Ingredients:
- 1 butternut squash, peeled, halved, seeds scraped out
- 1/2 ounce can coconut milk
- 1/8 teaspoon cayenne pepper
- 1 lime
- cilantro and lime zest, to garnish
- 1/2 teaspoon salt
- 4 cups vegetable broth
Course: soup
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Fire Roasted Tomato Chutney
Ingredients:
- 1/4 teaspoon tsp cumin seeds/ ½ cumin powder
- 1/2 cup coriander leaves (roughly chopped)
- 1 green chili
- 1 tablespoon lemon juice
- 1/2 cup mint leaves (roughly chopped)
- Salt to taste
- 3 red tomatoes, medium size*
Course: side dish
Tropical Breakfast Quinoa
Ingredients:
- 1 cup cooked quinoa
- 1/2 cup light coconut milk
- 3 tablespoons crushed pineapple
- 1/4 teaspoon cinnamon
- 1 teaspoon maple syrup
- 2 tablespoons toasted coconut
- 5 pecans
- 1/2 cup sliced strawberries
- 1 teaspoon balsamic vinegar
Course: morning meal,brunch,breakfast
Luscious Orange Cardamom Smoothie
Ingredients:
- 2 bananas, frozen, cut in chunks
- 1/2 cup orange juice, fresh preferred but bottled will work too. (I suggest starting with 1/4 cup orange juice and adding the rest slowly according to preference )
- Pinch of cardamom powder (Cardamom powder is very strong so add only a pinch)
Course: morning meal,brunch,beverage,breakfast,drink
Blackberry and Figs Chutney / Compote
Ingredients:
- Blackberry : 2 cups (fresh or 2/3 cup dried)
- Dry whole chili : 1/2 soaked with figs
- Dry Figs : 6 soaked in 1/2 cup of water for 3-4 hours
- Lemon rind : 1/2 lemon large
- Salt : 1/2 tsp or to taste
Course: side dish
Mango-Berry Swirled Smoothies
Ingredients:
- 1 cup fresh or frozen blueberries
- juice of 1 orange
- 2 mangoes, peeled and pitted
- 1 cup 100% pomegranate juice, plus more if necessary
- 1 cup fresh or frozen strawberries (4 or 5 large ones)
Course: side dish
Strawberry Cucumber Refresher
Ingredients:
- 1/4 – 1/3 large cucumber, sliced
- 1/3 large cucumber, sliced
- 1/2 lemon, sliced
- 5-6 large mint leaves
- 2 large strawberries, sliced
- 2 cups fresh or frozen strawberries
- 2 1/2 cups water
Course: side dish
Wild Blackberry Sorbet With Garden Mint & Lavender
Ingredients:
- 3 cups fresh blackberries, washed and dried
- 1/4 cup organic sugar
- 1/4 cup water
- 1 handful fresh mint leaves, washed and dried
- 3 sprigs fresh lavender, washed and dried
- Ice water for blending
Chocolate Pudding – Rave Diet
Ingredients:
- 2 cups cold water
- 1/2 cup maple syrup
- 4 tablespoons cornstarch or corn flour
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla
- chopped and roasted hazelnuts for topping
Course: dessert
Iron – Rich Gluten Free Vegan Muffins
Ingredients:
- 2 cups brown rice flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 4 large over-ripe bananas (I roasted mine but you don't have to)
- 1/4 cup maple syrup
- 1/4 cup agave nectar (or honey if not vegan)
- 1 tablespoon blackstap molasses
- 1/2 cup unsweetened applesauce
- 1 tablespoon olive oil
- 1 teaspoon fresh-grated ginger
- 1 tablespoon pure vanilla extract
- 1/4 cup cooked quinoa, cooled
- cup toasted sunflower seeds
- 2 tablespoons chia seed
- 1/4 cup whole flax seeds
Course: morning meal,brunch,breakfast
Sweet Potato Oven Fries
Ingredients:
- 1 dash cayenne
- 3 tablespoons melted coconut oil
- 2 tablespoons corn starch
- 1 teaspoon salt
- 1 tablespoon sucanat
- 3 pounds sweet potatoes
- 1 teaspoon taco seasoning
Course: side dish
Cuisine: American
Cinnamon & Sugar Roasted Chickpeas
Ingredients:
- 1 15-ounce can of chickpeas or garbanzo beans
- 2 tsp olive oil
- 1 1/2 Tbs maple syrup
- 1 tsp cinnamon
- 1 1/2 Tbs pure cane sugar (or any other sugar), add more if necessary
Course: antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
Thai Coconut Curry Soup
Ingredients:
- 1 can coconut milk (I don't recommend using light)
- 2 cans 'worth of water
- 2 tablespoons red curry paste
- 1 tablespoon fresh minced ginger, or ginger paste
- 1 cup heaping fresh snow peas
- 1 cup string beans, cut in half
- 1 large carrot, diced
- Small handful of Thai basil leaves, left whole
- 1/4 cup lime juice, or more to taste
- 1 tablespoon low-sodium soy sauce
- A few 1 tablespoones of sesame oil
- of chili powder
- 1 pound firm tofu, lightly pressed and cubed
- 1/2 teaspoon salt, or more to taste
- 1 red bell pepper, cut into strips (for garnish)
- Freshly ground black pepper (for garnish)
Course: soup
Cuisine: Indian,Asian
Banana Bread Nice Cream
Ingredients:
- 3 Bananas, mashed
- 1/2 teaspoon cinnamon
- 1/2 vanilla bean
- 2 tablespoons chopped walnuts
Pickled Asian Ginger Salad
Ingredients:
- Black and white sesame seeds
- 3/4 cup sliced carrot
- 3/4 cup sliced cucumber
- 1 cup sliced daikon
- 1 tablespoon grated ginger
- 1/2 cup rice vinegar
- 1 teaspoon sesame oil
- 1/2 cup sugar
Course: salad
Cuisine: Asian
Watermelon Jalapeño Cocktail Cooler
Ingredients:
- 1 blenderful of chilled watermelon cubes
- 2 limes, wedged
- 1 bunch of leafy herbs (think: mint, basil, cilantro)
- 2 jalapeño peppers, deseeded
- 2 cups of club soda
- 12 ounces Liquor, approximately (think: gin, tequila, rum, simple syrup to taste ice cubes
- simple syrup to taste
- ice cubes
- 1Whiz the chilled watermelon in a blender and strain for a smoother cocktail to serve on ice. For a frozen variation, freeze some watermelon cubes and blend it in with the chilled watermelon.
