Jalapeno Poppers

vegetarian | gluten free | nut free

40 minutes or less

What You'll Need:

1 dozen fresh jalapenos, sliced lengthwise and seeded*

1 package organic cream cheese, or Neufchatel**

4oz (about 1/2c) sharp cheddar cheese, shredded

2 eggs, whisked

2 c gluten free corn flakes, crumbled

parchment paper

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*Consider using gloves while slicing the seeding the peppers; heat can vary, and there is nothing worse than hot pepper hands*

**Set cream cheese to room temperature for at least 30 minutes.  

Preheat oven to 350*

Line baking sheet with parchment paper.

Prepare ingredients:

• Combine cheeses in a medium bowl.  

• Whisk eggs in a separate medium bowl.

• Crush corn flakes in a medium bowl.

Set up an assembly line:  peppers > cheese combo > whisked egg > corn flakes >large baking sheet.

Stuff peppers with cheese, dredge in egg, roll in corn flakes, set on baking sheet.  Repeat.

Bake uncovered for 20-30 minutes, or until bubbly.  

Serves 8 as an app, 4 as a main with a salad alongside.  

Basic Dill Pickles

vegetarian | gluten free | dairy free | egg free | nut free | soy free | vegan

It took us a few years to perfect these--but we finally found a good balance between salty, spicy and most importantly, CRUNCHY!! 

You can totally do just a few jars of these and do refrigerator pickles (no canning required).  They'll keep in the fridge for up to 3 months.

We do a huge batch each summer and can them using a standard canning pot. It didn't start this way--our first year involved a large saucepan, wire tongs, a case of jars and some burnt fingertips. It turns out, when there's a will, there's a way!  I do not go into details about how to use a canning pot here--be sure to read through your instruction manual that came with your canning pot beforehand!! 

What You'll Need:

Mason jars:
--We prefer wide mouth pint jars; easier to get stuff into, less mess and easier to clean

Brine:
—3 c water
—2 c white vinegar
—1 Tbsp. sea salt (**NOT table salt!**)
Double, triple, quadruple...this recipe as you need to. Heat to a simmer, then turn off heat and cover.

In each jar:

—1 spring fresh dill or 1 dill flower

—1 clove fresh garlic, crushed OR 1-3 garlic scapes
—1 tsp. whole peppercorn
—1/2 tsp whole mustard seed

—Whatever you want to pickle! {Carrots, peppers, cucumbers, radishes, beans, cauliflower, beets....the possibilities are endless here}. 

OPTIONAL:

—1 small chili pepper, or 1-2 sliced jalapeños, if you like the heat

—1 fresh grape leaf (Wild. Literally go in the woods and clip some grape leaves. This helps to keep the veggies crunchy.)
 

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Process:
 

Heat brine on the high to a simmer, then reduce heat. 

Meanwhile, distribute one dill flower, one garlic clove and spices (peppers and one grape leaf if you are using them) into each jar.

Stuff with whatever raw veggies you want to pickle.

Fill jar with hot brine, leaving 1/4-1/2 inch at the top. Do this in shifts, depending on how many jars your pot holds. 

If you are making refrigerator pickles, put the lids onto jars, and allow to cool before popping in the fridge.

If you are canning/preserving, follow directions for your specific canning pot in regard to boiling times. Depending on how many jars you do, this is an EVENT. It is always very well worth it, but be sure to plan accordingly.

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HAPPY PICKLING!

Lentil & Chickpea Stew

vegetarian | gluten free | soy free | nut free | dairy free | vegan

35 minutes or less | batch prep

What You'll Need:

1 1/2 Tbsp olive oil

1 1/2 onions, minced

4 stalks celery, minced

3 cloves garlic, minced

1 1/2 tsp sea salt

ground black pepper to taste

1 tsp whole mustard seeds

1 tsp paprika

1 tsp oregano

1 tsp thyme 

1 c dry whole lentils

1 quart veggie stock, no sugar added

1 c filtered water

1 can chickpeas, drained & rinsed

1 small zucchini, diced small

1/2 pound baby spinach

juice of 1/2 lemon

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Saute onion, celery & garlic with olive oil, salt & pepper in a large soup pot until aromatic.  

Add spices, lentils & liquid. Bring to a boil on medium high heat, then reduce to a simmer.  Cover & cook for 20 minutes.

While these flavors marry, drain & rinse chickpeas, dice zucchini.

Add chickpeas, remaining veggies & lemon juice to the stew. Stir and cook for an additional 5 minutes, or until spinach is wilted.

Portion into (5-6) glass containers for easy grab & go lunches throughout the week OR allow the stew to cool, pop the lid on the pot & store in the fridge for quick mid week dinners.

Serves 4-5

Chai Tea Latte

gluten free | vegetarian | dairy free | soy free | egg free | vegan

10 minutes or less

What You'll Need:

1 chai tea bag

1/2 c filtered water

1/2 packet stevia OR 1-2 drops liquid extract 

1 1/2 c unsweetened non dairy milk of choice

cinnamon

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Heat 1/2 c water to a boil.  Pour into your favorite large mug, and steep tea bag for 3-5 minutes.

Meanwhile, heat milk on the stove or in the microwave.

To froth, either transfer milk, tea concentrate and stevia to a blender, use a handheld mixer, or manual frother.

Pour back into your favorite big mug.  Top with cinnamon and enjoy.

Warms one belly.

Spiced Milk

vegetarian | gluten free | egg free | dairy free | soy free | vegan

10 minutes or less

What You'll Need:

1 1/2 c unsweetened almond or coconut milk.

1/4 tsp ground ginger

1/4 tsp cinnamon

1/4 tsp turmeric

 1/8 tsp pure stevia

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Heat milk, then transfer to a high speed blender with spices. Pulse into frothy goodness.

 Warms the soul, most literally from the inside 👉🏼 out!

Cream of Carrot Soup

vegetarian | gluten free | soy free | dairy free | egg free | vegan

25 minutes or less | batch prep
 

What You'll Need:

1 Tbsp fresh ginger, minced 

1 medium onion, minced 

1 Tbsp coconut oil

juice of 2 oranges

1 can full fat coconut milk

1 Tbsp red curry paste

1 pound carrots, ends trimmed and cut into hunks OR 1 pound bag bay carrots

3 c filtered water

1 tsp sea salt

black pepper to taste

8 Tbsp hemp hearts

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Saute ginger & onion in a large soup pot with coconut oil.  Cook until aromatic.

Add remaining ingredients (except hemp hearts!). Bring to a boil. then reduce heat to low and cover for about 20 minutes, or until carrots are tender.

Puree to desired texture using an immersion blender*, or by transferring to a traditional blender. 

Divide into (4) containers for easy grab & go lunches throughout the week, or pop entire pot into the fridge (covered) to easily reheat later in the week.

To serve, reheat & top with hemp hearts.

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*Your life will change when you invest in an immersion blender.  Get one.

Serves 4.