20 Exquisite Erewhon Recipes for Healthy Living

Mmm, who says healthy eating has to be boring? Dive into our collection of 20 Exquisite Erewhon Recipes for Healthy Living, where flavor and nutrition go hand in hand. Whether you’re craving a quick, nourishing breakfast or a cozy, wholesome dinner, we’ve got you covered. Get ready to inspire your kitchen adventures with these delicious, health-forward dishes that promise to delight your taste buds and fuel your body. Let’s cook up some goodness!

Quinoa and Kale Salad with Lemon Tahini Dressing

Nestled within the realm of wholesome, nutrient-packed meals, this vibrant salad combines the earthy tones of quinoa and kale with the creamy zest of lemon tahini dressing, offering a symphony of flavors that delight the palate and nourish the body.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 teaspoon sea salt, finely ground
• 4 cups kale, stems removed and leaves finely chopped
• 1/4 cup tahini, smooth and creamy
• 2 tablespoons fresh lemon juice, brightly acidic
• 1 tablespoon extra virgin olive oil, rich and fruity
• 1 clove garlic, minced to a paste
• 1/4 teaspoon ground cumin, warm and earthy
• 1/4 cup water, to adjust dressing consistency
• 1/4 cup dried cranberries, sweet and chewy
• 1/4 cup sliced almonds, toasted to golden perfection

Instructions

1. In a medium saucepan, combine the quinoa, water, and sea salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed. Tip: Let the quinoa sit covered for 5 minutes off the heat for the perfect texture.
2. While the quinoa cooks, prepare the dressing by whisking together the tahini, lemon juice, olive oil, minced garlic, and ground cumin in a small bowl. Gradually add water until the dressing reaches a pourable consistency. Tip: Adjust the lemon juice to taste for a brighter dressing.
3. In a large bowl, massage the chopped kale with a drizzle of olive oil for 2 minutes, or until the leaves are softened and darker in color. Tip: Massaging kale reduces its bitterness and enhances its texture.
4. Fluff the cooked quinoa with a fork and add it to the kale. Pour the dressing over the salad and toss gently to combine.
5. Garnish the salad with dried cranberries and toasted sliced almonds before serving.

Finished with a flourish, this salad presents a delightful contrast of textures—from the creamy dressing to the crunchy almonds and the tender kale. The lemon tahini dressing adds a bright, nutty depth that elevates the humble ingredients into a dish that’s as visually appealing as it is delicious. Serve it as a standalone meal or alongside grilled proteins for a more substantial feast.

Sweet Potato and Black Bean Tacos

On a bustling evening when time is of the essence yet the palate demands something extraordinary, these Sweet Potato and Black Bean Tacos emerge as a harmonious blend of nutrition and flavor, promising a meal that’s as vibrant as it is satisfying.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 can (15 oz) black beans, rinsed and drained
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 8 small corn tortillas, warmed
• 1 ripe avocado, sliced
• 1/2 cup crumbled queso fresco
• 1/4 cup sour cream
• 2 tbsp extra virgin olive oil
• Salt to taste

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes with 1 tbsp of extra virgin olive oil, smoked paprika, and ground cumin until evenly coated. Spread them in a single layer on the prepared baking sheet.
3. Roast the sweet potatoes for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through to ensure even cooking.
4. While the sweet potatoes roast, heat the remaining 1 tbsp of extra virgin olive oil in a skillet over medium heat. Add the black beans and a pinch of salt, cooking for 5-7 minutes until warmed through.
5. In a small bowl, whisk together the fresh lime juice and chopped cilantro to create a vibrant dressing.
6. To assemble the tacos, layer the warm corn tortillas with the roasted sweet potatoes, warmed black beans, sliced avocado, and crumbled queso fresco. Drizzle with the lime-cilantro dressing and a dollop of sour cream.
7. Serve immediately, garnished with additional cilantro if desired.

Zesty lime and smoky paprika elevate the natural sweetness of the potatoes, while the creamy avocado and tangy queso fresco add layers of texture and flavor. For an extra kick, top with a drizzle of hot sauce or a sprinkle of chili flakes before serving.

