Category: appetizer

Turkey Hash \\ Sweet Laurel

I’m always looking for a way to use all the turkey after Thanksgiving. This is such a delicious way to use up your holiday leftovers, and something all your loved ones will enjoy. Nick and I have really enjoyed this dish for breakfast, lunch, AND dinner. It is just one of those dishes that tastes even better the next day. Enjoy!

Turkey Hash \\ Sweet Laurel

Turkey Hash \\ Sweet Laurel

Turkey Hash \\ Sweet Laurel

Turkey Hash \\ Sweet Laurel

Turkey Hash

4 servings 


 

Ingredients:

3 tablespoons grass-fed butter, coconut oil or avocado oil

4 cups cooked shredded turkey or cooked ground turkey

2 large sweet potatoes, shredded ( l like to use white hannah sweet potatoes)

2 teaspoons Himalayan pink salt

2 teaspoons coriander

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon paprika

pinch cayenne pepper optional


 

Directions:

In a heavy duty pot, melt your grass-fed butter or coconut oil, or heat your avocado oil.

Add shredded sweet potato, salt to the pot and gently saute for about 10 minutes. Stir constantly.

Add all the spices and the cooked turkey. Stir and continue to heat. Serve.

Best Sweet Potato Fries Ever \\ Sweet Laurel

I tricked Nick with these fries. He used to think sweet potatoes were one the nastiest things ever (can you imagine?). Now these fries are his side of choice. A few years into our marriage and I had enough with the anti-sweet potato antics. I decided to make a batch of fries using white sweet potatoes, which look almost identical to regular potatoes and see if he’d notice a difference. Is that mean? Well, see if you can tell the difference. Bake these up and you’ll see (and taste) why!

Best Sweet Potato Fries Ever \\ Sweet Laurel

Best Sweet Potato Fries Ever \\ Sweet Laurel

Best Sweet Potato Fries Ever \\ Sweet Laurel

Best Sweet Potato Fries Ever \\ Sweet Laurel

Yields 4 servings


 

Ingredients:

4 pounds sweet potatoes (I use the white ‘Hannah’ or ‘Japanese’ sweet potatoes)

1/4 cup coconut oil (melted) or avocado oil

2 tablespoons apple cider vinegar

1 -2 tablespoons Bragg Organic Sprinkle Seasoning or Italian Seasoning (blend of oregano, basil, thyme, sage, rosemary and marjoram)

1 -2 teaspoons garlic powder

1 tablespoon Himalayan pink salt

1/4 teaspoon cayenne pepper


 

Directions:

Preheat oven 420 convection.

Prepare a cookie sheet by lining it with parchment paper. This makes for an easy clean up!

Wash sweet potatoes and cut in half, then cut into strips.

Place fries in bowl with remaining ingredients and toss to coat. Put cut potatoes on prepared cookie sheet.

Bake at 425 convection for 40 minutes. Halfway through baking, scrap from pan with spatula and continue to bake.

After 40 minutes, remove from oven and enjoy!

***You can prep a day or two before, place the marinated fries in a sealed container, and bake 40 minutes before you plan to serve.

Mini Caramel Apples \\ Sweet Laurel

Caramel apples are a nostalgic classic and bring instant memories of childhood and fall’s bounty.  Here’s an easy way to clean up the old-time treat with wholesome ingredients, just in time for Halloween.

Mini Caramel Apples \\ Sweet Laurel

Mini Caramel Apples \\ Sweet Laurel

Mini Caramel Apples \\ Sweet Laurel

Mini Caramel Apples


 

Ingredients:

3­-4 large apples

1/4 cup ghee *

1/2 cup maple syrup

1/4 teaspoon Himalayan pink salt

Toothpicks

* can be subbed for grass fed butter


Directions:

Prepare a 9×13 pan by lining with parchment paper.

Prepare apples by cutting in half, then using a melon baller, make spheres. Alternatively, you can use the whole apples. Set aside.

To make the caramel sauce:

Melt ghee over low heat. Slowly add maple syrup and salt.

Bring to a low boil while stirring constantly for 4 minutes or until the mixture is thick enough to draw a line with the back of a spoon in the base of the pan.

Let caramel cool off heat and slightly thicken. Coat each apple with caramel and place on parchment. Repeat for a second round for thicker caramel coating. Place the coated apples in the refrigerator until serving. Enjoy!