- 2In a large pitcher, muddle 1 lime, herb leaves, and 1-2 jalapeños. Use a rolling pin or the bottom of a glass bottle if you don't have a muddler.
- 3Stir in the blended watermelon, liquor, 1 tablespoon soda, and sweeten to taste.
- 4Serve in ice-filled glasses and garnish with lime wedges, herbs, and jalapeño slices.
Course: beverage,drink
Mango Nectarine Salsa
Ingredients:
- 1 large or 2 small nectarines
- 1 mango
- 1 lime
- 1 bunch cilantro
- 1 jalapeno
- 1 red pepper
- 1 avocado
- 1/2 teaspoon sea salt
- 1/2 teaspoon white pepper
Course: antipasti,condiment,starter,snack,appetizer,dip,antipasto,hor d'oeuvre,spread
Cuisine: Mexican
Perfect Granola
Ingredients:
- 1/4 dried apricots (diced up)
- 4 tbsp brown rice syrup
- 1/4 cup un packed brown sugar
- 1 tbsp of chia seeds
- 1/2 cup shredded coconut
- 1 tbsp coconut oil
- 1/4 cup of dried cranberries
- 1 Tbsp. of ground cinnamon
- 1 tbsp of ground flax
- 1 tbsp agave nectar or Maple Syrup
- 2 1/2 cups Old Fashion Oatmeal
- 3 tbsp peanut butter
- 1/4 dried pineapple (diced up) (My favorite)
- 5 cups of rolled mixed oats (I used Trader Joe's Rolled Oats, I ran out of Old Fashion Oats, and I had to dig into my other stash of oatmeal)
- 1/4 cup sunflower seeds
- 2 tbsp applesauce, unsweetened
Course: antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
Carrot and Cabbage Salad With Coriander+cumin Dry Rub
Ingredients:
- 1 1/2 cups of carrots
- 1/2 tsp cumin seed powder
- 1 bunch of fresh coriander
- 3/4 cup green cabbage
- 1/2 tsp ground coriander
- 1 Juice of lime
- 1 teaspoon of olive oil
- 3/4 cup red cabbage
- 2 teaspoons of sunflower seeds
Course: side dish
Easy Roasted Vegetables
Ingredients:
- 1/2 butternut squash
- 3 beet roots
- 6 potatoes
- 1 tbsp olive oil
- 2 tbsp paprika
- 2 tbsp dried basil
- salt & pepper
Course: side dish
Baby Beet Salad
Ingredients:
- 2 pounds yellow or red baby beets, trimmed
- freshly ground black pepper
- cup small fresh mint leaves for garnish
- 3 tablespoons olive oil
- 2 tablespoons red-wine vinegar
- 1 pinch salt
Course: salad
Beet Salad With Peppers and Lettuce
Ingredients:
- 1 small beet, peeled and sliced
- 1 teaspoon fresh basil, finely chopped
- 2 cups red leave lettuce
- 1 tablespoon maple syrup
- 1 teaspoon olive oil
- 1 orange pepper
- 1 red pepper
- Handful of sunflower seeds
Course: salad
Avocado and Cannellini Bean Salad
Ingredients:
- 1 medium avocado, mashed to a paste
- 1 cup romaine lettuce or baby spinach, shredded
- 1 tablespoon Low Fat Balsamic Vinaigrette
- 1/4 cup cannellini beans
- 5 grape tomatoes
- 1 teaspoon Italian seasoning
Course: side dish
Okra Tomato Salad
Ingredients:
- 10-15 two-inch long okra pods
- 1 large tomato, chopped
- Salt and Pepper to taste
- 3 leaves of basil, finely diced
- 2 tablespoons balsamic vinegar
Course: side dish,salad