SMASHED AVOCADO & ROASTED BEET CROSTINI

SERVES 6 TO 8 PORTIONS

2 beets (1 lb./500 g), peeled and chopped into 1/2-inch pieces

2 tbsp. olive oil, plus extra for brushing

Sea salt

2 tbsp. maple syrup

1 tbsp. balsamic vinegar

1/2 baguette, cut into 1/4-inch slices on the diagonal

1 avocado

1 lemon, halved

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 124kcal
Fat: 9.7g (1.8g S.Fat)
Carbs: 10g
Protein: 1.1g
Sugar: 6g
Sodium: 80mg

METHOD

Preheat the oven to 220°C/425°F. Line a baking sheet with foil.

Toss the beets with the oil and place them on the prepared baking sheet. Season with salt and roast for 30 minutes, turning with a spatula every now and then.

Remove the pan from the oven, drizzle with maple syrup and vinegar, and return to the oven for 5 to 8 minutes, or until caramelized.

Drizzle oil over bread slices on a second large baking sheet. Bake for 5 to 8 minutes, or until the top is lightly browned.

With a fork, mash the avocado and half of the lemon juice in a small bowl. Season with salt and pepper to taste.

On each crostini, spread a thin layer of mashed avocado. Season with pepper and drizzle with the remaining lemon juice before topping with roasted beets.

TOFU YOGURT MY WAY

SERVES 2 CUPS

One 12.3 oz. (349 g) package tofu, any firmness

1 medium (118 g/4.16 oz.) ripe, cold banana, sliced

2 tbsp. (30 g/1 oz.) almond milk

2 tbsp. (30 g/1 oz.) fresh lemon juice

1/2 tsp. (2.5 g/0.08 oz.) vanilla extract

1/4 cup Detox Granola, for serving

Fresh berries (optional)

NUTRITIONAL VALUES

Calories: 265kcal
Fat: 18.6g (6.1g S.Fat)
Carbs: 37g
Protein: 20.1g
Sugar: 17.1g
Sodium: 35mg

METHOD

In a food processor, combine the tofu, banana slices, almond milk, lemon juice, and vanilla and process for 1 minute, or until smooth and creamy. Serve in two parfait glasses or bowls, topped with granola or fresh berries. The yogurt can be refrigerated in an airtight container for up to 3 days.

PISTACHIO GUACAMOLE

SERVES 4 PORTIONS

2 avocados

1/2 cup shelled pistachios, plus extra for garnish

2 tbsp. lemon juice

2 tbsp. water

1 garlic clove, minced

3/4 tsp. sea salt

Freshly ground black pepper

1 cup cherry tomatoes, quartered 1 bunch (about 6) scallions, white and light green parts thinly sliced

Crushed red pepper for serving

Chips for serving

NUTRITIONAL VALUES

Calories: 303kcal
Fat: 26g (5.4g S.Fat)
Carbs: 18.1g
Protein: 4.8g
Sugar: 2.9g
Sodium: 442mg

METHOD

In a food processor, combine one avocado, pistachios, lemon juice, water, garlic, and salt. Season liberally with pepper and blend until smooth. Transfer to a large mixing bowl and mash in the remaining avocado until it has a chunky texture. Mix in the tomatoes and scallions.

Season with salt and pepper to taste. Top with pistachios and red pepper flakes.

GLUTEN-FREE ORANGE ALMOND COCONUT MUFFINS

SERVES 10 MUFFINS

1 cup (177 g/6.25 oz.) brown rice flour

2/3 cup (58 g/2 oz.) almond flour

1/2 cup (70 g/2.46 oz.) arrowroot

1/3 cup (56 g/2 oz.) Sucanat

2 tsp. (10 g/0.34 oz.) baking powder

1/2 tsp. (1.5 g/0.05 oz.) kosher salt

1/3 cup (100 g/3.5 oz.) maple syrup

1/2 cup (121 g/4.3 oz.) orange juice

Finely grated zest of 1 orange

1 1/2 tsp. (6 g/0.21 oz.) vanilla extract

1/2 cup (42 g/1.5 oz.) chopped almonds

1/4 cup (21 g/0.75 oz.)

unsweetened shredded coconut

NUTRITIONAL VALUES

Calories: 146kcal
Fat: 3.6g (0.9g S.Fat)
Carbs: 25.6g
Protein: 2.7g
Sugar: 9.9g
Sodium: 127mg

METHOD

Preheat the oven to 190°C/375°F. Line 10 muffin cups in a 12-cup muffin pan with paper liners or lightly grease with coconut oil.

