Y'all are in for a treat with this recipe! I first discovered roasted cauliflower steaks at a restaurant in Israel called North Abraxas owned by Celebrity Chef Eyal Shani. Chef Shani is known as “The Cauliflower King”, and I have been working on re-creating his recipe ever since!

This dish is a real crowd pleaser thanks to the delicious mix of earthy flavors and interesting texture. It could be served as an entree for a hearty plant-based dinner, or as an appetizer or side dish. And the herby tahini sauce…..Well, it’s a Tuesday Foods classic and just plain addictive!

Cauliflower is is loaded with vitamins, minerals and antioxidants like Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese. Cauliflower is also a great source of plant protein.

Roasted Cauliflower Steaks with Chickpeas and Herby Tahini Sauce

For cauliflower and chickpeas:

• 1 head large cauliflower, sliced into 4, 3/4 inch steaks

• 2 tablespoons olive oil

• 1 teaspoon cumin

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon onion powder

• 1/4 teaspoon garlic powder

• 1 teaspoon sea salt

• 1/4 teaspoon black pepper

• 1–15 ounce can chickpeas drained and rinsed

Expert Tip: When you cut the cauliflower head into slices, some of it will fall apart and turn into florets. You might need two cauliflower heads for this recipe, to account for the slices that fell apart on you.

For herby tahini sauce:

• 1/3 cup tahini

• 1 clove garlic, minced

• 1 cup fresh parsley and cilantro (if you have an aversion to cilantro, just use parsley)

• 1 scallion, sliced

• Juice of 1 lemon

• 1/4 teaspoon kosher salt

• 3–4 tablespoons water

• Chopped parsley and cilantro to garnish.

Instructions:

Preheat oven to 400°F.

Slice cauliflower into four 3/4-inch steaks. In a large bowl, whisk together the olive oil, cumin, smoked paprika, onion powder, garlic powder, salt and pepper. Toss the cauliflower and chickpeas into the mixture.

Arrange the cauliflower in a single layer on a sheet pan. Put the chickpeas in the spaces in between the cauliflower and pop in the oven for 15 minutes. Remove from oven, flip steaks, toss chickpeas and return to oven to bake for another 15-25 minutes or until cauliflower steaks are cooked through and golden brown.

Make the green tahini sauce: Add tahini, olive oil, herbs, lemon juice, garlic, water and sea salt in a blender. Process until smooth and creamy. Feel free to add more water, 1 Tablespoon at a time, if the sauce seems too thick. Taste and add more salt if needed.

Drizzle the roasted cauliflower and chickpeas with herby tahini sauce. Sprinkle with chopped parsley and cilantro.

You Might Like These Too…

Cauliflower Leek Soup

Roasted Cauliflower with Chimchurri Sauce

House Made Tahini Dressing

Quick + Easy Tahini Zoodles

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Are you ready to put down the cocktail and pick up the juice? Are you wanting for your favorite jeans to feel a little bit loose? Are you craving to charge into the brand new year, with boosted immunity and overflowing cheer? We’ve got just the JUCIEST offering for you…

Start January off right by:

• Reestablishing good, clean, healthy habits

• Up leveling your wellness routine and setting your tone for the year

• Jump starting new vibrant healthy habits

• Drench your body daily with with plant nutrients and chlorophyll (aka liquid sunshine.)

• Integrate super foods as medicine into your daily routine

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JUICY January

Our delicious, nourishing signature delivery with a twist!

Join us for four weeks in January and your weekly deliveries will include:

• our nourishing signature offering of soups, salads, buddha bowls, crudités dips and more!

• 3 x’s 7 oz low glycemic green juices.

• 1 x’s daily fire shot to super boost your immunity.

• 5 super fueled smoothies

• this package will also include a pre-registration code for our Spring Cleanse in April and Tuesday Foods branded tote or hat (you choose!)

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Invest in your health: $1400 for 4 weeks of deliveries: January 4, 11, 18 + 25.

at $350 | week, an added value of over $85! (+ an early registration code for our spring cleanse) Join us, you are worth it!

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You Might Like These Too…..

Cherry Chocolate Smoothie

Beet + Berry Smoothie

The Best Green Smoothie

Blueberry Beauty Smoothie

This recipe was shared with us via Amanda Rae Food … featuring the fresh scoop on Aspen! This new e-zine presents a cornucopia of tasty tidbits collected from my daily experience as a journalist and champion of local food.  Fun thoughtful and always so well written, you don’t want to miss this!

Amanda Rae recently sat down with Jayne Gottlieb, Aspen Shakti and The Body Practice Founder, Jayne Gottlieb. These are 2 of the shiniest gems in our community and we couldn’t wait to share this one with you…

Jayne’s Christmas Salad

Christmas Salad 

Spinach 

Dinosaur kale 

Sliced persimmon (or green apple)

Pomegranate seeds

Mandarin orange segments (optional)

Sliced green onion

Toasted walnuts

Sesame seeds

Crumbled ricotta salata or sheep’s milk feta

Instructions: Combine equal parts spinach and kale with desired proportion of other ingredients. Divide salad among serving bowls. Drizzle with dressing to taste. Refrigerate leftover, undressed salad mix until wilted. Jayne takes it to-go for lunch at the studio, with dressing on the side.

For the dressing:

1/4 cup vegetable oil (Jayne uses a scant 1/4 cup sunflower seed oil or olive oil)

1/2 cup confectioners’ sugar (Jayne uses 1/4 cup honey or agave nectar)

1/4 cup apple cider vinegar

1 tablespoon lemon juice (Jayne uses 2+ tablespoons)

1 1/2 teaspoons dry mustard

1 1/2 teaspoons ground ginger

1 1/2 teaspoons sweet paprika (optional)

Combine all ingredients in a 2-cup jar with a lid and shake until combined. Refrigerate up to four weeks.

Notes:

Aspen Shakti/The Body Practice founder Jayne Gottlieb uses less oil, swaps the sweetener, and adds extra lemon juice when making her modified version of this family classic. “I avoid the whole confectioners’ sugar thing,” she admits, of the recipe handed down from her mother. “This salad dressing is tangy-mustardy, but the persimmons and pomegranate seeds make (the salad) sweet. Go light on dressing!”

