Beet Sabji

Ingredient: 
2 tablespoons Homemade Ghee or sunflower oil, divided
4 medium carrots (cut into small circles)
2 yellow beets (scrubbed and cut into triangles or ½-inch cubes)
1 daikon radish (cut into half-moons)
1 bunch bitter dark greens (turnip, kale, collard or beet greens)
1-inch piece fresh turmeric, minced; or
1 teaspoon turmeric powder
1-inch piece fresh ginger (minced)
1 tablespoon cumin seeds
1 tablespoon ground coriander
Pinch of hing powder (asafoetida powder)
½ teaspoon Himalayan pink mineral salt
1 bunch fresh cilantro leaves (finely chopped)

Directions: 
In a wok or large skillet, heat 1 tablespoon ghee. Stir-fry carrots, beets and daikon pieces for 1 minute; then cover and cook for 5 minutes. Uncover, stir and test for tenderness. Cook up to another 5 minutes, if needed.
When vegetables are almost softened to desired texture, add dark greens, cover and sauté until greens start to wilt.
Meanwhile, in a small pan, heat remaining 1 tablespoon ghee. When ghee is hot but not smoking, reduce heat and add turmeric, ginger and cumin seeds. Heat until cumin seeds turn brown. Stir in coriander and hing powder.
Toss ghee mixture with vegetables. Stir in salt and cilantro. Serve Sabji in bowls garnished with Fresh Green Chutney.

Recipe Additional Notes: 
PER SERVING (about 1 cup): 143 cal, 4g fat (1g mono, 0g poly, 3g sat), 10mg chol, 171mg sodium, 25g carb (8g fiber, 12g sugars), 3g protein

Heather Baines

Vegan Strawberry & Coconut Whipped Cream Cups

Ingredients:

• 1 tablespoon coconut oil (melted)
• 6 ounces dark chocolate (chopped into small pieces)
• 1 tablespoon plus 1 teaspoon Aleppo chile or chili powder
• ½ teaspoon salt
• 1 pound strawberries (thinly sliced)
• ¼ cup fresh orange juice (about 1 orange)
• 4 (13- to 14-ounce) cans full-fat coconut milk or cream (TRY: Thai Kitchen Organic), refrigerated overnight
• 1 tablespoon agave syrup
• Zest of 2 navel organic oranges
• 2 teaspoons vanilla extract

Directions:

• Melt coconut oil in microwave or over stovetop; then place it in the freezer for 3 minutes to bring the temperature down.
• In a small bowl, toss chocolate chunks, 1 tablespoon chili powder, cooled coconut oil and salt; set aside. In a medium bowl, toss sliced strawberries with orange juice; set aside.
• Open the cans of coconut cream, and carefully scoop the waxy, solid layer of coconut cream from the top of the cans and into a mixing bowl. Be sure to scoop as little of the coconut water beneath as possible. Or see tip above.
• Using a mixer or hand beaters, whip coconut cream on high for 2–3 minutes, until it becomes fluffy and soft peaks form. Add agave syrup, orange zest and vanilla; whip to combine.
• In small parfait glasses or other glasses, layer 2 heaping tablespoons coconut whipped cream, 2 heaping tablespoons strawberries and 1 tablespoon chocolate mixture; repeat layers. Finish each parfait with 1 tablespoon coconut whipped cream on top, and dust each with a pinch of remaining chili powder. Alternately, instead of layers, scoop the separate components into glasses and garnish with orange peel and a dash of chili powder on top.

*Here’s a helpful trick: Turn the cans of coconut milk upside down, and open the cans from the bottom. That way you can simply pour the coconut water out of the can, saving the solids you need for this recipe. Use the coconut water in smoothies or to cook rice or oatmeal. Coconut whipped cream is best served immediately. It may be stored in an airtight container for  5 days, but it will likely harden and need to be whipped again before serving.

Roasted Carrot Lentil Salad with Tahini Dressing

Ingredients:

• 1 cup dried green lentils
• 3 cups water
• 1 small yellow onion, cut into quarters
• 2 cloves of garlic, smashed, divided
• 1 dried bay leaf
• 3/4 teaspoon kosher sea salt
• 1 tablespoon extra virgin olive oil
• 2 bunches of rainbow carrots (8-10 medium carrots), scrubbed well and trimmed (leafy stem tops cleaned well and reserved for garnish)
• 7-8 red radishes, stems trimmed and scrubbed well, divided
• 5-6 garlic cloves, skin-on
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 of a red onion, very thinly sliced

Tahini Dressing:

