Watermelon Basil Granita

Basil and watermelon are a match made in heaven, especially when looking for something refreshing to beat the summer heat! Try this icy, homemade granita for a deliciously simple way to cool off this summer.

Ingredients:thumb_IMG_5327_1024_edited-1

  • 5 cups watermelon
  • 6 fresh basil leaves
  • Juice from 1 lemon
  • 2 tbsp agave nectar

Directions:

1. Blend all ingredients until smooth. Pour into a shallow dish and freeze for 3 hours.

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2. Remove from freezer and scrape with fork. Freeze for 2 hours. Repeat one more time.

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3. To serve, just spoon the granita into a serving bowl and garnish with a fresh basil leaf.

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4. Enjoy!

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Seriously Fresh Spicy Mushroom and Veggie Sushi

If you’re like us, sushi is one of your absolute favorite foods, but one you’ve always felt should be left up to the professionals. Until now — these delicious veggie sushi rolls are easy, healthy, and cheaper than what you’ll find at any Japanese restaurant. And the kicker? They are perfect with pretty much any veggies, so you can stick to the recipe or get creative and improvise your own! In fact, our favorite is to prep a bunch of different filling options, have some friends over, and let everyone create their own new favorite veggie rolls!

Ingredients:IMG_4780 (1)

Sushi Rice:

  • 1/2 cup sushi rice
  • 1 cup water
  • 1/2 tbsp rice wine vinegar
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 2 Nori sheets

Mushrooms:IMG_4815

  • 1 tsp vegetable oil
  • 1/2 cup oyster mushrooms
  • 1 tsp miso paste
  • 1 tsp soy sauce
  • 1 tsp sesame seeds

Spicy Sauce:

  • 2 tbsp Sriracha
  • 2 tbsp mayonnaise

Veggies and Toppings:

  • Black sesame seeds
  • 1/2 avocado, sliced
  • 3-4 asparagus
  • 1 carrot, julienned
  • 1/2 cucumber, julienned
  • 1 scallion, green part only
  • Pickled ginger
  • Soy sauce
  • Wasabi

Makes 2 rolls

Directions:

Sushi Rice:

1. In a small saucepan, add rice and water. Bring to a boil then simmer on low heat while covered for 20 minutes. Once rice is cooked, spoon into a bowl and add rice wine vinegar, sugar, and salt and mix well. Set aside.

Mushrooms:

2. In a small skillet over medium heat, add oil. When oil is hot, add mushrooms and miso paste. Sauté for 2 minutes. Add soy sauce and sesame seeds and sauté another minute. Spoon into a bowl and set aside.

Spicy Sauce:

3. Mix mayo and Sriracha together in a small bowl. Set aside.

Assemble:

4. Lay nori sheet onto a sushi mat or saran wrap. Wet hands with cold water and press sushi rice onto the bottom 3/4 of the nori sheet. Sprinkle black sesame seeds on top of the rice. Lay 3 tablespoons of mushrooms in a straight line about 2 inches from the bottom. Lay scallions, carrots, cucumber, asparagus, and avocado in a line on top of the mushrooms. Spoon 1 tablespoon of the spicy sauce on top of the filling. Smear 1 teaspoon of rice across the top of the nori sheet to help with sealing the roll. Take the bottom of the sushi mat/saran wrap and tightly roll the nori sheet up. Give the sushi roll a few tight squeezes and use a sharp knife to cut it into 8 pieces. Serve with soy sauce, wasabi, and pickled ginger.

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Vegan?

Simply sub in Vegannaise and you are good-to-go.

Hosting Hack!

Prep a bunch of different filling options, have some friends over, and let everyone create their own new favorite veggie rolls!

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Purple Cornflake Pancakes with Blueberry Lemon Compote

These pancakes will change everything you thought you knew about having cereal for breakfast. Putting some purple corn power into this classic Sunday morning breakfast, these pancakes are high in protein and antioxidants, yet topped with delicious blueberry lemon compote, making them the ultimate breakfast treat!

