Beet, Orange, and Avocado Salad


  • 5 medium-sized beets

  • 2 avocado

  • 5 oranges (a mix of varieties works well here)

  • Optional: Fresh herbs, feta or goat cheese, toasted nuts or seeds

Citrus Vinaigrette

  • Zest from ½ a lemon

  • 2 tablespoons freshly squeezed lemon juice

  • 1 ½ teaspoons white wine vinegar

  • 5 tablespoons extra-virgin olive oil

  • 1 garlic clove

  • Salt 

  • Black pepper

Heat the oven to 400°.

First, roast the beets! Cut off the beet greens down to about an inch. Wrap the whole beets in a foil pouch or use a covered baking dish, which will help the beets steam. Bake the beets for 50-60 minutes, or until they are tender when poked with a knife. Remove the beets from their cooking receptacle and cool. Peel the beets and then, slice them into rounds about ¼ inch thick. 

While the beets are roasting, prepare the oranges. Carefully cut away the peels using a sharp knife, trying to remove as much of the white pith as you can. Then slice the oranges into rounds around the middle (so that each slice has a piece of every natural orange segment). Aim for the slices to be about ¼ inch thick. 

Then make the vinaigrette. Put the lemon zest, lemon juice, vinegar, and olive oil in a small bowl. Smash the garlic clove with the heel of your hand or a knife, remove the peel, and add it to the vinaigrette. Season with salt and pepper and shake to combine. Let this mixture hang out for at least 10 minutes, and remove the garlic clove before using. Refrigerate any leftover dressing and use on green salads, roasted or steamed vegetables, and any other salads your mind dreams up. 

When the beets and oranges are sliced and your vinaigrette is made, thinly slice the avocados. 

At this point, you can throw all of the components into a bowl and toss them with the dressing. This salad looks really lovely on a platter, too, in which case you can artfully lay out the citrus, then the beets, then the avocados, then anything else you might be adding, and then drizzle the dressing over top. Enjoy!

Preserved Meyer Lemons

Preserved lemons are a classic component of North African cuisines, but are a flavor powerhouse adaptable to all kinds of foods. Try them in soups, salad dressing, pasta dishes, with roasted veggies, and anything else where their pleasant tang might be welcome. You can also add warm spices like whole cinnamon, cloves, or cardamom when you add the peppercorns and bay leaves if you’d like!


  • 3 to 5 organic Meyer lemons

  • Kosher salt

  • 1 heaping teaspoon black peppercorns (optional)

  • 2 bay leaves (optional)

Scrub three to five organic lemons, enough to fit snugly in a roughly pint-sized jar with a tight-fitting lid. Slice each lemon “vertically” from the top to about half an inch from the bottom, nearly cutting them into quarters but leaving the pieces attached at one end. Rub kosher salt over the cut surfaces and then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.

Press the lemons down to release their juices. Add the peppercorns and bay leaves to the jar. Squeeze additional prepared lemons into the jar if you can fit them.

Close the jar and let ripen at a cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store the jar in the refrigerator.

To use, remove a piece of lemon and rinse it (you can add more fresh lemons to the brine as you use them up.). Scrape the white pulp from the rind and mince the rind. Add the rind at the very end of cooking, or use it raw. The pulp can be added to a simmering pot of soup or stew.

