Za'atar Tahini Roasted Vegetables

Za'atar Tahini Roasted Vegetables 

1 eggplant, sliced into thin discs
1 zucchini, sliced into thin discs
1 yellow pepper (or you could use red pepper), sliced into thin strips
1 bunch fresh asparagus, chopped into 1 inch pieces

1/2 cup fresh parsley, chopped finely
2 Tbsp tahini
2 Tbsp olive oil
1 Tbsp za'atar
sea salt

Directions:
1. Preheat the oven to 350.
2. Rinse and chop all of the vegetables and spread out on a baking sheet.
3. Drizzle olive oil over all of the vegetables and sprinkle with sea salt.
4. Bake in the oven for 20-30 minutes, until beginning to crisp.  
5. Add all vegetables into a large mixing bowl and let cool for 10-15 minutes.
6. Mix together the tahini and olive oil.
7. Toss together the vegetables, tahini, olive oil, fresh parsley and zatar in the bowl.  Add sea salt to taste if needed.

 

Coconut Flour Savory Snack Bread

Coconut Flour Savory Snack Bread (paleo and gluten free)

1/3 cup coconut flour
1 cup red pepper, diced
2 cups baby spinach, finely chopped
1 small clove garlic, minced 
1 tsp dried Italian herbs
1/8 tsp sea salt
1/4 cup coconut oil, melted
4 eggs

Directions:
1. Preheat the oven to 350.  Beat the eggs well, using a fork.
2. Wash and chop the vegetables.
3. Mix all ingredients together. 
4. Pour batter into a parchment lined baking dish (a loaf pan or 8x8 square pan work well).  Alternatively, you could also bake the batter in a muffin tin.
5. Bake for 20-30 minutes, until a knife comes out clean.

 

Summer Middle Eastern Romaine Salad

summer middle eastern salad romaine

Summer Middle Eastern Romaine Salad

1 bunch of romaine lettuce
1 cucumber, diced
1 red pepper, diced
1 beat, diced
small handful kale, chopped
1/3 cup cashews
1/3 cup fresh parsley, chopped finely
1 Tbsp za'atar spice
1 lemon, juiced
2 Tbsp olive oil

Directions:
1. Rinse the vegetables off and slice.  Chop the romaine into small pieces.
2. Chop the beat into small cubes.  Steam the beat for 10 minutes, or until soft.
3. Mix all ingredients together with the lemon juice and olive oil.  Top with cashews and za'atar.  Add more za'atar if desired.
 

 

Chimichurri Chickpea Salad = Best Summer Picnic Recipe

Chimichurri Chickpea Salad

1 large can organic chickpeas

large handful cilantro
large handful parsley 
large handful green onions
1 small clove garlic
1/4 cup olive oil
2 lemons, juiced
2 tsp honey (or add more to your preference)

1 beet, grated finely or steamed in cubes
1 carrot, grated or chopped finely
1/2 cucumber, chopped in pieces
sea salt to taste

sundried tomatoes
toasted pinenuts
goat feta cheese
 

Directions:
1. Blend the herbs, garlic, olive oil, lemon juice, and honey in food processor until sauce is formed.
2. Chop the vegetables.
3. Mix everything together in a large bowl.
4. Top with sundried tomatoes, pinenuts, and feta cheese.

 



Strawberry Coconut Chia Pudding (the best dessert for June)

coconut pudding vegan gluten free strawberry

Strawberry Coconut Pudding

1.5 cups strawberries
1 can organic coconut milk
5 tsp chia seeds
1/4 cup coconut sugar

Choice of Toppings:
blueberries
strawberries
goji berries
shredded coconut
cacao nibs

Directions:
1. In a food processor blend the coconut milk, strawberries, chia seeds and coconut sugar until the strawberries are fully blended into the coconut milk smoothly.
2. Pour the pudding into a bowl or container and store in the refrigerator for at least 1 hour.
3. When ready to serve, top with berries, coconut, or your choice of yummy treats!