The Speedy Vegan

This is a perfect summer dish that can be put together in 10 minutes. It is a delicious, crunchy, eye-catching dish that you can serve to guests.

NOTE: I have a couple of different spiralizers  but for cucumber noodles I prefer to use this very inexpensive julienne peeler.

There are many variations on this dish so choose the veggies and toppings you like or have everything cut up and let your guests put together the combos they like

Serves 2-3

2 medium English cucumbers spiraled or julienned

1 carrot spiraled or julienned

1/2 yellow bell pepper, thinly sliced

1/2 red bell pepper, thinly sliced

2 scallions, thinly sliced

1/2 cup edamame shelled (optional)

1/2 cup thinly sliced red cabbage (optional)

1/2 cup raw cashews or peanuts

For the Sauce

2 garlic cloves

1/3 cup peanut butter or almond butter

1 tbsp chopped fresh ginger ( I used a 1/2 inch knob)

3 tbsp fresh lime juice

2 tbsp tamari, coconut aminos or Braggs aminos

2 pitted dates

1/4 teaspoon crushed red peppers (optional)

1/2 teaspoon sesame seeds (optional)

water, to thin out as needed

Instructions

1. Prep vegetables and add them to two large bowls and toss to combine.

2. Prepare the dressing by blending all the ingredients in a blender or food processor. Adjust the seasoning and add water as needed to thin it out (the dressing thickens as it sits).

3. Top bowls with the optional toppings and the dressing or serve it on the side and enjoy!

It just does not get any better than this!! Three ingredients, thats it.

Ingredients

Serves 2 (or 1 but I won't tell)

3 frozen bananas

2 Tablespoons of 100%  cocoa 

6-7 fresh mint leaves

Put all the ingredients into a high speed blender (I love my Vitamix) and blend until smooth.  You can add a splash of almond milk if you need to get things going quickly.  My husband likes this with a large medjool date in the mix but I find it sweet enough.

Oh so delicious on a hot summer day.

Watch the video https://vimeo.com/137211001

Ingredients

·      One Cup of Raw Almonds

·      Four Cups of Water

·      Half a Teaspoon of Cinnamon

·      One Teaspoon of Vanilla Essence

Tools

·      High Powered Blender (Vitamix)

·      Nut Milk Bag

·      Glass Bottles

Directions

1.   Soak the almonds in water overnight

2.  Drain the almonds and place in a Vitamix

3.  Blend the almonds, water, cinnamon and vanilla for about a minute

4.  Pour the mixture into the nut milk bag and squeeze out the milk into a jug or bowl

5.  Pour the milk into glass bottles and store in the refrigerator (should last about 5 days)

The left over almond meal pulp can be used to make waffles or granola.

Video on making waffles here

Ingredients

2 large bananas (very ripe and sweet)

3 cups of water

8 cups gluten free rolled oats

1 T flax or chia seeds (optional)

I teaspoon vanilla

1 teaspoon cinnamon 

*The left over almond meal pulp from making almond milk (optional)*

*If I have just made almond milk I use the left over almond meal pulp as part of the recipe. Watch the almond milk video here.

Directions

Here is a quick video of how I make the waffles, watch the video here . (Please note that the ingredient amounts are different in the video).

1. Heat up the waffle iron until it is very hot so that the batter does not stick! This step is very important.

2. Blend everything together in a high speed blender into a smooth batter. To give the batter texture, save a cup of oatmeal and add it at the end and just mix it in with a spatular.  The batter thickens as it sits so you may need to add a little more water.

3. Pour the batter into the pre heated waffle iron and follow the manufacturers directions. I leave them in for approximatley 4 minutes before I check on them.

I make a big batch of waffles and when they are cool I break them into quarters and pop then into a freezer bag and I put them into the freezer. They can be stored in the freezer for a month or two. When we are ready to eat I microwave them for 30 seconds and then pop them into the toaster until warm and crispy.

Top them with your choice of fruit, nut butter or maple syrup.  My husband has them every morning along with a bowl of homemade granola (recipe coming soon).

This is a quick and easy raw vegan gluten free dessert that always wows a crowd.

For the crust I use nuts (walnuts, pecans, hazelnuts - your choice), dates and raw cacao and pulse them in a food processor until they come together in a ball.   I press the dough into a tart pan and then slice a thin layer of bananas on top of the crust.

