful blender, you don’t need to bother with the soaking step.

Ingredients

Cashew Cream (Recipe inspiration from Cookie & Kate)

• 1 cup water

• 2 cups raw cashews, soaked for 4 hours if you do not have a high speed blender)

• 2 tablespoons lemon juice

• 2 teaspoons apple cider vinegar

• 3/4 teaspoon fine sea salt

• 1/2 teaspoon Dijon mustard

Veggies

• 2 tablespoons extra-virgin olive oil

• 1 medium-to-large yellow onion, chopped

• 2 large or 3 medium carrots, chopped (about 1 cup)

• 8 ounces Baby Bella mushrooms, cleaned and chopped

• 1/2 teaspoon fine sea salt, to taste

• Freshly ground black pepper, to taste

• 5 to 6 ounces baby spinach, roughly chopped

• 2 cloves garlic, pressed or minced

Veggie Noodles

• 1 Butternut Squash (Peeled. Mandolin into flat zoodles. Slightly thinner than the pasta noodle)

• 1-2 Yellow and Green Zucchini (Mandolin into zoodles, a little thicker than the squash zoodles)

The Rest

• 2 1/2 cups Marinara Sauce (We love Rao’s)

• No-Boil Lasagna Noodles (We use Jovial Brand, brown rice lasagna noodles)

• Parmesan and Fresh Parsley for serving

Instructions:

In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, slowly blend in up to ½ cup additional water, using only as much as necessary. Set aside.

In a large skillet over medium heat, warm the olive oil. Add the onion, carrots, mushrooms, salt and several twists of black pepper. Cook, stirring every couple of minutes, until vegetables are tender, about 8 to 10 minutes.

Add a few large handfuls of spinach to the skillet.

Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Add the garlic and cook until fragrant, stirring constantly, about 30 seconds. Remove the skillet from the heat and season to taste with salt and pepper.

Now layer the lasagna: Spread 1/2 cup tomato sauce evenly over the bottom of a lasagna pan. Then add 1 layer of jovial lasagna noodles + 1 layer of veggie noodles. Spread cashew cream evenly over the noodle layers. Top with half of the veggies. Top with tomato sauce. Repeat the layering.

Wrap aluminum foil around the top of the lasagna, making sure it’s taut so it doesn’t touch the top. Bake, covered, for 20 minutes. Remove the foil and cook for 5-10 more minutes.

Remove the pan from the oven and let the lasagna cool for 15 minutes.

Cut and serve! Drizzle leftover cashew cream on top. Sprinkle with Parmesan and fresh parsley.

If you’re a chocolate lover, this post was written for you!

This elegant Chocolate Tart is one of our favorite dessert recipes here at GCF. It’s rich and oh-so-creamy without any diary or refined sugar. The crust is made of dates, unsweetened coconut and pecans while the filling consists mainly of coconut cream, cacao powder and maple syrup.

There’s no baking required — just a few hours of freezer time. This recipe makes two mini tarts....perfect for sharing on Valentine’s Day!

Ingredients:

Crust
1/4 cup shredded unsweetened coconut
1/2 cup chopped pecans
1/2 cup dates (about 9 dates)
pinch of sea salt

Tart Filling
1 1/2 cups coconut cream
1/4 cup + 1 Tablespoon cacao powder
1/4 cup maple syrup
1 Tablespoon coconut oil
1 teaspoon vanilla
pinch of sea salt

Process the crust ingredients (coconut, pecans, dates and sea salt) in a food processor until the dates have turned into sticky paste holding the crust ingredients together. Take mixture out of the processor and press evenly into two mini tart pans, or spring form pans. Place the pans in the freezer while you make the tart filling.

While the crust is setting in the freezer, blend ingredients for the filling (coconut cream, cacao powder, maple syrup, coconut oil, vanilla and sea salt) in the food processor until creamy. Pour half the filling over the crust in one pan and then pour the remaining filling over the crust in the second pan. Use a spoon to smooth it out.

Place pans in the freezer to set, at least 2 hours or can be overnight. Take out of freezer, remove the tart pans, let sit out for 10-15 minutes, cut into slices. Top with fresh berries and serve. Out any leftovers back in the freezer to keep firm.

Blender Banana Bread

This Banana Bread is one of our most popular recipes and there’s a reason for that – it’s so freaking GOOD!

