Recipes
Grilled Vegetable Skewers
INGREDIENTS: 1 Corn1 Zucchini1 Yellow Summer Squash1/2 Red Bell Pepper, seeded and cored1/2 Red Onion8 Brown Mushrooms2 Tablespoon Olive Oil1 teaspoon kosher salt and ground pepper INSTRUCTIONS: Prepare the grill with clean grates and preheat to medium heat, 350° to 450°F. If using wooden skewers, soak in water for 10 minutes. Cut the vegetables into 1/2" slices or chunks. Thread the vegetables on the skewers alternating veggies until you reached the end of the skewer. Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Grill the vegetables with the lid closed until tender and lightly charred. Turn sides every 3-5 minutes. Serve warm and enjoy!
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Pumpkin Avocado Salad
INGREDIENTS: 1/4 pumpkin, jap or kent 1/2 avocado, diced Spinach leaves Salt and pepper to taste 1 1/2 tablespoon Olive oil 1 tablespoon. extra virgin olive oil 1 tablespoon balsamic vinegar Sesame seeds (optional) INSTRUCTIONS: Preheat oven to 180C / 350F Chop pumpkin into bite size pieces, On a frying pan, drizzle with 1 tbsp. of olive oil and roast the pumpkin. Cook until browned, flipping pieces’ half way through. Mix 1 tbsp. extra virgin olive oil and 1 tbsp. balsamic vinegar in a small jar and shake to combine to make a basic balsamic vinaigrette. Add spinach leaves to the bowl, sprinkle with salt and pepper and mix well with your hands. Add in avocado, and pumpkin on top of spinach. Drizzle with dressing and sesame seeds. Serve and enjoy!
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Avocado Salad Dressing
Preparation Place all ingredients into a food processor or blender Process until mixture is creamy. Serve over salad, taco, burrito or whatever. Ingredients 1/2 Avocado 2 Tbsp Cilantro 1/4 Tsp Minced Garlic 1/4 Tsp Chili Powder 1/4 Tsp Sea salt 1/4 Tsp Ground Black pepper 1/2 Cup Silk Unsweetened Almond milk Juice of 1 Lime slice
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Summer corn salad
Ingredients For the Grilled Corn Salad: 5 ears of corn (husked-silks removed) 1 1/2 tablespoons olive oil 2 tsp kosher salt 3/4 tsp black pepper 2 cups of cherry tomatoes 2 cups arugula 1 medium avocado 1 small red bell pepper 4 green onions 1/4 cup fresh cilantro For the Dressing: 1/4 cup fresh lime juice 2 tbls olive oil 1 tbls honey 1 tsp paprika 3/4 tsp kosher salt 1/4 tsp black pepper 1/4 tsp onion powder Instructions Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes until ears are lightly browned. Remove from the grill Cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro. In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.
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Vegan French Toast
Ingredients 1 cup unsweetened oat milk 1/4 cup cornstarch 1 tsp ground flaxseeds 1/2 tsp baking powder 1 tsp ground cinnamon 2 tsp pure maple syrup 1 tsp vanilla 1 tsp Nourishing Nutrients Mushroom Powder extract 6-8 slices thick sliced quality bread, such as ciabatta or french 2-3 tablespoons vegan butter or coconut oil for frying For serving: cinnamon sprinkled on top Instructions In a shallow, wide bowl, whisk together the oat milk, cornstarch, ground flaxseeds, baking powder, cinnamon, maple syrup and vanilla. Add vegan butter/coconut oil to a pan over medium-high heat and melt. Dip each side of the bread in the batter and let soak for about 10 seconds. Then add the bread to the pan and cook for 2-3 minutes on each side, until golden brown. For serving: cinnamon sprinkled on top
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Ultimate Gazpacho
Ingredients 4 large red tomatoes 1 small yellow onion, cut 1″ chunks 1 small cucumber, peeled and seeded 1 medium red bell pepper, cored and seeded ¼ cup fresh basil leaves 1 large garlic clove, peeled ¼ cup extra-virgin olive oil 2 tablespoons red wine vinegar ¾ teaspoon fine sea salt Freshly ground black pepper Instructions Place veggies in your blender bowl. Cut the tomatoes into 1″ chunks. Add all of the tomato chunks to the blender Add all of the onion chunks to the blender. Add all of the cucumber chunks to the blender. Add all of the pepper chunks to the blender. To the blender, add the basil, garlic, olive oil, vinegar, salt and about 10 twists of black pepper. Securely fasten the lid and blend, starting on low and increasing to high speed, until the mixture is completely smooth, about 2 minutes. Chill the soup for at least 2 hours, or up to 24 hours. Before serving, taste, and add additional salt and black pepper. To serve, divide the soup into small bowls or cups. Top with reserved cucumber, bell pepper, or a few torn basil leaves and lightly sprinkle of pepper.
