Define Your Decade with Clean & Nourishing Foods

We'd never claim to be food experts, but we do know a good dish and dinner recipe when we see one. 

shop the bowl here - under $20 // Maple Thyme Roasted Pecans | combing 2 cups pecans, 3-4 Tbsp pure maple syrup, 1 Tbsp olive or coconut oil, 3 sprigs of fresh thyme -- picked and roughly chopped and one good pinch of quality, flaky sea salt. 

There's nothing like a new year to get a fresh start, and one of the first places we're seeking such is in our recipe books. If you're sick and tired of the same old bland chicken breasts and sorry sides, you've come to the right place! 

{shop erin's leather top here & pasta + pearl earrings here, shop the serving bowl here}

Back in December, Erin O'Leary Stewart of Define Foods hosted a cooking class with us with the clean eats that define her program while maintaining the holiday flavors we all crave. 

{shop the melamine salad serving bowl on the left here & the resin style on the right here, shop the coordinating resin salad servers here}

Think cinnamon, hazelnuts, cranberries, nutmeg and cider. All the things that warm your insides and with Erin's innovative twists, also things that will nourish your body, fuel your mind and leave you feeling like your best self.

{shop Lyndsey's toile top here + denim here} 

We're overdue on sharing Chef Erin's recipes with all of you, but with many folks still on family vacation or finding themselves with more spare time at home, we hope you feel inspired to give one a try and added it to your mealtime mix in 2020.

ROOT VEGGIE SLAW WITH ORANGE TAHINI DRESSING

{shop the resin serving bowl here & the coordinating resin salad servers here}

Yield: 4-6 Servings

INGREDIENTS

Slaw
½ lb Brussels sprouts, shaved or thinly sliced
1 small beet, cut into matchsticks
1-2 carrots, cut into matchsticks
1 small sweet potato, cut into matchsticks
1 apple, cored and thinly sliced
¼ red onion, thinly sliced
¼ cup pepitas/pumpkin seeds, toasted
¼ cup dried cranberries
2-4 leaves of Lacinato kale (dinosaur kale), stemmed and thinly sliced

Orange-Tahini Dressing
1 tsp cumin
1 tsp good grainy Dijon mustard ¼ cup tahini
¼ cup fresh orange juice
1 tsp maple
1 Tbsp apple cider vinegar sea salt and black pepper
2 Tbsp extra virgin olive oil

DIRECTIONS

1. Prepare all vegetables with a mandolin or a sharp knife and add to a large bowl.
2. Stir the dressing ingredients together in a small bowl, whisking in the olive oil last. Season to taste with more sea salt, as needed.
3. Toss the dressing with the veggies, the pepitas and the cranberries. Chill for at least 1 hour before serving so all of the flavors come together.
4. Store in the fridge covered until ready to serve.

BUTTERNUT SQUASH & PEAR BISQUE 

{shop the garland serving plate here}

Yield: 4 servings

INGREDIENTS
2 Tbsp olive oil
½ leek, thinly sliced
2-3 fresh sage leaves, plus more for garnish, thinly sliced
½ red chile, thinly sliced
(more or less depending
on heat preference)
¼ tsp nutmeg
1 lb. butternut squash (about 1 medium), peeled,seeded and diced 2 small pears, cored and diced
1 cup vegetable broth
1 cinnamon stick
1 bay leaf
juice from ½ lemon
¼ cup light coconut milk
drizzle of pure maple syrup
sea salt
freshly ground black pepper
crusty bread or croutons to serve

DIRECTIONS

1. Heat the olive oil in a medium saucepan over medium-high heat. Add the leeks and sauté for a few minutes. Add the chili, sage, nutmeg and season with salt and pepper. Stir in the squash and cook a few more minutes. Next, add the pear, broth and a little water (if necessary) to just cover the vegetables. Bring to a boil. Lower heat, add the cinnamon stick and bay leaf, and simmer for about 20-25 minutes until vegetables are soft.
2. Discard the cinnamon stick and bay leaf. Transfer the remaining into a blender and puree until smooth. You may have to do this in batches, returning mixture to the pot. Blend or stir in the lemon juice, maple, coconut milk and season to taste with sea salt and pepper. Add a little water, if needed, to reach desired thinness. Return to the pan and reheat if necessary.
3. To serve, ladle soup into bowls and top with croutons, fresh sage and a drizzle of coconut milk or maple.

