Spiced Pumpkin Pecan Milk

It's officially September and although the temps are still pretty spicy here, my mind is on the upcoming Fall season! As the seasons change, I'll be craving more warming, spiced foods so my lattes and smoothies will definitely include ingredients like ginger, vanilla, cinnamon and nutmeg. In this recipe, I use the Almond Cow to create a plant-based milk alternative from pecans and pepitas (pumpkin seeds). The great thing about the almond cow is that it doesn't require extensive soaking and straining, making at home nut and seeds milks super easy. 

So, why make your own nut/seed milk?

1. Most plant based milks at the store have sneaky ingredients like thickening agents, preservatives and added sugar. For those of us with sensitive tummies, many of the gums used as thickeners can cause digestive issues (more digestive tips in the Good Gut Fuel E-Book).

2. Buying nut milks is expensive! By the time I can actually pin down a nut milk that has clean and simple ingredients, I usually have to question if it is even worth buying. With the amount I go through a week, I would have to spend a solid chunk of my grocery bill on nut milk or stress myself out rationing it like gold.

3. You can get creative! I can add any flavor, spices, nuts and seeds that I want and switch it up every week. So far I have made my own oat, coconut and now pumpkin seed/pecan milk with the Almond Cow! I can play around with flavors like chocolate, vanilla or even turmeric golden milk!

I love being able to control the ingredients and experiment with new combinations

The Almond Cow makes clean and delicious plant-based milk easy and affordable

I am loving the Spiced Pumpkin Pecan Milk in recipes like the Ginger Turmeric Pumpkin Smoothie, Creamy Vanilla Fig Oats and Adaptogenic Matcha Latte. To get $15 off and free US shipping on your Almond Cow, use code ALLTHEVERDURE at checkout!

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Ingredients:

• 1/4 cup raw pecans

• 1/4 cup raw pepitas

• 1 tsp vanilla extract or flavoring

• 1/4 tsp each: ground nutmeg, cinnamon and ginger

• 1.5 L filtered water

• 3 pitted dates

Method:

1. Soak the pecans and pepitas submerged in water for 1-3 hours, then discard the soaking water and rinse them in fresh water

2. Add the filtered water, vanilla and spices to the base of the Almond Cow

3. Put the pecans, pepitas and dates in the metal canister of the Almond Cow before securely twisting on the top with the blade

4. Place the top onto the base before pressing the cow button once to start the "milking" process

5. Wait for the light to stop blinking, then press the button again (this particular recipe does better with two complete rounds of "milking")

6. Once the second round finished and the light stops blinking, pour your milk out of the base

7. Store the pulp from the metal canister separately

8. Use both for recipes such as: the Ginger Turmeric Pumpkin Smoothie, Creamy Vanilla Fig Oats and Adaptogenic Matcha Latte.

Use Code ALLTHEVERDURE at checkout for $15 off and free US shipping!

Allergen Friendly Almond Butter Cups

Boy have I missed Reeses PB cups and pretty much all chocolate treats since learning I am sensitive to soy. If you haven't already noticed, most chocolate uses soy lecithin as a thickening agent, so it is quite difficult to find chocolatey treats without it! Of course many other allergens such as milk and peanuts can be found in the classic version. 

This variation is soy and gluten free, paleo and vegan! It uses 6 simple ingredients you may already have on hand: organic chocolate, raw almond butter, vanilla extract, sea salt, coconut oil and almond flour. For mine, I used passion fruit and banana flavored chocolate bars which gave it an extra sweetness and flavor. You could try using a flavor extract or enjoy them plain and made with regular chocolate as well.

One thing I love about this recipe is how easy it is to make. I do not have much patience for baking, but these are quick and no-fuss since they only require a microwave and fridge. Try them on their own, with ice cream or any recipe that calls for peanut butter cups.

