Avocado-Purple Daikon Salsa on a Crinkled Wrap


A busted oven delivered this delicious and fun inspiration out of pure need! What to do when the oven blows? Forget take-out, open up your fridge and start finding new combos. It was lunch today, but could be a snack, appy, or dinner. Let’s make this!

Avocado-Purple Daikon Salsa on a Crinkled Wrap

 Serves 2 for a snack (you can double the salsa recipe for two for lunch) 

2 Siete cashew wraps

1 avocado

Half purple daikon or a watermelon radish, peeled and chopped  

Half yellow bell pepper, julienned into strips 

extra virgin olive oil  

juice of half a lemon  

Half bunch of cilantro roughly chopped  

6 leaves of fresh mint, roughly chopped  

Himalayan pink salt crystal   

 Make It!

1. Slice the wraps in half and toast two halves at a time on medium for 1-2 minutes, or until they begin to bend and brown at the edges just a bit.

2. In a bowl, combine the rest of the ingredients. 

3. Garnish the crinkled wraps with the salsa. Enjoy!  

Tapas: Salmon with Asparagus Bundles on Crostini


Tapas are chic little bites that I have always been obsessed, especially now after my recent trip to Spain. This weekend we created a gorgeous brunch of little bites and I’ve included one of my fav recipes here. This recipe is gluten-free and dairy-free with a nod to pescatarians. You can make it completely plant-based by swapping out the salmon for carrot lox.

Salmon with Asparagus Bundles on Crostini 

Serves 3 to 5  

1 loaf of a small baguette, thinly sliced (15 slices) 

Extra-virgin olive oil

Smoked Salmon  (3 oz), cut or torn into approximately 3 inch squares to lay on top of the crostini. 

1 bunch thin asparagus spears, trimmed to 3 1/4 inches 


Vegan or regular mayonnaise  

1 Hard-boiled egg, chopped

1 tablespoon mustard  

2 tablespoons plain nut-milk or dairy yogurt  

1 tablespoon sugar  

1 tablespoon chopped dill  

Himalayan pink salt crystals or sea salt

Freshly ground pepper

Make It! 

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and place the baguette slices in a single layer. Brush with olive oil. Bake on the center rack until golden brown, about 10 minutes.

2. Tie asparagus spears into two bundles with kitchen twine and cook in boiling salted water for 2 minutes, or until al dente. Drain and submerge in a bowl of ice water. Remove from water, untie bundles, and dry on a clean kitchen towel or paper towels.

3. Make the sauce: In a small bowl, combine the mayonnaise, yogurt, mustard, sugar, salt and ground pepper. Stir to combine.  Add the chopped hard-boiled egg and dill. 

4. Assemble the asparagus bundles: tie two spears together with a blade of chive. Trim. 

5. Assemble the tapas: Spread each crostini (slice of baguette) with sauce and top with salmon and one bundle of asparagus. Drizzle with olive oil. 

Asparagus + Spring Pea Soup


Spring days are on! I’m resetting my skin, brain + bod with nature’s best cell-hydrators like asparagus and watermelon radishes. I was inspired by The Minimalist Kitchen and doctored up this vegan Spring Pea + Asparagus Soup. It is a delicious way to ramp up your own spring clean. 


  • 2 tablespoons olive oil, coconut oil or ghee
  • 1 large bundle or 12 oz asparagus, trimmed
  • 2 cups or 10 oz peas 
  • 3 cloves garlic, minced
  • 1 shallot, thinly sliced
  • Himalayan salt and freshly ground pepper 
  • 1 1/2 cups full-fat coconut milk (1 can) or your favorite non-dairy milk such almond or cashew 
  • 1 1/2 cups vegetable broth 
  • 2 tablespoons nutritional yeast 
  • Juice of 1/2 medium lemon
  • Garnish: asparagus, crushed cashews, cilantro, watermelon radish (optional)  


  1. Preheat oven to 400 degrees F and spread asparagus on a parchment-lined baking sheet. Drizzle with olive oil, coconut oil or ghee, sprinkle with salt and pepper. Toss to coat.
  2. Roast for 15 minutes, then set aside.
  3. Heat a pot over medium heat. Add 1 tablespoon oil. Add shallot and garlic and sauté for 2-3 minutes or until translucent. Reduce heat if garlic begins browning
  4. Add peas, vegetable broth and coconut milk, and bring to a gentle boil.
  5. As soon as it reaches a boil, turn off heat and transfer soup to a blender along with asparagus (reserve some for garnish). Blend soup until creamy and smooth. Add nutritional yeast and lemon juice, check for seasoning, and blend again just to combine (a few seconds).  
  6. Serve immediately and garnish with asparagus, watermelon radish, cashews, and fresh cilantro or micro-greens. cooking until warmed through and simmering, then reduce heat to low.
  7. If you are not serving immediately, gently simmer or reheat when ready to serve. Garnish just before serving.