Did you make this Healthy Christmas Salad?

Tag us #tuesdayfoodsco on instagram….We love to see all the deliciousness!

If you love this ARTICLE….. LINK HERE FOR THE SCOOP OUT OF ASPEN!

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Here’s how we make the BEST Vegan French Toast! They are so easy to make using wholesome , everyday ingredients. You won’t miss the eggs at all in this delicious morning breakfast. We think it's the perfect pre-ski breakfast to enjoy over the holidays.

Vegan French Toast

Ingredients:

• 1 heaping Tbsp chia seeds (you can use whole or ground)

• 1 Tbsp maple syrup

• 1 cup unsweetened almond milk (or any non-dairy milk)

• 1/2 tsp ground cinnamon

• 1/2 tsp vanilla extract

• 4-5 slices sturdy bread (Ciabata or Challah work well)

• Optional Toppings: sliced bananas, berries, toasted almond slivers, maple syrup

Instructions:

1. Mix all ingredients except the bread in a large, shallow bowl. Cover with plastic wrap and refrigerate until thickened, about 20 minutes.

2. Preheat griddle to medium heat and grease with 1 Tbsp vegan butter or coconut oil.

3. Dip each slice of bread in the batter for about 20 seconds on each side.

4. Place on griddle and cook until golden brown, 3-4 minutes on each side. Add coconut oil/butter between batches to skillet as needed.

5. Top with desired toppings

Notes:

For gluten free vegan french toast, use gluten free bread.

You could use any kind of non-dairy milk, such as soy, coconut, almond, cashew or oat milk.

Did you make this Holiday French Toast?

Tag us #tuesdayfoodsco on instagram….We love to see all the deliciousness!

If you love this recipe…..

Healthy Apple Pancakes

Carrot Cake Overnight Oats

Banana Breakfast Cookies

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Q: “Hello again!!

Is it possible to get the recipe for the Vegan Shepherds pie?!”

 

You asked for it….Here’s the recipe for our Vegan Shepherd’s Pie!

This good clean recipe is a tasty, meatless take on the classic Shepherd’s Pie. It’s made with lentils instead of ground meat and a blend of nutritious veggies, simmered together in a delicious sauce, and topped with the creamy (but dairy free) mashed potatoes.

It’s a satisfying and comforting dish that will be your new favorite family dinner! Cheers!

Vegan Shepherd’s Pie

Ingredients

• 1/4 cup olive oil, divided

• 8 ounces portabella mushrooms (2 large mushroom caps), lightly pulsed in food processor

• 1 medium yellow onion

• 2 cloves garlic, minced

• 2 large carrots

• 1 teaspoon sea salt, divided

• 3 tablespoons all-purpose flour (we used arrowroot powder for gluten free)

• 1 teaspoon smoked paprika

• 1 tablespoon dried sage

• 2 cups vegetable broth

• 1 cup frozen peas

• 1 15-ounce can lentils, drained (or 1 1/2 cups cooked lentils)

• 1 tablespoon Worchestershire (coconut aminos are a good substitute)

• 1 teaspoon finely chopped fresh rosemary, for the garnish

For The Mashed Potatoes:

• 3 pounds yukon gold potatoes (wash thoroughly - you don't have to peel.)

• 3-4 Tbsp vegan butter (we like Myokos)

• 2-3 cloves garlic (minced) sautéed on medium heat for 2 minutes in olive oil

• Sea salt and black pepper (to taste - start with 1 teaspoon salt + 1/4 teaspoon pepper)

Instructions:

1. Preheat the oven to 400

2. Make the mashed potatoes: Quarter the potatoes, place in a large pot and fill with cold water until they’re just covered. Bring to a low boil on medium high heat, add a generous pinch of salt, and cook for 20-30 minutes or until they can be cut with a knife easily. (Drain, and reserve the potato water for mashing.)

   Add the potatoes back to the hot pot to evaporate any remaining water, then transfer to a mixing bowl. Add vegan butter, garlic (sautéed in olive oil) , and season with salt and pepper to taste. Mash with a potato masher until the desired texture is reached. If the potatoes are dry - add a small amount of the reserved potato water.

   Note: the mashed potatoes can be made a day ahead.

3. Prep the veggies: Lightly pulse the mushrooms in a food processor. Peel and slice the carrots into thin half-circles. Cut the onion into thin slivers length-wise

4. Make the filling: In large pot, heat 2 tablespoons olive oil on medium high heat. Cook the mushrooms for 5 minutes until golden and tender. Reduce the heat to medium and add 2 tablespoons olive oil and the sliced onion and carrots. Sprinkle with 1/2 teaspoon salt and cook 5-6 minutes until the onions are tender. Add garlic to the pot and continue to cook for 1 minute.

5. Reduce the heat to medium low. Stir in the flour (or arrowroot powder), smoked paprika, and sage and cook for 1 minute. Add the vegetable broth, peas, lentils (drained if using canned), Worchestershire and remaining 1/2 teaspoon salt. Cook for about 5-6 minutes until the broth is very thick and the vegetables are heated.

6. Bake: Pour the filling into a 2-quart baking dish. Spread the mashed potatoes in a layer on top. (You might need to add more starchy water to make them spreadable.) Bake 18 to 20 minutes until the potatoes are lightly browned. Broil for 1 to 2 minutes if needed to brown. Garnish with chopped rosemary and serve warm.

More Cozy Recipes:

Easy Vegetarian Chili

Tahini Zoodles

Veggie Lasagna

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It's the Holiday Season 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 chocolate pumpkin bread cookies!

We just served these cookies from Beaming Baker as our healthy treat of the week on Tuesday! They are are naturally delicious - Made with aromatic spices, oat flour, and melty dark chocolate chips. Everybody loved them, including us!

