Black Mission Fig + Raw Goat Cheese

S I M P L Y   D E L I C I O U S
This is a super simple snack with endless flavor
We're talking slicing black mission figs in halves, topping with a little organic goat cheese, adding black pumpkin seeds, drizzling some honey and dusting with smoked paprika

V E D A

RESOURCE: Guerilla Beekeepers 

Unfiltered, Cold-Processed, Sustainably Produced Wildflower Honey

Honeybees will visit nearly two million flowers to make a pound of honey, and each bee, in her entire lifetime of six weeks, will produce about 1/12th of a teaspoon.

We feel guilty when we harvest, but were it not for our rescue efforts the colony wouldn't exist at all. Thank you to all the businesses and private citizens who have allowed us the opportunity to rescue and relocate their unwanted honeybee colonies.

The flavor of a wildflower honey depends entirely on what flowers are blooming at the time the bees are there. We never heat our honey during processing because this destroys the delicate flavors and drives off the delicate aromatics found in the highest quality honeys. All commercial grade (we like to call it, "Evil Squeezy Bear") honey is heated to around 140° F to make it flow through the processing equipment more quickly, and is filtered. Both of these things destroy the flavor and quality of the honey. Comparing raw, unfiltered honey to commercial honey is like comparing artificial maple syrup to the real thing.

All honey will eventually crystallize, and unfiltered honeys will do so more quickly than highly processed commercial honeys. If your honey crystallizes just simply put the jar in a pot of warm water or a sunny window. Your honey will re-liquify without being harmed at all. Always store honey in a cool, dark place - the kitchen cupboard is fine - and never put it in the refrigerator - this will cause it to crystallize more quickly. Honey will *never* spoil as long as the moisture content remains below 18%. In fact, edible honey has been recovered from Egyptian tombs dating back more than 4000 years!

Cashew-Turmeric Aioli

Cashew-turmeric aioli

2c cashews
1 tbsp garlic powder
1/2 tsp salt
3/4 c water
1 oz lemon juice
2 tbsp evoo
1 tsp turmeric powder

Method
Combine ingredients in blender, blend until smooth

Veda
A plant-based alternative to aioli that's packed with protein and healthy fats from the cashews. Now turmeric, you can think of it as gold for the body. It's powerful anti-inflammatory properties treat a wide variety of conditions, one common one is joint pain. It's pretty much nature's aspirin! This flavorful - nutrient dense condiment is perfect for wraps, sandwiches, veggie burgers and just about any veggie dish.

Garbanzo Bean Hash with Purple Potatoes

Garbanzo Bean Hash // Purple Potatoes + roasted garlic and basil

Garbanzo's
2 cups cooked chickpeas
1½ teaspoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
¾ teaspoon chili powder
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon cumin powder
a dash of cayenne pepper

Purple Potatoes 
1 Tbsp. coconut oil or ghee
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. chili flakes, plus more for garnish
1/2 tsp sea salt
1 small onion, diced
5 small purple potatoes, scrubbed and cut into cubes
½ cup – ¾ cup water or vegetable broth

Method

Preheat oven to 425 

Start on the potatoes - Crush the cumin and coriander seeds in a mortar and pestle (the bottom of a drinking glass will work in a pinch!). In a large skillet, preferably cast-iron, melt the oil over medium heat. Add the spices, including the chili flakes and cook until fragrant, about 1 minute.
Add the onions, a few pinches of salt, and stir to coat. Reduce the heat to medium-low and cook the onions, stirring occasionally, until they have caramelized, about 15 minutes. 
While the onions are doing their thing - Pat the chickpeas dry between two paper towels and be sure to remove any loose skins
Pour the chickpeas on a baking sheet lined with parchment paper and brush with olive oil. Use your hands to toss the chickpeas. In a small bowl, combine the seasonings and whisk to combine. Sprinkle the mixture onto the chickpeas and toss to coat. Bake for 25 minutes, moving the chickpeas at the 15 minute mark to evenly brown. 
Now you're ready to add the purple potatoes and toss to mix with the onions and spices. Add about ½ cup water or broth, cover skillet with a lid and let cook undisturbed for 15 minutes, this will allow the potatoes to steam. If the potatoes are not cooked through, put the lid back on and cook for another five minutes or so, adding more water if necessary. If there is water in the pan remaining, simply remove the lid and allow it steam off. 

When potatoes are soft transfer to medium cast iron skillet, topped with garbanzo beans, add a few cloves of garlic  and roast for an additional 7-10 minutes

Garnish w/
fresh basil
sliced avocado
lime wedges
bread or tortillas
hot sauce
flaky sea salt and freshly ground black pepper

For this photographed here I combined both recipes in a medium skillet

Serves 2-3 

Veda
Purple potatoes have their origins in Peru and Bolivia. These beauties have many uses and a striking purple color that can brighten up any dish. Besides adding color to your table, these potatoes can be beneficial to your health due to their abundance of antioxidants. They contain 4x's more antioxidants than rustic potatoes.

Avocado Gazpacho

Avocado Gazpacho

1 bottle of Cold Pressed Green Juice (no fruit added), I used #getyourgreens by Project Juice
1 medium avocado
2 heaping tbsp sweet onion, roughly chopped
1/4c yellow bell pepper, roughly chopped
1/4c cucumber, roughly chopped
1 tbsp olive oil
1 tsp ume plum vinegar
1 tsp garlic powder
1 tsp smoked paprika
1/4 tsp sea salt

Blend ingredients, serve chilled
Garnished w/ diced cucumber, diced sweet onion, diced yellow bell pepper, picked cilantro, shredded red cabbage, daikon sprouts & smoked paprika

Serves 4 

Veda
Not all juice is created equally. Cold pressed juice contains about 5-7 times more nutrients than your standard centrifugal juice and because it is exposed to minimal heat and air, it contains more vitamins, minerals and enzymes. This means it tastes fresher and satisfies cravings; enzymes are what tell our brain we're full.  In this case it gives the gazpacho the nutrient value of 100 salads, adding the most delicious flavor. It's a perfect energy boosting way to have a light meal without feeling weighed down.