Category: Recipes

waldorf salad

Picnic Waldorf Salad

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This Waldorf salad is ready for a picnic! It is sweet, crunchy and satisfying when it’s warm outside. What makes this Waldorf salad especially good for picnics is that the mayo used doesn’t have eggs, which can make it more susceptible to spoiling.

Making your own mayonnaise results in a better tasting salad. The store-bought kind don’t come close to the flavor of freshly made mayo. In this recipe I typically use the cashew mayo included, but you can also try this nut free vegan mayo.

For the salad, combine fresh crispy apples and grapes, chop some celery and add some crunch with your favorite nuts or seeds. They can be swapped out to your liking. Then stir in the mayo of your choosing and you’re done. Quick and delicious.

This recipe comes from way back in 2011 when I had finished my Raw Chef training and started teaching raw food classes. Let me know if you try it.

waldorf salad
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Waldorf Salad

Crispy, quick and delicious salad, perfect for a picnic.
Prep Time30 minutes
Course: Salad
Cuisine: American
Keyword: apples, celery, grapes, nuts, seeds
Servings: 4
Author: Chef Kim

Equipment

  • blender

Ingredients

Cashew Mayonnaise

  • 1 cup cashews soaked for 2 hours, drained
  • 6 tablespoons purified water
  • 1 ½ tablespoons lemon juice
  • 2 pitted dates
  • 1 teaspoon onion powder
  • pinch pepper
  • 1 teaspoon salt
  • 3 tablespoon olive oil mild flavor
  • ½ teaspoon garlic powder

Salad

  • 2 large apples, diced
  • 1 cup celery, chopped
  • 1 cup grapes, sliced
  • 1/2 cup walnuts or other nut or seeds
  • 6 tablespoons cashew mayo
  • 2 tablespoons lemon juice
  • 1 tablespoon sweet hot mustard

Instructions

For Cashew Mayonnaise

  • Soak cashews for two hours or to do a quick soak, add boiling water to cover cashews and soak for 30 minutes. Drain.
  • Add all the ingredients for the mayo, except the oil, to blender and blend until smooth.
  • Scrape down sides and add oil, blend again until completely emulsified. Store in sealed glass jar in refrigerator.

For the Salad

  • Cut fruit and celery and add to a mixing bowl.
  • In a small bowl, whisk together the mayo, lemon juice and mustard. Pour over salad mixture and toss well to coat.
  • Store refrigerated for three days.
corn soup

Mexican Street Corn Soup

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Mexican Street Corn is delicious but sometimes cumbersome to make. This soup is easy to stir together and brings those delicious flavors into a warm savory dish.

For some people corn can cause an inflammatory response. If you have done an elimination diet and do not see any effects of including corn in your diet, I hope you will enjoy this recipe. (If you struggle with inflammation and haven’t considered corn as a possible trigger food, you may want to eliminate it in all forms for a month and see if there is any improvement.)

corn soup
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Mexican Street Corn Soup

The flavors of street corn in a warm creamy flavor filled soup. Fast and delicious!
Total Time30 minutes
Course: Main Course, Soup
Cuisine: Mexican
Keyword: cashew, corn
Servings: 4
Author: Chef Kim

Ingredients

  • 2 tbsps Extra Virgin Olive Oil
  • 8 cups Frozen Corn thawed
  • 1 Yellow Onion large, diced
  • 1 tbsp Chili Powder
  • pinch cayenne more to your liking
  • 1 tsp Sea Salt
  • 6 cups Water
  • 1/2 cup cashews
  • 1/4 cup Nutritional Yeast
  • 1/4 cup Lime juice
  • 1/4 cup Cilantro

Instructions

  • Heat oil in a large pot over medium-high heat. Add corn, onion, chili powder, cayenne and salt. Stir occasionally for 6 to 8 minutes, or until onion is soft.
  • Scoop out 1/3 of the mixture and set aside.
  • In a blender, blend the cashews with 1 cup of the water. Add this mixture to the pot with the remaining water.
  • Bring to a boil and reduce to a simmer for 20 minutes.
  • Use a handheld immersion blender to puree until smooth (or carefully transfer to a blender). Stir in nutritional yeast, lime juice and half the reserved corn mixture. Adjust seasoning as needed.
  • Divide the soup into bowls and garnish with the remaining corn mixture, cilantro and additional chili powder (optional).
quesadilla

Sweet Potato Quesadilla

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I love the combination of sweet potatoes and black beans, how about you? These Sweet potato quesadillas hit the spot when you need an easy meal or snack that is full of flavor.

