Raw lemon bars

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Raw lemon bars

I love a yummy lemon bar, but once I look at the ingredients, eggs and sugar, I am usually turned off. Here is a super clean version, crazy easy to make, super fresh and just the right balance of sweet and tart. Hope you love them as much as I do!

Ingredients:

Crust:

1 cup walnuts or almonds
¼ cup dried unsweetened coconut
6 large dates
¼ teaspoon salt
1 teaspoon ground cinnamon

Filling:

½ cup cashews, soaked for at least 2 hours
3 tablespoons coconut oil
Juice and zest of 2 lemons
3 tablespoons maple syrup

Method:

Place the crust ingredients in a food processor and blend. Use your fingers to press down in a mold. Place in freezer for a few minutes to set.
Blend filling ingredients in a high speed blender until creamy. Pour over crust. Place in freezer to set for 5 minutes.
Zest some lemon over the top or slice a lemon as thin as you can and use the slices to garnish the bars and add a bit more texture.
Remove parchment paper from mold and cut into squares.

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Roasted heirloom tomato pasta with burrata and pesto

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Sourdough biscotti with grapefruit and fennel seeds

By Eli Grego • July 20, 2020

Ingredients: 4 eggs 150g brown sugar 100g sourdough starter, 100% hydration 90g candied grapefruit peel 1 heaping tablespoon fennel seed A nice splash of liquor, cognac or brandy 260g almonds 165g buckwheat flour 135g rye flour 100g white or spelt flour 70g semolina

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By Eli Grego • July 20, 2020

Raw Brownies with Chocolate - Tahini Ganache

Instagram: samyama.kitchen

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Postcarrd

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Can you guess what happening here?

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Dosa with hoja santa and huevos Basmati rice, urad dal, chana dal and fenugreek, all fermented into pancakey goodness

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Beautiful carrots and parsnips, simply roasted with salt pepper, balsamic vinegar and olive oil, like candy only better

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Cabbage steaks are a favorite in our home Super easy and crazy delicious. Just slice cabbage into 1/2 inch slices, season with sea salt, fresh ground pepper and olive oil. Bake on high heat until golden, remove from oven and sprinkle some fresh lemon zest over the top. The “meat” in today’s lunch alongside quinoa salad.

Huevos en cazuela with zaatar And fresh garden salad with toasted seeds #breakfastofchampions

Delicious mom, fried rice tacos??? Always looking for ways to get my girls to eat well while enjoying every bite. So I diced some shallots, carrots, zucchini, cauliflower and green beans, fried them up with sesame oil, mirin, apple cider vinegar and some coconut aminos, then mixed in rice and chicken for the kiddos and quinoa and salmon for us. Served them with plenty of organic lettuce leaves and salsa matcha. Success!

Morning smoothie Protein powder Ground flax seed Coconut oil Spinach Berries Fresh ginger H2O

Indian spiced salmon on a bed of sort of saag. Heat some ghee, full of butyrate (excellent for the gut) Add a teaspoon of fennel seed , when they begin to pop, add chopped shallot, chili, grated ginger, chopped stems of Swiss chard and season with cumin, turmeric, garam masala, salt and pepper. Sauté and slowly wilt in greens (I add the most fibrous green first and the softest last so they don’t overcook) Today I used Mix of kale, chard, spinach and dandelion greens and a handful of cilantro stems. I am a nose-to-tail kind of girl when it comes to vegetables. Cool and blend with one tomato -and I used a couple spoonfuls of homemade cashew yogurt. For the salmon, just mix one teaspoon of each of the following spices: coriander, ginger, cumin, chili powder and garam masala. Season salmon with sea salt, heat broiler, rub salmon with spices and broil for 18-20 minutes. Serve over those delicious warmed greens and add a nice squeeze of fresh lime juice.

Eggs in hoja santa on a small bed of black bean purée with pico de gallo Fresh tomatoes, onion, cilantro and chili with lime juice and olive oil is the perfect compliment to brighten up your day!

Veggies are essential for gut and hormone health. Dark leafy greens are full of fiber and prebiotics, they help our liver to clear out all the yucky stuff that finds it way inside of us. Making veggies taste good is easy and can be challenging for people to believe after a childhood of mushy soft tasteless veg memories. I love to roast broccolini at a high temperature with olive oil, salt and pepper. Simply remove from the heat and season with fresh lemon zest and red chili flakes. Here is a bowl of quinoa with roasted sweet potatoes and broccolini topped with quick toasty rosemary walnuts. A glug of olive oil ties it all together. Plant based gut goodness for #meatlessmonday

Let food be thy medicine Scrambled eggíes with zaatar Israeli salad Green goddess my way, a luscious spread of cilantro, parsley, lacto fermented limes, ginger, garlic and olive oil.

