|
Left: Frozen Basil Cubes Right: Kale and Basil Pesto INGREDIENTS 1c cashews 1/4 c Basil leaves or 1 frozen basil cube (see recipe below) 2c Kale, Arugala or Spinach 2 cloves garlic 2T lemon juice 1T Olive oil DIRECTIONS Place all ingredients in blender and pulse until smooth. That's it. It's that easy. FROZEN BASIL CUBES
INGREDIENTS Several sprigs basil (I use Trader Joe's boxed organic basil) DIRECTIONS Wash well and separate leaves from stem. Place leaves in a blender (I use the Blendtec Twister Jar) and pulse until smooth. Put teaspoons of blended basil in an ice cube tray and freeze. Pop out and use in sauces, soups or any recipes calling for basil.
0 Comments
Prep: 45 minutes Cook: 10 mins
Servings: 15 - 18 falafels INGREDIENTS 1c dry raw chickpeas soaked overnight (NOT cooked or canned) 1/2c onion rough chopped 1 cup parsley roughly chopped 1 cup cilantro roughly chopped 1 small jalapeño / serrano pepper 3 garlic cloves 1 teaspoon cumin 1 teaspoon salt 1/2 teaspoon cardamom 1/4 teaspoon black pepper 2 tablespoons chickpea flour 1/2 teaspoon baking soda DIRECTIONS
MIDDLE EASTERN SALAD INGREDIENTS 1/2 c finely chopped onions 3/4 c chopped tomatoes (I used grape tomatoes) 1c finely chopped parsley or cilantro 1/2 c chopped mint 1/2c lemon juice salt and pepper to taste DIRECTIONS Place onions, tomatoes, parsley, mint, salt, pepper and lemon juice in bowl, and toss gently. TAHINI SAUCE INGREDIENTS 1/2 c Tahini Juice of 1 lemon 2 cloves garlic 1/4 c water or more per desired consistency Salt to taste DIRECTIONS Blend all ingredients I have made several recipes from this book. They are plant-based, quick, and easy to make and seriously delicious and nutritious. Thanks, Brianna Joy!!! 
 INGREDIENTS 4 medium potatoes 8 oz frozen peas 1 cup cherry / grape tomatoes halved 1 onion diced 2 - 3 cloves garlic minced 2t ginger grated 1 lime juiced 1t curry powder 1t garam masala 1/2t sea salt 1/2 c cilantro 1t coconut oil DIRECTIONS Cook / Steam potatoes until tender. Dice potatoes. In the pan, heat coconut oil. Add onions and garlic and cook on medium heat until translucent. Add ginger, curry powder, garam masala and sir until well mixed. Add tomatoes and a splash of water or vegetable broth until tomatoes are soft. Add sea salt. Add potatoes and pease and stir until combined. Top with cilantro and lime juice. Enjoy as a filling for grain-free wraps, or with brown rice, quinoa or Upma. Recipe inspired by Dr. Sherri Greene. |
About This PageHealthy eating is an important part of holistic self-care. This page contains tried and true quick, easy, delicious and nutritious recipes intended to enhance health and wellness. Categories |
RSS Feed