Avocado and Chickpea Smash Sandwich

Avocado and chickpea smash sandwich is a delightful fusion of creamy textures and vibrant flavors, perfect for a quick yet sophisticated meal. A harmonious blend of ripe avocados and hearty chickpeas creates a satisfying base, elevated with a hint of citrus and spice.

Ingredients

• 1 ripe avocado, creamy and slightly firm
• 1 cup cooked chickpeas, drained and rinsed
• 1 tbsp fresh lemon juice, bright and tangy
• 1/4 tsp cumin, freshly ground
• 1/4 tsp smoked paprika, rich and aromatic
• 2 tbsp extra virgin olive oil, smooth and fruity
• 1/4 tsp sea salt, finely ground
• 1/4 tsp black pepper, coarsely ground
• 4 slices whole grain bread, thick-cut and toasted
• 1/2 cup arugula, peppery and fresh

Instructions

1. In a medium bowl, combine the avocado and chickpeas. Using a fork, smash them together until the mixture is mostly smooth but still slightly chunky.
2. Add the lemon juice, cumin, smoked paprika, olive oil, sea salt, and black pepper to the bowl. Stir gently to incorporate all the ingredients evenly.
3. Toast the whole grain bread slices until golden and crisp, about 2-3 minutes per side in a toaster or on a grill pan over medium heat.
4. Spread the avocado and chickpea mixture generously on two slices of the toasted bread.
5. Top the spread with a handful of arugula, then cover with the remaining slices of bread to form sandwiches.
6. Cut each sandwich in half diagonally for easy serving and a beautiful presentation.

For an extra layer of flavor, consider adding a slice of sharp cheddar or a drizzle of hot honey. The sandwich boasts a creamy interior with a satisfying crunch from the toast, while the arugula adds a fresh, peppery contrast.

Roasted Beet and Goat Cheese Salad

Amidst the vibrant tapestry of seasonal produce, this Roasted Beet and Goat Cheese Salad emerges as a symphony of earthy sweetness and creamy tang, a dish that marries simplicity with sophistication.

Ingredients

• 3 medium-sized beets, peeled and quartered
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly cracked black pepper
• 4 cups fresh arugula, washed and dried
• 1/2 cup crumbled creamy goat cheese
• 1/4 cup toasted walnuts, roughly chopped
• 2 tbsp balsamic glaze

Instructions

1. Preheat your oven to 400°F (200°C) to ensure a perfectly roasted texture for the beets.
2. Toss the quartered beets with 1 tbsp of olive oil, sea salt, and black pepper until evenly coated, enhancing their natural flavors.
3. Spread the beets in a single layer on a baking sheet and roast for 25-30 minutes, or until tender when pierced with a fork, turning halfway for even cooking.
4. While the beets roast, arrange the arugula on a serving platter, creating a fresh and peppery base for the salad.
5. Once the beets are cooled slightly, scatter them over the arugula, followed by the crumbled goat cheese and toasted walnuts, for a contrast in textures.
6. Drizzle the remaining olive oil and balsamic glaze over the salad, ensuring each component is lightly dressed for a harmonious blend of flavors.

With its vibrant hues and layered textures, this salad offers a delightful crunch from the walnuts, a creamy contrast from the goat cheese, and a sweet earthiness from the beets. Serve it as a standalone lunch or as a sophisticated starter to impress your guests.

Lentil Soup with Spinach and Lemon

Yielded by the earth’s bounty, this Lentil Soup with Spinach and Lemon marries the humble legume with vibrant greens and a citrusy zing, creating a dish that’s as nourishing as it is flavorful.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups low-sodium vegetable broth
• 2 cups fresh spinach leaves, roughly chopped
• 1 tablespoon fresh lemon juice
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. In a large pot, heat the extra virgin olive oil over medium heat until shimmering.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking until fragrant, about 1 minute.
4. Add the rinsed green lentils and vegetable broth to the pot, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer until the lentils are tender, about 25 minutes.
6. Once the lentils are cooked, stir in the roughly chopped spinach leaves until wilted, about 2 minutes.
7. Remove the pot from heat and stir in the fresh lemon juice. Season with salt and freshly ground black pepper to taste.
8. For a smoother texture, blend half of the soup with an immersion blender before serving.

