Cauliflower, Coconut Oil, Ginger and Turmeric Soup

INGREDIENTS

  • 2 tablespoons coconut oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 3 ripe tomatoes, finely chopped
  • 1 medium head cauliflower, stemmed and cut into bite-size florets
  • 1 jalapeno, stemmed, seeded, chopped
  • 1 cup chopped kale
  • 2 teaspoons ginger paste
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon tumeric powder
  • 1 can full-fat, unsweetened coconut milk
  • 1 teaspoon sea salt
  • 2 tablespoons chopped cilantro

Step 1

In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.

Step 2

Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.

Step 3

Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.

Step 4

Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day.

Source: Healthy Holistic living

STRAWBERRY, BANANA OAT SMOOTHIE

 Yield: About 2 servings

Ingredients

  • 1 cup unsweetened almond milk or 1% milk
  • 1/2 cup fat free plain Greek yogurt
  • 2 cups (9 oz) frozen strawberries
  • 1 1/2 ripe medium bananas
  • 1/2 cup quick oats or old fashioned oats
  • 1 Tbsp honey
  • 1/2 tsp vanilla extract

Directions

  • Add all ingredients to a blender, cover and blend until smooth. Serve immediately.

Source: Cooking classy.com

Cinnamon Apple Chips

Prep Time 15 mins
Cook Time  2 hr 30 mins
Total Time  2 hr 45 mins
Ingredients
    • 4 Apples coredand sliced 1/8” thick (I used McIntosh)
    • 1-2 tsp . Ground Cinnamon
    • 1-2 tsp . Granulated Sugar if needed
    • Cooking Spray
Instructions
  1. Preheat oven to 200 degrees fahrenheit.
  2. Add the sliced apples to a large bowl; then coat the apples with the cinnamon and/or sugar.
  3. Spray a baking sheet with cooking spray and line the apples flat on the pan. You may need to use two pans so that they are not overlapping.
  4. Bake 2-3 hours until the chips are dry yet still soft. Allow to cool completely before placing them in an air tight container for up to 4 days (if they last that long!).

Carrie’s Experimental Kitchen©

RAW CHOCOLATE, AVOCADO & BANANA MOUSSE

Prep time: 5 mins
Serves 1 portion
A super easy raw chocolate mousse recipe using raw cacao, avocado and banana.
Ingredients
  • ½ ripe avocado
  • 1 ripe banana
  • 2 heaped tablespoons raw cacao powder
  • 1 teaspoon vanilla extract
  • Maple syrup or coconut sugar (optional extra)
  • Pinch of sea salt (optional extra)
  • Grated coconut shavings
Instructions
Blend until creamy smooth with a hand blender and top with some grated coconut shavings.
Source: Trinitykitchen.stfl.re

VEGAN BUDDAH BOWL

Serves 2
Prep time: 15 mins
Cook time: 20 mins
This vegan buddha bowl has it all – fluffy quinoa, crispy spiced chickpeas, and mixed greens, topped with a mouthwatering red pepper sauce!
Ingredients
Quinoa
  • 1 Cup Quinoa, rinsed
  • 2 Cups Water

Chickpeas

  • 1½ Cups Cooked Chickpeas
  • Drizzle Olive Oil (or other neutral oil)
  • ½ Tsp Salt
  • ½ Tsp Smoked Paprika
  • 1 Tsp Chili Powder
  • ⅛ Tsp Turmeric
  • ½ Tsp Oregano
Red Pepper Sauce
  • 1 Red Bell Pepper, ribs and seeds removed
  • 2 Tbs Olive Oil (or other neutral oil)
  • Juice from 1 Lemon
  • ½ Tsp Pepper
  • ½ Tsp Salt
  • ½ Tsp Paprika
  • ¼ Cup Fresh Cilantro
Everything Else
  • Mixed Greens
  • An Avocado
  • Sesame Seeds for Garnish
Instructions
  1. Start by cooking the quinoa. Bring 2 cups water to a boil, then add quinoa. Simmer for about 15 minutes until all water is absorbed. When done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.
  2. Preheat oven to 425. In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15 minutes. When done, remove from oven and let cool.
  3. To make red pepper dressing, add all dressing ingredients to a blender and blend until smooth.
  4. Finally, assemble the buddha bowls. In two bowls, add quinoa, mixed greens, avocado, and chickpeas. Drizzle everything with red pepper sauce, and sprinkle with sesame seeds.