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Ingredients (makes 8 large cups + plenty of extra filling for a dab on top of the cups or eating with a spoon!):

• 4 (60 gram) chocolate bars (if you are using flavored chocolate bars, you will need 2 of each)

• 1/2 cup raw almond butter

• 2 tbsp coconut oil

• 1 tsp vanilla extract or flavoring

• 1/4 tsp sea salt

• 2 tbsp almond flour

Method:

1. Line a muffin tin with cupcake liners

2. Melt the coconut oil in the microwave and then stir all of ingredients except the chocolate together in a bowl. Taste and add more salt if desired.

3. Break the chocolate bar up and put it in a glass microwave safe bowl. Microwave in 30 second increments, stirring in between each interval until the chocolate is evenly melted. (If using flavored chocolate, melt and make the treats separately using the same flavor chocolate for each one)

4. Carefully spoon or spatula melted chocolate into the bottom of each cupcake liner. You want just enough to cover the bottom and can use a spoon or small spatula to even it out.

5. Add 1 tsp of the almond butter mixture to the center of each chocolate filled cupcake liner.

6. Use the remaining melted chocolate to cover the almond butter in each cupcake liner. Carefully spoon or spatula the chocolate on each one, using the spatula to even out the top layer when necessary. Use just enough to cover the almond butter.

7. Refrigerate the muffin tin until the treats have set. Store at room temp (if cool enough) or in the refrigerator or freezer until consuming.

Sweet Potato + Parsnip Bone Broth Soup

While this recipe was made with bone broth, which I am going to be focusing on highlighting the benefits of, it can be made vegan by subbing the bone broth for vegetable broth and will still taste delicious! Since I am not vegan, but do avoid dairy, sugar and soy, I was excited to discover the Bone Broth Diet featured in the new Osso Good Bones cookbook. I don't follow any particular diet besides just eating the foods that I have learned make me feel best, but it is so helpful when I find a collection of recipes that align with the foods I generally try to incorporate and avoid! In terms of the actual bone broth, I love that Osso Good Bones was developed by an herbalist who incorporates ancient Chinese herbs, is made with tons of fresh veggies and comes from trusted meat sources.

The cookbook inspired me to incorporate more bone broth into my diet and use it in some of my favorite recipes. This recipe is one that I created using a few of my favorite winter root veggies and almond milk as a dairy alternative to making cream based soup!

So why include bone broth in this recipe and try incorporating it in your diet? Bone broth:

• Boosts immunity

• Helps digestion

• Improves skin, bone, nail and hair health

• Is anti-inflammatory

• Has been shown to improve sleep cycles and overall energy

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Ingredients:

• 2.5 pounds sweet potatoes

• 5 small or 2-3 large parsnips

• 1 onion

• 4.5 c Osso Good Bone Broth or any chicken/beef bone broth

• 1.5 c almond milk

• 1 tsp cinnamon

• salt/pepper

• Optional: brussel sprouts, coconut yogurt and/or avocado for topping

Method:

• Chop up the potatoes, parsnips and onion

• If using a slow cooker, put all of the ingredients except the almond milk in the slow cooker on high for 5.5 hours. If not using a slow cooker, roast the veggies at 400 degrees under very tender.

• If you have an immersion blender, add the almond milk to the slow cooker and puree all ingredients in the slow cooker with the blender. Add all the ingredients and blend in a large pot if you did not use the slow cooker.

• If you do not have an immersion blender, add a little bit of the stew-like concoction to a high speed blender and puree in 4 batches. Add salt and pepper to taste as you are blending.

• Optional: chop up brussel sprouts and roast with oil, salt and pepper at 400 degrees until crisp. Use the crisp leaves as a topping.

• Optional: top with coconut yogurt and/or avocado

Try swirling in coconut yogurt and a few slices of avocado for another topping option

Creamy Vanilla Fig Oats

It's finally starting to feel like Fall, which means it's time for some warming, feel-good foods. Starting my day with a bowl of oats often feels like dessert and makes me feel warm and satiated. As with smoothies, it is good to incorporate fiber, good fat and protein, so keep that in mind in playing with your own variations. I have included cashew milk, oats, coconut yogurt, chia seeds, bee pollen and oats to make sure to have all of those balanced components. Keep it low sugar by adding vanilla and cinnamon for flavor, rather than brown sugar or other added sweeteners like many store bought packets include. The cashew milk instead of water and coconut yogurt stirred in at the end make it extra creamy and delicious. 

