Ginger Turmeric Pumpkin Smoothie

This smoothie is a trick and a treat all at the same time. Ginger and turmeric improve digestion and reduce inflammation- a great trick with so many benefits. The treat is in the creamy and delicious flavor of the smoothie and most notably the toppings- a coconut butter shell, cacao nibs and walnuts. Such a fun and tasty way to incorporate ginger and turmeric into your diet.

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Ingredients:

• 1/2 cup frozen cauliflower

• 1 frozen banana

• 3/4 cup frozen pumpkin puree (I freeze on parchment paper)

• 1.5 cups cashew milk (or any milk of choice)

• 1 /2 tsp vanilla extract

• 1/2 tsp cinnamon

• 1/2 tsp turmeric

• 1 peeled knob of ginger (about an inch long)

• 1/2 tsp Maca (optional for energy)

• 1 tbsp coconut butter

• 1 heaping tbsp cacao nibs

• 1 heaping tbsp raw walnut pieces

Method:

• Prior to making freeze the fruit/veggies. I purchase blanched and frozen cauliflower, however you can blanch and freeze cauliflower florets at home. I break bananas into 3 or 4 parts to freeze so that they blend easier. I freeze pumpkin by scooping into a heap on parchment paper in an air tight container.

• You can make the cashew milk yourself by soaking a cup of cashews then draining, rinsing and blending with fresh water, cinnamon and vanilla or use a store bought nut milk variety.

• If your coconut butter is solid, let the jar sit in warm water until it becomes liquid

• Blend all ingredients except the coconut butter, cacao nibs and walnuts until smooth, then pour into a bowl

• Drizzle coconut butter on top- it will soon become a shell due to the temperature of the smoothie. Top with the cacao nibs and walnuts.

Turmeric Roasted Cauliflower Salad with Roasted Garlic Tahini

Turmeric is a natural way to improve gut health and reduce inflammation. Combining turmeric with black pepper brings out its detoxifying properties. This salad also incorporates radicchio which has many digestive benefits.  The dressing can be made ahead and stored for up to a week.

This cauliflower is great on its own as a side dish without the salad as well

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Ingredients:

• 1 head garlic

• 1 head radicchio

• 1 green such as arugula/spinach/romaine

• Turmeric

• Cumin

• 2-3 large carrots

• 1/2 cucumber

• 1 head cauliflower

• salt/pepper

• Olive or avocado oil

• 1 lemon

Method:

• If making dressing ahead, roast the head of garlic and set aside 5 cloves for the cauliflower and 4 cloves for the dressing.

• Tahini Dressing: Add tahini, juice of 1 lemon, garlic, 2 tbsp oil, salt and pepper to food processor. Pulse until combined. Add 1tbsp of water at a time and pulse until dressing is your desired consistency (should be thin enough to drizzle but thick enough that it's still creamy)

• Salad: Shred radicchio with a sharp knife, curl carrots with a vegetable peeler or mandolin, thinly slice cucumber and toss with the green.

• Cauliflower: Cut into florets and toss with oil, salt/pepper, roasted garlic (or chopped up raw if you did not roast ahead) a generous amount of turmeric and about 1 tsp of cumin (I probably use over a tbsp of turmeric because I love it but if you are to sure how much you like it try a tsp for the first time). Roast at 400 degrees for about 45 minutes or until fork tender and slightly charred, tossing halfway through.

• Add cauliflower to the salad and drizzle the tahini dressing

My Favorite Dressing Recipes

Dressings are fun because as long as you stick to the general base ratio, you can add/eliminate different amounts of the other factors until you get the flavor you are looking for. I will suggest some general amounts but use this as a guide of ingredients that go well together and customize to your desired taste. 

Dijon Vinaigrette:

• Base- about 1:3 ratio apple cider vinegar to olive oil

• About a tbsp of Dijon mustard

• Half lemon juiced

• Salt/pepper to taste

• Raw honey optional if desired sweeter

• Minced garlic/shallot for extra flavor if desired

Whisk or shake ingredients. 

Balsamic Vinaigrette

• Base- about 1:3 ratio balsamic vinegar

• Salt/pepper to taste

• Raw honey if desired sweeter

• Half lemon juiced if desired

• Minced garlic if desired

Whisk or shake ingredients.

 Basil Pesto

• Bunch of basil leaves

• About 1/2 cup walnuts

• Olive or avocado oil to desired consistency

• Juice of a lemon

• About 1/3 cup grated parmesan (not necessary)

• Jalepeno seeded and chopped (not necessary)

• 1-2 garlic cloves

• Salt/pepper to taste

Pulse all ingredients except oil in food processor. Once combined, drizzle olive oil through top while pulsing to your desired consistency- will go from thicker to vinaigrette as you add more. 

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Spicy Cashew Dressing (my best attempt at my Sweetgreen favorite)

• Cup of cashews soaked in water for a couple of hours

• Cup of vegetable broth

• Cayenne pepper (to taste- I like to add a LOT until it's extra spicy)

• 1/4 cup of cilantro

• Tbsp of Tahini

• Garlic clove

• Juice of a lemon or lime

• Salt/pepper to taste

Pulse all ingredients except vegetable broth in food processor. Add vegetable broth little by little while pulsing until desired consistency. 

White Bean Hummus (Perfect for dressing chicken/tuna salads)

• 1 can of white beans

• Avocado or olive oil

• Cayenne pepper to taste

• Juice of a lemon

• 1-2 garlic cloves

• Salt/pepper to taste

Pulse all ingredients except oil in food processor until smooth. Add oil through top of processor while pulsing until desired creamy consistency.