Zucchini Fritters


A healthy comfort food option for any season! 


  • 2 cups zucchini, shredded
  • 2 cups leeks, chopped into a small dice   
  • 1 teaspoon salt
  • 2 whisked large eggs (for vegans: 1 tablespoon ground flax or ground chia with 3 tablespoons warm water)
  • 1/2 cup Bob’s Red Mill Paleo Blend or almond flour
  • 2 tablespoons nutritional yeast
  • 1 clove garlic, minced
  • olive oil or olive oil spray

Make It!

  1. Line a large strainer with a clean kitchen towel and fill with the grated zucchini. Sprinkle the salt over the zucchini then lightly toss the zucchini to coat. Let rest for 10 minutes. Gather all ends of the kitchen towel so that the zucchini is inside. Now squeeze out as much water as possible.
  2. 2. In a small bowl whisk the eggs, or prepare the flax/chia mixture. Set that aside.

    3. Heat a drizzle of olive oil in a non-stick sauté pan over medium heat.  Add the garlic and leeks and sauté for about 5 minutes. Remove from heat.   

    4. In a large bowl mix together the zucchini, leeks, flour, nutritional yeast, flax mixture, and garlic. Mix well. Scoop up enough for one fritter in your hands, and form a patty. The dough will be quite sticky. You can wet your hands to tidy them up. Evenly spread them out on your baking sheet. Yield is 6-8 patties  

    To cook stove top:

    1. Heat a drizzle or generous spray of olive oil in a large non-stick pan over medium heat.

    2. Spread the patties evenly in the pan and cook 2-3 minutes per side. They are ready when both sides are nicely browned and they are cooked through. You may need to increase the heat to medium-high.  

    3. Remove from pan and serve.  

    To bake: 

    1. Preheat your oven to 400F (200C). Lightly grease a baking sheet.

    2. Bake for 20-25 minutes, flipping them once midway through. They are ready when both sides are nicely browned and they are cooked through.

    3. Serve warm with a dollop of almond-milk ricotta, marinara sauce, or any of your favorite dipping sauces. 

Golden Mylk


Before popping an ibuprofen for inflammation, try making a warm cup of golden milk. Turmeric is the ‘secret sauce’ in this cuppa of deliciousness that stops the burn of inflammation.

Yesterday, my shoulders and neck were aching terribly from a fitness challenge of 14 barre classes in 21 days (my body screamed NO MAS!), and the magic of turmeric curbed the pain within minutes - no joke! 

It’s also very soothing anytime of day, and a great way to unwind in the evening, especially if you are craving a little something between dinner and bedtime ❤️



1.5 cup non-dairy milk of choice (I love unsweetened almond milk or cashew milk, and oat is super good, too)

1 tsp turmeric powder (or 1 inch piece fresh turmeric root, peeled and grated)

1 tsp Ceylon cinnamon; pinch of freshly-ground pepper

Optional: 1/4 tsp ground ginger (or 1/2 inch piece fresh ginger root, peeled and grated)

Optional: sweetener to taste, try 1 tsp of maple syrup, raw honey, or some organic stevia drops

Optional: 1 tsp coconut oil

Combine all ingredients except for the sweetener in a sauce pan and warm over medium-low heat. Pour in to your favorite mug. Add sweetener to taste.

Truffle-Dusted Vegetable Frittata



Crowd pleaser, plant-based, flavorful, delicious, easy breezy, and most importantly, a smidge impressive 😉 I love this as a main when I have friends and family over for brunch. Pair it with a salad, roasted delicata squash, roasted baby potatoes, a pot of fresh coffee, and fresh juices, and you will certainly be the host or hostess with the mostest ❤️


1 dozen large organic eggs

1/4 cup water 

1 to 2 tablespoons extra virgin olive oil  

1 garlic clove  

2 cups sliced and diced shiitake or baby Bella mushrooms

1 1/2 cups cherry tomatoes, halved

1 1/2 to 2 cups lacinato kale, ribs removed, leaves rolled up into a cigar and chopped  

Himalayan salt crystals and freshly ground black pepper 

1/2 cup or more Daiya mozzarella-style shredded cheese or shaved Parmesan cheese 

Truffle oil (optional though well worth the investment!)

