Brown rice fusilli with sautéed cauliflower, zucchini and wild shrimp

Serves: 4

Prep time: 10 minutes

Cook time:  30 minutes including sauté of veggies and shrimp

Ingredients:

2 garlic cloves

1 tablespoon olive oil

sprinkle of himalayan sea salt, crushed black pepper

1 organic zucchini, chopped

1/2 head of organic cauliflower

10 wild small shrimp

1/2 bag of organic brown rice fusilli pasta

Instructions:

Chop cauliflower and zucchini, with a garlic clove and sauté with olive oil until veggies are soft. Season with himalayan sea salt and pepper.

In a separate pan, sauté shrimp also with olive oil and a minced garlic clove. When shrimp is pink and cooked, add veggies and simmer until pasta is ready.

Cook brown rice pasta and combine with veggies. Drizzle some more olive oil and toss. Soft cooked cauliflower should create a delicious creamy sauce.

addicted to my cashew, almond, coconut, date frozen treats!!!

Serves: 4

Prep time: no time

Cook time: a few minutes in the blender and then store in the freezer for at least a few hours

Ingredients: 1/4 cup raw cashews, 1/4 cup raw almonds, 4-5 pitted dates- chopped, 2 tablespoons coconut oil, handful of unsweeted coconut flakes

Instructions: Combine cashews, almonds, dates, and coconut oil in a Vitamix or strong blender and blend until a thick paste forms.  Place mixture on a plate and shape into balls-sprinkle coconut flakes on top and freeze. I just bought organic macs powder to add to this mixture. Maca is a superfood.

 

Beet/Quinoa burgers with tahini

Serves: 2

Prep time: 35-40 min to cook beets to perfection

Cook time: 60 minutes

Ingredients: 2 organic red beets

1/2 cup multi-colored quinoa

1/4 cup tahini

olive oil for cooking beets

1/4 teaspoon himalayan sea salt

1/4 teaspoon black pepper

Instructions:

I cook my beets in a pot of boiled water until soft and then slice and bake them with olive oil, himalayan sea salt and black pepper.

While beets are cooking, prepare 1/2 cup quinoa to 1 cup of water ratio.

Combine cooked beets and cooked quinoa in a large bowl and add tahini to the medley. Shape into ‘beet burger shape’ and bake on 375 degrees until burgers stick together and brown.

 

Gluten free/ Dairy Free – Mac N Cheese

Serves: 1-2

Prep time: allow a few hours to soak cashews

Cook time: 15 minutes

Ingredients:

1-2 cups gluten free brown rice fusilli (I like Trader Joes brand)

1 cup organic pumpkin puree (Traders Joes)

1/2 cup raw cashews (soak in water for 3-4 hours)

1/4 cup organic coconut milk (Trader Joes)

1 tablespoon nutritional yeast

you can add some garlic, black pepper, himalayan sea salt for additional flavors

Instructions:

Combine soaked cashews, pumpkin puree, nutritional yeast, coconut milk and spices and mix together in a blender to form a cheesy looking sauce.

Cook gluten free pasta and toss with the cheesy sauce. Yum!

Turmeric cashew milk with cardamon seeds

Serves: 2

Prep time: allow 4 hours to soak raw cashews

Cook time: 5 minutes

Ingredients:

1 cup of raw cashews, soaked for 4 hours

1/4 teaspoon of cardamon seeds

1/4 teaspoon ground turmeric spice

3 cups of water

Instructions:

Combine soaked cashews, water, and spices in the Vitamix and blend on high until a smooth milk consistency is made.

Roasted Acorn Squash Soup with cardamon seeds, and pumpkin pie spice

Serves: 2

Prep time: 25-30 minutes to roast the acorn squash

Cook time: 25-30 minutes to roast the acorn squash

Ingredients:

1 medium acorn squash

1 teaspoon cardamon seeds

1 teaspoon pumpkin pie spice

1 tablespoon olive oil

1/2 cup water

Instructions:

Preheat oven to 350 degrees.

