You are currently viewing Recipes for June 21st – June 24th, 2022

Recipes for June 21st – June 24th, 2022

Yah Yah Flawless, Preson Gurung, New Roots, Inc.



  • 1 bunch collards, washed, destemed, and blanched
  • 1 zucchini, washed 
  • 1 yellow squash, washed 
  • 1 head of lettuce, washed 
  • ½ turnip, washed peeled and soaked overnight in key lime juice and sea salt diluted with water
  • ¼ head of cabbage, washed
  • A pinch of sea salt
  • ½-1 teaspoon oregano
  • ½-1 teaspoon ginger powder
  • ½-1teaspoon onion powder
  • Cutting board
  • Knife
  • Mandoline slicer
  • 1-2 tablespoons Grapeseed oil or oil of choice
  • Frying pan
  • Blender
  • Bowl
  • Airtight container
    • Adjust seasonings to your desired taste

INGREDIENTS (Blueberry drizzle)

  • 2 cups blueberries, washed 
  • ½-1 avocado, cut into chunks
  • ½ cup coconut cream
  • ½ cucumber, washed and peeled
  • A pinch a sea salt
  • 1 tablespoons agave
  • 1 tablespoons date caramel, recipe on blog
  • 1 tablespoon apple syrup, recipe on blog


  1. Gather all ingredients to make the ice cream itself and add to a blender and blend for about 2 minutes until smooth and incorporated
  2. Transfer to a freezer safe storage container and store in the fridge for at least two hours whisking every 20 min to avoid it getting to icy and also aid in thickening 
  3. May serve immediately after it sets or thaw 5-10 min after it’s been in the freezer a while.
  4. Top with alkaline whipped cream, date caramel, apple syrup and pumpkin and chickpea crumble.
  • To make blueberry cream drizzle take all ingredients and blend in a blender until well combined. Store in an airtight container in the fridge and enjoy on salads, wraps and more!
  • take zucchini and squash and cut off ends and then cut in halves lengthwise then either slice with mandolins slicer or take to cutting board and thinly slice each halve along the width and place in bowl
  • take head of lettuce and place on cutting board and cut root off then take bunch and slice thinly and add to bowl
  • take cabbage and cut off root then take and either slice with mandolins slicer or take to cutting board and thinly slice and add to bowl
  • take turnips that have been soaked overnight and take to mandolin slicer or take to cutting board and thinly slice and add to bowl

Season with ginger powder, oregano, sea salt and onion powder

  • toss until well combined then take a nice amount and place in the center of blanched collard and wrap
  • put skillet on stove and add oil heating at medium temp
  • Once hot add collard wraps and cook on each side for about 2-3 min and remove from heat
  • allow to slightly cool and drizzle with blueberry cream drizzle and enjoy!




-1 bunch of collards, washed and destemmed

– 1 head of lettuce, washed with root cut and discarded

– 1 zucchini, washed with ends cut and discarded

– 1 yellow squash, washed with ends cut and discarded

– ¼ head of cauliflower, washed with root cut and discarded

– 1 turnip, washed and peeled

-½ cabbage, washed with root cut and discarded

– ¼ cucumber, washed and peeled and cut into quarters

– 1 tablespoon oregano

– 1 tablespoon sweet basil

– 1 tablespoon dill

– 2 tablespoons onion powder

– 2 tablespoons garlic powder

– 1½ teaspoon sea salt

– 1 cup vegetable stock

– 2 teaspoons garlic salt

– 1 bayleaf

– a pinch of tarragon

– spring water

– a pot and lid

– cutting board

– knife

– teff crackers, recipe is on blog


Take all vegetables and chop adding to pot with spring water over medium heat

Add vegetable broth and seasonings

Stir and cover allowing vegetables to cook down about 15-30 min depending on how you want it

Remove from heat once done and allow to slightly cool and serve with teff crackers and enjoy!


INGREDIENTS (spiralized pasta)

  • 2 medium zucchinis, washed unpeeled with ends trimmed
  • 2 medium yellow squash, washed unpeeled with ends trimmed
  • 2 tablespoons vegan butter, refer to blog for recipe
  • ¼ teaspoon sea salt
  • 2 teaspoons onion powder
  • 1 teaspoons garlic salt
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • ¼ teaspoon ground sage
  • Blender 
  • Storage containers
  • Baking sheet
  • Frying pan
  • Rolling pin
  • Pizza cutter or knife
  • Food processor
  • spiralizer

INGREDIENTS (creamy shallot sauce)

  • 1 cup grapeseed oil
  • ½ cucumber, peeled and chopped
  • 1-2 tomatoes, peeled and diced
  • ½ avocado, diced
  • ¼ cup shallots, minced
  • 1 tablespoon onion powder
  • ½ tsp ginger powder
  • ¼ red pepper flakes
  • ¼ teaspoon sea salt
  • ¼ teaspoon dill

INGREDIENTS (teff tortilla chips)

  • 1 cup teff flour
  • 1 cup quinoa flour
  • ⅓ cup grapeseed oil
  • 1 teaspoon sea salt
  • ½ cup spring water

DIRECTIONS (spiralized pasta)

  1. To create spiralized noodles take and either slice into quarters lengthwise and then create thin slices or use a spiralizer then season
  2. Take butter and add to skillet over medium-high heat. When melted add the noodles, stirring often, until just about tender 4-5 min and remove from heat and serve. (keep in mind you want the texture to be al dente if over cooked you will have a soggy noodle texture)

DIRECTIONS (shallot sauce)

  1. To create creamy shallot sauce combine all ingredients into a blender and pulse until slightly combined, store in an airtight container and enjoy.

DIRECTIONS (teff tortilla chips)

  1. To create teff tortilla chips blend together flour and salt for about 10seconds
  2. Slowly add oil while mixing until well blended
  3. Slowly add water while blending until a ball is formed
  4. Add flour to parchment paper and knead the dough for 1 minute
  5. Cut the dough into 8 equal parts and roll out the dough very thin and cut each into 6-8 triangles and lightly brush with oil then season
  6. Bake in oven for 10-15 minutes at 350 F, checking every 5-6 minutes
  7. Remove from oven upon desired crispness and allow to cool, enjoy with soups, pastas, salads and dips

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