 Make It! 

1. Preheat oven to 400 degrees F  

2. In a large bowl, whisk the eggs together with 1/4 cup water. Set aside.

3. Heat the olive oil in a large sauté pan over low heat. Add the garlic and sauté fir 15 seconds or until fragrant. Add the mushrooms and tomatoes. Sauté for about 5 to 7 minutes over medium-high heat. During the last minute, add the chopped kale and sauté until leaves are wilted.  Season with salt and pepper.

4. Add the vegetable mixture to a baking dish or large deep-dish pie plate. Add the whisked eggs. Add 1/2 to 3/4 cup (or more - it’s really up to you!) of cheese. Mix the ingredients together. Add a little drizzle of truffle oil and gently combine into the egg and vegetable mixture. 

5. Bake on the center rack of the oven for 25 minutes, or until done. Optional: broil for 3 minutes for a crispier topping.  




Black Bean + Kale Soup


I spent a warm and toasty day reading The New York Times, hanging with family, and warming up a pot of black bean soup. How are you spending your post-Thanksgiving weekend? ❤️

Black Bean & Kale Soup

Serves 3

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, minced

4 Campari tomatoes or 1 large tomato, chopped 

2 carrots, chopped

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon chipotle

3 (15-ounce) cans black beans, drained and rinsed

4 cups low-sodium vegetable broth 

1 bunch lacinato kale, washed, stems removed, coarsely chopped

1 1/2 tablespoons lime juice

2 tablespoons torn cilantro


Make It!  

1. In a large soup pot heat the oil over medium-low heat. Sauté the onion, garlic, tomatoes. and carrots until softened, 3 to 4 minutes.

2. Add the cumin, chili, and chipotle and thoroughly combine with the vegetables.

3. Add the beans and vegetable broth. Bring to a boil and quickly lower to a simmer for 10 minutes.

Stir in kale. Top each serving with a dollop of guacamole and cilantro.

Copyright Lisa Roberts Hurd 2015

Spice Roasted Nuts



1 bag each of raw walnuts, pecans, almonds, cashews + pistachios from Trader Joe’s or Whole Foods (or whatever combination of nuts or seeds that you like)

Extra virgin olive oil 

Maple syrup (ideally, select grade B as it is darker and richer in minerals and flavor than Grade A maple syrup)

Hot chili powder 

Ground Ceylon cinnamon  

Ground Ginger

Ground Nutmeg  

Himalayan salt crystals  

Ground black pepper  

Cayenne pepper 

Make it! 

1. Preheat oven to 350 degrees F.

2. Place the nuts in a single layer on a parchment paper lined baking sheet (you may need 2 to 3 depending on how many Nuts you decide to roast) 

3. Place baking sheets on the center rack of the oven and set the time for 10 minutes. 

4. Check the nuts to make sure they are browning and not burning. Rotate the baking sheets to ensure even roasting.   

5. If the nuts are roasted to your liking, remove from oven, otherwise, keep checking every 3 to 5 minutes. 

6. Once roasted to your liking, place all the nuts in a large bowl and add a 1/8 cup olive oil and 1/4 cup maple syrup (start with a tablespoon of each at a time if you are making a smaller batch) and toss to coat with a spatula. 

7. Add 1 teaspoon of cinnamon, 1 teaspoon chili, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and salt, pepper, and cayenne to taste. Toss to coat and check the flavor. You may need more maple syrup, salt, cinnamon etc.

8. Enjoy! ❤️

copyright 2008-2018 Lisa Roberts Hurd 


Cranberry Sauce

You will have Cranberry Sauce converts with this recipe! I created it one Thanksgiving many years ago when I was living in Santa Fe, NM. It was a transformational time in my life, and this time of year celebrates my thanks and gratitude for that opening of my soul and my heart. 


