Eat What You Love, Love What You Eat

Golden Toast

**Recipe by Brianna Beard**
Photography by Emily Clinton

Golden Hummus:

1 can garbanzo beans, 1 small golden beet chopped, 1/4 cup lemon juice, 1/4 cup tahini, 1/4 cup olive oil, 1/2 teaspoon sea salt, 1/2 teaspoon turmeric, 1 clove garlic, 2-3 tablespoons hot water

Begin by heating the garbanzo beans in 3 cups water, bring to a simmer for 3 minutes. Blending the beans hot will give you a lovely creamy texture. Strain the beans and immediately place them in a blender with the rest of the ingredients. Blend thoroughly adding hot water one tablespoon at a time as needed.

Pickled Golden Beet:

1 small golden beet, shaved 1/4 cup red wine vinegar, 1 teaspoon olive oil, 1 small shallot, sliced thin 1/4 teaspoon sea salt

Use a mandolin to shave the beet into thin sheets. Combine with remaining ingredients and let it pickle for 30 minutes.

Curried Sunflower Seeds:

1 cup raw sunflower seeds, 1 teaspoon curry powder, 1/4 teaspoon sea salt, Drizzle of olive oil

In a small pan, lightly coat the sunflower seeds in a drizzle of olive oil, add curry and salt, stir to combine flavors. Over medium heat, begin to toast the seeds for a few minutes, keep stirring and don’t walk away. Once fragrant, 3 minutes or so, they are done.

Spread the toasted sourdough with the golden hummus first, and then arrange the pickled beet and golden tomatoes, top with curried sunflower seeds and garnish with micro greens.

Glowing Green Pizza

Dandelion Pesto:

1 cup toasted almonds, 1 cup raw pumpkin seeds, 1/2 cup parsley loosely packed, 15 stems dandelion greens, 2 small cloves garlic, 1/2 cup olive oil, 1/2 teaspoon sea salt, juice of 1 small lemon, 1 cup water

Place the above ingredients into a blender. If too thick, add a tablespoon of water at a time until mixture blends easily.

Preheat oven to 350°F. Layer 3 generous tablespoons of pesto on the flatbread, top with roasted broccolini and fennel, and bake for 10 minutes. Garnish with edible nasturtium leaves and viola flowers.

Jicama Tostada

Cilantro Pesto:

1 cup toasted almonds, 1 cup raw pumpkin seeds, 1 1/2 cup cilantro loosely packed (stems ok), 2 small cloves garlic, 1/2 cup olive oil, 1/2 teaspoon sea salt, Juice of 1 small lemon, 1 cup water

Herbed Tempeh:

1 package of tempeh cut in cubes, 1/2 cup combined herbs parsley, cilantro, oregano and chives (chopped fine), 2 tablespoons olive oil, 1 tablespoon tamari or soy sauce, 1 tablespoon honey

Marinate the tempeh in a bowl with all of the ingredients for 15 minutes. Sauté in a pan over medium heat until golden brown.

Roasted Tomatillo Salsa:

10 tomatillos halved, 3 cloves garlic, 1 tablespoon olive oil, 1 cup cilantro, Juice of 2 limes, Zest of 1 lime, 1 shallot chopped, 1/2 teaspoon sea salt

Preheat oven to 500°F, place the garlic and tomatillos face down and coat with olive oil. Broil for 5 minutes and then transfer to a blender with remaining ingredients and puree.

Calming Chamomile Soup

Soup:

1 head of cauliflower, chopped 1 red bell pepper, chopped Drizzle of olive oil, 1/4 cup water, 1/2 teaspoon sea salt, 2 tablespoons olive oil, 1 small yellow onion, chopped 2 cloves garlic, minced 3 carrots, chopped 1 can of diced tomatoes, 1 cup strong chamomile brew (3 tea bags or 1/4 cup loose leaf), 2 cups vegetable broth, 1/2 teaspoon sea salt

Preheat oven to 400°F. Place the cauliflower and bell pepper on a baking sheet lined with parchment paper. Season with salt and drizzle with enough olive oil to lightly coat. Add 1/4 cup water to the pan (the water will help the veggies steam). Bake for 20-30 minutes, until lightly brown on top. Remove from oven and set aside.