Source: Dailyburn.com

Coconut Mousse with Berries

 The coconut aids to restore oxidative tissue damage and contains a source of healthy fats, proteins, and various vitamins and minerals.

 Prep time:  5 mins

Serves 2

Ingredients for the mousse:

  • Flesh of two young coconuts (about 1.5 cups)
  • 18g cacao butter
  • pinch vanilla seeds
  • 3 TBSP coconut water
  • 1 TBSP raw honey (or maple syrup if you want it vegan)

Ingredients for the strawberry mash:

  • A handful of strawberries. Really, that’s all you need.

To assemble:

  • 4 strawberries, sliced
  • handful of whole strawberries
  • handful of whole blueberries
  • 2 TBSP coconut chips
  • 2 TBSP coconut shreds (or more coconut chips)
  • 1 tsp poppy seeds
  • 1 tsp chia seeds

Steps

  1. Melt the cacao butter in a small bowl atop a pot of slowly simmering water.
  2. Add the coconut flesh, vanilla seeds, honey, coconut water and melted cacao butter to a blender and blitz until you get a silky smooth cream. It’s a matter of seconds.
  3. Scoop the cream into a bowl and pop it in the fridge for 10 minutes to set.
  4. Mash the strawberries with a fork. Scoop half in one glass/bowl and half in another.
  5. Arrange the sliced strawberries on the sides of the glass/bowl.
  6. Scoop 1 full TBSP of the coconut cream in each glass, on top of the mashed strawberries.
  7. Top the cream with 1 TBSP of coconut shreds in each glass.
  8. Add few whole strawberries and blueberries.
  9. Top with the rest of the coconut cream, coconut chips, 2-3 strawberries and 2-3 blueberries.
  10. Generously sprinkle poppy seeds and chia seeds.
  11. Enjoy chilled.

Source: Tales of a kitchen

APPLE, CRANBERRY COLESLAW SALAD

A crunchy healthy salad with cranberries that have a tremendous amount of antioxidant capacity.
Yield: About 8 servings
Ingredients
Dressing
    • 3/4 cup fat free Greek Yogurt (I recommend using Fage, other brands may will be too thin)
    • 1/4 cup mayonnaise
    • 1/4 cup honey
    • 2 Tbsp apple cider vinegar
    • Salt and freshly ground black pepper
Coleslaw
  • 1 small cabbage, shredded (6 – 7 cups packed)
  • 1 1/2 cups matchstick carrots
  • 2 large gala apples, sliced into matchsticks (about 3 cups)
  • 1/2 cup sliced green onions
  • 3/4 cup sliced almonds or 1 cup slivered almonds
  • 3/4 cup dried cranberries

Directions

  • In a mixing bowl whisk together Greek yogurt, mayonnaise, honey and apple cider vinegar until smooth, while seasoning with salt and pepper to taste.
  • In a large bowl toss together cabbage, carrots, apples, green onions, almonds and cranberries. Pour dressing over cabbage mixture and toss to evenly coat. Serve immediately for best results.

Recipe source: Cooking Classy

TURMERIC HUMMUS

Turmeric has an enormous amount of anti-inflammatory compounds, nutrients, and antioxidants and has been shown to help fight cancer. It’s even been known to help aid digestion and improve cardiovascular health and is a wonderful bright addition to hummus.
INGREDIENTS
  1. 2 cans garbanzo beans, drained
  2. 3 cloves, garlic
  3. Juice of 2 lemons
  4. 3 tablespoons tahini
  5. 1/3 cup olive oil
  6. ½ teaspoon sea salt
  7. 2 teaspoons turmeric powder
  8. ½ teaspoon cumin
  9. ¼ teaspoon crushed red pepper
  10. 1 tablespoon apple cider vinegar
INSTRUCTIONS
  1. Couldn’t be simpler – just throw all your ingredients into the blender or food processor and blend until smooth.

 

Source: Carolyn’s Pantry