Prep Time

Prep Time: 2 minutes

Prep Notes

Gazpacho is so easy to make, store and enjoy. Because it’s served cold, it’s a refreshing summer soup that provides ample vitamins & hydration. Unfiltered apple cider vinegar boosts major health benefits including probiotics to help aid digestion and olive oil provides healthy plant based fats.

Ingredients

• 2 lbs ripe tomatoes (any variety)

• 1 cucumber

• 2 red bell peppers

• 3 tablespoons unfiltered apple cider vinegar

• ¼ cup cold pressed organic extra virgin olive oil

• 2 tsp sea salt (I love pink Himalayan sea salt)

• 1 tsp black peppercorns

• 1 garlic clove (optional)

• ¼ tsp ground cayenne pepper (optional)

Directions

1. Roughly chop the veggies and combine them in a high-speed blender with the rest of the ingredients.

2. Chill in the fridge for at least an hour to really cool it down. I store gazpacho in ball jars for an easy grab-n-go soup.

3. Add in ½ cup black beans or quinoa and ¼ chopped avocado to complete the meal with added protein, fiber and healthy fats.

4. Or, use it as a dip for veggies, dressing for a salad or a sauce for grilled chicken or fish.

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Prep Time
45 mins (includes baking time)

Prep Notes
This is a gorgeous & vibrant colored dressing that zips up any salad or side. With anti-inflammatory properties and all “real” ingredients, it’s truly an upgrade in your autumn salad!

Cooking Time
5 mins

Yields
2T = 1 serving of dressing

Ingredients

• 1/4 cup organic pumpkin puree (canned)

• 1/3 cup olive oil

• 1/4 cup unfiltered apple cider vinegar

• 1 T honey or pure maple syrup

• 2 cloves garlic minced

• 2T “nooch” nutritional yeast*

• 1 tsp turmeric

• ½ tsp salt (any salt that you prefer)

• ½ tsp black pepper (to activate turmeric) 

Directions

In a hurry? Grab a whisk and mix ingredients. Store dressing in an airtight container for up to a week.

If you have 2 extra minutes, in a highspeed blender, combine all ingredients and mix. Optional here to add in 1-2T pumpkin seeds to add in more interesting texture.

*no nooch? No problem! First, add it to your list for the grocery store. Then, swap in ½ tsp pumpkin pie spice or ground cinnamon as a sweet alternative for this dressing.

Top salads with Chia Leah Sweet + Spicy Granola or Maple & Olive Oil Quinoa Sprinkle

Prep Time
45 mins (includes baking time)

Prep Notes
This seasonal salad is colorful and delicious, offering countless health benefits. When you eat a rainbow of colors you truly fight oxidation with antioxidants. Make it ahead of time and worry not about soggy or wilting kale, as it is a hearty leafy green that withstands up to 3 days in a dressed salad. It looks amazing in ball jars if you plan to host a fall picnic outside or in your home. I double this recipe for easy grab-n-go and satiating ball jar lunches or dinners all week. 

Cooking Time
35-45 mins

Yields
4 servings

Ingredients

• 6 cups washed and chopped kale (any variation)

• 1 butternut squash (around 1 lb) peeled, seeded and cut into 1 inch cubes or 1 lb sweet potato washed & cut into1 inch cubes

• 1 cup cooked quinoa

• 1 cup pomegranate seeds

• 1/3 cup chopped raw walnuts

• 1/2 cup Chia Leah Sweet + Spicy Granola OR 1/2 cup Chia Leah Maple + Olive Oil Quinoa Sprinkle

• optional:

  • 1 large beet peeled and shredded

  • 2 oz crumbled goat cheese

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• 1/3 cup apple cider vinegar (I love Bragg)

• ¼ cup honey

• ¼ cup olive oil

• 1 tsp ground cinnamon (plus alittle extra to sprinkle on baking squash)

• 1 tsp dry mustard (no dry mustard? Add 2 tsp Dijon from the jar)

• ½ tsp sea salt or kosher salt (plus a little extra to sprinkle on baking squash)

• 4 1 qt ball jars (or a big beautiful bowl)

Directions

Preheat oven to 400 degrees

Arrange squash and/or potatoes on large baking sheet. Spray with non-GMO canola oil and sprinkle with a dash of sea salt and cinnamon. Toss to coat. Bake for 35-45 minutes, tossing halfway, until tender. Allow to cool.

