dairy free

Roasted Brussels Sprouts, Sweet Potato, Red Onion and Pecans

Peel and chop 2 sweet potatoes

Quarter 1/2 lb of brussels sprouts

Chop half a large red onion

Drizzle some olive oil on top and add salt and pepper

Roast in the oven at 425 for 30 minutes. Add a cup of pecans and roast for 10 more minutes.  Add a drizzle of maple syrup, stir and enjoy! Serves 2-6 depending on what else you're making with it for a meal!

Hot Pink Smoothie

This smoothie I first heard about from Robin Openshaw aka “Green Smoothie Girl” She starts every single day with it. I do not like beets, but wondered if I could handle them in a smoothie. Anything grown from the ground(not Skittles) that has that vibrant color is so amazing for our bodies. So this is her recipe, but I have tweaked it just a bit. If you want her original amazing recipe just google Hot Pink Smoothie- and you’ll find it next to Green Smoothie Girl.

1 raw beet (this only works with the Vitamix or another high powered blender) peeled- I cut the skin off, if some stays on I figure the dirt isn’t gonna kill me

A few beet greens

¼ cup of cashews that have been soaked an hour or two

3/4 of strawberries- you can always use frozen if they’re not in season. If you use fresh, don’t cut the tops off. Any greens are good greens for your body. I’ve also used blueberries and it’s still super yummy

1 large carrot

Squeeze of half a lemon or few drops of lemon essential oil

1 cup of almond milk

½-1 cup of water

Blend it and enjoy. Serves 1-2

Almond Butter & "Jelly" Smoothie

I like to make smoothies the night before so my mornings are not rushed and crazy. I keep jars around to store them in the fridge. They always “settle” overnight- but just shake it up and it’s great.

1 cup almond/cashew milk

½ cup or blueberries or strawberries

Scoop of vanilla protein powder

¼ cup of almonds or almond butter

Few handfuls of fresh spinach

Handful of ice

Put the ingredients in the blender in this order and blend. If you need more liquid add either the almond milk or the water.  Serves 1-2

If you’ve never used greens in your smoothie- spinach is actually a sweet lettuce and you cannot taste it at all in the smoothie. If you have spinach and it’s going bad, just bag it up in baggies and put it in the freezer.

Pistachio Sauce

This is insanely delicious and so vibrantly green and beautiful! And goes with just about anything- over fish tacos, on a big stir fry, in a burrito bowl - the possibilities are endless.

1 cup of pistachios

1 bunch of cilantro- rinse and take stems off

1 cup of almond milk

1-2 tsp chopped garlic

Squeeze of half a lemon or few drops of lemon essential oil

Salt and pepper-few shakes

1-2 tbl of brown sugar

Crushed Red Pepper - few shakes

Put it all in the blender and blend. If it is too thick add more almond milk or water. Serves 4-6

Cashew "Cheese"

This is great for so many things - on top of roasted veggies, pasta,on pizza, on tacos and this list goes on and on.

Soak 1 cup of cashews for 2+ hours in water. Drain

Add ⅓ cup of nutritional yeast flakes. (These can be found at health food stores like Trader Joe’s or Sprouts)

½ cup of almond/cashew milk.

Teaspoon or two of chopped garlic

Salt and pepper- few shakes

Crushed Red Pepper- few shakes

Squeeze of half a lemon or few drops of lemon essential oil.

Put all ingredients in the blender and blend.

If you want to spice it up, add 1-2 tbl. of red curry paste=really delish!

I always taste it and add ingredients depending on taste and how thick the sauce is.  If I want it “cheesier” I will add more nutritional yeast. If it’s too thick, I’ll add some more almond milk or even water. Needs more of a pop, I’ll add a bit more crushed red pepper. Serves 4-6