Recipe Credit: Beaming Baker

Pumpkin Bread Cookies {Vegan + Guten Free}

Dry Ingredients

• 1 cup gluten free oat flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 3/4 teaspoon pumpkin pie spice

• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup 100% pure pumpkin puree

• 3 tablespoons coconut sugar

• 3 tablespoons pure maple syrup

• 3 tablespoons melted coconut oil

• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes)

• 1 teaspoon pure vanilla extract

Add-In

• vegan chocolate chips (We love Hu Brand)

Optional Toppings:

• sprinkle of sea salt

• sprinkle of coconut sugar

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.

2. In a medium bowl, whisk together all the dry ingredients: oat flour, baking powder, baking soda, spices and salt. Set aside.

3. In a large bowl, whisk together all the wet ingredients: pumpkin, coconut sugar, maple syrup, coconut oil, flax egg and vanilla.

4. Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until well mixed.

5. Fold in chocolate chips.

6. Using a medium tablespoon, scoop and drop cookie dough balls onto the prepared baking sheet, evenly spaced apart. Cookies will spread just a bit. (Flatten the dough with a plastic spatula for a flatter cookie. If you don't flatten the dough - the cookie will be more dome shaped.)

7. Bake for 12-15 minutes. Allow cookies to cool on the sheet for about 10 minutes. Then, transfer cookies directly onto a cooling rack to cool completely. Enjoy!
   
   
   

More Vegan + Gluten Free Treats:

Chocolate Pumpkin Bread

Apple Spiced Muffins

Homemade Granola

The Best Healthy Hot Chocolate

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Now that winter is here and the holidays are in full sing, we're feeling ready to start eating a little bit lighter and brighter. And of course, in our Good Clean Kitchen “healthy eating” doesn’t mean bland and boring… quite the opposite!

This delicious smoothie tastes just like an Orange Julius (do you remember those from the mall?) but with a healthy green twist! Our version is sugar-free and dairy-free – It’s super satisfying and packed with vitamin C, fiber, healthy fats, and protein. We love it as an energy boosting breakfast or post-workout snack.

Note: We like to use a high quality protein powder to boost nutrition in some of our smoothie recipes. Check out our favorite picks HERE

Orange Julius Smoothie

Our delicious, refreshing, and healthy version of an Orange Julius!

Ingredients:

• 1-2 cups nut milk of choice, unsweetened

• 1 cube of cold-pressed oj, frozen into ice cubes. (or 1 whole orange peeled)

• 1/4 cup kale

• 1/2 banana

• 1/2 tbsp vanilla protein powder (we like K’achava brand)

• 1 tbsp avocado

• 2 tbsp coconut flakes, unsweetened

• 1/2 cup frozen mango

• 1 tbsp hemp hearts

• 1 orange slice, for garnish

  
  Add all of the ingredients to a high powered blender, and blend until smooth and delicious!

You Might Like These Too…..

Cherry Chocolate Smoothie

Beet + Berry Smoothie

The Best Green Smoothie

Blueberry Beauty Smoothie

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We are in love with the combination of crisp apples, pears, oranges and cinnamon sticks all mixed together with our favorite white wine, fresh apple cider and a little booze. Cheers!

To make it a festive Thanksgiving cocktail, we've added with some pomegranate seeds, but you could also use cranberries –they’re just so pretty and add the perfect touch of tartness.

But mostly because they’re so pretty. Happy Thanksgiving!

Fall Harvest Sangria

Ingredients

• 2 apples, chopped (honey crisp works well)

• 1 pear, chopped

• 1 orange, sliced + quartered

• 1/4 cup pomegranate seeds (cranberries or raspberries also work well)

• 2 cinnamon sticks

• 1 bottle white wine (we like a pinot grigio)

• 2 1/2 cups fresh apple cider

• 1/2 cup vodka

• 1 cup club soda (or sub champagne, add right before serving!)

Instructions:

1. Place chopped apples, pears, orange slices, pomegranate seeds and cinnamon sticks in a large pitcher. Pour in wine, apple cider, and vodka and mix well.

2. Allow flavors to marinate in the fridge a few hours before serving then add club soda. The longer it sits the better! Cheers!

Did you make this sangria recipe? We would love to see! Tag @tuesdayfoodsco on Instagram!

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A Delicious Apple Coffee Cake that is moist and rich, topped with a naturally sweet and nutty crumble …. It’s great for the holidays, a weekend breakfast, or serve it with a cup of coffee anytime and enjoy the deliciousness with every single sip!

Made with wholesome almond flour, autumn apples, slightly sweet dates and crunchy pecans - it’s gluten-free and plant-based, yet full of flavor. And it’s super easy to make….here’s how we do it:

Apple Pecan Coffee Cake {Vegan + Gluten Free}

For The Cake:

• 3/4 cup unsweetened dairy-free milk (we used almond)

• 1/2 cup vegan butter, melted (we like Miyokos)

• 1/4 cup maple syrup

• 1 tsp vanilla extract

• 1/2 cup coconut sugar (or omit and use an additional 1/2 cup maple syrup)

• 2 cups almond flour + 1/2 cup coconut flour

• 1 1/2 cups Gluten-Free Flour (we use Bob’s Red Mill 1- to-1 Baking Flour)

• 1 1/2 tsp baking powder

• 1 1/2 tsp baking soda

• 1/2 tsp cinnamon

• 1/4 tsp sea salt

• 2 cups chopped Granny Smith apples, peeled and cut into 1/2-inch cubes

For The Crumble:

• 1.5 cup dates

• 1/2 cup toasted pecans

• 1/3 cup GF oats (we like Bob’s Red Mill)

• 1/2 cup coconut sugar

• 1/3 cup hemp seeds

• 1/2 tablespoon sea salt

• 1 teaspoon cinnamon

• 1/4 cup vegan butter (we like Miyoko’s)

Instructions

1. Preheat the oven to 375 degrees and line an 8×8 inch baking dish or pan with parchment paper, leaving plenty of paper over the edges so you lift the cake out. (A 9-inch round cake pan will also work well!)

