To your healthy life.
In a blender add all the Pesto ingredients:
2 cups firmly packed fresh basil
2 cloves garlic
Juice of 1 organic lemon
1 tablespoon lemon zest
Crushed red pepper to taste
2/3 cups olive oil
1 cup mixed raw walnuts, pecans and pumpkin seeds
3 tablespoons organic Nutritional Yeast
Blend in a blender until smooth
1 white onion, chopped (I used a sweet vidalia onion)
4 tablespoons of organic vegan butter
2 tablespoons organic olive oil
10 Organic Baby Bellas, chopped
3 cloves, organic garlic, chopped fine
2 tablespoons gluten-free organic Tamari (San-J.
24 oz. Organic vegetable broth
In small sauce pan melt 2 tbs butter. Add 3 tbs tapioca flour. Mix and cook slightly on low heat for a minute. Set aside.
Melt 2 tbs. vegan butter and add the olive oil. Sautee in the butter and olive oil the onion and garlic a few minutes. Add the mushrooms and cook until soft. Add the broth and tamari, heating to a boil, then turn down to simmer. Add the tapioca flour paste to thicken. Stir constantly until it is thick enough.
1 white onion, chopped (I used a sweet vidalia onion)
4 tablespoons of organic vegan butter
2 tablespoons organic olive oil
10 Organic Baby Bellas, chopped
3 cloves, organic garlic, chopped fine
2 tablespoons gluten-free organic Tamari (San-J.
24 oz. Organic vegetable broth
In small sauce pan melt 2 tbs butter. Add 3 tbs tapioca flour. Mix and cook slightly on low heat for a minute. Set aside.
Melt 2 tbs. vegan butter and add the olive oil. Sautee in the butter and olive oil the onion and garlic a few minutes. Add the mushrooms and cook until soft. Add the broth and tamari, heating to a boil, then turn down to simmer. Add the tapioca flour paste to thicken. Stir constantly until it is thick enough.
1 – 16oz pkg organic spinach
1 – 6oz pkg grilled artichokes (Monterey Farms. Whole Foods)
1/2 cup organic sweet pepper (I used an orange pepper)
1/4 cup chopped organic shallot
1 large organic garlic minced or chopped
1/4 cup organic nutritional yeast
1/2 cup organic almond flour
1/2 cup organic raw pumpkin seeds ground up
1/2 tsp baking soda
1/2 tsp xanthan gum
8 oz Kite Hill Ricotta
3 tbs aquafaba
1 tablespoon ground organic flaxseed
Salt and pepper to taste
Optional red pepper flakes
Organic spray Olive oil (Thrive Market, Amazon, Whole Foods)
Preheat oven to Bake 350
*Cook spinach in a large pot or Dutch oven. Salt for taste. When cooked down drain in a colander, squeezing out the liquid. I also cut it up a bit.
*In a separate bowl combine the flax seed and aquafaba. Set aside.
*Chop the pepper, artichokes, shallot and garlic clove into fine pieces.
*In a large bowl combine the first eleven ingredients. Mix all together.
*Add the flax seed and aqua faba.
*Allow the mixture to chill 30 minutes in the refrigerator.
*On a parchment lined, oil sprayed cookie sheet make your spinach cakes and put them on the parchment paper. Spray the top of them with the spray olive oil.
Bake for 45 minutes.
Allow them to cool slightly before removing them from the parchment paper.
Serve with the cucumber sauce.
CUCUMBER SAUCE
1 cup Kite Hill Yogurt
1 cup finely chopped, Organic Cucumber (remove the seeds before chopping)
2 tbs very finely minced Organic Fresh Mint
1 tbs Organic lemon juice
2 tablespoons organic dried chives
1/2-3/4 tsp Himalayan Pink Salt
*For the best sauce make it ahead and let it sit overnight.
8 oz Kite Hill Ricotta
1/4 cup Kite Hill sour cream
1/2 tbs lemon rind
4 tbs preserves (St. Dalfour Peach fruit spread. IHerb) OR 4 tbs raw honey
1 tablespoon organic lemon juice
Simply Organic Cinnamon (Vitacost or Amazon)
4 organic apples (your choice, choose sweet. Gala, Fuji, Honey crisp)
Preheat oven to 350
*Blend together the first five ingredients.