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Ingredients:

• 1/2 cup oats

• 1 cup cashew milk (or any milk of choice)

• 2-3 sliced figs (fruit is great for flavor and fiber, but too much can pack excessive sugar)

• 1 tbsp coconut yogurt (or any favorite yogurt)

• 1 tsp chia seeds

• 1 tsp bee pollen

• 1 tsp vanilla

• Cinnamon to taste (I like a lot!)

Method:

• Cook oats in milk on the stove about 10 minutes by bringing the milk to a boil, then a simmer and letting the oats get creamy and thick (If you have less time- you can microwave on high for 3 minutes in a large bowl)

• Slice up the figs

• Stir cinnamon and vanilla into the oats until your desired flavor is achieved. Let the oats sit for a minute to thicken and stir again.

• Stir in the coconut yogurt and add the toppings.

Coconut Yogurt Tzatziki

Tzatziki was one of my favorite dips ever... until I stopped eating dairy yogurt. I have yet to find vegan tzatziki and have missed it for years. Until now, I was not motivated to make one myself due to a lack of proper vegan yogurts. In the past, the options available have had tons of added thickeners and sweeteners and also were not a thick enough texture for many recipes. Now there are some fantastic coconut yogurts that are thick and simple (just coconut and probiotics!). This recipe uses Anitas Coconut Yogurt, which is the best tasting and cleanest ingredient one that I have found. 

Try this dip in salad and grain bowls, with roasted or raw veggies, on sandwiches and more! Pictured here, I put it with charred broccoli simply tossed in oil, salt and pepper, roasted at 425 until it was nice and crisp (about 45 minutes). I ate it as a dip with the broccoli and then later in a bowl with kale and sesame seeds, which was also delicious! Consider this as you are thinking about dips for tailgates, holiday parties and other gatherings where you want a healthy unprocessed appetizer. 

Thick and creamy coconut yogurt is essential to get the right consistency

Grating and draining english cucumbers is essential to eliminating excess water

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Ingredients (4 servings)

• 2 cloves garlic

• 1 cup plain coconut yogurt (I would suggest Anitas if you can find it)

• 1/4 English cucumber

• 1/2 lemon juiced

• Salt/pepper to taste

Method:

• Cut and deseed the cucumber

• Use a cheese grater to grate the cucumber (got this tip from the kitchn!)

• Let the grated cucumber sit on paper towels and squeeze out the excess water

• Mince or press the garlic cloves

• Combine all ingredients well

• Refrigerate until ready to serve so it can re-thicken if it thinned out during the mixing (I did this for 15 minutes)

• Enjoy as a dip with veggies, topping in a salad or grain bowl or on a sandwich

Cherry Almond Recovery Bowl

This bowl combines some of my very favorite flavors and textures. The base is similar to some of my other smoothies with a combination of avocado and banana providing creaminess. The fruit in this smoothie is tart, red cherries which provide a relief in muscle soreness and inflammation so its a great workout recovery bowl. I absolutely love cherry and almond. Usually this comes into play in pastries, but I decided to channel that into something indulgent, yet clean and super easy!

For toppings I used Natural Grocers chocolate sea salt probiotic granola which I brought home from Colorado this weekend! I also brought back some of their almond butter which somehow has the consistency of cookie dough. A little sprinkle of coconut flakes and now the gangs all here: coconut, almond, chocolate + cherry, swooooon. When I don't have granola in the house (its kind of a treat- I try to make my own crunchy blends of toppings with less sugar- I use cacao nibs and walnuts which would also be delish here!). 

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Ingredients:

• 1 cup nut milk (I use my cashew milk- soak cashews 1-2 hrs+, blend with water, cinnamon + vanilla)

• 3/4 cup pitted cherries

• 1/4 frozen avocado (fresh is fine- I just freeze mind to make the smoothie thicker)

• 1/2 frozen banana (same as above- fresh is fine, frozen creamier)

• 1/4 tsp almond extract

• Optional: protein powder (I like rice or hemp protein)

• Optional: Toppings- I used chocolate sea salt probiotic granola, raw coconut flakes and almond butter (a raw alternative for the granola would be raw walnuts and cacao nibs)

Method:

• Blend all ingredients except the toppings in a high speed blender. Scoop into a bowl and add desired toppings.