Garnished with a drizzle of olive oil and a sprinkle of smoked paprika, this soup offers a delightful contrast of textures, from the creamy lentils to the tender spinach. The lemon juice brightens the earthy flavors, making it a perfect dish for any season.

Chia Seed Pudding with Fresh Berries

Yield to the allure of this effortlessly elegant Chia Seed Pudding with Fresh Berries, a dish that marries simplicity with sophistication. Perfect for a leisurely breakfast or a refined dessert, its creamy texture and vibrant berry topping promise a delightful sensory experience.

Ingredients

• 1/4 cup chia seeds, nutrient-dense and versatile
• 1 cup almond milk, creamy and unsweetened
• 1 tbsp pure maple syrup, golden and aromatic
• 1/2 tsp vanilla extract, pure and fragrant
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries), ripe and juicy
• 1 tbsp sliced almonds, toasted and crunchy

Instructions

1. In a medium mixing bowl, combine the chia seeds, almond milk, maple syrup, and vanilla extract. Whisk vigorously for 1 minute to prevent clumping.
2. Cover the bowl with plastic wrap, ensuring it touches the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until the pudding has thickened to a creamy consistency.
3. While the pudding sets, rinse the fresh berries under cold water and pat them dry with a paper towel. Slice the strawberries if using.
4. Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat immediately to prevent burning.
5. Once the pudding has set, give it a good stir to smooth out any lumps. Divide the pudding evenly between two serving glasses.
6. Top each serving with the fresh berries and a sprinkle of toasted almonds for a delightful crunch.

Enjoy the contrast of the creamy pudding against the burst of fresh berries, a harmony of textures and flavors. For an extra touch of elegance, serve in crystal glasses and garnish with a mint leaf.

Grilled Portobello Mushroom Burgers

Savory and succulent, Grilled Portobello Mushroom Burgers offer a meaty texture and deep umami flavors that satisfy even the most devout carnivores. Perfect for summer barbecues or a cozy indoor meal, these burgers are a testament to the power of simple, quality ingredients.

Ingredients

• 4 large Portobello mushroom caps, stems removed and wiped clean
• 1/4 cup rich extra virgin olive oil
• 2 tbsp balsamic vinegar, aged and syrupy
• 2 cloves garlic, minced to a fine paste
• 1 tsp finely ground black pepper
• 1 tsp sea salt, flaky and coarse
• 4 whole wheat burger buns, lightly toasted
• 1 cup fresh arugula, peppery and vibrant
• 4 slices provolone cheese, creamy and mild

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 400°F.
2. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, black pepper, and sea salt to create a marinade.
3. Brush both sides of each Portobello cap generously with the marinade, ensuring they’re fully coated for maximum flavor.
4. Place the mushrooms on the grill, gill side down first, and cook for 5 minutes. Flip and cook for an additional 4 minutes.
5. During the last minute of cooking, place a slice of provolone cheese on each mushroom cap to melt slightly.
6. Toast the whole wheat burger buns on the grill for about 30 seconds, just until they’re warm and have light grill marks.
7. Assemble the burgers by placing a grilled Portobello cap on the bottom half of each bun, topping with a handful of fresh arugula, and finishing with the top bun.

Kick your meal up a notch by serving these Grilled Portobello Mushroom Burgers with a side of sweet potato fries or a crisp, refreshing salad. The mushrooms’ juicy texture and the cheese’s creamy melt make every bite a delightful contrast of flavors and sensations.

Spicy Thai Peanut Noodle Salad

Radiating with vibrant flavors and textures, this Spicy Thai Peanut Noodle Salad is a harmonious blend of creamy, spicy, and fresh elements that dance on the palate. Perfect for a light yet satisfying meal, it’s a testament to the beauty of Thai cuisine’s balance and depth.

