Burger Ingredients

• 1 teaspoon extra virgin olive oil.
• 8 Walnut No-Meat Balls.
• 2 cups cos, iceberg or butter lettuce, shredded.
• 1 large tomato, diced.
• 1/2 small red onion, finely sliced.
• 50 g Cheddar cheese, grated.
• 4 small corn tortillas.

Walnut No-Meat Balls Ingredients
2 small white potatoes, grated, liquid drained.

• 1 brown onion, grated.
• 1 cup almond meal.
• 2 cups walnuts, finely chopped.
• 4 cloves garlic, minced.
• 1/2 bunch flat-leaf parsley or mint, finely diced.
• 1 tablespoon dried oregano.
• 100 g feta cheese.
• 1/4 teaspoon sea salt.
• Freshly ground black pepper.
• Olive oil, for drizzling.
  

Walnut no-meat ball directions

1. Preheat a fan-forced oven to 200°C/400°F/Gas Mark 6 and line a baking tray with baking paper.
   
2. Add all ingredients to a large bowl and combine well with your hands. Squeeze the mixture firmly to draw out the liquids and help the mixture come together.
   
3. Mold into 15 balls, flatten slightly and place on prepared tray. Drizzle with oil and place in the oven for 15 minutes. Turn the oven to grill and cook for a further 10 minutes, or until golden.
   
4. Allow to cool before transferring to an airtight container to use across recipes in this book. These will last in the fridge for up to 1 week, or frozen for up to 1 month.
   

Burger Directions 

1. Heat olive oil in a frying pan over a medium heat. Add in the Walnut No-Meat Balls and cook for 5 minutes, tossing regularly until cooked through.
   

 

1. To assemble your tacos, top tortillas with warm meatballs (two per tortilla), lettuce, tomato, onion and cheese. If you want your cheese to be more melty and gooey, place under the grill for 5 minutes.
   

Note
Vegan/dairy-free option: Replace Cheddar cheese with a sprinkling of nutritional yeast flakes or a vegan cheese alternative of your choice.

Yields 4 cups of homemade coconut milk.

Ingredients:

• 4 Cups Water
• 2 Cups Dried Organic Shredded Coconut

Directions:

1. Heat the water in a pot but do not let it boil.
   
2. Place the shredded coconut in the blender and add the hot water.
   
3. Let it steep for about 20-30 minutes and then blend on high until it is thick and creamy (about 2-3 minutes).
   
4. Strain through a mesh strainer and then strain again through a towel.
   

You can drink immediately or put it in a glass jar and store in the fridge for 3-4 days. I will say this coconut milk tastes amazing when made fresh! Save the pulp if you want to make coconut flour.

Here’s my favorite recipe for overnight oats! Feel free to make it your own. Overnight oats are a simple, healthy breakfast that you can make ahead for busy mornings. The recipe below yields 1 serving, so make as many servings (each in a separate jar) as you’d like. Overnight oats will keep for up to 5 days in the refrigerator.

INGREDIENTS

• ⅓ cup homemade muesli, or old-fashioned oats plus ¼ teaspoon ground cinnamon
• 1 tablespoon chia seeds
• 1 tablespoon almond butter or peanut butter
• ½ cup milk of choice for a very thick consistency, or up to ⅔ cup milk for a lighter consistency
• ½ cup fruit (I like fresh or frozen blueberries or raspberries, or sliced fresh strawberries)
• Drizzle of maple syrup or honey, if desired

​INSTRUCTIONS

1. In a jar or bowl (a 14-ounce working jar or 1-pint mason jar is perfect), combine the muesli (or old-fashioned oats and cinnamon), chia seeds and nut butter. Add a splash of the milk and mix the nut butter into the oats. Then add the rest of the milk and stir to combine.
2. Top with your fruit of choice. (If you used more milk than ½ cup and you want your fruit to stay on top, wait to top the oats until you’re ready to serve. If you’re using fruit that doesn’t store well, like sliced apple or banana, wait to top the oats until you’re ready to serve.)
3. Place the lid on the jar and refrigerate overnight, or up to 5 days. When you’re ready to serve, add a drizzle of maple syrup or honey if you’d like, and enjoy chilled.

NOTES

MAKE IT GLUTEN FREE: Use certified gluten-free oats.

MAKE IT VEGAN: Choose one of the dairy-free milk options listed above. If adding additional sweetener, use maple syrup instead of honey.

MAKE IT NUT FREE: Omit the nut butter or replace it with sunbutter. If you’re using muesli, follow my instructions for making nut-free muesli in the recipe notes for that recipe.

WARM IT UP: Overnight oats are typically served chilled. However, if you prefer warm oats, you can heat them in the microwave. Just use a microwave-safe jar and stir frequently while you’re warming them up. Since the oats are so thick, I’m not sure this would work well on the stove top, but you could give it a try.

