Recipes

VERY BERRY SMOOTHIE                                                                                         

creamy berry smoothie
Breakfast                                                                                                                                
Prep Time: 10 minutes
Cooking Time: 5 minutes
Yields: 2 servings

Ingredient

1 Avocado

1 cup blueberries

1/2 cup strawberries

1/2 cup blackberries

1 tbsp chia seeds

Juice of 1/2 lime

1 cup almond milk

5 ice cubes

Directions
  1. Wash all the produce, pat dry and set aside. If you use frozen berries, omit ice cubes.
  2. De-pit and score avocado and transfer to blender.
  3. Add remaining ingredients and blend on high until smooth and creamy.
  4. Favorite toppings, greek yogurt, honey or shredded coconut

 

VEGAN OAT MEAL PANCAKES 

oatmeal pancakes
Breakfast
Prep Time: 10 minutes
Prep Notes: n/a
Cooking Time: 10 minutes
 Yields: 2 servings
Ingredients

1 cup organic rolled oats

1/2 cup almond milk

1/2 cup almond milk

1 ripe banana

2 tbsp maple syrup

1/2 tsp ground chia seeds

1/2 tsp ground flax seeds

Pinch of sea salt

1 tsp vanilla extract

2 coconut oil for cooking

Directions
  1. Place all ingredients except oil into a blender and blend until smooth.
  2. Let stand 11-15 minutes until batter thickens.
  3. If batter is too thick to pour easily, add a little water or almond milk to get the desired consistency.
  4. Heat oil in frying pan or skillet.
  5. Pour about 1/4 – 1/2 cup of batter, into pan and cook for 3 minutes on each side.
  6. Favorite toppings, maple syrup, honey, fresh fruit, nut butter, jam or shredded coconut
 

CRANBERRY QUINOA SALAD

quinoa cranberry salad
Grains
Prep Time: 5 minutes
Prep Notes: n/a
Cooking Time: 20 minutes
Yields: 4 servings
Ingredients

1 cup organic quinoa

2 cups water

1/2 cup red pepper, diced

Sea salt to taste

1/2 cup cherry tomatoes

1 tbsp walnut halves

1 tbsp dried cranberries

1 tbsp coconut oil

1/4 cup freshly chopped basil

Salt and freshly crushed pepper

 

Directions
  1. Rinse quinoa thoroughly.
  2. Bring water to a boil in a medium sauce pan.
  3. Add quinoa, salt, and cook for 5 minutes on medium heat.
  4. Turn the heat to low cover and simmer for 15 minutes or until all water is absorbed.
  5. Remove from heat and fluff it with fork.
  6. In a medium skillet heat oil and lightly saute peppers, chopped basil for 3 minutes
  7. In a large bowl combine quinoa, peppers, tomatoes, basil, walnuts and cranberries.
  8. Season with salt and pepper to taste.
  9. Mix in lemon juice and serve.

 

CREAMY ASPARAGUS SOUP

Soup
Prep Time: 15 minutes
Cooking Time: 50 minutes
Yields: 4-5 servings
Ingredients

2 bunches asparagus
1 large yellow onion
5 stalks celery
3 cups vegetable stock (organic,homemade, and/or boxed)
¼ cup minced thyme
3 tbsps olive oil
Sea salt, to taste
Black pepper, to taste

Directions
  1. Peel and dice onion.
  2. Wash celery and asparagus and pat dry and then chop into ¼-inch pieces.
  3. Bring olive oil to medium heat in large pot and add onion.
  4. Cook for five minutes until caramelized.
  5. Add celery and asparagus and cook for seven more minutes.
  6. Sprinkle with salt and pepper.
  7. Add thyme and combine well.
  8. Add vegetable stock and bring to boil.
  9. Reduce heat and simmer for 30 minutes.
  10. Transfer to blender or food processor and blend on high until creamy.
  11. Garnish with thyme.

 

GOWRI GREENS

Greens
Prep Time: 5 minutes
Prep Notes: n/a
Cooking Time: 7 minutes
Yields: 4 servings
Ingredients

1 bunch Swiss chard
2 tbsps coconut oil
1 tsp black mustard seeds
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp sea salt

Directions
  1. Wash chard, cut out stems, and chop leaves into 1-inch pieces.
  2. Heat oil in a frying pan on medium-high.
  3. When the oil is hot, add mustard seeds and cook, stirring for 1 minute.
  4. Add cumin and coriander and cook for another 30 seconds, stirring. The mixture should be fragrant.
  5. Add the chard and salt. Mix well and cook 3-5 minutes until chard is wilted.
  6. Serve immediately.
Notes
  • These Indian style greens bare the name of a powerful Hindu Goddess and also a beautiful mantra (prayer) that is said to represent the divine awakening of the mind and soul.
  • These greens pair well with most meat entrees or baked tofu.