Ingredients

• 8 oz thin rice noodles, silky and delicate
• 1/2 cup creamy peanut butter, rich and smooth
• 2 tbsp soy sauce, aged and umami-packed
• 1 tbsp honey, golden and sweet
• 1 tbsp lime juice, freshly squeezed and zesty
• 1 tsp garlic, minced and aromatic
• 1 tsp ginger, freshly grated and pungent
• 1/2 tsp red pepper flakes, fiery and bold
• 1/4 cup cilantro, chopped and fresh
• 1/4 cup green onions, thinly sliced and crisp
• 1/2 cup shredded carrots, vibrant and crunchy
• 1/2 cup red bell pepper, julienned and sweet

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Add the rice noodles and cook for 3-4 minutes, or until just tender. Drain and rinse under cold water to stop the cooking process.
2. In a medium bowl, whisk together the peanut butter, soy sauce, honey, lime juice, garlic, ginger, and red pepper flakes until smooth and well combined.
3. Toss the cooled noodles with the peanut sauce until evenly coated. For best results, let the salad sit for 10 minutes to allow the flavors to meld.
4. Gently fold in the cilantro, green onions, carrots, and red bell pepper until everything is beautifully incorporated.
5. Serve the salad chilled or at room temperature, garnished with extra cilantro and a lime wedge for an added burst of freshness.

Every bite of this salad offers a delightful contrast between the creamy peanut sauce and the crisp vegetables, with a lingering heat that invites you back for more. For an extra touch of elegance, serve it in individual bowls with a sprinkle of crushed peanuts on top.

Homemade Almond Butter and Banana Toast

Craving a breakfast that combines simplicity with sophistication? This Homemade Almond Butter and Banana Toast is a delightful harmony of creamy, nutty flavors and sweet, ripe bananas, all atop perfectly toasted bread.

Ingredients

• 2 slices of artisanal whole grain bread
• 1/2 cup of creamy, homemade almond butter
• 1 large, ripe banana, thinly sliced
• 1 tbsp of golden, raw honey
• A pinch of flaky sea salt
• 1/2 tsp of ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) to toast the bread to perfection.
2. Place the slices of artisanal whole grain bread on a baking sheet and toast in the oven for 5-7 minutes, or until golden and crisp.
3. While the bread is toasting, thinly slice the large, ripe banana into even pieces for uniform distribution on the toast.
4. Once the bread is toasted, evenly spread 1/4 cup of creamy, homemade almond butter on each slice.
5. Arrange the thinly sliced banana on top of the almond butter in a single layer.
6. Drizzle each slice with 1/2 tbsp of golden, raw honey for a touch of natural sweetness.
7. Sprinkle a pinch of flaky sea salt and 1/4 tsp of ground cinnamon over each toast to enhance the flavors.
8. Serve immediately while the toast is still warm for the best texture and flavor experience.

Delight in the contrast of textures, from the crisp toast to the creamy almond butter and soft bananas, with each bite offering a perfect balance of sweet and salty. For an extra touch of elegance, garnish with edible flowers or a light dusting of powdered sugar before serving.

Turmeric Golden Milk Latte

Radiating warmth and comfort, the Turmeric Golden Milk Latte is a velvety, spiced beverage that promises to soothe the soul and invigorate the senses. This ancient remedy, transformed into a modern-day elixir, combines the earthy depth of turmeric with the creamy sweetness of milk, creating a drink that’s as nourishing as it is delightful.

Ingredients

• 1 cup unsweetened almond milk, creamy and smooth
• 1/2 cup full-fat coconut milk, rich and velvety
• 1 tsp ground turmeric, vibrant and earthy
• 1/2 tsp ground cinnamon, warm and aromatic
• 1/4 tsp ground ginger, spicy and pungent
• 1 tbsp pure maple syrup, sweet and robust
• 1/4 tsp vanilla extract, fragrant and sweet
• A pinch of black pepper, finely ground to enhance turmeric absorption

Instructions

1. In a small saucepan, combine the unsweetened almond milk and full-fat coconut milk over medium heat. Warm the mixture until it begins to steam, about 3-4 minutes, stirring occasionally to prevent scorching.
2. Whisk in the ground turmeric, ground cinnamon, and ground ginger until the spices are fully dissolved and the mixture is uniform in color, about 1 minute.
3. Add the pure maple syrup and vanilla extract, continuing to whisk until the latte is sweetened to your liking and fragrant, about 1 more minute.
4. Finish with a pinch of finely ground black pepper, whisking it in to activate the turmeric’s benefits. Remove from heat immediately to preserve the delicate flavors.
5. Pour the latte into your favorite mug, using a fine mesh strainer if a smoother texture is desired. Serve hot, garnished with a light dusting of cinnamon or a cinnamon stick for an elegant touch.

