“Healthy Peach Crisp” from Erin Lives Whole

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Strawberry Spinach Salad

• 7 cups baby spinach (loosely packed)
• 2 cups fresh strawberries, sliced
• 1 small red onion, peeled and sliced into rings
• 1 avocado, peeled, pitted and sliced
• 1 cup cherry tomatoes, sliced in half
• candied walnuts (see below)
• roasted strawberry balsamic vinaigrette (see below)
• freshly ground pepper to taste
• fresh mint and basil (optional)

Candied Walnuts

• 1 1/4 cup walnut pieces
• 1/4 cup maple syrup
• 1/2 tsp pure vanilla extract
• scant amount of cayenne pepper
• flaky sea salt

Roasted Strawberry Balsamic Vinaigrette

• 1 cup strawberries (tops removed; halved)
• 1/3 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp vegan dijon mustard
• 2 tbsp orange juice
• 1 garlic clove, peeled

Instructions

1. Prep: Pre-heat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
2. Walnuts: In a medium-sized bowl, combine walnuts, maple syrup, vanilla extract and a scant amount of cayenne pepper. Mix gently to combine.
3. Walnuts: Spread the walnuts in an even layer on one of the parchment-lined baking sheets. Bake for 15 minutes (checking the walnuts at 10 minutes and giving them a gentle stir to prevent burning; baking for another 5 minutes.) Remove the candied walnuts from the oven and sprinkle flaky sea on top as desired (while they are still warm). Set the walnuts aside to cool.
4. Vinaigrette: Roast the strawberries. Add the strawberries to the other parchment-lined baking sheet and bake in the oven for 20 minutes. (Roast the strawberries in tandem with the walnuts – albeit slight variances in timing.) Remove the strawberries from the oven. Strawberries will be soft and a little juicy. Allow the strawberries to cool to room temperature.
5. Vinaigrette: Add roasted strawberries, olive oil, balsamic vinegar, dijon mustard, orange juice and garlic to a high-speed food processor with an S blade. Whirl away until vinaigrette is smooth and creamy. Set aside.
6. Assembly: In a large bowl combine the baby spinach, strawberries, red onion, avocado, cherry tomatoes and candied walnuts. Top with freshly ground pepper, mint, and basil as desired.
7. Serve: Serve the salad alongside the roasted strawberry balsamic vinaigrette.

Recipe by: https://www.homegrownprovisions.com/vegan-strawberry-spinach-salad/

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Ingredients:
1 ½ cups / 215g hemp seeds
¼ cup / 35g arrowroot
¼ tsp. flaky salt, plus more for garnish, if desired
1 tsp. baking powder
1 egg (or 1 ripe banana, mashed)
¼ cup / 60ml pure maple syrup
2 tsp. vanilla extract (or ½ tsp. vanilla powder)
½ cup / 85g chopped strawberries
½ cup / 60g chopped rhubarb (2-3 slim stalks)
expeller-pressed coconut oil for greasing (or use muffin liners

Directions:
1. Lightly grease a 12-cup muffin tin with coconut oil. Preheat oven to 350°F / 175°C.

2. Wash the strawberries and rhubarb well. Slice the rhubarb into small discs, and cut the strawberries into small chunks. Reserve 3 strawberries for topping the breakfast bites, if desired (remove greens, then slice them top to bottom). Set fruit aside. 

3. In a food processor, blend hemp seeds until they’re a fine powder (don’t go too far or you’ll end up with hemp seed butter!). Add the arrowroot, salt and baking powder and pulse a few times to combine.

4. In a medium bowl, whisk the egg or banana, maple syrup, and vanilla extract together. Add the hemp seed flour blend, and stir to combine. Fold in the rhubarb and strawberries.

5.  Spoon a heaping tablespoon of the batter into each prepared muffin tin. If desired, place a slice of strawberry on top of each bite. Set in the oven and bake for 25-30 minutes, until lightly golden.

6. Remove from the oven and let cool completely.

7. Enjoy! Store leftovers in an airtight container in the fridge for five days.

Recipe By: https://www.mynewroots.org/site/2019/08/strawberry-rhubarb-hemp-breakfast-bites/

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• 1 quart fresh strawberries
• 1 tsp. honey
• 2 cups Homemade Almond Milk
• 2 tbsp. chia seeds
• 1 tsp. cinnamon
• Wash & blend the strawberries and add honey. Set aside.

Prepare your Almond or any other nut milk the day before. Nut Milk is very easy to make and you get so loads of nutrients.

Or as an alternative, you can use your choice of Milk.

Soak your chia seeds over night in the milk. In the morning, layer your glass cups with equal portions of chia seeds mixture and strawberries. Alternating between the two until cup is full.

Garnish with some cinnamon and pumpkin seeds/ walnuts or almonds on top.

The post Mimi’s Morning Breakfast Strawberry Chia Pudding appeared first on Reyes Farms.