Sano di Vita

To your healthy life.

Navigation

COLD ORGANIC 3 BEAN SALAD

By

1 each – 13.4 oz – 15 oz. of Garbanzo Beans, Black Beans and Cannellini Beans *Use a colander to drain and rinse all of the beans  (Jacks. Thrive Market)

1 cup chopped organic red onion

1 cup finely diced organic celery

1 chopped organic red pepper

2 grated organic carrot

1 – 14 oz can organic Hearts of Palm chopped (Native Forest. Amazon)

7 chopped dates OR figs

3 tablespoons organic dried chives

Put all the above ingredients in a large bowl. Mix. 

*Make dressing. Pour dressing on the salad and mix well. 

Dressing 

Juice of 1 lemon

1/8 cup organic cream of balsamic (Isola)

1 teaspoon salt

1/4 cup organic olive oil

3 tablespoons organic agave or raw honey

1 teaspoon organic garlic powder

1 tablespoon organic Dijon mustard 

Dash crushed organic red pepper

Use an immersion blender to mix all the above dressing ingredients. 

VEGAN SUN-DRIED TOMATO PESTO 

By

1/4 cup organic Nutritional Yeast

1 roasted pepper (roast 425 in oven, cool and take the skin off)

2 cloves organic garlic chopped

1/4 cup olive oil

1/4 cup raw walnuts 

20 large fresh basil leaves

3 tablespoons organic tomato paste (Muir Glen. Amazon or Whole Foods)

Sea salt to taste

Organic Red pepper flakes to taste

Combine all the ingredients in a food processor (1100W Immersion Hand Blender, Stainless Steel Stick. Amazon) This has a nice sized food processor.

KALE PESTO 

By

(lasts 1 week in refrigerator or 2-3 months in the freezer)

4 cups of fresh, organic kale, stems out, torn in pieces. 

1 tbs Organic lemon juice

1/2 tsp sea salt 

*2 cups at a time, salt the kale, sprinkle with lemon juice and work the kale with your fingers. This gets all the bitterness out. 

*In a blender you will add:

The Kale

1/2 cup organic nutritional yeast

1/2 cup organic Olive oil  (Thrive Market Brand)

1/2 cup Organic raw walnuts (Terrasoul. Terrasoul.com or Amazon)

1/4 cup Organic raw pumpkin seeds.  (GoRaw. Thrive Market or Amazon)

1 head organic roasted garlic (recipe below)

1 cup organic basil leaves

When all the ingredients are in the blender, blend until smooth. Use it as you would any pesto.  

ROASTED GARLIC

Roast as many bulbs as you wish. Just 1 is used in this recipe. 

Cut the pointy top off the garlic bulb. Pull some of the skin back so the olive oil can seep in. Place the bulb or bulbs in a suitable size baking dish. Pour the olive oil over the top.  Roast it in the oven 350 until the garlic bulb is soft, approximately 25 minutes. 

LEMON/BASIL PESTO

By

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

MUSHROOM GRAVY

By

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. 

MUSHROOM GRAVY

By

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. 

CRANBERRY SAUCE 

By

2 bags fresh organic cranberries (washed)

8 oz organic orange juice 

Zest of 1 organic orange 

2 cinnamon sticks

1 teaspoon cinnamon 

1 tablespoon Simply Organic vanilla 

1 organic vanilla bean

1/2 cut Grand Marnier

1 and a half jars of Orange Marmalade (St. Dal Four)

1/2 cup organic maple syrup 

 

In a saucepan add all the ingredients. Bring to boil, turn down and simmer until most of the cranberries burst. Try and make a day ahead for the best flavor. 

SWEET AND SOUR SAUCE

By

One organic red pepper, chopped into small pieces

One cup of water

3 teaspoons organic tapioca flour

1/4 cup organic ketchup

1/4 cup organic date sugar

3 tbs. organic apple cider vinegar 

1 tbs organic wheat free soy sauce 

In a little bowl mix 3 tsp. tapioca flour and 3 tsp water. Set aside. 

In a pot add all the ingredients except the bowl of mixed tapioca flour. 

On low heat cook the pepper slightly, then bring to boil and add the tapioca flour to thicken. 

VEGAN SLOPPY JOES

By

VEGAN SLOPPY JOES with BEET KETCHUP

1 cup chopped organic onion

1 cup chopped organic pepper (I used a red Pepper)

1 cup course grated organic carrot

1/2 cup chopped organic celery 

2 cloves chopped organic garlic

4 tbs organic olive oil

1 1/2 cups washed organic lentils 

3 cups organic vegetable broth

Himalayan sea salt

Red Pepper Flakes (if you want a little heat)

In a 6-7 quart pot with a lid put in the olive oil, onions, pepper, carrot, celery and garlic.  Sauté until onions are soft. Add broth and lentils and salt to your taste. Bring to boil, turn down to a low simmer and cook about 30 minutes. Stir occasionally making sure the broth didn’t cook out.

While lentils cook make the Beet Ketchup. 

After 30 minutes into the lentils cooking add all of the Beet Ketchup. Keep cooking on low for 20 more minutes. 

BEET KETCHUP

1 – 8.8oz package of organic cooked beets (I used Love Beets. Thrive Market, Amazon or Whole Foods)

3 tbs. Organic Lemon juice. (Use a fresh lemon or have Organic Italian Volcano 100% lemon juice on hand. (Costco, Whole Foods, Amazon) 

1 tbs organic wheat free Tamari (San-J 25% less sodium. Amazon or 

Whole Foods

1/4 tsp. organic garlic granules 

1/4 tsp.  onion powder

2 tbs. Date sugar (or whatever sweetener you like)

2 tbs. balsamic glaze vinegar (There are many varieties found either at Amazon, Whole Foods or Thrive Market)

1/4 tsp. cinnamon  

1/8 tsp. clove

2 tbs. Apricot  fruit only preserves or 2 tbs raw honey

 (Thrive Market OR St Dalfour is also great. Iherb, Amazon or Whole Foods. Choose your flavor) 

Blend all the above beet ketchup ingredients in a blender. Now you will be ready to add the beet ketchup to the lentils.

Serve on your favorite gluten free buns.

SPICY GREEN SAUCE

By

GREEN SAUCE

23 tomatillos 

2 – 3 sweet bananas peppers(don’t get fooled like me they are hot)

1/4 cup chopped onion

2 cloves garlic

1 tbs. raw pumpkin seeds

Salt to taste

Roast tomatillo and peppers 375 for 15 minuets. Turn them around during roasting time.

Blend in a blender. Keep refrigerated.