The Erin Project

• 1 cup fresh strawberries
• 1 tbsp rice vinegar
• 1/2 tsp sea salt
• 1/4 cup grapeseed oil

Blend strawberries, rice vinegar and salt in high speed blender.
Pour into bowl and slowly whisk in grapeseed oil.

Why eat it:
It’s the most simple dressing and it’s made with FRESH strawberries. Is any other reason needed?

 

 

 

• 1 cup cashews, soaked 
• 1 cup coconut meat
• 1 probiotic capsule
• 1 tbsp apple cider vinegar
• 1 tsp agave
• 1/2 tsp vanilla
• toppings of your choice: fruit, toasted oats, shredded coconut, etc.

Blend cashews, coconut meat and probiotic capsule and leave to ferment overnight in a jar covered in cheesecloth, either in a dehydrator or at room temp. (hint: if you don’t have a dehydrator, I’ve discovered the microwave serves as a decent warm-ish environment for the task).

The following day, blend fermented yogurt with apple cider vinegar and salt to taste. Save for other recipes or keep going…. 

To make a quick snack-attack sweet treat, blend yogurt with 1 tsp agave and 1/2 tsp vanilla and top with fruit, toasted oats or shredded coconut.

Note: To make this nut free, simply use 2 cups of coconut meat and skip the cashews.

Why eat it:
The refreshing taste and many benefits of yogurt, minus the troubles of dairy. Plus, choose your own topping adventure.

Serves 2

• 1.5 cups quinoa, cooked
• 1.5 cups wild rice, soaked overnight then cooked
• 1 tbsp rice vinegar
• 1/2 bell pepper, thinly sliced
• 1 mango, thinly sliced
• 1/2 cup papaya, thinly sliced
• 1/2 cucumber, thinly sliced
• 4 nori sheets
• avocado spread:
  1 avocado, juice of 1/2 lemon, 1 tsp miso, 1 tsp apple cider vinegar, sea salt to taste – mix ingredients until smooth, adding water if needed
• wasabi and soy sauce for dipping (gluten free: use coconut aminos or gluten free tamari)

 

Combine cooked quinoa and cooked wild rice in medium bowl. Toss with rice vinegar to coat (this makes mixture stickier).

Lay nori sheet flat on a piece of plastic wrap or parchment paper.

Cover nori sheet with thin layer of the quinoa/rice mixture, about 1/2 cup. It’s helpful to have a bowl of water nearby to keep your hands clean, as the rice mixture will be very sticky.

Smear avocado spread over rice, as if you were adding mayo to a sandwich.

Add filling ingredients horizontally in the middle. Using both hands, slowly roll up the sheet. The roll should stick to itself, but if it doesn’t, dab the edge with a little water to seal.

Get creative with the fillings!

Why eat it:
It’s the plant-based protein power of quinoa and wild rice combined with your choice of delicious fillings and wrapped up in (alkaline-forming) nori. Added bonus: Your friends will be impressed that you made sushi rolls.

For athletes:
Seaweed is one of the most alkaline-forming foods, helping muscles recover quickly and lowering cortisol levels.