Pumpkin Pie Smoothie
Pumpkin Pie Smoothie : 1.5 frozen bananas 4 tbsp pumpkin ( I used organic canned ) 1tsp pumpkin pie spice 1 tsp vanilla extract 1 cup vanilla soy or almond milk Blend for 60sec top with cinnamon and Enjoy !!!
from: http://instagram.com/p/uJpAukvken/
Rice Pudding
½ c. short grain rice4 c. milk – we usually use whole milk but yesterday I used half coconut milk and half 2%½ c. sugarNutmegCinnamon stickLemon rindVanillaPut everything in a double boiler and cook for 3-4 hours (I think I only did it for 2 hours yesterday – it was before work, and thickened nicely!) Top with toasted coconut, or almonds, or pistachios, or serve it plain.
Vegan Pho
4 cups of veggie broth
3 cups pure water
1 onion chopped to quarters
Big piece of ginger chopped
3 big garlic cloves
3 star anise
3 cardamom pods
5 whole cloves
1 tbsp fennel seeds
1 tsp black pepper
1 cinnamon stick
1 tsp sea salt
3 tbsp soy sauce
(rice noodles too!)
Chop ginger roughly than the onion into quarters and put in the oven to broil until edges begin to golden. Add to a big soup pot all the ingredients bring to boil than cover with a lid , lower the heat and let it cook for 1 hour , than discard all the ingredients (you can strain it too ) Chop what ever veggies you like I added sprouted tofu , broccoli , mushrooms , cabbage and bean sprout with lime ! Be creative , carrots , green beans , shallots , basil , cilantro , mint are all great toppings.
from: http://instagram.com/p/toCZZ8PkUT/
Raw coconut peanut butter balls
Coconut Peanut balls
1/4 cup coconut flour
1/2 cup unsweetened shredded coconut
1/4 cup peanut butter or peanuts
3 tbsp raw honey or agave if vegan
Tbsp of vanilla extract
add some coconut or almond milk to get the blender running
Blend all ingredients , scoop out about a tbsp of mixture and roll into balls than cover with more shredded coconuts . Can be eaten as is or stored in the fridge Enjoy !!!
Raw coconut peanut balls amazing as a healthy pre or post workout snack !!! Thank you Melina@teatreatsandeats for the delicious recipe I absolutely loved it !!!!
via Instagram
Hemp Seed Tabouli
Hemp Seed Tabouli
Ingredients:
- 1 cup fresh parsley
- 1/2 cup fresh mint leaves
- 1/4 teaspoon sea salt (I used 1/4 + 1/8 teaspoon)
- 4 medium yellow vine or Jersey tomatoes, chopped (I used 2-3 large red tomatoes)
- 1 cup shelled hemp seeds
- 2 tablespoons hemp oil (I used olive oil)
- 2 tablespoons freshly squeezed lemon juice
1. In a food processor fitted with the “S” blade, process the parsley, mint, and sea salt until minced.2. Transfer the herbs and salt to a large mixing bowl. Add the tomatoes, hemp seeds, hemp oil, and lemon juice. Mix well, and serve.Stored in an airtight container in the fridge, the tabouli will keep for 2 days.
Read more: http://ohsheglows.com/#ixzz38oxQGof3
Overnight Oats
from http://instagram.com/p/qMdmMovkaz/
or the oats I used 1/2 cup gluten free oats in one cup organic coconut yogurt , 1 tsp vanilla extract ,1tsp cinnamon ,1tsp raw honey ( use maple or agave for vegan version ) 1 tbsp chia seeds , 1/4 cup vanilla coconut milk , Mix all ingredients together and store overnight in the fridge in sealed container . In the morning I added bit more coconut milk and topped with strawberries and coconut flakes !!! So so yummy
or the oats I used 1/2 cup gluten free oats in one cup organic coconut yogurt , 1 tsp vanilla extract ,1tsp cinnamon ,1tsp raw honey ( use maple or agave for vegan version ) 1 tbsp chia seeds , 1/4 cup vanilla coconut milk , Mix all ingredients together and store overnight in the fridge in sealed container . In the morning I added bit more coconut milk and topped with strawberries and coconut flakes !!! So so yummy
Chia Pudding
Chia pudding = a can of coconut milk + 1/3 cup Chia seeds + 3 tablespoons honey. Looks weird. Tastes delicious.
from: http://instagram.com/p/pmrmm0LliG/
Carrot Salad
From Brit's friend on facebook....
carrots
can of crushed pineapple
rasiins
mayo
lemon juice
salt
sugar
shred 3-4 carrots, dump in a can of crushed pineapple & 1/2-1 cup of raisins; mix 1/2 cup mayo + 2 tbls lemon juice + 1/2 tsp salt + tsp sugar & add to carrot mix. Stir. Done.