Serves - 4 TO 6

1 (12 oz) package fresh cranberries, washed and sorted (discard soft or wrinkly ones)

3/4 cup water  

1/2 to 3/4 cup coconut palm crystals

Grated rind of 1 orange

Juice of 1 large orange

1 teapsoon ground cinnamon

1 teaspoon ground ginger

1. In a medium sauce pan add the cranberries, water, orange rind, orange juice, coconut palm crystals, and spices. Bring to a boil over medium-high heat and reduce to medium heat, stirring occasionally until the cranberries are at the desired texture. If the sauce is too thin for your taste, drain a little through a mesh colander, but save the juice in case the mixture thickens too much. I find that I do not need to drain the sauce as it will thicken nicely on its own in the fridge. This recipe can be made two days ahead. 


Copyright 2005-2018 Lisa Roberts Hurd 

Apple Crisp 🍎

When we were Upstate recently, the leaves were shimmering in the afternoon glow, the air was crisp, the view was stunning, our cottage was spacious and also super warm and cozy, and our host surprised us with the most delicious gluten-free and vegan apple crisp. Here’s my version of Meri’s swoon-worthy recipe. 

It was soooo good... 

It was soooo good... 


6 Granny Smith apples, peeled and sliced

4-6 tablespoons apricot jam 

 streusel topping 

6 tablespoons coconut oil or unsalted butter

1 teaspoon cinnamon  

1 tablespoon vanilla extract 

1/2 cup coconut palm crystals 

2/3 cup bob’s red mill paleo baking flour blend

optional: serve with ice cream, vegan ice cream, cashew cream, or whipped cream

make it!  

1. Preheat oven to 400 degrees F

2. In a small bowl combine the ingredients for the streusel topping. Set aside. 

3. In an baking dish, layer the apple slices  and top with apricot jam. Then add the streusel topping.

4. Bake on the center rack for 30 minutes or until the apples are the texture that you like. 

5. Optional: serve with ice cream, vegan ice cream, cashew cream, or whipped cream. 



Wild Mushroom Cauliflower Rice Risotto

Two weeks ago we spent a cozy weekend Upstate and had the most delicious wild mushroom risotto topped with a sunny side up egg at Hotel Tivoli in Tivoli, NY. I was looking to recreate a lighter version of those flavors and textures, and I’m happy to report it was easier (and quicker) than a traditional Risotto.


Creamy, yummy, cozy deliciousness was what I was craving and 30 minutes tops to whip it up. I kind of made this recipe up on the fly with a box of gorgeous local oyster mushrooms, some organic shiitakes, leeks, a a handful of kale, cauliflower rice, and a drizzle of hot pepper-infused olive oil. Perfect for a plant-based risotto.

This morning I heated up the leftovers and topped it with a sunny side up egg 🍳 Oh yeah!!! 

Why I love ❤️....

shiitake mushrooms: immune-boosting; heart healthy; antibacterial; antiviral; brain fog busting; vitamin D; B vitamins; acne-fighting thanks to selenium 

oyster mushrooms: Lower cholesterol levels; reduce inflammation; packed with antioxidants; boosts brain health. 

leeks: boost metabolism; anti-inflammatory; immune-boosting.

 Wild Mushroom Cauliflower Rice Risotto  Serves 2 as a main course; 4 as a side dish 

1 tablespoon ghee, coconut oil or olive oil 

10 ounces mushrooms, sliced (I used oyster and shiitakes)

2 cloves garlic minced

1 large leek, white and light green parts only, sliced into half moons slices

Himalayan salt crystals and freshly ground pepper to taste

12 to 14 ounces riced cauliflower 

1/2 to 1 cup low-sodium organic vegetable broth 

1/2 cup (or more) nutritional yeast  (you could also use Parmesan)

1/2 to 1 cup fresh lacinato kale, chopped 

optional: sliced Greek olives  

optional: sunny side up egg

optional: hot-pepper-infused olive oil 

Make it!

1. In a large saute pan, heat ghee over medium heat.

2. Add sliced mushrooms, garlic and leeks, and sauté until mushrooms are tender and just turning golden brown. Season with salt and pepper.

3. Reduce heat to medium low, add cauliflower, and toss to coat. Add 1/2 cup of broth and cook until the liquid has evaporated. Continue to add broth 1/4 cup at a time, stirring frequently and letting it evaporate each time, until desired consistency is reached.

