8 cups chopped kale, ribs and stems removed
1 cup fresh mint leaves
1 medium firm tomato, diced
1 medium cucumber, peeled and diced
2/3 cup cooked quinoa or couscous (optional)
Sea salt and freshly ground pepper, to taste
2 tablespoons olive oil
Finely grated zest and juice of 1 large lime

Using a food processor, finely chop the kale and mint leaves. This may take four to five batches depending on the size of your processor bowl.

Transfer the chopped kale and mint to a large glass bowl. Add the diced tomatoes, cucumber and grated lime zest (and quinoa or couscous, if using). Season with salt and pepper. Toss to mix the ingredients.

In a small bowl, whisk together the lime juice and olive oil. Add to the tabbouleh and toss well.

Serve immediately or refrigerate for later consumption. Tabbouleh will stay fresh for up to five days.

Serves 4

kale salad


8 large strawberries, hulled and quartered
2 large eggs
4 tablespoons turbinado sugar, plus more for sprinkling
3 tablespoons almond meal
½ cup heavy cream
¼ cup milk
¼ teaspoon almond extract

Preheat the oven to 425 F. Place the baking rack in the middle of the oven.

Butter 4 (4-ounce) ramekins. Divide the strawberries among the ramekins.

In a large bowl, whisk the eggs and sugar together until smooth. Add the rest of the ingredients and whisk again to combine. Pour the custard mixture equally over the strawberries in the ramekins. Sprinkle with turbinado sugar.

At the time of baking, lower the oven temperature to 375 F. Place the ramekins on the oven rack and bake until set and golden, 20 to 25 minutes. Remove from the oven and let cool on a rack.

Enjoy at room temperature or cold.

Serves 4


12 Medjool dates, pitted
8 ounces mascarpone cheese
1 teaspoon agave syrup
3 teaspoons espresso or strong coffee
2 tablespoons shaved chocolate

Delicately clean the dates with a damp paper towel.

In a medium bowl, combine the mascarpone, agave syrup and espresso.

Stuff each date with about a tablespoon of the coffee flavored mascarpone.

Top with shaved chocolate.


1 stick (4 oz) unsalted butter, softened
½ cup and 2 tablespoons agave syrup
1 teaspoon vanilla extract
3 large eggs
1 cup and 2 tablespoons whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large apples, cored, peeled and cut into 1/2-inch cubes

Preheat the oven to 350 degrees Fahrenheit. Line an 8- to 9-inch pan with parchment paper.

Using an electric mixer mix the butter, agave syrup, and vanilla until well combined. Add the eggs and mix again.

Combine the flour, baking soda, cinnamon and salt in a separate bowl. Add them to the moist mixture. Mix again until the batter is smooth and homogenous.

Fold in the apple cubes.

Pour the batter in the prepared pan. Bake until the cake is set and slightly browned, about 35 minutes. Cool before unmolding.

Serves 8

Whole Wheat Apple Cake


For the crust

1 cup whole wheat four
1 cup all-purpose flour
½ teaspoon salt
5 ounces butter, cut into pieces
½ cup ice water

For the filling
1 leek, minced
3 garlic cloves, minced
3 tablespoons olive oil
1 medium zucchini, sliced
1 medium squash, sliced
1 teaspoon dried thyme
Sea salt and freshly ground pepper
4 ounces crumbled Feta cheese
2 eggs
2 tablespoons milk
1 cup shredded sharp Cheddar
1 tomato, sliced

Combine the flours and salt in a food processor fitted with a steel blade. Process for 5 seconds. Add the butter and pulse until crumbly. Add the water a little at a time pulsing until the dough appears moist enough to stick together. Form the dough into a ball. If necessary add all-purpose flour, one tablespoon at a time. Cover with plastic wrap and refrigerate 1 hour before use.

Preheat the oven to 400 degrees F.

In a medium skillet, sauté the leek and garlic in butter over medium heat, about 2 minutes. Add the zucchini, squash and dried thyme. Season with salt and pepper, and cook for 2 to 3 minutes. Mix in the Feta.

Roll out the dough on a lightly floured surface into a 12 to 15-inch circle (or another form depending on the shape of your pan). Transfer to a 9 to 10-inch tart dish and press the dough on the bottom and sides.

5 Transfer the zucchini-squash mixture into the crust. In a bowl, whisk the eggs with the milk and season with salt and pepper. Gently pour the milk and egg mixture on the tart. Top with the shredded cheddar and tomato slices. Bake for 45 minutes.

