Avocado Spinach Soup

Avocado Spinach Soup

4 cups baby spinach

½ green apple

1 ripe avocado

½ lemon – juiced

1 tbsp tamari

1 med. garlic clove

¼ cup parsley

6 basil leaves

small handful of Chives

1 tbsp fresh dill

Salt and pepper, to taste

1 cup water, or more if needed to adjust consistency

Add all the goods to your high powered blender and whirl until smooth as silk. Refrigerate 2 hours before serving (it's best served super cold!).

Sweet Potato Rosti

(photo courtesy of Aly Shoom)

This simple summer salad was inspired by a recipe I saw in a magazine. I made a big bowl of my massaged kale, and then topped it with some cooked black beans and edamame tossed in sea salt & chili powder. Then I baked up some rostis to top the dish, sort of like healthy, vitamin A filled croutons!

What you need:

• 2 c raw sweet potato, grated

• 1/2 c green onion, diced

• 3 tbsp coconut flour

• 1 tsp garlic powder

• 1/4 tsp. fried red chilli flakes

• a handful of fresh cilantro chopped

• Sea salt, to taste

• Coconut oil, just to grease the pan. I used a coconut oil spray.

How you do:

1. Preheat your oven to 350 degreed F. Place a piece of parchment on a baking sheet. Grease the paper with your oil

2. Squeeze the grated raw sweet potato to remove most of the liquid.

3. Using your hands, mix all the ingredients together in a bowl until combined.

4. Shape 1/4 cup of the sweet potato mix into patties. Place onto parchment lined tray, and press flat slightly. Spray/brush the top of the patty with a bit more oil.

5. Bake for 30-40 mins (this will vary depending on how thick your patties are!) until the edges are golden and the taters are cooked through.

Paleo 'Nanner Bread & Raw Berry Jam

This bread is a fan fave when I run/cater fitness retreats in North America! Coconut flour is surprisingly expensive to buy in Costa Rica, and making my own can be time consuming. SO I love whipping up this loaf when I am in the US and Canada where the coco commodity is plentiful! This recipe is high protein, gluten free, and absolutely divine!

Ingredients

3 medium ripe bananas

4 organic, free-range eggs

1/3 cup unrefined coconut oil

1 teaspoon vanilla extract

1/3 cup coconut flour

3 tablespoons nutritional yeast

1 tablespoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

Preheat oven to 350F degrees.

Line a standard loaf pan with parchment paper.

In food processor or Vitamix, add bananas, eggs, oil, & vanilla. Process until well combined.

In large bowl, add all the dry ingredients and mix.

Pour in the banana mixture and fold to combine wet & dry.

Pour the mixture into lined pan. Bake for 45-55 mins until browned, fluffy and a fork comes out clean when inserted into the middle of the bread.

Serve with raw jam.

Jam

1 cup fresh berries (raspberry, strawberry, blueberry, etc)

2 pitted dates

Add all to jug of high powered blender.

Blend on high until dates are completely broken down and jam is thick.

Keeps in the fridge for up to 5 days.