#eatarainbow Plant based goodness, vibrant nourishing yums

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A beautiful rich poppyseed filled round challah in process. If you are feeling indulgent, slice leftover and toast on a pan with a chunk of butter, perhaps the best French toast ever!!!

This poppyseed filled challah was my favorite thing on the table at Rosh Hashana! My daughter made the filling, 1/2 cup honey 1/2 cup milk 1/8 cup sugar 1 teaspoon lemon zest 1 cup poppyseed, freshly ground 1 teaspoon vanilla extract 1 handful raisins Warm milk, honey and sugar until sugar dissolves, add in poppyseed, raisins and lemon zest and simmer u til thick and beautiful. Remove from heat and stir in vanilla. We did this a day in advance, can keep in the fridge. For the challah 210 ml water 1 teaspoon yeast 35g sugar 1 teaspoon salt 1 egg 40 ml oil 500g flour Mix with dough hook or knead with hands. Pour a bit of oil in a large bowl and place the ball of dough inside, cover and prof until doubled in size. Cut dough into 3, and roll each piece into a long rectangle. Place plenty of poppyseed in middle and roll, repeat with each of the 3 pieces. Then braid, swirl your braid Into a circle, tuck in the edges, cover with a towel and proof for another 1-2 hours. Preheat oven to 190 Celsius Niv and egg with a bit of water and brush challah with egg wash, sprinkle poppyseeds over the top and bake for 10 minutes. Reduce oven temperature to 180 and bake for another 25 minutes until golden and cooked through. See story for more photos and video! May we all be blessed with goodness this sweet new year!

Chia pudding Love this recipe from @dr.avivaromm I think the key is the creamy homemade cashew milk. I’ve made chia pudding a number of times with almond milk, coconut milk and haven’t loved it. Cashews are incredibly neutral in flavor and they get super creamy. Here I soak my cashews for at least an hour, simplest to soak overnight. Toss the soaking water and blend cashews with 4 cups water. Strain through a nut milk bag. Return milk to blender with one pitted date, one teaspoon vanilla extract a pinch of sea salt and 1/4 cup maple syrup. Measure 1 cup of chia seeds and place in a bowl, add in sweetened milk and stir with a fork so it doesn’t clump periodically for 20 minutes or so. Cover and refrigerate. Eat as breakfast, snack or dessert! I like to serve mine with toasted coconut, cacao nibs and fresh berries.

I have been craving spanakopita so I fried onions with fennel seed and caraway, added in loads of greens… wilted purple and Dino kale, wild dandelion and Swiss chard. Then added fresh parsley, dill and spearmint for more flavor. Then on my way to buy phyllo dough, I thought, what if use sweet potato instead, so here is today’s experiment. Sweet potato slices, layer with those rich greens, Greek feta and a bit of yogurt to tie it all together. A layer of sweet potato over the top, brush with oil and bake until golden.

Broiled these pretty purple treasures from the farmers market with tomatoes and lemon zest, delightful! #eatarainbow

Swiss chard stuffed with rice, walnuts and herbs, a Rosh Hashana must in our family. I like to use Arborio rice for the filling, just fried up some shallots with the rice and walnuts, ground to a crumb, then added plenty of fresh dill, parsley, cilantro and spearmint. Blanched the chard after removing the fibrous thick stem, (that was the veg in my omelette) for seconds until soft enough to roll, then laid on a bed of orange slices and onion and cooked in lime juice, tamarind and date syrup.

A favorite in my home, this is a traditional syrian dish, jamod (which means sour), a soup made from celery, potato, parsley and spearmint and lots of lime juice. Small Kipes are cooked in the soup and here we serve it with tahini, avocado and salsa verde.

Basil coconut curry with pan fried totoaba, green beans and baby eggplant.

Ultra nourishing breakfast smoothie On some days after an intense workout all I feel like is a liquid breakfast. What follows is a protein packed, antioxidant rich, fiber filled delicious drink. I like to add tahini for extra calcium and iron and ginger to warm it all up since smoothies can be very cooling, not ideal for us vata girls. Ingredients: 1 serving organic protein powder 2 teaspoons ground flax seed 1 tablespoon tahini 1 handful organic spinach 1 cup frozen berries 2 inch chunk fresh ginger Add water and blend until smooth and creamy.

