vanilla lime smoothie.
vanilla lime smoothie
1 frozen banana
1 tablespoon agave
2 cups spinach leaves
3 tablespoons fresh lime juice
(about three limes)
2 cups almond milk
1 cup ice
Place
ingredients in a Vita-mix blender in order and blend on high for about 2
minutes.
veggie lettuce wraps.
veggie lettuce wraps
1 tablespoon olive oil
1 large eggplant, diced
1 onion, diced
1 red bell pepper, diced
1 lb mushrooms, diced
2 cloves minced garlic
1 can water chestnuts, chopped
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon freshly grated ginger
1 teaspoon Sriracha®, optional
for heat
2 green onions, thinly sliced
Salt and pepper to taste
1 head romain or butter lettuce
Heat
olive oil in a large wok over medium heat. Add eggplant, onion, bell pepper, and
mushrooms. Sauté for about 3-5 minutes. Stir
in the remaining ingredients, except for lettuce. Cook for about 1-2 minutes
and remove from heat.
Serve
by spooning veggie mixture into clean, trimmed lettuce cups.
rise & shine smoothie.
rise & shine smoothie
(courtesy of Nikki's kitchen)
1 frozen banana
1-2 cups frozen pineapple
chunks
2 cups organic spinach leaves
2 cups orange juice
1 tablespoon chia seeds
1 scoop vanilla Plant Fusion® protein powder
Place
ingredients in a Vita-mix blender in order and blend on high for about 2
minutes.
I’m
loving this new Plant Fusion protein powder. We’ve been using it in our smoothies
for about a month now. My kids really love the sweet vanilla flavor.
bruschetta spaghetti.
bruschetta spaghetti
3-4 beef steak tomatoes
1 bunch fresh basil
1 heaping tablespoon minced
garlic
2 tablespoons olive oil
Juice of 1 lemon
salt and pepper
1/4 cup pine nuts
1 package organic whole wheat spaghetti
In
a large pot of boiling water cook the spaghetti noodles.
While
the pasta is cooking, make the bruschetta mixture. Finely chop the tomatoes and
basil. Add the garlic, olive oil, lemon juice, pine nuts, salt and pepper to taste. Stir it together and let it set until the pasta is cooked.
Once
the spaghetti is cooked, strain the pasta and place in serving bowl. Add the
bruschetta ans stir.
This
is so easy and is a perfect, light summer pasta.
sautéed brussel sprouts.
sautéed brussel sprouts
2 lbs brussel sprouts
2-3 heaping tablespoons of minced
garlic
Olive oil
Clean
and chop the brussel sprouts. Add them to a large wok, sauté with the olive oil
and garlic for about 15 minutes and enjoy.
Yes,
it’s that easy and that delicious.
If you want to make it *super* just add some hemp seeds or chia seeds to pack in those superfoods.
Labels: dinner, salad, sides, superfoods
frozen strawberry lemonade.
2 cups frozen organic strawberries
4 cups lemonade
*1/4 cup chia seeds
Put
the ingredients in a high speed blender for about 1 minute. Add the chia seeds
and blend for about 30 seconds. Makes a little over four cups.
*Superfood
*Superfood
Labels: dessert, drinks, kids, superfoods
popcorn.
popcorn
1/4 cup organic popcorn kernels
1 brown paper lunch sack
cheesy
and salty
1-2 tablespoons melted Earth Balance® butter
1 tablespoon nutritional yeast
pinches of salt
cinnamon
sweet
1-2 tablespoons melted Earth Balance® butter
organic cocnut sugar
cinnamon
Put
the popcorn kernels in a paper sack and fold the top over three times so the
popcorn doesn’t pop out all over. Microwave the bag of kernels for two minutes or
until popcorn has stopped popping.
Season
the popcorn with the melted butter and desired seasoning. Stir with a
large spoon and serve.
drew’s garden soup.
drew’s garden soup
1 package buckwheat soba noodles
4-6 cups Rapunzel’s bouillon with herbs
assorted garden vegetables
*1/4 cup hemp seeds
In
a large sauce pan add some olive oil and sauté the onion, mushrooms and carrots,
zucchini or what ever kind of vegetables you want in your soup. Cook until
soft. Add the bouillon. Simmer for about 5 minutes add the dry noodles. Simmer until
the noodles are soft and ready to eat. Add more water as needed if the noodles
absorb too much moisture. Lastly add any soft vegetables you want in your soup,
like tomatoes, spinach, hemp seeds, or Swiss chard.
This
soup tastes best with Rapunzel’s bouillon with herbs—any other brand is
just not as delicious. This soup is also great for using up leftover vegetables you have in the fridge.
*Superfood
Labels: dinner, lunch, soup, superfoods
classic tomato spaghetti.
classic tomato spaghetti
2 cloves garlic, minced
1 bunch fresh basil, chopped
Salt and pepper
1 lb spaghetti
1 can diced tomatoes
1 lb mushrooms, sliced
1/2 cup chopped onion
Cook
your pasta according to package directions. Strain and set aside.
In
a large sauce pan add some olive oil and sauté the onion, mushrooms and garlic
until soft. Then add the can of diced tomatoes and basil. Season with salt and
pepper. Add the cooked spaghetti and toss until the pasta is evenly coated.
