Vegan Ancient Grain Salad

Beautiful & Delicious! Made this last night!!

This pretty vegan Ancient Grain Salad is so versatile, it goes from holiday table to working lunch with ease, and it’s as healthy as it is stunning.

Source: Vegan Ancient Grain Salad

Dr Fuhrman’s Chickpea Mulligatawny Stew

Chickpea Mulligatawny Stewgetrecipepicture
INGREDIENTS:
3/4 cup unsweetened flaked coconut
4 cups low sodium or no-salt-added vegetable broth, divided
3 Medjool dates or 6 regular dates, pitted
1 onion, chopped
1/4 cup garlic cloves, chopped
1 carrot, peeled and diced
1 stalk celery, chopped
2 tablespoons white wine
4 ounces cremini mushrooms, chopped
1 Granny Smith apple, peeled and diced
2 tablespoons curry powder
3 cups cooked chickpeas or 2 (15 ounce) cans low sodium or no-salt-added chickpeas, drained
3 cups no-salt-added diced tomatoes, in BPA-free packaging
1/2 pound broccoli florets
1/2 pound cauliflower florets
pinch cayenne pepper, or to taste
1 pound chopped fresh or frozen spinach (or greens of your choice)

INSTRUCTIONS:
Puree the flaked coconut, 2 cups of the broth and the dates in a high-powered blender until smooth. Set aside.

In a large soup pot, saute the onion, garlic, carrot and celery in the white wine until the onions are translucent and lightly browned. Add the mushrooms and apple and continue to cook until the mushrooms release their juices. Add the curry powder and saute for another minute. Add the chickpeas, tomatoes, broccoli, cauliflower, the coconut puree, and the remaining broth and bring to a boil. Simmer for 10 minutes or until vegetables are tender. Add additional broth if needed to adjust consistency. Taste and adjust with more curry powder and cayenne if desired. Then, stir in the spinach and continue cooking until the spinach is wilted.

Recipe Source: Dr Furhman

 

Yams & A Recipe

 

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Roasted Yams with Sunflower Seed Sauce7c130c14b6a212e8f1c11d85f25b7285
2 large yams or sweet potatoes, quartered lengthwise
2 tablespoons maple syrup
2 tablespoons extra virgin olive oil, divided
1 1/2 teaspoons red pepper flakes
sea salt & freshly ground black pepper
crushed cilantro

Sunflower Seed Sauce
1/2 cup raw sunflower seeds, soaked in water overnight
1/2 cup coconut milk
1 tablespoon extra virgin olive oil
1 teaspoon agave nectar
1/2 teaspoon sea salt

Instructions
Preheat oven to 425 F. Toss yams with maple syrup, 1 tablespoon extra virgin olive oil, and red pepper flakes. Season generously with sea salt and black pepper.
Heat a cast iron skillet or any oven safe skillet over medium-high heat with remaining tablespoon of olive oil. Once skillet is very hot, place yams cut side down and allow to brown for 3 – 5 minutes. Flip yams to other side and place skillet in oven. Roast for 25-30 minutes, until yams are fork tender and well browned on all sides.

Sunflower Seed Sauce
While yams are roasting, combine all ingredients for the sauce, in a high speed blender. Blend until very smooth, approximately 1 1/2 minutes. Place sauce in the refrigerator and allow to cool as it will be warm from blending.
To serve sweet potatoes, transfer to a serving platter, drizzle liberally with sauce and garnish with cilantro. Serve warm.
Remaining sauce will keep in the refrigerator for up to a week.

Adapted From:Almost Vegan

Chickpeas & A Recipe

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Chickpea & Aubergine Dip

2 cups dried chickpeas, soaked in cold water for 6-8 hours and drained

1 carrot, peeled and cut up

4 garlic cloves, peeled

2 eggplants, cut lengthwise in half

1/4 cup plus 2 tbsp olive oil

1 tsp Harissa

1 tsp ground cumin

Combine the chickpeas, and carrot in a medium saucepan, add 4 cups water, and bring to a boil. Reduce the heat and simmer until the chickpeas are tender, about 1.5 hours. Drain, and reserve 1 cup of the liquid.

