Beet Guacamole

Beet Guacamole

Serve with white or blue corn chips.

4 baby beets

2 avocados

1 lime, juiced

6-10 sprigs of cilantro

2 tsp. agave

¼ tsp. cumin

Pinch of salt

Pinch of cayenne (or small chilies if in season)

Preheat oven to 375°F. Wrap beets in tin foil and bake for 1 hr. to 1 hr. and 15 min., remove from oven, open foil, and let cool (put in fridge if in a hurry)

De-stem cilantro, and finely chop all but a few leaves. Mix cilantro leaves, lime juice, agave, cumin, salt, cayenne in a small bowl.

Peel beets when cool, chop into ¾ inch cubes, and place in small bowl. Chop avocado into cubes the same size and put on top of beets. Pour in liquid, and toss (but not too much so it gets muddied by the beet juice), then top with the remaining few cilantro leaves. Serve with chips.


Sugar Snap Pea, Salad Turnip, and Poppy Seed Curry

Sugar Snap Pea, Salad Turnip, and Poppy Seed Curry

1 bunch salad turnips

8-10 oz sugar snap peas

4 cloves garlic, crushed

1 tsp ginger, shredded

1 Tb agave

½ can coconut milk

1 Tb poppy seeds

2 Tb olive oil

¼ tsp salt

½ tsp garam masala

½ tsp chili powder

 ¼ tsp turmeric

½ tsp fennel, toasted and ground

½ tsp cumin, toasted and ground

½ mustard seed, toasted and ground

½ -3/4 tsp cayenne (depending on preferred spice level)

¾ tsp coriander, toasted and ground

Handful cilantro, chopped

You’ll need a mortar and pestle, a food processor, or clean coffee grinder. Otherwise, substitute pre-ground spices and use the brown mustard whole.

Remove salad turnip greens and use for another meal or compost. Chop salad turnips into ¼ in thick half moons. Chop tops off peas if necessary.

In a small saucepan, toast cumin, fennel, coriander, and mustard seeds on a low flame, transferring each one in turn to a mortar when toasted. Mustard seeds should crackle, and the other spices should become fragrant when ready to remove from heat. Grind up fennel, cumin, mustard seeds, and coriander with a mortar and pestle. Put aside.

Heat saucepan until warm on a medium flame. Add olive oil. Add garlic and ginger, stirring frequently for a minute. Add half the amount of each spice, and continue stirring frequently. Add in turnips and peas and continue stirring for 6-9 minutes. If the pan starts sticking, add in some coconut milk. Add in poppy seeds and the other half of the spices. Continue stirring frequently. Add in a half can of coconut milk, agave, and salt. Continue cooking for about 3-5 minutes, stirring less frequently.

Serve as a side or on basmati rice and garnish with cilantro.


Baby Bok Choi Greens in Sesame-Soy Vinaigrette

Baby Bok Choi Greens in Sesame-Soy Vinaigrette

Altered from

1 bag of bok choi leaves or 1 head of little gem lettuce, chopped

2 scallions, thinly sliced

1 oz pea shoots
1 tablespoon toasted sesame seeds, for garnish


Place sliced bok choi or lettuce, scallion into a large bowl and into refrigerator while vinaigrette is prepared.

Sesame-Soy Vinaigrette ingredients:

1 clove fresh garlic, pressed through garlic press
2 teaspoons toasted sesame seeds
1 1/2 tablespoon honey

Juice from ½ a blood orange

½ tsp ginger, finely grated

Juice from a ¼ lime
1 tablespoon low-sodium soy sauce
3 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
3 tablespoons vegetable oil


In a small bowl, add all of the vinaigrette ingredients and whisk together until well combined.

Pour the vinaigrette over the bok choi greens, scallions, pea shoots, toss together well to coat, and divide equally among plates, piling the greens high; sprinkle with about a teaspoon of the sesame seeds to garnish.

Note: This makes a good amount of dressing. You can enjoy it on another salad later on in the week!