For the filling I use dates (that have been soaked in hot water), raw cacao and sometimes a  few dollops of almond or peanut butter and blend it in the food processor until it forms a paste.  I spoon the chocolate over the bananas and then decorate with berries. I leave the tart in the refrigerator until about half an hour before it is time to eat.

There are so many variations on this dessert but this combination is my husbands favorite.

Recipe

Crust

2 cups nuts (walnuts, pecans, hazel nuts - your choice)

1 cup deglet noor dates, pitted

2 tablespoons raw cacao powder

Filling

2 cups medjool dates, pitted and soaked in water

2/3 cup raw cacao powder

2 tablespoons raw almond butter

2 ripe bananas

Topping

2 cups fresh raspberries

Directions

Crust

1. Add the deglet noor dates, nuts and cacao powder to a food processor and pulse together until the mixture forms a ball.

2. Press the crust mixture evenly into a fluted tart pan.

3. Slice the bananas and spread a layer of slices on the crust.

Filling

1. Place all the filling mixture in the food processor and blend until smooth.

2. Spread the mixture on top of the bananas and smooth it out.

3. Top the tart with the fresh berries and chill in the refrigerator until about half an hour before you want to serve.

I am celebrating a sunny day with a beautiful bowl of goodness. Use any combination of fruit you like.

Ingredients (Serves 2)

1 cup of Frozen Blueberries

1 cup of Frozen Strawberries

1 t Hemp Seeds

1 t Chia Seeds

1 T Goji Berries

1 T Dried Mulberries

1 T Dried  Golden Berries

1 T Dried Unsweetened Coconut

Blend the frozen berries, hemp seeds and chia seed in a high speed blender until soft and well blended. Scoop into two bowls and top with dried berries and coconut.

Enjoy!!

I love ice cream any time of year and pineapple banana is a favorite.

Just blend together frozen bananas and frozen or fresh pineapple in a high speed blender and it turns into creamy delicious soft serve.  You can use all sorts of frozen fruit.  Here I added frozen wild blueberries to the banana/pineapple blend. So delicious and so nutritiious tot.

Cold delicious creamy ice cream is a must to end a delicious meal but this ice cream is so healthy you can have it for breakfast.

Ingredients

2 Frozen Bananas

1/2 t Cinnamon

2 Mejool dates

Blend in a High Speed Blender for two minutes and enjoy.

*There are countless variation on this.  I find it too sweet with the dates so I simply leave them out.  My daughter likes to add cocoa or cacao powder for a chocolate version. You can also add peanut butter or almond butter.  Walnuts are a great option for your daily dose of omega 3's. Use your imagination and make your own favorite version.

Such a fun take on pizza for all you potato lovers.

Ingreidients

For the curst:

Russet and Yukon Gold Potatoes

Garlic

Oregano

Dried Parsley

Unbleached Parchment Paper

For the Marinara Sauce:

Fresh or canned tomatoes

Tomato paste

Garlic, diced

Onion, diced

Oregano and any herbs of your choice

Pepper (I like hot pepper)

One Date or sugar if you use it

Toppings:

Your choice

Onion, Zucchini, mushrooms, peppers, pineapple etc

Fresh Basil

Cauliflower Rice ("Cheeze")

1. Heat the oven to 440F and place a pizza stone in the oven to heat up.

2. Boil the peeled potatoes and a couple of cloves or garlic and when they are done mash them together with oregano, dried parsley and any other herbs of your choice.

2. Take the pizza stone out of the oven (careful it is HOT) and place a piece of unbleached parchment paper on the stone.  Spread the potatoes onto the parchment paper using a spatular and shape it into a pizza crust.  Prick a few holes in the crust with a fork and pop it in the oven to bake for 40 minutes.

3. Make your marinara sauce or use store bought sauce.  If you are using fresh tomatoes, blanch them first to remove the skins.  Simmer the sauce ingredients together and then use an immersion blender once everything has softened.  Adjust the flavor with seasonings of your choice.

4. Remove the pizza crust from the oven and spread the sauce onto the crust using a slotted spoon so that the sauce is not too watery (that would just make the crust mushy). Add your toppings and put it back into the oven for about 10 minutes.

