Healthy Spring Recipes: Avocado Toast, Quinoa Salad, and Raw Double Chocolate Cake

Healthy and Delicious Spring Recipes

Spring is here, and it’s the perfect time to refresh your menu with light and nutritious recipes. Whether you’re starting your day with a satisfying breakfast or indulging in a guilt-free dessert, these recipes are packed with flavor and goodness. Let’s dive into these delightful dishes!

Avocado Toast with Poached Eggs

Prep time: 10 minutes | Cooking time: 5 minutes | Serves: 1

Ingredients:

• 2 eggs
• 1 tsp. white vinegar
• 1 large slice sourdough bread
• 1 large ripe avocado
• 1/2 lime, freshly squeezed
• Salt and pepper, to taste
• 1 Tbsp. finely chopped red onion

Instructions:

1. Bring a frying pan of water to a boil. Once boiling, add the vinegar.
2. Crack the eggs into the water and poach them.
3. Lightly toast the sourdough bread.
4. Halve the avocado, remove the flesh, and mash lightly. Mix in the salt, pepper, lime juice, and red onion.
5. Spread the avocado mixture on the toast and top with the poached eggs.

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Spinach, Broccoli, and Quinoa Salad

Prep time: 15 minutes | Cooking time: 30 minutes | Serves: 4

Salad Ingredients:

• 1/2 cup quinoa, rinsed and drained
• 1 cup water
• 3 cups bite-size broccoli florets
• 1/2 red onion, cut into wedges
• 2 cups baby spinach
• 5 radishes, thinly sliced

Roasted Lemon Vinaigrette:

• 2 lemons, halved
• 1 Tbsp. white wine vinegar
• 1 Tbsp. pure maple syrup
• 2 tsp. coarse-grained mustard
• Sea salt and freshly ground black pepper
• Garnish: Toasted pine nuts

Instructions:

1. In a saucepan over high heat, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat, fluff with a fork, and chill in the refrigerator.
2. On a baking sheet, place broccoli, red onions, and lemons cut sides up. Brush vegetables with water, then broil 4 to 5 inches from the heat until crispy and tender (6 to 8 minutes). Let cool.
3. In a large bowl, combine spinach, cooked quinoa, and radishes.
4. Squeeze juice from roasted lemon halves. Measure out 1/4 cup juice (add water if needed) and set aside.
5. In a small bowl, whisk the 1/4 cup lemon juice, white wine vinegar, maple syrup, and mustard.
6. Add broccoli and red onions to the salad, drizzle with vinaigrette, and toss. Season with salt and pepper. Garnish with toasted pine nuts.

Toasted Pine Nuts: Cook in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3 minutes.

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Raw Cake with Double Chocolate & Pistachios

Prep time: 10 minutes | Melting time: 2 minutes | Freezing time: 1 hour | Serves: Many

Base Layer:

• 1 cup activated pecan nuts
• 1/2 cup dried apricots
• 5 Tbsp. chocolate powder

Middle Layer:

• 1 cup pistachios
• 1/4 cup coconut cream
• 2 dried figs
• 1 Tbsp. spirulina

Upper Layer:

• 1/2 cup 100% raw chocolate
• 4 Tbsp. coconut cream

Instructions:

1. In a food processor, pulse Base ingredients together, then press into a baking pan. Place in the freezer for 20-30 minutes.
2. Blend or pulse Middle Layer ingredients together, then spread evenly over the Base. Return to the freezer for another 20-30 minutes.
3. Melt the raw chocolate and mix with coconut cream. Spread evenly over the Middle Layer. Cut into bite-size pieces, serve, and enjoy!

Nutritional Notes:

• Pistachios are high in protein, fiber, and antioxidants, making them one of the most nutrient-rich nuts available. They can help lower blood cholesterol and blood pressure.
• Activated Pecans: Soaked in salt water to remove toxins, activated pecans are a healthier option.

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These fresh, vibrant recipes are perfect for welcoming spring with a healthy twist. Whether you’re enjoying a nourishing breakfast or treating yourself to a decadent yet guilt-free dessert, these dishes are sure to please. Enjoy the flavors of the season!

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