Cynthia Pasquella, often referred to as The Transformational Nutritionist, has helped millions of people find out what they’re really hungry for – which may not always be food. The foundation of her work began with her own education and insights into the aspects of nourishment that make food much more than the sum of its nutrients. Here are some of Pasquella’s own recipes that she designed to feed body and soul — and make the most of the seasonal produce coming to your nearest farmer’s market or grocery store.

Spinach Avocado Dip

MAKES 4 SERVINGS

Ingredients

  • 2 avocados
  • 1c raw spinach
  • 2 large cloves garlic
  • 2 tbsp lemon juice
  • Salt to taste

Method

  • Scoop flesh from the avocados and place in a food processor with the spinach, garlic and lemon juice. Pulse until well-blended.
  • Add salt to taste and enjoy!

Tips and substitutions: Try substituting kale or your favorite leafy greens for
the spinach. You can also substitute lime instead of lemon juice for a fresh and zesty flavor!

Chickpea, Arugula and Cranberry Salad

MAKES 2 SERVINGS

Salad Ingredients

  • 1½c chickpeas, cooked (or 1 15 oz. can, drained and rinsed)
  • 4c arugula
  • ½c dried cranberries 

Dressing Ingredients

  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1-2 drops liquid stevia
  • Salt and pepper, to taste

Method

  • Mix all dressing ingredients in a small bowl.
  • Place all salad ingredients in a large bowl and pour the dressing on top.
  • Toss, serve and enjoy!

Tips and substitutions: Substituting spinach for arugula is a great way to freshen up this salad. You can also try mixed greens. If you’re out of cranberries, substitute half a cup of raisins instead. You can also go for a tart fresh fruit like pomegranate or blackberries.

Refreshing Strawberry and Lemon Mint Salad

MAKES 2 SERVINGS

Salad Ingredients

  • 1½c fresh strawberries, sliced
  • ½c almonds, sliced
  • 3c mixed greens
  • 10-12 fresh mint leaves

 Dressing Ingredients

  • ½c fresh strawberries
  • ¼c packed fresh mint
  • 3 tbsp fresh lemon juice
  • 1 tbsp hemp oil
  • 1 tsp blackstrap molasses

Method

  • Mix all salad ingredients in a large bowl.
  • Blend all dressing ingredients in a food processor until smooth.
  • Top salad with dressing and dig in!

Tips and substitutions: If blackstrap molasses is too bittersweet for you, try honey or maple syrup! You can even use a couple drops of stevia if it suits your diet better. You can also boost the beautifying antioxidant level in this salad by tossing on another half a cup of blueberries, blackberries or both!

Portobello Burgers

MAKES 4 SERVINGS

Ingredients

  • 4 portobello mushrooms, washed with stems removed
  • 1½ tbsp coconut oil
  • ½ medium onion, sliced
  • 1c Sweet ‘N Sassy BBQ Sauce (recipe below)
  • 1 avocado, sliced
  • 4 large lettuce leaves

 Method

  • Preheat oven to 425⁰
  • Place BBQ sauce in bowl and dip mushrooms in to coat.
  • Place on skillet with 1 tablespoon coconut oil, cover and cook over medium heat for 5 minutes on each side.
  • Move mushrooms to a baking pan and bake for 5 minutes.
  • Meanwhile, in the same skillet you used for the mushrooms, sauté onion in ½ tablespoon coconut oil until transparent.
  • Remove mushrooms from oven and place on lettuce leaf. Top with any remaining BBQ sauce, onions and avocado, and enjoy!

Tips and substitutions: If you’re not up for making your own barbecue sauce, you can use your favorite pre-made sauce. Just read the label and be on the lookout for the sugar, chemicals and sodium content.

Sweet ‘N Sassy BBQ Sauce

MAKES 16 SERVINGS

Ingredients

  • 2c tomato sauce
  • ½c water
  • ⅓c honey
  • ½ tbsp onion powder
  • ½ tbsp garlic powder
  • ½ tsp salt
  • 3 tbsp Bragg’s liquid aminos 

Method

  • Place all ingredients in a bowl and combine until well-blended.
  • Pour into a pot and bring to a boil over medium-high heat.
  • Reduce heat, simmer for 20 minutes and enjoy!

Tips and substitutions: Feel free to substitute agave nectar or stevia for honey and switch out Bragg’s liquid aminos for coconut aminos.

Perfectly Pleasing Potato Salad

MAKES 4 SERVINGS

Ingredients

  • 18-20 small Yukon Gold potatoes, chopped
  • 1c green beans
  • 2 small red onions, chopped
  • 1 tbsp coconut oil
  • 1 tbsp balsamic vinegar
  • 1 tsp mustard
  • 2 tsp fresh tarragon, minced
  • Salt, to taste

Method

  • Steam potatoes for 10 minutes or until tender.
  • While potatoes are steaming, remove ends of green beans and cut into smaller pieces.
  • Place potatoes and green beans in a colander and rinse with very cold water to stop the cooking process.
  • Once cool, place potatoes, beans and remaining ingredients into a large bowl and mix well. Dig in!

Tips and substitutions: You can also use fingerling potatoes for this recipe and if red onions aren’t your thing, leave them out! The fresh tarragon really adds a ton of flavor to this dish so don’t skip it.