Freshly Dafna

vegetables

Zucchini Chocolate Chip Cookies (paleo, nut free)

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Zucchini is the quintessential vegetable to sneak into a baked good. Actually, maybe pumpkin has got the leg up on that one. Let me rephrase, zucchini is the most perfect summer veggie to incorporate into a sweet seasonal treat. While zucchini on it’s own is delicious in a baked good, zucchini and chocolate is as wonderful a combination as pumpkin and chocolate.  And, side benefit, you don’t need to rely on buying canned pumpkin puree to get your veggie-filled baking on, just shred up some fresh zucchini and you’re good to go!These incredibly delicious Zucchini Chocolate Chip Cookies might be my favorite cookie creation to date. They are incredibly soft with a crisp exterior and a soft gooey center. But feel free to bake these longer if you like a fully baked cookie. These cookies are made with one whole cup of shredded zucchini that gives the cookies the perfect amount of moisture. And, unlike most zucchini recipes, you don’t need to squeeze out the shreds beforehand! These cookies are sweet but do not feel indulgent, and the lightness from the zucchini is complemented by the glorious pools of melty dark chocolate. I splurged and used Hu Gems, which are my favorite for baking, but truthfully a little pricey. I highly recommend them if you’re looking for a “cleaner” chocolate, they are extremely delicious and paleo-friendly (sweetened with coconut sugar) but I really only bust them out for special baking occasions. Otherwise, my go-to chocolate chip/chunk is Enjoy Life baking chocolates, which are sweetened with cane sugar. Feel free to use your favorite chocolate chips, chunks, or chopped up chocolate bar!The dough comes together in minutes!
And although these cookies are made with better-for-you ingredients, they are so delicious you’d never know the difference! These are paleo-friendly, made with no refined sugars, and happen to be nut free. If you’ve been following my blog for a little while, you may have noticed that my most recent recipes almost all use avocado or olive oil rather than my go-to coconut oil. The reason for this change is that I recently took an at-home gut microbiome test which analyzes your digestion and tells you which foods are beneficial or less tolerated by your body according to your digestive system. For me, a lot of the standard ingredients I would use in my healthified baking came back as foods I should avoid, namely all coconut products and almonds. Which was a hard adjustment at first, but I have really loved the outcome in my baked goods since incorporating these different oils and flours. And, the best part, is that you do not have to wait for the oil to melt and cool as you would with coconut oil. Speaking of which (ahem, rant over, back to these cookies), these cookies whip up F-A-S-T fast! Made in just one bowl and out of the oven in 10 minutes. Yep, that’s 20 minutes from empty mixing bowl to cookie-packed-cooling rack. And if that’s not reason enough to make these, let me assure you, that despite all the fruity goodness to come out of my kitchen this season, these Zucchini Chocolate Chip Cookies are hands down my favorite summer treat!*

*So far this year.

paleo friendly (gluten/grain/dairy free), refined sugar free, nut free

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Zucchini Chocolate Chip Cookies

These Zucchini Chocolate Chip Cookies are the ultimate way to incorporate a summer veggie into some baked goodness! Pools of melty chocolate and a so soft and gooey cookie with crispy edges make this cookie the perfect summer produce inspired treat. Made in just one bowl and done in under 20 minutes, these cookies are a major win.

paleo friendly (gluten/grain/dairy free), refined sugar free, nut free

Ingredients

Wet Ingredients

  • 2/3 cup coconut sugar
  • 1/4 cup avocado oil sub olive or coconut oil (melted and cooled)
  • 1/4 cup tahini, well stirred before measuring sub other thin nut/seed butter of choice
  • 1 egg large
  • 1 tsp vanilla

Dry Ingredients

  • 3/4 cup cassava flour
  • 1/4 cup tapioca flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp sea salt

Additions

  • 1 cup shredded zucchini
  • 1/2 cup chocolate chips or chunks

Instructions

  1. Heat oven to 360 (yep, 360) degrees and prepare baking sheet by lining with parchment paper or a silpat.

  2. In a large bowl cream together the wet ingredients until thick and well incorporated.

  3. Add in the dry ingredients and stir until just mixed, ensuring not to over mix.

  4. Gently stir in the zucchini shreds, not mixing too much so as little moisture is release from the zucchini as possible. Then, fold in the chocolate chips.