It doesn’t just taste good, you will be nourishing your body with potent phytonutrients found in the sweet potatoes, spinach and black beans that benefit immune function, provide anti-inflammatory compounds and restore energy and vitality – who doesn’t want those things? Eat up and enjoy!

quesadilla
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Sweet Potato Quesadilla

The perfect combination of sweet potato, black bean and spices come together in this easy meal or snack!
Total Time30 minutes
Course: Main Course, Snack
Cuisine: Mexican
Keyword: avocado, black beans, spinach, sweet potato
Servings: 4
Author: Chef Kim

Ingredients

  • 1/3 cup Water divided
  • 1 1/3 cup Sweet Potato shredded
  • 2 tsps Taco Seasoning or chili powder and cumin
  • 2 cups Baby Spinach
  • 1 can Black Beans rinsed
  • 1 1/3 cups Salsa
  • 1 Avocado sliced
  • 4 Brown Rice Tortilla Or almond flour or another soft gluten free
  • 1/2 cup dairy free cheese optional

Instructions

  • Heat a large nonstick skillet over medium heat. Add half the water and then the sweet potato and sauté for one minute. Then add the spices. Sauté over medium-low heat until cooked through, about six to eight minutes. Add more water if needed to prevent any sticking.
  • Once the sweet potato is cooked through, add the spinach, black beans, and salsa. Stir to combine and cook until the spinach is wilted and the beans are warmed through. Remove from the heat and set aside in a large bowl. Wipe out the skillet.
  • Place the tortilla on the skillet over medium-low heat and spread the sweet potato filling over half the tortilla and sprinkle with cheese, if using. Avocado slices can be added inside or served on top after cooking.
  • Fold the tortilla in half and gently press down. Cook for two to three minutes per side or until browned and crispy. Let the quesadilla cool slightly and then cut into wedges. Repeat until filling is gone. Enjoy!
cauliflower tacos

Cauliflower Tacos with Lime Creme

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Tacos are a fun way to get in a serving of veggies! These cauliflower tacos are easy, delicious and perfect for Cinco de’ Mayo or anytime!

Taste the spice blend and add cayenne or hot sauce if you like a kick. The lime creme will elevate the flavors and also cool the spice down, so a little more spice may be needed. Adjust to your liking.

cauliflower tacos
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Cauliflower Tacos

Fresh and delicious tacos that provide a delicious serving of veggies.
Prep Time30 minutes
Course: Main Course
Keyword: cashews, cauliflower, lime, tacos
Servings: 4
Author: Chef Kim

Ingredients

  • 1 1/2 Tbsp Avocado Oil
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Sea Salt divided
  • 1 head Cauliflower medium sized, chopped into florets
  • 1/3 cup Cashews soaked, drained and rinsed
  • 3 Tbsp Lime juice
  • 1/4 cup Water
  • 8 Corn or Almond Flour Tortillas
  • 1 cup Purple Cabbage thinly sliced
  • 1 Avocado sliced
  • 1/4 cup Cilantro chopped, for garnish, optional

Instructions

  • Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper. In a bowl stir together the oil, cumin, paprika, garlic powder and half the salt. Add the cauliflower to the bowl and toss to coat. Transfer to a baking sheet and spread into a single layer. Bake for 20 minutes. Remove, flip the cauliflower around and roast for an additional 15 minutes.
  • Meanwhile, add the soaked and rinsed cashews to a blender along with the lime juice, water and remaining sea salt. Blend on high until smooth and creamy.
  • Divide the tortillas between plates. Add the cabbage, roasted cauliflower and avocado to each tortilla. Drizzle the cashew lime sauce over each taco and garnish with cilantro, if using. Enjoy!
  • 1/4 cup Cilantro (chopped, for garnish, optional)
strawberry parfait

Strawberry Rhubarb Parfait

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Are you ready for a simple delicious dessert? This strawberry rhubarb parfait is for you if you love that combination. The cream is this recipe is sweetened with banana and would be lovely used over raw brownies or fresh fruit as well.

