Recipes
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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Pomegranate and Pear Salsa
INGREDIENTS 2 fresh pears 1 fresh pomegranate, seeded half a red onion, diced 1/2 cup chopped fresh cilantro leaves juice of half a lime INSTRUCTIONS Toss all ingredients together until combined. Season to taste with salt and pepper. Serve immediately
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Black Bean Salsa
INGREDIENTS 2 cups fresh corn 10 ounces cherry tomatoes 15-ounce can black beans 1/4 cup cilantro, chopped 1/4 cup lime juice (2 limes) 1/2 teaspoon cumin 1/2 teaspoon salt INSTRUCTIONS Salsa: Place corn (either from the cob or canned) on a baking sheet in a single layer and broil 5 minutes until tender and bright yellow. Dice the tomatoes. Drain and rinse the black beans Chop cilantro. Juice 2 limes. In a bowl, mix together corn, tomatoes, black beans, cilantro, lime juice, cumin, and salt. Stir to combine; taste and adjust.
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Zucchini Hummus
INGREDIENTS 3 cups of zucchini, peeled in very thin slices. 1 tsp of sea salt 1 cup of raw tahini 3-4 tbsp of lemon juice 2 tbsp of extra virgin olive oil ½ garlic clove ½ tsp of paprika ½ tsp of ground cumin Salt and pepper 3 branches of chopped parsley INSTRUCTIONS Mix together the zucchini slices with the salt and massage for two minutes. Leave to rest for 30 minutes. Wash and press the zucchini with hands in order to extract all the water. (Pour out remaining water) Food processor: combine the zucchini, tahini, lemon, oil, garlic, paprika and cumin, and process until fine and silky cream. Season to taste with salt, pepper and lemon. Add the finely chopped parsley and mix by hand.
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Red Pepper & Sundried Tomato Sauce "2 ways"
Ingredients 1 x large red capsicum 1/2 cup soaked sundried tomatoes (soaked for 2hrs) 1/2 cup soaked cashews (soaked for 2hrs) 1/2 tsp Nourishing Nutrients Organic Mushroom Extract 1/2 cup water. maybe a little more 2 Tbsp nutritional yeast 1 tsp onion powder 1/2 tsp of paprika 1 tsp apple cider vinegar 1 garlic clove 2 tablespoon nutritional yeast Instructions 1. Soaked the cashew nuts and sundried tomatoes for 2hrs, covered on the bench. 2. Once soaked, add all the ingredients into a high powdered food processor or blender. 3. Blend for 1-2 minutes. 1st Way- Healthy Dip Ingredients 1 x cucumber 1 x carrot 1 x red or green pepper Instructions 1. Slice all vegetable and present on a plate, serve with sauce on the side 2nd Way- Zucchini Pasta Ingredients 1 x large zucchini (yellow or green) Instructions 1.Peel the zucchini to remove the skin (optional) 2. Spiralize the zucchini to make long thin strips 3. Curl the zucchini noodles on a plate and serve the sauce ontop, Enjoy!
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