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

This Greek girl cannot get enough Tzatziki! The creamy, cucumber and dill sauce goes with everything, seriously. Whether it is grilled veggies, salad, or kebabs, the list goes on. I first started to make my own Tzatziki for my husband, who has been dairy free since childhood. This is the version I make for my him, and nearly every family gathering. Enjoy this recipe, and do me a favor: Chop up some bell peppers or celery and dip them into your Tzatziki for a snack. You will fall in love instantly!

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki

Yields about 2 cups


 

Ingredients:

2 cups unflavored yogurt (I always use a clean, unsweetened store-bought version or I make my own coconut yogurt. You can also use goat or sheep’s milk yogurt if you tolerate it) 

3 cloves garlic, chopped

1/2 cup dill, chopped

1 cucumber, shredded

1/2 teaspoon Himalayan pink salt

1 lemon, squeezed

1/4 cup olive oil

Cracked pepper to taste


 

Directions:

Mix all ingredients in a bowl and chill for about an hour. Enjoy with veggies or my favorite grain-free crackers from Simple Mills! Store refrigerated in an airtight container for up to 5 days.

Note about the crackers: These are seriously so good, so good that they were in my hospital bag when I gave birth to sweet Nico! I love that they are made with sprouted seeds, making it easier for digestion. The original flavor is my favorite, but they’re all super yummy.

What’s In My Fridge \\ Sweet Laurel

I love this interview I did with The Chalkboard Mag! They took a look in my fridge and I got to share a little about my love of all things Sweet Laurel! One thing that’s apparent here, is that I’m a veggie lover! Yes, I know Sweet Laurel is all about sweets, but let me introduce you to savory Laurel! I sure eat my fair share of veggies. If you have any questions about some of my go – to’s, leave them in the comments! xo, Laurel

What's In My Fridge \\ Sweet Laurel

What's In My Fridge \\ Sweet Laurel

What's In My Fridge \\ Sweet Laurel

What's In My Fridge \\ Sweet Laurel

FOOD PHILOSOPHY IN ONE SENTENCE:

Eat wholesome yet delicious food every day.


 

ALWAYS IN MY FRIDGE:

Kale, coconut, chocolate, and crudité.


 

7 RECIPE STAPLES ALWAYS ON HAND:

For my recipes, pretty much any of them can be made if you have almond flour, coconut oil, Himalayan pink salt, 100% maple syrup, organic eggs, coconut milk, and cacao.


 

MUST-HAVE MUNCHIES:

I am into accessible veggies: half an avocado, cut up celery, cucumber, carrots and cooked sweet potatoes. I am not a big snacker, but I am a big vegetable eater!


 

FAVE CONDIMENTS:

Our all-time favorite condiment is Sweet Laurel vegan caramel! Other condiments on the savory side I enjoy are Primal Kitchen Foods mayo and Kerrygold butter. Yes, butter. I developed a strong craving for it during my pregnancy, and I’ve been tolerating it well, so I enjoy it in moderation.


 

INGREDIENT THAT MAKES EVERYTHING TASTE BETTER:

When I cook, I love to use some delicious savory staples like garlic, Himalayan pink salt, apple cider vinegar and fun things like cayenne pepper. When I bake, a balance of moisture enriching, yet nutrient-dense ingredients make everything taste better. I work with five core ingredients at Sweet Laurel: almond flour, coconut oil, 100% maple syrup, organic eggs, and Himalayan pink salt. These are my star ingredients and the secret to a delicious grain-free, refined sugar-free and dairy-free treat that tastes delicious!


 

GO-TO PROTEINS:

Organic eggs, wild-caught fish, organic chicken, turkey, and beef.


 

BEST BARGAIN:

I buy in bulk whenever I can through health food stores and co-ops. This is great for spices, organic nuts and other frequently used items and pricier items.


 

BEST LABEL-READING TIP:

I always check for whole-food ingredients. If the foods originate from earth and are used in their natural form, I’m good with them.


 

FAVE VEGGIE + WHAT YOU MAKE WITH IT:

This changes, but currently I’m obsessed with making kale chips in the oven. It takes just a few minutes, and my salty, crunchy craving is usually taken care of shortly thereafter.


 

MUST-HAVE PANTRY STAPLES:

Sweet Laurel vanilla extract. We make our own, grain- and gluten-free, with tequila!


 

CRAZIEST THING I BUY:

The $30 coconut yogurt. Jam packed with probiotics, a little goes a long way. I’m definitely addicted.


 

SWEETS AND OTHER INDULGENCES:

I indulge in 100% cacao from Chocovivo every day. It is not a sweet per se, but an indulgence for sure. Made from cacao beans and stone ground into chocolate right here in Los Angeles.