5. Remove from the oven and let is stand for a few minutes before cutting. Sprinkle the fresh basil and "cauliflower cheeze" on top and enjoy. Don't forget to have a Big Beautiful Salad with your pizza.

Avocado Pears

Lime juice

Tomatoes

Red Onion

Cilantro

Garlic

Jalapeno

Corn Tortillas 

For the Crust

4 large Zucchini

1 large ripe Tomato

2/3 cup Sun-dried Tomatoes

1/4 cup Ground Flax Seeds

Handful of fresh Basil

3 Scallions

1/2 cup of Raw Sunflower or Pumpkin Seed

2 Pitted Medjool Dates

For the Raw Marinara Sauce

1 large ripe Tomato

2 sticks of Celery

1/2 cup if Sun-dried Tomatoes

2 cloves of Garlic

Handful of fresh Basil

1 teaspoon of Lemon Juice

1 Date

For the Cashew Cheese

1 cup Raw Cashews

1/2 cup Nutritional Yeast

1 clove of garlic

1 teaspoon of lemon juice

1 teaspoon coconut aminos

salt free seasoning

PREPARATION

For the Crust

1.  Spiralize the zucchinis and put them in a big bowl

2.  Blend the rest of the in ingredients in a high speed blender

3.  Mix the Tomato mixture in with the zoodles until well coated

4.  Place half the zoodles on a teflex sheet on dehydrator* tray and shape the pizza crust.  You want to keep the crust about 1/2 inch thick. This recipe should make two large crusts

5.  Place the trays in the dehydrator for 24-30 hours at 115F

6. Carefully flip the crust over and continue to dry for another 3-4 hours. 

*I use the Excalibur 9 Tray dehydrator

For the Marinara Sauce

1. Blend all the ingredients together in a blender

For the Cashew "Cheese "

1.  Soak the cashews in hot water for several hours

2.  Drain the cashews and place all the ingredients in a high speed blender and blend until smooth and creamy

To Assemble the Pizza

1.   Place a layer of fresh spinach leaves (optional) on the crust and top with the marinara sauce.

2.  Top with your choice of toppings, cashew "cheese", avocado, cherry tomatoes, pesto, fresh basil, pineapple, etc

3. Eat it at room temperature or pop it back in the dehydrator for 2 hours to warm and then eat.

For each layer I blend 2 frozen bananas with a cup and a half of colorful fruit. You will also need extra fresh fruit for decorating the top of the cake.

Blend  frozen bananas and frozen peaches in a high speed blender until it becomes like soft serve ice-cream.  Using a spatular spread it in the bottom of a spring form pan. Be sure to wipe the sides of the pan so it is clean for the next layer. Pop the pan in the freezer and clean out the blender for the next layer.  Repeat more bananas and strawberries and then again with bananas and blueberries.  Smooth off the top layer and freeze the cake for several hours.

Take it out the freezer for about half an hour before you are ready to eat it and carefully pop open the springform pan. You can either leave it on the base or you can transfer it to a cake stand.  Decorate the top with fresh fruit of your choice and then cut it in slices with a sharp chefs knife.

This is a lovely light and eye pleasing dessert that always wows guests.  Who knew it would be so easy!

I learnt how to make a variation of this from the wonderful creative Chef AJ.  Be sure to check out all of her cooking webinars for nutrient dense calorie light recipes. 

When I was a child we grew rhubarb in our garden and my mother would make the most delicious Rhubarb Tarts.  One of the things I look forward to every spring is fresh rhubarb in the grocery store so I can make rhubarb and strawberry compote.

Ingredients

4 large stalks of rhubarb

6-8 large fresh strawberries

2 dates, chopped

Juice of half a lemon

Juice of one orange or 1/3 cup of fresh squeezed orange juice

Add the rhubarb, chopped dates, lemon and orange juice to a pot and simmer together.  When the rhubarb starts to soften add the strawberries and continue cooking until desired consistency.

I like to serve it warm on its own or with homemade vanilla soy yogurt.  ( I will post a link to that recipe soon).

Ahhh Springtime....

Read my blog post here called "Why I Never Make A Salad".

Fill a big bowl with greens, veggies, grains and fruit and drizzle with your favorite vinegar.   My absolute favorite is Napa Valley Naturals Grand Reserve Balsamic Vinegar.