Our Good Clean Banana Bread uses only whole food ingredients, and it’s so moist, sweet, and delicious. And, there’s no oil, no dairy, no gluten, and no refined sugar. There’s no doubt in our minds that you are going to love it!

Enjoy this plant-based banana bread with a spread of butter of ghee. Also delicious with a generous smear of almond butter and jam!

Good Clean Banana Bread

3 very ripe bananas
3 eggs (or *chia eggs for vegan)
1/2 up almond milk (we like Malk)
1 tablespoon vanilla extract
2 1/2 cups blanched almond meal
1/2 cups flaxseed meal
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon pink Himalayan salt
1/2 dark chocolate chips (we like Lakanto, monk fruit sweetened)
Extra chocolate chips for topping

(3 chia eggs = 3 tablespoons chia seeds + 7.5 tablespoons water)

Instructions:

Preheat your oven to 350˚F. Prep a loaf pan with coconut oil - Fully coat and set aside.

In a blender combine: bananas, eggs, almond milk and vanilla extract. Blend on low to medium for 10-15 seconds.

In a medium bowl combine the almond flour, flaxseed meal, cinnamon, baking powder and baking soda and salt. Fully incorporate with a whisk.

Pour the wet ingredients into the dry ingredients, and use a wooden spoon to combine.

Fold in the chocolate chips, resreving a few to sprinkle on top.

Pour batter into prepared loaf pan. Sprinkle with a few chocolate chips and a dash of sea salt.

Bake for 45 minutes. Check for doneness with a toothpick in the middle of the loaf.

Cool for 15 minutes in the pan, then remove and transfer to a wire rack to finish cooling.

Once cool, slice and enjoy! Store in the fridge for up to 5 days or in the freezer for 2 months.

If you like this recipe, you might also love:

Chocolate Banana Blender Muffins

Banana Breakfast Cookies

Apple Spiced Muffins

No Bake Cacao Cookies

Classic Chopped Salad with Vegan Green Goddess Dressing

Ingredients: (for 1 salad)
1 Persian cucumber, chopped
1 medium carrot, grated
1/3 cup cherry tomatoes, halved
1/3 cup grated raw beets
1/4 cup radish, chopped
1/2 cup purple cabbage, thinly sliced
1/2 avocado sliced or diced
2 healthy handfuls mixed baby greens
1/2 cup cooked quinoa
2 Tbsp pepitas, toasted
Hard boiled egg (optional)

Vegan Green Goddess Dressing: (can be refrigerated for up to 5 days)

1 1/2 cups raw cashews
3/4 cup water
3 Tbsp fresh lime juice
1 Tbsp maple syrup
1/2 tsp salt
1/2 cup cilantro, lightly packed
1/2 cup parsley, lightly packed
2 green onion, chopped

To assemble the salad:
Prepare the vegetables and quinoa and set aside.
Place greens in a large bowl. Top with piles of chopped and grated vegetables and quinoa.

To prepare the dressing:

First, soak the cashews in very hot water for at least 15 minutes, longer if desired. (I do this by boiling water in my tea kettle and pouring it over the cashews in a bowl or measuring cup.)

Drain and rinse the soaked cashews, then add them to your blender, along with the water, lime juice, maple syrup and salt. Blend until very smooth.

Add the fresh herbs and onions to the blender and pulse or blend to combine. I prefer to pulse it so you can still see some tiny flakes of the herbs, but you could blend it until very smooth as well.

Drizzle over the chopped salad, and Enjoy!

We are inspired by Café Gratitude every day in our Good Clean Kitchen. Not only by the recipes that celebrate the flavors of plants and organic, healthful ingredients but also by the simple ethos that is the foundation of Café Gratitude’s philosophy - that JOY is derived from LOVING and being GRATEFUL for food, health, and good company. We wholeheartedly agree. Each dish on the menu is named as an affirmation of that personal joy. One of our favorites on the menu is “I am Mucho” from the Cafe Gratitude cook book Love Is Served.

We’ve recreated it for you on our Good Clean Menu. It’s the Perfect Burrito Bowl……….We can’t get enough!

