Recipes are made to be played with! Have fun, be creative. I will add more recipes frequently. Embrace your creativity.
1 bunch of spinach
1/4 red onion chopped
2 tbsp olive oil
salt to taste
1/2 tsp cayenne
Chop spinach into small pieces.
Place into a mixing bowl and toss
with the olive, lemon juice,
avocado and salt. Add in the onion and cayenne.
1 cup of almond milk or rice milk
2 tbsp cacao nibs
1 frozen banana
1 tsp coconut butter
Put all ingredients in a high speed blender and blend until smooth.
4 1/2 cups rolled oats
1/2 cup toasted wheat germ
1/2 cup wheat bran
1/2 cup oat bran
1 cup raisins
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/4 cup raw sunflower seeds
In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.
CROSTINI WITH ROASTED RED PEPPER, BRIE & BASIL
1 LARGE RED BELL PEPPER
4 OUNCES SOFT TRIPLE CREAM BRIE CHEESE, ROOM TEMPERATURE, ABOUT 1 CUP
16 SLICES fRENCH BAGUETTE, OILED, SLIGHTLY SALTED AND GRILLED
16 FRESH BASIL LEAVES
PREHEAT OVEN TO 375, CHAR BELL PEPPER OVER GAS FLAME UNTIL BLACKENED ON ALL SIDES, ENCLOSE IN PAPER BAG 10 MINUTES, PEAL AND SEED PEPPER, CUT INTO 1/2" STRIPS.
SPREAD BRIE CHEES ON TOAST TOPPED WITH RED PEPPER, PLACE CROSTINI ON BAKING SHEET AND BAKE UNTIL WARM ABOUT 5 MINUTES, TOP EACH TOAST WITH BASIL LEAF AND SERVE. SERVES 8
ORANGE BASIL DRESSING
1 CUP PACKED FRESH BASIL LEAVES
1/4 CUP APPLE CIDER VINEGAR
2 CUPS FRESH SQUEEZED ORANGE JUICE
SALT AND PEPPER
PLACE ALL IN BLENDER AND BLEND UNTIL COMBINED
GRADUALLY ADD 1 1/2 CUP OLIVE OIL AS BLENDER IS RUNNING TO MIX THOROUGHLY. KEEP REFRIDGERATED AND ENJOY WITH GRILLED SALMON AND FETA!
Beets on the Grill
6 beets, scrubbed
2 tablespoons butter
salt and pepper to taste
Preheat an outdoor grill for high heat.
Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper.
Wrap foil over beets.
Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving.
You don't even need to peel to enjoy!
1 1/2 tbsp olive oil
2 cloves garlic, minced
2 bunches spinach, large stems removed and chopped
¼ cup vegetable stock
2 cup diced mushrooms
1 zucchini, sliced
1 cup peas
1 quart your own marinara sauce
Brown rice lasagna noodles
1 cup cheese for topping
1. Set the oven to 350 degrees.
2. In a small sauté pan, heat 1 tbsp olive oil over medium heat.
Add garlic and sauté until fragrant. Add spinach and 1/4 cup vegetable stock. Continue to sauté until slightly wilted.
Set aside spinach mixture in a bowl.
3. In the same sauté pan, add ½ tbsp oil, chopped mushrooms and zucchini. Sauté 3-5 minutes until fragrant.
4. In a blender combine peas and water with seasoning.
Blend on high until you get a creamy consistency.
5. In the baking dish, spread about 1 cup of marinara to cover the bottom.
Add a layer of noodles, overlapping them slightly to make a solid single layer.
Spread peas and cheese evenly over noodles.
Layer mushroom/zucchini mixture on top of cheese.
Add another layer of noodles, followed by sauce and spinach mixture.
6. Repeat with one more layer of noodles, sauce, and then sprinkle generously with cheese.
7. Bake the lasagna for 35-40 minutes or until bubbly.
Let it sit for 5 minutes or so to firm up before slicing.
