Recipes
Summer Quinoa Salad
*Gluten/Nut-free *Vegan *Organic *High in protein, fiber, and calcium *Serves 10-12
2 cups of dried white quinoa
2 1/2 cups of water (or low sodium vegetable stock)
2 cups of rinsed and chopped into bite size pieces asparagus
2-3 tablespoons of fresh seasonal herbs such as cilantro/basil/parsley (rinsed and finely chopped)
Juice of one small lime
2 teaspoons of sea salt
1 tablespoon of ground cumin
1 teaspoon of ground turmeric
1 teaspoon of cayenne pepper (optional)
To prepare the quinoa, begin by warming up a large stockpot on medium heat.
Next add the 2 cups of dried quinoa, toasting the grains for 1-2 minutes till golden brown and fragrant.
Slowly add in the liquid, and the teaspoon of ground turmeric.
Place a well-fitted lid onto the pot, and bring this up to a boil.
Next, turn the heat to low and simmer this for 15 minutes, till the grains are cooked through.
Once theqQuinoa is cooked through, add the chopped asparagus, fresh herbs, remaining spices, lime juice, and olive oil.
Mix well, and lightly cook this for an additional 1-2 minutes, allowing the asparagus to steam, and soften slightly.
Turn off the heat, and carefully give this a few mixes. Taste and adjust seasonings if needed.
Transfer this into your favorite bowl, and enjoy for your next lunch or as a side dish for dinner!
Seasonal Herbed Hummus *Vegan *Gluten/Nut-free *Organic *Serves 10-12
2 cans of BPA free (no salt added) of Garbanzo beans (drained well)
Juice of one lime or lemon.
2 tablespoons of Tahini (sesame seed butter)
1/4 cup of olive oil
2-3 tablespoons of rinsed and chopped fresh herbs (such as cilantro or basil)
1 small clove of fresh garlic
1 teaspoon of sea salt
1 tablespoon of ground cumin
1 teaspoon of ground cayenne ( optional)
Place the garbanzo beans into a food processor, along with the remaining ingredients (except the olive oil).
While the motor is running, slowly add in the oil through the mouth feed, blending till smooth and creamy for 2-3 minutes.
Next turn off the machine, give the hummus a taste, adjusting the seasonings if needed.
*Enjoy this yummy dip right away with your favorite sliced vegetables (such as carrots, and cucumbers).
Summer-Inspired Pesto Sauce
*Serves 10 *Organic *Gluten/Nut-free *Vegan
1 cup of baby kale
1 cup of fresh (or frozen) baby peas
1 small clove of garlic (peeled)
1/4 cup of hemp seeds (or sunflower seeds)
1 teaspoon of sea salt
2 teaspoons of fresh (or ground oregano)
1 teaspoon of cayenne pepper (or black pepper)
Juice of half a lime (or lemon)
1/4 cup of olive oil
Combine all of the ingredients into a food processor (except the olive oil).
While the motor is running, slowly pour in the oil through the mouth feed.
Once the pesto becomes smooth, taste and adjust the seasonings/flavor if needed.
Keep the pesto in the fridge until you are ready to serve with the pasta.
Summer Pasta Salad
*Serves 10 *Organic *Gluten/nut-free *Vegetarian
2 pounds of gluten-free pasta (such as Trader Joe's Brown rice penne)
4 medium squash (zucchini, and summer squash), cleaned, and finely chopped
2 tablespoons of fresh herbs finely chopped (such as basil or Italian parsley)
1-2 tablespoons of extra virgin olive oil
Freshly grated parmesan cheese to taste (optional)
Begin by boiling a large pot of water, adding a pinch of sea salt, and slowly add in the pasta, giving this a few mixes, cooking till al dente (7-10 minutes). Be careful to not overcook.
Once the pasta is almost cooked through, slowly pour in the chopped squash.
Continue to cook this for 1-2 minutes.
Next, drain the pasta, and vegetables, and pour this into your favorite large bowl.
Pour in the pre-made pesto sauce, giving this a few generous mixes (so the pasta is well incorporated with the sauce).
Add the chopped fresh herbs, and parmesan cheese (if using).
Enjoy this warm for your next lunch or dinner! Feel free to get creative, you can adjust the seasonings/ flavors to fit your personal tastes!
*Simple Kale Salad
*Organic *Vegan *Gluten/nut-free *Serves 8-10
1 package of baby kale (rinsed)
1/2 cup of cleaned, and pre chopped summer squash
2-3 tablespoons of raw hemp seeds (or sunflower seeds)
Juice from one lime or lemon
2-3 tablespoons of olive oil (such as a fruity extra virgin)
1 teaspoon of sea salt
Combine the kale, squash, and hemp seeds into a large bowl, along with the olive oil, sea salt, and lime or lemon juice.
Mix well, so the vegetables become well incorporated with the simple dressing.
Enjoy alongside the pasta recipe! Or any other recipe!