  5. Using an cookie scoop, I used a 40 mm (about 1.5 tbsp), place dough balls at least 2 inches apartment on the baking sheet.

  6. Bake cookies for 9-10 minutes or until cookies are golden brown and edges are starting to crisp. Bake for 11-12 minutes if you like a fully baked and firmer cookie.

  7. Let cookies cool on baking sheet for at least 5 minutes before transferring to wire rack to cool completely.

  8. Store at room temperature in an airtight container for 2-3 day. Then move to freezer for longer storage.

Recipe Notes

Nut/Seed Butter Notes: For best results, before adding the tahini, make sure to mix it well in the jar before measuring. The tahini should be thin and drippy. Do not use the compacted paste at the bottom of the jar. And if subbing for another nut/seed butter, choose one that's similarly thin like a natural almond butter that has a good amount of oil at the top. 

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Best Ever Lentil Soup (vegan)

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Although we’re well on our way into spring and bordering the end of soup season, this soup is the big bowl of comfort that I think we all need right now. It’s a pantry driven, plant based soup that is perfect for a chilly spring night, very easy to make, and always just hits the spot. And this soup is so suitable for these days when the market may be more out of reach and we’re looking to make use of ingredients we already have at home.

I hesitated when naming this soup, always weary of titles like “best ever” or “ultimate” but this recipe is one that has transcended a few generations from my mother’s side. It really is the only good thing that my mom is able to cook and one we always loved and enjoyed eating as kids. So much so, that when I would come home from school, she would make me a big batch and freeze it so I could enjoy a cozy home cooked meal from afar. I have refined this recipe over the years and it always feels like a big bowl of love. It’s the soup I make when my husband is sick and needs something comforting and nourishing. And so I feel confident that if you make this soup, it will not disappoint. This soup is vegan, and when paired with a side of rice, it’s a perfect protein!

vegan, plant based, gluten free

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Best Ever Lentil Soup (vegan)

I simple and comforting soup that always hits the spot and perfect for using up pantry ingredients!

gluen free, vegan

Ingredients

  • 1 cup dried lentils
  • 1/2 cup diced tomatoes canned or fresh
  • 1 large carrot or 2 medium
  • 2 celery stalks
  • 1/2 onion
  • 2 tbsp avocado or olive oil
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/8 tsp cayenne (optional)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 bay leaves

Instructions

  1. Prepare the vegetables by dicing the onion, shredding the carrot, and thinly slicing the celery. You can use a food processor to save some time chopping.

  2. In a soup pot heat the oil over medium high. Once hot, add the onions and celery and stir together until onions are just becoming soft and translucent, about 2 minutes. Add the carrots and cook, stirring often for another 4-5 minutes or until all the veggies are soft.

  3. Add the spices (except the bay leaves) and stir into the vegetables until everything is evenly distributed.

  4. Add the lentils, diced tomatoes, the bay leaves and 4 cups of water to the pot. Bring to a boil and cook for 3 minutes. Then cover and reduce to a simmer.

  5. Let the lentils simmer for about 30-40 minutes or until lentils are soft. Taste and add any additional seasoning per your preference.

  6. Serve hot, as is or with a helping of your favorite rice. Top with some fresh herbs, a dollop of yogurt, or a squeeze of lemon juice.

  7. This is very freezer friendly! Let cool completely and store in a freezer safe container. When reheating add a bit more water to the pot and cook until it is your desired thickness.

 

 

Spiced Up Sweet Potato Casserole (vegan option, dairy free, gluten free)

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HEALTHY THANKSGIVING RECIPE SERIES!

Recipe #4: Spiced-Up Sweet Potato Casserole

When I was younger our Thanksgiving dinners looked very similar to our regular dinners except with the inclusion of a big ole turkey. Which we never ate at any other time of year. My mother is not much a cook and just prepared her standard dishes that she was comfortable making. My dad, more so the cook, immigrated here in his late 20’s and was not familiar with the “traditional” Thanksgiving dishes. As I started to help more with the cooking of the meal I would (out of envy of my friends and new exposure to Food Network) start to incorporate more of the “classic American Thanksgiving” dishes into the menu.