Meanwhile, preheat the oven to 300 degrees F. Toss the garlic and eggplant with 1/4 cup of the olive oil and arrange on a roasting pan, eggplant cut side down. Roast for 50 minutes. Set aside until cool enough to handle.

Scoop the flesh from the eggplant and transfer to a blender. Add the roasted garlic, chickpeas, harissa, cumin, the remaining 2 tablespoons oil, and 2 to 3 tablespoons olive oil, and 2 to 3 tablespoons of the reserved liquid. Puree, adding more of the cooking liquid 2 to 3 tablespoons at a time as necessary, until the mixture is smooth and creamy. Cool & serve with veggies or pita

 

 

The 3pm blahhhs

bunYou know that feeling? You’re going along just fine through your day and boom you’re ready for your pillow and a nice long siesta.

But that’s not always possible and some days you just have to keep doing. Now there are underlying health problems that the afternoon sleepy’s can be a sign of so if persistent, go get that check up and make sure it’s not the onset of diabetes or something similar. Don’t play with your health like that. Even the most seasoned athlete or the someone with nutrition on point can get seriously ill.

But if you’re like me and just get that occasional need to nod off in the afternoon, but can’t keep reading!

Since I have this problem on and off and don’t have diabetes or any other health issues. I knew there were three ways to combat it.

 

  1. Nap. Now that’s ok, when and if you can. But I’m a terrible napper. It only tends to make me sleepier and I’ve tried all different lengths of time for that nap. I’ve even tried the 10 minute power snooze and that works but isn’t always an option.
  2. Eat something
  3. Exercise in some way

So I took some time and compiled a list of afternoon snooze breakers. I would love if you have any other ideas to drop a comment. It would help me and any other afternoon sleepy heads to get through the slumpy part of the day!

Snacks To Stave Off The Afternoon Snooze – They need to be low calorie, nutritional and made to give you that energy boost you need in the late afternoon. But you don’t want to overdo it or you won’t eat your dinner at a decent time.

  • A handful of raw unsalted nuts or homemade trail mix – the protein, fiber, and fat is a perfect snack combination
  • 1 or 2 cups of mixed raw veggie sticks and 2 tbsp of hummus or tahini
  • ¼ avocado, and tomato on a piece of sprouted bread
  • ½ cup coconut yogurt with 1 tbsp nut butter, cinnamon, and ½ apple, sliced, OR with 2 tbsp mixed nuts, seeds, and berries
  • Green juice – cucumber, kale, spinach, parsley, celery, lemon ginger,and cilantro or similar greens
  • Eat a banana or half a grapefruit
  • Smoothie – unsweetened coconut milk, ½ banana, 1 tbsp almond butter, protein powder, vanilla, cinnamon, maca powder/cacao powder, and ice or something similar
  • One apple with a tbsp of nut butter
  • Air popped popcorn with little sea salt and olive oil or coconut oil and a handful of nuts/seeds
  • Chopped fruit salad with fresh mint and some almonds
  • Banana “nice cream” (peel a banana, freeze, blend in a food processor with one teaspoon or Raw Cacao powder and one tablespoon of Organic Peanut Butter or Almond Butter
  • Dates stuffed with almond butter
  • A bowl of steamed veggies
  • Sip some green tea
  • A few pieces of good quality DARK chocolate

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Activities To Stave Off The Afternoon Snooze – MOVE around

  • Work out for 15 minutes or more
  • Step away from the computer or any blue screen device. Take a 5 or ten minute eye break and get up and move around
  • Eat your lunch outside and NO caffeine
  • Aromatherapy peppermint oil, wear it, or use it in an oil diffuser
  • Buy a rosemary plant ( don’t let the pets eat it, they will get a sick tummy)
  • Turn on and up some music and dance a little
  • Go for a short run after lunch
  • Stand up and walk around the room
  • Drink enough water through the day to stay hydrated. Dehydration can cause drowsiness
  • Go outside and get some fresh air
  • Stretch it out
  • Use a small fan. Office space can be stuffy with little air circulation.

Any tips for me, drop em below…