2. To prepare the crumble: Pulse all of the above in the food processor (except for the hemp and melted butter) until a crumble texture is formed. Then pour into a mixing bowl, add your hemp and butter and incorporate thoroughly.

3. To prepare the cake: In a large mixing bowl combine the wet ingredients: almond milk, melted butter, maple syrup, and vanilla and mix well.

4. Next, add the dry ingredients: coconut sugar, almond flour, coconut flour, gluten-free flour, baking powder, baking soda, cinnamon, and salt and stir until well combined. (note: the batter will be thick.)

5. Add the apples and mix until they are evenly distributed.

6. Scrape the batter into the prepared baking dish and spread it evenly. Put the cake into the oven and bake for 30 with no topping, then pull it out of the oven.

7. Evenly distribute the crumble topping on your apple cake, and then bake for an additional 10 minutes.

*this recipe is inspired by our yummy friends @minimalistbaker

If you love this recipe…

Pumpkin Spice Bread

Chocolate Pumpkin Bread

Apple Spiced Muffins

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For an easy and absolutely delicious lunch or light dinner, you just can’t go wrong with this creamy (BUT VEGAN!) cauliflower soup.

Why We Love This:

Cauliflower is so nutritious! It is loaded with vitamins, minerals and antioxidants like Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese. And guess what? Cauliflower is also a good source of protein.

Garlic adds medicinal benefits to this soup, ranging from it's antibacterial and anti-fungal properties to healing the body with antioxidants. Garlic is great for helping boost your immune system - making it a powerful and flavorful way to spice up any meal.

Cauliflower & Leek Soup

Ingredients:

• 3 tablespoons extra virgin olive oil

• 2 large leeks, white and light green part only, chopped. (chop first and wash well, they are dirty inside!)

• 2 stalks celery, chopped

• 3 cloves garlic, finely chopped

• 1 large head of cauliflower, cut into 2 inch florets

• 4 cups vegetable stock (more if needed)

• 3 cups water (more if needed)

• 1 bay leaf

• 2 teaspoons sea salt, more or less to taste

• 1/2 teaspoon coarse black pepper, more or less to taste

• Garnishes: microgreens, chopped chives, parsley, a squeeze of lemon, croutons and/or slivered almonds

To Make:

In a large soup pot or dutch oven, heat the olive oil over medium-high heat.

Add the leeks, celery, and a pinch of salt and sauté until soft, about 5 minutes. Add the garlic, cook for another minute, stirring. (be careful not to burn the garlic or the soup will be bitter.)

Add the stock, 2 cups water, 2 teaspoons sea salt, 1/2 teaspoon pepper and the bay leaf, then bring to a boil.

Add the cauliflower florets and turn the heat to medium; simmer 30 minutes until the cauliflower is tender.

Discard the bay leaf. Puree the soup in small batches in a high-speed blender (like a vita-mix) until very smooth.

Add the pureed soup back to the pot and stir in 1/2 to 1 cup more stock or water (if needed)

Garish with micro greens, fresh chives, parsley, and lemon. Chopped almonds are also a great addition!

More Favorite Soup Recipes:

If you like this recipe, you might also love:

Red Lentil Dahl

Carrot Ginger Soup

Detox Broccoli Soup

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Moon Milk For A Better Night’s Sleep

In Ayurveda - one of the oldest systems of "whole-body"healing in the world - moon milk is a common remedy for stress, anxiety and insomnia. Our moon milk recipe combines cashews and coconut cream, with cinnamon and nutmeg (natural sleep aids) and ashwagandha (an adaptogen that helps your body manage stress) to help inspire a blissful night’s sleep.

You can sip on this moon milk any time of day for a boost in focus or to help you unwind after a long day at work. Its mild sweetness makes it an excellent after dinner treat. About an hour before bed, turn off the electronics and enjoy a warm epsom salt bath for an extra relaxing effect!

Moon Milk Benefits

• Calming, soothing, relaxing.

• Promotes restful sleep.

• Hormone balancing.

• Stress relieving

• Supports the immune system.

Moon Milk Recipe

Makes 2 servings

• 2.5 cups boiling water

• 1/3 cup raw cashews, soaked (notes below)

• 1/4 cup coconut cream (from the can)

• 1 tablespoon raw cacao

• 1 teaspoon ashwagandha

• 1 teaspoon vanilla

• 1/8 teaspoon nutmeg

• 1/4 teaspoon cinnamon

• 2 dates

Optional: top with edible dried flowers, cinnamon, chia seeds, or hemp hearts.

Instructions:

Add all ingredients to a blender. Blend on high until creamy and smooth.

Nore: For an extra creamy drink, soak your cashews in hot water for 15-30 minutes, then drain and rinse before adding to the blender.

If you love this recipe, you might also like:

Cinnamon Maca Smoothie

Good Clean Hot Cocoa

Kelly’s “Moon-Time” Latte

Tea Time: Our Favorite Teas, Tonics, and Tinctures

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Fall is here – it’s time to start baking!

We love the taste of fall, and what better way to enjoy those cinnamon spice and pumpkin flavors than with a loaf of delicious pumpkin bread baking in the oven. Especially one that’s healthy and so easy to make!

You can stir in some roasted pumpkin seeds, pecans or walnuts into the loaf to give it a little bit of crunch. If you don’t care for nuts, you can replace them with chocolate chips! By mixing up the add-ins and toppings, you can easily make many different pumpkin bread variations using this one classic recipe.

Pumpkin Spice Bread

Ingredients: (Makes 2 standard size loaves)

• 3 Tablespoons ground flax seed

• 1/2 cup water

• 1 1/2 cup coconut sugar (reserve an extra 1/2 cup for sprinkling on top)

• 2 cups unsweetened apple sauce

• 1 14 ounce can pumpkin puree

• 3 cups all purpose flour or Bob’s Red Mill 1-to-1 baking flour for gluten free

• 1 teaspoon ground cloves

• 2 teaspoon ground cinnamon

• 1/2 teaspoon nutmeg

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• optional: 1 cup chocolate chips, walnuts, pumpkin seeds or pecans

• *also optional: Tahini Maple Drizzle, recipe below.

