Pickled Cucumber

INGREDIENTS:

3 cups of thinly sliced cucumbers
3 Tbsp. of salt
2 Tbsp. raw agave
½ cup apple cider vinegar
1 Tbsp. of celery seeds or 2 Tbsp. of raw chopped dill
¼ cup thinly sliced red onion (optional)

TO PREPARE:

Whisk together apple cider vinegar, salt, and agave.
Add cucumber slices, onion and celery seeds or dill.
Toss and refrigerate for 45 minutes- a few hours.
Drain and enjoy.
You may keep this refrigerated in a jar up to 1 week.

White Bean Salad

Ingredients

• 1 15 oz. can organic Cannellini beans or white kidney beans

• Juice of ½ lemon

• 1 Tbsp. of chopped Spring onions

• ½ tsp. grated lemon zest

• 5 radishes thinly sliced

• 1 cup crunchy fresh snow peas or sugar snap peas

• Sea salt & pepper to taste

• 3 Tbsp. fresh chopped basil ( I also like mint)

• 2-4 tablespoons olive oil

• 1/4 tsp maple syrup

• 1/4 cup chopped parsley (optional)

To Prepare

• In a small bowl, whisk olive oil, lemon zest, lemon juice, maple syrup.

• Drain beans and toss gently 1/3 of the dressing.

• In a small pot of boiling water, add in snap peas and cook for 1 minute.

• Drain, pat dry and slice thin.

• In a large bowl add in beans and crunchy vegetables, Spring onions and toss with remaining dressing.

Overnight Oats

For a quick AM breakfast or “on the go” breakfast, add ingredients the night before in a glass covered jar or container and refrigerate. In the AM you will have breakfast ready to go.

Here is my personal favorite.

Ingredients

• 1/ 2 cup raw oats (quick or regular)
• 1 cup unsweetened almond milk
• 1/2 tsp chia seeds
• 1/8 tsp hemps seeds
• 1/4 tsp of vanilla extract
• 1 tsp maple syrup

• optional add ins: 1 tsp nut butter or 1/2 tsp cacao powder.

In the morning, add in your extras like: 1 tbsp. chopped raw walnuts/ almonds/ or choice of your favorite nuts or seeds fresh berries, Goji berries, banana, shredded Coconut, or seasonal fruit of choice