Note: As with all Radical Beauty recipes throughout the book and this section, we encourage you to use organic ingredients as much as possible.
ANTIOXIDANT VEGGIE AND GARBANZO BEAN SALAD
SERVES 3 TO 4
1½ cups cooked and drained garbanzo beans (also called chickpeas)
1½ cups roughly chopped fresh arugula
¾ cup chopped red bell pepper
¾ cup chopped seeded English cucumbers
1 small yellow tomato, diced
⅓ cup chopped celery
1½ tablespoons lime juice
¼ cup extra-virgin olive oil or avocado oil
1 tablespoon chopped fresh basil
¼ teaspoon sea salt, or to taste
Freshly ground black pepper to taste
¼ teaspoon dried oregano
In a medium bowl, mix the garbanzo beans and all the vegetables together. In a separate bowl, whisk together the lime juice, oil, basil, sea salt, pepper, and oregano. Pour the dressing over the salad and toss gently.
KALE QUINOA SALAD WITH BASIL DRESSING
SERVES 2
1 cup coconut milk (low-fat is always an option)
1 cup vegetable broth or water
1 cup red quinoa, soaked overnight and rinsed
Pinch of sea salt
1 small bunch of kale, stems removed, leaves chopped fine
BASIL DRESSING
½ cup fresh whole basil leaves (no stems), rinsed and dried
½ cup arugula leaves, rinsed and dried
1 cup spinach leaves, rinsed and dried
1 small garlic clove
1 tablespoon fresh lemon juice
Sea salt to taste
Freshly ground black pepper to taste
¼ cup olive oil
Diced bell peppers, for topping
Diced tomatoes, for topping
Sliced avocado, for topping
In a medium saucepan, combine the coconut milk and the vegetable broth and bring to a boil. Add the quinoa and a pinch of sea salt, cover, and simmer on medium heat for about 15 minutes, until cooked. Remove from the heat and set aside to cool.
Meanwhile, make the dressing: Place the basil, arugula, spinach, garlic, lemon juice, sea salt, and pepper in a food processor. Start processing the mixture, and slowly drizzle in the olive oil. Process until well blended.
In a medium serving bowl, combine the cooked quinoa, chopped kale, and dressing. Mix well with a big spoon and season to taste with salt and pepper, as desired. Top with diced bell peppers, tomatoes, and avocado slices.
SKIN SMOOTHING GREEN BOUNTY SALAD
SERVES 1
4 leaves romaine or butter leaf lettuce, torn
1 cup torn arugula
1 cup baby spinach leaves
¼ cup watercress, leaves and some stems
1 tablespoon roughly chopped walnuts
¼ cup diced red or yellow bell pepper
½ cup quartered roasted or steamed beets
Drizzle of extra-virgin olive oil or avocado oil
1 tablespoon fresh lemon juice
Pinch of sea salt
Place all the ingredients in a bowl and toss well (and with love!). Enjoy immediately.
INDIAN SPICED BUTTERNUT SQUASH SOUP
SERVES 2
2 teaspoons coconut oil
Pinch of red chili flakes
½ cup chopped onions or leeks
2 teaspoons minced peeled fresh ginger
1 clove fresh garlic, peeled and minced (optional)
5 cups cubed peeled butternut squash (2 to 3 pounds)
1 sweet potato, peeled and cut into cubes
1½ teaspoons garam masala
½ teaspoon ground cumin
¼ teaspoon white pepper
6 cups vegetable broth
½ cup coconut milk (low-fat is always an option)
2 teaspoons lemon juice
Sea salt to taste
Fresh cilantro, for garnish
Gluten-free bread or brown rice, for serving (optional)
In a large soup pot over medium-high heat, combine the oil, red chili flakes, onions, ginger, garlic (if using), butternut squash, sweet potato, garam masala, cumin, and white pepper. Sauté for 5 minutes. Add the vegetable broth, lower the heat to low, cover the pot with a lid, and let the soup cook for about 30 minutes, or until the squash and sweet potato have cooked down. Set aside to cool. When cooled add the coconut milk and lemon juice. Blend the cooled soup to a smooth, creamy consistency with a hand blender, food processor, or blender. Reheat the soup before serving, add sea salt as desired, and garnish with fresh chopped cilantro or whole cilantro leaves. Serve with your favorite gluten-free bread or some brown rice, if desired.