• 1/4 cup tahini paste
• 3 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon kosher sea salt
• 1/4 teaspoon freshly ground black pepper
• 3 - 4 tablespoons warm water (depending on thickness of tahini paste)

Directions:

• Soak and cook the lentils: Place the dried lentils in a medium saucepan. Cover with cold water and allow the lentils to soak for one hour. Drain the lentils and  return to the same saucepan. Add 3 cups of water, the quartered onion, smashed garlic, bay leaf, and 3/4 teaspoon salt. Bring the lentils to a boil, reduce the heat to  simmer, and cook the lentils for 25 to 30 minutes, or until tender. Drain in a fine-meshed sieve and discard the onion, garlic, and bay leaf. Place in a large serving bowl to cool. Toss with a tablespoon of olive oil.

• Roast the vegetables: Meanwhile, preheat the oven to 425 degrees Fahrenheit. Slice the carrots into 1/2-inch rounds (the skinny ends of the carrots can be left in larger chunks, try to keep the carrots as consistently sized as possible) and cut the radishes into quarters (reserving one radish for garnishing. Place the carrots and radishes on a large sheet pan, along with the garlic cloves (leave the skin on), and toss with the 2 tablespoons of olive oil, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

• Roast for 20-30 minutes, tossing the vegetables every 10 minutes or so, or until the carrots and radishes are caramelized and tender. Remove the roasted garlic cloves from their skin (discard the skin, but keep the cloves) and allow the vegetables to cool to room temperature. Add the roasted vegetables and garlic to the cooked lentils, along with the sliced red onion, and toss gently to combine. Season to taste with salt and pepper.

• Prepare the dressing: In a small bowl, whisk together the tahini paste, lemon juice, salt, and pepper. It should be thick. Add 3 to 4 tablespoons of hot water (depending on your brand of tahini paste, you might need more or less to achieve the right consistency) and whisk gently until smooth. The dressing should be the consistency of a thick salad dressing, but should still easily drizzle from a spoon.

• Cut the remaining radish into very thin slices. Roughly chop some of the reserved leafy stem tops of the carrots (roughly 1/4 cup or so). Garnish the salad with the sliced radish and chopped carrot stem tops. Drizzle the salad with the tahini dressing and serve at room temperature (this salad makes great leftovers and can be served cold from the fridge).

http://www.abeautifulplate.com

Pomegranate Quinoa, Almond and Avocado Salad

Ingredients:

• 4 cups cooked quinoa
• 1 cup pomegranate seeds
• 4 chopped scallions
• 1 cup chopped Italian parsley
• ½ cup toasted sliced almonds
• ½ lime - zest and juice
• ½ orange- zest and juice
• ⅓ cup olive oil
• ½ teaspoon salt, more to taste
• ¼ teaspoon cracked pepper
• ¼ teaspoon cinnamon
• ¼ teaspoon allspice
• 1-2 chopped avocados

Directions:

• Place cooked quinoa, pomegranate seeds, scallions, parsley and almonds in a medium bowl.
• Toss with olive oil, orange juice and zest, salt and spices.
• Taste and adjust salt.
• Gently fold in the avocado right before serving ( or serve the avocado on the side, if wanting to keep leftovers)

http://www.feastingathome.com

Salsa Avocado Boats

Ingredients
2 avocados
1 1/2 cup diced tomato
1 cup diced cucumber
1/4 cup diced onion
1/4 cup minced cilantro
1 garlic clove, minced
1 lime, juiced
1/8 cup minced jalapeno
1/8 teaspoon seal salt
1/8 teaspoon cayenne or red pepper flakes (optional)

Directions
Halve the avocados and remove pits. Combine all the remaining ingredients in a small bowl. Scoop salsa into the center of each avocado.

From Life-Changing Foods Anthony William

Cucumber Noodle Bowl

This clean, cool noodle bowl will leave you feeling light and refreshed. The Asian-inspired flavors of lime and sesame are tossed with cucumber, carrot, and cashews in a beautiful mix of color and crunch. This nice, mild dish can easily be made spicier by adding extra red pepper flakes at the very end to find your perfect flavor. You'll end up with a bowl that is just as beautiful as it is delicious.

Ingredients
4 cucumbers
2 large carrots
2 teaspoons sesame oil
2 teaspoons sesame seeds
Lime juice (about 2 limes)
Red pepper flakes (optional)
1/2 cup chopped cilantro
1/2 cup chopped basil
1/2 cup chopped cashews
(2 servings)

Directions
Cut the cucumbers and carrots into thin strips using a julienne peeler, knife or spiralizer. In a large bowl, toss the cucumber and carrot "noodles" with sesame oil, sesame seeds, lime juice, and red pepper flakes. Just prior to serving top with cilantro, basil and cashews. Enjoy!

