Recipes

In the chaos and delight of owning a health food company, I seek serenity, mindfulness, love, rejuvenation, creativity, and health in cooking. This natural gift of understanding flavors, textures, and combinations of food has lead me on a journey to create incredibly healthy food that is easy to make and a delight for your taste buds. The best part is that I love to cook…and Alex loves to eat. He is my #1 taste-tester and the best sous-chef! Join us as we discover new foods, spices, and delectable treats that satisfy hunger, make you healthier, and fuel your need for quick, nutritious, and simple meals. And always remember: THE MAIN INGREDIENT IS LOVE!

Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

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Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

Recipe taken from TheKitchn
Serves 4

Ingredients:

1 small spaghetti squash (about 1 1/2 pounds)
Olive oil
1 pound of asparagus
1 lemon
3/4 cup ricotta
1 clove garlic, unpeeled
Olive oil
1 teaspoon fresh thyme leaves from 4-5 sprigs
Salt and pepper
3 tablespoons pine nuts, toasted

Directions:

Preheat oven to 375°F.

Carefully cut the squash in half, scrape out the seeds, and brush with olive oil. Place cut side down on a baking tray and place in the oven to roast for about 35 minutes. Meanwhile, prep the asparagus by snapping off the woody ends and slicing the stalks on a diagonal into 2-inch pieces.

Using a microplane or zester, remove 1 teaspoon of lemon zest from the lemon, and then cut the lemon in half and juice it. Pick the leaves and soft, thin stems from the thyme until you have about 1 teaspoon.

Combine the lemon zest, 2 tablespoons of lemon juice, thyme leaves, and ricotta in a large bowl. Sprinkle with salt and several grinds of the pepper mill. Taste and adjust seasonings, adding more lemon juice, salt, and pepper as needed. Set aside.

After the squash has roasted for about 35-40 minutes, add the asparagus to the tray and tuck the glove of garlic beneath one of the squash halves. Return the tray to the oven and roast another 10 minutes, so until the asparagus is bright green and starting to char in places and when the squash is easily pierced with a fork.

Take the baking tray from oven and carefully remove the garlic clove from beneath the squash. It should be a little soft from its time in the oven. Snip off one end and squeeze the garlic from the peel into the ricotta and mix well. Transfer the asparagus to the bowl with the ricotta.

Let the squash cool for another 5 minutes. Pull a fork through the flesh to separate and remove the strands from the shell. Add to bowl with ricotta mixture. Mix squash, asparagus, and ricotta mixture, season to taste with salt and pepper, and spoon into a serving dish.

Drizzle with a little olive oil and sprinkle with pine nuts before serving.

Chia Pudding

 

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Chia Pudding

Serves 4

Ingredients:

Pudding Ingredients
1/4 cup chia seeds
3/4 cup lite coconut milk
1/2 cup hemp milk
1 tablespoon maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon vanilla granules (or vanilla extract)

Toppings
Fresh raspberries
Toasted almond slices
Toasted pumpkin seeds
Coconut flakes

Directions:

1-Combine all 'pudding ingredients' in a large bowl (chia expands).
2- Whisk together to mix thoroughly--breaking apart any clumps of chia seeds.
3- Let sit for 30min (or over night) in the fridge.
4- Serve topped with raspberries, coconut flakes and toasted pumpkin seeds and almonds.

Best enjoyed chilled after a vigorous ping pong session!

Delectable Beet Hummus

Beet Hummus

 

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Delectable Beet Hummus

Makes 5 servings. Recipe by Claire, Administrator of LOVE

Ingredients:

2 small beets

3 cups cooked chickpeas (no salt added)

2 spoonfuls tahini

3 tbs lemon juice

Directions:

1. Bring water to a boil, and add the beets. Cook until tender, about 10-15 min. Run the beets under cold water and take off the skin. Quarter beets and let cool.

2. Place all ingredients in a food processor and run for 2-3 minutes or until creamy. Add water sparingly if hummus is too dry.

3. Make sure to cool for 30 min in the fridge before serving. Enjoy!

Have you ever presented a hummus dish at a party and had people ask you if it was sorbet? Well, this is your chance! This creamy and dark red hummus spread will make your friends and family envious of your skills, but keep them just nice enough to get your recipe :)

Love Grown had their first #LOVERSlunch this Wednesday, and it was a huge success! Copious amounts of vegetables were consumed, and an Irish Soda bread was provided to remind us of the upcoming holiday this Sunday, March 17th. After we had eaten more than our fill, a little ping pong training was in order. Just to keep everyone up to date, Love Grown is getting serious about ping pong, very serious. We have decided to get at least an hour of high intensity, sweat inducing training in every week. We might invest in team sweat suits, and good thing we already have matching shoes!