SERVES 4
1 teaspoon olive or coconut oil
1 cup chopped leeks
1 cup sliced celery, ¼ inch thick
2 cloves garlic, pressed, or ½ teaspoon granulated garlic
1 teaspoon minced peeled fresh ginger
1 pinch red chili flakes
1 teaspoon chopped fresh rosemary
1 cup diced carrots
1 teaspoon ground cumin
½ teaspoon allspice
1 cup brown lentils, sorted, rinsed, drained, and ideally soaked overnight
5 to 6 cups vegetable broth, plus more as needed
2 bay leaves
2 tablespoons tomato paste or ½ cup diced fresh tomatoes
2 cups chopped kale
Sea salt to taste
Freshly ground black pepper to taste
2 tablespoons chopped fresh parsley or cilantro, for garnish
Cooked quinoa or brown rice, for serving
In a soup pot over medium heat, heat the oil. Add the leeks, celery, garlic, ginger, red chili flakes, and rosemary. Sauté for 2 minutes. Add the carrots, cumin, allspice, lentils, vegetable broth, and bay leaves. Bring the soup to a boil, then reduce the heat to low and simmer until the lentils are tender, 30 to 45 minutes. Add more broth as necessary. Add the tomato paste and kale and simmer another 5 minutes. Season with sea salt and black pepper, as desired. Remove bay leaves before serving. Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve with cooked quinoa or brown rice.
SERVES 4
1 large head broccoli
1 teaspoon olive oil
1 cup chopped leeks or onions
2 teaspoons tamari
1 teaspoon dried or 1 tablespoon fresh minced thyme
1 teaspoon dried or 1 tablespoon fresh minced marjoram
1 teaspoon dried or 1 tablespoon fresh minced dill
1 teaspoon ground nutmeg
½ teaspoon black pepper
4 cups vegetable broth
½ cup almonds, finely chopped, or 2 tablespoons almond butter for richer taste
2 teaspoons lemon juice
2 tablespoons chopped fresh parsley, for garnish
Cut the broccoli head into florets. Peel and chop the stalk.
In a soup pot over medium heat, heat the oil. Add the leeks, tamari, herbs, spices, and pepper. Cook for 2 or 3 minutes, then add the broccoli and stir frequently for several minutes. Add the vegetable broth and bring to a boil. Simmer the soup until the broccoli is almost soft, but not overcooked. Let the soup cool for about 10 minutes, then add the almonds or almond butter and puree with a hand blender or in the food processor. Reheat gently, then add the lemon juice. Ladle into bowls and garnish with chopped parsley.
BUDDHA’S DELIGHT VEGETABLE STIR-FRY
SERVES 2
1 teaspoon plus ½ tablespoon coconut oil or 2 tablespoons vegetable broth
1 clove garlic, minced
½ teaspoon grated fresh ginger
⅛ teaspoon red chili flakes
2 tablespoons tamari
1½ tablespoons rice vinegar
½ tablespoon lemon juice
½ tablespoon maple syrup or coconut nectar
½ teaspoon dry mustard
¾ cup vegetable broth
1 tablespoon arrowroot dissolved in 2 tablespoons water
½ cup thinly sliced carrots, cut on the diagonal
½ cup cauliflower florets
½ cup bite-sized broccoli pieces, including peeled and sliced stalk
1 cup thinly sliced bok choy, cut diagonally
1 cup shredded white or napa cabbage
½ cup thinly sliced red or green bell peppers
1 cup mung bean sprouts
1 cup shredded spinach
½ cup whole snow peas
2 teaspoons sesame oil, preferably untoasted
Steamed rice or udon noodles, for serving
Sliced green onions, for garnish
In a small saucepan over medium heat, heat 1 teaspoon of the coconut oil or 1 tablespoon of the broth. Add the garlic, ginger, and red chili flakes and sauté briefly. Add the tamari, vinegar, lemon juice, maple syrup, and dry mustard. Whisk together, adding the vegetable broth slowly, and bring the mixture to a rolling boil.
Just as the sauce begins to boil, add the dissolved arrowroot, stirring constantly with a whisk until sauce is thickened. Remove from the heat and set aside.
In a large wok or sauté pan over high heat, heat the remaining ½ tablespoon of coconut oil or 1 tablespoon of vegetable broth. Begin adding the vegetables, one at a time and in the order listed, until all the vegetables are cooking in the wok or pan.
Allow the vegetables to cook until they are al dente—still a little crunchy—no more than 5 to 7 minutes.
Pour the sauce over the vegetables after they are cooked. Remove from the heat and add the sesame oil for flavor. Serve over steamed rice or udon noodles and garnish with sliced green onions.
SERVES 2
½ teaspoon garlic powder (optional)
1½ teaspoons ground cumin
1½ teaspoons ground coriander
¼ teaspoon ground turmeric
¼ teaspoon ground cardamom
¼ teaspoon ground allspice
2 teaspoons coconut oil
½ teaspoon brown mustard seeds
1 teaspoon fenugreek seeds
¼ teaspoon red chili flakes
½ cup chopped leeks or onions
1 tablespoon minced peeled fresh ginger
1½ cups diced tomatoes
1 cup diced celery
½ cup diced bell peppers
1 cup green beans, ends trimmed
1 cup diced zucchini
2½ cups vegetable broth
Sea salt to taste
2 cups cubed yams or sweet potatoes
1 cup small cauliflower florets
1 cup coconut milk (low-fat is always an option)
2 tablespoons brown rice flour or chickpea flour
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
In a small bowl, combine the garlic powder, cumin, coriander, turmeric, cardamom, and allspice. Set aside.