Celeriac, fennel & orange salad


  • 1 celeriac
  • 1 fennel bulb
  • 3 blood oranges
  • 1 large navel or cara cara orange
  • olive oil
  • almonds, a handful
  • almond oil (if you have it)
  • white wine vinegar
  1. Prepare a big bowl with cold water. Drop in some lemon juice from a bottle or a fruit. 
  2. Peel the celeriac. Drop into the lemon bath immediately. 
  3. Trim the fennel (reserving the tops with fronds) and slice into thin boomerangs. Move them to the lemon bath. Take out the celeriac, cut it in half, put the other half back. Keep cutting the celeriac now, first into 1/4 inch discs, returning to the lemon bath each time, then into thin-to-medium matchsticks. Move the finished pieces right back to the lemon bath, then repeat with the other half.
  4. Cut the oranges into 1/4 inch rounds. Trim off the peels with a paring knife. Cut little triangular pieces, removing center seeds and any remaining pith so you have clean and beautiful jewels of citrus. 
  5. Drain the lemon bath, add more lemon juice, a splash of white wine vinegar and almond (or olive) oil. Toss to dress. 
  6. Chop the handful of almonds roughly, just making sure some pieces are quite small. 
  7. Assemble each serving separately. Take the celeriac and fennel pieces, make a nice pile, add pieces of orange, sprinkle with some almonds and drizzle with some good olive oil. Crack on black pepper, toss on some finishing salt, then tear fennel fronds over the whole thing. 

Recipe courtesy of Andrew Barton, photo credits Peter Schweitzer.

Chickpea, Tomato, Cucumber Salad with Tahini Lemon Sauce

Chickpea, Tomato, Cucumber Salad with Tahini Lemon Sauce

Serves 4

Sauce Ingredients:

  • ¼ cup tahini
  • ¼  cup lemon juice (about 2 lemons)
  • ¼ cup extra virgin olive oil
  • 1 garlic clove, minced
  • 2 tsp miso paste*
  • 1 tsp maple syrup
  • Fresh ground black pepper, to taste

Salad Ingredients:

  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved (or 1 large tomato, chopped)
  • 1 cup chickpeas
  • ½ cup parsley, chopped
  • ½ cup sheep’s milk feta (or any other kind of feta)
  • ½ cup walnuts (optional)


Combine all of the sauce ingredients into small bowl and whisk until uniform.

Combine the cucumber, tomatoes, chickpeas, parsley and feta into a large bowl. Pour dressing on top and mix until evenly coated. Top with additional feta and parsley and finish with fresh ground black pepper.

*If omitting miso paste, make sure to add salt, to taste.

Recipe and photo courtesy of Natalie Bickford.

Raw Mini Key Lime Pie

Ingredients (makes 4)

1/2 cup raw walnuts
5 dates, pitted
2 tbsp shredded coconut
1/2 tsp vanilla extract
pinch of salt

1 medium avocado
1/4 cup coconut oil, melted
2 tbsp honey (sub maple syrup to make vegan)
juice and zest of 2 limes (1/4 cup lime juice)
1/2 tsp vanilla extract
pinch of sea salt


1. Put the crust ingredients into a food processor and pulse until there are no chunks and you are able to mold the mixture in your hands. If it's not sticking then pulse a few more times or try adding a splash of water. Remove from the food processor and set aside in a bowl. Try not to eat all of it.
2. For the filling, put all the of ingredients into your food processor and process until smooth. Taste it and decide whether you'd like it more sweet (add honey) or more tart (add more lime juice).
3. Line a muffin tin with 4 muffin cups. Divide the date mixture evenly among the cups and press to create a mini compact crust. Then spoon the filling on to the crust. If you have extra filling then just pour it into another muffin cup for a crustless version...or just eat it right then and there with a spoon. Top with a sprinkle of shredded coconut and some lime zest, if desired.
4. Place in the freezer for at least a couple of hours or until solid. I like to let them sit out for 10 minutes to soften up a bit, but they are also good straight from the freezer.

Recipe and photo by Natalie Bickford.

Strawberry Coconut Pops


  • 1 lb frozen strawberries (you can mix and match different berries)
  • 1 can (13.5 fl oz) unsweetened coconut milk
  • 4 tbsp honey (or other sweetener)


Place about half of the frozen fruit in a food processor or blender and blend until the fruit is mostly pulverized.

Add coconut milk & honey, mix, add the remaining fruit and mix again until even.

Pour into popsicle molds or ice cube trays & refreeze.

