The Holidays are almost here!
Keep it merry and bright with these simple recipes you’ll feel great about.

All the recipes you’ll find on this site are always:

  • plant-based
  • dairy-free
  • gluten-free
  • refined sugar free

ROSEMARY MAPLE-ROASTED VEGETABLE SALAD

Serves 4-6

Tenderly roasted in rosemary and maple glazed, this vegetable medley makes a warming and grounding meal on a cool day. Mix with the peppery arugula for a hardy full flavored experience.

  • 6 rainbow carrots, halved lengthwise
  • 6 small beets peeled and quartered
  • 6 small purple potatoes, halved
  • 2 small red onions, quartered
  • 6 garlic cloves, unpeeled
  • 12 asparagus
  • 4-6 cups or large handfuls of arugula
  • 1-2 sprig rosemary
  • Balsamic Maple Vinaigrette:
  • 2 tablespoons balsamic vinegar
  • ½ cup olive oil
  • ½ cup maple syrup
  • Juice from 1 orange

Preheat oven to 400 degrees F.

In a large bowl, toss all the vegetables in half of the balsamic maple vinaigrette and transfer all the vegetables, except the asparagus to a lined baking sheet and place in the oven for 20 minutes.

Remove garlic from baking sheet and reserve. Add the asparagus to the vegetables, tossing to combine, and return to the oven for another 10 minutes, until they have all softened.

Once fully cooked, let the roasted vegetables cool to room temperature before assembling the salad. Remove and discard the rosemary sprigs.

Meanwhile, cut the root ends of the garlic cloves, squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl and add the remaining vinaigrette. Whisk to combine.

To serve, gently toss the arugula with the balsamic maple vinaigrette in a large bowl and arrange on serving plates. Top with generous mound of roasted vegetables.

 

CREAMY PUMPKIN AND ROASTED CHESTNUT BISQUE

Healthy, satisfying, and perfect for chillier weather, this wonderfully complex soup, will nurture you inside and out. The high concentration of vitamin C and antioxidant compounds in chestnuts make them an ideal addition to this immune boosting recipe.

Click here for recipe

 

SAFFRON CAULI- RICE WITH CURRANTS AND PINE NUTS IN BAKED TOMATOES

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Stuffed with saffron infused cauliflower rice, plump currants, sweet apricots and savory pine nuts, these baked tomatoes keep your electrolytes in balance and your skin radiantly hydrated.

Click here for recipe