Unicorn Coconut Butter Macaroons

These coconut gluten and dairy free macaroons are a perfect light and fun flavorful treat to bring to any sort of Summer soiree. The fun pops of color are 100% natural and come from the fresh blueberries and strawberries that dye the coconutty goodness that make up the base of the cookies. These are a bit creamier than your traditional macaroons thanks to the coconut butter that helps hold them together. 

To save steps, rather than making the cookies two tone, you can either food process both berries together or just choose one kind. You can also eliminate the chocolate- they taste great plain as well! A few tricks I learned are: don't food process them too much, the ones with some little chunks of berry are really good, don't overcook- they are really good a little gooey, but set and make sure to dry the berries completely- you don't want any extra liquid making the batter watery. 

Try to buy berries organic since conventional strawberries contain some of the highest levels of pesticides in conventional produce

The color comes completely from the berries- which is shocking how hot pink they come out!

Swirling the two separate batters makes the swirl look, but save a step and use just one

Try making the cookies plain or with the extra step for chocolate lovers

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Ingredients:

Macaroons

• 5 cups coconut flakes

• 2 tbsp Artisana coconut butter

• 1 1/3 cup granulated sugar

• 4 egg whites

• 1/2 tsp almond flavor or extract

• 1/4 tsp sea salt

• 1/3 cup cut up strawberries

• 1/3 cup blueberries

Chocolate Dip

• 1 bag chocolate chips of choice- I like Enjoy Life soy/dairy free semisweet chocolate chunks

• 1 cup coconut flakes

Method:

Macaroons

• Preheat the oven to 325 degrees and line at least 2 sheet pans with parchment paper

• Add the coconut flakes and butter to the food processor and pulse until they have begun to blend together well

• Add the sugar and continue to pulse until well combined

• Add the almond flavor, salt and eggs. Pulse until well combined (see photo with white coconut batter and berry pieces on top)

• Now remove half of the coconut batter from the food processor and reserve. Add strawberries to the half that remains in the food processor. Pulse until the dough has strawberries evenly distributed. It is okay if there are some little bits- it is best a little chunky and not too smooth.

• Remove the finished strawberry batter and put aside in a bowl. Rinse and dry the food processor before adding the reserved second half of the batter.

• Add the blueberries and once again pulse until they are evenly distributed, however leaving chunks and not making it too smooth.

• Fill a tablespoon with half strawberry and half blueberry batter and use your finger to give it a little swirl as you plop each cookie onto the tray (see photo above)

• Bake the cookies for 15-20 minutes. Check after 15 to see if they are ready. You want them set but do not want the edges getting too crisp.

Chocolate Dip

• Once the macaroons have cooled all the way, you can prepare to do the chocolate dip.

• Melt chocolate over a double broiler or if you don't have one like me- bring a little bit of water to a boil in a saucepan and place some sort of heat safe bowl on top to melt the chocolate in!

• Be sure the bowl doesn't actually touch the boiling water. Help the chocolate melt by stirring.

• Once melted, dip the cookies into the chocolate then lay them on parchment paper. Sprinkle them with some coconut flakes.

• Allow the chocolate to harden and flakes to set, then enjoy or store in an airtight container at room temperature and enjoy later!

Coconut butter is the trick to making these creamier than usual macaroons

Dairy Free Coconut Almond Chocolate Chip Cookies

This is the perfect classic chocolate chip cookie but with coconut oil and almond butter swapped for the usual butter. I also used some of the sugar as powdered sugar, I did this the first time I made them when I was completely experimenting and baking with what I had in the house. I only had enough brown sugar for half so used powdered sugar as well and actually loved how they came out so have kept a variation of that in the recipe. However you can use all brown sugar if you prefer them more classic. They are a great indulgent option for those looking to eliminate or avoid dairy. They are also soy free- the chocolate chips are these allergen friendly mega chunks that I am obsessed with!