I clearly remember discovering that one of these traditional side dishes was yams with marshmallows on top and being completely dumbfounded. Marshmallows during a meal. The idea of a sweet component before dessert was so foreign to me. I couldn’t wrap my mind around the concept but knew that we needed it on our table. So that year I opened a can of cooked yams placed it in a casserole dish, spread out those marshmallows right on top, watched as they got all toasty and basically my life was changed forever. It’s one of those dishes that I only have once a year and no matter what my regular diet, I’m going to have some of that casserole! So be warned this recipe is a bit outside the regular type of recipes I post here. But I do make add a couple options for those who want to stay within a certain dietary restriction.

Over the years, I’ve improved upon the dish and this has been my steady recipe for the past four to five years. Instead of yams I use sweet potatoes but feel free to use whichever you prefer, I have used both and it always turns out great. I love this recipe so much because I spice it up with some chipotles in adobo sauce and a healthy dose of spices like ginger, nutmeg, and cinnamon to balance out the natural sweetness of the sweet potato/yam and the extra sweetness of the marshmallows. Also, this is slightly lighter because there is no butter or milk as in the more traditional recipes, I find the sweet potatoes/yams to be creamy enough and just use a bit of coconut butter to give it that little extra oomph.

vegan option, dairy free, gluten free, grain free

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Spiced Up Sweet Potato Casserole

This is a healthified and spiced up version of the classic Thanksgiving dish. I add in a healthy dose of spices and chipotle peppers to give a little balance between the natural sweetness of the sweet potatoes and extra added sweetness of the marshmallows to give a more well balanced version of this delicious side dish. 

freshlydafna.com

Ingredients

  • 3 lbs sweet potatoes (or yams) (about 7-8 )
  • 3 tbsp coconut butter or oil melted
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1-2 tbsp chopped chipotles (from canned chipotle in adobo sauce)
  • 1-3 tbsp adobo sauce from can of chipotles
  • salt and pepper
  • 2 cups regular or vegan marshmallows (see notes for options)

Instructions

  1. Cook the sweet potatoes or yams. I usually use a pressure cooker to get it done quickly OR just place them in a 375 degree oven until they are cooked through. About 40 minutes. 

  2. Once the sweet potatoes are cooked, skinned, and slightly cooled, place them in a large bowl and mash with a large fork or masher. Add in the coconut butter and spices and mix thoroughly. Add 1 tablespoon of the chopped chipotles and 1 tablespoon of the adobo sauce and mix again. Taste and adjust to your preferred spiciness level by adding more sauce and/or chopped chipotles. The chipotles will bring more heat.  Add salt and pepper to your liking. 

  3. Transfer the sweet potato mixture to a 2 quart baking dish (8x8 or 9x9). And smooth the surface so it's evenly distribute. (MAKE AHEAD: You can prepare this portion of the dish, cover, and place in the fridge, 1 day before serving.)

  4. When ready to serve, top sweet potato mixture with marshmallows. Place in center of the oven and bake until the bottom layer is warm and the marshmallows nicely toasted. The cook time will depend on the type of marshmallows used, so keep a good watch. Probably around 10-15 minutes. (If you have made the sweet potato mixture the day before, place the dish in the oven for about 10-15 minutes without marshmallows to bring the temperature back up. Remove from the oven, arrange marshmallows, and place back in the oven to toast the marshmallows and allow the inside to heat up completely.)

Recipe Notes

Options, options, option. 

Vegan/Vegetarian: Use vegan marshmallows

Low Sugar/Sugar Free: Leave out the marshmallows entirely and serve this as a mash. 

No Limits, I'm All In: Make the marshmallows from scratch! I usually prepare homemade marshmallows to top this dish and it seriously a game changer. I use this recipe every year and it's perfect. 

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna 

 

Roasted Za’atar Delicata Squash and Shaved Brussel Sprouts Salad

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HEALTHY THANKSGIVING RECIPE SERIES!

