SPRING PEA & ASPARAGUS QUINOA SALAD WITH KALE PESTO AND AVOCADO

About 7 years ago I went to my first farmers market in Santa Monica. It was then that I began to realize that food is seasonal and it gave a whole new meaning to the change in seasons. Although I have spent most of my life between Phoenix and Los Angeles where there really isn't much varience in season (lets be honest), the colors and variety of produce change from winter to spring to summer to fall. And I love it.

Finding asparagus and peas at the farmers market is a sure sign to me that its spring even if when I purchased these ingredients spring equinox was still two days way. It means Easter is around the corner as is my birthday.

The latter of which I celebrate with endless abounds... like the entire month lol.

On Sunday we decided to have a mini bday celebration with my parents and brothers since I will be in SF on the actual day and I chose to make this as a side salad for everyone to enjoy. Lets just say its freakin delicious. The pesto really takes it to the next level and this recipe makes about twice what you will need so feel free to enjoy the next day on your avo toast, breakfast salad w/ fried eggs or on pasta. Mmm all so good.

Ingredients

FOR PESTO

• 4-6 leaves kale, de-stemmed, chopped

• 1/4 Cup walnuts

• 2 garlic cloves

• 1/4 Cup extra virgin olive oil, more for smoother pesto

• 1 medium lemon, juiced and zested

• 1/4 Cup cilantro, leaves and stems

• 1/2 Teaspoon nutritional yeast

• Pinches salt & pepper, to taste

FOR THE SALAD

• 1 Cup (heaping) asparagus chopped in 1 inch pieces

• 3/4 Cups green peas, fresh or frozen

• 1/4 Cup leek, thinkly sliced on an angle

• 4 Cups salad greens (arugula, kale, romaine, butter) I used kale and arugula

• 3 Cups cooked qunioa

• 1/4 Cup cilantro chopped (any fresh herb will work like basil or mint)

• 1 medium lemon, juiced and zested

• 2 Tablespoons extra virgin olive oil

• 1/2 Teaspoon nutritional yeast

• 1/2 Teaspoon red pepper flakes

• 1/2 avocado, cut in cubes

• chopped cilantro to garnish

Instructions

1. Start by making the pesto. De-stem kale and put everything into a food processor. Pulse for about 30 seconds. scrap down the sides and continue to pulse 30 more seconds. Scape down sides again and then turn on high until desired consistency is reached.

2. Bring a small pot of water to a boil. Create and ice bath with ice cubes and water, set aside.

3. Chop asparagus into 1 inch pieces, measure out 1 heaping cup full. Once water is boiling add in the peas and asparagus and blanch. Cook for 2-3 minutes, and once bright green transfer to ice bath using a slotted spoon.

4. In a large bowl combine your lettuce greens, lemon zest and juice, oil, quinoa, leeks, nutritional yeast, red pepper, salt and pepper to taste if desired and toss to evenly coat.

5. Add in asparagus, peas, avocado cubes and a couple big dollaps of pesto. Divide amongst plates. This would be great with fried eggs, salmon or baked tofu.

This will serve two as mains or four as side.

PROTEIN PACKED KELP NOODLE BOWL WITH VEGGIES, TOFU & ALMOND GINGER SAUCE

Few things are more thrilling to this chick then a colorful, nutrient rich bowl of plants. From thinking about the flavor/texture combo, gathering ingredients, cooking and plating; putting these together is one of my favorite things do to and I feel so blessed that I get to do it. Not a day goes by that I don't think about how lucky I am to have access to such abundantly diverse food (and the ability to afford it) as so many people go without or not enough. It makes my heart full and sad at the same time because I want real food to be accessible to everyone.

After a full week in Los Angeles at the Natural Products Expo, hanging with my friends and some much needed spooning with my man I am buzzing with gratitude for this life I am livin. And as briefly mentioned above FOOD is a huge part of that. So without further ado lets talk about this thang.

Protein Packed Kelp Noodle Bowl with Veggies, Tofu & Almond Ginger Sauce that is:gluten free, vegan, creamy, crunchy, savory, sweet and full of high vibes. The vegetables are completely adjustable, meaning you can sub in whatever you like or have on hand in the fridge, if you want to use bean sprouts, broccoli or bok choy then by all means get'er done. If you are looking for a meal that tastes even better the next day (hello meal prep) go make this.