From Life-Changing Foods Anthony William

Raw Date Granola

This recipe is perfect for anyone on the go. Make a big batch and store it in a jar in the fridge for anytime snacking. The sweet and salty combo will be a major hit with the whole family. It can be eaten by itself or as a snack, or on top of any fruit or smoothie bowl.

Ingredients
2 cups dates, pitted
1/4 cup coconut flakes
1/4 cup almonds
1/4 teaspoon sea salt


Directions
Process all the ingredients in a food processor until roughly combined. Store in a jar in the refrigerator for up to two weeks.

From Life-Changing Foods Anthony William

CINNAMON-BAKED PEARS WITH TOASTED WALNUTS

Tender pears filled with warm maple syrup and toast walnuts- this dish is comforting and perfect for chilly winter days. The aroma of the cinnamon baking in the oven will fill the whole house with warmth, and the end result will leave everyone feeling cozy and full. These are incredibly simple to make and a big hit with kids and adults alike.

Ingredients
4 pears
2 tablespoons maple syrup
1/4 cup chopped walnuts
1/2 teaspoon cinnamon

Directions
Preheat the oven to 350 F. Slice the pears in half length wise and remove seeds. Arrange the pear halves face up on a baking tray. Drizzle each pear half with maple syrup, brushing over the face of the pear and leaving some inside the center. Divide the walnuts evenly into the centers of the pears and sprinkle cinnamon over the top of each. Bake for 20 to 30 minutes, until the pears are tender and cooked through. Serve warm from the oven and enjoy.

From Life-Changing Foods Anthony William

Chocolate Fondue

INGREDIENTS

1C unsweetened cashew milk

2tbsp coconut oil

1tsp vanilla

Pinch of fine sea salt

12oz of dark chocolate chips (about 1¾ C)

Serve with banana slices, pineapple, kiwi, and strawberries

INSTRUCTIONS

In a small saucepan, heat cashew milk over medium low heat. Do not allow to come to a boil. Milk should just be very warm.

Add coconut oil, vanilla, salt, & chocolate chips. Let warm, then whisk together. Continue to whisk until chocolate is fully melted.

Remove from heat when chocolate is fully melted & smooth. Serve immediately if desired. Help keep fondue warm by serving in a fondue pot see over a small flame.

NOTES

Store in the refrigerator if not using right away. Reheat in 30 second increments in the microwave or in a small sauce pan over low heat.

Vindaloo Roasted Cauliflower with Chickpeas

Ingredients

• 1 head cauliflower, cut into florets
• 1 can chickpeas, drained, rinsed and patted dry
• 2 tablespoons Vindaloo Curry powder
• 4 tablespoons olive oil or ghee, melted 

Directions

• Preheat oven to 425 degrees.
• Toss cauliflower and chickpeas with Vindaloo Curry powder and melted ghee in large bowl.
• Line a baking sheet with parchment paper. Arrange cauliflower and chickpeas in a single layer on baking sheet.
• Roast for 15 minutes, then  rotate cauliflower and chickpeas. Bring temperature to 375 degrees and roast an additional 10 minutes, or until cauliflower is brown and tender.

MEDITERRANEAN BAKED SWEET POTATOE

Ingredients

• 4 medium sweet potatoes* (~140 g each)
• 1 15-ounce (425 g) can chickpeas, rinsed and drained
• 1/2 Tbsp olive oil
• 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
• optional: Pinch of sea salt or lemon juice

GARLIC HERB SAUCE

• 1/4 cup (60 g) hummus (or tahini)
• juice of 1/2 lemon (~1 Tbsp)
• 3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh)
• 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
• Water or unsweetened almond milk to thin
• optional: Sea salt to taste (I didn’t need any)

TOPPINGS 

• 1/4 cup (45 g) cherry tomatoes, diced
• 1/4 cup (15 g) chopped parsley, minced
• 2 Tbsp (30 ml) lemon juice
• Chili garlic sauce

Instructions

1. Preheat oven to 400 degrees and line a large baking sheet with foil.
2. Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min - 1 hour).
3. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
4. Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
5. While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
6. NOTE: If you don’t have hummus, tahini will make a great base substitution for the sauce - just adjust the seasonings to accommodate the lack of flavor tahini provides.
7. Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
8. Once sweet potatoes are fork tender and the chickpeas are golden brown - roughly 25 minutes - remove from oven.
9. For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.