Read the blog post here on our cooking class with high school students and all the fun we had preparing this feast.

Hummus - Blended together in a high speed blender or food processor

Garbanzos

Tahini

Cumin

Lemon juice

Guacamole - combined in a large bowl as smooth or chunky as desired

Avocados

Cilantro

Garlic

Cumin/jalapeno

Lime juice

Mango Salsa - diced and combined in a bowl

Tomatoes

Onions

Mangoes

Garlic

Cilantro

Lime Juice

Jalapeno

Seasoning

Cashew "Cheeze" - blended together in a high speed blender (Vitamix)

Raw Cashews (soaked overnight in water)

Lemon Juice

Nutritional Yeast

Garlic

Salt/salt substitute

Chili Powder (optional)

Black Beans - Combined and heated in the stove top or in the instant pot pressure cooker for 5 minutes.

Black Beans

Oregano

Red wine vinegar

Water

Salt

Chili powder/jalapeno

Chocolate "Ice-Cream" - blended together in a high speed blender (Vitamix)

Frozen bananas

Raw Cacao Powder

I created these "tacos" for a friend who is  following  The Gerson Protocol. She had a craving for a crunchy flavor filled lunch so this is what I came up with.

Ingredients

Romaine Lettuce Shells

Red onion pickled in ime juice

Purple cabbage

Mango

Zuchinni

Onion

Cumin

Tomato, mango, garlic, cilantro salsa

Shaved radishes

1. Slice the red onion very thin on a mandolin and place in a shallow bowl.  Pour the lime juice over the onions and set aside.

2. Make the tomato, garlic, mango, cilantro salsa by chopping up the veggies and fruit and then sprinkling with cilantro and lime juice. Set aside.

3. Water saute the zucchini and onions and sprinkle with cumin

4. Slice the red cabbage and the radishes very thin using the mandolin

5. Assemble the tacos by loading up romaine leaves with red cabbage, sauted zucchini and onion, mango salsa and top it off with red onion pickle and radish slices.  

6. Enjoy! (napkins required)

Please note you will need a dehydrator to make the crust. I use the 9 tray Excalibur

Ingredients

1 large Sweet Potato

2 Ripe Bananas

1 T Flax Seed

1 T Chia Seeds

1 t Pumpkin Pie Spice

1 t Cinnamon

For the topping (Fruit of your choice)

Frozen Mango

Berries 

In a high speed blender (Vitamix is my choice) grind up the flax and chia seed. Next add the chunks of sweet potato, bananas and spices and blend it all up into a smooth paste.

Spread the paste on teflex sheets in what ever shape you want. Spread it about a 1/4 inch thick and pop them on the trays into the dehydrator for about 8-12 hours at 118F. Check on them and when you at able to easily peel the crust from the teflex turn the crusts over and dehydrate for about 6 hours more until nice and crispy.

For the topping blend the frozen mango in a high speed blender and spread the sauce on the crust and then top with fruit of your choice.

If the crust is flexible you can also turn it into a fruit wrap.

Thats it! Its a wrap!

Here is a delicious, nutritious fast fresh lunch idea.

Ingredients

Corn tortillas

Pizza Sauce

Onions, Tomatoes, Peppers, Zucchini etc

Oregano or herbs of choice

Assemble and bake in a 425F oven for 12-15 minutes.

Serve with a big leafy green salad drizzled wit balsalmic vinegar

The flavors of this soup get better and better so if you can make it a day ahead please do.  It is also great to pack in your lunch box the next day so remember to make extra.

Ingredients for the Soup

Two pounds of  carrots

One good size onion ( I use a red onion)

4-5 cloves of garlic un-pealed

1 teaspoon of cumin

4 cups of vegetable stock (you may need more)

Salt-free seasoning and Pepper to taste (I use Bensons Table Tasty)

Directions

Heat the oven to 375F

Rough chop the carrots into about 3 inch pieces and roast in the oven on a silicone mat for about 30 minutes.

At 30 minute in add the rough chopped onion and the un-pealed garlic cloves and roast for approximately 30 minutes more.

Add the carrots and onions in batches to a high speed blender and squeeze in the roasted garlic cloves ( the garlic should pop right out of the papery skin).