Lentil, Cashew, & Quinoa Stuffed Peppers
Lentil, Cashew, & Quinoa Stuffed Peppers
makes 6
Ingredients
3 medium bell peppers (red, orange and yellow are the sweetest)
1 cup cooked quinoa
1 cup cooked Puy or green lentils
1 1/2 tbsp olive oil (divided)
1 onion, diced
1/2 cup whole cashews
2 large cloves of garlic, minced
1 tsp dried basil
1 tbsp minced fresh thyme
3-4 sun-dried tomatoes, rehydrated and chopped (optional)
generous handful of chopped kale
2 tbsp water
salt & pepper, to tast
e
Instructions
Preheat the oven to 200C/400F. Cut the peppers in half through the stalks and scoop out the sides and any white membrane. Place the peppers cut side up on a baking sheet, drizzle with ½ tbsp of the oil and bake for 20-25 minutes, until the peppers are just tender.
Meanwhile, heat the remaining tbsp. of oil in a large frying pan over medium heat. Add the onion and cashews and cook, stirring, for approx. 5 minutes, or until the cashews are beginning to brown and the onion is translucent. Add the garlic, herbs and sundried tomatoes (if using) and cook for a further minute. Add the kale and water and cook for another 2 minutes. Finally, stir through the cooked quinoa and lentils and season to taste.
Carefully spoon the filling mixture into the pepper halves and return to the oven for 10 minutes.
Serve warm with a green salad.
from: http://www.thesweetlifeonline.com/2014/02/05/emmas-stuffed-bell-peppers/
makes 6
Ingredients
3 medium bell peppers (red, orange and yellow are the sweetest)
1 cup cooked quinoa
1 cup cooked Puy or green lentils
1 1/2 tbsp olive oil (divided)
1 onion, diced
1/2 cup whole cashews
2 large cloves of garlic, minced
1 tsp dried basil
1 tbsp minced fresh thyme
3-4 sun-dried tomatoes, rehydrated and chopped (optional)
generous handful of chopped kale
2 tbsp water
salt & pepper, to tast
e
Instructions
Preheat the oven to 200C/400F. Cut the peppers in half through the stalks and scoop out the sides and any white membrane. Place the peppers cut side up on a baking sheet, drizzle with ½ tbsp of the oil and bake for 20-25 minutes, until the peppers are just tender.
Meanwhile, heat the remaining tbsp. of oil in a large frying pan over medium heat. Add the onion and cashews and cook, stirring, for approx. 5 minutes, or until the cashews are beginning to brown and the onion is translucent. Add the garlic, herbs and sundried tomatoes (if using) and cook for a further minute. Add the kale and water and cook for another 2 minutes. Finally, stir through the cooked quinoa and lentils and season to taste.
Carefully spoon the filling mixture into the pepper halves and return to the oven for 10 minutes.
Serve warm with a green salad.
from: http://www.thesweetlifeonline.com/2014/02/05/emmas-stuffed-bell-peppers/
Warm Waldorf Salad
From Christina Baldwin...