Velvety and rich, this Turmeric Golden Milk Latte offers a harmonious blend of spicy, sweet, and earthy notes, with a texture that’s luxuriously smooth. For an extra indulgent twist, top with a dollop of whipped coconut cream or a drizzle of honey before serving.

Raw Chocolate Avocado Mousse

Silky and sumptuous, this Raw Chocolate Avocado Mousse is a decadent dessert that marries the creamy texture of ripe avocados with the deep, luxurious flavor of high-quality cocoa powder. Perfect for those seeking a healthier indulgence, it’s a guilt-free pleasure that doesn’t compromise on taste or elegance.

Ingredients

• 2 ripe avocados, creamy and smooth
• 1/4 cup pure maple syrup, rich and amber-colored
• 1/4 cup unsweetened cocoa powder, dark and finely sifted
• 1 tsp pure vanilla extract, aromatic and warm
• 1/8 tsp sea salt, fine and flaky
• 1/4 cup almond milk, unsweetened and chilled

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a high-powered blender.
2. Add the maple syrup, cocoa powder, vanilla extract, and sea salt to the blender.
3. Blend on high speed for 30 seconds, then scrape down the sides with a rubber spatula to ensure all ingredients are fully incorporated.
4. With the blender running on low, slowly pour in the almond milk until the mixture becomes smooth and velvety. Tip: For an extra airy texture, blend for an additional 15 seconds after adding the milk.
5. Divide the mousse evenly among four serving glasses. Tip: Use a piping bag for a more elegant presentation.
6. Chill in the refrigerator for at least 1 hour to allow the mousse to set and the flavors to meld. Tip: Cover the glasses with plastic wrap to prevent a skin from forming on the surface.

Whisking together the simplicity of preparation with the complexity of flavors, this mousse offers a velvety texture that melts in your mouth, leaving a rich chocolatey finish. Serve it garnished with fresh berries or a sprinkle of cocoa powder for an extra touch of sophistication.

Zucchini Noodles with Pesto and Cherry Tomatoes

Yielded by the summer’s bounty, this dish transforms humble zucchini into a light yet satisfying meal, perfectly paired with the vibrant flavors of homemade pesto and sweet, sun-ripened cherry tomatoes.

Ingredients

• 2 medium zucchinis, spiralized into noodles (about 4 cups)
• 1 cup fresh basil leaves, tightly packed
• 1/4 cup rich extra virgin olive oil
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp pine nuts, lightly toasted
• 1 small garlic clove, minced
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup cherry tomatoes, halved

Instructions

1. In a food processor, combine the fresh basil leaves, extra virgin olive oil, Parmesan cheese, toasted pine nuts, minced garlic, sea salt, and black pepper. Pulse until the mixture forms a smooth, vibrant green pesto, scraping down the sides as needed.
2. Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until they begin to soften but still retain a slight crunch.
3. Remove the skillet from heat and gently fold in the pesto until the zucchini noodles are evenly coated.
4. Add the halved cherry tomatoes to the skillet, tossing lightly to combine without breaking the tomatoes.
5. Serve immediately, garnished with additional Parmesan cheese and a sprinkle of pine nuts for an extra crunch.

Light and refreshing, the zucchini noodles offer a delicate base for the bold, herbaceous pesto, while the cherry tomatoes burst with sweetness, creating a harmonious blend of textures and flavors. For an elegant presentation, serve in shallow bowls with a drizzle of olive oil and a few whole basil leaves on top.

Stuffed Bell Peppers with Quinoa and Lentils

Vibrant and wholesome, these stuffed bell peppers with quinoa and lentils are a testament to the beauty of plant-based eating, offering a symphony of textures and flavors that are as nutritious as they are delicious.

