Double Smoked Potato Soup 
       
     
Energy Ice
       
     
Garlic Butter Noodles
       
     
Ginger Honey Simple Syrup
       
     
Thanksgiving Quiche
       
     
Indian Summer Enchiladas
       
     
The Blood Cleaner
       
     
Peppered Turkey Split Pea Soup
       
     
Vegan Cinnamon Biscuits
       
     
Spicy Turmeric Udon Cups
       
     
Lemon Dill Fish N' Chips
       
     
Goat Cheese and Date Cauliflower Crust Pizza
       
     
Smoked Pesto Radish Toast
       
     
Smoked Clam Chowder
       
     
Pesto Chia Tortillas
       
     
Ginger Almond Sweet Salad
       
     
Sun Dried Basil Chicken Mulitas. (Italian Mulitas)
       
     
Black Currant Teriyaki Skewers on Rosemary Sesame Rice
       
     
Egg White Salmon Cashew Frittata
       
     
Raw Vegan Oreos
       
     
Fennel Chicken Sausage Pappardelle
       
     
Tilapia Tacos with Citrus Pico De Gallo and Basil Horseradish Tartar
       
     
       
     
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

 

Garlic Butter Noodles
       
     
Garlic Butter Noodles

1 Qt Chicken Broth

Egg Noodles

1 Celery Stalk (chopped)

2 Bay Leaves

2 Cloves Garlic (minced) 

A dash of Lemon Juice

2 Tbsp Butter

A couple pinches of Himalayan Salt and Lemon Pepper

 

Bring broth to a boil with garlic and bay leaves already in it. Add noodles and celery and turn heat to low. Once noodles are just past al dente transfer to a bowl, adding in butter, lemon juice, and seasoning. Give them a good toss until butter has melted. Top with a little more lemon pepper. 

 

Ginger Honey Simple Syrup
       
     
Ginger Honey Simple Syrup

Boil 1 cup of water with 1/2 cup honey (Wedderspoon Raw Manuka) 

Add a few slices of ginger sliced longways. After it cools transfer to a glass jar and store in refrigerator.  How simple.

Thanksgiving Quiche
       
     
Thanksgiving Quiche

6 Eggs

2 Diced Garlic Cloves

2 Tbsp Butter

Shaved Pepper Turkey

1 Cup Grated Coastal Cheddar

1 small Grated Potato (Squeeze out excess moisture)

Yellow and Red Bell Peppers sliced

A couple pinches Garlic Salt and Lemon Pepper

 

Beat eggs with the melted butter. Add half of grated potato, garlic, salt, and lemon pepper. Pour into greased skillet. Sprinkle remaining potato, cheese, turkey, peppers, and thyme on top. Bake on 350 for 20-30 min.

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.

 

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. 

Vegan Cinnamon Biscuits
       
     
Vegan Cinnamon Biscuits

Combine in a large bowl:

2 Cups Flour

1 Tbsp Baking Powder

4 Pinches of ground Himalayan Pink Salt

Add in a little over 1/2 cup of soft, but not melted coconut oil. Mix with a fork until the the mixture is crumbly. Add in about 1/2 cup of cashew milk and a dash of cinnamon. 

Form into biscuits with hands and bake for 10-15 minutes on 450*

Spicy Turmeric Udon Cups
       
     
Spicy Turmeric Udon Cups

In a skillet, sauté minced sweet onions with mushrooms cut into quarters with diced garlic, jalapeños, sesame oil, and celtic salt.

In a separate skillet over medium heat, pan fry udon noodles with turmeric, garlic and olive oil. Salt to taste. Arrange on sweet gem lettuce and garnish with lime juice and black lava salt.

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. 

Goat Cheese and Date Cauliflower Crust Pizza
       
     
Goat Cheese and Date Cauliflower Crust Pizza

In a food processor, blend an entire head of cauliflower. Then cook the riced cauliflower in a skillet on medium heat with minced garlic, dried basil, oregano, a tbsp of coconut oil and salt to taste. Sometimes I use turmeric for flavor and to give it a cornmeal crust appearance if I'm making a deep dish. Preheat the oven to 400. Slice about 6-8 pearl tomatoes in half and drizzle with olive oil, smoked salt, rosemary, and cracked pepper.

Pop these guys in the oven while the cauliflower is cooking. Once the cauliflower puree is ready, squeeze out excess moisture, mix in an egg, about 1 oz Chevre and form the crust on a parchment lined cooking sheet. Bake at 400 for about 30-40 min. Halfway through pull out the tomatoes and mash with a fork, still leaving the sauce with some rustic chunks. Drain the excess moisture.

Once the crust is lightly browning pull out and top with tomatoes, Brie Chevre, slivered dates, fresh rosemary, pepper and pumpkin seeds.

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.