apples
pecans
goat cheese
lemon juice
mushrooms
onions
tofu
curry
cumin
salt & pepper
mayonnaise
balsamic vinegar
maple syrup
spice to taste
Follow and adapt a usual recipe for Waldorf salad: chop apples, add pecans, goat cheese, lemon juice, these are the cold ingredients.Then cook: mushrooms, onions, chicken tenders or tofu cubes: season with light curry and cumin, salt and pepper. Make a dressing mayonnaise base with balsamic vinegar, tiny sweetener: maple syrup is good, and spice to taste. Mix all together and astonish your friends and loved ones. :)
Avocado Salad with Bell Pepper and Tomatoes
Avocado Salad with Bell Pepper and Tomatoes
• 1 teaspoon extra-virgin olive oil
• Juice of ½ a lime
• 1 small garlic clove, minced
• Pinch of cayenne pepper
• Coarse salt
• 1 firm, ripe avocado, halved and pitted
• ½ yellow bell pepper, ribs and seeds removed, diced
• 6 cherry tomatoes, halved
• 1 scallion, trimmed and thinly sliced
• 1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with
Scoop out flesh from avocado halves, reserving shells, and chop into cubes. Transfer
to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
Drizzle with salad dressing and season with salt. Gently stir to combine. Stir
mixture into reserved avocado shells. Garnish with whole cilantro leaves and serve
immediately.
Yummy! : )
from my friend Kristie
• 1 teaspoon extra-virgin olive oil
• Juice of ½ a lime
• 1 small garlic clove, minced
• Pinch of cayenne pepper
• Coarse salt
• 1 firm, ripe avocado, halved and pitted
• ½ yellow bell pepper, ribs and seeds removed, diced
• 6 cherry tomatoes, halved
• 1 scallion, trimmed and thinly sliced
• 1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with
Scoop out flesh from avocado halves, reserving shells, and chop into cubes. Transfer
to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
Drizzle with salad dressing and season with salt. Gently stir to combine. Stir
mixture into reserved avocado shells. Garnish with whole cilantro leaves and serve
immediately.
Yummy! : )
from my friend Kristie
Abundance Bowl
Abundance Bowl
From My New Roots
But I adapt it a bit - instead of 1/3 cup lentils I do 2/3 cup, and make the rice and lentils it in a can of coconut milk with some water added instead of cooking it in straight water.
And instead of the dressing in the recipe, I make an olive oil (1/3 c), balsamic vinegar (2 tablespoons), maple syrup (1/3 c) with 2 teaspoons of yummy grainy mustard and a little bit of salt. Sometimes I also add toasted pumpkin seeds to sprinkle on top of the bowl.
Winter Abundance Bowl - Amanda's adapted recipeServes 4
2/3 cup brown rice
2/3 cup green lentils
2/3 cup brown rice
2/3 cup green lentils
can coconut milk + water (total liquid apprx 2 cups)
¼ – ½ tsp. sea salt
1 head broccoli
1 medium yam
2 cups shredded red cabbage
juice of ½ lemon or lime
drizzle of cold-pressed olive oil
¼ – ½ tsp. sea salt
1 head broccoli
1 medium yam
2 cups shredded red cabbage
juice of ½ lemon or lime
drizzle of cold-pressed olive oil
Directions:
1. Combine rice and lentils in a medium bowl, cover with water and wash well, rubbing grains and legumes together. Drain and repeat until water is clear. Cover with water again and soak overnight / for up to 8 hours, if possible. Drain and rinse.
2. In a medium saucepan place the rice and lentils, plus 1½ cups water (if soaked – add 2 cups water if un-soaked), and sea salt. Bring to a boil, reduce to simmer and cook covered until water has been absorbed and rice and lentils are cooked through (about 30-45 minutes depending on if you soaked the grain or not).
3. While the rice and lentils are cooking, chop the broccoli into florets and the sweet potato into bite-sized cubes. About ten minutes before the grains have cooked (check the water level before adding veggies – if it’s dry, add a little more liquid), add the sweet potato. After five minutes, add the broccoli on top of the sweet potato.
4. While the rice and lentils are cooking you can also blend together the sauce (see below) and prepare the cabbage: Shred cabbage using a mandoline or sharp knife. Toss with a squeeze of lemon or lime juice, a drizzle of olive oil and some salt. Toss to combine.
5. To assemble the bowl, simply spoon in the cooked rice and lentils with the steamed veggies, add the cabbage on the side and pour sauce over. Give thanks for the abundance and enjoy.
1. Combine rice and lentils in a medium bowl, cover with water and wash well, rubbing grains and legumes together. Drain and repeat until water is clear. Cover with water again and soak overnight / for up to 8 hours, if possible. Drain and rinse.