Ingredients

• 4 large, firm bell peppers, tops removed and seeds discarded
• 1 cup uncooked quinoa, rinsed thoroughly
• 1 cup dried green lentils, picked over and rinsed
• 2 cups vegetable broth, rich and flavorful
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil, lush and fruity
• 1 tsp ground cumin, warm and earthy
• 1/2 tsp smoked paprika, subtly sweet
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1/2 cup crumbled feta cheese, creamy and tangy (optional)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa and lentils, reduce heat to low, cover, and simmer for 20 minutes, or until the liquid is absorbed and the grains are tender.
3. While the grains cook, heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent and fragrant, about 5 minutes.
4. Stir the cumin and smoked paprika into the onion mixture, cooking for an additional minute to release the spices’ aromas.
5. Fluff the cooked quinoa and lentils with a fork, then combine them with the spiced onion mixture in a large bowl. Season with salt and black pepper to taste, and fold in the chopped parsley.
6. Carefully spoon the quinoa-lentil mixture into the prepared bell peppers, packing it gently. Place the stuffed peppers in the greased baking dish.
7. Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through. If using, sprinkle the feta cheese over the top during the last 5 minutes of baking.
8. Let the stuffed peppers rest for 5 minutes before serving to allow the flavors to meld beautifully.

Creating a delightful contrast, the tender bell peppers cradle the hearty, spiced quinoa and lentils, while the optional feta adds a creamy finish. Serve these stuffed peppers atop a bed of fresh arugula for an extra layer of texture and color.

Matcha Green Tea Smoothie Bowl

Harmoniously blending the earthy tones of matcha with the creamy sweetness of banana, this Matcha Green Tea Smoothie Bowl is a vibrant start to any morning. Its lush, verdant hue and velvety texture invite a moment of tranquility before the day begins.

Ingredients

• 1 ripe banana, frozen for creaminess
• 1 tsp ceremonial-grade matcha powder, vibrant and aromatic
• 1/2 cup unsweetened almond milk, chilled and subtly nutty
• 1/2 cup Greek yogurt, thick and tangy
• 1 tbsp honey, golden and floral
• 1/4 cup granola, crunchy and toasted
• 1 tbsp chia seeds, tiny but nutrient-packed
• Fresh berries, for a burst of color and acidity

Instructions

1. In a high-powered blender, combine the frozen banana, matcha powder, almond milk, Greek yogurt, and honey. Blend on high for 45 seconds, or until the mixture is smooth and uniform. Tip: For an extra creamy texture, ensure the banana is fully frozen before blending.
2. Pour the smoothie into a wide, shallow bowl, using the back of a spoon to create a slight well in the center for toppings.
3. Evenly sprinkle the granola and chia seeds over the surface of the smoothie, allowing them to nestle into the well. Tip: Toasting the granola beforehand enhances its crunch and depth of flavor.
4. Artfully arrange the fresh berries on top, scattering them for visual appeal and bursts of freshness. Tip: Mixing different types of berries adds a variety of textures and flavors.

Momentarily pause to admire the bowl’s mosaic of textures—the smooth base against the crunchy granola and soft berries. Each spoonful offers a harmonious blend of earthy matcha, sweet banana, and tart berries, making it as delightful to eat as it is to behold. Serve immediately, perhaps with an extra drizzle of honey for those who favor a sweeter touch.

Roasted Cauliflower and Chickpea Curry

Brimming with vibrant flavors and hearty textures, this Roasted Cauliflower and Chickpea Curry is a testament to the beauty of plant-based cooking. Its aromatic spices and creamy coconut milk base create a dish that’s both nourishing and indulgent, perfect for a cozy dinner or a lavish weekend feast.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp rich extra virgin olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 can (13.5 oz) creamy coconut milk
• 2 tbsp curry powder, fragrant and well-balanced
• 1 tsp ground turmeric, vibrant and earthy
• 1/2 tsp cayenne pepper, for a subtle heat
• 1 cup vegetable broth, low-sodium and flavorful
• Salt, to season
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 1 tbsp olive oil and a pinch of salt on a baking sheet. Roast for 25 minutes, or until golden and tender, stirring halfway through for even cooking.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing for 3-4 minutes until soft and fragrant.
3. Stir in the curry powder, turmeric, and cayenne pepper, cooking for 1 minute to toast the spices and release their aromas.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Let it cook for 5 minutes, allowing the flavors to meld.
5. Add the roasted cauliflower and chickpeas to the skillet, stirring to coat them in the sauce. Simmer for an additional 10 minutes, until the sauce has thickened slightly.
6. Season with salt to taste, then remove from heat. Garnish with fresh cilantro leaves before serving.