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Ingredients:

Pancakes:

  • 1 tbsp vinegar
  • 1 1/2 cup milk
  • 2 eggs
  • 1/4 cup unsalted butter, melted
  • 2 cups all-purpose flour
  • 1 cup Organic Purple Cornflakes, blended into fine crumbs
  • 1/2 tsp salt
  • 1/4 cup organic cane sugar

Blueberry Lemon Compote:

  • 1 cup fresh blueberries
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp maple syrup
  • 1 tbsp water

Directions:

Pancakes:

1. In a large bowl, whisk together vinegar and milk. Set aside for 5 minutes. Whisk in eggs and melted butter until well combined.

2. In a separate bowl, whisk together flour, ground purple corn flakes, salt and sugar.

3. Add the dry ingredients to the wet ingredients and whisk until just combined. The more you mix it, the tougher the pancake will get, so you want to mix it as little as possible!

4. Heat a non-stick skillet or griddle on medium-low heat. Heat skillet on medium heat. Add 1/2 tbsp of butter. When butter foam subsides, add 1/3 cup of batter into the skillet. Spread the batter if necessary. Cook until bottom is brown and the edges of the pancake are set, about 2 minutes. Flip pancake, turn heat down to low, and cook until bottom is golden brown, about 1 minute. Cook rest of pancakes on low heat. Keep the rest of the pancakes warm in the oven at 150 F.

Blueberry Lemon Compote:

1. Add all ingredients into a small saucepan and stir well. Cook on medium heat for 5 minutes, stirring often. The blueberries should release their juices and soften.

2. Spoon onto warm pancakes and serve while warm!

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Fruit-Filled Cereal Bars

Switch up your breakfast (or snack) routine with healthy homemade cereal bars! Unlike the store-bought ones, these bars have no preservatives and are easy to make. You can use any seasonal fruit preserves for the filling, or go for our homemade Sweet & Savory Apricot Sage Jam!

Ingredients:IMG_4735

  • 1/2 cups oats
  • 1/2 cup slivered almonds
  • 1/2 cup flaxseed meal
  • 1 cup Back to the Roots Biodynamic Cinnamon Clusters
  • 1/2 cup whole wheat flour
  • 1 egg
  • 1/4 cup dark brown sugar
  • 1 tsp vanilla extract
  • 1/4 tsp ground cardamom
  • Pinch of ground nutmeg
  • 1/4 tsp salt
  • 1 tbsp coconut oil, melted
  • 1 tsp baking powder
  • 1-2 tablespoons milk
  • 1 half-pint jar of apricot sage jam
  • turbinado sugar (optional)

Makes nine, 3-inch bars

Directions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In a blender, add oats, slivered almonds, flaxseed meal, cinnamon cereal and whole wheat flour. Pulse until smooth and blended (about 7-9 pulses).IMG_4680

3. In a large bowl, whisk together egg, dark brown sugar, vanilla extract, ground cardamom, nutmeg, salt, and coconut oil. Add the dry ingredients and baking powder to the wet ingredients and mix together. Using your hands, bring the dough together into a ball. Tip: If the dough is too crumbly, you might need to add 1-2 tbsp of milk.

4. Roll the dough out on a parchment lined baking sheet. Use your hands to patch up any holes and to shape into a 10 x 10 rectangle. Cut the dough into 3 long strips and spoon the jam into the middle. Fold the edges of the dough over the jam and pinch to seal. Cut each strip into 3 bars and flip seam side down, leaving 1 inch of space between each bar.IMG_4690

5. Bake for 15 minutes. Cool on a rack. Store in an air tight container and refrigerate for up to 1 week.

6. Enjoy!

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Sweet & Savory Apricot Sage Jam

It’s officially apricot season — make them last all summer long with homemade apricot sage jam. Sage brings out the sweetness of the apricots — perfect on toast, in a parfait, or on top of waffles or pancakes!

featureMakes 1 half-pint jar

Ingredients:

  • 10 small apricots, quartered
  • 1/4 cup of organic cane sugar*
  • 1/4 lemon
  • 1/4 tsp salt
  • 6-7 sage leaves, torn

*Depending on the sweetness of the apricots, more sugar might be needed. Just add 2 tbsp at a time until your desired sweetness is achieved! You can also substitute organic cane sugar with coconut sugar or brown sugar.

