Category: brunch

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.

Our Favorite Chia Seed Pudding \\ Sweet Laurel

 

 

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School is back in session, and it is time for a quick and easy breakfast classic. Our favorite chia seed pudding is simple and nutritious. We start with delicious and organic coconut cream. Coconut cream is the solid coconut fat that firm up at the top of canned coconut milk. You can find canned Coconut Cream at grocery stores now with higher percentages of fat, and lower percentages of coconut milk, yielding more creamy deliciousness. If you cannot find coconut cream, feel free to use good canned coconut milk, with no additives. Simply scoop the solids from the top of the can for your use in this recipe.

And back to the chia seed pudding… I said it was simple, and I mean it’s simple! We mix the coconut cream with chia, slightly mashed berries, raw honey and lemon juice to create a satisfying and delightful breakfast or even a special after dinner treat!

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Our Favorite Chia Seed Pudding

Serves 2

1 cup refrigerated coconut cream* (Lets Do Organic and Trader Joe’s both have delicious organic canned Coconut Creams)

1/2 cup fresh blueberries and raspberries, lightly smashed

1 tablespoon lemon juice

1 tablespoon raw honey (optional)

3 tablespoons chia seeds

1 teaspoon vanilla extract (optional)

In a bowl, stir together all ingredients until well mixed. Pour into two 4 ounce glass jars and cover with lid. Store in fridge overnight. Serve with extra berries. Enjoy within 3 days.

* I always keep my coconut cream in the refrigerator. This is because I make a lot of coconut whipped cream and coconut yogurt. These recipes work better when the coconut is solid and not liquid. Refrigerating coconut milk causes the fat to rise to the top of the can and solidify.

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.

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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.

Acai Bowls \\ Sweet Laurel

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Acai Bowls for Two

Everyone loves a good acai bowl. Unfortunately, I’m usually quite disappointed when I order acai at restaurants because they’re usually WAY TOO SWEET for me, and loaded with  added sugar. I love making my own, because I get to control the sweet factor. These beautiful bowls are sweetened with frozen banana, and optional raw honey. Top your bowls with favorite fruits. Get creative, they are fun to make!

Serves 2

100 gram packet unsweetened acai

1 frozen banana (make sure your banana is unpeeled before you freeze it)

1 teaspoon vanilla extract

Optional: 1 tablespoon raw honey

Garnish:

Berries

Mango slices

Peach Slices

Shredded coconut or fresh cut coconut

Almonds

Blend acai, frozen banana, vanilla extract and optional honey together on high in a blender. Top with fruit of choice. For garnish, I like to cut my mango slices into fun shapes. You can also freeze or fresh berries for a few moments to add a nice frozen glow to your bowl!

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.

Blueberry Muffins \\ Sweet Laurel

Who doesn’t love a scrumptious blueberry muffin? Our Blueberry Muffins are perfect with a cup of coffee or tea, and ridiculously simple to make. The flavors of vanilla, cinnamon, almond and blueberry are delicious together, and there’s a subtle sweetness from the maple syrup. This is definitely one of our favorites.

NOTE: we lined our cupcake molds with parchment squares. Feel free to use cupcake tins or liners for your muffins, or grease the molds with coconut oil.

Paleo Blueberry Muffins with Streusel Topping \\ Sweet Laurel

Paleo Blueberry Muffins with Streusel Topping \\ Sweet Laurel

Paleo Blueberry Muffins with Streusel Topping \\ Sweet Laurel

 

Paleo Blueberry Muffins

12 small muffins (cupcake size)


 

Ingredients:

2 1/2 cups almond flour

3/4 teaspoon baking soda

1/3 teaspoon Himalayan pink salt

1 teaspoon ground cinnamon

4 eggs, room temperature

1/3 cup coconut oil, melted

2/3 cup maple syrup

1 tablespoon lemon juice

1 tablespoons vanilla extract

4 oz blueberries (about 4 per muffin)

 


 

Directions:

Preheat oven to 350 F.

Prepare your cupcake pan by lining with parchment liners or tins. Alternatively you can grease each mold with melted coconut oil.

In a small bowl, mix together the almond flour, baking soda, Himalayan pink salt and cinnamon thoroughly. In a separate, medium bowl, whisk together the eggs, coconut oil, maple syrup, lemon juice and vanilla extract. Pour the dry ingredients into the wet ingredients and mix until just combined.

Pour the batter into the cake molds and top with blueberries.

Bake muffins for 20 to 25 minutes, until the muffins are golden brown. Allow the muffins to cool ten minutes before removing from the pan. Enjoy!

Berry Cobbler \\ Sweet Laurel

So simple and so delicious. That’s just how we like it at Sweet Laurel. This cobbler is ready within minutes, and perfect when served warm with a scoop of ice cream or right out of the fridge by the spoonful. Hope you enjoy this special summer sweet treat!

Berry Cobbler \\ Sweet Laurel

Berry Cobbler \\ Sweet Laurel

Berry Cobbler \\ Sweet Laurel

Berry Cobbler \\ Sweet Laurel

Berry Cobbler

Yields 1 8×8 pan


 

To make the filling


 

Ingredients:

5-6 cups of berries (fresh or frozen)

juice of 1 lemon

Directions:

Place berries in a 8×8 casserole dish. Squeeze lemon juice over berries. Set aside while you prepare topping.


 

To make the topping


 

Ingredients:

2 cups almond or hazelnut flour

1/4 cup maple syrup

1/4 cup coconut oil (melted)

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

pinch Himalayan pink salt

Directions:

Preheat oven to 350.

Place all topping ingredients in a bowl and stir until soft dough forms. Press dough onto berry filling.

Cover the casserole with aluminum foil and bake for about 30 minutes. Remove the foil and bake another 10 minutes. Serve with coconut whipped cream or ice cream. Enjoy!

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