Recipe #3: Roasted Za’atar Delicata Squash and Shaved Brussel Sprout Salad

 

We always have a HUGE Thanksgiving dinner with tons of different dishes. I always end up making a lot of various sides to best fulfill everyone in my family’s Thanksgiving dish wishes. For me,  it’s all about the sweet potato casserole (ummm marshmallows during dinner? YES. Please.) and my low carb mash (cuz you know… balance is important), my guy is all about the mashed potatoes, my sister-in-law needs the regular recipe-off-the-can pumpkin pie, my oldest brother gets most excited for the turkey. But the one thing that everyone in my family will all eat is the salad.

Because of this I always make two different kinds, usually a regular chopped Israeli salad and a fall inspired salad a top a fresh bed of leaves with a homemade dressing. And I must say, this one may be my best one yet.

paleo, low carb, gluten free, grain free, dairy free, vegan, keto

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Crispy Brussel Sprouts and Roasted Za'atar Delicata Squash Salad

This is, so far, my favorite autumnal salad. It has a lovely blend of fall and middle eastern inspired flavors. Za'atar roasted delicata squash, crispy shaved brussel sprouts, and crunchy fresh radish all a top a slightly spicy bed of watercress. This is a wonderful salad to have anytime during the fall but would make an especially great addition to your Thanksgiving table. 

freshlydafna.com

Ingredients

  • 1 medium delicata squash
  • 1 cup brussel sprouts sliced thinly
  • 1/3 cup radish (about 4 medium) sliced thinly
  • 2-3 tbsp avocado oil
  • 1.5 tsp salt
  • 1 tsp pepper
  • 2 tbsp za'atar
  • 2 cups watercressed washed & dried

Instructions

  1. Arrange a rack in the center of the oven and another near the top. Heat oven to 350 degrees.

  2. Prepare the brussel sprouts: Wash and trim the brussel sprouts. Either by hand or with a food processor with the thin slicing blade, cut the brussel sprouts into thin rounds. 

  3. Place the brussels in a bowl with 1-2 tablespoons of avocado oil, salt, and pepper. Stir well to coat the sprouts. Place the brussel sprouts on a baking sheet. 

  4. Prepare the squash: Thoroughly wash the exterior of the squash. Cut the squash lengthwise, then scoop out all the seed and strings from the inside. Cut the squash into 1/2 inch thick half circles and then again into quarters. 

  5. Place the squash in the large bowl with 1 tbsp avocado oil and the za'atar. Mix together until the squash is well covered. Lay the squash on a baking sheet.

  6. Place the squash in the center of the oven and the brussel sprouts on the top rack. Watch the veggies after about 15 minutes of cooking. Remove from oven when each is cooked. The squash should be soft and tender (about 18-20 minutes of cooking). Brussel sprouts should be slightly brown and crispy but cooked (about 20-22 minutes). 

  7. While the vegetables are cooking cut the radish into thin rounds or thin half circles.

  8. Remove vegetables from oven once they are done cooking. Let vegetables cool slightly out of the oven. 

  9. Assemble the salad by placing the watercress (or other salad leaves of choice - arugula would be great here too) in a bowl, add in the sliced radish, za'atar roasted delicata squash, and crispy brussel sprouts on top. 

  10. Dress with a simple mix olive oil, lemon juice, salt and pepper OR use my Herby Turmeric Salad Dressing

Recipe Notes

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna. 

 

 

Alternative Mash (AKA Mashed Faux-tatoes) paleo & dairy free

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HEALTHY THANKSGIVING RECIPE SERIES!

Recipe #2: Alternative Low-Carb Mash or “Mashed Faux-tatoes”

paleo, low carb, gluten free, grain free, dairy free, vegan, keto

This might be one of my favorite dishes that’s always on our Thanksgiving table. It’s simple, creamy, smooth, and oh so comforting. I’ve been tinkering with this recipe for a couple of years now and finally found the perfect combination of low-carb root vegetables to replace the humble potato in an oh so perfect mash. And honestly I haven’t looked back since. We do always have a regular mashed potato on the to accommodate everyone’s Thanksgiving dish wishes, but this one has been stealing the show!

This recipe is super easy to make (good bye potato ricer!), is only 4 ingredients (6 with salt and pepper), and one of my favorite things about this recipe is that it will stay smooth and creamy regardless of the temperature it is at (yep even cold right out of the fridge).  And unlike the regular potato mash which tends to get starchy and stiff after it’s been sitting out for a little while or hasn’t been reheated properly this will stay smooth no matter how you re-heat it, so it’s the perfect make-ahead dish.

