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Herby Cold Cucumber Gazpacho

5/29/2020

Herby Cold Cucumber Gazpacho

(Gluten-free, vegan, dairy free, nightshade-free, paleo, AIP, keto)

This soup is perfect for a hot summer day. I have been very into drinking my vegetables recently and have made this soup 3 times in the last week. This recipe (like most of my recipes) is very flexible so add more of what you like and leave out the cilantro if it tastes like soap to you!

Ingredients

1 ¼ large english cucumbers or 6 small Persian cucumbers
1/2 large or 1 small avocado
1 bunch basil leaves
½ bunch parsley
1 bunch cilantro
1 cup arugula
2 tbsp lemon or lime juice
1 tsp coconut vinegar or pickle/sauerkraut brine
3 tbsp olive oil
¼ tsp of salt plus more to taste
water as needed

herby gazpacho soup in bowl on white table

Instructions

Add all ingredients to the blender except for the olive oil and water.
Blend until smooth. Once the mixture is well combined add olive oil and blend for another 10 seconds If the soup is too thick, add a splash of water as needed (depending on your preferred texture)
Place the cucumber gazpacho in the fridge for about 3 hours to chill.
Serve chilled with a drizzle of olive oil, sprinkle of hemps seeds and sprouts. Add a dollop of coconut or regular yogurt on top if that sounds good!

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Super Easy Super Green Sauce Recipe

5/19/2020

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Super Easy Super Green Sauce Recipe

green sauce in jar on white table with basil and cilantro in background

I love this green sauce so much I want to put it on everything!

During shelter in place I have been feeling a bit lazy about getting my leafy greens in. And some times I am just really not in a salad or sauté mood.

This green sauce is excellent "vegetable insurance" to make sure I get a dose of nutrient density with my meal. All it takes is a little bit of effort up front for a big payoff later.

Ingredients:
1 bunch cilantro
½ bunch parsley
1 bunch basil
1 cup arugula
⅓ cup hemp seeds
¼ cup nutritional yeast
½ tsp salt + more to taste
¼ tsp granulated garlic
¼ cup olive oil
3 tsp vinegar
2 tsp lemon/lime

Bouquet of parsley, cilantro and basil with cat look up at it

leafy green vegetables in vitamix blender

Instructions:
Blend all ingredients in a high speed blender or food processor until well combined. About 4 minutes.

Enjoy as a dip, spread, pesto or sauce!

Keeps in the refrigerator for up to 5 days.

Ways I like to enjoy the super easy super green sauce:
-Green sauce chicken salad by mixing chopped chicken in this sauce and having it on crackers or on top of a salad.
-Spread on a sandwich.
-Pesto on pizza.
-Dip for crackers or vegetables.
-Spread in a wrap.

This recipe is also very flexible! Sometimes I will add avocado for a more creamy texture. If you are not a cilantro fan, you can also swap it out for extra basil or arugula.

leafy greens in blender with cat looking up

Siete tortilla with the green sauce, chicken, radishes, and homemade sauerkraut

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Gluten-free Vegan Chocolate Chip Cookies

5/3/2020

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Gluten-free Vegan Chocolate Chip Cookies

Super delicious, satisfying and healthy gluten-free, dairy-free, vegan cookies.

Recipe makes about 14 cookies
Dry Ingredients

1 cup oat flour
1/3 cup arrowroot flour**
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/3 cup coconut oil*
1/3 cup coconut sugar
Flax egg (4 teaspoons ground flax + 4 tablespoons water, whisked together, set for 15 mins)
1 teaspoon vanilla extract

Add-In Ingredients

1/3 cup chocolate chips or carob chips (I like Missy J's)

Optional Topping

Sprinkle of vanilla sea salt or regular sea salt. (Oaktown Spice Shop's Vanilla Sea Salt is so good!)

Gluten free vegan carob chip cookies with a hand holding one

* Your coconut oil should be soft enough to scoop, but not rock solid. I recommend 10 seconds in the microwave. If it starts to get liquid-like then you will have to refrigerate until solid again.
** You can also use 100% oat flour for this recipe.
Tip: You can freeze balls of cookie dough in the freezer and bake from frozen.

Gluten free vegan carob chip cookies on tray

INSTRUCTIONS

Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Make the flax egg in a small bowl. Set aside.
In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
Add coconut oil, coconut sugar, flax egg and vanilla extract. Whisk until incorporated.
Using a hand mixer gradually add the dry ingredients into the wet ingredients until well-incorporated and a dough forms.
Fold in chocolate or carob chips.
Using a 2-tablespoon cookie scoop, scoop and drop balls of cookie dough onto the baking sheet. Sprinkle a pinch of sea salt on the top if you want!
Bake 8-12 minutes.
After removing from the oven, give the baking sheet a few light taps to flatten the cookies.
Allow cookies to cool on the baking sheet for 15 minutes before enjoying.

3 Comments

Herby Cold Cucumber Gazpacho

Herby Cold Cucumber Gazpacho

Super Easy Super Green Sauce Recipe

Super Easy Super Green Sauce Recipe

Gluten-free Vegan Chocolate Chip Cookies

Gluten-free Vegan Chocolate Chip Cookies

Super delicious, satisfying and healthy gluten-free, dairy-free, vegan cookies.

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