Instructions:

1. Preheat the oven to 350. Lightly oil two 8 inch loaf pans. Line the pans with parchment paper if desired - Cut a piece of parchment so it is as wide as the length of the inside of the pan. Press it into the pan with the excess coming up each side and protruding from the top. These will act as handles to remove the bread as soon when it comes out of the oven.

2. In a food processor (or in a bowl using an electric hand mixer )whip the flax seed and water together until thick and creamy

3. In a large bowl stir together the sugar, applesauce, pumpkin puree and flax mixture

4. In a medium bowl stir together flour, cloves, cinnamon, nutmeg, baking soda, baking powder and salt

5. Add the dry ingredients to the wet mixture, and stir until just combined. Fold in the nuts or chocolate chips (if using.)

6. Spoon the batter into the prepared loaf pans. Bake for about 55 minutes and check doneness by inserting a fork or toothpick. Cooking times may vary depending on oven temp. Let the bread cool for at least 20 minutes before removing from the pan as the bread will continue to bake while it is resting.

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tahini maple drizzle

Ingredients:

• 1 cup organic powdered sugar

• 2 tablespoons tahini (we like 365 brand)

• 3 tablespoons unsweetened oat or almond milk

• 1 tablespoon pure maple syrup

• Pinch of sea salt + optional squeeze of lemon

Instructions:

Whisk to combine completely. You want the icing to be drizzle-able. If it seems too thin, add more sugar. If too thick, add more milk.

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If you love this recipe, you might also like:

Good Clean Banana Bread

Chocolate Pumpkin Bread

Pumpkin Chocolate Chunk Cookies

Chocolate Banana Blender Muffins

If you give this recipe a try, please let us know! We loving hearing about what you are making. Tag a picture #goodcleanfooddelivered on Instagram so we can check it out.

Cheers and happy baking!

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On a chilly fall morning, there's nothing better than healthy apple cinnamon oat pancakes topped with a delicious, homemade topping. Full of fresh apples, whole grain oats and warm cinnamon, these Healthy Apple Pancakes are simply delicious and so easy to make: Just mix up the ingredients, slice some apples, pour on a hot griddle and serve up with a delicious topping. Enjoy!

Topping Ideas

We love these topped with pure maple syrup, but you know we can’t resist making a homemade topping in our Good Clean Kitchen. Here are a few of our favorites to try!

For an apple + almond variety, top your pancakes with scrumptious and protein packed almond butter drizzle.

How to make:

In a small bowl whisk together 1/4 cup warm water, 1/4 almond butter, 2 tablespoons maple (more or less to desired sweetness), a pinch of sea salt and a dash of vanilla extract. Drizzle over your pancakes in place of maple syrup.

For a cinnamon apple topping here’s what you’ll need:

1/2 tbsp vegan butter, oil or 1/4 cup of water, 1 apple, sliced (peeling is optional) + 1/8 tsp cinnamon

Heat the butter/oil/water in a skillet over medium heat. Add the apple and cook for about 5 minutes, stirring frequently. Mix in the cinnamon and cook for another minute. Serve over your pancakes!

For a decadent dessert like pancake:

Top your pancake with fluffy creamy maple coconut whip. How to make:

In a high speed blender combine 1 can of coconut cream (do not use the liquid), 3 tablespoons of maple syrup (more or less to desired sweetness) a teaspoon of cinnamon and a teaspoon of vanilla extract or real vanilla beans. Blend from low to 8 for 8 seconds, do not over blend. Add a dollop on top of your pancakes and devour ; )

If you want to jazz things up a bit here are a few additional ideas for toppings:

Warmed berries – just heat some frozen berries in a sauce pan until warm and juicy, and pour those on top.
Dairy free vanilla yogurt – this adds a nice creamy element to your stack of pancakes.
Apple butter – get even more apple flavor in there by slathering on a few tablespoons of homemade or store-bought apple butter.

Healthy Apple Pancakes {Vegan + Gluten-Free}

Ingredients:
1 1/2 cups spelt flour or Bob’s Red Mill gluten-free baking flour
2 tablespoons coconut sugar
2 heaping teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon allspice (a pinch of nutmeg, ginger or cardamom works here too!)
1/4 teaspoon Himalayan sea salt
1 1/4 cups oat or almond milk (more or less for desired thickness)
1/2 cup organic unsweetened applesauce
1 teaspoon vanilla extract
1 tablespoon coconut oil
1 teaspoon apple cider vinegar (or lemon juice)
1 -2 apple: we prefer fuji or honey crisp, but any varietal you love will work.

Instructions:

1.Combine your nut milk and vinegar (or lemon juice) and set aside to create a buttermilk (this will only take a minute)

2. We like to use a large skillet or griddle. To prepare, heat pan over medium heat until it sizzles when you test with a drop of water.

3. To prep pancakes: First mix all of your dry ingredients. In a mixing bowl, combine flour, sugar, baking powder, cinnamon, ginger and salt, and mix well with a whisk. Next, add in the applesauce, non-dairy milk and vanilla extract, mix until just combined. Your mixture will expand with the use of baking powder.

4. Cut apples into thin slices about 1/4 inch thick at most.

5. Place about 1 teaspoon of coconut oil on the skillet and spread evenly over the cooking area. Place 2 to 4 apple slices on griddle, side by side, where pancake batter is going to cook. Using a 1/4 cup measuring cup, scoop batter and place on top of apple slices. Cook until bubbles form on the top and edges start to look golden, about ~3 minutes per side. Flip pancakes, cook another 2 – 3 minutes. Sprinkle with a touch of additional coconut sugar and or cinnamon. Repeat process until batter is all used.

6. Store finished pancakes on a warm plate in the oven (at about 200 degrees) until all are ready to serve.

7. Serve with pure maple syrup, a few fresh apple slices or any of our favorite toppings listed above.

Pro Tip:

Batch Cook and freeze any leftovers for up to 2 months. To later enjoy simply reheat in the oven at 350 degrees for 10 minutes, or warm in the microwave for 1 – 2 minutes. (Fun for school lunches!)