4. Stir in the nutritional yeast or Parmesan, followed by the kale 🥬 

5. Optional: serve with olives, Parmesan or nutritional yeast on the side, hot pepper-infused oil, and/or a sunny side up egg  

Spiced Golden Milk Latte


1 1/4 cup unsweetened almond or oat milk 

1/2 teaspoon ground turmeric 

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger  

A dash of cardamon

A dash of nutmeg

A dash of freshly cracked black pepper  

Optional: sweetener: raw honey, coconut palm sugar, stevia or monk fruit  

If you would like to use mejool dates as a sweetener, blend Golden milk and dates in a high speed blender 

in a sauce pan, combine all the ingredients and heat over medium-low heat. 


Serves 1



Potato-Leek Soup

Vegan. Delicious. Creamy. Yum! 



1 tablespoon Olive oil, coconut oil, or ghee

3 large leeks, white and light green parts only, sliced

2 garlic cloves, sliced

1 teaspoon freshly chopped rosemary

6 medium size Yukon potatoes, peeled and chopped into cubes

4 cups low-sodium vegetable stock

3 cups water

Cracked black pepper and salt to season

½ cup nutritional yeast

½ to 1 tablespoon of lemon juice

Hot pepper-infused olive oil (optional)

1.In a large pot, add a tablespoon of oil, and heat over a low flame.

2.Add the leeks and garlic and sauté the leeks for about 3 to 5 minutes over low.

3.Add the potatoes, rosemary, vegetable broth, and water

4.Simmer for 15-20 minutes (until potatoes are tender)

5.When the potatoes are tender, add the nutritional yeast and stir thoroughly to combine

6.Blend half the soup in a high-speed blender until smooth and creamy, and return it to the pot

7.Add the lemon juice and season with salt and freshly cracked pepper

8.Garnish with a little rosemary, cracked pepper and a drizzle of hot pepper-infused olive oil

2018 Lisa Roberts Hurd

Carrot-Ginger Soup

I made this Carrot-Ginger Soup 🥕 to warm up my family today. It’s the first really cold day of the season here in New York and to me that says soup season is officially here! I originally published this soup in Healthy Eating During Pregnancy. It’s pretty, flavor-filled, uncomplicated, gluten-free and all plant-based.



1 Tbsp coconut oil 

1 leek, whites only, chopped

2 Tbsp ginger, peeled and sliced thin (add more to taste)

2 cloves of garlic, chopped

3 to 4 cups vegetable broth (start with 3) 

1 cup unsweetened full-fat coconut milk (or milk of choice)

9-12 medium carrots, pealed and chopped

Black pepper or cayenne pepper to taste 

Sea salt to taste

Garnish options: cilantro, Dang sea salt coconut flakes, coconut milk, purple or watermelon radish, microgreens, crushed cashews


1. In a soup pot, heat oil over medium heat and add leeks, ginger and garlic. Sauté for 1 to 2 minutes. Add broth, almond milk, pepper, and carrots. Bring to a simmer and cook carrots until soft. Remove pan from heat and allow soup to cool for 3 to 5 minutes.

2. In a Vitamix or high speed blender, blend the soup to a smooth puree. Blend longer for a creamier soup.

3. Once all the soup is blended, re-pour into pot and allow to simmer until it is ready to be served.

4. Garnish with thin shavings of ginger, herbs, a drizzle of coconut milk, coconut flakes, and brightly colored radish. 

*If you like a little heat, cayenne gives the soup a nice kick.



Zucchini with Tahini Dressing, Pepitas + Basil


Zucchini with Tahini Dressing, Pepitas + Basil

2 zucchini, sliced 

2 yellow squash, sliced

1 to 2 garlic cloves, finely chopped  

Extra virgin olive oil  

1 pint heirloom cherry tomatoes

8-10 basil leaves

Pepitas (pumpkin seeds), roasted and spiced 

Tahini Sauce:

1/2 cup tahini

Juice of 1 lemon or more

1/8 cup extra virgin olive oil 

1/4 teaspoon ground cumin

1/4 to 2/3 cup of water (start with 1/4 cup)

Himalayan salt 

Optional: Hot pepper oil or hot sauce  

Make It:

1. In a large sauté pan, heat oil and over medium-low heat. Add garlic and sauté 15 seconds or until fragrant.

2. Add the squash and sauté until lightly browned. Remove from heat and set aside. 

3. In a large sauté pan, heat oil and over medium-low heat. Add tomatoes and sauté until softened.

5. Tahini Sauce: place all the tahini sauce ingredients in a food processor and pulse until thoroughly combined. To thin to a sauce texture, thin with water, about an 1/8 of a cup at a time. Add hot pepper oil or hot sauce for a little kick  

