Wholesome Cooking

Warm up a medium/ to large stockpot on medium heat. dd the dried quinoa, and toast this for 1- 2 minutes till fragrant (mixing with a wooden spoon). Slowly pour in the water, and the teaspoon of turmeric. Place a lid on top, and bring this up to a boil. Lower the heat to low, and simmer this for 15 minutes. Once the quinoa has finished cooking, turn off the heat, and mix this gently. Add the olive oil, and remaining spices, lime/ or lemon juice, sea salt, and chopped vegetables/ herbs. Give the salad a taste, adjusting the flavors if you need. Enjoy this yummy salad warm for lunch/ or as a side dish!

Begin by bringing a large stockpot of water (or vegetable stock to a boil) Slowly pour in the polenta, and the chopped mushrooms. Lower the heat to low. Give this a few generous mixes, & place a well fitted lid on top. Allow this to thicken up and finish cooking (this will take about 10 more minutes). Once the polenta, adn chopped mushrooms are cooked, slowly add the chopped greens. Turn off the heat, and mix all of the ingredients, to become well incorporated. Next, add the olive oil, followed by the remaining flavors and spices. Let this sit for a few minutes before eating to allow this to slightly cool down, and allow the flavors to permeate.(optional, feel free to add some grated parmesan cheese, or your favorite cheese on top) Serve this yummy, and hearty dish in your favorite bowls for lunch or dinner!

Place all of the ingredients (except the olive oil) into a food processor. Once the motor is running, slowly pour in the olive oil. Once everything becomes smooth, and well incorporated, turn off the machine and give this a taste (adjusting the flavors, and seasoning if you need). Enjoy the hummus right away with your favorite sliced vegetables such as carrots, celery, and cucumbers. You can also serve warm gluten free tortillas or flatbread alongside! Leftover hummus can be stored in an airtight container for up to 5 days in the fridge.

Begin by bringing a large pot of water to a roiling boil. Next, slowly pour in both bags of pasta, and 1 teaspoon of the sea salt. Give this a few generous mixes, and lower the heat to med/low. Letting this cook till al dente ( roughly 7-8 minutes) *Once the pasta is cooked through, drain this well, and place this back into the pot, add the chopped kale, sundried tomatoes, fresh herbs, basil, salt and pepper if using) & olive oil. Give everything a few more generous mixes (so the pasta,& vegetables get evenly coated with the olive oil,& additional ingredients). Give this a taste, adjusting flavors if you need. When you're ready to serve, place a generous portion onto your favorite plates, and sprinkle some fresh parmesan cheese if you desire! Enjoy this yummy, and hearty dish for your next lunch or dinner!

Begin by bringing the coconut milk,& water up to a boil. Add the ground spices, and chopped ginger and garbanzo beans. Give this a few mixes, and lower the heat to medium low. Let this cook together for 5 to 7 minutes. Next, add the chopped asparagus, and chopped kale. Give this another mix, and continue to cook for 2 additional minutes. Next, turn off the heat, and add the fresh lime juice, and finely chopped cilantro. Give the curry another generous mix, and give this a taste. Adjusting the flavors if needed. Once yo are ready to serve, place a spoonful of the precooked brown rice into your favorite bowls, and pour the freshly cooked curry on top. Enjoy this comforting dish for your next lunch or dinner!

In a large pot, add the sesame seed oil, begin warming this on medium heat till slightly fragrant. Slowly add the chopped tofu, and grated ginger, cooking this till light brown for 10 minutes. Meanwhile, boil some water, and place the dried pad Thai noodles into a large bowl. Pour the water to cover, allowing the noodles to soften for 5-7 minutes. Once soft, drain the noodles and place them back in the bowl, to keep warm. Next, add the chopped vegetables into the large pot (only the asparagus and chopped cabbage) allowing this to cook together for another 3 minutes, till the vegetables become tender. Next turn off the heat, and add the precooked noodles, Tahini, tamari, fresh lime juice, and minced cilantro. Give this a few generous mixes, so everything becomes well incorporated. Taste the pad Thai, adjusting the seasoning/ flavors if needed. Enjoy this yummy dish for your next lunch or dinner!