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Low Carb Mash or "Mashed Faux-tatoes"

paleo, low carb, gluten free, grain free, dairy free, vegan, keto

This is the ultimate low carb mash to replace those regular mashed potatoes. These are super creamy and smooth and in my opinion way better than the "real" traditional stuff. It will keep it's texture no matter what and is an awesome make ahead dish! This recipe is easy to double/triple for larger crowds. 

freshlydafna.com

Ingredients

  • 1 head cauliflower
  • 1 parsley root, medium
  • 1 kohlrabi, medium
  • 2 tbsp coconut butter
  • sea salt
  • pepper
  • parsley, chopped (optional)

Instructions

  1. Bring a large pot of well salted water to a boil

  2. Wash and cut the cauliflower into 1 in pieces/florets

  3. Peel the kohlrabi and parsley root and cut into 1 in cubes

  4. Add all three veggies into the pot of boiling water and cook until everything is just tender (a fork should pierce through the pieces easily) about 8-10 minutes. 

  5. Once cooked remove from heat and dump into a large strainer

  6. With either a food processor or inversion blender (a regular blender may also work here too) blend the veggies with two tablespoons of coconut butter.  Add salt and pepper and more coconut butter if you like. Garnish if chopped fresh parsley if you see fit. Viola! Low-carb mashed fauxtatoes ready for the table!

Recipe Notes

These are an excellent make ahead dish. You can reheat this in a pot over the stove or even in the oven. This will stay super creamy and smooth no matter what!

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna. 

 

 

 

Roasted Leek and Cauliflower Salad (paleo, keto, vegan)

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My diet revolves around lots of fresh veggies and some fruit with an emphasis on what’s in season. Eating seasonally has too many benefits for me to attempt to list here, but these are the top reasons I believe revolving your diet based on what’s available in each season is so impactful.

WHY EATING SEASONALLY IS GOOD FOR YOU:

  1. SAVES MONEY – When you eat based on the season it typically means that you are eating locally as well. Eating produce that is harvested close to your market means that the conditions are suitable for growing that crop, making it easier to grow, which means there is more supply which means better prices.
  2. MORE NUTRIENT – Buying produce based on what’s available in that season also means your produce will not be imported and perhaps even better, be grown locally. Because the goods have to travel less of a distance they are harvested closer to their peak ripeness which means higher levels of nutrients.
  3. TASTE BETTER – Because seasonally available fruits and veggies are harvested close to peak ripeness they have more time to grow on the vine/tree/ground or original source making them more flavorful as opposed to those who have to ripen less on the vine and more on the counter or en route. Produce that has been imported is often harvested much before peak ripeness so it does not spoil during transport which leaves it lacking in flavor. 
  4. MORE NATURAL – There seems to be a rhythm in which the produce grows to supplement what our bodies need. Lighter produce like watermelon, sweet stone fruit, berries grows in the summer when it’s warm and something juicy is what we crave. And winter months bring the citrus, packed with vitamin C, and pomegranate rich with antioxidants to protect us from winter illness. The food that grows naturally in those months brings additional support for what our bodies may need more or or lack.
  5. ENVIRONMENTALLY FRIENDLY – As I mentioned eating what’s in season means that produce is brought is from local sources. This means less environmental impact because there is less pollution caused from transportation methods. And you support local business!

I created this recipe while in Israel. During my 2 week trip, I visited 5 different food markets. And when I wasn’t exploring new markets I would make my daily trip to the open market near our apartment. It’s always so fun for me to walk down the aisles looking at all the daily fresh finds and talking to the people behind the stalls about cooking tips and favorite veggies. Going to a market is perhaps the easiest way to see what’s fresh and in season.