The recipe makes 25 small cookies. I like to bake half and save half in the freezer for baking later or eating straight out of the freezer!

Cookie dough is my weakness,,, I'm shocked that even with me eating some this still makes 25 cookies! You may get more!

All my baking gurus tell me to freeze dough before baking for optimal baking- it definitely is a good trick!

Don't forget to top the cookies with sea salt- so good!

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Ingredients:

• 1 cup brown sugar

• 1/2 cup powdered sugar

• 3/4 cup coconut oil

• 4 tbsp almond butter

• 1 egg

• 1 tsp vanilla

• 2 1/4 cup flour (I use a whole wheat/white blend of local flour for a little heartier consistency)

• 1 tsp baking soda

• 1 tsp salt

• 1 package chocolate chunks or broken up chocolate bar (see above for my favorite)

Method:

• Preheat oven to 350 degrees. Mix the wet ingredients and sugars (everything except the flour, salt and baking powder) until they are thoroughly combined.

• Add remaining dry ingredients to a bowl and combine. Once combined add little by little and mix into the wet ingredients. Mix until you get a thick batter.

• Pour in chips and mix until evenly distributed in dough.

• Roll dough into tablespoon scooped balls and put in a large container to freeze. Freeze for at least 30 minutes.

• Remove dough from freezer and place onto two large parchment lined trays. Bake for 15 minutes sprinkling sea salt all over the cookies! about halfway through. Allow to finish baking and cool on trays. Time may vary based on ovens so watch until they look completely set and starting to brown around the edges just a bit.

Perfect with a cold glass of (cashew) milk

Adaptogenic Matcha Latte

Adaptogens make great natural remedies for countless physical and mental problems. They can be easily incorporated into a variety of recipes, most commonly smoothies, but also baked goods, soups and other foods/drinks.

In this recipe, I combine the popular matcha latte with an adaptogen latte, making an extra powerful potion to start the day with or use as an afternoon pick me up. Coconut or almond butter is a great ingredient that thickens the latte and helps it foam up a bit after being blended. I have selected euccomia, reishi and maca because of their calming and hormone balancing effects for me. There are tons of different adaptogens and herbs out there. Choose your favorites based on your personal needs.

Ingredients:

• 1 cup cashew milk (I like to make my own by soaking raw cashews for 2+ hrs, rinsing them then blending them with fresh water)

• 1 cup hot water

• 1 tsp matcha powder (energizing, mood balancing and good source of antioxidants)

• 1 tsp maca

• 1/2 tsp euccomia or other adaptogen of choice

• 1/2 tsp reishi or other adaptogen of choice

• 1 tbsp coconut or almond Butter

• 1/2 tsp vanilla extract

• Optional Sweetener: 1 pitted date or tsp of raw honey

Method:

1. Boil hot water in tea kettle or in a pot- once it comes to a boil, let it sit so it cools down a tiny bit before later adding to blender

2. Blend all ingredients

3. Taste to see if you need more sweetener or hot water- microwaving will disrupt the benefits of the matcha and adaptogens so add more hot water from the stove and blend to increase temp

Perfect Plant-Based Pizza

Prior to my MrT LEAP test I had never attempted to make my favorite indulgent items like pizza, pasta and even most baked good because I figured why would I even bother to.... I like to have balance and if its the weekend and I want a pizza, I'll eat a pizza and just balance it out with clean home-made meals during the week.

Now that I have actually pinpointed my food insensitivities with a blood test, I can better avoid the specific ingredients that set me off, while still indulging in some of my favorite typically "unhealthy" foods. In the long term, I will probably still engage in the former from time to time and not always settle for my plant based pizza as the end all be all, but in the meantime while on a somewhat long lasting elimination diet I am having fun playing around with new recipes and this plant based pizza (which avoids a few of my insensitivities- yeast, ham/cured meats and dairy) definitely is worth the time to get my fix.