In a large stockpot, warm up the olive oil on medium heat. Once warm, begin cooking the mushrooms, and minced garlic for 5 minutes. Next, add the chopped Swiss chard, and the precooked rice. Place a well-fitted lid on top, and continue cooking the ingredients together for another 5 minutes. Turn off the heat, and add the sea salt, fresh lemon zest, ground pepper, and freshly grated parmesan cheese (if using). Give everything a few generous mixes, and taste. Adjust the seasonings/ flavors if needed. Serve this warm in your favorite bowls, and add the freshly minced parsley, and some additional cheese. Makes a great lunch or dinner with a side salad!

In a large stockpot, add olive oil, and warm this gently on medium heat. Once warm, add the chopped onions, bell peppers, celery, sea saltand ground spices. Cook this for 5-7 minutes until the vegetables soften. Next, add the rolled oats, pinto beans, tomato paste, and water. Place a well-fitted lid on top, and bring this to a boil. Once this begins to boil, lower the heat, and simmer this on low for an additional 10-15 minutes. Next, turn off the heat, and add the chopped kale, and minced parsley. Give everything a few generous mixes, allow the soup to cook down slightly, and give this a taste. Adding additional seasonings/flavors if needed. Enjoy this hearty soup for your next lunch/dinner with some warm crunchy sliced bread! This comforting meal this is sure to warm you up!

In a food processor, add the black beans, along with the olive oil, sea salt, and remaining spices. Blend until smooth and creamy. Give the beans a taste, adjusting the flavor if needed. Right before serving, warm this in a non-stick pan on med/ low heat for 5 minutes. *To serve the Tacos, place the warm tortillas onto your favorite platter, and add a generous spoonful of the creamy beans, along with the cheese (if using) followed by a handful of lettuce, cabbage, cilantro, and a few slices of avocado. Provecho! (Enjoy in Spanish)

To assemble, the spring rolls, follow the package instructions, soften the wrappers slightly in water, then place onto a work surface or plate. Place a spoonful of rice in the center, along with a handful of the vegetables and cilantro. Begin folding the sides of the wrapper, and fold as you would a burrito. Continue the same process for the remaining spring rolls. Place the finished product onto a platter, serving the dipping sauce along side. Enjoy!

Begin by placing the 2 cups of lentils, 4 cups of water, & 1 teaspoon of turmeric into a large stockpot. Place a well-fitted lid on top, and bring this up to a boil. Once this comes to a rolling boil, lower the heat to a low/ simmer and add the chopped vegetables (bell peppers,& asparagus). Simmer this all together for 15 minutes, until the lentils, and vegetables become tender. Once the lentils and vegetables become tender, turn off the heat, and drain the ingredients into a colander. Next, place the lentils/ vegetables into your favorite salad bowl, add the chopped parsley, sea salt, cumin, smoked paprika, olive oil, and Apple cider vinegar. Giving this a few generous mixes, so all of the ingredients become well incorporated. Taste, adjusting the flavors/ seasoning as needed. Enjoy this hearty salad as a main meal for lunch or as a side dish!

Combine all of the ingredients into a food processor. While the machine is running, slowly add the olive oil. Blend until all of the ingredients become well incorporated, and smooth. Taste and adjust seasonings/flavors as needed. To assemble the pasta/ pesto primavera, add the precooked pasta into your favorite large pasta bowl, then add the lightly steamed asparagus, olives, and sundried tomatoes. Next add the freshly prepared pesto sauce, mix this well, so everything is coated well. Feel free to add a few tablespoons of freshly grated parmesan cheese if desired, along with a sprinkle of the hemp seeds or sunflower seeds for a pretty garnish! Enjoy this yummy, and hearty dish for lunch or dinner!

Place all of the ingredients (except the chocolate chips) into a food processor. Pulsing until thick, and somewhat smooth (resembling cookie dough). If the mixture seems too dry, add 1-2 tablespoons of water, or additional oil. Once the mixture is to your desired texture, start forming the cookies, by placing a tablespoon into the palm of your hand, and roll them. For a pretty garnish, you can place a chocolate chip in the center of each cookie. Continue the same method for the remaining cookies. When you are finished, you can enjoy these right away, or place these in the fridge to firm up (left over cookies can be placed in an airtight container in the fridge for 1 week). Enjoy!