QUINOA , LENTIL & APPLE STUFFING 

Yield: 8 - 10

2 Tbsp olive oil
1 onion, diced
1 pinch red pepper flakes
4 stalks celery, thinly sliced
2 cups sliced mushrooms
2-3 cloves garlic, minced
1 splash red wine
2- 4 Tbsp fresh herbs, like thyme, rosemary, and sage
2 large apples, cut into ½-inch wedges
1 Tbsp apple cider vinegar
1 Tbsp pure maple syrup
¼ tsp each ground spices, like clove, nutmeg, coriander and cinnamon
sea salt and black pepper
1 cup quinoa, cooked
1 cup lentils, cooked
1 cup hazelnuts, toasted and chopped ½ cup fresh cranberries
¼- ½ cup vegetable broth

DIRECTIONS

1. Preheat oven to 375° F.
2. Heat olive oil in a large skillet over medium heat. Add onion, celery and pinch of red pepper flakes and sauté until translucent. Add the mushrooms, garlic, splash of red wine, a couple Tbsp fresh herbs, and pinch sea salt and continue to cook a few minutes more until mushroom start to cook down. Add the apples (reserving a few slices), vinegar, maple, and spices and cook a few minutes more.
3. Take off the heat and stir in the quinoa, lentils, hazelnuts and cranberry. Season to taste with sea salt and black pepper. Add vegetable broth, if needed, 2 Tbsp at a time, until mixture is slightly moist.
4. Transfer to a large baking dish. Add the remaining apple slices and top with more fresh herbs. Bake for 15- 20 minutes, until heated through. Turn oven up to broil and cook 5 minutes longer to crisp the top, watching close to be certain not to burn.

APPLE GINGER SPICED CIDER

{shop the rose tinted tumblers here & garland dishes here -- on sale for 25% off now with code NEXTYEAR}

Yield: 6 - 8

INGREDIENTS
8-10 apples
4 cinnamon sticks
2 lemons or oranges, peeled and sliced
2-inch piece fresh ginger, cut into thick slices 10 whole cloves
local honey, to serve
6-8 ounces good quality dark rum (optional)

DIRECTIONS

1. Quarter apples and place in a large stock pot filled with water just to cover apples.
2. Wrap cinnamon sticks, citrus, ginger and clove in a cheese cloth and place into the stock pot.
3. Bring to a boil on high for one hour, checking frequently. Turn down heat and continue to simmer for another two hours. Take off heat and allow to cool.
4. Remove the spices and mash the apples to a pulp. Strain mixture by pouring through a fine mesh sieve into a large bowl or heat-proof container and store in an airtight container in your refrigerator for up to a week.
5. To serve, gently reheat on the stove. If imbibing, stir once ounce rum into each mug. Garnish with whole cinnamon sticks and a drizzle of good local honey.

APPLE, PEAR + CRANBERRY CRISP WITH MAPLE COCONUT WHIP

Yield: 8

INGREDIENTS
2 ½ lbs pear, apple and fresh cranberry, cored and sliced into thick wedges 2-4 Tbsp coconut palm sugar
¼ cup water or apple cider
1 Tbsp lemon juice
2 tsp arrowroot
½ tsp cinnamon
½ tsp nutmeg
coconut oil or more vegan butter, for greasing

Topping
1 cup rolled oats
½ cup almond flour
½ cup walnuts, toasted, cooled and chopped
¼ cup coconut sugar
2 Tbsp chia seeds
1 pinch cinnamon
1 pinch sea salt
2-4 Tbsp pure maple syrup
4 Tbsp vegan butter, melted

Maple Coconut Whip
4 cans Thai brand full-fat coconut milk, chilled in the refrigerator overnight 4 Tbsp maple
½ tsp cinnamon

DIRECTIONS

1. Preheat oven to 350° F.
2. Toss the fruit in a large bowl with the sugar, water or cider, lemon juice, arrowroot and spices. Set Aside.
3. In a small bowl, combine the oats, almond flour, walnuts, coconut sugar, chia seeds, cinnamon, salt and maple. Next, add the butter, using fingertips to bring together and form small crumbles. Add more maple, if necessary.
4. Lightly grease a pan with oil or butter. Spread the fruit mixture evenly into the prepared pan. Top with the oat mixture. Bake for about 45 minutes until slightly bubbling and the top is lightly browned.
5. Meanwhile, to make the coconut whip, scoop the solidified coconut milk from the tops of each can and place in a stand mixer. Mix on high until peaks form, adding maple and spices during the process. Store in the refrigerator until ready to serve. This can be made 1-3 days in advance.
6. Serve the crisp warm and top with coconut whip.