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Overnight Three-Grain Breakfast Porridge

Overnight Three-Grain Breakfast Porridge
Prep Time
15 minutes prep time + overnight sit time
Number of Servings
serves 4
Ingredients
  • 4 cups water
  • [q:1/2] cup millet, rinsed
  • [q:1/2] cup prewashed white quinoa
  • [q:1/4] cup amaranth, rinsed
  • [q:1/2] tsp salt
  • 2 c unsweetened oat milk, plus
  • extra as needed
  • [q:1/2] tsp ground cinnamon
  • [q:1/8] tsp ground nutmeg
  • [q:1 1/2] cups ([q:7 1/2] oz) blueberries
  • 3 Tbsp maple syrup
Directions
  1. Bring water to boil in a large saucepan over high heat.
  2. Remove pan from heat and stir in millet, quinoa, amaranth, and salt. Cover saucepan and let sit at room temperature overnight.
  3. Stir in oat milk, cinnamon, and nutmeg and bring to simmer over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until grains are fully tender and mixture is thickened, 8 to 10 minutes.
  4. Stir in blueberries and maple syrup. Adjust consistency with extra oat milk as needed (porridge will thicken as it sits). Serve.
Nutrition Info
346 Calories, 8 g Protein, 69 g Carbohydrates, 6 g Fiber, 5 g Total fat (1 g sat), 343 mg Sodium, [nutrition:4] Phosphorus, [nutrition:3] Vitamin B2 (riboflavin), [nutrition:3] Magnesium, [nutrition:1] Vitamin B1 (thiamine), [nutrition:1] Vitamin B3 (niacin), [nutrition:1] Vitamin B6, [nutrition:1] Vitamin B12, [nutrition:1] Vitamin C, [nutrition:1] Vitamin K, [nutrition:1] Calcium, [nutrition:1] Iron, [nutrition:1] Potassium, [nutrition:1] Zinc

Caramelized Apple Strudel

Caramelized Apple Strudel
Prep Time
60 minutes prep time + 2 hour rest time for dough
Number of Servings
Serves 12
Ingredients

Dough

  • [q:1/2] cup plus 2 Tbsp all-purpose flour, plus extra for dusting
  • [q:1/2] cup white whole-wheat flour
  • [q:1/2] cup whole-wheat flour
  • 1 Tbsp sugar
  • [q:1/4] tsp salt
  • [q:1/4] cup sunflower or safflower oil
  • [q:1/2] cup water
  • Honey for drizzling (optional)

Filling

  • 2 Tbsp coconut oil
  • [q:1/4] cup light brown sugar
  • 1 Tbsp sugar
  • [q:1/2] tsp cinnamon
  • 4 Gala apples, peeled, cored, and sliced into [q:1/2]-inch thick slices
  • 3 Tbsp ground almonds
Directions
  1. To make dough, place all-purpose flour, white whole-wheat flour, whole-wheat flour, sugar, salt, oil, and water into the bowl of a stand mixer. Mix with a dough hook attachment, or by hand, until mixture comes together into a ball. Cover bowl with plastic wrap and let it rest for 1 to 2 hours at room temperature.
  2. To prepare filling, heat a large frying pan over medium heat and add coconut oil, brown sugar, sugar, and cinnamon. Stir. Add apples to pan and cook them, stirring often, for about 6 to 8 minutes, until apples are fork-tender. Place mixture into a bowl and let it cool for 10 minutes. Add ground almonds and mix well.
  3. When dough is ready, preheat oven to 375°. Divide dough into 3 pieces. Cut off a large piece of parchment paper and sprinkle it with some all-purpose flour. Roll out a piece of dough into a rectangle about 8 by 14 inches, lifting dough a few times to add more flour underneath it. Place a third of filling down length of dough, 2 inches from edge. Fold in right and left sides (the short sides) about 1 inch from edge. Roll long end of dough (with filling), into a tight, long log. Place it on a cookie sheet or jelly roll pan lined with parchment. Repeat same steps to make 2 other logs.
  4. Bake strudel for 30 to 40 minutes, or until it is lightly browned, and transfer to a wire cooling rack. Serve warm or at room temperature with a drizzle of honey over top, if desired.
Nutrition Info
Per serving: 189 Calories, 3 g Protein, 28 g Carbohydrates, 3 g Fiber, 8 g Total fat (3 g sat), 50 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), E, Phosphorus