Nowhere does this curry shy away from making a statement, with its creamy texture and bold spices dancing in harmony. Serve it over a bed of fluffy basmati rice or with warm naan bread to soak up every last drop of the delectable sauce.

Fresh Spring Rolls with Peanut Dipping Sauce

Fresh and vibrant, these spring rolls are a celebration of crisp vegetables and tender proteins, all wrapped in delicate rice paper and served with a lusciously creamy peanut dipping sauce. Perfect for a light lunch or as an appetizer, they bring a burst of color and flavor to any table.

Ingredients

• 8 rice paper wrappers (thin, translucent)
• 1 cup cooked shrimp (peeled, deveined, and sliced in half lengthwise)
• 1 cup fresh mint leaves (bright green and aromatic)
• 1 cup fresh cilantro leaves (freshly picked and vibrant)
• 1 cup lettuce (butter or romaine, thinly sliced)
• 1 cup rice vermicelli noodles (softened and cooled)
• 1/2 cup creamy peanut butter (smooth and rich)
• 2 tbsp soy sauce (gluten-free if preferred)
• 1 tbsp honey (pure and golden)
• 1 tbsp lime juice (freshly squeezed)
• 1 clove garlic (minced finely)
• 1/4 tsp red pepper flakes (for a subtle heat)
• 1/4 cup warm water (to adjust sauce consistency)

Instructions

1. Fill a large, shallow dish with warm water (about 100°F) to soak the rice paper wrappers.
2. Dip one rice paper wrapper into the water for 5-10 seconds until pliable but still slightly firm.
3. Lay the wrapper flat on a clean, damp kitchen towel to prevent sticking.
4. Arrange a few shrimp halves, mint leaves, cilantro leaves, lettuce, and a small handful of rice vermicelli noodles in the center of the wrapper.
5. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling.
6. Repeat with the remaining wrappers and filling, keeping the rolls covered with a damp towel to prevent drying.
7. For the peanut dipping sauce, whisk together peanut butter, soy sauce, honey, lime juice, minced garlic, and red pepper flakes in a bowl.
8. Gradually add warm water, one tablespoon at a time, until the sauce reaches a pourable consistency.
9. Serve the spring rolls immediately with the peanut dipping sauce on the side.

Kaleidoscopic in presentation, these spring rolls offer a delightful contrast of textures—from the chewiness of the rice paper to the crunch of fresh herbs. The peanut sauce adds a velvety richness that complements the lightness of the rolls, making them a perfect dish for sharing on a warm day.

Homemade Granola with Coconut and Nuts

On a crisp morning, nothing rivals the comforting aroma of homemade granola toasting in the oven, a blend of coconut and nuts promising a delightful crunch. This recipe, with its harmonious balance of sweet and savory, is a testament to the simple pleasures of baking at home.

Ingredients

• 2 cups old-fashioned rolled oats, hearty and whole
• 1 cup unsweetened shredded coconut, lightly toasted
• 1/2 cup raw almonds, roughly chopped for texture
• 1/2 cup pecans, broken into rustic pieces
• 1/4 cup pure maple syrup, rich and amber-hued
• 1/4 cup coconut oil, melted to a silky consistency
• 1 tsp vanilla extract, fragrant and warm
• 1/2 tsp sea salt, finely ground to enhance flavors

Instructions

1. Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the rolled oats, shredded coconut, chopped almonds, and pecans, stirring to distribute evenly.
3. In a small saucepan over low heat, gently warm the maple syrup and coconut oil until fully melted and combined, then stir in the vanilla extract and sea salt.
4. Pour the liquid mixture over the dry ingredients, using a spatula to fold until every piece is lightly coated, ensuring no clumps remain.
5. Spread the mixture onto the prepared baking sheet in an even layer, pressing down slightly to encourage clumping as it bakes.
6. Bake for 20 minutes, then carefully stir the granola to promote even browning, and continue baking for another 15-20 minutes until golden and fragrant.
7. Remove from the oven and let cool completely on the baking sheet; the granola will crisp up as it cools, creating the perfect texture.

Crunchy yet tender, this granola offers a symphony of textures with the nutty almonds, buttery pecans, and sweet coconut. Serve it layered over creamy yogurt or simply enjoy by the handful for a wholesome snack.