Perfect Burrito Bowl

Ingredients

• 1 large sweet potato, peeled and cubed (butternut squash also works here)

• 1 (15-oz.) can unsalted black beans, drained and rinsed

• 1/4 cup water

• 1/2 teaspoon chili powder

• 1/4 teaspoon ground cumin

• 1/2 teaspoon kosher salt, divided

• 1 tablespoon olive oil

• 1 cup fresh corn kernels (from 2 ears)

• 1 tablespoon fresh lime juice (from 1 lime), divided

• 1 cup brown rice, or quinoa

• 1/4 cup chopped fresh cilantro, divided

For the guacamole:

• 2 avocados, seeded and mashed

• 1/4 cup cilantro

• juice of 1 lime

• 1 glove garlic, minced

• 1/2 teaspoon ground cumin

• salt to taste

For the bowl:

• 4 cups chopped greens (kale, spinach, romaine or a combo)

• 1/4 cup toasted pepitas

• pico de gillo

• hot sauce (optional)

Make the guacamole: In a large bowl, mash the avocados using a potato masher or fork until it is creamy with only small chunks left. Add the rest of the guacamole ingredients and mix until combined. Cover and chill until ready to use.

Peel and cube the sweet potato. Toss with olive oil, salt and pepper. Roast in oven at 400° for 30-40 minutes, flipping every 10-15 minutes, until browned.

Combine beans, water, chili powder, cumin, and 1/4 teaspoon of the salt in a small saucepan, and cook over medium until beans are hot, about 3 to 4 minutes. Remove from heat, and cover to keep warm.

Heat oil in a medium-size cast-iron skillet over medium-high. Add corn, and cook, stirring occasionally, until slightly charred, about 5 minutes. Sprinkle with 1 1/2 teaspoons of the lime juice and 1/4 teaspoon salt. Set aside.

Cook brown rice according to package instructions, and transfer to a medium bowl. Stir in 2 tablespoons of the cilantro and 1 1/2 teaspoons lime juice.

Distribute the greens amongst the serving bowls (this will provide for 2-4 people). To each bowl, add some of the roasted sweet potato, cooked grains, beans and corn. Top each with a dollop of guacamole. Sprinkle toasted pepitas, pico da gallo, and remaining cilantro and serve immediately.

Enjoy!

If you like this recipe, you might also love:

Fall Broccoli Salad

Black Bean and Sweet Potato Bowl

Vegan Tomato Soup with Cashew Crema

It’s cold outside so we’re cooking up some cozy comfort food today!

This soup is everything you dream a tomato soup to be! It’s rich and creamy, yet it won't weigh you down. It’s bursting with amazing tomato flavor. In the summertime, we use a variety of fresh tomatoes from the market for this recipe. In winter, the cherry tomatoes work great.

Serve with a delicious crusty bread for dipping, or for an EXTRA comforting meal….a grilled cheese sandwich makes for a classic combo.

Here’s Why we love this…

Tomato Nutrition

Tomatoes are a rich source of:

• micronutrients, including vitamin C, potassium, folate, and vitamin K.

• dietary fiber

• antioxidants, like lycopene and beta-carotene.

Cashew Nutrition

Cashews are a source of:

•  heart-healthy monounsaturated fatty acids

•  plant-based protein, with a 1/4 cup servings containing about 5 grams

• essential minerals like magnesium (which helps to promote proper nerve + muscle function) and iron (which helps to synthesize hemoglobin + transport oxygen through the body). 

Vegan Tomato Soup with Cashew Crema

Ingredients:
1 cup raw cashews (soaked, notes below)
3 pints cherry or grape tomatoes
1 Tbsp extra virgin olive oil (+more for serving)
Salt
2 cloves garlic
1-1 1/2 cups vegetable broth
1 Tbsp tomato paste
1/2 cup fresh basil
1 Tbsp dried thyme
Pepper, to taste

Instructions:
If you don't own a high-speed blender like a Vitamix, soak the cashews overnight or for at least 4 hours in the fridge. This will help to make sure the soup comes out smooth and creamy.

If you do own a high-speed blender, you do NOT have to soak the cashews hours beforehand. Instead, simply bring some water to a boil and pour the boiling water over the cashews while you prepare the rest of this recipe.

Preheat your oven to 375F. Spread tomatoes on a large baking sheet and toss them with olive oil and salt. Peel cloves of garlic and add them to the baking sheet. Pop the tomatoes and garlic in the oven for 20 minutes.

While the tomatoes roast, heat vegetable broth on the stove, bringing it to a boil.

