Lentil Falafel Collard Green Wraps

Lentil Falafel Collard Green Wraps


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Chickpea flour & beet pasta



I love beets. Written in pasta, so you know it’s real. After many attempts at a grain-free pasta dough, I finally think I figured it out. This recipe takes time and patience, plus a little tinkering, but it is well worth it. Keep reading for the pasta dough recipe, plus a dairy-free take on Cacio E Pepe




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Roasted Saffron & Blood Orange Chicken with shallots, garlic, and sweet potatoes




  • 2-4 whole chicken legs w/ skin on (or other chicken pieces of your choosing)
  • 1 tsp ground saffron (dissolved in 2 tbsp hot water)
  • 2 tbsp oil (grapeseed, avocado, or olive)
  • 2 tsp salt
  • 2 tsp black pepper
  • juice of 1 lemon
  • 2 blood oranges (juice of 1 for marinade // 1 halved for roasting)
  • 1 tsp blood orange zest
  • 1 bulb of garlic
  • 1 cup of chopped sweet potato (optional)
  • 2 shallots (halved)
  • 1 lemon, thinly sliced




Marinate the chicken in 2 tbsp oil, salt, pepper, saffron (mix 1 tsp ground saffron and 2 tbsp hot water and let sit for about 5 minutes), lemon juice, blood orange juice and zest and let it marinate for 6 hours to overnight.

Preheat oven to 425 degrees F. Place chicken in a cast iron pan by itself and place in the oven to brown for about 15 minutes. Next, remove the chicken from the oven and add the two halves of a garlic bulb, shallots, potatoes, blood orange halves, and sliced lemons. Return the pan to the oven and let everything roast for about 40 minutes.

Serve with Life-altering beet hummus and Grain-Free za’atar flatbreads and enjoy!



Parsnip alla vodka


You’ve heard of penne alla vodka- well, this is its distant and slightly quirky cousin: parnsip alla vodka. You might be hesitant about making this pasta alternative, but you will quickly see just how delicious the parsnip can be. So, don’t be shy…twirl your fork into these thick fettuccine-like parsnip noodles coated with creamy vodka sauce. This dish is dairy-free, vegan, grain- free, and gluten-free, not to mention it doesn’t skimp on flavor. Find the recipe below, and don’t forget to tag #vibrantandpure and show me your beautiful renditions. 


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Indian lentils with kale (masoor dal)

On a cold winter night, I can’t think of anything more satisfying then curling up with a bowl of comforting and aromatic dal (indian lentils). This dal is so nutritious and filling- not to mention super easy to make and delicious. Find the recipe below!




  • 2 tbsp ghee butter (or coconut oil)
  • 1 cup rinsed red lentils ( you could use other lentils if you don’t have red)
  • 4 cups water
  • 1 inch fresh ginger  minced)
  • 1 diced medium tomato (or 1/2 can of diced tomatoes)
  • 4 garlic cloves (minced)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin seeds (could probably just use ground cumin but wouldn’t taste as authentic)
  • 1 bunch chopped greens (kale, spinach, mustard greens, collard greens etc)
  • 1/2 a bunch of cilantro diced
  • cayenne pepper per taste (start with 1/2 tsp)

*Garnish with extra cilantro, lime wedges, and serve with basmati rice or naan


Heat up oil or ghee butter in a medium to large pot or saucepan. Add cumin seeds and let them go for 30 seconds to 1 minute, until sizzling and fragrant.

Next, add your turmeric, ginger, garlic, cayenne, and tomato. Cook on medium heat until everything is softened and fragrant, just a few minutes.

Then, add your lentils, salt, and the 4 cups of water to the mix and bring to a boil. Once boiling, cover the lentils, reduce to low heat and let cook for about 15 minutes.

After the lentils are softened but not too mushy, go ahead and add in your chopped greens and let this all meld together for about 5 minutes to until the greens have wilted.

Enjoy this dal with savory indian chickpea crepes or grain-free flatbreads garnished with  cilantro!