Recipes
Broad Bean
INGREDIENTS
1 cup fava beans (buy frozen and thaw)
1 cup baby peas (buy frozen and thaw)
Chocolate Avocado Chia Pudding
INGREDIENTS
1 cup unsweetened almond milk (in a carton, not canned)
¼ cup chia seeds
Blueberry & Apricot Crisp
INGREDIENTS
2 tablespoons melted coconut butter
1 pint blueberries
2 fresh apricots, pits
Strawberry Mango Mint Icee
INGREDIENTS
1/2 cup frozen strawberries
½ cup frozen mango
1 tablespoon chopped mint
1 teaspoon lime juice
Mango Sticky Rice
INGREDIENTS
3/4 cup brown rice
1 15oz can of full fat coconut milk (I recommend Native Forest brand)
Cheesy Kale Chips
INGREDIENTS
2 heads of kale torn into large pieces
4 teaspoons extra virgin olive oil
![Spring Peas with Green Goddess Dip
[Serves 1]](https://static.wixstatic.com/media/e0c71d_441e656754434dcdae200fb23a4cc865~mv2.png/v1/fill/w_260,h_260,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/Image-empty-state.png)
Spring Peas with Green Goddess Dip
[Serves 1]
INGREDIENTS
1 cup spring pea pods
1 cucumber, sliced
⅓ cup hummus
Radish and Carrot Ribbon Salad
INGREDIENTS
1 cup fava beans (buy frozen and thaw)
1 cup baby peas (buy
Red Lentil and Kale Soup
INGREDIENTS
1 tablespoon coconut oil
1 medium onion, finely chopped
4 garlic cloves, minced
2 large carrots, chopped
2 stalks of celery, chopped
![Roasted Beet and Lentil Bowl with Avocado Cilantro Sauce
[Serves 4]](https://static.wixstatic.com/media/e0c71d_c0140f40c4134b4a84f8ff6b9fefcfdf~mv2.png/v1/fill/w_260,h_260,al_c,lg_1,q_85,enc_avif,quality_auto/Image-empty-state.png)
Roasted Beet and Lentil Bowl with Avocado Cilantro Sauce
[Serves 4]
INGREDIENTS
1 cup black lentils, rinsed
2 cups water or vegetable broth
4 medium beets, roasted (see notes)
Seasonal Vegetable Curry
INGREDIENTS
2 tablespoons coconut oil
1 onion, peeled and diced
1 teaspoon turmeric
1/2 teaspoon cumin
Curried Carrot Soup
INGREDIENTS
1 tablespoon coconut oil
1 ½” piece of ginger, sliced and crushed
4 cloves garlic, minced
Zest and juice of one lime
Springy Salad with Citrus Dressing
INGREDIENTS
1 head of kale, cut into small ribbons
1 small bunch of red radishes, sliced
1 cup snow peas
Olive and Pine Nut Quinoa Salad
INGREDIENTS
1 cup quinoa, rinsed and soaked for 20 minutes
2 cups vegetable broth
¼ cup pitted kalamata olives, chopped
Dandelion Greens
INGREDIENTS
2 bunches dandelion greens, cut into strips
¼ cup Extra Virgin Olive Oil
Lemony Spring Quinoa
INGREDIENTS
1 cup quinoa, rinsed and soaked for 20 minutes
2 cups vegetable broth
4 cloves of garlic minced
1 small red onion, sliced
1lb baby arugula
Spring Stir-Fry
INGREDIENTS
Rice:
1 1/2 cup brown rice
3 cups water or veggie broth
1 garlic clove minced
Spinach and Blueberry Salad with
Lemon Basil Dressing
INGREDIENTS
8 cups baby spinach
2 pint organic blueberries
1 cup cooked quinoa or black lentils (Trader Joe’s has cooked lentils and quinoa or you can cook your own, recipe below.)
![Adzuki Bean and Asparagus Salad
[Serves 2]](https://static.wixstatic.com/media/e0c71d_677d6297836a400093497fa8e84d907a~mv2.png/v1/fill/w_260,h_260,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/Image-empty-state.png)
Adzuki Bean and Asparagus Salad
[Serves 2]
INGREDIENTS
1 bunch thin asparagus, rough ends trimmed off
¼ cup extra virgin olive oil
Creamy Rice Cereal
INGREDIENTS
½ cup Brown Rice Farina Cereal (Bob’s Red Mill)
1 cup almond milk
3/4 cup water
1 teaspoon cinnamon
1 teaspoon chia seeds
1 teaspoon sliced almonds
Blueberry Muesli
INGREDIENTS
½ cup gluten free rolled oats (Bob’s Red Mill)
1 cup water or unsweetened coconut or almond milk (from a carton)