2. In a medium saucepan place the rice and lentils, plus 1½ cups water (if soaked – add 2 cups water if un-soaked), and sea salt. Bring to a boil, reduce to simmer and cook covered until water has been absorbed and rice and lentils are cooked through (about 30-45 minutes depending on if you soaked the grain or not).
3. While the rice and lentils are cooking, chop the broccoli into florets and the sweet potato into bite-sized cubes. About ten minutes before the grains have cooked (check the water level before adding veggies – if it’s dry, add a little more liquid), add the sweet potato. After five minutes, add the broccoli on top of the sweet potato.
4. While the rice and lentils are cooking you can also blend together the sauce (see below) and prepare the cabbage: Shred cabbage using a mandoline or sharp knife. Toss with a squeeze of lemon or lime juice, a drizzle of olive oil and some salt. Toss to combine.
5. To assemble the bowl, simply spoon in the cooked rice and lentils with the steamed veggies, add the cabbage on the side and pour sauce over. Give thanks for the abundance and enjoy.
Curried Butternut Squash Stew
Curried Butternut Squash Stew
vegetable oil
red onion
fresh ginger
curry powder
can coconut milk 13.6 oz
3 cups cubed butternut squash
tomato
1/2 pound bok choy
rice
In a saucepan, heat 1 tbsp vegetable oil over medium heat. Cook 1 diced red onion and 1/8 tsp salt, stirring 3 minutes. Stir in 2 tsp each grated fresh ginger and curry powder. Add 1 (13.6 ounce) can unsweetened coconut milk and 1/2 cup water; bring to boil. Add 3 cups cubed butternut squash; simmer until tender, 15 minutes. Add 1 diced tomato and 1/2 pound chopped bok choy; simmer 2 minutes. Season to taste. Serve with steamed rice. Total time: 45 minutes.
Recipe from My New Roots via Oprah Magazine
vegetable oil
red onion
fresh ginger
curry powder
can coconut milk 13.6 oz
3 cups cubed butternut squash
tomato
1/2 pound bok choy
rice
In a saucepan, heat 1 tbsp vegetable oil over medium heat. Cook 1 diced red onion and 1/8 tsp salt, stirring 3 minutes. Stir in 2 tsp each grated fresh ginger and curry powder. Add 1 (13.6 ounce) can unsweetened coconut milk and 1/2 cup water; bring to boil. Add 3 cups cubed butternut squash; simmer until tender, 15 minutes. Add 1 diced tomato and 1/2 pound chopped bok choy; simmer 2 minutes. Season to taste. Serve with steamed rice. Total time: 45 minutes.
Recipe from My New Roots via Oprah Magazine
African Peanut Stew
African Peanut Stew
Ingredients
1 Tablespoon olive oil
1 cup finely diced onion (I just used an onion and was done with it.)
3 cloves garlic, minced
1 Tablespoons minced fresh ginger
1 chile pepper, seeded and minced
4 cups (1 quart) vegetable broth or water
1 (15-ounce) can crushed tomatoes
1 large carrot, peeled and diced into ½ -inch cube
1 medium sweet potato, peeled and diced into 1-inch cubes
¼ cup creamy peanut butter
½ teaspoon coriander
¼ teaspoon cayenne pepper
2 cups packed chopped spinach or packed de-stemmed chopped kale
¼ cup packed and chopped cilantro
Salt and pepper
¼ cup chopped unsalted peanuts
Directions
In a 6-quart stockpot over medium heat, warm the oil until it shimmers. Cook the onion until translucent. Add the garlic, ginger and chile pepper, cooking for another 30 seconds. Add the broth or water, tomatoes, carrot, sweet potato, and peanut butter. Cover, reduce the heat to medium-low, and allow to simmer for at least 15 minutes, until the sweet potato is tender. Stir in the coriander, cayenne, spinach or kale, and cilantro. Simmer for an additional 3 minutes, until the spinach or kale is wilted, then season with salt and pepper to taste. Serve hot over rice or another grain. Top each serving with chopped peanuts. This stew can be cooled, covered, and stored in the refrigerator for up to 5 days.
from: http://cheapbeets.wordpress.com/2013/10/21/kevins-grandmas-soup/
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