Beet & Orange Smoothie

Share this Recipe!Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someone
Print Recipe
Beet & Orange Smoothie
The beet flavor is beautifully balanced by orange juice, apple, and ginger!
Course Drink
Servings
Ingredients
Course Drink
Servings
Ingredients
Instructions
  1. Add all ingredients to a blender and process on high until completely combined, about 1 minute. Divide between two cups and serve.
Recipe Notes

This recipe was adapted from The Everyday Ayurveda Cookbook.

Smoky Dill Hemp Seed Dressing

Share this Recipe!Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someone
Print Recipe
Smoky Dill Hemp Seed Dressing
Course Salad
Servings
cup
Ingredients
Course Salad
Servings
cup
Ingredients
Instructions
  1. Add all ingredients to a small food processor or blender. Puree until completely broken down and emulsified. Taste and adjust seasoning as needed. Transfer to an air-tight container and store in the refrigerator for up to 1 week.

Fresh Carrot, Turmeric & Ginger Dressing

Share this Recipe!Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someone
Print Recipe
Fresh Carrot, Turmeric & Ginger Dressing
A fresh, flavorful dressing great with salad, rice bowls or wraps!
Course Main Dish, Salad
Cuisine Japanese
Prep Time 10 minutes
Servings
cup
Ingredients
Course Main Dish, Salad
Cuisine Japanese
Prep Time 10 minutes
Servings
cup
Ingredients
Instructions
  1. Add all ingredients into your blender, starting with only 2 teaspoons of honey, and blend until fully combined, about 1 minute, stopping to scrap down the sides of the blender if necessary. Taste and adjust seasoning as needed. Transfer to an air-tight container and store in the refrigerator for 1 week or store in the freezer for up to 6 months.
Recipe Notes
  1. If you haven't used fresh turmeric before, I would recommend starting with half of the amount I recommend and then adding more little by little. The flavor can easily overpower the other ingredients so it is best to start small and add more to taste.
  2. I used white miso because it is mild but you could try red miso for a funkier flavor (this might be closer to the Korean soybean paste).

Mustard Green Harissa

Share this Recipe!Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someone
Print Recipe
Mustard Green Harissa
Makes about 1 cup
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Add cumin, coriander and caraway seeds to a small stainless steel or cast iron skillet and toast over medium-high heat until lightly brown and fragrant, about 2 minutes. Remove from heat and add to a blender.
  2. Heat 1 tablespoon olive oil in a 12" non-stick skillet over medium heat until shimmering. Add the mustard greens, stirring constantly, until wilted, about 1 minute. Remove from heat and add to the blender.
  3. Add remaining ingredients to the blender and process until fully broken down, about 1 minute, scraping down the sides as necessary. Transfer to a clean storage container and refrigerate for a week or freeze for up to 6 months.
Recipe Notes

If you purchase larger, less tender mustard greens, you may need to extend the cooking time (the greens I purchased were the size of spring mix greens).

Turmeric & Honey Compound Butter

Share this Recipe!Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someone
Print Recipe
Turmeric & Honey Compound Butter
Makes about 1/4 cup of butter
Prep Time 15 minutes
Servings
Ingredients
Prep Time 15 minutes
Servings
Ingredients
Instructions
  1. Place all ingredients in a medium mixing bowl and smash together with the back of a spoon. Taste test it by adding a small amount to a piece of plain bread or cracker. Adjust seasoning as desired and do another taste test. To store, form into a log using plastic wrap and store in the freezer until ready to use.
Recipe Notes

If you need to quickly bring cold butter to room temperature, cut it into 1" pieces and place evenly on a dinner plate. Cook in the microwave in 30 second increments at 20% power. The butter should be soft to the touch but not runny.

Cilantro Stem Sauce

Share this Recipe!Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someone
Print Recipe
Cilantro Stem Sauce
Makes about 1/2 cup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
Instructions
  1. Place all ingredients into a blender and puree until fully combined, about 1 minute, scraping down the sides of the blender as needed. Refrigerate in an air-tight container for 5-7 days or freeze for 3-6 months.
Recipe Notes

I made this sauce a bit on the tart side to stand up to the fattiness in the rest of the dish I served it with. If you want a more balanced sauce, I would start with 2 tablespoons lime juice and increase it from there.

Turmeric & Almond Butter Dressing

Share this Recipe!Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someone
Print Recipe
Turmeric & Almond Butter Dressing
Makes 1 cup
Course Salad
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
Course Salad
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
Instructions
  1. Add all ingredients to a blender and process until fully incorporated, about 1 minute, stopping to scrap down the sides if necessary. Taste and adjust seasoning as needed. Transfer to an air-tight container and store in the refrigerator for up to 7 days or freeze for up to 6 months. The dressing will thicken up once cooled - thin with a little water if necessary.