Recipe Index

gf = gluten free, v = vegan

Appetizers

Pomegranate Guacamole with Cherries and Mint (gf/v)

Raw Vegan Lasagna Bites (gf/v)

Watermelon + Feta Salad with Kalamata Olives and Fresh Mint (gf)

Breakfast

Apple Chai Granola (gf/v)

Buttermilk Banana Bread Waffles (gf/v)

Cardamom Kissed Pistachio and Chia Seed Pudding (gf)

Cheesy Potato Waffles with Garlic and Chives (gf)

Chocolate Almond Java Shake (gf/v)

Dressed Up and Dairy Free Egg Salad Sandwich (gf)

Peppermint Pattie Smoothie (gf/v)

Power Green Smoothie (gf/v)

Pumpkin Pecan Freezer Oatmeal Cups (gf/v)

Pumpkin Pie Granola (gf/v)

Scrambled Eggs with Quinoa and Veggies (gf)

Spring Detox Smoothie (gf/v)

Slow Cooker Boston Baked Beans (gf/v)

Very Berry Green Smoothie (gf/v)

Dessert

5 Ingredient Coconut Butter and Tahini Cups with Coffee Crème Filling (gf/v)

Almond Meal Carrot Cake with Honeyed Ginger Frosting (gf)

Blueberry Lavender Layer Cake with Lemon Berry Frosting (gf)

Cardamom Kissed Pistachio and Chia Seed Pudding (gf/v)

Chai Tea Infused Chocolate Avocado Pudding (gf/v)

Coconut Java Cookie Dough Balls (and what to do with leftover almond pulp) (gf/v)

Double Chocolate Chunk Cookies with Coconut and Walnuts (gf)

Flourless Vegan Pumpkin Brownies (gf/v)

Raw Chocolate Chip Cookie Dough Balls (gf/v)

Strawberry Coconut Upside-Down Cake (gf)

How to

Jungle Nut Butter (gf/v)

Date Puree (gf/v)

Pumpkin Pecan Freezer Oatmeal Cups (gf/v)

Pumpkin Puree (gf/v)

Vanilla Cashew-Almond Milk (gf/v)

Main Dish

Asian Fusion Noodle Soup (gf/v)

Big Salad (gf/v)

Cauliflower Pizza with Caramelized Onions, Sun-dried Tomatoes, and Spinach (gf/v)

Fava Bean Stew (gf/v)

Harvest Salad with Tahini-Mustard Dressing (gf/v. option)

Leftover Lentils with Beet Greens (gf/v. option)

Mediterranean Zucchini Pasta Salad (gf/v)

Minestrone with White Beans and Pesto (gf/v)

Perfected Traveler’s Pasta Primavera (gf/v. option)

Pumpkin and Sage Risotto (gf)

Quick and Easy Raw Pasta (gf/v)

Quinoa Tabbouleh with Pomegranate and Pistachios (gf/v)

Raw Vegan Lasagna Bites (gf/v)

Romanesco and Crispy Tofu Quinoa Bowl (gf/v)

Spaghetti Squash + Fiddlehead Pasta Primavera (gf/v)

Squash and Chickpea Burgers with Beet Aioli (gf/v)

Summertime Vegan Lasagna with Slow-Roasted Tomato Sauce and Tofu Ricotta (gf/v)

Thai Coconut Soup with Butternut Squash, Mushrooms, and Tofu (gf/v)

Winter Rebellion Salad (gf/v)

Raw

5 Ingredient Coconut Butter and Tahini Cups with Coffee Crème Filling (gf/v)

Cardamom Kissed Pistachio and Chia Seed Pudding (gf/v)

Kale Slaw with Creamy Avocado Dressing (gf/v)

Mediterranean Zucchini Pasta Salad (gf/v)

No-Bake Sprouted Buckwheat + Apricot Granola Bars (gf/v)

Pomegranate Guacamole with Cherries and Mint (gf/v)

Quick and Easy Raw Pasta (gf/v)

Raw Chocolate Chip Cookie Dough Balls (gf/v)

Raw Vegan Lasagna Bites (gf/v)

Sicilian Fennel and Orange Salad (gf/v)

Spring Detox Smoothie (gf/v)

Vanilla Cashew-Almond Milk (gf/v)

Seasonal/Holiday

Chocolate Chip Pumpkin Muffins + Date Puree Tutorial (gf)

Harvest Salad with Tahini-Mustard Dressing (gf/v. option)

Peppermint Pattie Smoothie (gf/v)

Pumpkin and Sage Risotto (gf)

Pumpkin Puree (gf/v)

Quinoa Tabbouleh with Pomegranate and Pistachios (gf/v)

Raw Vegan Lasagna Bites (gf/v)

Rhubarb + Beet Muffins with Ginger Oat Crumble (gf)

Sicilian Fennel and Orange Salad (gf/v)

Spaghetti Squash + Fiddlehead Pasta Primavera (gf/v)

Spiced Zucchini Nut Bread (gf)

Squash and Chickpea Burgers with Beet Aioli (gf/v)

Sides

Brown Basmati Pilaf with Hazelnuts, Mushrooms, and Thyme (gf/v)