Blend the veggies with vegetable stock and add in the cumin and season to taste.

It may be easier to add everything to a large soup pot and then blend in batches and return to the pot to heat up before serving.

I like to serve it warm and topped with a swirl of cashew cream and topped with "shiitake bacon".

For the Cashew Cream

Soak half a cup of cashews in water for about 2 hours

Blend the cashews with the juice of half a lemon, one clove of garlic, a splash of apple cider vinegar (1/2 teaspoon) and salt-free seasoning  to taste.

This whips up into s delicious creamy topping and really looks very appealing on top of the soup.

For the Shiitake Bacon

2 cups of shiitake mushrooms sliced very thin

There are many ways to make these with added flavors and oil but I like them simple and oil free.

Spread the thinly sliced mushrooms on a silpat or silicone mat in a single layer and put them in the oven at 350F for 10 minutes and then turn them over and put them back in for another 10 minutes but keep checking to make sure thy don't burn.

INGREDIENTS

5 Red Yellow or Orange Peppers

3 cups of Brown Rice

1/2 pound of sliced mushrooms ( I like baby bellas)

1 cup of cooked black beans or pinto beans

2 stalks of diced Celery

1 medium sweet Onion diced

2 large Carrots diced

2 cloves of minced garlic

2 cups of Vegetable Stock

1 teaspoon dried Sage

1 teaspoon dried Thyme

Or 2 teaspoons of Poultry Seasoning

DIRECTIONS

Heat oven to 375F

1. Saute the onion, celery and carrots for about 4 minutes in a little veggie stock

2. Add the mushrooms and garlic and saute for 4 minutes more. Add veggie stock as needed

3. Add the dried herbs, cooked brown rice and beans and mix together. Remove from the heat.

4. Slice the tops off the peppers and scoop out the seeds. stuff each pepper with the rice and bean mixture and stand them in a baking dish.  

5. Pour a little veggie stock in the bottom of the baking dish and cover with a lid.  Bake at 375F covered for 30 minutes and then remove the lid and bake for 15 - 20 minutes more at 400F

Serve with the left over rice filling along with a salad or your choice of grilled vegetables.  I like to top mine with a little salsa or hot sauce for an extra kick. They always taste better the next day so be sure to make extra.

Read my blog post on this family favorite dish here

FOR THE FILLING

1 cup onion, diced

1 cup carrots, diced

1 cup celery, diced

2 cups vegetable stock

3 cups cooked lentils ( I often buy the precooked lentils form Trader Joes)

1/2 pound mushrooms, rough chopped

1 teaspoon poultry spice

1 teaspoon thyme

1/2 a teaspoon fresh ground black pepper

Salt substitute, to taste (I use Bensons Table Tasty)

2 big handfuls of baby spinach or Swiss chard

FOR THE POTATOES

3 pounds of organic yukon gold potatoes (unpeeled)

3 whole cloves of garlic 

FOR THE CREAMY CAULIFLOWER SAUCE

 ¾ pound cauliflower florets

 ½ medium onion, roughly chopped

 ½ cup raw cashew nuts

1 teaspoons almond butter

½ cup boiling water, or as needed

1 clove garlic, chopped

 1/2 cup nutritional yeast

1 tablespoons coconut aminos

1 teaspoon lemon juice

 Salt substitute, to taste

INSTRUCTIONS

Heat oven to 400F

Scrub the potatoes and cut in quarters and add to a large pot along with the garlic.  Cover the potatoes with water and bring to a boil.  When they are tender (approximately 20 minutes) drain and mash with a potato masher.

While the potatoes are cooking, sauté the onion, carrots and celery in a little vegetable stock until caramelized.  Add the chopped mushrooms and lentils along with the herbs and seasoning and cook for 10 minutes more. Remove from the heat and add in the spinach or Swiss chard and let it wilt into the mixture.

While the potatoes are boiling and the filling is cooking you can cook the cauliflower and onions either by steaming or just boiling until fork tender.

While the cauliflower is cooking put the cashews in a high-speed blender and add half a cup of boiling water.  When the cauliflower has softened add it to the blender along with the rest of the ingredients.  Blend it all together into a delicious creamy sauce.

Once the potatoes are mashed add a generous cup and a half of the cauliflower cheese sauce to the potatoes and mash it all together. Season to taste.