Directions:

1. Add apricots, sugar, and salt to a saucepan. Squeeze juice from 1/4 slice of lemon into the saucepan and add lemon to the pan. Tear up sage leaves into the saucepan. Use a whisk to slightly mash up the apricots. Bring to a boil on medium high heat. Once the mixture starts to boil, reduce the heat and simmer for 10 minutes. Taste the jam to check the sweetness level and add additional sugar if needed. Mix often so jam does not burn on the bottom.

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2. Once the jam is boiling with small bubbles and has a shiny “skin” layer on top, turn off the heat. Spoon into a glass jar and place a lid on top. Let cool and refrigerate. Stays good up to 3 months in the refrigerator.
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Basil Infused Olive Oil in Just 3 Steps

Make the most out of your next basil crop with our fresh, homemade basil infused olive oil! This simple and versatile recipe is great as a dipping sauce for bread or adding the perfect finish to soup, salad, or any other dish you can imagine. Along with the taste, you’ll love the fresh basil smell and vibrant green color!

Ingredients:basil

  • 1 cup fresh basil, packed tightly
  • 1/2 cup extra virgin olive oil or grapeseed oil
  • pinch of salt

Directions:

1. Bring a small saucepan of water to a boil and turn off the heat. Blanch basil leaves for 15 seconds in the hot water. Strain the basil and add to an ice bath immediately. Drain the basil leaves on a paper towel and squeeze out excess water.

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2. Add drained basil leaves, olive oil, and a pinch of salt to a blender. Blend well.

3. You can enjoy it as it is or strain the basil oil using a cheesecloth. Refrigerate up to 1 week.

oil

Make it spicy!

Add 1 garlic clove or a pinch of crushed red pepper flakes.

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Simple 2-Step Bruschetta

Nothing says summer quite like fresh tomatoes and basil! This twist on a classic bruschetta is the perfect addition to any meal.2

Ingredients:

  • 1 pint cherry tomatoes, quartered
  • 3 tbsp fresh basil, chopped
  • 1 garlic clove, minced
  • 1 1/2 tbsp olive oil
  • 2 tbsp feta cheese
  • 1  baguette, sliced

Directions

1. Mix all ingredients in a small bowl. Salt and pepper to taste and refrigerate for 15-30 minutes.1

2. Spoon the bruschetta on top of each slice of toasted baguette and serve.
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3. Enjoy!

Feeling adventurous?

Add red chili flakes to spice it up or add diced cucumbers to make it more like a Greek/Italian fusion bruschetta.

Store it!

You can make it 1 day ahead and keep it in the refrigerator.

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Veggie Tacos: The Secret Ingredient You Wouldn’t Expect

SweetPotatoBlackBeanTacos15

Switch up your taco game with a unique vegetarian recipe with an unexpected main ingredient: sweet potato! You’ll be blown away by how they mimic the texture of refried beans, while enjoying the combination of sweet, savory, and spicy flavors all packed into one little taco.SweetPotatoBlackBeanTacos5

Makes about 30 tacos

Ingredients:

  • 1 large sweet potato
  • 1 can low sodium black beans
  • 1/2 tbsp red chili powder (or to taste)
  • 1/2 tbsp ground cumin
  • 2 tsp dried oregano
  • 1/4-1/2 tsp crushed red pepper flakes
  • 1 tsp dried minced onion
  • 1 tsp garlic powder
  • 1/4 tsp paprika
  • 20-30 corn flour tortillas
  • 2 cups lettuce, shredded
  • 3 scallions, thinly sliced
  • avocado
  • chunky cherry tomato salsa (previous recipe)
  • fresh cilantro
  • hot sauce (I used Cholula) (optional)
  • lime wedges (optional)
  • shredded Mexican cheese (vegan cheese can be used) (optional)

SweetPotatoBlackBeanTacos

Directions:

1. Peel and cut sweet potato into 1 inch slices. Steam sweet potato in a large pot until nice and tender.

2. Add cooked sweet potato to a large pot and mash with a fork, leaving the mixture slightly chunky. Add 1 can of drained and rinsed black beans over medium heat. Mix well.