6. To serve: Add a few tablespoons of tahini in each bowl. Add squash and garnish with Pepitas, tomatoes and basil.

Thai-Inspired Vegetable + Black Rice Noodle Soup

I’m on a soup kick and tonight is one of those rare evenings when I don’t cook...! And my darling surprised me and made this Thai-inspired soup that warmed me right up. #loveislove

1 box vegetable broth  (4 cups)

1 box miso broth (4 cups) 

4 cups water  

1 can full-fat coconut milk

2 stalks of lemongrass, twisted 

1-2 tablespoons of Thai chili paste 

1 inch ginger, peeled and julienned or grated 

One clove garlic, finely chopped 

cilantro, small handful (set aside a bit for garnish)  

firm tofu, cubed 

red bell peeper, julienned

yellow bell pepper, julienned 

10 shiitake mushrooms, sliced  

Sliced water chestnuts 

Spinach (2 handfuls)  

Black rice noodles 

1. In a large pot, add the water, broths, coconut milk, chili paste, lemongrass, ginger, garlic, and cilantro. Bring to a boil over medium-high heat.  As soon as it comes to a boil, immediately lower to a simmer.  

2. Add the remaining ingredients except for the spinach and cilantro for garnish. Cook for about 10 minutes. 

3. Meanwhile, cook the black rice pasta according to the directions on the package.

5. Add to the noodles and spinach to the soup before serving.   

4. To serve, divide soup between bowls and garnish with cilantro (optional). 


Coconut Curry

Autumn evenings lend themselves to something like this curry-liciousness. Plant-based. Dairy-free. Gluten-free. Immune-boosting with zinc (chickpeas), selenium (mushrooms + spinach) and vitamin A (spinach and yellow bell pepper). Super satisfying and easy breezy with serious yum factor, too. I’m #obsessed with romanesco - my new better-than-cauliflower, and highlight it this recipe.


1” fresh ginger root, grated or julienned 

1 clove garlic, finely chopped 

1 package (5 to 6 medium to large) shiitake mushrooms, sliced

1 can (15 oz) garbanzo beans

1  (15 oz) can full fat coconut milk

1 cup romanesco florets or 1/2 cup English peas, preferably fresh, though frozen work, too

20 shakes of curry powder  

1 cup vegetable broth, water, or an additional cup of coconut milk

Handful of baby greens (spinach, chard, kale)

Chopped fresh cilantro for garnish

Sliced lemon or lime for garnish

Optional: Aleppo pepper 

Optional:  Sautéed cauliflower rice


1. In a large skillet or medium pot, add the ginger an garlic, coconut milk, shiitakes, garbanzo beans, sliced water chestnuts, peas or romanesco, curry powder.  Heat over medium-high heat and then lower to a simmer.

2. Before serving, add the greens and allow them to wilt.  

3. To Serve: Divide the vegetables and sauce amongst the bowls. If you would like, serve over sautéed cauliflower rice. Garnish with cilantro and Aleppo pepper (optional). 


Thai-Inspired Cucumber Avocado Soup

My family loves soup and with the steamy temps this summer in Brooklyn, we were happy to find this super cool, super refreshing, and super delicious cucumber soup from A Chef’s Kitchen.   The original recipe calls for Greek yogurt; however,  plain cashew milk yogurt worked its magic for our dairy-free kitchen.   SOUP

My family loves soup and with the steamy temps this summer in Brooklyn, we were happy to find this super cool, super refreshing, and super delicious cucumber soup from A Chef’s Kitchen.

The original recipe calls for Greek yogurt; however,  plain cashew milk yogurt worked its magic for our dairy-free kitchen. 


  • 3 medium Kirby cucumbers or 2 large English (hothouse) cucumbers, peeled and seeded
  • 3 ripe avocados, pitted and peeled
  • 2-3 large limes, juiced (1/3 cup) or to taste
  • 1 cup chopped fresh cilantro
  • 2 cloves garlic, minced
  • 1 (5.3-ounce) container nonfat plain Greek yogurt (we used Forager’s plain unsweetened cashew yogurt
  • 1 tablespoon green curry paste
  • 1 cup water or as needed
  • Sriracha hot sauce, to taste
  • Salt, to taste
  • Cilantro sprigs and lime wedges for garnish


  • 1 medium Kirby cucumber, seeded and chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons rice vinegar
  • 1 teaspoon sugar (we omitted; though raw honey or coconut palm sugar would be a good substitute
  • salt and freshly ground black pepper, to taste


Combine all soup ingredients in a food processor or blender and process until smooth.  Alternately, combine all ingredients in a large deep bowl and process until smooth with an immersion blender.  Refrigerate for 1 hour (or add some ice cubes to the blender to cool it down).  Soup may thicken as it chills, so add water as needed and adjust seasonings.