Serve with a side salad.
roasted tomatillo salsa.
roasted tomatillo salsa
1 1/2 pounds tomatillos, husked
and rinsed
2 white onions
1 large jalapeno pepper
2 tablespoon olive oil
2 tablespoons cumin
2 teaspoons salt
1 cup packed cilantro
1-2 tablespoons minced garlic
1-2 tablespoons minced garlic
3 avocados
1 lime
Preheat
the oven to 450 degrees. Peel and chop the onions into quarters. Place the
tomatillos, onion and jalapenos on a rimmed baking sheet. Drizzle the
vegetables with the oil.
Roast
in the oven for 15 minutes—until the exteriors are blistered but the insides
are still lightly raw.
Meanwhile,
half the avocados, remove the seeds, and scoop out the flesh.
Remove
the roasted vegetable from the oven and trim the jalapeno stems and remove
seeds. Place the roasted vegetables in a large food processor and pulse until
mostly smooth.
Add
the cumin, salt, cilantro, garlic and avocado. Pulse until the avocado is pureed into
the mixture. Serve warm or refrigerated with tortilla chips.
Labels: mexican, sauces & dips, sides, snacks
pear berry smoothie.
pear berry smoothie
1 cup frozen strawberries
3/4 cup frozen raspberries
*1/4 cup dried mulberries
1 1/2 cups cubed red pear
(about 1 large pear)
1/2 cup coconut water
1/2 cup ice
Put
the ingredients in a high-speed blender for about 1 or 2 minutes. Makes two full
glasses.
*Superfood
Labels: drinks, raw, smoothies, superfoods
quinoa lettuce wraps.
quinoa lettuce wraps
(courtesy of Food Babe's kitchen)
1 head romaine lettuce
1 cup dried quinoa, cooked to
package instruction
4 large ripe avocados, pitted
and smashed
1 lime, juiced
2 cups cherry tomatoes, chopped
1/3 cup chopped onion, white or
red
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon seasoning salt
2-3 cloves garlic, minced
Cook
the quinoa according to package instructions, or use a rice cooker.
Make
the guacamole by putting all the ingredients in a bowl, except lettuce, and
combine well.
Serve by filling a lettuce wrap with quinoa and guacamole. Top with extra cherry tomatoes.
Serve by filling a lettuce wrap with quinoa and guacamole. Top with extra cherry tomatoes.
orange goji smoothie.
orange goji smoothie
(courtesy of Julie's kitchen)
2 oranges, peeled and seeded
1 frozen banana
*1/3 cup dried goji berries
*2 tablespoons hulled hemp
seeds
*1/2 cup coconut water
1/4 cup freshly squeezed lime
juice
2 cups ice
Blend
all the ingredients together, except for the ice, until smooth. Add the ice and
blend once more until frosty. Makes 3 full glasses.
*Superfood
Labels: drinks, raw, smoothies, superfoods
minestrone.
minestrone
2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
2 stalks celery, diced
2 large carrots, peeled and
diced
1-2 cups fresh green beans,
chopped (frozen work too)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper
2 cans organic diced tomatoes
6 cups vegetable broth
1 can organic kidney beans
1 cup whole wheat elbow pasta
2 tablespoon freshly chopped
basil or parsley for garnish
Heat
the oil in a large pot over medium heat. Add the onions and cook until
translucent stirring frequently so the onions don’t brown. Add the garlic, cook until
fragrant. Add the celery and carrot and cook until they begin to soften, about
5 minutes. Stir in the green beans, oregano, basil, salt and pepper. Cook for 3
additional minutes.
Add
the diced tomatoes, pasta, and vegetable broth to the pot and bring to a
boil. Reduce the heat to medium low and simmer for 10 minutes. Stir in the
kidney beans and pasta and cook until the pasta and vegetables are tender,
about 10 minutes. Season with salt.
Serve in bowls garnished with freshly chopped basil or parsley.
strawberries wild.
strawberries wild
1 cup apple juice
1 cup frozen strawberries
1/2 frozen banana
1/2 cup coconut ice cream
1/2 cup coconut yogurt
1/2 cup ice
Put
the ingredients in a high-speed blender for about 1 or 2 minutes. Makes two full
glasses or four small.
savory carrot soup.
savory carrot soup
(courtesy of Ellie's kitchen)
1/4 cup olive oil
2 1/2 cups chopped yellow onion
(about 2-3 small)
1 tablespoon finely chopped
ginger
2 1/2 teaspoons freshly minced
garlic
5 cups chopped carrots
5 cups vegetable broth
Zest of one lemon and juices
Heat
the oil in a large pot over medium heat. Add the onions and cook until
translucent, stirring frequently so the onions don’t brown. Add the garlic and
ginger until fragrant. Add chopped carrots and lemon zest. Cook for 3-5 more
minutes until the carrots start to absorb the flavor. Add broth and bring to
boil. Simmer until the carrots are tender. Blend in batches until smooth. Return
to pot and add lemon juice. Serve and season with salt and pepper. Garnish with
fresh herbs.
Note: We also use this soup as a dip for raw veggies and tortilla chips. My kids love it!
Labels: dinner, lunch, sauces & dips, soup
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