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.

Most flaxseed crackers you find at the market contain so many unnecessary ingredients that help them keep a longer shelf life. That’s why I love these gluten-free flaxseed crackers inspired by Goop. With a few simple and all whole food ingredients, they make a delicious and crunchy savory snack that aligns seamlessly with my nutrition. You can pair them with a dip or simply enjoy them on their own.

INGREDIENTS:

• Extra virgin olive oil
• 1 cup flaxseeds
• 1 cup raw pumpkin seeds
• 1/2 cup raw black sesame seeds
• 1/2 cup raw sunflower seeds
• 2 tablespoons arrowroot powder
• 1 cup boiling water
• Everything Bagel spice seasoning

DIRECTIONS:

1. Preheat oven to 350°F. Line a sheet tray with a piece of parchment paper. Lightly drizzle a little olive oil on the parchment paper so the crackers don’t stick. Mix seeds and arrowroot powder together.
2. Carefully add the water and mix to combine. Once fully incorporated, spread the seed mixture into the pan in one even layer. Season the top of the seeded mixture with the everything spice seasoning and bake for about 1 hour until completely dried and crunchy.

This is such a great and simple recipe. Inspired by Food Network, I made a few ingredient modifications to fit my dietary and nutrition preferences. Loaded with healthy fats and lots of flavor, these burgers make a great addition to any dinner. Also great as a meal prep entree served with a large green salad or in a hearty bowl. Enjoy!

SERVINGS: 4        PREP TIME: 15 minutes     COOK TIME: 10 minutes

INGREDIENTS:

• 1 1/4 pounds center cut salmon fillet, skin and pin bones removed
• 2 tablespoons dijon mustard
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon zest
• pinch of cayenne pepper
• 2 scallions, chopped
• 1/4 cup cilantro, chopped
• 1 cup crushed gluten free crackers (I love Artisan Nut Thins)
• sea salt and ground black pepper
• avocado oil
• 4 gluten free buns or lettuce leaves

DIRECTIONS:

1. In a food processor, grind gluten free crackers into a coarse breadcrumb texture.
2. Cut 3/4 of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 3 tablespoons cracker crumbs, 1/2 teaspoon salt, and black pepper to taste. Gently mix until all combined.
3. Line a baking sheet with parchment paper and brush with avocado oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4 inch-thick patties. Cover loosely with plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the broiler. Spread the remaining breadcrumbs on a plate. Cover both sides of the salmon patties generously in the crumbs. Heat avocado oil in a large nonstick or cast iron skillet over medium-high heat. Add the patties and cook until browned on the bottom, 3 – 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center (3 – 4 more minutes). Transfer to a paper towel-lined plate to drain. Season with salt and pepper.
5. Serve the patties on gluten free buns or lettuce wraps and top with chipotle mayo and your favorite burger toppings.

I am a huge fan of Vietnamese fresh summer rolls but it’s hard to find one that’s vegetarian and with bok choy so had to create my own. This does take a little precision with the wraps but you’ll get the hang of it and it actually becomes fun to make. Feel free to add more herbs and veggies (red pepper, spinach leaves, thyme) to your liking.

Makes a great appetizer or snack especially when you’re on the go. Give it a try and let me know what you think! Enjoy!

SERVINGS: 8 – 10 rolls       PREP TIME: 15 minutes     COOK TIME: 15 minutes

INGREDIENTS:  

FOR THE TOFU:

• 16 oz organic extra firm tofu
• 4 tablespoons of flax meal
• 2 tablespoons avocado oil
• 2 tablespoons coconut aminos
• coarse ground black pepper

FOR THE ROLLS:

• Vietnamese brown rice wrapper
• 2 bunches of bok choy
• 4 – 6 sprigs of fresh mint
• 4 – 6 sprigs of fresh basil
• 1/4 cup cilantro, leaves only
• 1/4 cup shredded carrots

DIRECTIONS:

1. Remove tofu from packaging and wrap with paper towel. Gently press to remove excess water. You can also sprinkle salt on the tofu and let it sit for 30 minutes to dehydrate.
2. In a double boiler, steam bok choy for 5 minutes. You can skip this part and enjoy the bok choy raw. Cut the tough white ends off so only the green leaves are left.
3. Cut the tofu into 2-inch rectangles and place all in a large bowl. Add all other tofu ingredients and gently mix with your hands, covering each piece. There may be some clumps from the flax meal so make sure to spread those evenly around.
4. Cook in air fryer for 15 minutes at 350°F, shaking the pan half way through.
5. Dip one wrapper in warm water for a few seconds. Lay flat on surface and start to build your roll. Place 1 bok choy leaf, few basil, mint, and cilantro leaves, shredded carrots, and 2 tofu pieces laid out side by side horizontally.  Fold in the sides of wrapper over the ingredients and the tops of the wrapper slightly in to give yourself enough room to roll. Start rolling! Don’t be afraid to put a bit of pressure to tighten up the roll.
6. Cut each roll in half (as shown in pic) or enjoy as a whole. Serve with coconut aminos or this delicious peanut sauce.