Beautiful Greek salad made with wedges of romaine lettuce, fresh tomatoes and olives piled on top, and a lemon tahini dressing. These salads don’t store well for later, so they are best served immediately (or you can store leftover lettuce, toppings, and dressing separately, and assemble them just before serving). Recipe yields 4 rather large green salads.

INGREDIENTS

Salad

• 2 heads of romaine
• 1 ½ cups halved or quartered cherry tomatoes, depending on their size
• ⅔ cup chopped seeded cucumber (about ½ medium garden cucumber)
• ⅔ cup chopped celery (about 2 ribs)
• ¼ cup pitted and halved Kalamata olives
• 1 shallot, very thinly sliced
• 1 tablespoon lemon juice
• Pinch of salt

Lemon-tahini dressing

• ¼ cup extra-virgin olive oil
• 2 to 3 tablespoons lemon juice
• 2 tablespoons tahini
• 2 to 3 cloves garlic, pressed or minced
• ½ teaspoon fine-grain sea salt
• Freshly ground black pepper, to taste

Garnishes

• ¼ cup crumbled feta cheese (optional)
• ¼ cup finely chopped fresh mint and/or basil

INSTRUCTIONS

1. To prepare the salads: Halve the heads of romaine lengthwise, all the way through their bases so the halves stay intact. Set aside.
2. In a medium mixing bowl, combine the tomatoes, cucumber, celery, olives, shallot, lemon juice, and a pinch of salt. Toss to combine and set aside to marinate.
3. To prepare the dressing: In a liquid measuring cup or small bowl, combine all of the ingredients, starting with the lower amounts of lemon juice and garlic. Whisk to blend. Taste, and add more lemon juice if it tastes bitter or needs more zip, and more garlic if it could pack more of a punch (I like my dressing on the garlicky side). Season generously with pepper, whisk again, and set aside.
4. To assemble: Place each romaine halve on its own dinner plate. Top each one generously with the tomato salad mixture. With a spoon, drizzle the dressing rather liberally over the salads, then finish them with a sprinkle of feta (if using) and chopped herbs. Serve immediately, with sharp butter or steak knives to aid slicing.

This healthy green salad features crisp lettuce, edamame, chopped cabbage, bell pepper and broccoli in homemade carrot-ginger salad dressing. So delicious! Recipe yields 4 medium-sized salads.

INGREDIENTS

• 6 ounces chopped butter lettuce or romaine
• 1 ½ cups edamame, preferably organic, defrosted if necessary
• 1 ½ cups chopped purple cabbage
• ¾ cup chopped red onion
• Florets from 1 head of broccoli, finely sliced
• 1 red bell pepper, chopped
• ⅓ cup roughly chopped fresh cilantro
• 1 batch of homemade carrot ginger dressing

Carrot Ginger Dressing
This salad dressing tastes remarkably fresh, creamy and light. It would pair nicely with other recipes with Asian flavors. Recipe yields about 1 ⅓ cups salad dressing.

INGREDIENTS

• ⅓ cup extra-virgin olive oil
• ⅓ cup rice vinegar
• 2 large carrots, peeled and roughly chopped (about ⅔ cup)
• 2 tablespoons peeled and roughly chopped fresh ginger
• 2 tablespoons lime juice
• 1 tablespoon plus 1 teaspoon honey
• 1 ½ teaspoons toasted sesame oil
• ¼ teaspoon salt, more to taste

INSTRUCTIONS

1. In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt if the dressing doesn’t make your eyes light up. If it’s too sour (it should have some zing to it), blend in a bit more honey.
2. Recipe keeps well in the refrigerator, covered, for 1 to 2 weeks.

SALAD INSTRUCTIONS

1. In a large serving bowl, combine everything but the dressing. Toss to combine.
2. When you’re ready to serve, toss in enough dressing to lightly coat all of the ingredients—or, if you intend to have leftovers, store the salad separately from the dressing, and toss individual servings with dressing just before serving. The salad will keep well this way for 3 to 4 days.

This celery salad recipe will surprise you! Crisp celery, toasted almonds, dates and Parmesan combine to create an irresistibly fresh salad. Prepare the celery and place it in the ice bath (step 1) before you start working on the remaining ingredients. Recipe yields 4 side salad portions.