Kale Slaw with Creamy Avocado Dressing (gf/v)

Oven Roasted Eggplant with Herbed Shallot Vinaigrette (gf/v)

Sicilian Fennel and Orange Salad (gf/v)

Slow Cooker Boston Baked Beans (gf/v)

Zesty Five Bean Salad with Apple-Cumin Vinaigrette (gf/v)

Smoothies

Chocolate Almond Java Shake (gf/v)

Peppermint Pattie Smoothie (gf/v)

Power Green Smoothie (gf/v)

Spring Detox Smoothie (gf/v)

Very Berry Green Smoothie (gf/v)

Snacks

5 Ingredient Coconut Butter and Tahini Cups with Coffee Crème Filling (gf/v)

Jungle Nut Butter (gf/v)

Apple Chai Granola (gf/v)

Beet Hummus (gf/v)

Cardamom Kissed Pistachio and Chia Seed Pudding (gf/v)

Chocolate Chip Pumpkin Muffins + Date Puree Tutorial (gf)

Mulberry-Pistachio Oatmeal Cookies (gf)

No-Bake Sprouted Buckwheat + Apricot Granola Bars (gf/v)

Pumpkin Pie Granola (gf/v)

Rhubarb + Beet Muffins with Ginger Oat Crumble (gf)

Spiced Zucchini Nut Bread (gf)

Tropical Carrot Muffins with Cashew Lime Frosting (gf)

Soups

Asian Fusion Noodle Soup (gf/v)

Butternut Squash and Pear Soup (gf/v)

Minestrone with White Beans and Pesto (gf/v)

Potato and Leek Soup with Cashew Cream and Crispy Fried Sage (gf/v)

Thai Coconut Soup with Butternut Squash, Mushrooms, and Tofu (gf/v)

Travel

A Backpacker’s Guide to Healthy Eating: Recipe Edition

A Backpacker’s Guide to Healthy Eating: Volume 1

A Backpacker’s Guide to Healthy Eating: Volume 2

No-Bake Sprouted Buckwheat + Apricot Granola Bars (gf/v)

Vegan

5 Ingredient Coconut Butter and Tahini Cups with Coffee Crème Filling (gf/v)

Amazonian Warrior Nut Butter (gf/v)

Apple Chai Granola (gf/v)

Asian Fusion Noodle Soup (gf/v)

Beet Hummus (gf/v)

Big Salad (gf/v)

Brown Basmati Pilaf with Hazelnuts, Mushrooms, and Thyme  (gf/v)

Buttermilk Banana Bread Waffles (gf/v)

Butternut Squash and Pear Soup  (gf/v)

Cardamom Kissed Pistachio and Chia Seed Pudding (gf/v)

Cauliflower Pizza with Caramelized Onions, Sun-dried Tomatoes, and Spinach (gf/v)

Chai Tea Infused Chocolate Avocado Pudding (gf/v)

Chocolate Almond Java Shake (gf/v)

Coconut Java Cookie Dough Balls (and what to do with leftover almond pulp) (gf/v)

Fava Bean Stew (gf/v)

Flourless Vegan Pumpkin Brownies (gf/v)

Harvest Salad with Tahini-Mustard Dressing (gf/v. option)

Kale Slaw with Creamy Avocado Dressing (gf/v)

Mediterranean Zucchini Pasta Salad (gf/v)

No-Bake Sprouted Buckwheat + Apricot Granola Bars (gf/v)

Oven Roasted Eggplant with Herbed Shallot Vinaigrette (gf/v)

Peppermint Pattie Smoothie (gf/v)

Perfected Traveler’s Pasta Primavera (gf/v. option)

Pomegranate Guacamole with Cherries and Mint (gf/v)

Potato and Leek Soup with Cashew Cream and Crispy Fried Sage (gf/v)

Power Green Smoothie (gf/v)

Pumpkin Pecan Freezer Oatmeal Cups (gf/v)

Pumpkin Pie Granola (gf/v)

Pumpkin Puree (gf/v)

Quick and Easy Raw Pasta (gf/v)

Quinoa Tabbouleh with Pomegranate and Pistachios (gf/v)

Raw Chocolate Chip Cookie Dough Balls (gf/v)

Raw Vegan Lasagna Bites (gf/v)

Romanesco and Crispy Tofu Quinoa Bowl (gf/v)

Sicilian Fennel and Orange Salad (gf/v)

Slow Cooker Boston Baked Beans (gf/v)

Spaghetti Squash + Fiddlehead Pasta Primavera (gf/v)

Spring Detox Smoothie (gf/v)

Squash and Chickpea Burgers with Beet Aioli (gf/v)

Strawberry Coconut Upside-Down Cake (gf/v)

Summertime Vegan Lasagna with Slow-Roasted Tomato Sauce and Tofu Ricotta (gf/v)

Vanilla Cashew-Almond Milk (gf/v)

Very Berry Green Smoothie (gf/v)

Winter Rebellion Salad (gf/v)

Zesty Five Bean Salad with Apple-Cumin Vinaigrette (gf/v)

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