We recently celebrated National Potato Day by sharing this recipe, and the result, with Laura Borchers and Jeff Booth on WBNS 10TV. Now we’re sharing it with you and the rest of the world!
But first, some fun facts about potatoes: they were first cultivated by the Inca in South America about 7-10k years ago; the English word ‘potato’ comes from the Spanish ‘patata.’
Americans eat about 124 lbs of potatoes per year; Germans eat about twice that.
Potatoes are relatively low in calories yet they pack a nutritional punch in terms of vitamin C, potassium, and fiber!
Prep time: about 15 minutes
1 lb potatoes (we used 4-5 red potatoes for a bit of color in the finished product)
1 cup of chopped celery
1 cup chopped red onion
1 cup plant-based mayo (the one we used included avocado oil and aquafaba as the first two ingredients)
1 tbsp mustard
1/2 tbsp dill
1/2 tbsp apple cider vinegar
1/2 tbsp tumeric
Boil potatoes until tender and easily pierced by fork (about 10 minutes). While the potatoes cool, mix the rest of the ingredients together well in a bowl. Once potatoes are cooled, combine with the mixture. Refrigerate and let the flavors meld for at least an hour (it’s best-tasting the next day).
As mentioned in the tv segment, these are recipe guidelines – have fun and try variations with bell pepper, parsley, and even hot sauce!
We’re celebrating National Egg Salad Week by sharing two delicious recipes – Avocado Egg Salad (made without mayonnaise!) AND an egg-less, vegan version with chickpeas. Pull those leftover, hard-boiled eggs from the fridge and let’s get started!
Avocado Egg Salad (vegan optional)
Prep time: 8 minutes
4 organic large eggs (substitute a 15oz can of drained chickpeas for eggs to make vegan)
1/2 avocado, pitted and chopped
1 tsp mustard
1/8 cup green onions, chopped
1/8 cup fresh parsley, chopped
1 tbsp of apple cider vinegar or lime juice (helps prevent browning of avocado)
1/2 tsp garlic powder
1/4 tsp dill weed
Pinch of paprika
Salt & pepper to taste
Mash avocado in a medium bowl then repeat mashing when you add the hard-boiled eggs (or chickpeas) to the bowl. Mix all other ingredients into the bowl, except paprika.
Egg salad is best served chilled. Stick mixture in the fridge for at least 1/2 hr before garnishing with paprika and enjoying on your favorite bread, on top of a bed of greens, or in a wrap.
The Organic Vinegar Tonic recipe becomes an energizing and detoxifying morning drink or afternoon pick-me-up. During the colder months, we recommend heating up the water before adding the ingredients.
1.5 teaspoons high quality organic apple cider vinegar
8 oz. glass of warm purified (or reverse osmosis) water
1-2 teaspoons organic honey
1 tablespoon fresh-squeezed organic lemon juice
Combine all ingredients and enjoy!
We are about to blow your minds: nori isn’t just for making sushi. In fact this seaweed can be used to make what is arguably one of the best wraps. Ever. Someone here loves this so much she ate it for lunch every single day last week and then again today. There is something about the blending of all these flavors and yet still being able to taste them separately that drives our taste buds wild. Hopefully it does the same for you.
Prep time: 15 minutes
Serves: 4 (or two hungry people)
4 sheets of dried nori (typically found in the ethnic section of the grocery, or pick some up at your local Asian market)
4 big romaine or red leaf lettuce leaves
1.5 cups mung bean sprouts (we advise against canned; go for the fresh ones- we found some at Raisin Rack)
1 red bell pepper, chopped
4 radishes, sliced
1/2 bunch of cilantro, chopped
1/2 cucumber sliced
1 tomato, diced
1 avocado, sliced
1 cup peanuts (optional)
2 Tbsp tamari (gluten-free soy sauce, or use regular if you’re not gluten-sensitive)
2 Tbsp apple cider vinegar
3 tsp toasted sesame seed oil
Chop all your veggies. Put each leaf of lettuce on a place and place nori sheet on top before filling with all the vegetables listed. For your dressing, mix the tamari, apple cider vineger, and toasted sesame seed oil all together in a small container and then pour over each open-faced veggie pile. Keep as-is to eat or roll up into a wrap. Caution: it’s a bit messy (mainly because we were devouring it) so keep a napkin or paper towel handy.
This is before we put even more veggies in!
Every time I make this, it’s always a little different but this recent batch is a favorite. Use it on crackers, as a salad dressing, instead of mayo, poured over baked potatoes, and, of course, as the ultimate vegetable and chip dip.
1 cup tahini
3 tbsp lemon juice or apple cider vinegar
3 tbsp nutritional yeast
2 tbsp tamari or soy sauce
3 cloves garlic, finely chopped
1/2 small onion, chopped
3/4 tsp cumin
Optional: add a pinch of cayenne pepper for a bit of a taste bud ‘pop’; curry powder added depth to the dip
Put all ingredients a food processor/blender and then blend! Add water to thin the mixture, if desired, for use as a dressing.