Gourmet Recipes: Spring Feast

Gourmet Recipes: Spring Feast

Your guests won’t believe how much this main entrée looks and tastes like grilled meat — discover the secret ingredient! Plus, learn how to make marinated veggies like a pro and desserts that call for seconds!
Your guests won’t believe how much this main entrée looks and tastes like grilled meat! Plus, learn how to make marinated veggies like a pro and desserts that call for seconds! Click a recipe title to expand. Grilled Portabella with Pineapple-Mango Chutney Serves 4-6 Mushrooms: 4-6 large Portobella mushroom caps (one per person) Instructions
  1. Lightly brush extra virgin olive oil over caps. Lay cap side down on grill.*
  2. Drizzle approximately 1 tsp olive oil around underside.
  3. Grill several minutes on each side until tender and juicy.
*Oven method: Bake on a cookie sheet approximately 8-9 minutes, turning half way through. Chutney:
  • 1 mango, peeled, seeded, and chopped
  • 1 cup chopped pineapple
  • ½ cup chopped onion
  • 1 small avocado, peeled seeded and chopped (optional)
  • 1/2 cup chopped cilantro
  • 2 Tbsp fresh lime juice
  • ¼ tsp ground cumin
Instructions
  1. Stir ingredients until well mixed.
  2. Ladle several spoonfuls over whole or sliced portabella.
Cruciferous Crunch Makes 3 1/2 cups Salad:
  • 2 cups shredded green cabbage
  • 2 cups shredded purple cabbage
  • 2 cups chopped broccoli
  • 5 large radishes, sliced
Dressing:
  • 3 Tbsp apple cider vinegar
  • 2 tsp lemon juice
  • 1 Tbsp honey
  • 1 ½ Tbsp extra virgin olive oil
  • 1/8 tsp unrefined salt
  • ¼ tsp caraway seeds
Instructions
  1. Blend dressing by hand and pour over vegetables.
  2. Toss well.
  3. Let sit for at least 30 minutes before serving.
Herbed Raw Asparagus Spears Serves 4 Vegetables:
  • 1 large cucumbercut in strips, seeds removed
  • 12-16 asparagus spears (3-4 per person)
Marinade:
  • 2/3 cup apple cider vinegar
  • 3 Tbsp water
  • 2 Tbsp extra virgin olive oil
  • 4 tsp agave nectar
  • 1 tsp capers, mashed slightly with fingers
  • 1 large or 2 small cloves garlic, minced
  • 1 tsp fresh chopped rosemary
  • ½ tsp dried thyme
  • 1/2 tsp dried marjoram
  • ½ tsp minced dehydrated onion
  • 1/8 tsp coarse black pepper
  • ¼ tsp unrefined sea salt
Instructions
  1. Marinate vegetables in marinade for 2-3 hours before serving.
  2. Must be eaten on the day of preparation as it does not keep well in the refrigerator overnight.
Energy Juice From New Identity Eating by Audrey Lee
  • 4 celery ribs
  • 1 cup spinach
  • 1 lemon, unpeeled
  • 1 lime, unpeeled
  • 1 large apple, seeded or frozen pineapple chunks
  • 1 handful parsley
  • ½-inch piece of ginger
Instructions
  1. Run all ingredients through a juice extractor.
  2. Strain.
  3. Garnish with a mint sprig
Coconut Banana Cream Pie with Carob Sauce From Everyday Gluten Free by Kim Wilson Pie Filling:
  • 2 fresh bananas
  • 4 frozen bananas
  • 2/3 cup dates, pitted
  • 1 cup shredded unsweetened coconut
Instructions
  1. Process fresh bananas and dates in a heavy-duty blender (or a masticating juicer with the blank in place).
  2. Add frozen bananas and process just until well-mixed. Keep as frozen as possible.
  3. Mix in coconut (reserve a small amount) and pour into Raw Date-Nut Pie Crust (recipe below).
  4. Sprinkle top with the reserved coconut before freezing.
Raw Date-Nut Pie Crust:
  • 1 cup pecans
  • 1 cup walnuts
  • 1 cup dates
  • ¼ cup + honey (to taste)
  • ¼ - ½ tsp sea salt
Instructions
  1. Process pecans, walnuts and dates in food processor until well chopped.
  2. Add honey and continue to process until mixture holds together. Be careful not to over process.
  3. Press into the bottom and sides of a pie plate.
  • Tip: Reserve some “dough” to crumble on top of finished pie.
Carob Sauce:
  • 2 Tbsp oil
  • ¼ -1/3 cup honey
  • ¼ cup water
  • 3 Tbsp tahini
  • 2-3 tsp molasses
  • 1/3 cup Hallelujah Acres raw carob powder
  • 1 Tbsp sorghum or brown rice flour
  • ¼ tsp sea salt
Instructions
  1. Whisk ingredients together in a saucepan.
  2. Simmer until thickened.
  3. Drizzle over pie.
Pear Pecan Ice Cream Makes 2 ½ cups
  • 4 cups chopped pears
  • 1 cup pecans
  • ¼ tsp allspice
  • 1 cup pear juice
  • 1 tsp vanilla
  • 6 Tbsp honey
  • 1 cup pear juice
  • ¼ tsp unrefined salt
Instructions
  1. Process all ingredients in a food processor or heavy duty blender.
  2. When creamy, freeze.
  3. Break up frozen mixture into chunks, feed through a Champion juicer, and serve.
  • Tip: If you do not have a Champion, blend in a blender or food processor using a little pear juice.

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