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Thai Pineapple Fried Rice
Ingredients 1 cup Basmati rice 1 onion, chopped 3 cloves of garlic, chopped 1 tablespoon oil 2 carrots, cut into thin sticks 1/2 red bell pepper, cut into thin sticks 1/2 cup frozen peas 1/2 cup cashews 1 tablespoon soy sauce 1 tablespoon curry powder 1 cup pineapple, cut into small pieces 2 green onions, cut into rings salt and black pepper red pepper flakes (optional) Instructions Cook rice according to the instructions on the package. Cook the frozen peas for about 7 minutes. In a large pan, heat the oil and sauté the onion for about 3 minutes. Add the garlic, the carrots, and the bell pepper. Cook for 3 minutes. Stir in cooked rice and season with the curry powder and the soy sauce. Add the pineapple, the peas, the green onion, and the cashews. Season with salt, black pepper, and if using red pepper flakes. Stir until well combined. Serve with fresh cilantro. Enjoy!
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Watermelon, Feta, and Mint Salad
Ingredients 3 pounds seedless watermelon (rind removed, cut into 1-inch chunks) 1 tablespoon juice from 1 lemon 3 tablespoons extra-virgin olive oil 1/4 cup fresh mint leaves 1 quart arugula leaves Kosher salt and ground black pepper 4 ounces feta cheese Directions Place watermelon chunks in a large bowl. Add lemon juice to bowl with watermelon. Add oil, mint, and arugula and toss until watermelon is evenly dressed. Season lightly to taste with salt and pepper Transfer salad to a bowl. Crumble feta over the top. Drizzle with more olive oil and a few grinds of black pepper. Serve immediately.
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Avocado, Grapefruit, and Pomegranate Salad
Ingredients For the Vinaigrette 1/4 cup freshly squeezed ruby grapefruit juice 1 teaspoon Dijon mustard Pinch of sugar Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil For the Salad 4 ounces mixed greens, such as baby arugula, baby spinach etc. 1 head endive, thinly sliced crosswise 1/2 head radicchio, cut into small pieces 1 small head Bibb lettuce, cut into small pieces 2 ripe avocados, pitted, peeled, and cut into 1/2-inch pieces 4 ounces haricot vert, steamed, and cut into 1/2-inch pieces 1 large ruby grapefruit 1/2 cup pomegranate seeds Directions Combine greens, endive, radicchio, and lettuce in a large bowl Add avocado and haricot vert. Remove peel and pith from grapefruit using a sharp paring knife. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments, and chop. Squeeze remaining membrane to extract juice; keep for later. Vinaigrette: whisk together reserved grapefruit juice, mustard, sugar, salt, and pepper in a medium bowl Add chopped grapefruit. While whisking constantly, add olive oil in a slow and steady stream until combined. Pour vinaigrette over salad and toss gently to coat. Transfer to a serving platter. Garnish with pomegranate seeds. Serve immediately.
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