*Core the apples making the top a little wider to hold the filling better.
*Fill the apple with filling. Sprinkle the top with cinnamon.
*Put the apples in a baking dish.
Bake in the oven for 30 minutes or until your apple is done to your liking.
3-4 raw portobello mushroom caps cleaned with stem removed
(The stem can be chopped and added with the spinach)
1 cup of cooked organic Rice/Quinoa mixture (I used Organic Seeds of Change from Whole Foods)
1/4 cup organic olive oil (Thrive Market Brand)
2 tbs. chopped organic shallot
1 chopped organic clove of garlic
2 cups firmly packed organic fresh spinach
Or use 3 cups shredded organic zucchini
1 tbs. gluten free Tamari
1/4 cup organic sprouted Pumpkin Seeds (GoRaw. Thrive Market)
1/4 cup finely ground organic pecans (Terrasoul. Terrasoul.com or Amazon)
6 fresh organic ripe figs mashed (you may have to scape them out of their skin if the skin is tough)
Put the olive oil in a frying pan.
Add the shallot and garlic, sautéing until clear.
Add the spinach, chopped mushroom stems, and Tamari. Sautéing it until wilted and juicy.
Stir in the rice/quinoa. Add pumpkin seeds and pecans. Mix well.
Mash the ripe figs. Mix well into the stuffing. This will help hold it together and give it a slight sweet delicious taste.
Stuff each mushroom with the stuffing.
Spray the mushrooms with spray oil.
Go outside and grill them up.
14 Oz bag of green split peas, washed.
3 bay leaves
8-10 cups vegetable stock
1/4 cup olive oil
2 cup sliced carrots
1 cup diced celery
1 cup chopped onion
1 tsp Thyme
Kite hill sour cream to garnish and some dried chives and a faint drizzle of Whole Foods Savory Fig balsamic vinegar or a splash of Lemon juice.
*I cooked this soup in the Insta Pot. You can use the old fashion pot, just takes a longer time. I actually love the flavor better the old fashion way.
Put the peas, bay leaves, veggie stock in the pot. Cook on soup with the Insta-pot.
OR
*In a regular pot, bring to boil, turn to simmer with a lid on. This will take 2-3 hours.
*In a large frying pan add the olive oil and all the vegetables. Cook them on low until to your liking.
*Add the cooked veggies and Thyme to the pea soup.
*Garnish and eat.
1 can or box organic garbanzo beans
1/2 cup Organic chopped onion
1 head roasted Organic garlic (how to below)
1 tablespoon organic olive oil
1/2 tsp baking soda
1 tsp baking powder
1/2 teaspoon xanthan gum
2-4 tbs. organic Honeyville almond flour
Salt
1 tsp Organic Cumin
2 tsp Organic Parsley or 2 tbs Organic Fresh Parsley
1/2 tsp Organic Coriander
1/4 tsp Organic Cardamon
3” piece Fresh Organic Turmeric (Whole Foods) OR
2 teaspoons powder organic turmeric
1/2 tsp. Organic Cayenne pepper (opt)
Organic Spray Olive Oil (Thrive Market, Amazon, Whole Foods)
Preheat oven to 400°
*In a food processor or vitamix put the garbanzo beans, onion, garlic, salt, cumin, parsley, coriander, turmeric, cayenne pepper and pulse until well chopped. Put mixture in a bowl and refrigerate for 1 hour.
*After the hour you’ll want to sprinkle baking soda and baking powder, xanthan gum and 2 tablespoons of the almond flour. Mix well. If the mixture holds together to form a ball you are good to go. If not add more almond flour. I used 4 tablespoons.
*Line a cookie sheet with parchment paper. I greased the parchment paper with the olive oil I used when roasting the garlic, spreading it out with a pastry brush.
You can grease the parchment with spray Olive oil for ease.
*Make the Falafel balls and put them on the oiled cookie sheet. Spray the top of the falafel balls with spray Olive Oil. I made 20 balls.
Bake for 15 minutes, turn them and bake an additional 5 minutes.