RELISH:  Combine relish ingredients in a small bowl.  Serve atop soup with lime wedges and cilantro sprigs.

Summer Sauté of Shrimp 🍤 + Cherry Tomatoes 🍅

Oh how I love super simple yet super flavorful recipes that are also good for you (i.e., healthy). 

The past few days have been ‘hot as Hades’ as my beloved grandmother, Evelyn, would say, and sometimes you want something light, yet another salad isn’t exactly what you had in mind. 

Scoop fresh large shrimp from your local fishmonger, a pint of cherry tomatoes, extra-virgin olive oil, a few cloves of fresh garlic and a handful of fresh basil or parsley, and voila! Dinner is served. 

Summer Sauté of Shrimp 🍤 + Cherry Tomatoes 🍅 

Serves 2 

2/3 - 3/4 lb large shrimp, peeled and deveined (scallops are great, too) 

1 pint ripe cherry tomatoes, halved 

2-4 tablespoons extra-virgin olive oil, divided 

3 cloves of garlic, finely chopped  

Himalayan salt crystal and freshly ground black pepper

Small handful roughly chopped parsley 

Make It!

1. heat 2 tablespoons olive oil in a sauté pan over low heat. Add the garlic and sauté for 15 seconds. Add the tomatoes, turn up the heat to medium-high and sauté, stirring frequently, until they have a soft consistency, about 7 minutes, or until the taste and look to your preference. You can lower the heat if the tomatoes begin to stick. Add a little salt and pepper if you would like.

2. Heat a large non-stick sauté pan with 1-2 tablespoons olive oil over medium-high heat. Add the shrimp in a single layer and cook about 1-2 minutes each side. Season with salt and pepper (optional). Remove from heat. 

3. To serve: divide the shrimp between two plates and garnish with parsley or basil. Enjoy! 



Turmeric Cauliflower with Green Goddess Tahini Sauce

Eating and living mostly plant-based inspires me to recreate dishes in a better-for-you and better-for-the planet 🌎 kind of way.

This recipe is the grown up version of cauliflower with cheese sauce, elevating plain ol’cauliflower to a flavor- and color-popping level with turmeric or curry (your choice), and drizzled with a gorgeous tahini sauce infused with fresh parsley and lemon.

Turmeric Cauliflower with Green Goddess Tahini Sauce  

Serves 2-3 as a side



One head of organic cauliflower, broken into florets

2 tablespoons coconut oil  

1 tablespoon ground turmeric or curry powder  

Freshly ground black pepper 

Himalayan salt or your fav

1/8 cup or more fresh Italian flat leaf parsley, roughly chopped  


Tahini Sauce: 

1 cup tahini

Juice of 2 lemons or more

1/4 cup extra virgin olive oil

1/4 cup fresh parsley, chopped

1/2 teaspoon ground cumin

1/2 to 1 cup of water (start with 1/2 cup) 

Himalayan salt or your fav 

*Tahini Sauce based on a recipe from The Haven  


Make It: 

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Place the cauliflower florets on the baking sheet and coat the cauliflower with coconut oil. You can rub the coconut oil between your hands if it’s hardened and then massage the florets with the oil.

3. Toss the cauliflower with turmeric or curry powder. Season with pepper and a little salt (optional).

4. Arrange in a single layer on the baking sheet and roast for 20-25 minutes, or until browned to your liking.  

5. While the cauliflower is roasting, make the Tahini Sauce: place all the tahini sauce ingredients in a food processor and pulse until thoroughly combined. To thin to a sauce texture, thin with water, about an 1/8 of a cup at a time.

6. To serve: Place the cauliflower on a plate drizzle with the sauce. Garnish generously with parsley.


Copyright 2018 Lisa Roberts Hurd, FOOD.BODY.SOUL. 


Turmeric Cauliflower with Green Goddess Tahini Sauce