Please take advantage of fresh berries as they become ripe this season. They are definitely better tasting when in season.  Berries are wonderfully packed full of antioxidants and vitamins for supporting a variety of body functions, especially anti-inflammatory and anti-cancer properties. So, get your fill of berries!

This strawberry rhubarb parfait is a good way to get in a serving of berries and feel like you’re treating yourself to something special at the same time.

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Strawberry Rhubarb Parfait

A sweet and tart fruity dessert with a creamy cashew whip topping.
Prep Time30 minutes
soaking time1 hour
Course: Dessert
Cuisine: American
Keyword: cashew, rhubarb, strawberry
Servings: 4
Author: Chef Kim

Equipment

  • blender

Ingredients

  • 2 cups Rhubarb chopped
  • 2 cups Strawberries sliced
  • 1/4 cup honey
  • 1 1/2 cups Cashews soaked for 1 hour and drained
  • 1 cup Water
  • 2 Bananas
  • 1/2 cup chopped nuts or seeds for garnish

Instructions

  • Soak cashews in warm water enough to cover for an hour. Strain and rinse.
  • Place rhubarb, strawberries and honey in a sauce pan over medium heat. Stir occasionally for about 10 minutes or until rhubarb starts to break down and a sauce starts to form. Turn off the heat and set aside to cool while you prepare the rest.
  • Combine cashews, 1/2 cup water and bananas in a blender. Blend very well until smooth and creamy. Add more water to reach desired thickness.
  • Divide the stewed strawberry rhubarb between four serving glasses or jars and spoon the cashew banana cream over top. Garnish with extra fruit or nuts. Enjoy!

 

strawberry arugula salad

Strawberry Quinoa Arugula Salad

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Spring and early summer when the fresh berries are ready to be picked or when the farmer’s market is overflowing is the perfect time to make this strawberry quinoa arugula salad, yum!

This bright salad is full of goodness, crunch and sweetness that surely satisfies. It is easy to pull together and great for using up leftover quinoa. Make up the tahini dressing ahead and then toss everything together when you’re ready to eat.

The quinoa adds complete protein and fiber, while the sunflower seeds and tahini add a dose of good fats and essential minerals. The bright strawberries add vitamin C, antioxidants and natural sweetness that pulls all the ingredients together into a luscious satisfying bowl.

You can definitely substitute ingredients for what you might have on hand. Try almond butter for the tahini, pumpkin or hemp seeds for the sunflower seeds, spinach or baby kale for the arugula, and blueberries for the strawberries.

Enjoy!

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Strawberry Quinoa Salad

A fresh spring salad bursting with strawberries.
Prep Time30 minutes
Course: Salad
Cuisine: American
Keyword: arugula, quinoa, strawberries
Servings: 4
Author: Chef Kim

Ingredients

  • 1/2 cup Quinoa uncooked
  • 2 tbsp Tahini
  • 1 tbsp Maple Syrup
  • 1 1/2 tsp Lemon Juice
  • 1 tbsp Water warm
  • 1/8 tsp Sea Salt
  • 6 cups Arugula or spinach
  • 1/4 cup Sunflower Seeds
  • 1 cup Strawberries chopped

Instructions

  • Cook the quinoa according to package directions. Let cool. Or a great way to use leftover quinoa.
  • In a small mixing bowl, whisk together the tahini, maple syrup, lemon juice, water and salt. Season the dressing with additional salt or lemon juice if needed.
  • Pour the dressing over the arugula and toss to coat evenly. Fold in the cooked quinoa, sunflower seeds and strawberries. Transfer to plates and serve immediately. Enjoy!