School-Safe Chocolate Snack Balls

School-Safe Chocolate Snack Balls
Prep Time
15 minutes prep time, 1 hour chill time
Number of Servings
Makes 12 balls (Serves 6)
Ingredients
  • 1 cup dried apricots
  • [q:1/2] cup unsweetened shredded coconut, divided
  • [q:1/4] cup raw pumpkin seeds
  • [q:1/4] cup raw and unsalted sunflower seeds
  • [q:1/4] cup cocoa powder
  • 1 Tbsp honey
  • 1 tsp coconut oil, melted
Directions
  1.  Line a baking sheet with unbleached baking parchment paper.
  2.  In a food processor, pulse dried apricots, [q:1/4] cup of the shredded coconut, the pumpkin seeds, sunflower seeds, and cocoa powder until mixture is crumbly. Add honey and coconut oil and process again until a sticky, uniform dough is created.
  3.  Place remaining shredded coconut on a plate. Scoop a heaping tablespoon of dough and roll into a ball with wet hands. Roll in coconut and place on baking sheet. Continue with remaining dough. Refrigerate for at least 1 hour. Store in an airtight container in refrigerator for up to 1 week.
Nutrition Info
165 Calories, 4 g Protein, 21 g Carbohydrates, 5 g Fiber, 10 g Total fat (6 g sat), 6 mg Sodium, [nutrition:1] Vitamin E, Iron, Magnesium, Phosphorus, Potassium, 

Yin Yang Carrots

Yin Yang Carrots
Prep Time
1 week fermentation time
Number of Servings
Makes about 1 quart (Serves 8)
Ingredients
  • 8 cups coarsely grated* carrots (about 2 lb)
  • 6 tsp sea salt
  • 2 to 4 tsp grated fresh ginger (leave peel on if you’d like)
Directions
  1.  Put carrots in a large bowl and sprinkle them with salt. Use your hands to thoroughly work salt into carrots. When carrots have shrunk down to about half their original volume and have generated a briny, watery base, taste them and add more salt or water if necessary.
  2.  Add ginger, starting with 2 teaspoons, making sure it’s evenly distributed throughout. Taste and add additional ginger if a stronger flavor is desired.
  3.  Pack carrots tightly into a quart jar until they’re about 2 inches below rim, weighing them down with an optional weight (clean glass coaster, small glass jar filled with water).
  4.  Make sure brine completely covers compressed carrots by about 1 inch, and that they’re about 1 inch below rim of jar. Let jar sit at room temperature, roughly 64° to 70°F, topping carrots with more brine if needed. Carrots should be ready to eat after 1 week (or let them ferment longer for a richer taste). Store them in the refrigerator for up to 6 months.
Nutrition Info
51 Calories, 1 g Protein, 12 g Carbohydrates, 3 g Fiber, 286 mg Sodium, [nutrition:5] Vitamin A, [nutrition:2] Vitamin K, [nutrition:1] Vitamin C, Potassium

Buddha Bowls with Avocado Sauce

Buddha Bowls with Avocado Sauce
Prep Time
20 minutes prep, cook time for eggs, quinoa, and lentils, fermentation time for Yin Yang Carrots
Number of Servings
Serves 6
Ingredients

Buddha Bowls

  • 4 cups spinach or other salad greens (about [q:1/2] lb) 
  • 4 cups cooked quinoa or brown rice, warm
  • 4 cups cooked lentils, warm  
  • 4 sheets nori, cut into thin strips 
  • 4 organic fried or hard-boiled eggs (sliced) 
  • 2 cups sliced fresh seasonal veggies (such as carrots, avocados, cucumbers, or bell peppers) 
  • 2 to 3 cups Yin Yang Carrots

Avocado Sauce

  • [q:1/3] cup sauerkraut 
  • [q:1/4] cup roughly chopped fresh parsley 
  • 1 large clove garlic, crushed 
  • 1 large avocado, halved, pitted, and peeled 
  • 2 Tbsp white miso paste*
  • 1 tsp Dijon mustard 
  • 1 cup water 
  • Salt and freshly ground black pepper 
  • 2 Tbsp black sesame seeds, for garnish (optional)
Directions
  1. Make Buddha Bowls

    1.  Divide spinach among 4 shallow bowls and top with equal amounts of quinoa and lentils, dividing them among bowls.
    2. Finish each bowl with a few strips of nori, 1 egg, and equal amounts of the fresh veggies.
    3. Take Yin Yang Carrots out of their jar with a clean fork, letting any extra brine drain back into the jar, and divide equally among bowls. 
  2. Make Avocado Sauce

    1. Put all ingredients except salt and pepper into a blender or food processor, and blend until smooth.
    2. Thin dressing with additional water if needed, and season to taste with salt and pepper. 
  3. Dress and Serve

    1. Drizzle a few tablespoons of the dressing over each bowl.
    2. Garnish with sesame seeds, if desired.
    3. Serve immediately.
Nutrition Info
1,033 Calories, 55 g Protein, 168 g Carbohydrates, 28 g Fiber, 18 g Fat (3 g sat), 564 mg Sodium, [nutrition:5] Vitamin A, B1 (thiamine), B2 (riboflavin), B6, C, K, Iron, Magnesium, Phosphorus, Potassium, Zinc, [nutrition:3] Vitamin B3 (niacin), [nutrition:2] Vitamin E, [nutrition:1] Calcium

