Recipes
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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Lemon, Cucumber & Mint Detox Water
Ingredients: 1 Whole lemon, juiced and sliced 1 Cucumber sliced Sprigs of Mint 34 oz (1Lt) of water Instructions Combine all ingredients in a pitcher Put in fridge for at least 1 hr. 4hrs is best. Serve and enjoy! Will keep for 2-3 days in the fridge
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Vegan Basil Pesto (Dairy & Gluten free)
🥙 Vegan Basil PestoEnjoy this quick and easy recipe. For anyone with health issues, it is gentle on the stomach and you can add any neutral superfood to it. Ingredients 4 cups Fresh Basil1/3 cup Olive oil1/2 cup Pine Nuts2 Tbsp Nutritional Yeast1/4 tsp Himilayan salt1x garlic clove Directions Add all ingredients to a food processor and blend!
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Crispy Skin Lemon, Garlic and Herb baked Salmon
Photo by Sebastian Coman Photography from Pexels INGREDIENTS 3 oz Ghee 1 Lemon, squeezed and zested 1 Tbsp Fresh Parsley (chopped) 1 tsp Fresh Dill (chopped) 1 Clove Garlic (minced) Pepper and salt to taste 5 oz Wild Salmon Fillets INSTRUCTIONS Place all ingredients except for salmon in a small pot and melt on the stove. Stir until combined. Use a small amount of oil and heat a frying pan to be extra hot. While the pan heats up, place salt and pepper on the skin (quite a bit). When pan is extremely hot, place the salmon skin facing down. Cook until crispy (approx 2- 3 minutes). In a small baking dish pour the butter mix in the bottom and place the salmon skin side up. Finish the salmon off in the over at 400 degrees for 8-10 minutes. Until the salmon is cooked to your liking. And serve!
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Raw vegan mushroom chocolate mousse
Servings | 2 Prep time |10 mins Cook time |10 mins Total time |20 mins Ingredients 2 gram Organic Mushroom Power 1 large & ripe avocado 5 pitted and soaked for 3 hours 4 Tbsp cacao powder 2 Tbsp agave syrup ½ tsp vanilla extract 3 Tbsp coconut oil crushed hazelnuts & berries for topping Instructions Soak the dates in water for at least 3-6 hours. The longer they are soaked, the smoother the mousse will be. In a blender, mix the dates until you have a smooth paste. You can add some warm water in case your blender doesn't run smooth. Melt the coconut oil and add the coconut oil, agave syrup, avocado, cacao, dates, and vanilla extract to the blender and blend until smooth. You might have to scrap the sides of your blender several times in order to get a really smooth texture. Place in 2 small bowls and top with nuts and berries, Enjoy!
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Mushroom Hot chocolate
Ingredients 1 cup Nut milk 1 TBSP Cacao powder 1 gr Organic Mushroom Powder 1 tsp Honey/ Agave Directions Place all the ingredients in a pot and warm. Sprinkle with sugar free chocolate, enjoy!
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Mushroom Chocolate
Ingredients 1/2 cup coconut oil 1/4 cup honey/ Agave 1/2 tsp vanilla extract 1/2 cup cacoa powder 1/2 cup peanut butter, no sugar 3gr Organic Mushroom Powder Directions Place all ingredients in a food processor, mix together until smooth. Pour mixture into a small lined container with parchment paper. Spread into an even layer and refrigerate or freeze for at least an hour. Cut into small squares, and enjoy! Keep the remaining chocolate in the fridge for up to 3 weeks.
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Mushroom Coffee
Method: Add your coffee to a mug Add 1gram of Mushroom powder Add hot water and stir to dissolve Add honey to taste/ milk alternative You can simply add 1 gram to your coffee or tea in the morning! Enjoy
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Healthy Chicken Shawarma Quinoa Bowls
TOTAL 38 MINS YIELD 2 QUINOA BOWLS Ingredients 1 cup dry quinoa 1 + 1/2 cups water 2 chicken breasts, boneless/skinless 1 clove garlic, smashed and minced 2 TBSP olive oil, divided juice of 1/2 a lemon 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/4 teaspoon ground turmeric 1/8 teaspoon cayenne pepper 2 gluten free naan flatbreads, toasted or warmed slightly The Veggies: 1/4 of a small red onion 1/2-3/4 a bell pepper, red or green 1/2 a seedless cucumber 1 cup grape tomatoes juice of 1 lemon 2 TBSP olive oil 1-2 TBSP fresh chopped parsley Tahini Sauce: 1⁄4 cup tahini 1 clove garlic, smashed and minced juice of 1/2 a lemon 3 TBSP warm water 1/8 tsp salt 1/8 tsp black pepper 1/8 tsp paprika note: you'll need 2 medium lemons total and 2 cloves garlic total if making all the components of this recipe. Instructions First rinse and drain your quinoa using a mesh strainer or sieve. Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed. While the quinoa cooks, prep your veggies! Chop onion, bell pepper, cucumber, and parsley. Mince your garlic and slice grape tomatoes in half. Pat chicken dry with paper towel, then place a dry paper towel on top. Using a meat mallet or heavy pan, pound to 1⁄4-inch thickness. In a large shallow bowl or resealable plastic bag, combine cumin, paprika, turmeric, and cayenne pepper with juice of 1⁄2 lemon, minced garlic, and 1 TBSP olive oil. Add chicken and coat with the spices. Set aside to marinate at room temperature for at least 10 minutes. Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork. Season with salt and pepper, to taste. Set aside. Remove chicken from marinade and season both sides with 1⁄2 tsp salt and black pepper as desired. Heat 1 tablespoon olive oil in pan from naan over medium heat. When oil is shimmering, add chicken. Cook until chicken is cooked through (165 degrees F), approx 3-4 minutes per side. Transfer chicken to a plate and allow to rest while you prep your quinoa bowls. Combine onion, bell pepper, cucumber, tomatoes, and parsley in a bowl and dress with juice of one lemon and 2 TBSP olive oil. Season if desired. For the tahini sauce, whisk together tahini, lemon juice, and minced garlic. Slowly add warm water, whisking well until thin and saucy. Season with salt, pepper, and paprika. Slice your chicken into thin strips or chop into bite-sized pieces. Now let's toss it all together! You can plate the veggies and chicken on top as pictured above or toss the quinoa with the veggies first for goodness in every bite! Dress with tahini sauce and dig in! AUTHOR JENN LAUGHLIN - PEAS AND CRAYONS
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