Serves 4 Ingredients
2 cups chopped organic broccoli
2 large organic eggs
1/2 tsp. sea salt
1/2 cup panko crumbs
1/2 cup organic parmesan cheese
2 Tbsp. organic olive oil
Add broccoli, egg, salt, panko, and parmesan to a food processor.
Pulse until finely chopped.
Roll into 1 1/2 – 2” balls.
Heat oil in a skillet. Drop the balls of broccoli mixture into pan. Flatten with a spatula and cook until both sides are crispy. Serve alone or with ranch dip (we used organic Greek yogurt mixed with Simply Organic ranch dressing mix.)
10 organic Medjool dates, pitted and soaked in warm water for 5 minutes
2 tbsp. organic raw cacao powder
1/4 cup raw organic walnut pieces
1/4 cup organic unsweetened shredded coconut
Pinch of sea salt
Optional toppings: organic cacao nibs, ground goji berries, almond flour, etc.
In a food processor, pulse dates, cacao powder, walnuts, half of the coconut, and salt until mixture combines and begins to form a ball.
Divide the mixture into 8 portions and roll each portion into a round ball.
Roll each truffle in the remaining coconut and/or optional toppings.
Store truffles in an airtight container for up to a week.
Serves 2 Ingredients
1 halved and seeded organic acorn squash
3 tbsp. plus 1 tsp. organic olive oil, divided
Sea salt and freshly ground black pepper
1/2 organic yellow onion, diced
3 cloves organic garlic, minced
1 tsp. chopped fresh organic sage
1 tsp. chopped fresh organic thyme
1/2 cup canned organic great northern beans
1/3 cup cooked organic farro
2 cups chopped organic kale
2 tbsp. chopped toasted hazelnuts, divided
1 organic lemon
Preheat oven to 400 degrees F.
Brush squash with 1 tsp. olive oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes.
Meanwhile, heat 1 tbsp. olive oil in a skillet over medium heat. Add onion and cook, stirring, until tender, about 5 minutes. Add the garlic, sage, thyme, beans, farro, and kale. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.
Divide stuffing between squash halves. Stuff and roast until golden, about 15 minutes.
Sprinkle with hazelnuts and a squeeze of fresh lemon juice.
Serves 4 Salad
8 cups fresh organic greens
2 organic dragon fruit, skin removed and diced
seeds of 1 organic pomegranate
1/4 cup raw organic macadamia nuts
1 organic avocado, sliced
Divide greens between 2 large bowls or plates and top with remaining ingredients. Serve with dressing on the side and add as needed.
1/4 cup organic extra virgin olive oil
juice & zest of one organic lime
juice of 1/2 organic lemon
5 stems organic mint, leaves and stems
1/2 organic avocado
2 tsp. organic honey
pinch sea salt
2-3 Tbsp. filtered water for consistency
Place all ingredients in a blender and combine until mint is pureed.
1 bunch of organic dino kale, de-stemmed and sliced into ribbons
juice of 1 organic lemon
organic olive oil
pinch sea salt
3/4 cup organic green and red grapes, halved
1/8 cup organic pumpkin seeds
1 organic apple, cored and sliced
1 small container organic blueberries
3 cups organic Piel de sapo melon, diced to small cubes
2 cups organic fresh cucumber, diced to equal-sized cubes
juice and zest from 1 organic lime
1/4 cup organic onion, finely chopped
1/4 cup organic tomato, diced to small cubes
2 organic scallions, thinly sliced
1 bunch organic cilantro, coarsely chopped
pinch of salt
pinch of pepper
1 Tbsp. organic extra-virgin olive oil
1/2 organic jalapeno, seeds removed and chopped very finely
Fold all the ingredients together in a serving bowl.
Cover with plastic wrap and refrigerate at least two hours before serving, to let flavors incorporate. Serve alone, as a garnish for meats or as a dip with chips.