THIS RECIPE IS A MOUTH ZAPPER. I was inspired by Rick Bayless’s guacamole from the Red O and adapted his recipe slightly for a spiced-up version! From the slight kick of the serrano chili to the fresh burst of sweetness from the pomegranates to the earthy crunch of walnuts, this is a fabulous fall accompaniment to this meal or as a mouthwatering starter.
IF YOU HAVE A SWEET TOOTH LIKE ME, THERE’S NO PASSING ON DESSERT. I wish I could take credit for this recipe, but I can’t. This is 100% deliciousness from Against the Grain. Our family eats minimal gluten and even if you don’t—this recipe rocks. Who knew that the Mediterranean staple used in hummus and starch extracted from tropical plants are what make this cookie not just gluten free but GRAIN-FREE too! The tahini and arrowroot are combined with coconut sugar, coconut oil and chocolate chips to create a thin, chewy decadent treat that’s also nut-free! It’s a miracle cookie!
I’VE MANAGED TO GET BOTH MY HUSBAND AND KIDS HOOKED ON GREEN SALADS so I included this Avocado Cilantro Bibb Lettuce Salad because it’s incredibly easy to make and is packed with good fats. And, for those kids who don’t like avocado, don’t worry – it’s so blended into the dressing and they won’t have a clue! I’ve managed to add in some additional fiber too with broccoli stems!
IN SERACH OF THE PERFECT SIDE? I love this Roasted Cauliflower (or Broccoflower) Salad with Lentils and Dates. This recipe is loaded with antioxidants, vitamins and more animal-free protein and is also a great entrée salad too. The rich flavors of the tahini, ginger, and cinnamon combine incredibly with the sweetness from the roasted cauliflower and the dates! Bonus points for simplicity—this salad can be prepared in advanced (separated) and then combined and tossed before dinner.