Vegetarian Tacos
*Organic *Gluten/nut-free *Serves 8-11
1 package of White corn tortillas (kept warm)
1 cup of rinsed and finely chopped Romaine lettuce (or any other crunchy lettuce)
4- 6 rinsed, and chopped multi-colored baby bell peppers (optional)
1/4 cup rinsed and finely chopped purple cabbage
2-3 tablespoons of rinsed and finely minced cilantro
Juice of one fresh lime
3 medium ripe avocados
1 cup finely shredded cheese (such as Mexican cheese blend)
Begin by placing the warm tortillas onto a large platter, and add some of the chopped vegetables, followed by the cheese, and freshly made guacamole (optional).
Combine the avocados, cilantro, lime juice, and sea salt to taste into a large bowl, mashing with a fork.
Feel free to adjust your ingredients, adding your other favorite toppings, and seasonings.
Vegetable Stir Fry
*Organic *Vegan *Gluten/Nut-free *High in protein and fiber *Serves 8-10
4 cups of precooked long grain brown rice (such as brown Basmati)
1 block of Extra firm tofu (patted dry, and chopped into one-inch cubes)
4 medium Summer squash (rinsed and chopped into one-inch pieces)
3 large carrots (rinsed and chopped into one-inch pieces)
1 tablespoon of freshly grated ginger
1 tablespoon of ground turmeric
Sea salt to taste
1 teaspoon of ground cayenne pepper (optional)
2-3 tablespoons of low sodium Tamari sauce (gluten-free soy sauce)
2-3 tablespoons of Tahini (sesame seed butter)
2 tablespoons of light sesame seed oil
1-2 tablespoons of raw sesame seeds (any color)
Juice of half a lime
Begin by warming up a large pot on medium high heat. Add the the sesame oil, coating the pan well.
Slowly add the chopped tofu, grated ginger, following by the sea salt, turmeric, and cayenne pepper (if using).
Give the ingredients a few mixes, allowing the tofu to brown for 5-7 minutes.
Next, add in the chopped vegetables, Tamari sauce, and Tahini, giving this an additional mix.
Let the vegetables cook for an additional 5-7 minutes (till fork tender).
Once the tofu, and vegetables are cooked through, turn off the heat, and squeeze in the fresh lime juice, and sprinkle in the sesame seeds.
Taste and adjust the seasonings and flavors as needed.
Once you are ready to serve, place a spoonful of the precooked brown rice onto plates, followed by a generous spoonful of the tofu, and vegetables. For additional crunch, add some extra sesame seeds.
​
Enjoy for your next lunch or dinner!
Black Bean/Lentil Burgers
*Vegan *Gluten/Nut-free *Organic *High in protein and fiber *Makes 12 Burgers
Preheat the oven to 400 degrees. bake in the center rack for 20-25 minutes (till golden brown).
2 cups of precooked black beans (mashed slightly, and cooled)
1/2 cup of precooked brown lentils (mashed slightly, and cooled)
1 cup of thick rolled oats
2 medium carrots (rinsed and diced into bite size pieces)
6 medium Mushrooms rinsed and diced (any color)
1 tablespoon of ground cumin
2 teaspoons of sea salt
1 tablespoon of ground turmeric
1 teaspoon of paprika
2 teaspoons of ground oregano
3 tablespoons of olive oil
3 tablespoons of hemp seeds
1 cup of filtered water
In a large bowl, combine all of the ingredients, and mix well, so everything is evenly distributed, and combined well.
If the mixture is too thick, feel free to add some extra water or an additional 1-2 tablespoons of oil.
If the mixture isn't thick enough, you can add some additional rolled oats or hemp seeds.
Once the mixture holds together nicely, begin forming the burgers.
Once the burgers are completed, transfer these onto a nonstick baking pan, lined with parchment paper (for easy clean up).
When the burgers are finished cooking, place these onto your favorite sliced bread or hamburger buns.
Add your favorite toppings, and enjoy!
Superfood No Bake Cookies
*Organic *Gluten/Nut-free *Vegan *High in protein, and fiber *Makes about 2 dozen cookies
2 cups of thick rolled oats
1/4 cup of raw sesame seeds
1/4 cup of hemp seeds
6 dates (pits removed)
Zest from one orange
3 tablespoons of raw cacao powder
1 teaspoon of sea salt
1 teaspoon of ground cardamom
1/4 cup of sunflower seed oil (or coconut oil)
Combine all of the ingredients into a food processor, begin pulsing everything until it resembles a cookie dough mixture.
Next, give this a taste, adjusting the flavors and texture needed.
Once the cookie mixture is to your desired flavor/consistency, begin shaping the cookies by rolling in the palm of your hand (the cookies are meant to be thick like truffles).
Once the cookies are completed, sprinkle some additional sesame seeds on top for added crunch, and texture.
Feel free to enjoy the cookies right away, or place these into a glass container and chill in fridge.
Leftovers can be keep in an airtight container in the fridge for 5-7 days!