Taco Kraut

Taco Kraut
Prep Time
3 weeks fermentation time
Number of Servings
Makes 2 quarts (Serves 16)
Ingredients
  • 2 medium heads cabbage, shredded finely
  • 2 cups packed, rough-chopped cilantro
  • 3 Tbsp sea salt
  • 8 green onions, diced
  • 2 jalapeños, seeded and chopped
  • 6 large garlic cloves, minced
Directions
  1. Combine all ingredients in a large bowl. Mix well with hands to combine.
  2. Pound cabbage with a mallet or potato masher to release juices. Alternatively, allow to sit, covered, for 1 hour to allow juices to be released.
  3. Prepare to ferment:
    1. Pack cabbage mixture and its juices tightly into 1 half-gallon-size jar or 2 quart-size jars with screw-on lids, leaving at least 2 inches of headspace.
    2. Add the fermentation weight of your choosing (ceramic or glass disks used for fermenting can be purchased).
    3. Check that brine is above level of fermentation weight. If it’s not:
      1. Mix 1 cup of water with [q:1 1/2] teaspoons of salt.
      2. Pour this brine into jar until fermentation weight is completely covered.
    4. Cover jars with lids.
  4. Fermentation:
    1. Place at cool room temperature (60° to 80°F, optimally) and allow to ferment for at least 3 weeks.
    2. During the first 5 to 7 days, burp jars by quickly opening them to release the built-up gases that result from fermentation. To do so:
      1. Carefully and quickly open jar, listen for release of gas.
      2. Close jar back up with just a bit of the gases still remaining inside.
  5. After 3 weeks, kraut is ready to use or move to cold storage such as in a root cellar, basement, or unheated room. Use within 6 to 12 months.
Nutrition Info
34 Calories, 2 g Protein, 8 g Carbohydrates, 3 g Fiber, 306 mg Sodium, [nutrition:5] Vitamin C, K, [nutrition:1] Vitamin B6

Spicy Cucumber Salad

Spicy Cucumber Salad
Prep Time
10 minutes prep time + 30 minutes sit time
Number of Servings
Serves 4
Ingredients
  • 1 Tbsp sesame seeds
  • 1 large cucumber, thinly sliced
  • 2 Tbsp chopped scallion
  • 2 Tbsp rice wine vinegar
  • 1 tsp sesame oil
  • [q:1/4] tsp chili oil
  • [q:1/4] tsp finely grated garlic
  • [q:1/2] tsp honey
  • [q:1/8] tsp salt
  • Freshly ground black pepper
Directions
  1. In a small, dry skillet, toast sesame seeds for 1 minute, shaking them often.
  2. Put sliced cucumber in a small bowl. Add scallions, vinegar, sesame oil, chili oil, garlic, honey, salt, and pepper. Toss until everything is well coated.
  3. Let stand for 30 minutes at room temperature and then serve.
Nutrition Info
40 Calories, 1 g Protein, 4 g Carbohydrates, 1 g Fiber, 2 g Total fat, 75 mg Sodium, [nutrition:2] Vitamin K

Halibut Over Wild Rice

Halibut Over Wild Rice
Prep Time
50 minutes prep time
Number of Servings
Serves 4
Ingredients
  • [q:1/2] cup wild rice
  • 2 cups water or low-sodium stock
  • Pinch of salt
  • Spicy Cucumber Salad
  • 1 (2 lb) halibut fillet or other white fish
  • 1 to 2 Tbsp olive oil
  • Salt and freshly ground black pepper
Directions
  1. To prepare rice: Rinse rice and combine it with water or stock and salt in a pot. Cover and bring to a boil over high heat. Reduce to a simmer and cook, covered, for 45 minutes, or until rice is chewy. 
  2. While rice is cooking, prepare cucumber salad. Set aside.
  3. Prepare a medium-high fire in a gas or charcoal grill. Spray the grill grate with nonstick spray. Rub both sides of fish with oil, season with salt and pepper to taste, and cook over medium-high heat for 5 minutes per side, covered, or until fish is opaque and flakes easily.
  4. Serve halibut over wild rice. Top with Spicy Cucumber Salad.
Nutrition Info
Without Spicy Cucumber Salad: 327 Calories, 47 g Protein, 16 g Carbohydrates, 1 g Fiber, 7 g Total fat (1 g sat), 337 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, Phosphorus, [nutrition:4] Vitamin B12, [nutrition:3] Potassium, [nutrition:2] Magnesium, [nutrition:1] Vitamin E, Zinc