Try out this recipe for a fun and indulgent tasting pizza you can feel good about. This recipe makes 2 pizzas that are enough for 2 or 3 people.

Super easy to make pizza dough without yeast- nothing to let rise!

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Ingredients:

• Kite Hill Ricotta (You can obviously use any plant based dairy free cheese, but this almond milk based one is the best I've had!)

• Marinara Sauce (try making one yourself and sneaking in an extra veggie with my Tomato Beet Everything Sauce)

• Fresh basil

• 2 cups Whole wheat flour

• 3 tsp baking powder

• 3 tbsp avocado oil (or any favorite cooking/baking oil)

• 1 cup water + however much you end up needing to add tbsp by tbsp if any

• salt/pepper

• (optional) Mint pesto

• Organic Spinach (a food really worth getting organic- has the most pesticides)

Method:

***I started using the hook setting of my mixer for the dough but ended up doing it by hand and found it easier to knead!:

• Combine the baking powder, flour and 1 tsp of salt.

• Whisk the oil and water together in a separate bowl.

• Pour the liquid into the dry ingredients little by little while mixing. Add more water 1 tbsp at a time if you find it to be too dry. You just don't want it to be too sticky, so if it accidentally gets too sticky just add a little more flour.

• Knead until it forms a nice thick dough and form it into two even balls

• Allow the balls to "rest" for a few minutes, then use a roller to roll them out on a parchment paper lined baking sheet (At this point I put a little oil on my fingers to smooth out some of the dry edges)

• Bake for 10-15 minutes at 425 degrees or until edges begin to brown a bit

• Remove from oven and leave it on. Add the toppings except the ricotta (it tastes fine, but dries out a little in the oven so I would put it on after cooking)

• Finish cooking for another 10 minutes, then remove, add ricotta, salt/pepper and enjoy!

Tomato Beet Everything Sauce

After years of trial and error figuring out what and why I had stomach issues, I finally took a LEAP (sorry- had to) and did the LEAP mRT (mediator release test) which tests your blood's reaction to  dozens of common foods to identify how you react with them.  Foods I had noticed such as whey (in all dairy) came up as having a negative reaction, however foods I had never known, such as onions, yeast and soy also came back with a negative reaction, suggesting I should avoid them. 

Hence, what led me to playing around with lots of new foods! Pasta (which allowed me to incorporate rice and quinoa flour- two of my best reacting grains) became my go to carb since finding bread, crackers and other carbs was tricky with my limited ingredients. Making tomato sauce came next, since it is close to impossible to find one sans onions! That is why you will find that my recipe does not include onions. I think it is flavorful without them, but you can simplify this recipe by including a pre-made (clean) marinara sauce and simmering it with the beets or more difficult by using an alternate sauce recipe you like and combining it with the beet concept.

Eating pasta is so different from my usual veggie packed salad dinners, so I was trying to find ways to sneak in some of my good reacting veggies in my meal. After searching through recipes I found that a number of people were putting beets in their marinara (this is not my original idea, just recipe!). I tried a few peoples recipes and did not have success with any of them. The taste or method just didn't work for me, so I came up with my own more simple one you will find below. This recipe is adapted to foods that make me feel goods but feel free to swap in or out spices or root vegetables based on your needs! See ideas for using the sauce underneath the recipe based on paleo, vegetarian or plant based diets. 

I prefer the taste of golden beets to red beets- they taste more mild to me, so I use them in most of my beet recipes including this sauce, but you can use either!

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Ingredients:

• Diced tomatos (jar or can(s)- about 24 ounces)

• Cooking oil of choice

• Garlic cloves- I am a huge garlic lover so I used a LOT but I would say use at least 5

• salt/pepper

• 1 tbsp dried oregano (you can also add dried thyme)

• 2-3 small beets

Method:

• Mince garlic and sautée in a small sauce pan with some oil of choice

• Add other ingredients and stir occasionally while bringing sauce to a simmer

• Once simmering, cover and leave on the stove for about 45 minutes (the main thing is that the beets need to be fork tender). Check on sauce every 5 minutes or so to stir (I usually make it while prepping other food in the kitchen)

• Once the beets are fork tender, transfer the sauce from the pan to the blender. Be careful! I do it with a spoon until the very bottom.

