Plant- Based Nutrition

Spring Recipes

Dandelion Root Salad



Dandelion Root Salad (serves for 2 side salads) 

Prep to cook time: 15 minutes 


1 cup finely chopped dandelion leaves
1 medium sized beetroot (thin long sliced/ thickly grated)
1 large avocado
15 black olives
10 cherry tomatoes or 1 tbsp of lime juice
1 tbsp extra virgin olive oil
2 tbsp of vegan goat cheese (yvonne’s kitchen)
1 carrots (peeled and grated) 

Radish sprouts to garnish 

Salt and pepper to taste 

What you’ll need:

1 medium to large bowl

1 small bowl

1 peeler

1 cutting board and knife

1 grater 

The Process:
1) Rinse and wash dandelions

2) Take 1 cup chopped dandelion and place in mixing bowl (usually about half a bundle)

3) Take avocado and mash it with a fork in a separate bowl. Add juice of half a lemon and set aside (this will be the dressing) 

4) Peel one carrot and shred into mixing bowl.

5) Peel one beet and finely grate half of it (watch your fingers!) *take a moment to enjoy the colors!   

6) Take the prepared dressing from step 3 and massage it into your salad. This is a great time to set an intention and or prayer for your colorful meal

7) Coarsely chop 15 black olives and add to mixing bowl.

8)  Crumble goat cheese on top, add freshly chopped cilantro and/ or radish sprouts, and salt and pepper to taste.

Spring Kitchari


 Spring Kitchari (serves 5 )

Prep to cook time: 35-40 minutes


2 cup of split yellow mung beans 

1 cup of basmati rice (option: quinoa) 

5 cups water 3 tbsp sesame oil 

1 tbsp mustard seeds

2 tsp cumin powder

2 tsp coriander powder

2 tsp turmeric powder 

1 tsp of fennel seeds

1 leek

2 cups of Seasonal Veggies of choice to saute 

1 tbsp rock salt 

Lemon juice to garnish 

Cilantro to garnish

Black pepper to taste

What you’ll need:

1 large pot

2 pans

Cutting board and knife

The Process: 

  1. Soak mung beans and basmati rice for at least 8 hour or overnight 
  2. Prepare spice mix in a bowl by adding cumin powder, coriander powder, turmeric powder and 1 tsp of fennel seeds.
  3. Place mung beans, rice, and water into a pot and bring to boil. Once boiling, bring to medium heat and place lid ajar. Stir occasionally .
  4. Once rice and beans have been cooking for 5-7 minutes, you can begin to saute your chosen season veggies. Set aside.  
  5. Take your leek and cut 2 inches off the bottom. Then thinly slice those 2 inches. 
  6. In a separate pan, heat raw sesame oil over medium heat.
  7. Once pan is heated, add mustard seeds. Once seeds pop, add the spice mix from step 2 to the pan. 
  8. Sauteed leeks into the spice mix in pan for about 2-3 minutes.
  9. Remove from heat and add sauteed spices and leeks to the pot with mung beans and rice. Add water as needed. 
  10. Add salt to mix. Continue cooking for about 3-5 minutes and stir often to prevent burning.
  11. Add sauteed seasonal veggies and enjoy with chopped cilantro, lemon, and freshly cracked black pepper.

Mint Lemonade with Lavender Simple Syrup


 Mint Lemonade with Lavender Simple Syrup 

Prep time: 15 minutes


1 tbsp of lavender flower 

1 cup raw cane sugar 

4 cups of water

1 cup lemon juice

6 mint leaves

4 cups of water 

What you will need: 

One pitcher

One small pot

Citrus juicer (or can use hands) Strainer

Whisk or spoon

Knife and cutting board 

The Process:

  1. Add 1 cup of water and raw cane sugar  into a small pot over medium heat.
  2. Once boiling, turn to medium low heat until all sugar is dissolved. Stir with a whisk or spoon to prevent burning. 
  3. Add one tbsp of lavender flower.
  4. After about 3 minutes or until sugar is completely dissolved, set aside to cool.
  5. Mix 4 cups of water with 1 cup of lemon juice. 
  6. Muddle or freshly chop about 6 mint leaves and add to lemonade.
  7. Once syrup is cool to touch, strain lavender out and add cooled simple syrup to lemonade.