Herbed Lemon Tahini Potato Salad 'Tis the season of potato salad! Seriously, I've made more cole slaw and potato salads this month than I think I ever have...which is fine with me! We've had a lot of BBQ's, backyard parties, and things to celebrate this summer so we've been loving experimenting with different ingredients, and until last week, I had never thought to toss tahini in my the mix. I know - WHAT?! I LOVE pouring tahini on all things potato normally, and literally make a snack out of baked potatoes with tahini, lemon and dill on the regular. So how had I never poured any in my potato salad and served it up? Well, it was love at first taste. The addition of crunchy veggies and a little vegan mayo for creaminess makes it next-level good. I've been eating the leftovers all week! You AND your dinner guests will love it, too, I promise. So what're we waiting for?! Let's eat!  INGREDIENTS 2 lbs. red potatoes, chopped 1/2 red onion, chopped 3 ribs of celery, thinly sliced 4 green onions, thinly sliced 1 cup vegan mayo 1 cup tahini 2-4 tablespoons of lemon juice 3 tablespoons freshly chopped dill 1 teaspoon salt 1/2 teaspoon pepper DIRECTIONS Place the potatoes in a large pot of water over medium heat and bring to a boil. Cook for 10-15 minutes, or until the potatoes are fork tender. Drain and set aside to cool. While the potatoes are cooling, chop up the onions and celery and them set aside. Whisk together the mayo, tahini, lemon juice, dill, salt and pepper in a large mixing bowl. Toss in the potatoes, chopped red + green onions and celery, and toss to combine. Serve + enjoy immediately or keep it in the fridge up to a week! NOTES Serve 6-8. Leftovers may need to be tossed as the lemon juice and tahini will separate slightly overtime. 
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Cranberry Apple Walnut Stuffing
For years, the only stuffing I'd ever eaten was the weird, kinda mushy, from-a-box version that only came out at our place on Thanksgiving and Easter. And it was okay, but I had no idea what I was missing. I don't remember the first time I had a crusty, moist homemade stuffing, but it changed my mind forever. Once you've had the real thing, you just can't go back. This year I'm tackling stuffing and officially making it my favorite side dish. It tastes great smothered in mashed potatoes and sopping up gravy, and packs much more flavor than you'd imagine for such a quick + easy recipe. It's sweet and savory and looks lovely with all the color from the vegetables peeking out. The walnuts add just a touch of texture and earthy flavor, and the apples and cranberries balance everything out. Missing an ingredient? Sub in something else you love! This recipe is easy to make your own and tastes great just about anyway you serve it. Let's eat!
INGREDIENTS
8 cups stale sourdough bread, cut into 1-in. cubes 2 teaspoons coconut oil 2 cloves garlic, minced 2 celery stalks, thinly sliced 1 medium red onion, chopped 1 medium red apple, cored and chopped 1/4 cup fresh cranberries 1/4 cup walnuts, roughly chopped 2 tablespoons fresh sage, finely chopped 1 teaspoon each salt + pepper 2 cups vegetable broth DIRECTIONS Preheat oven to 350 degrees. Cube up your stale bread and set it aside in a large mixing bowl. In a large cast iron skillet, melt the coconut oil over medium heat. Sauté the garlic, celery and onions until softened and fragrant, about 5 minutes. Add apples and cranberries and continue to cook until apples soften, about 3-4 more minutes. Sprinkle in walnuts, sage, salt and pepper and toss to incorporate. Pour the vegetable mixture into the bowl with the cubed bread, and stir. Pour vegetable broth over the mixture, stirring to evenly coat all the bread with liquid. The bread will absorb most of the liquid, but there should be some left. Pour the entire stuffing mixture into a greased baking dish and bake for 30 minutes, until stuffing is becoming golden brown and making the kitchen smell delicious. Pull it from the oven and serve immediately. Enjoy! NOTES To reheat, you can place the entire baking dish back into the oven covered in foil, removing the foil about halfway through cooking. Or if you have a microwave, feel free to use that. If you don't want to use sourdough bread you can substitute your stale bread of choice. 
Roasted Butternut Squash + Apple Soup
We're in the full swing of autumn and I'm taking every chance I get to make and eat soup. I love soups of all kinds, shapes, and sizes and will put just about anything into a pot with some vegetable broth. One of my favorite cozy fall soups right now is this super easy Roasted Butternut Squash + Apple Soup. It packs a ton of flavor into a ridiculously easy recipe, and is such a great way to throw some beta carotene-rich butternut squash into your diet! We like to use tart green apples, but you can use whatever apples you have on hand. We also like to blend the soup to an ultra velvety texture in our blender, but keeping some chunks in it is great if that's your style, too. It tastes great paired with naan or crusty bread and a sprinkle of toasted pepitas and nutmeg. Make a batch for dinner tonight or pour it into a thermos and take it for lunch at work all week long. Let's get cooking!