Butternut Squash and Apple Soup

Unveiling the harmony of autumn’s bounty, this Butternut Squash and Apple Soup marries the sweet, nutty depth of squash with the crisp tartness of apples, creating a velvety blend that’s both comforting and sophisticated.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled, seeded, and cubed
• 2 large Granny Smith apples, peeled, cored, and chopped
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme leaves

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, ensuring it doesn’t brown.
4. Add the cubed butternut squash and chopped apples to the pot, stirring to coat with the onion and garlic mixture.
5. Pour in the vegetable broth, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 25 minutes, or until the squash is fork-tender.
6. Remove the pot from heat and use an immersion blender to puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
7. Return the soup to low heat and stir in the black pepper, sea salt, heavy cream, and thyme leaves. Heat for an additional 5 minutes, stirring constantly.

Finished with a luxurious swirl of cream, this soup boasts a silky texture and a balanced flavor profile that dances between sweet and savory. Serve it in hollowed-out mini pumpkins for an enchanting autumn presentation.

Vegan Chocolate Chip Cookies

Zesty and indulgent, these Vegan Chocolate Chip Cookies are a delightful twist on the classic treat, offering a guilt-free pleasure that doesn’t compromise on flavor or texture. Perfect for any occasion, they’re a testament to how vegan baking can be just as luxurious and satisfying as its traditional counterparts.

Ingredients

• 1 cup creamy almond butter, smooth and rich
• 1/2 cup pure maple syrup, dark and robust
• 1/4 cup coconut sugar, finely granulated
• 1 tsp vanilla extract, pure and aromatic
• 1/2 tsp baking soda, fresh and active
• 1/4 tsp sea salt, finely ground
• 1/2 cup vegan chocolate chips, dark and melty

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the almond butter, maple syrup, coconut sugar, vanilla extract, baking soda, and sea salt. Stir until the mixture is smooth and well incorporated.
3. Gently fold in the vegan chocolate chips until evenly distributed throughout the dough.
4. Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing about 2 inches apart.
5. Flatten each ball slightly with the back of a spoon or your fingers to ensure even baking.
6. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Tip: For chewier cookies, bake for the shorter time; for crispier edges, bake a minute or two longer.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They will firm up as they cool, so resist the urge to move them too soon.

These cookies boast a perfect balance of chewiness and crispness, with a deep, caramel-like sweetness from the maple syrup and coconut sugar. Serve them slightly warm with a glass of almond milk for an unforgettable vegan dessert experience.

Spaghetti Squash with Marinara Sauce and Basil

Amidst the hustle of everyday life, a dish that marries simplicity with sophistication is a treasure. Spaghetti squash with marinara sauce and basil offers a delightful twist on classic pasta, weaving together the earthy sweetness of squash with the vibrant tang of tomato and the fresh aroma of basil.

Ingredients

• 1 medium spaghetti squash, halved and seeds removed
• 2 cups rich marinara sauce, homemade or high-quality store-bought
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon sea salt, finely ground
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Brush the cut sides of the spaghetti squash with 1 tablespoon of extra virgin olive oil and season with sea salt and black pepper.
3. Place the squash halves cut-side down on the prepared baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
4. While the squash roasts, warm the marinara sauce in a small saucepan over low heat, stirring occasionally, until heated through, about 10 minutes.
5. Once the squash is done, use a fork to scrape the flesh into strands, transferring it to a serving dish.
6. Pour the warmed marinara sauce over the spaghetti squash strands and garnish with fresh basil leaves.
7. Drizzle with the remaining tablespoon of extra virgin olive oil before serving to enhance the flavors.

Generously portioned, this dish presents a harmonious blend of textures—from the al dente bite of the squash strands to the smooth richness of the sauce. Serve it as a standalone vegetarian main or alongside grilled chicken for added protein, making it a versatile addition to any meal.

Conclusion

Outstanding in both flavor and nutrition, these 20 Erewhon recipes are your ticket to a healthier lifestyle without sacrificing taste. We hope you’re inspired to whip up these dishes in your own kitchen. Don’t forget to leave a comment telling us which recipe stole your heart and share your culinary creations with friends by pinning this article on Pinterest. Happy cooking!

Bella Bacinos