The Cherry Connector

Author: Lily Mazzarella

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THE CHERRY CONNECTOR
Instructions
  1. Combine all ingredients except granola and berries in a blender and process at high speed until thick and creamy.
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Just The Greens Smoothie

Author: Lily Mazzarella

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JUST THE GREENS SMOOTHIE
Course Smoothie
Servings
Ingredients
Course Smoothie
Servings
Ingredients
Instructions
  1. Place all the ingredients in a Vitamix or high speed blender and blend until smooth. Usually this smoothie gets pretty aerated/frothy, so I fill a mason jar to the lid and allow to rest at least 1/2 hour before consuming. I always double this recipe, which gives me 1 jar for tomorrow. I squeeze lime juice over the top of the jar to be consumed next day and store it in the coldest part of the fridge. The lime juice prevents oxidation and keeps it beautifully fresh and green!
Recipe Notes

If you’re using this instead of green soup mid-day, make sure to add a serving of protein powder to it, or consume with some high-quality lean protein!

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Cacoa Mint Smoothie

Author: Lily Mazzarella

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CACAO MINT SMOOTHIE
Instructions
  1. Place all ingredients EXCEPT cacao nibs in a blender and process at high speed until thick, creamy and smooth. Add the nibs and spin the blender a few times to disperse them throughout the mint smoothie. If your smoothie isn’t peppermint-y enough for you, you can add 1-3 drops of organic peppermint oil (my trusted brands are Simplers, Floracopeaia, Snow Lotus) and re-blend.
Recipe Notes

If you have reflux, skip this smoothie as both peppermint and chocolate can be triggers. *Note: this smoothie is best when it’s had a chance to sit—the flavors meld beautifully!

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Quinoa-White Bean Veggie Burgers

Author: Lily Mazzarella

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QUINOA-WHITE BEAN VEGGIE BURGERS
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Combine all ingredients in a large bowl, and mix thoroughly (I use my hands). Add a little water if you need to moisten the mixture. It should be a workable, thick “dough” that sticks together.
  2. Divide into 6 patties and refrigerate for at least 1 hour (overnight works well, too).
  3. In a heavy sauté pan, heat coconut oil and cook patties in batches, about 12 minutes on each side, until golden brown.
Note:
  1. These can also be brushed with olive or coconut oil and cooked in a 450F oven for about 25-30 minutes.
Recipe Notes

Serve in a lettuce wrap with Ranch-ish Dressing

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Pretty-On-The-Inside Pea Shoot And Mint-Basil Summer Rolls

Author: Lily Mazzarella

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PRETTY-ON-THE-INSIDE PEA SHOOT AND MINT-BASIL SUMMER ROLLS
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Fill a large bowl with hot water and dip a rice paper wrapper into it, swirling until softened, but with a little bit of backbone.
  2. Spread out the dipped wrapper on a flat, smooth surface (I use a large dinner plate), and fill the center of with 1/2 of the avocado, greens, and herbs. Place a dollop of sauce in each and spread over ingredients. Swaddle the wrapper around the veggies—the rice paper will stick to itself—and voila: summer rolls!
Recipe Notes

Optional umami: coconut aminos, wheat-free organic tamari (if you’re sure you are soy tolerant), fish sauce, Easy Peasy Thai Sauce for dipping

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Grilled Romaine

Author: Lily Mazzarella

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GRILLED ROMAINE
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Combine oil, vinegar and salt and pepper in a small jar and shake vigorously to combine. Brush dressing over the romaine hearts, making sure to get it in the crevices.
  2. 3 minutes on each side, depending upon the heat of your fire. I have a gas grill, and I cook these on a well heated grate (preheat high, turn down to medium) for about 2-3 minutes each side.
Recipe Notes

Other lesser known, but delicious, grillables to add to the mix:
Fennel: slice a medium-large fennel bulb into 1⁄2 disks. Marinate with dressing and grill for at least 5 minutes on each side. The longer you grill it, the sweeter it gets.

Radicchio: peel apart 1 head of radichhio and coat with dressing. Grill for just a tad longer than you do the romaine.

