Organic * Gluten/nut- free * Vegan * Great source of protein & fiber. Serves 10-12*
2 cups of precooked (or canned low sodium, BPA free chickpeas) drained well The juice of one lime ( or lemon) 1/4 cup of fresh cilantro (rinsed) 2 tablespoons of Tahini (sesame seed butter) 1/4 cup of olive oil 2 teaspoons of sea salt 2 tablespoons of ground cumin 1 teaspoon of ground cayenne pepper (optional) 2 cups of rinsed and sliced carrots 10-12 warm Corn tortillas
In a food processor, combine all of the ingredients (except the olive oil) while the machine is running, slowly add the oil through the mouth feed. Process this till all of the ingredients become smooth,& well incorporated. Next give the hummus a taste, adjusting the seasonings/ flavors if you need. Serve the hummus right away with the sliced carrots,& the warm tortillas. This makes a great afternoon snack, or side dish with your favorite lunch or dinner. Enjoy!
Colorful Fall Tacos
*Organic *Gluten/nut-free * Vegetarian
Great source of protein, & fiber. Serves 10
3 cups of pre-cooked black beans (or low sodium, BPA free canned) 1 package of white corn tortillas ( warmed) 1 cup of shredded Mexican blend cheese (optional) 2 cups of Rinsed and shredded Romaine lettuce. 1 cup of rinsed and shredded red cabbage. 2-3 tablespoons of finely minced cilantro. 2 medium avocados chopped 2 limes sliced into wedges
To prepare the Tacos, place the warm tortillas onto a large platter, next add a generous spoonful of the warm black beans, followed by the cheese ( if using) along with the vegetables, and a spoonful of the avocado. Continue to create your tacos, and serve with the sliced limes and a sprig of the fresh cilantro for a pretty garnish. Enjoy these Taco's for your next lunch, snack, or dinner!
Tofu vegetable Stir Fry with Rainbow rice
*Organic *Gluten/Nut-free *Vegetarian * Nutfree *Great source of calcium, protein & fiber. Serves 10-12
3 to 4 cups of precooked Multi colored rice, ( such as a blend of Black, red,& purple) 1 package of extra firm tofu drained, & patted dry. Diced into bite size pieces. 2 cups of thinly chopped Cabbage (either red or green) 4-6 baby bell peppers diced into bite sized pieces (seeds discarded) 1 bunch of broccoli, rinsed well & chopped into bite size pieces (using the stems,& florets) 2 tablespoons of Miso paste ( brown or red) 2 tablespoons of toasted sesame oil 1 tablespoon of ground turmeric Sea salt to taste Juice from one lime
Begin by warming up a large pot (medium heat). Add the sesame oil. Once the oil becomes fragrant, slowly add the tofu, and add the turmeric. Give this a few mixes, and allow this to brown for 5-7 minutes. Next, add the chopped vegetables, give everything a few more mixes, and place a lid on top of pot. Letting the tofu & vegetables steam for 3-5 minutes. Once the vegetables,& tofu are cooked through, fork tender. Turn off the heat, combine the lime juice, and miso paste together into a small bowl. Mix this well. Pour this simple sauce into the pot, and give this a few generous mixes (so the vegetables and tofu becomes well incorporated). Give this a taste, adding some sea salt to taste. When ready to serve, place a spoonful of the precooked rice onto your plate, along with a generous portion of the tofu and vegetables. (for additional crunch and a pretty garnish, feel free to add some sesame seeds on top) . Enjoy for your next lunch/or dinner!
Halloween Fall Salad
Organic * Gluten/nut- free * Vegan *High protein & fiber. Serves 10-12*
3 cups of cooked black or brown lentils 2 cups of chopped, and precooked Butter nut squash (either roasted or sauteed, with 2 tablespoons of olive oil, 1 teaspoon of sea salt, and 1 tablespoon of ground cumin) 1 cup of rinsed, and thinly shredded green cabbage 3 tablespoons of raw hemp seeds (or sunflower seeds) 2 tablespoons of olive oil 1 teaspoon of ground turmeric 1 teaspoon of black pepper (optional) 2 tablespoons of fresh parsley minced fine 1 tablespoon of fresh lemon juice (or lime)
Cook the lentils according to package instructions. Once the lentils are tender, drain the well, and keep warm. When you're ready to serve, place the warm lentils into a large bowl, and add the precooked butternut squash, followed by the rest of the ingredients. Mix well, and give this a taste, adjusting the flavors if needed. Enjoy this yummy salad as a side dish or a main meal for your next lunch or dinner!
Creamy polenta, with Mushrooms, & Cauliflower
*Vegetarian *Organic * Gluten/nut- free * Vegan *High protein & fiber. Serves 10-12*
3 cups of water 1 cup of polenta (Italian cornmeal) 8-10 cleaned,& finely chopped mushrooms (such as white button, or crimini) 1 cup of rinsed, & finely chopped cauliflower 3 tablespoons of olive oil (preferably extra virgin) 2 teaspoons of sea salt 1 teaspoon of ground black pepper (optional) 2 teaspoons of ground basil. Freshly grated parmesan cheese (optional)
Begin by bringing the 3 cups of water to a boil in a medium/large stockpot. Once the water comes to a boil, slowly pour the dried polenta, and the sea salt. Mix this a few times, and lower the heat to medium/ low. Allow the polenta to thicken. Slowly pour in the chopped mushrooms, and the cauliflower. Then place a well fitted lid on top, allowing the polenta, and vegetables to finish cooking together ( 5 minutes total). Next, turn off the heat. Add the olive oil, dried basil, black pepper, and grated parmesan cheese. Give this a few generous mixes, and allow this to sit for 2 minutes (to thicken). Next, give this a taste, adjusting the seasonings/ flavors as needed. Enjoy the polenta warm for your next side dish for dinner, or as a hearty lunch!
Super food, No Bake Cookies
*Gluten free *Organic *Vegan *Nutfree *High in protein,& fiber. Makes about 2 dozen cookies
2 cups of old fashioned rolled oats 1/4 cup of raw sunflower seeds 1 teaspoon of sea salt 2 teaspoons of ground cardamom 1/4 cup of raw cacao powder 3 tablespoons of Tahini (sesame seed butter) 6 pitted dates 3 tablespoons of room temperature water
Place all of the ingredients into a food processor, and pulse this a few times until everything becomes well incorporated (the mixture should hold together firmly). If the mixture seems too dry, you can add some additional water, you want this to be quite thick (resembling cookie dough). Once the mixture is complete, begin to form the cookies, by placing one tablespoon at a time into your hand, rolling into bite size pieces. Next, place the cookies onto a festive platter, and enjoy right away! (Get creative and roll the cookies into shredded coconut, or additional rolled oats).