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Oyster-Cornbread Stuffing

Ingredients:

THE BEST Corn Bread** Made before hand--either morning of or day before

The BEST Cornbread
Ingredients:

Wet Ingredients
1 cup Hemp Milk (or rice milk, almond milk, etc.)
2 egg whites
1/4 cup canola oil
1/4 cup maple syrup
Dry Ingredients
1 cup course cornmeal
1 cup Brown Rice Flour
2 tsp Baking Powder
1 tsp Baking Soda
a little less than 1/2 tsp Xanthan Gum
1/2 tsp. Sea Salt
The Goodies
1 Can (15oz) Whole Kernel Corn (look for no sugar, and less salt added), DRAINED
1 can (4.5oz) diced green chilies, DRAINED
2 tsp. (or more) minced jalapeño (optional)
Directions:

Heat oven to 400*F. In one bowl whisk together the wet ingredients. In a separate bowl mix together the dry ingredients. Pour the wet ingredients into the dry ingredients, and mix together. Once mixed, fold in the corn, diced green chilies, and jalapeño. Spray a 8X8 or 9X9 inch pan. Pour in mixture and bake for 25-30 minutes. Check with a toothpick to see if it should cook a little longer. The top should be golden.

1 medium red onion, diced
1/2 Red Belle Pepper, diced
1/2 Orange Bell Pepper, diced
4 cloves Garlic, minced
4 stalks Celery, diced
2-3 Tablespoon Olive Oil
2 (8oz) containers Fresh Oysters, drained and chopped
1 Cup Dry White Wine
2 Bay Leaves
2 Tablespoons Fresh Thyme
3 Tablespoons Fresh Basil, minced
2 Teaspoons Black pepper
1 Teaspoon Salt

Directions:

Preheat oven to 375*. In a large skillet, over medium-high heat add oil, onion, peppers, celery and garlic. Cook until veggies are tender (about 15 minutes). Add oysters, wine, bay leaves, thyme, basil, pepper, and salt and cook until oysters curl (about 5 minutes). Remove from heat and let sit for about 10 minutes (or refrigerate for a couple hours). In a large mixing bowl combine the corn bread and oyster mix--stirring gently. Place stuffing in a lightly greased 3qt. baking dish and bake for 40-45 minutes, until lightly browned. Enjoy.

My grandma and grandpa made Thanksgiving dinner until I was 20. We always had huge gatherings, and my grandparents always insisted on running the show (even when my grandma was 89 and my grandpa was 91). This is definitely not her recipe (she used saltines), but is in her honor. The cornbread is gluten free. There are also lots of fresh veggies–packed full with antioxidants and nutritional benefits. I highly encourage you to try this recipe–it is DELICIOUS!

Stuffed Mushrooms



These are great to serve as a side or as an appetizer! They are festive, easy and really delicious! They are great with some minced, fresh basil on top.

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Stuffed Mushrooms

Ingredients:

35 Baby Bello Mushrooms, stems removed and minced
1/4 Cup Olive Oil
1/2 Cup Sherry
1/2 teaspoon garlic powder
1/2 teaspoon dill
Pinch of Tarragon
Salt and Pepper
2 cloves garlic
1/4 Cup Cilantro , chopped
1/4 Cup Fresh Flat Leaf Parsley, chopped
1/4 teaspoon Cumin
1 - 1 1/2 Cup Panko, Whole Wheat Bread Crumbs
1/4 cup Shaved Parmesan

Directions:

Heat oven to 325*. Place mushroom caps in a large bowl add olive oil, sherry, garlic powder, dill, tarragon, and some salt and pepper. Toss gently to coat the caps. Place caps on a lightly greases cookie sheet (cavity facing up)--reserve bowl. Drizzle some olive oil in a sauce pan over medium-high heat (enough oil to lightly coat the bottom of pan) and add the minced mushroom stems. Cook mushrooms about 2 minutes then add the garlic, parsley, cilantro, and cumin. Cook about 3-5 more minutes, until fragrant and mushrooms are tender. Pour mixture into a bowl and mix in panko and Parmesan (Parmesan will melt, so mix quickly to ensure that it gets distributed). Using your hands, take about a tablespoon of the stuffing, pack it tightly and place into the cavity of each mushroom cap. Place stuffed mushrooms in the oven and bake for 20 minutes or until caps are tender and stuffing is golden brown. Serve warm. Enjoy!