3. Add chili powder, ground cumin, oregano, red pepper flakes, minced onion, garlic powder, paprika, salt and pepper to taste. Mix well and cook for 5 minutes, stirring often. Set aside.

4. Warm up corn tortillas on a small skillet over low heat for 10-15 seconds on each side. Top each taco with sweet potato and black bean mixture. Top with shredded lettuce, scallions, chunky salsa, slices of avocado, and fresh cilantro. You can also top with shredded cheese, a squeeze of lime or your favorite hot sauce!

Make it spicy! Spice it up more with pickled jalapeños!

Make it a taco fiesta! Set up a taco bar with lots of different toppings for a taco party!

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Mushroom Dumplings

mushroom dumplings vegetarian recipe

These vegetarian mushroom dumplings look impressive, but are easy to make at home! Have fun shaping and cooking the dumplings any way you like – you can steam them for 10 minutes, fry them, saute them, or boil them. Serve as a great appetizer or add them to soup.

MushroomDumplings21

Makes 16 dumplings

Ingredients:

Dumplings:mushroom dumplings vegetarian recipe

  • 1 tbsp vegetable oil
  • 1/2 tbsp sesame oil
  • 1/2 cup onion, finely chopped
  • 1 cup oyster mushrooms, chopped
  • 1 tsp ginger, minced
  • 2 garlic cloves, minced
  • 1/3 cup cabbage, shredded
  • 1/3 cup carrots, shredded
  • 2 scallions, thinly sliced
  • 1 tbsp soy sauce
  • 1 tsp rice wine vinegar
  • salt and pepper
  • wonton wrappers

Dipping Sauce:

  • 1 tbsp soy sauce
  • 1/2 tbsp rice wine vinegar
  • 1/4 tsp sesame oil
  • 1 tsp scallions, thinly sliced
  • pinch of black sesame seeds
  • pinch of Togarashi chili powder (optional)

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Directions:

1. Heat vegetable and sesame oil in a small skillet over medium heat. Once the oil is hot, add chopped onion. Cook for 3 minutes.

2. Add oyster mushrooms and cook for 5 minutes or until most of the liquid has evaporated. Add minced ginger and garlic and cook 2 more minutes. Add cabbage, carrots, scallions, soy sauce, rice wine vinegar and mix well. Cook for 8 minutes.

3. Add salt and pepper to taste and spoon filling into a bowl. Cool filling for 15 minutes.

4. Fill each wonton wrapper with 1 teaspoon of the filling. Use water to wet the edges of the wonton wrapper. Bring all 4 corners of the wrapper together and press the edges together to seal tightly. You can also fold the wonton wrapper in half diagonally for an easy way to wrap the filling.

5. Bring a small pot of water to a gentle boil. Drop dumplings into the water a few at a time and cook for 1-2 minutes. Drop dumplings into cold water and drain.

6. For the dipping sauce, mix all ingredients together in a small bowl.

Enjoy dumplings with dipping sauce or in a bowl of wonton soup!

mushroom dumplings vegetarian recipe

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Greek Salad in a Jar

greek salad in a jar dressing herbs fresh recipe

This salad in a jar may be your next go-to for a light lunch! It’s easy to make the night before and bring it on the go. The fresh oregano in the dressing really makes the flavors pop!

Ingredients:greek salad in a jar fresh herbs recipe

Dressing

  • 1 tbsp red vinegar
  • 1/2 tbsp fresh lemon juice
  • 1/2 tsp Dijon mustard
  • 1/2 tbsp fresh oregano, minced
  • 1 1/2 tbsp olive oil
  • 1 garlic clove, minced
  • salt and pepper

Salad

  • 1/3 cup chickpeas, drained and rinsed
  • 1/3 cup cucumber, sliced and quartered
  • 1/4 cup onion, thinly sliced
  • 1/2 cup cherry tomatoes
  • 2 tbsp feta cheese
  • 1 cup romaine lettuce, shredded

For extra protein, add 1/3 cup of shredded chicken.

greek salad in a jar dressing herbs fresh recipe

Directions:

Dressing:
1. Add all ingredients with salt and pepper to taste to a jar. Shake well.