 

DAIRY OR NON-DAIRY FAVES:

Like I said, hooked on coconut yogurt.


 

SKIP LABELS THAT READ:

‘High-fructose corn syrup,’ ‘cane sugar,’ etc.


 

FAVORITE SPLURGE:

I love supporting small food businesses. From time to time I will go to natural food stores and just pick up a few random food products, just to try them out!


 

FOR LAST MINUTE ENTERTAINING:

I whip up my snickerdoodles! Just five ingredients and delicious.


 

FAVORITE PLACES TO SHOP:

Erewhon Natural Foods, Rainbow Acres.


 

SIMPLE GO-TO RECIPE:

My brownies. Topped with our vegan caramel, you’re instantly in dessert heaven.


 

BEST FOOD MEMORY:

Making banana bread with my mom when I was five or six. I remember tasting the batter and being instantly hooked!

 

(Photo credit: Elsie Dardon)

Avocado Toast 6 ways \\ Sweet Laurel

It’s almost silly to have a series of recipes dedicated to Avocado Toast. It’s so pervasive out here. It’s on every cafe menu, pops up on everyone’s social media, it’s practically omnipotent. Simple things hardly ever go out of style, and avocado toast is equivalent to a little black dress. Always the right decision. We suggest making your toast on top of our grain-free Turmeric Bread, however, any bread will work just fine.

When something is so simple, you can get playful with the flavor combinations. Below are some of our favorites.

DSC_5246

Avocado Toast 6 Ways \\ Sweet Laurel

Avocado Toast 6 Ways \\ Sweet Laurel

Avocado Toast 6 Ways \\ Sweet Laurel

Avocado Toast 6 Ways \\ Sweet Laurel

Avocado Toast 6 Ways \\ Sweet Laurel

Avocado Toast 6 Ways


 

The Classic


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, smashed

1 teaspoon lemon juice

1 pinch dried chili flakes

Salt and Pepper to taste

Directions:

Smash the avocado with the lemon juice, and spread over the toast. Top with a bit of chili flake, salt, and pepper.


 

Thai Inspired


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, sliced

1 tablespoon coconut cream

1 tablespoon cilantro leaves

1 pinch cayenne

1 teaspoon lime juice

Salt and Pepper to taste

Directions:

Place the avocado on the toast, and drizzle with coconut cream. Top with cilantro and cayenne, and finish with a bit of lime juice. Finish with salt and pepper.


 

Breakfast


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, sliced

1 egg

1 teaspoon finely chopped chives

1 teaspoon olive oil

Salt and Pepper to taste

Directions:

For a perfectly hard boiled egg, place an egg in a small pot of room temperature water over medium heat. Once the water is boiling, turn it off, and let the egg sit in it for 8 minutes, less time for a slightly looser yolk. Remove the egg with a slotted spoon and run with cold water until you can handle it. Peel the egg and slice.

Place the avocado on the toast, top with sliced egg and finish with chives, salt, and pepper. Drizzle with olive oil.


 

The Purist


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, sliced

1 slice of heirloom tomato

1 teaspoon hot sauce

Salt and Pepper to taste

Directions:

Place the avocado on the toast, top with tomato, and drizzle with hot sauce. Finish with salt and pepper.


 

The Fattoush


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, chunked

1 tablespoon tahini

1 radish, thinly sliced

2 slices cucumber

1 teaspoon dill

1 teaspoon lemon juice

Salt and Pepper to taste

Directions:

Spread the toast with tahini. Place the avocado on the toast, and drizzle with lemon juice. Top with cucumber and radish, and finish with a bit of dill. Finish with salt and pepper.


 

The Nori


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, sliced

1 tablespoon nori, chiffonade

1 pinch black sesame seeds

1 tablespoon mint, chiffonade

Salt and Pepper to taste

Directions:

Place the avocado on the toast. Top with nori, sesame seeds, and mint, and finish with salt and pepper.

Fermented Veggies \\ Sweet Laurel

Keep your belly happy and dishes brightened with Fermented Veggies!  They can be made in a snap, and require only an airtight glass jar, salt and the veggies of your choice.  You can play around with the different spices and add ins, making the veggies catered to your liking.

Fermented Veggies \\ Sweet Laurel

Fermented Veggies \\ Sweet Laurel

Fermented Veggies \\ Sweet Laurel

Fermented Veggies \\ Sweet Laurel

Fermented Veggies


 

Ingredients:

1 quart of water

2 tablespoon Himalayan pink salt

2 cups chopped cucumbers, daikon radish, asparagus or carrots

3 whole cloves of garlic

1/8 teaspoon mustard seed

1/8 teaspoon dill seed

1/8 teaspoon coriander

1/8 teaspoon red pepper flakes

1 cabbage leaf


 

Directions:

Stir together salt and water. Chop peppers and carrots.

