photographs by ALEXANDRA GRABLEWSKI food styling by COREY BELLE prop styling by MAEVE SHERIDAN recipes by OLIVIA ROSZKOWSKI

Chili Honey Roasted Radishes with Feta & Mint

Yield: 2 cups

GATHER:

2 bunches (approximately 12) radishes, cut in half crosswise

2 tablespoons olive oil

1⁄4 teaspoon sea salt

CHILI HONEY:

1 tablespoon raw honey

pinch red chili flakes

TO SERVE:

1⁄2 cup feta (approximately 2 ounces), crumbled

4 mint sprigs, destemmed

MAKE IT:

Preheat oven to 350° F.

Toss cut radishes with olive oil and salt, and spread into a single layer, placing cut-side down on a parchment-lined baking tray.

Bake for 10 to 15 minutes, or until the radishes have wilted lightly and have developed some color.

Add honey into a small dish and fold in chili flakes. If mixture is too thick to drizzle, thin out with a teaspoon of water.

Plate radishes and drizzle with chili honey. Garnish dish with crumbled feta and mint.

good to know:

Radishes are powerful liver detoxifiers. They contain a special compound called RsPHGPx that can sweep out chemicals from pathways.

Flavored Almond Milk

ALMOND MILK BASE:

1⁄2 cup blanched almonds, soaked

3 cups filtered water

3 Medjool dates, pitted

pinch sea salt

OPTIONAL ADD-INS (CHOOSE ONE):

3⁄4 cup freeze-dried raspberries

1 teaspoon turmeric powder

1⁄2 teaspoon blue algae powder

2 teaspoons matcha powder

1 tablespoon acai powder, with 1 tablespoon lemon juice

MAKE IT:

Drain and rinse soaked almonds, and place in a high-speed blender along with water, pitted dates, and sea salt.

Process mixture for 30 seconds, and strain through cheesecloth or a fine mesh bag to remove pulp. Discard pulp or reserve for another use.

Rinse blender and process strained almond milk with one desired add-in for 20 seconds or until smooth. Serve flavored milk warm or chilled.

Spring Vegetable Fried Sorghum with Baked Eggs

Yield: 4 cups

GATHER:

1 cup sorghum

3 cups ltered water

3 tablespoons hot sesame oil, divided

1 large red onion, sliced into thin rings

11⁄4 teaspoons sea salt, divided

1 cup snap peas, destringed and cut into half diagonally

4 organic eggs

MAKE IT:

Rinse sorghum in strainer under cold running water.

Place rinsed sorghum and filtered water into small saucepan and bring to a simmer over a medium flame.

Reduce heat and cook for 45 minutes, or until tender. Drain any remaining water and allow sorghum to cool slightly.

Heat 2 tablespoons of hot sesame oil in wok or large pan. Add red onion rings and 1 teaspoon of sea salt to the oil, and cook for 2 to 4 minutes, or until softened. Stir frequently.

Fold in cooked sorghum and cook for 2 additional minutes.

Add cut snap peas and cook for additional minute. Preheat oven to 350° F.

Brush the inside of 4 cupcake-pan cavities (or oven-proof ramekins) with remaining oil.

Crack one egg into each cavity and sprinkle with remaining salt.

Bake for 12 minutes, or until the egg whites set.

Plate fried sorghum into bowls. Top with baked egg.

good to know:

Sorghum is a superstar grain. It’s naturally gluten-free and loaded with good fat, protein, fiber—and more antioxidants than blueberries.

Breakfast Poke Bowl

Yield: Serves 2 (yields 2 1⁄2 cups cooked rice)

GATHER:

1 cup jasmine rice

3 cups unsweetened almond milk, divided

pinch sea salt

1 tablespoon matcha

3 tablespoons maple syrup

2 cups strawberries, destemmed and cut into rounds

1  2-inch piece ginger, juiced (approximately 1 tablespoon)

2  teaspoons black sesame seeds

MAKE IT:

Add rice, 2 1⁄2 cups of the almond milk and pinch of salt to a small pot. Stir to combine and bring mixture to a simmer over medium heat.

Reduce flame, cover pot and cook rice for 15 minutes, stirring occasionally.

Blend or thoroughly whisk together the remaining 1⁄2 cup almond milk with the matcha and maple syrup, and fold into cooked rice. Rice can be served hot, at room temperature, or chilled.

Peel and grate ginger on the large setting of a box grater and squeeze between hands or through cheesecloth to extract juice. Discard ginger pulp.

Gently toss cut strawberries with ginger juice. Allow mixture to marinate for a few minutes.