In a large saucepan or soup pot over medium-high heat, heat the coconut oil. Add the mustard seeds, fenugreek seeds, and red chili flakes. Let the seeds pop for a minute and add the leeks and ginger. Sauté for 2 minutes. Add the tomatoes and the previously prepared spice blend. Simmer on medium heat for 5 minutes. Add the celery, bell peppers, green beans, zucchini, vegetable broth, and sea salt. Cover and let cook for 5 minutes.
Bring a pot of water to a boil and blanch the yams or sweet potatoes and the cauliflower for 3 minutes. Drain and add to the soup pot.
In a separate bowl, whisk the coconut milk and brown rice flour together until smooth, and add to the soup pot. Bring to a boil; reduce the heat to low and simmer until the vegetables are tender. Season with sea salt as desired. Add the fresh cilantro and basil and serve.
SERVES 3 TO 4
3 cups peeled eggplant cut into 1-inch cubes
2 teaspoons coconut oil
1 tablespoon curry powder
1 tablespoon dried dill
1 teaspoon sea salt, plus more to taste
3 cups cauliflower florets
1 cup chopped leeks
2 teaspoons minced peeled fresh ginger
½ cup vegetable broth, plus more as needed
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons garam masala
Pinch of red chili flakes
2 teaspoons lemon juice
¾ cup coconut milk (low-fat is always an option), plus more as needed
1 cup unsweetened almond milk
¼ cup chopped fresh cilantro, plus more for garnish
Freshly ground black pepper to taste
Cooked quinoa, teff, or brown rice, for serving
Preheat the oven to 350°F.
In a large bowl, place the eggplant, 1 teaspoon of the coconut oil, the curry powder, dill, and sea salt, and mix well to coat the eggplant. Lay the eggplant cubes out on a sheet pan and roast for 20 minutes. Remove from the oven and cool. Meanwhile, bring 4 quarts of water to a boil, add the cauliflower, and blanch for 3 minutes. Drain and set aside.
In a 4-quart soup pot over medium-high heat, heat the remaining 1 teaspoon of coconut oil. Add the leeks, ginger, vegetable broth, cumin, coriander, garam masala, and chili flakes. Reduce the heat to medium to low and simmer for 5 minutes, then add the lemon juice, coconut milk, almond milk, and cilantro. Add the roasted eggplant and cauliflower and continue to simmer for another 4 to 5 minutes. If the mixture gets dry, add some additional vegetable broth and coconut milk. Season with sea salt and black pepper, as desired. Serve with quinoa, teff, or brown rice. Top with more fresh cilantro.
MARINATED TOFU NORI WRAPS WITH NUTTY DIPPING SAUCE
SERVES 2
NUTTY DIPPING SAUCE
¼ teaspoon olive oil or sesame oil
1 clove garlic, minced
Pinch of red chili flakes
½ cup vegetable broth, plus more as needed
½ tablespoon tamari
¼ tablespoon coconut nectar or maple syrup
2 tablespoons almond butter (preferably raw)
¼ tablespoon sesame seeds
¼ tablespoon chopped mint or cilantro
WRAPS
½ cup thinly sliced organic firm tofu
2 nori wrappers (untoasted if you can find them)
2 to 3 tablespoons Nutty Dipping Sauce
2 tablespoons grated carrot
2 tablespoons grated zucchini
2 tablespoons thinly sliced red cabbage
2 tablespoons chopped cilantro
½ cup sunflower sprouts
2 red-leaf or romaine lettuce leaves
FOR THE SAUCE
In a saucepan over medium heat, heat the oil. Briefly sauté the garlic and red chili flakes.
Add ½ cup vegetable broth, tamari, and coconut nectar. Simmer until heated through. Remove from heat. Add the mixture to a blender and puree along with the almond butter, sesame seeds, and mint. Add more vegetable broth if necessary to thin the sauce.
FOR THE WRAPS
Place ¼ cup tofu strips in the middle of each nori wrapper, and spread about 1 tablespoon Nutty Dipping Sauce over each.
Top each with half the carrots, zucchini, cabbage, cilantro, sprouts, and lettuce leaves. Drizzle some additional Nutty Dipping Sauce over the vegetables, then roll up or fold in half and enjoy.
