Soy-Free

Photo: Down to Earth Recipes

Blanched Asparagus with Creamy Walnut Sauce

Blanching is an easy technique that many cooks use to keep vegetables crisp and tender. By boiling vegetables briefly, chilling them in ice water, then reheating them slowly, blanching preserves texture, color and flavor.

Photo: Maple and Tahini Cookies

Maple and Tahini Cookies

These cookies are incredibly easy, and so incredibly delicious. You can substitute almond butter or peanut butter for the tahini if you like. This makes two huge cookies.

Photo: Ginger Molasses Cookies

Ginger Molasses Cookies

Definitely not a traditional gingersnap! Flax seeds work as the binding agent (and add a healthy boost) and the coconut oil adds a deep, rich flavor.

Photo: Chocolate Avocado Pudding

Chocolate Avocado Pudding

Simple, wholesome ingredients transform into a creamy snack or dessert. A ripe avocado helps make this pudding rich and creamy while adding a nutritional punch!

Photo: Flax Crackers

Seasoned Raw Flax Crackers

Seasoned Raw Flax Cracker recipe from Down to Earth Organic and Natural.

Photo: Down to Earth Recipes

Raw Spinach Dip

Raw Spinach Dip recipe from Down to Earth Organic and Natural.

Photo: Down to Earth Recipes

Pickled Papaya Salsa

Pickled papaya is a treat that can be bought in almost every mom & pop store on Guam. It is traditionally eaten alone as a snack. This salsa recipe allows it to be the center of attention, but with the benefit of added nutrition. You can add ripe papayas as well to have a play on sour and sweet. This recipe is easily doubled or tripled!

Photo: Papaya Spring Salad

Papaya Spring Salad

Papaya Spring Salad recipe from Down to Earth Organic and Natural.

Photo: Down to Earth Recipes

Chunky Tomato Sauce over Pasta

Chunky Tomato Sauce recipe from Down to Earth Organic and Natural.

Photo: Down to Earth Recipes

Chunky Chickpea Artichoke Dip

Serve as a dip for crackers and veggies or as a
sandwich spread.