Roast acorn squash whole for 10 minutes. When squash begins to soften,  cut into pieces and  remove all seeds.  Drizzle pieces with olive oil and roast for another 20 minutes until cooked. Put roasted acorn squash pieces in the Vitamix, add water and sprinkle in pumpkin pie spice and cardamon seeds. Remove squash puree and heat up in pot. I served it with warmed tortillas 🙂

 

Roasted Sweet potato soup with brussels sprouts, red onions-sprinkled with seed topping

Serves: 2

Prep time: 1 hour (roasting time)

Cook time: 1 hour

Ingredients:

2 sweet potatoes-roasted and chopped

2 tablespoons coconut milk

1/4 teaspoon pumpkin pie spice

10 brussels sprouts, chopped

1/4 cup red onion, chopped

1 tablespoon coconut oil

1/4 teaspoon black pepper

1/4 teaspoon pink himalayan sea salt

1/2 tablespoon pepika seeds

1/2 tablespoon sunflower seeds

1/2 cup water

Instructions:

Roast chopped sweet potatoes, brussels sprouts and red onions. I used coconut oil to roast the sweet potatoes and sprinkled pink himalayan sea salt and pepper as a seasoning. I roasted the brussels and red onion with grape seed oil.

After sweet potato has roasted and starts to brown – load into Vitamix with coconut milk, water and pumpkin pie spice. Blend until thick and smooth consistency is made. Heat up on stove top and serve with brussels and red onion medley. Sprinkle with pepika and sunflower seeds.

 

 

Roasted Butternut Squash Soup with Chickpea Croutons :)

Serves: 2

Prep time: 25-30 minutes to roast butternut squash and chickpeas

Cook time: 30-40  minutes

Ingredients:

1 large butternut squash, chopped into pieces

shaving of fresh ginger

shaving of turmeric root

2 cups of chickpeas (I only use raw beans and cook them but canned chickpeas work)

1/4 teaspoon himalayan sea salt

1/4 teaspoon black pepper

2 tablespoons olive oil

Instructions:

Preheat oven to 375 degrees

Chop butternut squash into small pieces, drizzle with olive oil, himalayan sea salt and pepper. Bake until soft.

Bake chickpeas on a separate baking sheet with olive oil, himalayan sea salt and pepper.

Place roasted squash, ginger and turmeric root into Vitamix and blend until creamy and silky.

Heat squash soup mixture up in pot and sprinkle roasted chickpeas on top for a great crunch. Enjoy 🙂

 

 

Baked pears sitting in amaranth and cashew-cardamon milk

Serves: 2

Prep time: a few hours of preparation needed for the soaking of cashews and to bake the pears

Cook time: I cook the day/s prior and then refrigerate leftovers for a few days

Ingredients:

1/4 cup cashews

1/4 teaspoon cinnamon

1/4 teaspoon cardamon seeds

1 brown or green ripe pear

1/4 cup amaranth grain

Instructions:

Pre-heat oven to 350 degrees. Core pear and sprinkle with cinnamon spice. Bake pear until soft. I bake a few at the same time so that leftovers can be eaten all week.

Prepare amaranth: Let 3/4 cup of water boil and add 1/4 cup amaranth to the pot. Remove lid and let the grain simmer until water absorbs.

Soak 1/4 cup raw cashews for at least 3 hours. Pour soaked cashews, 1/2 cup water, cardamon seeds and cinnamon into Vitamix and blend until milk is silky consistency.

Add medley of amaranth, cashew milk and baked pears together and enjoy 🙂

 

Butternut Squash soup with brussel sprouts topping

Prep time: 30 minutes to pre-cook butternut squash and brussel sprouts

Cook time: 30 minutes

Ingredients: 

1/2 butternut squash, chopped into small pieces in order to roast

10 brussel sprouts, chopped

1/2 teaspoon pumpkin pie spice (a mix of ginger, cinnamon, nutmeg) to season butternut squash

1/4 teaspoon himalayan salt, pepper for seasoning

1/2 cup water

Instructions:

On a baking tray, cook brussel sprouts and butternut squash until brussel sprouts start to crisp and squash softens. Season with himalayan salt and pepper and pumpkin pie spice while veggies are baking.

After squash is cooked blend it in the Vitamix with water under smooth and thick.

Add roasted brussel sprouts as a beautiful topping and taste.