Strawberry Radish Salad

Strawberry Radish Salad

Gluten free, dairy free, vegan

Ingredients
1 small bunch of radish
6-8 strawberries
1 small handful of fresh arugula
1 T balsamic vinegar
1 T salad olive oil
Salt and pepper to taste

Directions

  1. Slice radishes and strawberries, add to a salad bowl
  2. Wisk together olive oil and vinegar
  3. Toss arugula, berries and radish together
  4. Mix with dressing
  5. Serve chilled

 

Simple Daikon and Chard Salad

Simple Diakon and Chard Salad

Gluten free, dairy free, vegan

Ingredients
1 Daikon radish slice thin
2 chard leaves, sliced julienne

Dressing
¼ C rice vinegar
1 tsp GF soy sauce
½ tsp sesame oil
1 tsp honey
¼ C olive oil
1 tsp fresh grated ginger
1 small garlic clove, crushed
Black pepper to taste

Directions

  1. Combine radish and chard in a bowl.
  2. In a separate mixing bowl, whisk together vinegar, soy sauce, sesame oil, honey, ginger, garlic and pepper. Add olive oil while whisking. Lightly dress veggies, save the remaining dressing for other fall fresh vegetables.

 

Simple Squash Soup

Simple Squash Soup

Gluten free, dairy free, vegan  
1 T coconut oil
1 medium onion, chopped roughly
½” to 1” fresh ginger, peeled and roughly chopped
4-6 C peeled and chopped squash (pumpkin, butternut, delicata, kabocha, hubbard, etc.)
4-6 C vegetable stock
Salt and pepper

Directions

  • In a stock-pot, sauté coconut oil with onion and ginger, until soft.
  • Add Squash and stock.
  • Cook until soft (about 30-40 minutes).
  • Immersion blend, or slowly transfer to blender.
  • Mix until smooth.
  • Add a little salt and pepper throughout the process.

4x6 Recipe card for Simple squash soup

Simple Tomato Quinoa Soup

Simple Tomato Quinoa Soup

tomato quinoa soupIngredients
½ large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 T olive oil or avocado oil
¾ C cooked quinoa
2 cans tomato sauce
2 T tomato paste
48 oz. vegetable stock
Salt & pepper

Instructions:

  1. Sauté onions, carrots and celery in oil in a stock pot until onions are soft (about 10 minutes) – add salt.
  2. Add vegetable stock (reserve ¼ to rinse tomato cans), cook for about 10 minutes.
  3. Add tomato sauce to pot. Use remaining stock to clean the sauce that stuck to the sides of the cans.
  4. Add tomato paste.
  5. Cook for about 20-30 minutes until vegetable are very soft. Add salt and pepper to taste.
  6. Blend with immersion blender and serve warm.
  7. Add quinoa and enjoy!