Recipes

This is a simple and flavorful salad, perfect for a hot summer day. The cucumbers are thinly sliced and tossed with a light sesame dressing, creating a cool and crunchy side dish.

Ingredients:

• 2 medium cucumbers, peeled (optional)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sugar, or honey (optional)
• 2 teaspoons soy sauce
• ½ teaspoon salt
• 1 teaspoon sesame seeds
• Crushed red pepper flakes to taste (optional)

Instructions:

1. Slice the cucumbers very thinly. You can use a mandoline slicer for perfectly even slices.
2. Place the cucumber slices on a paper towel to absorb some of the moisture. This will help prevent the salad from becoming watery.
3. In a medium bowl, whisk together the rice vinegar, sesame oil, sugar (or honey), soy sauce, and salt.
4. Add the cucumber slices to the dressing and toss to coat.
5. Taste and add crushed red pepper flakes for a touch of spice (optional).
6. Garnish with sesame seeds and serve chilled.

Tips:

• For a more flavorful salad, you can toast the sesame seeds in a dry pan over medium heat for a few minutes, until fragrant.
• If you don’t have rice vinegar, you can substitute with white vinegar or apple cider

With a combination of grain and pasta, this salad is filling and a healthy alternative to the typical pasta salad.

Cooking the farro and orzo in the same pot saves time and they can be dressed up to a day in advance, just toss with the rest of the ingredients and serve.

This recipe is a rough outline for you to start with. Let your imagination and fridge/pantry allow you to improvise and come up with something truly unique. Just add what you have and love! Read More

Here is a great recipe that Katie found on DETOXINSTA

These Vegan Lemon Bars have a crispy gluten-free crust and creamy lemon filling you’ll love. They are the perfect summer dessert, made without eggs or dairy.

INGREDIENTS:

INSTRUCTIONS

Fresh peas and a touch of lemon zest add a vibrant burst of flavor to this delightful risotto recipe.

Ingredients:

• 4 cups vegetable broth
• 3 tablespoons olive oil, divided
• 2 shallots diced
• 1 cup Arborio rice
• 2 cups fresh peas or sub frozen
• 1/2 cup grated parmesan cheese
• zest of one lemon
• salt and pepper to taste
• 1/4 cup fresh mint, packed, sliced
• micro greens or sprouts for garnish

Directions:

1. In a heavy-bottom pot or Dutch oven, heat 2 tablespoons olive oil over medium-low heat and saute shallots until fragrant and golden, about 5 minutes.
2. Add the arborio rice and stir to coat for one minute. Add one cup of hot broth and stiring frequently, let the rice absorb it slowly over medium-low heat, about 5 minutes. Continue adding one cup at a time, each time allowing the rice to slowly absorb the broth until the rice is tender (yet still holding its shape).  This will take about 30 minutes.
3. Blanch the fresh peas. Bring a small pot of salted water to boil. Once boiling, add the peas and simmer for 2-3 minutes, until tender; drain and set aside.
4. Add ½ cup blanched peas to a blender with