Add spices to the bottom of a one-quart jar. Add your vegetables, followed by the brine.  Cover the top of the vegetables with cabbage leaf. Cap the jar tightly and allow to sit in 65-85 degrees for about ten days.  For the first few days, check jar pressure: slightly unscrew lid to release pressure, then retighten lid.  Once fermentation is reached, store in fridge.

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Grilled Peach Salad \\ Sweet Laurel

Summer in a bowl! This salad is so refreshing, and most importantly: simple to prepare! Enjoy this salad at your next BBQ or summertime gathering. Guaranteed crowd pleaser.

Grilled Peach Salad \\ Sweet Laurel

Grilled Peach Salad \\ Sweet Laurel

Grilled Peach Salad \\ Sweet Laurel

Grilled Peach Salad

Serves 4


 

Ingredients:

4 cups arugula

3-4 peaches, sliced

1 shallot, sliced into thin strips

1/4 cup vegan cheese, crumbled (or make your own)

Lemon dressing (recipe below)


 

Directions:

Prepare grill.

Place arugula in a large bowl. Add pecans, shallots, and cheese. Set aside while you prepare peaches.

Grill peaches about 2-3 minutes on each side.

Toss with dressing and enjoy!


 

To prepare dressing


 

Ingredients:

Juice of 1 lemon

1/4 cup olive oil

1 clove of garlic

Pinch of salt

Fresh ground pepper to taste

Directions:

Place all ingredients for dressing in a small food processor or blender. Pulse for 1 minute. Dressing can be made ahead and will keep in fridge for 3-4 days.

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Mezze Platter \\ Sweet Laurel

Sometimes the best dinner isn’t a dinner at all, but a picnic. Grazing and nibbling on dips, crackers and cashew feta can be so much more enjoyable than a formal sit down meal. These are some of our favorite small bites to snack on, and are the perfect addition to a summer outing! Enjoy.

Mezze Platter \\ Sweet Laurel

Mezze Platter \\ Sweet Laurel

Mezze Platter \\ Sweet Laurel

Mezze Platter \\ Sweet Laurel

Mediterranean Platter


 

Babagonoush


 

Ingredients: 

1 large eggplant

1/4 cup tahini

4 cloves garlic

2 lemons, squeezed

1 pinch cumin

1/2 teaspoon Himalayan pink salt

1 tablespoon olive oil

1 tablespoon chopped parsley

Directions:

Preheat oven to 350.

Peel and chop eggplant into one-inch slices. Place in colander with a pinch of salt and allow to sit about 20 minutes. Rinse eggplant and place on baking sheet. Place in oven and bake about 15 minutes. Flip eggplant and bake on the other side, about 8 minutes.  Remove from oven and allow to cool.

Remove eggplant from pan and place in food processor with tahini, garlic, lemon juice, cumin, and salt. Blend together. Top with olive oil and chopped parsley.


 

Cashew Feta


 

Ingredients: 

3/4 cup raw cashews

6 tablespoons coconut oil

1/4 cup lemon juice

1 tablespoon tahini

1 1/4 teaspoon Himalayan salt

1 teaspoon cracked black pepper

Directions:

Place cashews in a bowl and cover with water. Soak overnight in fridge.

Rinse cashews and place in food processor with remaining ingredients, except black pepper. Blend until creamy, adding water if necessary.

Place mixture in cheesecloth and roll into a 6-inch oval loaf.  Place in strainer bowl and allow to sit at room temperature for 12 hours, then place in fridge.

Preheat oven to 200 degrees. Roll out cheesecloth into longer cylinder-like shape, about seven inches. Twist ends of cheesecloth together and bake about 35 minutes, turning occasionally. Cool and sprinkle with cracked pepper.


 

Olive Tapanade


 

Ingredients: 

1 cup olive oil-brined olives

1/4 cup parsley

1 clove garlic

1 tablespoon lemon juice

2 tablespoons lemon juice

1/4 teaspoon red pepper flakes (optional)

Directions:

Place all ingredients in a food processor and blend well. The olives are super salty, so definitely taste before adding any salt.