Assemble Salad:
1. Add dressing to jar, then layer chickpeas, cucumber, onion, cherry tomatoes, feta and lettuce into the jar. To serve pour the salad into a large bowl and mix well!
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Corn on the Cob with Herb Butter

corn on the cob bbq herb butter recipe

Nothing says summer quite like corn on the cob – it’s a fantastic, classic side for a BBQ! In the unlikely case that you have leftovers, cut the corn off the cob and mix it with the herbed butter to make a quick roasted corn salad!

corn on the cob bbq herb butter recipe

CornHerbButter1

Makes 3/4 cup butter and can be used on 10 corn on the cobs

Ingredients:

  • 1/2 cup butter (vegan butter), room temperature
  • 2 tbsp fresh cilantro, chopped
  • 1/4 tsp red chili powder
  • 1/2 tsp cumin powder
  • 2 garlic cloves, minced
  • 2 tbsp scallions, thinly sliced
  • 1 tbsp fresh lime juice
  • corn on the cob

Directions:

1. In a small bowl, mix together all of the ingredients except for the corn. Add salt and pepper to taste and mix well. Spoon herbed butter onto parchment paper and shape into a log. Wrap the butter log and refrigerate for 2-3 hours or until firm.

2. Grill corn on the cob (with husk on) for 10-15 minute on a grill or roast in the oven at 350 F for 30 minutes. Use a brush or knife and spread the herbed butter on the corn of the cob. Squeeze additional lime or add more chili powder on top if needed. Enjoy!

Make it vegan! Use vegan butter and no one will know the difference!

Leftover butter? Herbed butter will keep for 4 months in freezer and 2 months in the fridge.

corn on the cob bbq herb butter recipe

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Crustless Mushroom and Veggie Quiche

mushroom crustless veggie quiche healthy recipe

Oyster mushrooms are so tender and delicious in this super delicious quiche! It’s easier to make than it looks, making it a great recipe to use for a party or to impress mom on Mother’s Day. No crust means it’s also gluten-free and low-carb. Try switching it up with your favorite veggies!

MushroomVeggieQuiche Crustless asparagus spring recipeIngredients:

  • 1 tbsp oil
  • 2 garlic cloves, minced
  • 1 1/2 tbsp fresh sage
  • 1 cup leeks, thinly sliced and washed
  • 6 oz oyster mushrooms
  • 1 1/2 cup spinach, fresh or frozen
  • 1 tsp dried thyme
  • 8-9 asparagus, cut into 2 inch pieces
  • 1/4 cup feta cheese
  • 5 eggs
  • 1 cup milk
  • 3/4 cup Gruyere + 1/4 cup for topping

MushroomVeggieQuiche Crustless asparagus spring recipe

MushroomVeggieQuiche Crustless asparagus spring recipeDirections:

1. Pre-heat oven to 350 F.

2. In a large skillet over medium heat, add oil. Once oil is hot add garlic cloves. Cook 1 minute. Add sage and saute an additional minute. Add leeks and cook 5 minutes or until leeks are soft. Add mushrooms and cook 4-5 minutes or until tender. Add spinach and thyme and stir well. Saute for another 2 minutes. Pour filling into a 9 inch baking dish and spread evenly and top with feta cheese.

3. In the same skillet used for the filling, add 1 tsp of oil and asparagus. Saute for 3-4 minutes and set aside.

4. In a large bowl whisk together eggs, milk, Gruyere cheese, salt and pepper to taste. Pour egg mixture over the filling in the baking dish. Top with asparagus and additional Gruyere cheese.

5. Bake for 60 to 75 minutes or until the center is set (don’t worry if it starts to puff up – that’s normal!) and the top of the quiche is golden brown. Let cool for 20-30 minutes and enjoy!

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