1 medium butternut squash
1 sweet potato
1 green apple
1 yellow onion
1 sweet pepper
5 garlic cloves
2 cans coconut milk
2 tbsp of curry paste (I use Mae Ploy Yellow Curry Paste. I'm sure any will do.)
Salt and pepper to taste
1. Fill a crock pot with all vegetables roughly chopped. Fill with water until 2/3 of vegetables are covers. Add curry paste. Cook for the day or until vegetables are soft.
2. Add coconut milk and blend. If you are using a blender, make sure to let it cool so you don't burn yourself.
3. You can top with basil, cilantro or any fresh herbs. Serve and enjoy!
Prep Time: 20 minutes
Cook Time: 15 Minutes
1 cup millet (dry)
1/4 cup dried, unsweetened currants
1/4 cup lemon juice
4 garlic cloves diced
4 big leaves of collard greens
2 TBSP tahini
2 TBSP oil
Cook millet and let cool in a bowl while preparing the rest. Slice up collard greens and chop garlic. Heat oil in a pan and then add garlic and greens for only a minute so it stays fresh. Add greens to millet with currants. Mix lemon juice with tahini and pour over the top. Enjoy hot or cold!
Prep Time : 15 minutes
Servings: 20 Balls
1 cup walnuts
1 cup pitted dates
1/2 cup sesame seeds
1/2 cup gluten free oats
1/2 cup shredded, unsweetened coconut
1/4 cup lemon juice
2 TBSP lemon zest
1 TBSP poppy seeds
Add all ingredients into a food processor, pulse blend until you reach an even consistency that is still somewhat chunky and roll into 1 inch balls. It’s that easy!
This recipe evolved from Whole Foods Market Lemon Treats. I didn’t have all of the ingredients and this is what I came up with. Yum!
Serves 8 people
Prep time: 15 minutes
Cook time: 1 minute
1 large head of broccoli
1/2 small purple cabbage
1/2 red onion
1/2 cup of olive oil
1/2 cup of tahini
6-7 garlic cloves
Salt & pepper to taste
1 tsp chili flakes – optional
1.Place a large pot of water with a few pinches of salt on the stove to bring to a boil while you are cutting broccoli into large pieces, including the stem.
2. Blanch broccoli in boiling water for 1 minute and drain. Place in a big serving bowl along with finely chopped purple cabbage and red onion.
3. Place tahini, olive oil, garlic and chili flakes into a food processor, blend and add salt and pepper to taste. If you don’t have a food processor it’s fine to chop of the garlic and use a whisk to mix everything together.
4. Mix dressing into salad and serve warm or cold.
Prep Time: 10 minutes
Cook Time: 0
3/4 cup raw cacao
1/2 cup honey
1/2 tsp of peppermint extract ( You can also do 1/3 cup of fresh mint and 1/4 tsp of peppermint extract)
Place all ingredients into a food processor and blend until you get a smooth consistency – it make take a minute or two of blending. Enjoy!
Prep time- 35 minutes
Cook time- 15 minutes
Makes about 35 mushrooms
Calling it steaks might be pushing it but it is by far the best cabbage I have ever had. Thank you Jana Church from Getting Healthy with Jana for introducing me to this amazing recipe.
Slice up the cabbage thickly, drizzle your choice of oil and use your hands to make sure it covers everything. Sprinkle with salt and pepper and add freshly chopped garlic on top ( I used 5 cloves for one head of cabbage). I baked it for 30-35 minutes at 375F though you may need to bake up to an hour depending on how thick you sliced the cabbage. I would recommend leaving it in until the outer rings are a bit crispy. It will give it a caramelized onion type flavor. Yum!
Halloween season has arrived. With all the time spent at the pumpkin patch and carving your masterpiece, you don’t want to waste anything. Save the seeds, spice them up and roast them as well as the bats and eyeballs you cut out! It’s an easy healthy and delicious snack. I used cajun seasoning but you could use any assortment of your favorite spices.
Click here for directions on roasting the seeds and simply cover the cut out pieces with olive oil and salt and throw them in the oven along with the seeds. Depending on the sizes they may take a bit longer so keep them on a seperate sheet. You can either keep the assortment of baked goods for snacks, eat the big pumpkin pieces like a steak, drizzle them with chocolate or throw them in a soup or stir fry. Happy Halloween and I hope enjoy!
Prep Time: 10 Minutes
Cook Time: 3-5 Minutes (Toasting nuts and seeds)
Serves: 6 People
1 bunch of kale
1/2 cup of almonds roughly chopped
1/2 cup of pumpkin seeds
1 container of cherry tomatoes
1 cup of sliced mushrooms
1/2 red onion
1 clove of garlic
1-3 tablespoons of Tamari or soy sauce
Chili flakes to taste
(If pomegranates are out of season or too expensive chop up an apple or two instead.)
Rinse kale, rip it up using your hands and place it into a large bowl. Sprinkle with salt, drizzle with olive oil and use your hands to massage the kale for anywhere from a minute to 10. This is a key step!! You will feel it absorbing the oil and softening up. It takes away some of the toughness and bitterness that sometimes turns people off to kale.
In a frying pan over medium heat place the almond and seeds and cook for a few minutes until they start to sizzle and toast. Next add the tamari or soy stirring constantly. Toast for another 3-5 minutes turning the heat down if needed to avoid burning.
Take apart your pomegranate (or apple), cut the cherry tomatoes in half, slice mushrooms, finely dice red onion and garlic and mix in with the kale. Add the juice of half the lemon, drizzle a little bit more olive oil and top with your toasted seed mix.
It’s up to you whether you want to use the other half of the lemon or want to add more tamari or chili to taste. Enjoy!