Free Recipes

Golden Turmeric Dressing:

  • 1 Tbl. Tahini
  • 1 Clove Garlic, Minced
  • 1 tsp. Turmeric Powder
  • 2 tsp. Miso Paste
  • 1/2 Lime, Juiced/Squeeze
  • 1/4 tsp. Black Pepper
  • Salt to Taste – if needed
  1. Whisk ingredients until smooth.
  2. Pour on top of your favorite greens & eat!

SERVES ONE – Store in airtight container for up to four days.
This recipe is anti-inflammatory, tangy, cozy, and immune boosting! Don’t skip the pepper, it increases the bioavailability of the curcumin in the turmeric (anti-oxidant, anti-inflammatory, anti-cancerous properties) by 2000%!

Adapted from Robyn Youkilis

Vegan Rosemary Sweet Potato Soup:

sweet potato soup
  • 2 Tbl. Olive Oil (optional)
  • 3 Shallots, Chopped
  • 2-3 Cloves Garlic, Minced
  • 2-3 Medium Sweet Potatoes, Peeled & Cubed
  • 1 Tsp Rosemary
  • 4 Cups Veggie Broth (one carton)
  • 1 Tsp Pink Himalayan Salt
  • 1/2 tsp Black Pepper
  • 2 Tbl. Maple Syrup
  1. Saute shallots & garlic in olive oil (or broth if using non-stick pan) in a soup pot until fragrant. Add in sweet potatoes & toss with mixture.
  2. Add broth to pot, stirring in black pepper and rosemary. Bring mixture to a medium boil, then partially cover pot.
  3. Simmer on medium-low for 20 minutes.
  4. After 20 mins. test potatoes by poking them with a fork. If they are not soft or easy to poke, simmer for another 5-10 minutes.
  5. Turn off heat and add in maple syrup and pink salt. Blend with an immersion blender until smooth.* Taste test and add in more salt or syrup if desired.
  6. Top with cinnamon, nutmeg, or dollop of vegan cream cheese.

**If you do not own an immersion blender, blending can be done with a counter-top blender. But please, use a ladle and go slowly. Do not overfill! There is a higher risk of burning yourself using this method.

Adapted from Turnip the Oven blog