Combine the brown rice flour, almond flour, arrowroot, Sucanat, baking powder, and salt in a large mixing bowl. Make a well in the center of the mixture, then add the maple syrup, orange juice, orange zest, and vanilla extract. Stir the dry ingredients into the wet ones gradually, just until combined. Combine the almonds and coconut in a mixing bowl.

Fill the prepared muffin cups two-thirds full with batter and smooth the tops of each muffin. Bake the muffins for 12 to 16 minutes, or until a toothpick inserted into the center comes out clean. Cool the muffins for at least 15 minutes in the pan on a wire rack before serving.

RECIPE NOTES

Because brown rice flour contains natural oils that can quickly oxidize and turn rancid, keep it in the refrigerator or freezer in a sealed plastic bag.

WHITE BEAN CROSTINI WITH POMEGRANATE & MINT

SERVES 6 TO 8 PORTIONS

1 can (15oz./425g) white beans, rinsed and drained

1/4 cup olive oil, plus extra for brushing

1 tbsp. water

1 tbsp. lemon juice

1 garlic clove

3/4 tbsp. sea salt

1/2 tbsp. freshly ground black pepper

1 thin baguette, cut into 1/4-inch slices on the diagonal

1/4 cup pomegranate seeds

Fresh mint for garnish, cut into chiffonade

NUTRITIONAL VALUES

Calories: 106kcal
Fat: 7.4g (1.1g S.Fat)
Carbs: 9.3g
Protein: 1.4g
Sugar: 2g
Sodium: 661mg

METHOD

To make the white bean puree, in a food processor, combine the beans, oil, water, lemon juice, garlic, salt, and pepper and puree until smooth.

Season with salt to taste. Place aside.

Preheat the oven to 220°C/425°F for the crostini.

Drizzle oil over bread slices on a large baking sheet. Bake for 5 to 8 minutes, or until the top is lightly browned.

On each crostini, spread a thin layer of white bean puree. Pomegranate seeds and mint are sprinkled on top.

ITALIAN QUESADILLAS

SERVES 4 PORTIONS

WHITE BEAN SPREAD

(15oz./425g) 1 can white beans, rinsed and drained

1/4 cup olive oil, plus extra for brushing

1 tbsp. water

1 tbsp. lemon juice

1 garlic clove

3/4 tsp. sea salt

1/2 tsp. freshly ground black pepper

8 flour tortillas

1/2 cup chopped sun-dried tomatoes, drained

1/4 cup chopped fresh Italian parsley

2 avocados, very thinly sliced

NUTRITIONAL VALUES

Calories: 780kcal
Fat: 34.6g (6.4g S.Fat)
Carbs: 95.8g
Protein: 29.9g
Sugar: 3.9g
Sodium: 400mg

METHOD

For the white bean spread: In a food processor, combine beans, oil, water, lemon juice, garlic, salt, and pepper and process until smooth. Season with salt to taste. Place aside.

To assemble the quesadillas: 5 tablespoons white bean spread on a tortilla, leaving a 1/2-inch border on top of the spread, arrange 2 tablespoons sun-dried tomatoes, 1 tablespoon parsley, and avocado. Season with salt and pepper and top with another tortilla. Brush the quesadilla with oil on both sides.

Cook the quesadilla for about 2 minutes on each side in a large non-stick skillet over medium-high heat, until lightly browned. To serve, remove from pan and slice like a pizza. Repeat the assembly and cooking method with the remaining ingredients to make 4 quesadillas.

HUMMUS POMODORO WITH WARM PIZZA CRUST

SERVES 4 TO 6 PORTIONS

FOR THE HUMMUS

(15oz./425g) 1 can white beans, rinsed and drained

1/4 cup olive oil, plus extra for drizzling

1 tbsp. lemon juice

1 garlic clove

1/2 tsp. sea salt

1/2 tsp. freshly ground black pepper

1 medium tomato, chopped

1/4 cup fresh chopped basil

Balsamic vinegar for drizzling

FOR THE PIZZA CRUST

1 lb. (500 g) pizza dough

All-purpose flour for rolling

Olive oil for brushing

Sea salt

NUTRITIONAL VALUES

Calories: 520kcal
Fat: 38.1g (8.4g S.Fat)
Carbs: 40g
Protein: 5.6g
Sugar: 0.9g
Sodium: 627mg

METHOD

For the hummus: In a food processor, combine beans, oil, lemon juice, garlic, salt, and pepper and process until smooth, stopping to scrape down the sides with a spatula. Season with salt and pepper to taste, then transfer to a bowl. Drizzle with oil and vinegar and top with chopped tomato and basil. Serve with warm pizza crust, seasoned with salt and pepper.