Serves 6


4 eggs
6 tablespoons coconut oil or unsalted butter, softened
1/4 cup plus 2 tablespoons tablespoons cow milk or coconut milk
½ teaspoon vanilla extract
2/3 cup brown sugar
¾ cup coconut flour
¼ teaspoon salt
½ teaspoon baking powder
6 ounces fresh raspberries

Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper cups.

Using an electric mixer, mix the eggs, coconut oil or butter, milk, vanilla and sugar until well combined.

Combine the coconut flour, salt and baking powder in a separate bowl and add to the wet mixture. Mix again until the batter is smooth and shiny.

Divide the batter among the cups. Top each muffin with 2-4 raspberries, pressing them in lightly.Bake until set and a skewer inserted in the middle comes out clean, 18-20 minutes.

Let cool on a rack before serving.

Makes 12

gluten-free coconut flour muffins


2 medium red skin potatoes
1 zucchini
Sea salt and ground pepper, to taste
1 small garlic clove, minced
3 tablespoons unsalted butter, melted

8 large eggs
¼ cup milk
½ teaspoon baking soda
Sea salt and ground pepper, to taste

½ cup grated Asiago cheese
3 tablespoons finely chopped sundried tomatoes

Preheat the oven to 375 degrees Fahrenheit. Spray a 9-inch round pan with cooking spray.

Peel the potatoes. Using a large-hole grater, grate the potatoes and zucchini into a large glass bowl. Season with salt and pepper. Stir in the minced garlic and melted butter.

In a separate bowl, whisk the eggs, milk, baking soda, salt and pepper long and well, until fluffy and smooth. Stir the egg mixture into the vegetables. Pour into the prepared pan. Top with grated cheese and chopped sundried tomatoes.

Bake until set, 25 to 30 minutes. Serve warm with hot sauce and a side salad.

Serves 6


1 (15-ounce) can no-salt-added black beans, drained and rinsed

1/4 cup cocoa powder

3 large eggs

1/3 cup melted butter

2 teaspoons vanilla extract

1/8 teaspoon salt

1/2 cup brown sugar

1/2 cup semi-sweet chocolate chips

Preheat the oven to 350°F. Butter an 8-inch square baking pan.

Place the black beans, cocoa powder, eggs, butter, vanilla, salt and sugar in the bowl of a food processor and process until puréed. Stir in the chocolate chips. Transfer the batter to the prepared pan. Bake the brownie until a toothpick comes out clean, 30 to 35 minutes. Cool and cut into squares.

Serves 6 to 8

Adapted from wholefoodsmarket.com


Also known as baba ghannouj or baba ghanoush, this eggplant puree makes a lovely appetizer. Serve with bread or veggies.

1 large globe eggplant
1 large garlic clove, peeled
2 tablespoons olive oil, plus extra for drizzling
2 tablespoons lemon juice
1 tablespoon tahini
1/2 teaspoon ground cumin, optional
Sea salt and ground black pepper, to taste

For garnish:
1 tablespoon chopped parsley
Smoked paprika

Line the surroundings of a gas burner with aluminum foil (you’ll be thankful you did when the eggplant starts dripping its sticky juices). Turn on the flame to medium-high and char the eggplant on all sides until swollen, cracked, soft and dripping hot juices. Use tongs to turn it as it can get very hot. The charring should take 10 to 15 minutes.

Place the charred eggplant in a paper bag to allow it to sweat and cool a bit, 5 minutes. Transfer it to a cutting board. Peel off and discard the skin.

Transfer the pulp into the bowl of a food processor. Add the garlic, olive oil, lemon juice, tahini, cumin (if using), salt and pepper. Process to a puree.

Serve baba ghannouj at room temperature drizzled with olive oil and sprinkled with chopped parsley and smoked paprika.


15 saffron threads, crushed
2 tablespoons very hot milk or water
¾ cup Greek-style yogurt
1 ½ tablespoons maple syrup, plus more for drizzling
Optional toppings: fruit, sliced almonds, pistachios, pumpkin seeds…

Stewed Figs
¼ cup water
1 tablespoon honey
½ teaspoon lemon juice
½ cup dried Turkish figs

Place the crushed saffron and hot milk in a bowl. Let steep for 10 minutes. Add the yogurt and maple syrup and stir well until the ingredients are combined into a homogeneously yellow and creamy mixture

To make the stewed figs, bring the water, honey and lemon juice to a boil in a small saucepan. Add the figs and cook over medium-low heat until soft and plump, 10 to 20 minutes, depending on the softness of the figs. Let the figs cool. Cut them in half lengthwise.

Top the yogurt with cooked figs. Finish off with a drizzle of maple syrup and crushed nuts.

Serves 1

1 4 5 6 7 8