YOUR OWN MARINARA
First things first, save all you tomato butts in the fridge. This makes an awesome marinara. Using 8 cups of tomato pieces, add to it: 1/2 cup coarse chopped garlic, 2 red onions, 2 medium carrots, chopped, 1/2# each fresh oregano and fresh basil leaves, 2 cups water or veggie stock(if you have some in the fridge). Place in pot on stove and simmer until everything is very cooked. Let cool down for handling, then blend in food processor to desired texture. It's that simple!
1 lb.of pasta
2 tbsp olive oil
1 clove of garlic, chopped
1/2 cup zucchini, chopped
1 cup chopped heirloom tomatoes
Salt and pepper to taste
In a large pot, boil water.
Add pasta and cook for 8-10 minutes.
Meanwhile, in a large pan, warm the olive oil over medium hear.
Add garlic and stir until slightly brown and fragrant.
Add zucchini and stir 3-5 minutes.
Add tomatoes and continue to cook until tomatoes are slightly soft.
Season with salt, pepper, coriander and chopped basil.
Drain pasta and put in a large bowl.
Toss in fresh veggies and serve.
STIR FRY VEGGIES
1 tbsp coconut oil
1 tbsp toasted sesame oil
1small yellow onion, sliced into strips
4 heads baby bok choy, chopped
6 fresh shiitake mushrooms, sliced
Heat oil in a frying pan. Add onion, turn heat down and cook 5 minutes, stirring occasionally. Add shiitakes, bok choy, mirin and tamari. Cover and cook 3 minutes. Serve while hot!
CRANBERRY ORANGE SALSA
12 OUNCES FRESH CRANBERRIES, ABOUT 3 CUPS CHOPPED
½ CUP RAW HONEY
2 MEDIUM NAVEL ORANGES PEELED, SECTIONED AND CUT INTO ½” CHUNKS
1 MEDIUM RED GRAPEFRUIT, PEEL, SECTIONED AND CUT INTO CHUNKS
1 SMALL RED ONION FINELY CHOPPED
½ CUP DRIED APRICOTS CUT INTO THIN STRIPS
¼ CUP MINCED FRESH CILANTRO
2 HABENERO PEPPERS SEEDED AND MINCED
2 TABLESPOONS LIME JUICE
IN A BOWL, COMBINE CRANBERRIES AND HONEY. STIR IN REMAINDER OF INGREDIANTS, COVER AND REFRIGERATE FOR AT LEAST 2 HOURS.
ESPRESSO BARBEQUE SAUCE
1 LARGE ONION, FINELY CHOPPED
2 LARGE GARLIC CLOVES, MINCED
3/4 CUP PACKED BROWN SUGAR
1 CUP RED WINE VINEGAR
1 CUP KETCHUP
1 CUP BREWED ESPRESSO
3 TABLESPOONS MOLASSES
2 TABLESPOONS DRY MUSTARD
1/2 CUP ANCHO CHILLI POWEDER
2 TABLESPOONS WORCESTERSHIRE SAUCE
2 TABLESPOONS GROUND CUMIN
1 TEASPOON SEA SALT
1 TEASPOON FRESHLY GROUND BLACK PEPPER
COMBINE ALL INGREDIENTS IN A MEDIUM SAUCEPAN AND SIMMER OVER MODERATELY LOW HEAT, STIRRING OCCASIONALLY, UNTIL SAUCE HAS REDUCED BY HALF, ABOUT 45 MINUTES. LET COOL COMPLETLY, STRAIN, THEN PUREE IN FOOD PROCESSOR UNTIL SMOOTH. MAY BE REFRIGERATED IN A SEALED JAR FOR UP TO 3 MONTHS. MAKES ABOUT 2 CUPS. ENJOY WITH YOUR FAVORITE PROTEINS.
Twice Baked Sweet Potatoes
Bake in a 350 degree oven 2 large sweet potatoes. Approximately 1 hour or until very fork tender. Remove from oven and while still hot, slice lengthwise, removing the meat to a bowl. Add to the meat, 1/2 cup butter,1/2 cup brown sugar,and 1/2 cup chopped onion. Combine and return to shells. Mix together 1/2 cup butter, 1 cup brown sugar, 1 cup crushed pecans, and 2 tablespoons chopped rosemary. Divide mixture between potatoes. Heat for 20 minutes at 350 degrees.