This recipe was an inspiration of fall flavors. The flavorful and hearty leeks, the tender and comforting cauliflower, laid on top of fresh and bright arugula, topped with touches of juicy, crisp sweetness from a ripe pomegranate and of course the light and creamy tahini sauce. I love a good warm salad because it provides such a lovely balance of tastes and textures that all complement each other. This is also super quick and would be a great main dish next to a protein or as a light appetizer that would go with almost anything.

paleo, keto, vegan, low carb, dairy free, gluten free, grain free

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Roasted Leek and Cauliflower Salad

paleo, keto, vegan, low carb, dairy free, gluten free, grain free

This salad is the epitome of fall flavors. It's super quick to assemble and perfect as part of an entree or as a light appetizer. This warm salad is a lovely mix of autumnal flavors and textures, simply seasoned and dressed with tahini sauce. It's free of most allergens and suitable for almost all diets!

freshlydafna.com

Ingredients

Salad Components

  • 1 head cauliflower, cut into florets
  • 3-4 leeks preferably thin stalks, if possible
  • 2 cups fresh arugula
  • 1/4 cup fresh pomegranate seeds
  • 3 tbsp fresh cilantro leaves
  • 3 tbsp fresh mint leaves
  • 4-5 tbsp avocado oil
  • sea salt
  • black pepper

Tahini Dressing

  • 1/4 cup tahini (sesame paste)
  • water
  • 1 fresh lemon

Instructions

  1. Preheat oven to 350 degrees

  2. Prepare the leeks by cutting off the bottom bulb and the dark greens on the top. Also remove any thick outer layers of the stalk. Cut the leeks in half (lengthwise) and again into 3 inch pieces. Rinse very well while keeping the shapes in tact. 

  3. Lay the cauliflower on the baking sheets and drizzle avocado oil (about 2-3 tablespoons) over the florets. Add about 1 tablespoon each of fine sea salt and black pepper. Use your hands or spoon/spatula to coat and season the cauliflower.

  4. Place in the oven and let cook for about 18 minutes or until just tender (a fork should easily go through it's thickest parts)

  5. Cook the leeks by placing them on a baking sheet, adding about 2 tablespoons of avocado oil and 1 tablespoon each of salt and pepper. Again using hands/tool to coat the leeks. Bake in the oven for about 8-10 minutes. They will be soft and slightly opaque when done. 

  6. Make the tahini by adding 1/4 cup of sesame paste to a small bowl, add 1/4 cup water and mix well. The tahini will get thicker before it starts to get smooth. Add juice from 1/2 of the lemon and mix again. Adjust to your taste by adding more water, lemon, or sesame paste. (SEE NOTE BELOW)

  7. Assemble the salad: Spread the tahini on the bottom of a large plate, add the arugula, then the leeks and the cauliflower, sprinkle the pomegranate seeds on top and finish off with fresh herbs. Add any more salt and/or pepper per your preference and enjoy!

    I like the tahini on the bottom but pouring it over the top would be great too!

Recipe Notes

Tahini: I tend to like my tahini slightly thick with a lot of lemon, which is usually 1/4 cup tahini to 1/4 cup water to 1/2 lemon.  At my house this is usually doubled to keep up with the rate of tahini consumption. You can thin by either adding more water or lemon or thicken by adding a bit more tahini. I suggest starting with these measurements and playing from there. 

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna. 

If you make this recipe I’d love to see your creation! Please either post a comment or picture on this page or if you’re posting on Instagram please tag @freshlydafna and use #freshlydafna.

Crunchy Summer Salad (paleo, vegan, keto)

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My guy first made this crunchy salad for me when we just started living together in Tel Aviv. We mostly ate at home and would frequently cook for each other, showing off our kitchen skills. When he presented me with this dish it BLEW. MY. MIND. To be honest, I almost never enjoy any cruciferous vegetable in it’s raw state so when I saw him chopping up the cauliflower for this raw salad I was skeptical. But as soon as I took my first bite I was hooked, and after seeing my pure delight in eating this dish he told me he would make it for me anytime I wanted! And that’s when I knew – he’s a keeper. Anyways enough with the mushy stuff, time to get down to the details about this dish.