This recipe is also really great with frozen orange slices. This is also a great way to use up honey that's crystalized. The little honey crystals are delicious mixed in the pops.

Kale Salad


  • 1 bunch lacinato kale
  • 2 oz grated parmesan cheese (1.5 cups)
  • 1 oz chopped almonds (small handful)
  • Dressing:
  • 1/8 c olive oil
  • 1 tbs lemon juice
  • 1 tbs apple cider vinegar
  • 1/2 tsp red pepper flakes (more or less to taste)
  • 1/2 tsp salt (more to taste)
  • 1/2 tsp pepper (more to taste)


Rinse kale and remove rib. Chop to bite size pieces. Sprinkle cheese and almonds over kale. Mix the remaining ingredients for the dressing. Toss everything together. Taste and adjust as needed.


Avocado Cucumber Gazpacho


  • 2 avocados, pit removed
  • 1 cucumber, peeled
  • 1/4 red onion, chopped
  • 1 garlic clove, halved
  • 3/4 cup unsweetened coconut milk
  • 3/4 cup plain yogurt
  • 1 cup water
  • 1 lime, juiced
  • 1/2 teaspoon cumin
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon cayenne
  • Lime wedges, for topping
  • Chopped cilantro, for topping


Place all of the ingredients except the toppings into a food processor or high-powered blender. Puree/blend until smooth

Store in the fridge until chilled. Garnish with cilantro and a squeeze of lime.  Optional: Sprinkle a generous amount of cayenne on top for some extra heat)

Recipe adapted by Natalie Bickford.

Strawberry Spinach Salad with Poppy Seed Dressing

Serves 2.



  • 4 cups spinach
  • 1/2 pint fresh strawberries, sliced thin
  • 1 small avocado, chopped
  • 1/4 cup sliced almonds
  • 1 batch of Poppy Seed Dressing

Poppy Seed Dressing

  • 2 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Olive Oil
  • ½ teaspoon mustard
  • 2 teaspoons poppy seeds
  • small pinch sea salt
  • ½ tsp honey or coconut nectar


Whisk poppy seed dressing together in a small jar.  In large salad bowl, toss spinach, strawberries, and avocado in poppy seed dressing. Top with sliced almonds. Serve and enjoy!

Recipe adapted from pureandsimplerecipes.com.


Raspberry Sorbet

Makes 4 servings.


  • 2 cups frozen raspberries
  • 1/3 cup fresh avocado, packed
  • Juice from 1 lime
  • 1 teaspoon vanilla extract
  • 3 tablespoons maple syrup or honey (or a few drops of stevia to taste)
  • Optional: 1/2 to 1 Tablespoon rum (for softer sorbet if you plan to freeze it for very long, like overnight or a couple days. Do not add rum if making to serve right away)


Mash avocado and lime juice in a bowl until creamy.

Blend frozen raspberries in a food processor until they break down into icy raspberry bits. Add creamy avocado mash, vanilla, and sweetener, to the raspberries in the food processor, and blend into a creamy sorbet. Be careful not to over blend for too long, as you want this to stay cold and creamy.

Serve right away or put into a Tupperware container to firm up and enjoy later. 

Garnish with fresh raspberries, edible flowers, and mint leaves, if you would like.

Recipe and photo from Pure and Simple Recipes.

Raw Cashew Cheese


  • 1 cup raw cashews
  • 1/4 teaspoon salt
  • 2 teaspoons lemon juice
  • fresh ground black pepper
  • 1/4 cup water


Cover cashews with water and soak 4 hours or overnight. Drain and rinse the cashews.

Place cashews in a blender or food processor. Add salt, lemon juice, and black pepper. Puree while slowly adding water until the mixture has reached your desired consistency.

Variations could include adding a clove or two of raw garlic, a sprinkling of fresh rosemary, or (my favorite for a decadent twist) a drizzle of black truffle oil.

Enjoy with raw veggies, on crackers or dollop on top of a pizza.