Nutrition Information

Serving size: 1 of 4 Calories: 313 Fat: 5g Saturated fat: .7g Carbohydrates: 60g Sugar: 3.9gSodium: 82mg Fiber: 11.7g Protein: 8.6g

Recipe by the minimalist baker

Curried Beet Soup with Tandoori Chickpeas

Ingredients

CHICKPEAS

• 1 15-ounce (425 g) can chickpeas, rinsed, drained + dried in a clean towel
• 1 Tbsp melted coconut oil (or sub grape seed oil)
• 1/4 tsp sea salt, plus more to taste
• 2 Tbsp tandoori masala spice blend* (can be purchased at store or made at home)

SOUP

• 1 Tbsp (15 ml) coconut or grape seed oil
• 2 shallots, thinly diced (~40 g)
• 2 cloves garlic, minced (1 Tbsp or 6 g)
• 1 Tbsp (6 g) minced ginger
• 6 small-medium beets, quartered (~80 g each)
• Pinch each sea salt + black pepper, plus more to taste
• 1 1/2 Tbsp (25 g) green curry paste (or sub 12 g curry powder)
• 1/4 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• optional: Pinch each ground cardamom and coriander
• 1 14-ounce (414 ml) can light coconut milk (optional: more for serving)
• 2 cups (480 ml) vegetable broth
• optional: Fresh chopped cilantro

Instructions

1. If preparing chickpeas, preheat oven to 375 degrees F (190 C), and add rinsed and dried chickpeas to a small mixing bowl. Top with coconut oil, salt and tandoori masala. Toss to combine, and sample a chickpea. Taste and adjust seasonings as needed.
2. Spread onto a bare baking sheet and bake for 20-25 minutes, or until deep golden brown and fragrant. Set aside to cool.
3. In the meantime, heat a large pot over medium heat.
4. Once hot, add oil, shallots, garlic and ginger. Saute for 2 minutes, stirring frequently.
5. Add beets, salt and pepper, curry paste, cinnamon, turmeric, cumin, cayenne, cardamom and coriander (optional). Stir to coat, then cover and cook for 4 minutes, stirring occasionally.
6. Add coconut milk and vegetable broth.
7. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes, or until beets are fork tender.
8. Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
9. Taste and adjust seasonings as needed, adding more dry spices or salt to taste.
10. Serve with an extra drizzle of coconut milk (optional), a generous amount of tandoori chickpea, and a sprinkle of cilantro (optional).
11. Store leftover soup covered in the refrigerator for 3-4 days, or in the freezer up to 1 month. Store chickpeas separately in a well-sealed container at room temperature up to 2 days.

*DIY Tandoori Masala Blend: 3 Tbsp ground cumin, 2 Tbsp garlic powder, 2 Tbsp ground paprika, 3 tsp ground ginger, 2 tsp ground coriander, 2 tsp ground cardamom.

Mushroom, Barley & Lentil Soup

INGREDIENTS

• 6 cups vegetable broth
• 1 cup water
• 3 large carrots, chopped
• 2 stalks celery, chopped
• 1 medium onion, diced
• 4 cloves garlic, minced
• ¾ cup pearled barley
• ¼ cup brown or green lentils
• 16 oz button mushrooms, chopped
• 2 bay leaves
• 1 tsp thyme
• 1¼ tsp salt (or to taste)
• Freshly ground black pepper

INSTRUCTIONS

1. Place all ingredients in a crockpot. Cook on high for about 3 hours, or until grains are cooked through and vegetables are tender. Season with salt and pepper to taste.
2. If you do not own a crockpot,not to worry, the soup can still be made. Sautee the onion, celery and garlic in a little olive oil, add the rest of the ingredients, bring to a boil then let simmer for about 30minutes or until tender.

Recipe from Hummusapien

Mango Gazpacho

Ingredients 

• 2 cups diced fresh mangos 
• 2 cups freshly squeezed orange juice
• 1 cup chopped cucumber, peeled and seeded
• 1 small red bell pepper, seeded and chopped
• 2 garlic cloves, minced
• 1 small jalapeño, seeded and minced
• 3 Tablespoons fresh lime juice
• 2 Tablespoons chopped fresh cilantro (basil or mint would be good as well)
• 1 to 2 Tablespoons olive oil
• 1 teaspoon onion powder
• Himalayan sea salt and freshly ground black pepper
• Red onion, chopped for garnish
• Avocado, sliced for garnish

Directions

• Reserve a small amount of the mango, cucumber, red pepper and cilantro for garnish.
• Process the remaining ingredients in a blender until smooth and creamy. Taste and adjust with salt and pepper as needed.
• Refrigerate until ready to serve.
• Pour into bowls and garnish.