 

Smoked Clam Chowder
       
     
Smoked Clam Chowder

4 cups vegetable stock
1 onion, diced
2 celery stalks including leaves
Corn starch
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 pound potatoes, cut into 1rustic chunks
Hepp's Smoked Salt and freshly ground black pepper

With 2 Tbsp coconut oil, sauteé the diced onion, potatoes and celery in a skillet. Add clam juice, veggie stock, Bay leaves and cream and let simmer. Start stirring in cornstarch slowly until you reach desired consistency. Season with about 5 pinches of smoked salt and pepper. Lastly, add in diced clams and let simmer until potatoes are tender. 

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. 

Ginger Almond Sweet Salad
       
     
Ginger Almond Sweet Salad

You'll need:

1 Tbsp coconut oil  

1 Tbsp sesame oil

1 Tbsp fresh grated ginger

1 Tbsp low sodium soy sauce

A drizzle of honey.

Toss with 2 cups shredded red cabbage and chopped almonds.

Sun Dried Basil Chicken Mulitas. (Italian Mulitas)
       
     
Sun Dried Basil Chicken Mulitas. (Italian Mulitas)

Sautée diced chicken with sun dried tomatoes, fresh basil, rosemary and olive oil over low heat. In a separate skillet, toast one small pesto chia tortilla and flip when one side begins to brown. Sprinkle fresh shredded smoked mozzarella and parmesan on that side along with the chicken mixture. Place second tortilla on top and flip, adding some olive oil to the skillet.

Black Currant Teriyaki Skewers on Rosemary Sesame Rice
       
     
Black Currant Teriyaki Skewers on Rosemary Sesame Rice

For the Rice:

In a pot of boiling water, put a medley of Brown, Red, and Black Rice. Once it is cooked, drain excess water if there is any and flavor with the juice of 1/2 lemon, 3-2 Tbsp coconut oil, 2 Tbsp Sesame oil, fresh rosemary, and Himalayan Pink Salt.

For the Black Currant Teriyaki Sauce:

1 Cup Water

1/4 Cup Soy Sauce

5 Tbsp Brown Sugar

3 Tbsp Gourmet Blends Black Currant Balsamic

2 Tbsp Honey

Garlic Salt to Taste

In a small sauce pan, combine above ingredients on medium/low heat. After these ingredients have been combined and heated, dissolve 2 Tbsp Cornstarch into 1/4 cold water and pour into sauce pan. Turn heat down to low, stirring occasionally as you prepare the chicken.

For the Chicken:

Turn the heat to high and drizzle 3 Tbsp of Gourmet Blend's Lemon Olive Oil. Once the skillet is hot put in 4-6 chicken tenders, pour one Tbsp of Gourmet Blend's White Balsamic over each tender, season with lemon pepper, cover the skillet and turn heat on low.

Skewer the chicken once it is cooked but still tender, place it on top of rice and drizzle the Black Currant Teriyaki. Garnish with lemon, sesame seeds, and black hawaiian salt.

Egg White Salmon Cashew Frittata
       
     
Egg White Salmon Cashew Frittata

Whisk 4 egg whites with a couple tablespoons of coconut milk and ground pepper. Pour into small skillet on low heat. Sprinkle shredded gruyere, diced cilantro, mushrooms, and rosemary on top. 

To make the hollandaise sauce use a double boiler and whisk 4 egg yolks over barely simmering water with ground pepper, and 1/2 lemons worth of juice. 

For the cashew cream cheese blend a handful of cashews, 1 tbsp of coconut oil, 1 tsp of honey, and 2 tbsp coconut milk.

Pan sear the salmon in some olive oil, lemon juice, garlic salt and pepper. About 3 minutes on each side on high heat.

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.

Fennel Chicken Sausage Pappardelle
       
     
Fennel Chicken Sausage Pappardelle

Add pappardelle to a pot of boiling water seasoned with garlic salt. Turn down to medium. In a skillet sauté diced chicken sausage, about 1/3 cup of diced fennel, radish, spinach, and 2 cloves diced garlic in coconut oil. Season with lemon juice, fresh ground pepper, and coriander. Once the pasta is cooked, drain and rinse with cool water to keep from sticking. Toss in skillet with other ingredients adding more lemon juice or seasoning if necessary. 

Tilapia Tacos with Citrus Pico De Gallo and Basil Horseradish Tartar
       
     
Tilapia Tacos with Citrus Pico De Gallo and Basil Horseradish Tartar

Pan fry the tilapia with coconut oil, a handful or two of shredded cabbage, lemon juice, cumin, pepper and garlic salt for about 6 minutes each side on medium heat.

For the pico de gallo combine 1/2 diced red onion, 3 diced tomatoes, a handful of diced cilantro, 1/2 a lemon, orange and limes worth of juice. Season with salt, pepper and minced garlic. 

For the tartar, mix 1 cup mayo, 1 tbsp pickle juice, dill, dried basil and horseradish. Season with garlic salt and ground pepper. Garnish tacos with avocado, spinach and red leicester cheese (I used one with chili and red bell pepper to add some spice).

       
     
Butter Cashew Coffee Ice Cream Sandwiches

This is my recipe for Cashew Coffee Ice Cream Sandwiches using the coffee flavored mix from The Curious Creamery.