Dressing: Whisk together vinegar, honey, oil, cinnamon, mustard,and salt. 

“Massage” kale with dressing. Let sit for at least 10 minutes. Add in other ingredients. 

Toss & serve with a Sweet + Spicy Granola or Quinoa Sprinkle topper or evenly put each ingredient in 4 ball jars with Sweet + Spicy Granola at the top of the jar and refrigerate for up to 3 days. Enjoy!

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Prep Time

15 minutes

Prep Notes

Pesto is full of antioxidants, fiber, vitamins and healthy fats. A nutrient rich topping or side, it’s also SO easy to make and freeze for later.

Yields

4 serving

Ingredients

Pesto

• 1 cup shelled walnuts, (or use raw pumpkin seeds as an alternative )

• 2 cups chopped basil, about 1 bunch (use parsley as an alternative)

• 1 garlic clove, roughly chopped

• Juice of 1 lime

• 1/2 teaspoon salt

• 1/2 cup olive oil

Salad

• 4 cups kale chopped

• 1 cup cherry tomatoes sliced

• 1 cup cucumbers sliced

• 1 can garbanzo beans (drained)

Optional add-ins:

• Hemp hearts,

• Chopped scallions

• Chopped carrots

• Sliced avocado.

Directions

1. Place pesto ingredients in a food processor, stopping to push down paste until blended.

2. Combine pesto and kale until kale is coated. 

3. Place 1 cup pesto kale in 4 ball jars. Layer to the top with cucumbers, tomatoes, garbanzos. 

4. This salad should last in sealed containers for up to 4 days. Kale should soak in flavors of the pesto. Shake the jar when you are ready to eat. S&P to taste.

5. If you have extra pesto, FREEZE IT in ice cube containers. Then, pull out the pesto cubes and keep them in an airtight container in the freezer for up to 6 months. Grab a cube as needed.

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Prep Time

20 minutes

Prep Notes

A crunchy base to any salad, brussel sprouts are fiber and vitamin rich. Adding in fresh fruit to this salad is an excellent way to get more vitamins and minerals without the added sugar of a canned or dried fruit. Walnuts are brainfood, and a good plant-based source of healthy fats & protein.  We LOVE our Chia Leah Quinoa Sprinkle on this as an alternative to croutons. It’s crunchy, sweet & savory and full of antioxidants, fiber and plant-based protein. Vegan, gluten free.

Yields

1 serving

Ingredients

• ½ cup chopped/shaved brussel sprouts

• ½ cup chopped broccoli or cauliflower

• ½ cup chopped kale

• ¼ cup walnuts chopped 

  Optional: 

• ¼ cup chopped apple

• 1 carrot peeled and chopped

  Optional toppers: 

• 2T Chia Leah Quinoa Sprinkle

• 1T Nutritional yeast

  Dressing* Ingredients & Directions:

• 1T olive oil

• 1 T fresh squeezed lemon or lime

• S&P to taste, add any herbs such as oregano & basil

  Whisk together all ingredients or place in an airtight container with lid and shake vigorously.

Directions

1. Combine salad ingredients in a bowl.

2. Add dressing and gently mix.

3. Enjoy!

Prep Time

5 minutes

Ingredients

Equal parts (e.g. 2 tbsp each):

• Good olive oil

• White balsamic vinegar

• Lemon

Variations:

• Sub Dijon mustard for lemon

• Add 1-2 tsp turmeric

• Add 1 clove minced fresh garlic

• Add1 tsp good-quality honey

• Sub apple cider vinegar for white balsamic vinegar

Salt and pepper to taste.

Directions

1. Whisk ingredients together. Add salt and pepper to taste.

Notes

Easiest dressing ever! Use it on green salads, roasted veggies, quinoa salads, baked potatoes and as a dip for raw veggies. There are so many variations on how to make it that you cannot and will not get bored. Time to throw out any store bought dressings that have unpronounceable ingredients now!

Credit

Chia Leah
chialeah.com