INGREDIENTS

• 8 long celery stalks, leaves separated and reserved, tough fibers peeled off with a vegetable peeler, sliced on an angle into ¼-inch thick pieces
• ½ cup raw almonds
• 4 Medjool dates, pitted and roughly chopped
• 3 tablespoons fresh lemon juice (from about 1 ½ lemons)
• ¼ teaspoon red pepper flakes
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 ounces Parmigiano-Reggiano cheese (I used Parmesan*), shaved into shards with a vegetable peeler (to yield about ⅓ cup)
• ¼ cup extra-virgin olive oil

INSTRUCTIONS

1. Place the celery in a bowl of ice water and soak for about 20 minutes to heighten the crispness. Drain the celery and pat it dry with a tea towel, then pile the celery into a medium serving bowl.
2. To toast the almonds, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 5 to 7 minutes. Transfer to a cutting board and chop with a chef’s knife.
3. To the bowl of drained celery, add the celery leaves, chopped almonds, dates, lemon juice, and red pepper flakes. Season generously with salt (I started with ¼ teaspoon) and pepper, and toss to combine. Add the cheese and olive oil and toss gently. Taste and add more salt, pepper and/or red pepper flakes until you reach an irresistible balance of salty, spicy, tart and sweet.
4. Serve at room temperature or chilled. This salad keeps well, covered and chilled, for about 3 days (before serving, toss again and pour off some of the excess liquid).

This no-bake Greek yogurt tart recipe looks impressive, but it’s very easy to make and nutritious, too! I topped mine with raspberries and strawberries, but use any fresh fruit you’d like. Recipe yields one 9-inch tart (6 slices).

INGREDIENTS

For the crust

• 2 cups raw pecans
• 10 Medjool dates, soaked in warm water for 10 minutes and pitted
• ¼ teaspoon fine sea salt

For the filling

• 1 ½ cups plain Greek yogurt
• ½ cup raspberries or blueberries (or more—I went ahead and used an entire 6-ounce container)
• 4 strawberries, hulled and thinly sliced
• 2 tablespoons honey

INSTRUCTIONS

1. Make the crust: In a food processor, pulse the pecans until ground into a semi-fine meal. Add the dates and pulse until the mixture holds together when pinched and starts to look like dough (don’t overdo it like I did in the photos).
2. Press the dough into a 9 to 9 ½-inch tart pan with a removable bottom to form an even crust along the base and sides. Chill in the freezer for 10 minutes.
3. Make the filling: Remove the crust from the freezer. Carefully remove the tart from the pan (leave it resting on the round base) and slide it onto a round serving platter. Spread the yogurt over the crust. Top the yogurt with the raspberries and strawberries, then drizzle with honey.
4. To serve, slice the tart with a sharp knife, wiping off the blade after each cut. Use a thin pie server or spatula to serve.

NOTESRecipe adapted a tiny bit from Inspiralized & Beyond by Ali Maffucci. 

ALI’S TIP: You can make individual tarts by using six ramekins lined with parchment paper and dividing the ingredients accordingly.

MAKE IT DAIRY FREE: Use your favorite brand of thick dairy-free yogurt.
​
MAKE IT VEGAN: See above, and drizzle the tart with maple syrup instead of honey.

You’re looking at the ultimate vegetarian nachos recipe! No meat here—just tortilla chips, beans, veggies, lots of cheese and simple, creamy avocado sauce. Recipe yields 6 servings.
​
INGREDIENTS

• 8 ounces sturdy tortilla chips
• 1 can (15 ounces) pinto beans, rinsed and drained, or 1 ½ cups cooked pinto beans
• 1 packed cup (4 ounces) shredded cheddar cheese
• 1 packed cup (4 ounces) shredded Monterey Jack cheese, or additional cheddar
• 1 medium red bell pepper, finely chopped
• ⅓ cup crumbled feta cheese
• Pickled jalapeños, to taste
• Avocado dip, thinned with water until it reaches a drizzly consistency, or guacamole
• ⅓ cup chopped green onions
• 2 radishes, chopped
• 2 tablespoons chopped cilantro
• Your favorite salsa (here’s my red salsa and salsa verde)

INSTRUCTIONS

1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place handfuls of chips on the baking sheet and distribute evenly, minimizing the gaps between chips. Set aside.
2. Sprinkle the prepared pan of chips generously and evenly with the beans, followed by the shredded cheese, bell pepper, crumbled feta and pickled jalapeños (use more if you really love jalapeños, less if you don’t). Bake until the cheese is melted and bubbling, about 9 to 13 minutes. Remove the nachos from the oven and set aside.
3. While the nachos are baking, make the avocado sauce and prepare the garnishes.
4. Once the nachos are out of the oven, drizzle avocado sauce on top as shown—any extra can be served on the side. (If using guacamole instead, dollop the guacamole over the nachos like polka dots.) Sprinkle the nachos with chopped green onion, radish and cilantro. Serve immediately, with salsa on the side.

NOTES

MAKE IT GLUTEN FREE: Use certified gluten-free tortilla chips (most are gluten-free since they’re made with 100% corn, but double check).