GLUTEN-FREE MEDITERRANEAN PASTA
SERVES 4
1 cup chopped leeks
2 tablespoons olive oil
1 cup artichoke halves (marinated or nonmarinated)
1 cup 1-inch asparagus pieces
1 cup French-cut green beans
1 cup vegetable broth, plus more as needed
2 cup chopped watercress or red Swiss chard
2 tablespoons fresh lemon juice
Sea salt to taste
Freshly ground black pepper to taste
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
Cooked gluten-free pasta (pick your favorite shape!) or cooked quinoa
In a pan over low-medium heat, sauté the leeks with the olive oil. Simmer for 1 minute, and then add the artichokes, asparagus, and green beans. Simmer 2 to 3 minutes.
Add the broth, adding more if you like a thinner sauce. Add the watercress and simmer until the greens are wilted. Add the lemon juice, salt, pepper, basil, and oregano.
Pour the vegetable mixture over the cooked gluten-free pasta or the quinoa and stir gently. Serve immediately.
SERVES 2
2 teaspoons coconut oil
½ cup chopped leeks or shallots
1 tablespoon tamari
1½ teaspoons fresh or ½ teaspoon dried basil
1½ teaspoons fresh or ½ teaspoon dried rosemary
½ cup Arborio rice, rinsed and drained
2½ cups hot vegetable broth, plus more as needed
¼ cup thinly sliced carrots
¼ cup thinly sliced celery
½ cup sliced zucchini (Note: cut the zucchini in half lengthwise first, then into ¼-inch slices)
½ cup coarsely torn spinach
1 tablespoon chopped fresh mint
2 teaspoons raw apple cider vinegar
Sea salt to taste
Freshly ground black pepper to taste
Chopped fresh parsley or cilantro, for garnish
In a 2-quart soup pot over medium heat, heat 1 teaspoon of the coconut oil.
Sauté the leeks with the tamari, basil, and rosemary until the leeks are translucent.
Add the rice and sauté, stirring constantly until golden brown or caramelized. Lower the heat.
As the rice dries out, begin to add the hot broth, 1 cup at a time, stirring constantly and allowing the rice to absorb the broth before adding more. Keep stirring.
Risotto should have a soft (not mushy) texture with a creamy consistency. Be careful not to overcook or let the rice dry out. The cooking process will take about 20 to 30 minutes total. Taste the rice for creaminess, adding more broth if necessary.
Heat the remaining 1 teaspoon of the oil in a sauté pan over medium-high heat and add the carrots, celery, and zucchini. Add some broth, if necessary, to keep the vegetables moist. Sauté until the carrots are al dente or almost soft.
Add the spinach and continue to sauté until just wilted. Pour all the ingredients from the sauté pan into the rice, add the mint and the raw apple cider vinegar and gently combine. Season with sea salt and black pepper, as desired.
Place the rice in a serving dish and garnish with freshly chopped parsley.
SERVES 1
1 cup unsweetened almond milk
1 tablespoon almond butter
2 teaspoons coconut nectar or raw, organic honey
Pinch of grated nutmeg
Pinch of ground cardamom
½ teaspoon chia seeds
1 teaspoon cacao nibs (optional)
Place all the ingredients in a blender and blend until smooth.
SERVES 4
1 cup organic dark chocolate chips or cacao nibs
1 tablespoon coconut oil
1 12-ounce package organic low-fat, firm, silken tofu
¼ cup maple syrup or coconut nectar
1 teaspoon pure vanilla extract
Shredded unsweetened coconut, for topping (optional)
Sliced or crushed raw almonds (optional)
In a small saucepan over low heat, melt the chocolate chips and heat the coconut oil. Stir frequently to avoid burning the chocolate. When the chips are melted, remove from the heat and stir to a creamy consistency. Set aside to cool.
In a blender or food processor place the tofu, maple syrup, and vanilla. Process or blend for about 1 minute. Scrape the sides down with a spatula; continue to blend to a smooth consistency. Add the cooled melted chocolate. Process and blend again until smooth. Serve the mousse in dessert bowls and top with shredded coconut and almonds, if desired.
MAKES 6 BALLS
¼ cup pine nuts
¼ cup sunflower seeds
¼ cup almonds
½ cup dried cranberries
2 tablespoons maple syrup, plus more as needed
1½ tablespoons coconut oil
½ teaspoon vanilla extract
½ teaspoon nutmeg
Pinch of sea salt
½ cup finely shredded unsweetened coconut flakes
Note: Ideally soak seeds and nuts overnight and rinse well.
Place the pine nuts, sunflower seeds, and almonds in a food processor and pulse until coarsely ground. Add the dried cranberries and pulse again. Add the maple syrup, coconut oil, vanilla, nutmeg, and sea salt. Continue to pulse until the mixture begins to stick together. Taste for sweetness, adding more maple syrup if necessary. Place the shredded coconut flakes in a flat bowl. Shape the nut and cranberry mixture into 1-inch balls and roll them in the coconut flakes to coat. Place them in the fridge for at least 1 hour before serving to harden. Store in the fridge in an airtight container.