This salad is easy and simple, perfectly crunchy, is packed with some of my favorite veggies, light and lemony and is excellent for the summer time. It’s also quite possibly my favorite dish of all time and could eat it anytime of day year round. It needs to sit overnight in it’s juices but it’s SO worth the wait, I promise. It’s wonderful as a side to whatever you’re eating. Add some tahini on that plate and you’re in business babe.


paleo, vegan, low carb, dairy free, soy free, grain free, gluten free

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Crunchy Summer Salad

This salad is easy and simple, perfectly crunchy, is packed with some of my favorite veggies, light and lemony and is especially perfect for the summer time. It needs to sit overnight in an excess of lemon juice, but it'll be worth the wait. 

paleo, vegan, low carb, dairy free, soy free, grain free, gluten free

Ingredients

  • 3 carrots medium
  • 1 kohlrabi
  • 1 bell pepper
  • 1/4 head cabbage
  • 1/2 head cauliflower
  • 4 lemons freshly juices
  • 1 tbsp salt
  • 2 tbsp pepper

Instructions

  1. Slice the veggies into the pieces/strips and place in large bowl with a cover

  2. Add juice from the lemons to the large bowl. Add salt and pepper. Cover with the lid. Shake vigorously. 

  3. Let sit in the fridge overnight. 

  4. In the morning shake it again, taste, and adjust seasoning accordingly. Shake/stir before serving. 

Recipe Notes

I love this version of the dish because it is simple and the flavors are clean and perfect. But this is SUPER versatile so you can mix it up by playing with the ratios, adding in different veggies like fennel or jicama, maybe some apple, green instead of purple cabbage, or throw in some celery seeds for an extra oomph.

Slice (you can make any size, but I always make thins strips from all the veggies):
3 medium carrots
1 kohlrabi
1 bell pepper
1/4 head cabbage
1/2 head cauliflower

Put in a large bowl, add juice from about 4 lemons, about 1 tbsp salt, 2 tbsp black pepper. Cover and shake it all up. Let it sit in the fridge overnight. Shake it again in the AM and taste for seasoning add more salt or pepper as necessary. Shake again more before serving.  I enjoy this the most on day two!

OPTIONS OPTIONS OPTIONS:
I love this version of the dish because it is simple and the flavors are clean and perfect. But this is SUPER versatile so you can mix it up by playing with the ratios, adding in different veggies like fennel or jicama, maybe some apple, green instead of purple cauliflower, or throw in some celery seeds for an extra oomph.

Whole Roasted Cauliflower (vegan, keto, low carb)

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I love all the cruciferous vegetables. I do find myself mostly eating brussel sprouts. But I think my favorite might be the humble cauliflower. While it’s so unassuming yet can be lent to such a wide range of applications: from pizza crust, to a low carb rice replacement, and even as an addition to smoothies!

And while all those uses of cauliflower are wonderful ways to get more plants into a diet they seem to either disguise the cauliflower as something else or cover it with other more dominant flavors. This way, however, truly makes the cauliflower itself shine.

I love this recipe because there’s no prep cutting and super straight forward. And there’s tahini sauce. Which is always welcome on my plate. I might have a mild tahini addiction… and I’m ok with that. This recipe is acceptable for almost all diets and food sensitives/allergies.

plant based/vegan/paleo/keto/vegetarian/gluten free/low carb/grain free

 

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Whole Roasted Cauliflower (with Lemony Tahini Sauce)

plant based/vegan/paleo/keto/vegetarian/gluten free/low carb/grain free

This dish showcases the cauliflower in all it's glory and is a great side for any meal.

Ingredients

  • Cauliflower head
  • Avocado Oil
  • Sea Salt
  • Tahini paste
  • Lemon juice fresh squeezed
  • Water

Instructions

  1. Preheat oven to 400.

  2. With a steamer (or pasta pot w/built in strainer) steam the whole head of cauliflower. Once a knife can pierce through the base of a floret, remove from the heat. Careful not to overcook.

  3. Place cauliflower on baking sheet. Brush (or massage as I do) the cauliflower with avocado oil. Sprinkle about 1 tbsp of sea salt over the cauliflower. Cook the cauliflower until it becomes a golden brown color and smells amazing, about 20-30 minutes, this will depend on the size of your cauliflower. In the meantime prepare the tahini sauce. Mix 2 parts tahini with 1 part lemon juice and 1 part water. Add water and or lemon juice until it is the desired tartness and consistency.

  4. Once the cauliflower is done, remove from the oven, place on serving dish. You can either eat it by cutting off the florets from the base and dipping in the tahini or spread the tahini over the top and then cut or rip off the florets.