• Blend for just a few seconds if you want it chunky and for longer if you want it smooth. Refrigerate or freeze for later use.

• Use for anything you would use a tomato based sauce such as on a flatbread, taco or pita, or as a marinara sauce on meatballs or a plant based pasta meal (see examples below!)

Beets, garlic, spices and tomatoes are quickly blended depending on desired consistency (I like 6-7 seconds!)

For a vegan and gluten free meal, top quinoa/brown rice pasta with sauce and Kite Hill almond milk ricotta

For a paleo/dairy free/grain free meal try it with meat and greens

Corn tortillas with fried eggs, sautéed spinach, avocado, tomato everything sauce, salt and pepper

Spicy Sesame Bowl

I just can't get enough of tahini massaged kale bowls. Love the concept of massaged kale because you get the benefits of raw greens, with a texture more similar to a tender, cooked green. This recipe uses my favorite hemp tahini from the Hemp Med Bowl, kale, toasted sesame seeds, spice roasted sweet potato "chips" and chickpeas, cucumber, pickled beets and carrots. 

Having always cringed at pickles, I was pleasantly surprised when in recent years I discovered that I loved more dense pickled veggies. Carrots, beets and cauliflower are more dense than cucumbers, so I think I like that they are less vinegar-y tasting. When we lived in DC I got them weekly at the farmers market, so I was thrilled when my go to farmers market in Louisville had a stand with both of my favorites (beets//carrots). 

Besides being a super easy and tasty way to add veggies to any bowl, pickles have all the perks of any fermented food. Their natural probiotics balance the digestive microbiome. Many health experts including, Ashley Harris, founder of LoveBug probiotics, stress the importance of balancing the microbiome in order to balance the rest of the body. If you cannot find pickled vegetables at your local market, try doing a DIY pickling class or test out a recipe like this one in your own kitchen.

This is a great meal that can be prepped ahead and eaten as 4 lunches throughout the week.

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Ingredients (4 Servings):

• 2 Medium Sweet Potatoes

• 1 Can of Chickpeas

• 1 Bunch of Radishes

• 1 Large Cucumber

• 1 Jar of Pickled Beets

• 1 Jar of Pickled Carrots

• Sesame Seeds

• 1 Bunch of Kale

• 1/4 Cup Tahini

• Hemp Oil

• Olive Oil

• 2 Large or 4 Small Garlic Cloves

• Salt/pepper

• 1 Lemon

• 2 Tsp Chili Powder

• 1 Tbsp Cumin

Method:

• Tahini Dressing: Add tahini, juice of 1 lemon, 1 large or 2 small garlic cloves, 2 Tbsp hemp oil, salt and pepper to food processor. Pulse until combined. Add 1tbsp of water at a time and pulse until dressing is your desired consistency (should be thin enough to drizzle but thick enough that it's still creamy) You can do this in a bowl with a whisk alternatively.

• Sweet Potatoes: Cut the sweet potatoes into at most 1/4 inch thick rounds, then toss with olive oil, chili powder, cumin, salt and pepper. Spread evenly on 2 foil lined baking pans and roast at 400 degrees until potatoes are fork tender and the edges begin to brown and curl. Flip about halfway through.

• Roasted Chickpeas: Rinse a can of chickpeas and dry thoroughly with paper towels. Toss in olive oil, chili powder, cumin, salt and pepper. Roast at 400 degrees on a foil lines pan until crisp. Toss 1 or 2 times during roasting.

• Massaged Kale: Wash and de-stem the kale, then massage torn leaves with tahini until tender.

• Toasted Sesame Seeds: Toast seeds in a dry skillet for 2-3 minutes on medium heat until slightly browned.

• Chop cucumbers and beets into smaller pieces if desired, then arrange bowl and drizzle remaining tahini. Finish by sprinkling toasted sesame seeds.

This is also a great recipe to prep before guests arrive, then simply arrange, drizzle tahini and sprinkle sesame seeds before serving.