INGREDIENTS
1 teaspoon coconut oil 1 - 3 lb. butternut squash, peeled, deseeded and cut into 1 inch cubes 1 tablespoon coconut oil 2 small yellow onions, chopped 2 cloves garlic, minced 2 medium carrots, sliced 2 celery stalks, sliced 2 tart green apples (any apples work though), cored and chopped 4 cups vegetable broth or water 1 teaspoon salt 1/2 teaspoon pepper pinch of nutmeg toasted pepitas, garnish (optional) sprinkle of nutmeg, garnish (optional) DIRECTIONS Preheat oven to 400 degrees. Peel and cut butternut squash into 1 inch cubes and place on the parchment paper-lined baking sheet. Drizzle with 1 teaspoon coconut oil and a sprinkle of salt + pepper and bake for about 30 minutes, flipping halfway through. Set aside to cool. While squash roasts, heat 1 tablespoon of coconut oil over medium heat in a large pot or dutch oven. Sauté onions and garlic about 5 minutes, until they because fragrant and softened. Toss in carrots and celery and sauté together with the garlic and onions another 2-3 minutes. Toss in apples, vegetable broth and spices and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Remove from heat, toss in roasted squash, and blend using an immersion blender or (for extra creamy soup) a high-speed blender. Blend in batches, if needed. Pour blended soup back into the pot and serve immediately with toasted pepitas and a sprinkle of nutmeg for garnish. Saves well in the fridge for about a week, and freezes indefinitely. Enjoy! NOTES Don't have butternut squash? Substitute any type of squash you like, or use sweet potatoes!
Fall Quinoa Salad with Roasted Butternut Squash and Golden Berries
I love fall for the weather, changing colors (okay not so much now that I'm living in California), and delicious, sweet, pumpkin-y baked goods. Which is also the problem...a girl can only eat so many of those baked goods before your belly is like WHOA GIRL and you just need to eat something a little healthier, a little lighter. We're trying to balance our Pumpkin Oatmeal Cookie and Pumpkin Zucchini Bread intake with this savory, flavorful salad. It'll wake your tastebuds up and remind you that healthier dishes can taste pretty damn good, too! It's a great dish for detoxing the crap that has accumulated in your system all month and because quinoa is a complete protein, it'll keep you full longer than you'd expect. This salad has a great mix of sweet (golden berries, roasted butternut squash) and savory (celery, onions, parsley) that makes it a real crowd pleaser. We love using Essential Living Foods Golden Berries in this salad 'cause they keep their foods completely raw, organic, and full of superfood goodness...and they taste amazing! (We're huge fans, and you can check out their complete line of superfoods for yourself here.) It's perfect as a Thanksgiving side dish or a packed-lunch for the week, and we just know you're gonna love it so let's EAT!
INGREDIENTS
3 cups butternut squash, peeled and cut into 1/4 inch cubes 2 cups water 1 cup rainbow (or really any kind) quinoa 1/3 cup celery, sliced thinly 1/3 cup red onions, diced 1/3 cup golden berries, roughly chopped 1/3 cup sliced almonds 3 tablespoons fresh parsley, chopped 2 tablespoons lemon juice 1 tablespoon olive oil 1 tablespoon champagne or apple cider vinegar 1 teaspoon dijon mustard 1 teaspoon maple syrup 1/2 teaspoon salt 1/2 teaspoon ground pepper DIRECTIONS Preheat oven to 400 degrees and line a baking sheet with parchment paper. Peel and cut butternut squash into 1/4 cubes and place on the parchment paper-lined baking sheet. Drizzle with olive oil and a sprinkle of salt + pepper and bake about 30 minutes, flipping halfway through. While squash bakes, place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, then cover with a lid and cook until liquid is absorbed, about 20 minutes. Prepare celery, red onions, golden berries, sliced almonds, and fresh parsley and place it into a large bowl. Set aside. In another small bowl, whisk together lemon juice, olive oil, vinegar, dijon, maple syrup, salt and pepper. When squash and quinoa have finished cooking and cooled, pour the quinoa and roasted butternut squash into the large bowl of veggies and gently toss with a wooden spoon. Drizzle the vinaigrette mixture over the salad and toss again to combine. Serve immediately or save in the fridge up to 3 days in an airtight container. Serves 6-8. Enjoy! NOTES If you don't have/ don't like golden berries or almonds or any other ingredient, sub it out for something you LOVE! This salad is super customizable and you should totally take advantage of that based on your preferences and what you have in the pantry.
Green Juice
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