Cruciferous Veggie Salad with Almond Milk Ricotta, Pomegranate + Toasted Almonds

This hearty, fiber-fueled salad, featuring gut-loving loving colorful cruciferous vegetables, works well on its own for a nourishing lunch and pairs well with grilled salmon for a protein boost.

Bonus: Arugula, red cabbage, and Brussels sprouts contain natural compounds called glucosinolates, which, when metabolized by your gut microbes, help reduce inflammation and decrease the risk of certain cancers, such as colon, liver, and stomach cancer.  *, find a complete list of cruciferous veggies below.

Ingredients:

  1. 3 cups thinly shaved Brussels sprouts

  2. I cup thinly sliced red cabbage

  3. 2 cups arugula

  4. 1 cup coarsely chopped raw or dry toasted almonds

  5. ⅓ cup extra-virgin olive oil

  6. ⅓  cup apple cider vinegar

  7. 1-1½  tablespoons maple syrup, depending on taste.

  8. ½ cup fresh pomegranate seeds. 

  9. ⅓  cup almond milk ricotta

  10.  Flaky sea salt and black pepper to taste

Directions:

  1. Using a mandolin, thinly slice Brussels sprouts or purchase pre-shaved Brussels at the grocer to save time.

  2. Thinly sliced red cabbage or purchase pre-shaved Brussels at the grocer to save time.

  3. Add the shaved Brussels sprouts, cabbage, and arugula to a large mixing bowl and set aside.

  4. In a small mixing bowl, whisk together the apple cider vinegar, olive oil and maple syrup until emulsified. Season with flaky sea salt and freshly ground black pepper to taste. 

  5. Slowly add the dressing to the arugula/Brussels/cabbage mixture, gently tossing until veggies are evenly coated. Let the mixture sit for a few minutes at room temperature before serving so flavors come together or store in the fridge for later use. *You can add more or less dressing depending on preference, so go slow. 

Serve:

  1. Add the chopped almonds to the salad and give it a few gentle tosses to mix.

  2. Plate the salad and top with two-three tablespoons of almond milk ricotta or, if you enjoy dairy, feel free to toss with shaved manchego or pecorino cheese.

  3. Top with a few spoonfuls of pomegranate seeds. 

  4. Serve with our gluten-free Pharmer Bread  or a slice of toasted sourdough bread.

More Cruciferous Vegetables to Add to your Diet:

  • arugula

  • bok choy

  • broccoli

  • Brussels sprouts

  • cabbage

  • cauliflower

  • kale

  • radish

  • turnips

Vegan Lentil Soup + Greens

Chock full of fiber-rich lentils, veggies and greens, this nourishing, microbiome loving soup hits the spot every time. This nourishing soup will stay fresh in the fridge for up to 5 days, but it will keep for months in the freezer. We love to make a double batch and freeze the soup in individual containers for an easy, nourishing meals when time is tight.

Ingredients

  • 2 tablespoons extra virgin olive oil

  • 1 large onion, chopped

  • 2 large carrot, chopped

  • 2 stalks celery, chopped

  • 3 garlic cloves, chopped small (add more or less garlic depending personal preference)

  • 1 cups white button or baby bella mushrooms, chopped

  • 2 (14-ounce) cans chopped tomatoes, with liquid

  • 2 quarts low sodium vegetable broth. We love Dr. Blums Vegan Bone Broth

  • 1 pound lentils (brown or beluga), washed, picked over and drained

  • 1 bay leaf

  • 3 sprigs fresh Italian parsely or whatever fresh herbs you like.  

  • 4 cups washed and chopped hearty greens, such as kale or swiss chard

  •  Freshly ground black pepper to taste

  •  Flaky Sea Salt to taste (We like Malden Sea Salt)

  • 1-2 tablespoons of fresh lemon juice, balsamic vinegar or red wine vinegar to taste

  • *Nutritional yeast for serving (optional)

 

Vegan Lentil Soup with Greens

Directions

  1. Heat the olive oil in a large soup pot over a medium heat. Add the celery, onions and carrots to the pot. Cook until the onions are translucent and veggies are tender, about 6-8 minutes minutes. 

  2. Stir in the mushrooms and garlic and cook for another 2-3 minutes, until the garlic softens and smells fragrant. 

  3. Add in the tomatoes and their juices, cooking and stirring until the tomatoes have softened, about 12 minutes.

  4. Mix in the lentils, broth and herbs. Bring the soup to a boil, then reduce the heat, cover and simmer for about 35 minutes, until the lentils are tender, but hold their shape.. 

  5. transfer  two cups of soup to a blender and puree until smooth. Add the pureed soup back into the pot. You can also use an immersion blender and blend directly in the pot to desired consistency.

  6. Stir in the chopped greens. Simmer for another 5 minutes, until wilted and tender. 

  7. Remove the pot from the heat. 

  8. Taste and season the soup with sea salt, black pepper and 1-2 tablespoons of fresh lemon juice or vinegar of choice. The lemon juice and vinegar add a depth of flavor and brightness to the soup.

**NOTE:  If the soup seems too thick to you, you can add some extra broth or water to the pot.

TO FINISH AND SERVE:

Serve hot. Add a sprinkle of nutritional yeast for a salty, cheesy flavor or, if you enjoy dairy, sprinkle with freshly grated parmesan cheese. 


Roasted Butternut Squash Hummus

Roasted Butternut Hummus: A wintery take on traditional hummus, featuring roasted butternut squash and savory herbs.

Ingredients:

  • 1 small yellow onion, chopped

  • 1 cup butternut squash, chopped

  • Extra virgin olive oil

  • ½ tsp salt

  • 1 tsp fresh thyme

  • 1 tsp fresh rosemary

  • 1 tsp fresh sage

  • 1 can garbanzo beans drained and rinsed. You can use navy or great northern beans too.

  • ¼ cup tahini 

  • 3-4 tablespoons apple cider vinegar, depending on taste

  • 1 clove garlic

  • Sea salt

  • Freshly ground black 

  • Fresh parsley to garnish (optional)

  • Smoked paprika (optional)

Directions:

  1. Preheat oven to 400 degrees

  2. Wash and chop onion + butternut squash.

  3. Toss mixture with 1-2 tablespoons of olive oil and ½ tsp sea salt.

  4. Add fresh herbs and roast on a parchment lined sheet pan at 400 for 15-20 minutes or until the onion and squash are soft and caramelized.

  5. In a food processor add beans, tahini, and garlic. While processing, add in apple cider vinegar and 1 tbsp olive oil until the mixture comes together.

  6. Once veggies are roasted add them to the food processor with the bean and tahini mixture.

  7. Puree, adding extra olive oil for desired consistency

  8. Add sea salt and black pepper to taste

  9. Top with fresh parsley, a dusting of smoked paprika, chickpeas and olive oil.

  10. Serve with crudités + your favorite crackers, or spread on sourdough bread with a drizzle of olive oil and sea salt for a savory treat.