Divide the filling into a 9X13-baking dish or divide between 68-ounce ramekins and top with the creamy potatoes

Bake for about 20-30 minutes until heated through and slightly browned on top.

Serve with your favorite green vegetables and mango chutney if desired

Note:

This can be made in advance and stored in the refrigerator and heated right before serving.

Perfect winter comfort food.  I made these on a snowy winter day and they were delicious.

Ingredients

I head of cabbage

2 cups of cooked brown rice or Quinoa 

2 cups of mushrooms, diced

1 cup of red onion, diced

1 cup of carrots, diced

1 cup of celery, diced

3 cloves of chopped garlic

1/2 cup of veggie stock

Thyme, sage, pepper or herbs of your choice

2 cups of marinara sauce

1. Sauté the onion, celery, carrots, garlic and mushrooms in the veggie stock until softened

2. Add the brown rice or quinoa to the veggies along with the herbs and set aside

3. Turn the cabbage upside down and cut out a big chunk of the stem with a sharp knife

4. In a large pot steam the head of cabbage for 5 minutes or more depending on the size of the cabbage (I fill the pot with 1/3 of water).

5. Let the cabbage cool and then carefully peel back the leaves.

6. Take about 3 heaped tablespoons of the rice and veggie mixture and place it in the middle of the cupped cabbage leaf. Roll up each leaf like a burrito tucking in the sides as you go.

7. Pour the marinara sauce into a large pot and place the cabbage rolls on top. When you have all the rolls in spoon a little more sauce over the cabbage rolls. Heat on the stove top in a covered pot for 10-12 minutes until warmed through. Note that they can also be cooked in the oven (covered) at 350F for about 20-25 minutes.

8. I serve these with a little chopped parsley sprinkled on top and extra sauce if needed.

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Ingredients

Zucchini

Italian Squash

Eggplant

Mushrooms

Onions

Peppers

Herbs de Provence 

1. Chop up veggies and toss with the seasoning

2. Roast in a 425F oven for about 30 minutes

I usually serve this with oven roasted potatoes.

Papaya with Lime

Pineapple

Grapes

Kiwi

Persimmons

Strawberries

Halloween and Thanksgiving have come and gone and the Christmas tree is now up but I am still in a Pumpkin state of mind.  On a recent cold Saturday morning I was craving something warm, sweet and creamy so I came up with this nourishing treat.

I had a couple of small pumpkins sitting on my kitchen counter so I cut them open and scooped out the seeds (yes I rinsed them and spread them on a silpat mat and baked them until crunchy in a 300F oven). I then put the pumpkins in a large pot of water and boiled them until soft.

I then scooped out a couple of cups of flesh and put that in my vitamix blender along with a very ripe banana, almond milk and pumpkin spice.  I blended this all together on the warm soup setting fro several minutes.  I made two large servings which I poured into mugs and topped with a sprinkle of pumpkin spice.  It was delicious just like that but if you prefer sweeter drinks you could also blend in a medjool date.

Pumpkins are full of an important antioxidant beta-carotene which give them their bright orange color.  Beta-carotene is one of the plant carotenoids converted to vitamin A in the body and it may reduce the risk of developing certain types of cancer as well as protection against heart disease.  8 Impressive Benefits of Pumpkins 

INGREDIENTS

2 cups of cooked pumpkin flesh

20 oz of Almond milk

1 teaspoon of pumpkin spice

1 large ripe banana

1 medjool date (optional)

DIRECTIONS

1. Blend all the ingredients in a high speed blender on the warm soup setting for several minutes or  blend and then heat  in a pot on the stove.

2. Pour into mugs and sprinkle with a little pumpkin spice or cinnamon. 

This is fun to serve at a dinner party. They are much easier than they look.

Ingredients

Portobellos

The Speedy Vegan Pesto (recipe below)

Zucchini

Red and yellow bell peppers

Onion

Eggplant

Fresh tomato

Escalloped potatoes (recipe below)

Balsamic glaze

1. Prepare the escalloped potatoes and cool before cutting into squares

2. Grill the portobellos, zucchini and onion rings on a hot grill or panini press. (try to get grill lines on the veggies).