Place 2 tablespoons olive oil in a large pot with onions and garlic, sauté over medium heat until translucent. Add the carrot and can of tomatoes and cook for 10 minutes. Add the chamomile, broth and remaining salt, simmer for 15 minutes.

Giant Crouton:

1 large loaf sourdough, 2 tablespoons coconut oil, Sea salt

Cut the bread into 2 ½” slices and then cut off the ends to make a cube. Spread a little coconut oil on each side and season with sea salt. Heat remaining coconut oil in a skillet over medium heat. Cook bread on each of the six sides for a couple of minutes until golden brown.

Spring Detox Salad

Detox Dressing:

3 cloves garlic finely minced, 1/4 cup apple cider vinegar, 2 tablespoons lemon juice, 1/2 cup olive oil, 1/2 teaspoon sea salt, 1/4 teaspoon cayenne pepper

Place dressing ingredients into a mason jar and shake to infuse all of the flavors.

Salad:

1 cup cooked quinoa, A few sprigs of dill, 1/4 cup parsley, chopped 1/4 cup basil, chopped 1/4 cup mint, chopped 1 avocado, cubed 1 cup cherry tomatoes, halved 1 carrot, shaved or shredded Spring mix (Osceola Organic Farm)

Lavender Fudge Brownies

Brownies:

1 cup raw walnuts, 1 cup raw almonds, 2 1/2 cup dates (soaked in hot water for 10 minutes and drained), 1/4 cup maple syrup, 1/4 cup coconut flour, 3/4 cup raw cacao powder, 2 tablespoons cacao nibs, 1 teaspoon lavender buds, 1/4 teaspoon sea salt

Place the walnuts and almonds in a food processor and process until finely ground. Add the cacao powder, lavender, sea salt and pulse to combine. Transfer to bowl. Add the dates and maple syrup to the food processor and process until it turns to a paste. Transfer this mix to a separate bowl.

Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor. Process until a dough consistency is achieved. Finally, add in the cacao nibs for one last pulse.

Spread dough on parchment paper and refrigerate for an hour. Using a small ring mold or cookie cutter, punch out rounds of brownie and top with your favorite things! We used hemp seeds, bee pollen, goji berries, lavender, chamomile and rose petals.

Açaí with Orange Ginger Granola

Granola:

1 cup sunflower seeds, 1 cup pumpkin seeds, 1 cup oats, 1 cup almonds, 1 cup shredded coconut, 1/3 cup ground flax, 3 tablespoons chia seeds, 1 tablespoon ground cinnamon, 2 teaspoons ground ginger, Zest of 1 orange, 1/4 teaspoon sea salt, 1/3 cup coconut oil, 1/3 cup maple syrup

Preheat oven to 300°F. Line a baking sheet with parchment.

Place chopped nuts and seeds in a large mixing bowl. Combine the coconut, flax, chia seeds, cinnamon, ginger, orange zest and salt. Pour in the coconut oil and maple syrup. Mix well to coat. Divide the mixture in half and spread out evenly onto lined baking sheet.

Bake for 30-35 minutes, stirring a couple times after the 15-minute mark. The granola is ready when it is golden and fragrant. It will crisp up outside the oven as it cools.

Açaí:

2 packs açaí (grocer’s freezer section), 2 bananas, frozen 1 cup oat, almond or coconut milk, The frozen banana will make it lusciously thick like ice cream. Use a powerful blender to blend this into a thick consistency.

Baby Purees

Gold:

1 small golden beet chopped small, 1/2 cup cauliflower chopped, 1/3 cup water

Steam the beet and cauliflower for 20 minutes until soft. Blend with 1/3 cup water until pureed.

Green:

1 avocado, 1/2 cup spinach, 1/3 cup water

Steam the spinach for 3 minutes until tender. Blend with avocado and enough water to help it combine, start with a tablespoon of water at a time.

Orange:

1 sweet potato 1/4 cup coconut milk 1/4 cup water

Roast the sweet potato for 45 minutes until tender. Blend 1 cup of inner sweet potato (no skin) with coconut milk and water.