Can you use a box mix to make these?

Sure! If you’d rather use a boxed pancake mix, prepare the batter according to directions (using dairy-free milk) and then just add in the spices, applesauce and sliced apple called for in this recipe. Easy peasy.

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TAHINI, WHAT IS IT AND WHERE DID IT COME FROM

Tahini is a not just a middle eastern ingredient but found in many popular foods around the globe. Made from hulled sesame seeds, tahini beats out peanut butter with its calcium content - boasting almost ten times of this bone building nutrient.

Tahini (named from the arabic word for groud - tahina) also boasts a long list of nutrients and several health benefits, making it a must-have for any kitchen pantry. Favored for its smooth texture and rich taste is incredibly versatile and can be used as a dip, spread, salad dressing, or condiment.

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FUN FACTS ABOUT TAHINI

*The basis of tahini, the sesame seed, has been cultivated in Egypt since at least 2 AD.

*Sesame seeds grow in the pods of a flowering plant, which split open and pop when ripe, revealing the seeds within.

*In Ali Baba and the Forty Thieves, the phrase “open sesame!” magically opens a sealed cave, likely inspired by a ripened sesame pod.

*Tahini was originally a byproduct of sesame oil production during medieval times, but became a treasured staple in its own right.

*SOURCED FROM ROLANDFOODS.COM “10 THINGS TO KNOW ABOUT TAHINI

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TAHINI, WHY WE LOVE IT

We use tahini in our Good Clean Kitchen as a staple in our dips dressings and sauces, and even sometimes sneak it into our smoothies and treats. It provides a creaminess that can’t be beat without the use of gums or emulsifiers.

In addition to providing a wealth of nutrients and flavor, tahini is credited with several health boosting benefits such as: improved heart health, reduced inflammation, and possible cancer-fighting effects

Relatively low in calories but packed with fiber, protein, and a plethora of important vitamins and minerals.

Tahini is rich in selenium which is credited with decreased inflammation and increased immune halth. It also packs in bone boosting phosphorus, copper (healthy blood and iron absorption) … this is one plant based protein powerhouse that we jut can’t get enough of.

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SEEDY TAHINI SQUARES

Soft, chewy, and bursting with texture, nutrition and flavor - these seed based bights are so satisfying and a guiltless treat that we LOVE to keep stocked in our freezers.

Ingredients:

• 3 cups shredded coconut

• 3 cups pecans

• 2 cups dates

• 1 cups GF oats

• 1/2 cups flax seeds

• 1 cups sunflower seeds

• 2 heaping cups tahini

• 1 tsp large flake sea salt

• 1 cup currants

• 2 cups vegan dark chocolate chips (we love Hu!)

• 1 cups sprouted pumpkin seeds

• 1 cups goji berries

• 2 T white sesame seeds optional, sprinkled on top

Instructions

1. Process coconut, pecans and dates in a food processor until a fine meal forms (leave no chunks) and transfer to a large bowl.

2. Process oats, flax and sunflower seeds and add to bowl. Stir in an extra cup of sunflower seeds and the currants (leaves these whole).

3. Stir in the tahini until completely incorporated.

4. Distribute dough into a quarter sheet pan.

5. To the top press in sea salt, pumpkin seeds, (chocolate, optional) and goji berries. Using parchment paper covering bars, evenly distribute the dough, use a second flat plan and lots of weight. Press down with all your might. The pressing will create the bars - if too loose it will become a crumble.

6. Keep covered with parchment, freeze (or roll into balls). Freeze overnight and then cut into long bars, or serve in 2 inch squares.

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If You Love Our Seedy Tahini Squares, You Might Also Love:

Tess’s Famous Freezer Fudge

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It’s easy to get your greens when they’re hidden in a comforting bowl of pasta!

We’ve paired brown rice fusilli pasta with a nutty, homemade pesto and filled it with good for you veggies like basil, arugula, spinach and peas. This is the perfect dish to make ahead of time, and it is so delicious served hot or cold.

We love sneaking in lots of leafy greens to bump of the nutrition in this recipe! Vegetables with deep green coloring are exceptionally rich in micro nutrients, antioxidants, and chlorophyll. Consuming plants rich in chlorophyll boosts immunity, promotes energy, and helps detoxify the body.

Easy Pesto Pasta

Ingredients:

• 1 lb fusilli pasta (We like Jovial Brand for gluten-free)

• 1/2 cup toasted pine nuts or walnuts

• 2 tablespoons lemon juice, from one lemon

• 1 small garlic clove

• 1/4 teaspoon sea salt

• 2 cups basil leaves

• 1/4 cup extra-virgin olive oil, more if needed for consistency

• 1/4 cup Parmesan, optional (We like Violife Parmesan for vegan)

• 3 cups arugula or spinach

• 1 cup peas, fresh or defrosted

• Optional Garnishes: fresh ground pepper, Parmesan cheese, lemon juice, toasted pine nuts

Instructions:

1. Cook the pasta in large pot of boiling water according to package directions. Drain.

2. While the pasta is cooking, make the pesto. Place basil, garlic, walnuts, lemon, 1/4 cup Parmesan (if using), and salt in a food processor. With the machine running, slowly add olive oil until mixture is smooth.

3. Toss the cooked pasta and pesto together until pasta is well coated.

4. Add a big handful of arugula or spinach and 1 cup of peas and toss. Finish everything with a squeeze of lemon, salt, pepper, Parmesan cheese (if using) and toasted pine nuts.

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We've been on a baking spree lately, and these oatmeal raisin cookies are our latest obsession.

Soft, chewy, and bursting with spices - these yummy oatmeal cookies taste just like the ones you grew up eating, but without gluten, eggs or dairy! They're super easy to make and perfect for dunking in your favorite nut milk, coffee or a cozy cup of tea.

They are just the right amount of sweetness. And they truly hit the spot!

Vegan Oatmeal Raisin Cookies

Ingredients:

• 1 3/4 cups walnuts, toasted (you sub more oats if you prefer nut free!)