When the tomatoes are cooked, remove them from the oven and add them (along with the garlic) to your blender. Drain the cashews and add them to the blender as well. Next, add tomato paste, fresh basil, dried thyme, and 1 cup of the veggie broth.

Blend everything together until smooth. Taste and adjust seasonings, adding salt or pepper as desired. If you want the soup to be a bit thinner, continue to add in veggie broth till it reaches your desired consistency.

Transfer to a bowl and serve with a drizzle of olive oil, cracked pepper, and fresh herbs.

Looking For More Soup Recipes?

Red Lentil Dahl

Immune boosting Veggie Stew

Butternut Squash Soup

Carrot Ginger Soup

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It doesn’t really matter what you are après”ing”… skiing, working, lunch!?

We love an at home latte that is easy to make, and will put any coffee-shop latte to test. Here are our favorites in a just a few easy steps……

Kelly’s “Afternoon Delight” Latte

Ingredients:

• 8 oz almond or hemp barista style is best!

• 1 packet thrive market instant organic coffee

• 2 T hemp hearts

• 2 T vegan hot cocoa mix

• 1 T cocoa butter

(If you like it sweet, add a date)

Heat all ingredients on medium high heat then blend on high for 30 seconds. Sip, savor and drop us a line @ how this latte made your day!

Pro tip - if you have a milk frother - froth an additional 1” of barista milk for a fluffy, professional finish.

Lisa’s  Vegan “Bulletproof” Latte

This creamy vegan latte is made with just 3 ingredients, using coffee you can brew at home. It's naturally sweetened and dairy-free.

Ingredients

•     1 cup hot brewed coffee     

•     1 teaspoon almond butter (or cashew butter)

•     1 medjool date , pitted (or more to taste)

• A splash of nut milk of your choice (almond or oat work great here)

Combine the coffee, nut butter, and date in a blender and blend until creamy. Taste and add another date, if you like it sweeter!

Cheers to health in the new year!!

If you love our favorite lattes, you might also like…..

Good Clean Hot Cocoa

Good Clean Chai

Mollasses “Moon Time” Latte

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Kabocha Squash and Lentil Spiced Salad

Kabocha squash and lentils are a perfect combo for a winter meal. This recipe is full of flavor and has a satisfying crunch. Lentils, pumpkin seeds, and squash are great for the gut and the spices give us a much needed immunity boost!

Don't be intimidated by cooking Kabocha Squash. It’s delicious and nutritious when prepared this simple way!

Ingredients

• 1 1/4 teaspoons sea salt

• 4 cups warm soaking water

• 1 cup dried black lentils, picked over and rinsed

• 1 pound kabocha squash 

• 5 tablespoons extra-virgin olive oil

• 2 tablespoons balsamic vinegar

• 1/4 teaspoon black pepper

• 1 garlic clove, minced

• 1/2 teaspoon ground coriander

• 1/4 teaspoon ground cumin

• 1/4 teaspoon ground ginger

• 1/8 teaspoon ground cinnamon

• 4 cups fresh water

• 1 teaspoon Dijon mustard

• 1/2 cup fresh parsley leaves

• 1/4 cup finely chopped red onion

• 1 tablespoon toasted pepitas

Directions:

• Preheat oven to 450.

  Cut your squash into 1/2 inch thick strips or cubes and toss with 1 tablespoon of the oil, 1½ teaspoons of the vinegar, 1/2 of the sea salt, and the black pepper. Arrange the squash in a single layer on a rimmed baking sheet and roast on the lower rack until well browned and tender, about 20 to 25 minutes, stirring halfway through roasting. Let the squash cool slightly. Decrease the oven temperature to 325℉

• In a saucepan over medium heat, combine the lentils, remaining salt, 1 tablespoon of the oil, the garlic, coriander, cumin, ginger, and cinnamon; cook until fragrant, about 1 minute. Stir in the 4 cups of water. Cover and simmer for about 30 minutes until the lentils are soft. Drain well.

• In a large bowl, whisk together the mustard, the remaining oil, and the remaining vinegar. Add the parsley and onion. Toss in the lentils and squash. Season with additional sea salt and pepper, to taste.

• Pile on the mixed greens - we like arugula, spinach and roasted Brussel sprouts with this dish! Pile your lentils mixture and top with the golden roasted squash - sprinkle with pepitas and serve warm or at room temperature.

