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

 

 

Aubergine rolls with ricotta and spinach

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I went home to Oslo for a few days last week, as it was my cousin’s confirmation over the weekend. The evening before the confirmation we had several family member over for dinner. I decided…

Source: Aubergine rolls with ricotta and spinach

Smooooothie Bowl!

So you go out for a run, on the boardwalk. Salty air, ocean breeze… Water somehow never tastes as good as it does in this moment!! Then it hits, I’m “hangry”. But I want something that feels good, not just tastes good. Something my body is craving even if it translates as doughnut. It’s not something fake and unnaturally sweet I want. It’s THIS!

Smoothie bowls hit the spot every time !

1 acai packet

3 handful frozen mango (or any fruit)

1 Apple

2 Frozen bananas

Coconut  milk to taste and texture desired

Top it off with unsweetened coconut and toasted coconut, cacao nubs, granola,  banana and mango! A bowl full of sunshine and feel goods!

#smoothiebowl #postrunyum #fresh #fruit #delicious