Author Archives: Eliyah Samoun

Root Vegetable Rosemary Gratin

Root Vegetable Rosemary Gratin

Ingredients:1 (14.1-oz.) package refrigerated piecrusts1 tablespoon chopped fresh rosemary¼ teaspoon freshly ground pepper2 cups (8 oz.) shredded Gruyère cheese, divided1 pounds Red potatoes – cut into disks1 pounds sweet potatoes – cut into disks½ lb carrots – sliced in disks½ lb turnips – peeled and sliced in disks1 teaspoon kosher salt⅔ cup heavy cream1 garlic…

Tropical Thai Chicken Curry

Tropical Thai Chicken Curry

Ingredients:1 (14oz) can of Coconut Milk, divided2 Tbsp. Fish Sauce1/3 c. Fresh Basil Leaves, sliced4 Wild Lime Leaves (or juice from half a lime)1 Fresh Mango, peeled and diced1 Tbsp. Palm Sugar (or brown sugar)1 c. Fresh Pineapple, chunked2 Tbsp. plus 1 tsp. Red Curry Paste1 Lb. Boneless, Skinless Chicken Breast, sliced thin1/2 c. waterCourse:…

Red Lentil Curry (Vegan, Gluten Free)

Red Lentil Curry (Vegan, Gluten Free)

Ingredients:1 tablespoon brown sugar1 teaspoon chili powder1 teaspoon cinnamon1 tablespoon curry powder1 teaspoon fennel2 clove Garlic, finely minced1 teaspoon ginger root, minced1 teaspoon ground cumin1 teaspoon ground turmeric1 teaspoon mustard seed1 cup red split lentils (Masoor Dal)1 tablespoon salt1/4 cup tomato puree2 large red tomatoes, chopped1 tablespoon vegetable oil1 large yellow onion, dicedCourse: side dishCuisine:…

Raw Vegan Blueberry Chocolate Crust “Cheesecake

Raw Vegan Blueberry Chocolate Crust “Cheesecake

Ingredients:cup of raw agave1/4 cup of raw almonds4 tablespoons of fresh blueberries2 1/2 tablespoons raw cacao powdercup of cold pressed coconut oilcup of fresh lemon juice1/2 cup raw macadamia nuts6 to 7 medjool dates1 1/4 cups of raw cashews (soaked overnight in filtered water)1 pinch Himalayan or sea salt2 1/2 tablespoons of soy lecithin granules1…