If You Like This, You Might Also Love These Recipes From Our Good Clean Kitchen:

Kate’s Killer Stuffed Acorn Squash

Red Lentil Dahl

Black Bean + Sweet Potato Salad

Curried Red Lentil Hummus

Healthy Energy Bites Make The Perfect Snack On-The-Go.

These healthy energy bites are loaded with fiber, healthy fats, vitamins, minerals, and antioxidants to fill you up and give you a boost of natural energy.

If you love the chocolate and peanut butter, then you will LOVE these energy bites.

This recipe is one of the most popular guiltless treats from our Good Clean Kitchen. We have made hundreds of batches over the years, and while we're constantly experimenting with fun ways to vary them up, inevitably, we come back to one simple, fool-proof formula.

Today, We're Sharing Our Master Recipe For Energy Bites.

Whip up a batch and snack on one or two when you need a little pick-me-up to get through the day.

Peanut Butter Energy Bites

Ingredients:

1/2 cups tightly packed soft dates soaked in warm water and drained well
1 1/2 cups gluten free quick oats
1/2 cup walnuts
1/2 tbsp cinnamon
1/2 cups peanut butter
2 tablespoons maple syrup
2 tablespoons pure vanilla extract
2 T high quality vanilla protein powder (we are loving k’chava!)
1/4 tsp sea salt
1/2 cups chocolate chips

Instructions:
Add everything except the chocolate chips to a food processor and mix until mostly smooth.

Remove and place in a bowl. Add the chips and mix in with your hands.

Roll into balls and store in fridge or freezer.

Another Energy Ball Recipe From Our Kitchen To Yours:

Lisa’s Amaze-Ballz

Good Clean Chocolate Pumpkin Bread

Our Chocolate Pumpkin Bread is rich and chocolaty with a hint of pumpkin and spices. It is the perfect cold weather recipe and so easy to make. We love to slice it up and serve as an apres ski treat with a cup of our Good Clean Chai Latte or a cozy cup of herbal tea. YUM!

Chocolate Pumpkin Bread Recipe:

Wet Ingredients:

1 flax egg (1 Tablespoon of flax seeds whisked together with 3 Tablespoons of water)

1 cup unsweetened pumpkin purée
1/4 cup melted coconut oil
1/2 cup coconut sugar
1/4 cup maple syrup
1/4 cup applesauce
1 teaspoon pure vanilla extract

Dry Ingredients:
1 1/2 cups gluten free oat flour
1/2 cup cacao powder
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon high quality sea salt
2/3 cup non-dairy chocolate chips (we love Hu!) (Pecans or walnuts work here too.)

Directions:
Preheat the oven to 350°F and prepare your loaf pan with coconut oil..

In a large mixing bowl, whisk together the flax seed and water until combined and set aside for a few minutes to thicken.

To the same bowl, add the rest of the wet ingredients (pumpkin, oil, applesauce, sugar, maple syrup, and vanilla) and stir to combine.

Add the dry ingredients (oat flour, cacao powder, pumpkin pie spice, baking powder, baking soda, and salt) to the bowl with the wet ingredients. Whisk until smooth.

Set aside 1/2 of the chocolate chips for the topping and stir the remaining chips into the batter.

Pour your batter into a 9 x 5 inch loaf pan, to 2/3 full. Sprinkle the remaining chocolate chips (or nuts) into the top.

Bake your loaf for 45 minutes, or until a toothpick inserted into the middle comes out clean.

Place on a cooling rack for 30 minutes at least. Carefully remove loaf, slice and enjoy!!

More Fall Treats You’ll Love…..

Pumpkin Chocolate Chunk Cookies

Pumpkin Spice Chia Pudding

Apple Spiced Muffins

No Bake Cacao Cookies

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Easy and Delicious Chocolate Energy Balls

Whether it’s first thing in the morning or mid-afternoon, sometimes you need a healthy, energy-filled snack to give you that boost. The key to Good Clean snacking is to choose foods with a combination of complex carbohydrates, protein, healthy fats and plenty of fiber— and these AMAZE-Ballz provide just that!

Store them in the freezer until ready to enjoy. Makes about 12 balls.

Ingredients:
1/2 cup walnuts
1/2 cup pitted dates
1/2 cup cocoa powder
1/2 cup maple syrup
1/2 cup almond butter
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/2 cup whole almonds
1 - 2 cups shredded unsweetened coconut

Place walnuts in a food processor and process until coarsely ground. Add the dates and pulse until well combined with the nuts. Add the cocoa powder, syrup, almond butter, vanilla and salt. Process until the mixture is thick and smooth. Add the almonds and pulse a few times until combined. There should be some almond chunks remaining.