CUCUMBER SAUCE
1 cup Kite Hill Yogurt
1 cup finely chopped, Organic Cucumber (remove the seeds before chopping)
2 tbs very finely minced Organic Fresh Mint
1 tbs Organic lemon juice
1/2-3/4 tsp Himalayan Pink Salt
*For the best sauce make it ahead and let it sit overnight.
Falafel are traditionally served on pita (Thrive Market)
ROAST GARLIC BULB
Preheat oven to 350 degrees
Cut the top off the garlic bulb. Slightly pull the garlic apart. Drizzle, generously, olive oil on the garlic bulbs, however many you decide to cook.
I cook mine in a small baking dish. It takes approximately 45 minutes to cook. It will look creamy and golden. You will be able to squeeze the garlic out of the skin.
3 tbs olive oil
1/2 cup chopped organic celery
2 chopped organic garlic cloves
1/2 cup chopped organic carrot
1/2 cup chopped organic shallot
1 chopped organic bell pepper (I used an orange pepper)
1 pkg Organic Sieta Taco mild (Thrive Market, Amazon, Whole Foods)
1 1/2 cups sautéed Mushrooms
1 tsp Organic Ground Ancho Chile
2 tsp Organic Freeze Dried Oregano
1 – 13 oz Organic Black Beans (drained)
1/2 cup organic vegetable broth (Bonafide. Thrive Market)
1/2 pound organic greens ( I used 1/2 pkg. of a 1# package of Spring Mix)
Green Olives as many as you like (I love 365 from Whole Foods)
1 – 7oz. pkg. Good Plant Cheddar Cheese Olive Oil Shreds (Amazon, Whole Foods)
3 Organic Plum Tomatoes chopped
Organic Salsa (I used Organic Jacks Cantina Salsa from Costco, 365 from Amazon and Thrive Market brand are equally good)
Kite Hill Sour Cream or yogurt
In a skillet add olive oil. Start heating it up and add all the vegetables and sauté until soft. When the veggies are soft add the Ancho Chile and Oregano and the package of Sieta taco mix and 1/2 cup vegetable broth. Allow this to simmer for 10 minutes or until most of the broth is absorbed. Stir it occasionally. When time is up add the black beans.
In a very large bowl you will be layering together 3 layers of the taco ingredients with the greens.
Simple, 1st Layer will be the greens. On top of the greens add the veggies then 1/3 shredded vegan cheese,
1 chopped tomato and crumbled olives. Repeat this 2 more times. This will help eliminate the need to mix so much. More equal distribution of ingredients.
Time to eat. Take what you want and then top it with the desired amount of salsa and Kite Hill sour cream.
1 – 13.4 oz. organic black beans (I used Whole Foods 365 in a carton)
3 tablespoon raw honey
1/4 cup organic olive oil (Thrive Market)
1 cup organic almond flour (Terrasoul.com or Amazon)
1/3 cup organic carob powder (Terrasoul.com or Amazon) OR sub powdered cacao
1 teaspoon baking powder
1/2 tsp baking soda
1 teaspoons organic vanilla (Simply Organic. iherb, Vitacost, Amazon)
1/2 cup organic raw chopped walnuts (Terrasoul.com or Amazon)
Preheat oven to 350°
Prepare an 8×8 pan by lining it with parchment paper. Do a slight spray oil.
In a food processor add the first seven ingredients. Leave the diced up walnuts out. Blend until smooth.
The batter will be very thick. Pat the brownie batter into the pan with your fingers to get it evenly distributed. You can put a piece of parchment paper on top to make it press down easier.
Bake for 20 minutes.
BROWNIE ICING
1/3 cup organic butter flavored coconut oil
1/8 cup raw honey
1/3 cup organic carob powder (Terrasoul.com or Amazon) OR sub same amount with powdered cacao
1/3 cup organic carob chips (Aussie unsweetened carob chips. Amazon) OR same amount of dark chocolate chips (Davis Chocolate. 3 ingredient, Sweetened with coconut sugar
1 tsp organic tapioca flour
1 tsp vanilla
Melt the vegan butter in a saucepan. Add the raw honey, carob powder, carob chips and vanilla. Mix well with the heat on to melt the chips. With the heat still on you will lightly sprinkle the tapioca flour while continuously stirring so it thickens a bit more.
Spread all over the cooled brownies. Top with the walnuts. Refrigerate.