• 2 cups cilantro, chopped (approx 1 large bunch)
• 1/2 cup hemp seeds
• 2 garlic cloves, finely chopped
• 1/2 teaspoon sea salt
• 2 – 3 tablespoons extra virgin olive oil

DIRECTIONS

1. Chop cilantro, stems included.
2. Add cilantro, hemp seeds and garlic to the food processor and process until finely chopped.
3. Slowly drizzle in the olive oil as you continue to process until you reach desired consistency. For creamier texture, add more olive oil.
4. Store in an airtight container and refrigerate. Consume within 5 days.

Plantains are a rich source of complex carbohydrates loaded with fiber that provide many benefits including micro-nutrients such as vitamin C, A, K, potassium and magnesium. They also have a low sugar content (only 3g per cup boiled) yielding an easy effect on blood sugar spike. This makes plantains a great way to get your healthy carbohydrates, depending on how you cook them. Most restaurants will deep fry them and make tostones (a Caribbean staple) to make them crispy and delicious but it’s definitely not the healthiest option…but I found a way!

This recipe has been my weekly go-to on days that I need the extra energy for a tough workout or run. When air fried, these tostones come out just as crispy and crunchy minus the oily texture you may find in restaurants. I pair them with eggs and veggies for breakfast or dip them in hummus and pesto as a snackl May take a few steps to make but you can meal prep them for the week and they provide all the crispy, crunchy, and salty goodness restaurant-made tostones give without the grease and guilt. Give them a go!

INGREDIENTS: 

• 6 green plantains
• 4 tablespoons avocado oil
• 2 tablespoons sea salt

In Ayurveda, turmeric and ginger are valued for their therapeutic effects. They aid the body in balancing and naturally healing itself. When my immune system is being tested this is my go to! A bowl of this restorative ginger-turmeric broth is so nourishing and warm, I immediately feel that I’m doing something great for my body to recover.

Once the broth is prepped, its versatility allows me to add what I crave the most in noodle soups. I usually go for mushroom and greens but bok choy, broccoli, eggplant, shredded chicken and carrots also make great additions.  This soup is so delish that you’ll find every reason to make this, even if you’re not feeling under the weather. Give it a try!

INGREDIENTS: 

• 4 cups filtered water
• 4 cups veggie broth
• 1 8oz package of Eden Buckwheat Soba Noodles
• 1 can chickpeas
• 2 handfuls of kale, stems removed
• 1 cup of shiitake mushrooms
• 1 medium red onion, diced
• 1/4 cup cilantro, chopped
• 1 tablespoon freshly grated ginger
• 2 tablespoons garlic, finely chopped
• 2 tablespoons avocado oil
• 2 teaspoons ground turmeric
• 1 teaspoon cumin powder
• 1 teaspoon apple cider vinegar
• 2 teaspoon salt
• 1/4 teaspoon cayenne powder

DIRECTIONS:

1. In a large pot or dutch oven, saute onion in 1 – 2 tablespoons avocado oil over medium heat for 5 minutes until fragrant and golden. Add ginger, garlic, and turmeric powder and saute for 2 – 3 minutes until the garlic is fragrant and golden. Add cumin and continue to stir for another minute.
2. Add water, stock and salt. Bring to a simmer. Add apple cider vinegar and cayenne powder. Taste and adjust salt and spice level to your liking. This makes a flavorful base to add what you like. 
3. Separately cook buckwheat soba noodles. Drain and set aside.  
4. While noodles are cooking, add shiitake mushrooms, chickpeas, and kale to the broth and simmer for 5 minutes, stirring frequently. 
5. Toss cooked noodles in the broth mixing all ingredients together. Serve in a bowl and garnish with fresh cilantro and black pepper.