Double Smoked Potato Soup 
       
     
Energy Ice
       
     
The Blood Cleaner
       
     
Peppered Turkey Split Pea Soup
       
     
Lemon Dill Fish N' Chips
       
     
Smoked Pesto Radish Toast
       
     
Raw Vegan Oreos
       
     
Pesto Chia Tortillas
       
     
Indian Summer Enchiladas
       
     
Double Smoked Potato Soup 
       
     
Double Smoked Potato Soup 

4 Cups Vegetable Stock

2 Russet Potatoes

2 Sweet Potatoes

1 Sweet Onion

1 Clove Garlic, minced

1 Cup @ripplefoods Pea Milk

Vegan Mario's Crazy Garlic Cream Cheese

1/2 Tsp Smoked Salt

1 Tsp Celtic Salt

Sauté garlic and onion with a dash of olive oil. 

Add potatoes and veggie stock. Bring to a boil then simmer until potatoes are soft. 

Purée, salt to taste. Top with, a pinch of rosemary, a dollop of crazy garlic cream cheese from @veganmario, smoked tempeh from @lightlifefoods

Energy Ice
       
     
Energy Ice

I recently discovered the Sunshine Daydream Powder at Lifehouse Tonics and Elixirs.

 This powerful powder contains herbs and roots that benefit your mood, nervous system and energy levels. While it offers numerous perks for your health it has a bitter flavor and does not dissolve in cold water. I wanted to find a way to incorporate it into my superfood cocktails so I decided the best way was with ice. Below is the simple recipe for sneaking this energy boosting concoction into any drink!

In a small pot, bring 2 cups of water with one lemon's worth of juice to a boil. Leave the juiced lemon in the water as it heats. Mix in 2-3 tsp of the Sunshine Daydream mixture until it dissolves. Wait until it cools, and then pour into an ice cube tray. Garnish with rosemary or any other desired fruits or herbs. 

Sunshine Daydream contains the following:

Maca

Mucuna

Epimedium

Muira Puama

Damiana

 

The Blood Cleaner
       
     
The Blood Cleaner

3 Shots Kikori Whiskey

1/2 of a Grapefruit's Juice

1 Lemon Squeezed

2 Tbsp of my Honey Ginger Simple Syrup

2-3 Pinches of minced Cilantro

1 Bottle Clover Juice: Gingersnap

1/2 Bottle Clover Juice: Vice

 

Shake it up and enjoy! Makes 2-3 cocktails

Peppered Turkey Split Pea Soup
       
     
Peppered Turkey Split Pea Soup

Sauté with 3 Tbsp olive oil in the bottom of a large pot:

1 Large Onion

4 Cloves Garlic

4 Yukon Gold Potatoes Cut into small chunks

1 Cup Diced Peppered Turkey Bacon

As the ingredients begin to caramelize, add 2 Qts desired broth ( I used organic chicken). Turn heat on high, add 3 diced carrots, 3 to 4 cups dried split peas, a few pinches of coarsely ground lemon pepper, and 5 pinches of Hepp's 7-Fire salt to give it a smoky flavor. Cover and let sit until it begins to boil and then turn heat to low. Cook until peas are soft. I even recommend making it a day in advance of serving. After all most soup is better after sitting for a day. 

Lemon Dill Fish N' Chips
       
     
Lemon Dill Fish N' Chips

For the batter combine:

2 Cups Flour

1 Tbsp Baking Powder

4 Pinches Garlic Salt

3 Pinches Hepps 7-Fire Salt

4 Pinches finely chopped dill

Lemon Pepper to taste

1 Bottle of Beer (I used a light beer, Stella Artois)

 

Once mixed together, coat sliced potatoes and cod with mixture and place into vegetable oil that has been on high heat for 5 minutes. Test by flicking some water into the oil to see if it bubbles. Once potatoes and fish are frying turn oil down to medium and cook until golden brown flipping sides if necessary. Place on paper towel to absorb excess oil. 

Smoked Pesto Radish Toast
       
     
Smoked Pesto Radish Toast

Pesto:

2 Handfulls of fresh basil

1 Cloves of garlic

3 Pinches of smoked salt

5 Tbsp olive oil

Blend ingredients in a blender or food processor until it's the desired consistency. Add in more oil or basil if necessary. 

Slice a radish and sautée with garlic, lemon pepper, oil and bread. I used a dense, thin German bread I found at World Market. Once the garlic is toasted and radish is tender, spoon pesto onto bread, add radish, and garnish with Black Hawaiian Salt.

 

Raw Vegan Oreos
       
     
Raw Vegan Oreos

Cookie:

 1/2 Cup Dates

3 Tbsp cacao powder

1 Tsp vanilla 

Pinch of salt

Pinch of cinnamon

Filling:

1 Cup soaked cashews

2 Tbsp coconut oil

2 1/2 Tbsp coconut sugar

1 Tsp vanilla


In a food processor, combine the ingredients for the cookie, set aside, and then do the same for the filling. If you don't have a food processor and want to use a blender, add about 1 1/2 Tbsp coconut oil to the cookie mixture and 2 Tbsp coconut milk to the filling mixture. Once both are blended, form the cookie by hand, add a heaping of the filling, and top it with another cookie. Freeze or refrigerate. Boom. Raw Vegan Oreos.

Pesto Chia Tortillas
       
     
Pesto Chia Tortillas

Combine 4 Tbsp coconut oil, 1 cup warm water, a few dashes of garlic salt and 2 1/2 cups flour. Add in 3 to 4 Tbsp pesto and 2 Tbsp chia seeds. I made my own pest by combining a large handful of basil leaves with about 1/2 cup of coconut oil, 1 clove garlic, and a pinch or two of grated parmesan.

Combine everything in a large mixing bowl and begin to knead the dough for 10 to 15 minutes. Pinch off a bit of dough, roll into a ball and then flatten out with hands. Roll out the dough the rest of the way using a rolling pin and flour to keep from sticking. Cook the tortilla in  a skillet on medium heat with coconut oil. The tortilla should cook pretty fast depending on thickness so keep a close eye on it as you prepare the next. 

*Also once I've placed the dough in the skillet, I spritz it a couple times with a water bottle to help with moisture. 

Indian Summer Enchiladas
       
     
Indian Summer Enchiladas

In a skillet, sauté with 2 Tbsp coconut oil:

3 Diced multi colored bell peppers

1-2 Cups quartered crimini mushrooms

2 Ears of corn (I cooked it on the ear and then shaved it off)

3 Cloves garlic

1 Tbsp Cumin

1 Handful of arugula

2 Medium sized tomatoes left whole

Lemon Pepper, Hepp's 7-fire salt, and sriracha salt to taste

Preheat oven to 350. Grease the bottom of a baking dish with coconut oil and begin lightly heating tortillas in a separate skillet with coconut oil. Make sure you don't overheat them to the point where they are crispy and break when you try to fold them. 

Begin grading a white cheddar (I used Trader Joe's English Coastal Cheddar) until you have about two cups.

Take the first tortilla and sprinkle a pinch or two of the cheese and a few scoops of the veggies. (Leave the two whole tomatoes in the skillet.) Fold in both ends and then roll longways making sure you place the enchilada seam down in the baking pan. Once you finish the other enchiladas, carefully mash the two tomatoes in the skillet. Dump excess moisture and mix with curry sauce or season with other desired spices. Spread lightly and evenly over the whole gang and top with cheese and serrano peppers. Bake for 15-20 min.