HUMMUS
Prep time: 30 minutes
2 cans organic garbanzo beans
Juice of 1 lemon
3 tablespoons virgin olive oil
3 cloves of crushed garlic
3/4 teaspoon of ground cumin
1/4 teaspoon of ground cayenne or 1 teaspoon of serrano pepper (optional)
Salt and pepper to taste
A few sprigs of flat parsley or cilantro, chopped.
1large Jicama - peeled and sliced
Zucchini - sliced
Directions
Place all ingredients, except for 1 tablespoon of the oil, into a chopper or blender. Scoop into a 1" deep plate and with a spoon form a small well for the remainder of the oil. Garnish with cilantro or flat parsley and serve on slices of Jicama, zucchini, whole grain crackers or pita bread.
DELICIOUS SMOOTHIE
Ingredients:
1 cup of almond milk or rice milk
2 tbsp cacao nibs
1 frozen banana
1 tsp coconut butter
1 peach
Directions:
Put all ingredients in a high speed blender and blend until smooth.
MUESLI
Ingredients
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 raw sunflower seeds
Directions
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.
TOFU SHAKSHUKA
Prep time: 1 hour
Ingredients:
1/2 lb. of firm tofu
2 cans of organic tomatoes
1/2 bell pepper
1 medium onion
5 cloves of garlic
1/4 cup olive oil
1 Serrano chili pepper
1/2 cup of chopped basil
1/2 cup of chopped cilantro
2 tsp cumin powder
salt & pepper
Drain tofu. Cut into cubes and sprinkle 1 tsp cumin, salt and pepper over the cubed tofu. Set aside.
Chop onions, garlic, peppers. Place oil in a 3 " deep skillet and slightly brown. Add chopped tomatoes and cumin powder. Simmer for about 30 minutes. Stirring often. Add the tofu and simmer another 10 minutes.
Transfer to a deep flat dish. Sprinkly with the basil and cilantro. Serve with pita bread. (You can let sit in the refrigerator overnight so that the tofu will absorb the flavor).
SPROUTED MUNG BEAN SALAD
Ingredients
2 cups sprouted mung beans
1 cup shredded carrots
1 cup shredded zucchini
1/3 cup of finely chopped spring onions
1 clove of crushed garlic
Small chunk of crushed fresh ginger
1/3 cup of agave syrup
1/8 cup of rice or apple cider vinegar
salt and pepper to taste
Prepare ahead of time:
Mix garlic, ginger, agave syrup and vinegar in a small bowl. Set aside
Mix carrots, zucchini, spring onions and mung beans. Place in a bowl. Serve with ginger dressing.
Note: The process of sprouting your own mung beans takes about 3-4 days, however you can purchase sprouted mung bean at most supermarkets.
BEETS ON THE GRILL
Ingredients
6 beets, scrubbed
2 tablespoons butter
salt and pepper to taste
Directions
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!
SIMPLE PASTA
Ingredients:
1 kg of pasta
2 tbsp olive oil
1 clove of garlic, chopped
1/2 cup zucchini, chopped
1 cup chopped heirloom tomatoes
chopped basil
Salt and pepper to taste
Directions:
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
Ingredients:
1 tbsp coconut oil
1small yellow onion, sliced into strips
4 heads baby bok choy, chopped
6 fresh shiitake mushrooms, sliced
Sesame seeds
Directions:
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!
