Recipes
Stuffed Pepper with Mushroom & Vegan Feta
INGREDIENTS 6 bell peppers 2 cups cooked brown rice 4 tsp. olive oil 1 onion 1.5 cups mushrooms, chopped finely 2 tsp. Greek Seasoning 1.25 cups crumbled Vegan Feta cheese INSTRUCTIONS Cook 2 cups brown rice. Preheat oven to 375F/190C. Find a baking dish that will hold all six peppers standing up, and coat with olive oil. Slice tops of the peppers, remove all seeds and stand them in baking dish. Finely chop remaining pepper (that was removed) an onion, an mushrooms. Heat 2 tsp. of oil in frying pan, add onions and peppers, and saute over medium-high heat for about 4 minutes. Remove onions and peppers to a plate Add 1 tsp. of oil to pan, add chopped mushrooms, and cook for about 6 minutes. Place the sauteed onions and peppers back into the pan with the mushrooms Add the Greek Seasoning and cook 1 minute more. Stir in the cooked rice and add 1 cup of the crumbled Feta Gently fill each pepper with the stuffing When all peppers are stuffed, cover the baking dish with foil and cook for 30 minutes. After 30 minutes, remove dish from the oven and remove the foil. Sprinkle 2 tsp. crumbled Feta on the top of each pepper Bake 20-30 more minutes more, until the Feta is melted.
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Tofu Ricotta Roll up
Ingredients Eggplant 2 large eggplants (cut length wise into 1/4" fillets) 2 tablespoons olive oil 2-3 cups marinara sauce Tofu Ricotta 1 3/4 cups extra firm tofu ( tofu must be drained and pressed for 20 mins) 1/3 cup unsweetened vegan yogurt 2 tablespoon nutritional yeast 1-2 tablespoons lemon juice 1 teaspoon apple cider vinegar 1/2 teaspoon garlic 1/2 teaspoon onion 3/4 teaspoon salt 1/2 cup fresh basil Instructions Tofu Ricotta 1. Place pressed tofu in a food processor. 2. Add the lemon juice, yogurt, vinegar, nutritional yeast, garlic, onion, and salt. 3. Pulse 4-5 until you've reached a textured consistency 4. If it's dry add yogurt, or splash of milk, oil or water. 5. Taste for seasoning. 6. Add basil and pulse until you see green flecks. Eggplant 1. Preheat oven to 400° F (200° C). 2. Place 1 cup of marinara sauce into 13X9 baking dish to lightly coat. Set aside. 3. Sprinkle eggplant slices with salt. 4. Let them sit for 15-20 minutes. (This will release moisture, soften them and remove any bitterness) 5. Lightly rinse and pat eggplant dry with paper towel. 6. Heat grill pan, medium-high heat, for a few minutes. 7. Brush oil on each side of the eggplant slices to coat well. 8. Add eggplant slices, leaving some room in between. 9. Grill for 3-4 minutes on each side 10. Repeat until all the eggplant is grilled. 11. Now add 1 tablespoon of tofu ricotta to the larger end of each slice and gently roll up. 12. Place seam-side down into baking dish. 13. Pour the remaining cup of marinara down the middle of eggplant slices. 15. Place in the oven for 10-15 minutes until heat throughout.
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Peanut Butter & Cocoa Cookie Bars
Ingredients Cookie Layer ½ cup vegan peanut butter* ¼ cup coconut oil ¼ cup maple syrup 2 teaspoons vanilla extract ½ teaspoon sea salt 2½ cups almond flour 2½ tablespoons maca powder 1 cup cocoa/dark chocolate chips Instructions Take an 8x8-inch baking pan and line it with parchment paper. Take a large bowl, stir the peanut butter, coconut oil, maple syrup, vanilla, and salt together. Add the almond flour and maca- Combine (the mixture will be thick). Fold in the chocolate chips and press into the pan. Place in the freezer so that it firms up a bit. Remove and slice into bars. Store remaining bars in the fridge. Finished bars can also be frozen. Unthaw for about 15 minutes at room temperature before eating.
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Paleo Turkey Chili with Avocado
Ingredients 2 lbs. of ground turkey 1 onion, diced 3 cloves of garlic, minced 1 cup of carrots, finely diced 1 red and 1 green bell pepper, both diced 1 cup of celery, diced 3.5 cups of crushed or stewed tomatoes 1 3/4 cups of diced tomatoes 2 cups of tomato sauce Spices 3 Tbsp. of chili powder 1 Tbsp. of oregan 1 tsp. onion powder 1 Tbsp. of basil 2 tsp. of cumin 1 tsp. of salt 1 tsp. pepper 1/2 tsp. of cayenne Garnish - 1 or 2 avocados, diced Instructions Sauté onions and garlic together in a large saucepan over medium head Add in ground turkey and cook just until browned. Drain excess fat Transfer the cooked onions, garlic and meat to your crockpot/slow-cooker Add all the above vegetables and spices to the crockpot. Leave out the garnish ingredients. Give the pot a good stir Crockpot setting: Low. Slow cook for about 6 hours Garnish with avocado slices Serve and enjoy!
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Tahini & Peanut Butter Choco Bliss Balls
Ingredients 1/2 cup Gluten Free Oat Flour – (plain oats blended) 3 tbsp cocoa1/4 cup Tahini 1/4 cup Peanut Butter- sugar free2.5 tbsp maple syrupSesame seeds to coat Instructions 1. Mix the oat flour & cocoa in a mixing bowl. 2. Pour in the tahini. peanut butter and maple syrup and mix to combine. 3. Shape into balls, then roll in sesame seeds to coat. 4. Place in fridge for min of 20 min to allow them to firm up. 5. Can be store up to 6 days.
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Lemon & Lime Natural Detoxer
Lemon & Lime natural detoxer, served with Citrus Bergamot capsules. Start your cleanse with a simply detox drink every day. Ingredients: 1x Lemon juiced 2x Lime juiced 200ml Purified water 1 tsp x Yacon syrup or honey Mix together and enjoy! Get citrus Bergamot here: https://nourishingnutrients.com/products/organic-citrus-bergamot-highest-50-polyphenols-vegan-90-capsules
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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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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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