Toast sesame seeds by placing in a small pan and warming over low heat for 1 minute, or until seeds becoming fragrant.

Place rice in bowls; top with ginger strawberries and toasted black sesame seeds.

Crispy Baked Asparagus Fries

GATHER:

1 bunch asparagus, stems trimmed

1⁄4 cup arrowroot powder

1 organic egg, beaten

3⁄4 cup pistachios, blended into a powder

1⁄2 teaspoon flaky sea salt

For the garnish:

1 small bunch fresh dill, destemmed

1 lemon, cut into wedges

MAKE IT:

Preheat oven to 350° F.

Dip each asparagus spear first in a thin layer of arrowroot, followed by egg, and lastly pistachio powder. Note: The finer the powder, the easier the pistachios adhere to the asparagus.

Arrange coated asparagus in a single layer on a parchment-lined baking tray; bake for 10 to 15 minutes, or until crispy.

Sprinkle asparagus fries with flaky sea salt and garnish with fresh dill and lemon wedges. Serve with cashew ranch (see recipe below).

Cashew Ranch

Yield: 1 cup

GATHER:

1 cup cashews, soaked

3 tablespoons lemon juice

1 1⁄2 teaspoon garlic powder

1⁄2 teaspoon dried dillweed

1⁄2 teaspoon sea salt

1⁄2 cup filtered water

MAKE IT:

Drain and rinse soaked cashews and add to a high-speed blender.

Add lemon juice, garlic powder, dill, salt and water and puree until mixture is completely smooth.

Cover and chill until ready to serve.

good to know:

Asparagus is low in fat and calories—and it’s loaded with plenty of soluble and insoluble fiber, which can help aid weight loss.

Savory Feta & Black Olive Scones

Yield: 18 scones

GATHER:

2 cups spelt flour, more to dust cutting board

2 teaspoons baking powder

4 tablespoons coconut oil, chilled cup unsweetened almond milk, more to brush

4 ounces feta (3/4 cup), crumbled

1⁄4 cup pitted black olives, chopped

MAKE IT:

Preheat oven to 350° F.

Stir together spelt flour and baking powder in a medium bowl.

Add chilled coconut oil to the flour mixture, and use a fork to incorporate the oil for 1 minute into the flour mixture. The flour should take on a crumbly texture.

In a separate bowl gently fold together the almond milk, crumbled feta and chopped olives.

Pour the almond milk mixture into the flour mixture, and stir gently for 10
to 20 seconds, or just until combined and a dough forms. Take care not to overmix.

Dust a at clean surface with flour and place dough onto surface.

Using a rolling pin, roll mixture into a 1-inch thick rectangle and use a sharp knife or pastry cutter to cut dough into triangles or squares.

Brush tops of the scones with almond milk.

Place scones in a single layer onto a parchment-lined baking tray.

Bake for 15 to 18 minutes, or until lightly golden and firm to the touch.

Serve with thyme & black pepper butter (see below).

Thyme & Black Pepper Butter

GATHER:

1 stick unsalted organic butter, slightly softened

8 thyme sprigs, de-stemmed and chopped (2 teaspoons)

1⁄2 teaspoon freshly cracked black pepper

MAKE IT:

Add softened butter, chopped thyme, and pepper in a small bowl; use a rubber spatula to mix.

Serve with savory feta and black olive scones.

Quick Caramelized Spring Onion Soup

Yield: 6 cups

GATHER:

1⁄4 cup avocado oil, divided

2 large yellow onions,sliced

1 bunch scallions, sliced and greens reserved

11⁄2 teaspoon sea salt, or to taste

1/3 cup unsalted cashews

4 cups vegetable stock

4 small sourdough boules, hollowed out

MAKE IT:

Warm 2 tablespoons of the avocado oil in a small pot over medium heat.

Add sliced onions and salt (adjust amount if using purchased stock containing salt), and stir to combine.

Stirring occasionally, cook for 8 to 10 minutes, or until onions have softened. Add sliced scallion whites and cashews, and cook for additional minute.

Add stock to onion mixture, reduce flame to low heat and simmer covered for 20 minutes.

In batches, transfer mixture to a high-speed blender and carefully blend until completely smooth. Season with additional salt, if desired.

Toss reserved sliced scallion greens (approximately 1⁄2 cup) with the remaining 2 tablespoons of avocado oil.

Preheat oven to 375° F, and toast hollowed out bread bowls on a baking tray for 3 to 5 minutes, or until crispy.

Pour soup into bread bowls and top with scallion green mixture.

good to know:

Spring onions are rich in vitamins and can also help reduce blood sugar levels, naturally.