Notes

If making ahead, keep ingredients separate until ready to serve. 
In place of sunflower seeds, try hemp seeds, pumpkin seeds or walnuts.
garlic asparagus soup

Roasted Garlic Asparagus Soup

Chef KimLeave a Comment on Roasted Garlic Asparagus Soup

Are you looking for a light but nutrient packed soup that is great for lunch or light dinner with a salad, or as a brunch option? This roasted garlic asparagus soup hits the mark and tastes delicious.

Garlic is one of those ingredients I think we should all get more of, especially during the change of seasons when our immune system is more active and when we are dealing with unwanted inflammation, inside and out. Garlic helps to calm the flames of inflammation and supports good circulation and the immune system’s fight against inflections.

Asparagus is packed with essential vitamins, minerals and antioxidants that support cell growth and repair, improve bone health, reduce inflammation and have some anti-cancer effects. The fiber in asparagus supports good digestive health and the microbiome and even helps with weight loss.

Try this roasted garlic asparagus soup on your table this spring.

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Roasted Garlic Asparagus Soup

A creamy spring soup that is fresh and light.
Cook Time1 hour
Course: Soup
Cuisine: American
Keyword: asparagus, garlic
Servings: 4
Author: Chef Kim

Ingredients

  • 4 cups Asparagus trimmed, cut in half
  • 10 Garlic cloves peeled and cut in half
  • 1/2 Yellow Onion cut into thick slices
  • 1/4 head Cauliflower cut into florets
  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Sea Salt divided
  • 2 1/2 cups Vegetable Broth
  • 2 cups Baby Spinach

Instructions

  • Preheat the oven to 350ºF (176ºC) and line a baking sheet with parchment paper.
  • Toss the asparagus, garlic, onion and cauliflower with the olive oil and arrange in an even layer on the baking sheet. Season the vegetables with half of the salt then bake for 35 to 40 minutes or until the vegetables have caramelized and the garlic is fork-tender. Flip everything halfway through to prevent burning.
  • When the vegetables are just about done, heat the vegetable broth in a pot on the stove to a simmer. Add the spinach to the broth and stir to allow it to wilt.
  • To make the soup, transfer the warmed broth and spinach, the roasted vegetables and the remaining salt to a blender. Blend until smooth and creamy, allowing space for the heat to escape. If the soup is too thick, add more broth until your desired consistency is reached.
  • Divide between bowls and enjoy!

Creamy White Bean Dip

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This white bean dip is great for sharing and for celebrating! Bring it to a football gathering or make it for a snack during the week, either way you will be treating yourself to some deliciousness and important plant nutrition.

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Creamy White Bean Artichoke Dip

This creamy dip is sure to please any crowd.
Prep Time20 minutes
Course: Appetizer
Cuisine: American
Keyword: artichokes, dip, white beans
Servings: 8
Author: Chef Kim

Ingredients

  • 2 T olive oil
  • ¼ cup almond milk hemp, oat
  • 2 cans cannellini or white beans rinsed & drained
  • 1 can artichokes in water drained
  • 1 Tbsp tahini
  • 1 Tbsp nutritional yeast optional
  • 1 Tbsp lemon juice
  • 2 Tbsp yellow onion chopped
  • 2 cloves garlic minced
  • 1 tsp fresh rosemary 1/4 tsp dried
  • 1 tsp natural salt
  • ½ tsp paprika
  • Pinch cayenne

Instructions

  • Place everything in a blender or food processor and puree until smooth and creamy. Add more milk by the tablespoon if needed to reach the desired consistency.
  • This dip is great served with pita chips and fresh cut veggies or used as a sandwich spread or in a wrap.

Chocolate Hazelnut Bliss Balls

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Who likes Ferrero Rocher? These chocolate hazelnut bliss balls are a healthy version that tastes just as good. You’ve got to give them a try!

Use raw nuts and toast them yourself. You can substitute other nuts or seeds, but for the traditional taste, hazelnuts should be in the mixture. Nuts and seeds are great to include in your diet for the good fats and abundant minerals they provide.