• 2 cups regular oats, divided

• 1 cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour

• 1/2 cup coconut sugar

• 1 tsp baking soda

• 1/2 tsp cinnamon

• 1/4 tsp nutmeg

• 1/2 tsp sea salt

• 2 flax eggs: 2 tbsp ground flax mixed with 1/2 cup water (whisk and let sit)

• 3.5 tbsp coconut oil

• 2 tsp pure vanilla extract

• 1 cup raisins (more or less to your preference)

Instructions:

1. Preheat oven to 350˚F and line a baking sheet with parchment paper

2. In a small bowl, mix the flaxseed and water together. Set aside and allow flax seed to absorb the liquid.

3. Place the walnuts on the baking sheet. Toast walnuts in oven for about 10-12 minutes, until golden in color. Watch carefully so as not to burn.

4. When walnuts are toasted remove from oven and cool for a few minutes. Add the walnuts to a food processor and process until just finely ground.

5. In a large bowl whisk 1 cup of the oats, flour, coconut sugar, baking soda, cinnamon, nutmeg and salt together. Add the toasted walnuts from the food processor.

6. Add the vanilla, softened coconut oil, and the flax mixture to the bowl, and mix until incorporated.

7. Add the raisins and the rest of the oats.

8. Drop 2 tablespoon balls of the dough onto a prepared baking sheet. Bake for 10 minutes, or until the dough has just set on the top. Remove from oven and allow the cookies to rest on the baking sheet for 2 minutes, then place on a cooling rack for 10 minutes.

If You Love Our Oatmeal Raisin Cookies, You Might Also Love These Good Clean Treats:

Healthy Peach Cobbler

Good Clean Banana Bread

Pumpkin Chocolate Chip Cookies

Banana Breakfast Cookies

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As the temperatures drop and comfort food season officially takes over, a hearty bowl of soup is just what our bodies are craving. Fortunately, comfort foods can still be healthy! Our 3 favorite Fall Soup Recipes ladle up a nutritious meal that is perfect to curl up with on a chilly fall evening. So Cozy!

Green Thai Coconut Soup

Incredibly delicious and full of healthy veggies, this vibrantly Green Thai Coconut Soup is one of our favorites. It’s a huge hit every time we serve it. We love that something so flavorful and delicious, can also be so healthy and easy to put together. Win-win-win!

Ingredients:

• 6 cups broccoli, roughly chop & stems removed

• 1/2 white onion, chopped

• 1 small shallot

• 4-5 cloves garlic

• 2-3 cups vegetable broth, depending on desired thickness

• 1 can coconut milk (full-fat)

• 1 tablespoon olive oil

• 4 cups spinach

• 3 tablespoons green curry paste

• salt and pepper, to taste

• cayenne pepper, to taste (optional)

Toppings: raw cashews, lemon, zested, red pepper flakes, scallions

Directions:

1. Heat olive oil over medium heat. Add white onion, a pinch of sea salt, pepper, and a sprinkle of cayenne pepper - if using. Cook, stirring regularly until onions are slightly softened - 3-5 minutes. Add shallot and garlic, and cook for 2-3 more minutes. Careful not to burn the garlic.

2. Add curry paste and cook for 1 minute. Add coconut milk, vegetable broth, and broccoli. Turn heat to med-high, bring to a boil, then reduce heat, cove and simmer until broccoli is cooked through (5-7 minutes)

3. When the soup is finished, remove the pan from heat and fold in spinach. spoon soup into a blender (or use an immersion blender) and blend soup until smooth. Add salt and pepper to taste. Serve with desired toppings.

Easy Lentil & Sweet Potato Curry

Photo: Linda Xiao for The New York Times. Food stylist: Monica Pierini - NYT Cooking

This Lentil & Sweet Potato Curry is the perfect comfort food. Especially on a chilly, Sunday evening in fall. So cozy! It was all made in one pot, in less than an hour....a perfect bowl of healthy goodness.

Ingredients:

• 2 tablespoons extra virgin olive oil

• 1/2 yellow onion, chopped

• 1 inch fresh ginger, grated

• 2 cloves garlic, minced

• 2 sweet potatoes, peeled and cubed

• 1 tablespoon yellow curry powder

• 1/2 teaspoon cayenne pepper, more or less to taste

• 4 cups low-sodium vegetable broth or water

• 3/4 cup red lentils

• 1 teaspoon salt, more or less to taste

• 1 can full-fat coconut milk

• 2 cups baby spinach, chopped

• 2 cups cooked basmati rice for serving

Toppings: fresh cilantro, unsweetened coconut flakes + chopped cashews

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 1 minute. Stir in the curry powder and cayenne and cook another minute.

2. Add the broth and lentils. Season with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender.

3. Stir in the coconut milk and spinach, cook 5 minutes. Remove from heat.

4. To serve, add rice to a serving bowl and ladle the soup on top. Garnish with cilantro, coconut flakes and cashews.
   
   
   
   
   

Butternut Squash + Apple Soup

Our all-time favorite Butternut Squash Soup recipe. This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. It’s super-easy to make, naturally gluten-free and vegan, and SO incredibly cozy and delicious.

Ingredients:

• 1 yellow onion, roughly chopped

• 4 cloves garlic, minced

• 1 carrot, peeled and roughly chopped

• 1 apple, cored and roughly chopped

• 1 medium (about 3–4 lbs) butternut squash, peeled, seeded and diced

• 3 cups veggie broth

• 1 sprig fresh sage

• 1/2 teaspoon salt

• 1/4 teaspoon freshly-ground black pepper

• 1/8 teaspoon cayenne

• pinch of ground cinnamon

• 1/2 cup canned coconut milk

Toppings: diced apple, toasted almonds, fresh herbs, drizzle of coconut milk, smoked paprika, handful of micro-greens or arugula.

Instructions:

1. Heat 1-2 Tablespoons of olive oil in a large soup pot. Add diced onion and saute for 5 minutes, stirring occasionally. Add minced garlic and saute for 1-2 minutes, until fragrant.