Mango, Jalapeño and Cilantro Quinoa Salad

Ingredients

• 2 cups cooked quinoa
• 1 jalapeño, seeded and minced
• 1/2 cup red onion, finely chopped
• 1 fresh mango, peeled and diced
• 2 tomatoes, diced
• 2 avocado, cubed
• 1 can organic black beans
• 1 tablespoons extra-virgin olive oil
• Salt to taste
• 1 lime 
• 1/2 cup cilantro

Directions

• In a large serving bowl stir together cilantro, jalapeño, avocado, tomato, onion, mango, oil, salt and lime juice until mixed well.
• Stir in quinoa
• Can be served warm or cold

Creamy (vegan) Butternut Squash Soup

Ingredients 

• 3 tablespoons olive oil
• 1 large onion, peeled and chopped
• 1 cup raw cashews (soak for about 7 hours prior to cooking)
• 1 clove garlic
• 5 cups vegetable stock
• 1 large butternut squash, chopped into small squares
• 2 tablespoons fresh ginger
• 1 tablespoon fresh turmeric
• 2 teaspoons cumin
• 2 teaspoons coriander
• Salt & pepper (to taste)
• 1 cup coconut milk
• 1/2 bunch of cilantro
• avocado
• jalapeño 

Directions

• In a large stock pot over medium-high heat, warm the olive oil until simmering.
• Add onions until they begin to soften, about 5 minutes. Add cashews, stir, cook until cashews begin to brown, about 3 minutes. Stir in garlic and cook for 30 seconds.
• Add squash, broth, ginger, turmeric and the remainder of the spices, stir. Bring soup to a simmer.
• Reduce heat to low, cover pot and cook until squash is very soft, about 25 minutes.
• Uncover soup and let cool for 15 minutes.
• Purée soup with blender or immersion blender.
• If using blender, return soup to the pot and add coconut milk, cook over low heat for about 15 minutes.
• Garnish with cilantro, avocado and jalapeño.
• Enjoy!

Chia and Goji Breakfast Bowl

Ingredients

• 1 cup coconut milk (or any nut milk of choice)
• 3 tablespoons chia seeds
• 1 tablespoon raw walnuts
• 1 tablespoon honey
• 1 teaspoon goji berries
• 1/3 cup mixed berries

Directions

• Mix all the ingredients except the mixed berries in a glass jar with a lid and let it sit. Stir again in 15 minutes, cover and refrigerate overnight.
• Serve with fresh berries.

Carrot Brussels Sprout Salad

I love brussels sprouts, but I usually eat them baked. I was curious as to how they would taste raw and the outcome was delicious!

Ingredients

Salad

• 1 pound brussels sprouts (cut off hard ends)
• 3 to 4 carrots 
• ⅔ cup chopped green onions (use both green and white parts)
• ⅔ cup fresh cilantro
• 1 cucumber (cut in small slivers)
• ⅔ cup slivered almonds
• 1 avocado

Dressing

• ¼ cup olive oil
• 3 tablespoons apple cider vinegar
• 3 tablespoons tamari or other soy sauce 
• 3 tablespoons honey

Directions

• Shred brussels in a food processor, if not available cut them as small as possible, transfer to large bowl. 
• Grate carrots, transfer to the bowl.
• Place almonds in a skillet over medium heat and toast them for about 5 minutes, adding them to the bowl.
• Add the chopped green onions, cilantro, avocado and cucumber to the bowl. In other bowl mix together all of the dressing ingredients and then add to the large bowl. Toss well. Let the salad marinate for 10 minutes.
• Enjoy!

Gluten Free Valentine's Day Cookies

Ingredients(makes about 30 cookies)

• 3 cups blanched almond flour
• ½ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 1 pinch ground nutmeg
• ½ cup coconut oil, melted
• ¼ cup honey
• 1 tablespoon orange zest

Directions

1. In a large bowl combine almond flour, salt, baking soda, and nutmeg 
2. In a smaller bowl, mix together coconut oil, honey, and orange zest
3. Mix wet ingredients into dry
4. Separate dough into 2 balls and place each on a piece of parchment paper
5. Cover each ball of dough with another piece of parchment paper and roll out to ¼ inch thickness
6. Place in freezer for 30 minutes
7. Use heart shaped cookie cutters to cut out cookies
8. Bake at 350° for 5-7 minutes
9. Cool and serve