Dairy Free Pesto   INGREDIENTS 4 c Greens (mixed) ¾ c Raw Cashews ¼ c Olive Oil, plus more to desired consistency  ¼ c Nutritional Yeast ½ tsp Garlic Infused Sea Salt, plus more to taste ½ tsp Pepper 1 tbsp Lemon Juice Optional: 1 tsp Red Pepper Flakes  Optional: 1 tsp Hemp Hearts   INSTRUCTIONS Add all ingredients to food processor or high powered blender.  Pulse until mixed. Stop and scrape sides as needed.  Perfect for adding to sauces, dressing, breads, sandwiches, pastas, etc. Enjoy!  

Dairy Free Pesto

INGREDIENTS
4 c Greens (mixed)
¾ c Raw Cashews
¼ c Olive Oil, plus more to desired consistency
¼ c Nutritional Yeast
½ tsp Garlic Infused Sea Salt, plus more to taste
½ tsp Pepper
1 tbsp Lemon Juice
Optional: 1 tsp Red Pepper Flakes
Optional: 1 tsp Hemp Hearts 

INSTRUCTIONS
Add all ingredients to food processor or high powered blender. 
Pulse until mixed. Stop and scrape sides as needed. 
Perfect for adding to sauces, dressing, breads, sandwiches, pastas, etc. Enjoy!
 

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FOR THE RIM
    1 lime, halved
    1 tbsp Orange Sea Salt
FOR THE MOHITO
    1.5 oz Rum, White
    3 oz Orange Juice
    1.5 oz Lime Juice
    2 tsp Sugar
    Sparkling Water
    Fresh mint leaves
    Limes, sliced
    Orange, sliced
INSTRUCTIONS
    Run the halved lime around the edge of a chilled  glass.
    Place salt in shallow bowl or plate. Dip the rim of the glass      in salt and turn to spread evenly. Muddle mint leaves,       sugar, and lime juice at bottom of glass. 
    Fill glass half way with ice, add rum and orange juice. 
    Top with sparkling water. 
    Garnished as desired, Enjoy! 
 

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Overnight Oats

1 Banana, smashed
⅓ c Rolled Oats
⅔ c Unsweetened Vanilla Almond Milk (sub milk of choice)
2 tsp Chia Seed (sub ground flax seed)
1 tsp Honey (sub Maple Syrup or Agave)
½ tsp Pumpkin Spice Sea Salt
Optional: Granola
Optional: Strawberries, sliced

INSTRUCTIONS
In mixing bowl combine banana, chia, honey and salt. 
Add oats and milk. Stir till thoroughly mixed. 
Transfer to Mason Jar. Tighten Lid. 
Place in fridge overnight.
Open and garnish with desired toppings. Enjoy!
 


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Escarole, Kale and White Bean Soup

1 bunch escarole

1 bunch kale

2 Cups of dried cannellini beans (or two 15.5 oz cans)

3 cloves garlic

2 medium yellow onions

2 Cups chicken stock

4 Cups water

Black pepper

2 table spoons Extra Virgin Olive Oil 

Garlic infused Florida Pure Sea Salt 

Pecorino Romano cheese

 

Sautee your diced yellow onions in olive oil over low to medium heat.  Once translucent, add the chopped garlic and sautee for another 2 minutes.  Add your roughly chopped kale and escarole to the pot and bring to medium heat and put on the cover.  Let steam for a few minutes stirring occasionally.  Once greens are wilted, add your hydrated beans or cans of beans along with your chicken stock and water- just enough to cover greens.  Added Florida Pure Sea Salt and black pepper to taste.  Place lid back on, raise stove to high heat, and bring to a boil.  Once boiling tilt lid to release steam and lower temp to low.  Cook for another 30-40 minutes stirring occasionally.  Serve with Pecorino Romano cheese and crusty bread on the side and share with those you love.