2. Add vegetable stock, carrot, apple, butternut squash, sage, salt, pepper, cayenne and cinnamon. Toss to combine.

3. Cook on medium-high until the mixture reaches a simmer. Then cover, reduce heat to medium-low, and simmer for 20-30 minutes until the vegetables are all tender and mash easily with a fork.

4. Remove and discard the sage. Stir in the coconut milk.

5. Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender and puree until smooth, being extremely careful not to fill the blender too full with a hot liquid.) Taste, and season with additional salt, pepper and cayenne as needed.

6. Serve warm, topped with your desired garnishes.
   
   
   

Did you make one of our favorite fall soups? We want to see! Tag @goodcleanfooddelivered on instagram

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Homemade salad dressings are a specialty in our Good Clean Kitchen, but this Slightly Sweet Tahini Dressing is the one we make most often. It is very versatile – we love it in the summer on our signature salads, and it is just as delicious in the fall drizzled over roasted sweet potatoes, cauliflower and squash.

In case you haven’t used it before, tahini is a paste made from ground sesame seeds. It’s incredibly rich in essential fatty acids and is a great source of copper, selenium, phosphorus, fiber, zinc, and iron. You can find it in the market on the Nut Butter aisle.

Tahini originated in the Middle East where it is used for dishes like hummus and baba ganoush. We use tahini as an ingredient in many of our dishes, but we especially love it in this dressing recipe. It’s deliciously creamy, nutty and rich!

Slightly Sweet Tahini Dressing

Ingredients:

• 1/4 cup smooth tahini (we love the 365 Whole Foods brand)

• 3 tablespoons water + more if needed

• 2 tablespoons fresh lemon juice

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon maple syrup

• 1 teaspoon toasted sesame oil

• 1 garlic clove, finely minced

• 1/4 teaspoon sea salt
  

Instructions:
In a small bowl, whisk together the tahini, water, lemon juice, olive oil, maple syrup, sesame oil, garlic, and salt until smooth. If the dressing is too thick, add more water - until it has a "drizzle" consistency

If you love this recipe, you might also like:

Quick and Easy Tahini Noodles

4 Homemade Salad Dressings

Vegan Green Goddess Dressing

Pistachio Pesto

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We almost decided to call this recipe “The Best Ever Coleslaw” since it’s a much healthier version of the traditional coleslaw and so darn fresh and delicious. Nutritious ingredients like olive oil and tahini take the place of mayonnaise in this recipe. The purple cabbage is served raw, which preserves the health promoting nutrients and enzymes. The apple cider vinegar supports healthy digestion and helps to prevent acid reflux.

Our Apple Coleslaw can be served as a wonderful light lunch, or as a side dish to any meal - and beautifully combines the flavors of autumn and winter.

We love using locally grown ingredients whenever possible for the best flavors and nutritional value. Fresh, crunchy, and satisfying - we hope you’ll find yourself making this dish every fall!

Autumn Apple Coleslaw

Ingredients

• 1/2 small head red cabbage, shredded (about 3 cups)

• 1 large fuji apple, grated or small chop

• 1 cup cooked quinoa

• 1 cup baby spinach, chopped

• 1/3 cup sunflower seeds or chopped almonds

• 1/4 cup raisins

• Optional toppings: a sprinkle of fresh parsley and microgreens.
  

Creamy Tahini Dressing:

• 1/4 cup tahini

• 3 Tablespoons apple cider vinegar

• 2 Tablespoons olive oil

• 1 teaspoon sea salt

• 1/4 teaspoon pepper

• 3 Tablespoons water
  

Directions:

1. Prepare the dressing by whisking all ingredients (tahini, apple cider vinegar, oil, salt, pepper and water) in a small bowl.

2. Toss together the cabbage, apple, quinoa, spinach, sunflower seeds / almonds and raisins in a large bowl.

3. Add the tahini dressing and toss the salad to combine. Serve topped with fresh parsley and microgreens (if using) Garnish with additional apples, thinly sliced.
   

More Healthy Side Dishes:

Quick + Easy Tahini Noodles

Superfood Salad With Pomegranate Vinaigrette

Super Slaw Salad

Black Bean + Sweet Potato Salad

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This matcha latte is a delicious and frothy mug of health that’s vibrant green without artificial coloring, and flavorful without artificial flavoring.

Why We Love This:

Matcha is made by grinding the entire green tea leaf into a powder. That way you end up consuming the whole leaf, that has about 10 times more nutrients and antioxidants than black tea or regular green tea. It has an incredibly vibrant green color, due to extra high chlorophyll levels.

This Matcha Latte is a delicious and healthy alternative to coffee and has so many benefits for your body: it works as a boost for memory and concentration, enhances calm, contains lots of antioxidants, and detoxifies the body, among others. In fact, matcha green tea is one of the most healthful superfoods found in nature!

Some of the benefits:

• super high in antioxidants

• detoxifies the body

• boosts metabolism and burns calories

• is rich in fiber, vitamin C, and other important minerals

• strengthens the immune system

Matcha Latte {Vegan}

Ingredients:

• 1 cup hot water

• 1/2 cup plant milk of our choice (we like coconut milk or oat milk)

• 1 tsp matcha

• 1 tbsp coconut butter

• 1 tbsp maple syrup or 1 date

• 1/4 tsp vanilla extract (optional)

• 1/4 teaspoon ground cinnamon or fresh grated ginger root (optional)
  

Directions:

1. Heat the milk using a small saucepan over medium heat. Don’t bring it to a boil (matcha is best with warm, not hot milk), but instead, let it heat until warmed to your liking.

2. Add the warm water and matcha, coconut butter, sweetener, vanilla and cinnamon (if using) to the blender. Add the warm milk and blend until frothy, about 20 seconds. Taste and adjust sweetness as needed.

3. Pour into a mug and enjoy! Can also be refrigerated and served cold.

Looking For More Drink Recipes?

Almond Espresso Smoothie

Cinnamon Maca Smoothie

Good Clean Chia Latte

Did you make this recipe? We want to see! Tag @goodcleanfooddelivered on Instagram!

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