3. Decorate a plate with balsamic glaze and place a square of the escalloped potatoes in the center of the plate. put a teaspoon of pesto in the middle and place the portobello on top. Put another spoon of pesto on top and layer with fresh tomato, grilled eggplant, grilled onion, grilled zucchini and top off with the grilled peppers.

Pesto and Escalloped Potato recipe coming soon...

Ingredients

Sweet Potatoes

Brocolli

Swiss Chard

Sage

Thyme

Garlic

For the Cheeze Sauce

Onion

Carrots

Cauliflower

Nutritional Yeast

Lemon Juice

Sage

1. Bake the sweet potatoes at 350F for approximately 45 minutes (until soft)

2. When the sweet potatoes have cooled slice them in half length ways and scoop out some of the flesh, leaving a 1/4 inch shell.

3. While the potatoes are baking sauté the broccoli and swiss chard in a little veggie stock.  Add fresh garlic, dried sage and  thyme. Add the the broccoli and swiss chard to the scooped out sweet potato and stir gently.

4. To make the "cheeze sauce" boil cauliflower, carrots, onion, and garlic until softened. Blend the veggies in a high powered blender along with just enough of the water to make a sauce.  Add the nutritional yeast, lemon juice and sage and blend again.

5. Scoop the veggie mixture back into the sweet potato halves and top with the "cheeze sauce". Heat in a 350F oven for about 20 minutes or until warmed through. Serve with a large green salad.

Stuffing

Mashed Potatoes

Mushroom Gravy

Cranberry Sauce 

Roasted Brussel Sprouts

Wheat Berry Salad with Butternut and Pomegranates

Salad with Apples

Roasted Carrots and Parsnips

Balsalmic onions

Green Beans

There is something so satisfying about chomping into a burrito.  Here is a dish that is just as satisfying but will leave you feeling light and energized. 

Ingredients

Collard Leaves

Cauliflower Rice

Cumin

Smoked Paprika 

Vegetable broth

Red Peppers, sliced

Zucchini, sliced

Mango, sliced

Purple Cabbage, shaved

Carrot, julienned

1. Grate the cauliflower using a box grater to make the "rice". Gently saute in a large pan with a little vegetable broth and add the smoked paprika and cumin. Add the zucchini and red peppers and cook until slightly soft.

2. Lay the collard leaves on a board and carefully slice away some of the stem on the back end of the leaf. Quickly blanch in a pan of hot water. Take out of the water after 20-30 seconds and cool.

3. Slice up the mango, carrots, purple cabbage

4. Layer mango, cabbage, carrots and cauliflower rice on each leaf and wrap like a burrito. Flip it over and cut on an angle with a serrrated knife

Have fun with fruit and vegetabes

Enjoy a delicious Green Smoothie after exercising to keep that energy buzz going.

* Fill your blender 2/3 fill  with fresh greens: Spinach, Kale, Parsley or what ever you have on hand ( beet greens, collards, swiss chard etc)

* Add a frozen banana

* One Teaspoon of Chia or Flax Seeds (optional)

* One cup of Almond Milk or Water

Blend and enjoy.

Quinoa really has it all. Taste, texture and nutrition.  Here is a fun summer salad that is refreshing and so much fun to eat on a hot summer day.  Chef AJ has a similar version that I love to make around the holidays when pomegranates are in season.  Here is a link a video of her making her version http://chefajonline.com/chef-and-the-dietitian/episode-26-quinoa-salad-with-currants-and-pistachios/

And here is my summer version....

Ingredients

4 cups of multicolored quinoa (cooked and cooled)

2 cups of red or green grapes cut in half

3 green onions chopped

1 large clove of garlic chopped

1/2 cup of pecan pieces (or your favorite nuts)

1/2 cup of raisins 

1 Lime (the zest and juice)

Half a cup of chopped fresh mint

Half a cup of chopped fresh basil or cilantro

Directions

Mix all the ingredients in a bowl and set aside for flavors to meld together. Serve at room temperature or refrigerate and serve later.  The flavors get better and better so I recommend you make extra to have  in your lunch box the next day.

i love this salad in a collard wrap with sliced mango, peaches or nectarines.  See collard wrap directions here.

Jicama

Avocado Pear

Red Bell Pepper

Carrots

Romaine Lettuce

Nori