For the pizza crust: Preheat the oven to broil.

Divide the dough into four equal parts. Roll each piece into a ball and roll out until about 1/8 inch thick on a lightly floured surface. Brush both sides with oil and season with salt before placing on a baking sheet. Broil for 2–5 minutes, or until lightly browned, then flip with tongs and broil for 1–2 minutes more, or until puffed and lightly browned in spots. Serve warm with hummus and cut into triangles.

CAPRESE SKEWERS

SERVES 8 PORTIONS

200 g (7 oz.) extra-firm tofu, drained, patted dry with a paper towel, and cut into 1-inch cubes

1 tbsp. olive oil

1/2 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/2 cup cherry tomatoes, halved

1/4 cup fresh basil, loosely packed

Balsamic vinegar for drizzling

NUTRITIONAL VALUES

Calories: 17kcal
Fat: 1.8g (0.3g S.Fat)
Carbs: 0.5g
Protein: 0g
Sugar: 0.3g
Sodium: 118mg

METHOD

Toss tofu, oil, salt, and pepper in a large mixing bowl.

Heat the tofu mixture in a large non-stick skillet over medium-high heat. Tofu cubes should be cooked and lightly browned on all sides.

Skewer On each toothpick or skewer, place 1 cube of tofu, 1 half cherry tomato, and 1 basil leaf. Drizzle with vinegar to taste. Season with salt and pepper to taste.

BUTTERNUT BRUSCHETTA WITH CARAMELIZED ONIONS

8 to 10 SERVINGS

4 cups (1-inch cubes) peeled butternut

600 g (20 oz.) squash

4 tbsp. olive oil

Sea salt

freshly ground black pepper

2 large onions, thinly sliced

2 tbsp. maple syrup

1/4 tsp. crushed red pepper

2 tsp. balsamic vinegar, plus extra for drizzling

1 thin baguette, cut into 1/4-inch slices on the diagonal

1/4 cup fresh mint, cut into chiffonade

NUTRITIONAL VALUES

Calories: 128kcal
Fat: 6.5g (0.9g S.Fat)
Carbs: 18.4g
Protein: 2.1g
Sugar: 7.2g
Sodium: 56mg

METHOD

Preheat the oven to 200°C/400°F.

Spread the butternut squash on a rimmed baking sheet and drizzle with 2 tablespoons of the oil. Season with salt and pepper to taste. Allow to cook for 25–30 minutes, or until fork-tender. Turn with a spatula every 10 minutes while roasting, and add more oil as needed. Remove from oven and raise the temperature to 220°C/425°F.

Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Season with salt and pepper. Allow to cook for 20 to 25 minutes, or until very soft and caramelized. Cook for 1 minute more after adding the maple syrup and red pepper.

In a food processor, combine the squash, onion mixture, and vinegar and pulse about 12 times until the mixture comes together but is slightly chunky. Season with salt and pepper to taste.

Drizzle oil over bread slices on a large baking sheet. Bake for 5 to 8 minutes, or until the top is lightly browned. Drizzle vinegar over the bread and top with the butternut squash mixture. Garnish with fresh mint and serve while still warm.

BAKED ITALIAN ONION RINGS

4 SERVINGS

2 cups Italian breadcrumbs 2 tsp. sea salt

1 tsp. crushed red pepper (optional)

1 cup all-purpose flour

1 1/4 cups water

1 large onion, sliced into 1/2-inch rings

Olive oil for brushing

Arrabbiata sauce, for dipping

NUTRITIONAL VALUES

Calories: 352kcal
Fat: 3.3g (0.7g S.Fat)
Carbs: 68.5g
Protein:10.9g
Sugar: 6.5g
Sodium: 1336mg

METHOD

Preheat the oven to 230°C/450°F. Generously grease one or two large baking sheets. Combine breadcrumbs, salt, and red pepper flakes, if using, in a large mixing bowl. Mix everything together thoroughly, then divide the mixture into two small bowls and set aside. In a medium mixing bowl, whisk together the flour and water until a thick batter forms. Cut the onion rings into rings. Dip each onion ring into the batter, allowing excess to drip off. Dip the onion ring into one of the breadcrumb bowls first, coating completely, and place on a baking sheet lined with parchment paper. Rep with the remaining onion. When your first bowl of bread crumb mixture becomes too clumpy halfway through the process, discard it and move on to the second bowl of bread crumb mixture. Then, dab each onion ring with oil with a pastry brush. Rather than brushing, dip the brush in oil and pat each onion ring with it. Bake for 7 minutes, or until nicely golden, then flip each onion ring and bake for another 4 to 5 minutes, or until golden. Season with salt and pepper to taste.