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Savory Herb Snack Mix

Author: Lily Mazzarella

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SAVORY HERB SNACK MIX
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven on “warm” setting.
  2. In a food processor, roughly chop the nuts (you can also use sliced almonds).
  3. In a large bowl, thoroughly combine chopped nuts, seeds, herbs/spices, and nutritional yeast.
  4. In a small jar, combine oil and apple cider vinegar and shake well until blended. Pour over nut-seed combination and toss until thoroughly and evenly coated.
  5. Spread out over 1-2 baking sheets and “dry” in the warm oven for 20-30 minutes. Allow to cool, and store in an airtight jar in a cool, dry place.
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Chicken larb

Author: Lily Mazzarella

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CHICKEN LARB
Instructions
  1. In a small bowl, combine lime juice, 1⁄2 the lime zest, coconut aminos, and fish sauce and set aside.
  2. In a large sauté pan, melt 1 tbsp coconut oil. Add shallot, ginger, chili (if using), and lemongrass. Sauté until shallot is translucent and the whole mixture is fragrant.
  3. Add the chicken, and with a spatula, break up the meat and mix with the shallot. When the meat is mostly cooked, add the lime juice mixture and stir to combine thoroughly with the chicken.
  4. Add the chopped cilantro and the rest of the lime zest, and turn off the heat. Stir to combine, and allow to sit for 15 minutes to let flavors meld. Adjust flavors by adding more coconut aminos or fish sauce, or a dash of sesame oil.
  5. Spoon larb into lettuce leaves and enjoy!
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Rosemary White Bean Dip

Author: Lily Mazzarella

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ROSEMARY WHITE BEAN DIP
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a sauté pan, gently heat the olive oil, garlic and rosemary until the garlic is soft and the whole mixture is fragrant.
  2. Add the beans and mix thoroughly for a few minutes, and salt and pepper to taste.
  3. Put the whole mixture in a blender or food processor (a hand blender works too), adding more olive oil, salt, and pepper to taste. You can blend until smooth or leave a little coarser if you like texture.
  4. The flavors meld over a few hours so this is best made ahead. (That said, it’s delicious from the get go). Garnish with parsley, basil leaves, or a little fresh rosemary.
Tip:
  1. Double the recipe and save 1/2 for Quinoa-White Bean Veggie Burgers If you’re vegetarian, consider adding pea protein powder to boost the protein content of this dish.
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Salmon & Cremini Mushroom Skewers With Green Velvet Sauce

Author: Lily Mazzarella


I like the idea of kabobs—but don’t usually find them very satisfying: some items are undercooked (usually the onions and peppers of traditional kabobs), while others are charred to crisp. I realized there was a simple solution for this: keep “like with like” on the skewer, and cook each item to its own specification. A triangle of red onion between each piece of salmon and mushroom imparts a savory goodness while acting as a spacer, allowing for more even grilling. Make sure the onion is smaller than your other grillable pieces, so that they get good contact with the grill!

The sauce in this recipe is OUTRAGEOUSLY delicious and packed with anti-inflammatory goodness: detoxifying cilantro + anti-inflammatory garlic, ginger and turmeric. It also takes 5 minutes to make and stores beautifully. Who says cleanse food has to be boring?

Note: this recipe is lightly adapted from Barbara Kafka’s brilliant book, The Intolerant Gourmet. I highly recommend it!!

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SALMON & CREMINI MUSHROOM SKEWERS WITH GREEN VELVET SAUCE
Course Main Dish
Servings
people
Course Main Dish
Servings
people
Instructions
For the skewers:
  1. 1 lb salmon fillet, skin removed and cut into 1-inch squares 6-10 cremini mushrooms, stems removed and chopped into 3⁄4 inch pieces (leave whole if you’re using smaller mushrooms) A 1⁄4 wedge of sweet red onion Apple cider vinegar Olive oil Salt and pepper
For the sauce:
  1. Place all ingredients in a high speed blender and process until very smooth and creamy. This sauce is best made 1-2 hours ahead, or even the day before serving.
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