Cacao powder can be used in place of the cacao nibs for the topping; however, the nibs provide a great crunch. Cacao is a good source of antioxidants but does contain some caffeine. Don’t eat too many!

Print Recipe

Chocolate Hazelnut Bliss Balls

Prep Time30 minutes
Course: Dessert
Cuisine: American
Keyword: cacao, Hazelnuts

Equipment

  • food processor

Ingredients

  • 15 whole hazelnuts
  • 1/2 cup hazelnuts
  • 1/2 cup cashews
  • 1/4 cup rolled oats
  • 1 cup dates
  • 1/4 cup cacao powder
  • 1 tsp vanilla extract
  • 1 tbsp water
  • pinch sea salt

topping

  • 1/4 cup cacao nibs
  • 1/3 cup hazelnuts

Instructions

  • Toast the nuts in a 300 degree oven for 5 minutes. Separate the 15 whole hazelnuts and set aside.
  • Combine the topping ingredients, hazelnuts and nibs, in a food processor and pulse to break down into a coarse meal. Set aside in a flat dish.
  • Combine the hazelnuts, cashews and oats in the food processor and blend into a fine meal. Add the cacao powder, dates, vanilla and salt and pulse to combine until the dates are incorporated and the mixture in sticky and crumbly.
  • Add the water and pulse to combine, the mixture should become fudgy and stick together.
  • Scoop with a spoon, press a whole hazelnut into center and roll into a ball, roll the ball in the topping mixture and set on a plate. Repeat with all the dough and chill to set.
  • Balls will keep at room temp for a day or two, then store in refrigerator for up to a week. Freeze for a month.
  • Enjoy!
cucumber bites

Hummus Cucumber Bites

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These hummus cucumber bites are tasty and easy to put together, so you won’t be in the kitchen all day.

I like English cucumbers for this because the seeds are smaller than traditional cucumbers and the skin is a little more tender.

The filling is hummus and olive tapenade with a garnish of sprouts. If you like to make your own hummus, use the recipe below or try this roasted carrot version. Otherwise, premade hummus from the store is fine but look for one that is organic and doesn’t have many preservatives.  A bean free option is this zucchini hummus.

Olive tapenade is made in a food processor with calamata olives, garlic, lemon and olive oil. Add it on top of the hummus cucumber bites or it can be swirled into the hummus before filling the cucumbers.

Of course, there are multiple options for filling little cucumber cups. You could try mushroom filling, cranberry relish, hemp and pine nut spread, or even guacamole.

cucumber bites
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Hummus Cucumber Bites

Tasty bites for sharing and celebrating
Prep Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: bean sprouts, cucumber, hummus, kalamata olives
Servings: 6
Author: Chef Kim

Equipment

  • food processor

Ingredients

  • 2 English cucumber
  • 1 cup hummus packaged or homemade
  • 1/2 cup olive tapenade
  • 1/2 cup sunflower or clover sprouts

Hummus

  • 1 can chickpeas, rinsed and drained
  • 1/4 cup tahini
  • 1 tbsp cumin powder
  • 1 lemon, juiced
  • 2 garlic cloves, pressed
  • 2 tbsp olive oil
  • 2-4 tbsp water

Olive tapenade

  • 1 cup kalamata olives
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 clove garlic, minced

Instructions

Hummus

  • Combine ingredients in a food processor or blender and mix until smooth and creamy. Add more water to reach desired consistency.

Olive Tapenade

  • Combine ingredients in a food processor and pulse on and off until you reach a finely chopped consistency. You want a little texture, not a paste.

To assemble

  • Wash and cut the cucumber in 3/4-inch slices. Using a teaspoon, scoop out some of the seeds in each slice, forming a small area to hold the filling.
  • Using a tablespoon, scoop the hummus onto each piece of cucumber.
  • Top each hummus mound with a small amount of the olive tapenade and garnish with sprouts.
  • Place onto a serving platter and treat your family and friends to this healthy treat.