You will love it, I just know!

Ingredients

FOR ALMOND GINGER SAUCE

2 Tablespoons tamari

1 Tablespoon sesame oil

1 lime, zested and juiced

2 Teaspoons maple syrup (optional but recommended)

2 fermented black garlic (substitute regular garlic)

1/2 Cup creamy almond butter

1/2 inch ginger knob, peeled and cut in small pieces (will be added to the blender)

1-2 Tablespoon water, as needed for desired consistency (thicker is better)

FOR NOODLE BOWL

ONE-12 Ounces packet of kelp noodles (I used Sea Tangle from Whole Foods)

1 Cup seaweed, rinsed and drained (I used Sea Tangle)

1 Cup edamame, shelled GMO free

8 Ounces extra firm tofu, drained and cubed

1 Tablespoon sesame oil

2 Teaspoons Tamari, more to taste

2 carrots, peeled and julienne with peeler or knife

1 Cup garbanzo beans

1 avocado, sliced or cubed

1/4 Cup crushed nuts (roasted salted cashews or peanuts work best)

red pepper flakes optional

hemp seeds optional

lime wedges for garnish

Instructions

1. Pre-heat oven to 425f.

2. Make the sauce. Put all ingredients except the water in a vitamix or high speed blender and turn on high until a creamy sauce is reached. Add water as needed for desired consistency. I found that a thicker sauce coats the noodles better and makes this dish more enjoyable to eat. Set aside

3. Wrap tofu in a clean dish towel or paper towel. Apply pressure and remove as much moisture as possible. Cut into cubes and lay on a baking sheet. Toss with the sesame oil and tamari and bake for 20-25 minutes, tossing half way through. Then turn on the broiler and leave under for 3-5 minutes. Keep an eye on it. Remove and set aside.

4. Rinse and drain you kelp noodles. Rinse and drain the seaweed, removing all the salt. then pat dry with a paper towel or dish towel.

5. If your edamame is frozen then defrost following package instructions

6. Build your bowls. Divide the kelp noodles evenly among two bowls. Layer with garbanzo beans, carrots, edamame, seaweed, avocado, baked tofu. Sprinkle with nuts, red pepper, hemp seeds and serve with the dressing on the side or drizzled on top.

Chocolate Coffee Chia Seed Parfait w/ Banana & Peanut Butter (Vegan & Gluten Free)

Dessert? Nah this is breakfast and its damn delicious. Adding cold brew coffee to chia pudding might be the best. thing. ever. After making chia seed pudding for years with almond milk a light bulb went off in my brain that maybe I should try mixing it with coffee and see how that goes. Turns out its awesome. lol.

Dont let the look of this decadent smoothie/parfait/chia pudding fool you. It is packed full of vital nutrients so you can feel your body livin. I used Nutiva Organic Plant Protein Superfood Powder in the smoothie part and the ingredients are very nutritious. i.e. reishi, shitake, moringa, sea buckthorn, kelp, chard, kale, beet and more. Best part is it tastes great.

You get a protien/healthy fat/caffiene kick all in one. Go make this!

Ingredients

FOR THE CHIA PUDDING

1 Cup Chia Seeds

1 Cup Cold Brew Coffee

1 Cup almond milk

1 Teaspoon maple syrup

FOR THE CHOCOLATE PROTIEN SMOOTHIE

1 frozen banana

1/2 Cup almond milk

packet Nutiva, Plant Protien Superfood Mix in Chocolate

1 Tablespoon peanut butter

TOPPINGS

sliced banana

crushed nuts

GoMacro Bar pieces

cacao nibs

Instructions

1. To make the chai pudding put all ingredients in a airtight container and leave in the refrigerator over night. Or at least 2-3 hours

2. Make the smoothie: add all ingredients to a vitamix or high speed blender. Blend until smooth.

3. Assemble by pushing the sliced bananas up against the side of two dry glasses roughly 12ounces each. Then add in the smoothie, layered with chia seed pudding, another smoothie layer and then top with desired toppings. Enjoy.