Cucumber Tomato Avocado Salad

Ingredients:

  • 1 cucumber
  • 1 cup cherry tomatoes
  • 1 avocado
  • 1 shallot/small red onion
  • Salt and pepper
  • 1 lemon
  • 1 tsp dill

Directions:

  1. Half tomatoes.
  2. Chop cucumber into quarters. Then slice quarters into 1/2 slices.
  3. Cut avocado into 1/4 cubes.
  4. Dice shallot/red onion.
  5. Zest and juice lemon.
  6. Add dill, salt, and pepper.
  7. Mix.

This is such a refreshing and simple salad. Also filling! It is sure to brighten up any summer party. Eat up!

Love, Liv

French Onion Soup

Ingredients:

  • Aprox. 5 cups Yellow Onions (4-5 Medium onions)
  • 3 cloves of Garlic
  • 1/4 cup Balsamic Vinegar
  • 1/2 cup Aminos (or 1/3 cup soy sauce)
  • 1 Tbsp Savory Seasoning
  • 1 tsp Thyme
  • 10 cups water or broth

Directions:

  1. Roughly chop onions. Saute over medium heat until soft.
  2. Add garlic and a pinch of salt. Keep sauteing until onions are translucent.
  3. Mix in balsamic vinegar and aminos. Cook for 5-10 minutes to thicken.
  4. Add savory, thyme, and water/broth.
  5. Cook over medium low for a minimum of 45 minutes. BUT, it really tastes best when cooked for 2.5-3 hours. The longer you let the soup cook, the better it tastes. Time is the best thing for this soup.

Serves 4-6 people

I strongly suggest using aminos rather than soy sauce in this recipe. Aminos are liquid amino acids taken generally from soy or coconuts. It makes a richer, meatier sauce. Side bonus it is lower in sodium and naturally gluten free.

We love this recipe. Serve with a crusty piece of bread, or even a (vegan) grilled cheese. It also makes a great onion gravy that we love to eat over mashed potatoes. You can find that recipe below:

Onion Gravy:

  1. Warm up left over soup over medium heat.
  2. In a separate dish add 1-2 tablespoons of arrowroot powder or pure corn starch to 1/4 cup of soup to make a slurry. Whisk until smooth.
  3. Add the slurry to the rest of the left over soup.
  4. Heat until thickened.

I hope you enjoy this recipe. Love, Liv

Red, White, and Blue Jicama Salad

Ingredients:

  • 1 medium sized Jicama
  • Blackberries
  • Blueberries
  • Strawberries
  • Lime
  • 1 tbsp. Agave Nectar
  • Pinch of salt

Directions:

  1. Chop Jicama into 1/2 inch cubes. Roughly chop Strawberries.
  2. Add Blackberries and Blueberries.
  3. Add the zest and juice of one lime.
  4. Mix 1 tablespoon Agave Nectar and a pinch of salt.

 

I love summer. There is nothing better than fresh fruits and vegetables. Jicama is  is a globe looking root vegetable; the interior is sweet and starchy. I would describe it like a sweet water-chestnut, or a starchy cucumber.  It is easy to make sweet or savory, so be watching for more jicama recipes from me this summer. I hope you love this fresh salad as much as I do!

Love, Liv

Sweet Potatoes with Mexican Quinoa

Ingredients:

  • 1 medium sweet potato
  • 1 medium onion
  • 1 can diced chilies
  • 1/2 cup quinoa
  • 1.5 cups water
  • 1 tbsp. taco seasoning
  • 1/2 jar of your favorite salsa

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Directions:

  1. Chop onion and sweet potato. Saute over medium heat for 5 minutes
  2. Add diced chilies, and quinoa. Cook for 2 minutes.
  3. Add water, taco seasoning, and salsa. Cook until quinoa is tender.
  4. Top with your favorite taco toppings.

Serves 2-4

This recipe makes perfect tacos, quesadillas, nachos, or just on its own. Enjoy this simple dinner!

Love, Liv

Pad Thai Spaghetti Squash

I love Asian inspired dishes. They are sweet, salty, tangy and delicious. I do not love all the preservatives, MSG and other gross things hiding in most soy sauces in the grocery store. SO! I have a clean version for you that won’t break the bank to make.

Let’s talk about coconut aminos. It is the sap from coconut palms. After the sap ferments, salt gets added; this process gives the coconut aminos a very similar profile to soy sauce. BUT there has 73% less sodium than most soy sauce. Not to mention, the amino acids and B vitamins that are packed into the sap. Overall, it is a great replacement for soy sauce.

Hornstail Terrariums

Ingredients

  • Spaghetti Squash
  • Peas
  • Red Bell Pepper
  • Yellow Bell Pepper
  • Carrots
  • Onion
  • Garlic

Dressing

  • 3 tbsp coconut aminos (or a clean soy sauce)
  • 1/2 tsp agave nectar
  • 1/2 tsp chili paste
  • 1/2 tsp ginger
  • 1 1/2 tbsp creamy peanut butter
  • 1/4 tsp red pepper flakes (omit if you want non-spicy)

Directions

  1. Preheat oven to 400 degrees.
  2. Roast spaghetti squash for 45-55 minutes or until fork tender.
  3. Mice garlic. Dice carrots, peppers, onion, and peas.
  4. Over Medium-High heat, saute vegetables for 5-7 minutes.
  5. Pull spaghetti squash out of oven, mix in vegetables and dressing.
  6. Enjoy!

This is such an easy dinner; it is perfect for a week night meal. I hope you enjoy it!

Love, Liv