 

BLACK-EYED PEA SALAD 

Salad
Prep Time: 10 minutes
Prep Notes: Bean Soaking Time: 4-8 hours
Cooking Time: 40 minutes
Yields: 4 servings
Ingredients

1 cup black-eyed peas
2-3 cups water
1 tbsp whole grain or dijon mustard
juice of 1/2 lime
1 tbsp apple cider vinegar
2 tbsps extra virgin olive oil
1/3 cup sun-dried tomatoes, finely chopped
1/4 cup parsley, diced
1/2 tsp sea salt, or more to taste
lettuce, arugula or spinach leaves (optional)

Directions
  1. If using dried peas, pour the black-eyed peas into a bowl and cover with fresh water. Leave to soak for at least 4 hours, preferably overnight.
  2. Rinse and drain beans. Add beans and water in a pot with a lid and bring to a boil. The water should be about one inch higher than the beans. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape and leave to cook for about 40 minutes or until tender. Add more water, if necessary, until beans are tender.
  3. Drain beans. To make the dressing, whisk together the mustard, lime juice, vinegar, salt and oil in a bowl.
  4. In a large bowl, combine the beans, sun-dried tomatoes, and parsley. Pour some of the dressing over the beans (about half) and mix well. Add more dressing and/or sea salt to taste. This salad is delicious on its own or served over lettuce, arugula or spinach leaves. You can toss the greens with any leftover dressing, or with a little more olive oil.

 

COCONUT DATE COOKIES

Dessert
Prep Time: 40 minutes
Prep Notes: n/a
Cooking Time: 15 – 20 minutes
Yields: 24 small cookies
Ingredients

7 dried pitted dates
1 cup rolled oats
2 cups whole wheat flour
1/2 cup shredded coconut
1/2 tbsp cinnamon
1/4 tbsp nutmeg                                                                                                                                                                                  1/2 cup olive oil
1/2 cup maple syrup                                                                                                                                                                                1/4 tsp chia seeds                                                                                                                                                                                      1/4 tsp flax seeds

Directions
  1. Soak dates in 1 cup of water for 30 minutes.
  2. Preheat oven to 375° F.
  3. Combine oats, flour, coconut, cinnamon, nutmeg, chia seeds and flax seeds in a bowl.
  4. Roughly chop the dates.
  5. Add oil, syrup, and dates and mix until all ingredients are moist.
  6. Form little balls and place on a lightly greased cookie sheet (it may take some work to form the dough and get the balls to stick together).
  7. Press cookies lightly so they do not roll off cookie sheet.
  8. Bake for 10 minutes.
  9. Take out cookie sheet and flip cookies.
  10. Bake for an additional 5-10 minutes.
Notes

If you have a food processor, you can use it to mix the dough, which makes the cookies easier to shape. Do not over mix the dough or you’ll lose the texture of the cookies.

 

CRUNCHY CABBAGE WITH MUNG BEAN SPROUTS AND HEMP HEARTS

 
crunchy cabbage with mung bean sprouts
Cruciferous Vegetable:
Prep Time: 10 minutes
Cooking Time: 12 minutes
Yields: 2 servings
Ingredients:

2 cups – green cabbage cut into pieces.

2 tbsp – Sprouted mung beans

1 inch – Ginger, freshly grated

1 pinch- Hing ( Asafetida )

1/4 tsp – Mustard seeds

1/4 – tsp – Cumin seeds

1 tsp – Hemp hearts ( optional )

4 – Curry leaves ( Optional )

1 – Green chilli slit into half

1 tbsp – Ghee or Coconut oil

1/4 tsp – Turmeric

Salt to taste

1 small bunch – Fresh cilantro – chopped

1 tsp – fresh squeezed lemon juice ( optional )

Directions:
  • Wash the cabbage and set aside to drain all water
  • Heat ghee/coconut oil in a sauté pan on a medium flame
  • Add mustard seeds and cumin seeds, fry until you hear them sizzle and pop
  • Now add hing, curry leaves, green chilli
  • Add the cabbage, turmeric and salt
  • Saute, cover and cook for 5-8 minutes until cabbage softens and still has a crunch to it.
  • Now add mung bean sprouts, cook for 3-5 minutes uncovered until all the moisture and water cooks out.
  • Turn off the heat and add freshly grated ginger and hemp hearts
  • Garnish with freshly chopped cilantro to complete the dish
  • You can add fresh lemon juice for added taste.

Note: You can still have a perfect dish should you choose not to add the optional ingredients.

 

POTATO FENUGREEK WEDGES

potato methi wedgesTuberous Vegetable

Prep Time: 10 minutes

Cooking Time: 12 minutes

Yields: 2 servings

 

 

Ingredients:

3 medium size – Potatoes – cut into wedges

2 tbsp – Kusuri methi ( dried fenugreek )

1 inch – Ginger, freshly grated

1 pinch- Hing ( Asafetida )

1/4 tsp – Mustard seeds

1/4 – tsp – Cumin seeds

4 – Curry leaves ( Optional )

1 – Green chilli slit into half lengthwise

1 tbsp – Ghee/ organic oil

1/4 tsp – Turmeric

4 whole – Peppercorn -crushed ( optional )

Salt to taste

1 small bunch – Fresh cilantro – chopped

1 tsp – fresh squeezed lemon juice ( optional )

Directions:

Wash and peel the potato, cut them into wedges

Bring water to boil in a bowl with quarter teaspoon salt

Now add the potatoes to boiling water and boil for 8-10 minutes until soft

Turn of the flame, drain the potatoes and set aside to cool.

Heat ghee/organic oil in a saute pan on a medium flame

Add mustard seeds and cumin seeds, fry until you hear them sizzle and pop

Add hing, crushed peppercorn, curry leaves, green chilli and kusur methi

Now add the boiled potato, turmeric and salt. Gently mix not to break the potato wedges.

Cook for 3 minutes on low heat until desired consistency.

Turn off the heat and add fresh grated ginger

Garnish with freshly chopped cilantro to complete the dish

You can add fresh lemon juice for added taste.