Form the mixture into balls and roll in coconut. Store in freezer.

If you love our AMAZE-Ballz you might also love:

• Katie’s PB Energy Balls

• Kelly’s Healthy Homemade Granola

• No Bake Cacao Cookies

• Layered Love Bars

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4 Easy And Healthy Breakfast Meal Prep Ideas For Busy Mornings

We know how it is: you have every intention of eating a good breakfast, but by the time you read your email and spent way too much time on social media you’re five minutes late and barely had time to feed the dog, never mind yourself. (Nope, that cup of coffee doesn’t count).

No worries - we’ve got you covered.

Here are a few of our favorite breakfast ideas you can prepare ahead of time in less than 30 minutes that require minimal prep for the perfect grab-and-go meal on the go. Better yet, they’re made with whole food ingredients and the perfect balance of healthy fat, protein, and carbs to start the day with energy and focus.

Good Clean eating doesn’t get any easier than this!

1. Chia & Hemp Seed Overnight Oats

Lately, overnight oats have been our favorite high energy breakfast. Soaking the oats overnight is always a good idea because it increases the digestibility of the grain, so that the nutrients are better absorbed by your body.

Ingredients:

• 1/2 cup whole rolled oats (GF and organic)

• 2  teaspoons chia seeds

• 2 teaspoons hemp seeds

• 1/2 cup unsweetened almond milk, or nut milk of your choice

• 1 tablespoon unsweetened coconut flakes

• Garmish: Sprinkle of slivered almonds or walnuts, 1/3 cup fresh berries, a drizzle of raw honey or maple syrup

Mix the oats, chia seeds, hemp seeds in a small bowl or 8 ounce glass jar. Top with unsweetened coconut flakes. Pour nut milk over the mixture until the milk pools a little bit over the top. Cover and refrigerate overnight or up to three days. Top with nuts, berries, and/or a small drizzle or maple before serving.

2. Glowing Green Smoothie

Another favorite in our Good Clean Kitchen. We love a smoothie for breakfast or an after workout snack. This delightful green smoothie is packed with nutritious ingredients to boost your energy and brain power in the morning.

Ingredients

• 2 cups fresh spinach

• 1 small banana (frozen is best)

• 1 date

• 1 green apple

• 1 tbsp chia seeds

• 1 tbsp Vanilla Sunwarrior Protein Powder

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

• a few ice cubes
  

  Place all ingredients in a high speed blender. Blend for 1-2 minutes until desired creaminess and texture.

3. Peanut Butter Energy Balls

Energy balls provide long-lasting energy for busy days and are great for a quick breakfast, traveling, or fueling before and after workouts. Nuts and dates are powerful foods! The sweet energy and high fiber from the dates and the nutty protein release slowly into your body, giving you a steady drip of nutrition and fuel.These balls are VERY easy to prepare and can be made in under 5 minutes! We like make big batch on Sunday and keep them in the fridge all week.

Ingredients:

• 2/3 cups Creamy Peanut Butter

• 1/2 cups Vegan Chocolate Chips (we like Hu brand)

• 1 cup Old Fashioned Oats

• 1/2 cups Ground Flax Seeds

• 2 Tablespoons Honey
  

  Combine all ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15–30 minutes so they are easier to roll.

  Roll into 12 bites and store in the fridge for up to 1 week. Yum!
  

4. Vanilla + Maple Chia Pudding

A client favorite. This 5-ingredient, SUPER EASY chia pudding is creamy, satisfying and loaded with protein, fiber and omega-3s.

Ingredients

• 3–4 tablespoons chia seeds

• 1 cup nut milk (We like coconut milk, almond or cashew milk)

• 1/2 tablespoon maple syrup

• 1/4 teaspoon vanilla

• Toppings of choice: fresh berries or other fruit, granola, nut butter, etc

In a mason jar, stir together chia seeds, milk, maple syrup and vanilla. Put the lid on and shake the mixture to combine everything.

Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set” for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquid. If it’s not thick enough, just add more chia seeds (about 1 tablespoon), stir and refrigerate for another 30 minutes.

When ready to serve top the pudding with berries and enjoy.