Transcript
Coleslaw with Vinaigrette Servings:4
Coleslaw Ingredients: Dressing: 3 cups shredded green cabbage
1 teaspoon celery seed
3 cups shredded red cabbage
2 teaspoons yellow mustard
1 cup shredded carrots
8 tablespoons white vinegar
1 cup diced green inions
8 packets Truvia sweetener
2 cups thinly sliced celery
4 teaspoons olive oil
4 cups garbanzo beans (chick peas)
Sea salt & pepper to taste
Preparation: 1. Dressing: Whisk all dressing ingredients in a bowl and set aside 2. Combine all coleslaw ingredients in a large bowl 3. Pour dressing over coleslaw, and mix well Tips: Buy pre-shredded bags of cabbage, and carrots at the grocery store. This recipe tastes best if it marinates in the refrigerator for an hour.
Roasted Eggplant Servings: 4
Ingredients: 2 large eggplants, rinsed and dried Sea salt Herb mixture: 3 teaspoons minced/chopped garlic 2 teaspoons oregano 1 teaspoon sea salt 1/8 teaspoon red pepper flakes 2 teaspoons olive oil 1 tablespoon Balsamic vinegar if desired
Mashed Cauliflower Servings: 4
Ingredients: 1 Medium-sized head of cauliflower, chopped into florets (about 1½ lbs.) 3 roasted garlic cloves (or more if desired) 1 teaspoon fresh thyme leaves (or dry) 1 teaspoon fresh chives, chopped (or dry) Sea salt and pepper, to taste 2 tablespoons crumbled feta if desired
Preparation: 1. Peel eggplant. Cut into round slices, 1.5 inches (so they look like a burger). Sprinkle a moderate amount of sea salt, and set in a colander over a plate for 30 min. This will drain excess fluid from the eggplant, and yield a better texture. 2. After 30 min have passed, preheat oven to 350 degrees. Rinse eggplant and pat dry. Place on parchment paper lined pan. 3. In a small bowl, whisk together the herb mixture ingredients. Brush mixture on eggplant 4. Bake for 20-30 min or until desired consistency achieved. Tip: Serve with brown rice for a great meal!
Preparation: 1. Fill a large saucepan with about an inch of water, and insert a steamer basket. Bring the water to a boil, and add the cauliflower florets. Reduce the heat to a simmer and cover, allowing the cauliflower to steam for 6-8 minutes, or until fork tender. 2. Drain the steamed cauliflower, and transfer to the bowl of a large food processor. Add in the seasonings & feta, and process to your desired texture. The longer you process, the smoother the texture will become 3. If additional liquid is needed to facilitate blending, feel free to add a splash of water, and adjust the seasonings to your taste 4. Serve warm and enjoy! Resource for this recipe: http://detoxinista.com/2012/11/mashed-cauliflower-vegan-paleo/
Harvest Veggie Chili Ingredients: 1 tablespoon extra-virgin olive oil 1 medium yellow onion, diced 4 garlic cloves, minced 1 cup of kale, chopped into small pieces 4 stalks of celery with leaves, chopped 1/2 of a carrot, grated 1 jalapeno, seeds removed and diced 2 cups low sodium vegetable stock 2 teaspoons ground cumin 1/2 teaspoon cayenne pepper 1 teaspoon chili powder 1 can each (drained) of black beans, pinto beans, kidney beans 1 can of diced fire roasted tomatoes 2 heaping tablespoons of tomato paste Coarse sea salt and ground pepper to taste
Preparation: 1. In a soup pot, cook the onions and garlic with the olive oil until onions are translucent (approx 4 min) 2. Add all your chopped veggies and spices to the onion mix and cook until mixture is fragrant (approx 2 min) 3. Add broth and bring mixture to a boil. 4. Add beans, diced tomatoes and tomato paste and let it come to a simmer. 5. Turn heat to low, cover and stir occasionally. Let it cook as long as you’d like until desired consistency. Two hours is recommended.