I’m baaaaack from an amazing nourishing summer and ready to share new flavors and healthful goodies with you. Stay tuned for free classes on IGTV

Delicious, nourishing , plant based goodness. Keep your salads interesting, grilled broccolini and green beans with peas, cilantro, lemon and olive oil. Beets roasted with thyme and Rosemary on a bed of goat yogurt with a generous splash of olive oil. • • 📸@miatsur_photography

Sweet and tart, the fruit is perfect for snacking, full of antioxidants, the leaf is an amazing uterine tonic Can you name this herb?

Full of fiber, greens are essential for gut health, make them easy to use and yummy

I am so excited to read this book #hormoneintelligence from the amazing @dr.avivaromm I wandered into an adorable apothecary in Nederland, CO (February 2020) with so many questions no doctor has been able to answer for me and the lady working there asked if I knew of @dr.avivaromm I didn’t. She invited me to sit in a lovely greenhouse at the back of the store and flip through botanical medicine for women and the journey started. I enrolled in #herbalmedicineforwomen and have been weaving together an understanding of women’s health and my own in a whole new way. Finally, this integrative approach that listens and validates the experiences of women. So, now you will find me in the kitchen cooking up herbal goodness to nourish mind, body and spirit from a place of love newly inspired.

Jraimex A spontaneous take on spicy Moroccan fish with tahini and green salsa @makegoodfoods Serve with challah for the perfect Shabbat dinner.

I like to keep a stash of healthful treats for snaking. These vegan key lime bars adapted from @allthehealthythings are delicious. Ingredients: For the crust: 6 potted medjoul dates 3/4 Cup walnuts 1/2 almonds 1/2 tsp cinnamon powder 1 tsp pure vanilla extract Pinch of sea salt Process into a dough like consistency and press into a parchment lined glass container. For the filling: 1 1/4 cup cashews,soaked at least 4 hours 1/4 cup nut milk 1/2 cup fresh squeezed lime juice Zest of 1 lime 1/4 cup maple syrup 1 tsp of pure vanilla extract 2 tbsp of coconut oil Blend until creamy and pour over crust smooth it out and store in the freezer. Enjoy!

Not sure what to do with your beet greens? Throw them on a tray and bake at 375 degrees with balsamic vinegar, olive oil and sea salt and prepare for the most perfect crunch, these are an addictive snack and add texture and flavor to just about anything. Enjoy!!

Pure probiotic blood building beet kvaas (juice) Ingredients: 3 organic beets, scrubbed and quartered 2 teaspoons sea salt 8 cups filtered water Leave to ferment for 3-5 days until sour and tangy, strain and have a glass daily to feed your good gut bugs and keep your belly happy!

See you at 7pm for a fun cooking session filled with tahini from @makegoodfoods

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Seeds in the works!

Good things are happening, just wait and see what becomes of these adorable shallots.

Zoodles in spicy tomato broth with olives, lemons and homemade tuna confit.

Getting to the root Have you ever felt like you you are off center, looking for answers in the wrong places? My mind can carry me away sometimes and today I am celebrating that nourishing grounded feeling of heart centered rooting with roasted energy veggies.

Totoaba wrapped in Swiss chard on a bed of spiced lentils

Today’s invention... Sweet potato with sprouted lentils and rainbow chard... Fennel seed, cumin seed, mustard seed and turmeric make magic.

Braised rainbow chard with sweet potato, feta and toasted pine nuts. See story for deets!

Simple, quick and delish. Pan fried fishy in herb butter on a bed of potato and celeriac mash. Whole grain mustard and rum make it more elegant and rich.

Baked pasta shells stuffed with ricotta, fresh herbs and lemon zest, bathed in rich tomato sauce and Parmesan, heavenly!

As for me, I got a fish sandwich on brioche, of course i made the dry rub Coriander seeds Fennel seeds Cardamom Ground ginger Turmeric Black pepper Serve with tahini and lactofermented carrots and jalapeños

After 11 months of cooking every day, got my Hubbie to make us burgers for a change and no work in the kitchen for me today (well breakfast and dinner still happen)

MAKLOUBA: chicken, rice, veggies and lots of love in a golden crust 🥧

Valentine bounce! • • • • 📹 @miatsur_photography

Betabel, sal, horno

Autum panzanella inspired by @we_are_food Delicious hearty salad made from root veg, sourdough croutons and goat cheese.

Root veg curry, warmth for your whole being!

Stocking up on goodies @nuevoshorizonteshuasca

Contemplation

Natures beauty

Today’s creation Cauliflower rice and risotto with parsnips cacio e pepe style cooked in leftover bone broth. Throwing a chunk of the Parmesan rind I the pot adds extra depth!