Recipes

Super Berry Antioxidant Smoothie

This is a great way to use berries that are starting to turn.

By |March 7th, 2016|Recipes, Smoothies|0 Comments

Sunchoke and Turnip Soup

Sunchokes can be eaten raw, having a water chestnut quality to them, or they can be roasted to caramelize the natural sugars. Here, we first oven roast them with the turnips before turning into a soup.

By |March 7th, 2016|Recipes, Soups and Stews|0 Comments

Spicy Sweet Potato Soup

Serves 4-6

Spicy Sweet Potato Soup

10 minPrep Time

35 minCook Time

45 minTotal Time

Save Recipe

Ingredients

  • 4 Medium Sweet Potatoes peeled and cut into 1 inch pieces (large chunk)
  • 1 Medium Spanish (yellow) Onion peeled and cut into 1 inch pieces (large chunk)
  • 2 Clove Garlic peeled
  • Water enough to cover by 1 inch
  • 1/2 Cup Grade B Maple Syrup or 1/2 cup Brown Sugar
  • 2 Chipotles in Adobo found in a can in the Hispanic section of Grocery Store
  • 1/4 Freshly Squeezed Lime Juice or Apple Cider Vinegar
  • 1 Cup Milk (Soy, Cow, Rice, Almond)
  • Salt and Pepper to taste

Instructions

  1. Place Sweet Potatoes, Onion and Garlic in 4 quart plus-size pot and cover with water.
  2. Bring to boil and reduce heat to medium. Cook until Potatoes are tender--about 20 minutes.
  3. Remove from heat and cool slightly to make handling easier. Add Syrup and Chipotle Chiles
  4. Transfer to blender (in batches) and puree until smooth. Return mixture to heat and bring up to almost a boiling point. Reduce heat to simmer and add Lime Juice, Milk, Salt and Pepper to order
Cuisine: American, Vegan, Vegetarian |
6.6.15
http://foodsensenow.com/2016/03/spicy-sweet-potato-soup/

By |March 7th, 2016|Recipes, Soups and Stews|0 Comments

Roasted Cauliflower, Beet and Fennel Salad with Parsley and Mint

One Sunday, I picked up my CSA box from Suzie’s Farm and found beautiful beets, fennel and mint inside. I had a head of cauliflower and some parsley in the refrigerator and this recipe was born! I am always looking for new salad recipes.

Red Pepper, Smoked Paprika And Cashew Dip

Serves 1.5 Cups

Red Pepper, Smoked Paprika And Cashew Dip

10 minPrep Time

10 minTotal Time

Save Recipe

Ingredients

  • 2 Cup Raw Cashews, soaked in water for at least 1 hour and drained
  • 1 Medium Red Bell Pepper; stem and seeds removed and cut into 4-6 pieces
  • 2 Teaspoon Smoked Paprika
  • 1/4 Cup Water plus more to thin if necessary
  • 3 Tablespoon Lemon Juice (Juice from 1 Lemon) or Apple Cider Vinegar
  • 3 Tablespoon Nutritional Yeast
  • 1 Tablespoon Agave or Coconut Nectar
  • 2 Clove Garlic or 1 Tablespoon Chopped Garlic
  • 1 Teaspoon Sea Salt plus more to taste

Instructions

  1. Combine all ingredients in high-speed blender (I use a Vitamix). Process until Smooth
  2. Adjust consistency with Lemon juice and/or Water
  3. Adjust seasoning with Sea Salt and/or Smoked Paprika
Cuisine: Vegan |
6.6.15
http://foodsensenow.com/2016/03/red-pepper-smoked-paprika-and-cashew-dip-2/

Raw Taco Wraps

These Raw Tacos are GREAT! Even non-raw foodies LOVE them.

By |March 6th, 2016|Raw Food, Recipes|0 Comments

Raw Chocolate and Avocado Pudding

Makes 1.25 Cups of really rich, raw, tasty, pudding!

By |March 6th, 2016|Raw Food, Recipes, Vegan|0 Comments

Quick Oven Baked Sweet Potato Fries

Serves 2

Quick Oven Baked Sweet Potato Fries

22 minCook Time

22 minTotal Time

Save Recipe

Ingredients

  • 1 Large Garnet Yam (or Sweet Potato), cut in half and then cut into ½ inch wedges. Leave skin on
  • 2 Tablespoon Coconut Oil—melted if solid
  • ½ tsp-1 tsp or more Sea salt
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Smoked Paprika
  • 3 Tablespoon Nutritional Yeast
  • Optional: Finely Chopped Green Onion, Cilantro and wedges of Lime to garnish

Instructions

  1. Preheat Oven to 425 degrees
  2. On a baking sheet (I line mine with a Silpat baking sheet), large skillet or cast iron frying pan; add Sweet Potato wedges. Toss with Coconut Oil (if solid it will liquefy at 75 degrees or higher), Sea Salt, Garlic Powder and Smoked Paprika
  3. Bake for 22-25 minutes. Open oven at the 15 minute mark to release steam. At this point, give the fries a quick toss with a large spatula in order to redistribute the spices and oil
  4. Remove from oven. Let sit for 3-4 minutes then sprinkle with Nutritional Yeast and lightly toss with spatula in order to coat fries evenly
  5. Serve immediately
6.6.15
http://foodsensenow.com/2016/03/quick-oven-baked-sweet-potato-fries/

Peachy Oatmeal Shake

You've got to be kidding me, OATMEAL in a shake? YES! Oatmeal is highly nutritious, versatile and provides this shake with body. I had some frozen organic peaches in the freezer and some raw oats whcih I had soaked overnight to both soften and release the enzymes. I whipped this together. LOVED the outcome. You can use fresh peaches in season too, but I would recommend adding a few ice cubes. I used raw oatmeal, which is best soaked overnight, but you could use rolled oats for instant gratification. The cinnamon and the nutmeg adds extra depth. I always use a pinch of sea salt to enhance the sweetness of the fruit. To make it easier... You can use leftover cooked oatmeal.

By |March 6th, 2016|Recipes, Smoothies|0 Comments

Orange Vinaigrette

This is a great winter-spring vinaigrette you can enjoy when citrus is abundant and at its peak! The garlic and mustard emulsify the dressing. You can serve this with just about any green salad. It also makes a great marinade.