 

Marinated Peppers


 

Ingredients: 

1 quart of water

2 tablespoon Himalayan pink salt

2 carrots

2 anaheim peppers

1 jalapeno pepper

1 banana pepper

3 whole cloves of garlic

1/8 teaspoon mustard seed

1/8 teaspoon dill seed

1/8 teaspoon coriander

1/8 teaspoon red pepper flakes

1 cabbage leaf

Directions:

Stir together salt and water.  Chop peppers and carrots.

Add spices to the bottom of a one-quart jar.  Add your vegetables, followed by the brine.  Cover the top of the vegetables with cabbage leaf. Cap the jar tightly and allow to sit in 65-85 degrees for about ten days. For the first few days, check jar pressure: slightly unscrew lid to release pressure, then retighten lid.  Once fermentation is reached, store in fridge.


 

Rosemary Flaxseed Crackers


 

Ingredients: 

For 1 large sheet of crackers, about a dozen

1 cup flax seeds

¼ teaspoon fine sea salt (plus more to sprinkle on top)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon chopped rosemary

1 garlic clove, minced

2 large egg whites

Directions:

Preheat oven to 300° degrees F

Mix flaxseeds, rosemary and fine sea salt in a large bowl. Pour large white egg over the dry ingredients and mix well to combine with a fork.

Pour the batter out onto a baking sheet lined with a silicon mat or a greased parchment. Spread as thinly as possible with a spatula. Use a sharp knife or pizza cutter to cut across the batter. This won’t “cut” the way a cookie cutter cuts through dough, but it will create lines that make it way easier to break up the crackers after they’ve baked.

Bake for 20 to 25 minutes, or until completely dry and crisp. Cool on cooling rack, break apart and store in airtight container for up to 2 weeks.

Trio of Salsas \\ Sweet Laurel

Growing up in Southern California means that we know our salsa. It’s one of those quick and simple sauces that can add energy, lift, and zip to any dish. To keep it simple, we chose our top three favorites. Paired with our savory and spicy tortilla chips, you have the perfect appetizer to an easy and delicious meal.

Trio of Salsas \\ Sweet Laurel

Trio of Salsas \\ Sweet Laurel

Trio of Salsas \\ Sweet Laurel

Trio of Salsas \\ Sweet Laurel

Trio of Salsas with Paleo Tortilla Chips

Serves 4


 

Pico de Gallo


 

Ingredients:

2 tomatoes

1/2 cup onion, finely chopped

1 cup chopped cilantro

1 lemon, juiced

2 tablespoons olive oil

1 jalapeno, finely chopped

1/2 teaspoon Himalayan pink salt

1/2 teaspoon crushed black pepper

Directions:

Place all ingredients in food processor and blend for about 30 seconds. Let sit for about 30 minutes so the flavors can meld together and serve. Can be held in the refrigerator for up to a week.


 

Roasted Salsa Verde


 

Ingredients:

4 tomatillos, peeled

1 bunch cilantro

1/2 cup onion

2 tablespoons olive oil

1 lemon, squeezed

1 jalapeno, roasted and skinned

1 poblano, roasted and skinned

1/2 teaspoon Himalayan pink salt

1/2 teaspoon crushed black pepper

Directions:

Place tomatillos in a saucepan and cover with water. Bring to a boil and gently simmer about 5 minutes.

Place tomatillos in a food processor with remaining ingredients and blend. Let sit for about 30 minutes so the flavors can meld together and serve. Can be held in the refrigerator for up to a week.


 

Orange Salsa


 

Ingredients:

3 navel oranges, Supremed

1 shallot

1/2 cup onion, chopped

1 cup cilantro, chopped

2 tablespoons olive oil

1 lemon, squeezed

1 jalapeno, deseeded and chopped

1/2 teaspoon Himalayan pink salt

1/2 teaspoon crushed black pepper

Directions:

Stir everything together in a bowl. Let it sit for about an hour to let the flavors come together. Let sit for about 30 minutes so the flavors can meld together and serve. Can be held in the refrigerator for up to a week.


 

Tortilla Chips


 

Ingredients:

1 cup almond flour

1 egg white

1/2 teaspoon Himalayan pink salt

1/2 teaspoon garlic powder

1/4 teaspoon cumin

1/4 teaspoon paprika

1/4 teaspoon apple cider vinegar

Directions:

Preheat oven to 350.

Combine all ingredients in a bowl and stir until dough forms.

Roll dough out onto a piece of parchment paper. Cut dough into triangles.

Place parchment paper on a baking sheet and put in oven. Bake about 12 minutes.  Remove chips from oven and cool to room temp. Keep sealed on your counter for up to 3 days.